Ginger Lime Stir-Fry

Ginger Lime Stir-Fry
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  1. • 3 tablespoons soy sauce
  2. • Juice from 1 lime
  3. • 1 teaspoon toasted sesame oil
  4. • 1 teaspoon cornstarch
  5. • 1 teaspoon chili paste (optional)
  6. • 2 teaspoons vegetable oil, divided
  7. • 4 ounces mixed mushrooms, sliced
  8. • 1 cup fresh or frozen snow peas
  9. • 1/4 teaspoon salt
  10. • 1/8 teaspoon freshly ground black pepper
  11. • 2 teaspoons minced fresh ginger
  12. • 2 cloves garlic, minced
  13. • 2 scallions, sliced thin, divided
  14. • 2 red bell peppers, sliced thin
  15. • 2 carrots, sliced thin diagonally
  16. • 2 teaspoons sesame seeds
  17. • 3 cups cooked brown rice
  1. In a small bowl, whisk together soy sauce, lime juice, sesame oil, cornstarch and chili paste. Set aside.
  2. In your Le Creuset nonstick stir-fry pan, heat 1 teaspoon vegetable oil over medium-high heat. Add mushrooms and cook until they begin to brown. Add snow peas, salt and pepper and toss for 2 minutes until the snow peas are tender. Remove to a bowl.
  3. Heat remaining oil in the pan. Add ginger, garlic and all but 1 tablespoon of the scallions. Cook, stirring, until fragrant, about 30 seconds. Add peppers and carrots and cook, stirring, until just tender, about 3 more minutes.
  4. Stir in the sauce and allow to come to a rapid simmer. Return the mushrooms and peas to the pan and cook 1 minute more.
  5. Serve over steamed rice. Garnish with sesame seeds and remaining sliced scallions.
  1. All images and content are © 2018 LE CREUSET. All rights reserved.
Cooks Recipes

Squash Soup du Jour

Squash Soup du Jour
Swap out the chicken stock for vegetable stock and make this soup vegetarian!
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  1. 4 tablespoons butter, divided
  2. 1/2 cup onion, chopped
  3. 1 medium carrot, peeled and chopped
  4. 1/2 cup peeled and chopped tart apple
  5. 1 1/2 teaspoons kosher salt, divided
  6. Freshly ground black pepper
  7. 4 cups peeled and chopped butternut squash
  8. 1 sprig fresh rosemary
  9. 1 bay leaf
  10. 1 quart low-sodium chicken broth
  11. 4 slices soft white bread, cut into 1/2-inch cubes
  12. 2 teaspoons minced fresh rosemary, plus more for garnish
  13. 2 tablespoons honey
  14. 1/4 teaspoon smoked paprika
  15. 1/4 cup yogurt
  16. 1 teaspoon lemon zest
  1. Heat 1 tablespoon butter in a in Le Creuset Soup Pot set over medium heat. Add onion and carrot. Cook, while stirring, until onion is translucent. Add apple. Season with 1/2 teaspoon salt and a pinch of pepper. Stir to combine. Add squash, rosemary sprig, bay leaf and chicken broth. Bring to a rapid simmer, stir, then cover and reduce heat to low. Cook 15 minutes or until squash is tender.
  2. While the soup is cooking, make croutons by melting remaining butter in a large nonstick skillet over medium heat. The butter should foam, but not brown. Add cubed bread and cook, tossing frequently, until well browned on all sides. Season with minced rosemary and a pinch of salt. Toss a few more times in the pan, then set aside on a paper towel-lined plate until ready to serve.
  3. Remove the soup from the heat and puree with an immersion blender until smooth. Return to the stove over low heat and season with honey, paprika and 1 teaspoon salt. Taste for seasoning and adjust if needed. Whisk together yogurt and lemon zest. Serve the soup drizzled with yogurt and topped with croutons and chopped rosemary.
  1. © 2018 LE CREUSET. All rights reserved.
Cooks Recipes

Leftover Turkey Tacos with Mole

Leftover Turkey Tacos with Mole
Spice up your holiday leftovers with this rich, thick, creamy, and smooth mole sauce—all done right in your Vitamix!
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Total Time
49 min
Total Time
49 min
  1. 1 ounce (25 g) pasilla chillies
  2. 4.5 ounces (125 g) ancho chilies
  3. 1.75 ounces (50 g) guajillo peppers
  4. ⅓ cup (70 g) raw peanuts
  5. ⅓ cup (70 g) blanched almonds
  6. ¼ cup (50 g) walnuts
  7. ⅛ (25 g) pepitas
  8. ⅓ cup (70 g) sesame seeds
  9. 1 stick cinnamon stick
  10. 5 cloves whole cloves
  11. 6 berries allspice berries
  12. 1½ heads garlic
  13. 3 Tablespoons (20 g) lard
  14. 1⅔ cup (250 g) white onion
  15. ¼ cup (50 g) raisins
  16. 1 Tablespoon Mexican oregano
  17. ⅓ cup (50 g) dark chocolate
  18. ⅓ cup (50 gal) milk chocolate
  19. ½ cup (70 g) brown sugar
  20. 2¼ cup (540 ml) water
  21. 3⅓ cup (500 g) turkey breast
  22. 10 tortillas corn tortilla
  23. fresh cilantro leaves
  24. lime wedges
  25. queso fresco
  1. Toast pasilla chiles, ancho chiles, and guajillo chiles in a dry, hot frying pan over medium-high heat for about 3 to 4 minutes, or until fragrant and slightly charred. Allow to cool. Remove from pan, discard stems and seeds, and set aside.
  2. Using the same pan, add peanuts and almonds, and toast for 2 to 3 minutes. Remove from pan and set aside.
  3. In the same pan, toast walnuts for about 3 minutes, or until they start to crackle. Remove from pan and set aside.
  4. Repeat with the pumpkin and sesame seeds, toasting them together for about 3 minutes. Remove from pan.
  5. Using the same pan again, toast the cinnamon stick, cloves, and allspice for about 3 minutes, or until fragrant. Remove from pan.
  6. Add garlic still in their skins to the hot pan and toast for about 5 minutes, or until blackened. Remove from pan.
  7. In a separate large pan, warm the lard until melted. Add onion and cook on medium-high heat until starts to brown and soften. Add garlic and raisins. Cook for 1 to 2 minutes.
  8. Transfer onion, garlic, raisins, nuts, seeds, spices, Mexican oregano, dark chocolate, milk chocolate, brown sugar, and chiles to the Vitamix container in the order listed and secure the lid. You’ll be packing a lot of ingredients into the container, which will be filled completely. This is normal.
  9. Start the machine, slowly increase to its highest speed, and blend for 1 minute, using the tamper to push ingredients into the blade. While machine is still running, remove the lid plug and slowly pour 1 cup of the water through the lid plug opening. This is a very tough blend so don’t be afraid to tamp aggressively; the motor will have a loud chugging sound.
  10. Continue to blend for 3 minutes, adding the remaining 1¼ cups (300ml) water as needed, until you have a smooth sauce that is the consistency of yogurt. Set aside.
  11. Warm the shredded turkey in a pan over medium heat for 3 minutes. Add 1 cup of the mole and mix well. Take off heat. Warm the tortillas. Add turkey-mole mix to each tortilla. Garnish with cilantro, lime, and queso fresco.
  1. Yields: 5 cups
  2. © 2017 Vita-Mix Corporation
Cooks Recipes