Click here for recipe Cooking Light, January 2007 I really liked this!! I've been trying to find recipes that are easy to make and this one fit the bill. It was really easy especially if you prechop everything on the weekend. I didn't do that and it still didn't take me all that long to make. I always double the sauce. I don't think there's enough in most of these recipes. I don't think you need to double it this time. Maybe double it by 1 1/2? It was really good for lunch the next day, … [Read more...]
Chicken, Cashew, and Red Pepper Stir-Fry
Click here for recipe Cooking Light, April 2009 You need to slice the chicken thinner than I did. I thinly sliced it, but I should have butterflied the breast before thinly slicing it. They came out to be rather large pieces of chicken in the dish. It was really good. It was really easy. I would put some more veggies in it, but it's not necessary. The sauce thickened really quickly. I might double it next time as there wasn't much to flavor the rice, but it isn't necessary. I had it for … [Read more...]
Spicy Asian Noodles with Chicken
Click here for recipe Cooking Light, March 2009 Rice noodles are really messy. When you're trying to break them apart, they fly all over the counter. Do not believe the directions on the package as to how to "cook" them. Mine said to soak in warm water 2 minutes. Yeah, not so much. After about 10 minutes of soaking in warm water, I boiled some water in the microwave, poured it over the noodles, and then let them soak about 7 minutes and they were FINALLY soft enough to eat. I prepared the … [Read more...]
Vietnamese-Spiced Pork Chops
Click here for recipe Cooking Light, OCTOBER 2003 For some reason, I didn't really taste the spices all that much. I thought with all that chile flake it would at least have some spiciness to it, but no. Scoring the chops means they cook faster than normal. Take that into consideration when you're cooking these. I wasn't all that impressed with the dish. I don't know if I would make these again or not. Measuring cups and spoons Knife Cutting board Large nonstick skillet … [Read more...]
Stir-Fried Shrimp with Garlic and Chile Sauce
Stir-Fried Shrimp with Garlic and Chile Sauce recipe Cooking Light, January 2009 This was REALLY quick to make. I started the garlic ginger rice in the rice cooker when I got home and then headed to the fitness center. When I got home, the rice was finished and I prepared the ingredients for the shrimp. I think it was a total of about 15 minutes form prep to dinner time. We didn't have the green onions for some reason. I guess I thought we had some in the fridge, but other than that … [Read more...]
Stir-Fried Shrimp with Spicy Orange Sauce
Stir-Fried Shrimp with Spicy Orange Sauce Cooking Light, August 2007 This was really yummy and very orange-y. Being as I usually don't stick to the recipe, I added a bag of oriental veggie mix from Green Giant or something like that and a can of mandarin oranges. Don't add the oranges until the very end as they totally disintegrated and was just pulp in the sauce. I also used sweet chili paste. I probably would have a different taste if you used the regular chili paste. We served it over … [Read more...]
Shrimp and Broccoli Stir-Fry
Shrimp and Broccoli Stir-Fry Cooking Light, January 2008 This was mighty yummy except for the vinegar in the recipe. It was a little too powerful for our taste. I would but it in half and add more soy sauce. Of course, we use tamari soy sauce which tastes MUCH better than the regular stuff. I'm pretty sure we'll be making this again. Measuring cups and spoons Knife Cutting board Large nonstick pan or wok pan … [Read more...]
Broccoli and Chicken Stir-Fried Rice
Broccoli and Chicken Stir-Fried Rice Cooking Light, JULY 2007 So the recipes calls for these lime marinated chicken breasts. I stuck the marinade in a bag with the chicken and froze them until we needed to use them. No where in this recipe does it say that the breasts are to be ALREADY cooked. It didn't come out pretty, but it was mighty tasty!! If you haven't cooked the chicken breasts previously, then that's the first thing I would do. I would also under cook the broccoli. It … [Read more...]
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