Showing posts with label stir-fry. Show all posts
Showing posts with label stir-fry. Show all posts

Saturday, January 7, 2017

Easy Chicken Stir-Fry #Recipe @PegCochran

This recipe started with one I found on Skinny Kitchen, a lovely site with light and healthy recipes.  But...I had to give it my own spin.  It's supposed to serve four and probably would serve four "normal" people, but since hubby liked it so much he went back for seconds, it only served two with a bit leftover for my lunch!

You need a good-sized skillet for this so you can toss the ingredients around with wild abandon--at least that's what my stove looked like I did when I was done!  I do have a wok but it's downstairs...in the basement...so it doesn't get used as much as it should. If you have one handy, by all means use it!

The original recipe also had zucchini in it, but I preferred to leave it out.  The choice is yours!

As with most stir fries, the cooking goes quickly so have all your ingredients prepped in advance.



Ingredients:

1 tablespoon oil (I used sesame oil for great flavor)
1 lb. boneless chicken breasts cut into bite-sized pieces
2 garlic cloves, minced (there was no garlic in the original recipe but what's a stir fry without garlic?)
2 onions, chopped
2 cups broccoli florets
1 red bell pepper sliced
2 tablespoons water
1 8 ounce package cole slaw mix or shreded cabbage

Sauce:

1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar (I used Splenda brown sugar)
1 teaspoon sriracha sauce (optional--to taste.  Or use red pepper flakes)

Mix all the sauce ingredients together in a small bowl and set aside.



Heat oil in pan or wok and add chicken.  Cook, stirring often, until cooked through.  Remove to a plate.



In the same pan, saute the onion and garlic until slightly wilted.  Add broccoli and bell peppers and saute until vegetables are done to your liking--about five minutes.



Add cabbage and saute until soft--around two minutes.



Reduce heat to medium, add chicken and sauce.  Continue to cook, stirring, for another two or three minutes.



Serve over rice if desired.



Coming in May!


Coming in July!


Sunday, December 4, 2016

Please Welcome Guest Toni LoTempio!

Toni LoTempio is our guest today and she's sharing a recipe for a pepper steak stir-fry and a Guinevere Capri Sandwich. I know I'm going to be making both of these very soon! Take it away Toni!



Anyone who’s read my Nick and Nora mysteries knows that my main character, Nora Charles, is somewhat of a beast in the kitchen!  Not only does she make a mean sandwich, but she’s expanded into catering and makes absolutely delicious main dishes and appetizers! (which makes her cat Nick happy, of course, as he’s always in the kitchen supervising!!!!!)
In their latest adventure, Crime and Catnip, Nora is called upon to cater a museum gala, a costume ball centering on the Arthurian Era (you all remember King Arthur, Guinevere and the Knights of the Round Table, right? Sure you do!!!!).  Her buddy Chantal helped her with naming some of the delicious dishes she catered for the affair, particularly:

Morgan LeFay’s Pepper Steak Stir-Fry!
Ingredients:
1 lb. beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
2 tablespoons vegetable oil
1 red onion, cut into squares
1 green pepper, cut into squares
1 red pepper, cut into squares





  1. Slice the steak into 1/2-inch thick slices across the grain.
  2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then stir everything together, and serve over rice or noodles. 


 
If you’re more of a sandwich type person, you might enjoy a Guinevere Capri Sandwich:

Ingredients:

Wrap (Spinach is nice, but any kind will do)
Breaded chicken cutlets, sliced thin
Avocado, sliced thin
Fresh mozzarella
Fresh tomato slices
Onion
Arugula
1 tbsp. olive oil

Place chicken cutlets on wrap, layer on tomato slices, mozzarella and onion.  Roll, then top with avocado slices and fresh arugula, drizzle olive oil right over the top of the arugula.  


Nick and Nora 3:  CRIME AND CATNIP!!!!

 

Nick and Nora aren’t just pussyfooting around this time as they deal with a missing person’s case and murder.

While catering a gala for the Cruz Museum, Nora Charles agrees to look into the disappearance of director Violet Crenshaw’s niece, a case previously undertaken by her frisky feline friend Nick’s former owner, a private eye whose whereabouts are also currently unknown. 

 
As Nora and her curious cat Nick pull at the string of clues, they begin to unravel a twisted tale of coded messages, theft, false identities, murder, and international espionage. Nora dares to hope that the labyrinth of leads will not only help them locate the missing young woman, but also solve the disappearance of the detective. That’s if Nora can stay alive long enough to find him...


 
Born in New York City, T. C. LoTempio is the national bestselling author of Meow If It’s Murder, the first in the Nick and Nora Mystery series. She has been a staff reporter at the young adult magazine Susabella Passengers and Friends for more than a decade. When she isn’t reporting or writing novels, she and her cat Rocco fundraise for Nathan Fillion’s charity, Kids Need to Read!

Thursday, August 4, 2016

Thai Curry Shrimp and Bonus Smoothie! #recipe @lucyburdette





LUCY BURDETTE: Though I love Thai food, generally Thai curry is high in sodium and certainly soy sauce is. But this stir-fry accomplishes the goal of tasting like Thai food-- and tasting delicious! Vegetables can be interchanged according to the season and your taste.


Ingredients

Unflavored cooking oil such as canola
1 to 2 tablespoons curry powder, to taste
One half can organic coconut milk
One red bell pepper, seeded and cut into strips
1/2 pound uncooked shrimp, peeled and deveined
One bunch broccolini
Snow or sugar snap peas
One large clove garlic chopped
1 inch piece of fresh ginger chopped
Eight fresh basil leaves
 

Chop the broccolini, peas, and scallions into bite-sized pieces and saute until soft. Scrape these onto a plate and set aside. Sauté the shrimp very briefly, and add them to the plate with the vegetables.
 



Heat another tablespoon of oil in the frying pan and sauté the garlic, ginger and curry powder on lower heat for a minute or two. Add the coconut milk and stir well. 

 


Mix the vegetables and shrimp into the sauce, adding 1 to 2 teaspoons of low sodium soy sauce if you choose. Bring everything to a simmer and cook a few minutes until the shrimp are pink. Stir in the basil leaves and serve over rice.

Now, lucky you, you have half a can of coconut milk to use in a smoothie the next morning. Add the coconut milk, 1/2 cup unflavored and unsweetened almond milk, one half banana, and 1/2 cup frozen strawberries to a blender. (Blueberries or other various berries maybe substituted to suit your taste.) Whir everything together until smooth. And enjoy!















The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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and Instagram!


Thursday, May 29, 2014

Easy Stir-Fried Beef and Broccolini from @LucyBurdette


LUCY BURDETTE: As usual, it's been a busy week re-entering real life after vacation. Cooking was not my first priority. But I'd snagged a handsome bunch of broccolini at the farmer's market that I wanted to use. (Broccolini is a relative to broccoli, with long thin stalks and smaller florets.)

Lucy to her husband: How does cheesy polenta with steamed broccolini sound?

John (face falling): It sounds fine. I'm glad I'm not cooking so it's fine.

But I could see it wasn't really fine, and he is a good sport about eating about anything I serve and then cleaning up. (Besides that, we have an anniversary coming up tomorrow!) So I made a quick trip to the grocery story and added...meat!

And, I wanted an excuse to use our Japanese souvenirs--new chopsticks and chopstick holders. Aren't they adorable?

Ingredients

1/2 lb beef (I used a small steak), sliced
1 bunch broccolini
1 bunch scallions, cut into inch-long pieces
1-inch chunk ginger, peeled and chopped
1 heaping tsp cornstarch
1 tsp sesame oil
 1-2 Tbsp soy sauce

2 Tbsp sherry
1 cup or more beef broth

Slice the steak and marinate it in the cornstarch, soy sauce, sherry, and sesame oil.



Prepare the scallions, broccolini, and ginger (you could add chopped garlic if you like)



Stir fry the scallions and ginger in hot oil until brown and fragrant. Set that aside.



Add the broccolini to the hot skillet along with 1/3 cup or so of the beef broth and steam until almost tender. Set that aside.

Drain and reserve the marinade, and then add the beef to the skillet (more hot oil first). 

 
To the reserved marinade, add the other 2/3 cup beef broth. When the beef is almost cooked, add the vegetables back into the pan with the marinade. 

Cook several minutes until bubbly. Serve over brown rice.















Lucy Burdette is the author of the Key West food critic mysteries, including DEATH WITH ALL THE TRIMMINGS--coming in December! Follow her on Pinterest, Facebook, and Twitter 
Lucy (aka Roberta) and John 22 years ago

Thursday, August 15, 2013

Spicy Shrimp and Avocado Stir-Fry

LUCY BURDETTE: I love Chinese and Japanese food but somehow I'm never able to replicate what they do in a restaurant. This dish approximates something I had years ago in a Japanese restaurant--the spicy shrimp pairs so well with the sweetness of the avocado. And of course, you can vary the hotness and the vegetables to your taste. (I found the beans, peas, and pepper in our garden.)

When I asked my husband if the dinner was blog-worthy, he said "definitely." 

But then looked down in dismay at our empty plates. 

"I hope you already took a picture!"

Stir-fried Spicy Shrimp with Avocado

Ingredients 

3/4 cup long grain brown rice
1 and 1/2 cups water

6-8 shrimp, depending on size, peeled and deveined (If I was in Key West, I would use Key West pinks. But these I found in the frozen food section at the Stop and Shop and they were pretty darned good.)




1 tsp spicy chili sauce
1 tsp sesame oil
dash of soy sauce

Marinate the shrimp in the above mixture while you chop the veggies and cook the rice. (The rice takes about 1/2 an hour.)

Vegetables:

a handful of green beans or snow peas 
1 small zucchini
1 small red onion
1 green pepper
1/2 ripe avocado

Sauce: mix 1/2 cup chicken broth with 1 more tsp chili sauce and 1 tsp cornstarch

Flash fry the vegetables in a hot pan with canola or peanut oil until partly tender. Set them aside while you fry the shrimp for a minute over high heat until beginning to turn pink. 



  

Return the vegetables to the pan with the shrimp and cook another minute. Then add the sauce, stir until thickened. Finally add the avocado chunks and heat through. Serve over brown rice.



Lucy is the author of the Key West food critic mysteries, available wherever books are sold! You can follow her on Facebook, Twitter, or Pinterest
 





Thursday, July 11, 2013

Cheesy Polenta with Spring Vegetables and Parmesan Crisps



LUCY BURDETTE: A couple of times a year I have the pleasure of going to New York City. It's a very big place, as you can imagine. Even so, I somehow end up visiting the same spots--one of them is an amazing bookstore called the Strand and the other is a food shop/cheese market/pasta store/restaurant/meat market/gelato purveyor (you get the idea) called Eataly. There are lots of little mini-restaurants inside the Eataly building. John and I have eaten there three visits in a row, and I've managed to talk him into the vegetarian place all three times. And that is because the food is so good!
 The dish he ordered this last time was amazing and I decided I should try to make my own version. Here's what it looked like at Eataly before John dug in.

I think you can use whatever vegetables appeal to you. I shopped at the farmer's market, and came up with carrots, a white onion, broccolini, radishes (which he was lukewarm about) and then some snow peas from our garden.

INGREDIENTS

Vegetables:

3 carrots, cleaned and cut into chunks
2 radishes, quartered
small white onion
big handful of snow peas
cup of broccolini or broccoli florets
(May substitute asparagus, fiddleheads, green beans, etc.)

Clean all the veggies and cut them into bite-sized pieces. Set aside.

Parmesan crisps:

2 oz. fresh parmesan, grated (This should be a block of cheese, not the stuff in a green can)

Grate the parmesan with the large holes of a grater. Heat the oven to 400 degrees. Grease a cookie pan covered with parchment paper (or use silpat on the cookie sheet.) Mound the grated cheese, about 1 Tbsp per wafer, leaving an inch or more between them. Bake at 400 for about 4-5 minutes, watching carefully so they don't burn. At first the cheese will melt and bubble, then it will gradually turn golden. Take them out quick!

Cheesy Polenta:

1 cup cornmeal grits
2 cups chicken broth
1 cup water 

1 cup cheddar cheese, grated

  Bring three cups of water and broth to a boil, and slowly add the grits or polenta. Reduce to low heat and simmer about 1/2 hour, whisking often to keep lumps from forming, and so it doesn't stick to the pan. (Take care because the grits will "pop" and can burn.) Mix in the cheese and 2 tablespoons butter, and set aside. 

Quickly stir-fry the vegetables in olive oil until tender but still crisp. Serve them on the hot polenta, garnished with Parmesan wafers.

And though we may be biased, we declared this dinner delicious:).

 

Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.





Wednesday, June 9, 2010

Wok this way!


Hub and I love to wok out together!
Okay, I'll stop now. I wouldn't want
my post to be too much wok. Okay,
really I'm stopping...now.
Seriously, one of our favorite kitchen
toys is our wok. You just can't go wrong
with it when you need a quick and nutritious
meal
for the family. This is a stir fry recipe the
Hub impressed us with the other day.

Ingredients

4 boneless skinless chicken breasts

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons sesame oil

2 cups diced veggies (he used carrots, onions and red peppers)

1 cup water

1 teaspoon chicken bouillon granules

Chopped fresh cilantro


Directions

Cut chicken into 1-inch chunks; place in a plastic bag. Add cornstarch and toss to

coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well.

Refrigerate for 30 minutes. In a large wok, heat 2 tablespoons of oil over med-hi

heat; stir-fry chicken about 3-5 minutes. Remove and keep warm. Add remaining

oil; stir- fry veggies for 4-5 minutes or until crisp-tender. Add water and bouillon.

Return chicken to pan. Cook and stir until thick and bubbly. Serve over rice,

sprinkle with chopped cilantro.



Take a wok on the wild side...;-)


www.jennmckinlay.com

Jenn McKinlay
SPRINKLE WITH MURDER

Available now!


aka Lucy Lawrence

CUT TO THE CORPSE
and STUCK ON MURDER

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And now our contest news! Julie's contest is a wrap! Congrats to
Margaret (Mamadrama) and Ken M!


And now to celebrate the upcoming release of THE LONG QUICHE GOOD-BYE,
Avery is hosting our next exciting contest!


Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.