Over the past six years, we’ve done a lot of experimenting in our backyard garden, growing many types of plants and trying various locations to see what would work best. There has been plenty of failed experiments, and we’ve taken those experiences and changed things up a little each year.

One important lesson we’ve learned is to use landscape fabric to control weeds in the tomatoes and basil bed. Last year the weeds and volunteers went out of control, making weed pulling a daily job, so this year we planted through landscape fabric, which will help control the weed population. Now if it would only do something about the relentless bunnies…

Another very important lesson we’ve learned is to plant fewer tomatoes and keep them spaced further apart. They get more sun and air circulation, and we get a better crop of tomatoes. This year we planted Early Girl, Mr. Stripey, Cherokee Purple, Amish Paste, San Marzano, and Roma VF, plus green tomatillos and Genovese basil in the same bed.

In another bed, we planted bell peppers, Genovese basil, Napolitano basil, and Mammoth basil, which lives up to its name with huge leaves.

And we have quite a few other things growing around the yard.

Chives are blooming.

Sugar snap peas are climbing the trellis.

The sage is blooming.

And the rhubarb leaves are as big as elephant ears. The stalks are pretty tasty, too. Time for some rhubarb margaritas to celebrate Memorial Day weekend!

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I planted our first carrots two years ago. We have raised beds over heavy clay soil, so I opted for shorter Danvers half longs. Crop failure the first year, then finally last year we got some. Monkey Boy was so excited when he pulled them and realized that carrots really do grow underground. So our luck took a turn for the better and I planted more Danvers half longs this spring.

And now the bunnies are moving in. Again.

Yesterday I found what looked to be a fat mama bunny digging in the middle of our herbs, just a few feet away from the carrot tops. She had a mouth full of grass and leaves and was making a pile underneath the thyme. Apparently she was planning to have her babies right there, but of course we disagreed on that. After relocating her to the woods on the other side of the fence, I shored up the holes in the chicken wire we have running around the fence line. She sat and stared at me with the grass and leaves in her mouth as I fussed at her for digging up my herbs. Then she loped away, presumably in search of another spot for her nest.

Don’t get me wrong, I adore cute bunnies, but there is a reason for the old saying, “breed like rabbits.” I fear the local rabbit population is about to erupt in our backyard vegetable garden.

And this does not bode well for our carrot seedlings.

Hopefully we’ll be able to keep the bunnies at bay and harvest some carrots in a couple months. In the meantime, some store-bought carrots will work just fine for dinner.

I tried this recipe from Cooking Light, and I will say it’s good. If you like Moroccan flavors, you have try this. Just toss the carrots with the olive oil, lemon wedges, and spices, and roast.

Recipe Notes

I like the flexibility of this recipe. Use a bag of precut baby carrots for a weeknight, or go for fancy carrots with the tops for special meals. I really wanted to try this with our Moroccan Preserved Lemons, but we’re out right now. Time to start another batch!

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ROASTED CARROTS WITH MOROCCAN SPICES

Adapted from Cooking Light.

Serves 4.

Equipment

baking sheet, lightly coated with olive oil
medium bowl
small bowl

Ingredients

12 ounces carrots, tops trimmed and peeled
2 tablespoons olive oil
1 lemon, cut into 8 wedges
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro

Preparation

1. Preheat the oven to 450°.

2. Toss the carrots with the olive oil and lemon wedges. Combine the cumin, cinnamon, salt, and red pepper in the small bowl, then toss the spice mixture with the carrots.

3. Arrange the carrots in a single layer on the prepared baking sheet. Bake in the preheated oven until the carrots are crisp-tender, turning once, about 13 minutes. Serve with the fresh cilantro.

More Favorite Recipes from Cooking Light

More Carrot Recipes From Other Blogs

Sass & Veracity – Roasted Spiced Carrot and Quinoa Salad

The Perfect Pantry – Moroccan Carrot Salad

A Veggie Venture – Chutney-Glazed Carrots

5 Second Rule – Spring Carrot Sauté

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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My guys love a good, hearty bowl of pasta, especially if there is some meat or meatballs to go with it. We start our sauce early and let it simmer all day, checking occasionally to see how it’s going, and waiting until all the flavors have bloomed to add salt or pepper near the end. Then we ladle it over a bed of noodles and sprinkle a little Parmesan over it. I have to make large batches so there is enough for lunch leftovers, which I put in the boys’ thermoses, and they check to make sure I add enough sauce and sprinkle in the Parmesan before closing the thermos lid. Italian meat sauce (ragù) is the stuff of dreams for this family of sauce lovers.

A traditional creamy meat sauce may have cream, half & half, or whole milk in the recipe, which combines with the tomatoes and meat to make a classic Northern-style ragù. For people with lactose-intolerance, like some of my family who developed it later in life, using a lactose-free low-fat milk and an Italian reduced-fat well-aged Parmigiano Reggiano or Grano Padano cheese–both naturally low in lactose–makes this a sauce almost anyone can enjoy. Dealing with lactose intolerance is about finding what works best for you.

Recipe Notes

This type of thick, rich sauce calls for a noodle that can stand up to it. Fettuccine, or other wide Italian noodles such as Pappardelle, make a perfect match. Sweet Italian sausage has more basil than Mild Italian sausage, and either will work fine in this recipe.

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CREAMY ITALIAN THREE-MEAT SAUCE WITH FETTUCCINE

Serves 8 (or 4 with plenty of leftovers).

Equipment

8-quart stock pot with lid
large skillet

Ingredients

4 tablespoons olive oil
2 large onions, diced
8 ounces (227 g) carrots, peeled and fine grated
4 large stalks celery, diced
5 cloves garlic, minced12 ounces (336 g) Sweet Italian Ground Sausage (or links with casings removed)
2 pounds (~900 g) 93% lean ground beef
4 strips bacon, diced
3 (6-ounce/170 g) cans tomato paste
2 cups (480 ml) low-fat lactose-free milk
2 cups (480 ml) dry white wine (chardonnay is fine)
salt and pepper to taste
grated Parmigiano Reggiano or Grano Padano cheese

Preparation

1. In the 8-quart stock pot, warm the olive oil and sauté the onions, carrots, celery, and garlic over medium heat until the vegetables are shiny and soft, about 5 to 6 minutes. Reduce heat to a simmer.

2. In the large skillet, crumble the Sweet Italian Sausage and cook over medium heat just until browned but not cooked through, about 5 to 7 minutes. Strain and transfer to the pot with the vegetables and cover. Drain the fat. Repeat with the ground beef, 1 pound at a time. Repeat with the bacon, drain the bacon fat, then deglaze the pan with a little of the wine.

3. Stir the tomato past and lactose-free milk in with the meat and vegetables. Cook covered over medium-low heat for about 1-1/2 hours, stirring occasionally. Stir in the wine and cook uncovered at a simmer for 4 to 6 hours, stirring occasionally. The sauce will be thick and rich.

4. Season with a little salt and pepper to taste and simmer for about 15 more minutes, then serve with cooked fettuccine noodles and grated Parmigiano Reggiano or Grano Padano cheese.

More Italian Recipes

[Disclosure: I am an ambassador for the National Dairy Council Beyond Lactose Intolerance awareness campaign. All opinions expressed are my own.]

More from the National Dairy Council Beyond Lactose Intolerance campaign

Pinterest (lactose intolerance-friendly recipes)

Facebook

Twitter #BeyondLI

AllRecipes.com – National Dairy Council (lactose intolerance-friendly recipes)

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In 2011, we put in an asparagus bed, and for two springs we have patiently watched and tended, waiting for our first harvest. Last year we let the plants grow full and fern out, knowing this would be the year we would finally get to eat. The spears started popping last week, and I’ll say it was worth the wait. There’s just nothing like snapping asparagus spears in the garden, then walking into the kitchen straight to prep. Some of the spears are pencil-thin, which are perfect as is, and others are thick, which I use for soups and purees.

Harvesting asparagus is simple, just snap it off with your hand when it reaches 7 to 8 inches tall. The tips should be tightly enclosed and not loosening, or “ferning out.” If the stem has shot up fast, you’ll have some left at the bottom after harvest, just cut it off at the ground line because they will dry out and get really tough to cut later. In the photo above, the three stems on the right got very tall overnight, and I only used the top 7 or 8 inches where it’s the most tender. Anything lower than that is pretty tough and woody. The two spears on the right will be ready in a day or two, and if we are lucky we’ll have asparagus coming for the next 4 to 6 weeks.

Asparagus is a long-lived plant, and if we take good care of our asparagus bed it could last up to 15 years. I say that’s a pretty good payoff for a relatively small amount of work.

Recipe Notes

Asparagus flavor is infused throughout this risotto recipe from Cooking Light. Use the thicker ends to make the puree, and save the thin tender stems and tips for stirring in at the end. This recipe makes a large batch and will serve 6 to 8 people as a side dish, so you can easily halve the recipe for 4 people.

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ASPARAGUS RISOTTO

Adapted from Cooking Light.

Serves 6 to 8.

Equipment

blender
medium saucepan with lid
large heavy saucepan with rounded corners and tall sides, aka risotto pot (I use the Lodge 6-quart enameled cast iron pot.)

Ingredients

4 cups (1-inch) sliced asparagus (about 1-1/2 pounds), divided
3 cups (720 ml) homemade chicken broth, or fat-free, low-sodium chicken broth, divided (I recommend Pacific Foods Organic Free Range Low Sodium Chicken Broth.)
1-1/2 cups (360 ml) water
1 tablespoon butter
2 cups chopped sweet onion (about 2 large)
2 cups (360 g) uncooked Arborio rice
1/2 cup (120 ml) dry Chardonnay wine
1 cup (100 g) grated fresh Parmigiano-Reggiano or Grana Padano cheese, divided
1/4 cup (60 ml) half & half, room temperature
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Blend 1 cup of the thick asparagus slices and 1 cup broth until smooth. Combine the puree, remaining 2 cups broth, and 1-1/2 cups water in the medium saucepan and bring to a simmer. Keep warm over low heat, and do not boil.

2. Melt the butter in the large heavy saucepan over medium heat. Add chopped onion to pan and cook until tender, stirring occasionally, about 8 minutes. Stir in the Arborio rice and cook 1 minute, stirring constantly. Stir in the wine and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Ladle in 1/2 cup of the puree mixture and cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Repeat with the remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

3. Stir in the remaining asparagus and cook until warm, about 2 minutes. Remove from heat and stir in 3/4 cup cheese, half & half, salt, and pepper. Serve garnished with the remaining cheese.

More Asparagus Recipes

More Asparagus Recipes From Other Blogs

Sass & Veracity – Shaved Asparagus and Pecorino Romano Salad

Cooking on the Side – Asparagus Quiche

Feasting at Home – Szechuan Asparagus with Chili, Garlic, Black bean Sauce

The Wicked Noodle – Hash Brown Quiche with Asparagus & Swiss

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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I remember very clearly the first time I had Ro*Tel®. I was spending a summer working in Arkansas, and the family I stayed with made the now-(in)famous Velveeta and Ro*Tel dip. This was back in the 80s when thick and gooey cheese-coated nachos was all the rage at sporting events and sports bars, and I remember thinking how addictive that dip was. Even though I haven’t made the dip in years, I still always have cans of Ro*Tel® Diced Tomatoes & Green Chilies in our pantry because it’s such a great convenience item, especially when chili peppers are out of season. I throw it in soups and stews all the time, and it’s perfect for slow cooker recipes, or even spicing up a pot of plain rice. When you need tomatoes and chilies, a can of Ro*Tel® is perfect.

Now there are six different kinds of Ro*Tel® to choose from—Original, Mild, Hot, Chunky, Mexican with Lime and Cilantro, and Chili Fixin’s (missing from the photo below)—so you can pick one to match your dish and heat preference. For this jambalaya, I use one can of Original and one can of Mild, but you can mix it up however you like.

[Note: This post is not sponsored or in any way endorsed by Ro*Tel®, I just happen to like the product.]

Recipe Notes

For this jambalaya, I broke out the slow cooker and stirred in the rice during the last 30 minutes of cooking. Let it cook on low for most of the day, then stir in the rice and cover, keeping on low for another 10 minutes. Then turn the heat back to warm until the rice has absorbed liquid and is fluffy. If you like your jambalaya to be more soupy, add another cup or two of chicken stock at the beginning.

P.S. Aren’t those rustic bowls beautiful? I must give a shout out today to my fabulously talented Aunt Doris, who made those for me. I think I’ll have to get some plates to match, too!

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SLOW-COOKER CHICKEN AND ANDOUILLE JAMBALAYA

Serves 8.

Equipment

large cast iron skillet
6-quart slow cooker

Ingredients

2 large red onions, chopped
3 large carrots, diced
3 stalks celery, diced
4 tablespoons unsalted butter
1 pound (454 g) Andouille sausage, sliced
1 pound (454 g) boneless skinless chicken thighs, chopped
15-ounce (425 g) can tomato sauce
2 (10-ounce/283 g) cans Ro*Tel® Diced Tomatoes & Green Chilies (1 Original and 1 Mild, but you can use whichever you like.)
32 ounces (~1 liter) chicken stock or low sodium chicken broth
1 teaspoon crushed oregano
1 tablespoon Creole seasoning
1/4 Teaspoon ground cayenne pepper
4 teaspoons garlic
2 bay leaves
3 cups (450 g) long grain rice
chopped green onions, for garnish

CREOLE SEASONING (Emeril’s Essence)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Preparation

1. Melt the butter in the large cast-iron skillet. Sauté the onions, carrots, and celery until soft, about 5 minutes, then transfer to the slow cooker.

2. Sautéed the sliced sausage until browned, about 8 minutes. Drain the sausage and transfer to the slow cooker, reserving 2 tablespoons of the rendered fat. Sauté the cut chicken pieces until lightly browned, then drain and transfer to the slow cooker.

3. Add the tomato sauce, Ro*Tel®, chicken stock, Creole seasoning, oregano, cayenne pepper, garlic, and bay leaves. Stir and cover. Cook on low about 5 hours. Stir in the rice and continue cooking on low for about 10 minutes, then turn heat down to warm for about 20 more minutes. Stir and serve in bowls with chopped green onions for garnish.

More Easy Slow Cooker Meals

More Jambalaya Recipes From Other Blogs

Sass & Veracity – Jambalaya with Andouille, Shrimp, and Chicken

The Perfect Pantry – Jambalaya

Hedonia – Jambalaya

Life’s Ambrosia – Shrimp and Andouille Jambalaya

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Is Sunday dinner/supper the most important meal of the week for your family? It was when I was growing up. I always looked forward to Mom’s pot roast, or fried chicken, or whatever special she had planned for the day. Sometimes Dad had to go to work, but I remember sitting down together as a family on most Sundays to enjoy Mom’s cooking.

I don’t know why, but Sunday dinners are more casual for us now. I don’t often do big meals, and when I do I still try to keep them simple, but sometimes a celebration is in order. And this was a celebration meal, so I went all out and had bacon with my pork tenderloin. Yes, it’s a bit indulgent, but it also serves a purpose, keeping the tenderloin moist while it roasts. Trust me, if you like pig, you won’t regret it. And it’s still an easy meal and elegant meal.

Recipe Notes

Pork tenderloins usually come in packages of two, though one is enough for our family. I prep both and freeze one for another meal, but of course use both if I’m cooking for a crowd.

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ROASTED BACON-WRAPPED PORK TENDERLOIN

Serves 4.

Equipment

roasting pan lined with foil
wire roasting rack

Ingredients

1 pork tenderloin, trimmed
1 tablespoon Bavarian seasoning mix
4 slices bacon, cut in half

BAVARIAN SEASONING
1 tablespoon brown mustard seeds, ground
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon chopped rosemary
1/4 teaspoon ground sage
1 bay leaf, ground

Preparation

1. Preheat the oven to 425° F/220° C.

2. Rub the seasoning mix all over the tenderloin. Wrap the bacon pieces around the tenderloin and pin in place with toothpicks. Place the roasting rack in the pan and coat with cooking spray, then lay the tenderloin on top.

3. Bake in the preheated oven until a meat thermometer registers 155 F, about 25 minutes. Move the oven rack to the upper third of the oven and set it for broil. Broil the meat until the bacon crisps, about 3 to 5 minutes. Remove from the oven and cover the pork with foil, allow to rest about 10 minutes.

More Easy Dinner Recipes

More Pork Tenderloin Recipes From Other Blogs

Kalyn’s Kitchen – Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Lisa Loves Good Food – Pork Tenderloin Marsala

Inspired Taste – Roasted Pork Tenderloin with Apples

Tide & Thyme – Indonesian Pork Tenderloin

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While recovering from surgery in February, our friends and neighbors made wonderful meals for us, which is a very good thing because I wasn’t going anywhere far from the chair during that first week. My neighbor Dee Dee brought over a pot of sausage and lentil soup that my guys flipped over—yes, the boys went back for seconds—and we managed to save enough for another meal, but it was all gone after that. Michael asked me to make it sometime, and I promised I would once I was back on my feet.

Ten days after surgery I was in the kitchen, thinking about that soup and looking through the pantry and freezer to see what we had. The cannellini beans called and I just started playing with ingredients. We had received two Edible Arrangements fruit bouquets that week, which have lots of beautiful kale, and all of that kale went into the pot, too.

Michael crumbled the sausage and did the taste testing, which was a big help since my appetite had not returned yet. But I was still proud of myself for getting back on my feet and making a meal. Michael’s parents arrived that afternoon with a car full of groceries and hands ready to help, and later we sat down to share this soup and enjoy dinner together, an affirmation of the love in our family.

Recipe Notes

When I make soup, I make enough for leftovers, so this is a big batch. The soup can be frozen in quart containers for up to three months. I use pork sausage from Logan’s Sausage, a local family-owned company, but you can use turkey or chicken sausage if you prefer. Fat content in sausage can vary, so if your sausage is lean and doesn’t leave enough fat in the pot, add a little olive oil for sautéing the onions. Make sure you soak the beans before cooking following directions in Dry Beans and Legumes Cooking Chart.

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ITALIAN SAUSAGE, KALE, AND CANNELLINI BEAN SOUP

Serves 8.

Equipment

10-quart stock pot with lid

Ingredients

1 pound dry cannellini beans, soaked and drained
1 pound hot Italian sausage
1 pound mild Italian sausage
1 large onion, chopped
3 cloves garlic, minced
1 (28-ounce/794 g) can diced tomatoes
1-inch piece Parmesan or Grana Padano cheese rind
2 bay leaves
2 quarts homemade chicken broth or low-sodium chicken broth
1 pound kale, stems trimmed, chopped
kosher salt, to taste
freshly ground black pepper, to taste
1 pound ditalini pasta, cooked and drained
1/4 cup chopped fresh parsley

Preparation

1. Remove the skin from the sausage and crumble. Brown the sausage in the pot, and transfer to a paper towel to drain, reserving 2 tablespoons of the rendered fat in the pot. Sauté the onions until they turn golden, about 3 to 4 minutes. Add the garlic and sauté for another minute, then return the sausage to the pot.

2. Add the drained beans, diced tomatoes, cheese rind, bay leaves, and the chicken broth. Cover and bring to a boil, then simmer until the beans are tender, about 1 hour. Add the kale and simmer until it is tender, about 10 minutes. Stir in the cooked pasta and parsley, and simmer for 1 more minute, then serve.

More Soup Recipes

More Kale Soup Recipes From Other Blogs

Gluten-Free Goddess – Kale Soup with Spicy Chicken Sausage and Sweet Potato

Gourmande in the Kitchen – Winter Greens and Egg Soup (Stracciatella, Aigo Boulido)

Kalyn’s Kitchen – Chicken Soup with Farro, Kale, and Turmeric

Feasting at Home – Kale, Chickpea, and Chicken Soup with Rosemary Croutons

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This year started off with a bang and hasn’t stopped yet. I had surgery in February and spent several weeks recovering with assistance from many. Friends made meals and helped with the kids, and our parents stayed with us for a few weeks helping with food, cleaning, and laundry. When times were tough, the love and support of our family and friends gave us comfort and time to heal. And I’m very happy to feel like my old self again.

While Michael’s parents were here, his mother made this cake, a favorite recipe that she got from Cooking Light years ago and makes regularly. It’s a cake that should be in every cook’s recipe file because it’s easy and works equally well for dessert or as a brunch cake. With all the cinnamon and apples, it was an instant hit with our boys, and they love eating it warm with some ice cream on the side or whipped cream on top.

Recipe Notes

The lowfat cream cheese and apples make the cake very moist, and the cratered top fills in nicely with the cinnamon sugar topping. A serrated knife will cut clean slices.

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CINNAMON APPLE CAKE

Adapted from Cooking Light.

Makes one 8-inch round cake. Serves 12.

Equipment

stand mixer with paddle attachment, or hand mixer with large mixing bowl
2 medium bowls
8-inch springform pan, lightly greased

Ingredients

1-3/4 cups (306 g) granulated sugar, divided
1 stick (113 g) unsalted butter, softened
1 teaspoon vanilla extract
6 ounces (170 g) block-style lowfat cream cheese, softened
2 large eggs
1-1/2 cups (180 g) unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 medium tart apples, peeled and chopped

Preparation

1. Preheat the oven to 350° F/175° C.

2. In the mixing bowl, beat 1-1/2 cups of the sugar, softened butter, vanilla, and softened cream cheese until well-blended, about 4 minutes. Add the eggs one at a time, beating well after each addition.

3. In the medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, mixing at low speed until blended.

4. Stir the remaining 1/2 cup of sugar with the cinnamon. Toss 2 tablespoons of the mixture with a the chopped apples, then stir the apples in the cake batter. Pour the batter into the prepared springform pan and sprinkle the remaining cinnamon sugar mixture on top.

5. Bake in the preheated oven until the cake is puffy and pulls away from the sides of the pan, about 1 hour and 15 minutes. Cool completely on a wire rack and remove from the pan. Serve with ice cream or whipped cream.

More Easy Cake Recipes

More Apple Cake Recipes From Other Blogs

Gluten-Free Goddess – Sour Cream Apple Cake

Sass & Veracity – Spiced Upside-Down Apple Cake

Gluten-Free Canteen – Apple & Banana Spoon Cake

MunatyCooking – Torta de Mele (Italian Apple Cake)

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Some days we just want good Chinese food like you would get for takeout. Nothing fancy or esoteric, just some of our favorite Chinese restaurant dishes, such as kung pao chicken, hot and sour soup, egg drop soup, Mongolian beef, sesame chicken, char siu pork, and dan dan noodles. If you love Chinese takeout, then The Chinese Takeout Cookbook by Diana Kuan is worth a look.

I preordered the book last fall and received it in December, and everything I’ve made from it tastes as good or better than most of the Chinese takeout I’ve ever eaten. If you have an international grocery nearby, you’ll be all set, and you may be able to find most of the ingredients in the international foods aisle in your regular grocery store. Chapter 1 is all about Chinese pantry items, the stuff you want to keep on hand, including the various sauces, condiments, and spices, such as chili bean sauce, Chinese rice wine, hoisin sauce, sesame oil, and Sichuan peppercorns. If you aren’t familiar with Chinese ingredients, this is a good place to start.

Personally, I love this book. I’ve collected a number of Chinese cookbooks over the years, and I would say this one is probably the most useful for the average home cook. Not fancy, but definitely delicious.

Recipe Notes

Kung pao chicken can be as hot as you like or can stand, just adjust the number of chilies to your heat preference. I found the black vinegar at our local international grocery store.

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KUNG PAO CHICKEN

Adapted from The Chinese Takeout Cookbook, by Diana Kuan.

Serves 4.

Equipment

2 medium bowls
12-inch wok

Ingredients

1 pound (454 g) boneless, skinless chicken breasts, cut into 1-inch cubes

MARINADE
1 tablespoon low-sodium soy sauce
2 teaspoons Chinese rice wine
1-1/2 teaspoons cornstarch

SAUCE
1 tablespoon Chinese black vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground Sichuan pepper

2 tablespoons peanut oil
8 small dried chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/4 cup unsalted dry-roasted peanuts

Preparation

1. CHICKEN – In a medium bowl, stir together the soy sauce, rice wine, and cornstarch. Add the chicken cubes and stir until coated. Rest at room temperature for 10 minutes.

2. SAUCE – In the other medium bowl, stir together the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Make sure the sugar and cornstarch dissolve completely.

3. Heat the wok over high heat until the peanut oil swirls easily around in it. Add the chilies and stir-fry about 30 seconds, until they begin to blacken. Remove the chilies and stir-fry the chicken until no longer pink, about 2 to 3 minutes.

4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and stir until everything is coated. Stir in the peanuts and the chilies for another 2 minutes. Serve with scallion greens for garnish.

More Easy Chinese Recipes

More Takeout Recipes From Other Blogs

The Perfect Pantry – Chicken Lo Mein

Use Real Butter – Tom Kah Kai

Closet Cooking – Butter Chicken (Murgh Makhani)

Chaos in the Kitchen – Pancit

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Brunswick stew is comfort in a bowl, and my family can eat bowl after bowl. We like it with dark pumpernickel bread, cornbread or oyster crackers on top, and I prefer the bread, which we dunk in the broth and soak up the flavor. It’s an old Southern tradition that we like to keep, and it’s especially good to warm us up on cold winter nights.

Making Brunswick stew in the slow cooker is a no-brainer, but don’t just dump all the ingredients in the crock and turn it on. Browning the chicken and onions in the bacon drippings adds so much more flavor to the stew, and is well worth the extra step. And as a side benefit, the wonderful aroma will last all day.

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SLOW COOKER BRUNSWICK STEW

Makes about 6 quarts.

Equipment

large bowl
large skillet with wide, heavy bottom
6-quart slow cooker

Ingredients

16 ounces dry navy beans, soaked and drained 
4 strips thick-cut bacon
8 chicken thighs, with skin and bones
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 medium yellow onions, chopped
2 pounds red potatoes, diced
4 medium carrots, diced
2 bay leaves
1 teaspoon crushed red pepper
1-1/2 quarts low-sodium chicken broth
1 (28-ounce) can diced tomatoes
2 cups corn kernels, fresh or thawed from frozen

SERVE WITH
Tabasco sauce
cornbread
oyster crackers

Preparation

1. Fry the strips of bacon over medium-high heat just until golden brown. Set aside and drain off the bacon drippings, keeping 2 tablespoons. Chop the bacon.

2. Sprinkle salt and pepper over all the chicken thighs, and sear them over medium-high heat until they are golden brown, about 4 minutes per side. Transfer the chicken pieces to a plate. Drain off some of the drippings again, keeping 2 tablespoons. Sauté the onions in the drippings until golden, about 4 to 5 minutes.

3. Put the potatoes and carrots in the bottom of the slow cooker. Lay the bacon, onions, and chicken on top of the vegetables, and add the soaked navy beans, bay leaves, and crushed red pepper. Pour the chicken broth and tomatoes with the juice on top. Cover and cook on low for 6 hours. Remove the chicken pieces and pull the skin and meat off the bones, then shred the meat and return it to the slow cooker. Stir in the corn kernels and cook the stew for 1 more hour. Serve and stir in Tabasco as desired.

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