Chicken and Green Bean Stir Fry

After having this dish at Panda Express, I decided to try my own version at home. My husband loved it.

1 lb chicken breast, cut into thin slices or strips
2 teaspoons reduced-sodium soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced

1/2 lb fresh green beans, cut into 2-inch pieces
1/2 small yellow onions, sliced
1 tablespoon vegetable oil

Sauce

Mix:

2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cider vinegar
Pinch of sugar
1/4 cup water
1 teaspoon cornstarch

Mix the chicken with some soy sauce just before starting to cook this dish.

In a big skillet, add 1 tablespoon vegetable oil , heat it up and cook the green beans for a few minutes without stirring. Then, turn them over or stir and cook for a couple of more minutes. Do not overcook the green beans. They have to be crunchy to the bite. Remove from the skillet. In the same skillet add a little bit more oil and cook the onions just for 1 1/2 minutes.

Add 1 tablespoon oil to the same skillet, once it is hot, add the chicken and let it cook for 2 -3 minutes per side until lightly brown on both sides. Add the sauce ingredients and cook stirring to avoid lumps. Once the sauce has thickened, stir in the green beans and onions. Cook for 1 extra minutes and serve immediately over steamed white rice.

Makes 4 servings

Oat Bran Muffins

Better Homes and Gardens Cookbook (Pink Ribbon Edition)

www.betterhomesandgardens.com

Nonstick cooking spray
1 1/4 cups oat bran
1 cup all-purpose flour
2 teaspoons baking powder (Use only 1 teaspoon in high altitude)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 tablespoon cooking oil
1/2 cup raisins or snipped dried fruit (I added a lit of bit of both)

Lightly coat bottoms of 12 2 1/2-inch muffin cups with cooking spray. Set aside.

In a medium bowl, combine oat bran, flour, baking powder, baking soda and salt. Make a well in the center of flour mixture. Set aside.

In a small bowl, combine egg, applesauce, milk, honey and oil. Add applesauce mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raisins.

Divide batter evenly among prepared muffin cups. Bake in a 400 F oven for 16-18 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Makes 12 muffins

Parmesan Baked Potatoes and Vegetables

4 medium-size russet potatoes, washed, unpeeled and dried, cut into chunks the same size.
1 small green, red, yellow or orange bell pepper, seeded and cut into chunks
1 small yellow onion, cut into chunks
2 big cloves of garlic, minced
1 1/2 tablespoons olive oil
1/2 teaspoon steak seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon fresh or dried rosemary, crushed
1/2 teaspoon paprika
1/4 teaspoon onion salt
1/4 teaspoon salt
1/8 teaspoon ground black pepper

2-3 tablespoons grated Parmesan cheese.

Mix the seasonings but the cheese. Place the potatoes and onions in a baking pan, add the oil and sprinkle with the seasonings. Cover loosely with aluminum foil and bake in a preheated 375 F oven for 30 minutes.
Uncover and add the bell pepper and minced garlic, cover again and bake for 15 minutes. Uncover the baking pan and add the Parmesan cheese, toss to combine and bake for 5 extra minutes.

Serve immediately.

Makes 4 servings


Note: Perfect side dish for grilled chicken sausages.

Granola

Better Homes and Gardens, New Cookbook (Pink Ribbon). Limited Edition.

www.betterhomesandgardens.com

2 cups regular rolled oats
1 cup coarsely chopped, slivered or sliced almonds, chopped walnuts, or chopped peanuts
1/2 cup coconut (optional)
1/2 cup shelled sunflower seeds (I used shelled pumpkin seeds)
1/4 cup toasted wheat germ (I used regular)
1/2 cup honey or maple-flavored syrup (I used honey)
2 tablespoons cooking oil

In a large bowl combine the oats, nuts coconut (if desired), sunflower seeds and wheat germ. Stir together honey and cooking oil (I warmed it up a bit); stir into oat mixture. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 300 F oven for 30-35 minutes or until lightly browned, stirring after 20 minutes.

Spread on a large piece of foil to cool (I used Parchment paper). Break into clumps. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months).

Makes 6 cups  (twelve 1/2 cup servings)

Fruit Granola: Prepare as above, except immediately after removing from oven, stir in 1 cup desired dried fruit (such as raisins, snipped pitted dates, snipped apricots, cranberries, cherries, mixed dried fruit bits, or dried banana slices). Freeze mixture to store.

Makes 7 cups (fourteen 1/2 cup servings)

Note: I baked the granola for 25 minutes and it got very brown. Every oven is different so next time I will bake it for 20 or a few minutes less.

Banana Oatmeal Pancakes

Sunset Recipe Annual 1988 Edition

www.sunset.com

3/4 cup quick-cooking rolled oats
2/3 cup whole wheat flour
1/4-1/2 teaspoon salt (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium-size ripe banana, mashed
3/4 cup buttermilk
About 2 tablespoons salad oil

In a bowl, combine oats, flour, salt, baking powder and baking soda.

In another bowl, mash the banana with an electric mixer or a fork (you should have about 3/4 cup).

With mixer or fork, beat egg with the mashed banana until blended. Add buttermilk and 2 tablespoons oil; mix until smooth. Add the dry ingredients and stir until blended.

Heath an electric griddle to 350 (or place a 10-12-inch frying pan over medium heat until a drop of water sizzles on it). Brush griddle lightly with oil. Spoon 3 tablespoons batter per pancake onto griddle; cook until top of pancake is set and bottom is medium brown, about 2 minutes. turn pancakes, cook until medium brown, 1 1/2 minutes more. Repeat with remaining batter.

Makes 10 pancakes.


                                                                                                                Lois Anderson
                                                                                                               Truckee, California      

Note: Mine cooked quicker. I sprinkled with chopped pecans and drizzle some honey.

Sopapillas

Angie Baker

www.allrecipes.com

Sopapillas are a fried pastry that originated in New Mexico some 200 years ago. They are popular in Hispanic culture and can be eaten either salty or sweet.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir in flour, baking flour, salt and shortening. Stir in water. Mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep fryer until 375 F (190 C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Makes 24

Note: The dough has to be rolled out thin in order to puff up properly. I learned this the hard way.

Tri-Color Pasta Salad

Mel's Kitchen Cafe
www.melskitchencafe.com

Great for potlucks, picnics and BBQs.

1 (12 oz) tri-color rotini pasta salad, cooked and drained
3 roma tomatoes, diced
1 can black olives sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts of black pepper, salt and garlic powder)
1/2- 1 cup tasted pine nuts

Cook pasta and drained, coat with Caesar dressing while warm. Ass the rest of the ingredients minus the pine nuts and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.