Chicken and Broccolini Stir-Fry

Stir- Fry is always a great option for weeknight dinners around here. I love how quick they are to prepare and also the versatile number of veggies that you can use in them. I saw this fun take on stir-fry in a recent issue of The Food Network Magazine and thought it looked delicious.

My kids have been snacking on sweet mini peppers lately, so I had no problem slicing up a few of them for this stir-fry. My family really enjoyed this meal and I hope you do too.

Here is the recipe for Chicken and Broccolini Stir-Fry
* I used rice wine vinegar instead of mirin

Stir-Fried Bok Choy and Cabbage with Roasted Shrimp

On one of our recent trips to the Farmer's Market, we were able to get some beautiful swiss chard, kale, red leaf lettuce, and bok choy. All from the same farmer. He was so grateful for our business or maybe just thought my girls were so cute, that he threw in another bunch of bok choy, free of charge.

I decided a simple stir fry was in order and found the perfect recipe.
I had also been wanting to try Ina's method of roasting shrimp in the oven and it turned out to be a perfect meal. I added some brown rice to round out the meal.

My kids loved this shrimp.
The stir fry was mild enough for them too, so this was a really kid friendly dinner.

Recipe for Stir-Fried Bok Choy and Cabbage

Recipe for Roasted Shrimp

CEiMB-Emerald Stir-fry with Beef

This week's CEiMB recipe, Emerald Stir-fry with Beef, was chosen by Alyssa, who blogs over at Alyssa's Two Bites. You can find the recipe on her blog or by following the link at the bottom of this post.

I don't like beef and therefore, I don't cook with it usually, so at first I thought I would switch out the beef in this stir fry with some other protein.
But then I changed my mind.
I decided to make the recipe as is, and bought the beef. Too bad I overcooked the beef.
oh well!
My family still ate it and liked it.

This was a pretty good stir fry, although I felt like it could've used some ginger or something to give it a little bit more flavor.
I didn't use the mirin, or white wine in the sauce, I just used a little bit more water.
I served this over noodles because I like them more than rice.

To see what everyone else thought about this stir fry, check out the CEiMB Blogroll.

Recipe for Emerald Stir-fry with Beef

Crispy Tofu with Green Vegetable Stir-fry

As soon as I saw the photo for this recipe in a recent issue of Family Fun Magazine, I ripped it out.
This looked like it could be the one. The recipe that would get certain members of my family excited about tofu. (I won't mention any names, but one of them is not a child- that pretty much gives it away, doesn't it?)
Ok, maybe excited isn't the right word to use there.
Acceptance is what I was going for.

Here you have small tofu cubes that are marinated, breaded, and deliciously crispy.
This recipe is a bit more time intensive than the one I posted last week, but it is also one that I would make again.
The stir-fry is great, the tofu is delicious and my family really loved it.

The tofu cubes are flavorful and crispy-the panko breading is perfect.
The recipe suggested serving this over rice, but we don't eat alot of rice and I had some whole wheat angel hair pasta, so I served the stir-fry over noodles instead.
The recipe also suggested using any combination of green vegetables that you like, such as: asparagus, fresh green beans, broccoli, sugar snap peas, snow peas, and/or zucchini.
I used all of the above, except for the sugar snap peas and snow peas.

My daughter (the one that loves tofu), even ate some of the leftover cubes as a snack the next day. Cold, out of the refrigerator.

I'm just saying....


Crispy Tofu with Green Veggie Stir-Fry adapted from Family Fun Magazine
Ingredients
For the tofu:
1 14 oz package extra firm tofu
2 Tbls soy sauce
1 tsp fresh lime juice
1 tsp sugar
3/4 cup cornstarch
2 eggs, lightly beaten
1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
1/3 cup canola oil (I used 2 Tbls and cooking spray)

1- Drain the tofu, then press it with paper towels to remove excess water. Cut into cubes.
2. Combine the soy sauce, lime juice, and sugar in a 8-inch square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.
3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.
4. Line a baking sheet with paper towels and heat the oven to 200 degrees F. Heat a 10 to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

For the stir-fry sauce:
1/2 cup chicken broth
1 1/4 teaspoons cornstarch
2 Tbls oyster sauce
1 Tbls soy sauce
1 teaspoon sugar
3/4 teaspoon toasted sesame oil

1. Whisk together the sauce ingredients in a small bowl. Set aside.

For the stir-fry:
1 Tbls canola oil
1 small bunch scallions
2 teaspoons minced fresh ginger
4 cups cut up vegetables to stir-fry(I used broccoli, asparagus, zucchini and fresh green beans)
2 teaspoons minced fresh garlic
2 teaspoons toasted sesame seeds ( I totally forgot about these)

1. Heat a large skillet or wok over high heat. Add the oil, then the scallions and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp tender, about 3 or 4 minutes. Add the garlic and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

Serve stir-fry with rice or noodles and top with 12 cubes of tofu, per serving. Sprinkle with sesame seeds.

One Year Ago-Red Lentil Soup-2 ways and Bundles of Joy with homemade Pear Butter

Kung Pao Veggies

Usually, I plan weekly menus and don't really have to think about what I am going to fix for dinner. But, once in awhile it gets close to dinner time and I think to myself- What am I going to make?
That is what happened last week. I had cooked spaghetti noodles in the fridge and tons of vegetables. I remember seeing this recipe for Kung Pao Chicken over at Barbara Bakes and I figured I could make it quickly. I printed off the recipe, chopped my veggies and warmed up the noodles. Dinner was ready in a flash!
I used zucchini, carrots, sugar snap peas, and a yellow onion. I left out the chicken because I didn't have any ready. I just stir-fried the veggies in the sesame oil and then added the sauce after a couple of minutes. I served it over the noodles and topped it off with some cashews.
This was a quick and easy recipe and it was really simple to adapt it with what I had on hand in my fridge. I included the recipe that Barbara used, but just keep in mind that it is really easy to adapt.
My family loved it!

Kung Pao Chicken seen over at Barbara Bakes, who adapted from For the Love of Cooking

3 boneless, skinless chicken breast, diced into bite sized chunks

2 tbsp. cornstarch

1 tbsp sesame oil

2 tbsp seasoned rice vinegar

1/3 cup soy sauce

2 tsp sugar

6 green onions, chopped

3 large garlic cloves, minced

2 tsp fresh ginger, grated

1/2 tsp crushed red pepper flakes

1/2 cup roasted peanuts

1/2 cup shredded carrots

1 1/2 cup pea pods, steamed until tender

Combine chicken and cornstarch in a Ziploc bag and toss until evenly coated. Combine the vinegar, soy sauce and sugar in a bowl and set aside for later.

Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods.

Cook for a few minutes until sauce thickens up a bit and carrots are tender. Serve over rice or noodles and top with remaining green onions.

Up Next-Root Beer Bundt Cake

Cooking Light Night- Chinese New Year- Stir Fried Shrimp, Stir-Fried Bok Choy, Chinese Dumplings, Long Life Noodles, and Double Mango Pudding

Happy Chinese New Year!

When I got the January 2009 issue of Cooking Light, the Chinese New Year menu caught my eye. It looked like the perfect menu to serve up at a party. I have never celebrated Chinese New Year, but thought that this menu was a good excuse to invite people over and have a party. We actually celebrated the Monday before since everyone was out of school and a few people were off of work. We had 12 adults and 5 kids that ate with us and the amount of food was perfect. This menu appealed to me because we love to eat stir fry and potstickers are also a family favorite. Also, all of these dishes came together really fast, so we didn't have to spend all day in the kitchen. I made the Mango pudding the night before and got the potsticker filling ready early in the day.

Overall, we loved this menu. The stir fries were delicious and the sauces were flavorful. We topped the pudding with whipped cream when we served it and it was a big hit.

I asked my husband if he liked these potsticker more than the ones that I make very frequently (Check them out HERE) and he wasn't sure because these ones were really good. If you need something quick to celebrate Chinese New Year tonight, try one of these- any or all of them are real crowd pleasers!

Just click on these links for the recipes:

Chinese Pot Stickers
Stir-Fried Bok Choy and Lettuce with Mushrooms

Long Life Noodles
Stir-Fried Shrimp with Garlic and Chile Sauce

Double Mango Pudding from Cooking Light January 2009

Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.

3 mangoes, peeled and divided

2 1/4 cups water, divided

1/2 cup sugar

1 tablespoon unflavored gelatin

1/4 cup whipping cream

1. Coarsely chop 2 mangoes. Dice the remaining mango.
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Up Next- Tuesday's with Dorie- Fresh Ginger and Chocolate Gingerbread

Sweet and Sour Stir Fry

I usually don't use pre-made sauces, but we had some leftover from another dish, so I decided to use it up. This was a great stir fry. Lots of veggies-so tasty!

Sweet-and-Sour Stir-Fry adapted fromParents Magazine
Ingredients
2 cups broccoli florets
1 medium yellow pepper, cut into strips

1 cup snow peas
2 green onions, sliced
1 tablespoon vegetable oil
12 ounces boneless sirloin pork chops, cut into bite size pieces
1/2 cup bottled stir-fry sauce (I used Kikkoman)
Hot cooked rice
1 medium orange, peeled

Directions
1. In a large nonstick skillet, cook broccoli, pepper, and onions in hot oil over medium-high heat for 4 minutes or until crisp-tender. Transfer from the skillet to a medium bowl.
2. Add pork to skillet and stir-fry for 2 to 3 minutes or until done. You may need to add a few drops of oil to prevent sticking. Return the vegetables to skillet; add sauce. Stir to coat and heat through. Serve over rice garnished with orange sections

Chicken and Zucchini Stir-Fry

This is a family favorite. It is so easy and a great way to get in some veggies.



ZUCCHINI AND CHICKEN STIR FRY
Marinate:

1 pound sliced chicken meat

1 Tbls oil

1 tsp sugar

2 Tbls soy sauce

Halve and slice ½ inch thick:

1 ½ pds zucchini

Thinly slice 1 round onion and 1 large carrot

Finely mince: 1 tsp gingerroot and 1 clove garlic

Sauce: Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the chicken and cook until done. Remove chicken and repeat with other half. Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked chicken. Stir in sauce mix, stir and cook until thickened. Serve with hot rice and 1 large wedge of tomato, if desired.

Chefs In Training Cooking Class

At our house we have renamed this "French Toast Pie" because some members of my family think that it sounds gross otherwise. It is fun to make and a great dessert!

Whole Wheat Bread Pudding
1 1/2-pound loaf sliced whole wheat bread
4 eggs plus 2 egg yolks
2 cups half-and-half or milk
1 cup maple syrup
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup raisins
1/3 cup packed light brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Step 1 Heat the oven to 350 F. Butter a 9-inch square baking dish or 9 1/2-inch round deep-dish pie pan, preferably ceramic or glass. You'll also need a shallow casserole that's large enough for the buttered baking dish to fit into.

Step 2 Trim the crusts from the bread, then cut it into 3/4-inch cubes (you should have about 7 cups of cubes) and spread them on large baking sheets. Place the sheets in the oven for 10 minutes to dry the bread slightly.

Step 3 Pour about 1/2 inch of hot water in the larger casserole, then place the casserole on the middle oven shelf.

Step 4 Whisk the eggs and yolks into a large mixing bowl. Whisk in the half-and-half or milk, maple syrup, vanilla extract, and salt.

Step 5 Spread half of the bread cubes in the buttered baking dish and scatter the raisins over them. Pour just enough of the egg mixture over the bread to cover it. Let the bread soak for 10 minutes, occasionally pushing it down so it all gets saturated.

Step 6 Mix the brown sugar and cinnamon in a small bowl and sprinkle half of it over the bread. Drizzle on half of the butter.

Step 7 Add the remaining bread to the pan and pour the rest of the egg mixture over it. Wait another 10 minutes, then add the remaining sugar mixture and butter. The dish may be quite full.

Step 8 Place the baking dish in the larger casserole and bake the bread pudding for about 1 hour. When it's done, the top will be well crusted and the entire surface will be puffed up. Transfer the pan to a wire rack to cool for 30 to 35 minutes before serving.

Serve with Cool Whip or Vanilla Ice Cream
Makes 8 servings.

This is a family favorite. You can use any vegetables that you want, even though the recipe only calls for zucchini and carrot. Last night I used red pepper, mushrooms, zucchini, carrot, and broccoli. The sauce is mild enough for kids and picky adults.

ZUCCHINI AND CHICKEN STIR FRY

Marinate: 1 pound sliced chicken meat
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce
Halve and slice ½ inch thick: 1 ½ pds zucchini
Thinly slice 1 round onion and 1 large carrot
Finely mince: 1 tsp gingerroot and 1 clove garlic
Sauce: Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the chicken and cook until done.Remove chicken and repeat with other half.
Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked chicken. Stir in sauce mix, stir and cook until thickened.
Serve with hot rice and 1 large wedge of tomato, if desired.

This is one of my husband's absolute favorite dishes. It is supposed to be an appetizer, but if I make these, he will eat 10 or more. He also requests that I don't make them when people come over, because he wants to eat them all himself!

Chicken Pot Stickers
2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey breast
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield - 24-30 appetizers (serving size: 1 pot sticker)