Wednesday, June 22, 2016

cashew chicken

Trying to clean out my freezer, I found a bag of cashews and found this recipe for cashew chicken.  So good!  I just made a few modifications, like adding broccoli.

Ingredients
  • 1 lb / 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
  • 2 tsp baking soda (bi-carb soda – NOT baking powder)
Sauce
  • 3 tbsp soy sauce
  • 3 tbsp Chinese rice wine (shaoxing wine) or dry sherry
  • 3 tbsp oyster sauce
  • 2 tsp sesame oil
  • Dash of white pepper
Stir Fry
  • 1 tbsp cornstarch / cornflour
  • 6 tbsp water
  • 2 tbsp peanut oil (or vegetabe oil)
  • 2 garlic cloves, very finely chopped
  • ½ onion (yellow, brown or white), chopped into 1cm/1/3” pieces
  • 1 small green bell pepper (capsicum), chopped into 1cm/1/3” pieces
  • 1 head broccoli
  • ½ cup roasted cashews (salted or unsalted)
Instructions
  1. Place Sauce ingredients in a jar, screw on lid and shake to combine.
  2. Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
  3. Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
  4. Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
  5. Then add the chicken and bell pepper and cook until all the chicken turns white but is still pink inside (about 2 minutes).
  6. Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
  7. Remove from stove, stir through cashews and serve with rice.
Notes
1. Tenderizing the chicken with baking soda is optional.

2. If you feel like a bit of zing, add 2 tsp chili sauce or sriracha .

3. This is a recipe that has evolved over time as I endeavoured to make it as close to what it is like at restaurants. The original base recipe probably came from a Chinese cooking show like Kylie Kwong.

Nutrition per serving assuming this serves 4. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants. Cashew Chicken Nutrition




Sunday, August 30, 2015

frittata

Just made an amazing frittata that I'll have warmed up all week for breakfast.  I had no idea how wonderful it could be, so open to interpretation. 

What I did:

*Saute 2 leeks and 3 cloves garlic

When getting soft, add:
*about 1.5 pounds of zucchini

Again cook a bit, then add in:
 *about 3-4 c. of chopped spinach

Preheat oven to 425.  Then mix together and add:
*7 eggs
*about 1/2 c. milk
*feta with herbs

Cook it in the pan (which is ok for ovens) until the eggs set around the edges - when they've about cooked through.

Then pop in the oven for about 10 minutes.

Yum!!! I'll eat it with fresh tomatoes.

Next time, I'm putting in potatoes and okra.  And whatever else I have around. 

Saturday, August 29, 2015

potato-sausage-spinach-okra soup

In a quest to empty my fridge and eat something light, this soup came on my menu evening.

Potato sausage spinach okra soup

Brown sausage (I had 2 links of chicken sausage in my freezer to use up)
with 1 chopped onion and 3 cloves of garlic

When the sausage is brown, add in
2 potatoes
4 c. stock (I used chicken stock I'd made)

Add salt and pepper
 Toss in about 20 pods of okra*

When the potatoes are tender, add in
3 c. chopped fresh spinach and cook for a few minutes more



*Fresh is best, and it needs to be dry.  I slice off the cap and then into 2" pieces or so and toss them in.  

ground beef and cabbage

ground beef and cabbage - recipe from here with my additions

Ingredients
  • 1 lb ground beef (or turkey, venison, etc)
  • 1 small head of cabbage, chopped
  • 2 onions, thinly sliced
  • 2-3 cloves garlic 
  • 2 carrots, grated
  • 1 c. diced tomatoes
  • Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc- I use at least a teaspoon of each
Instructions
  1. Brown beef in a large skillet or wok, adding spices to taste as you go.
  2. When beef is almost completely browned, add sliced onions and grated carrots.
  3. When onions/carrots are starting to soften, add the cabbage and spice well.
  4. Cook about 10 more minutes, stirring often until cabbage starts to soften.
  5. Can be topped with salsa or sour cream if desired.

Friday, January 2, 2015

roasted broccoli

This recipe for roasted broccoli is very good!


Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt*
1/2 teaspoon freshly ground black pepper*
2 teaspoons grated lemon zest*
2 tablespoons freshly squeezed lemon juice*
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)*

            *I omitted all these things (for no good reason), and it was still very tasty.
 
Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
 

Sunday, August 24, 2014

slowcooker fish in coconut milk

So apparently, poaching fish in a slowcooker is a good thing. 

I sauteed an onion in garlic-infused olive oil - I really wanted ginger but couldn't find it.  I added a can of coconut milk and heated it up, adding some thai basil and dried lemongrass and salt and pepper.

When it was all heated, put it in the slowcooker with the fish and cook on high for an hour. 

The fish was cooked perfectly!

Saturday, April 5, 2014

roasted brussels sprouts

If there is one axiom in my life, it is this:  every vegetable is better when oven-roasted. 

These roasted brussels sprouts are fabulous.  Yum.

I eyeball everything, but generally:

a pound or two of brussels sprouts

Mix in a bowl with some olive oil to lightly coat, some sea salt, some freshly ground black pepper.

Roast at 400 degrees for about 35 minutes.  You can also do at 350 degrees for longer if you already have something in the oven.  You want to brown the outside and then the inside is tender.

You can get all fancy and use balsamic vinegar, cranberries, and all sorts of other things.  But, these very simple sprouts are all I need to be very, very happy.