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Sesame Soba Noodles with Chicken Thighs and Vegetables
Dinner Asian

Sesame Soba Noodles with Chicken Thighs and Vegetables

3.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
  2. 2 Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
  3. 3 Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

By Snappycakes

Veggie Stir-Fry with Potatoes
Dinner Asian

Veggie Stir-Fry with Potatoes

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
  2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
  3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Myra's Basil Chicken Stir Fry
Dinner Asian

Myra's Basil Chicken Stir Fry

4.3

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine soy sauce, water, and sugar in a bowl.
  2. 2 Marinate chicken in soy sauce mixture for 30 minutes.
  3. 3 Heat 1 tablespoon oil in a large skillet or wok over medium heat.
  4. 4 Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl.
  5. 5 Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
  6. 6 Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally.
  7. 7 Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
  8. 8 Stir in basil and cook until heated, 1 to 2 minutes. Serve!

By Myra Steinberg Levine

Swimming Angels
Dinner Asian

Swimming Angels

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
  2. 2 In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
  3. 3 Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
  4. 4 To serve, place spinach and tofu over white rice and smother in peanut sauce.

By ChristinaW

Korean Sweet Potato Noodles (Japchae)
Dinner Asian

Korean Sweet Potato Noodles (Japchae)

4.9

Prep
25 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
  2. 2 Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir well.
  3. 3 Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
  4. 4 Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
  5. 5 Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  6. 6 Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; sauté until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

By A Day In the Kitchen

Shrimp Chow Mein
Dinner Asian

Shrimp Chow Mein

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
  2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
  3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
  4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Spinach Salad with Peaches and Pecans
Lunch American

Spinach Salad with Peaches and Pecans

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange pecans on a baking sheet in a single layer.
  3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
  4. 4 Slice peaches into bite-sized segments.
  5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Cheesy Chorizo Frittata

Cheesy Chorizo Frittata

4.7

Prep
20 min
Cook
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
  2. 2 Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
  3. 3 Bake 25 minutes or until knife inserted in center comes out clean.

By Kraft

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap
Lunch

Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
  3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
  4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Spinach and Orzo Salad
Lunch

Spinach and Orzo Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Cheesy Spinach Ramen Frittata

Cheesy Spinach Ramen Frittata

3.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat.
  3. 3 Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan.
  4. 4 Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese.
  5. 5 Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.

By Kempstr

Grilled Swordfish Salad
Dinner

Grilled Swordfish Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  2. 2 Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
  3. 3 Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
  4. 4 Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

By paul r

The Best Spinach Salad Ever
Lunch

The Best Spinach Salad Ever

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nuts onto a baking sheet.
  3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
  4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
  5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Fresh Spinach Madeline
Side Dish

Fresh Spinach Madeline

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
  4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
  5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Sugar Snap Pea and Blueberry Salad
Dinner

Sugar Snap Pea and Blueberry Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Individual Spinach-Ricotta Puff Pastry Quiches

Individual Spinach-Ricotta Puff Pastry Quiches

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
  3. 3 Bake in the preheated oven for 5 minutes.
  4. 4 Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
  5. 5 Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.

By thedailygourmet