Thank you Martha Stewart. You are, once again, to the rescue when I have NO IDEA what to make for dinner. Not only did you please my taste buds, you pleased the others in the house that are fickle when it comes to “new” things. For this, I thank you.There is no point in ranting. They’re DELICIOUS. Make them. See for yourself. Try them out on a picky eater. I dare you.
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Martha Stewart is just awesome. I don’t care if she went to jail. That’s just street cred. She’s a food genius. Or at least hired someone who writes amazing recipes. I’ve been wanting to make this recipe from her cookbook and finally did. Amaze.
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon red-pepper flakes
- 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon cornstarch
- 4 ounces angel-hair pasta
- 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
- 1/4 cup freshly squeezed lime juice
- Coarse salt
- 4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
Say that five times fast.
This little gem of a soup popped up in my inbox thanks to myrecipes.com daily recipe. WOW is all I have to say. W.O.W.
YOU NEED TO MAKE THIS NOW.
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)
Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
This soup was surprisingly amazing. I knew it would be delicious but I did not expect it to be amazing on a whole nother level. Creamy, sweet, hot, delicious. Perfect soup for the fall. And it’s REALLY easy on the waste line. Win win!
I was never a fan of the “sweet and spicy” thing. I was never a fan of Sriracha sauce. I now like both. A lot. I’m still not 100% willing to go out of my way and seek these things but I did step out of my comfort zone and make a dish with both. I am now kicking my self in the butt for not making it earlier in my life. Better late than never!
I used this recipe as a carb loader since I participated in this little race. I finished under my goal time and even got a shiny medal. I’m proud!
At any rate, you can either use pasta or rice noodles in this dish. Since it was carb loading time, I opted for pasta.
You will need:
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 2 tsp. sriracha sauce
- 2-3 cups of cubed, cooked chicken
- 12 oz. rice noodles
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and sriracha sauce. Add chicken; stir to coat. Set aside to allow flavors to mingle.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips. Makes 6 servings.
I. Love. Indian. Food. It’s so tasty and spicy and I cannot get enough. I started to try my hand at actually making it because buying it starts to add up. I started off with something fairly simple and it turned out well.
If you want to try an Indian dish, you’ll need:
- 2 tablespoons vegetable oil
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces, cooked
- 1 tablespoon minced fresh ginger
- 4 cups cauliflower florets, cut into bite-size pieces
- 1/2 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 cup water
- 1/2 cup frozen peas, thawed
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
I bought basmati rice to serve with this dish and I am now a huge fan of basmati rice. So much better than the regular stuff we all eat. This dish made a TON so I had quite a bit left for a few days. I am also a huge fan of Sriracha sauce, which topped the dish off. Mmmmmm!
i love indian food. i don’t know what it is but i just can’t get enough of it. the thought of cooking it has intimidated me for a while until i saw a video of Martha and Jamie Oliver making this dish. i couldn’t believe how simple it was. i took on the challenge and when i was finished i realized it wasn’t a challenge at all. now i will admit – i did cut a few corners. instead of making my own masala paste, i used Trader Joe’s masala simmer sauce. it is not as thick as paste and i erred in using the entire jar instead of half of it. the liquid in the dish was thinner than it probably should have been but it was still tasty! next time i make this (and i will) i will either make my own masala paste or use just half of the sauce. i also used fresh ginger for the first time. this too has intimidated me but really there was nothing to it. peeling it was simple as can be (i used a spoon to peel it) and the taste was delightfully refreshing.
note: there is no curry in this dish. not even in the masala simmer sauce. i was surprised at this finding. (that was for you, julia.)
you will need:
- 2 tablespoons peanut oil
- 1 tablespoon unsalted butter
- 2 medium onions, halved and thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 1 small bunch fresh cilantro, leaves removed, stems finely chopped
- 1 jar of simmer sauce (or half cup of marsala paste)
- 4 boneless chicken thighs (any kind of chicken will work)
- Sea salt and freshly ground black pepper
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can of coconut milk
heat the peanut oil and butter in a large pot or dutch oven over medium-high heat. add onions, ginger, and chopped cilantro stems. cook, stirring occasionally, until onions soften and golden, about 10 minutes.
add marsala simmer sauce and chicken; stir to coat. season with salt and pepper. add tomatoes and coconut milk. fill one empty can with water and add to skillet; stir to combine. bring to a boil, then reduce heat to a simmer. cover and cook, checking sauce occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes. *
serve over rice and top with yogurt, cilantro and almond slivers if desired. i skipped that part and dove right in.
* i used frozen chicken thighs because i needed to get rid of them! they weren’t fully cooked after 20 minutes so i let it go a little bit longer. the longer i left the pot on the stove, the more flavorful and tender the chicken became. i think i kept it on for a total of 90 minutes and the chicken was falling off the bone.
besides the one “oopsie” of using too much simmer sauce, i think this dish came out well considering this was the first time i made anything like this. i will now delve into more exotic dishes with less fear after. i can’t wait!