Cut the white portion of the green onion, carrot and bok choy into 2” julienne slices. Thinly slice the garlic and cut ginger into 1” julienne slices. Slice the green tops of the onions into rounds.
Combine all the ingredients for the cooking sauce. Mix thoroughly and set aside.
Heat 3 tbsp olive oil in a wok or heavy skillet over medium-high heat. Add crushed chili pepper.
When oil is hot, add ginger and garlic. Cook for one minute or until fragrant, stirring constantly.
Add carrot, cook for one minute and then add bok choy. Stir fry for an additional minute.
Place shrimp in the pan and cover the pan. When the shrimp is cooked, add noodles** and cooking sauce. Pour in a little more water if the stir fry seems too dry.
Push stir fry to one side of the pan and add the remaining 2 tbsp of oil.
Crack eggs directly into the pan and use the spatula to scramble them. Mix into stir fry ingredients and continue to cook until the eggs are set.
Sprinkle with green onion rounds before serving.
*You can use any type of long noodle (spaghetti, linguine, etc) in this recipe.
**If using dried rice noodles, cover with lukewarm water, soak for 30 minutes and drain. If using dried spaghetti, cook al dente according to package directions and drain. Fresh noodles do not need any preparation and can be added to the pan as is.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 2 months.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
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Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
Mix together the flours, sugars, baking soda, baking powder and salt.
Use a hand, box or rotary grater to grate the butter into the dry ingredients. Use a fork or your fingers to quickly blend the mixture until it resembles bread crumbs. Alternately, you can use a pastry cutter, fork or two knives to work the butter into the dry ingredients.
Using a zester or a small holed grater, zest the lemon into a small bowl and set aside. The zest can also be removed using a vegetable peeler and then chopping the zest into small pieces.
Cut the lemon in half and juice it into a small measuring cup. Add bottled lemon juice, if necessary to make it equal ¼ cup + 2 tbsp (just over ⅓ cup).
In a separate bowl, whisk the egg, buttermilk, ¼ cup lemon juice and 1 tbsp lemon zest (reserve the rest of the juice and zest for the glaze). Add this mixture to the dry ingredients and stir swiftly with a fork until the mixture is evenly moist.
Turn the dough onto a floured surface and knead the mixture two or three times to make it come together. Sprinkle in a little flour if it’s too moist to shape.
Divide the dough into 2 equal portions and place them on the parchment-lined baking sheet. Shape each into a disk that is ½“ high and 6” in diameter. Cut each disk into 8 wedges and separate them slightly. They should be almost touching but not quite, which makes them easier to separate after cooking.
Bake for 22-25 minutes or until golden brown, flipping halfway through baking if the bottoms become too browned. Remove from baking sheet to a cooling rack.
While the scones are baking, mix together confectioners’ sugar, 2 tbsp lemon zest and the remaining lemon zest.
Allow the scones to cool for 15 minutes and drizzle with glaze. Scones can be served warm or at room temperature.
*If using freshly milled barley flour, make sure to weigh, not measure, the amount needed. This can be done before or after milling.
**If you don’t have buttermilk on hand, add ¼ cup buttermilk powder to the dry ingredients and ¾ cup regular milk or water to the wet ingredients.
Hack: Scones will remain fresh for 1-2 days at room temperature or up to a week in the refrigerator. They can also be tightly wrapped and frozen for up to 3 months.
Hack: To easily zest lemons or other citrus fruit, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.
Hack: Puree any leftover peeled lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 lemon yields about ½ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
1small canmandarin oranges in light syrup, undrained (11 oz)
1tsphot chili paste (or to taste)
1 clovegarlic, minced (1 tsp)
1tspfresh garlic, grated
8ozturkey breast cutlet, cubed into 1” pieces
Dash of salt
Drain juice from mandarin oranges into a small bowl. Reserve mandarin orange slices.
Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
Mix cornstarch into water and set aside.
Heat oil in a heavy pan over medium heat. Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
Remove turkey from pan and set aside.
Add mandarin orange sauce to the pan and bring it to a simmer. Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened. If the sauce becomes too thick, add a drizzle of chicken broth.
Put turkey and mandarin slices into the pan and heat through.
Serve over rice, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
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Handle turkey with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.
Prepare rice according to the directions listed on the package.
(NOTE: The above steps can be done ahead. Store beans and rice tightly covered in the refrigerator for up to 3 days.)
Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion. Saute for 3 minutes then add garlic. Saute for 1-2 minutes longer.
Pour chicken broth and tomatoes into the pot. Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper.
Add chicken and bring to a light boil. Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
Transfer chicken to a cutting board and let it rest for 5 minutes. Cut it into small strips.
Return chicken to pot along with rice, beans and lime juice.
Reheat if necessary and serve with shredded cheese, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
Hack: One 15 oz can of black beans can be substituted for the dried beans in this recipe. Drain, rinse and add to the pot.
Hack: One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.
Hack: 2 cups of cooked chicken can be substituted for the chicken breast.
Did you know? Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas. Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!
Preheat oven to 425℉ Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer. Pierce each potato several times with a fork.
Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender. Remove from oven. Allow to cool slightly and then remove potatoes from their skins.
Turn oven back to 350℉. Coat 1½ quart casserole (or 8” square pan) with cooking spray.
Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Combine with an electric mixer or whisk. Add potatoes and continue to beat until the mixture is smooth. Spread into the casserole.
Roughly chop pecans and dates. Mix in 2 tbsp melted butter and almond flour. Sprinkle over potatoes.
Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.
Hack: Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
Hack: The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days. Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
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Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper. Truss the legs together with cooking twine. Let the chicken sit at room temperature for 1 hour.
Preheat oven to 450℉.
Cut carrots into 2” lengths and cut in half lengthwise. Peel and quarter onions. Cut potatoes into large chunks (halved or quartered, depending on size).
Put vegetables in a large bowl, sprinkle with salt and pepper. Toss with vegetable oil and arrange in the pan around the chicken.
Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉. Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
Remove chicken from pan to serving platter. If the vegetables are not tender, return the pan to the oven until they reach the desired softness. Transfer vegetables to a serving platter or bowl and keep warm.
Pour pan dripping into a bowl or measuring cup. Allow them to sit for a moment or two until the fat rises to the top. Use a spoon to skim the fat off and discard. Add chicken broth so that the liquid measures 2 cups.
Heat a skillet over medium heat. Add ½ of the chicken broth. Whisk in flour and cook, stirring constantly, until it forms a paste. Continue to cook and stir until the mixture turns a golden brown.
Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens. Serve immediately with chicken and vegetables.
Hack: I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan. Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
Hack: Don’t have cooking twine? Use unwaxed dental floss!
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Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.