Thai Chicken & Mango Stir Fry

Both ripe and under-ripe mango work well in this chicken and vegetable stir-fry.

Makes: 4 servings, about 1-1/2 cup each

Total Time: 45 minutes

Ingredients

• 2 tablespoons lime juice
• 1 1/2 teaspoons cornstarch
• 1-2 teaspoons brown sugar
• 2 tablespoons canola oil, divided
• 1 pound chicken tenders cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 small green or red hot chile peppers (yeh, I know), stemmed and sliced (can substitute 1 teaspoon crushed red pepper)
• 4 cups of bite-sized broccoli florets
• 1/4 cup water
• 2 just ripe mangoes, peeled and sliced
• 1 bunch scallions, cut into small pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil (preferably Thai basil but not strictly)
• 1/4 cup chopped fresh mint
• 1 lime, cut into 6 wedges
• 2 tablespoons plus 1 teaspoon fish sauce

Preparation

1. Combine fish sauce, lime juice, cornstarch and brown sugar in a small bowl.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, about 5 to 7 minutes. Transfer to a plate.
3. Add the remaining tablespoon oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 30 seconds. 
4. Add broccoli and water; cook, stirring, until beginning to soften, about 2-3 minutes. 
5. Add mangoes and scallions; cook, stirring, for 1 minute. 
6. Add the reserved fish sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. 
7. Stir in cilantro, basil and mint.

         Serve with lime wedge garnish.

Note:

• Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. You can find it in the Asian-food section of large supermarkets and in Asian specialty markets. Look for one that is lower in sodium than other brands, less than 1,190 mg per tablespoon! If not, I recommend not using it.

Nutrition

Per serving: 195 calories; 5 g fat (1 g sat, 2 g mono); 44 mg cholesterol; 20 g carbohydrates; 1 g added sugars; 21 g protein; 4 g fiber; 531 mg sodium; 557 mg potassium.

Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Folate & Potassium (24% dv), Magnesium (18% dv), Iron (16% dv).

ทานให้อร่อยนะ! (That's buon appetito in Thailandese :) )

Mushroom Frittata with Cheddar, Green Onions, and Peas

A Frittata is an egg-based Italian dish similar to an omelet or a quiche. The beauty of a frittata, other than its delicate simplicity, is that it can be filled with just about anything. This is one of my favorites, with mushrooms, sharp cheddar cheese potatoes and peas. Fill up the middle with green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat – and that’s a beautiful thing.

Ingredients

• 6 large eggs
• 2 tbsp low-fat milk
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tbsp unsalted butter
• 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
• 4 green onions, white and tender green parts, thinly sliced
• 10 oz mushrooms of choice (I prefer shiitake)
• 2 garlic cloves, minced
• 1 tsp minced fresh thyme
• 1/2 cup frozen peas, thawed
• 1/2 cup sharp Cheddar cheese shredded (I prefer white cheddar)

Preparation

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in ovenproof skillet over medium-high heat, melt the butter.
4. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes.
5. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes.
6. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two.
7. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
8. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler and broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes.

**To test for doneness, press the center of the frittata lightly with your finger. If it feels firm, it's done.

9. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools.

Serve the frittata hot or at room temperature with your favorite wine and hot baguette and bon appétit!

 

Smoked Salmon Smørrebrød

From chef Nicolaus Balla from Bar Tartine in San Francisco, these delicious Danish open-face sandwiches are perfect for a Mother's Day brunch!

 

 

 

 

 

Smørrebrød (pronounced smarbrot) or open-faced sandwiches originating in Denmark, only sound complicated. In fact, originally it simply meant 'bread and butter.' For this sandwich we lay down a sheet of creamy Horseradish sour cream on dense rye bread and top with smoked salmon, capers, radish and herbs - anything, really, except a second piece of bread :)

Ingredients

Horseradish sour cream:

• 1/2 cup mashed potatoes (optional)
• 1/2 cup sour cream
• 1 tablespoon finely grated peeled fresh horseradish
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh flat-leaf parsley
•  2 tablespoons small capers
• 1 teaspoon fresh lemon juice
• Kosher salt, ground pepper

Assembly:

• 4 slices Danish rye or pumpernickel bread
• 8 ounces sliced smoked salmon
• 2 radishes, thinly sliced
• 2 tablespoons salmon or trout roe (optional)
• Dill sprigs and flat-leaf parsley leaves
• Kosher salt, ground pepper

Preparation

For horseradish sour cream:
Whisk potatoes, if using, sour cream, horseradish, dill, capers, parsley, and lemon juice in a small bowl; season with salt and pepper. 

For assembly:
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper - and maybe a few more capers, yum! - and enjoy!