Authentic Korean Stir Fry (w/chicken)

Recipe is scribbled on a scrap of paper- will transfer soon if anyone's interested!
SO SO good! My family craves this now!!

Did you know that most Asian people "wash" the rice before cooking it? I had no idea. Yep, they fill the bowl with rice and water, then squish the rice with their hands to get all that filmy stuff off of it (didn't know it was there til I saw this-whoa) and then, and ONLY then does it get cooked! (And I recently read that it lessens the amount of arsenic that is apparently rampant in our food supply. Great.)

And to be Korean food, you use Sesame Oil. And Korean soy sauce. Not Kikkoman or another. It's not the same. (Thai food is mostly peanut oil- and coconut milk-- just change those things and BAM, you have thai food. Well, almost.)

First: Buy Korean noodles from Asian Market store (see picture). Soak them for 1/2 hour in cold water
Second: Cut any meat you're wanting to use, and put in bowl or ziplock with a swig of sesame oil and a big glug or 3 of Korean Soy Sauce.
Third: Stir fry/Steam any and ALL (tons) vegetables you desire (broccoli, caulif., carrots, bell peppers, onions usually at our house) I love them slightly browned. Mmmm.

Cook up meat til 'done' and throw in with veggies. Season veggies with salt and pepper.

Lastly cook noodles for about 5 mins & drain. Then add a small glug of Sesame Oil, and a few glugs of Korean Soy Sauce, and sugar (or agave, or cane syrup, etc) I use cane sugar.. Keep using a fork or tongs to mix greatly. Must be eaten fresh or they just soak up the taste and are bland.

Chicken Pot Pie

Awesome for leftover turkey and mashed potatoes! (Thanks Jana for sending the recipe to me in Germany!!)

Chicken Pot Pie
1/2 c butter
1/2 c flour
1/2 c chopped onion
1/2 t salt
1/4 t pepper
1 c milk
2 c water
2 chicken bouillon cubes
1and 1/2 c frozen peas and carrots
2-3 red potatoes, cashed(?) and thinly sliced
2-3 boneless skinless chicken breasts, cooked and cubed

Melt butter in large saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly Remove from heat and stir in milk, water, and bouillon. Heat to boiling stirring constantly. Boil and stir 1 minute. Add pease and carrots, potatoes and chicken. Roll "super easy pi crust" pastry into 11x14 inch rectangle. Pour chicken mixture into 9x11 inch pan on the bottom crust. Place pastry over top and flute edges. Bake at 425 degrees for 30 minutes or until golden.

Super Easy Pie Crust

1/2 c butter
2/3 c Crisco shortening
1 T. sugar
1 T nonfat dry milk
1/2 t baking powder
1 t salt
3 c unsifted flour
1/2 c cold water

Sweet & Sour Chicken

This was to die for. And I winged it. HA!

I just dumped some corn starch in a bowl, then dumped in the raw chicken pieces (cut em with kitchen scissors ladies! Don't chop your fingers off!), coating them well.

The fry the chicken in some oil (4-5 T) on high with the lid on at first, then off at the end to brown it a bit. This keeps the meat moist.

Make the sauce in a separate pan while the chicken is searing:
Don't feel too restricted by these measurements! Do what you like best!
3/4 c. sugar
1/3 c. vinegar
1/2 c. chicken broth
3.5 T ketchup
1 T soy sauce
1 tsp worcestire sauce

Truthfully I just kind of dumped the soy sauce & Worc. sauce in! mmmm! Some people also add a little brown sugar and or garlic & ginger. I didn't. This time.


Then put the fried chicken into a bowl to the side, and just put in whatever vegetables you have on hand! I used things from my garden:
Tomatoes, green & orange bell peppers, green beans (blanch these first or just boil em for awhile and have them on hand ready to use), onion & pineapple!! Thinly sliced carrot would also be wonderful although I was out at the time!

Roast Chicken à la Julia Child

Wash chicken rapidly in hot water, pat dry with paper towels. Season inside cavity with salt, pepper, and anything else you feel like stuffing in there (an onion, an apple, or fresh herbs are good choices). Salt all over and rub with soft butter.

Roast at 425 degrees for 15 minutes, then reduce oven heat to 350 degrees and cook for 30 minutes, and then an addition 7 minutes per pound of meat.

After 1/2 hour, if desired strew cut up onion and carrots and potatoes into pan to roast in chicken juices.

I roast my chickens in my dutch oven without a roasting rack.

Crispy Breaded Chicken (strips)

This is from America's Test Kitchen and is an AWESOME recipe that Jared & Jessica enjoyed their last week in Wymount. I use it to make chicken parmesan or just plain chicken strips.

1 cup flour (white or wheat)
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
3/4 cup vegetable oil (I just eyeball the amount)

Pound the chicken to 1/2-inch thickness. Season with salt and pepper.

Dredge in the flour, then dip into the egg, then coat with the breadcrumbs (use three separate dishes to hold the flour, egg, and breadcrumbs)

Heat the oil on medium-high heat until *just* smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes. Note: the chicken should sizzle when it hits the oil. And don't overcrowd the pan or it won't be as cripsy.

Drain on paper towels. For chicken parmesan, place in baking pan and spread with tomato sauce and cheese (swiss or mozzarella). Place in oven at 450 degrees for 5-10 minutes, until cheese is melted and browned. Serve over pasta.

Hawaiian Haystacks

2 (10 oz.) cans cream of chicken soup
1 cup chicken broth
2 cups diced cooked chicken or turkey
4 cups cooked rice
chow mein noodles
3 medium tomatoes sliced (I dice them)
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 (20 oz. ) can pineapple chunks (I like the tidbits)
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 (2 oz. ) jar pimento drained and diced, if desired (I don't even know what these are)
Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken or turkey. Simmer about 8-10 minutes, until heated through. Layer all ingredients to preference. (This says it makes 8 servings from this recipe. I would say it probably really makes four. When I make it for the 8 of us I two and a half times the gravy and rice to make sure there is enough.)

Chicken Enchiladas a la Carolyn

Yields: 4 servings (I usually double this for dinner club)

INGEDIENTS:
Filling:
3 large chicken breast, boiled, shredded
1 ea Green Pepper, diced (Food processor)
1 ea Red pepper, diced
1/2 ea Onion, diced
1 ea Jalapeno peppers, seeded, diced
1 Tablespoon Cumin (Get in mexican food section for cheap!)
5 ea flour tortillas, fajita size
----(optional is to also add 3 ea Tomatillos, but I never have)

Topping:
can (12 oz) Cream of Chicken Soup
1/2 cup sour cream
1 little can green chilies, drained
1 cup cheddar (I use mozzerella), shredded

INSTRUCTIONS:
-Heat oven to 350 degrees F.

-Boil chicken breasts in water until cooked thoroughly. Cool, and shred. Set aside.

-Using a blender or food processor, puree the green & red bell peppers, tomatillos, onion & jalapenos. In a skillet, heat 2 Tablespoons oil (I always used olive oil).
Add the pepper puree and cook on medium high heat until most of the water has evaporated. Add the shredded chicken and cook 2 minutes longer. Add cumin and season to taste with garlic salt and pepper. (Don't be afraid to add a little more cumin if you want; I usually do)

-Warm tortillas in microwave for 20 seconds to avoid breakage. Hold a tortilla in one hand. With the other hand, scoop a generous portion of the chicken mixture into the center of the tortilla. Roll the tortilla up and place in a greased 9x9 pyrex dish. (I used 9x13 and since it was line with foil.) Continue this process until the pan is filled, (usually after 8 tortillas in a 9x13).

-In a separate pot, mix cream of chicken soup, sour cream and green chilies. Cook until warm. Season with garlic, salt, and pepper!! Pour this mixture over the top of the tortillas and top with shredded cheddar or monterey jack cheese. (Again, I use mozzerella!)

Bake in a 350 degree oven until cheese is melted. Remove from oven and let cool 5 minutes before serving.

Top with... sour cream, serve with lettuce & salsa fresca... you choose.

SERVE with RICE and salad if you want to have ANY chance of having leftovers because it is sooooo YUMMY!

Chicken Divan

*This will make (1) 9x13 size casserole dish

3 c. uncooked rice
2 LBS Chicken (or more or less as you or your budget like)
1 16 oz-ish bag of frozen broccoli
1 family size can cream of chicken soup
1 cup mayo
2 T. Lemon Juice
1/2 - 1+ tsp CURRY (to taste)
1 cup grated mozz cheese
Breadcrumbs

-Start a pot of rice-4 cups uncooked rice (to cover bottom of dish)
-Start the chicken-3-4 cups cooked chicken (2 lbs) (boiling goes fastest!)
Put chicken aside to cool off (I'd put it on the Wymount balcony to cool!)and steam broccoli & start mixing the wet stuff.

-In bowl, mix cream of Chix soup, mayo, lemon juice, curry, & cheese.
-Get chicken chopped in food processor & mix into bowl
-Once broccoli flowerettes are soft, mix them into bowl too

-Put cooked rice into bottom layers of casserole dishes (line em with foil to save you clean up!) and then pour mixture over the top.

-Top with breadcrumbs

-Cover with foil (which is greased a little bit, so as not to stick) and put in oven.

- 350 degrees for 25 mins, covered, then 10 mins uncovered

(or if you don't care do the whole things uncovered, but it can burn the breadcrumbs)

Chicken Pot Pie

Filling/Sauce:
4 TBSP butter
1/4 c. flour (4 TBSP)
1 1/2 tsp salt
1/4 tsp pepper
2 c. chicken broth
2/3 c. cream or evaporated milk

Melt butter; blend in flour and seasonings. Stir in broth and cream. Bring to a boil, whisking frequently, until it's thick enough for you.

1 or 2 c. cooked chicken
16 oz. bag frozen vegetables

Put chicken and peas in 8x8 square casserole dish, pour hot sauce on top. Put biscuits on top of that and bake at 425 degrees for 30-35 minutes, uncovered, until biscuits are just golden.

Biscuits: (or substitute favorite biscuit recipe)
2 c. flour minus 2 TBSP
2 TBSP cornstarch
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
8 TBSP (one stick) butter
3/4 cup buttermilk (or milk soured with 1 TBSP vinegar or lemon juice)

Combine dry ingredients, cut in butter with food processor or pastry blender, then add buttermilk stirring until just BARELY mixed. Throw onto the counter and finish combining, then cut into twelve biscuits.