Tuesday, March 30, 2010

Menus and Chicken Stir Fry Recipe

Well, today is Tuesday and though I am feeling unenthusiastic about it, I do need to figure out what we are going to eat for the next few days. Here is my list:
  1. Fried Catfish ( which my husband loves - I try not to use much oil)
  2. Grits (a good southern dish)
  3. Cole Slaw ( to use up cabbage left after last week's stir fry and sauteed cabbage)
Out with friends 

 Thursday and Friday
  1. Taco Soup (something new - should be enough to feed 2 people 2 days)
  2. Tossed Salad (if I am feeling ambitious)
  1. Pot Roast/Carrots/Potatoes (I think I have had this Pot Roast on the last two week's menu, but somehow I haven't cooked it yet - maybe this week??)
  2. Green Veggie (whatever I decide from the freezer)
Easter Dinner at My Son's and Daughter-in-law's House (Thank Heavens! :)
  1. Sour Cream Pound Cake 
  2. Strawberries and Cool Whip
  3. Brownies (or some kind of cookies for the small grandchildren)
Now off to the grocery store......What fun!! :(

Though I don't like grocery shopping, I don't mind cooking too much.  Here is an easy and inexpensive recipe that I used last week.  This one is on my favorites list and it serves 5-6 people.

Chicken Stir Fry    
4 Tbsp. vegetable oil
1 whole chicken breast boned, skinned, and cut into 3/4 in. cubes
4 carrots, sliced
2 cups chopped broccoli
     (I use frozen broccoli florets)
3 Tbsp. soy sauce
1 med. onion sliced
2 clove garlic minced (opt.)
1 1/2 tsp. ginger
1 cup coarsely chopped cabbage
2 cup water
3 Tbsp. cornstarch
1 cup sliced celery (about 2 stalks)
I usually chop everything first. That takes the most time.  Everything else is quick and easy.
Heat 1 Tbsp. oil in wok or large skillet over medium high heat. Add chicken and stir fry till pieces turn white. Remove from pan. Add 1 Tbsp. oil to wok and stir fry carrots 3 min. Add remaining 2 Tbsp. oil, broccoli, celery, onion, garlic, and ginger. Stir fry 3-4 min. until vegetables are crisp tender. Add chicken and cabbage. Stir-fry until cabbage softens slightly.
Mix water, cornstarch, soy sauce, and bouillon cube and add to wok. Actually, the original recipe called for less water and cornstarch than I use, but we like a lot of sauce with it.Bring to a boil and simmer 1 min. You may add peanuts or cashews (opt.). These really add to it, but I don't always have them. 
We like extra soy sauce with it, and I usually just serve it with chilled Mandarin Oranges from a can.  Cucumbers and Tomatoes with Vinegar and Oil would be nice also.