Moussaka
6-30-08 – Celebrating Ben being recognized as a raw, wild talent. Summer time. This recipe took a while, but i'm sure it will be delicious. Its one of those special treat kind of dinners. The potatoes are heavenly just by themselves.
8 oz Parmesean
2 Eggplants sliced ¼ in thick
1 lb Potatoes sliced ¼ in thick
1 1b ground beef
1 onion chopped
1 C. raisins
1 can tomato paste
Fill tomato paste can with water 2-3 times as needed
1 can diced tomatoes, drained
1 teas sugar
1 teas salt
1 teas oregano
½ teas cinnamon
¼ teas nutmeg
Cavenders Seasoning
2 T garlic powder or fresh garlic
¾ C red wine
2 C. milk
1 T butter
2 T cornstarch
1 T flour
1 T garlic powder
Cavenders
Salt, Pepper
1 egg
Preheat Broiler.
Broil Eggplant sliced on sprayed pan. Spray tops of eggplant as well. Sprinkle with salt, pepper, and Cavenders seasoning. Turn once. Broil til lightly browned. Watch them because the skins burn easily.
Boil sliced potatoes in water to cover with salt, garlic powder, 4 bay leaves, pepper, oregano, rosemary, Cavenders seasoning. Boil til tender. Drain. Squeeze the juice from 1 lemon over potatoes in pan. Stir.
For Beef mixture, Fry grond beef with onion til done. Drain on lots of paper towels. Wipe pan with paper towel. Return beef to pan. Simmer with everything on the ingredients list from raisins to wine. Simmer till liquid is absorbed.
For white sauce: (I used same pan as the beef after layering the moussaka in the casserole.) Heat 2 C milk, ! T butter, 2 T cornstarch, 1 T flour, stirring constantly with a whisk. Add garlic, salt, pepper, and Cavenders. Heat just a minute or two stirring constantly til thick. Remove from heat. Whisk in 1 egg.
Layer Eggplant, Potatoes, Beef, and Parmesan twice in sprayed 13X9 pan. Pushing down with the spatula to mash things down a bit. Top with white sauce.
Bake at 350 degrees for 25 minutes til set.
Tuesday, July 8, 2008
Grilled Salmon and Potato Tacos
5/9/08
Grilled Salmon and Potato Tacos with Spicy Sour Cream Sauce
Choose some fresh Salmon filets. Spray with oil. Place skin side down on the grill. Drizzle a few drops of Tapitio hot sauce on the fish, sprinkle with cajun or taco seasoning, pepper and a pinch of cumin. Cut a lime in half. squeeze some juice on the fish, then set the lime half to rest on each filet while it's grilling. When you turn it, squeeze the lime again and set it on top of the fish again. Grill on low, turning once or twice, till done, maybe 15 -20 minutes.
Wash 5 or 6 potatoes, slice them in half lengthwise, and boil them till halfway done, about 10 minutes. Drain the water from the pan and pour in 1T olive oil, shake the potatoes around in the oil to coat them and throw them out onto the grill. (be careful about flame ups from the oil.) Grill on low till done, about another 10 minutes. Sprinkle with salt and pepper, Cajun or taco seasoning, and cavenders greek seasoning or garlic powder. Turn the potatoes now and then, watching them carefully.
Cut a red onion in half and grill on low, with the fish and potatoes.
Mix about 1 C. fat free sour cream with half a packet of taco seasoning (2T.). Add some Tapatio hot sauce and/or some juice from the can of chipotle peppers in adobo sauce. I put one of the peppers in whole and stirred it around, (not to eat the pepper, but just to flavor the sauce). You can cover the can of chipotle peppers and save it in the fridge.
You could also add lime juice or 1 or 2 T. ranch dressing if you like.
To serve, spoon sauce on warm tortilla, flake the fish up with your fingers and put on the tortilla. Add crumbled potatoes and chopped onion. Sprinkle with fresh lime juice and fresh chopped cilantro.
Today we're celebrating. The Friday Dance video came together perfectly and it's warm enough to eat out on the deck. Perhaps summer will come afterall.
Grilled Salmon and Potato Tacos with Spicy Sour Cream Sauce
Choose some fresh Salmon filets. Spray with oil. Place skin side down on the grill. Drizzle a few drops of Tapitio hot sauce on the fish, sprinkle with cajun or taco seasoning, pepper and a pinch of cumin. Cut a lime in half. squeeze some juice on the fish, then set the lime half to rest on each filet while it's grilling. When you turn it, squeeze the lime again and set it on top of the fish again. Grill on low, turning once or twice, till done, maybe 15 -20 minutes.
Wash 5 or 6 potatoes, slice them in half lengthwise, and boil them till halfway done, about 10 minutes. Drain the water from the pan and pour in 1T olive oil, shake the potatoes around in the oil to coat them and throw them out onto the grill. (be careful about flame ups from the oil.) Grill on low till done, about another 10 minutes. Sprinkle with salt and pepper, Cajun or taco seasoning, and cavenders greek seasoning or garlic powder. Turn the potatoes now and then, watching them carefully.
Cut a red onion in half and grill on low, with the fish and potatoes.
Mix about 1 C. fat free sour cream with half a packet of taco seasoning (2T.). Add some Tapatio hot sauce and/or some juice from the can of chipotle peppers in adobo sauce. I put one of the peppers in whole and stirred it around, (not to eat the pepper, but just to flavor the sauce). You can cover the can of chipotle peppers and save it in the fridge.
You could also add lime juice or 1 or 2 T. ranch dressing if you like.
To serve, spoon sauce on warm tortilla, flake the fish up with your fingers and put on the tortilla. Add crumbled potatoes and chopped onion. Sprinkle with fresh lime juice and fresh chopped cilantro.
Today we're celebrating. The Friday Dance video came together perfectly and it's warm enough to eat out on the deck. Perhaps summer will come afterall.
Cream Cheese Stuffed, Bacon Wrapped Chicken with Sweet Potato Casserole
Cream cheese stuffed, Bacon wrapped Chicken
With Sweet Potato Casserole
Grease large casserole dish.
Large boneless ck breast cut a v on inside for a pocket. Trim Fat.
Stuff with slice of cream cheese (tomato and red onion, is also good).
Fold in half wrap with 2 slices bacon (attach with toothpicks).
Spice with salt n pepper and cavenders greek seasoning.
Bake at 350 degree for 45-55 minutes.
Sweet Potato Casserole
Skin 3 large yams and cut into chunks. Boil until soft (20-30 min.). Add 4 tablespoons butter, ½ pint whipping cream or half and half , 4 shakes of salt (to taste), 1 cup of brown sugar.
Whip it. Whip it good.
Add one shot of whiskey. Blend. Squeeze juice from ½ large orange. Blend. Spread into greased casserole dish.
Mix 4 oz. pkg of pecans and half cup of brown sugar in food processor.
Spread over the top of sweet potatoes. Add at least 6 pads of butter around dish (on top of taters) and put into oven 350 degree for about 20 minutes.
With Sweet Potato Casserole
Grease large casserole dish.
Large boneless ck breast cut a v on inside for a pocket. Trim Fat.
Stuff with slice of cream cheese (tomato and red onion, is also good).
Fold in half wrap with 2 slices bacon (attach with toothpicks).
Spice with salt n pepper and cavenders greek seasoning.
Bake at 350 degree for 45-55 minutes.
Sweet Potato Casserole
Skin 3 large yams and cut into chunks. Boil until soft (20-30 min.). Add 4 tablespoons butter, ½ pint whipping cream or half and half , 4 shakes of salt (to taste), 1 cup of brown sugar.
Whip it. Whip it good.
Add one shot of whiskey. Blend. Squeeze juice from ½ large orange. Blend. Spread into greased casserole dish.
Mix 4 oz. pkg of pecans and half cup of brown sugar in food processor.
Spread over the top of sweet potatoes. Add at least 6 pads of butter around dish (on top of taters) and put into oven 350 degree for about 20 minutes.
Chicken Souvlaki with Greek Salad
Delicious.
2 breasts of chicken cut into 1 in. cubes (for 8 skewers or about two hungry people; double this for larger crowds)
1 yellow squash (narrow part cut into ¾ in. rings, thicker part cut in half first and then cut into ¾ in. slices)
1 green pepper (cut into 1 in. pieces)
½ red onion (cut into about 1 in. wedges)
Marinade in a bowl for 30 min. to 1 hour with:
Juice from 1 ½ to 2 lemons
3-4 cloves garlic minced with garlic crusher
1 teas garlic powder (don’t worry – it tastes fabulous)
1 teas Cavenders Seasonings
Rinse wooden skewers in water for minute to soak. Make skewers. Grill on low, turning every 4 min. or so, until evenly and thoroughly cooked.
Greek Salad
Romaine lettuce
red onion chopped fine
peppadews (sweet little red pepper pickles found in the olive cart at Smith's) chopped small
feta
Greek Dressing or vinaigrette
2 breasts of chicken cut into 1 in. cubes (for 8 skewers or about two hungry people; double this for larger crowds)
1 yellow squash (narrow part cut into ¾ in. rings, thicker part cut in half first and then cut into ¾ in. slices)
1 green pepper (cut into 1 in. pieces)
½ red onion (cut into about 1 in. wedges)
Marinade in a bowl for 30 min. to 1 hour with:
Juice from 1 ½ to 2 lemons
3-4 cloves garlic minced with garlic crusher
1 teas garlic powder (don’t worry – it tastes fabulous)
1 teas Cavenders Seasonings
Rinse wooden skewers in water for minute to soak. Make skewers. Grill on low, turning every 4 min. or so, until evenly and thoroughly cooked.
Greek Salad
Romaine lettuce
red onion chopped fine
peppadews (sweet little red pepper pickles found in the olive cart at Smith's) chopped small
feta
Greek Dressing or vinaigrette
Chicken Pad Thai with Peanut Sauce
Hey Good Lookin! What you got cooking?
Heat 2 Tbsp. sesame oil in large frying pan- med-high heat.
Add 1 lb. Chicken breast sliced lengthwise into thin pieces.
Fry in pan, stirring frequently.
Add spice to chicken-
If you can find Lobo brand Satay Seasoning Mix, add Part A. If not, you can season the chicken with ½ teas. ground ginger and cayenne pepper
(The Asian market on 12th & Wall sells this Satay Seasoning Mix as well as many other fabulous things.)
Add 2 Sliced red bell peppers
2 C. Snow peas. (or zuchinni)
1can shaken coconut milk
Packet B of Satay Seasoning Mix
and/or peanut butter- couple large spoonfuls
2-4 T Soy Sauce
Add spiciness with 2 squirts of Rooster sauce, the real name is actually Sriracha Hot Chili Sauce.
Simmer down a little. Stirring frequently.
If you need more sauce add ½C. to 1C. milk).
Untie bundles of rice noodles noodles and put 2 bundles in boiling water. Reduce heat to low. Watch closely. Check it every minute with spoon to test for doneness. It took us 3-4 minutes, but each brand is probably different. When I think its done, I taste it to make sure.
Drain and cover with cold water to stop the cooking. Drain again.
Rinse bean sprouts. Chop up a bundle of cilantro.
Put noodles in bowl. Add delicious stir fry. Top with sprouts, cilantro and peanuts.
And……Enjoy!!!!
Heat 2 Tbsp. sesame oil in large frying pan- med-high heat.
Add 1 lb. Chicken breast sliced lengthwise into thin pieces.
Fry in pan, stirring frequently.
Add spice to chicken-
If you can find Lobo brand Satay Seasoning Mix, add Part A. If not, you can season the chicken with ½ teas. ground ginger and cayenne pepper
(The Asian market on 12th & Wall sells this Satay Seasoning Mix as well as many other fabulous things.)
Add 2 Sliced red bell peppers
2 C. Snow peas. (or zuchinni)
1can shaken coconut milk
Packet B of Satay Seasoning Mix
and/or peanut butter- couple large spoonfuls
2-4 T Soy Sauce
Add spiciness with 2 squirts of Rooster sauce, the real name is actually Sriracha Hot Chili Sauce.
Simmer down a little. Stirring frequently.
If you need more sauce add ½C. to 1C. milk).
Untie bundles of rice noodles noodles and put 2 bundles in boiling water. Reduce heat to low. Watch closely. Check it every minute with spoon to test for doneness. It took us 3-4 minutes, but each brand is probably different. When I think its done, I taste it to make sure.
Drain and cover with cold water to stop the cooking. Drain again.
Rinse bean sprouts. Chop up a bundle of cilantro.
Put noodles in bowl. Add delicious stir fry. Top with sprouts, cilantro and peanuts.
And……Enjoy!!!!
Wednesday, June 18, 2008
Steak, Peach, and Red Onion Kabobs with Mojo Sauce
Hey Good Looking, What you got cooking?
Cooking Club 5/28/08 – Summertime
Beef, Peach, and Red Onion Kabobs with Mojo Sauce & Carmelized Carrots
with Mango Salsa & Chips
Cut 4 top sirloin steaks into small chunks. Put in Ziploc bag with these seasonings to marinate.
Marinade:
1 T red wine vinegar, 1 T brown sugar, 1 t hot paprika, salt, pepper, ½ t Cumin, ½ t turmeric, cayenne pepper, 1-2 teas garlic powder or fresh garlic, ½ t ground ginger, juice from two limes.
Mix ingredients for Mojo Sauce in a mini food processor or blender til smooth. Spoon over the kabobs on the grill. Be careful because the olive oil may catch fire.
Mojo Sauce:
1/2 cup cilantro leaves 1/2 cup mint leaves 3 tablespoons water 1 tablespoon olive oil 1 tablespoon fresh lemon juice 3-6 garlic cloves
Slice red onions and peaches
Use wet wooden skewer. Put the skewers under the running water for a minute or you could soak it. Skewer meat, onion, and peaches.
Grill on low turning once or twice for 12 -15 min total. Watch carefully.
Cous Cous
Mix 1C. boiling water, 1C. Cous Cous, 1 T butter, and salt in covered bowl. Wait 5 minutes.
Carmelized Carrots
Cut mini carrots lengthwise into quarters. (Slice in half and then each half again.) You’ll need about four cups of carrots. Put 2 T sesame oil and 1 T butter in pan. Add carrots. Add 1 T brown sugar. Fry the carrots on med low heat, stirring frequently til carrots are tender and the sugar is carmelized.
Mango Salsa
In food processor, mix:
Handful Cilantro, Half an onion to whole onion, 2 cans sliced mango (Pour half of each can of mango juice out and include the rest.), 2 pickled jalapeños (pinch stems off), 3-5 roma tomatoes, 3 limes.
If you like it spicy, add more jalapeños, some juice from the jalapeno jar, or hot sauce.
Blend in food processor briefly.
Serve with chips.
Enjoy.
Cooking Club 5/28/08 – Summertime
Beef, Peach, and Red Onion Kabobs with Mojo Sauce & Carmelized Carrots
with Mango Salsa & Chips
Cut 4 top sirloin steaks into small chunks. Put in Ziploc bag with these seasonings to marinate.
Marinade:
1 T red wine vinegar, 1 T brown sugar, 1 t hot paprika, salt, pepper, ½ t Cumin, ½ t turmeric, cayenne pepper, 1-2 teas garlic powder or fresh garlic, ½ t ground ginger, juice from two limes.
Mix ingredients for Mojo Sauce in a mini food processor or blender til smooth. Spoon over the kabobs on the grill. Be careful because the olive oil may catch fire.
Mojo Sauce:
1/2 cup cilantro leaves 1/2 cup mint leaves 3 tablespoons water 1 tablespoon olive oil 1 tablespoon fresh lemon juice 3-6 garlic cloves
Slice red onions and peaches
Use wet wooden skewer. Put the skewers under the running water for a minute or you could soak it. Skewer meat, onion, and peaches.
Grill on low turning once or twice for 12 -15 min total. Watch carefully.
Cous Cous
Mix 1C. boiling water, 1C. Cous Cous, 1 T butter, and salt in covered bowl. Wait 5 minutes.
Carmelized Carrots
Cut mini carrots lengthwise into quarters. (Slice in half and then each half again.) You’ll need about four cups of carrots. Put 2 T sesame oil and 1 T butter in pan. Add carrots. Add 1 T brown sugar. Fry the carrots on med low heat, stirring frequently til carrots are tender and the sugar is carmelized.
Mango Salsa
In food processor, mix:
Handful Cilantro, Half an onion to whole onion, 2 cans sliced mango (Pour half of each can of mango juice out and include the rest.), 2 pickled jalapeños (pinch stems off), 3-5 roma tomatoes, 3 limes.
If you like it spicy, add more jalapeños, some juice from the jalapeno jar, or hot sauce.
Blend in food processor briefly.
Serve with chips.
Enjoy.
Best Ever Chicken and Potato Enchiladas (& Empanadas)
Hey Good Looking, What you got cooking?
Best Ever Chicken and Potato Enchiladas (& Empandas)
5/25/08- Summer. Cathy’s excited about the book. Jenn and Molly are coming to visit later tonight. Ben is deep into Don Quijote.
Best Ever Chicken and Potato Enchiladas with a New Twist – Green Chili & Cilantro Cream Sauce.
o Chicken breasts (4 or So)
o 4 potatoes chopped
o 2 bags of Taco Seasoning (I like the generic Kroger brand for 33 cents)
o 1 or 2 Limes
o Hot Sauce
o Butter
o 1 can Cream of Chicken Soup
o 1 C sour cream
o 2 cans green chiles
o 1 handful fresh cilantro plus more for garnish
o ½ teaspoon Ground Cumin
o 1 to 2 teaspoons Garlic (Powder or fresh)
o 2 C Shredded Cheddar Cheese
Put chicken breasts (chopped or whole) and chopped potatoes in pan. Fill with water to cover. Put in two bags taco seasoning. (If you don’t have taco seasoning, you can add 1T gr. Cumin, 2T garlic powder or fresh garlic, and spiciness to taste.) I add a couple big slugs of Tapatio Hot Sauce, because I like it spicy. Squeeze the juice from one lime and throw in the peels. (You’ll take them out before serving.) Simmer on medium. If you added the chicken breasts whole, you’ll want to break them apart with a metal spatula or spoon as they become more tender. Breaking them apart will help them cook more quickly and will also give you a good idea of the tenderness and doneness of the chicken. You will want to simmer the chicken, adding water if necessary, until the chicken is almost ready to flake apart. This time, the chicken was done just as the water was absorbed into a thick sauce. Perfect.
Meanwhile, I had preheated the oven (working now J) to 350. In the oven I had preheated the sauce for the enchiladas. In a 13*9 glass casserole dish, put 1 T butter, 1 can Cr of Chicken soup, 1 C sour cream, ½ t gr cumin, 1or2 teas garlic (powder or fresh). In a mini food processor or blender, mix 1 handful cilantro and 2 little cans of green chiles till smooth. Pour this into the casserole dish. Heat it in the oven.
Shred about 2 C cheddar cheese.
Spoon chicken and potato mixture into flour tortilla, sprinkle with cheese, roll tortilla in your hands and slide into sauce. Turn halfway to cover with sauce. Repeat till pan is filled. It’s fine for the enchiladas to press up tight to each other. Spoon the sauce from the sides over the tops of the enchiladas to cover them. Sprinkle the cheddar cheese down the center, then 2 chopped roma tomatoes. If you love sour cream you could add a spoonful or two down the center. Bake till cheese is melted and sauce is bubbly. Maybe 15 minutes. Sprinkle chopped cilantro down the middle.
Yum.
And with the leftover filling…
Chicken and Potato Empandas
I had leftovers of the chicken and potato filling. Ben found an amazing Mexican store called “El Mate” on 24th street. (You might have to ring the doorbell to get in.) They are very nice and have the most magnificent frozen empanda dough. It’s like flaky filo pastry already shaped into semi-circles about as large as the palm of your hand. You just put a big spoonful of filling on the dough and fold it over. Press it together by pushing the tongs of a fork into the dough along the edge. (I did it on both sides.) Bake on a greased pan at 350 or 375 degrees turning once until golden on both sides. Delicious.
If you don’t have empanda dough, no worries. Just put it in flour tortillas and make quesadillas.
Best Ever Chicken and Potato Enchiladas (& Empandas)
5/25/08- Summer. Cathy’s excited about the book. Jenn and Molly are coming to visit later tonight. Ben is deep into Don Quijote.
Best Ever Chicken and Potato Enchiladas with a New Twist – Green Chili & Cilantro Cream Sauce.
o Chicken breasts (4 or So)
o 4 potatoes chopped
o 2 bags of Taco Seasoning (I like the generic Kroger brand for 33 cents)
o 1 or 2 Limes
o Hot Sauce
o Butter
o 1 can Cream of Chicken Soup
o 1 C sour cream
o 2 cans green chiles
o 1 handful fresh cilantro plus more for garnish
o ½ teaspoon Ground Cumin
o 1 to 2 teaspoons Garlic (Powder or fresh)
o 2 C Shredded Cheddar Cheese
Put chicken breasts (chopped or whole) and chopped potatoes in pan. Fill with water to cover. Put in two bags taco seasoning. (If you don’t have taco seasoning, you can add 1T gr. Cumin, 2T garlic powder or fresh garlic, and spiciness to taste.) I add a couple big slugs of Tapatio Hot Sauce, because I like it spicy. Squeeze the juice from one lime and throw in the peels. (You’ll take them out before serving.) Simmer on medium. If you added the chicken breasts whole, you’ll want to break them apart with a metal spatula or spoon as they become more tender. Breaking them apart will help them cook more quickly and will also give you a good idea of the tenderness and doneness of the chicken. You will want to simmer the chicken, adding water if necessary, until the chicken is almost ready to flake apart. This time, the chicken was done just as the water was absorbed into a thick sauce. Perfect.
Meanwhile, I had preheated the oven (working now J) to 350. In the oven I had preheated the sauce for the enchiladas. In a 13*9 glass casserole dish, put 1 T butter, 1 can Cr of Chicken soup, 1 C sour cream, ½ t gr cumin, 1or2 teas garlic (powder or fresh). In a mini food processor or blender, mix 1 handful cilantro and 2 little cans of green chiles till smooth. Pour this into the casserole dish. Heat it in the oven.
Shred about 2 C cheddar cheese.
Spoon chicken and potato mixture into flour tortilla, sprinkle with cheese, roll tortilla in your hands and slide into sauce. Turn halfway to cover with sauce. Repeat till pan is filled. It’s fine for the enchiladas to press up tight to each other. Spoon the sauce from the sides over the tops of the enchiladas to cover them. Sprinkle the cheddar cheese down the center, then 2 chopped roma tomatoes. If you love sour cream you could add a spoonful or two down the center. Bake till cheese is melted and sauce is bubbly. Maybe 15 minutes. Sprinkle chopped cilantro down the middle.
Yum.
And with the leftover filling…
Chicken and Potato Empandas
I had leftovers of the chicken and potato filling. Ben found an amazing Mexican store called “El Mate” on 24th street. (You might have to ring the doorbell to get in.) They are very nice and have the most magnificent frozen empanda dough. It’s like flaky filo pastry already shaped into semi-circles about as large as the palm of your hand. You just put a big spoonful of filling on the dough and fold it over. Press it together by pushing the tongs of a fork into the dough along the edge. (I did it on both sides.) Bake on a greased pan at 350 or 375 degrees turning once until golden on both sides. Delicious.
If you don’t have empanda dough, no worries. Just put it in flour tortillas and make quesadillas.
Wednesday, April 16, 2008
Hey Good Looking, What you got cooking!
Chicken Pad Thai with Peanut Sauce
Heat 2 Tbsp. sesame oil in large frying pan- med-high heat.
Add 1 lb. Chicken breast sliced lengthwise into thin pieces.
Fry in pan, stirring frequently.
Add spice to chicken-
If you can find Lobo brand Satay Seasoning Mix, add Part A. If not, you can season the chicken with ½ teas. ground ginger and cayenne pepper
(The Asian market on 12th & Wall sells this Satay Seasoning Mix as well as many other fabulous things.)
Add 2 Sliced red bell peppers
2 C. Snow peas. (or zuchinni)
1can shaken coconut milk
Packet B of Satay Seasoning Mix
and/or peanut butter- couple large spoonfuls
2-4 T Soy Sauce
Add spiciness with 2 squirts of Rooster sauce, the real name is actually Sriracha Hot Chili Sauce.
Simmer down a little. Stirring frequently.
If you need more sauce add ½C. to 1C. milk).
Untie bundles of rice noodles noodles and put 2 bundles in boiling water. Reduce heat to low. Watch closely. Check it every minute with spoon to test for doneness. It took us 3-4 minutes, but each brand is probably different. When I think its done, I taste it to make sure.
Drain and cover with cold water to stop the cooking. Drain again.
Rinse bean sprouts. Chop up a bundle of cilantro.
Put noodles in bowl. Add delicious stir fry. Top with sprouts, cilantro and peanuts.
And……Enjoy!!!!
Heat 2 Tbsp. sesame oil in large frying pan- med-high heat.
Add 1 lb. Chicken breast sliced lengthwise into thin pieces.
Fry in pan, stirring frequently.
Add spice to chicken-
If you can find Lobo brand Satay Seasoning Mix, add Part A. If not, you can season the chicken with ½ teas. ground ginger and cayenne pepper
(The Asian market on 12th & Wall sells this Satay Seasoning Mix as well as many other fabulous things.)
Add 2 Sliced red bell peppers
2 C. Snow peas. (or zuchinni)
1can shaken coconut milk
Packet B of Satay Seasoning Mix
and/or peanut butter- couple large spoonfuls
2-4 T Soy Sauce
Add spiciness with 2 squirts of Rooster sauce, the real name is actually Sriracha Hot Chili Sauce.
Simmer down a little. Stirring frequently.
If you need more sauce add ½C. to 1C. milk).
Untie bundles of rice noodles noodles and put 2 bundles in boiling water. Reduce heat to low. Watch closely. Check it every minute with spoon to test for doneness. It took us 3-4 minutes, but each brand is probably different. When I think its done, I taste it to make sure.
Drain and cover with cold water to stop the cooking. Drain again.
Rinse bean sprouts. Chop up a bundle of cilantro.
Put noodles in bowl. Add delicious stir fry. Top with sprouts, cilantro and peanuts.
And……Enjoy!!!!
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