Monday, January 30, 2012

Chicken and Mushrooms Noodles


Hi Everyone:
Today's recipe is an Asian inspired dish. I haven't made any Asian dishes in a while, so today I'm bringing you this delicious, yet super easy Asian style dish. Chicken and Mushroom Noodles! I hope you like this one!

Serves 4
Ingredients:

1/2 package Spaghetti (use the whole package if you want to)
8 oz baby Bella mushrooms
2/3 cup red onion chopped in chunks
6 green onions cut into 1 inch diagonal pieces
6 oz bean sprouts (use 8oz if you cook the whole package of spaghetti)
1/4 cup chopped cilantro
3 tablespoons fresh minced ginger plus an extra inch of fresh ginger
4 garlic cloves
2 chicken breasts cut in very thin slices
2 teaspoons cornstarch
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sherry
3 tablespoon vegetable oil
1/4 cup of water

To the pasta water add 1 inch of fresh ginger, 1 garlic clove and plenty of salt. Bring to a boil add the spaghetti. Cook the spaghetti until al dente, drain and set aside.

Combine the cornstarch with the water, mix until you have a paste, add 2 tablespoons of each: soy sauce and fish sauce, plus 1 tablespoon of sherry. Mix well and set aside.

Mince the garlic.

Wipe the mushrooms with a clean kitchen towel,slice them in 1/4 inch slices. Set aside. (If you prefer, you can rinse them under cold water.)

In a large skillet or wok, heat up 1 tablespoon of vegetable oil. Saute the fresh ginger and garlic for about 3 minutes until the garlic becomes tender and somewhat transparent. Add the chicken, season with a teaspoon of salt and cook until the chicken is completely cooked, 4-5 min. Remove the chicken from the pan and add in the red onions and green onions, saute for 3 minutes. Stir in the mushrooms and continue to stir fry for about 3 minutes or until the mushrooms become soft. (Add more oil if needed).

Remove everything from the pan, reheat the pan add 1/2 tablespoon of oil add in the sauce we made earlier with the cornstarch and soy sauce. Heat until the sauce is well heated and slightly thicken (1-2 minutes). Mix in the bean sprouts and the noodles and stir fry for about 1 minute or until the noodles are well coated with the sauce.

Bring the chicken and the rest of the ingredients into the pan, stir fry for 2-3 minutes. Add in the fresh cilantro, give it one last stir and serve at once.

Enjoy!

Saturday, January 07, 2012

Sausage and Bean Stew


Hi everyone! Today's recipe is a delicious bean stew, super easy and delicious! My husband loves this one, and I have to admit, it is one of my favorites too, it takes less than 30 minutes to make, but it tastes like if you had spent all day slow cooking it! I hope you like this one!

Ingredients:

4 Sausage Links (I'm using a chicken sausage flavored with roasted red pepper and spinach)
5 slices of bacon
2 celery stalks
1 onion
3 garlic cloves
2 bay leaves
3 cups of chicken broth
1 15oz can pinto beans
1 15 oz can black beans
1 teaspoon salt
crush red pepper to taste
1 teaspoon ground black pepper
1/4 teaspoon ground all spice

Rinse and drain the beans.

Cut the bacon in small pieces. Cook it in a large sauce pan on medium high heat for 3-5 minutes or until brown and crisp. (I used turkey bacon and added 1 teaspoon of olive oil, because turkey bacon doesn't have too much fat. You don't have to add any extra fat if you don't want to.)

Also cut the sausage into bite size pieces. Cook it in the same skillet with the bacon, until slightly brown and heated through, for about 3-4 minutes.

Roughly chop the onion and cut the celery in small pieces, about the same size as the onion. Mince the garlic. Set aside for a minute.

Once the sausage and the bacon are nice and brown, add the onion, celery and garlic into the same pan. Also add in two bay leaves, cover the pan with a lid and let the vegetable sweat for about 3 minutes.

Season with a teaspoon of salt and ground black pepper, plus 1/4 tsp. of ground all spice. Stir and add 3 cups of chicken broth and 1 cup of water.

Season the beans with a pinch of salt and a pinch of ground black pepper and add them into the pan. Add a pinch of crush red pepper, stir, taste the flavor, add any more salt and pepper if needed. Cover the pan and cook for about 10-15 minutes or until it comes to a boil.

Serve with white rice, or by itself.

Enjoy!

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