Post by onlyaworkingtitle on Aug 4, 2011 7:37:18 GMT -5
Any chefs in the Fez want to trade recipes?
I'll start us off with one that's easy to make for any number of diners, plus delicious and reheatable.
The basic theory is that Anything Sauteed in Garlic is Better.
Set pasta to cook -- for two people, a third of a box is usually the right amount, though more just means leftovers, which is also good. While it's cooking, set the rest of the ingredients up to go.
Steam broccoli -- a head per person, unless you have giant heads of broccoli, in which case less -- until just before it's as done as you want it, to taste.
Mince garlic (more than you think -- I do at least half a head, sometimes closer to a whole one) and toss it into a frying pan with liberal amounts of olive oil (the Good Stuff, if you have it), salt, and freshly ground pepper. Keep over medium heat, stirring frequently and watching closely, until it's beginning to brown. Push the garlic to the back of the pan for now; we want a clear surface to sautee the chicken.
Slice chicken -- one breast per person -- into small, thin pieces, about twice the size of an American quarter, and half a centimeter thick. Place the pieces down flat on the pan, careful not to let the popping oil burn you (it will try; it has an evil, devious mind of its own).
Watch closely. When a piece of chicken is white on the bottom and creeping up the sides (it will happen very quickly), flip it over. When all of the pieces are completely white and beginning to brown, toss them with the garlic.
Toss in the broccoli and stir it about until the broccoli is saturated with the oil.
Toss in the pasta, stir until well-coated.
Congratulations! You've made Really Yummy Food. Go eat it and brag to your friends about your Mad Skillz.
I'll start us off with one that's easy to make for any number of diners, plus delicious and reheatable.
The basic theory is that Anything Sauteed in Garlic is Better.
Set pasta to cook -- for two people, a third of a box is usually the right amount, though more just means leftovers, which is also good. While it's cooking, set the rest of the ingredients up to go.
Steam broccoli -- a head per person, unless you have giant heads of broccoli, in which case less -- until just before it's as done as you want it, to taste.
Mince garlic (more than you think -- I do at least half a head, sometimes closer to a whole one) and toss it into a frying pan with liberal amounts of olive oil (the Good Stuff, if you have it), salt, and freshly ground pepper. Keep over medium heat, stirring frequently and watching closely, until it's beginning to brown. Push the garlic to the back of the pan for now; we want a clear surface to sautee the chicken.
Slice chicken -- one breast per person -- into small, thin pieces, about twice the size of an American quarter, and half a centimeter thick. Place the pieces down flat on the pan, careful not to let the popping oil burn you (it will try; it has an evil, devious mind of its own).
Watch closely. When a piece of chicken is white on the bottom and creeping up the sides (it will happen very quickly), flip it over. When all of the pieces are completely white and beginning to brown, toss them with the garlic.
Toss in the broccoli and stir it about until the broccoli is saturated with the oil.
Toss in the pasta, stir until well-coated.
Congratulations! You've made Really Yummy Food. Go eat it and brag to your friends about your Mad Skillz.
