Date: Jan. 29th, 2019 - 1:00 PM
Ingredients
4 cups brown rice or whole wheat short pasta, uncooked (fusilli can be used )
1 large onion, chopped
3 tbsp butter, salted
3 lbs brown mushrooms, small whole and large halved (washed)
2 cups chicken broth, low sodium
2 tbsp cornstarch
1 cup Greek yogurt, plain
1 1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup parsley or dill, finely chopped
Instructions
Cook pasta al dente as per package instructions.
In the meanwhile, preheat large deep skillet on medium heat and melt butter. Add onions and cook for 3 minutes, stirring occasionally. Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium – high. Cook for 10 minutes uncovered, stirring occasionally.*
In a medium bowl, whisk chicken broth with cornstarch and add to the skillet. Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened. Remove skillet from heat** and slowly add Greek yogurt, stirring until smooth and creamy. Add pasta, gently stir. Serve hot sprinkled with fresh dill or parsley.
Date: Jan. 28th, 2019 - 1:00 PM
Ingredients
8 whole wheat large (8”) tortillas
14 oz can black beans, rinsed & drained
1 cup corn
1 large bell pepper, diced
1/3 cup cilantro, finely chopped
1/3 cup red onion, minced
2 tsp cumin
Pinch of salt
2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)
Salsa and yogurt, for serving
Instructions
In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture – eat it.
Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.
Date: Jan. 27th, 2019 - 1:00 PM
Ingredients
- 1 lb grape or cherry tomatoes, cut in halves
- 2 medium bell peppers, coarsely chopped
- 2 tbsp avocado or coconut oil
- 2 lbs boneless & skinless chicken breasts, thinly sliced
- 2 1/2 cups water or chicken stock
- 2 cups Kalamata olives, pitted
- 1 1/4 tsp salt
- Ground black pepper, to taste
- 2 bay leaves
- 12 oz whole wheat spaghetti (use GF and adjust cooking time if necessary)
- Handful of basil, chopped
Instructions
- Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
- Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain. Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir. Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients.
- Cover and cook for 10 minutes. Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes. Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.
Date: Jan. 26th, 2019 - 1:00 PM
2 cups cooked and shredded chicken (about 3 chicken breasts)
½ cup mayonnaise
1 teaspoon freshly chopped cilantro
1 large avocado diced
2 tsp lime juice
½ teaspoon salt
½ teaspoon pepper
Date: Jan. 25th, 2019 - 1:00 PM
1 pound bowtie pasta
2 cups baby spinach
2 cups arugula
½ cup cranberries
¼ cup golden raisins
½ cup walnut halves
½ cup crumbled feta cheese
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon dijon mustard
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
½ cup olive oil
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- Cook the pasta according to directions on the box and drain.
- Allow pasta to cool.
- in a large bowl add the pasta, spinach, arugula, cranberries, golden raisins, walnuts and feta cheese.
- In a small bowl add the vinegar, honey, dijon mustard, black pepper salt and olive oil and whisk well until combined. Pour over desired amount over salad and combine gently.
Date: Jan. 24th, 2019 - 1:00 PM
½ lb medium shrimp, cleaned, peeled, de-veined
½ cup frozen mango chunks
1 tbs thai sweet chili sauce
½ tbs butter
4 butter lettuce leaves
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- Clean shrimp and set aside.
- In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
- Put mango and butter mixture in a blender and puree. Add in the tsp of thai sweet chili sauce and mix together
- Return to pan and add shrimp
- Cook 3-4 minutes until shrimp are cooked through and pink.
- Remove from heat and set aside.
- Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
- Add lime juice and seasonings, and stir
- Add avocado and stir one more time to mix the salsa together
- Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa.
Date: Jan. 23rd, 2019 - 1:00 PM
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms if you don’t like mushrooms you can add more broccoli instead
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup oyster sauce
- 1/4 cup low sodium chicken broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- salt and pepper to taste
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Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
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Add the ginger and garlic to the pan and cook for 30 seconds more.
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Remove the vegetables from the pan; place them on a plate and cover.
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Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
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Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
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Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
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In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
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Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
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Serve immediately, with rice if desired.
Date: Jan. 22nd, 2019 - 1:00 PM
- 5-6 cups cauliflower florets
- 3 tablespoons vegetable oil
- 1/3 cup corn starch
- 3-4 cups steamed rice, for serving
- thinly sliced green onions for garnish
Sauce
- 3/4 cup sugar
- 1/2 cup apple cider vinegar (may sub white vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 cup ketchup
- 1 tablespoon cornstarch + 2 tablespoon cold water
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Preheat oven to 425 degrees and grease a baking sheet. Combine cauliflower and oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add corn starch, seal bag and toss to coat again.
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Transfer coated cauliflower to greased pan. Bake for 15-20 minutes until cauliflower starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (watch carefully so the cauliflower doesn’t burn!)
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While cauliflower is cooking, prepare the sauce: Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
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In a large heat-safe bowl combine roasted cauliflower and sauce. Serve with steamed rice and top with sliced green onions.
Date: Jan. 21st, 2019 - 1:00 PM
- 2 cups (~1 small) red potato
- 3/4ths pound green beans
- 1 large head of broccoli (~ 1 and 1/2 cups)
- 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
- 9 ounces smoked sausage I use turkey or chicken, not ground sausage
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
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Preheat the oven to 400 degrees F.
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Line a large sheet pan with foil or parchment paper.
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Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
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Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
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Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
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If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
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Enjoy with rice or quinoa and fresh parsley if desired.
Date: Jan. 20th, 2019 - 1:00 PM
Juice of 4 limes, divided
1/4 cup plus 1 tbsp. freshly chopped cilantro
1/4 cup extra-virgin olive oil, plus more for grill
2 tsp. honey
Kosher salt
1 lb. boneless skinless chicken breasts
2 cups chopped pineapple
1 avocado, diced
1/4 red onion, diced
Freshly ground black pepper
- Make marinade: In a large bowl, whisk together juice of 3 limes, 1/4 cup cilantro, oil, and honey and season with salt.
- Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the refrigerator at least 2 hours, or up to overnight.
- When ready to grill, heat grill to high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
- Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
- Spoon salsa over chicken before serving.
Date: Jan. 19th, 2019 - 1:00 PM
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 cups whole milk
2 oz. cream cheese, softened
1 1/2 cup shredded cheddar, divided
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 cup sliced green onions
- Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
- Bake until cauliflower is tender and cheese is melty, 30 minutes.
Date: Jan. 18th, 2019 - 1:00 PM
1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. minced fresh ginger
1 lb. ground pork
1 tbsp. sesame oil
1/2 onion, thinly sliced
1 c.up shredded carrot
1/4 green cabbage, thinly sliced
1/4 cup soy sauce
1 tbsp. sriracha
1 tbsp. sesame seeds
1 green onion, thinly sliced
- In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains.
- Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5-8 minutes.
- Transfer mixture to serving dish and garnish with green onions and sesame seeds. Serve.
Date: Jan. 17th, 2019 - 1:00 PM
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
1 cup tomato sauce
1/3 cup ketchup
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
4 bell peppers, cut lengthwise
1 cup Shredded Monterey Jack
1/3 cup low-sodium beef broth
Chopped green onions, for garnish
- Preheat oven to 400°.
- In a large skillet over medium heat, heat oil. Cook onion until soft and translucent, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about a minute more. Add ground beef, season with salt and pepper, and cook until no longer pink, 6 to 8 minutes.
- Reduce heat to low and stir in tomato sauce, ketchup, Worcestershire, apple cider vinegar, and brown sugar. Let simmer until slightly thickened, 5 to 7 minutes.
- To a large baking dish, add peppers. Divide the mixture evenly into 8 pepper halves and top with cheese. Pour beef broth into baking dish (to help peppers steam) and cover with foil.
- Bake until peppers are tender, about 45 minutes. Uncover and broil until cheese is golden, 2 minutes.
- Garnish with green onions and serve immediately.
Date: Jan. 16th, 2019 - 1:00 PM
Salt
Pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 c. pitted kalamata olives
1/4 c. fresh flat-leaf parsley leaves
3 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 clove garlic
2 can tuna in water
- Heat large covered pot of salted water to boiling on high. Add pasta; cook minimum time that label directs.
- Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.
- In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.
- Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.
Date: Jan. 15th, 2019 - 1:00 PM
What You Need
1/2 cup skim milk
1/2 cup plain low fat Greek-style yogurt
2 Tbsp. All Natural Peanut Butter
1 Tbsp. honey
1/2 cup tightly packed baby spinach leaves
4 ice cubes
How To Make It
Blend all ingredients except ice in blender until smooth.
Add ice. Blend until thickened.
Serve immediately.
Date: Jan. 14th, 2019 - 1:00 PM
2 cups canned chickpeas, drained
1/2 cup chopped dill pickles, plus more for garnish
1/2 cup tahini
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup pickle juice (from the jar!)
2 cloves garlic
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
1 tbsp. chopped dill, for garnish
Pita chips, for serving
Sliced vegetables, for serving
DIRECTIONS
1. Place chickpeas, dill pickles, tahini, oil, brine, and garlic into a food processor. Season with salt, pepper and red pepper flakes and blend until smooth.
2. Pour into a bowl and drizzle with olive oil. Top with chopped pickles and dill and serve with pita chips and sliced veggies.
Date: Jan. 13th, 2019 - 1:00 PM
Ingredients
8 ounces fresh green beans, halved crosswise
2 teaspoons sesame seeds
½ cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
½ teaspoon finely shredded orange peel
Nonstick cooking spray
Preparation
- In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain; set aside.
- Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.
- For sauce:
- In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch and orange peel; set aside.
- Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; stir-fry for 1 minute. Add the precooked green beans; stir-fry for 2 minutes. Remove vegetables from skillet.
- Carefully add oil to the hot skillet. Add beef; stir-fry about 3 minutes or until desired doneness. Remove from skillet.
- Stir sauce; add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve over hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds.
Date: Jan. 12th, 2019 - 1:00 PM
Ingredients
2 eggs
4 egg whites
3 ounces Canadian-style bacon, chopped
3 tablespoons water
2 tablespoons sliced scallion (optional)
⅛ teaspoon salt
Preparation
- Combine eggs, egg whites, Canadian bacon, the water, scallion (if desired), and salt. Beat with a wire whisk or rotary beater until well mixed.
- Lightly coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
Date: Jan. 11th, 2019 - 1:00 PM
Ingredients
1 ripe avocado
2 tablespoons light mayonnaise
1 teaspoon lemon juice
1 clove garlic, minced
Preparation
- Halve, seed, and peel avocado. Transfer one of the avocado halves to a small bowl; mash with a potato masher or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic; set aside. Thinly slice the remaining avocado half.
- Arrange the avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread the mashed avocado mixture over the remaining four bread slices; place on top of the filled bread slices, spread sides down.
Date: Jan. 10th, 2019 - 1:00 PM
Ingredients
2 cups cooked cauliflower florets
⅔ to ¾ cup low-sodium chicken broth, divided
Dash garlic powder
Dash black pepper
Preparation
- In a blender or food processor, combine cauliflower, ⅔ cup broth, garlic powder and pepper. Cover and blend until smooth.
- Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
- To serve, top soup with yogurt and bacon mixture.
Date: Jan. 9th, 2019 - 1:00 PM
3/4 pound green cabbage, cored and finely shredded
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced (see note)
1/4 cup good white wine vinegar
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper
Olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon fillet, skin removed
2 teaspoons chipotle chile powder
1 teaspoon grated lime zest
3 tablespoons freshly squeezed lime juice, divided
12 (6-inch) corn tortillas
4 ripe Hass avocados, seeded and peeled
3/4 teaspoon Sriracha
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees F. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Date: Jan. 8th, 2019 - 1:00 PM
INGREDIENTS
3 Tbsp of olive oil
8 chicken thighs
1 lb(s) of cremini or button mushrooms, cut into quarters
2 Portobello mushrooms, sliced
2 onions, sliced
1 cup of chicken stock
1 cup of wine, red or white, your choice
salt and pepper
DIRECTIONS
1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken – so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.
Date: Jan. 7th, 2019 - 1:00 PM
Ingredients
8 ounces dried whole-wheat fettuccine or linguine pasta
8 ounces fresh asparagus, trimmed and cut into 1½-inch-long pieces
3 cups sliced fresh crimini, shiitake, or button mushrooms
1 medium leek, thinly sliced, or ½ cup chopped onion
3 cloves garlic, minced
Preparation
- Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.
- Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.
- Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.
Date: Jan. 6th, 2019 - 1:00 PM
INGREDIENTS:
2 pears, washed, cut in half and cored
1 teaspoon cinnamon
1 teaspoon maple syrup
Pumpkin Spice Granola , for topping
Coconut cream , for topping
INSTRUCTIONS
Preheat oven to 350 degrees. Place cored pears on a baking sheet. If they aren’t even, cut off a bit of the bottom of the pear so that it stands up straight. Sprinkle evenly with cinnamon, and then with maple syrup. Place in oven for 20 to 25 minutes to bake. Remove and allow to cool slightly. Top with your favourite toppings and enjoy!
Date: Jan. 5th, 2019 - 5:00 PM
Ingredients
4 ounces banh pho (Vietnamese wide rice noodles)
½ teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons peanut butter
1 tablespoon fish sauce
1 tablespoon water
4 cloves garlic, minced
Preparation
- Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
- Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chile bean sauce; whisk together well until smooth. Set aside.
- In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
- Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.
