Saturday, August 30, 2008

"Divine" Angel Hair Pasta

2 boneless, skinless chicken breasts (1 - 1.25 lbs), sliced into "fajita" size strips (bite size)*
olive oil

3 green onions, chopped
1 clove garlic, minced
1 red pepper, sliced into thin strips
1 c. baby carrots, sliced into thin strips
1 small yellow "gooseneck" summer squash, sliced into thin rounds, then half moons
1 small zucchini, sliced into thin rounds, then half moons

1 & 1/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Mirin (sweetened Japanese rice wine for cooking) or Sauvignon Blanc**
1 TBS cornstarch
juice of 1 lemon

1 - 16 oz. package Capellini (Angel Hair) pasta - cooked to package instructions

Heat 2 TBS olive oil in large skillet on medium high. When hot, add chicken & cook until no longer pink.

Add all vegetables & stir fry until crisp tender.

Mix chicken broth & Mirin, blend in cornstarch. Mix until smooth. Add to chicken/vegetable mixture along with the juice of one lemon. Stir gently, but thoroughly, until sauce thickens.

Serve immediately over warm pasta.

*I have substituted 1 c. of small cooked shrimp for the chicken with excellent results!

**If you don't have Mirin or wine, just increase the amount of broth. This changes the taste a little, but won't get you in trouble with the Dorm police!

Lime Cilantro Rice

1 & 1/2 c. brown* rice
3 & 1/2 c. water
1 tsp. good vegetable or chicken soup base/bouillon
1 clove garlic, minced

1 small lime, cut in half
1/8 - 1/4 cup fresh cilantro, chopped

In large saucepan, combine rice & water. Heat over medium high to boiling. Quickly stir in soup base. Cover & reduce heat to simmer. Cook 35 - 45 minutes, until all liquid is just absorbed.

Fluff rice with fork. Squeeze lime juice over rice, add cilantro to taste. Stir well to combine. Let stand at least 5 minutes.

*You can substitute long grain white, basmati or jasmine rice. Adjust liquid & cooking time according to package directions.

Sunday, August 24, 2008

Peanut Butter Cookies

1 c. butter, softened
1 c. light brown sugar
1 c. granulated sugar
2 eggs, well beaten
1 c. peanut butter
1 tsp. vanilla
1 tsp. baking soda
1 & 1/2 c. flour

Preheat oven to 375.

Cream butter and sugars until light. Add eggs, peanut butter & vanilla. Blend until smooth. Add flour & baking soda. Mix well.

Scoop spoonful of dough, roll with hands into ball. Place on non-stick cookie sheet. Press with fork to flatten. Bake for 9 - 10 minutes until light golden. Loosen gently while hot & carefully place on rack to cool.

Oatmeal Cookies (Versatile)

1 & 1/2 c. light brown sugar
1/2 c. granulated sugar
1 c. butter (2 sticks), softened
2 eggs
2 tsp. vanilla
2 TBS. milk
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 c. quick oatmeal

In large mixer, cream sugars & butter until light.

In small bowl, beat eggs with fork. Stir in vanilla & milk until smooth. Add to sugar/butter mix and beat until smooth.

Add flour, baking soda and baking powder; beat on medium until smooth. Stir in oatmeal until well blended.

Plunk onto plastic wrap & wrap, wrap tightly & refrigerate at least one hour.

Preheat oven to 350. Drop rounded spoonfuls of cookie dough onto non-stick cookie sheet. Bake 11 minutes, until light brown. allow to cool on pan for one minute. Remove to wire rack to cool completely.

Optional: Add a bag of butterscotch chips with oatmeal for Oatmeal Scotchies! Or add 1 c. raisins with oatmeal & 1 tsp. cinnamon with dry ingredients for great Oatmeal Raisin cookies!

Chocolate Chip Cookies (Jackpot Cookies)

1 c. butter, softened
1 c. granulated sugar
1 c. light brown sugar
2 eggs
2 tsp. vanilla
2 & 1/2 c. unbleached flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 c. uncooked oatmeal
12 oz. chocolate chips

In small bowl, combine flour, baking powder, baking soda and cinnamon; blend well.

Cream butter in large mixing bowl at medium speed. Add sugars slowly, beating until creamy. Add eggs & vanilla; beat well.

Add dry ingredients in three batches, blending well each time.

Stir in oatmeal & chocolate chips.

Plop mixture onto plastic wrap & wrap up tightly. Refrigerate at least 1.5 hours, or up to 5 hours. This is important in order for cookies to be their best!!!!

Preheat oven to 350.

Drop cookie dough by rounded spoonfuls onto non-stick cookie pan about 2 inches apart. (I use a spring action melon baller to get a consistent size & shape.) Bake for 12-14 minutes, until light golden. Remove to rack to cool.

Store tightly covered. The cookies freeze well too.