2018-01-12 / Home & Garden

Star Chefs

Turmeric Chicken Stew

2 Tbsp. olive oil
2 skinless, boneless
chicken breasts, cubed
2 sweet potatoes, cubed
1/2 red onion, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 Tbsp. minced fresh
ginger root
2 tsp. ground turmeric

1/2 cup chicken broth

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about five minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, two to three minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about one minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.

White Bean Chicken Chili

2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken
1 (18.75 ounce) can
tomatillos, drained and
1 (16 ounce) can diced
1 (7 ounce) can diced
green chiles

1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/4 tsp. ground cumin
2 ears fresh corn
1 pound diced, cooked
chicken meat
1 (15 ounce) can white
1 pinch salt and black
pepper to taste

Heat oil, and cook onion and garlic until soft.

Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.

Add corn, chicken, and beans; simmer five minutes. Season with salt and pepper to taste.

Quinoa Tabbouleh

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 tsp. sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions,

2 carrots, grated
1 cup fresh parsley,

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Cauliflower Fried “Rice”

2 cups frozen peas
1/2 cup water
1/4 cup sesame oil,
4 cups cubed pork loin
6 green onions, sliced
1 large carrot, cubed
2 cloves garlic, minced
20 ounces shredded
6 Tbsp. soy sauce
2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about five minutes. Drain and discard water.

Heat twp tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, seven to 10 minutes. Transfer meat to a plate.

Heat remaining two tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about five minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, four to five minutes.

Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, three to five minutes.

Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, three to five minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

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