Saturday, May 31, 2008

Quick and Easy Hoisin Stir fry

It doesn't get much simpler. I was in a hurry. This feeds two. You can double or triple it easily.

1 cup rice (any kind) - cooked according to directions
2 boneless, skinless chicken breasts cut into thin strips
1/2 c hoisin sauce, or more if you like.
(in the oriental foods section of the grocery store)
1 cup of matchstick carrots (in bags near the
bagged salad in the grocery store)

2 bunches of scallions cut into 1" lengths and chopped lengthwise into pretty little strips.

1/4 c sesame seeds, no need to toast them.
oil for stir frying - whatever kind you like. I used some sesame oil and canola

Marinate the chicken in the hoisin sauce for at least two hours or overnight.

Put some sort of oil in a skillet to coat the bottom and heat to medium high. Add chicken strips marinated in hoisin with the sauce and leave them on one side for three minutes. Flip them over and leave them on the other side for three minutes. OR, stirfry insteaad. Now add carrots and onions and stir fry till crisp tender, a few minutes. Dump over rice, sprinkle with sesame seeds, and enjoy! If you have more time you could add some garlic, ginger, or whatever... it was good as is, however and very quick :)

Saturday, May 3, 2008

Ann's Southwest Chicken & Veggie Pasta in Chipotle Cream Sauce

Olive oil
4 boneless skinless chicken breasts cut into bite size pieces

Assorted veggies... I use: a jar or two of roasted red bell peppers, and some diced chiles from a can or ones you roast yourself (spicy as desired!) - use some kind of roasted peppers

3 medium size zucchini, diced
3 medium yellow squash diced
1 medium red onion, sliced
1-2 cans of sweet corn, drained - make sure you keep the corn

1/4 c roasted sun dried tomatoes in olive oil, chopped, OR
1 pint cherry tomatoes or other small variety
2 T flour
2 T butter
3 cloves garlic chopped
1/2 small can of chipotle chiles in adobo sauce, chopped up
(get this in the Mexican food section of the grocery store), go with less if you're
not into spicy foods, or skip it and just do cream sauce. If you want real heat, add more at your own risk!
1 - 1 /4 c mozarella, shredded

1 lb any kind of fettucini
cilantro for garnish, optional.

Cook pasta according to directions and dump in a big bowl.

While pasta is cooking, warm up 2 T of olive oil in a skillet over medium high and stir fry chicken till done. Dump the chicken in with the pasta. Next put a little more olive oil in the skillet and add all veggies. Stir fry till crisp tender, and dump those in with the pasta and chicken. Last but not least make the sauce.

Melt the butter with chopped garlic in a medium pan over medium low heat. Add flour and stir to make a roux (pasty looking butter/flour stuff). Then add milk and stir constantly to mix up all ingredients, then heat milk to boiling. As the milk heats, the mixture thickents. When its really thick, turn heat down to low, add cheese and chipotle chopped chiles with adobo sauce and stir. Add salt if you like. Mix this over the pasta/chicken/veggie combo and enjoy. Looks nice with a little cilantro sprinkled on top.