Peanut Noodles with Shredded Chicken

 

Ingredients

1. 1 lb boneless, skinless chicken tenders
2. 1/2 c natural, smooth peanut butter
3. 2 T soy sauce
4. 2 tsp minced garlic
5. 1/2 Tsp chili-garlic sauce
6. 1/4 tsp minced ginger
7. 8 oz whole wheat spaghetti
8. 12 oz frozen vegetable

Directions

1. Put a large pot of water on the stove to boil
2. Place chicken in a skillet and cover with water. Bring to a boil
3. Lower heat to simmer and cook until chicken is cooked through (10-12 minutes)
4. Transfer chicken to a cutting board and let cool
5. When cool enough (about 3 minues) shred into bite-sized strips
6. Whisk peanut butter, soy sauce, garlic, chili-garlic and ginger in large bowl
7. Cook pasta in water for 7 minutes
8. Add frozen vegetable to pasta pot
9. Cook 1 minute
10. Drain pasta and vegetable while reserving 1 C of cooking liquid.
11. Stir the 1 c of cooking liquid in with the peanut butter mixture
12. Add the pasta, vegetables and chicken
13. Toss well to coat
14. Serve warm or chilled

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Pot Roast

Adapted from Cooks Illustrated

Ingredients

1. ingredients
2. 1 chuck-eye roast (about 3 1/2 pounds), boneless
3. Table salt and ground black pepper
4. 2 tablespoon vegetable oil
5. 1 red onion , chopped medium
6. 1/2 bag baby carrots
7. 2 TB minced garlic
8. 2 TB minced garlic
9. 2 teaspoons granulated sugar
10. 1 cup low-sodium chicken broth
11. 1 cup low-sodium beef broth
12. 3 sprig fresh thyme

Directions

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups, about 2 minutes. Season to taste with salt and pepper.
4. Using chef’s or carving knife, cut meat against the grain into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately.

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Pear, Walnut & Gorgonzola Pizzas

Adapted from Healthy in a Hurry

 

Ingredients

1. 1 TB extra virgin olive oil
2. 1 red onion
3. 1 ripe pear
4. 2 TB balsamic vingear
5. 2 8 inch tortillas
6. 1/2 c crumbled blue cheese
7. 1/4 c chopped walnuts

Directions

1. Preheat oven to 450 degrees
2. Put tortillas on an ungreased baking sheet
3. Heat oil in skillet over medium-high heat
4. Heat oil in skillet over medium-high heat
5. Heat oil in skillet over medium-high heat
6. Add onion and cook until soft
7. Stir in pear and cook, stirring often until soft (but not mushy!)
8. Add vinegar and continue cooking until liquid has mostly evaporated and sauce is thick
9. Divide mixture between tortillas

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Honey-Garlic Salad Dressing

Adapted from Everything Vegetarian

 

Ingredients

1. 1/2 c extra virgin olive oil
2. 3 TB balsamic vinegar
3. 3 tsp honey
4. 3 tsp minced garlic

Directions

1. Combine all ingredients in a cuisinart
2. Blend until creamy
3. Store in fridge up to 4 days

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