cucumber kimchi (oi sobaegi)

Ingredients

• Servings: 6
• 1 english cucumber
• 1 teaspoon kosher salt
• 2 scallions, white and light green parts only, finely chopped
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely chopped
• 1/4 inch piece fresh ginger, finely chopped
• 1 tablespoon hot chile oil
• 1 tablespoon korean chile powder
• 1 teaspoon white sugar
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• cut cucumber into 4-inch pieces and cut each piece into quarters. place cucumber pieces in a bowl, add salt, and mix until coated. let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• combine scallions, vinegar, garlic, ginger, chile oil, korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Marrakesh Vegetable Curry

Ingredients

• Servings: 6
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a large dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. saute over medium heat for 5 minutes.
• in a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• pour garlic and spice mixture into the dutch oven with vegetables in it. add the garbanzo beans, almonds, zucchini, raisins, and orange juice. simmer 20 minutes, covered.
• add spinach to pot and cook for 5 more minutes. serve!

Zucchini Orzo

Ingredients

• Servings: 4
• 12 ounces uncooked orzo pasta
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 sweet onion (such as vidalia®), chopped
• 1 cup chopped green onion
• 1 zucchini, cut into 1/2-inch cubes
• 1 yellow squash, cut into 1/2-inch cubes
• 1 teaspoon dried parsley
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the orzo and lemon juice, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. drain well in a colander set in the sink. transfer the orzo to a large saucepan.
• heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Chinese Chicken Fried Rice I

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. then add rice and stir thoroughly.
• finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.