Posts Tagged ‘garlic’

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Green Curry Noodle Soup

January 18, 2020

Our toddler is on a soup kick, and this is a great one! We usually roast the butternut squash on the weekend. Then this becomes a super quick and delicious weeknight dinner.

You will need:

  • 3 c butternut squash, peeled and cut into 3/4 inch cubes
  • 4 T olive oil, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper of your color choice, chopped or sliced thinly
  • 4 oz green curry paste
  • 2 c stock (recommend vegetable)
  • 2 cans (15 oz each) coconut milk
  • 12 oz frozen chopped broccoli
  • Packaged, cooked udon noodles (ours were about 15 oz worth), prepped according to the directions
  • Small bunch scallions, trimmed and chopped
  • 1/4 c cilantro, chopped
  • 2 limes, zested and juiced

20191215 Curry Noodle Soup 03

Then you will…

  1. Preheat your oven to 375 degrees. Line a large, edged baking sheet with parchment paper or nonstick foil.
  2. Toss your squash with 2 tablespoons of the olive oil plus the salt and pepper.
  3. Spread on the baking sheet and roast about 15 minutes. You want it to be soft enough to eat but not so soft it falls apart.
  4. In a large soup pot or a high-sided nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
  5. Add the onion and saute for 5 minutes.
  6. Mix in the garlic and bell pepper and saute for another 5 minutes.
  7. Stir in the curry paste until starting to be fragrant.
  8. Mix in the coconut milk, stock and broccoli. Bring to a simmer.
  9. Stir in the roasted squash, noodles, scallions, cilantro, lime zest and juice.
  10. Allow to simmer about 5 minutes before serving. Enjoy!
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Citrus Lime Chicken with Mango Salsa

August 5, 2019

20190717 Citrus Lime Chicken

This recipe is perfect for hot summer weather. The citrus is bright, and the mango salsa is juicy and fresh.

You will need:

  • 3/4 c orange juice
  • 5 limes, juiced and zested (4 in the marinade and 1 in the salsa)
  • 1/2 c olive oil
  • 1 T honey
  • 3 T low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 t cumin, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1/2 c finely chopped cilantro
  • 2 lb chicken breast, cut into half thickness
  • 1 small mango
  • 1 ripe avocado
  • 1/2 red onion, finely chopped

Then you will…

  1. Prepare the marinade in a large bowl. Mix together the orange juice, juice and zest of 4 limes, olive oil, honey, soy sauce, garlic, 1 1/2 teaspoons of the cumin, salt, pepper and the cilantro.
  2. Place the chicken in a large sealable bag or storage container. Allow to marinate at least 2 hours or up to overnight.
  3. Preheat your oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper..
  4. Bake the chicken for 20 minutes or until internal temperature reaches 165.
  5. While the chicken bakes, make the salsa. Peel, core and chop the mango and the avocado. Mix them in a small bowl with the red onion, remaining lime (juice and zest), and the remaining 1/2 teaspoon of cumin.
  6. Serve the chicken topped with the mango salsa.
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Chili Lime Rubbed Steak

July 28, 2019

This is a simple wet rub that makes a delicious glaze when you sear the steak. It would also be wonderful with pork or chicken. Try them all!

20190721 Chile Steak 02

You will need:

  • 1 T brown sugar
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 1/2 t olive oil
  • 3 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • Your favorite steaks

Then you will…

  1. Pulse together everything but the steak in a small food processor.
  2. Spread 1 to 2 teaspoons on each side of your steak. Allow to rest on the counter 10-15 minutes.
  3. Cook your steak your favorite way!
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Instant Pot Beef and Broccoli

May 18, 2019

We love using our Instant Pot, and this is fun new recipe for our rotation of family meals. I recommend using a decent quality steak with good marbling for an extra delicious dish.

20190505 Beef and Broccoli 02

You will need:

  • 2 T olive oil
  • 2 lbs steak, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 t salt
  • 1 t ground pepper
  • 1/2 c low-sodium beef stock
  • 1/2 c low-sodium soy sauce
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 1 T sambal oelek or other chili sauce (optional)
  • 1 T corn starch
  • 12 oz frozen broccoli florets, defrosted

Then you will…

  1. Turn on the saute mode on your Instant Pot to medium heat and warm up the olive oil.
  2. Saute the steak strips with the garlic, salt and pepper until starting to brown, 3-5 minutes.
  3. In a small bowl, mix together the beef stock with the soy sauce, brown sugar, rice wine vinegar, and the sambal oelek.
  4. Stir the sauce into the steak mixture.
  5. Add the lid and close your Instant Pot. Cook for 10 minutes on high pressure.
  6. Allow the Instant Pot to rest for 5-10 minutes after done to begin releasing some of the pressure. Then manually release the rest.
  7. In a small bowl, combine several tablespoons of the broth with the cornstarch to make a slurry.
  8. Stir it back into the Instant Pot along with the broccoli.
  9. Turn the saute mode back on, allowing the sauce to thicken slightly while stirring. This should take about 5-10 minutes.
  10. Serve with rice.
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Apple and Bacon Wild Rice

January 8, 2019

This is a fun side dish full of bacon and apples (classic combination of sweet and salty!).

20181021 Autumn Rice

You will need:

  • 2 T olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c wild rice blend
  • 2 tart apples, peeled, cored  and chopped
  • 1 1/2 c apple cider
  • 1 c vegetable stock
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 1/4 lb thick cut bacon, cooked and chopped

Then you will…

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute for 3 minutes.
  3. Mix in the rice and apples and saute for 2 minutes.
  4. Stir in the cider, stock, salt and pepper.
  5. Bring to a boil.
  6. Cover and reduce heat to a simmer.
  7. Allow to simmer until the rice is tender, about 15-20 minutes.
  8. Mix in the butter and bacon before serving.
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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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Simple Herb Focaccia

October 29, 2018

20180809 Focaccia 01

We invited some friends over for dinner last minute, and I whipped up a simple pasta dish. This focaccia bread complemented the meal perfectly! It was also incredibly simple to put together.

You will need:

  • 3/4 c warm water
  • 2 1/4 t (1 packet) yeast
  • 4 T olive oil, divided
  • 2 t salt
  • 1 3/4 c flour (plus up to 1/4 c additional as needed)
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried minced onion
  • 1/4 t garlic powder

Then you will…

  1. In a large mixing bowl, combine the water and yeast and stir to mix. Allow to rest and bloom for 5 minutes.
  2. Mix in 1 tablespoon of the olive oil, the salt, and the flour.
  3. On a lightly floured counter, knead 10 minutes until smooth and elastic.
  4. Grease a 9-inch round cake pan with nonstick cooking spray.
  5. Spread the dough in the pan and allow to rise for an hour, covered with oiled plastic wrap or a damp towel.
  6. Preheat your oven to 375 degrees.
  7. Remove the covering from the dough.
  8. Press dough with fingertips to create small indentations across the top surface.
  9. Drizzle with the remaining 3 tablespoons of olive oil.
  10. Sprinkle with the oregano, basil, minced onion and garlic powder.
  11. Bake 20-25 minutes, or until golden.
  12. Allow to cool 5 minutes and then remove from the pan.
  13. Cool on a wire rack at least another 5 minutes.
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