Linguine with Chicken and Sauteed Vegetables
Ingredients
1/2 cup vegetable oil
10 cloves garlic, finely chopped
1 (12 ounce) package uncooked linguine pasta
salt to taste
1/2 cup chopped broccoli
1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup chopped cauliflower
2 tablespoons diced green onions
1 pound chicken tenders, cut into bite-size pieces
3 1/2 tablespoons soy sauce
salt and pepper to taste
1 cup chopped cilantro
4 lime wedges
Directions
~ Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
~ Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
~ Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
~ Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.
Moroccan Lamb Dinner Recipe
Ingredients
~ 1 butternut squash (about 2½ lb) peeled, seeded, cut lengthwise in quarters, then crosswise in ½-in.-thick slices
~ 1 large red pepper, cut in ½-in.-wide strips, strips cut in half
~ 1 medium onion, cut in ½-in. wedges, wedges cut in half
~ 2 tsp minced garlic
~ 1 Tbsp Tandoori or Garam Masala spice blend
~ ½ tsp salt
~ 3 Tbsp olive oil
~ 2-lb boneless top round lamb or leg of lamb, cut in 1-in. pieces
~ 1 Tbsp chopped cilantro
Directions
Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
Place on high oven rack; roast 10 minutes.
Meanwhile, put lamb in large bowl; add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.
Irish Beef Stew
1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
