Receta Week 7, Vol II, February 12, 2010
Dinners of the Week:
Stir Fried Chicken with Asparagus
Easy Ginger Beef and Rice Noodles
Fajitas Bonitas
Garlic Shrimp Pasta
Slow Cooker Barbeque Pork on a Bun
Dessert of the Week:
Nanaimo Bars
Snack of the Week:
Famous Terre Etoile Oatmeal Cookies
Dinner One: Stir Fried Chicken with Asparagus, Ginger & Tomato
Recipe from Ken Kostick’s $10 Gourmet
Prep Time: 15 min/Total Time: 30 min. Recipe adjusted to serve 4.
Can I Get the Recipe Tip: Chicken thighs are not only economical but also they work great in a stir-fry. De-boned and skinned, they also offer a low-fat meal that has plenty of flavour. If you’re a meat lover, just substitute sliced pork for the chicken. Vegetarian? Substitute your favourite firm tofu.
Ingredients:
- 4 tablespoons olive oil
- 12 chicken thighs, skinned, boned, and sliced
- 2 small red onions, chopped
- 2 bunches asparagus, rinsed well and cut into pieces
- 2 tomatoes, chopped
- 4 tablespoons soy sauce
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon dried basil
- 1 teaspoon cumin seeds
- 1 cup chopped fresh parsley
Directions:
Heat the oil in a medium-sized sauté pan or wok. Gently sauté the chicken for 4–5 minutes. Add the onion and asparagus and continue to sauté for another 4–5 minutes.
Add the remaining ingredients except for the parsley and continue to stir-fry for 2–3 minutes. Sprinkle with the parsley and serve.
Dinner Two: Easy Ginger Beef and Rice NoodlesPrep Time: 15min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: Grape seed oil is now available in many major grocery stores. It is fabulous to use in stir fry cooking as I has a high smoke point (420 degrees F) and has a clean, light neutral taste. *Throw beef in the freezer for ten minutes then slice. Much easier to make thin slices this way.
Ingredients:
1 (8 ounce) package rice thin noodles (dry)
2 teaspoons grape seed or vegetable oil
1 pound flank steak, cut into thin strips*
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strip
2 teaspoons grated ginger
4 garlic cloves, minced
1 cup beef broth (I used gluten free)
2 tablespoons soy sauce (I used wheat free)
2 cups baby spinach
1/4 cup fresh cilantro, chopped
Directions:
Cook rice noodles according to package directions until just soft. Drain, rinse with cold water then set aside.
In a large wok, heat oil over high heat. Add beef, peppers, ginger and garlic and cook until beef is just cooked, about 3 - 5 minutes. Add in beef broth and soy sauce. Bring to a boil then reduce the heat.
Add in spinach and cooked noodles. Heat through until spinach wilts then stir in cilantro before serving in deep bowls.
Dinner Three: Fajitas BonitasPrep Time: 15 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: This dish can be made regularly because it is so simple and yet impressive. The flavour and meatiness of the mushroom here is divine but the recipe also works well with tofu or tempeh instead of the Portobello.
Ingredients:
6 (small) whole-grain flour tortillas
2 tablespoons olive oil
2 large garlic cloves, pressed or minced
1 yellow onion, cut into half-moon slices
1 red bell pepper, seeded and cut into ½-inch strips
1 green bell pepper, seeded and cut into ½-inch strips
2 Portobello mushrooms, cut into ½-inch strips (about 8 ounces)
1 teaspoon seeded and minced jalapeño, or to taste (optional)
½ cup corn, either frozen or fresh off the cob (optional)
2 teaspoons ground cumin
1 teaspoon chile powder
¼ teaspoon cayenne, or to taste
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon soy sauce
2 cups thinly sliced lettuce (about 4 ounces)
1 cup cubed and seeded tomato
Directions:
Preheat the oven to 200°F. Place the tortillas on a baking tray or a plate and cover them with a moist towel to warm them up without drying them out. Let them heat up gently while you make the rest of the meal.
Using a large skillet or wok, sauté the olive oil, garlic, onion, red and green bell peppers, mushrooms, and jalapeño, if using, over medium heat for about 5 minutes, or until the peppers are bright and soft, stirring occasionally. Add the corn, if using, cumin, chile powder, cayenne, salt, pepper, and soy sauce, and cook for 5 minutes more or until all veggies are cooked through.
Remove the tortillas from the oven. Serve the sautéed vegetables, lettuce, and tomatoes in separate bowls along with the warm tortillas still under the towel and let everyone make his or her own.
Dinner Four: Garlic Shrimp Pasta
Recipe from Noelle of Simmer Down!
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Can I Get the Recipe Tip: Feel free to embellish and throw in other random items you may have in your pantry or refrigerator… a spoonful of capers, perhaps, or some grated Parmigiano.
Ingredients:
1 pound (454 grams) dried spaghetti or linguini
½ pound (225 grams) shrimp (should yield 4-6 shrimp per serving depending on shrimp size)
4 tablesoons butter
4 large cloves garlic
1 lemon, halved lengthwise
1 teaspoon crushed red pepper flakes (or to taste)
1 handful chopped flat leaf parsley, optional
kosher or sea salt
Directions:
Put a large pot of well-salted water to boil. Rinse and pat dry the shrimp, salt lightly on all sides and set aside. Mince the garlic. Juice half the lemon; cut the remaining half into four wedges. Chop the parsley, if using.
When the water comes to a boil, add the pasta and cook according to package directions, probably 8 minutes or so. You’ll want to try to time it so the pasta and shrimp are just getting done at the same time.
Select a saucepan in which the shrimp will just fit in one layer. Melt the butter over low heat. Add the garlic, keeping the heat as low as possible. Cook for about 2 minutes, stirring and making sure the garlic does not brown. (If the butter is foaming too much, add a splash of olive oil.) Add the pepper flakes and stir.
Add the shrimp to the pan in one layer. Cook gently until they appear opaque halfway up the sides, then flip and continue cooking until fully opaque. Remove with a slotted spoon and place in a covered dish on the stovetop (so they remain warm).
Meanwhile, drain the pasta when done, reserving about ¼ cup of the cooking water. Add the juice of half the lemon and a little of the pasta water to the butter/garlic mixture and increase the heat slightly, stirring. Cook for 30 seconds or so, stirring to emulsify. Toss the sauce with the cooked pasta. Add any other ingredients at this time such as the parsley, capers, etc. Taste the pasta for salt, adding as needed. If it seems too dry, add a bit more of the pasta cooking water, and/or a little olive oil.
Plate the pasta in warmed shallow bowls or plates, garnishing with the shrimp and a wedge of lemon.
Dinner Five: Slow Cooker Barbeque Pork on a Bun
Recipe from Judith Finlayson’s Slow Cooker Comfort Food
Prep Time: 15 min/Total Time: 6 – 12 hours. Serves 4 with leftovers.
Can I Get the Recipe Tip: Use a 4 quart slow cooker to create this meal 0r a 1 ½ to 3 quart if halving the recipe. Complete the first step of rubbing the pork with the sugar garlic blend the night before. Prep the sauce in the morning, pour it over top, set your slow cooker and leave for the day.
Ingredients:
1 tablespoon Demerara or other raw cane sugar
1 tablespoon cracked black peppercorns
4 cloves garlic, minced
1⁄2 teaspoon salt
2 pounds trimmed boneless pork shoulder or blade (butt) roast, patted dry
Barbecue Sauce
1 cup tomato-based chili sauce*
1⁄3 cup apple cider vinegar
1⁄3 cup Demerara or other raw cane sugar
1⁄2 teaspoon salt
2 teaspoons smoked paprika
Kaiser or onion buns, halved and warmed
*if you can’t find tomato based chilli sauce, use ½ regular chilli sauce and ½ cup ketchup
Directions:
In a small bowl, combine sugar, peppercorns, garlic and salt. Rub all over pork. Place in a bowl and cover or in a large re-sealable plastic bag and refrigerate overnight.
Barbecue Sauce: In a bowl, combine chili sauce, vinegar, sugar and salt.
Place pork in slow cooker stoneware and cover with sauce. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until pork is falling apart. Stir in smoked paprika. Cover and cook on High for 20 minutes, until flavours meld.
Transfer pork to a cutting board and shred, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Dessert of the Week: Nanaimo BarsRecipe from Karen of Eclectic Cook
Prep Time: 30 min/ Total Time: 1 hour. Serves 4.
Can I Get the Recipe Tip: In celebration of the Olympic Games being held in Vancouver, BC, Canada, our treat this week is Nanaimo bars! Originally made in Nanaimo, BC, you’ll love these decadent bars, perfect for a celebration dessert. Any other nut can be substituted for the almonds and you can also use Bird’s Eye Custard Powder, if you prefer, instead of the vanilla pudding powder.
Ingredients and Directions:
Bottom Layer
½ cup unsalted butter at room temperature
¼ cup sugar
5 tablespoon cocoa powder
1 egg, beaten
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup coconut
Combine the butter, sugar and cocoa powder in a double boiler and heat until melted. Slowly drizzle the hot mixture into the beaten egg, whisking constantly until thickened. Stir in the graham cracker crumbs, almonds, and coconut. Press the mixture firmly into an un-greased 8″ x 8″ baking pan.
Middle Layer
½ cup unsalted butter at room temperature
3 tablespoons whipping cream
2 tablespoons vanilla pudding powder
2 cups icing sugar
Cream together the butter, cream, vanilla pudding powder and icing sugar until light. Spread over bottom layer.
Top Layer
4 oz semi-sweet chocolate
2 tablespoon unsalted butter
Melt the chocolate and butter in a double boiler over low heat. Once cool but still liquid, pour over middle layer and chill in refrigerator until set, about an hour.
Cut into squares using a knife dipped in hot water. For easier (and neater!) pieces, dip the pan very briefly in hot water and then turn out onto a plate. Flip over using a second plate and cut into squares.
Snack of the Week: Famous Terre Etoile Oatmeal Cookies
Recipe from Marcy Goldman’s The New Best of Better Baking.com
Prep Time: 15 min/Total Time: 30 min. Makes 8 – 12 extra large cookies.
Can I Get the Recipe Tip: Follow the recipe to the letter. It has a golden caramel taste with a wee kiss of cinnamon and vanilla. Double this recipe and then freeze the extra dough for another day when you need a quick batch of cookies. They can also be made regular size on a single baking sheet lined with or without parchment paper. You can also substitute chocolate chips for the raisins if desired.
Ingredients:
1 cup (8 ounces) unsalted butter
1 cup firmly packed light brown sugar
¾ cup white sugar
2 eggs
1 tablespoon water or light cream
2 teaspoons pure vanilla extract
4 cups rolled oats (Use a mixture of quick-cooking and old-fashioned oats for best results)
1 ⅓ cups all-purpose flour
1 ½ teaspoons baking soda
pinch of ground cinnamon
¼ teaspoon salt
½ cup coconut
½ cup dark raisins (optional)
½ cup light raisins (optional)
Directions:
Preheat the oven to 350°F. Stack 2 baking sheets together and line the top one with parchment paper. (Or if making smaller cookies, just use one baking sheet lined with or without parchment paper).
In the bowl of an electric mixer, cream the butter with both sugars. Blend in the eggs, water or cream, and vanilla. Fold in the oats, flour, baking soda, cinnamon, salt, and coconut and blend well. Fold in the raisins (if using).
Form the cookie dough into large balls (about the size of 2 golf balls or 6 to 7 oz of dough). Press the cookies lightly onto the doubled baking sheets.
Bake for 14 to 17 minutes, or until the edges are golden brown and the cookies seem set to the touch. Cool on the baking sheet for 3 minutes, then remove to a rack to finish cooling.
Love one of this weeks recipes or can't wait to try one? Let us know and comment below!