Chicken Stir Fry
Chicken Stir Fry
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 cup sherry
1/3 cup soy sauce
1 tablespoon vegetable oil
1 cup sliced onions
1 cup sliced mushrooms
3 ounces snow peas
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into strips
1 (12
5 ounce) can chunk white chicken,
drained, cut into strips
Blend together cornstarch, sugar, sherry & soy sauce
Over high heat stir fry vegetables in oil for 2 to 3 min
Stir in cornstarch mixture
Add chicken
Gently toss to heat & coat
Garlic Rosemary Focaccia
Garlic Rosemary Focaccia
Posted by bettyboop50 at recipegoldmine
com May 9, 2001
3 whole heads garlic, not cloves
1/2 cup extra virgin olive oil
2 scant tablespoons or 2 (1/4 oz)
packages active dry yeast
2 teaspoons granulated sugar
2 cups warm water, 105 to 115 deg F
4 1/2 to 5 1/2 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
Cornmeal, for pans
2 tablespoons crushed fresh rosemary
leaves or 2 teaspoons dried
Coarse salt, optional
Preheat oven to 400 deg F
Separate garlic head into cloves and peel
Add olive oil in a small heavy saucepan, add garlic, cover and cook over very low heat for 20 minutes, or until softened but not browned
Remove from heat and strain
Set oil aside to use later
When cool, cut cloves into lengthwise slivers and set aside
In a large bowl, dissolve yeast and sugar in warm water
Add 1 cup of unbleached flour and stir thoroughly
Let sit for 15 minutes or until mixture is filled with tiny bubbles
Add 2 tablespoons of reserved garlic oil and 1 more cup of unbleached flour and all of the whole wheat flour and salt to the yeast mixture
Beat vigorously with a dough hook or a heavy sturdy spoon for 2 minutes
Gradually add more of the remaining flour, 1/4 cup at a time, until dough forms a mass and begins to pull away from sides of bowl
Turn out onto a floured surface and knead, adding more flour a little at a time as necessary for 8 to 10 minutes, or until you have a smooth elastic dough and blisters begin to develop on surface
Place dough into an oiled bowl
Turn to coat the entire ball of the dough with oil
Cover with a tightly woven kitchen towel and let rise for about 1 hour or until doubled in size
Sprinkle a well greased 13 x 18-inch baking sheet with cornmeal
Turn dough onto an oiled work surface
With the heel of your hand, flatten dough into an 11 x 16-inch rectangle
Lift dough onto baking sheet
Using hands, press dough into corners and edges of baking sheet
Flattening dough with hands rather than a rolling pin will give the irregular texture associated with focaccia
Cover dough with towel and let rise 20 minutes
Sprinkle top of dough with rosemary and the slivered garlic
Using fingertips, make indentations in dough about 1/2 inch deep and 1 inch apart, to give a dimpled effect
As you do this, press garlic slivers into dough to keep them from falling off or over cooking
Cover dough with towel and let rise an additional 20 minutes
Place a shallow pan on lower shelf of oven and heat up
Drizzle remaining garlic oil over top of focaccia
Use a brush to pat the oil over the entire surface, allowing any excess to pool in the indentations
Sprinkle with 1 to 2 teaspoons of coarse salt
Put 1 cup of ice cubes in the heated shallow pan in the oven
Immediately put the focaccia in the oven and bake for 30 to 35 minutes or until pale gold
Remove from pan and cool on a wire rack
It is best eaten slightly warm or at room temp
NOTE: you can substitute parmesan cheese for the salt, or use both
Chicken Lo Mein
Chicken Lo Mein
2 tpss instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 tpss cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled & smashed
1 tps chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed & drained
1 carrot, shredded
8 ounces thin spaghetti, cooked & well drained
4 scallions, chopped
Dissolve broth granules in boiling water in small saucepan
Pour 1/2 cup broth mixture into large skillet
Let remaining liquid in saucepan cool
Bring mixture in skillet to boiling
Add chicken; simmer 5 min, until no longer pink in center
Remove chicken with slotted spoon to platter
Pour off liquid from skillet
Stir wine, soy & cornstarch in small bowl until smooth
Stir into remaining cooled broth in saucepan
Heat oil in same skillet over medium-high heat
Add garlic & ginger; cook 30 seconds, stirring
Add cabbage, celery, peas & carrot; cook, stirring, 1 to 2 min, until vegetables are crisp-tender
Add chicken & pasta; toss 2 min, until heated through
Stir cornstarch mixture in saucepan; add to skillet; cook, stirring, 2 to 3 min, until slightly thickened
Top with onion