November27

Chicken and Asparagus

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Chicken and Asparagus

Chicken and aparagus stir fry. Serve with rice or quinoa. Servers a family of 6

  • 2 large chicken breast, sliced into 1/4 inch thin strips
  • 1 aspargus bunch, cut into 2 inch lenghts
  • 2 cups sliced celery
  • 1/2 cup thinly sliced red onion
  • 1 scallion sliced
  • 1 tsp chopped ginger
  • 1 Tbs chopped garlic
  • 1 Tbs oyster sauce
  • 1 Tbs sweet chilli sauce
  • 1 Tbs light soy sauce
  • 2 Tbs peanut oil
  • 1 Tbs sesame seeds
  • 1/4 cup sliced almonds

Directions

  1. Prepare sauce, combine oyster sauce, sweet chilli sauce, and light soy sauce in a small bowl, then set aside.
  2. Heat 1 Tbs peanut oil, stir fry scallion, garlic, and ginger for 30 seconds.
  3. Stir in thinly sliced chicken. cook until opaque, about 2 minutes each side, remove from wok (set aside).
  4. Heat 1 Tbs peanut oil, stir fry asparagus, celery, and red onion for 2-3 minutes,remove from wok (set aside).
  5. Return chicken to the wok, add sauce, cook for 2 minutes, add asparagus, celery, and red onion back into the wok.
  6. Add sesame seeds and almonds, toss for 1 minute, serve while hot.

May28

Strawberry Sherbet

Strawberry Sherbet

Ingredients

  • 1 1/2 cups almond milk.
  • 2 cups frozen strawberries.
  • 1 Tbsp orange juice.
  • 2/3 cup sugar.
  • 1/2 tsp vanilla.
  • 2 tsp corn starch.

Directions

  1. Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.
  2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
  3. Mix 1/2 cup almond milk with the corn starch and set aside.
  4. Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.
  5. Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour)
  6. Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.

February14

Chicken and Spinach in Peanut Sauce

Chicken and Spinach in Peanut Sauce

Ingredients

Rice Noodles

Sauce

  • 1/4 cup light soy sauce
  • 1/2 cup chicken bouillon
  • 3 Tbs creamy peanut butter (substitute 1/3 cup peanuts)
  • 2 Tbs hoisin sauce
  • 2 tsp honey

Chicken and Spinach

  • 1 Tsp peanut oil (Canola oil can be used).
  • 1 pound chicken breast. Sliced into 1/4 inch strips.
  • 1 medium onion diced.
  • 8 oz packaged washed spinach
  • 1/2 cup un-salted peanuts

Directions

  1. Prepare peanut sauce by combining sauce ingredients in a blender, blend until smooth, and then set aside.
  2. Prepare rice noodles separately, by bringing water to a boil add noodles cook for 5 minutes. Don’t over cook the noodles.
  3. Coat the bottom of wok with canola oil on medium Add diced onion and cook for 2-3 minutes. Remove from wok, and set aside. Remove wok from heat.
  4. Return wok to high heat. Add chicken and cook for 2-3 minutes or until chicken is cooked through-out. Drain any excess moisture if any.
  5. Return wok to medium heat. Add diced onion, peanuts, and peanut sauce, then toss to coat.
  6. Add spinach and toss until spinach is barely wilted, spinach will continue to soften and cook after you have removed from the heat, don't over cook the spinach.
  7. Serve over rice noodles.