Thursday, January 29, 2009

Easy Szechuan Chicken


You’ll Need:


  • 4 halves of chicken breasts, skinned

  • 3 Tablespoons cornstarch

  • 1 Tablespoon vegetable oil

  • 3 cloves garlic, minced

  • 5 Tablespoons soy sauce

  • 1 ½ Tablespoons white-wine vinegar

  • 1 teaspoon sugar

  • ½ cup water

  • 6 green onions cut into inch pieces

  • 1/8 teaspoon cayenne (more if you would like)

Directions:
  • Cut chicken into 1 1/2 inch cubes.
  • Lightly toss with cornstarch in bag to coat.
  • Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
  • Add soy sauce, vinegar, sugar and water.
  • Cover and cook 3 minutes or until chicken is cooked through.
  • Add green onions and cayenne; cook uncovered about 2 minutes longer.

Monday, January 19, 2009

Salmon with Spinach and Pasta


You’ll Need:


  • 4 ounces of canned salmon

  • 1 ounce of fresh spinach

  • 2 ounces broccoli florets

  • 8 ounces bow tie pasta

  • 3 teaspoons lemon juice plus wedges to serve with entrĂ©e

  • 2 ounces butter

  • 1/4 teaspoon freshly ground pepper

  • 1/2 teaspoon salt

  • 2 Tablespoons freshly grated parmesan cheese

Directions:


Boil water to cook pasta.

Melt 2 oz butter in a large pan.

Add the broccoli, stir to coat with butter, cover with a lid and cook gently for just 1 minute.

Add pepper, salt and 3 teaspoons lemon juice (or quite a bit more lemon if using spinach

Then add the salmon and stir together and heat on low.

Turn off heat and add the drained pasta and spinach and Parmesan cheese. Toss.

Adjust seasonings and serve with additional lemon wedges.

Thursday, January 15, 2009

Garlic and Onion Soup

You’ll Need:

  • 3 garlic cloves
  • 5 medium onions

  • 2 ½ Tablespoons butter

  • ¼ teaspoon dried thyme

  • ¼ teaspoon salt

  • ¼ teaspoons freshly ground black pepper

  • 1 quart chicken stock

  • Freshly grate Parmesan cheese

Directions:

Peel and mince the garlic.

Peel and thinly slice the onions.

Heat the butter in a large, deep skillet.

Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes.

Uncover and saute until golden, about 5 minutes longer.

Add thyme, salt, pepper, and chicken stock.

Bring to a boil.

Cover, reduce heat, and simmer to blend flavors, about 5 minutes.

Serve with fresh bread and top soup a bit of fresh grate Parmesan cheese.