Recipe from What’s Cookin, Chicago?

I love stir fries.  A one-pot meal that usually comes together in under 30 minutes!  You can’t really beat that. 🙂

Ingredients:
1 lb lean beef, sliced thin
Salt and pepper, to taste
1 T garlic powder
1 T onion powder
2 T cornstarch
1 onion, diced
3-4 cloves garlic, minced
8 ou sliced mushrooms
2-3 T oyster sauce
2-3 T soy sauce
1/4 c water
3-4 green onions, sliced into 1″ pieces

Directions:
Season sliced beef with salt, pepper, garlic and onion powder.  Toss to coat with cornstarch then side aside.

Add oil to a hot wok, then add garlic and onion and saute until softened.  Mix in the mushrooms and cook until slightly carmelized.

Once mushrooms have started to carmelize, add beef and brown.
(NOTE: If I were to make this again, I would brown my beef before adding anything else, except for oil, to the wok.  With everything in there it made it a bit difficult to get it nicely browned.  I would then remove it for the previous steps, and add it back in at this point.)

Add oyster sauce, soy sauce and water and mix well.  Allow it to come to a boil, scraping up cooked bits from pan.  Reduce liquid by half.  Just before serving, add green onions and toss.  Serve over rice if desired.

Advertisements

Recipe from Cookin’ Canuck

Wow, do I have a lot to catch up on!?!  I have been such a lazy blogger lately.  I need to get better about this ASAP!

First, I have to say that Jeremy made this meal.  I was actually sick during the first week of January, so he volunteered to do the cooking.  Then, that Wednesday the 5th was my birthday, so he cooked that night, and then decided to finish out the week! 

I was impressed!  I’d never seen him cook more than bacon and eggs, pasta or the occasional meat on the grill.  But he did a great job! 🙂

I really liked this meal. I’ve recently discovered smoked paprika and I absolutely love it! 

We had some fresh broccoli in the refrigerator that I wanted to use up before it went bad, so I had Jeremy add it to this dish.

Ingredients:
1/2 t and 1/4 t salt
1 T smoked paprika
2 T olive oil
1 t dried thyme
1/2 t pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, sliced thin
1 red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
1 head broccoli, cut into bite-sized pieces
1/2 c chicken broth

Directions:
In a small bowl, combine 1/2 t salt, paprika, 1 T olive oil, pepper, and thyme.  Rub onto chicken thighs.

In a large bowl, combine 1/4 t salt, potatoes, pepper, shallot, garlic and 1 T olive oil.

Heat a large skillet over medium-high heat. Add potato mixture and cook for about 5 minutes, stirring occasionally.  Add chicken broth, cover and simmer about 5 minutes.

Uncover and nestle the chicken into the potato mixture.  Cover and cook about 20 minutes (it took closer to 35-40 for ours to completely cook through).  About halfway through cooking, add the broccoli to the mixture.

Recipe from The Pioneer Woman

This was a delicious meal!  Though it takes about an hour and a half total, it’s very simple to make.  There’s no chopping involved, and an hour of the time it is in the oven!

I ended up using 4 chicken thighs and 2 boneless breasts, because that’s what I had on hand.  They turned out tender and juicy.  I also used red wine (merlot, I believe).

And, with only 2 of us eating, this makes plenty for leftovers the next day! 🙂

Ingredients:
8 pieces chicken legs or thighs (or whatever you have on hand)
Salt & pepper, to taste
3 T olive oil
1 T butter
1/2 c white or red wine
1 can (28 ou) diced tomatos
1 can (14 ou) whole tomatos
2 T tomato paste (heaping)
Fresh herbs: I used basil and rosemary (use what you like)
8 cloves garlic, peeled
16 ou pasta (I used shells)
Grated Parmesan, for serving

Directions:
Preheat oven to 400 degrees.

In a large oven proof pot or dutch oven, heat the oil and butter over medium heat.  Add the chicken and brown on all sides.

Remove the chicken and pour in the wine. Scrape up all the brown bits and cook for about 1 minute.

Pour in the tomatos (with juice) and add the tomato paste.  Salt and pepper and bring to a boil, then turn off heat.

Toss in the garlic, fresh herbs (you can just keep them on them stem, and use as much as you like), and chicken. Cover and place in the oven for one hour.

Remove from oven.  Check the sauce to make sure it is thick enough.  If not, remove the chicken and boil down to preferred thickness.  Also check for seasoning.

As the sauce boils down, make your pasta.

Serve sauce and chicken over pasta with some buttered bread on the side.  Sprinkle with Parmesan cheese.

Recipe from Betty Crocker’s Cookbook

This recipe was really good and took about 1/2 hour to make.  J and I ate this as a main dish, but you could definitely have it as a side as well. 

Ingredients:
Sauce:
3 T soy sauce
1 T oyster sauce (can use soy instead)
1 T rice or white vinegar
1 t sugar
1/2 t crushed red pepper
1/4 t sesame oil

Stir-Fry:
8 ou fettucine noodles
1 T vegetable oil
2 cloves garlic, finely chopped
1 T finely chopped gingerroot
1 small onion, cut into 1/2-inch wedges
2 medium carrots, shredded (about 1 cup)
3 cups Chinese (napa) cabbage, chopped
1 medium green onion, thinly sliced
2 T chopped dry-roasted peanuts

Directions:
Mix sauce ingredients in a bowl and set aside.

Cook fettucine according to package directions.  Rinse with warm water and set aside.

Meanwhile, in a nonstick wok or large skillet, heat the oil over medium heat.  Add the carrots, onion, garlic and gingerroot, and stir-fry about 2 minutes. Add cabbage, stir-fry another 2-3 minutes until cabbage is crisp-tender.

Stir in sauce and fettucine and cook until heated through. About 2 minutes. Garnish servings with green onion and peanuts.

Recipe from Progresso: Soups & More

This was a really quick recipe to make.  Great for a weeknight meal on a cold day.  And it’s definitely been cold here!

I cooked the chicken on Sunday, so that was done and out of the way.  I added cayenne pepper to the soup, just to give it a bit more spice and flavor.  Also – I didn’t have enough Swiss cheese, so I threw in some Sharp Cheddar.  (I think, if you’re not a fan of Swiss, cheddar would be a good overall substitution.)

Ingredients:
2 c chicken broth
1/3 c chopped onion
10 ou frozen chopped broccoli
1 1/3 c dry mashed potato buds
2 c cooked cut-up chicken
2 c shredded Swiss cheese (8-ou) (Sharp Cheddar would be good as well, or a mix)
2 c milk
1/2 t salt
Cayenne pepper, to taste (my addition)

Directions:
Heat broth, onion and broccoli to boiling in a 3-quart saucepan. Reduce heat, cover and simmer about 5 minutes, stirring occasionally.

Stir in potatos until well blended, and then add remaining ingredients.

Heat over low heat about 5 minutes, stirring occasionally, until heated through and cheese is melted.

Recipe from Tastes, Tales and Tours

This was a good, easy weeknight meal. I actually doubled the recipe because I had a large pork tenderloin. This made A LOT! So it’s a good thing we liked it. 🙂 Lots of leftovers.

I served it over brown rice.

Ingredients:
1/2 tsp each of salt & dry oregano

1/8 tsp pepper
3 Tbs AP Flour
12 Oz Pork Tenderloin, trimmed of all visible fat and sliced into thin medallions, then in half to form stir fry strips
4 Tbs unsalted butter
1 Large Onion, diced
1 large Golden Delicious apple, cored & thinly sliced
2 Tbs Dijon Mustard

1 Cup Milk

Directions:
Combine salt, oregano, pepper and flour. Dredge the pork in flour mixture and then transfer it to your skillet or wok over medium heat in 2 T of the butter. Reserve remaining flour mixture.

Stir fry about 2-3 minutes, until no longer pink, then remove from the wok and set aside.

Add remaining butter and stir fry the onion until soft. Then add the apple and sprinkle with remaining flour mixture. Stir fry about 1 minutes.

Add the milk and mustard. Bring to a boil and stir well until sauce is thickened.

Return the pork to the wok and allow to heat through. Serve over rice.

Original Recipe from Elly Says Opa!

This was so good! J and I both went back for seconds.

I made a few changes from the original – didn’t use bacon, added in a can of diced tomatos, more beans and served with Parmesan cheese. It had a little spice to it – but I have no idea where it came from. :p I’m thinking maybe there was something in the tomatos that I didn’t realize they had? No idea – but it worked!

Ingredients:
5 boneless, skinless chicken thighs
3-4 T olive oil
1 medium onion, diced
2 cloves garlic, minced
2 T tomato paste
1/2 c dry white wine
1 c chicken broth
1 can diced tomatos (mine were with garlic and onions)
1 bay leaf
1 t oregano (I may have used more like 2 t)
1 can cannellini beans and 1 can kidney beans (or beans of choice)
2-3 c fresh spinach
Salt and pepper
Grated Parmesan

Directions:
Use a large saucepan with lid.

Trim the fat from the thighs, then cut in half and sprinkle with salt and pepper.

Heat your oil in the saucepan – then brown the thighs on each side. Remove from pan.

Add the onions and cook until tender, then add the garlic. Once the garlic becomes fragrant, stir in the tomato paste. Cook for about 1 minute.

Add wine to deglaze pan. Cook for about 2 minutes, scraping up the browned bits.

Add the chicken broth, diced tomatos, bay leaf and oregano. Bring to a boil then put the chicken back in the pan. Cover and simmer for about 15 minutes.
In the meantime, take about 1/2 of one can of beans, and mash them with a spoon or spatula – not into a paste, just break up the beans. After the 15 minutes, add all beans to the pan, cover and simmer an additional 15 minutes, or until chicken is cooked through.

Add your spinach and cook for about 2 minutes until wilted. Ladle the stew into bowls and serve sprinkled with the grated Parmesan, and some good crusty bread for dipping.