RECIPES: April 27, 2012
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
General Tso's chicken
Serves: 4
1 egg white
5 tablespoons cornstarch
1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 teaspoon sesame oil
1 1/2 tablespoons honey
1 1/2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 cloves garlic, finely chopped
1 head steamed broccoli, for serving
2 cups cooked brown rice, for serving
Directions:
1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
2. In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
3. Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
4. Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.
Recipe from Everyday with Rachael Ray magazine
Philly Cheese steak sandwiches (repeat)
Serves: 4
Ingredients:
1 tsp olive oil
1-1/2 cups sliced onion
1-1/2 cups sliced green bell pepper
cooking spray
4 hoagie rolls or french bread rolls, sliced in half lengthwise
1/2 lb. thin sliced deli roast beef
4 slices swiss cheese
Directions:
1. Heat oil in a non-stick skillet over medium heat. Add onion; cook 10 minutes, stirring frequently. Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.
2. Top each 1/2 roll with roast beef, 1/4 cup onion-pepper mixture and 1 slice cheese.
3. Place sandwiches on a foil lined baking sheet; broil 2 minutes or until cheese melts.
Recipe from Cooking Light Magazine
Ingredients:
2 large eggs, beaten
2 cups panko
1/2 cup all-purpose flour
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup canola oil
Lemon wedges, for serving
Ingredients:
1 tsp olive oil
1-1/2 cups sliced onion
1-1/2 cups sliced green bell pepper
cooking spray
4 hoagie rolls or french bread rolls, sliced in half lengthwise
1/2 lb. thin sliced deli roast beef
4 slices swiss cheese
Directions:
1. Heat oil in a non-stick skillet over medium heat. Add onion; cook 10 minutes, stirring frequently. Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.
2. Top each 1/2 roll with roast beef, 1/4 cup onion-pepper mixture and 1 slice cheese.
3. Place sandwiches on a foil lined baking sheet; broil 2 minutes or until cheese melts.
Recipe from Cooking Light Magazine
Oven-fried chicken thighs
Serves: 4Ingredients:
2 large eggs, beaten
2 cups panko
1/2 cup all-purpose flour
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup canola oil
Lemon wedges, for serving
Directions:
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and
preheat the oven to 450°. Put the beaten eggs, panko and flour in 3
shallow bowls. Season the flour with the celery salt, garlic salt and
cayenne. Dust the chicken with the flour, then dip it in the egg, and
finally in the panko, pressing to help the bread crumbs adhere.
2. Pour the canola oil onto the baking sheet. Carefully dip the chicken
thighs in the oil, being sure to coat both sides evenly, and set them on
the baking sheet. Bake the chicken thighs for about 25 minutes, until
they're golden and crispy, turning halfway through. Drain on paper
towels and serve with lemon wedges.
Recipe from Food & Wine magazine
Cheesy zucchini boats (v)
Serves: 4Ingredients:
4 zucchini, halved lengthwise
3 tablespoons extra-virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 cup bread crumbs
1/2 cup walnuts, toasted and coarsely chopped*
1/2 teaspoon dried oregano
Salt and pepper
6 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
*In place of the walnuts, we used mild Italian sausage.
Directions:
1. Preheat the oven to 375 degrees . Using a small spoon, scoop out
the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the
zucchini flesh in a paper towel and squeeze out any excess liquid;
discard the liquid and set aside the flesh. Place the zucchini shells
cut side down on a baking sheet and bake for 15 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.
Recipe from Everyday with Rachael Ray magazine
North Carolina pulled pork sandwiches
Serves: 4Ingredients:
3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
1 5-pound boneless pork shoulder roast
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1 1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split
prepared vinegar coleslaw
Directions:
1. Preheat the oven to 300 degrees . Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.
Transfer to a 24-inch-long sheet of heavy-duty foil and
double-wrap the pork.
3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.
Recipe from Everyday with Rachael Ray magazine
Teriyaki pork and pineapple skewers
Serves: 4Ingredients:
1/2 cup mirin (sweet rice wine)
1/2 cup sake (rice wine)
1/4 cup low-sodium soy sauce
1 pound pork tenderloin, trimmed and cut into 24 pieces $
24 (1-inch) pieces red onion (about 1 medium)
24 (1-inch) cubes pineapple (about 12 ounces)
Cooking spray
Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil
over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes).
Remove from heat; cool completely.
2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
3. Prepare grill to medium-high heat.
4. Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
5. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.
Recipe from Cooking Light magazine
Asparagus Carbonara
Serves: 4Ingredients:
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper
Directions:
1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat.
Add the bacon and cook until crisp, stir in the garlic. Add the wine
and cook until slightly reduced, about 1 minute. Stir the bacon mixture
into the pasta, adding enough of the reserved pasta water to moisten;
season with salt and pepper.
Recipe from Everyday with Rachael Ray magazine
