By People Staff
March 09, 2011 12:00 PM

Top Chef

ANTONIA LOFASO’S STIR-FRIED NOODLES

The L.A. chef didn’t nab the season 4 title, but one of her winning dishes-a healthy meal for four for only $10!-is the series’ most downloaded recipe on bravotv.com.

Serves 4

½ box (8-oz.) whole-wheat fettucine (or regular fettucine)

3 tbsp. canola oil, divided

1 lb. skinless, boneless chicken breasts, cut into ½-in. strips

1 cup chopped onion

1 bunch baby bok choy, chopped (3 cups)

1 red bell pepper, seeded and chopped

1 cup shelled frozen edamame

1/3 cup bottled teriyaki sauce

2 large carrots (1 lb.), shredded (4 cups)

¼ cup picked cilantro leaves

1. Cook noodles according to package directions; drain and reserve.

2. Heat 2 tbsp. oil in a large saute pan over medium-high heat. Add the chicken and cook, stirring, until just cooked through, 5 to 6 minutes. Remove chicken from pan and reserve.

3. Add remaining tbsp. oil. Saute onions until translucent, 3 to 4 minutes. Add bok choy, red pepper and edamame; cook another 3 to 4 minutes.

4. Add teriyaki sauce, chicken and pasta, stir to combine and cook for 2 to 3 minutes until warmed through.

5. Toss carrots with cilantro and serve with stir-fry.

MasterChef

GRAHAM ELLIOT’S TEXAS-STYLE CHILI

In one challenge, the amateur cooks had to identify by taste the 20 ingredients in Elliot’s dish. Viewers quickly deluged FOX with requests for the recipe, also featured in the MasterChef Cookbook.

Serves 6 (2 cups each)

2 lbs. top sirloin, cut into 1½-in. cubes

2 lbs. boneless pork shoulder, cut into 1½-in. cubes

2 tbsp. ground cumin

2 tbsp. ground ancho or regular chili powder

1 tbsp. kosher salt

¼ cup vegetable oil

10 cloves garlic, chopped

6 celery stalks, coarsely chopped

1 large onion, coarsely chopped

1 green bell pepper, halved, cored, seeded and chopped

1 jalapeño chile pepper, seeded and sliced (wear plastic gloves when handling)

1 (28-oz.) can diced tomatoes

1 (15½-oz.) can beef broth

1 (12-oz.) bottle dark beer

4 chipotles in adobo, chopped (¼ cup)

2 cinnamon sticks

¼ cup chopped oregano

1 (15-oz.) can pinto beans, rinsed and drained

¼ cup fresh lime juice

½ cup chopped cilantro

1. Toss beef and pork with cumin, chili powder and salt.

2. Heat oil in a large stockpot and brown meat on all sides in 2 batches, 5 to 6 minutes per batch.

3. Transfer meat to a side platter, reserving oil in pot. Add garlic, celery, onion, bell pepper and jalapeno. Cook, stirring, until vegetables soften, 10 minutes.

4. Return meat to the pot. Add tomatoes, broth, beer, chipotles, cinnamon and oregano. Simmer, uncovered, for 2½ hours or until meat is fork-tender.

5. Add the beans and cook for 30 minutes longer, stirring occasionally. Add the lime juice and cilantro for the last 5 minutes.

Next Food Network Star

AARTI SEQUEIRA’S GREEN CURRY CHICKEN

The former L.A. food blogger isn’t just the latest star to take home top honors on the Food Network series: The Indian dish she made for one challenge is the most popular recipe online in the show’s history.

Serves 4

2 cups cilantro leaves and soft stems, loosely packed

½ cup mint leaves and soft stems, loosely packed

1 large red onion, half chopped and half thinly sliced

6 cloves garlic

1 1½-in. piece ginger, peeled and coarsely chopped

½ tsp. salt

¼ tsp. pepper

2 cups water, divided

2 tbsp. olive oil

2 tsp. ground cumin

1 tsp. ground coriander

½ tsp. garam masala

½ tsp. ground turmeric

6 boneless, skinless chicken thighs (1¾ lbs.) cut in half

½ tsp. malt or white vinegar

¼ cup whole-milk yogurt

Cooked basmati rice or warm naan bread, for serving

1. Puree cilantro, mint, chopped red onion, garlic, ginger, salt and pepper in a food processor or blender until smooth. Add ½ cup water and blend until smooth.

2. Heat the olive oil over medium heat in a large skillet until shimmering. Add the sliced onion and cook, stirring often, until golden brown, 3 to 4 minutes.

3. Add the spices and cook, stirring, for 30 seconds. Pour the cilantro puree into the skillet and cook, stirring often, until it deepens in color and aroma, 5 minutes.

4. Add the chicken and cook, stirring often, 5 minutes. Add the remaining 1½ cups water and the vinegar and bring to a boil. Reduce heat and simmer, uncovered, until chicken is tender and sauce has thickened, 20 to 25 minutes.

5. Remove pan from heat and stir in the yogurt. Serve over rice or with warm naan bread.

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