Recipe: Chicken, Broccoli, and Almond Stir-fry with Rice

During my grocery shopping trip yesterday, I decided to throw caution to the wind and just grab whatever caught my eye, rather than buy based on already picked out recipes. I bought asparagus, broccoli, quinoa, Parmigiano-Reggiano cheese, and roasted almonds, among other things, knowing that I could easily find ways to work them into dinners this week. Looking into the fridge and pantry tonight, I pulled out the newly purchased broccoli and roasted almonds, plus a handful of other ingredients, and whipped together a quick and easy stir fry that was so delicious.

Serves: 4
Prep. time: 10 minutes (plus a little extra time for the chicken to marinate)
Cooking time: Approx. 20 minutes for the rice, 10 minutes for the stir fry
Difficulty: Easy

Ingredients

• 2 chicken breasts, cut into 1 inch wide and 2 inch long strips
• 1 large bundle of broccoli (approx. 3 bunches, or 3-5 cups), cut into florets (or 1 large bag of frozen broccoli florets)
• 2 cups dry white rice (plus any ingredients needed to cook it)
• 1/2 - 2/3 cup whole roasted almonds, roughly chopped
• 1 onion (or 1 bunch of green onions), sliced into thin rings
• 1 clove garlic, minced
• Peanut oil (enough to lightly coat the bottom of a pan)

Chicken marinade

• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 tbsp. mirin or sherry
• 1 tsp. oyster sauce
• 1/2 tsp. grated ginger

Sauce

• 1/4 cup soy sauce
• 1/4 cup water
• 1 tbsp. mirin or sherry
• 2 tsp. oyster sauce
• 1 tsp. honey
• 1/2 tsp. grated ginger
• 1 tbsp. cornstarch

Directions
Mix together the ingredients for the marinade in a small-to-medium bowl, then add in the chicken and stir to coat. Put the bowl in the fridge while you do your other prep. work. Bring a medium pot of lightly salted water to a boil and quickly cook (about 4 minutes) the broccoli, then drain it, and return it to the pot with cold water and ice to stop any residual cooking. Combine the ingredients for the sauce, whisk together, and set aside. Cook the rice according to package instructions (the brand I use calls for a little water, salt, and butter, and the rice cooks for about 20 minutes). During the last 10 minutes the rice is cooking, heat a little peanut oil in a large, deep skillet or a wok over medium-high heat. Add in the onion and garlic to the skillet and cook for just a minute or so, until the onion starts to brown slightly, then add in the chicken (try not to pour too much of the marinade in with it). Cook until the chicken is just barely cooked through, then toss in the almonds. Drain the broccoli, then add it to the skillet and stir everything to combine. Make sure the chicken is cooked through, but tender. Slowly pour in the sauce and cook until it's slightly thickened (2-5 minutes). Serve the finished stir-fry over rice.

This dish is flavorful and easy to prepare—perfect for weeknights or a casual weekend meal. The crunchy almonds are slightly softened in the heat and blend perfectly with fresh broccoli and tender chicken. The soy and oyster sauces in the stir fry sauce add a savory, salty-meaty taste ("umami"), while the sherry and honey add a touch of sweetness for balance. Fluffy white rice is the perfect thing to pull it all together.

Chicken and Broccoli Stir Fry with Hoisin Sauce and Wasabi Smashed Potatoes

I was prompted to "make something you and your dad will like" by my mother, who had a luncheon today and was uninterested in anything much for dinner. I really didn't want to go out for groceries, having just gone out yesterday for a quick trip, so I took a look through the pantry for some inspiration. A tube of unopened wasabi paste on the shelf and a bag of red potatoes in the corner led me to tonight's meal, an Asian-inspired dish  featuring fresh broccoli and tender chicken in a sweet-spicy hoisin sauce paired with wasabi smashed red potatoes. It's got varying levels of spiciness all through it, with a little sweet and savory to pull it all together and it's absolutely delicious. The best part, it's a really easy meal to time, meaning it's easy to make it so that everything finishes at the same time.

Serves: 4
Prep. time: 20-30 minutes
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

• 2 chicken breasts, cut into thin, 2-3 inch long slices (1-2 inch wide) slices
• 1 large head of broccoli, cut into florets
• 1/4 cup peanuts, roughly chopped, for garnish
• Sesame oil and peanut oil, enough to lightly coat the bottom of a large pan

For the chicken marinade

• 1/2 tsp. ginger 
• 1 clove garlic
• 1 tsp. cornstarch
• 2 tbsp. soy sauce
• 1 tbsp. sherry
• 1 tbsp sesame oil

For the potatoes

• 1&1/2 lb. red potatoes, washed and quartered, skin on (I used about 3/4 of a bag of red potatoes because, well, that's all I had)
• 2 tbsp. butter, cut into pieces
• 4-5 tbsp. milk (heavy cream or half-and-half could be used too)
• Wasabi paste, to taste (use more if you really want a kick in your potatoes, but don't go overboard—this stuff is strong; I used about 3 small squirts of the stuff)
• Salt and pepper, to taste
• Garlic powder, to taste

For the hoisin sauce (makes about 3/4 cup)

• 1 garlic clove, minced
• 4 tbsp. soy sauce
• 2 tbsp. creamy/smooth peanut butter
• 2 tsp. rice vinegar
• 2 tsp. sesame oil
• A few drops of Tabasco sauce (go easy with it, because this can make the sauce really hot if you use too much)
• 1 tbsp. honey

Directions

Mix together the ingredients for the chicken marinade in a medium bowl and let the chicken slices marinate in the mixture in the fridge for at least 15 minutes. While the chicken is marinating, whisk together all of the ingredients for the hoisin sauce and set aside. Place the cut potatoes in a large pot and cover with water until the water reaches about 1 inch above the tops of the potatoes. Bring the pot of water to a boil, once boiling, cook them for 15-20 minutes, or until the potatoes are cooked through (to test doneness, stick the tip of a pairing knife into a potato—if it pierces the potato easily and easily slides in and out, they're done). Bring a smaller pot of lightly salted water to a boil and cook the broccoli florets until just barely cooked though, about 3 minutes. Drain and return to the pot, then add cold water and some ice to stop the cooking process. While the potatoes are cooking and the broccoli is cooling, heat a splash of peanut oil and sesame oil over high heat in a large, deep skillet over medium high heat. Add the chicken and cook over until lightly browned and no longer pink in the middle. Drain the broccoli and add it to the chicken; reduce to medium heat. Stir in the hoisin sauce and toss to combine. Let the whole mixture cook until heated through. Drain the potatoes, and while the chicken and broccoli mixture is cooking, smash the potatoes with a masher or a fork. Add butter, milk, wasabi paste, garlic powder, salt, and pepper to the potatoes and mix to incorporate (don't over mix or the potatoes will lose their fluffiness). Serve the finished chicken and broccoli mixture alongside or over top of the wasabi smashed potatoes. The excess hoisin sauce from the pan is great on top of the potatoes.

This dish is spicy, sweet, peanut-y—absolutely delicious! The peanut butter gives the hoisin sauce a rich flavor and velvety texture, and the hot sauce in the sauce and wasabi in the potatoes adds a splash of heat to the dish. Broccoli has this wonderful way of soaking up sauces into the flowery tops so each bite is packed with saucy goodness, so it's perfect with the chicken, and the subtle wasabi and garlic flavors in the potatoes makes this fluffy side the perfect backdrop to the rest of the dish.

Recipe: Stir-Fried Chicken and Vegetables with Rice

In an effort to clear out the fridge, and at the prompting of my mom, who wanted me to make something for my dad and I to eat that she wouldn't mind missing out on (she had a luncheon earlier today and wasn't interested in dinner), I decided to pull together some sort of stir fry. Bell peppers, onions, and carrots are perfect for the quick cooking of a stir fry, and, paired with marinated chicken, white rice, and a splash of an Asian-style sauce, it makes for a delicious and easy meal. Because I just made this for my dad and I, I scaled down the ingredients so we didn't end up with a ton of leftovers—we still ended up with enough for four small servings or two large servings, but adjust as you see fit (if anything, add more vegetables, use two chicken breasts, and cook up a little more rice; you should have enough of the marinade and sauce). Next time I make this, I'll be sure to add more pictures of the process (though, I promise, it's quite easy to make).

Yields: 2-4 servings
Prep. time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

• 1 cup dry white rice (yields 3 cups cooked)
• 1-2 chicken breasts, cut into 1 inch cubes
• 1 green bell pepper, julienned (thinly sliced)
• 1 medium onion, julienned (cut the onion into thin slices like onion rings, then cut those rings in half)
• A large handful of baby carrots, sliced into two or three thin pieces; or 1-2 large carrots cut in half width-wise and then cut into thin pieces)
• Peanut oil (enough to lightly coat the bottom of a large pan)

For the chicken marinade

• 1-2 garlic cloves, minced
• 1/4 tsp. ginger root, grated
• 1 tsp. rice wine vinegar
• 1 tsp. oyster sauce (not really necessary, but it adds some nice flavor)
• 1 tsp. sesame oil
• 1 tsp. mirin or sherry
• 1/4 cup soy sauce (I use low sodium)

For the "sauce" (you won't need all of this in the stir fry)

• 1/4 cup soy sauce (low sodium)
• 1 tsp. sesame oil
• 1 tsp. mirin or sherry
• 1/4 tsp. ginger root, grated
• 1 garlic clove, minced
• 1 tbsp. cornstarch
• A pinch of crushed red pepper flakes

Directions

Cook the rice according to package instructions (I used store brand rice that cooks in simmering water with a little butter for approx. 20 minutes; just keep in mind the cooking time for the rice you choose because the chicken and veggie mixture only takes about 15 minutes to cook and you want the chicken and the rice to be done at about the same time). In the meantime, in a medium bowl, combine the ingredients for the chicken marinade, add the chicken to the mixture, and stir to coat; set aside. In a small bowl, combine the ingredients for the "sauce" and stir vigorously to combine (stir it occasionally while working on everything else so that the cornstarch remains mixed in); set aside. Heat peanut oil in a wok or large, deep pan over medium-high heat. Add in the pepper, onion, and carrot and cook until the colors brighten and the veggies start to brown ever-so-slightly, then push them aside to one side of the pan. Toss in the chicken on the other side, being careful not to pour the marinade in with it, and cook through until slightly pink in the middle, then reduce to medium heat and mix all of the veggies and chicken together. Cook until the chicken is completely cooked through, but tender. Add in a little bit of the sauce (just a few spoonfuls) and stir to combine; you don't need much of it, just enough to lightly coat everything—in fact, you'll have a good bit left over, but it's better to have more if you want it. Serve the mixture with the rice. 

The marinade and a splash of the sauce create a delicious salty-sweet flavor that blends perfectly with the tender chicken, crisp-tender vegetables, and fluffy white rice. The dish is quick and easy to make (as are so many of the recipes I've shared) and it's a nice, somewhat healthier change from takeout Asian food from your favorite local restaurant.

Recipe: Onion Soup

My mom used to make onion soup during the cold winter months—I'd have her fish out the onions (for some reason, I didn't like eating them), I'd pile on huge handfuls of Swiss cheese, and when I was done eating, I'd put the bowl up to my mouth and slurp down the last few spoonfuls of broth. It's the perfect cold weather soup, and when we made it in class two weeks ago during our "Soup Day," I knew I wanted to make my own version at home.
I just have to say that taking pictures of soup, especially steaming hot soup, is really difficult, no matter how awesome your camera is, so the picture included in this post is not all that exciting. I assure you though that the soup is delicious-looking in person: creamy white melted Gruyere, crusty bread soaked with rich brown beef broth, sprinkled with dark green dried thyme—so good!

 
Yields: Approx. 2 qt. soup
Prep. time: 20 minutes
Cooking time: 1 hour - 1 hour, 15 minutes
Difficulty: Easy

Ingredients

• Approx. 1 lb. yellow onions, thinly sliced (you may want to cut up another half pound or pound, especially if you really like onion)
• Approx. 1 tbsp. butter, or more as needed
• 3 cloves garlic, minced
• 1 tsp. (or to taste) dried thyme
• A pinch of sugar
• Approx. 2 tsp. flour
• Approx. 2 quarts beef broth/stock (I actually used all beef broth + 1 can of chicken broth, but you can substitute in veggie or chicken stock as you see fit. The soup should be primarily beef broth/stock though)
• Approx. 1/2 cup sherry (use real sherry, not cooking sherry, because it has better flavor; add more to taste, if desired; add a splash of Cognac for a little more flavor) 
• Gruyere and/or Swiss cheese, grated (as needed for garnish)
• French bread, sliced and toasted (as needed for garnish)

Directions
In a large pot, saute the onions in the butter over medium heat. Continue to cook until they've reduced in size and have started turning brown. Add the garlic, sugar, and dried thyme, and continue to cook until the onions are all brown (but not burnt) and fragrant. Add the flour and stir until it is blended into the onion mixture. Pour in a little beef broth and use a spatula or wooden spoon to deglaze the pan (scrape the onion and brown bits off the bottom of the pan). Pour in the remaining beef broth, add the sherry, and bring to a boil. Once the soup has reached a boil, reduce the heat to medium low and simmer for 30-45 minutes (simmering the soup helps the onion release its flavor and helps all of the flavors of the soup blend). Taste the soup after it has cooked for a few minutes—if it's too salty, add a little water, 1/2 cup at a time.
Serve the soup in large, deep bowls. Place a slice or two of toasted bread in the broth, top with grated cheese, and melt the cheese under the oven broiler or in the microwave. Garnish with dried thyme if desired.

This soup blends meaty, salty, garlicky, and sweet flavors into a hearty broth that only gets more flavorful in the days after it's made, when all of the flavors get a chance to mingle and intensify. Nutty, rich Gruyere and toasted French bread perfectly compliment the soup's flavor, while the sherry in the soup helps balance out its saltiness. Perfect for a cold autumn or winter evening and delicious as left overs.

Recipe: Sesame Seared Tuna with Udon Noodles

My social calendar kind of exploded last week, leaving little time to cook. I spent Wednesday evening out with friends for gourmet burgers, french fries with truffle oil cheese sauce (amazing!), and spiked milkshakes at BRGR in Pittsburgh, followed by some low-key bar-hopping in the South Side. On Friday, I spent most of my day in the car, driving down to Knoxville, TN, and enjoyed a long weekend there with my boyfriend and two close friends—we kayaked, went tubing, watched movies, and enjoyed some great food along the way (including delicious dishes and beer from a British pub called The Crowne and Goose). I got home from my trip down south yesterday and was back on duty for dinner tonight, being given the task to make something for my dad that he and I would like, but that my mom wouldn't feel bad about missing (she had to go to an event tonight and she hates to miss out on my cooking). My dad and I are big fans of seared tuna—beautiful golden brown on the outside, perfectly pink on the inside, served warm—and I love to make this sesame-seared tuna and udon noodle dish for the two of us (adapted from here and here) when my mom can't make it to dinner (she's more of a "tuna cooked all the way" kind of person).

Serves: 4
Prep. time: 20-30 minutes
Cooking time: 10 minutes
Difficulty: Easy

Ingredients

For the tuna:

• 1/4 cup soy sauce
• 1 tbsp. mirin (Japanese sweet wine; cooking sherry works as well)
• 1 tbsp. honey
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar
• Wasabi paste
• 4, 6 oz. tuna steaks (the high the quality, the better)
• 1/2 cup sesame seeds (I use toasted seeds)
• 1 tbsp. extra virgin olive oil

For the udon noodles:

• 2 garlic cloves, minced
• 1 tbsp. fresh ginger root, minced or grated (I actually use a zester to finely grate it)
• 1/4 cup soy sauce
• 3 tbsp. rice vinegar
• 1/4 cup peanut oil
• 3 tbsp. sesame oil
• 1 dash hot pepper sauce
• 1 green bell pepper, julienned (thinly sliced)
• 1 orange bell pepper, julienned (thinly sliced)
• 4 green onions, minced (grocery stores sell them in small bunches, so I just use a whole bunch. Be sure to use the whites and only a little of the green above it—that's where all the flavor is)
• 2 tbsp. toasted sesame seeds
• 1, 7 oz. package udon noodles (I use dry noodles, not fresh)

Directions 
For the tuna: In a small bowl, combine the soy sauce, mirin (or cooking sherry), honey, and sesame oil and whisk together with a fork. Divide into two equal parts, then stir the rice vinegar into one part and set it aside as a dipping sauce (divide into four small bowls so each person gets their own). Put the tuna steaks in the bowl with the remaining mixture let them marinate while you prepare the other ingredients (be sure to turn them over so the sauce gets all over them). Spread the sesame seeds out on a paper plate and press the tuna steaks into the sesame seeds to coat both sides and the edges. Heat olive oil in a large skillet over high heat until very hot. Place steaks in the skillet and sear for about 30 seconds to 2 minutes on each side. Serve with the dipping sauce and wasabi paste. The tuna should be cooked through just slightly, and remain pink on the inside—sear it for a short amount of time if you want it mostly raw on the inside.

For the udon noodles: In a jar with a tight-fitting lid, combine the ginger, garlic, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid and shake vigorously to mix the sauce. Set aside to let the flavors blend, shaking occasionally to mix it (the oils will separate if they sit too long). Bring a large pot of water to a boil, then add the udon noodles, cooking until tender, about 7 minutes (follow the package instructions for best results). Drain and return to pot. In the meantime, in a microwave-safe bowl, combine the pepper slices and minced green onion. Heat in the microwave until warm, but still crisp, about 1&1/2 to 2 minutes. Add to the noodles and pour the sauce over everything, tossing to coat it all. Serve sprinkled with sesame seeds.


The marinade for the udon noodles is packed with great Asian flavors, like soy sauce and ginger, which makes it incredibly flavorful. The crunchy peppers and green onion add texture and a bright pop of color to the soft noodles too. If you get good quality tuna, it will slice like butter and melt in your mouth when properly cooked, and it's absolutely delicious. Feel free to mix up what color bell peppers you use and consider grilling the tuna for a deeper flavor.

Recipe: Beef with Broccoli and Snow Peas

My mother bought a pack of five great-looking New York strip steaks earlier this week, two of which I used earlier in my Penne with Beef and Arugula dish, so I was looking for recipe ideas for the remaining steaks. I decided to try my hand at making beef and broccoli (plus snow peas, at my mother's request) because it seemed like the perfect way to put the steaks to good use. I looked through various recipes online to get an idea of how to make it and based my final recipe on this one. The result was a flavorful, filling dish that I would confidently say was better than most Chinese restaurant versions that I've tried. Yes. It was that good.

Serves: 4
Prep. time: 15-20 minutes
Cooking time: 5-10 minutes
Difficulty: Easy

Ingredients

• 2 (8 oz.) New York strip steaks (part of what makes this dish better than a lot of restaurants is a better cut of meat)
• 7-10 oz. broccoli florets (I used baby florets, because the smaller size makes them easier to eat)
• 2-3 oz. snow peas, cleaned (peel away the stringy bit of green on the straight edge of the peas)
• 3 tbsp. peanut oil (or vegetable oil)
• 1 tsp. corn starch dissolved into 1/4 cup water

For the beef marinade:

• 1/4 cup soy sauce (we use lite/low sodium sauce)
• 1 tsp. freshly peeled and grated ginger root
• 2 garlic cloves, finely minced
• 2 tsp. Chinese rice wine (or dry/cooking sherry—that's what I use)
• 1/2 tsp. corn starch

For the sauce:

• 1 tbsp. soy sauce
• 1 tbsp. plus 1 tsp. oyster sauce (this can be found in the Asian food section at your grocery store and, yes, you really do need this for the dish—it's a necessary flavor)
• 1 tbsp. Chinese rice wine (or dry/cooking sherry)
• 1/4 cup water
• 1/2 tsp. corn starch (this acts as a thickening agent)

Directions 
Cut the steaks (against the grain) into thin slices. Mix together the ingredients for the beef marinade and put the beef slices into the marinade, tossing them in the mixture to completely coat them. Set aside to let the beef soak up the flavors.
Blanch the broccoli by bringing a small pot of water to a boil and adding the broccoli, cooking it for 2-3 minutes, then draining the water. Put the snow peas and broccoli in a covered dish and set aside. Prepare the sauce for the dish in a small bowl and set aside.
Heat a large frying pan or wok over high heat. When a drop of water sizzles and evaporates immediately when dripped into the pan, add the oil to the pan and tilt the pan a bit so that the oil coats the bottom evenly. Add the beef, spreading it out so that no pieces are on top of each other, and let them fry for 1 minute. Flip the slices over and fry for another minute, then add the sauce, broccoli, snow peas, and cornstarch-and-water mixture and reduce to medium high heat. Cook, stirring, until the sauce is boiling and has thickened, about 1 minute. Remove from heat and serve alone or over rice.

Sizzlin' away in the frying pan

This is one of my favorite dishes out of those that I've made so far this summer. It's definitely got that umami flavor that those Kikkoman commercials talk about—a rich savoriness that is so delicious. It was definitely fun stepping away from Italian food tonight and this was a great alternative to buying cheap take out from the local Chinese restaurant.