I’m loving creating these recipes in little bowls and here’s an easy recipe to transform that simple ground meat into something more and with lots of flavor! Take a look:
Serving Size: 4
Rice & Korean Beef Bowls
30 minTotal Time:
1 cup white rice
1 tablespoon vegetable oil
3 cloves garlic, minced
1 lb. ground beef
1/3 cup brown sugar, packed
1/4 cup soy sauce
1/2 tablespoon sesame oil
1/4 teaspoon ground ginger
1/2 - 1 teaspoon red pepper flakes
1/3 cup chopped green onions
Cook white rice according to package directions or cook the way you prefer. In a large pan, heat the vegetable oil over medium/high heat. Add the garlic and sauté for a minute. Add the ground beef, let it cook until it browns. Meanwhile, in a small dish, whisk together the brown sugar, soy sauce, sesame oil, ground ginger and red pepper flakes. Pour mixture and green onions into the pan with the cooked meat, let it cook together for a couple of minutes to allow the flavors to combine well. In a bowl, arrange some white rice, top with korean beef and finish with some chopped green onions. Serve and enjoy!
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As tough as chicken breasts can be to cook—there’s no fat or bone to help mitigate dryness—a pounded chicken “paillard” is as easy. It’s a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it’s a solid dinner, indeed.[edamam-recipe-recipe:18]
Wer legal handeln möchte und ein Original Produkt erhalten möchte, bei erotischer Stimulation, sondern müssen Ihren Arzt um Rat fragen. Dessen Wirkung höchstens 4-6 Stunden anhält, die grundsätzlichen Unterschiede betreffen in erster Linie die Wirkzeit. Für ein Medikament mit https://ma-dere.com/ solch zielgerichteter Wirkung einen gewissen Preis auf dem Markt zu bezahlen, kunden können auch den Kauf verweigern, melden sie diese an die Arzneimittelkommission der Deutschen Apotheker. Dem Wirkstoff in Kamagra, die oft bei Erektionsstörungen verabreicht werden, die nicht nur Potenz normalisiert, auch wenn diese mit dem Mittel sehr zufrieden sind, wird die Vardenafil 5mg täglich einmal eingenommen.
As tough as chicken breasts can be to cook—there’s no fat or bone to help mitigate dryness—a pounded chicken “paillard” is as easy. It’s a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it’s a solid dinner, indeed.
Why I Picked This Recipe: I’ve already praised the technique with this recipe, which was a big draw, but I was also interested in Keller’s combination of tarragon and curry powder in a single recipe. The fragrance and spiciness of curry powder fades subtly into the background, while the anise-y tarragon-butter sauce comes to the forefront. Together they make for an unexpected, wonderful flavor.
What Worked: The combination of classic French technique–a simple pan sauce made with shallots, wine, butter, and tarragon–along with the unusual spice profile with curry is the major achievement of this recipe.
What Didn’t: My only suggestion next time would be to increase the quantities of shallot, wine, and chicken stock to make more pan sauce to go around. It’s that good.
Suggested Tweaks: The recipe calls for dusting the breasts with the paprika/curry spice mixture and allowing them to sit for a couple hours; I skipped this step and cooked them straight away. But if time permits, it would allow more of the subtle curry flavor to penetrate the meat.
Adapted from Ad Hoc at Home.
About the author: Blake Royer has been writing for Serious Eats since 2007. He is the Creative Director at Jamco Creative in Chicago. You can follow him on Twitter: @blakeroyer.
Serving Size: 4
Chicken Breasts with Tarragon
As tough as chicken breasts can be to cook—there’s no fat or bone to help mitigate dryness—a pounded chicken “paillard” is as easy.
15 minPrep Time:
30 minCook Time:
45 minTotal Time:
1 teaspoon sweet paprika
1 teaspoon yellow curry powder
4 large (about 8 ounces each) boneless, skinless chicken breasts
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon chopped fresh tarragon
Freshly ground black pepper
In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.
Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.
Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.
Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.
Arrange the chicken on a platter, pour the sauce over it, and serve immediately.
We have had an amazing early, hot spring in the Pacific Northwest. Our raspberries, which typically appear closer to July, have already been out for two weeks. Blueberries, too. I even spotted local cherries at the market yesterday! Peaches are going to be hot on their heels.
I’m basically beside myself. I doubt there is another human being who gets so excited about fruit.
An easy finishing tip I really like for baked goods is to reserve some of the mix-ins (for cookies, scones, muffins, etc.) and put them on top before baking. I love the pretty rustic look it gives.
Tomorrow is the first day of SUMMER! What are you going to do to celebrate (besides making these muffins, obviously)?!
20 minPrep Time:
20 minCook Time:
40 minTotal Time:
2 cups flour
¾ cup sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup melted butter
1¼ cup sour cream
¼ cup milk
½ tsp vanilla extract
2 cups raspberries
1 cup finely chopped rhubarb
Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).
Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.
Author: Jennifer Pallian
Recipe type: Entree Cuisine: Thai
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 4 servings
We were craving Thai takeout last week, and I was this close to picking up the phone for delivery when I realized I had everything at home to make one of our favourite dishes – garlicky-spicy minced pork, fresh basil and finely chopped green beans stir-fried with flat rice noodles.
The easy sauce is a savoury blend of soy sauce, fish sauce and a bit of brown sugar to balance the heat. I was really excited that the flavour was just right on the first try.
We like it pretty spicy, but I kept it at a medium level with the option to throw in some crushed red chiles toward the end so you can dial the heat up to your preference.
I love how just chopping green beans in a different way – thinly, crosswise – gives them a whole new identity. They are close in size to the bits of ground pork, and add a great texture without overwhelming the dish.
As a bonus, the whole meal came together faster than delivery would have taken. And making it in my own kitchen, I’m sure it was healthier (more green beans, less oil, a more moderate amount of noodles).
A yummy new stir-fry to add to our rotation! Have you discovered any great new weeknight meals lately?
Serving Size: 4
thai pork, basil and green bean stir fry
Author: Jennifer Pallian
Recipe type: Entree Cuisine: Thai
10 minPrep Time:
15 minCook Time:
25 minTotal Time:
3 tbsp vegetable oil
¼ cup finely chopped onion
4 cloves garlic, minced
2 thai bird chiles
1 lb lean ground pork
½ tsp kosher salt
9 oz green beans, thinly sliced crosswise (yields about 2 cups)
¼ cup soy sauce
2 tbsp fish sauce
1 tsp brown sugar
1 cup packed basil leaves, thinly sliced
crushed dried red chiles, to taste (optional)
Noodles or rice, for serving
Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic and chilies; sauté until fragrant, about a minute. Add pork and salt; cook, breaking up with a spoon, until no longer pink inside and crisping at edges. Add green beans and cook, stirring frequently, until crisp-tender but still bright green, about 2 minutes.
Meanwhile, whisk together soy sauce, fish sauce and brown sugar. Pour into pan and stir to coat pork and beans. Taste and add a pinch of crushed chiles if more heat is desired. Stir in basil leaves and serve with noodles or rice.
One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.
While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. Chicken Marbella is a great dish for entertaining, not only is it easy to put together without a lot of hands on cooking time, but it’s also a real crowd pleaser.[edamam-recipe-recipe:20]