June 26th, 2010
A wonderful mixture of tender slices of chicken with mushrooms and carrots.
Ingredients
- 2 lbs of skinless, boneless chicken breast, sliced
- 2 cups of mushrooms, sliced
- 2 cups of carrots, diced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 1/2 tbsp corn starch
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Marinate chicken slices with a mixture of 1/2 tbsp corn starch, 1/4 tsp sesame oil, 1 tsp soy sauce. Refrigerate for 30 min.
- On medium high heat, add oil to wok. When heated, add minced garlic and ginger, stirring for about 1 minute.
- Add chicken and stir constantly (~ 2 min). When chicken has been browned, add some water (~3 tbsp), cover, and let simmer for ~ 5 min or until chicken is cooked. Remove chicken and place in bowl, keeping warm.
- Add carrots and mushrooms and heat until desired tenderness. Check regularly to ensure there is enough water. Meanwhile, make sauce using 1/8 cup water with oyster sauce, and remaining soy sauce (1 tsp), corn starch (1 tbsp), and sesame oil (1/4 tsp).
- When vegetables are ready, add chicken, and stir for about a minute to re-heat chicken. Add in sauce until mixture thickens. Serve immediately.
Makes 4 servings.
Tags: carrots, chicken, mushrooms, oyster sauce, stirfry
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June 26th, 2010
Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day.
Ingredients
- 1 1/4 cups milk
- Grated zest and juice of 1 orange
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking salt
- 2/3 cup packed brown sugar
- 1 egg
- 1/4 cup butter, melted
- 2 cups frozen or fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
- Combine milk, orange zest and enough juice to measure 1 1/2 cups (add more milk if necessary).
- In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt. In another bowl, whisk together milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour milk mixture over dry ingredients and stir just until moistened.
- Spoon into prepared muffin pan. Bake for 20 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Yields 12 muffins.
Tags: blueberries, milk, muffins, orange
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June 7th, 2010
Quick and delicious.
Ingredients
- 1 cup water
- 1/2 cup uncooked Arborio rice
- 1 tbsp canola oil
- 4 boneless skinless chicken breasts cut into strips
- 1 cup half moon zucchini slices
- 1 cup red pepper strips
- 1 box Campbell’s Cream of Chicken easy cooking sauce
- 2.5 tbsp pesto
- 1 tbsp freshly squeezed lemon juice
Instructions
- Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
- Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil, zucchini and pepper strips and cook for 3 minutes, stirring often. Reduce heat. Remove mixture from pan and keep warm.
- Combine cooking sauce and rice mixture in skillet. Simmer, covered, until rice is tender yet firm to the bite in centre – about 10 minutes, stirring occasionally.
- Stir in pesto. Return chicken and vegetable mixture to skillet, stir and heat through. Stir in lemon juice and serve immediately.
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