16+ Ingredients Articles
Ingredients
Martin Yan’s Firecracker Sweet and Sour Pork
1 cup sweet and sour sauce
¼ cup chicken broth
¾ lb boneless pork, cut into ¾-inch cubes
½ cup cornstarch
2 Tbsp cooking oil
½ cup diced onion
½ cup diced green bell pepper
¾ cup pineapple chunks
6-8 dried chili peppers
Instructions
Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm.
Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute.
Recipe: Sweet and Sour... Read the rest of this article »
Ingredients
3 tablespoons olive oil
1 c. minced onion (about 1 small onion)
1/2 c. chopped zucchini
1/2 c. frozen cut Italian green beans
1/4 c. minced celery (about 1/2 stalk)
4 tsp. minced garlic
4 cups vegetable broth
2 (15 oz) cans red kidney beans, drained
2 (15 oz) cans small white beans or great Northern beans, drained
1 (14 oz) can diced tomatoes
1/2 c. carrots, julienned or shredded
2 tablespoons minced fresh parsely
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
4 cups hot water
4 cups fresh baby spinach (optional)
1 cup small shell pasta
Instructions
Heat 3 tablespoons olive oil over medium heat in a large stock pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach... Read the rest of this article »
To build your salad, you start with a flour tortilla, add a smidge handful of cheese, a spoonful or two of black beans, a spoonful or two of rice, as much pork as you think you can get away with, pile on shredded romaine lettuce, a couple of spoonfuls of pico, some guacamole if you have it, the tomatillo dressing and then homemade tortilla strips
Total Prep-time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat.
Café Rio Salad Ingredients
Tortilla – you can make your own, mine came from a package.
Cheese – it is a good idea to warm on the tortilla so the cheese is a little melty.
Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
Rice – don’t be stingy... Read the rest of this article »
“Tikka” means pieces and “Masala” means both spice and spices. When wet ingredients are added to a spice mixture, such as yogurt or water, it’s called a “wet” masala.
As you can see from the ingredient list below, making Indian Curry is a bit complex. For this reason, I like to use a sauce starter, my favorite being the Patak’s Cooking Sauce brand. You can usually find an Indian cooking sauce in the ethic food section of the grocery story and they’re very common at specialty stores. You can also order it online, but the shipping charges make it a bit expensive. But
The Easy Method
Ingredients
1 cup plain yogurt
2 chicken breasts, skinless, cut into 1″ chunks
15 oz Indian Cooking Sauce
1 can diced tomatoes or two fresh diced tomatoes
1 medium onion diced
2 tbsps olive oil
1 can coconut milk (optional for richer Korma taste)
Instructions
Marinate the chicken breasts in yogurt and cook in oven until tender
Heat stovetop to... Read the rest of this article »
