Posts tagged ‘stir-fry’

2018, June 22

Recipe of the Month: Sesame Turkey with Steamed Asparagus

While trying different seasonings lately, the newest things I “discovered” are Lemon Pepper and sun dried tomatoes. I’ve been seasoning basically everything with these, from chicken to shrimp and now, turkey.
Below is a recipe I came up with earlier this week, and which was deemed as “the best turkey I ever had” by my boyfriend. Yay! ;)

Sesame Turkey with Steamed Asparagus

500 gr Turkey
3 tbsp Coconut oil
Lemon Pepper seasoning to taste
1 tsp grated Ginger
2-3 Sun dried tomatoes, ground
4-6 Basil leaves
2 tbsp Red peppers paste
splash of white Wine
125 ml cooking Cream (I use Alpro Rice Cuisine)
3 tbsp Sesame seeds
2 tbsp Chia Seeds
bunch of Asparagus

Prepare the meat by cutting up the turkey into small pieces. Into a heated pan add the coconut oil, the turkey and season with the lemon pepper, ginger, red peppers paste and ground sun dried tomatoes. (I omitted seasoning with salt also, since the red peppers paste is very salty.)
When the meat is almost done, add a splash of white wine and the basil leaves. Stir well and let simmer until the wine is almost gone.
Add the cream and stir continuously for a couple of more minutes so the sauce forms.
When done, turn off the heat and stir in the Sesame and Chia seeds.

Cut the Asparagus to fit into your steamer. Place the thicker pieces below and the thinner ones above them. Cover with the lid and steam until it becomes bright green and tender to touch, but still a bit crisp. It should take around 8 minutes for thick Asparagus and 5 minutes for thinner Asparagus.

The day I cooked it I served this with Danish rye bread, but it’d go well with other side dishes like rice, baked regular or sweet potatoes, etc.
I think it’d even taste great stirred together with Quinoa (I’ll be trying this idea next!).

Bon appétit! ;)

Advertisements
2018, April 27

Recipe of the Month: Sautéed Vegetables with Shrimp

I recall first eating shrimp back in 2011 when I went to an Indian cuisine restaurant with a friend of mine. The menu offered a variety of dishes I’ve never heard of before, and I chose Risala Curry with Shrimp and Chili & Garlic Naan. It was delicious.

I also recall growing up and never seeing shrimp – it took a while for it to start appearing in the supermarkets. Then, it took me even longer to actually buy some and try to cook it myself. Finally I gave in, and for my boyfriend’s birthday dinner in 2016, I tried a Honey Ginger Shrimp with Basmati Rice recipe. It was really good.

This Winter, I tried two new recipes. One, a variation on the Honey Ginger recipe above, and the other, I’ll detail below. This is my favorite, so far!

Sautéed Vegetables with Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on
300 grams mixed vegetables, or vegetable of your choice
1 cube butter (a quarter stick)
salt, white pepper, parsley
1 tablespoon oyster sauce or fish sauce

Add the cube of butter to a pan and start cooking the vegetables. I got a mixed vegetable pack which contained peas, carrots, corn and cauliflower. Season with salt, white pepper and parsley. Especially if you’re using fresh vegetables they will take longer to cook, but in either case let them be almost completely done before adding in the shrimp.

After adding it, cook the mixture some more with the shrimp; about 2-3 minutes per side should be enough. I like to place a lid on my pan so the shrimp cooks in the steam the vegetables let out.

Serve with rice or a side dish of your choice.
I might try making Naan next time, I think they’d go nicely together.

Bon appétit! ;)

2016, May 20

Recipe of the Month: Leek & Green Beans Chicken Stir-Fry

While thinking of recipes for my birthday lunch, I realized that I’ve only recently started adding leek into recipes when cooking.
I recall my grandma making some recipes with leeks when I was little, and me hating the taste of every single one of them. But now that I have control over what goes into certain dishes, as is with many other things actually, I especially like cooking chicken with leeks.

When in the mood for something super simple, yet delicious and filling, I turn to this chicken stir-fry recipe.

chicken leek green beans

Leek & Green Beans Chicken Stir-Fry

500 grams chicken breast
1 large leek, or 2 small leeks
300 grams green beans
pinch of salt, pepper, ginger, and curry
olive oil
splash of wine or chicken stock
1 tbsp soy sauce

Cut the green beans up (if you want to) and cook them in a pan with a bit of olive oil, seasoned with salt, white pepper, ginger and maybe some curry, tossing frequently for about 5-10 minutes. Add a little water if you’re not using frozen green beans straight out of the freezer.
After the beans turn color, cut the chicken up in small cubes and add it to the pan.

When the chicken is nearly cooked, add in the leeks, thinly sliced. The leeks get sauteed quickly while the chicken finishes cooking. You can add a splash of wine, too, for an extra flavor; or just add a bit of chicken stock so the leeks have some “juice” to saute in. Add one tbsp of soy sauce.

Cook for another 5 minutes, then serve as is or with a side of rice.

When in the mood for something fancier, I go with my homemade Szechuan Chicken recipe. Come to think of it, it’s not even that it’s fancier, just has more ingredients, hence more prep work to it.
And to tell the truth, when in lack of time or if I’m just plain lazy, I leave out the green beans and make the chicken stir-fry with leeks only. It still tastes wonderful!

Let me know if you try making either of these! I’m curious to see if you liked them.

Bon appétit! ;)

2016, March 11

Recipe of the Month: Honey Ginger Shrimp with Basmati Rice

I’ve been tempted with buying sea food a few times before, but I’ve never cooked anything from the sea other than fish, so I kept putting it off. However, for my boyfriend’s birthday lunch a couple of weeks ago, I really wanted to make shrimp. So I bought some, and went on searching for recipe ideas. I got my inspiration from this recipe, but adapted it with what ever I thought would also work, as I didn’t want the dish to be too sweet.

page honey ginger shrimp

p honey ginger shrimp

Honey Ginger Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on

2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sweet & sour chili sauce
1/2 lemon’s freshly squeezed juice
pinch of salt
pinch of white pepper

Combine the sauce ingredients and leave it sit for about 10 minutes.

Add some sesame oil into a skillet or wok. Add in the sauce, then the shrimp and cook for about 2-3 minutes per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.

Serve hot out of the pan. Drizzle the remaining sauce over the rice.

Basmati Rice

1 cup Basmati Rice of your choice
2 cups water
splash of rice oil
pinch of salt
pinch of white pepper

Add a splash of oil into a high pot, heat it up then add the cup of Basmati rice, the pinch of salt and pepper. Stir together for a few minutes so the oil is evenly distributed.

Add two cups of water (same cup as you measured the rice in), stir well, and bring to a simmer. Cover with a lid and resist the urge to stir again!
Let it boil for about 15-20 minutes on the lowest heat setting possible until the water is all gone and you’re left with some fluffy separate-grained rice.

Bon appétit! ;)

2014, June 4

Recipe of the Month: My version of Szechuan Chicken

When I woke up on a Saturday morning craving something yummy, yet didn’t have too much aside leftovers in the fridge, I decided to get creative and use them all up. The only things I convinced myself to go out and buy were the leek and broccoli, since I really wanted to add something extra yummy to the flavor-palette. Plus, the short walk in the sunshine after a couple of rainy days in a row was quite lovely!

I haven’t cooked Szechuan Chicken in a very long time, but I am so glad the recipe stayed with me – and especially that it came out even more delicious than I remembered!

IMG_20140426_224909

Szechuan Chicken

1 lb skinless chicken breast half
3 tablespoons soy sauce
1/4 cup red wine
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon honey
1/4 teaspoon crushed red pepper flakes
2 tablespoons Olive oil
6 green onions, or 1 leek, cut thinly
1 red pepper, cut into 1/2-inch pieces
2-3 medium tomatoes, cut into 1/2 inch pieces
1 small can of chopped Pineapples
1 Broccoli, cut into 2-inch pieces

Cut the chicken breast half crosswise into thicker slices.
In medium bowl, combine the soy sauce, wine, cornstarch, ginger, honey, and red pepper flakes; then add in the chicken, tossing to coat it in the mixture.

In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat until very hot and add in the green onions (or leek) and red peppers and cook, stirring frequently, until the vegetables are tender-crisp (it should take about 2 to 3 minutes). Add the tomatoes in last, stir gently for only a little bit.

Transfer the vegetables to a bowl and increase heat to high. Add 1 tablespoon oil, heat until very hot and add in the chicken mixture, then stir-fry until the chicken looses its pink color throughout and is well cooked.

Return the vegetables into the pan and heat everything through.

Serve with a side of rice or mashed potatoes.

Bon appétit! ;)

2013, April 22

Recipe of the Month: Chicken Stir-Fry with Broccoli, Tomatoes and Creamy Feta Dressing

Just when I was thinking salads, filling stir-fries, and creamy dressings, my mom made this stir-fry from a recipe on a cooking show she watched. I really like chicken. And Broccoli. And tomatoes. And Feta!

This was the perfect dish to come home to after a tough day at work! 

page chicken broccoli tomato stir-fry

IMG_7766-1

Chicken Breast Stir-Fry with Broccoli and Tomatoes

120 g chicken breast
200 g broccoli florets
100 g tomatoes
1 teaspoon oil
salt and white pepper to taste

Peel and chop the chicken breasts, season with salt and white pepper.

Pour oil in a small saucepan, warm the chicken breasts and fry until the meat turns white. Throw in the broccoli, cover and let simmer at a lower temperature.

When almost done add the tomatoes, cover, and allow to soften with the chicken and broccoli for a few minutes.

Take the lid off and fry for a few more minutes, then serve as is, or with a creamy Feta dressing.

 

Creamy Feta Dressing

200 g Feta cheese
70-100 g yogurt
lemon juice
white pepper
garlic
balsamic Vinegar

Mix all the ingredients together, until light and creamy. I used only about 70 g yogurt. Start with 50 g and work up from there, depending how creamy or flat you like your dressing to be.

Serve with the Chicken Stir-Fry, or with any type of fresh salad.

Bon appétit! :)

PS: stay tuned for next month’s recipe, as I’ll be sharing a recipe my friend Trisha and I made when she visited Romania this April!

%d bloggers like this: