I have been in a cooking slump lately. I am not sure why, but I needed some inspiration for some new recipes so I did some blog searching and found some great new food blogs that I have posted on the right under the link column. Check them out. They have great photos with all the recipes which make them even more appealing to try.
I made this recipe this week when we were pressed for time. The original recipe was a WW recipe that I tweaked a bit and added more veggies. The sauce in this recipe is great. Be sure to double it in proportion. I used broccoli, carrots and water chestnuts tonight.
Chicken Stir Fry
3/4 c. canned chicken broth,reduced sodium (I use Roundys organic chicken broth)
2 Tbs cornstarch
2 Tbs sugar
2 Tbs low sodium soy sauce
1 Tbs white wine vinegar
1/2 tsp ground ginger
1/2 tsp red pepper flakes
2 tsp peanut oil (I use canola with a splash of sesame oil. I don't keep peanut oil on hand)
2 medium scallions (optional)
2 medium garlic cloves,minced
1 pound boneless,skinless chicken breasts cut into 2 inch pieces (I use more chicken that what the recipe calls for)
Broccoli, carrots, mushrooms, bean sprouts, water chestnuts. (Add any or all)
Whisk together broth,cornstarch,sugar,soy sauce,vinegar and ginger (I double this portion).Set aside. Heat oil in work or large skillet. Add scallions,garlic and pepper and cook for 2 minutes. Add chicken and cook until brown. Add vegetables and cook until semi soft. Add reserved sauce and simmer until sauce thickens and chicken is cooked through.
Serve chicken over rice.
Today I did some baking and made this recipe for Poppyseed Bread that I have had for years. This makes 2 loaves. Great to keep one and give one away.
1-18 oz package of yellow cake mix
1 small package of instant coconut cream pudding
4 beaten eggs
1 c. hot water
1 tsp grated orange rind
1/2 c. cooking oil
1/4 c. poppy seeds
Mix all ingredients together and beat for 4 minutes on medium speed
Bake at 350 degrees for 40-50 minutes.
Makes 2 loaves.