% 2013
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^ M artin L u th er K in g J r .
January 16,2013
s p e c i a l co itio n
C hinese-Style
Broccoli Salad
Orange Chicken Stir Fry
Chicken breast meat stir
frie d with orange juice
and zest, soy sauce, gar
lic and brow n sugar,
topped with bean sprouts
and served over crispy
chow m ein n ood les.
Original recipe makes 4
servings.
This is a refreshing and light tasting broccoli salad. Try
sprinkling a few sesame or pumpkin seeds on top fo r a
little extra crunch. Original recipe makes 4 salad
servings.
Ingredients:
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Ingredients:
• 1 cup orange juice
• 1 tablespoon grated or
ange zest
• 1/4 cup soy sauce
• 1 teaspoon salt
• 3 cloves garlic, chopped
• 1 tablespoon brown sugar
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 tablespoons all-purpose flour
• 1 cup bean sprouts (optional)
• 1 (6 ounce) package crispy chow mein noodles
2 heads fresh broccoli
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons light soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1 tablespoon white sugar
Directions:
1. Separate broccoli into bite-sized florets. Peel tough skin
off stem and quarter it into 2 inch pieces cut slantwise.
2. Bring 2 1/2 quarts water, 2 tablespoons oil
and 1 tablespoon salt to boil. Add broccoli and
boil quickly for 1 minute; plunge into cold
water to set color; drain and place on platter or
in a bowl.
3. In a small bowl combine soy sauce, vinegar,
sesame oil, 1/4 teaspoon salt and sugar. Pour
mixture over broccoli, toss. This salad can be
served hot or cold, your choice!
Blue Cheese, Spinach M eat L oaf
M uffins
Directions:
1. In a small bowl combine the orange juice, orange zest, soy sauce, salt,
garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins
to bubble, add chicken. Saute until cooked through (no longer pink inside),
about 7 to 10 minutes.
3. Add orange sauce mixture to chicken and cook until sauce begins to
bubble. Add flour, a little bit at a time, until sauce has thickened to your
liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein
noodles.
serve this with sweet potatoes or butternut squash. The mini meat loaves
taste great the next day as they are easy to put away and re-heat. Original
recipe makes 6 servings.
Ingredients:
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Directions:
NEW S E A S O N S
[ m
11/2 pounds lean ground beef
3/4 cup crumbled blue cheese
1/2 cup diced onion
1/2 cup Italian bread crumbs
1/2 cup chopped fresh spinach
2 eggs
2 tablespoons Worcestershire sauce
1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin
pan with cooking spray.
2. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs,
and Worcestershire sauce in a large bowl until well blended. Divide meat
mixture evenly into the prepared muffin pan.
3. Bake in the preheated oven until no longer pink in the center, about 30
minutes. An instant-read thermometer inserted into the center should read
at least 160 degrees F (70 degrees C).
a r k e t
NEIGHBORS
■■■■■■■■■■■■■■■■■M
i
a
NEIGHBORHOOD
MAKE
GREAT
Bringing fresh food and friendly service
to the Boise-Eliot neighborhood in late
Summer 2013.
Garlic Spinach
(4 servin gs)
Ingredients:
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1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (1 0 ounce) bags fresh spinach
1 teaspoon garlic salt
1/2 lemon, juiced
Directions
1. Heat the butter in a skillet over
medium heat. Stir in the garlic; cook
and stir until the garlic is fragrant,
about 2 minutes.
2. Add the spinach a few handfuls
at a time, stirring until wilted before
adding more, about 5 minutes. Stir in
the lemon juice, and season with
garlic salt.