June 6, 2011
Stir frying is fun. It’s action packed. Seriously. Try it.
There is something about making your own ‘take out’ that makes you feel better. Don’t you think? It is so much more satisfying and healthy. The ginger and crisp vegetables add a great texture and flavor punch – add a little scallion rice to each mouthful. Heaven!
Ginger Chicken and Vegetable Stir-Fry
- 1 heaping teaspoon ginger, minced
- 2 tablespoons teriyaki sauce
- 2 teaspoons Oyster sauce
- 2 teaspoons Hoisin sauce
- 2 teaspoons Tamari (soy sauce)
- 2 tablespoons water
- 4 boneless chicken thighs, cut into bite sized pieces
- 2 boneless chicken breast, cut into bite sized pieces
- 1/2 teaspoon Cornstarch
- 1 tablespoon Peanut Oil
- 1 large head of broccoli, cut into bite sized pieces
- 1 small carrot, julienne
- 1/4 onion, sliced or diced
- 1 zucchini, sliced
- 1 (handful) cilantro, chopped
- 1 green onion, sliced
- jasmine rice
1. In a medium bowl, combine ginger, Teriyaki, oyster, Hoisin, Tamari and water. Stir. Remove 2 tablespoons of sauce mixture and place to the side in a small bowl. Add chicken to medium bowl with sauce mixture. Toss to coat. Cover and place in refrigerator for 15-20 minutes.
2. Add cornstarch to the 2 tablespoons sauce mixture. Stir to combine.
3. Heat large skillet or wok with Peanut oil on medium to high heat. Add chicken in batches – make sure there is one layer of chicken. Cook for 1 minute then turn over for another 1-2 minutes. The chicken will be heated through at the end, so no need to cook it through. Reserve chicken and any cooking liquid in a bowl.
4. Add broccoli, carrot, onion and zucchini to heated skillet/wok (no need to clean if after the chicken – you want all those flavors!). Toss every 10 seconds or so – for 2 minutes. Add sauce and cornstarch mixture – to coat vegetables. Add chicken (and liquid) mix to combine all ingredients. Cook on high for 2-3 more minutes.
5. Serve hot with jasmine rice – sprinkle with cilantro and green onion!
March 15, 2011
Pasta + chicken + broccoli + mushroom sauce = a comforting weekday meal. Instead of using milk or cream, I used chicken stock. Yep, I was thinking. Fewer calories without compromising the taste! Win. Win.
Makes enough for 4 hearty portions with leftovers!
- 2 chicken thighs, skin removed
- 1-2 chicken breasts, skinless and boneless
- olive oil
- salt and pepper
- 1 tablespoon butter
- 1 onion, chopped
- 1 8oz. container of mushrooms, pre-sliced is nice
- 2 heaping tablespoons flour
- 1 teaspoons thyme
- 3/4 cups white wine
- 2 1/3 cups chicken stock
- 5 oz. cream cheese
- 1 cup Parmesan cheese, grated
- 1/2 lb. linguine (any shape/kind of pasta will work)
- 2 medium to large heads of broccoli, cut into bite sized pieces
- optional: 1/2 cup frozen peas (I didn’t add them this time)
Preheat oven to 400 degrees – if roasting chicken. If not, preheat oven during step 3.
1. Either use left over cooked chicken that you already have or roast some for 34-40 minutes with a drizzle of olive oil and a sprinkle of salt and pepper. Let cool before you shred.
2. Melt butter in medium to large sauce pan over medium heat. Add onions, mushrooms and a sprinkle of both salt and pepper. Saute for about 5-7 minutes, stirring every once in a while. Add thyme and flour. Stir to combine and cook for 2-3 minutes to cook out flour taste. Add wine, stirring constantly – mixture will be thick. Add 2 cups of stock while stirring. Bring to a boil, stirring occasionally. Cook until the liquid is somewhat thick.
3. Meanwhile, cook pasta according to package, strain and keep warm.
4. Turn heat to medium low. Add cream cheese and Parmesan to mushroom stock mixture. Stir occasionally. Might have to break up the cream cheese while it is melting. Cook until cream cheese is well combined, then turn heat off.
5. Combine cooked pasta, broccoli, shredded chicken and mushroom cheese mixture together into a deep oven proof dish. Mixing it in the dish works best- so you don’t have more dishes to do! Add 1/3 cups of the rest of the stock to the top. Cover with foil and cook until piping hot. About 30 minutes.
*if you add peas, add them with the broccoli- they don’t have to be thawed – since they will cook in the oven.
March 8, 2011
I love pie crust. I love refrigerated store-bought pie crust too.
I had my first wedge for breakfast…and I can’t wait to have another one for lunch!
- 1 refrigerated pie crust, room temperature
- 1 medium head of broccoli, cut into bite sized pieces
- Olive oil
- Salt and pepper
- 1 tablespoon butter
- 1/2 cup diced mushrooms
- 1/2 cup chopped onions
- sprinkle of cayenne pepper
- 1 teaspoon smoked paprika
- 4 slices deli ham, cut up
- 3/4 – 1 cup sharp cheddar cheese, grated (depending if you are a cheese lover or not)
- 5 eggs
- 1 cup half and half
Preheat oven to 425 degrees.
1. Using a baking sheet, spread the broccoli out and drizzle olive oil on top. Sprinkle salt and pepper. Roast for 15 minutes. You want some of the broccoli to be brown but still crunchy. Place into medium-sized bowl to cool.
2. Unfold crust. Using fingertips, press together any tears. Press crust into 9inch – diameter deep-dish pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.
3. Meanwhile, saute butter, mushrooms and onions until mushrooms are brown. Toss into bowl with broccoli to cool. Add cayenne pepper and smoked paprika.
4. Add broccoli and mushroom mixture to bottom of crust. Make sure to spread out to create an even layer. Add the ham on top. Then sprinkle cheese over. Whisk eggs, half and half, and salt and pepper (to taste, if desired) in a medium bowl to blend; pour mixture into crust.
5. Bake Quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut into wedges.
Salsa, hot sauce, and mustard would be great additions to dip each fork full into…Since I’m a condiments lover, I’m always thinking.