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Posts Tagged ‘inch cubes’

What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

2 lbs chicken breasts, boneless & skinless
2 red  pepper, cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
1/2 tsp cinnamon powder
salt to taste
2 tbsp Coriander leaves, finely chopped
6 bamboo skewers

What you do:

Wash chicken breasts and pat dry.
Cut into 1-1/2 inch cubes.
Soak bamboo skewers in water for 30 minutes.
Preheat grill over high heat.
Combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and salt in a bowl.
Mix well.
Toss chicken cubes with oil and prepared marination.
Cover and marinate for 30 minutes.
After 30 minutes, thread chicken and pepper onto skewers.
Lightly greased grill then place chicken kebabs over it.
Turning occasionally.
Grill for 8-10 minutes or until chicken is browned.
Garnish with fresh coriander leaves.

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What you need:

5 medium slices bacon (cut into 1/2 inch chunks)
2 tbsp extra virgin olive oil
1 large sweet potato (peeled and cut into 1/2 inch cubes)
½ small onion (minced)
3 tsp taco seasoning
½ tsp sea salt
½ large red pepper (seeded and diced)

What you do:

Cook bacon in large pan until crispy. Remove bacon, leave bacon grease in the pan and add oil.

Add remaining ingredients and cook over medium high heat until soft and browned, stirring gently often to ensure even browning.

Sprinkle bacon in at the last minute to heat through.
Serve hot.

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What you need:

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 medium red  peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 1/2 tbsp minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
1/4 cup minced fresh cilantro leaves
6 tbsp lime juice
2 tsp grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

what you do:

Combine the tomatoes,  peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.

Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes.

Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.

Serve cold, drizzling each portion with about 1 tsp extra-virgin olive oil and topping with the desired garnishes

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