Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4

Vegetables Galore w/Roast Chicken


Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.

Ingredients:

Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped

Directions

In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.

Roast Chicken


Roast Chicken

Something very basic that we all should cook frequently because you can usually get more than one meal from it and it is economical.  The problem is that sometimes we overcook the chicken or get a greasy mess.  The trick to a great roasted chicken is to place a wire rack in the bottom of the roasting pan and place the chicken on top of the rack.  The other key is to season the chicken well and not to overcook the chicken.  I know we are all afraid of undercooked chicken so what do we do?  Get a good oven thermometer so you can tell the temperature  of your roasted chicken.

Ingredients:

1 whole           Roasting chicken

1 tbsp.             Olive oil

1 tbsp.             Butter

Onion powder

Garlic powder

Salt and pepper

Oregano

Basil

1 pinch                        Red pepper flakes

1 bunch           Green onion tops (green only)

Directions:

Rub olive oil all over the roast chicken.  Put butter under the skin on both sides of the breast.  Season the roast chicken with onion, garlic, salt, pepper, oregano, basil, and red pepper flakes to taste.  Put the tops of the green onions into the cavity of the chicken.  Place in a 375 oven and roast for 1 hour and 15 minutes.  Keep an eye on your oven thermometer to make sure you don’t overcook the chicken.  Remove from the oven and let the chicken rest for at least 15 minutes before carving.

Serves 4

Mac & Cheese


Mac & Cheese

I was looking in the refrigerator last night trying to figure out what to cook when I noticed I still had some cheese sauce left.  This cheese sauce should never be forgotten, it is too good.  So, being Friday I was having the urge for some type of comfort food to compensate for a really crappy week that Lynda and I had.  It was a no brainer, mac & cheese.

Ingredients:

1lb       Pasta

Cheese sauce

½ cup Bread crumbs

1          Roma tomato, sliced

Extra virgin olive oil

Directions:

Heat the cheese sauce over low heat stirring often.  Preheat the oven to 350.  Cook the pasta until aldente.  Add the cooked pasta to the cheese sauce.  Place your mac & cheese into an oven safe dish.  Cover with the bread crumbs and tomato slices.  Sprinkle a little olive oil on top.  Place in the oven and cook for about 30 minutes.  Put the mac & cheese under the broiler to brown the top.  Be careful it does not burn.

Serves 4

Greek Chicken


Greek Chicken

Ingredients:

2.5 lb.  Chicken thighs, skinless and boneless

6          Kalamata olives, chopped

½         Yellow onion, chopped

1 tsp    Paprika

1tsp     Capers

Juice of one lemon

2 tbsp. Cilantro, chopped

Salt and pepper

Directions:

Mix the olives, capers, lemon juice, paprika onions, and cilantro.   Season the chicken with salt and pepper.  Pour the marinade over the chicken and bake in a 375 oven for about 75 minutes.  Serve with vegetable couscous and swish chard.

Serves 4

Stuffed Manicotti


Stuffed Manicotti

I really don’t make this enough.  A simple dish with tons of flavor.  Use fresh parsley in your cheese mixture for the best results.

Ingredients:

4 cups  Ricotta cheese

½ cup  Parmesan cheese, grated

3 cups  Mozzarella cheese, shredded (reserve 2 cups for topping)

1          Egg

1/2 cups           Spinach, chopped

1/2 cup            Parsley, chopped

16        Manacotti pasta

1 jar     Pasta sauce

Directions:

Cook manicotti pasta until andante.  Remove from the water and let cool.  Preheat oven to 375.  Mix ricotta, Parmesan cheese, mozzarella cheese, egg, spinach, and parsley together.  Place the mixture into a piping bag.  Fill each manicotti with the cheese mixture.  Place manicotti in a baking dish that has a little pasta sauce in the bottom.  Cover the manicotti with the pasta sauce and top with mozzarella cheese.  Cook until the cheese starts to brown.  Let manicotti rest before serving.

Serves 4

Tortilla Pizza


Tortilla Pizza

When I first posted this recipe I did not post a photo, so now I am correcting this.  Enjoy

8 Wheat or flour tortillas

8 tbsp Marinara sauce

Shredded mozzerella cheese

Pepperoni

Sliced onion

Sliced pepper

Any of your favorite pizza toppings

Preheat your oven to 400 degrees.  Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking.  Place the tortillas on the baking sheet.  Place 1 tablespoon of the marinara sauce on each tortilla.  Spread the sauce to the edges.  Put on your topping of choice.  Cover the tortillas with the shredded cheese.    Sprinkle cheese with the chopped oregano and basil.  Cook until the cheese begins to turn brown, about 10 minutes.

Serves 4

Chicken Tenders


 

Chicken Tenders 

Ingredients:

1 Lb     Chicken tenders

1 tbsp. Olive oil

2 clv    Garlic, chopped

½         Yellow onion, sliced

2          Roma tomatoes, chopped

Salt and pepper

3          Mushrooms, sliced

½         Chili, chopped (optional if you want some heat, I do)

 

Directions:

Heat oil in a medium skillet and add the chicken, season with salt and pepper.  Brown on both sides and remove to a plate.  Add onions, garlic, and chili to the skillet and cook and stir often till soft, don’t burn the garlic.  Add the tomatoes and cook until tomatoes break down.  Put the chicken back in the skillet, add mushrooms, stir and cook on simmer for ten minutes.  Serve with Brussels sprouts with artichoke hearts.

Brussels Sprouts with Artichoke Hearts


Over the years my palate has gone through a robust education concerning foods.  Today I eat things that I vowed would never cross my lips.  From previous posts you may have discovered that I had an issue with green foods like asparagus and brocoli that I eventually got over.  One other green thing that always made me cringe was brussels sprouts.  Look at them, what are they?  They look like cabbage that forgot to grow up.  Why would I want to eat something that hasn’t matured yet?

Well like everything in life, I have changed.  I discovered brussels sprouts because my wife and I were dedicated to exposing our children to as many different kinds of foods as we could.  So one day we served brussels sprouts.  Not to my surprise, the children tried and hated them.  As a matter of fact, my wife was not fond of them either.  To my surprise, I liked them.

So my challenge over the years was to cook something that only one person in the family, me, likes.  For some time I discovered everyone in the family would eat anything if I pored a cheese sauce over it.  This worked for a  long time.  Now our children are grown into adults, two of which still live with us, and cheese sauce on top of vegetables just doesn’t do it anymore.

My next new discovery was artichoke hearts.  I have cooked whole artichokes before with really bad results.  Besides, it is a lot of work to get to the prize if you ask me.  A friend of mine introduced me to artichoke hearts marinated in olive oil.  This was a match I could live with.  The result of the match is brussels sprouts with artichoke hearts, enjoy.

Brussels Sprouts with Artichoke Hearts  

Ingredients:

15-20   Brussels sprouts, trimmed

½         Yellow onion, sliced

1 cup   Artichoke hearts, chopped

½         Red pepper, sliced in strips

Salt and pepper

1 tbsp. Butter

1 tbsp. Fresh chopped basil

1 tbsp. Fresh chopped oregano

Directions:

Steam brussels sprouts until just tender, remove and set aside.  Heat oil in a skillet over medium heat.  Add onions and peppers cooking until soft, stirring often.  Add artichoke hearts and cook for two minutes.  Season with salt and pepper to taste.  Add butter and stir until melted.  Top with chopped basil and oregano.

Serves 4

Soup and illness


After spending the last six days suffering with the flu, I have a greater appreciation for the value of a good soup when your not feeling well.  Not only was soup one of the only things I felt like eating it was comforting.  It could be the steam of the broth or the warmth of the large mug I use to serve it or just my imagination that it made me feel a little better for a moment.  We never know when we will become ill so always freeze at least a serving of any soup you make for the emergency of dealing with the flu.

Here are some good soup recipes:

Vegetable soup

 

 

 

 

Pea soup

 

 

 

 

More from my Blogging Friends, check these out.

Beef Stew

Roasted Tomato and Garlic Soup

Fassolada

Napa Cabbage and Ground Turkey Soup