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Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper


Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.

Kabobs, Steak and Vegetable

Kabobs, Steak and Vegetable

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Yield: 2 servings

Scott Nowell

Wow, chunks of tenderloin will give you a happy face 😊. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.

Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.

  • 12oz beef tenderloin, trimmed and cut into 8 pieces.
  • Italian dressing
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1green bell pepper, seeded, cut into 1½-inch pieces
  • 1sweet onion, peeled and cut into 1½-inch chunks
  • 1zucchini, trimmed and sliced into ¾-inch thick rounds
  • 8oz mushrooms, whole or cut in half if larger than the other veg pieces
  • Kosher salt
  • Fresh ground black pepper


Marinate beef:

Place the beef pieces in a plastic bag and add enough Italian dressing to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.

Remove from refrigerator up to an hour before cooking. Drain marinade and pat the pieces dry with paper towel.

Skewered:

Heat your grill of choice.

Thread the skewers with pieces of red onion, beef, zucchini, mushroom, and bell pepper. You can alternate the order.

Spray with cooking spray and season top side well with salt and pepper.

Place the kabobs, top side down on the preheated grill. Spray and season the now top side and cook about 5-7 minutes per side. The kabobs are done when the steak is cooked your desired temperate and the vegetables are lightly charred, about 15 minutes.

No Skewers:

Heat a skillet over medium high heat. Add a TBS or two of cooking oil and heat until it ripples. Then add in the steak and sauté to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.

Add all the vegetables and sauté to almost done and return the steak to the pan. Taste and adjust seasoning.

Serve.

Sun-Dried Tomato Meatloaves

Sun-Dried Tomato Meatloaves

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with Onion Couscous & Roasted Carrot-Zucchini Jumble

Yield: 2

Baked on a sheet pan, with craggy edges for crisping and browning. Filled with chewy bits of sun-dried tomato that burst with tangy, savory flavor. Then smothered in a creamy onion sauce. The meatloaves are accompanied by roasted carrots and zucchini, plus buttery couscous.
Prep: 10 Cook: 35

  • 6oz carrots
  • 1onion
  • 1tbs Italian seasoning
  • 2tbs cream cheese
  • 1zucchini
  • 1½oz sun-dried tomatoes
  • ¼cup panko breadcrumbs
  • 10oz ground beef
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • salt & pepper
  • ¼tsp sugar
  • 2tsp olive oil
  • 2tsp cooking oil
  • 2TBS butter

Prep:

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 halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.

Roast veggies:

Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Season & form meatloaves:

Meanwhile, in a medium bowl, combine panko with 1 TBS water, mix with your hands until pasty. Add beef, Italian Seasoning, half the sun-dried tomatoes, 2 TBS onion, ½ tsp salt, and pepper, mix to combine.

Form beef mixture into two 1-inch-tall loaves.

Bake meatloaves:

Once veggies have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet.

Return to top rack, roast until veggies are browned and tender and meatloaves are cooked through, 15-18 minutes.

Cook couscous:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the remaining onion, cook, stirring, until couscous is lightly toasted, and onion is softened, 4- to 6-minutes.

Stir in ¾ cup water, bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in a small pan over medium-high heat. Add remaining onion and remaining sun-dried tomatoes, cook, stirring occasionally, until softened, 3- to 5-minutes. Season with a pinch of salt and pepper.

Add half the stock concentrates, ½ cup water, and ¼ tsp sugar, cook, stirring occasionally, until thickened, 2- to 4-minutes.

Turn off heat. Stir in cream cheese until smooth. Season with salt and pepper to taste.

Finish & serve:

To pot with couscous, stir in 1½ TBS butter and remaining stock concentrate. Taste and season with salt and pepper.

Divide meatloaves, couscous, and roasted veggies between plates. Drizzle meatloaves with as much sauce as you like. Serve with any remaining sauce on the side.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds

Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1red onion
  • 1clove garlic
  • 1tsp chili powder
  • 2oz chicken stock concentrates
  • 10oz chicken cutlets
  • 1oz apricot jam
  • ½oz sliced almonds
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

Cook bulgur:

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.

Stir in bulgur, one of the stock concentrates, 1 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

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

Tip: Lower heat if chicken begins to brown too quickly.

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

Make sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.

Stir in jam, remaining stock concentrates, and ¼ cup water. Simmer until thickened, 2- to 3-minutes.

Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.

Finish & serve:

Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.

Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice. Season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.

Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.

Southwest-Spiced Chicken & Cumin Rice

Southwest-Spiced Chicken & Cumin Rice

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with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Yield: 2 Servings

Capture the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.
Pepitas – Meaning “little squash seeds,” pepitas are shell-less seeds from certain varieties of pumpkin.
It’s normal for pumpkin seeds to snap, crackle, and sometimes pop right out of the pan! Cover with a lid if you’ve got a wild bunch.
Prep: 10, Cook: 35

  • 1zucchini
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1clove garlic
  • ¼oz cilantro
  • 1tsp cumin
  • ½oz pepitas
  • 1TBS southwest spice blend (recipe follows)
  • 2TBS smoky red pepper crema
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

 

Prep:
Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Roughly chop cilantro.

 

Cook rice:
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, cumin, and ¾ cup water, bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.

 

Roast zucchini:

While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

 

Toast pepitas:

Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2- to 3-minutes. Transfer to a plate.

 

Cook chicken:

Pat chicken dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro.

Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1- to 3-minutes per side. Turn off heat.

Transfer chicken to a second baking sheet.

Tip: For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until cooked through, 6- to 8-minutes.

 

Make sauce & finish rice:

While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream.

Fluff rice with a fork, stir in toasted pepitas and 1 TBS butter. Season with salt and pepper to taste.

 

Serve:

Slice chicken crosswise.

Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

 

Southwest Spice Blend

  • 2tsp garlic powder
  • 1tsp cumin
  • 1tsp chili powder

Meatballs & Bulgogi Sauce

Meatballs & Bulgogi Sauce

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with Roasted Carrots, Ginger Rice & Creamy Sriracha

Yield: 2 Servings

Savory-sweet Korean-style bulgogi glaze and fluffy, ginger-scented jasmine rice. As a bonus, there’s a side of roasted carrots and a drizzle of creamy Sriracha on top of rice.

  • 12oz carrots
  • ¾cup jasmine rice
  • 4oz bulgogi sauce
  • 1TBS sesame seeds
  • 1thumb ginger
  • 2scallions
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1½TBS sour cream
  • 1tsp sriracha
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

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

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

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

Roast carrots:

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger, cook until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form & bake meatballs:

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1 TBS bulgogi sauce. (You’ll use the rest of the bulgogi sauce in the next step.) Season with ¾ tsp salt and pepper.

Form into 1½-inch meatballs and spread out on a second baking sheet.

Bake on middle rack until browned and cooked through, 14-16 minutes.

Mix sriracha & coat:

Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once meatballs are done, gently transfer to a second large bowl, add remaining bulgogi sauce and toss to coat.

Finish & serve:

Fluff rice with a fork, taste and season with salt if desired.

Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.

Creamy Caramelized Onion Meatloaves

Creamy Caramelized Onion Meatloaves

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with Sumac Roasted Carrots & Zucchini or Broccoli

Yield: 2 Servings

A big spoonful of creamy sauce, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley tops these personal meatloaves. On the side, sumac seasoned roasted carrots and a choice of zucchini or broccoli to give it a citrusy flavor.

PREP: 10 COOK: 35

  • 12oz carrots
  • ¼cup panko breadcrumbs
  • ¼oz parsley
  • ½tsp sumac
  • 1-2zucchini (depending on size)
  • — or —
  • 8oz broccoli florets
  • 10-12oz ground beef
  • 1tsp garlic powder
  • 1yellow onion
  • 2TBS cream cheese
  • 1heaping tsp chicken stock concentrate (like Better Than Bouillon)
  • salt & pepper
  • 4tsp cooking oil
  • 2tsp olive oil
  • ¼tsp sugar
  • 1TBS butter


Start prep:

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 halve zucchini lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary.

Form meatloaves:

In a medium bowl, gently combine beef, ¼ cup panko, 1 tsp garlic powder, ½ tsp salt, and pepper.

Form into two 1-inch-tall loaves.

Roast loaves & carrots:

Place meatloaves on one side of a lightly oiled baking sheet.

Tip: Line sheet with foil first for easier cleanup.

Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes.

Or place broccoli on a quarter-sheet pan, drizzle with oil and season with a pinch of salt and pepper. Roast on the middle rack of the oven until browned and tender, 15-20 minutes.

TIP: Love extra crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2- to 3-minutes more.

Finish prep & cook veggies:

While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems, roughly chop leaves.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Add a large drizzle of oil to same pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.

Tip: Lower heat and add a splash of water if onion begins to brown too quickly.

Make sauce:

Add 2 TBS cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar to pan with onion, cook until thickened, 1- to 3-minutes more.

Turn off heat, stir in 1 TBS butter and a pinch of chopped parsley. Taste and season with salt and pepper.

Finish & serve:

Carefully toss green vegetable and carrots together with ½ tsp sumac.

Divide meatloaves and carrots & green vegetable between plates. Spoon caramelized onion sauce over meatloaves, garnish with remaining chopped parsley. Serve.

Mediterranean Salmon Kabobs

Mediterranean Salmon Kabobs

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Yield: 5-6 Skewers
Mediterranean Dish

Salmon kabobs prepared Mediterranean-style with a garlicky, zesty marinade, zucchini and onions! Grilled, broiled or grill pan. Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki and some pita or naan.
Prep: 30-40 Time: Broiled: 20
Note: If you don’t like spicy, just use sweet paprika in the marinade.
For the latest batch I did skewerless under the broiler. Came out great, well worth the time and effort. FWIW, I was out of coriander and skipped the cumin.

  • 1½lb salmon fillet, cut into 1-inch to 2-inch cubes
  • 1zucchini, sliced into rounds
  • 1small red onion, cut into squares/chunks
  • optional: green pepper, cut into chunks.
  • optional: mushrooms, quartered if large.
  • Kosher salt and pepper

For marinade:

  • ¼-⅓cup olive oil
  • 1lemon, zested and juiced
  • 3garlic cloves, minced
  • 2tsp chopped fresh thyme leaves
  • 2tsp dry oregano
  • 1tsp ground cumin
  • 1tsp mild Aleppo chili pepper (substitute: 1 tsp sweet paprika and a healthy pinch of cayenne)
  • ½tsp ground coriander


Marinate salmon:

In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.

Place salmon pieces, zucchini and onions in a large mixing bowl. Season with salt and pepper and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook’s Tip)

Build skewers:

Note: Skip the skewers for indoor cooking. Just broil (see below) or sauté in a large heavy skillet.

Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)

Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minutes, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Cook’s tips:

The marinade packs the salmon with tons of flavor and acts as a brine to help keep it from drying out. If you want to give the salmon a little more time in the marinade for even more flavor, cover and refrigerate for one hour or so before grilling.

Indoor grilling instructions: brush a griddle or grill pan with a little bit of olive oil and heat on medium. Arrange the salmon kabobs in one layer (do this in batches if needed and do not crowd the kabobs). Cook for 3 to 5 minutes on side, turn over once and cook for another 4 minutes or so. If you like, you can cover them for even cooking.

Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange salmon skewers on top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes, turn over and cook another 4 minute or so or until fish is opaque throughout.

Skewerless Broiling instructions: Heat oven broiler. Line a quarter or half sheet pan with foil or Silpat for ease of cleaning. Add a baking rack to the pan and spray with cooking spray. Arrange vegetables on one end of the top of the baking rack and place about 5 to 6 inches below broiler. Cook on one side for 4 to 5 minutes.

Remove from broiler. Add salmon to other end of pan and cook another 4 to 5 minutes.

Remove from broiler again and turn everything over. Broil for another 4 to 5 minutes or so or until fish is opaque throughout.

Hunan Beef

Hunan Beef

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Yield: 4 Servings
Scott Nowell

I am trying to duplicate the great Hunan Beef at Peking Garden in Carlsbad, CA (closed in 2017) which they describe as: Tender sliced beef sauteed with bell pepper, onion, mushroom in spicy Hunan sauce. I thought it also had zucchini.

Beef:

  • 1lb flank steak

Tenderize: (optional)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1pinch white pepper
  • ¼tsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

For the vegetables:

  • 1small green bell pepper
  • 1small red bell pepper
  • 1zucchini sliced ½-inch thick and quartered, optional
  • 8oz mushrooms, quartered
  • 4-8whole dried chili peppers
  • ½tsp granulated sugar
  • 2TBS hot water
  • ½tsp Chinese black vinegar

Sauce

  • 2tsp chili bean paste, (spicy Doubanjiang)
  • ½cup chicken broth
  • 1½TBS soy sauce
  • 2TBS oyster sauce
  • 2tsp rice wine vinegar
  • 1tsp sugar, optional
  • 2tsp cornstarch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:

Mix all the sauce ingredients together in a small container and set aside.

Prep:

Cut the bell peppers into ¾-inch dice. Cut the zucchini length wise to quarter, then slice into ½-inch thick pieces. Quarter the mushrooms.

Stir fry:

Heat a wok and add a tablespoon of oil until just smoking. Add beef and stir fry until browned. Remove to bowl.

Add more oil to the wok, then add the bell peppers, zucchini, mushrooms dried chilies and 2 tsp chili bean paste, (spicy Doubanjiang). Stir fry for a minute then add sugar, water and black vinegar. Stir fry until tender crisp. Remove to the bowl with beef.

Sauce:

Mix the sauce to reincorporate the corn starch and then pour into the wok. Cook until thickened and return beef and vegetables to wok and mix to coat. Stir fry to heat through.

Serve.

Colombian-Style Zucchini Rellenos

Colombian-Style Zucchini Rellenos

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Yield: 2 servings
Adapted from: https://www.skinnytaste.com/colombian-style-zucchini-rellenos/

These Stuffed Zucchinis, which are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo, are inspired from the Colombian dish, Pepino Rellenos.

  • 2medium zucchinis, cut in half lengthwise
  • 4oz 90% lean ground beef
  • kosher salt
  • ¼tsp cumin
  • 1½garlic cloves, minced
  • ⅓cup onion, diced
  • 1cup plum tomatoes, chopped fine
  • 1tsp olive oil
  • black pepper, to taste
  • ¼cup low sodium chicken broth

Using a small spoon scoop out and discard the seeds from the zucchini. Then use a spoon or melon baller, hollow out the center of the zucchini halves, leaving ¼-inch thick shell on each half.

Chop the scooped-out flesh of the zucchini in small pieces and set aside ⅓ of a cup to use in the meat filling, saving the rest to use in another recipe.

Drop the zucchini in boiling water for 1 minute, remove and drain.

Heat a large non-stick skillet over medium-high heat and cook the ground beef with ½ tsp salt and ¼ tsp cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.

Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.

Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.

To the skillet, add ⅓ cup of the reserved chopped zucchini and season with salt and pepper, to taste. Cook until soft, about 4 minutes.

Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.

On a clean working surface, fill the hollowed-out zucchinis with the meat filling, dividing equally between each one.

Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.

Serving: Calories: 214kcal, Carbohydrates: 15.5g, Protein: 17.5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 129.5mg, Sodium: 119.5mg, Fiber: 4.5g, Sugar: 5g