Ingredients:
2 tbsp. oil
1/4 c. blanched almonds
1 med. onion, chopped
1 tsp. ginger root, grated
4 chicken breasts, skinned, boned, slicked into 1/2 inch strips
2 tbsp. soy sauce
1 tsp. dry sherry
1 tsp. sugar
Prep:
Heat oil in wok and stir-fry almonds 1 to 2 minutes, until golden. Remove from pan. Stir-fry onion and ginger 2 to 3 minutes. Add chicken and continue to stir-fry 3 to 4 minutes, until done. Return almonds to pan. Combine soy sauce, sherry and sugar. Pour over chicken mixture. Heat and serve over rice at once.
Aubrey's Note:
For my Alcohol-conscious friends, simply removing the sherry will not taint this recipe at all. This recipe is deceptively simple. All of your friends will be amazed!
Thursday, April 2, 2009
Alton Brown's Indian Rice Pudding
I totally stole this from Alton Brown's Food Network website. I absolutely love it!
Ingredients:
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces unsalted pistachios, approximately 1/3 cup
Directions:
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, Approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
Aubrey's Note:
The Cardamom goes a long way! So, don't go throwing it in all willy-nilly. I doubled this recipe and it still turned out fantastic. I found that serving it still slightly warm or at room temperature is preferable. I didn't like it cold at all. This dish is savory rather than the sweet Rice Pudding you are accustomed to.
Ingredients:
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces unsalted pistachios, approximately 1/3 cup
Directions:
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, Approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
Aubrey's Note:
The Cardamom goes a long way! So, don't go throwing it in all willy-nilly. I doubled this recipe and it still turned out fantastic. I found that serving it still slightly warm or at room temperature is preferable. I didn't like it cold at all. This dish is savory rather than the sweet Rice Pudding you are accustomed to.
Southern Sweet and Sour Chicken (Slow Cooker)
This recipe has been no fail for me every time I made it. You can experiment with the seasoning. The way it's presented here is actually pretty tame.
Ingredients:
4 tablespoons butter; melted (I used unsalted.)
3/4 c. Ketchup
1/2 c. White Vinegar
3/4 c. Brown Sugar
3 tablespoons Worcestershire sauce
2 cloves garlic, minced (I use fresh, but if you use the bottle, use about 2 teaspoons.)
salt and pepper, to taste
dash red pepper flakes or ground cayenne pepper
1 1/2 c. Chicken Broth
6 boneless chicken breast halves, skin removed.
1 can (8 ounces) pineapple chunks, drained.
Preparation:
Wash chicken; pat dry. Place chicken in slow cooker. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper, chicken broth; pour over chicken. Cover and cook on LOW for 5 to 7 Hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serves 6.
Aubrey's Note:
I have never used the pineapple it calls for. And I tend to go overboard with the pepper flakes. I prefer to cube my chicken instead of serving the chicken breast whole. But, this is a simple recipe that is fantastic, really, you can tweak this recipe however you want.
Ingredients:
4 tablespoons butter; melted (I used unsalted.)
3/4 c. Ketchup
1/2 c. White Vinegar
3/4 c. Brown Sugar
3 tablespoons Worcestershire sauce
2 cloves garlic, minced (I use fresh, but if you use the bottle, use about 2 teaspoons.)
salt and pepper, to taste
dash red pepper flakes or ground cayenne pepper
1 1/2 c. Chicken Broth
6 boneless chicken breast halves, skin removed.
1 can (8 ounces) pineapple chunks, drained.
Preparation:
Wash chicken; pat dry. Place chicken in slow cooker. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper, chicken broth; pour over chicken. Cover and cook on LOW for 5 to 7 Hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serves 6.
Aubrey's Note:
I have never used the pineapple it calls for. And I tend to go overboard with the pepper flakes. I prefer to cube my chicken instead of serving the chicken breast whole. But, this is a simple recipe that is fantastic, really, you can tweak this recipe however you want.
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