Friday, January 30, 2015

Chicken with Hoisin Sauce

© "From Ellie's Kitchen to Yours"
1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
1/2 can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
1/4 lb pea pods
1 red or green pepper, cut into 1" cubes
1/2 C cashews, salt rinsed off
2 to 3 T peanut or canola oil

Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least 1/2 hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.

Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.

Thursday, January 1, 2015

Portuguese Fish Stew

© "So Easy, So Delicious"
3 onions, sliced
2 cloves garlic, minced
1 green pepper, sliced
2 to 3 T olive oil
28 oz can diced tomatoes
8 oz tomato sauce
1 C water
1 C dry or semi dry white wine
1½ to 2 lbs white fish, cut into chunks
4 T fresh chopped parsley, or to taste
1/4 to 1/2 tsp dried crushed red pepper, or to taste
Salt and pepper, to taste

Sauté onions, garlic and pepper in oil until soft. Add tomatoes, tomato sauce, water and wine. Cook, covered, for 30 minutes. Add fish and cook for an additional 10 to 15 minutes, or until fish is tender. Add parsley and crushed red pepper during the last few minutes. Season, to taste.

Hint: Serve with crusty bread. This makes a delicious meal that is low in fat.