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.
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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

Thanksgiving Leftovers Shepherd’s Pie

Thanksgiving Leftovers Shepherd’s Pie
A great way to give new life to Thanksgiving leftovers.
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  1. 2.5 cups cooked Turkey, cut into small pieces
  2. 2 cups Pea and asparagus casserole (green beans, Brussels sprouts, or whatever your leftovers may be)
  3. 2 cups Carrots, onions, celery left from cooking the turkey, all cut into small pieces
  4. ½ - ¾ cup Gravy
  5. 3 cups Sweet Potato Souffle (or mashed russet potatoes or a combination)
  6. 2 Tbsp butter, melted
  1. Preheat oven to 350*F
  2. Butter an 8” or 9” pie pan or an 8x8 or 9x13 baking pan depending on how many leftovers you have.
  3. Layer the turkey, then pea and asparagus, then carrots, onions, celery in the pie pan. Add gravy as needed until the mixture is moist but not runny. Top with the sweet potatoes to cover completely.
  4. Brush the sweet potatoes with the melted butter and place the pie in the oven to bake approx. 30 minutes until the potatoes are slightly browned and the filling is bubbling.Let the pie rest 5-10 minutes before serving.
  1. **Note – the above amounts are for a 9.5” pie pan
Cooks Recipes