Ingredients
1/2 pound boneless beef sirloin, thinly sliced against the grain into strips
2 tablespoons sesame oil
1/2 cup Beans Sprouts, heads and roots off
1/2 cup carrots, diced or pre-shredded
1 cup bell pepper, diced
1/2 pound fresh egg noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
Salt and ground black pepper, to taste
Directions
In a large bowl, combine cornstarch, soy sauce, and beef and toss to coat. Marinate the steak for 15 minutes.
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes or until beef gets browned. Remove the beef from the skillet and reserve.
In the same skillet, add the remaining oil and sauté the carrots, bell pepper and bean sprouts and cook for 3 minutes until vegetables are slightly softened. Add reserved beef, noodles and soy sauce and cook for 1 minute. Season with black pepper, to taste and serve.
bahar Poultry bean sprouts, beef, bell pepper, carrots, noodles, soy sauce
Ingredients
2 tablespoons sesame oil
4 cups white rice, cooked
1 tablespoon fresh garlic, finely minced
1/2 cup green onion, sliced
1 cups of Beans Sprouts, heads and roots off
1/2 cup carrots, diced or pre-shredded
2-3 tablespoons soy sauce
Salt and ground black pepper, to taste
Directions
Heat the oil in a large skillet over medium heat. Add onion, garlic, bean sprouts and carrots, sauté until soft, about 4-5 minutes. Add rice and soy sauce; cook 1 minute, stirring constantly. Fluff with a fork and season, to taste, with salt and black pepper.
bahar Sides bean sprouts, carrots, green onions, rice, soy sauce
Ingredients
2 tablespoon olive oil
4 chicken thighs with bones and skin, about 2 pounds
1/2 cup yellow onion, sliced
2 cups potatoes, diced
1 cup carrots, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons fresh parsley leaves, chopped
1 cup water
Salt and ground black pepper, to taste
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Place the chicken, skin side down in the skillet and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Add the rest of the ingredients and put the lid on cook for about 1 hour. Serve it with your favorite bread.
bahar Poultry carrots, chicken thighs, onions, parsley, potatoes, red bell pepper
Ingredients
2 tablespoons olive oil
1 whole chicken, breasts removed (reserve for some other recipe)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup onion, diced
1 garlic clove, minced
1/2 cup parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons flour
6 cup low sodium chicken broth
1/2 cup your favorite pasta (you can use egg noodles, bow ties, orzo and etc.)
Salt and pepper to taste
Directions
Cut the parts of the chicken (not the breasts) into small pieces with a chef’s knife.
Heat the oil in a large soup pot and saute the chicken until light brown, about 5 minutes. Add carrots, celery, zucchini, onion, garlic, parsley and pepper sauté until translucent, approximately 4 to 5 minutes. Add flour and paste and cook for 1 minute. Add broth and pasta; let it simmer on medium heat for 40 minutes. Check for salt and pepper, add if necessary.
bahar Soups/Stews carrots, celery, chicken, garlic, onion, Pastas/Grains, Soups/Stews, zucchini
Ingredients
2 cups chopped cooked chicken
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
1 cup quick-cooking barley
6 cups low-sodium chicken broth or vegetable broth
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Directions
In a large soup pot, heat the olive oil. Add the onion, celery, carrots, parsley and garlic, stir to coat with oil, and sauté for about 5 minutes. Add chicken broth and bring to boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Add chicken and barley; cook 10 to 15 minutes. Ladle the soup into bowls and serve.
bahar Soups/Stews barley, carrots, celery, chicken, onions
Ingredients
1 tablespoon olive oil
1 pounds chorizo sausage (or other smoked sausage), diced
4 ounces button mushrooms, quartered
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup thinly sliced chopped green onions
2 garlic cloves, sliced
1 (15-ounce) can cannellini beans, drained, rinsed and mashed
4 cups low-sodium chicken broth or vegetable broth
1 (11-ounce) can evaporated skimmed milk
Salt and black pepper to taste
Directions
Heat the olive oil in a soup pot over medium heat. Once hot, add the sausage to the pan and cook, stirring occasionally until caramelized, about 5 minutes. Add the mushrooms, carrots and celery to the pan and cook for 7 to 8 minutes. Add the skimmed milk and bring to boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Season with salt and pepper. Ladle the soup into bowls. Serve hot, with crusty bread slices.
bahar Soups/Stews cannellini beans, carrots, celery, mushrooms, sausage, Soups/Stews