Tuesday, August 27, 2013

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Tuesday, August 20, 2013

Easy Fried Rice

Easy Fried Rice
3 T sesame oil
1 c frozen stir-fry vegetables (thawed)
1 onion, diced
2 t minced garlic
2 eggs, slightly beaten
3 c cooked [brown] rice
1/4 c [low sodium] soy sauce

1. In a large skillet, heat the oil over medium-high heat; add vegetables, onion, and garlic; cook until tender.
2. Reduce heat to medium-low, move the vegetables to one side of the skillet, and pour the eggs in to the other side; cook and scramble the eggs.
3. Add rice and soy sauce and stir everything together; heat until warmed through.
(Sorry the coloring is wonky in this picture.)

Tuesday, August 13, 2013

Fresh Blueberry Muffins

Fresh Blueberry Muffins
1/2 c butter, softened
1 1/4 c + 2 t sugar, separated
2 eggs
2 c flour
2 t baking powder
1/2 t salt
1/2 c milk
2 1/2 c fresh blueberries

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. In a large bowl, beat butter and 1 1/4 cup sugar well until fluffy; beat in eggs one at a time.
3. In a separate bowl, sift flour, baking powder, and salt together; alternate adding the flour mixture and milk in to butter mixture. Be careful not to over mix.
4. Gently fold in blueberries; scoop batter in to muffin cups and sprinkle the tops with remaining sugar.
5. Bake for 25-30 minutes until golden brown.
Makes 18 muffins.

Tuesday, August 6, 2013

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.