Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.

six servings
Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albeit spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.

1 ½ pounds boneless, skinless chicken breast, trimmed of fat and gristle

Tandoori Marinade
mix all together
1 ¾ cups low-fat plain yogurt
2 ½ tablespoons minced fresh ginger
1 ½ tablespoons minced garlic
1 teaspoon dried red pepper flakes (or to taste)
1 ¼ teaspoons ground cumin
1 ¼ teaspoons dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper

Mint-Yogurt Dressing
mix all together
1 ½ cups whole milk yogurt
½ teaspoon ground cumin
3 tablespoons chopped fresh mint leaves
1 teaspoon salt, or to taste

18 flour tortillas, folded and wrapped in a damp cloth

1. Toss the chicken breasts in the Tandoori Marinade to coat and let marinate 30 minutes, or longer covered in the refrigerator.
2. Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
3. While the chicken is cooking, pour the Mint-Yogurt Dressing into a serving bowl and arrange the flour tortillas on a serving plate.
4. Cut the cooked chicken thin slices and arrange on a platter. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves 4

Assorted Vegetables:

Frozen broccoli, about ¾ pound
Frozen baby carrots, about ¾ pound

Lemon-Soy Dressing:

3 tbsp. naturally brewed soy sauce
3 tbsp. freshly-squeezed lemon juice
2 tbsp. chopped fresh dill, or cilantro, or other fresh herbs

Instructions:

1. Heat pan
2. Add veggies and heat through high heat
3. Add dressing and herbs and toss
4. Taste for seasoning and adjust if necessary

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves Four to Six

1 ½ pounds chicken legs and thighs

Barbecue Sauce

1 ½ cups bottled Italian salad dressing
2 tablespoons minced garlic
½ cup ketchup
2 tablespoons soy sauce

Directions

1. Mix the bottled dressing with the garlic, ketchup, and soy in a bowl and add the chicken parts. Stir to coat, cover with plastic wrap, and let the chicken marinate for several hours or overnight, if possible in the refrigerator.
2. Preheat the oven to 375 degrees. Line a cookie sheets with aluminum foil and arrange the pieces, skin-side up on the pan, spooning some of the marinade on top. Roast the chicken for about 45 minutes turning once or until deep golden brown. Remove and serve hot, at room temperature, or cold.

6 servings
The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.

Ingredients:
6 salmon fillets with skin on (each about 6 ounces)

Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

1 ½ pounds snap peas

Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

1. Lightly toss the salmon with the Marinade in a bowl and let sit at room temperature.
2. Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
3. Whisk the ingredients of the Mint Dressing together in a mixing bowl. Add the snap peas and toss lightly to coat.
4. Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes over high heat (depending on the thickness), until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
5. Arrange the salmon on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice.

Dipping Sauce
¾ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
¼ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce

1. Combine all the ingredients in a small bowl.

2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.

MANGO SALSA Makes about 3 cups

This mango salsa is superb with all types of grilled seafood and meats. You can substitute different fruits for the mango such as peaches and pineapple. It will keep for about 3 to 4 days in the refrigerator.

4 ripe mangoes, each weighing about 1 pound
1 medium-size red onion, peeled and minced
1 teaspoon ground cumin
juice of 2 limes (about 6 tablespoons)
¼ cup chopped cilantro leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1.Stand the mango upright on one of the pointed ends. Cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Score or cut the flesh into ¼-inch dice. Scrape the flesh from the skin with a spoon and drip into a ball.
2.Mix together the mango with the remaining ingredients of the Mango Salsa. Toss gently to mix and let sit briefly while you prepare the meal.

*Mangoes aid digestion and are an excellent source of beta-carotene so they may help to prevent cancer.

Find more of Nina’s recipes at SpoonfulofGinger.com