Sweet and Sour Stir Fry

This recipe was submitted by Hungry 4 More Facebook fan and high school friend, Peggy Wilson Larson.

Serves: 4-6

Ingredients:

  • Stir Fry
    • 1 1/2 chicken breasts, diced or sliced thin
    • 1 onion, julianned
    • 1 red bell pepper, julianned
    • 1 small bunch of carrots, diced
    • 2 broccoli hearts, broken into small pieces
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
  • Sauce
    • 1/2 cup soy sauce
    • 1/4 cup honey
    • 2 tablespoons cornstarch
    • 1/2 cup water
    • 1 teaspoon red pepper flakes

Directions:

Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

Mix all sauce ingredients in a separate sauce pan and simmer.

In a large saute pan or wok, heat oil over medium-high to high heat. Saute chicken for 3-5 minutes and add in carrots after 2-3 minutes. Add remaining ingredients and saute until all veggies are tender or as crisp as desired (3-5 minutes more).

Serve over rice adding sauce to final plating.

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Lemon Aioli

Nice and simple little aioli that I first used on a carpaccio appetizer.  It was inspired by Annabelle’s Bar & Bistro on a recent trip to San Francisco.

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-like properties. Classic aioli is made without egg though many aioli recipes use it  including this one.

Ingredients:

  • 2 large egg yolk
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon coarse salt
  • 1 tablespoon freshly grated lemon zest
  • Pinch of white pepper
  • 3/4 cup olive oil

Directions:

Combine egg yolk, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms.

Carpaccio dressed with Lemon Aioli

Carpaccio dressed with Lemon Aioli

For presentation and storage, use aioli in a condiment dispenser bottle for best results.  May be kept in the refrigerator for up to a day in a covered container.

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Italian Sausage Meat Sauce

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Any pasta can be used with this meat sauce which is also known as a bolognese.  I normally use Fusilli because the meat sauce clings to it easily. I serve this meal in a bowl with a spoon and top it with fresh grated Parmesan or Romano cheese.

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, medium chop
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper diced (red preferred)
  • 2 tomatoes diced (approximately 1 3/4 lbs)
  • 1 lb Italian sausage, removed from casing
  • 8 ounce can of tomato sauce
  • 6 ounce can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons red pepper flakes
  • 4 1/2 ounce can mushrooms, drained
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seed

Directions:

Meat Sauce

Meat Sauce

In a large pot heat olive oil over medium heat. Add onions and garlic and saute until semi soft being careful not to burn them. Add Italian sausage and cook until browned. Drain sausage.

In pot with drained sausage, stir in diced tomatoes, tomato sauce and tomato paste. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, cumin, fennel seed, and bay leaf.  Bring to a boil. Turn heat down to low and simmer for about 1-2 hours, stirring every 10 to 15 minutes.

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