Morroccan Couscous (SL Cookbook)

Morroccan Couscous (SL Cookbook; Tammy in Seattle)

1 1/2# chicken, cubed (lamb or beef can be used)
3T oil
1 chopped onion
1c celery
1c mushrooms
1c sliced carrots
1/2c chopped almonds
1 1/2c (15oz can) garbanzo beans
1 1/2c (15oz can) tomato sauce
1 1/2c water
2tsp curry
1/4tsp cayenne pepper
1tsp salt
1tsp paprika

*Brown chicken in oil. Add vegetables and almonds, cook 10min.
*add remaining and simmer 30min.
*serve over couscous

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup (from Cheri on SL)

3T butter
3 shredded carrots
2c chicken broth
1/2 bunch cilantro
1-15oz can coconut milk
shredded cooked chicken
1c precooked rice
juice of 1 lime
1T soy sauce

Thai Seasoning:
1/2tsp curry
1/4tsp each: cinnamon, ginger, chili powder, paprika, salt

Optional: extra cilantro and lime wedges for serving

*sautee carrots in butter and Thai seasonings
*puree with broth and cilantro
*add coconut milk, chicken, rice, soy and lime juice. Bring to low boil and remove from heat
*serve with cilantro and lime wedges

Chloe's Virus Killing Soup

Chloe's Virus-Killing Soup
from Chloe o' the Mountain

*Step 1 ingredients:
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper

*Step 2 ingredients:
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper

*Step 3 ingredients:
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste

Place chicken and other Step 1 ingredients in a soup pot (you can use a pressure cooker) and cover with water or chicken broth (I really like Maggi chicken broth powder). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

Place oil in bottom of large pot and heat. Add Step 2 veggies and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.

Add the Step 3 ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste. You can also add cabbage with the end ingredients if you like, or any other veggies your family likes.

No virus can withstand this soup.

The next day add egg noodles and turn it into chicken noodle soup.

General Tso's Chicken

Contributed by Rose to Sonlight Cooks

1# boneless skinless chicken chunked into 1" cubes
5T dry sherry
1T cornstarch
2tsp cornstarch
1T oyster sauce
2T water
2T soy sauce
1T honey
1T rice vinegar
1tsp sesame oil
2tsp canola oil
1T fresh ginger; minced
2 cloves garlic; minced
3 scallions, chopped
1/2tsp crushed red pepper
2 stalks celery, chopped
1 red bell pepper, chopped

*combine chicken with 2T of sherry, 1T cornstarch and oyster sauce, set aside to marinate 5min
*combine remaining shery, water, soy sauce, honey, rice vinegar, sesame oil and remaining 2tsp cornstarch in small bowl, set aside
*heat wok or large deep skillet over med-high, swirl in canola oil, then add chicken mixture.  Stir-fry until lightly browned, 2-3min
*add ginger, garlic, scallions and red pepper, stir-fry until fragrant, about 30sec
*add celery and bell pepper, stir-fry until crisp; about 2-3min
*stir in sherry mixture and cook, stirring constantly, until mixture boils and thickens and the chicken is just cooked through, 1-2min

*For quick alternative, substitute 3/4c bottled stir-fry sauce for the liquid ingredients.  For best results, be sure to marinate the chicken with cornstarch and 3T of the stir-fry sauce.

Polynesian Chicken and Rice

Polynesian Chicken and Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tablespoons sugar
3 tablespoons reduced-calorie ketchup
2 tablespoons white vinegar
1 tablespoon low-sodium soy sauce

Vegetable cooking spray
1 tablespoon margarine
5 skinned chicken breast halves -- (6-ounce)
1 cup long-grain white rice -- uncooked
3 cloves garlic -- minced
1 cup sliced green onions -- (1-inch)
1 cup chopped red bell pepper
1 can unsweetened pineapple tidbits -- drained
2 tablespoons coarsely chopped cashews

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.

(serving size: 1 chicken breast half and 1 cup rice mixture) Source:
"Cooking Light, March 1995, page 110"

Hot and Sour Chicken and Rice Soup

3(14.5oz) cans chicken broth
1 1/2c quick-cooking rice
3c water
1# chicken, diced
1 1/2tsp minced fresh ginger
1T hot chile oil
1T rice wine vinegar
1 bunch scallions, thinly sliced

*bring to boil: broth, rice and water; add chicken and reduce to low, cover and cook until rice is tender and chicken white in center ~6min
*add ginger, chile oil, vinegar and scallions, cook 2min to blend flavors

Grilled Chicken Satay

1/4c peanutbutter
3T lime juice
3T soy saouce
1 1/2T finely chipped fresh ginger
2 cloves finely chopped garlic
1/2tsp cumin
1/2 crushed hot red pepper
1# thinly sliced chicken breast, cut lenghwise into 2" wide strips
4 lime wedges

*wisk peanutbutter, lime juice, soy, ginger, garlic, cumin and red pepper
*dip chicken into mixture and coat evenly; thread on to skewers and let sit 5min
*grill,turning once or twice until chicken is lightly browned outside and white in center ~4-6min
*serve with lime wedges

Zesty Chicken and Pasta

1/2 c Italian dressing
1# boneless, skinless chicken breasts cut into 1" pieces
2 c broccoli florets
1 lg red bell pepper, chopped
1 sm onion, thinly sliced
1 T fresh parsley, chopped
1 (8 oz) pkg pasta, cooked and drained (penne)
1/4 c grated Parmesan cheese

-cook chicken in 1/4 c dressing until done
-add veggies and parsley, cook 5min or until tender
-mix pasta with chicken and remaining 1/4 c dressing
-sprinkle with cheese

Creamy Chicken Enchiladas (partial crock prep)

1 can cream of chicken soup
1 soup-can of milk
1 sm can diced green chilis
1 tsp cumin
3-4 chicken breasts, frozen
1 c sour cream
1 pkg cheddar combo cheese
tortillas, amount desired

-spray crock pot
-add chicken, soup, milk, chilis, and cumin
-cook on high 4h
-remove chicken and shred; set aside
-whisk sour cream into crock
-put chicken and cheese into tortillas, roll up and place in baking dish
-pour sauce over tortilla rolls and extra cheese on top
-bake @ 350º for 30min

Honey Hoisin Chicken (crock)

6 chicken breasts
1/4 c each; honey, soy sauce, hoisin sauce, white wine (or chicken broth)
2 T grated ginger
2 tsp black pepper
1/4 c sesame seeds, toasted

-mix ingredients and pour over chicken breasts in crock pot
-cook on high 2-3h or low 4-6h

-serve over rice

Fiesta Lime Chicken (knock-off from Chili's)

4 boneless skinless chicken breasts
1 c water
1/3 c teriyaki sauce
3 tsp minced garlic
1 T tequila (optional)
1 T liquid smoke (or worchestershire sauce)
1/2 tsp salt
limes
1/4 tsp ground ginger
1/4 cup mayonnaise
1/4 c sour cream
2 T salsa
1 T milk
1 T cajun seasoning
1/4 tsp dried parsley
1/4 tsp hot sauce
2 c shredded cheese
2 C lime flavored tortilla chips

-marinade chicken for one hour in: water, teryaki sauce, juice from 1/2 a lime, garlic, tequila, liquid smoke, salt and ginger

-sauce mix: mayonnaise, sour cream, salsa, milk, cajun seasoning, parsley and hot sauce

-broil or grill chicken until cooked through
-brush tops of each chicken breast with 1/4 of sauce mix and 1/4 of cheese
-broil until cheese is melted
-serve with lime wedges, lime tortilla chips and rice

Chicken Cacciatore

2 1/2# broiler fryer chicken, cut up
1/4 c flour
1/4 c vegetable oil
1 med onion coarsely chopped
1 med green pepper coarsely chopped
1 garlic clove, minced
1 1/4 tsp salt
1/8 tsp pepper
2 bay leaves
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1/4 c dry white wine (or chicken broth)
2 T chopped parsley

-coat chicken in flour
-brown chicken in oil on all sides then remove from oil
-stir into pan; onion, green pepper, garlic; sautee 3 min
-return chicken to pan and add rest of ingredients except parsley
-simmer 30-35min, turning chicken occasionally
-garnish with parsley

Indian Butter Chicken

2# boneless skinless chicken breasts, cut 1" cubes
2 T lemon juice
1 T each: chili powder, butter, olive oil, minced garlic, garam masala, ginver paste (or minced)
1 onion, thinly sliced
2 T butter
2 c tomato sauce
1/2 c heavy cream or evaporated milk
S&P to taste

-toss chicken with lemon & chili powder

-sautee onion in 1 T butter and olive oil
-add remaining spices, tomato and another 2T butter. simmer 10min.
-stir in chicken
-bring to boil, reduce heat to simmer 15min, until chicken is done
-stir in cream and serve over rice

Chop Suey

2 T vegetable oil
1# beef, chicken or pork in 1" cubes

1 tsp soy sauce
1 onion, thinly sliced
2 c celery, thinly cross-cut
1 (6 oz) can mushrooms, drained
2 c hot water
2 bouillon cubes
salt to taste

-marinate meat with soy sauce
-brown beef on all sides in oil
-stir in onions & celery, cover and simmer 15min, stirring occasionally
-combine hot water and bouillon until dissolved. pour into meat and bring to boil
-simmer on low 20min

-serve over rice

Thai Chicken & Coconut Rice

2 (14 oz) cans coconut milk
2 c water
1 tsp salt
2 c uncooked longgrain rice
2 T peanutbutter, creamy
4 T soy sauce
1-4 tsp chili garlic paste
1/4 c sesame oil
4-6 boneless skinless chicken breasts, chunked
6 green onions, thinly sliced
2 med red bell peppers, thinly sliced

Rice:
-bring 2 c milk and water with salt to boil
-add rice, lower to simmer and cook 20min

Sauce for Chicken:
-whisk rest of milk, peanutbutter, soy and chili garlic paste

Chicken:
-in oil sautee chicken, add onion and peppers
-cook for 10min

-Add sauce, simmer 3 min

Serve chicken over the rice

Chinese Chicken Pasta Salad

1 c mayonnaise                        1 c pea pods
2 T soy sauce                          1 c red pepper,chopped
1 tsp ground ginger                  3 c cooked & drained noodles
1/4 tsp hot pepper sauce
2 c chopped, cooked chicken

Mix and refrigerate for several hours.

Sweet-n-Sour Chicken (or pork)

6 T each olive oil, soy sauce, honey
2 T vinegar
1 1/2 tsp each thyme, paprika
1/2 tsp each cayenne papper and allspice
1 T black pepper
4-8 chicken breasts (or pork) cut into bite-sized pieces

Whisk together all spices and liquids and pour over meat chunks in baking dish.

Bake @ 350º 30-60min (depending on amount and size of pieces)

Serve over rice.

Teriyaki Chicken

3/4-1# chicken (I use one large breast)
3 c cabbage, coarsely shredded
1 c grated carrot
1/3 c sliced green onion
1 c frozen peas, thawed
1/4 c cilantro (optional)
1/2 c sliced almonds (optional)
2 T oil (sesame is what I use)
teriyaki sauce

Marinate chicken in sauce ~10min.  Dice and fry in oil.

Add rest of ingredients and cook until crisp-tender.

Serve over Asian Noodles

Chicken Chili (crock-pot)

3 chicken breasts,  raw, frozen
1 bag mixed frozen peppers
28oz can crushed tomatoes
1 can corn, drained (I usually use that amount of frozen corn)
1 can black beans, drained (I use my own I've cooked and frozen in can-sized amounts)
2T chili powder
salt, pepper, basil to taste
Optional, 1/2tsp cayenne pepper
2-4c chicken broth (depending on how thick you want it)

Place chicken on bottom of crock pot.  Pour rest of ingredients over the chicken.

Cook low all day, or high 4 hours.  Shred chicken and return to crock pot just before serving.