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Stir-Fry 2 ways
Stir-Fry Sauce
INGREDIENTS
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
PREPARATION
1. Mix together all ingredients in a small bowl.
2. Use sauce with your stir-fry of choiice
Beef and Broccoli Stir-Fry
INGREDIENTS
Servings: 2
1 pound flank steak, cubed
1 teaspoon salt
1 teaspoon pepper
2 cups broccoli, diced
Stir-fry sauce
PREPARATION
1. Heat oil over a nonstick pan and add beef stirring until brown.
2. Pour sauce in pan and stir to coat meat.
3. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
4. Cook until meat is cooked through and veggies are soft.
5. Serve over rice or alone.
6. Enjoy!
Pork and Asparagus Stir-Fry
INGREDIENTS
Servings: 2
1 pound pork loin, cubed
1 teaspoon salt
1 teaspoon pepper
1 cup asparagus, trimmed and cut
1 cup red pepper, diced
1 portion stir-fry sauce
PREPARATION
1. Heat oil over a nonstick pan and add pork stirring until cooked.
2. Pour sauce in pan and stir to coat meat.
3. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
4. Cook until meat is cooked through and veggies are soft.
5. Serve over rice or alone.
6. Enjoy!
INGREDIENTS
Servings: 2
2 salmon fillets
¼ cup olive oil
Salt, to taste
Pepper, to taste
3 lemons (1 juiced, 2 sliced)
2 cloves garlic, minced
3 sprigs rosemary (1 for marinade, 2 for grilling)
1 sprig thyme
1 pound asparagus
Garnish:
Parsley
PREPARATION
1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Preheat only half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Bend each piece of asparagus until the woody end snaps off and discard it.
6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.
8. Close the cover and grill for 20 minutes.
9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
10. Enjoy!
INGREDIENTS
Servings: 6-8
1 pound penne pasta
2 tablespoons olive oil and ¼ cup olive oil
4 cloves garlic, diced
1 pound chicken breasts, cubed
Salt, to taste
Pepper, to taste
½ cup chicken broth
1 pound asparagus
1 cup grated parmesan cheese
2 cups cherry or grape tomatoes
PREPARATION
1. In a pot, cook pasta according to package instructions, drain, then set aside.
2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
3. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
4. Add cooked chicken, penne, ¼ cup olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
5. Serve while hot.
6.Enjoy!
INGREDIENTS
Serves 8
2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrots, diced
½ pound cooked chicken, shredded
4 14.5 ounce cans chicken broth
2 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
PREPARATION
1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
2. Add celery, carrots, and cooked chicken, followed by the chicken broth, egg noodles, salt, pepper and bay leaves.
3. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
4. Remove bay leaves from the soup.
5. Enjoy!
INGREDIENTS
Vegetables
1½ cups cherry tomatoes
1 large carrot, cut into coins
1 yellow bell pepper, 1-inch dices
1 medium-size red onion, 1-inch dices
10 asparagus spears, trimmed and cut in half
3-4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4-5 garlic cloves
4-5 sprigs of thyme
Steak
1 pound sirloin steak, or favorite cut
1 tablespoon olive oil
1 garlic clove
Salt
Pepper
PREPARATION
# Preheat oven to 400°F/200˚C.
# Prepare the vegetables.
# Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
# Season with olive oil, salt, and pepper (to taste).
# Add garlic cloves and sprigs of thyme on top of the vegetables.
# Roast vegetables for 15 minutes.
# Bring back the tray and push vegetables to the side to make room for the steak.
# Place the steak in the middle of the pan and season both sides with salt and pepper.
# Top the steak with a sprig of thyme and a clove of garlic.
# Place back in oven for 10 more minutes or until desired doneness is reached.
# Allow the steak to rest for 5-10 minutes.
# Plate the vegetables and top with cut steak.
# Enjoy!
INGREDIENTS
Chicken Marinade:
3 boneless, skinless chicken breasts
1 lemon
125 grams yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
Bamboo or wooden skewers
Sauce:
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan, to serve
PREPARATION
1. Preheat oven to 500°F/260°C.
2. Slice the chicken into bite-size chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
4. Bake for about 15 minutes until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
5. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
6. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
7. Pour in the cream and mix in the chicken, cooking for another 1 to 2 minutes.
8. Serve with rice and naan!
