Saturday, April 24, 2010

Chicken Satay with Peanut dipping sauce *Melissa

I love that the weather is warm enough now to get out the grill and explore new grilling recipes. This recipe is one that I watched Tyler Florence make and my mouth watered the whole time...I had to try it! 

1 cup plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic
1 Tbsp curry powder
1 1/2 lb boneless skinless chicken breasts cut into strips
15 (ish) wooden skewers soaked in water
Peanut Sauce:
1 cup smooth peanut butter 
1/4 cup low sodium soy sauce
2 tsp red chili paste
2 Tbsp dark brown sugar
2 limes, juiced
1/2 cup hot water

First, mix marinade 
in large bowl.

Press or finely mince garlic.
Love my garlic press.
Thanks, IKEA!


Peel and grate the fresh ginger. (At this point you're kitchen will begin to smell delightful...not to mention your hands)

Add curry powder

Stir to combine ingredients

Add chicken strips, toss to coat

Let chicken marinate for up to 2 hours.

Now, for the sauce! In food processor combine peanut butter, soy sauce, chili paste, brown sugar, and lime juice.

You can find this red chili
paste in the Asian goods 
section of your grocery 

If sauce is too thick, gradually add hot water to thin it out.

Now, back to that chicken. Thread the marinated strips on the skewers.

Prepare grill surface by brushing
with vegetable oil
to prevent sticking.

Heat to medium.
Place chicken on grill,
cook approx. 3 min per side

And there you have it, a savory dish that's sure to please even the most finicky of palettes, not to mention great for entertaining! Enjoy!

Friday, April 2, 2010

Orange Beef Stir Fry *heather

This super tasty stir fry is one I adapted from one of Martha's recipes. Honestly, her recipe didn't make enough sauce, so I had to tweak things a little to make it work for my taste buds. It's pretty quick to make. The most time-consuming part is chopping the veggies and slicing the meat. It was a hit with the adults in our family... The littles however, notsomuch. He didn't want to touch it without a fight.

1 c. brown rice
1 c. freshly squeezed orange juice (from one large orange)
2T rice vinegar
4T soy sauce
2T light-brown sugar
1 lb top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1T cornstarch
salt and pepper, to taste
1 bunch (1 lb) broccoli florets, broken onto small pieces (reserve stalks for another use
3 ribs celery, sliced on an angle
3 cloves garlic, diced
2T vegetable oil
1 red bell pepper(ribs and seeds removed), cut into strips, 2 inches long and 1/4 inches wide

Prepare rice according to package directions.

- Juice your orange. I like to use a little net "shower cap" for my orange. I can squeeze out all the juice and keep the pulp inside. Then jest your orange and add the zest into the juice.

**This is where I get to plug Microplane's nifty zester **
Triva: Microplane is a woodworking tool company and they've taken a little foray into the world of cooking tools. Most of the produces they make are fantastic!

In a small bowl, whisk together orange juice and zest, vinegar, soy sauce and sugar. Set aside.

-Place 1 cup water and broccoli florets in a large skillet. Cover and bring to a boil. Cook 4-5 minutes until bright green and tender, but still slightly crisp. Drain broccoli and set aside in a bowl. Discard water.

Wipe dry with a clean towel.
Then, using the same skillet, heat the vegetable oil. Dredge the beef in the corn starch and place in the skillet, along with garlic, once oil is very hot. Cook on high until brown, about 2-4 minutes.

-Add peppers (I was out of red, so orange worked fine) and celery and the prepared sauce, along with a cup or 2 of water. Cook over high heat until sauce thickens. Add broccoli to skillet and cover until broccoli is warmed through again.

-Taste your sauce. Does it need salt or pepper?

-Enjoy over rice.

Thursday, April 1, 2010

Sweet Potato Oven Fries *melissa

I've recently become interested in low glycemic foods and have learned that if you're going to follow a strictly low glycemic diet, white potatoes are out and sweet potatoes are in! So, I tried these sweet potato oven fries and they are delicious and a big hit with the husband! 

Ingredients:  (serves 2-3)
1 large sweet potato
Olive oil
Sea salt
1 Tbsp chopped rosemary
Set oven to 450 degrees

Begin by washing skin of sweet potato. (I like the taste of the skin so I keep it on. Also, I've been told by my farmer sister-in-law that the skin holds a good portion of the nutrients.)  Slice in half then into wedges.
Then place wedges in mixing bowl. Coarsely chop rosemary.

Toss rosemary with sweet potatoes and drizzle with olive oil (to lightly coat) and sea salt

Cover baking sheet with tin foil and spread potatoes out on sheet so that none are overlapping

Now place baking sheet in oven for approximately 30 min. Then, broil on high for about 10 min flipping once for a golden perfection.

(**time saver** Normally these will take 35-40 min to roast to perfection in the oven. If you're running short on time, microwave potatoes in shallow dish for 5-7 min on high until just tender, then place under broiler in oven)