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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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Say Cheese! Pimento Cheese

partysugar — Thu, 17 Sep 2009 10:30:50 -0700

I am not from the South, so before this week, I had never tasted the comforting spread native to the region that's known as pimento cheese. However, I was eager to experience this seemingly exotic food, so I decided to make it. Pimento cheese isn't a type of cheese, but rather, a seasoned cheese mixture. The main ingredients are sharp cheddar cheese, jarred pimentos (a type of sweet succulent aromatic red pepper), and mayonnaise. The history of pimento cheese is fairly unknown, although it appeared in grocery stores and home kitchens somewhere in the early 1900s. It's delicious simplicity made it a hit during the Depression, and since then, pimento cheese has remained popular in the South. The tasty spread can be enjoyed on crackers, celery or other veggies, toast, or plain, old crustless white bread. To look at the recipe I used - it's Paula Deen's - keep reading.

Fast & Easy Dinner: Scallops With Sage and Corn

partysugar — Tue, 14 Jul 2009 06:50:35 -0700

While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.

Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb - basil. Its flavor complements corn wonderfully. To get the recipe, read more.

Scallops With Sage and Corn
From The Nest

Ingredients

1 pound scallops
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)

Directions

Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.

Serves 4.

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Fast & Easy Dinner: Portobello and Red-Pepper Pizza

partysugar — Fri, 15 May 2009 10:30:27 -0700

Why head to the local pizza parlor when you can whip up gourmet pies in the comfort of your own kitchen? With the help of store-bought dough, pizza making is a cinch. This recipe tops the dough with portobello mushrooms, red peppers, garlic, and two types of cheese.

However, the best thing about homemade pizza is the ability to get creative. Top your pizza with whatever ingredients you want! Use this recipe loosely as a guide and go from there. Making pizza is also a great way to transform leftovers into something new and delicious. For the simple technique, read more.

Portobello and Red-Pepper Pizza
From Food & Wine

Ingredients

6 tablespoons olive oil
2 red bell peppers, cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
3/4 cup lightly packed basil leaves, chopped
1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
1/2 cup grated Parmesan

Directions

Heat the oven to 450°F. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes.
Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.

Makes one 14-inch pizza.

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Say Cheese! Fresh Mozzarella, Italian Sausage Calzones

partysugar — Thu, 16 Apr 2009 10:26:33 -0700

Mozzarella is a widely known, mild Italian cheese that's made from a pulling, stretching, and cutting technique. At one time, all mozzarella was made from water buffalo milk, but now it's commonly made with cow's milk. Fresh mozzarella is packaged in water or whey and has a soft texture and delicate flavor. It's delicious alone, in a salad (like caprese) or melted. To find out how I used my fresh mozzarella boconccini, read more.

My first thought was to make a classic pizza margherita, but since I've never experimented with calzones, I decided to tuck the chunks of mozzarella into a pizza pocket.

This recipe is straightforward and can easily be adapted to your culinary specifications. That being said, I followed the recipe exactly, and it was wonderful! The combination of fragrant sausage, garlicky pesto, sweet peppers, and oozing cheese is utterly sublime. I made the components (roasted garlic, spicy tomato sauce, and pesto) from scratch, but feel free to take help from the supermarket.

Fresh Mozzarella, Italian Sausage Calzones
From Emeril Lagasse

Ingredients

1 ball of basic pizza dough (enough dough for 1 pizza)
1 tablespoon olive oil
Salt and white pepper
1/2 cup thick pesto
1/2 cup roasted garlic
1 cup diced Italian sausage, cooked
1 red pepper, roasted, peeled, seeded and julienned
2 tablespoons chiffonade of basil
4 (1/2-inch) slices of fresh Mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg, beaten
1 cup spicy tomato sauce, hot

Directions

Preheat the oven to 500 degrees.
Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle.
Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto.
Lay the Mozzarella and parmesan cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone.
Make three slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash.
Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Alternately, spoon the sauce into a bowl and serve with the calzone.

Serves 2.

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Fast & Easy Dinner: Spicy Tofu With Red Bell Peppers

partysugar — Thu, 05 Feb 2009 07:45:09 -0800

Calling all vegetarians who love spicy food: this recipe is for you. It combines Asian flavors like fresh ginger and soy sauce with crunchy vegetables and sautéed tofu. Red pepper flakes provide heat while lime juice adds tartness.

For a heartier meal, serve over white rice. If you are allergic to peanuts, simply omit them from the dish. Check out the recipe when you read more.

Spicy Tofu With Red Bell Peppers
From Bon Appétit

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Directions

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes.
Add tofu and green onions; toss 2 minutes.
Add next 3 ingredients. Toss to blend, about 1 minute.
Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

Serves 4.

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Fast & Easy Dinner: Chicken and Pasta in Peanut Sauce

partysugar — Tue, 13 Jan 2009 06:45:25 -0800

FabSugar just got back from an amazing trip to Thailand, but now she's feeling a little blue about returning to her daily routine. To ease the culture shock, I suggested she make this simple, Thai-inspired dish for dinner. Seared chicken is tossed with pasta, broccolini, red peppers, and a store-bought peanut sauce. To make it more fit-friendly, use whole-wheat pasta. If you dislike broccolini or red pepper, feel free to swap in carrots, mini corn, bok choy, or peas. To make this scrumptious pasta, read more.

Chicken and Pasta in Peanut Sauce
From Better Homes and Gardens

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional, for serving)

Directions

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
Transfer to a cutting board. Slice chicken; add to pasta and vegetables.
Heat through. Add peanut sauce. Pass crushed red pepper.

Serves 4.

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Red Pepper Cheese Crostini Is Easy, Fast, and Delicious App

partysugar — Thu, 27 Nov 2008 03:00:08 -0800

I'm not from the South, but I have always considered pimento cheese to be an oddly glamorous appetizer. The ingredients are simple, but the flavor combination sublime. When I saw sausage master Bruce Aidells's sophisticated makeover of this Southern classic in the December issue of Bon Appétit magazine, I knew I had to make it. I spent most of yesterday in the kitchen prepping for today's feast, and this crostini made a delightful snack to munch on. It's not too rich, cheesy but spicy, and easy to put together, making it a great last-minute Thanksgiving appetizer. To get the recipe, read more.

Piquillo Pepper Cheese Crostini
From Bon Appétit

Ingredients

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Directions

Combine first 5 ingredients in processor. Blend until almost smooth.
Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper.
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. Place bowl with cheese spread in center of platter. Surround with toasts.

Serves 10.

Make ahead: The cheese pimento mixture can be made 2 days ahead. Cover and chill. The crostini can be made 6 hours ahead. Let stand at room temperature.

* Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled “smoked paprika”) can be found at some supermarkets.

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Fast & Easy Dinner: Red Pepper and Goat Cheese Frittata

partysugar — Fri, 10 Oct 2008 09:15:00 -0700

Today is world egg day, and to celebrate we should have eggs for dinner. For some crazy reason, the majority of Americans associate eggs with breakfast, but the incredible, edible egg can make a delicious dinner dish.

For example, the fashionable Italian frittata is a scrumptious meal. In this variation, goat cheese adds a delicate creaminess that pairs perfectly with the snap of the red pepper. To honor the egg, get the recipe and read more.

Red Pepper and Goat Cheese Frittata
From Eating Well

Ingredients

8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup sliced red bell pepper
1 bunch scallions, trimmed and sliced
1/2 cup crumbled goat cheese

Directions

Position rack in upper third of oven; preheat broiler.
Whisk eggs, oregano, salt and pepper in a medium bowl.
Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes.
Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Serves 6.

NUTRITION INFORMATION: Per serving: 179 calories; 13 g fat (4 g sat, 7 g mono); 286 mg cholesterol; 4 g carbohydrate; 11 g protein; 1 g fiber; 326 mg sodium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv).

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