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To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
Read more... )

stir fried chicken
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Once cooking begins, things move along quickly, so have all ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are edible, but we ate around them. Serve with steamed white rice.

4 servingsRead more... )

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Slow cooker chicken teriyaki

Slow cooker chicken teriyaki


3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped


1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

Pineapple Teriyaki Chicken

Stir together:

Add then stir:
soy sauce
rice wine vinegar
brown sugar

Add and stir:
cubed chicken breasts
sliced onion
sliced green peppers
pineapple chunks

Cook on high 3 hours
Serve over rice.

*a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

Homemade Teriyaki Sauce

Making teriyaki is a simple process of reduction. Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients. We want our teriyaki to be seriously syrupy and thick. Once it starts to noticeably reduce, turn the heat down, since sugar will burn pretty easily at this point. You know what they say: Better safe than burning your teriyaki (aka sorry).

Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love).

All these ingredients are very shelf stable, versatile ingredients, so they’re great investments. (Okay, well, sake should technically be refrigerated after opening, but if you're using it for sauce and not for sipping you can get away with keeping it on the shelf.)

Once you make teriyaki sauce, you can keep it for weeks in the fridge.
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Hawaiian Chicken and Pineapple casserole

1⁄4 C vegetable oil
1 (3 -3 1/2 lb) chicken, cut up into serving pieces
1 large onion, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
12 fresh mushrooms, sliced
1⁄2 fresh pineapple, peeled, cored, and cut into small chunks (or canned)
1⁄4 cup La Choy soy sauce*
1 T honey
1⁄2 C pineapple juice
1⁄2 C semisweet white wine

In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.

Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.

Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.

Arrange chicken pieces over the vegetables and pineapple.

In a small bowl, mix together the La Choy soy sauce and Sue Bee honey; brush the chicken with this mixture.

Layer the remaining vegetables and pineapple over the chicken.

Mix the pineapple juice and wine together; pour evenly over the top.

Cover and bake in a 350° oven for about 1 hour or until the chicken is tender and cooked through, juices running clear.

*La Choy soy sauce is a salty, not sweet variety of soy sauce.

Hawaiian Chicken and Pineapple casserole
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Slow-Cooker Pepper Steak

Use pre-sliced beef stir fry strips to make it a little quicker. Slicing the green peppers into strips instead of chopping them and adding the peppers when the dish is almost done though or they get really mushy.

Easy and delicious! Try adding a couple cloves of chopped garlic, and a few dashes or Worcestershire sauce.

6 servings 301 calories
Prep 20 m, Cook 4 h 10 m, Ready In 4 h 30 m


2 pounds beef sirloin, cut into 2 inch strips * substitute meatloaf in 1/4" cubes
Garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons La Choy soy sauce
1 teaspoon white sugar
1 teaspoon salt


Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow-Cooker Pepper Steak:
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Servings: 6

Slow Cooked Mongolian Beef is a simple version of the Chinese restaurant classic. A delicious sauce is added to the slow cooker pot along with fresh vegetables, then simmered. Thin strips of beef are then added and the whole thing is slow cooked until the meat is tender and melt-in-the-mouth delicious. Serve with rice and more vegetables.


2.2 pounds (1 kg) flank steak Beef (cut into bite-size strips)
1/2 cup of corn starch (corn flour)

2 cloves of minced garlic
2 teaspoons of minced fresh ginger
1/2 cup of soy sauce
1 cup of light brown sugar
1/4 cup of sweet chili sauce
1 cup of water
1 large carrot (cut into strips)
1 red bell pepper (cut into strips)
1 small brown or yellow chopped onion
Cooked White Rice


Place garlic, ginger, onion, carrot, bell pepper, brown sugar, chili sauce, soy sauce, and water in slow cooker. Stir thoroughly. Cook on HIGH for 1 hour.

Thinly slice beef against the grain. Evenly coat beef by dredging each piece into the flour/corn starch.

After 1 hour of cooking sauce, place coated beef into the hot sauce. Stir making sure all meat is covered with sauce.

Cook another 2 hours on HIGH.

Serve over cooked white rice.

Option: Sear coated beef flank steak (2-4 minutes) in 2 teaspoons of olive oil in a large skillet over medium-high heat. Then place all ingredients into slow cooker. Cook on LOW for 4-6 hours.

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Slow Cooker General Tso’s Chicken

Sweet and tangy flavor. It came out perfect, not too soggy after cooking for so long. With the crock pot you don’t need a wok, and it comes out every bit as good as the local restaurant. There are also even more leftovers! As a family of 4 we had them for days.


3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons Wesson oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper


4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons La Choy soy sauce*
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes

steamed or fried rice for serving

* La Choy Soy Sauce is not sweet and more salty than other soy sauces


Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.

Add the corn starch mixture and chicken to a large zip lock bag. Seal and shake it to coat chicken.

Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (chicken will still be raw in the middle at this point, that’s okay)

In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.

Immediately before serving, Add remaining sauce to the crock pot and stir gently. Serve with rice.

General Tso  Chicken
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Hoisin Sauce


Homemade Chinese hoisin sauce that tastes better than shop bought stuff.

4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon black pepper

Put all the ingredients into a blender and blitz to a smooth liquid.
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CrockPot Chicken Teriyaki
CrockPot Chicken Teriyaki

2 pounds chicken pieces
Frozen wings and drumettes.
If you don't want to mess around with bones, use chicken thighs.
Chicken breast just really doesn't have enough fat in it to hold up nicely in the slow cooker unless you decide to shred it completely.

if you have bottled teriyaki sauce, use about 3/4 of a cup, and then 2 tablespoons water in place of sauce.


1/2 cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
3 tablepoons brown sugar
1 tablespoon cooking or regular sherry (I think tequila would work, too)
3 cloves smashed and chopped garlic


--plop your chicken in the crockpot
--cover it up with the sauce

cook on low for 6-8 hours, or on high for 4-5.

If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken.
Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low.

You can always switch it to high later.

Serve over cooked rice.
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Spring Roll Wrappers

Making Your Own Rice Paper Wrappers

Organic rice paper wrappers are for more than just spring rolls. Because they contain rice rather than wheat or other flours, the wrappers are gluten-free and can be used to wrap all sorts of organic foods.

Unfortunately, finding commercially prepared varieties of organic rice paper wrappers is extremely difficult. However, making your own wrappers is a fairly simple process that doesn't require any special equipment. As long as you use organic ingredients, you'll have organic rice paper wrappers.

This recipe yields 18 wrappers.


1 cup of organic rice flour
1/4 teaspoon of salt
3/4 cup of water
Organic non-stick cooking spray, such as Spectrum spray


Sift together the flour and the salt into a medium-sized bowl.

Very slowly, add the water to the flour and salt mixture, stirring constantly as the water is added. Stir until the batter is extremely smooth.

Over medium heat, preheat a 5" non-stick sauté pan that has been coated with a thin layer of the cooking spray. Preheat for five minutes.

Pour one tablespoon of the batter into the middle of the pan and quickly tilt and swirl the pan in order to spread the batter quickly and evenly.

Cook the batter until it appears dry - about two minutes. There is no need to flip the batter over - the layer will be so thin that it will cook through quickly.

Gently remove the rice paper from the pan and set aside on paper towels to cool.

When you are ready to use the wrappers, remoisten them with a few sprinkles of water.

Cooking With the Wrappers

Lay the wrappers on a flat surface.

Fill the wrappers with a few tablespoons of your favorite organic ingredients.

Fold the two ends of the wrapper over the filling and then roll.

Wet your finger in water and rub the edges of the wrapper to seal.

Foods rolled in rice paper wrappers can be eaten as is (if the ingredients are already cooked), or deep fried until golden and crispy.

Serving Suggestions

A few ways to use your wrappers include:

Sweet apple dessert - Fill wrappers with organic apples that have been sautéed in organic butter or coconut oil and a dash of cinnamon. Fry rolls in coconut oil and drizzle with organic honey.

Asian Vegan Rolls - Sautee diced organic tofu with organic aromatic vegetables such as onion, celery and carrots. Add a dash of soy sauce and some organic cilantro. Fill the wrappers with the tofu and vegetables and roll.

Pear-ginger rolls - Sautee organic pear slices with organic crystallized ginger in some organic butter or oil. Add grating of fresh organic nutmeg. Roll in rice paper and fry. Sprinkle with a mixture of cinnamon and sugar.

Prawn, pink ginger and avocado rolls - Marinate prawns in a mixture of organic oil, rice vinegar and grated coriander for about 30 minutes. Sautee prawns. Place one prawn on each wrapper, and add slices of avocado, pickled ginger and leaves of cilantro. Roll and serve.

Grated vegetable and rice noodle rolls - Grate carrots. Slice green onions. Finely chop or grate cabbage. Sliver shiitake mushrooms. Soften rice noodles. Mix vegetables with noodles and add a handful of cilantro. Add a few tablespoons of rice vinegar, two cloves of minced garlic and a pinch of salt. When well mixed, roll in rice paper and serve as is, or deep fry the rolls.

Dipping Sauces

One of the joys of rice paper rolls is dipping them in a tasty organic sauce. Here are some suggestions for delicious organic dipping sauces:

Peanut sauce - In a blender, combine ¼ cup organic peanut butter, two cloves of garlic, one tablespoon of sugar, three tablespoons of soy sauce, one tablespoon of sesame oil, ¼ cup of water and two tablespoons of lime juice.

Sweet hot dipping sauce - In a small bowl, combine one clove of garlic, minced; ½ teaspoon of chili oil, three tablespoons of soy sauce, two tablespoons of white vinegar and one tablespoon of sugar.

Chili oil and soy vinegar sauce - In a small bowl, mix together four tablespoons of white vinegar, two tablespoons of soy sauce and four drops of chili oil.

Use Your Wrappers Creatively

With a little creativity and preparation, the uses for rice paper wrappers are endless. Go ahead - find your favorite organic ingredients and wrap them in organic wrappers. You'll be glad you did.

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Pineapple Fried Rice

Pineapple fried rice

30 min


3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoons ground ginger
1/2 teaspoons white pepper
2 tablespoons olive oil
2 cloves garlic (minced)
1 onions (diced)
2 carrots (peeled and grated)
1/2 cups frozen corn - 41g
1/2 cups frozen peas - 67g
3 cups cooked brown rice - 3/5kg
2 cups pineapple (diced, canned or fresh) - 330g
1/2 cups diced ham - 113g
2 green onions (sliced)


In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Serve immediately.

Calories 400
Sodium 45% 1090mg
Fat 22% 14g
Protein 22% 11g
Carbohydrate 20% 60g

Posted Comments:
Easy to make. Will substitute chicken for the ham next time. Added some pineapple juice for extra flavor. Will make again for sure.


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