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.
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
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.
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.
This is one of my go to recipes I have been making for years. It is very versatile because you can add any kind of vegetable and protein you happen to have on hand. Add some pasta and sauce, top with some great cheese and you have a very delicious meal. Just saute your vegetables and protein, add them to your sauce. Combine the sauce and the pasta, top with cheese and cook at 375 until the cheese is melted just the way you want it. This is a great way to clean out the refrigerator and have a delicious dish at the same time.
Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
Swiss chard with Julianne Beets
Due to a mistake at the nursery where I purchased my beets that I planted I got what looks to be a golden beet instead of the typical red one. This lighter color beet is more of a mild flavor and is very good raw in a salad. So I thought I would sauteed some and see what happens. I was pleasantly surprised.
8 stocks Swiss chard, ribs removed, chopped
1 medium golden beet, peeled and julienne
Salt and pepper
Heat the oil in a large skillet and add the beets. Cook for a couple of minutes. Add the Swiss chard and cook till wilted. Season with salt and pepper and serve.
Brown Rice with Sauteed Peaches
Brown rice is very tasty by itself but when you add an ingredient like sauteed dried peaches the flavor gets taken to a different level. I served mine with some fantastic T-bone steaks and grilled zucchini.
1 cup brown rice
2 cups chicken stock
5 slices dried peaches, chopped
Heat the chicken stock to a boil, add the brown rice, stir. Cover the pan and bring back to a bowl. Once boiling stir and reduce heat to a low simmer.
Heat the olive oil in a small skillet over medium heat. Add the peaches and saute, constantly stirring. Remove from the heat.
When the rice is almost done add the peaches and stir. Remove to a serving bowl when rice is tender and the liquid has been absorbed.