mel’s kitchen

favorite recipies of a food addict

chicken with cashews October 16, 2006

Filed under: main dishes — girlymama @ 9:20 pm

this is so much better than just a stir-fry. i think its the cooking off the rice vinegar step that gives it such great flavor.

Chicken with Cashews
serves 4

1 1/2 pounds boneless, skinless chicken breast or thighs, cut in 1-inch cubes
1 tablespoon cornstarch
salt & pepper
canola oil
6 garlic cloves, minced
8 scallions, cut in 1-inch pieces, white and green parts kept separate
1 green pepper, seeded and cut in 1-inch cubes
2 tablespoons rice vinegar
4 tablespoons hoisin* sauce (or 3 heaping tablespoons)
1 cup raw cashews, toasted**
brown rice, for serving

1. Toss chicken with cornstarch, then season with salt and pepper, to taste.
2.  In a large, nonstick skillet or wok, brown half the chicken in a glug of oil, about 5 minutes, stirring often. Set aside.
3. Brown the second batch of chicken in another glug of oil, along with the garlic, white parts of scallions and green pepper, stirring often. Once chicken is browned and peppers are getting a bit soft, add the first batch of chicken to the pan. Add vinegar and cook until evaporated, about 2-3 minutes.
4. Add hoisin sauce and 1/4 cup water. Cook, stirring often, until sauce is hot and chicken is cooked through, about 2-3 minutes. Remove from heat and stir in green scallion parts and cashews. Serve over rice.

* I’ve also used a Black Bean Garlic Sauce and that tasted yummy as well.
** Toast cashews on a baking sheet in a 350-degree oven for about 10 minutes, stirring once or twice to keep an eye on them.

recipe origin: Everyday Food Magazine

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honey mustard dressing October 15, 2006

Filed under: salads — girlymama @ 3:12 pm

this is so good on a salad. yum. its a bit too runny to use for a dipping sauce.

honey mustard dressing

1 part honey
1 part mustard
2 parts mayo
cayenne pepper to taste (i gave it a good 5 shakes, but that’s me!)

 

roasted asparagus October 7, 2006

Filed under: side dishes,vegetarian — girlymama @ 5:27 pm

sigh. i love fall. i get to cook warm comfort food and use my oven again. i made these once and my husband said, “you must never cook asparagus any other way.” yup – they’re that good.

Roasted Asparagus

asparagus (i prefer the thin kind) washed with ends snapped
olive oil
freshly ground pepper & kosher salt
shredded Parmesan cheese (optional)

Preheat oven to 400 degrees. Place asparagus in a single layer on a cookie sheet lined with foil or parchment and sprayed with cooking spray. Drizzle olive oil over asparagus and season generously with salt and pepper.
Bake for about 20 minutes, until soft (but not soggy). If you’d like, sprinkle with Parmesan cheese and throw back into the oven for another minute or two to melt the cheese. So yummy.

the cheese addition comes from a Barefoot Contessa cookbook. i usually do half with cheese and half without, but according to my husband, it is awesome with 😉