Pineapple Chicken Stir Fry

Just like mom always made!

2 T corn starch

2 t soy sauce

2 t salt

1 t oil

1 lb. raw chicken breasts cut into strips

1 c onion (the recipe says green onions, mom always did white onions in wedges)

2 c celery, sliced diagonally

1/2 can pineapple chunks (but mom likes tidbits better)

1/2 can pineapple juice

2 t salt (mom doesn't add this)

1 t accent (meat tenderizer, mom doesn't add it either)

2T sugar

Mix corn starch, soy sauce, salt & oil and toss with chicken. Let stand for 30 minutes.

Meanwhile, chop onion and celery.

Heat 1 T oil in wok until hot

Add onion and celery, and stir fry about 5 min. Remove from the pan.

Add 1 T more of oil, then stir fry until chicken turns white.

Lower heat to moderate.

Add vegetables and remaining ingredients.

Heat and cook for two minutes.

Grilled Chicken with Ginger-Peach Glaze

This recipe is from foodfit.com. Super tasty.

For the ginger-peach glaze:

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper

For the chicken:

4 boneless, skinless chicken breasts, about 4 oz. each
1 tablespoon olive oil

Instructions:

For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.

2. Add the soy sauce and season with salt and pepper.

For the chicken:
3. Preheat the grill to medium-high.

4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.

5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.

6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.

TVP Spaghetti Sauce

I think that this recipe is delicious, easy, and freezes very well!

1 and a half cans of no tomato sauce
1 can of diced tomatoes - no salt added
1 can of tomato paste
1 cup of TVP crumbles
Spices to taste (I prefer oregano, minced garlic, white pepper, and fresh basil)
Splash of extra virgin olive oil

Place all ingredients in a crock pot and cook on low for several hours to let the flavors mature. The left overs freeze very well. I like to freeze it in ziplock bags for easy dethawing.

Peanut Butter White Chocolate Popcorn

2 bags microwave popcorn (or you could use regular popcorn)

1/2 cup creamy peanut butter

1 bag white chocolate chips (2 cups)

1/2-1 cup Reeses Pieces or M&Ms

Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces or M&Ms as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!

Dahl Soup!

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.

Rustic Italian Soup

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

We will miss you, old cooking friend

Obituary of the
Pillsbury Doughboy


Please join me in remembering a great icon. Veteran Pillsbury spokesperson, The Pillsbury Doughboy, died yesterday of a severe yeast infection and complications from repeated pokes to the belly. He was 71. Doughboy was buried in a slightly greased coffin. Dozens of celebrities turned out, including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty Crocker, the Hostess Twinkies, Captain Crunch and many others. The graveside was piled high with flours as long-time friend, Aunt Jemima, delivered the eulogy, describing Doughboy as a man who "never knew how much he was kneaded."

Doughboy rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, even as a crusty old man, he was still considered a roll model for millions.Toward the end it was thought he'd raise once again, but he was no tart. Doughboy is survived by his second wife, Play Dough. They have two children and one in the oven. The funeral was held at 3:50 for about 20 minutes.