Cooking Method: Sautéing
Crispy Orange Beef
Deep-Fried Doesn't Have to Mean Greasy, this beef only about 2 tablespoons of oil. Traditionally, Crispy Orange Beef is made by frying multiple batches of lightly battered beef in about 8 cups of oil. This recipe replaces the batter with a coating of cornstarch and freezing the dredged pieces of beef for easier handling as well as decreasing the oil. The sauce uses orange pith as well as zest to add complex bitter notes.
By - Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Cauliflower, Broccoli and Chickpea Curry
When I lived in New York in the '80s, I used to make a version of this Cauliflower, Broccoli, and Chickpea Curry. Mainly because I LOVE Indian food and it is very cheap to make. Sometimes I would make it with chicken.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Pan-Fried Zucchini with Vinegar and Chili Pepper
This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
One Pot Harissa Chicken with Chickpeas and Yogurt
This One Pot Harissa Chicken with Chickpeas and Yogurt is a fuss-free dish that’s easy to make at home. Spicy, fragrant harissa reduces and coats the chicken and chickpeas as they roast, and a creamy yogurt harissa sauce finishes it all off. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It's so good, I can't wait to make it again!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
General Tso’s Cauliflower
This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike .
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Tex-Mex Stew
I love pulling things from my pantry and freezer and making dinner. This Tex-Mex Stew didn't seem like it would be very good because it uses frozen peppers and onion soup mix, but I was wrong. It takes 5 minutes to prep and about 15 minutes to cook. I didn't even use a fork to eat it, just tortilla chips. You could actually pour it into a bag of Fritos, like Frito Pie.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Homemade Corn Tortillas
If you want to up your taco night game, try some Homemade Corn Tortillas. It's a simple mixture of masa harina and water, which results in the most wonderful corn tortillas you ever tasted.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 24 Servings
Mexican Potatoes
These simple Mexican Potatoes are a great addition to your taco night. They are delicious and flavorful make a nice change from our usual Spanish rice.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 Servings
Chicken Scaloppine with Red Wine Mushroom Sauce
Scaloppine is meat that is flattened by pounding and usually dredged in flour or breadcrumbs. My friend Barbee saw this Chicken Scaloppine with Red Wine Mushroom Sauce on The Chew and said it was the best chicken she had ever made or eaten! I have to agree with her, it's a winner.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Creamy Pasta Bake with Cherry Tomatoes and Basil
This Creamy Pasta Bake with Cherry Tomatoes and Basil is absolutely delicious. It's like a creamy caprese pasta and is ready to enjoy in just 30 minutes!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
