Spicy Potatoes and Peas with Chicken

I love trying new foods with my family.  As of late I've really been exploring the use of many different spices.  Let me just tell you- I've won some and I've crashed and burned.  I had found this recipe in Martha's Everyday Food- in the section where the editors give you a grocery list and a weeks worth of recipes.  I decided upon it because the spice blend used for this meal is also used in another later in the week.  Both looked tasty so I tried it.  Well... this was good, the Couscous with Spiced Meatballs on the other hand... lets just say we had Chipotle for dinner that night.
Again, having a stocked pantry really opens a whole world of recipe options for the budget minded person.  This meal is a prime example.  Total cost was $4.42.  That is less then ONE value meal at any fast food establishment.  If your spice rack needs up dating, shop around for cheaper spices- though just because the dollar store carries spices doesn't mean that you she purchase them there to save a few bucks.  I like getting my spices from a small Spanish market near by, I've found that are the best quality cheap spices. 

• 1 1/4 teaspoon ground cumin
• 1 1/4 ground coriander
• 1/4 to 1/2 teaspoon cayenne pepper (optional)
• 1 1/2 lbs Yukon Gold Potatoes, cut into 3/4 inch pieces
• Course salt and ground pepper
• 1 bag (10oz) frozen peas
• 2 teaspoons extra-virgin olive oil
• 4 boneless, skin-on chicken thighs (about 1 lb total)
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

1. Preheat the oven to 400 degrees.  Ina small bowl stir together cumin, coriander, and cayenne, if using.  In a medium pot, bring potatoes to a boil in salted water over high heat and cook until tender when pierced with a knife, 10 minutes.  With a slotted spoon, transfer potatoes to a paper towel-lined plate and set aside.  Return water to boil, then add peas and cook just until tender, 3 minutes.  Drain and set aside.
2. Meanwhile, in a large ovenproof skillet, heat oil over medium-high.  Season chicken with salt and cook, skin side down, until golden brown and crisp, about 5 minutes.  Flip chicken and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
3. Remove chicken from skillet and pour off all bit one tablespoon of fat.  Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for another use, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes.  Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper.  To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Beef and Orange Stir-Fry

I am a huge fan of stir-frying at home.  In fact it was through teaching myself to stir-fry that for the first time in my life I am not only eating vegetables but craving them.  Perhaps it's because it seems to me that its very difficult to over-cook what ever it is one is cooking while stir-frying.  There is noting more disgusting than mushy veggies.
I found this recipe in one of my favorite cookbooks, Everyday Food from the Martha Stewart kitchens.  This cookbook should be on every home cooks shelf.  There are over two hundred fresh, easy and healthy recipes that are simple and affordable.  Further, the best component is that it's divided into seasons!  Personally, I think all cookbooks should be divided up this way.
Enough about the book, this recipe only cost me $7.00!  Though, I did substitute the beef with pork chops to keep the price down. Normally I shy away from food that is very citrus but this sauce is to die for!  The sweet and salty flavor marries perfectly with, in my case, the pork.  Not to mention the fresh orange slices.  Really, any meat would work well with this recipe, so feel free to improvise!

• 3 Oranges
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 1/2 lbs. trimmed boneless, sirloin or rib-eye steak, cut into 1/2 inch thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• white rice for serving

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange.  Add the garlic and the soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges.  Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds.  Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated.  Heat 1 tablespoon oil in a large nonstick skillet over high heat.  Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute.  Return the beef to the skillet; add the orange slices and scallions.  Toss until coated and heated through.  Serve hot, with white rice.