carrots – Page 3 – It's Good Though…

Chicken Chop Suey 😐

April 30, 2024 vscson Comments 0 Comment

Yield: 4 Servings

TheWoksOfLife

Chop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce.
Notes: Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.

For the chicken & marinade:

12oz boneless skinless chicken breast (sliced into ¼” thick slices)
3TBS water
1TBS oyster sauce
1tsp Shaoxing wine (or dry sherry)
1tsp vegetable oil
2tsp cornstarch

For the sauce:

½cup chicken stock
¼tsp granulated sugar (or brown sugar)
1½TBS soy sauce
1tsp dark soy sauce
1½TBS oyster sauce
½tsp toasted sesame oil
⅛tsp white pepper

For the rest of the dish:

3TBS vegetable oil
2cloves garlic (chopped)
4mushrooms (white button or baby bella mushrooms, sliced)
½small carrot (thinly sliced)
⅔cup celery (thinly sliced)
6~~oz bok choy, cut into ¾” x 2” pieces~~, (I usually skip this)
1TBS Shaoxing wine
¾cup mung bean sprouts (3 oz)
1cup snow peas (3 oz)
1½TBS corn starch (mixed with 2 TBS water)

Marinate chicken:

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 tsp oil and 2 tsp cornstarch until the chicken is uniformly coated. Set it aside.

Premix sauce:

In a small bowl, mix all the sauce ingredients, and set aside.

Stir fry chicken:

Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high and add an additional TBS of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Make sauce:

Next, stir up your premixed chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts, and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.

Serve immediately with steamed rice!

Vegetable Stir-Fry

April 15, 2024 vscson Comments 0 Comment

Yield: 4

Woks of Life

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5

Premix sauce:

⅓cup water or chicken stock
1TBS Shaoxing wine
2tsp oyster sauce (or vegetarian oyster sauce)
¼tsp salt
¼tsp sugar
¼tsp sesame oil
1pinch ground white pepper

Premix sauce:

2TBS vegetable oil
4slices ginger
1cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 oz)
1cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot)
1cup celery (thinly sliced on a diagonal; 1 cup = about 2 oz)
1cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup)
1cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about ½ medium bell pepper)
1cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper)
3cloves garlic (minced)

Slurry:

2tsp cornstarch (mixed into a slurry with 1 TBS water)

Premix sauce:

In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.

Make slurry:

Combine the cornstarch and water into a slurry and set aside.

Stir fry mushrooms:

In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.

Stir fry vegetables:

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.

Thicken sauce:

Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.

Serve.

Brisket IP

February 26, 2024 vscson Comments 0 Comment

Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

1TBS vegetable oil
2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
Kosher salt and freshly ground black pepper
1-2yellow onions, thinly sliced (4 cups)
2cups beef broth
1cup red wine
2TBS tomato paste (optional)
1packet slow cooker pot roast seasoning
3stalks celery, cut into 1-inch lengths
1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
chopped parsley leaves, for serving

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.

Chicken Sausage & Bean Soup

January 3, 2024 vscson Comments 0 Comment

with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

3oz carrot
1lemon
4oz cream sauce base
4oz kale
8oz cannellini beans
9oz Italian chicken sausage mix
1TBS cornstarch
2oz chicken stock concentrates
salt & pepper
1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.

Cajun Blackened Chicken & Rice Bowls

September 15, 2023 vscson Comments 0 Comment

with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

12oz chicken breasts
8oz Andouille sausage, pre-cooked (optional)
1carrot
1Roma tomato
1oz chicken stock concentrate
1tsp hot sauce
1long green pepper
1TBS blackening spice
3celery
2scallions
½cup jasmine rice
4TBS sour cream
salt & pepper
1TBS olive oil
1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

3tsp smoked paprika
1½tsp garlic powder
½tsp white pepper
½tsp black pepper
¼tsp thyme
¼tsp oregano
⅛tsp low heat cayenne

Parmesan-Crusted Cod

August 18, 2023 vscson Comments 0 Comment

with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

12oz Yukon gold potatoes
2cloves garlic
1carrot
1lemon
¼oz parsley
¼cup parmesan cheese
1tsp dried oregano
¼cup panko breadcrumbs
12oz cod
salt & pepper
4tsp olive oil
1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.

Turkish-Spiced Chicken in Apricot Pan Sauce

July 11, 2023 vscson Comments 0 Comment

with Lemon Almond Rice & Harissa-Roasted Carrots

Yield: 2

Chicken cutlet seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, served with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.
Prep: 10 Cook: 40

12oz carrots
1TBS harissa powder
10oz chicken cutlets
1oz chicken stock concentrate
2scallions
1lemon
½oz sliced almonds
½cup basmati rice
1TBS Turkish spice blend (recipe follows)
1oz apricot jam
salt & pepper
2tsp olive oil
2tsp cooking oil
1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries, ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, and a big pinch of salt and pepper. (Be sure to measure the harissa powder – we sent more.)

Tip: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes.

Tip: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Toast nuts & cook rice:

Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2- to 4-minutes. Turn off heat, transfer to a small bowl. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender,15-18 minutes. Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels, season all over with half the Turkish Spice Blend, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites, cook, stirring, until softened, 1 minute.

Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 3- to 5-minutes more.

Turn off heat, stir in 1 TBS butter until melted. Taste and season with salt and pepper.

Tip: Stir in a splash more water if sauce seems too thick.

Finish & serve:

Fluff rice with a fork, stir in toasted almonds and lemon zest to taste. Season with salt and pepper.

Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.

Turkish Spice Blend

2 tsp cumin
2 tsp garlic powder
1 tsp ground coriander
¼ tsp ground allspice
¼ tsp chili flakes

Cherry Balsamic Chicken

June 19, 2023 vscson Comments 0 Comment

with Almond Couscous & Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted carrots.
Prep: 15 Cook: 35

1clove garlic
½oz sliced almonds
5tsp balsamic vinegar
9oz carrots
2scallions
2½oz Israeli couscous
10oz chicken cutlets
1oz chicken stock concentrate
1oz cherry jam
salt & pepper
5tsp olive oil
3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast carrots:

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sesame Soy Pork Bowls

June 19, 2023 vscson Comments 0 Comment

with Sriracha Mayo, Cilantro & Crispy Onions

Yield: 2

Buttery, lime-laced jasmine rice topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 30

¾cup jasmine rice
1tsp sriracha
1½oz sesame dressing
1lime
10oz ground pork
2TBS mayonnaise
4oz shredded carrots
4TBS sweet soy glaze
1oz crispy fried onions
¼oz cilantro
salt & pepper
½tsp sugar
1tsp cooking oil
1TBS butter

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep & mix mayo:

While rice cooks, wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a small bowl, combine mayonnaise with Sriracha to taste.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3- to 4-minutes.

Stir in carrots, sesame dressing, 2½ TBS sweet soy glaze, and ½ tsp sugar. Note: Be sure to measure the sweet soy glaze, we included more. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2- to 4-minutes more. Taste and season with salt and pepper. Turn off heat.

Finish & serve:

Fluff rice with a fork, stir in lime zest and 1 TBS butter. Season with salt and pepper.

Divide rice between bowls, top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

Tunisian-Spiced Meatballs

June 14, 2023 vscson Comments 0 Comment

with Apricot Glaze, Roasted Carrots & Scallion Couscous

Yield: 2

Savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisian spices. As a bonus, there’s a side of tender, roasted carrots. Prep: 10 Cook: 35

12oz carrots
4TBS apricot jam
10oz ground beef
2scallions
1lemon
2oz chicken stock concentrates
2½oz Israeli couscous
¼cup panko breadcrumbs
1TBS Tunisian spice blend (See below)
kosher salt
black pepper
1TBS cooking oil
2TBS butter

Prep & mix glaze:

Adjust rack to top position and preheat oven to 425°F.

Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and thinly slice scallions, separating whites from greens, mince whites.

Zest and quarter lemon.

In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Cook couscous:

Meanwhile, melt 1 TBS butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

Mix & form meatballs:

While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice, and ¾ tsp salt. Season with pepper. Form into 10-12 1½-inch meatballs

Cook & glaze meatballs:

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. Stir in a squeeze of lemon juice to taste.

Tip: If glaze is too thick, add a splash of water.

Finish & serve:

Fluff couscous with a fork, stir in lemon zest, half the scallion greens, and 1 TBS butter. Season with salt and pepper. Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Tunisian Spice Blend

about 2 TBS

ground caraway seed 1 tsp
1 tsp ground coriander
1 tsp smoked paprika
1 tsp turmeric
1 tsp chili powder
1 tsp garlic powder
¼ tsp cayenne pepper
¼ tsp cinnamon
¼ tsp ground black pepper