Chicken Stir-fry Simplicity
By Luke Miller
4 T Olive Oil
2 Cloves of Fresh Garlic (Chopped fine or pressed)
1 T Ground or Freshly Grated Ginger
¼ Cup Soy sauce
1 lb. Chicken Breast (Cut in bite size pieces)
Two bags of frozen stir-fry vegetables
½ Cup Chicken Stock
2 T Cornstarch
¼ Cup Dry Sherry
4 Green Onions
In a medium bowl add 2 tablespoons of the olive oil with the soy sauce, garlic, ginger and chicken breast and stir to combine and let stand. This can be done up to a day in advance. In another small bowl or measuring cup add cornstarch and sherry and mix until combined.
In a hot stir-fry pan add remaining oil and marinated chicken mixture. Stir while cooking until chicken is cooked through. Add frozen vegetables and continue to stir until vegetables are warm. Push your mixture up the sides of the stir-fry pan making a hole in the center like a doughnut. Add you chicken stock and let the liquid come to a boil. Once liquid starts to boil add your cornstarch and sherry mixture to the middle and stir until it starts to thicken. Fold in the vegetable and chicken mixture from the sides of the pan and combine to evenly coat the sauce.
Serve over some steamed rice and enjoy!
By Luke Miller
Two large parsnips cut into threads with Mandolin or Julienne slicer.
2 14.5 ounce cans of whole peeled tomatoes chopped in bowl
3oz. tomato paste
¼ Cup red wine
Three cloves garlic diced
¼ teaspoon red pepper flakes
½ teaspoon of fennel seed
¼ Cup of fresh basil coarsely chopped
8 oz sliced fresh mushrooms
1 Tablespoons extra virgin olive oil
2 Tablespoons Light Olive oil (for sauteing)
Chicken Breast (or Salmon)
Salt and Pepper
In a medium sauté pan add two tablespoons of light olive oil on a medium to medium high heat. Season your chicken breast with salt and pepper on each side and add to the pan then cover with a lid. Let chicken sauté for about 2 minutes then turn it on the other side. Continue to sauté until chicken is browned on both sides and cooked through. While chicken is cooking assemble your remaining ingredients so they are ready to add to the pan. Once the chicken is cooked set it aside on plate with a paper towel to remove the excess oil.
In the same pan add 2 tablespoons of extra virgin olive oil the sliced garlic cloves and sauté for about 30 second being careful not to brown the garlic. Add fresh sliced mushroom to pan and sauté with red pepper and fennel seed. Add half of the red wine to deglaze the pan scraping the brown bits from the pan. Turn up the heat to medium high and continue to sauté until mushrooms soften and are cooked through. Add chopped tomatoes and turn the heat down to medium. Continue to simmer the sauce until it lightly bubbles. Add the basil to the sauce and turn the heat to medium low.
In a pan with a steamer insert add the Julianne strips of parsnips and steam them until tender. You may want to taste the threads as if they were spaghetti noodles to test for doneness. Spoon sauce over parsnip noodles and top with parmesan cheese if your diet allows.
Black Bean Hummus
By Luke Miller
2 cloves of fresh garlic
4 Green onions
2 Limes of Juice (if you want more lime flavor zest lime first before you squeeze juice)
One big handful of fresh Cilantro
2 16oz cans black beans strained and washed
1 T kosher Salt
2 T ground cumin
1 T Fresh ground Black Pepper
Hot pepper sauce of some type, if you want it spicier
In a food processor add the first five ingredients and run processor until liquefied. Add rinsed black beans and process again until it becomes the consistency you desire. Add salt, pepper, cumin and additional hot sauce and adjust to taste.