sugar cookies

just made these: http://annies-eats.com/2010/06/23/sugar-saucers/
They were AWESOME! will definitely make again

Orange Chicken

I made this yummy orange chicken dish and it was surprisingly really good!  Next time I will use less cayenne pepper because it was a bit too spicy for my taste.  I didn't have a thermometer for the oil, so I heated it for 5 minutes on high heat before adding the chicken and that was perfect.  I used 2 large chicken breasts and it was plenty for two people.  I will definitely be making again!  OR, I will be making the chicken the same way, but with sweet and sour sauce from here or here.

For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
1 ½ cups each peanut and canola oil

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.

Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag.  Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.  Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce.  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.  Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces.  Serve over rice, if desired.

Cajun Chicken Pasta

This version is better than my cajun chicken pasta.  It's really yummy! I modified it a bit, but here is where I got the recipe: http://anediblesymphony.blogspot.com/2010/05/boston-and-rees-cajun-chicken-pasta.html

Ingredients:
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 lb spaghetti pasta
3+ tsp Cajun Spice seasoning (I just kept adding and tasting as I went along)
2 tbsp olive oil
2 tbsp butter
1 green capsicum, sliced
1 red capsicum, sliced
1 brown onion, sliced
3 tsp minced garlic
4 small tomatoes, diced
3/4 cup chicken broth
1/2 cup white wine
1 cup heavy cream
1 T cornstarch mixed with a bit of warm water
1 tsp cayenne pepper / chili powder
Freshly ground black pepper
Salt
Chopped parsley for garnish

What you do:
1. Sprinkle 2 tsp of the cajun spice mix over the chicken pieces, then toss to coat. Heat 1 tbsp of butter and 1 tbsp of the oil in a pan and brown the chicken over high heat. Remove from the pan and set aside.  You can also start cooking your pasta now too. 

2. Add the remaining oil and butter into the same pan, then sauté the capsicums, onion, and garlic with more cajun seasoning, along with some salt. Do this over high heat because you want the veggies to really caramelize and start to get dark (flavor!).

3. Add tomatoes and cook for an additional 30 secs. Pour in the chicken stock and wine now, scraping the bottom of the pan to get all the sticky bits incorporated into the sauce. Cook for 5-10 mins.

4. Reduce heat to medium-low and pour in the cream. Keep whisking the saucing, and sprinkling in the spices per your taste. A dash more salt, lots of black pepper, and some chili powder too. 

5. Add the chicken back, and continue to stir the sauce until the whole thing reaches a consistency you like - I just wait for the sauce to be able to coat the back of my wooden spoon.  I added in the corn starch mixture to thicken everything up.  

6. Cook your pasta per the instructions on the box. Drain it and add it directly into the pan with the sauce. Turn off the heat, then toss the pasta, coating it completely with that awesome sauce. Garnish with fresh parsley and serve.

Lasagna!

Yum, this recipe is way better than my other lasagna recipe! Here it is: http://foodwishes.blogspot.com/2010/12/christmas-lasagna.html

Some tips/reminders:

• The order of layers is sauce, noodles, cheese mixture, sauce, noodles, cheese mixture, sauce, noodles, sauce, mozz & parmesan
• You can make this dish with or without beef and it will still be good
• It's best to soak the noodles first in warm water and use good mozzarella cheese cut in chunks (rather than shredded). 
• bake covered for 30 min and uncovered for 30 min in 190 C oven
• cheese mixture is:
• 2 egg, beaten
  2 lbs (1 kg) ricotta cheese
  8 oz (225 g) mozzarella cheese, cubed
  2/3 cup freshly grated Reggiano-Parmigiano
  1/4 cup chopped fresh parsley

Red wine sauce for steak

So, I used to be a vegetarian, then I was a vegan, then back to vegetarian for several years.  When I was pregnant with my first child I added organic chicken to my diet for the extra protein (I still only eat organic chicken.  No exceptions).  Now I am pregnant with child #2 and my iron is so low, despite taking multiple supplements, so my only hope at this point is eating red meat! Anyway, today I had steak and made the most beautiful red wine sauce for it.  It was to DIE for! The steak was only so-so, but when I figure out how to make it properly I will post a recipe.  Anyway, the sauce was so easy and it's Jamie Oliver: 

After removing your steak from the frying pan, all you do is add a couple of chopped shallots and fresh sprigs of thyme to the pan.  Cook for a few minutes and add about a glass of red wine and a couple of large pats of butter.  When the wine is reduced by half, add a couple of more pats of butter and the juices from your resting steak and remove from heat.  This sauce is seriously amazing!

Chicken & black bean quesadillas

I didn't take a picture this time, but I will next time.  I got the recipe from here, but made a few modifications.  It was SO good!

 Ingredients:

• 1 tablespoon olive oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red capsicum, diced 
• 1/2 green capsicum, diced
• 1/2 red onion, diced
• 1 (400 g) can black beans, rinsed and drained
• 1/2 cup spreadable cream cheese
• 1 cup shredded cheese
• 8, 8 inch flour tortillas
• sour cream, guacamole, and salsa, for serving

Instructions

1. Sauté the chicken with chili powder, oregano, salt and pepper in olive oil over medium heat in a large skillet until browned all over. Add capsicums and onion and sauté until chicken is cooked through and veggies are softened. 
2. Add black beans and cream cheese. Cook until melted together. Remove from heat. 
3. Place four tortillas on the countertop. Spread with chicken mixture. Top with cheese. Place remaining tortillas over top, to cover.  Or, just use one tortilla and fold in half.
4. Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
5. Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.

Serves: 4

Salmon, shrimp, and corn chowder

This was freaking amazing.

Recipe: Salmon, Shrimp and Corn Chowder

Adapted from Epicurious.com, original author Mary Karlin

Serves 2 to 4

Ingredients:

2      Tbsp olive oil

1      stalk of celery, cut into 1/2" slices

2      unpeeled small red potatoes, cut int 3/4" cubes

1/2    tsp salt
1/2    tsp ground white pepper

2-3   green onions, coarsely chopped, including the green parts

1       ear of corn, cut out the kernels

2       cups fish or chicken stock

1/2    cup half and half  (or heavy cream)

1       lb salmon fillets, skin and pin bones removed, cut into 1" pieces

8-10  shrimps, shelled

grated zest and juice of 1/2 lemon

2       Tbsp minced fresh dill

Directions:

1. Heat olive oil in large saucepan over medium heat.  Saute the celery for 2 mins. Add potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.Add green onions, corn and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are almost tender.
2. Add half and half, uncovered, simmer until potatoes are completely soft, about 3 mins. Stir in salmon, shrimps and lemon zest. Simmer gently until the seafood are cooked through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste.  Sprinkle dill on top when serve.