Vermicelli Stir Fry (Serves 4)

Adapted from Stir-Fried Vermicelli with Garlic and Scallions from appetiteforchina.com

Ingredients

8 ounces thin rice noodles

1 lb chicken tenders, cut into bite sized chunks
2 T cornstarch
2 T water

4 tablespoons soy sauce
2 tablespoon white wine vinegar
2 tablespoon water
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

4 tablespoons vegetable oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 thumb sized piece of ginger, minced
4 stalks scallions, cut to 1-inch lengths
7 oz mixed mushrooms (such as shiitake, cremini, oyster, portabella)
1/4 cup diagonally sliced celery
1/2 cup matchstick carrots
1/4 cup sliced bok choy

Directions

Soak rice noodles in warm water for 20-30 minutes, until they are soft enough to eat but still firm. Drain and set aside.

Combine soy sauce, vinegar, water, sugar, and pepper in a small bowl.

Put chicken chunks into a large bowl, then add cornstarch and water, mix until coated.

Add the remaining 2 T cooking oil into the pan and turn heat to medium-high. Sauté onions, garlic, and ginger for a minute or two, until fragrant and beginning to caramelize. Add carrots, celery, and mushrooms and cook for about 2 minutes. Add half the sauce mixture. Toss vegetables with the vermicelli and chicken, and top with remaining sauce, scallions and bok choy. Serve immediately.

This recipe has been a favorite of ours for several years now. It is super quick and super flavorful. The only real tweaks we made were to use ground beef instead of turkey (though sometimes we do use turkey), increase the tomato paste and decrease the beer (which leaves you a little to sip as you cook!). I love that this chili can also work as a dip with scoop-able tortilla chips. It’s perfect to eat while watching football on a crisp fall day.

Chipotle Chili
Adapted from 30-Minute Turkey Chili on Food Network

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium vidalia onion, chopped
• 5 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce (or more to taste)
• 1 pound 90% lean turkey OR 1 pound 90% lean ground beef
• 8 ounces Mexican lager-style beer (something on the lighter side like Bud, Labbatt or PBR)
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can dark red kidney beans, rinsed and drained
• Sliced scallions, sour cream, shredded cheddar cheese, and tortilla chips for garnish

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chopped chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.