The Rural Voice, 2005-04, Page 45Rural Living
Bring out the skillet for variety
Selected by Bonnie Gropp
Whether for stir frying or simmering,
the skillet can be used for a variety of
meats to create simple stove -top
dinners.
SASSY STIR -FRY VEAL
Marinade:
1/4 cup (50 mL) bourbon or apple
juice
1/4 cup (50 mL) dijon mustard
1/4 cup (50mL) brown sugar
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) worcestershire sauce
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Chinese sweet and
sour sauce
1 Ib (500 g) veal cutlet, cut in stir -
fry strips
1 tbsp (15 mL) vegetable oil
1 yellow pepper, cut in strips
1 red pepper, cut in strips
I medium zucchini, diced
4 cups (1L) shredded lettuce (or
cooked rice or pasta)
Combine marinade ingredients in
resealable plastic bag or non-metallic
pan and marinate veal for 15 minutes
- two hours in refrigerator.
Saute pepper strips and zucchini in
oil until crisp -done: add veal -
marinade mixture and saute for 2-3
minutes, until sauce bubbles. Place 4
cups (1 L) shredded lettuce (or cooked
rice or pasta) on plate and top with
meat mixture.
CHICKEN, PEACH AND
SNOWPEA STIR -FRY
1/4 cup (50 mL) cornstarch
1 tbsp (15 mL) teriyaki sauce
1 clove garlic, minced
2 chicken breasts (about 1 Ib/
500g), skinned, boned and cut into
strips
1 can (10oz/284 mL) chicken
broth
1/3 cup (75 mL) teriyaki sauce
3 tbsp (50 mL) vegetable oil
1 tbsp (15 mL) minced fresh
gingerroot
1 medium onion, cut in chunks
and separated
4 oz (125 g) snowpeas, halved
lengthwise
4 medium peaches, peeled, pitted
and sliced
Curried Cucumber and Creamy Chicken Saute — try serving cucumbers in a
whole new way — as a hot and savoury side dish to accompany quick sauteed
chicken in a creamy sauce. Rice is nice with this easy -on -the -cook supper dish.
toasted sliced almonds •
hot cooked rice or Oriental noodles
In medium bowl, combine 1 tbsp
(15 mL) of the cornstarch, 1 tbsp (15
mL) teriyaki sauce. garlic and
chicken; let stand 15 minutes.
Meanwhile. combine remaining
cornstarch, chicken broth and 1/3 cup
(75 mL) teriyaki sauce; set aside.
Heat 2 tbsp (25 mL) of the oil in
hot wok or large skillet over high
heat; stir -fry chicken 3 minutes:
remove. Heat remaining oil in same
pan: stir -fry ginger and onion 3
minutes. Add snowpeas and stir -fry 3
minutes. Add chicken. teriyaki sauce
mixture and peaches to pan. Cook,
stirring, until sauce boils and thickens
and peaches are heated through.
Garnish with sliced almonds.
Serve with hot cooked rice or
noodles.
LAMB CHOPS AND
TOMATO SAUCE
1/4 cup (50 mL) flour
2 tsp (10 mL) dried oregano
1/4 tsp (I mL) salt
1/4 tsp (l mL) pepper
4 lamb shoulder chops
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) beef stock
1 tbsp (15 mL) lemon juice
1 (19-oz/540 mL) can stewed
tomatoes
1/2 sweet green pepper. chopped
1/4 cup (50 mL) chopped pitted
black olives
1 tsp (5 mL) grated lemon rind
1 pinch cinnamon
In shallow dish; combine flour.
oregano, salt and pepper; press chops
into mixture, turning to coat. Reserve
remaining flour mixture.
In large non-stick skillet. heat oil
over medium-high heat; brown chops
all over 4-6 minutes. Transfer to
plate.
Add reserved flour mixture to pan:
stir over medium heat for 1 minute.
Stir in stock. lemon juice and
tomatoes. Add green pepper, olives.
lemon rind and cinnamon: bring to a
boil.
Return chops and any accumulated
juices to pan. Cover and simmer over
medium -low heat. turning once.
for about 15 minutes or until chops
are fork tender. (Collodion Living
Cooks)
APRIL 2005 41