Chicken Broccoli Stir-fry

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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

Fresh Pesto

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INGREDIENTS

3 cloves garlic, cut into pieces

(I found swapping garlic powder was also good and made the garlic less potent)

2 cups solidly packed fresh basil leaves

3/4 teaspoon coarse salt

freshly ground pepper

1/2 cup extra-virgin olive oil

1/3 cup pine nuts

3/4 cup Parmigiano Regiano

1 tbsp softened unsalted butter

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DIRECTIONS

In a food processor, place all the ingredients and blend to a smooth puree (don't overblend). Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.

While your pasta is cooking, reserve two tablespoons of the cooking water to stir in with the pesto. When the pasta is cooked, drain very briefly (don't allow to dry) and add to the bowl with the pesto, toss to coat evenly.

PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Sour-Cherry Gin Slings

INGREDIENTS

1 pound sour cherries, stemmed

3/4 cup sugar

1 cup water

Strips of zest from 1/2 lemon

Strips of zest from 1/2 orange

Gin Sling

2 cups gin

2/3 cup Cointreau

2/3 cup fresh lime juice

2 1/4 cups sour-cherry syrup

Angostura bitters

Ice

Sparkling water

Lime wheels and fresh cherries, for garnish

DIRECTIONS
1. Make the sour-cherry syrup: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil.
2. Cover and simmer over low heat for 40 minutes.
3. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
4. Make the gin slings: In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well.
5. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.

from Food & Wine via YumSugar.