Nutty Broccoli Chicken Stir Fry
March 7, 2009
Nutty Broccoli Chicken Stir Fry
Ingredients:
1 tbsp soy sauce
2 tsp rice vinegar or white wine vinegar
Juice of 1 small orange (or freshly pressed orange juice)
1 tsp brown sugar
2 tsp cornflour
2 tbsp vegetable oil
3oz unsalted cashew nuts
1 medium onion, thinly sliced
1 large skinless, boneless chicken breast, cut into bite-size pieces
9 oz small broccoli florets
1 red bell pepper, cored and thinly sliced
5 oz sugar peas
In a wok heat the oil and add the cashews, stir for 1 minute. When the nuts are golden brown, remove from the wok and place on a plate topped with a few paper towels to drain. Add the onion slices to the wok and sauté for about 3 to 5 minutes until soft and slightly browned. Remove and add to the cashews.
Next, put the chicken pieces into the wok and fry on high heat for about 3 to 4 minutes, then add all the vegetables and continue stir frying for another 4 to 5 minutes. Don’t overcook the vegetables – make sure they are still crunchy.
In a small bowl, combine the soy sauce, vinegar, orange juice, sugar and cornflour. Pour into wok and stir fry for a few minutes. The sauce should thicken slightly. Add the cooked onions and cashews and serve immediately. Enjoy!
Fishy Pocket Sandwiches
March 7, 2009
Fishy Pocket Sandwiches
Ingredients:
1 can (7 ½ oz) salmon, drained and flaked
1 can (8 oz) green beans, drained and cut
2 hardboiled eggs, peeled and chopped
1 large tomato, chopped
1 small red bell pepper, seeded and chopped
½ cup red onion, sliced thinly
1 can (2 ¼ oz) black olives, drained and sliced
½ cup herb vinaigrette (or any other favorite vinaigrette)
6 whole wheat pitas, sliced in half
6 cups lettuce leaves
Method:
In a small mixing bowl, combine the salmon, beans, eggs, tomato, bell pepper, red onion and olives. Pour vinaigrette over mixture and combine.
Place lettuce leaves into pita halves and fill about 2/3 cup of salmon mixture into pita.
This is a great treat for a light lunch with the family or taken on a spring day picnic.
Chili Popcorn
March 7, 2009
Chili Popcorn
Ingredients:
2 tbsp coconut oil
1 cup popping corn
6 tbsp butter
½ tsp cayenne pepper
½ tsp hot paprika
1 tsp salt
Method:
In a large, heavy saucepan heat the oil, add the popcorn, cover and cook until corn stops popping. Arrange popcorn in a serving bowl.
Meanwhile, melt the butter in the saucepan, stir in cayenne pepper, paprika and salt and pour over popcorn.
Mix well and enjoy this snack with the whole family while watching a favorite movie.
