Archive for October, 2018

This recipe from the New York Times is perfect for a quick weeknight dinner. Cook the noodles, make the sauce and set aside. Then stir fry beef, ginger and spices and set aside. Cook the vegetables, return the beef and noodles to the pan and toss with the sauce. I substituted red pepper for the carrots.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which usually contains sodium benzoate.

Make sauce

Cook noodles and set aside

Cook beef and set aside

Add vegetables and cook until tender

Return beef and noodles to the pan and add sauce

Beef and broccoli lo mein

Ingredients:

1 (8-ounce/227 g) package lo mein noodles

Salt

3 garlic cloves, pressed or minced

¼ cup (60 ml) soy sauce

¼ cup (60 ml) dark brown sugar

2 tablespoons (30 ml) canola or grapeseed oil

1 pound (454 g) chuck or rib steak, thinly sliced against the grain

1 (1-inch/2.5-cm) piece of ginger, peeled and cut into rounds

¼ teaspoon (1 ml) black pepper

¼ teaspoon (1 ml) red-pepper flakes

1 head broccoli, cut into small florets (about 3 heaping cups)

2 carrots, shredded

3 scallions or green onions, thinly sliced

2 to 3 teaspoons (10 to 15 ml) sesame oil (optional)

1 lime, cut in wedges, for serving

Preparation:

Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.

Heat 1 tablespoon (15 ml) of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.

Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add ¼ cup (60 ml) water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minutes more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime. Serves 4.

From the New York Times

This recipe from the New York Times combines tasty chicken thighs with caramelized lemon and shallots, white beans and kale. Brown the thighs, then set aside while you caramelize the lemon slices and shallot. Add the beans and then the kale, which will wilt slightly. Return the chicken to the pan, heat it through and serve!

Avoiding Additives and Preservatives

Make sure the beans do not contain preservatives. PC Blue Menu beans are a good choice.

Toss the lemon and shallot with salt and pepper

Brown the chicken thighs and set aside

Saute the lemon and shallot

Add the beans and kale

Return chicken to pan, heat through and serve

Ingredients:

1 lemon, thinly sliced, seeds removed

1 shallot, peeled and cut into thin wedges

Kosher salt and black pepper

2 ½ pounds (1.13 kg) bone-in, skin-on chicken thighs or breasts (about 4 to 6)

1 tablespoon canola oil

1 (15-ounce/443 ml) can small white beans (such as Great Northern, navy or cannellini) or chickpeas

1 bunch kale, ribs removed, leaves torn into large pieces

Flaky sea salt

Olive oil, for drizzling

Preparation:

Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.

Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It’ll smell like a mix of lemonade and caramel.)

Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.

Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.

Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil. Serves 4.

From the New York Times