Monthly Archives: July 2014

Chinese Five Spice Stir Fry

Stir fry is fast and easy, healthy, and almost always delicious. This recipe in particular is easy peasy.
Chinese Five Spice has hints of anise and other cinnamon-like flavors, and makes for an interestingly dynamic flavor when mixed with the basic onion/garlic seasonings.

Chinese Five Spice Stir Fry[Stir fry with a twist – Chinese Five Spice has hints of anise and other unexpected seasonings]

 You’ll need:

– 1 lb chicken breast
– 2 Tbsp sesame oil
– 3 Tbsp soy sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ginger powder
– 2 tsp Chinese five spice powder
– salt & pepper to taste

Dice chicken into small pieces. Put in large Ziploc bag. Add all seasoning listed above and shake. Let sit for 30 minutes.

– 2 Tbsp light olive oil
– 1 yellow onion, diced
– 6 cremini mushrooms, sliced
– green onion, chopped
– 1/2 cup peanuts
– 3 Tbsp soy sauce
– 1/4 cup water

Heat oil in large skillet. Add marinated chicken and cook until 1/2 done. Add all vegetables, peanuts, soy sauce, and water. Stir until blended. Cook until veggies are soft and chicken is done (but not over done).

Top with sesame seeds.

Enjoy!

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Lemongrass Chicken

I’ve made this a few times now, the first time I thought it was an accidental “oh wow this is SO good!”, so I tried it again, and it was still “SO good”. We frequent a local Thai restaurant that serves traditional home-made meals, and this recipe rivals their version. I’ll be making it again and again, and even for guests. Enjoy!

photo 1
Adapted from Food & Wine‘s recipe.

  • 1 1/2 pounds skinless, boneless chicken breasts, fat trimmed, meat cut into 1/4-inch pieces (the smaller, the more flavorful)
  • 1/4 cup plus 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1 Tbsp curry powder
  • Soy sauce
  • 3 plump stalks of lemongrass, tender white inner bulb only, minced
  • 1 medium red onion, quartered lengthwise and thinly sliced crosswise
  • 2 teaspoons minced garlic
  • 1/2 tsp fresh ginger
  • 1/4 cup Chinese cooking wine, sake or water
  • 1/2 cup Vietnamese Stir-fry Sauce, recipe to follow
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 4 large scallions, cut into 1/2-inch lengths
  • 6 button mushrooms
  1. In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, curry powder, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper and a dab of soy sauce.
  2. In a large wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and cook until white (small amounts of pink are okay).
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and ginger and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine, another dab of soy sauce, Vietnamese Stir-fry Sauce, oyster sauce, scallions, ; bring to a boil.  Serve by garnishing with uncooked lemongrass pieces and green onion.

Vietnamese Stir-fry Sauce

  • 1 1/2 cups chicken stock, preferably homemade
  • 1/4 cup plus 1 tablespoon Asian fish sauce
  • 1 tablespoon sugar

In a small saucepan, bring to a boil, stirring frequently. Remove from heat and cool.

Best Ever Carrot Cake

I am a HUGE carrot cake fan – so I don’t tread lightly when I say “best ever”. Secret ingredient? Crushed pineapple!

Unlike most recipes where I toy with proportions/ingredients to make them even better, nothing was adjusted in this recipe from Philodeau (except, I did omit the raisins).

You will need:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp nutmeg
2 tsp cinnamon
3/4 tsp salt
3/4 cups granulated sugar
3/4 cups brown sugar
3/4 cups vegetable oil
2 1/4 cups carrot (grated)
3 eggs
1 tsp vanilla
1 cup pineapple, crushed & drained
1/2 cup pecans, chopped
1/2 cup coconut (shredded)

Directions:

Head oven to 350F.

Filter & mix all dry ingredients in a bowl.
In a separate bowl, combine fruit & nuts. To the fruit mixture, add remaining wet ingredients and mix thoroughly.
Add dry ingredients to wet, 1/3 at a time.
Pour batter into greased 9×13 baking pan.
Bake for ~45 minutes, or until toothpick comes out clean. Cool before frosting.

BEST EVER Cream Cheese Frosting

1, 8 oz package of cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla
1 cup powdered suga

Place softened cream cheese in bowl and mix with an electric mixer until smooth and not stiff. Add the softened butter and vanilla. Add the powdered sugar, 1/4 at a time. Spread evenly over cooled cake, and refrigerate until ready to eat.

Enjoy! (Pictures to come)