Honey-Soy Broiled Salmon

Ingredients (4 servings)

A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as
marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a
meal: Serve with brown rice and sauted red peppers and zucchini slices.

1 scallion, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon minced fresh ginger

1 pound center-cut salmon fillet, skinned and cut into 4 portions

1 teaspoon toasted sesame seeds

Preparation

1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey
is dissolved. Place salmon in a sealable plastic

2. bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes.
Reserve the remaining sauce.

3. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

4. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the
salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle
with the reserved sauce and garnish with sesame seeds.

Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long
knife between the fish flesh and the skin, holding down firmly with your other hand.
Gently push the blade along at a 30 angle, separating the fillet from the skin without
cutting through either.
 To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir
constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let
cool.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled
"gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and
flavors.

Slow-Cooker Stout & Chicken Stew

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes
them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty
vegetables, with just the right amount of bacon for added savoriness.

Ingredients: (6 servings)

6 tablespoons plus cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

teaspoon freshly ground pepper, plus more to taste

2 pounds boneless, skinless chicken thighs, trimmed

4 teaspoons extra-virgin olive oil, divided

3 pieces bacon, chopped

1 cups Guinness beer or other stout (14-ounce can)

1 pound whole baby carrots or large carrots cut into 1-inch pieces

1 8-ounce package cremini or button mushrooms, halved if large

2 cups chopped onion

4 cloves garlic, minced

1 teaspoons dried thyme

 Bacon

1 cup reduced-sodium chicken broth

2 cups frozen baby peas, thawed

Broccoli Beef I

Ingredients: (4 servings)

1/4 cup all-purpose flour

1 (10.5 ounce) can beef broth

2 tablespoons white sugar

2 tablespoons soy sauce

1 pound boneless round steak, cut into bite size pieces

1/4 teaspoon chopped fresh ginger root

1 clove garlic, minced

4 cups chopped fresh broccoli

Directions
Prep. 15 m
Cook 15 m
Ready In 30 m

1. In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are
dissolved.

2. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until
browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce
heat. Simmer 5 to 10 minutes, or until sauce thickens.

Mongolian Beef and Spring Onions

Ingredients: (4 servings)

2 teaspoons vegetable oil

1 tablespoon finely chopped garlic

1/2 teaspoon grated fresh ginger root

1/2 cup soy sauce

1/2 cup water

2/3 cup dark brown sugar

1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
 1/4 cup cornstarch

1 cup vegetable oil for frying

2 bunches green onions, cut in 2-inch lengths

Direction:

1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir
the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the
soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes,
until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce
from the heat, and set aside.

2. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it
thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat
have been absorbed by the cornstarch, about 10 minutes.

3. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).

4. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a
time. Stir briefly, and fry until the edges become crisp and start to brown, about 2
minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on
paper towels to remove excess oil.

5. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef
slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to
combine, and add the green onions. Bring the mixture to a boil, and cook until the onions
have softened and turned bright green, about 2 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and
makes clean-up easy.

Slow Cooker Honey Garlic Chicken

Ingredients; (10 servings)

1 tablespoon vegetable oil

10 boneless, skinless chicken thighs

3/4 cup honey

3/4 cup lite soy sauce

3 tablespoons ketchup

2 cloves garlic, crushed

1 tablespoon minced fresh ginger root

1 (20 ounce) can pineapple tidbits, drained with juice reserved

2 tablespoons cornstarch

Direction

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned
on all sides. Place thighs in a slow cooker.

2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice.
Pour into the slow cooker.

3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
 4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend
the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce
over the chicken.

Teriyaki and Pineapple Chicken

Ingredients: (8 servings)

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into cubes

1 green bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 red bell pepper, sliced thin

1 1/4 cups sliced fresh mushrooms

1 onion, chopped

1 cup teriyaki sauce

1 (8 ounce) can pineapple chunks, undrained

 1 teaspoon garlic powder

1 teaspoon crushed red pepper

1/4 cup all-purpose flour

Direction:

1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no
longer pink in the center and the juices run clear, 7 to 10 minutes.

2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion,
teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper
into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and
continue simmering 15 minutes until thickened.

Peppered Bacon and Tomato Linguine

Ingredients: (6 Servings)

1/2 pound peppered bacon, diced

2 tablespoons chopped green onion

2 teaspoons minced garlic

1 (14.5 ounce) can diced tomatoes

 1 teaspoon dried basil

1 teaspoon salt

ground black pepper to taste

1 (16 ounce) package linguine pasta

3 tablespoons grated Parmesan cheese

Direction:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, reserving drippings, and set aside.

2. Saut green onion and garlic in bacon drippings over medium heat for one minute. Stir in
tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain.

4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.

Chicken and Broccoli Pasta

Ingredients: (8 servings)

3 tablespoons olive oil

1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
 1 tablespoon chopped onion

2 cloves garlic, chopped

2 (14.5 ounce) cans diced tomatoes

2 cups fresh broccoli florets

salt and pepper to taste

1 pinch dried oregano

18 ounces dry penne pasta

1/4 cup fresh basil leaves, cut into thin strips

2 tablespoons grated Parmesan cheese

Direction:

1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown.
Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are
translucent.

2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and
turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and
mix well.

4. Add basil and toss well; top with Parmesan cheese. Serve.