YumSugar

Fast & Easy Dinner: Coconut Chicken With Snow Peas

partysugar — Tue, 10 Mar 2009 06:50:47 -0700

Everyday chicken doesn't have to be boring, especially when using exotic ingredients.

With its coconut milk, fresh ginger, and fish sauce, this recipe is inspired by Thailand. It's surprisingly quick to make - you simply boil the sauce components and toss in the chicken pieces - and delicious to eat.

If you dislike cilantro, substitute finely chopped basil. For the recipe, read more.

Coconut Chicken With Snow Peas
From Good Housekeeping

Ingredients

1 cup jasmine rice or long-grain white rice
1 can (14-ounce) light coconut milk
1 cup chicken broth
1 tablespoon cornstarch
4 thin slices fresh ginger
2 strips (3 inches each) fresh lime peel
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
6 ounces (about 2 cups) snow peas, strings removed
1 tablespoon less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout.
Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

Serves 4.

Print recipe with images | without images

Reader Recipe: Indian Cauliflower Stew

YumSugar — Tue, 03 Feb 2009 15:00:32 -0800

In a continued effort to detox after a serious day of gluttony this past weekend, I'm trying to lighten up on the meat and grease and focus on the vegetables. This recipe from dlmslp is just what I need - something that's more vegetables than anything else, but still full flavored. If you're looking for a hearty, impressive meal, serve it as she did - alongside girlc's fragrant chicken curry. To get the recipe and view detailed photos, read more.

Submitted by TeamSugar member dlmslp

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew
Good Housekeeping

Thanks girlc! I love the recipe you posted and I added a side of cauliflower stew I pulled from a magazine. I modified using 8 oz. of yogurt and low-fat reduced sodium chicken broth in place of veg broth because I didn't have any. I also used a 16-oz. bag of frozen cauliflower for time.

Ingredients

1 Tbsp. olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. curry powder
Salt
2 1/2 C vegetable broth
1 med. head cauliflower, cut into small florets
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C chopped cilantro leaves
1/4 C plain lowfat yogurt

Directions
In a dutch oven, heat oil and add carrots and onion. Cook 10-12 mins or until tender. Stir in ginger, curry, and 3/4 tsp. salt into mixture, cook 3 minutes, stirring constantly. Add broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro and yogurt. Serve over rice.

Print recipe with images | without images

View 5 Photos ›

Fast & Easy Dinner: Chicken Picadillo

partysugar — Tue, 23 Sep 2008 06:45:36 -0700

A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.

At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser, read more.

Chicken Picadillo
From Good Housekeeping

Ingredients

1 tablespoon olive oil
1 pound chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove garlic, crushed with press
1/2 teaspoon ground cumin
1 cup salsa
1/4 cup raisins
1/2 cup salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken tenders and cook 4 to 6 minutes or until golden, turning tenders over once. Transfer to bowl.
Reduce heat to medium; add onion to skillet and cook 6 to 8 minutes or until lightly browned. Stir in garlic and cumin; cook 1 minute. Stir in salsa, raisins, olives, and tenders; heat to boiling over medium-high heat.
Meanwhile, wrap flour tortillas in damp paper towels and microwave on High 1 minute. Serve picadillo with warm tortillas.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Couscous Paella

partysugar — Wed, 09 Apr 2008 05:28:11 -0700

Paella - Spain's most well known rice dish - is not necessarily a great option for a quick and simple dinner. However, using couscous instead of rice cuts the cook time in half without reducing the flavor or integrity of the dish. There is a lot of chopping and sautéing in the traditional version, but this couscous variation comes together rapidly with minimal chopping. Smoky kielbasa provides heat, and cherry tomatoes add freshness.

For the recipe, read more.

Couscous Paella
From Good Housekeeping magazine

Ingredients

1 can (14 1/2 ounces) chicken broth
1 package (10-ounce or 1 1/2 cups) couscous
1 package (10-ounce) frozen peas
2 teaspoons olive oil
1 red or green pepper, diced
2 ounces low-fat kielbasa (smoked Polish sausage), sliced
12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 clove garlic, crushed with garlic press
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground black pepper
1 1/2 cups cherry tomatoes, each cut in half

Directions

In 3-quart saucepan, heat chicken broth and 1/4 cup water to boiling over high heat.
Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.
Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally.
Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally.
Remove skillet from heat, and stir in cherry-tomato halves.
Fluff couscous with fork; add to chicken mixture in skillet, and toss gently until combined.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Broccoli Pesto Spaghetti

partysugar — Thu, 03 Apr 2008 08:01:51 -0700

Fresh pesto, tossed with pasta is one of my favorite summer meals. Although I'm tempted to make basil pesto in the Spring, I don't because basil is not in season yet. Luckily, there are lots of other scrumptious vegetables that can be used instead of basil. This variation is made with broccoli, garlic, and Parmesan cheese. Serve with plenty of cracked pepper, extra cheese for sprinkling, and a chilled glass of wine. Take a look at the recipe, read more.

Broccoli Pesto Spaghetti
From Good Housekeeping magazine

Ingredients

1 package (16 ounces) spaghetti or thin spaghetti
1 bag frozen chopped broccoli or 16 ounces fresh broccoli
1 cup chicken or vegetable broth
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
1 small garlic clove
1/4 teaspoon salt
Coarsely ground black pepper

Directions

In saucepot, prepare pasta in boiling salted water as label directs.
In saucepan, prepare broccoli as label directs. If using fresh broccoli, blanch in boiling water for 2-3 minutes until cooked through and vibrant green in color.
In food processor, with knife blade attached, blend cooked broccoli, broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Asian Pork and Baby Peas

partysugar — Wed, 26 Mar 2008 06:11:39 -0700

Pork tenderloin is a lovely, lean piece of meat and a nice alternative to chicken. In this recipe, it is flavored with soy sauce, ginger, and molasses. Crushed red pepper flakes add a hint of heat, while rice vinegar balances out the sweetness of the sauce. Peas pair nicely with the Asian inspired pork, but if you prefer broccoli or green beans, substitute those for the peas. For the recipe, read more.

Asian Pork and Baby Peas
From Good Housekeeping magazine

Ingredients

2 teaspoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 cloves garlic, crushed with press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon fresh ginger, peeled and grated
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
cooked basmati rice, for serving

Directions

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate.
To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through.
Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Serves 4.

Print recipe with images | without images

Conan Irishes Up "His" St. Patrick's Day Stew

YumSugar — Fri, 21 Mar 2008 13:18:51 -0700

Earlier this week I let you in on how Good Housekeeping published Conan O'Brien's recipe. Unfortunately it wasn't actually Conan's recipe and so a feud was born. All week long Conan has been talking about it and creating Irish recipes of his own. I sort of thought it would never end, but last night Good Housekeeping's editor in chief, Rosemary Ellis, decided to pay Conan a visit. She apologized, gave him a lifetime subscription to Good Housekeeping, offered to teach him how to cook the stew, and actually brought some in for him to try.

After tasting it, Conan decided to "Irish it up" a bit. Let's see, what would make it more Irish? How about some Jameson? Perhaps some Guinness, too? If you want to see what he did, we got the clip, watch it when you read more.

Fast & Easy Dinner: Shrimp Curry and Rice

partysugar — Fri, 21 Mar 2008 09:01:31 -0700

Seafood is typically consumed on Good Friday and I suggest you go exotic and make this simple shrimp curry. Served over rice, this is a fragrant and delicious meal. The shrimp is cooked with an onion, mustard seed, curry, and coconut mixture. A large sprinkling of cilantro and a healthy serving of carrots round out the dish. For the recipe please, read more.

Shrimp Curry and Rice
From Good Housekeeping magazine

Ingredients

1 cup long-grain rice
2 teaspoons olive oil
1 medium onion, diced
1 tablespoon curry powder
1 teaspoon mustard seeds
1 pound fresh or frozen large shrimp, shelled and deveined with tail part of shell left on if you like, thawed
1/2 cup light coconut milk, not cream of coconut
3/4 cup frozen peas, thawed
1 cup carrots, cut into large 1/2 inch chunks
1/2 teaspoon salt
Fresh cilantro leaves, chopped, optional

Directions

Prepare rice as label directs but do not add margarine or butter.
Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot.
Reduce heat to medium; add onion, and cook 8 minutes or until tender.
Add curry powder, and cook 1 minute, stirring. Remove onion mixture to medium bowl.
Increase heat to medium-high. In same skillet, heat remaining 1 teaspoon olive oil until hot. Add mustard seeds; cook 30 seconds, stirring. Add shrimp, and cook 4 minutes or until opaque throughout, stirring frequently.
Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through.
Serve over rice. Sprinkle with cilantro if you like.

Serves 4.

Print recipe with images | without images

Unfortunately for Good Housekeeping, Conan Doesn't Have an Irish Stew Recipe

YumSugar — Wed, 19 Mar 2008 12:15:38 -0700

What do Irish Stew and Ramen noodles have in common? Apparently Conan O'Brien can't make either. Unfortunately no one told the folks at Good Housekeeping magazine that Conan O'Brien doesn't cook. You see somehow they think he does. In fact they believe it so much that they actually published his recipe for his "favorite" St. Patrick's Day dish. Problem is since Conan doesn't cook, he doesn't have a recipe. If you want to watch what he had to say about it on his show, plus check out the recipe for his "fave" stew, just read more.

Conan O'Brien's St. Patrick's Day Stew
From Good Housekeeping

Ingredients

2 c. diagonally sliced carrots
2 c. diagonally sliced parsnips
2 c. sliced onions
1 1/2 lbs. small white potatoes, each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat
1 1/2 c. beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Directions

Preheat oven to 350° F.
In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme.
Add broth and 4 cups water.
Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.
Transfer meat and vegetables to bowl; cover and keep warm.
In cup, blend flour with remaining water; stir into hot liquid in Dutch oven.
Heat to boiling on top of range; boil 1 minute.
Skim off fat. Return meat and vegetables to Dutch oven.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Stir Fried Tofu with Vegetables

partysugar — Thu, 13 Mar 2008 09:40:18 -0700

I've said it before and I'll say it again: stir fries make an excellent last minute meal. Why? Because the food is sautéed at a higher temperature meaning it will cook quicker. This stir fry is jam packed with vegetables making it hearty and healthful. Choose a firmer tofu to ensure that it won't fall apart when stir fried. For this mouthwatering recipe, read more.

Stir-Fried Tofu with Vegetables
From Good Housekeeping magazine

Ingredients

2 teaspoons vegetable oil
1 package (16 ounces) extra firm tofu, patted dry and cut into 1-inch by 1/2-inch pieces
3 green onions
1 cup vegetable broth
1 tablespoon dark brown sugar
1 tablespoon soy sauce
2 teaspoons cornstarch
1 bag (10-ounce) shredded carrots
1 medium red pepper, thinly sliced
2 cloves garlic, crushed with garlic press or finely minced
1 tablespoon fresh ginger, peeled and grated
1/2 teaspoon salt
cooked rice, optional for serving

Directions

In nonstick 12-inch skillet, heat 1 teaspoon vegetable oil over medium-high heat until hot.
Add tofu, and cook, about 4 minutes, gently tossing until heated through and lightly golden. Transfer to plate; set aside.
Meanwhile, thinly slice green onions, separating white parts from green tops. In 2-cup measuring cup, mix broth, brown sugar, soy sauce, and cornstarch.
In same skillet, heat remaining 1 teaspoon vegetable oil. Add white parts of green onions, carrots, red pepper, garlic, ginger, and salt; cook 5 minutes, stirring frequently.
Return tofu to skillet. Stir broth mixture, and add to skillet; heat to boiling. Boil 30 seconds, gently stirring.
Spoon over rice, if desired. To serve sprinkle with remaining green onions.

Serves 4.

Print recipe with images | without images