Well, I'm almost "back in the saddle" again with menus. This re-engineering of my cooking into fewer servings may get the best of me yet! No really, it is working out pretty well right now because of a little project I work on on Monday's and Friday's for a few hours! Those days are when I pull something already made out of the freezer to finish baking or warm up. I'm getting closer to being a full-fledged once-a-month chef doing this! Now I am starting to mark the "extras" on my master planner calendar for another day of the month as I make them ahead so that I don't forget what is in the freezer and have to dig through the contents!
Last week I had a hankerin' for Chicken Subgum, a dish from one of our local Cantonese eateries. My version was simple and delish, however, the next time I make it I think I will add a little more pepper or red pepper flakes to kick it up a notchHere's how I made:
2 chicken breasts cubed
1/4 teaspoon ground sage
1/4 teaspoon Sesame Oil
2 cups celery stalks, sliced
1 large onion, diced
1 large green pepper diced (I used 1/2 orange and 1/2 yellow pepper this time)
3 cloves of garlic finely chopped
1/4 teaspoon Sesame Oil
2 cups celery stalks, sliced
1 large onion, diced
1 large green pepper diced (I used 1/2 orange and 1/2 yellow pepper this time)
3 cloves of garlic finely chopped
2 cups chicken stock/broth (I used homemade)
1 tbsp flour
1/2 cup chopped water chestnuts
Soy sauce to taste
Brown chicken breasts in butter and/or olive oil. Season with sage, salt, and pepper to taste. Remove from pan when cooked and set aside. Put onion, peppers, Sesame Oil, and celery in pan and saute on low until onions are almost transparent. Add all but 2 tablespoons of the broth to the pan and bring to a gentle boil. Mix flour and remaining stock with broth and add to pan to thicken the stock to a light "gravy". Add chicken back to pan with water chestnuts, and soy sauce to taste. 2 minutes before serving add the cashews to the mixture. Serve over plain rice or Fried Rice. An additional "side" might be one of my Egg Rolls! Garnish with "Chinese Noodles".
1 tbsp flour
1/2 cup chopped water chestnuts
Soy sauce to taste
Brown chicken breasts in butter and/or olive oil. Season with sage, salt, and pepper to taste. Remove from pan when cooked and set aside. Put onion, peppers, Sesame Oil, and celery in pan and saute on low until onions are almost transparent. Add all but 2 tablespoons of the broth to the pan and bring to a gentle boil. Mix flour and remaining stock with broth and add to pan to thicken the stock to a light "gravy". Add chicken back to pan with water chestnuts, and soy sauce to taste. 2 minutes before serving add the cashews to the mixture. Serve over plain rice or Fried Rice. An additional "side" might be one of my Egg Rolls! Garnish with "Chinese Noodles".
On the menu for this week!
Monday, March 15: Meatloaf, Baked Potatoes, Green Beans, Rolls (Last week when I made meatloaf, due to this re-engineering thing, instead of make 1 freeze 1, I made 4, froze 3 with 2 pounds of ground beef!) [Bake 4 potatoes, use 2 on Friday.]
Tuesday, March 16: French Toast (made with cinnamon raisin bread), Sausage Patties, Fruit
Wednesday, March 17: Green Salad with Cajun Turkey (I bet you thought, being Irish, I would be serving something else...but Stoney won't eat Corned Beef & Cabbage, so I have to settle for "green" lettuce! I guess I could have opted for Lucky Charms!)
Thursday, March 18: Sloppy Joe Sandwiches, Salad
Friday, March 19: Pork Chops, Twice Baked Potatoes, Corn, Salad
Saturday, March 20: Mystery Meals!
Sunday, March 21: Chicken Subgum, Fried Rice, Egg Rolls
Don't forget to check out Menu Plan Monday at Org Junkie for more menu ideas!
Hello! You are the winner of the Taste of Home cookbook!!! Please email me with your address and I'll get that out to you tomorrow. Thanks!!
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