Braised Chicken and Spring Vegetables

This was a nice balanced meal. I found the recipe on Real Simple. So far all of the Real Simple recipes I tried are all very good. I can't wait to try more. I served the dish with quinoa. If you never had quinoa before you should try it. It's very high in protein and a great rice replacement.

Ingredients:
1 tablespoon olive oil
8 small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
1 teaspoon sugar
2 tablespoons chopped fresh chives

Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15 to 20 minutes. Sprinkle with the chives.

Honey Ginger Prawns

This recipe was from one of the cook books I bought on our trip to Vietname. It was super easy to make and super tasty.

Ingredients:

1 ½ pound fresh large prawns
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 ½ tablespoons honey
2 spring onions cut into lengths

Marinade
½ tablespoon rice wine, sherry or sake
2 tablespoons fish sauce
1 tablespoon ginger juice
1 teaspoon freshly ground black pepper

Directions:
1. Combine the marinade ingredients in a large bowl and mix well. Place the prawns in the marinade and mix until well coated. Allow to marinate for at least 15 minutes.
2. Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the prawns and the marinade stir-fry 1 minute, Season with soy sauce and honey, and spring onions and mix well. Remove from the heat, transfer to a serving platter and serve with steamed rice.

Eggplant Curry with Rice

Who knew vegetarian dishes could be so delicious! Even the meat lover (Pete) loves it. I found this recipe on FoodNetwork. It only takes 30 mins to make. It taste sweet and spicy. Love it!

Ingredients:
1/2 cups jasmine rice, cooked
2 tablespoons olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 tablespoons curry powder
1/2 teaspoon of salt
1 cup vegetable of chicken broth
2 tablespoons cilantro leaves, finely chopped
2 tablespoons thinly sliced scallions

Directions:
1. Prepare rice. While rice is simmering, start curry.
2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally.
3. Add tomatoes, chutney, curry, garlic, salt, and broth. Stir to combine and simmer for 5 minutes over low heat for flavors to combine. Scoop the eggplant curry into shallow bowls. Scoop ½ cup of rice into the center of the bowl. Sprinkle cilantro leaves and scallions on top.

Tangy Red Cabbage Slaw

Spring is here! I can't wait for the Lake City Farmer's Market to open in June. It's right down the street from our house. I can walk over with Kobe and pick up some fresh vegetables. This recipe is perfect for spring.

Ingredients:
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage cored and shredded
2 large carrots grated
3/4 cup chopped fresh cilantro

Directions:
1. In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving

Slow-Cooker Spicy Country Ribs

This recipe was from Real Simple. I love slow cooker recipes. I can just put all the ingredients together in the morning and turn the slow cooker on before I leave for work. When I get home from work dinner will be ready. This recipe was super easy and taste amazing.

Ingredients:
1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
4 pounds pork country ribs

Directions:
1. Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.
2. Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Asparagus Pasta Salad

I'm taking this dish to a Chinese dumpling making party tonight. My friend Linda invited us over to make Chinese dumplings at her house. We always talk about how we miss our mom's home made dumplings. This dish will be something we can snack on while making dumplings. It was very easy to make and tasted light and refreshing.

Ingredients:
1 small shallot finely chopped
1/3 cup olive oil
1 pound asparagus
1 small red bell pepper chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Directions:
1. Heat olive oil nn a small pan on the stovetop over medium low heat. Place the shallot in the oil and let it cook for 5 minutes. Allow oil to cool back to room temperature.
2. Cut off the touch bottoms of the asparagus. Par boil the asparagusin 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
3. Combine chopped, cooked asparagus with red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Pineapple and Red Bell Pepper Salad

This is a super simple and super tasty salad. It goes really well with pork or chicken dishes.

Ingredients:
1/2 pineapple cut into strips
1 Red bell pepper cut into strips
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
1. Place pineapple, bell pepper and cilantro in a bowl.
2. Add lemon juice, olive oil, salt and black pepper into the salad and mix well.

Chicken-Stuffed Bell Pepper with Tomato Sauce

This recpie was from Wolf Gang Puck's Live, Love, Eat! cookbook. The cooking time was a lot longer than I planned, but the result was great.

Ingredients:
4 green bell peppers
½ lb of ground chicken
½ cup olive oil
1 cup diced onion
½ lb mushrooms, finely chopped
2 garlic cloves, peepled and minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon slat
½ teaspoon ground cumin
½ teaspoon ground white pepper
2 cups cooked long-grain rice
1 can of tomato sauce
Minced parsley, for garnish

Directions:
1. In a medium skillet, heat ¼ cup of olive oil over moderate heat. Add the onion and sauté until translucent, about 5 minutes. Add the mushrooms and continue to cook, stirring occasionally, until all the liquid given up by the mushroom evaporates, 10 to 15 minutes. Set aside the mixture and let it cool
2. Add the onion and mushrooms to the ground chicken. Add the garlic, egg, parsley, thyme, salt, cumin, and white pepper and mix well. Set the mixture aside and, when it is cool, stir in the cooked rice.
3. Preheat the oven to 350 degrees F. Cut the tops off the peppers, and remove the seeds. Brush the peppers inside and out with the remaining olive oil.
4. Stuff the peppers with the fillings to the top. In a baking dish just large enough to hold the peppers comfortable, arrange the stuffed peppers in. Spoon the tomato sauce all around the stuffed pepper and top of the pepper. Bake the pepper until the filling is cooked through and the peppers are tender, about 1 hour. With a serving spoon, transfer each pepper to the heated plate. Garnish with minced parsley.