12
14
13
Soy-Ginger Green Beans
START TO FINISH: 20 MIN
1 lb. green beans, trimmed • 3 cloves garlic, sliced • 2 tbsp. finely chopped
peeled fresh ginger • 1∕2 tsp. crushed red pepper • 2 tbsp. grapeseed or canola
oil • 1∕4 cup soy sauce • 2 tbsp. honey • toasted sesame seeds, for garnish
In pot of salted boiling water, cook green beans until crisp-tender, about
3 minutes. Drain green beans. In skillet, cook garlic, ginger, and crushed
red pepper in oil over medium-high heat, stirring often, until garlic is
golden, about 1 minute. Add green beans, soy sauce, and honey; toss until
heated through, about 1 minute. Garnish with sesame seeds. Serves 4.
Apple Cider Oatmeal
with Sautéed Apples
START TO FINISH: 15 MIN
21∕2 cups apple cider • 1∕2 tsp.
Chinese five-spice powder
- 2 cups old-fashioned rolled
oats • 2 apples, cored and
sliced • 2 tbsp. butter • 1∕2 cup
toasted chopped pecans
In saucepan, bring cider,
1 cup water, five-spice powder,
and 1∕4 tsp. salt to boil. Stir
in oats; cook over medium
heat until tender, 5 minutes.
In skillet, cook apples in
butter over medium heat
until golden, 5 minutes.
Top oatmeal with apples and
pecans. Serves 4.
Coriander
Chicken Cutlets
with Preserved
Lemon
START TO FINISH: 30 MIN
4 boneless, skinless chicken
breasts, pounded to
1∕2 inch thick • 1 tsp. ground
coriander • 1∕4 cup quick-
mixing flour (such as
Wondra) • 2 tbsp. olive oil
- 1∕2 cup chicken stock
- 1∕3 cup dry (white)
vermouth • 4 tbsp. butter
- thinly sliced preserved
lemon peel (from half of
1 preserved lemon) • 6 fresh
bay leaves • 1∕2 red onion,
thinly sliced
Sprinkle chicken with
coriander; season. Coat
chicken with flour. In
skillet, cook chicken in oil
over medium-high heat
until cooked through,
about 4 minutes per side.
Transfer to plates. In
same skillet, add stock,
vermouth, butter, lemon
peel, and bay leaves.
Cook over medium-high
heat until sauce thickens,
about 5 minutes. Stir in
onion. Spoon sauce over
chicken. Serves 4.
CHICKEN: RECIPE BY ALEXA W
EIBEL.
GREEN BEANS: FOOD STYLING BY EUGENE JHO. OATMEAL: RECIPE BY LARAINE PERRI.
32 RACHAELRAYMAG.COM | SEPTEMBER 2019
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