Missing My Aji

Missing my aji this birthday.

Received a birthday card from aunty Kamal and it tore at my heart that aji was really gone.

I would have received a card and money from her.
And she would definitely call tomorrow

I want to be like her
Remembering everyone's birthdays, anniversaries, big events.
I want to live in the legacy of both my grandmothers - Quiet, gentle, hardworking, fending for their family, industrious.
I miss them both today.

my Birthday Pressies

My two boys went out and made me a card and bought me very sexy dresses...

I'm so embarrassed ...but love it and love them to bits....

Jitoko said they're for me to wear to work...but what's wrong with what I'm already wearing...

Tomorrow he's planning a big lunch

Yup roast pork and fish lolo and he's hinted ordering something but when I ask him he pretends he doesn't know what I am talking about.

My husband has outdone me twice in presents.

With the Christmas treasure hunt and now this.

I gotta plan a Valentine's day surprise to outdo him....but what? 

Just saw something I probably shouldn't Have

What to do about it?

Itching to tell someone but not sure how it will work out

Time to just keep quiet about it and maybe move away from Google+

Roast Chicken with Raisin Corn Bread Stuffing

ingredients

1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup chicken broth
1/4 cup raisins
1/4 teaspoon dried dillweed
1/4 teaspoon salt
2 cups coarsely crumbled corn bread
1 slightly beaten egg white
Chicken broth
1 2-1/2- to 3-pound whole roasting chicken
Fresh herbs (optional)
directions

In a small saucepan simmer celery and onion in the 1/4 cup chicken broth until tender. In a medium mixing bowl combine undrained celery mixture, raisins, dillweed, and salt.
Add corn bread and beaten egg white; toss gently until mixed. Drizzle with desired amount of additional broth to moisten; toss gently to mix.
Loosely spoon stuffing mixture into body cavity. Pull neck skin to back; fasten with a small skewer. Slip drumsticks under band of skin to secure or tie the drumsticks securely to tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and the thickest part feels soft when pressed or until the meat is no longer pink. If using a meat thermometer, it should register 180 degrees F to 185 degrees F when placed in the center of the thigh.
When chicken is done, remove it from the oven and cover with foil. Let stand for 15 to 20 minutes before carving. Remove skin before serving. Garnish with fresh herbs, if desired. Makes 4 servings.
Tip: Bake any of this herbed and slightly sweet stuffing that won't fit in the bird separately in a covered casserole for the last 30 to 45 minutes of chicken roasting time.
Make-Ahead Tip: Prepare and bake the corn bread. Cover and store at room temperature up to 1 day ahead.

Turkey Dinner Burgers

1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted
directions

In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.
In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.
Broiler method: Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165 degree F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
Electric Tabletop Grill Method: Lightly grease the rack of an electric table top grill. Preheat grill. Place patties on the grill rack. If using a covered grill, close lid. Grill patties until chicken is no longer pink (165 degree F). (For a covered grill allow 5 to 7 minutes. For an uncovered grill, allow 14 to 18 minutes, turning once halfway through grilling.) Brush patties with pepper jelly or barbecue sauce and cook 1 minute more on each side as above.)

Scrambled Eggs

Serves 2

4 large free-range or organic eggs

1 tablespoons mascarpone, creme fraiche, cream, what have you

Dash of salt and freshly ground pepper, plus more for serving

Knob of salted butter

Serves 2

4 large free-range or organic eggs

1 tablespoons mascarpone, creme fraiche, cream, what have you

Dash of salt and freshly ground pepper, plus more for serving

Knob of salted butter


In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. Be thorough, but don't worry if there are little bits of mascarpone flecking the egg.
Heat a large, non-stick skillet over a medium-low flame. Add the butter and wait until it melts before adding the egg. If the egg starts to cook right away, turn the heat as low as it will go. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for about 10 minutes, adjusting the heat as necessary (raise it a little if the egg touching the pan isn't cooking at all; lower it if it starts to cook quickly or look at all dry).
Pull the eggs off the heat when they're still a little custardy-looking, but not runny -- they'll cook a bit more as you pile them onto your plate. Divide the eggs among two warm plates and serve immediately, with toast if you like, and more ground black pepper.

Hot Chocolate

Serves 1

1 ounce semisweet or dark chocolate

1 tablespoon unsweetened cocoa powder

1 cup milk

2 tablespoons granulated sugar (optional, to taste)

1 pinch salt


In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat.
Stir continuously until the chocolate is completely melted.
Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.
Stir in sugar to taste.
Pour into a mug and top with marshmallows or whipped cream, if desired.

Crispy Salt and Pepper French Toast

For the toast : 3 tablespoons of half & half
5 eggs
1 teaspoon salt
2 teaspoons black pepper
1 1/2 tablespoons green onion, finely chopped (optional)
1 1/2 tablespoons cilantro, finely chopped
vegetable oil
butter
8 slices of day-old bread, cut on the diagonal


sauce :
ketchup
Sriracha (Asian spicy sauce, also known as "Rooster Sauce")
1. In a bowl, beat together eggs, half-and-half, salt, black pepper, green onion and cilantro.
2. Heat a skillet over medium-high heat. Coat the bottom of the skillet with oil and add a tablespoon or two of butter for taste.
3. Dip the bread triangles in the egg mixture, drain off any excess and lower into the hot pan. Fry for 2 or 3 minutes on each side. The texture should be crisper than traditional French toast. Place the finished slices on a paper towl lined plate.
4. In a small bowl, mix together the ketchup and sriracha to your desired heat level.
5. Serve the warm toasts with a side of spicy ketchup.

Italian Peasant Soup with Cabbage, Beans & Cheese

ingredients

2 19-ounce or 15-1/2-ounce cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
4 cups shredded Savoy cabbage (1/2 medium head)
3 cloves garlic, minced, plus 1 clove garlic, halved
3 14-1/2-ounce can reduced-sodium chicken broth or 5 1/4 cups vegetable broth
Freshly ground pepper to taste
8 1/2-inch-thick slices day-old whole-wheat country bread
1 cup grated fontina cheese or 1/2 cup Parmesan cheese
directions

Mash 1 1/2 cups beans with a fork.
Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving. Serve immediately.

Marinara Sauce

Directions
1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Chicken and Vegetable Pot Pie

Serves 6| Hands-On Time: 35m | Total Time: 1hr 10m

Ingredients

    1 pound boneless, skinless chicken breasts
    1 tablespoon olive oil
    2 onions, chopped
    4 carrots, diced
    3 tablespoons all-purpose flour
    1/2 cup dry white wine
    2 cups 1 percent milk
    1 10-ounce package frozen peas
    1 tablespoon fresh thyme
    kosher salt and black pepper
    1 9-inch store-bought piecrust, thawed if frozen

Directions

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Macaroni and Cheese with Cauliflower

Serves 6 | Hands-On Time: 15m | Total Time: 40m
Ingredients

    12 ounces multigrain elbow macaroni
    1 head cauliflower, roughly chopped
    4 slices multigrain bread, torn
    1/2 cup fresh flat-leaf parsley, chopped
    3 tablespoons olive oil
    kosher salt and black pepper
    1 onion, finely chopped
    1 1/2 cups grated extra-sharp Cheddar (6 ounces)
    1 1/2 cups reduced-fat sour cream
    1/2 cup 1 percent milk
    1 tablespoon Dijon mustard

Directions

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Crispy Chicken with Garlicky Collards

Serves 4| Hands-On Time: 20m | Total Time: 55m

Ingredients
•    1 3 1/2-pound chicken, cut into 10 pieces and skin removed
•    2 tablespoons Dijon mustard
•    2 cups multigrain cereal flakes, crushed
•    2 tablespoons olive oil
•    kosher salt and black pepper
•    2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
•    2 cloves garlic, thinly sliced
•    1 lemon, cut into wedges
Directions
Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.

Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

Turkey Meat Loaf with Mashed Potatoes

Serves 6| Hands-On Time: 25m | Total Time: 1hr
Ingredients

    1 1/2 pounds lean ground turkey
    1 onion, chopped
    1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)
    1 cup fresh flat-leaf parsley, chopped
    1/2 cup whole-wheat bread crumbs
    2 tablespoons Dijon mustard
    1 large egg white
    Kosher salt and black pepper
    1/4 cup ketchup
    2 pounds red potatoes, quartered
    1 cup buttermilk
    1 tablespoon extra-virgin olive oil
    1/4 cup jarred marinara sauce, warmed (optional)

Directions

Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.  Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
 Meanwhile, place the potatoes in a large pot of enough water to cover and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. Mash with the buttermilk, oil, ½ teaspoon salt, and ¼ teaspoon pepper.  Serve the meat loaf with the potatoes and the marinara sauce, if using.

Beef Stroganoff With Yogurt and Dill

Serves 4| Hands-On Time: 25m | Total Time: 25m
Ingredients
12 ounces multigrain noodles
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat Greek yogurt
1/4 cup chopped fresh dill
Calories 535 Calories From Fat 22%

See more: Comfort Food in a Bowl

Directions
Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate. Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes. Return the beef and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.

Preoccupied

Currently preoccupied with the soap messaging system that I have to have ready by Friday.
With the internet a nuisance and now the emails playing up hoping against all hope I can get this done on time.
The consultant is playing hard ball with me so that doesn't help considering that I have no idea about soap.
But as persistent as I am will not give up and give it another short!
I will not rest until this is done, besides it will look spectacular on my CV.

Greek-Inspired Chicken Pasta

Ingredients

Serves: 6

1 (500g) packet pasta - any small shape works well

1 tablespoon olive oil

2 cloves garlic, crushed

1/2 red onion, chopped

500g skinless, boneless chicken breast fillets - diced

1 tin (400g) artichoke hearts, drained and chopped

1 large tomato, chopped

100g feta cheese, crumbled

handful chopped fresh parsley

1-2 tablespoons lemon juice

2 teaspoons dried oregano

salt and freshly ground black pepper to taste

2 lemons cut into wedges for garnish

Prep: 15 minutes | Cook: 15 minutes

1. Cook pasta according to packet instructions; drain.

2. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, stir and fry for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Toss together until heated through, about 2 to 3 minutes.

4. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Non-Alcoholic Sangria

Non-Alcoholic Sangria

Ingredients

Makes: 1 Jug

2 cups unsweetened pure cranberry juice

2 cups unsweetened pure red grape juice

1 cup fresh unsweetened orange juice

1/2 cup fresh lemon juice

1 large lemon – skinned and flesh chopped

1 fresh lime – skinned and flesh chopped

2 cups frozen cranberries

1 orange skinned and flesh chopped

1 cup fresh mint, rustically chopped

4 cups San Pellegrino or sparkling mineral water

Prep: 5 minutes | Extra time: 3 hours, chilling

1. Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.

2. Transfer to a punch bowl.

3. Roughly chop the mint then add to the mix.

4. Chill in the fridge for at least a few hours to allow the flavours to infuse.

5. Just before serving, add in the San Pellegrino and give it a good stir.

6. Serve over ice cubes and garnish with fresh mint leaves.

Tex-Mex Salad

Ingredients:

3 1/2 cups chopped cooked chicken (see Note)

1 (12-ounce) can of kernel corn, drained

1 (19-ounce can) of black beans, rinsed and drained

2 cups chopped red onion

2 1/2 cups halved grape (or cherry) tomatoes

1 ripe avocado, peeled, pitted and chopped

5 cups coarsely chopped romaine lettuce

Salsa Dressing:

1/2 cup salsa

1/4 cup olive (or cooking) oil

2 tablespoons balsamic vinegar

2 tablespoons sour cream

3 cups tortilla (or corn) chips

Directions:

Combine first 7 ingredients in large serving bowl.

Salsa Dressing: 

Combine first 4 ingredients in jar with tight-fitting lid. 

Shake well. 

Makes 3/4 cup dressing. 

Drizzle over chicken mixture.

Add tortilla chips. 

Toss.

Note: 

If you don't have leftover chicken, stop at the deli on your way home and pick up a pre-cooked whole chicken. 

Remove meat. 

Discard skin and bones. 

Chop meat. 

Add about 5 minutes to the total time.

Croquetas de Pollo

Makes: 24 croquettes

Ingredients:

Béchamel Sauce:

1/3 cup butter

3/4 cup all-purpose flour

1 tablespoon fino (dry) sherry

1/2 cup homemade or low-salt chicken stock

1 fresh bay leaf

3/4 cup milk

1/4 cup light whipping cream

Filling:

2 teaspoons olive oil

1/2 leek, white part only, finely chopped

3 slices jamón, prosciutto, or jambon, finely chopped

1/2 celery stalk, very finely diced

7 ounces ground chicken

2 tablespoons finely chopped Italian parsley

Coating:

1/2 cup seasoned dry fine bread crumbs

1/2 cup ground almonds

seasoned all-purpose flour, for coating

2 eggs, lightly beaten

olive oil, for deep-frying

2 teaspoons sweet or smoked sweet paprika mixed with 1 tablespoon salt

lemon wedges, to serve

Directions:

To make the béchamel sauce, melt the butter in a saucepan over medium heat, then add the flour and stir for about 5 minutes, or until the mixture is dry and a little crumbly and smells like pastry cooking. Add the sherry and stir until absorbed. Remove from the heat and gradually whisk in the stock. Add the bay leaf. Gradually whisk in about half the milk, then return to the heat and whisk in the rest of the milk, then the cream. Cook, stirring, for 8-10 minutes, or until the mixture is very thick and smooth and starts to pull away from the side of the pan. Remove from the heat and set aside.

To make the filling, heat the oil in a frying pan over medium heat. Add the leek, jamón, and celery and cook for 5 minutes, or until softened and lightly golden. Add the chicken, breaking up any lumps with the back of a spoon, and fry until the chicken changes color and is just cooked through. Transfer the mixture to a bowl. Remove the bay leaf from the béchamel sauce and add the sauce to the chicken, along with the parsley. Mix well, season to taste, then cover and refrigerate for 3 hours, or until completely cold.

Divide the filling into 24 portions and roll into small croquette shapes 2-21/2 inches long. Combine the bread crumbs and ground almonds in a small bowl. Lightly coat the croquettes in the flour, dip them in the beaten egg, allowing any excess to drip off, then coat them in the bread crumb mixture. Sit the croquettes in a single layer on a tray and refrigerate for 2 hours, or until ready to cook.

Fill a deep-fryer or large, heavy-based saucepan one-third full of oil and heat to 350°F, or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the croquettes in three batches for 2-3 minutes at a time, or until lightly golden. Drain well on crumpled paper towels and serve hot with the paprika salt and lemon wedges.

Variation: Instead of the chicken, try using ground pork, flaked tuna, or finely chopped and sautéed garlic mushrooms, and add different herbs to taste. Also, instead of the lemon wedges, the croquettes can be served with a small bowl of sherry vinegar to be used as a dipping sauce.

Creamy Au Gratin Potatoes

Original Recipe Yield 4 servings

 

Ingredients

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

Chicken and Broccoli Au Gratin

Serves: 4

Ingredients

2 whole (4 split) chicken breasts (bone in, skin on)

3 tablespoons olive oil

1 pound broccoli, cut into 1-inch pieces (about 4 cups)

For the White Sauce:

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

3/4 cup shredded sharp white cheddar cheese (2 ounces)

3/4 cup shredded Monterey Jack cheese (about 2 ounces)

1 teaspoon salt

1/4 teaspoon white pepper

Directions

Preheat the oven to 375°F.

Place the chicken breasts in a large glass baking dish, skin side up, and brush with olive oil. Roast for 35-40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and 1/2 inch wide. (You should have about 4 cups of chicken.)

Steam the broccoli over boiling water until just tender, 4 to 5 minutes.

Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.

To Make The White Sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.

Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.

Cari-Ga

Ingredients

1 chicken, about 2 1/2 pounds 

2 tablespoons Vietnamese Cari or store bought Indian curry powder

1 teaspoon sugar

1 teaspoon salt

1/4 cup vegetable oil

2-3 white yams or sweet potatoes, peeled and cut into 1-inch cubes

3 large garlic cloves, crushed

2 shallots, cut into wedges

1 quart thick coconut milk

2 teaspoons annatto seed extract (optional)

2 stalks lemongrass, outer leaves removed, then bruised

2 kaffir lime leaves

2 tablespoons fish sauce

3 large carrots, peeled and cut into 1 1/2-2-inch-long pieces

salt

DIRECTIONS:

Remove the legs from the chicken and split them at the joint into thighs and drumsticks. Remove the wings and discard the tips. Split the chicken in half down the breastbone. Cut out the back and discard (or reserve for making stock). Cut each breast crosswise into 2 equal pieces. You should have 10 pieces total.

Mix together 1 tablespoon of the curry powder, the sugar, and the salt in a large bowl. Add the chicken and toss well to coat. Marinate for 1 hour.

Heat the oil in a large pan over medium-high heat and brown the yams all over for about 5 minutes. (The yams should be browned only, not cooked through.) With a slotted spoon, transfer the yams to paper towels to drain.

Add the chicken, skin side down, to the pan and stir-fry for about 5 minutes or until lightly golden. Add the remaining curry powder, the coconut milk, annatto seed extract, lemongrass, kaffir lime leave, fish sauce, and carrots, then return the chicken and yams to the pan. Bring to a boil. Reduce the heat to a gentle boil, and cook for 20 minutes or until the chicken and yams are tender.

Provencal Chicken Stew

Serves: 4-6

Time: Prep, 30 minutes; Cook, 6-8 hours

Ingredients:

3/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon salt

1 chicken, cut into serving pieces and skinned

1/4 cup olive oil

1 yellow onion, finely chopped

1 clove garlic, minced

1/2 cup dry white wine

1 (14 1/2-ounce) can crushed tomatoes

Freshly ground black pepper

1/4 cup chopped fresh parsley, for garnish

1/4 cup fresh basil leaves, cut into chiffonade, for garnish

1 cup black Nyons or kalamata olives, for garnish

Directions:

Combine the 1 cup flour and the salt in a resealable plastic bag. 

Add the chicken to the bag, several pieces at a time, and shake to coat completely. 

Heat a large saute pan over medium-high heat and add the oil. 

Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. 

Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately. 

Spicy Sticky-Finger Wings

Makes: 36 wings

Ingredients:

2/3 cup chili sauce

1/3 cup liquid honey

1/4 cup Indonesian sweet soy sauce

1 tablespoons prepared mustard

1 teaspoon hot pepper sauce

1/4 teaspoon garlic powder

3 pounds whole chicken wings (about 18), split in half, tips discarded

Directions:

Combine first 6 ingredients in small bowl.

Place chicken in shallow dish. Pour marinade over chicken. 

Stir to coat. 

Cover. 

Marinate in refrigerator for several hours or overnight, stirring several times. Turn out wings and marinade onto greased foil-lined 11 x 17 inch baking sheet. Arrange in single layer. Bake, uncovered, in 450°F oven for 15 minutes. Stir and turn wings to coat with marinade. Bake for 10 minutes. Stir. Bake for about 10 minutes until completely coated with sticky sauce.

Chicken and Dumplings

Serves: 4 to 6

Ingredients:

For the chicken:

1/2 cup flour

salt and freshly ground black pepper

3 pounds bone-in chicken thighs and legs, skin and most of the fat removed

2 tablespoons olive oil

2 medium leeks, white and light green parts only

1 fennel bulb, trimmed, upper stalks removed, fronds reserved for garnish

1 1/2 teaspoons fresh thyme leaves

2 tablespoons minced fresh flat-leaf parsley

Parsley sprigs for garnish

For the dumplings:

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons minced fresh flat-leaf parsley

1 cup milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Directions:

Prepare the chicken: In a shallow dish, combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the chicken pieces in the seasoned flour. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chicken pieces. Cook until thoroughly browned, about 5 minutes on each side; transfer to a 4-quart slow cooker.

Meanwhile, slice the leeks into 1/2-inch rounds and wash and drain them well. Cut the fennel in half vertically, cut out the tough core, then cut the fennel crosswise into 1/2-inch slices. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the leeks, fennel, and 2 tablespoons of the dredging flour. Cook, stirring frequently and scraping up the browned bit from cooking the chicken, for about 5 minutes, until the vegetables are slightly softened and the flour is cooked and golden brown. Add 1 1/2 cups of water and bring to a boil, stirring. Pour the vegetables and liquid into the cooker over the chicken. Cook, covered, on the low setting for 3 1/2 to 4 hours, until the vegetables are soft and the chicken is falling off the bone and tender. If the liquid is to runny, spoon a 1/4 cup of it into a measuring cup and whisk in 1 tablespoon flour, then pour it back into the slow cooker. Stir in the thyme and minced parsley and add more salt and pepper to taste, as necessary.

Prepare the dumplings: In a medium bowl, combine flour, baking powder, salt, and parsley with a fork, then add the milk. Stir with the fork until the dry ingredients are just combined and moistened – do not overmix the dough. Use a large spoon to gently scoop 1/2-cup dollops of dumpling dough onto the surface of gravy in the cooker. Sprinkle the tops of the dumplings with pepper and salt. Cook, uncovered, on the high setting, for 5 minutes, then replace the lid and cook for 25 to 30 minutes longer, until the dumplings are cooked through and fluffy; a toothpick inserted in the center of a dumpling will come out clean. Serve in large bowls, garnished with the parsley sprigs and reserved fennel rounds.

Blackened Chicken Caesar Salad

Serves: 8

Ingredients:

Creamy Casear Dressing:

1/2 cup grated Parmesan cheese

3 tablespoons olive (or cooking) oil

3 tablespoons sour cream

1 tablespoon white (or red) wine vinegar

1 teaspoon lemon juice

1 teaspoon worcestershire sauce

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Blackened Chicken:

1 tablespoon cooking oil

2 pounds boneless, skinless chicken breast halves, cut into 3/4 inch pieces

2 tablespoons ketchup

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon ground thyme

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

2 heads of romaine lettuce, chopped or torn

1 cup croutons

1/4 cup grated Parmesan cheese

Grated Parmesan cheese, for garnish

Directions:

Creamy Caesar Dressing: 

Combine first 8 ingredients in small bowl. 

Makes about 1/2 cup dressing. 

Chill for 10 minutes to blend flavours.

Blackened Chicken: Heat wok or large frying pan on medium-high until very hot. 

Add cooking oil. 

Add chicken. 

Stir-fry for 6 to 7 minutes until chicken turns white.

Add next 8 ingredients. 

Stir-fry for 8 to 10 minutes until chicken is no longer pink inside. 

Remove from heat.

Put lettuce, croutons and second amount of Parmesan cheese into large bowl. Toss. Drizzle dressing over salad. Toss. Arrange on 8 dinner plates. Scatter chicken mixture over top of each.

Garnish each with Parmesan cheese.

1 serving: 290 Calories; 13.9 g Total Fat (6.2 g Mono, 2.9 g Poly, 3.7 g Sat); 75 mg Cholesterol; 9 g Carbohydrate; 2 g Fibre; 32 g Protein; 983 mg Sodium

Tip: Red and white wine vinegars may be used interchangeably in most salad dressings. A recipe may call for one over the other because each offers a slightly different flavour and colour, much the same as red and white wines. However, as each offers an agreeable tang, feel free to use whichever you have on hand.

Chicken Piccata with Spaghettini

Makes: 4 entrées

Ingredients

• 8 boneless, skinless chicken breasts, 3 to 4 ounces each 

• 3/4 cup all-purpose flour 

• 2 teaspoons seasoned salt 

• 1/4 teaspoon crushed dried basil leaves 

• 1/2 teaspoon ground white pepper 

• 1/2 cup olive oil 

• 3 cups Piccata Cream Sauce (recipe follows) 

• 2 teaspoons kosher salt 

• 1 teaspoon ground black pepper 

• 4 tablespoons (1/2 stick) unsalted butter 

• 6 tablespoons capers, drained 

• 2 tablespoons Italian (flat-leaf) parsley, chopped 

• 1 to 1 1/2 pounds spaghetti, cooked until al dente 

• 1 lemon, sliced 1⁄4-inch thick into 8 slices 

• 4 large sprigs Italian parsley for garnish

Preparation

Place the chicken breasts between sheets of waxed or parchment paper and pound them to a thickness of 1⁄4 to 3⁄8 inch. You can also ask your butcher to do this for you.

Combine the flour, seasoned salt, basil, and white pepper in a pie plate. Coat each chicken breast with this mixture and shake off any excess. Lay the chicken pieces on another dish (they may be stacked).

Heat half the oil in a large frying pan over medium-high heat. 

Cook half the chicken breasts in the hot oil on one side until golden brown, about 1 1⁄2 minutes. 

Carefully turn the chicken and cook on the other side for about 20 seconds. 

Remove the first half of the chicken pieces to a platter. Heat the remaining oil and repeat with the remaining chicken. 

Cover the cooked chicken with foil to keep it warm.

Add the Piccata Cream Sauce to the pan along with the salt and black pepper. 

Add the butter, capers, and parsley and cook over medium heat, stirring, for about 11⁄2 minutes. Add the pasta and lemon slices to the sauce and toss to coat well.

Layer the chicken pieces to one side of 4 heated serving plates, large pasta bowls, or a large serving platter.

Using tongs, mound the pasta next to the chicken. Pour any remaining sauce over the chicken and pasta, garnish with parsley sprigs, and serve immediately.

Piccata Cream Sauce

Ingredients

• 1 tablespoon + 1 1/2 teaspoons olive oil (not extra-virgin)

• 6 tablespoons shallots, finely chopped 

• 1 tablespoon + 1 1/2 teaspoons garlic, finely chopped

• 3/4 cup dry white wine (such as Chablis)

• 2 cups chicken stock 

• 1/2 cup fresh lemon juice 

• 1 tablespoon kosher salt 

• 1 cup heavy cream

Preparation

Heat a heavy nonreactive saucepan over medium heat. Add the oil and heat it through. Add the shallots and garlic, and cook, stirring constantly to prevent them from burning, for about 3 minutes. Stir in the wine and simmer for 5 minutes. Stir in the stock, lemon juice, and salt and bring to a boil. Lower the heat and simmer for 10 minutes.

Pour the sauce through a fine-mesh strainer. Use immediately, or cool and refrigerate for up to 3 days. Just before using the sauce, add the cream, whisking thoroughly.

Shrimp Ecstasy

Serves: 4

Ingredients:

1 tablespoon water

2 teaspoons cornstarch

1 egg white (large), fork-beaten

3/4 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon granulated sugar

1 pound frozen, cooked medium shrimp (peeled and deveined), thawed

1 tablespoons cooking oil

1 medium onion, thinly sliced

1 small red pepper, thinly sliced

4 green onions, cut into 2 inch pieces and slivered lengthwise

Directions:

Stir water into cornstarch in medium bowl. Add next 4 ingredients. Stir.

Add shrimp. Stir. Let stand at room temperature for 30 minutes.

Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add onion and red pepper. Stir-fry for 3 to 4 minutes until tender-crisp. Add shrimp mixture. Stir-fry for about 3 minutes until heated through.

Sprinkle with green onion.

Lime-Marinated Chicken Wings with Avocado Dip

Makes 6 to 8 servings

Marinade:

1 1⁄2 limes

1⁄2 cup fresh cilantro leaves

1⁄4 cup vegetable oil

2 tablespoons honey

1 to 2 jalapeño peppers, trimmed and sliced

2 teaspoons tomato paste

4 cloves garlic, chopped

Pinch salt

3 pounds chicken wings, rinsed and patted dry

Salt and freshly ground black pepper

Directions:

1. For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight. 2. Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.

Avocado Dip:

Peel and pit 1 avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 tablespoons chopped fresh cilantro leaves; 11⁄2 teaspoons lime juice; 1 clove garlic, minced; 1⁄4 teaspoon salt; and freshly ground black pepper to taste.

Chicken Noodles Romanoff

Serves: 6

Ingredients:

5 cups medium egg noodles

2 cups chopped cooked chicken

1 cup sour cream

1 cup 2% cottage cheese

1/2 cup grated sharp Cheddar cheese

1 tablespoon onion flakes

1/2 teaspoin Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

1/4 teaspoon garlic powder

1/2 cup grated sharp Cheddar cheese

Directions:

Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.

Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.

Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.

Sweet Orange Chicken

Serves: 4

Ingredients:

1 tablespoon water

2 teaspoons cornstarch

1 teaspoon cooking oil

1 pound boneless, skinless chicken thighs, quartered

3/4 cup thinly sliced carrot

3/4 cup orange juice

1 tablespoon brown sugar, packed

2 teaspoons balsamic vinegar

2 teaspoons Hoisin sauce

1/8 teaspoon salt

1/4 teaspoon pepper

Directions:

Stir water into cornstarch in small cup. Set aside.

Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.

Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened.

Spicy Chicken Lettuce Wraps

Serves: 8 as an appetizer, 4 as a main dish

Ingredients

1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch dice

3 tablespoons cornstarch

2 tablespoons toasted sesame oil

2 tablespoons peanut oil

3/4 cup finely sliced scallions, including white and 3 inches of green (about 1 bunch)

3 tablespoons grated peeled fresh ginger

2 tablespoons very finely diced jalapeno pepper

2 tablespoons minced fresh lemongrass (optional)

1 tablespoons minced garlic

1 can (8 ounces) water chestnuts, rinsed, drained, and cut into 1/4-inch dice

3 baby bok choy (about 8 ounces) including white ribs, very thinly sliced

2 tablespoons soy sauce

1/4 cup teriyaki sauce, homemade or store-bought

1/4 cup mirin (sweet rice wine)

1 tablespoon Thai or Vietnamese fish sauce (optional)

3 tablespoons thinly sliced fresh cilantro or mint leaves

2 heads of Boston lettuce or 1 head iceberg lettuce, leaves individually separated, rinsed, and dried

Asian Dipping Sauce (optional)

Directions:

Spread the chicken on a plate. Place 2 tablespoons of the cornstarch in a sieve and sprinkle it evenly over the chicken.

Heat 1 tablespoon each of sesame oil and peanut oil in a large skillet, preferably nonstick, over medium heat. Add the chicken and cook, stirring frequently, until it is cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a medium-size bowl, leaving the pan juices in the skillet. Set the chicken aside.

Add the remaining 1 tablespoon each of sesame oil and peanut oil to the skillet. Add the scallions, ginger, jalapeno, lemongrass, if using, and garlic and cook over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.

Add the water chestnuts, bok choy, soy sauce, teriyaki sauce, mirin, and fish sauce, if using. Cook, stirring frequently, until the bok choy wilts and the sauce is hot, 3 to 5 minutes.

Return the chicken and any accumulated juices to the skillet and cook until heated through, about 5 minutes.

Using a slotted spoon, transfer the chicken mixture to the center of a large platter and cover it loosely with aluminum foil to keep warm. Whisk the remaining 1 tablespoon of cornstarch into the liquid remaining in the skillet and cook, stirring constantly, until it thickens. Pour the sauce over the chicken.

Sprinkle the cilantro over the chicken mixture and arrange the lettuce leaves around the edge of the platter. Divide the Asian Dipping Sauce, if using, among individual small sauce bowls. To assemble the wraps, spoon a few tablespoons of the chicken mixture into a lettuce leaf. Loosely roll the lettuce around the chicken and dip the lettuce into the dipping sauce, if desired, before eating.

Cajun Chicken

Makes: 4 servings

Ingredients

3 slices bacon, cut up

1⁄2 cup chopped green bell pepper

1⁄4 cup chopped onion

1⁄4 cup chopped celery

1 1⁄4 lb boneless skinless chicken thighs

2 teaspoons Cajun seasoning

1 can (14.5 oz) diced tomatoes, undrained

1 1⁄3 cups uncooked regular long-grain white rice

2 2⁄3 cups water

Preparation

In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3½- or 4-quart slow cooker.

Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

Cover; cook on Low heat setting 8 to 9 hours.

About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

Just Like Takeout Sweet-and-Sour Chicken

Ingredients

Sauce

1 cup orange juice

4 garlic cloves, minced

1 lemon, juiced

1 tablespoon orange marmalade

1 tablespoon cornstarch

1 tablespoon sesame oil

Chicken

Nonstick cooking spray

1⁄2 cup whole wheat flour

2 tablespoons fine cornmeal

1 tablespoon cornstarch

2 egg whites

2 boneless, skinless chicken breasts (about 3⁄4 pound), cut into 1-inch cubes

1⁄2 teaspoon salt

1⁄4 teaspoon paprika

1 red bell pepper, seeded and chopped

1 yellow or green bell pepper, seeded and chopped

1 cup broccoli florets

1 red onion, cubed

1⁄2 cup cubed pineapple

1 8-ounce can bamboo shoots, drained

1 cup short-grain brown rice, cooked according to the package instructions

Preparation

Place the orange juice, garlic, lemon juice,marmalade,cornstarch, and sesame oil ina large bowl and whisk until smooth.

Preheat the oven to 450°F. Coat a large cookie sheet with cooking spray. Place the flour, cornmeal, and cornstarch on a large sheet of waxed paper. Mix with your fingertips until the cornmeal is well incorporated. Place the egg whites in a shallow bowl. Sprinkle the chicken with salt and paprika. Dip the chicken cubes in the egg whites and then in the flour-cornmeal mixture. Place the chicken chunks 1 inch apart on the cookie sheet. Coat the chicken with a thick layer of the cooking spray. Bake 10 to 15 minutes, turning occasionally, until the chicken is cooked through and the breading is crisp.

Heat a large skillet over high heat. Coat the skillet with cooking spray and add the bell peppers, broccoli, and onions. Cook 4 to 5 minutes, stirring often, until the vegetables start to brown lightly but are still crisp. Stir in the pineapple and bamboo shoots. Transfer the chicken to the skillet with the vegetables. Drizzle with the sauce and gently stir until the sauce coats the chicken. Cook 1 to 2 minutes more, until the sauce thickens. Serve immediately with rice.

Chicken Pad Thai

Serves 2

Ingredients

6 ounces Thai or Vietnamese medium-width flat rice noodle (sen lek or banh pho)

1/4 cup Thai or Vietnamese fish sauce (nam pla or nuoc nam)

1/4 cup tamarind concentrate or homemade tamarind water (see Note)

2 tablespoons palm sugar, or 1 1/2 tablespoons brown sugar

1 teaspoon Asian chili paste, such as sambal oelek, plus more for serving 

4 tablespoons vegetable oil

1/4 cup coarsely chopped shallots

3 ounces pressed tofu, cut into 3/8-inch cubes or batons that measure 1/4-inch thick by 1-inch long

2 teaspoons finely chopped preserved radish (hua chay poa, aka preserved turnip), rinsed (optional)

2 tablespoons dried baby shrimp, softened in hot water for 5 to 20 minutes if hard, (optional)

6 ounces boneless chicken breast, thinly sliced into pieces 1 to 2 inches in length

2 eggs

3 tablespoons crushed unsalted roasted peanuts, plus additional for garnish

1 1/2 cups mung bean sprouts, plus more for garnish

1 small handful Chinese chives or green onion tops cut into 3/4 –inch lengths (about 1/2 cup)

Lime wedges, for garnish

Directions

1. Bring 2 to 3 quarts of water to a boil in a large pot. Put the noodles in a large bowl and cover with abundant boiling water. Let noodles soften until tender but still a bit firmer than you'd want to eat them, stirring occasionally, for 5 to 10 minutes depending on the brand (don't overcook; test noodles early and often). Immediately drain in a colander and rinse thoroughly under cold running water. Set aside.

2. Put the fish sauce, tamarind, sugar, and 2 tablespoons water in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Let simmer for 1 minute. Remove from the heat and taste the mixture: it should be salty, sour, and just slightly sweet; adjust with small amounts of each ingredient as needed. Stir in the chili paste and transfer the sauce to small bowl and reserve. The dish can be made up to this point a few hours ahead. Before beginning to cook, have all ingredients prepared, at room temperature, and close at hand.

3. Heat a 14- to 16-inch wok over medium-high heat for 2 to 3 minutes. Add the oil, swirling to coat wok. Add the shallots and cook, stirring, until beginning to brown, for a few seconds. Add the tofu (and radish and shrimp, if using) and cook, stirring frequently, until tofu begins to brown at edges, less than 1 minute.

4. Increase the heat to high and add the chicken. Cook until nearly cooked through, a minute or so, stirring frequently. Add the rice noodles and cook, stirring almost continuously until heated through, another minute or so.

5. Clear a space on one side of the wok. Working quickly, crack the eggs into the wok and roughly scramble and toss with the noodles for a few moments. Add the reserved sauce and toss to combine. Add the peanuts, bean sprouts, and chives, stirring and tossing to incorporate all the ingredients. Divide between plates and garnish with lime wedges and additional bean sprouts, peanuts, and chili paste.

Frozen Key Lime Pie

 

Total Time: 40 minutes
Prep Time: 10 minutes
Walk-Away Time: 30 minutes
Makes 1 (9-inch) pie; serves 6

Ingredients 
1 (8-oz.) container nondairy whipped topping, thawed slightly
1 (14-oz.) can sweetened condensed milk
1⁄2 cup fresh lime juice
1 (9-inch) prepared graham cracker pie crust
Finely grated lime zest for sprinkling

Directions
1. In a medium bowl, whisk together whipped topping, condensed milk, and lime juice until smooth. Spoon mixture into graham cracker crust and smooth the surface with a rubber spatula.

2. Set in freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.

Time-Saving Strategies

Bank a Batch
Once the pie is frozen, cover it with plastic wrap and then aluminum foil. It will keep in the freezer for up to 1 month. Sprinkle the top with lime zest just before serving.

Chocolate Chiffon Fudge Cookies

Splurge on the best quality bittersweet chips you can find. You'll taste the difference in these.

1 1/2 cups bittersweet chocolate chips, divided

3 large egg whites, room temperature

2 1/4 cups confectioners sugar, divided

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Place 1 cup chocolate chips in a microwave-safe container. Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy. Set aside to cool slightly.

Using an electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confectioners sugar. Continue beating meringue mixture until it reaches stiff peak.

In a separate bowl, whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue just until combined. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips.

Cover and chill dough for 1 hour (up to overnight). Don't skip this or your cookies will be too flat.

Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment (do not skip this with these cookies…they will stick).

Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Makes about 24 small cookies.

2011 to 2012

2011 was difficult.
There were alot of tears.
We went through alot of changes
We shifted cities out of obedience to God.
God was putting us into position for this.
What does 2012 hold for us.
I don't know.
All I know is in the midst of everything we went through in 2011, God was faithful
He saw us through every single thing and he provided every step of the way.
I guess that means that now apart from totally trusting and depending on him like Jitoko said to me last night I have to learn to wait and see what God will do.
Wait patiently.
Wait expecting.
Wait believing.
That he that says so in his word is faithful and just to see us through it.
Now to just wait!

Jesus I believe

jesus I believe in you

I would go

To the ends of the earth

To the ends of the earth
For you alone are the son of God

all the world may see that you are God.