Tuesday, March 23, 2010

Slow Cooker Cashew Chicken

This is in my crockpot as we speak! Okay, so I did have to change a few things a little...

I did use chicken breast strips. I used white cooking wine instead of rice wine vinegar. And i used red pepper instead of red pepper flakes, but my house smells so good!

The best part is, I finished work at about noon. I got lunch for the kids, and then I threw everything together. Even on low, dinner will be ready by 4:30-5:00! I just have to steam rice and decide on a vegetable or fruit!


Prepared by Karen Peterson
Serves 4-6
2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
1/4 cup all-purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice.

Tuesday, March 9, 2010

Black Bean Soup

so this is TGI Fridays recipes out of one of my very favorite cookbooks - its called topsecret restaurant recipes 2. Yes, I have both and love both, but if I could only buy one it would be this one. Warning, its not the prettiest to look at - but yum its delicious

2 TBSP Vegetable oil
3/4 c. diced white onion - I use yellow if I don't have white
3/4 c. diced celery
1/2 c. diced carrot
1/4 c. diced green bell pepper
2 tbsp minced garlic
4 15oz cans black beans
4 c. chicken broth
2 tbsp apple cider vinegar
2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp liquis hickory smoke

Can garnish with shredded cheddar / monterey jack cheese blend / chopped green onion

Heat 2 tbsp of oil in a large saucepan over med / low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough the veggies don't brown. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and rinsed beans into a food processor with 1 cup of the chicken broth. Puree on high speed until smooth. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list, into the pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 50-60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion. Makes 6 1 cup servings


Thursday, March 4, 2010

Coconut Curried Vegetables and Noodles

If you have ever tried Noodles and Company's Bangkok Curry, you'll love this. I've had it for lunch for two days now and have just enough sauce left for one more day. Yum!

Rice Noodles (or udon)
1 c broccoli florets
1 c carrots (julienne cut)
1/2 c green onions, sliced
1/2 c red pepper (diced)
1 c fresh sliced mushrooms
1 T fresh ginger (peeled and chopped)
1 T Thai curry paste (red or green)
1 can light coconut milk
1 T teriyaki sauce
1/2 c sweet chili sauce (less if you are sensitive to spiciness)

Cook noodles while vegetables are steaming (all except the green onions). When noodles are done, drain them and use the pan to mix and heat the sauce (ginger, curry paste, coconut milk, coconut milk, teriyaki, and sweet chili sauce). Combine and enjoy!