Prep:
6 cloves of garlic, minced
7 oz cabbage, bite sized pieces
6 oz broccoli, bite sized pieces
4 oz kale, rough chopped
Cook:
Heat skillet over medium high heat, when hot add
1 TBS oil, add
Minced garlic, stir, add
3/8 tsp salt
1 pinch sugar, add
Prepared vegetables, stir fry for about 1 minute, add
2 tsp rice wine, mix for 20 seconds, add
1/4 cup chicken broth, cover for 30 seconds, remove cover and toss a few times.
Serve
Huh?
Preheat the oven to 425°F.
Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty.
Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose.
Green beans don’t need cutting, just trimming, so those get tossed with the rest. Notice how cozy the vegetables are with each other but that there shouldn’t be more than one layer.
Bake at 425°F for 30-35 minutes.
You don’t have to be concerned about the vegetables burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.
Serve.
Variations:
Add fresh rosemary or thyme to the vegetables.
Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean, Brussels sprouts, and cauliflower. If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.
Bring a large pot of salted water to a boil. Add corn and cook 5 minutes.
Drain corn and brush with butter, season with salt and pepper.
This is a sweetly comforting dish, and it’s remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
Prep: Cook:
Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
Ok, this sucks. Looking for a replacement.
For marinating the chicken:
For the rest of the dish:
For slurry:
Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.
Combine the ⅔ cup chicken stock with 2 TBS cornstarch to make a slurry (stir out any lumps) and set aside.
When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 TBS oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.
Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.
Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.
Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35
Position a rack in the top third of the oven and preheat to 425°F.
In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.
In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.
Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.
Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.
Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.
The key to roasting Brussels sprouts is to use the full-on, frontal-assault, no-prisoners-taken, blast-the-sh*t-out-of-’em approach, a.k.a. very high heat. This allows the exteriors of the sprouts to caramelize and brown, producing sweet by-products, while at the same time making sure that they don’t have enough time to develop the really sulfurous aromas that slower cooking can yield.
Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char. Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges.
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F.
Note: You can also use lower heat to match whatever else you have in the oven. I often use anything from 375-425°F. You just need to adjust the time some. Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprouts, working quickly to turn them all cut side down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately.
Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!
Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10
Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.
Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.
Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.
As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.
Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.
Transfer to a plate and serve.
General use roast vegetable mix. Adjust or swap vegetables to suite your needs.
Prep: 15 Cook: 20 to 30
Prep:
Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.
Halve, peel, and cut onions into ½-inch-thick wedges.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Cut broccoli into bite-size florets if necessary.
Roast veggies:
Toss potatoes on one side of a baking sheet with a drizzle of olive oil, a good sprinkle of Ranch Seasoning and a pinch of salt and pepper.
Toss onion, and carrots on the other side of the baking sheet with a large drizzle of olive oil, a good sprinkle of Ranch Seasoning (optional) and a pinch of salt and pepper. Toss to coat with oil and spices.
Roast on top rack for ten minutes. Remove and add broccoli to onions and carrots, toss with onions and carrots. Return to the top oven rack and roast until done, 10-20 minutes.
2 TBS
I learned the joys of nutty, rich, roasted cauliflower. Roasting it at a high temperature creates a crisp exterior with a tender—but not mushy—interior. The high heat also ensures that those unpleasant sulfurous compounds don’t form. Today, cauliflower is a staple in my dinner rotation: It’s easy to make, pairs well with just about everything, and can be dressed up with a favorite seasoning blend, fresh herbs, or a simple sauce I already have on hand.
Note: Air fryers are fast? Maybe so, but this is only doing half at a time. So double the time!
Prep: 10 Cook: 20 (really 45)
Prep:
Preheat a 6-quart air fryer to 400°F for 5 minutes. Cut cauliflower into 8 wedges, then cut into 2-inch florets (should be about 4 cups total). In a large bowl, toss cauliflower with oil, water, salt, and pepper until well coated, use your hands to make sure all nooks and crannies are coated with oil and seasonings.
Arrange half (about 2 cups) of the florets into the preheated air fryer basket, cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm, and repeat cooking with the remaining cauliflower. Combine cauliflower and serve.
Make-Ahead and Storage:
Cauliflower can be chopped into florets and refrigerated in a zip-top bag or airtight container up to 3 days before cooking.
Air-fried cauliflower can be made up to 4 days in advance and refrigerated in an airtight container. Reheat in a microwave or air fryer preheated to 340ºF until warm.
Variations:
Curry and Cumin: Add 2 tsp Madras-style curry powder, ½ tsp garlic powder, and ½ tsp ground cumin with the oil to toss with the raw cauliflower in step 1.
Dill and Lemon: In a large bowl, toss the roasted cauliflower with 2 TBS minced fresh dill, ½ tsp lemon zest, and 1 TBS lemon juice before serving.
Buffalo-Style: In a small bowl, whisk 2 TBS melted butter with 2 TBS Frank’s Red Hot Sauce or other Louisiana-style hot sauce to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce before serving.