This is a great and quick dinner that is ready in no time flat. We aren’t a big fan of cilantro so I leave that out but I left it in as the original recipe called for it.
- 1 carton (32 oz) chicken broth
- 6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
- 12 oz uncooked spaghetti, broken in half (from 1-lb box)
- 1 medium red bell pepper, cut in thin strips
- 3 green onions, thinly sliced on the bias, white and green parts separated
- 1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
- 4 tablespoons butter
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons chile garlic sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon sesame seed
In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.
The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.
- 2 tb Oil
- 3 Minced Garlic Cloves
- 8 oz Shrimp, Shelled & Deveined
- 1 ts Curry Powder
- 2 tb Fish Sauce (Nam Pla)
- 1 tb Oyster Sauce
- 1 1/2 tb Sugar
- 1/4 c Slivered Green Bell Pepper
- 1/4 c Slivered Red Bell Pepper
- 1/4 c Sweet Basil Leaves
- 1/4 c Sliced Onions
- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes.
- Serve with steamed jasmine rice.
Another easy to make casserole that is easy to get on the table.
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 1/4 cup sliced green onions (4 medium)
- 3 cups chopped cooked chicken
- 1 can (14 oz) artichoke hearts in water, drained, chopped
- 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
- 1 cup shredded Asiago cheese (4 oz)
- 1/2 cup reduced-fat mayonnaise
- 1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed
- Heat oven to 350°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
- Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.
It’s recipes like this that you get through winter on the prairies.
- 3 tablespoons sesame oil, divided
- 1/2 pound large shrimp, peeled and devined
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sriracha hot sauce
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 tablespoon ginger, grated
- 6 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 1/2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 3 packages ramen noodles
- 1 cup baby spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- Heat 1 tablespoon of sesame oil in a large soup pot or dutch oven over medium-high heat. Once the oil is sizzling, add shrimp in a single layer; sprinkle the shrimp with dried basil, salt, and black pepper. Cook shrimp for about one minute on each side, or until firm and pink. Use a slotted spoon to transfer the cooked shrimp to a cutting board.
- In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
- Add in the sriracha sauce, yellow onion, and red bell pepper; sauté for 4 minutes, stirring occasionally, or until the onion and pepper have softened. Add in the ginger and garlic and cook for about 1 minute or until fragrant.
- Add the chicken stock and water to the soup pot, stir well to combine. Turn the heat up to high and allow the soup to come to a rapid boil, this should take only a minute or so. Add in tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar; stir well to combine. Reduce heat to medium and simmer broth for 8 minutes.
- While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
- Add the dry ramen noodles to the broth and cook for 2 minutes, stirring as needed. Stir in chopped shrimp, spinach, and lemon juice, mixing well to combine before removing the pan from heat. Taste the broth and adjust spices as needed.
Ladle the soup into bowls and serve at once.
This vegetable ramen noodles recipe is one of the meals that is easy to make for dinner and warms up a cold winter evening.
- 6 packs of ramen (seasoning removed)
- 1 cup snow peas
- 1/2 julienne carrots
- 2 red bell peppers; sliced into strips
- 1 cup shiitake mushrooms
- 1 bundle of spring onions; chopped
- 1 cup bean sprouts
- 1 teaspoon grated ginger
- 2 cloves of garlic; grated
- 2 tablespoons olive oil
- 1/2 cup brown sugar
- 3 tablespoons hoisin sauce
- 1/3 cup soy sauce
- 1 teaspoon chili garlic sauce
- Fill a pot with water and set to boil on medium heat.
- In a stir fry pan or wok, add in olive oil and bring to a medium heat. Add in snow peas, carrots, bell pepper, shiitake mushrooms, spring onions (chives saved to the side), and mung bean sprouts. Saute for 3 to 5 minutes. Remove to a bowl and cover with foil.
- Add noodles to boiling water. Cook for no more than 3 minutes. Drain.
- In a small bowl, add in grated ginger and garlic. Add in hoisin sauce, soy sauce, brown sugar, and chili garlic sauce. Whisk well. Lower heat on stir fry pan or wok to low. Add in one tablespoon olive oil and add sauce to pan. Cook for about two minutes. Add in noodles and toss until well coated.
- Remove noodles to large bowl and toss with vegetables. Top with fresh chives and serve.
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 1 each red and green bell pepper, thinly sliced
- ½ habanero pepper, minced
- 4 cloves garlic, minced
- 1-1/4 lb (625 g) lean ground beef
- 1 tsp (5 mL) dried oregano (preferably Mexican)
- ½ tsp (2 mL) ground cumin
- 1 piece (2 inches/5 cm long) cinnamon stick
- ¼ cup (60 mL) dry sherry
- 1 can (28 ounces/796 mL) tomatoes, with juice
- ½ cup (125 mL) dark raisins
- 12 large pimiento-stuffed green olives, sliced
- Salt and freshly ground pepper
- 2 hard-boiled eggs, chopped
- Finely chopped fresh flat-leaf parsley
- In a large, heavy frying pan, heat oil over medium heat and cook onion, bell peppers, habanero pepper and garlic, stirring, for a minute. Cover, reduce heat to low, and cook until vegetables are very soft, about 10 minutes.
- Raise heat to medium-high, add beef, breaking it up with a fork, and cook until it is no longer pink, about five minutes. Add oregano, cumin and cinnamon stick and cook, stirring, for one minute. Add sherry and cook, stirring, until almost all the liquid has evaporated, about two minutes.
- Add tomatoes and juice and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until mixture is slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and pepper to taste. Cook until olives are heated through, about one minute.
- Transfer to a large, deep, heated serving platter. Sprinkle with eggs and parsley. Serve hot.
Makes: 6 servings
The habanero pepper can be replaced by one or two jalapeño peppers.