Clear Cut Cooking

mmm…mmm.. CURRY! On Clear-Cut cooking, we want to show you recipes that provide ways to experience flavor, and nothing in this world is more flavorful than curry. On this dish, we will show you how to prepare boneless/skinless chicken into masterpiece that you can use to impress all your dinner guests. You can use this recipe with pretty much any meat you want, but as Clear Cut’s Kirsten Kitelko will emphasize on our online video, chicken is the best at absorbing that rich curry sauce. Enjoy!!

PART 1

Clear Cut Cooking-Red Curry Chicken Recipe. PART 1 Of 2. - Click here for this week’s top video clips
PART 2

Clear Cut Cooking-Red Curry Chicken Recipe. PART 2 Of 2. - The most popular videos are here

Chicken Red Curry

• 2 tbsp vegetable oil
• 1 1/2 lb. boneless/skinless chicken thighs
• 2 cloves minced garlic
• ½ cup chopped white onion
• 2 tsp peeled chopped fresh ginger
• 1 tbsp Thai red curry paste (adjust based on your liking)
• 1 stalk lemongrass, long ends removed
• 2 cups coconut milk
• 2 lime leaves (if you don’t have…just use a little squeeze of fresh lime)
• 1 tbsp sugar
• 3 tbsp fish sauce
• 1 yellow pepper, chopped into 1 inch squares
• ¼ cup chopped fresh cilantro
• ½ cup of Thai basil leaves or reg basil

1 Heat a large skillet over medium high heat and add oil. Season chicken with salt and peppe and sear until browned. Remove from pan.

2 Add garlic, ginger and onion to the same hot pan and sauté until tender, about 2 minutes. Add red curry paste and lemon grass and stir. Add the coconut milk, lime leaves, sugar, fish sauce and 2 tbsp chopped cilantro. Simmer until slightly thickened, about 20 minutes.

3 Place the seared chicken back into the pan with sauce, add chopped peppers and simmer covered on low for about 30 minutes, or till the chicken falls apart. Stir in remaining cilantro and Thai basil leaves and serve with basmati rice.

Tired of making that same old salad? If that’s the case, and if you’re a big fan of feta cheese, we’d love for you to try our Lemon Garbanzo salad! This salad, including the dressing, is extremely easy to make and what makes this salad just awesome is how well it absorbs the flavor of your dressing (whatever dressing you choose to use). Also, this salad makes a fantastic pita stuffing, so if your looking to use this salad for more than one occasion, go get yourself some pitas and prepare your mouth for a simple and tasty meal. Watch our online video as Clear-Cut’s own Kirsten Kotelko shows you how easy it is to make this great salad.
Lemon Garbanzo salad with feta.

PART 1

Clear Cut Cooking-Lemon Garbanzo Salad With Feta Cheese Recipe. - For more amazing video clips, click here
PART 2

Clear Cut Cooking-Lemon Garbanzo Salad With Feta Cheese Recipe. - The most amazing videos are a click away
1 ¼ cups boiling water
1 cup bulgur (substitute couscous for a lighter version)
¼ cup fresh lemon juice
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 ½ cups chopped cucumber
1 ½ cups chopped celery
½ cup chopped red onion
¾ cup crumbled feta cheese
¼ cup chopped fresh dill or 1½ tsp. dried
¼ cup chopped fresh parsley or 1 tbsp dried
¼ cup extra virgin olive oil
¼ tsp. lemon zest
½ tsp salt
½ tsp fresh ground pepper

• Combine boiling water, bulgur (or couscous) and 1 tbsp lemon juice in medium bowl. Let stand for 20 minutes. (If using couscous, follow the instructions on box) The bulgur (couscous) should soak up all the water. Add chickpeas, cucumber, celery, red onion, dill, parsley and ½ cup feta cheese.
• Combine lemon juice, olive oil salt and pepper and wisk together. Drizzle over bulgur mixture and toss to coat. Top with the rest of the feta mixture. Cover and chill.

This dish is definitely one of our favorites…not just because it tastes unbelievably delicious, but as Cleat-Cut’s Kirsten Kotelko will show you on our online video, it is surprisingly easy to make. This dish takes very little preparation time and, its one of those dishes where you can leave it in the barbeque or oven until its ready…in others no “cooking” is involved! And if that isn’t enough to make you want to prepare this dish, one red pepper has been scientifically proven to have 3 times the amount of vitamin C as one whole orange. So if you’re looking to boost your immune system or just eat a healthy veggie dish, we definitely recommend our Balsamic Grilled Peppers. To find out more about the positive health factors with eating Red Peppers, visit our sister website.

Clear Cut Cooking- Balsamic Roasted Red Peppers Recipe - The funniest home videos are here
Balsamic Grilled Peppers

• 3 bell peppers, cut into 3 by 1 inch slices (any colours)
• 1 clove garlic, crushed
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and pepper to taste
• 2 tbsp crumbled feta or goats cheese
• parsley for garnish

Combine first five ingredients in a Ziploc bag. Marinate for 30 minutes. Grill peppers directly on bbq or on a pan in oven for about 7 minutes. Pepper should still be slightly crisp. Garnish with cheese and parsley and serve.

I’m sure you have tried coconut rice at your favorite Thai restaurant before…but did you ever stop to think about how easy it would be to make this delicious dish for yourself? Clear Cut Cooking’s Kirstin Kotelko will show you how simple it is make this tasty dish despite how limited your culinary skills are. We all can get tired of just plain white rice, so this recipe will be a great way to diverge from the ordinary, and zest up your meal. ENJOY!!!

Clear Cut Cooking- Coconut Rice Recipe - More bloopers are a click away