Sunday, November 13, 2011

Ham Fried Rice

2 eggs lightly beaten
1 1/2 teaspoons oil
3/4 cup cooked cold rice
2/3 cup diced fully cooked ham
1/4 cup diced cooked carrots
1/4 cup diced peas
3/4 teaspoon garlic powder
1/4 teaspoon ginger
dash pepper
1 1/2 teaspoon soy sauce

In a small skillet, cook eggs in oil over medium heat until eggs are completely cooked.  Remove and set aside.  In same skillet, cook the rice, ham, carrots, peas, garlic powder, ginger and pepper until heated through.  Stir in soy sauce and reserved eggs.  Serve immediately

Sweet and Sour Chicken

3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds chicken, cubed
3 tablespoons oil, divided
3 ribs celery, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1 cup crushed pineapple with syrup
1/3 cup packed brown sugar

In a shallow dish, combine the flour, garlic powder, salt and pepper.  Coat cubed chicken, saute in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender.  Remove chicken and saute celery, green pepper and onion in remaining for 5 minutes or until crisp tender.  Return chicken to pan.  Combine ketchup, lemon juice, pineapple and brown sugar, add to skillet.  Bring to a boil; cook and stir for 1-2 minutes or until heated through.

Veggie Spring Rolls

1 1/4 cup bean sprouts
3/4 cup shredded cabbage
1 carrot cut in to thin slices
1/2 cup red pepper, deseeded and thinly sliced
6 scallions thinly sliced
1 clove garlic, crushed
ground ginger
1 tablespoon soy sauce
egg roll wrappers
2 tablespoons melted butter

Pre heat oven to 375.  In a large bowl, mix together all ingredients except egg roll wrappers and butter.  Place about 1 tablespoon mix into center of wrapper and roll up.

  Place on a baking sheet.  Continue until either all mixture is used up or wrappers are gone.  Brush with melted butter and bake for 12-15 minutes.

  Serve with sweet chili, soy sauce or sweet and sour sauce for dipping.

Corn Chowder

This soup is so easy to come together and tastes so yummy on a cold day with a loaf of homemade bread.  Hope you enjoy it as much as me and my family do.  This picture isnt too good, but trust me, its yummy

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
Salt and pepper to taste
 2 cups boiling water
1/4 cup butter
1/4 cup flour
2 cups milk (I use canned)
12 ounces shredded cheddar cheese
1 can cream corn

Combine potatoes, carrots, celery onion, salt and pepper.  Add water, cover and simmer for 10 minutes or until vegetables are crisp tender.  Do not drain.  Add butter and milk then add flour stirring constantly so no lumps form when adding flour.  Simmer until butter is melted, stirring occasionally.  Add cheese stirring until melted.  Add corn and simmer for 30 minutes; do not let boil or it will stick to the bottom of the pan. If I have leftover corn I will add that too.

Sunday, November 6, 2011

Chicken and Dumplings

2 whole chickens - boiled and shredded
4 stalks celery
8 carrots peeled and sliced
1 medium onion - diced
1 29 oz can chicken broth
4 tablespoons dried parsley
4 teaspoons chicken bouillon granules
1 1/2 teaspoon salt
1 - 2 teaspoons pepper

4 cups flour
8 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
8 tablespoons oil

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken granules, salt and pepper in a large pan.  Add enough water to cover chicken.  Bring to a boil, reduce heat, cover and simmer 2 hours or until chicken is done.

 Remove chicken and let stand until cool enough to handle.  Remove skin and shred chicken.
  Return meat to soup, add more salt and pepper if desired.  Return soup to a simmer.

  In a mixing bowl, combine the dumpling to for a stiff dough.

 Drop by tablespoon into simmering soup.

 Cover and simmer 15-20 minutes.  Serve immediately