Readers’ recipes
Figuring out what to make for supper can be a challenge, but the good news is that there’s a whole world of ideas out there. To treat their tastebuds and broaden their horizons, today’s cooks routinely create dishes with influences from around the globe, like the recipes below. They’re from Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.
If you have favorite recipes you’d like to share, we’d love to hear from you. Simply email your recipes to [email protected]. We’ll post new recipes each week, so log on to starjournalnow.com often.
Peking Beef
1 lb. lean round steak, or similar, thinly sliced
1/2 c. – 3/4 c. vegetable oil, use minimum needed to stir-fry
Marinade:
1 egg white, beaten
11/2 tsp. Chinese wine
1 tsp. regular soy sauce
2 tsp. cornstarch
2 tsp. oil
Pinch of white pepper
1 lg. onion, finely chopped
1 tsp. ginger, minced
Mix beef and marinade and place in refrigerator 1/2 hour or longer. Heat oil in wok until hot. Add beef and stir until pieces separate and beef is no longer pink. Drain beef, leaving 2 tablespoons oil in wok.
Sauce:
11/2 tsp. sugar
11/2 tsp. Chinese wine
1 tsp. Chinese vinegar
1 T. regular soy sauce
1 T. lite soy sauce
1 T. hoisin sauce
Pinch of white pepper
2 tsp. cornstarch
3 T. chicken broth
1 tsp. sesame oil
Mix sauce. Add beef to wok. Add sauce to wok. Mix thoroughly until sauce thickens and changes color. Serve or rice or noodles. Optional: Any combination of pea pods, broccoli flowerets, water chestnuts or red pepper may be added to beef and cooked to crispy tender before beef is drained and sauce is added. Serves 4 to 6.
Sandra Frost
Vegetable Curry
(Ca Ri Chay)
Vegetable oil for frying
1 c. diced taro root
1 c. thinly sliced leek
2 carrots, diced
2 oz. fresh or canned mushrooms
1 T. mild Indian curry powder
5 stalks fresh lemongrass, cut into 1-inch lengths and crushed
1/2 tsp. sugar
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
11/4 c. vegetable oil
11/2 c. coconut milk
1 lb. firm tofu, cut into 1-inch cubes
Heat a little oil in a large saucepan and add taro, leek, carrots and mushrooms. Cook, stirring, for 2 minutes. Add curry powder, lemongrass, sugar, salt and pepper. Pour in stock and 1 cup coconut milk. Boil, then cover and simmer for 20 minutes, or until vegetables are soft. Meanwhile, deep-fry the tofu until golden. Drain on paper towels. Add to curry along with remaining coconut milk. Cover and cook for 2 minutes. Serve hot. You can be flexible with the ingredients, using vegetables you have on hand.
Chris Koeppl
Mediterranean Chicken with Spinach & Tomatoes
3 lbs. split boneless, skinless chicken breasts, cut into strips
Sea salt
Fresh ground pepper
2 T. dried basil
2 to 3 T. extra virgin olive oil
1 red pepper, chopped
2 pkgs. baby portobella mushrooms, cut in quarters
1 red onion, chopped
3 to 6 cloves garlic, minced or chopped
1 sm. jar Mediterranean pesto
1 ctn. roasted tomatoes
24-oz. can Italian tomatoes
1 lg. bunch fresh baby spinach, washed and spun
Pine nuts (opt.)
Parmesan cheese, grated (opt.)
Season chicken strips with salt, pepper and basil and saute in olive oil in a large frying pan or Dutch oven. While chicken is cooking, cut or chop red pepper, mushrooms, onion and garlic and add to chicken. Allow onion to caramelize before adding the pesto, roasted tomatoes and Italian tomatoes. Simmer, covered, for 30 to 45 minutes. Add spinach near the end of cooking, letting it wilt. Garnish with roasted pine nuts and fresh grated Parmesan Reggiano cheese. Serve with orzo, brown basmati rice or spelt pasta. For a vegetarian meal, substitute 2 cans white kidney beans, washed and drained, for the chicken.
Wendy Henrichs
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