Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

ROASTED HOISIN SQUASH OR PUMPKIN
6 servings

3 ½ to 4 pounds acorn, butternut, pumpkin, or other type of fall/winter squash
Spicy Hoisin Sauce, mixed together:
6 tablespoons hoisin or sweet bean sauce
3 tablespoons soy sauce
2 ½ tablespoons rice wine or sake
2 ½ tablespoons sugar
1 ½ tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed dried chilies
2 tablespoons water

2 tablespoons minced scallion greens for garnish (optional )

1. Preheat the oven to 425 degrees. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
2. Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for about 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily. Remove and sprinkle the top with scallions, if using. Cut the squash into serving portions if necessary or serve in the middle of the table. Diners can scoop out squash with the sauce themselves. Serve with steamed rice.

SOURCES
Other urban agriculture projects, some inspired by the Boston-area Food Project have sprung up around the country in the last few years. Check them out in your area. Here are a few sources. Heifer International (www.heifer.org) lists urban agricultural projects all over the United States and Canada, from Added Value and Herban Solutions in Brooklyn, NY, to From Growers to Leaders in Caledonia, Ill., to Dunbar Garden Project in Little Rock, Ark. Other sources are www.southsideclt.org, Providence, RI, www.janusyouth.org/what-we-do/urban-agriculture-services, Portland, Ore. www.thevolunteercenter2.net/org/1270530, St. Mary’s Urban Gardens, San Francisco and San Mateo County, California.

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves 4

Assorted Vegetables:

Frozen broccoli, about ¾ pound
Frozen baby carrots, about ¾ pound

Lemon-Soy Dressing:

3 tbsp. naturally brewed soy sauce
3 tbsp. freshly-squeezed lemon juice
2 tbsp. chopped fresh dill, or cilantro, or other fresh herbs

Instructions:

1. Heat pan
2. Add veggies and heat through high heat
3. Add dressing and herbs and toss
4. Taste for seasoning and adjust if necessary

6 servings
The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.

Ingredients:
6 salmon fillets with skin on (each about 6 ounces)

Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

1 ½ pounds snap peas

Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

1. Lightly toss the salmon with the Marinade in a bowl and let sit at room temperature.
2. Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
3. Whisk the ingredients of the Mint Dressing together in a mixing bowl. Add the snap peas and toss lightly to coat.
4. Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes over high heat (depending on the thickness), until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
5. Arrange the salmon on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice.

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