Tuesday, September 6, 2011

Chicken & Veggie Stir Fry With Rice

I was teaching one of my friends to cook and thought I`d start with something simple like stir fry. There`s no recipe for this, just add the veggies you like with the meat you like. I paired it with `Summer White` wine from House of Rose. It balanced out the spiciness. Here`s what I did and added.

2 Chicken Breasts (Defrost & Cut into Bite sized chunks)
1 Stalk of Broccoli
1 Piece of Celery
1 Carrot
1 Can of Water Chestnuts
1 Red Pepper
Golden Dragon Stir Fry Sauce
1 TBSP Chili Paste
Garlic Flakes
Onion Flakes
5 Pepper Blend (Epicure)
Chicken Stock

I cooked my rice in Chicken Stock because it adds a good flavour to it and ties it to the Stirfry.

Add 2 TBSP of oil to the Wok and cook your chicken. (Till its White, not pink)
Add all the spices to the chicken and let it sit on it. (2 Mins)
Add The water chestnuts & Carrots (2 Mins)
Add the red pepper & broccoli (2 Mins)
Pour in some chicken stock to get the spices off the bottom of the Wok. This is called Deglazing.

Stir it together for a minute or 2 and remove it from the heat. Serve with the rice (or noodles if you want)

This turned out great and made about 4 servings.

Here's a photo!

Sun Dried Tomato & Cheese Bread

I made this bread a while ago because I got some free sun dried tomato's and thought bread would be the best way to use them. I changed this recipe to fit what I had and to fit what I like in a bread.

I used Cheddar and Mozza because I had them. I would probably use the asiago or something similar like Romano or even Parmesan if you have it because the strong cheese flavour is meant for this bread. If you`re ok with cheddar, use old. I also just used bread flour instead of the amaranth flour. I baked this in a pie plate so I`d have wedges.

I don`t have a bread machine, at All Recipes you can search the comments and usually someone will help you out. This is the comment that helped me!

``I do not have a bread machine, but made this recipe by hand - it turned out really well. First dissolve the yeast in 1 cup warm water, then add the rest of ingredients in order listed. Allow to rise for 1 hour until doubled, then punch down. Allow to rest on baking sheet for 15 minutes. Cook at 375 for 25-30 minutes until lightly browned```

Here`s the link!

Sun Dried Tomato & Cheese Bread

Fish Tacos with Sauce

I`ve made this recipe a few times over the summer and I loved it. You need to make the salsa mix too and it brings it all together. Its the best fish taco recipe I've found and its not all the bad for you without battered fish. The salsa makes it pretty filling and I usually leave out the cabbage, but I've used it a couple times.

I added a few more spices to this and changed out the fish for a cheaper one - I mean its tacos any ways. I also took out the cilantro because I don't really like it, just me though.

For the salsa I added a red pepper too because I happened to have one. I also used this as a bean salad type side dish after I was out of the fish.

**The link for this causes my internet to crash for some reason. But it's there if you'd like!

Fish Taco's With Salsa and Sauce
(Adapted slightly from Rachael Ray)


For the fish tacos:

1 pound cod, cut into 1 1/2-inch chunks or cooked as a whole fillet
Juice of 1 lime
1 tablespoon chipolte chili powder
1/2 teaspoon salt
1 Clove Garlic, grated
1/2 teaspoon black pepper
Corn tortillas
Shredded cabbage and/or radishes sliced thin
Black Bean, Mango and Avocado Salsa (Below)

For the sauce:

1/2 Cup light mayo
1/2 Cup 0% Greek Yogurt
Juice of 1/2 lime
1 chipotle pepper from a can of chipotle in adobo (or 1 tbsp of already made paste)

Black Bean, Mango and Avocado Salsa

1 15-ounce can black beans, rinsed and drained
1 mango, diced
2 avocados, diced
2 garlic cloves, grated
Juice of 1/2 lime
1 Jalapeno
1 Red Pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


1. Combine the fish, garlic, spices and lime juice and let marinate while you prepare the salsa.

2. Combine the sauce ingredients in a small food processor and blend until combined with no chunks left.

3. Mix all prepared ingredients for salsa together and let sit while you cook the fish.

4. Cook the fish over medium heat in a skillet until it flakes easily and is cooked through.

5. Add all ingredients, as much as you'd like, in the corn tortillas and serve.