Stir-Fried Rice with Broccoli and Chicken

This was adapted from a July 2007 Cooking Light recipe Broccoli and Chicken Stir-Fried Rice. Oh...this was fantastic and not that much work. We are going to put this on a regular rotation and play with this a bit - because we loved it so much. This does not really take a long time to make - if you have all the ingredients prepped. We are going to heed the great advice of our wonderful son Jeremy who suggested that we make big batches of rice early in the week and use it in dishes like this. Tonight I used instant brown rice to speed things along.

Ingredients (Serves 4):
3 tbsp Canola oil (or peanut oil)
2 Chicken breasts, sliced thin
2 tbsp Hoisin sauce
1 tsp Minced ginger
6 cups Broccoli florets (from 2 bunches)
1 medium Onion, coarsely chopped (around 1 cup)
2 tsp Garlic, chopped (or 2 cloves)
1/2 cup Chicken broth, divided
2 cups Brown rice, cooked
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tbsp Rice wine vinegar
1 tsp Cornstarch

Directions
1. Toss the chicken slices with the hoisin sauce and let marinate for around 10 minutes.
2. Heat 1 tbsp canola oil in a large wok or nonstick skillet over medium-high heat. Add chicken (and marinade) to the wok and stir-fry for around 5-6 minutes. When cooked, remove the chicken from the wok and put in a bowl with the minced ginger. Set aside.
3. Heat 1 tbsp canola oil in the wok and add broccoli, onion and garlic; sauté for 5 minutes. Add 1/4 cup broth to the pan and cook for 3 more minutes. Add to the chicken in the bowl.
4. Heat the last 1 tbsp canola oil in the wok and add rice; cook 5 minutes, stirring continually. Add the chicken mixture along with the remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch. Stir continually for around 1-2 minutes until well mixed.

Enjoy!

Pasta with Mushrooms and Garlic

The recipe was adapted from Skinnytaste's Spaghetti with Mushrooms, Garlic and Oil. Wanted an easy dish to make after a late day at work and this could be it. This was fantastic and a very nice addition to a "meatless" menu day. Pam loves mushrooms - and this was definitely a keeper in our pasta recipe collection. It reheated beautifully for lunch the next day. A great recipe and we will definitely make it again.

Ingredients (Serves 4):
12-13 oz Pasta (whole-grain or wheat)
3 tbsp Olive oil
3 tsp (or cloves) Garlic, chopped
8 oz Baby bella mushrooms, sliced
8 oz Whitecap mushrooms, sliced
1 tbsp Parsley, dried
1/2 tsp Oregano, dried
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt
1/4 cup broth or dry white wine
1 tbsp Parmesan cheese, shredded

Directions
1. Cook pasta in a large pot of salted boiling water according to package directions.
2. Heat oil in a medium saute pan over medium heat. Add the garlic and cook for about 1 minute.
3. Add the sliced mushrooms, parsley, oregano, kosher salt and pepper and sauté for about 2-3 minutes. Add broth or white wine and cook another 2-3 minutes.
4. Reserve around a 2-3 tbsp of the pasta water and then drain pasta. Toss the pasta with the mushroom mix, shredded Parmesan cheese (adjust to taste) and the reserved pasta water.

Enjoy!

Roasted Spiced Chickpea Snacks

The recipe was adapted from Eating Well Magazines's Spiced Chickpea “Nuts”. I added a bit of Cayenne pepper to give it some kick, but I will tone it down for another variation that I will try later this fall. These are really great and I love that they really have a snack feel - with some always needed protein. I am going to male some again soon. This is definitely a keeper and a fun snack for the next time we have people over for an event or a game. I think you can even add them to salads for a bit of added crunch!

For the record - Chickpeas and Garbanzo Beans are the same thing. Well, they are the same for the sake of this recipe!

Ingredients (Serves 4):
1 15-ounce can chickpeas, rinsed
1 tbsp Olive oil
2 tsp Cumin, ground
1/4 tsp Cayenne pepper, ground
1/4 tsp Allspice, ground
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt

Directions
1. Preheat oven to 450°F.
2. Rinse and dry chickpeas dry.
3. Toss chickpeas in a bowl with oil, cumin, cayenne pepper, allspice, black pepper and kosher salt.
4. Spread on a rimmed baking sheet and bake for around 25 minutes, stirring once or twice.
5. Let cool on the baking sheet for 15 minutes.

Enjoy!

Grilled Shrimp Mediterranean with Pasta

The recipe was adapted from Prevention Magazines's Lemon Shrimp with Roasted Peppers. I added some olives and a bit more lemon juice and it made a great dish. This is definitely a keeper.

Ingredients (Serves 4):
1 lbs Shrimp (16/20 or larger), peeled and deveined
2 tbsp & 1 tsp Lemon juice, divided
1 tbsp Olive oil
1/2 tsp Kosher salt
1/4 tsp Black pepper
6-8 oz Spaghetti or other pasta (wheat or multigrain)
1/2 cup Roasted red pepper, chopped
1/2 cup Kalamata Olives, sliced in half
1/4 cup Pesto sauce
1 tsp Lemon zest, grated

Directions:
1. Combine the shrimp, 2 tbsp lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2. Preheat the grill (or grill pan) to medium-high. Remove the shrimp from the marinade and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Discard the remaining marinade.
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl.
4. Thread the shrimp onto metal or wood skewers and grill for around 2-3 minutes per side, or until opaque. Adjust cooking time for the size of the shrimp. Transfer to a plate and keep warm.
5. Toss the cooked pasta with the grilled shrimp, roasted pepper, kalamata olives, pesto, lemon zest, remaining 1 tsp lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Enjoy!

Roasted Tilapia Mediterranean

I tweaked a recipe that I have been using for a while, and I think we have a new winner that will be a regular on our dinner table. The original recipe was adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons.

The adapted recipe on which this has been based (which has been a favorite) was lacking a green vegetable for it to be perfect. I added green beans and the taste is fantastic. Given the great taste of this fish and the relatively low cost (especially of the fish), this is a winner for taste, for health, and for the budget.

Ingredients (Serves 4):
1 1/2 lbs Baby potatoes or fingerling potatoes, halved
1 lemon, thinly sliced
1 tsp Thyme leaves, dried
3 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
3/4 cup Kalamata olives, pitted
3/4 lbs Green beans, trimmed
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black peper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives and green beans with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center and spray lightly with olive oil. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!