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Dragon Noodles

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook...
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Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.
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Chilean Beef Stew

INGREDIENTS 1 lb beef brisket (or lamb, pork or chicken) 2 Tbsp olive oil 1 onion, peeled and cut vertically into quarters 1 tsp oregano 1 tsp ground cumin Salt, to taste Freshly ground black pepper, to taste 8 small red or white new potatoes 2 carrots, peeled and cut across into four pieces 1 red or green bell pepper, seeded and cut into quarters 1 stalk celery, chopped 4 2-inch chunks pumpkin meat 1 cup of rice 5-6 cup boiling water 2 ears corn, each cut into four rounds 1 cup peas or green beans 2 Tbsp chopped cilantro RECIPE PREPARATION Cut brisket into eight equal portions. Heat oil in a large pot, add meat and brown well. Add onion, oregano, cumin, salt, and pepper; stir, and continue cooking over medium heat for five minutes. Add potatoes, carrots, bell pepper, celery, pumpkin, and rice; add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally. Add corn, peas or green beans and cook for an additional ...
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