Friday, November 21, 2008

I Have Met the Enemy, and He is Me - Please Help Me Win $1,000 Cooking with Kraft Salad Dressing!

I just produced the chicken stir-fry recipe below as part of a contest Kraft is having on Youtube. You have to use one of 10 recipes they have listed and, of course, use the Kraft products described in the recipe.

You've heard me countless times pleading with my viewers to make basic things like dressing, dry rubs, barbeques sauces, etc., at home. Better, cheaper, blah, blah…well, that was befor
e I knew I could win $1,000. I'm now rethinking my whole "take down the corporate processed food industry" business plan. Well, maybe not, but I sure could use the money to help keep the site going.

But seriously, as much as I'd like to think I'm changing my viewer's attitudes about buying and using these processed foods, I realize that there are times, and meals where they do make sense. This chicken stir-fry is a great example. It's super easy, tastes fine, and there's no overly complicated, multi-ingredient sauce to make.

So, you foodies just simmer down, this one's not for you, it's for starving students, bachelors, reality show stars, computer programmers, and other "busy" people. It's infinitely better than buying a frozen stir-fry microwave dinner, that's for sure (unless there's a stir-fry microwave dinner recipe contest I haven't heard about). Enjoy!

Help me, help you…Go to this video page on Youtube and vote for my video, and leave an embarrassingly positive comment. Thanks!!




Ingredients:
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp ground ginger
1 garlic clove
1/4 tsp crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts

32 comments:

greg said...

Hi Chef John,

I wouldn't mind helping you but how/where do I vote?

Also clicked on the Mozo banner a couple times, hope it helps...

Chef John said...

Thanks, I just meant the rating stars under the video on youtube.

Skye said...

Oh noes! Chef John gave in to the corporate processed food industry!

Chef John said...

little do they know, they are financing their own demise!

Anonymous said...

I hope this doesn't mean you are going to become a Krafty whore.

Chef John said...

they can't afford me.

milkshake said...

only one comment: I noticed that you boil your broccoli. I used to do it also - until an old chinese guy showed me how to make a realy tasty broccoli. He would take two large spoons of a good quality extra virgin olive oil (don't ask how a chinese dude discovered olive oil) in a large pan on medium heat, add freshly cut florettes from 1 pack of broccoli and stirr until the florettes soak up all that oil and turn darker shade of green. The broccoli should is just warmed and oiled at this point, it should not be browned. After about two minutes stirring - when all oil has gone into broccoli - he would add salt, and only few tablespoons of water and then either a tablespoon of a curt leftover steak (cut into thin noodles) or in the absence of a steak he would add half a teaspoon of light soya sauce (it must be very light sauce as not to spoil the broccoli color). Then he would just simmer it for only about 3 minutes until crunchy tender (but not yellowish mushy) and then let it cool without a lid.

This simple procedure produces incredibly rich yummy tasting broccoli - there is something about the virgin olive oil flavor and broccoli and meat flavor that combines very nicely. And the color remains nice bluish-green and the texture crunchy, too.

Jax said...

Hi Chef John, I went to the Kraft channel. I don't see your video there. In case you still haven't done so, I think you have to submit the video there.

To the other foodies, avoid looking at the other videos, it will increase their views. lol

Chef John said...

yes, i did submit it to their site, but it hasn't shown up yet.

Anonymous said...

Computer programmers... lol.. that's funny... cause I'm married to one... so I totally get it... without me to cook for him he would be so lost... and hungry.

Anonymous said...

Hey Milkshake, thanks for the tip! I am definitely going to give that a try. I could never figure out why the brocolli in the leftovers from my favourite Chinese restaurant are still beautifully green the next day but the brocolli in my homemade leftover stirfrys look so sad the next day. Maybe you have changed my life.

Anonymous said...

Oh my dear sweet Chef John... I love you but I just couldn't do it. Youtube wanted my email address and birthday and everything... and I was so afraid that I would wake up tomorrow with a hundred emails trying to sell me male enhancement supplements. I do hope you win though. You really are the best.

DeLynn said...

Chef, do you really think Kraft is going to pick you even when you bash processed food?

You are hilarious!! And correct... And SHOULD win!

Chef John said...

I don't bash processed food, I just try to give people the tools to never have to buy it if they choose not too. And thanks!

Milkshake, sounds good, but I had to follow the recipe. :(

Dan said...

[X] done :))

Good luck, you really deserve to win!
Also without Kraft ;)

regards,
Dan

scallywag said...

Hey Chef,

I don't want to be nosy, but I thought chefs made a pretty good salary... is it the housing market thats affecting your economic situation? BTW, you could try getting sponsorship from lecreuset since you use there product so much...

Chef John said...

Chef do make OK money, the ones that are employed. You think I do this in my off hours? ;)

Filming, editing, and writing is a more than full time job, so it's either get a real job, or keep the site going. My part-time About.com stuff keeps me barely afloat, but there is no way to work a chef job and do this site.

Thanks!

scallywag said...

Yeah you definitely can't do both at the same time, my dad used to be a chef and would be gone from 6:30 in the morning to who knows when, then coming home soaking wet from all the sweat he produced... haha that was one of the reasons why i didn't go into it... but anyways i really hope you get the sponsors that you want, lots of luck

~Avid watcher

Chef John said...

Thanks! and thanks for the story about your sweaty dad.

Anonymous said...

now i know why you didnt disable the comments for youtube this time.. because normally you disable them haha.. I really hope you win John!

Zach said...

Thanks Chef! I posted a comment and rated.

When will we know if you won?

Good luck! You're site is one of my favorite sites on the Internet, if not the favorite!

abc said...

hey chef! i left a comment on youtube too. i hope you win this thing. (:

Birder said...

How did you fair out in the contest? You would have had my vote!

Chef John said...

i didn't win, so it was fixed!

Birder said...

Oh poo. Aw well, it was only Kraft anyway. They wouldn't have deserved such a savvy winner.

Nikky said...

They just could handle such a great chef like yo. You would have made there product testers look bad.

Anonymous said...

Fixed this tonight...finally...
mmmmm..mmmmm...MMMM
held tight to your recipe version except near doubled the red pepper. That sure does give it a great bite. Another keeper from you !!

Anonymous said...

i think you're amazing. I'm hooked on your site!

Mona said...

I tried this recipe after I saw the video on Allrecipes.com and can't say enough good things about it. It's easy, fast and delicious. I've made it at least 8-9 times already and we all love it. The only thing I do different is cook the broccoli separately because it was too complicated to pick it out from the pasta after it was done. I guess I just don't have the skills. Thanks Chef John! =)

elaina said...

I have to agree with Mona! I've made the recipe at least 6 times in the last month and a half. I love it! I am now a fan of yours Chef John.

elaina said...

This is the best recipe EVAAAR!! I have made it at least 6 times in the last month. My girlfriend loves it. I am a big fan of yours now!!!

Schill-to-me-not said...

I dunno Chef John. Would you serve this your family?