Thai-style Chicken Stir Fry

Ingredients

• 2 chicken breasts, cut into 1" chunks
• 2 small or 1 large bell pepper (any color)
• 6-8 mushrooms, cut into chunks (not slices)
• 20 oz can of pineapple chunks (drained with juice set aside)
• 2-3 Tbsp creamy peanut butter
• 1 Tbsp hot oil
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1 Tbsp sweet & sour sauce
• salt to taste
• 1/3 - 1/2 cup water

Directions

1. Fry the chicken, peppers, and mushrooms in the hot oil until they're about half done. 
2. Mix the wet ingredients, including juice (but not pineapples) and taste. Add more soy sauce, rice wine, or sweet & sour sauce to taste. 
3. Add sauce to stir fry and continue cooking chicken & vegetables. Once chicken is almost cooked, add pineapple chunks and cook 2 minutes longer.
4. Serve over rice.

Candied Pecans

From Margaret Huber

Ingredients
1 lb pecan halves
1 egg white (not egg white substitute)
1 Tbsp water
1 cup sugar
1 tsp cinnamon
1 tsp salt

Directions

1. Preheat oven to 275F.
2. Beat egg white and water until frothy but not stiff. 
3. In another bowl, combine sugar, cinnamon and salt.
4. Pour pecans into egg white mixture and stir until coated.
5. Pour sugar mixture over pecans and stir until well coated.
6. Spread on cookie sheet lined with parchment paper.
7. Bake for 36 minutes, stirring every 12 minutes.
8. Cool completely and store in air-tight containers.

Carrot-Orange Soup

From Rebecca Hertzman & Maxine Penn

Ingredients
3 Tbsp butter
2 cups finely chopped yellow onions
2 lbs peeled, chopped carrots
3 cups chicken or veg stock
1 cup orange juice
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp fresh orange zest
dash of ground ginger

Directions

1. Melt butter in a soup pot. Add onions, cover, and cook over low heat until onions are tender and translucent, about 25 minutes.
2. Add carrots and stock and bring to a boil, reduce heat, cover, and simmer until carrots are very tender, about 30-45 minutes.
3. Using blender stick to puree carrots.
4. Add orange juice and additional stock to desired consistency. Season with salt, pepper, and zest. Simmer until heated through, or serve cold. Good both ways!

Rebecca's Pumpkin Bread

Ingredients
2/3 cup shortening at room temperature
2 2/3 cup sugar
4 eggs
1 lb can pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 Tbsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped walnuts
2/3 cup raisins

Directions
Preheat oven to 350F.
Grease two loaf pans
Cream shortening and sugar.
Add eggs and pumpkin.
Sift together dry ingredients and mix into wet ingredients.
Fold in nuts and raisins.
Pour into the pans and bake for 1 hour.

Black Bean Butternut Squash Soup

Ingredients
1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

Directions
In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8

Chicken Tikka Masala

Adapted from http://www.epicurious.com/recipes/food/views/chicken-tikka-masala-51171400

Ingredients

2 pounds thin boneless, skinless chicken breast filets or chicken breast pieces (1/2" thick)

Either 1/3 cup leftover sauce from Jerusalem Sliders, or:

• 1/4 cup plain whole-milk Greek-style yogurt
• 1 tablespoon peanut oil
• 2 teaspoons fresh lime or lemon juice
• 1 large clove garlic, minced

 
Tikka sauce:

• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne
• 2 teaspoons ground ginger
• 4 tablespoons (1/2 stick) butter
• 1 large white onion, finely chopped
• 1 15-oz can diced tomatoes
• 1/2 can light coconut milk
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Marinate the chicken:
   In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
   
2. Make the sauce:
   In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
   In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium-low then stir in the spice mixture. Add the tomato, coconut milk, salt, and pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
3. While sauce is simmering, cook chicken:
   Heat a heavy 11- to 12-inch griddle or skillet over medium-high heat until very hot and add 1/2 tablespoon of peanut oil. Cook the chicken breasts, turning them a few times, until just cooked through and browned well on both sides, 6 to 8 minutes total. (If using a non-stick pan, the chicken may not brown.)
   Transfer the chicken as cooked to a cutting board and cut it into 1 1/2-inch pieces.
   Add the chicken to the simmering sauce and gently simmer, stirring occasionally, for 5 minutes. 

DO AHEAD: Chicken tikka masala can be prepared ahead, cooled (uncovered), and refrigerated (covered), up to 3 days.  

 Makes six servings, 300 calories each. 

Thai Chicken and Coconut Ginger Soup

Modified from unknown Thai cookbook

2 cups chicken stock (or 1 can)
4 T lime juice
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp chili powder or a bit less chipotle powder
1/2 tsp Sriricha
1 can coconut milk
6 oz sliced skinless chicken breast OR 11 oz canned chicken
Fresh cilantro for garnish (optional)

If canned chicken:
Combine all ingredients except cilantro in a saucepan and simmer 5 minutes.

If cooked chicken:
Combine all ingredients except chicken, coconut milk and cilantro and simmer 5 minutes. Add chicken and coconut milk and simmer 3 minutes longer.

Garnish with cilantro.