This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.
1 lb boneless chicken breasts, cut into small bite size pieces
3 T olive oil
1 T minced ginger
5 cloves garlic, minced
1 onion, diced
2 tomatoes, diced
1/2 cup water
1 T lemon juice
1 whole dried chili pepper
1/4 cup chopped cilantro
Whole spices (use whichever you have on hand – these are completely optional)
1 black cardamom
2 bay leaves
6 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander powder
1/4 tsp cayenne (or to taste)
1/2 tsp Garam masala
1/4 tsp turmeric
1 tsp salt
Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.
Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.
Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.
Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.
Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.
When done, release the pressure. Add the lemon juice.
Serve over rice and garnish with cilantro.
This was simply delicious – nice subtle flavors that went together perfectly!
1/2 medium onion, chopped
2 oz. cubed pancetta
8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms
1 1/2 c. Arborio rice
1/2 c. white wine
About 5 cups chicken broth
1/2 c. freshly grated parmesan cheese
Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.
Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.
Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!
1/4 c. soy sauce
2 T. sugar
2 T. white wine
2 cloves garlic, minced
1 T. toasted sesame oil
2 t. crushed red pepper flaces
2 lb. flank steak, sliced against the grain
8 green onions, sliced or whole (depending on where you will be grilling the meat)
Combine all the sauce ingredients (minus the onions) in a bowl and mix well.
Marinate the meat with the sauce for at least 4 hours.
Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.
If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.
Place the green onions over the steak and serve over rice or ramen noodles.
This was light and very flavorful.
1 1/2 lb shrimp, peeled and deveined
2 T. fresh ginger
1 c. thinly sliced leek or green onion
1 1/2 c. chicken broth
2 T. water
1 T. cornstarch
Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.
Add the leeks and ginger to the pan. Cook until the leek turns a light brown.
Add the broth and bring to a boil.
Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.
Return the shrimp to the pan and cook for a few minutes.
Serve over cooked rice.
This was super easy to make and very tasty. I was a bit worried about using coconut milk, since I’m not a big fan of coconut flavors, but it was great. It gave the sauce a smooth consistency and a nicer consistency than using yogurt. I think this recipe can also be made successfully on the stove top, but it’s always nice to use the crock pot for an instant dinner when you come home from work!
1 lb. skinless, boneless chicken thighs
1 can coconut milk
4 garlic cloves, minced
1 jalapeno, chopped
1/2 red onion, chopped
3 T. cilantro, chopped
1 T. dried basil
3/4 T. curry powder
1/2 t. chili powder
1 t. fresh ginger, grated
Cornstarch if needed for thickening sauce
Rice or Naan
Brown the thighs in some olive oil in a hot pan until golden on both sides.
Combine coconut milk, basil, curry, chili powder, salt and pepper in a bowl. Mix altogether and pour into the crock pot.
Add the seared chicken, onions, jalapenos and garlic. Stir to combine.
Cook on low for 6 hours or on high for 3 hours until chicken is cooked through.
Add the ginger and, if the sauce needs more thickening add a slurry of cornstarch and water, and cook for another 15 minutes. Add the cilantro and mix.
Serve over cooked rice or with some Naan bread.
Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!
1 chicken breast, cut into bite size pieces
Flour for dredging
1/4 c. soy sauce
1/8 c. brown sugar
1/2 t. sesame oil
2 T. toasted sesame seeds
8 oz. sliced shitake mushrooms
3 green onions, sliced
Saute the mushrooms in some olive oil until tender. Remove and set aside.
In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.
Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.
Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.
Return the chicken and the mushrooms to the pan and stir to combine.
Serve over cooked rice.
I don’t eat much rice, but every once in a while, a good creamy risotto is so good!
1 cup Arborio rice
1 cup diced yellow onion
1/2 c. white wine
3 to 4 cups chicken broth, warmed
1 c. grated parmesan cheese
2 T. butter
Truffle oil or truffle salt
I package chives, minced
2 T. parsley, minced
Heat some olive oil in a pot. Add the onions and sauté until translucent. Add the rice and sauté a few minutes. Pour in the wine and stir constantly until the wine evaporates. Add the broth, one scoop at a time, and cook until the broth is incorporated. Continue in this manner until the rice is tender.
Add in the parsley, chives, butter, and parmesan cheese. Stir for a while and add some pepper and either the truffle salt or the truffle oil. Stir and serve.
Top with some more Parmesan cheese, if desired.