Anise Glazed Chicken

Ingredients

1/4 cup olive oil
4 tbsp grated onion
1 tbsp minced garlic
1 tbsp fresh minced ginger
2 tbsp toasted anise seeds
1-1/2 cups chicken stock
3 tbsp honey
zest and juice of 1 lemon
pinch of crushed red pepper
1 tbsp unsalted butter
4 boneless chicken breast halves (6 oz each, skin on)
salt and freshly ground pepper to taste
vegetable: caramelized fennel, spinach, wilted arugula or roasted peppers
4 tbsp julienned sun-dried tomatoes
2 tbsp chopped fresh chives

Method

  1. Preheat oven to 425°F.
  2. Prepare the sauce. Heat a medium-size saucepan over medium-high heat with 2 tablespoons olive oil. Add the onion, garlic and ginger and cook until onion just begins to brown. Add the anise seeds, stock, honey, lemon and crushed red pepper.
  3. Bring to a simmer and reduce by two-thirds, about 12 to 15 minutes over medium-high heat. Finish sauce by swirling in the butter. Season to taste with salt and pepper. Keep warm.
  4. While sauce is reducing, prepare the chicken. Season the breasts with salt and pepper. Heat the remaining olive oil in an ovenproof skillet over medium heat.
  5. Brown the chicken 1-1/2 to 2 minutes on the meaty side, turn and brown for 4 to 5 minutes on the skin side.
  6. Pour out any excess oil. Transfer the skillet to the oven and cook for about 8 to 10 minutes or until chicken is just cooked through.
  7. Remove the pan from the oven and deglaze with the warm sauce. Turn the chicken a couple of times to cook well.
  8. Divide the vegetable evenly among 4 plates. Top with a chicken breast, skin side up. Drizzle the remaining sauce over the chicken, sprinkle with chives, sun-dried tomatoes and cracked fresh black pepper.

Makes 4 servings.

Source: Met Home magazine

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Appetizer with Shrimp, Avocado and Mango Salad

Ingredients

2 large avocados
Lemon juice
1 large mango, peeled and cubed
1 lb large shrimp, cooked and peeled
1 cup peeled, diced English cucumber
1 cup quartered grape tomatoes
2/3 cup chopped green onion
cilantro, for garnish

Vinaigrette

1/4 cup olive oil
1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon sesame oil
salt and pepper

Method

  1. In a bowl, whisk together the vinaigrette ingredients. Set aside.
  2. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning.
  3. In a bowl, gently toss the avocado cubes, mango, shrimp, and vegetables. Pour the vinaigrette over the salad and toss gently.
  4. To serve, spoon the salad into small cups. Garnish with cilantro.

Makes 8 servings.

Source: Hong Kong magazine

Peruvian-style Stewed Beef with Potatoes and Peas

Ingredients

2 white potatoes
4-1/2 lb beef (flank steak, beef shank, or beef cheek)
vegetable oil, for cooking
1 red onion, chopped
12 cloves garlic, finely chopped
pinch of cumin
1/2 cup yellow chili paste
1/2 cup chicha de jora or white wine
1 cup beef or vegetable broth (stock)
1/4 cup culantro or cilantro (coriander) juice or extract
1 teaspoon oregano
1/2 carrot, cut into 1/2-inch slices
scant 1/2 cup peas
4 tablespoons chopped culantro or cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain and peel.
  2. Season the beef with salt and pepper. Heat 1/2 cup oil over medium heat and cook until browned. Set aside.
  3. Heat 1/4 cup oil in a pan over medium heat, add the onion and garlic and cook for about 5 minutes, stir continuously, until the onion has softened. Season with salt and pepper, add the cumin and chili paste, and cook the mixture for another 3 minutes, until fragrant.
  4. Pour in the chicha de jora or white wine and cook for 2 minutes to evaporate the alcohol.
  5. Place the browned meat in the pan and add the beef or vegetable broth (stock). Bring to a simmer, cover with a lid, and cook over low heat for 1 hour, stirring occasionally.
  6. Add the culantro or cilantro (coriander) juice or extract and oregano and cook for another 45 minutes.
  7. Add the sliced carrot and peas and cook for a final 15 minutes, until both the vegetables and the meat are tender.
  8. Stir in the boiled potatoes and chopped culantro or cilantro (coriander) leaves and serve with Peruvian corn rice and smoky blended beans.

Makes 4 servings.

Source: Peru – The Cookbook

Hearty Lentil Marinara with Light Zucchini Noodles

Ingredients

1 cup dried French green lentils (Puy lentils), rinsed
3 cups water
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cans (each 14 oz/398 mL) diced tomatoes, with juice
2 tbsp minced reconstituted sun-dried tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
Kosher salt (optional)
freshly ground black pepper (optional)
6 zucchini, ends cut flat
feshly grated Parmesan cheese (optional)

Method

  1. In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or mitil lentils are tender. Drain.
  2. In a large skillet, heat 1 tbsp oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.
  3. Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened.
  4. Add lentils and cook, stirring, for 5 minutes.
  5. Meanwhile, using a spiralizer, cut zucchini into thin strands.
  6. In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2 to 3 minutes or until cooked to desired tenderness.
  7. Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).

Makes 4 servings.

Source: 150 Best Spiralizer Recipes

Microwaved Monkfish with Cauliflower and Snow Peas

Ingredients

1/2 cauliflower
2 tbsp water
3/4 lb snow peas
3/4 lb monkfish pieces (or other firm white fish, such as grouper)
2 tbsp dry sherry
2 tbsp soy sauce
1 clove garlic, crushed

Method

  1. Break the cauliflower into flowerets, discarding tough stems and leaves. Put it in a microwave-safe bowl with the water, cover and cook on Full for 3-4 minutes, until you can pierce the stems with the point of a sharp knife. Stir once during cooking.
  2. String the snow peas. Put the cauliflower and peas in a microwave-safe bowl with the monkfish.
  3. Combine the sherry, soy sauce and garlic. Pour over the vegetables and monkfish, stirring well. Leave for 30 minutes to marinate, stirring occasionally.
  4. Cover the bowl with vented plastic wrap and cook on Full for 3 minutes, stirring once. Serve immediately.

Makes 6 servings.

Source: Fish and Shellfish Cookbook