Thursday, June 8, 2017

Spicy Sesame Chicken

This recipe was originally served to Olivia by Cindy B. at her house. She came home insisting we get the recipe and learn to make it. Olivia originally just called it "Chinese Food."

1/2 C.+ sesame seeds

1 1/2 C. chicken broth
1/4 C. cornstarch
1/4 C. sugar
1/4 C.  soy sauce
2 Tbsp. rice vinegar
1 tsp. ground ginger

2 Tbsp. sesame oil
4 green onions, chopped
4 garlic cloves, minced
1 tsp. red pepper flakes
2 pounds boneless, skinless breasts, cut into 1-inch squares

1) Toast and set aside sesame seeds.

2) Combine (whisk together) next 6 ingredients and set aside.

3) In a wok, heat sesame oil over medium heat. Add green onions, garlic, pepper flakes and cook for 2 minutes.

4) Add chicken and cook till it's done.

5) Add whisked together sauce and simmer until sauce is thick.

6) Sprinkle with sesame seeds before serving.

Serve over cooked white rice and with sauteed vegetables (in oil and SPG) on the side or mixed in.




Thursday, February 23, 2017

Aunt Kim's Tuna Salad

This recipe was given to my sister by her personal trainer as a good lunch choice. In her words, "I'm addicted." Sorry for the lack of quantities. She just adds the ingredients according to her preferences.

canned tuna
mayonnaise
Clausen dill pickles, chopped
walnuts, chopped
Craisins
black pepper, to taste

Combine all ingredients. She says it gets better the next day—a rarity for tuna!

Wednesday, February 8, 2017

Mexican Chicken Chili

2-3 frozen chicken breasts
1 package dry ranch dressing mix
2 cans black beans
1 can corn, drained
1 can diced tomatoes
1 block cream cheese
1 C. salsa
Additional seasonings to personal taste
Dump all in a crock pot and cook on high 3-4 hours or on low 6-8 hours.
Use forks to shred the chicken before serving.
Serve with rice, cheese, sour cream, and tortilla strips.

NOTE: This was the prizewinning entry in the USAA's MARA chili contest this year.

Monday, February 6, 2017

Cheri's Cheesy Broccoli Soup

1 tablespoon melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half cream or partial milk
2 cups chicken stock (I used veg base for the stock)
1⁄2 lb fresh broccoli (I left some broccoli huge to puree and some bite size)
1 cup carrot, julienned
2 stalks celery optional (chopped or left big for the blender)
1⁄4 teaspoon nutmeg
½ ts dry mustard optional
8 ounces grated cheese (I use half sharp cheddar and half a milder cheese)
salt and pepper


DIRECTIONS

Sauté onion in butter. Set aside.
Add the stock. 
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Purée about 1/2 in a blender. Return to heat. 
Cook melted butter and flour in a separate pan using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add cheese and salt and pepper to taste.

Stir in nutmeg.
Serve with crusty bread and Enjoy :).

Saturday, December 24, 2016

Pat's Coconut Bars

I asked my sister for her favorite Christmas treat recipes, and she told me, "I don't make any because Pat makes so much!" (Pat is her wonderful mother-in-law, a great cook and wonderful guest who brings treats along when she comes visiting! Dreamy!) This is my sister's favorite one, so I'm going to give it a whirl for Christmas Eve festivities tonight.

Combine in large stand mixer and beat until well blended (about 2 minutes):
1/2 C. soft butter
1/2 C. brown sugar, firmly packed
1 C. flour

Press above into a greased 8x12 pan. Bake at 325 for 20 minutes. (Do not brown!)

In a small mixing bowl, combine:
2 eggs, unbeaten
1/8 tsp. salt
1 C. brown sugar, firmly packed
1 tsp. vanilla
2 Tbsp. flour
1/2 tsp. baking powder
1 C. chopped nuts
1 C. shredded coconut

Pour this mixture onto pre-baked crust. Bake at 325 degrees for about 24 minutes or until brown.

Cool and cut into squares.

Saturday, November 26, 2016

Aunt Kim's Turkey and Sausage Gumbo

This is apparently my sister's family's favorite thing to do with leftover turkey at Thanksgiving. The recipe is originally from a cookbook called New Orleans by the Bowl.

1 turkey carcass
4-5 quarts water
3/4 C. oil
1/2 C. flour
1 pound andouille sausage, cut into 1/4-inch slices
2-3 C. chunked turkey meat
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
5 cloves garlic, minced
2 C. sliced fresh okra
1 large tomato, chopped
1 6-oz. can tomato paste
2 Tbsp. Worcestershire sauce
2 tsp. creole seasoning (Tony Chachere's)
2 tsp. Louisiana hot sauce
5 C. cooked white rice
2 green onions, chopped for garnish

Make turkey stock as directed here, or simmer in a stock pot for at least 2 hours in a pinch. Strain and reserve the stock, skimming off fat or impurities. Make a roux in a skillet by stirring 1/2 C. oil with flour over medium-high heat until dark brown. Remove from heat and reserve.

In a separate skillet over medium-high heat, brown the sausage and turkey meat in the remaining 1/4 C. oil. Add the onion, peppers, celery, garlic, okra, and tomato, stirring until a savory paste is formed (about 15 minutes). Add the reserved stock along with the tomato paste, Worcestershire sauce, creole seasoning, and hot sauce. Thicken with the roux.

Serve over white rice garnished with green onion.









Wednesday, November 23, 2016

Rebecca's Vegan and Gluten-Free Pie Crusts

Single Pie Crust (Vegan)

1 1/2 c. white, all-purpose flour
1 tsp. salt
1/2 c. palm oil shortening (Spectrum is a good brand that can be found at Kroger in            the natural foods section)
1/4 c. water

Mix together flour and salt. Cut in the shortening until well blended. Add water and work the dough to a uniform consistency. Roll out with a rolling pin on wax paper or pastry cloth sprinkled with flour. Transfer to a pie plate and pinch the edges to create an attractive crust. If you are baking the crust alone, prick the crust with a fork and bake at 450 degrees for 10-12 min. If you are baking the crust with the filling in it, then follow the baking instructions for the specific pie recipe.

Gluten Free Pie Crust

1 c. brown rice flour
1/2 c. tapioca flour
2 tsp. xanthan gum
3/4 tsp. salt
1/2 Tbs. sugar
1/2 c. palm oil shortening
1/4 c. water

Follow mixing and baking directions above.

Monday, September 12, 2016

Chinese Meat Balls

This recipe is from my friend Dot, who was a missionary in China for many years.

Mix:
1 pound ground beef
1 egg
1 T. cornstarch
1 t. salt
2 T. chopped onion
pepper

Form into balls (18 or more). Brown in a small amount of oil until cooked through. Drain.
NOTE: I often cook my meatballs ahead and freeze them, then pull them out for this recipe.

Sauce:
1 T. oil
1 can pineapple tidbits
3 T. cornstarch
2 T. soy sauce
3 T. vinegar (I use Cal's tonic)
6 T. water
1/3 C. sugar
green pepper & onions, sautéed or stir-fried

To oil add pineapple juice and beat over low heat. Add mixture of next five ingredients. Cook until mixture thickens, stirring constantly. Thin with liquid (broth, orange juice, soy sauce, water) to right consistency if it thickens too much. Add meatballs, pineapple tidbits, and pepper and/or onion. Heat through thoroughly. Serve hot over cooked rice with stir-friend veggies and sautéed green beans on the side.

Friday, September 9, 2016

Sticky Ginger Shrimp

This recipe was posted on Facebook by my friend Allyson, and I'm posting it here so as not to lose track of it. I'm not a big shrimp fan, so I'll sub out chicken and let you know how that is. For those of you who do like shrimp, doesn't this look yummy?!

In skillet sauté the following "until flavors bloom":
1T sesame oil
4 cloves minced garlic
4 t grated ginger.

Add:
1/4 C. honey
2-3 T soy sauce
1/2 t red pepper flakes

Simmer until reduced and thickened.  Add peeled, deveined shrimp and toss until cooked and coated.

Serve with steamed broccoli and brown rice which is cooked per directions with 2t sesame oil.  Toss 1/4 cup chopped scallions in finished rice. Sprinkle toasted sesame seed and finely julienned fresh ginger over dish.

Friday, July 1, 2016

Olivia's Fat and Fluffy Pancakes

1/4 C. sugar
2 1/2 C. whole wheat flour, freshly ground
1 1.2 C. old-fashioned oats
2 Tbsp. baking powder
2 tsp. salt

Combine above ingredients.

2 eggs
3 C. milk (Olivia used 1 1/2 C.buttermilk, 1 1/2 C. water, and a splash of cream)
1/3 C. oil

Combine above ingredients, then stir into dry mixture until just moistened. Cook on hot griddle.