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Cooking Basics: Simple Recipes for Getting Started
November 1, 2010
By the time you read this, Halloween will be over and we’ll be on to Thanksgiving and all of the winter holidays. A true eating fest, for sure. By the way, what have you done with all of your leftover Halloween candy? My colleagues have a tendency to bring their leftovers into work, which doesn’t bode well come 3 PM when a person’s energy level has taken a nosedive!
Anyway, last week we looked at some stir-fry “basics,” and I just wanted to add a couple of other pointers. If you do decide to try stir-frying — or even if you’re an old pro — a helpful hint is to cut your foods into approximately the same size pieces so that they cook at the same time. No want wants to bite into a piece of rubberized chicken. Also, because the foods tend to cook fairly quickly, have whatever sauce you’re going to use ready to go. The last thing you want to do is scramble to throw together a sauce, leaving the food in your wok to overcook. If you need a little push to get started, here’s a pretty basic recipe for stir-fry:
Stir-Fry Chicken and Broccoli
Stir-fry chicken in hot oil in a large skillet or wok until brown. Add vegetables. Stir until done. Mix broth, soy, cornstarch, and sugar. Add to skillet. Cook for another 2 minutes. Serve chicken mixture over cooked hot rice.
The nice thing about this recipe is that you can substitute other ingredients, such as lean beef, pork, or tofu for the chicken. Or you can try other types of vegetables, such as snow peas and chopped Chinese cabbage. If you don’t have time to prepare fresh vegetables, look for frozen stir-fry vegetables as a timesaver. For more stir-frying tips and sauce recipes, check out the recipes on Allrecipes.com.
This dish is good for your heart, your bones, and your diabetes. Oh, and your waistline, too. If you’re not a fan of yogurt, sauté two finely chopped garlic cloves in a little bit of olive oil for 30 seconds. Add some Dijon mustard, freshly squeezed lemon juice, chicken broth, and pepper and cook on high for one minute. Then stir in freshly chopped dill. Pour over the salmon and serve.
You can cook fish in a number of different ways (did you know you can poach fish in the microwave?) that don’t have to take a lot of time and effort. Experiment a little and you’ll soon be a pro!
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