Category Archives: Vegetables

Teriyaki Chicken Stir Fry with Pineapple

March 13, 2015

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Clara and I are in Virginia visiting my parents this week and because my mom LOVES Chinese food we decided to try out this new recipe. Well, I’m sharing it here so obviously it was a success! (Despite some pretty awful iPhone photos. I wanted to bring my camera in case a delicious meal needed photographing but after squeezing both of our belongings into one bag there wasn’t an extra ounce of space. Blankie, pillow, lambie, lambie’s blankie, video monitor, alarm clock that lights up when it’s time to wake up in the morning and on and on- nothing must be left behind if we want to get any sleep!) I could write a lengthy essay about traveling with a toddler, but back to the recipe. I’m not an expert stir-frier. But this recipe fooled me into thinking so. It doesn’t take much skill and the result is A++!

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Thinly (very thinly) sliced chicken breast is stir-fried with fresh veggies (I chose broccoli, carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh, yum!), and a pineapple juice- based sweet and sour teriyaki sauce. I blanched my carrots and broccoli before they went into the pan so they’d cook quicker (we don’t like them too crunchy). And served it all over steamed white rice with some peas and green beans on the sides.

Teriyaki Chicken Stir Fry with Pineapple

INGREDIENTS

stir fry:
1 1/2 lbs. boneless skinless chicken breast
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. freshly ground black pepper
~2 Tbsp. canola, grapeseed, peanut, or coconut oil
3 cups broccoli florets
1 cup chopped carrot
1 cup sliced mushrooms
1 red bell pepper, seeded and sliced
1/4 cup pineapple juice
~2 cups chopped fresh pineapple (or a 20-oz. can pineapple chunks, drained and juice reserved)

sauce:
1/2 cup pineapple juice
1/3 cup low-sodium soy sauce
1 Tbsp. molasses
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 clove garlic, minced
1 tsp. freshly grated ginger
2 tsp. cornstarch

steamed white or brown rice, for serving

DIRECTIONS

1. Very thinly slice the chicken breasts, pat them dry, and toss them in a medium bowl with the cornstarch and salt and pepper. Let the chicken sit for about 10-15 minutes while whisking the sauce and prepping vegetables.

2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth.

3. Heat about 1 Tbsp. oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won’t take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.

4. Add another tablespoon or so of oil to the pan if needed and heat again until hot and rippling. Add all of the vegetables to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired). Cook, letting the vegetables steam for 2-3 minutes until crisp-tender (add more liquid, if needed, if it dries up). (NOTE: I blanched my broccoli and carrots in boiling water for 2 minutes and then cooled them under cold water before stir-frying, so they would cook quicker. If you like your veggies super crisp don’t bother blanching.)

5. Add the pineapple and chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. Serve immediately over hot, cooked rice, if desired.

Serves 6.

(Adapted from Mel’s Kitchen Cafe)

Thai Cucumber Salad

March 4, 2015

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We eat a lot of cucumbers around here. Clara is happy to munch on them with hummus or one of our other favorite dips (Trader Joe’s Cilantro Chive Yogurt Dip or this spicy Chipotle Ranch mixed with some nonfat Greek Yogurt to lighten it up). And cucumbers find their way into just about every green salad or veggie sandwich I make. This crunchy cucumber + red onion + cilantro (or mint) + peanut (or cashew!) salad with a tangy rice wine vinaigrette would complement most Asian, Indian, or Middle-eastern dishes. I served it with this cheater’s coconut curry sauce simmered with rotisserie chicken over rice.

Thai Cucumber Salad

INGREDIENTS

2 medium English cucumbers, sliced
3/4 cup thinly sliced red onion
1/4 cup chopped cilantro (or mint)
1/4 cup rice vinegar
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. sugar
2 small or 1 large clove garlic, minced
pinch crushed red pepper flakes, to taste (or minced jalapeno)
salt and freshly ground black pepper, to taste
2-3 tbsp. crushed peanuts (or cashews)

DIRECTIONS

1. Whisk vinegar, fish sauce, sugar, and garlic together in a medium bowl. Place cucumbers, onion, and cilantro (or mint) in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.

Serves 4.

(Adapted from Bon Appetit)

Smashed Roasted Potatoes

February 27, 2015

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We eat so many sweet potatoes that white ones are a treat (Dustin thinks so, anyway). I’m not that fond of starchy white baked potatoes (rather boring), but boiling baby potatoes until tender, smashing, and then roasting them is another story! Coated in olive oil and a generous sprinkle of salt and fresh black pepper, they turn crisp and golden- almost potato chip-like on the exterior. Serve with a juicy burger or fish and some ketchup, of course, on the side.

Smashed Roasted Potatoes

INGREDIENTS

1 lb. small Yukon gold or fingerling potatoes
1 tsp. kosher salt
freshly ground black pepper
1/6 cup extra virgin olive oil

DIRECTIONS

1. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer about 20 minutes, until a knife slides through easily. Drain and set aside to cool.

2. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and coat with cooking spray.  Place potatoes on the baking sheet and using a potato masher, smash each potato gently. Season with kosher salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

3. Roast in preheated oven for 10-15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, another 15-20 minutes (depending on the size of your potatoes). Serve immediately.

Serves 3-4.

(Adapted from Bon Appetit)

Sweet Potato Casserole

February 7, 2015

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Now for the sweet potato casserole that we’ve all fallen in love with. Usually I just bake or roast sweet potatoes and serve them simply, with some chives and sour cream. This dish is decadent, more of a dessert really. One of our relatives brought it to Thanksgiving dinner and after going back for seconds, and thirds, and fourths for Clara, I made sure to come home with the recipe. It comes from two very similar Cooking Light recipes, actually. And you have options with the topping. You can go for the one with marshmallows- or without. Both toppings include butter and pecans and brown sugar (and a dash of cinnamon if you wish). I’ve made it both ways now and think they’re equally delicious. The marshmallow topping (not pictured) gives it more of a crispy “crust”. It can absolutely be prepared ahead of time, refrigerated, and baked just before serving.

Sweet Potato Casserole

INGREDIENTS

2 ½ lbs. sweet potatoes (about 4 large), peeled and chopped
1 cup half and half (or part milk and part sour cream)
½ cup brown sugar
¾ tsp. salt
2 tsp. vanilla extract
2 eggs

Pecan Crumb Topping:
1/3 cup flour
2/3 cup brown sugar
½ cup chopped pecans
1/8 tsp. salt
2 Tbsp. melted butter
dash cinnamon (optional)

Marshmallow Pecan Topping:
1 1/2 cups mini marshmallows
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. salt
2 Tbsp. chilled butter, cut into small pieces
1/2 cup chopped pecans
dash cinnamon (optional)

DIRECTIONS

1. Preheat oven to 375 F.

2. To prepare potatoes, place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

3. Place potatoes in a large bowl. Add half-and-half, brown sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

4. To prepare pecan-crumb topping, combine flour, brown sugar, pecans, and salt in a medium bowl. Pour in butter and mix with fingers until crumbly. Sprinkle over potato mixture.

To prepare marshmallow topping, sprinkle miniature marshmallows over top of casserole. Combine flour, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows.

5. Bake in preheated oven for 30 minutes or until golden brown.

Makes a 9×13 pan.

Adapted from Cooking Light and Cooking Light.

Bacon, Mushroom, and Wild Rice Chowder

October 22, 2014

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Clara has been sick for over 2 weeks now, which means little sleep for everyone but lots of time stuck at home to try new recipes. We missed a church Halloween party the first weekend of her illness (which has evolved through several phases now, to include a fever and cold and ear infections and obnoxious persistent cough- poor babe). I had planned to take my favorite Mushroom, Sweet Potato, and Smoked Gouda Chowder to the party we never attended. So a few days later I had all those ingredients sitting around when I found this recipe and decided to make it instead. It also features bacon and mushrooms and potatoes (I used sweet ones). But a little less rich without the Gouda and heartier with brown/wild rice and a few extra veggies. A little bacon goes a long way in this case and this chowder is wonderfully creamy and smoky and just the comforting meal we needed.

Bacon, Mushroom, and Wild Rice Chowder

INGREDIENTS

3 Tbsp. butter
4 oz. bacon, small dice (about 3/4 cup)
8 oz. white or cremini mushrooms, chopped or thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato)
2 cups cooked wild or brown rice (I used brown rice)
2 tsp. finely chopped fresh thyme leaves or 3/4 tsp. dried thyme
1/4 cup all-purpose flour
1 bay leaf
4- 6 cups homemade or low-sodium chicken or vegetable broth (I used 4 1/2 cups)
1 cup half-and-half (I used 1/2 cup heavy cream and 1/2 cup whole milk)
1 tsp. freshly squeezed lemon juice + more to taste
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Melt 1 Tbsp. butter in a large saucepan or Dutch oven over medium heat until foaming. Add the bacon and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside.

2. Add the mushrooms to the saucepan, stir to coat in the bacon fat, and cook over medium heat, stirring rarely, until they begin to brown and the liquid they give off evaporates, about 8 minutes. Transfer to a small bowl; set aside.

3. Melt the remaining 2 Tbsp. butter in the saucepan over medium heat until foaming. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the carrot, celery, and potato, season with salt and pepper, and stir to combine. Cover with a tight fitting lid and cook, stirring occasionally, until the onions are tender, about 7 minutes.

4. Add the rice and thyme to the saucepan and stir to combine. Sprinkle the mixture with the flour. Continue cooking, stirring constantly, until the flour is no longer raw-tasting and a film of cooked flour coats the bottom of the pan, about 2 minutes.
Add the reserved mushrooms, bay leaf, and broth (I used 4 1/2 cups for a thicker chowder) and stir to combine. Increase the heat to medium high and bring to a gentle boil. Reduce the heat to low and simmer until the vegetables are cooked through, about 15 minutes.

5. Uncover the saucepan, stir in the half-and-half, bacon (reserve some for serving) and season with freshly ground black pepper. Let the chowder simmer, stirring occasionally, until slightly thickened and the flavors have combined, about 10 minutes. Stir in the lemon juice, taste, and season with more salt, pepper, and lemon juice as needed. Remove the bay leaf and serve garnished with the reserved bacon.

Serves 6.

(Adapted from CHOW)