Monthly Archives: March 2012

thai chicken and vegetables

Standard

4T vegetable oil

4 chicken breasts, cut bite-sized

1c shredded carrots

1 thinly sliced large onion

3 minced garlic cloves

3in piece fresh ginger, peeled and grated

1 jalapeño, seeded and chopped

1 thinly sliced red bell pepper

3/4c chicken stock

13oz light coconut milk

10oz thawed frozen peas

20 basil leaves

1/4c chopped cilantro leaves

1 lime, zested and juiced

rice

Heat a large skillet over med-high with 2T of oil.  Add chicken and season with salt and pepper.  Brown for about 5 minutes.  Remove chicken onto a plate.  Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper.  Cook, stirring often, 2 to 3 minutes.  Add stock and coconut milk, heat to high, simmer about 5 minutes.  Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly.  Add the peas, basil, cilantro, and lime zest and juice.  Cook 1 minute more.  Serve over rice.

fancied up tuna casserole

Standard

1# fettuccine noodles

3T EVOO

4 minced garlic cloves

1 chopped small onion

12oz tuna in water, drained

1/2c sun-dried tomatoes (produce dept in pkg), thinly sliced

1/2c white wine

1/2c heavy cream

1 c frozen peas (let them defrost while cooking the first steps)

1/2c parmesan

1c shredded basil leaves

Cook pasta in salted water to al dente.  While it cooks, heat a deep skillet with EVOO.  Saute garlic and onions until tender, then add tuna and sun-dried tomatoes to heat them through, a couple minutes.  Add wine and cook for a minute, then add cream.  When it starts bubbling, add the cheese and season to taste with salt and pepper.  Stir in the peas and heat through again.  Mix in the pasta and serve topped with basil.

super quick tomato and bean stew

Standard

4T EVOO

6 minced garlic cloves

2 chopped medium onions

4 sliced carrots

4 chopped celery ribs

2 sliced small zucchinis

4c stock

30oz diced tomatoes

30oz tomato sauce

4c white beans

20oz frozen cut green beans

2c shredded basil leaves

grated parmesan or romano

crusty bread (optional)

Put EVOO in a large stock pot.  Add garlic, onions, carrots, celery and zucchini.  Cook about 15 minutes, then add the stock, tomatoes, sauce, white beans, and green beans.  Bring stew to a simmer and season with salt and pepper.  Simmer about 5 minutes.  Stir in basil and serve.

quinoa and black beans

Standard

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 4 cups black beans (or 2 cans)
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.