Kung Pao Chicken

This asian dish cooks up quickly, despite the long list of ingredients, and tastes delicious! (This image is taken from Uchinatravel.com. I was going to take a picture of mine, but we ate it all, and an empty plate wouldn't be as attractive.)


Kung Pao Chicken (and/or Lettuce Wraps*)  by Erin Taylor
serves 4

Chicken and veggies:
3 Tbsp canola or peanut oil
1 C. chicken breast, cubed (would also work great with shrimp!)
1 C. chopped celery
1/2 C. chopped red bell pepper
2 green onions, chopped
1/2 C. carrotts, chopped
1/2 C. snow peas or sugar snap peas
1 tsp. chopped garlic

sauce ingredients:
2 Tbsp hoisin sauce
1 Tbsp.  fish sauce
1/4 C. low sodium soy sauce
2 Tbsp. peanut butter
2 Tbsp. poultry gravy mix
1 C. water
1 tsp. red pepper flakes (omit for no heat, add more for more heat)
salt to taste

1 bag cole slaw mix
cooked rice
salted peanuts (for garnish)
Lettuce leaves (for lettuce wraps, only)

In large skillet or wok, heat oil. Add chopped chicken and cook quickly until chicken begins to turn white. Quickly add remaining vegetables and saute until they become slightly tender. (about 3 minutes.) Turn heat down and add remaining sauce ingredients. Stir and let simmer with lid off until chicken is finished cooking.  (add more water for a saucier dish.)

Place small handful of cole slaw mix onto center of plate. Scoop cooked rice over cole slaw mix. Smother with Kung Pao chicken and sauce and garnish with salted peanuts. Serve immediately.

*For Lettuce wraps, complete instructions for chicken and veggies, and sauce. Add 1/4 C. salted peanuts to mixture. Spoon into large lettuce leaves and roll up.

 

Green Tomato Enchilada Sauce

(picture taken from ifood.tv)

Every time we go to a mexican restaurant my husband asks "Do you have green sauce?" He is usually disappointed with the so-called green sauce. Well, I had an over-abundance of green tomatoes and thought I'd make my own. The verdict? Well, let's just say if he had to choose to either marry me all over again or eat that sauce the decision might be a difficult one!  Needless to say, it's a great way to use up those unripened tomatoes after your harvest!

*NOTE: this canning recipe is for about 6 quarts of sauce, and is not exact! Adjust seasonings to your own taste!

Green Tomato Enchilada Sauce by Erin Taylor

In a large pot with heavy bottom (I used an 8 quart pot), add:

(about) 5 quarts pureed green tomatoes. (measured after they are pureed)

Turn on med. heat and let cook while pureeing the following ingredients in a blender:

6-7 Anaheim Chilies, seeds removed (no need to roast or peel)
1 onion
1 bunch cilantro
4-5 jalapenos, seeds removed for mild sauce, or add seeds for more heat.

Stir into pot with tomatoes and let cook a few minutes.

Add 4-5 C. chicken stock and 1/2 c. Poultry Gravy powder. Stir thoroughly.

Next, add:

3-4 Tbsp. Cumin Powder
2 Tbsp Chili Powder
1-2 Tbsp. Garlic Powder or Salt
1/4 C. Olive Oil
Salt to taste

Let simmer for about 10 minutes stirring every few minutes. With a stick blender puree mixture for about 3 minutes to make it smoother.

Remove from heat and pour into sterilized quart jars. Process according to directions on canner.