This recipe can be used with Almonds or Cashews. I'm using with cashews tonight. The recipe is from the book Chinese Cookery by Rose Cheng & Michele Morris. My uncle gave me this book many years ago. I believe it's out of print. ISBN 0-89586-088-0. It's a wonderful book full of great recipes.
This recipe is 8 WW Points Plus per serving (4 servings per recipe), it was only 5 WW Points Plus, but then the cashew added in 3 points.
The recipe calls for 1 cup of vegetable oil. With my heart problems and my attending WW, that's SOOOO not happening here, so I'm using cooking spray and 2 T of olive oil.
Cashew Chicken (or Almond Chicken if you use almonds)
1 pound boneless, skinless chicken breast
Marinade
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
1 cup vegetable oil (hahaha, ok 2 T olive oil and some cooking spray)
5 slices fresh ginger root
3 green onions chopped into 1 inch lengths
1 green pepper, chopped into 1 inch pieces
1/2 cup diced whole bamboo shoots
Seasoning sauce:
1 Tablespoon rice vinegar or white vinegar
2 Tablespoons soy sauce
1 Tablespoon rice wine (Mirin) or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch
1/3 cup Crisp Almonds (or Cashews) or toasted almonds or cashews
Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl. Add diced chicken; mix well. Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon, rain well and set aside. Remove oil from wok except for two Tablespoons, Reheat oil over medium heat 30 seconds. Stir-fry ginger ginger slices 30 seconds, remove and discard. Add green onions, green pepper and bamboo shoots to oil. Stir-fry 1-2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds (or cashews), mix well and serve hot.
Makes 4 servings
CRISP ALMONDS (or Cashews)
I will be toasting the nuts in a small frying pan with cooking spray.
However, the recipe calls for the following:
4 cups oil for deep frying
1 cup blanched almond halves (or cashew pieces)
Heat 4 cups oil in a wok over medium heat to 350 degrees (175 C). Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using. Make about 1 cup.
Crisp Cashews: Substitute 1 cup blanched cashew halves for the almond halves.
Sunday, September 11, 2011
Easy Fried Rice
This fried rice recipe is from Weight Watchers Getting Started book from fall 2010. It's a wonderful fried rice recipe.
Easy Fried Rice
Serves 6 at 4 WW Points Plus per serving or
serves 4 at 6 WW Points Plus per serving
2 sprays cooking spray
2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced divided
3 cups cooked white rice
1/2 cup frozen green peas, thawed (I substitute another vegetable here, we strive for a pea free live)
1/4 cup soy sauce
Coat a large nonstick pain with cooking spray. Warm pan over medium-high heat. Add eggs, tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove them from skillet and set aside.
Off heat, recoat same skillet with cooking spray, set over medium-high heat. Add carrots and all but 2 tablespoons scallions, saute until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas (or other vegetable) and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Yields about six 3/4 cup servings (or 4 just over one cup servings)
Easy Fried Rice
Serves 6 at 4 WW Points Plus per serving or
serves 4 at 6 WW Points Plus per serving
2 sprays cooking spray
2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced divided
3 cups cooked white rice
1/2 cup frozen green peas, thawed (I substitute another vegetable here, we strive for a pea free live)
1/4 cup soy sauce
Coat a large nonstick pain with cooking spray. Warm pan over medium-high heat. Add eggs, tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove them from skillet and set aside.
Off heat, recoat same skillet with cooking spray, set over medium-high heat. Add carrots and all but 2 tablespoons scallions, saute until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas (or other vegetable) and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Yields about six 3/4 cup servings (or 4 just over one cup servings)
Tuesday, September 6, 2011
Honey Garlic Chicken in the Crockpot
I found this in my Google Reader today. It's what's for dinner. I'm about to start it now. This recipe from: A Year of Slow Cooking: http://crockpot365.blogspot.com/
Honey Garlic Chicken
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
The Directions.
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed and/or roasted vegetables. Tonight it will be broccoli and zucchini
Honey Garlic Chicken
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
The Directions.
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed and/or roasted vegetables. Tonight it will be broccoli and zucchini
Thursday, September 1, 2011
Pork Roast a la Jan
Pork Roast a la Jan
about 1.5 pound of pork roast
sprinkle roast with Pampered Chef rosemary herb seasoning on
it
fresh broccoli and baby carrots
2 potatoes cut into about 8-10 chunks each
2 garlic cloves
couple stalks of celery chunked up
half medium onion chuncked up.
about 1 cup of boxed vegetable broth (whatever was left in
the box we had in the fridge)
about 1/4 cup Tastefully Simple's basil balsamic dipping oil
salt, pepper, rosemary and oregano to taste (maybe 1/2 t
salt, 1/4 t pepper and 1 t each of the herbs)
Put veggies in Pampered Chef Deep Covered Baker (or covered
roaster or deep pan that you can cover with foil). Put vegetables in DCB (Deep
Covered Baker). Toss with herbs and oil. Put roast on top, cover with some
seasoning. Put lid on Put in oven for an hour and check to see if it's done.
Serve with steamed fresh green beans (I'm a bit veggie heavy
cause I have a bunch of stuff to use up, plus I like vegetables anyway and It's
WW friendly).
If I wasn't being lazy today, I'd have browned the roast in
some olive oil and sauteed the onions, carrots and garlic and celery in there
too. And then put it in the baker. BUt I'm doing homework and just didn't
bother today. However, that DOES give it color and depth of flavor that's
YUMMY!
Wednesday, August 31, 2011
Beef with Broccoli
This recipe is one from a book my Uncle gave me for a gift over 10 years ago. Chinese Cookery by Rose Cheng & Michelle Morris, ISBN-89586-088-0. I've loved the recipes I've made from it and the techniques it shows.
The recipe says it serves 6. I think that's if it is part of a several-course Chinese meal or people with small appetites. Or a family of 2 adults and 2-3 small children. I have figured this at 4 servings, as part of an entire meal, served with rice.
6 Weight Watchers Points Plus per serving.
Beef with Broccoli
2/3 lb. beef flank steak or other tender beef
Marinade:
1 teaspoon rice wine or dry sherry (I use Mirin)
1/2 teaspoon baking soda
1 teaspoon soy sauce
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 teaspoon sugar
1/2 lb. broccoli tops (I used part of a bag of broccoli tops from Costco)
1 teaspoon cornstarch
1/3 cup water
7 Tablespoons vegetable oil (I use 2 Tablespoons olive oil)
1 garlic clove crushed
1 teaspoon salt
3 Tablespoons chicken broth (today I used vegetable broth, it's what I had in the fridge)
1/4 teaspoon pepper
1. Slice beef across grain and at an angle into thin strips.
2. Mix marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand at least 30 minutes.
3. Dissolve cornstarch into water to make a paste, set aside (can add remaining sauce ingredients too, just makes it easier at the end).
4. Heat oil in wok over high heat, 1 minute. Add beef/marinade, stir-fry marinated beef about 2-3 minutes, until lightly browned. Remove beef, draining well over wok; set aside.
5. If necessary add oil to wok. Heat 30 seconds, stir fry garlic 30 seconds. Add broccoli tops. Stir fry 5 minutes. Add cornstarch paste, salt, soy sauce, broth and pepper. Stir fry till sauce thickens slightly. Add cooked beef, mix well. Remove from wok and serve.
We serve this with white rice. Also tonight we had Minh brand egg rolls and sweet & sour sauce.
The recipe says it serves 6. I think that's if it is part of a several-course Chinese meal or people with small appetites. Or a family of 2 adults and 2-3 small children. I have figured this at 4 servings, as part of an entire meal, served with rice.
6 Weight Watchers Points Plus per serving.
Beef with Broccoli
2/3 lb. beef flank steak or other tender beef
Marinade:
1 teaspoon rice wine or dry sherry (I use Mirin)
1/2 teaspoon baking soda
1 teaspoon soy sauce
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 teaspoon sugar
1/2 lb. broccoli tops (I used part of a bag of broccoli tops from Costco)
1 teaspoon cornstarch
1/3 cup water
7 Tablespoons vegetable oil (I use 2 Tablespoons olive oil)
1 garlic clove crushed
1 teaspoon salt
3 Tablespoons chicken broth (today I used vegetable broth, it's what I had in the fridge)
1/4 teaspoon pepper
1. Slice beef across grain and at an angle into thin strips.
2. Mix marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand at least 30 minutes.
3. Dissolve cornstarch into water to make a paste, set aside (can add remaining sauce ingredients too, just makes it easier at the end).
4. Heat oil in wok over high heat, 1 minute. Add beef/marinade, stir-fry marinated beef about 2-3 minutes, until lightly browned. Remove beef, draining well over wok; set aside.
5. If necessary add oil to wok. Heat 30 seconds, stir fry garlic 30 seconds. Add broccoli tops. Stir fry 5 minutes. Add cornstarch paste, salt, soy sauce, broth and pepper. Stir fry till sauce thickens slightly. Add cooked beef, mix well. Remove from wok and serve.
We serve this with white rice. Also tonight we had Minh brand egg rolls and sweet & sour sauce.
Sunday, August 14, 2011
The chicken pie recipe I'm actually going to make
Having posted the two recipes I plan to borrow from, here is the recipe I plan on making:
First off: Peas of the frozen, canned or fresh variety are verboten in my house. The only peas we buy are for use as ice packs. I eat peas (rarely) but only started that in my mid to late 40's. Byron does not/will not eat peas of any type in any dish. I really don't have a clue if Anthony or Felicia eat them as I don't believe they have ever been served a pea. If they have, it wasn't at our hose, that's for sure. We live in a pea free zone. So, I subbed fresh, chopped vegetables for the usual "frozen peas and carrots."
For the chicken pie for Byron and I, I will use the vegetables mentioned below (minus zucchini), Byron doesn't eat squash of any type. For the version I'm making for my friends, I'm putting in squash and will leave out peppers as they have non pepper eaters at their house. I'm making two 9x9 pans of chicken pie. One to take to my friends and one to stay here.
One last comment, it should go without saying that I will saute the garlic and onion in the butter at the beginning of the recipe. I will also probably add a bit of cayenne or red pepper flakes or California pepper from Penzeys to the version I'm keeping at home.
Chicken Pie a la Jan
serves 6 (so sayeth the recipes I plundered to come up with this version)
Filling:
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
2 cloves garlic
1/2 cup chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
2 cups chopped fresh vegetables (carrots, celery, zucchini, peppers, onion)
1/4 cup frozen vegetables (California blend, broccoli, cauliflower, carrots)
1/3 cup frozen corn
Topping:
1 cup Bisquick
1/2 cup milk
1 egg
1/2 t (or to taste) Italian seasoning
pinch of garlic powder
salt and pepper
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
I will add notes, and add WW Points Plus later
First off: Peas of the frozen, canned or fresh variety are verboten in my house. The only peas we buy are for use as ice packs. I eat peas (rarely) but only started that in my mid to late 40's. Byron does not/will not eat peas of any type in any dish. I really don't have a clue if Anthony or Felicia eat them as I don't believe they have ever been served a pea. If they have, it wasn't at our hose, that's for sure. We live in a pea free zone. So, I subbed fresh, chopped vegetables for the usual "frozen peas and carrots."
For the chicken pie for Byron and I, I will use the vegetables mentioned below (minus zucchini), Byron doesn't eat squash of any type. For the version I'm making for my friends, I'm putting in squash and will leave out peppers as they have non pepper eaters at their house. I'm making two 9x9 pans of chicken pie. One to take to my friends and one to stay here.
One last comment, it should go without saying that I will saute the garlic and onion in the butter at the beginning of the recipe. I will also probably add a bit of cayenne or red pepper flakes or California pepper from Penzeys to the version I'm keeping at home.
Chicken Pie a la Jan
serves 6 (so sayeth the recipes I plundered to come up with this version)
Filling:
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
2 cloves garlic
1/2 cup chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
2 cups chopped fresh vegetables (carrots, celery, zucchini, peppers, onion)
1/4 cup frozen vegetables (California blend, broccoli, cauliflower, carrots)
1/3 cup frozen corn
Topping:
1 cup Bisquick
1/2 cup milk
1 egg
1/2 t (or to taste) Italian seasoning
pinch of garlic powder
salt and pepper
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
I will add notes, and add WW Points Plus later
Chicken Pot Pie Recipe 2
This is the second recipe for Chicken Pot Pie I found. I will be using the topping from the first one (with the herbal additions found in this one) and using this filling as the starting point for the filling I will make. I found this version here: http://www.grouprecipes.com/24518/bisquick-chicken-pot-pie.html
Chicken Pot Pie II with Bisquick topping
Ingredients
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cub chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
10 oz. pkg. frozen peas and carrots
How to make it
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 cup Bisquick
3 tablespoons hot water
3 tablespoons butter, softened
Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.
Chicken Pot Pie II with Bisquick topping
Ingredients
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cub chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
10 oz. pkg. frozen peas and carrots
How to make it
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 cup Bisquick
3 tablespoons hot water
3 tablespoons butter, softened
Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.
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