Coconut Curry

This is for you, Brooke... and anyone else craving curry!

3 peppers (red, yellow, or orange)
1 carrot
2 chicken breasts
1-2 C cashews
1-2 cubes Mild Curry
2 tbs olive oil
1 can coconut milk

(You can add any other veggies you want. I add yellow onion and potato)

Cook chicken in 2 tbs olive oil. Add veggies and stir fry for a few minutes. Add coconut milk and let simmer. Melt in one cube of curry at a time. Add cashews and serve over rice!
(Curry cubes can be found in the Asian section of the grocery store or an Asian market)

Chicken Cashew

This recipe is from my mom. Its very good, very simple, and makes good leftovers. I've also substituted broccoli for the green pepper, and its yummy that way too.

1 1/2 lbs chicken breast, cut into chunks
2 chicken flavored bouillon cubes
1 1/4 c boiling water
2 Tbsp soy sauce
1 Tbsp cornstarch
2 tsp brown sugar
1/2 tsp ground ginger
2 Tbsp vegetable oil
1/2 c sliced green onions
1 small green pepper, sliced
1 8 oz can sliced water chestnuts, drained
1/2 c cashews
hot cooked rice

In a small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until slightly thickened. Add onions, green pepper and water chestnuts; simmer uncovered 5-8 minutes, stirring occassionally. Remove from heat, add cashews. Serve with rice.

Whole Wheat Bread

My bread is basically the following recipe with a "secret ingredient". I start this dough with leftover oatmeal, malt-o-meal or nine-grain hot cereal. Sometimes I throw in canned fruit, or soybean mash left over from making soymilk. I also add a tablespoon or so of liquid lecithin. But even just this regular recipe is really yummy. It still turns out without dough conditioner, lecithin or gluten, but they do make it softer, fluffier and less crumbly.

Using a Bosch mixer, blend or mix on speed 2 for 2 minutes:

• 6 cups warm water
• 2/3 cup oil
• 2/3 cup sugar or honey
• 2 Tbsp Instant Yeast
• 2 Tbsp Dough Enhancer
• 2 cups whole wheat flour
• 1/3 cup vital wheat gluten
• 2 Tbsp salt

Blend and knead:
Slowly add

• 9 cups whole wheat flour

until sides of bowl come clean, or on speed 2 for 8 minutes.

Shape Into loaf pans and let rise until double. Bake at 350 for 30 to 40 minutes.

Enjoy your bread.
Marisa Sanderson

Chicken Stir-Fry with Lemon Sauce

Here's my favorite stir-fry recipe:

2-3 boneless chicken breasts
1 pkg. frozen stir-fry vegetables
Lemon Sauce (recipe below)

Cut chicken breasts into small cubes. Put in fry pan and cook on medium high heat. When chicken is almost done, add frozen vegetables. Pour Lemon Sauce over chicken and vegetables. Simmer until vegetables are thawed and chicken is completely done. Serve over rice.

LEMON SAUCE:

1/2 c. margarine
1/2 clove garlic, crushed
2 tsp. flour
1/3 c. water
3 Tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning (I didn't have this for a long time and left it out and it turns out fine)
1/8 tsp. Tabasco (optional, I just use chili powder)

Heat margarine and garlic in small saucepan over low heat, stirring constantly, until butter is melted. Blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Heat to boiling, stirring constantly.

May be doubled if you want more sauce. (I like it with double the sauce.)

More Recipes

Hey everyone, my family loves Stir Fry and we are becoming quite bored with Lawrys and the few (very few) recipes I have for sauce. I was hoping that I may rack your brains and get some really great recipes. I guess I am suggesting that we could start January up with Stir Fry sauce or marinade. I am looking forward to all the yummy recipes to come in 2008.