Saute recept

Black Pepper-Curry Chicken Sauté

Black Pepper-Curry Chicken Sauté

1 pound skinless, boneless chicken breasts, cut into 1-in. pieces 3/4 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1 tablespoon canola oil, divided 1 1/2 cups vertically sliced onion 2 teaspoons minced peeled fresh ginger 3 garlic cloves, minced 2 teaspoons curry powder 1 cup canned light coconut milk 2 teaspoons fresh lime juice 1/2 to 1 tsp
Thai Basil Beef Bowls

Thai Basil Beef Bowls

Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet)
Pad thai

Pad thai

Stir in noodles, chopped spring onions and sprouts and saute with a little more oil, then stir in the sauce and cook for a few minutes
Chicken Alfredo Roll-Ups

Chicken Alfredo Roll-Ups

Preheat oven to 350 degrees F. Butter a large casserole dish and set aside. Melt butter in a large skillet over medium heat
Crispy and Sticky Mongolian Beef

Crispy and Sticky Mongolian Beef

First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch
Pulled chicken i crock pot

Pulled chicken i crock pot

En nygammal kökskompis har hittat hem till vårt kök och än så länge är vi fortfarande vänner med varandra, vi tre
Mirza ghasemi - en god aubergineröra

Mirza ghasemi - en god aubergineröra

Äntligen kommer den nu. jag pratar om värmen. Solen har i några dagar. strålat hos oss men den riktiga värmen i luften har saknats
Buddha Bowl with BBQ Tofu

Buddha Bowl with BBQ Tofu

I love Buddha Bowls. There are so many creative ways of making them, they’re easy to adapt to your own personal preferences, and are most often both filling and a healthy dinner option
Paleo Mongolian Beef (Whole30 Compliant)

Paleo Mongolian Beef (Whole30 Compliant)

Flip over and saute the other side for about a minute. Place the flour in a shallow bowl and dip the steak pieces in the flour, lightly coating the sides of each piece