This recipe cooks in a snap, so make sure to prep all your ingredients before you start to stir fry. If you’ve never used kohlrabi, you’re in for a treat. It adds a nice crispness, just like water chestnuts.
3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 lb. boneless, skinless chicken thighs, Trimmed of fat and sliced ½-inch thick
½ teaspoon salt
2 medium kohlrabies, peeled, sliced ½-inch thick, slice again to look like short French fries
½ cup roasted, unsalted cashews
2 green onions, thinly sliced
1. In a cup, mix together soy sauce, honey, and cornstarch. Set aside.
2. Heat a large non-stick frying pan over medium-high heat.
3. Add oil, garlic, ginger, chicken, and salt. Cook and stir until chicken is almost cooked, about 3 minutes.
4. Add kohlrabi and cashews; cook and stir until chicken is cooked, about 4 minutes.
5. Add soy sauce mixture. Cook and stir for 1 minute. Stir in green onions and serve.
Chicken, Kohlrabi and Cashew Stir Fry Tips:
Sugar can be substituted for honey.
Add red pepper flakes or hot sauce to add a kick.
I use chicken thighs because of their flavour and they don’t dry out like chicken breasts do as they cook. That said, if you prefer, you can substitute chicken breasts for thighs, just remember, they’ll cook quicker.
Serve with rice or noodles.
To save time, rather than finely chopping garlic and ginger, try finely grating them.
Source: Kary Osmond (4 servings)
3 tablespoons extra-virgin olive oil
1 large onion
1 large red bell pepper
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne
1 (28-ounce) can whole plum tomatoes
¾ teaspoon salt
¼ teaspoon black pepper
5 ounces feta cheese
6 large eggs
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
• Total Time: 50 Minutes
Source: New York Times (6 servings)
1 tablespoon coriander seeds
2 tablespoons fresh or dried pomegranate seeds
1 lb. ground beef
½ small yellow onion
½ medium tomato
1 clove garlic
1 tablespoon finely grated fresh ginger
½ teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
¼ cup finely chopped cilantro
Sliced Persian cucumbers, red onions and tomatoes
1. Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
2. Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
3. Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
4. Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
5. Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
6. Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.
• Total Time: 30 Minutes
Source: New York Times Cooking (4 servings)
An interesting adventure!
4 (8-inch) fat-free flour tortillas
1 lb. chicken breast tenders
1 (1.25-ounce) package 40%-less-sodium taco seasoning mix
1 cup thin onion wedges
2 cups shredded iceberg lettuce
1 medium-size tomato, chopped
½ cup fat-free sour cream
1. Wrap tortillas in aluminum foil; bake at 375° for 10 minutes or until thoroughly heated.
2. While tortillas bake, combine chicken and taco seasoning in a heavy-duty, zip-top plastic bag. Seal bag; shake well.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken and onion; saute 6 minutes or until chicken is done.
4. Spoon chicken mixture evenly onto tortillas; top evenly with lettuce, tomato, and sour cream. Roll up tortillas, and wrap in unbleached parchment paper, if desired. Serve immediately.
• Total Time: 15 Minutes
Source: Cooking Light 5-Ingredient 15-Minute Cookbook (4 servings)