Sweet and Sour Chicken

Sweet and sour chicken

Ingredients
1 tablespoon cornstarch
2 teaspoons ground white pepper
1 egg white
1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
1 tablespoon canola oil
1/4 cup low sodium soy sauce
2 tablespoons tomato paste
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon crushed garlic
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1 tablespoon orange marmalade( I didn't have so I added the pineapple juice)
1 (8-ounce) can sliced bamboo shoots, drained
1 (8-ounce) can crushed pineapple, drained

Directions

In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.

Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.

Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken. Add bamboo shoots and warm through.

Once sauce is thick and warm, whisk in the pineapple.

To serve, arrange chicken strips on a platter and pour the sauce over the chicken. (I mixed it all together and served)

Recipe from Food network

Moroccan Beef /turkey Meatball Tagine

Moroccan Beef /turkey Meatball Tagine
From Bon Appetit

Brian came home from the dentist last week with the magazine and ask me to try some of the meat ball recipes. We loved this one... well Brian and I did, the kids might come around next time. It is a little different.

Meatballs
1 1/2 lb ground beef (I used turkey)
1/3 c coarsely grated onions
1/3 c bread crumbs
1/4 c chopped fresh cilantro
1 egg
2 cloves garlic minced
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp coarse kosher salt
1/4 tsp ground ginger

mix all ingredients together and form in to 1 1/2 in balls. Set aside.



Stew
1 T olive oil
3 1/2 C chopped onions
4 cloves garlic minced
2 cinnamon sticks
1 tsp turmeric
1/8 tsp saffron thread
2 c beef broth
1 14.5 oz can chopped tomatoes in juice
1/4 c golden raisins
2 c 1/2 in thick carrots sliced (cut diagonal)
1/4 c chopped fresh cilantro
1 5 oz package baby spinach leaves

Stew
In oven safe pot heat oil, Add onions, saute about 15 min. Add garlic, cinnamon turmeric and saffron stir 2 min. Add broth, tomatoes with juice and raisins. Preheat oven to 350. Bring stew to simmer. Add Carrots. Carefully submerge meatball. sprinkle 1/4 c cilantro on top. Cover, place in oven. Heat until carrots and meatballs are cooked, about 35 min. Sprinkle spinach over stew, cover and bake until spinach wilts about 5 min. Gently stir in spinach careful not to break meatballs. Remove cinnamon sticks.

Couscous

2 T olive oil
2 cloves garlic minced
1/2 tsp turmeric
1 2/3 c water
1 tsp finely grated lemon peel
1/2 tsp coarse kosher salt
1 1/2 c plain couscous
1/4 c chopped fresh cilantro
2 T fresh lemon juice

Heat oil in med sauce pan, add garlic and turmeric, stir 1 min. Add water, lemon peel, and salt.Bring to boil. Remove from heat add couscous. Let stand 5 min. Fluff with fork and mix in cilantro and and lemon juice. Season with pepper and course salt.


Serve stew over couscous.

Cumin/Lime Chicken

Cumin/Lime Chicken - BBQ Night From Melinda Mack


8 large chicken legs, including thigh and drumstick
salt and freshly cracked pepper to taste
½ cup cumin seeds (toasted) or ¾ cup ground cumin
1/3 cup olive oil
1/3 cup roughly chopped fresh oregano
¼ cup fresh lime juice (2 limes)
1 tablespoon minced garlic

1. Sprinkle the chicken legs with salt and pepper to taste, rub with the cumin, and grill over a MEDIUM-LOW fire for 12 to 15 minutes per side. Watch the chicken particularly when it is fat side down because danger of flare-ups lurks. To check for doneness: Cut inside the joint and peek to see that there is no redness next to the bone.

2. While the legs are cooking, combine the olive oil, oregano, lime juice and garlic in a small bowl and mix well. Remove the legs from the grill, drizzle the olive oil mixture over the top, and serve at once.


I used chicken tenders.

Spring Rolls

Spring Rolls

1T oil
1/4 Lb ground pork
1 T ginger
2 sm bunches green onions chopped
1 carrot grated
2 C sprouts chopped
2 T rice wine vinegar
2 T soy sauce
dash sesame oil
3/4 sm head cabbage chopped
1 can water chestnuts chopped

20 egg roll wrappers

Brown pork in oil, Add remaining ingredients, except wrappers simmer 5 min. until most liquid evaporates and veggies are tender.
Roll in wrappers. deep Fry





After trying several different recipes I found one that I like.

Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time

Ham Potato Chowder

Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.

Snicker doodle Cookies

Snicker doodle Cookies (Makes 24 servings)

1 cup butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
---------------
3 Tbs sugar
3 tsp cinnamon

1. Preheat oven to 350*F
2. Mix butter, 1 1/2 cups sugar, eggs and vanilla thoroughly.
3. Combine flour, cream of tartar, baking soda and salt in separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough and ungreased cookie sheet for 15 minutes in fridge.
6. Mix cinnamon and 3 Tbs of sugar.
7. Make 1" balls of dough and roll in sugar/cinnamon mixture.
8. Bake for about 10 minutes, until crackly on top. (If you take them out of the oven when they are still a little short of being done, they will be super-chewy and super-yummy!)

(I didn't chill the cookie sheet and they turned out fine.)