EASY LO MEIN RECIPE | RECIPE - RACHAEL RAY SHOW
Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
- For the lo mein, bring a large pot of water to boil for pasta
- Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
- Drop noodles or pasta into pot, cook about 3 minutes
- Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
- Drain pasta, add to vegetables, and add sauce and cooked protein
- Toss to combine and serve topped with scallion tops and sesame seeds
CHICKEN THIGHS WITH MUSHROOMS & BLACK OLIVES (TUSCAN ...
Rachael's Tuscan-style chicken cacciatore with mushrooms and black olives served over creamy, cheesy polenta is a winter-dinner keeper!
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
- Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
- Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
- Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
- Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
- Add the olives and deglaze the pan with brandy
- Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
- Slide the chicken back into the sauce right before serving
- For the polenta, bring the remaining stock to boil with a couple cups of water
- Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
- Season with salt and add butter to finish
- Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
- Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
- To plate, use shallow bowls and use the polenta to make a nest for the chicken
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