Tag Archives: weeknight

Green Olive and Garlic Braised Chicken

Uncategorized, , , ,

This is a wonderfully rustic, Mediterranean-inspired dish that comes together in one pan in about an hour. The chicken thighs are first seared to develop a golden crust, then slowly braised in a fragrant bath of white wine, chicken broth, garlic, and herbs — which means they finish incredibly tender and juicy.

The real star is the combination of mild, smooth green olives and butter at the end. Large, buttery Castelvetrano olives are especially good paired with this braised chicken. The olives bring a meaty, juicy punch that balances the richness of the braising liquid, while swirling in butter at the finish creates a silky, glossy sauce that clings beautifully to the chicken. The rosemary and bay leaves perfume everything throughout the braise, and the fresh parsley at the end adds a bright, herby lift.

It’s the kind of dish that tastes like it took much longer than it did — great served with crusty bread, creamy polenta, simple white rice, or like we did, with couscous. And using homemade chicken stock adds tons of flavor over store-bought.

A few changes that we made included increasing the amounts for the garlic, rosemary and olives; and switching out the wine in favor of dry vermouth. Dry vermouth has a more complex flavor profile due to its botanicals, often includes herbs and spices that enhance its taste, and is typically less sweet than white wine.

TIP: Don’t cover the pot tightly when simmering the chicken. Keep the lid ajar to trap some heat but still allow for some evaporation, which concentrates the flavors.

VARIATIONS: Olive choice matters: Castelvetrano olives are ideal here — buttery and mild. Cerignola or Manzanilla also work beautifully. Wine swap: No white wine on hand? Dry vermouth or even a splash of white wine vinegar diluted with extra broth works in a pinch. Make it ahead: This dish tastes even better the next day as the flavors meld. Reheat gently on the stovetop. Add heat: A pinch of red pepper flakes added with the garlic gives a nice subtle kick.

Green Olive and Garlic Braised Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ lbs. boneless, skinless chicken thighs, trimmed and halved crosswise
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 2 bay leaves
  • 6 inch sprig rosemary
  • 3/4 cup dry white wine
  • 1 cup chicken broth, preferably homemade
  • 1 cup pitted green olives, lightly smashed
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook until browned on both sides, 6 to 8 minutes, flipping the pieces halfway through. Transfer to a large plate.
  2. To the fat in the pot, add the garlic, bay, rosemary and ¼ teaspoon each salt and pepper. Cook over medium-high, stirring, until fragrant, about 1 minute. Add the wine and cook, scraping up the browned bits, until reduced by half, 3 to 4 minutes. Stir in the broth, then the olives, chicken and any accumulated juices. Bring to a simmer, then cover partially and reduce to low. Cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.
  3. Using a slotted spoon, transfer the chicken and olives to a platter. Simmer the braising liquid over medium until slightly reduced, 2 to 3 minutes. Remove and discard the rosemary and bay, then whisk in the butter. Off heat; stir in the parsley, then taste and season with salt and pepper. Spoon the sauce over and around the chicken.

http://www.lynnandruss.com

Adapted from a recipe by Rose Hattabaugh for Milk Street

Lemony White Bean Soup with Turkey and Greens

Uncategorized, , , , ,

Lemony White Bean Soup with Turkey and Greens is a bright, hearty soup that balances comforting richness with fresh, citrusy lift. It starts with onion and carrot sautéed until sweet and tender, then garlic is added for depth. Warm spices—cumin and a touch of ginger—bloom in the pot, giving the base a gentle earthiness and subtle zing.

Chicken stock forms the savory backbone, simmering with creamy white beans that thicken the broth slightly as they soften. Tender ground turkey make it filling without feeling heavy, while ribbons of chard greens wilt in at the end for a clean, slightly bitter-green contrast. A generous squeeze of lemon finishes it all, sharpening the flavors and making the soup taste vibrant and light even though it’s deeply satisfying.

This highly adaptable soup can be either light and brothy or thick and stew-like, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect anytime of year.

Lemony White Bean Soup with Turkey and Greens

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
  • 1 Tbsp. tomato paste
  • ¾ tsp. ground cumin, plus more to taste
  • ⅛ tsp. red-pepper flakes, plus more to taste
  • ½ lb. ground turkey
  • 3 garlic cloves, minced
  • 1 Tbsp. finely grated fresh ginger
  • 1 tsp. kosher salt, plus more to taste
  • 1 qt. chicken stock, preferably homemade
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste

Directions

  1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

http://www.lynnandruss.com

Recipe by Melissa Clark for NYTimes Cooking

Brazilian-Style Shrimp Stew

Uncategorized, , , , ,

Here’s a dish that earns its place in your weeknight rotation — vivid, fragrant, and ready in about 30 minutes.

The base begins with a generous slick of oil in a wide skillet over medium-high heat. Sautéed onion and red bell pepper soften into sweetness while sliced garlic blooms into the pan, releasing its perfume before the diced tomatoes go in, they collapse into a jammy, brick-red foundation. A bit of cayenne goes in early so its heat has time to mellow and weave through everything.

Then comes the pour of coconut milk that transforms the whole dish, cascading into the tomato base and the two swirl together into a blush-toned, velvety sauce. It simmers a few minutes until it thickens just slightly at the edges, concentrating the flavors. The aroma at this point — sweet coconut, bright acid, gentle heat — is already intoxicating.

In go the shrimp, large and pink-edged, nestled down into the sauce. They need only three or four minutes, curling into plump little crescents as they turn coral and opaque. Pull them off the heat the moment they’re just cooked through; a minute too long and you’ve lost the magic.

A generous squeeze of fresh lime goes in off the heat, lifting the whole pot with brightness. The sauce tastes rounder, more alive. Then the remaining cilantro — not stirred in but showered lavishly over the top, so the heat just barely wilts the leaves and the fresh green scent rises up in a cloud.

Ladle it into wide, shallow bowls over steamed white rice, which soaks up the coral sauce greedily. The first spoonful delivers everything at once: the briny sweetness of the shrimp, the lush coconut body, the tart lime cutting through, the slow warmth of cayenne building at the back of the throat, and the clean, herbal finish of cilantro.

It tastes far more laborious than it is. The whole dish is an argument that weeknight cooking doesn’t have to mean compromise — just good technique and the right few ingredients working together.

Brazilian-Style Shrimp Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion (8 oz.), diced
  • 1 medium red bell pepper, diced
  • 4 Tbsp. chopped fresh cilantro, divided
  • 3 garlic cloves, minced or finely grated
  • 1 tsp. sweet paprika
  • 1/4 tsp. cayenne pepper, more to taste
  • 1 14.5-oz. can no-salt-added diced tomatoes, with their juices
  • 2 Tbsp. fresh lime juice (from 1 to 2 limes)
  • 1/2 tsp. fine salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup light coconut milk (from one 13.5-oz. can)
  • 1 1/4 lbs. large shrimp (26-30 count), peeled, deveined and tails removed
  • Cooked rice, for serving (optional)

Directions

  1. In a large (12-inch) high-sided skillet over medium heat, heat the oil until shimmering. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add 1 tablespoon of the cilantro, the garlic, paprika and cayenne pepper, and cook, stirring, until aromatic, about 30 seconds. Add the tomatoes, with their juices, followed by the lime juice, salt and black pepper, and stir to incorporate.
  3. Increase the heat to medium-high and bring to a boil. Cook until the liquid reduces slightly, about 5 minutes, then add the coconut milk and return the mixture to a boil.
  4. Stir in the shrimp, reduce the heat to medium and simmer, stirring occasionally, until the shrimp are cooked through, opaque and pink, 3 to 5 minutes.
  5. Garnish with the remaining 3 tablespoons of cilantro and serve, with rice, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Ellie Krieger

Lomo Saltado (Peruvian Beef Stir-Fry)

Uncategorized, , , , ,

In the mid-19th century, Chinese and Japanese immigrants arrived in Peru, introducing ingredients, like soy sauce, ginger and rice vinegar. These Asian flavors quickly were integrated into Peruvian cuisine, giving birth to the popular Lomo Saltado, a stir-fry of beef, onions, tomatoes and soy sauce served with french fries and rice.

As beta-testers for America’s Test Kitchen, we did the trial version for Cook’s Illustrated several months back. Here, you want tender beef and crisp-tender vegetables coated in a lightly thickened, savory and tangy sauce. There should be enough sauce to coat the meat, vegetables, and French fries, which should begin to soften as they soak it up.

For starters, we were a bit apprehensive regarding the added French fries. But after eating it, we were astonished how much we liked the potatoes in the dish. They soak up some of that luscious sauce and add additional texture. We feel the rice is not necessary, but it also doesn’t diminish the meal in any way.

Fresh aji amarillo chiles can be challenging to find; look for frozen chiles in some Peruvian, Hispanic, or possibly Asian grocery stores. If unavailable, use red fresnos, red jalapeños, or orange mini bell peppers. Beef tenderloin is preferred (and expensive!) but sirloin or skirt steak will also work. We used a sirloin steak, the least expensive of the three options, and it was perfect!

TIP: Make sure to start preheating your oven for the French fries before you begin prep, so that you don’t have lag time until the oven reaches temperature.

Lomo Saltado (Peruvian Beef Stir-Fry)

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 5 tsp. white wine vinegar
  • 1 lb. beef tenderloin, trimmed, cut into 2- to 2-½ inch wide strips with grain, each strip cut crosswise against grain into ½-inch-thick slices, divided
  • 4 tsp. vegetable oil, divided
  • 1 small red onion, halved and sliced through root end into ¾ inch‑thick pieces
  • 2 garlic cloves, minced
  • 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges
  • 2 aji amarillo chiles, stemmed, seeded, halved, and sliced thin
  • 8 oz. french fries, cooked
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Whisk 2 tablespoons plus 1 teaspoon soy sauce, 2 tablespoons plus 1 teaspoon oyster sauce, and 5 teaspoons white wine vinegar together in small bowl and set aside. Cut 1 pound beef tenderloin, trimmed, into 2-inch-long, ½-inch-wide strips.
  2. Heat empty 14-inch flat-bottom wok over high heat until just beginning to smoke. Drizzle 1½ teaspoons vegetable oil around perimeter of wok and heat until smoking. Add half of beef and use tongs to break up any meat that clumps. Cook, without stirring, until beef is browned on bottom, about 1 minute, then stir and cook until beef is browned around edges, about 1 minute longer. Transfer beef to medium bowl. Wipe wok clean and repeat with 1½ teaspoons oil and remaining beef.
  3. Wipe wok clean, then add remaining 1 teaspoon oil; heat over high heat until just beginning to smoke. Add 1 small red onion, halved and sliced through root end into ¾-inch‑thick pieces, and cook, stirring occasionally, until beginning to brown, about 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer to bowl with beef.
  4. Return wok to high heat, add soy sauce mixture, and bring to simmer. Cook until sauce is thickened slightly, about 1 minute. Add beef mixture and simmer, stirring occasionally, until sauce is thick enough to coat ingredients but still pools slightly at bottom of wok, 1 to 2 minutes.
  5. Off heat, add 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges, and 2 ají amarillo chiles, stemmed, halved, seeded, and sliced lengthwise, and toss to combine. Gently fold in 8 ounces cooked french fries. Transfer to platter, garnish with 2 tablespoons chopped cilantro, and serve.

http://www.lynnandruss.com

Recipe by David Yu for Cook’s illustrated

Weeknight Ragù Bolognese

Uncategorized, , ,

Ragù Bolognese over Fettuccine is one of the great classics of Italian cuisine — a deeply satisfying, soul-warming dish from the Emilia-Romagna region of northern Italy.

The aroma is heady — savory, sweet from the carrot and onion, with hints of wine and the warm, roasted depth of slowly cooked meat. The taste is profoundly comforting: rich without being heavy, complex without being fussy. It’s the kind of dish that feels like it took all day — but here you get top-quality results in one hour!

Typically, the ragù is a slow-cooked meat sauce, rich and complex in flavor. In this short-cut version, meatloaf mix is used. Beginning with a soffritto — a fragrant base of finely diced onion, celery, and carrot sweated in butter and olive oil, the meat mixture is browned into this base, then married with dry white or red wine, a modest amount of tomato paste, and heavy cream, which softens the acidity and rounds out the sauce.

Flat, ribbon-like egg pasta — such as pappardelle, fettuccine or tagliatelle — is the ideal vehicle. Its broad, slightly porous surface clings to the thick ragù beautifully, and its richness (egg yolk in the dough) complements the butteriness of the sauce. When cooked properly to al dente, it has a satisfying chew and a gentle golden color.

On the plate, the result is a lustrous, amber-brown tangle of pasta, each strand coated in a clinging, meaty sauce studded with tender bits of browned meat. It’s finished with a generous shower of freshly grated Parmesan, which melts slightly into the warmth of the dish and adds a sharp, nutty counterpoint. A drizzle of good olive oil or a knob of butter can be added at the end for gloss.

In lieu of pancetta, we used guanciale since we had exactly 4 ounces on hand.

Weeknight Ragù Bolognese

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 4 oz. piece pancetta, cut into ½-inch chunks
  • 1 medium yellow onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 garlic cloves, chopped
  • Kosher salt and ground black pepper
  • ½ cup dry red or white wine
  • 1 lb. meatloaf mix
  • 6 oz. can tomato paste
  • 1⁄2 cup heavy cream
  • 1⁄2 oz. Parmesan cheese, finely grated (1⁄4 cup); more for serving
  • 1 qt. low-sodium beef broth
  • 1⁄4 cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil, pancetta, onion, celery, carrot, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent and the pancetta has rendered some fat, 5 to 6 minutes.
  2. Add the wine and meatloaf mix; cook, breaking up the meat in small pieces, until no longer pink, 4 to 5 minutes.
  3. Stir in the tomato paste, cream, Parmesan and 1/2 cup water, then distribute the mixture into an even layer.
  4. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; making sure pressure level is set to High. Set the cooking time for 15 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then open the pot.
  5. Stir the parsley into the sauce, then taste and season with salt and pepper. Serve over cooked ribbon-like pasta.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street

Green Chile Puttanesca Pork Chops

Uncategorized, , , , , , , ,

Piquant was my initial descriptor as I savored my first bite; delicious was a very quick second. As chef Chris Morocco from Bon Appétit explains, every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don’t cook evenly, particularly when seared like steaks.

However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½” thickness, but the technique works for thicker chops as well (which ours were). A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.

The heat of store-bought pickled chiles, like jalapeños (we always have our own pickled chiles on hand) and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca (made with pantry staples like olives and capers) and acts like a counterweight to rich pork chops.

With only two of us for dinner, and not wanting leftovers (unusual for us), we created the dish using only two chops, but did not decrease the other ingredients (except the flour, way too much!) You can easily cut that amount of flour by half, or more (which is indicated in ingredients list below).

Our accompaniment was sautéed baby spinach with garlic (yes, more!). If you would like to pair with a starch, polenta would make a good choice.

Green Chile Puttanesca Pork Chops

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup, all-purpose flour; plus 2 tsp. from dusting leftovers for sauce
  • 4 ½”-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (1½–2 lb.)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced into rings
  • 8 garlic cloves, crushed
  • ½ cup pitted Castelvetrano or other green olives
  • ¼ cup (or more) halved or sliced pickled jalapeños or guindilla peppers
  • 2 Tbsp. drained capers
  • ¼ cup fresh lemon juice
  • 4 Tbsp. unsalted butter, cut into pieces

Directions

  1. Place 1 cup all-purpose flour in a shallow bowl. Season four ½”-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 tablespoons. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.
  2. Reduce heat to medium; pour remaining 1 tablespoons extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes.
  3. Add 2 teaspoons of leftover flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 tablespoons drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
  4. Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.

http://www.lynnandruss.com

Adapted from a recipe by Chris Morocco for Bon Appétit

Steak Pizzaiola

Uncategorized, , , , ,

This weeknight-friendly treat comes together in about 40 minutes. Steak pizzaiola or, “in the style of the pizza maker,” is an Italian-American favorite among many beef-loving connoisseurs.

This streamlined recipe showcases how one can still enjoy steak in the Mediterranean diet. It is designed for serving family style, a few slices of meat per person, paired with other elements to make a balanced meal. (Confession, we happened to have 1 1/2 pounds of flap meat on hand, so our meal was definitely more meat-centric.)

Use a lean cut of steak, such as top round, filet mignon, or sirloin tip (flap meat) to keep the saturated fat in check. A quick sear builds a nice crust and a finishing simmer in the sauce helps prevent even lean steaks from drying out. It is essential to get thick-cut steaks so you can achieve nice browning without overcooking them.

Most recipes for steak pizzaiola start with canned tomatoes simmered down into a sauce. Double it if you plan to serve it with pasta, which we did. In fact, we used a good-quality jarred puttanesca sauce.

Not all recipes for steak pizzaiola include vegetables, but adding a thinly sliced onion and bell pepper add volume to the dish and sweetness to the sauce. Sliced mushrooms are another great option.

OPTIONS: Use a spicy Arrabbiata sauce in place of the marinara. Add a little Calabrian chili paste to give the sauce a potent, lingering heat. Stir olives or capers into the sauce; their flavor plays well with garlic and oregano.

Steak Pizzaiola

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. lean beef steak (top round, sirloin tip, or similar)
  • Salt
  • Freshly ground black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 small onion, very thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 cups marinara sauce (to serve with pasta use 4 cups)
  • Fresh basil or parsley leaves, torn, for garnish
  • Freshly grated parmesan cheese, for garnish

Directions

  1. Prepare the steak. Pat the steak very dry. Lightly season the steak on both sides with salt and pepper.
  2. Sear the steak. In a large Dutch oven, heat 1–2 tablespoons of the olive oil over medium-high heat. Add the steak and sear 2 to 3 minutes per side, without moving. You want a good brown crust. Remove steak and set aside.The steak shouldn’t be cooked to temperature at this point.
  3. Build the sauce. Reduce heat to medium. Add the remaining olive oil (if needed), then add the onion and bell pepper. Sauté until softened, about 5 to 7 minutes. Stir in garlic, oregano, and red pepper flakes and stir to combine. Cook for another minute until garlic is fragrant. Add the marinara sauce and bring to a gentle simmer.
  4. Finish steak in sauce. Return the seared steak to the pan, nestling it into the sauce so the sides are submerged. Lower heat to medium-low and simmer 2 to 10 minutes, until the steak is cooked to your liking, using a thermometer to check the doneness of the steak. Rare may need hardly any time in the sauce (120–125°F), Medium-Rare (130-135°F) and Medium (140–145°F) will require a few minutes, and for Medium-Well (150–155°F) or Well-Done (160°F+) you may need the full 10 minutes or more.
  5. Finish and serve. Taste the sauce and adjust salt and pepper as needed. Transfer the steaks to a board, slice them, and serve immediately, topped with sauce, torn fresh basil or parsley leaves, and parmesan cheese.
  6. To serve with pasta: A classic way to serve this steak pizzaiola recipe is with pasta. Once the steak is cooked, plate it up with a little of the sauce, then toss cooked spaghetti or rigatoni with the remaining sauce in the pot. If you plan to serve it this way, use 4 cups of marinara instead of 2. 

http://www.lynnandruss.com

Recipe from the mediterraneandish.com

Rigatoni alla Zozzona

Uncategorized, , , , , ,

Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey all’Amatriciana. The sauce requires only a handful of simple ingredients, almost no knife work and comes together speedily. What possessed me to try this? Don’t know, don’t care… would make it again in a heartbeat.

It begins with spicy Italian sausage and cured pork cooked in olive oil; we’re using guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer with the pork, creating a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.

Though guanciale may be an unfamiliar word for native English speakers (pronounced: gwaan-CHAA-lei), there’s nothing difficult about eating the rich and salty Italian cured meat. This cut of meat resembles bacon in that it’s fatty, often gets served thinly sliced, and a little bit goes a long way. It was our first experience cooking with it, and won’t be the last.

Pork cheeks can be obtained raw, but most guanciale is cured, and the flavor permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone. 

Keep in mind, you don’t want to boil the pasta until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce. Also, be sure to reserve some of the cooking water before draining the pasta; you will need it to make the sauce. And what a sauce it is!

NOTE: Don’t add the ¼ cup reserved pasta water to the egg mixture before the water has had a chance to cool slightly. If it’s scalding hot, it will curdle the eggs.

WOW, this was more amazing than we thought it would be! Very few ingredients pack a HUGE punch. Now if you can’t take the heat, use sweet Italian sausage instead of hot. It is very rich and would make a nice first course if served in small portions. If you plan to serve as the main course, complete the meal with a side salad and/or a green vegetable such as broccoli rabe.

Rigatoni alla Zozzona

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. rigatoni
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided, plus more to serve
  • 4 oz. pancetta or guanciale, chopped
  • 8 oz. hot Italian sausage, casings removed
  • 1 14½-oz. can crushed tomatoes (1½ cups)
  • 1 large egg, plus 2 large egg yolks
  • 1 oz. finely grated pecorino Romano cheese (½ cup), plus more to serve

Directions

  1. In a large pot over medium-high, bring 3 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside.
  2. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
  3. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and ¼ cup of the reserved pasta water.
  4. Remove the pot from the heat. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency. Taste and season with salt. Serve sprinkled with additional pepper and cheese and drizzled with additional oil.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Melting Sweet Potatoes

Uncategorized, , , ,

What makes these sweet potatoes so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with seemingly little effort.

All you have to do is flip the potatoes once at the 15 minute mark. Flip again in another 15 minutes and add the broth, then back into the hot oven for the last 15 minutes. You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they actually do melt in your mouth).

This dish can also be made using Yukon Golds (shown below) instead of sweet potatoes.

Melting Sweet Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
  • 1 Tbsp. coarsely chopped fresh rosemary leaves (from about 3 sprigs)
  • 1 cup low-sodium vegetable or chicken broth
  • 4 cloves garlic, peeled and smashed

Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.

Directions

  1. Heat the oven to 500°F.
  2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
  3. Transfer the potatoes cut-side up to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
  4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
  5. Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

http://www.lynnandruss.com

Recipe from TheKitchn.com

Speedy Chicken Stroganoff

Uncategorized, , , , ,

This chicken stroganoff recipe from Bon Appétit delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort — minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.

For a comforting meal in under an hour, thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce. We served over mushroom tagliatelle but other options are egg noodles, rice, or mashed potatoes.

Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, crème fraîche is swapped in because it has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking.

NOTES: If you want to save yourself a few bucks, buy ordinary boneless chicken breasts and pound them down to a thinner thickness. The directions indicate to cook the mushrooms in a single layer, undisturbed. There were too many shrooms for a single layer, so you may have to stir them an occasionally until they shrink and almost fit into one layer and turn deep golden brown.
Finally, we suggest powdering the cutlets (after they’ve been seasoned with salt and pepper), with a light dusting of flour—it helps retain their moisture.

FYI, this dish is best enjoyed shortly after it’s made. The leftover sauce can be tricky to reheat, and breast meat can dry out quickly.

Speedy Chicken Stroganoff

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 7 Tbsp. (or more) extra-virgin olive oil, divided
  • 1 lb. cremini mushrooms, sliced ¼” thick
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 Tbsp. all-purpose flour, (plus more for dusting)
  • ½ tsp. paprika
  • 1½ cups chicken broth, preferably homemade
  • ⅓ cup crème fraîche
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 tsp. Dijon mustard
  • 2 dashes Worcestershire sauce
  • Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Directions

  1. Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
  2. Increase heat to high; add 2 tablespoons extra-virgin olive oil to pan. Arrange 1 pound cremini mushrooms, sliced ¼” thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 4-5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
  3. Reduce heat to medium and heat remaining 2 tablespoons extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 tablespoon all-purpose flour and ½ teaspoon paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
  4. Reduce heat to low; add ⅓ cup crème fraîche, 3 tablespoons unsalted butter, cut into pieces, 1 teaspoon Dijon mustard, 2 dashes Worcestershire sauce, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.

http://www.lynnandruss.com

Recipe by Hana Asbrink for Bon Appétit

Roasted Fennel with Gruyère and Thyme

Uncategorized, , ,

Roasted Fennel with Gruyère and Thyme is a savory and aromatic dish that highlights the sweet, mellow flavor of fennel, enhanced by the nutty, creamy richness of Gruyère cheese and the earthy fragrance of fresh thyme. A welcome relief to serving the same old everyday side dishes.

The recipe features fennel bulbs that are cut into wedges and roasted until tender and caramelized. Roasting mellows the fennel’s natural sharpness and brings out a subtle sweetness with a slightly crisp, golden edge. After roasting, the fennel is topped with shredded Gruyère cheese, which melts beautifully, creating a luscious, creamy layer of molten cheese with a slightly nutty and salty depth.

Sprinkled throughout are fresh thyme leaves, which add a fragrant, herbal note that complements both the fennel and the cheese perfectly. A drizzle of olive oil and a touch of salt and pepper are added before roasting to enhance flavors further. Serve with jammy lemon wedges for a squeeze of brightness.

This dish is great as an appetizer or part of a vegetable platter; or can be served hot as a side dish with roasted meats or poultry.

TIP: The original recipe indicates the dish serves 4, which means about a half (2 quarters) of a small fennel bulb per person. Three servings is more realistic, in which case you may want to cut each bulb into 6 wedges. The upside is that they’ll roast faster. As it was, our wedges took 40 minutes to become fork-tender.

Instead of just plopping the the lemon wedges on the plate for serving, add them to the baking sheet for the last 15 minutes of roasting the fennel, so they get jammy. Then after topping with the cheese and thyme, place the baking sheet back in the oven for about 1 minute to melt the cheese. Zest the lemon over the fennel just before serving.

Roasted Fennel with Gruyere and Thyme

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small heads fennel, trimmed and quartered, leaving some of the core intact
  • 1⁄4 cup finely shredded Gruyère cheese, abut 1 oz.
  • 1 tsp.lemon zest
  • 1⁄2 tsp. chopped fresh thyme
  • Lemon wedges for serving.

Directions

  1. Preheat oven to 425°F. Line a small rimmed baking sheet with parchment paper.
  2. In a medium bowl stir together the olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Toss with hands to coat. Place fennel , cut sides down, in the prepared pan.
  3. Roast fennel until tender and cut sides are browned, about 35-40 minutes.
  4. Sprinkle with cheese and thyme, place back in oven for 1 minute. Zest with lemon and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe from Better Homes and Garden Magazine

Roasted Smashed Carrots

Uncategorized, , , , ,

Crispy, caramelized, and totally irresistible! Barely roasted carrot halves are smashed to create more surface area and caramelly edges. Manchego and hazelnuts reinforce their nutty earthy flavor. A lovely, impressive way to prepare an ordinary side dish.

Bring out carrots’ natural sweetness by roasting them in the oven. Although it takes longer than steaming or microwaving, the tender, caramelized outcome makes the extra cook time worthwhile. Simply roast the carrots until they’re fork-tender, then smash them (without breaking), sprinkle with a little cheese, and roast again until the edges are nice and crispy and the cheese is melted.

If you are starting with raw filberts, toast the nuts in a dry pan. When cooled, removed the skins as much as possible. The hazelnuts can be chopped in a small mini food processor, or hit with a mallet while inside a ziploc bag.

Roasted Smashed Carrots

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. medium carrots, peeled and halved lengthwise
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. black pepper
  • 1/4 to 1/2 cup shredded Manchego cheese (1 to 2 oz.)
  • 2 Tbsp. chopped toasted hazelnuts, skins removed
  • 1/2 tsp. orange zest (optional)
  • 1 orange wedge (optional)

Directions

  1. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Place carrots in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, paprika, and pepper; toss to coat.
  2. Roast until carrots are fork tender, 20 to 25 minutes. Use the bottom of a heavy glass or measuring cup to smash carrots, without breaking them, to about 1/2-inch thickness. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of carrots are lightly browned and crisp, 15 to 20 minutes more.
  3. Sprinkle with hazelnuts. If you like, top with orange zest and squeeze orange wedge over carrots. Serve immediately.

http://www.lynnandruss.com

Recipe by Maddy Bendgen for Better Homes and Gardens

Leek, Fennel, and Squash Soup with Sausage

Uncategorized, , , , , ,

Who doesn’t love a tasty homemade soup? Leek, Fennel, and Squash Soup with Sausage is a hearty, flavorful bowlful that blends sweet, aromatic vegetables with savory, spiced sausage for a comforting and satisfying meal.

This soup starts with sautéed leeks and fennel, which bring a mild onion-like sweetness combined with the subtle anise flavor of fennel. Both vegetables soften and infuse the broth with their delicate aromatics. Of course, using homemade chicken broth adds oodles of flavor and health benefits.

The squash—a winter variety like kabocha or butternut—adds a creamy, naturally sweet, and slightly nutty element once cooked. Its vibrant orange color makes the dish visually appealing as well.

Savory sausage—usually Italian, fennel, or spicy sausage—is browned and crumbled into the soup, infusing it with rich, meaty notes and a bit of spice and seasoning complexity. This soup is perfect for a cozy lunch or dinner, served with crusty bread on the side, if desired.

NOTE: Kabocha squash is worth seeking out in this soup, but if you can’t find it red kuri or butternut squash will also work.

Leek, Fennel, and Squash Soup with Sausage

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. hot Italian sausage casing removed
  • 1 1/2 lbs. leeks white and light green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed thoroughly
  • 1 fennel bulb halved, cored, and cut into 1/4-inch pieces
  • 4 cloves garlic peeled and sliced thin
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. table salt
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 1/2 lbs. winter squash (kabocha, red kuri, or butternut), peeled, seeded, and cut into 1-inch pieces
  • 6 cups chicken broth, preferably homemade
  • 1 can cannellini beans (15-oz.) rinsed
  • 1/2 cup finely chopped fresh parsley

Directions

  1. Cook sausage in large Dutch oven over medium-high heat, breaking up meat with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate and set aside.
  2. Add leeks, fennel, garlic, oil, salt, bay leaf, and thyme sprigs to fat left in pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
  3. Stir in squash, broth, beans, and reserved sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer. Reduce heat to medium and vigorously simmer for 20 to 35 minutes, until squash is tender. Remove pot from heat, discard bay leaf and thyme sprigs, and stir in parsley. Season with salt and pepper to taste. Serve.

http://www.lynnandruss.com

Recipe courtesy of America’s Test Kitchen

Seared Tuna with Citrus, Tomato and Olive Sauce

Uncategorized, , , , ,

Imagine a beautifully plated dish that showcases the vibrant, fresh flavors of the sea and Mediterranean garden. At the center is a perfectly seared tuna steak, its exterior caramelized to a tender, golden-brown crust while the interior remains delightfully rare, melt-in-your-mouth pink. The tuna’s rich, meaty texture provides a luxurious base for the meal.

Resting atop the tuna is a bright and zesty citrus, tomato, and olive sauce. This sauce balances savory and tangy notes with a Mediterranean flair. Juices of fresh lemons and oranges mingle with ripe, sliced plum tomatoes and briny black olives, enhanced by a touch of garlic. The acidity and complexity of the sauce perfectly cut through the richness of the tuna, creating a harmonious blend of flavors in every bite.

On the side, a serving of fluffy couscous complements the dish with its light, grainy texture. The couscous is cooked to a tender consistency, each tiny granule separate and airy, and acts as a gentle flavor absorber, soaking up the juices from the citrus sauce and adding a satisfying, hearty component to the meal.

Together, this dish offers a balance of textures and flavors—tender, rich tuna; vibrant, tangy sauce; and delicate, comforting couscous—making a meal that’s fresh, elegant, and nourishing.

With just the two of us for dinner, we simply cooked one large tuna steak (keeping the amount of the other ingredients intact) and shared it along with couscous cooked in homemade shrimp stock, and a small side salad. Healthy eating at its best!

Seared Tuna with Citrus, Tomato and Olive Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 medium plum tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 2 medium navel oranges
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 4 tuna steaks 1 inch thick (6 to 7 oz. each)
  • 5 Tbsp. extra-virgin olive oil
  • 2 anchovy fillets rinsed and patted dry
  • 1 large clove garlic minced
  • 1/2 cup pitted Kalamata olives (about 18)
  • Optional sliced scallions for garish
  • Lemon wedges for serving

Directions

  1. Cut each tomato into four wedges, cut out the cores, and remove the seeds and pulp. Slice the tomatoes lengthwise into 1/4-inch strips. In a colander, toss them with 1/4 tsp. salt and let them drain for 15 minutes.
  2. Meanwhile, finely grate the zest of the lemon. Put the zest in a medium bowl. Working over the bowl, segment the lemon and the oranges. In a spice grinder or mortar and pestle (or with a meat mallet; put the spices in a zip-top bag), coarsely grind the coriander and peppercorns. Press the spices into both sides of the tuna steaks.
  3. Gently heat 3 tablespoons of the oil in a 12-inch skillet over medium heat. Add the anchovies and mash them into the oil with the back of a spoon until nearly dissolved. Turn the heat to low, add the garlic, and cook until softened but not browned, 3 to 4 minutes. Remove from the heat.
  4. Add the drained tomato strips, the orange and lemon segments (with the zest and juice), and the olives to the pan. Toss very gently to warm through, being careful not to break up the citrus segments. Season to taste with salt and pepper. Transfer to a serving bowl and keep warm.
  5. Wipe out the skillet, set it over medium-high heat, and pour in the remaining 2 tablespoons oil. Generously salt the tuna steaks on both sides. Working in batches if necessary, sear the steaks, pressing on them while cooking to help a crust develop, until golden brown, 2 to 3 minutes. Flip the tuna and continue to cook until golden brown, another 2 to 3 minutes for medium rare to medium. Transfer the tuna to dinner plates and serve with the warm citrus sauce.

http://www.lynnandruss.com

Adapted from a recipe by Arlene Jacobs

Sweet-and-Sour Cranberry Chicken Stir-Fry

Uncategorized, , , , ,

During our childhood, most families undoubtedly served canned cranberry jelly at Thanksgiving dinner. The ribbed, “cylindrical beauty plops out of the can like a gavel marking the start of the holiday”, retaining its signature shape so guests can slice off just the right amount. OK, I admit, I was NOT a fan favorite then, nor am I now. But in this recipe it works!

While slicing is a perfectly acceptable (if not somewhat encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken.

Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up). BUT, it contains high fructose corn syrup.

High-fructose corn syrup is a liquid sweetener made from corn. When corn starch is broken down into individual molecules, it becomes corn syrup, which is 100% glucose, a simple sugar. Enzymes are added to convert some of this glucose into fructose. High-fructose corn syrup is cheaper than sugar, with better flavor enhancement and longer shelf life. It’s more stable and consistent, especially in acidic foods and drinks. It works well in this recipe and is up to you on whether or not it fits your life style diet. We can honestly say, it was darn-right delicious!

All-in-all, most of the other ingredients are healthy for you…

Sweet-and-Sour Cranberry Chicken Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup jellied cranberry sauce (from a 14-oz. can)
  • 3 Tbsp. unseasoned rice vinegar
  • 2 tsp. finely grated orange zest
  • ¼ cup fresh orange juice
  • 2 tsp. toasted sesame oil
  • 3 Tbsp. soy sauce, divided
  • 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
  • 1 Tbsp. cornstarch
  • 4 Tbsp. (or more) vegetable oil, divided
  • 1 lb. green beans, trimmed
  • 6 garlic cloves, finely chopped
  • 1 ½” piece ginger, peeled, finely chopped
  • Kosher salt
  • Thinly sliced orange zest and toasted sesame seeds (for serving)
  • Steamed white rice (for serving; optional)

Directions

  1. Whisk 1 cup jellied cranberry sauce (from a 14-oz. can), 3 Tbsp. unseasoned rice vinegar, 2 tsp. finely grated orange zest, ¼ cup fresh orange juice, 2 tsp. toasted sesame oil, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
  2. Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
  3. Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
  4. Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
  5. If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½” piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
  6. Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.

http://www.lynnandruss.com

Recipe by Jess Szewcyck for Bon Appétit