This is a print preview of "Can I Get the Recipe? Week 11, Vol I - Sept 11, 2009" recipe.

Can I Get the Recipe? Week 11, Vol I - Sept 11, 2009 Recipe
by Cari Snell

Directions:

Combine the wine, soy sauce, fish sauce, sugar, and cornstarch in a medium sized bowl. Cut the chicken into thin strips and marinate in mixture for 15-20 minutes.

Heat a large skillet and a little oil on medium-high. Shake excess marinade off chicken and throw into the hot pan and cook for a few minutes until just slightly undercooked. (Save the marinade!) I like to get it all seared and a little black.

Chop up the vegetables however you like. Usually, I slice carrots all boring and normal, BUT for stir fries or any dish remotely from the Orient, I cut them on the diagonal.

Pour a few tablespoons of oil in the still-hot pan and throw in the onions, bell peppers, and carrots. Cook for a few minutes until they start to get a bit tender.

Put the chicken and the leftover marinade back in, add the curry, ginger, garlic, chicken broth, and green onions.

Stir and allow cooking for just a minute or two – don’t let the vegetables get mushy. You want them still a bit crisp and fresh tasting.

Have your cooked noodles ready in a large serving bowl and pour the entire pan on top. Use tongs to combine everything and coat all the noodles.

Dinner Two: French Bread Pizza

Ingredients:

1 large loaf French bread, sliced in half

1/2 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 large jar tomato or pizza sauce

1 1/2 – 2 cups mozzarella, grated

Assorted pizza toppings of your choice i.e. sausage, pepperoni, ham, peppers, mushrooms.

Directions:

Preheat oven to 425 degrees F.

Spread the pizza sauce out on each slice of French bread.

Add your toppings of choice then top with mozzarella.

Drizzle top with olive oil then sprinkle with herbs.

Bake until crispy around the edges, about 15 minutes.

Dinner Three: Eggplant Supper Soup

Ingredients:

1 1/2 teaspoons vegetable oil

1 small onion, chopped

1/2 pound (225 grams)ground beef

1 clove garlic, crushed

1 small eggplant, diced

1/3 cup sliced carrots

1/3 cup sliced celery

1 (14.5 ounce) can Italian diced tomatoes, drained

1 (14 ounce can or 1 ½ cups) beef broth

1/2 teaspoon sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup dry macaroni

1 teaspoon chopped fresh parsley

1/4 cup grated Parmesan cheese

Directions:

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown.

Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.

Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan cheese to serve.

Dinner Four: Tilapia with Chimichurri Sauce

Ingredients:

1 cup rice

4 (5 - 6 ounce each) fresh tilapia fillets

nonstick cooking spray

olive oil

1 teaspoon smoked paprika

1 cup fresh flat-leaf parsley

6 garlic cloves

juice of 2 lemons

1/2 – 1 teaspoon red pepper flakes, to taste

salt and pepper

vegetable of your choice

Directions:

Start rice to cook according to package directions.

Preheat the oven to 450 degrees F.

Line a glass baking dish with foil and spray with nonstick cooking spray. Brush both sides of the tilapia with a light coating of olive oil and season each side with salt and pepper. Sprinkle the smoked paprika on top of the fish. Put the fish in the oven to bake, about 20-30 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.

Meanwhile, make the chimichurri. (This could be done in the food processor, but if you don’t mind a more rustic sauce, you can simply chop the ingredients together on the cutting board.) Finely chop the parsley and garlic together. Add the lemon juice, 2 tablespoons of olive oil, red pepper flakes, a little salt and pepper and mix well.

Prepare vegetables of your choice.

About 5 minutes before the fish is done, coat each tilapia fillet with 2 tablespoons of the chimichurri.

When the fish is done, remove from the oven, serve with vegetable of your choice and rice.

Dinner Five: Flattened Garlic Chicken Breasts with Grilled Asparagus and Potatoes

Ingredients:

8 - 10 small red new potatoes, halved

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

2 tablespoons white wine vinegar

2 tablespoons fresh thyme leaves, chopped

1/2 teaspoon coarse sea salt

1/4 teaspoon fresh ground pepper

4 chicken breasts pounded flat to a 3 cm (1/2 inch) thickness

1 large bunch asparagus, trimmed

2 tablespoons butter

Directions:

Heat the BBQ to medium. Place the potatoes on a double layer of tine foil and form a packet, sealing the potatoes in their own little tent. Place on the grill and cook for 25 minutes, turning over once, until the potatoes are tender. Once cooked, remove potatoes from heat but keep warm in the foil. Raise the grill temperature to medium high and lightly oil the grates.

While the potatoes are cooking, whisk together 1 tablespoon of olive oil, garlic, vinegar, thyme, ½ teaspoon salt and ¼ teaspoon of the pepper. Place the chicken in a large, shallow dish, cover with the olive oil mixture and let marinade at room temperature for 10 minutes, turning occasionally to coat.

Toss the asparagus with the remaining olive oil and season with salt and pepper. Grill the asparagus, turning occasionally till lightly brown and tender then cover and set aside to keep warm.

Grill the chicken until brown and cooked through about 2 to 3 minutes per side. Remove the warm potatoes from the foil and toss with butter and season with salt and pepper. Serve potatoes and asparagus with the grilled chicken.

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