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RECIPES
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast,
1
⁄
2
teaspoons cornstarch
cut into
1
⁄
2
-inch x 2-inch strips
3
⁄
4
cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1
⁄
2
teaspoon basil
Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken broth,
stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1
minutes or until mixture is hot and thickened. Serve over past. Makes 2 servings.
EASY BEEF FAJITAS
juice of 2 limes
1
⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil 4 flour tortillas
1
⁄
2
teaspoons ground cumin
1
⁄
2
cup (2-ounces) monterey jack
1
⁄
4
teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced guacamole, optional
1
⁄
8
teaspoon red pepper flakes salsa, optional
freshly ground black pepper, to taste sour cream, optional
3
⁄
4
-lb. top round steak, thinly sliced chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes
or until vegetables are tender. Remove vegetables and keep warm. Drain meat,
discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until
done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5
minutes. To assemble, spoon about
1
⁄
4
of meat and vegetables into center of each
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or
chopped tomatoes.
RECIPES
SHRIMP AND VEGETABLE STIR-FRY
3
⁄
4
-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
1
⁄
2
medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄
2
package (3-ounces) frozen snow peas,
thawed
1 tablespoon vegetable oil 2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
STIR-FRY BEEF AND BROCCOLI
1
⁄
2
to
3
⁄
4
-lb. top round or sirloin
1
⁄
4
teaspoon sugar
1 clove garlic, minced salt to taste
dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄
4
cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1
⁄
2
cup beef broth
1
⁄
2
onion, sliced in thin wedges
1
⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt;
set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain
meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until
beef is done. Remove meat and keep warm. Add vegetables. Cover and cook 3
minutes or until vegetables are crisp tender. Stir mid-way through cooking.
Reduce temperature to 250° F. Blend meat into vegetables. Stir broth mixture
then pour over meat and vegetables. Heat, stirring, until broth is hot and
thickened. Serve over rice.
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