Tag: Entertaining

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Soba Noodle Stir-Fry w/ Sirloin, Shiitake Mushrooms & Goji Berries

Goji berries are a Himalayan superfood used for 6,000 years by herbalists in China, Tibet and India to safeguard the liver, prevent macular degeneration, improve sexual function and fertility, boost the immune system, increase circulation, and promote a long and happy life. These lofty health claims are rooted in facts. These sweet/tart berries are rich in antioxidants, particularly the carotenoids beta-carotene and zeaxanthin. Zeaxanthin helps protect your eye’s retina by absorbing blue light and may decrease the risk of developing age-related macular degeneration (AMD), the leading cause of vision loss and blindness in people over 65.

Also  known as wolf berries, goji berries are my new favorite ingredient to add to salads (a great addition to my Sweet Sesame Raw Kale Salad), smoothies, and stir-frys. Speaking of, I recently tried them in a Soba Noodle Stir-Fry featuring sirloin strips, shiitake mushrooms, green swiss chard and carrots. They provided a delicious tangy, sweet surprise to an otherwise straight foreword stir-fry.

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What You’ll Need:

  • 6 oz buckwheat soba noodles
  • 1 tbs grapeseed oil
  • 1 cup green onions (thinly sliced)
  • 6 oz sirloin steak (cut into thin strips – against the grain)
  • 2 cups shiitake mushroom caps (sliced)
  • 2 garlic cloves (minced)
  • 2 cups green swiss chard (washed)
  • 2 tbs rice vinegar
  • 1 tbs fresh lime juice
  • 3 tbs low sodium soy sauce
  • 1 tbs peeled fresh ginger (grated)
  • 1 tbs Frank’s Red Hot sauce (or Sriracha)
  • 1 tbs sesame oil (separate from first)
  • 1/4 tsp salt
  • 2 tsps toasted sesame seeds

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How to Make It:

  1. Cook noodles according to package directions (no need for salt or oil here). Drain and rinse under cold water.
  2. Combine rice vinegar, lime juice, soy sauce, fresh ginger, and Frank’s Red Hot in a small bowl, stirring with a whisk. Set aside.
  3. Heat grapeseed oil in a large skillet over high heat. Add onions and stir-fry 1 min. Add carrots and stir-fry another 2 min. Add mushrooms and garlic, stir-fry 1 minute. Add swiss chard and stir-fry 2-3 min until greens wilt.
  4. Move veggies to the periphery of the pan. Season your sirloin strips with a little salt and pepper then add them to the center of the skillet. Cook for 2 min (sliced thin, your sirloin will cook fast over high heat so be careful not to overdo it).
  5.  Add vinegar mixture to steak mixture, cooking and stirring constantly for 1 min. Stir in noodles, sesame oil, and salt; cook for 1-2 min until noodles are thoroughly heated. Sprinkle with sesame seeds and serve immediately.
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Sunday Spread: Jerk Chicken, Spicy Beans

As a nutrition nut and yogini, I am all about healthy eating. Every now and again, however, comfort food is 1000% necessary. In a lot of families, it’s a tradition to have Sunday suppers that are more bountiful and indulgent than your average dinner. The other weekend, I tackled my own Sunday spread to impress a lucky gent, making Roasted Jerk Chicken for the first time with a side of Spicy Beans (recipes below). I also made some fried plantains, which were a tasty treat and great balance to the serious spice going on in this meal.

Though I’m deeming this a meal to have in moderation, there is still a whole lot of good nutrition going on here. The beans are full of dietary fiber, the tomatoes and tomato paste are a good source of heart-healthy and cancer-fighting lycopene, and the chicken is, of course, a great source of lean protein. And since you’re making it from scratch, you have complete control over the quality of your ingredients. Skip the fried plantains and the meal is overall quite healthful.

We enjoyed this with a bottle of Torrontés, a white wine from Argentina and currently my favorite for fish and chicken dishes. Pinot Grigio would be a comparable pairing if that’s more your style.

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ROASTED JERK CHICKEN

What You’ll Need:

  • 1 medium onion, coarsely chopped
  • 1 shallot, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 3 habanero chili peppers, stemmed and seeded
  • 2 large limes, juiced
  • 2 tbs soy sauce
  • 3 tbs olive oil
  • 1 tbs salt
  • 1 tbs brown sugar, packed
  • 2 tbs fresh thyme leaves
  • 2 tsp Jamaican allspice
  • 2 tsp ground black pepper
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 whole chicken

How to Make It:

  1. Blend all ingredients (except chicken) together in a blender until smooth.
  2. Place the chicken in a shallow roasting pan and cover thoroughly with marinade, rubbing it into all the nooks and crannies.
  3. Cover with plastic wrap and let marinate in the fridge for at least 1 hour, or as long as overnight. Remove from fridge and let sit at room temp for 1 hour prior to roasting.
  4. Preheat oven to 450° F (230° C) and cook chicken for 10-15 min. Then reduce temperature to 350° F (175° C) and roast for an additional 20 min per pound.
  5. Remove and let sit for at least 10 min before carving up.

SPICY BEANS

What You’ll Need:

  • 2 tbs olive oil
  • 1 medium onion, diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 15-oz can red kidney beans, drained and rinsed
  • 1 15-oz can white kidney beans, drained and rinsed
  • 1  15-oz can fire-roasted tomatoes
  • 1/3 cup tomato paste
  • 1 tsp paprika
  • 1/2 tsp chipotle pepper flakes
  • 1/2 tsp cayenne pepper
  • 2 tbs fresh thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tsp hot sauce (I like Frank’s Red Hot)

How to Make It:

  1. Heat olive oil in large saucepan over medium-high heat. Add onions and shallots and sauté until translucent, about 5 min.
  2. Add garlic and spices (paprika, chipotle pepper flakes, cayenne pepper) and reduce heat to medium, cooking for another 2-3 min.
  3. Add tomato paste, fire-roasted tomatoes (and liquids), and both kinds of beans. Add herbs (thyme and oregano).
  4. Bring mixture to a boil, then reduce heat to simmer. Add salt and hot sauce and let the ingredients cook on low heat for 45 min-1 hour (you can let this sit while the chicken is roasting).
  5. Taste for seasoning and adjust.

Get yourself a plate and pick your favorite cuts of chicken. Serve with a side of Spicy Beans over brown rice and enjoy!