Careme Recipes

Ingredients

• Simple Truth Boneless Skinless Chicken Thighs 1 lb 4.49
• Green Cabbage 1 lb 1.49
• Kroger Whole Carrots 1 bag (2 lb), use 2 medium carrots 2.49
• Kroger Whole White Mushrooms 1 package (8 oz) 2.79
• Spinach 1 bunch/package, use 2 packed cups 2.69
• Green Onions 1 bunch 1.50
• Ginger Root 1 piece, use 1 tablespoon grated 4.99
• Garlic 1 bulb, use 3 cloves 1.50
• Kroger Yellow Onion 3 lb Bag 1 bag, use 1 small onion 3.49
• Kroger Long Grain or Jasmine rice 1 cup cooked from pantry or leftover rice, preferably 3 cups cooked chilled
• Eggs 2 large
• Low-sodium soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 1 tablespoon
• Neutral oil 2 tablespoons
• Black pepper to taste

Instructions

1. Prep all of the ingredients first so the stir-fry moves quickly. Pat dry 1 pound boneless skinless chicken thighs and cut into 1-inch pieces. Thinly shred 3 packed cups from the 1 pound green cabbage. Peel and cut 2 medium carrots from the 2 pound bag into thin matchsticks. Slice 4 ounces of the 8 ounce mushrooms. Thinly slice 1 small onion from the 3 pound yellow onion bag. Slice 3 green onions, separating whites and greens. Mince 3 garlic cloves from 1 bulb. Grate 1 tablespoon ginger. Roughly chop 2 packed cups spinach. If needed, cook rice ahead so you have 3 cups chilled cooked rice.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey or brown sugar.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season lightly with black pepper, and cook for 4 to 5 minutes, turning once, until browned and cooked through. Add half of the garlic and half of the ginger during the last 30 seconds. Pour in 1 tablespoon of the sauce mixture and toss until glossy. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon neutral oil to the skillet. Add the onion, green onion whites, carrots, mushrooms, and shredded cabbage. Stir-fry for 4 to 5 minutes until the vegetables soften but still keep some bite.
5. Push the vegetables to one side. Crack in 2 eggs and scramble them in the empty space until just set. Add the remaining garlic and ginger and stir for 15 seconds until fragrant.
6. Add the 3 cups chilled cooked rice and the remaining sauce mixture. Toss well, breaking up any clumps, and cook for 2 to 3 minutes until the rice is hot and lightly fried. Fold in the chopped spinach and cooked chicken and toss just until the spinach wilts.
7. Taste and adjust with a little extra soy sauce or pepper if needed. Plate the fried rice in shallow bowls, mounding it high. Spoon the glossy chicken pieces over the top and finish with the sliced green onion greens for a fresh, restaurant-style look.
8. Serve immediately. If pouring wine, a dry Riesling or Sauvignon Blanc is the best match.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Kroger Sweet Potato 1 bag (3 lb), use 2 medium sweet potatoes 4.99
• Green Cabbage 1 lb, use 1/2 lb 1.49
• English Cucumber 1 ct 1.99
• Organic Cilantro 1 bunch 1.99
• Fresh Organic Limes - Each 2 each 1.29
• Fresh Medium Ripe Avocado 1 each 1.50
• Jumbo Red Onions 1 lb, use 1/4 onion 2.49
• Garlic 1 bulb, use 2 cloves 1.50
• Olive oil 2 tablespoons
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Heat the oven to 425°F. Line a sheet pan for easy cleanup.
2. Peel 2 medium sweet potatoes from the 3 pound bag and cut them into 3/4-inch wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Spread them cut side down on the sheet pan and roast for 25 to 30 minutes, flipping once, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, pat dry 1 pound flank steak. Rub it with 1 teaspoon olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and several grinds of black pepper. Let it sit at room temperature while you make the slaw.
4. For the slaw, very thinly shred 1/2 pound cabbage. Halve 1 English cucumber lengthwise, scrape out the watery seeds if large, and slice thinly on the diagonal. Very thinly slice 1/4 red onion. Roughly chop 1/2 bunch cilantro. In a bowl, toss the cabbage, cucumber, red onion, and cilantro with the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt. Let it sit so it softens slightly but stays crunchy.
5. Halve, pit, and slice 1 avocado. Cut the remaining lime into wedges for serving.
6. Heat a heavy skillet or grill pan over high heat until very hot. Sear the seasoned 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer to a cutting board and rest for 5 to 8 minutes.
7. Slice the rested steak very thinly across the grain so it stays tender.
8. To plate, arrange a bed of roasted sweet potato wedges on each plate. Add a tall nest of cabbage-cucumber slaw to one side. Fan the sliced flank steak over the potatoes, tuck in a few avocado slices, and finish with lime wedges for squeezing. The contrast of orange sweet potatoes, green avocado, and purple-red onion makes the plate look polished and vibrant.
9. Serve right away. If having wine, choose Pinot Noir or Syrah.

Ingredients

• Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 1 package (12 oz) 6.99
• Spinach 1 bunch/package, use 3 packed cups 2.69
• Fresh Roma Tomato 1 lb, use 2 medium tomatoes 2.79
• Jumbo Yellow Onions 1 lb, use 1 small onion 1.49
• Garlic 1 bulb, use 3 cloves 1.50
• Ginger Root 1 piece, use 1 tablespoon grated 4.99
• Simple Truth Organic Fresh Lemons Bag or limes if preferred 1 bag, use 1/2 lemon 6.99
• Kroger Fat Free Beef Broth or chicken broth from pantry 32 oz, use 1/2 cup if needed 2.49
• Rice 1 cup uncooked
• Coconut milk 1 can (13.5 oz) from pantry
• Curry powder 1 1/2 tablespoons
• Turmeric 1/4 teaspoon
• Neutral oil 1 tablespoon
• Salt to taste
• Black pepper to taste

Instructions

1. Cook 1 cup uncooked rice according to package directions so it is ready when the curry finishes.
2. While the rice cooks, prep the curry ingredients. Pat dry the 12 ounce shrimp and season lightly with salt and pepper. Dice 1 small onion from the 1 pound yellow onions. Mince 3 garlic cloves from 1 bulb. Grate 1 tablespoon ginger. Dice 2 medium tomatoes from the 1 pound Roma tomatoes. Roughly chop 3 packed cups spinach.
3. Heat 1 tablespoon neutral oil in a medium saucepan or deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and grated ginger and stir for 30 seconds.
4. Add 1 1/2 tablespoons curry powder and 1/4 teaspoon turmeric. Stir for 15 seconds to bloom the spices. Add the diced tomatoes and a pinch of salt and cook for 4 to 5 minutes, stirring and crushing them slightly, until they break down into a saucy base.
5. Pour in 1 can coconut milk. If the sauce seems very thick, add up to 1/2 cup broth or water. Bring to a gentle simmer and cook for 4 minutes until slightly thickened.
6. Add the seasoned 12 ounce shrimp and simmer gently for 3 to 4 minutes, stirring once, until the shrimp turn pink and are just cooked through. Fold in the 3 packed cups spinach and cook 1 minute until wilted. Finish with a squeeze of 1/2 lemon and taste for salt.
7. Fluff the cooked rice and spoon it into wide bowls. Ladle the shrimp curry over and around the rice so the sauce pools attractively. Finish with a little black pepper and, if you have it, a sprinkle of chopped cilantro or green onion for extra color.
8. Serve hot. For wine, an off-dry Riesling or Sauvignon Blanc is a smart pairing.