4 min read
Fun, interesting and totally yummy dishes to spice up your menu.
Sometimes I get in the mood for different types of cooking, for themes based on country or recipes connected to a particular ingredient. Stay tuned for a series of recipes following either ethnic styles or geared around a particular ingredient. Not only are these recipes fun and interesting, they can be a springboard for your own ideas or the center of a great Shabbos meal – or even dinner party.
This is a great variation on chicken soup – easy and fragrant. You can use fewer jalapenos if you want to turn down the heat.
Serves 12.
Combine all ingredients in a stock pot and bring to a boil; immediately reduce heat and simmer for about 40 minutes, stirring occasionally.
Serves 8 to 10 as appetizer, about 6 as main course.
Toss apple with lemon juice; set aside. Sauté garlic, jalapenos, onion and scallions in oil over medium-high heat until soft. Add turkey or chicken and continue cooking, stirring constantly to break up pieces. When meat is browned, add peanut butter, salt and sugar and heat through. Drain liquid from apple and stir into mixture. Remove from heat and place atop lettuce leaves to serve.
Serves 6 to 8.
This takes 15 to 20 minutes to prepare. You can have everything ready to go and just cook it right before serving.
In a small bowl, whisk together coconut milk, peanut butter, ginger and pepper; set aside or store in the refrigerator if saving for later. In a large wok, heat the oil over medium heat. Sauté chicken until no longer pink – about 10 minutes. Add scallions and sauté briefly. Stir in sauce and bring to a boil. Remove from heat. Sprinkle on peanuts, if using, and serve. Also good with rice – white, jasmine or basmati.
Serves 4
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.
Yield: 3/4 cup
Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.