Food goodness

This was really delicious, and I threw the extra chili oil all over everything for a few days... stir fry, bread, etc. It's great. chili oil 2 green onions, thinly sliced 2 garlic cloves, thinly sliced 2 star anise pods [[I skipped because I don't have any, but it would be delicious]] 2 tablespoons crushed red pepper flakes 1 tablespoon chopped fresh ginger 1/2 cup vegetable oil [[I used canola]] soba salad 1/2 pound boneless, skinless chicken breasts, cut into pieces 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 ounces soba noodles 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar [[I used more]] 2 teaspoons brown sugar 1 teaspoon toasted sesame oil 1/2 seedless cucumber, thinly sliced 4 radishes, thinly sliced 1/2 cup freshly torn cilantro leaves [[I added some wilted spinach and half a bag of that broccoli slaw from TJ's]] Directions: chili oil Combine all ingredients in a small s...

This was tasty. I will make again very soon. Before the kids and I left for playgroup, I made the marinade, put the butterflied chicken breasts in it, made the tzatziki and put both containers in the fridge. K took care of broiling the chicken bc it was yoga night so I came home to leftovers and they tasted great reheated. Lots of flavor. From Annie's Eats , and before that, from  Elly Says Opa ! Yield: about 4-6 servings Ingredients For the tzatziki: 16 oz. plain yogurt (not nonfat, if possible) 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2-3 cloves garlic, pressed through a garlic press (or finely minced) 1 tsp. white wine vinegar Salt and pepper Squeeze of fresh lemon juice Extra virgin olive oil For the chicken: 4 cloves garlic, smashed Juice of 1 lemon 2 tsp. red wine vinegar 2 tbsp. extra virgin olive oil 2 heaping tbsp. plain yogurt 1 tbsp. dried oregano Salt and pepper 1¼ lbs. chicken pieces (boneless, skinless chicken breast halves) To ...

I made this to go to on a stirfry that also included Alissa's delightful baked tofu , which made me realize that with tofu, you can throw the leftover marinade directly into a sauce without worrying about cooking it first the way you do with chicken marinade. Then you feel pleasantly non-wasteful like Laura Ingalls Wilder. The amounts aren't really important -- I really just threw stuff in -- so I wouldn't necessarily call this a recipe, but I liked the combination and wanted to remember it. For the tofu marinade: few glugs of soy sauce few glugs of rice vinegar one or two glugs of this Wegman's stirfry sauce I like, although teriaki or something just a little bit thick and sweet is probably good Once the tofu is off baking or frying or whatever, combine leftover marinade with: about 1/2 c orange juice a few big spoonfuls of peanut butter little more soy sauce & rice vinegar squirt or two of sriracha or other spicy thing large-ish dash of red pepper dash of ground ...

Adapted from: Annie's Eats I'll be honest - I didn't measure anything. I just opened a zip-lock bag, poured in all of the ingredients, zipped it up and let it marinate all day while I was at work. I cooked the pork chops in a skillet on the stovetop, but the original recipe calls for grilling them. At any rate, the marinate is really good and Todd told me 3 times that we have to remember this marinade because it was so good. 2/3 cup soy sauce 1/4 cup rice vinegar 1/3 cup brown sugar 3 cloves chopped garlic dash of ground ginger (use fresh ginger if you have it) pork chops Mix all ingredients together in a plastic bag. Add pork chops. Marinate in refrigerator for a few hours or overnight. Remove pork chops from marinade and cook with your preferred cooking method. If you want to, you can pour the marinade into a saucepan and boil it for a few minutes and then use this to baste the pork chops as they cook, or reduce to a sauce for the chops. Or not, if you don't w...

In my ever-growing quest to use as few processed ingredients as possible, I set out to look for a taco seasoning mix. This one is really good, and I'm using it today in the Mexican chicken in my slow cooker. adapted from Annie's Eats 4 tbsp. chili powder 3 tbsp. plus 1 tsp. paprika 3 tbsp. ground cumin 1 tbsp. plus 2 tsp. onion powder 1 tsp. garlic powder ¼ tsp. chipotle chili powder Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use. To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

I'm not sure if you could use this marinade for anything else, because I've only ever used it for steak (flank steak, to be specific), but I bet it works well for chicken, too. 1/4 c. soy sauce 3/4 c. oil (use whatever kind you like. I use a blend of olive, sesame and corn oils, usually) 2 Tbsp. honey (or a couple of really good squirts from the honey bottle) 1 clove garlic, mashed (I used 3 cloves roasted garlic today) 1 green onion, chopped 1 tsp. ginger powder 1 Tbsp. fresh ginger (or more) Mix everything together, pour over meat. Marinate for at least 8 hours, up to 12. (probably less than 8 if you're using chicken)

I don't have any yucca (must rectify that problem for next time), but this chicken, cooked on the rotisserie on our gas grill, is pretty fantastic. I'm sure you could roast it and it'd be good, too. Ernie doubled the marinade today to make two chickens, so I'll have lots of leftovers for lunch this week! Source 2 1/2 tablespoons garlic powder 1 tablespoon ground cumin, plus 1 teaspoon ground cumin 4 tablespoons white vinegar 2 1/2 tablespoons paprika 2 teaspoons fresh ground black pepper 3 tablespoons white wine 3 tablespoons canola oil 3/4 teaspoon salt 1 (3-4 lb) roasting chicken 1 lemon, juice of, and mixed with the water 1 quart water, cold In medium-size bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken ...

>Not sure where I found this one, but it looks good. 1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste 4 strips of lemon zest 3 cloves garlic, crushed or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four 1/2 cup extra virgin olive oil (You can also substitute orange juice and zest for lemon in this one.)

Marinade: 3 Tbsp vegetable oil* 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper 3 tablespoons fresh lime juice 2 tablespoons water 2 tablespoons chopped fresh cilantro 2 tablespoons tomato paste 1 1/2 teaspoons honey 2 cloves garlic, minced Salt, to taste In a medium bowl, stir ingredients together until smooth. Kebabs: 2 red peppers cut into 1 1/2-inch pieces 2 green peppers cut into 1 1/2-inch pieces 2 yellow peppers cut into 1 1/2-inch pieces 4 yellow onions cut into 1 1/2-inch pieces 2 large yellow squash cut into 1 1/2-inch pieces 2 large zucchini cut into 1 1/2-inch pieces 1 medium eggplant cut into 1 1/2-inch pieces Preheat grill or broiler. Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If...