April 16, 2012

10 Minute Chicken Stir Fry Ingredients: 1 package Asian noodles Soy sauce Sesame oil Chili flakes Thumb size piece of ginger, minced 2 cloves garlic, minced 1 red bell pepper, cut into strips 2 large shitake mushrooms, cut into strips 2 de-boned and de-skinned chicken breasts, cut into strips 1 head of broccoli Sesame seeds 1 scallion, chopped 1 lime To Make: Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem.  Heat a large pot of water to boil. Cook noodles according to package. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken.  Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together.  Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again. Take off the heat. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy! This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

10 Minute Chicken Stir Fry

Ingredients:

  • 1 package Asian noodles
  • Soy sauce
  • Sesame oil
  • Chili flakes
  • Thumb size piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 2 large shitake mushrooms, cut into strips
  • 2 de-boned and de-skinned chicken breasts, cut into strips
  • 1 head of broccoli
  • Sesame seeds
  • 1 scallion, chopped
  • 1 lime

To Make:

  1. Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
  2. Heat a large pot of water to boil. Cook noodles according to package.
  3. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
  4. Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
  5. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
  6. Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
  7. Take off the heat.
  8. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!

This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

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10 minute chicken stir fry stir fry homemade stir fry chicken recipe asian sesame sesame seeds broccoli red bell pepper shitake mushrooms mushroom noodles

April 6, 2012

Pan-fried Curried Chilean Sea Bass Over White Rice and Broccoli Ingredients: 2 Chilean sea bass fillets, descaled and de-boned 1 cup cooked white rice 1 head broccoli, florets only, stem thrown out 1 thumb size piece fresh ginger, minced 1 clove garlic, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 3 tablespoons curry powder Chili flakes Salt and pepper To Make: Season both sides of each sea bass fillet with salt, pepper, and curry powder. Use all of the curry powder. Rub the seasoning gently into the fish. On high heat, heat up some olive oil in a small pan. Once hot, place one fillet in the center of the pan. Tilt the pan on an angle toward yourself and spoon the oil collecting at the bottom repeatedly back over the fish. The result you’re looking for is a crispy coat so keep spooning the hot oil over the fish until it is cooked through and crispy, should take 2-3 minutes depending on the thickness of the fillet.  Repeat on second fillet. In a large pan, heat up the sesame oil along with a sprinkling of chili flakes. Reduce heat to medium and add in the garlic and ginger. Saute for 30 seconds and add in the broccoli.  Add in the soy sauce and give it all a toss.  Saute while stirring for 2 minutes, until broccoli is tender. Remove from heat. In individual bowls, divide up the rice, followed by the broccoli (including the juices), and finish with a nice fillet on top.  Enjoy!

Pan-fried Curried Chilean Sea Bass Over White Rice and Broccoli

Ingredients:

  • 2 Chilean sea bass fillets, descaled and de-boned
  • 1 cup cooked white rice
  • 1 head broccoli, florets only, stem thrown out
  • 1 thumb size piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons curry powder
  • Chili flakes
  • Salt and pepper

To Make:

  1. Season both sides of each sea bass fillet with salt, pepper, and curry powder. Use all of the curry powder. Rub the seasoning gently into the fish.
  2. On high heat, heat up some olive oil in a small pan. Once hot, place one fillet in the center of the pan. Tilt the pan on an angle toward yourself and spoon the oil collecting at the bottom repeatedly back over the fish. The result you’re looking for is a crispy coat so keep spooning the hot oil over the fish until it is cooked through and crispy, should take 2-3 minutes depending on the thickness of the fillet. 
  3. Repeat on second fillet.
  4. In a large pan, heat up the sesame oil along with a sprinkling of chili flakes. Reduce heat to medium and add in the garlic and ginger. Saute for 30 seconds and add in the broccoli. 
  5. Add in the soy sauce and give it all a toss. 
  6. Saute while stirring for 2 minutes, until broccoli is tender. Remove from heat.
  7. In individual bowls, divide up the rice, followed by the broccoli (including the juices), and finish with a nice fillet on top. 
  8. Enjoy!

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pan-fried sea bass curried sea bass curried fish fish recipe rice broccoli asian curry powder

April 5, 2012

Broccoli Pesto Pasta with Basil and Lemon Ingredients: 1/2 lb dried tagliatelle or fettuccine pasta Large bunch fresh basil Handful pine nuts or almonds 1 head of broccoli Olive oil 1 small potato Parmesan cheese 1 lemon 1 clove of garlic Salt and pepper A few mint leaves To Make: Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside. Cut off the broccoli florets. Set aside. Wash and pick off the basil leaves. Roughly chop.  Grate 3 ounces of Parmesan cheese ~ about a cup Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste.  In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water.  In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed.  Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon.  Enjoy! This is a fresh and healthy pasta dish that tastes amazing! Try it!

Broccoli Pesto Pasta with Basil and Lemon

Ingredients:

  • 1/2 lb dried tagliatelle or fettuccine pasta
  • Large bunch fresh basil
  • Handful pine nuts or almonds
  • 1 head of broccoli
  • Olive oil
  • 1 small potato
  • Parmesan cheese
  • 1 lemon
  • 1 clove of garlic
  • Salt and pepper
  • A few mint leaves

To Make:

  1. Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
  2. Cut off the broccoli florets. Set aside.
  3. Wash and pick off the basil leaves. Roughly chop. 
  4. Grate 3 ounces of Parmesan cheese ~ about a cup
  5. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
  6. In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
  7. In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
  8. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
  9. Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
  10. Enjoy!

This is a fresh and healthy pasta dish that tastes amazing! Try it!

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pasta recipe broccoli pesto basil parmesan cheese garlic olive oil pine nuts lemon pesto pasta with broccoli