Thursday, 12 June 2014

A hug for you

A hug for you

░B░I░G░ ░H░U░G░S░ ░F░O░R░ ░Y░O░U░
~ Enjoy Your Beautiful Day ~

"Blessed are those who can give 
without remembering and take 
without forgetting." 
~ Elizabeth Bibesco

and let the games begin


Summer hold that pose

Hawaiian pineapple chicken
Recipe from Chin Deep
Link on my side bar

serves 6
3 lb. chicken tenderloin pieces and/or boneless skinless chicken thighs
2 cups canned, crushed pineapple in heavy syrup, undrained
1 cup packed brown sugar
1/3 cup lite soy sauce
2 Tablespoons toasted sesame seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ginger (dry, powdered)
1/2 teaspoon white pepper
2 Tablespoons cornstarch
3 cups cooked brown rice
various vegetables for stir fry, I used:
2 cups snow peas
4 large carrots
4 green onions + tops
2 sticks celery
3 Tablespoons peanut oil
Use fresh or thawed chicken pieces. Cut them into 2 inch chunks. Place them, along with the crushed pineapple, sugar, soy sauce, sesame seeds, onion powder, garlic powder, ginger, and white pepper, in the bowl of your 6 to 7 quart slow cooker/ Crock Pot. Stir well. Cook on high for 4 hours or low for 6 to 8 hours.
When cooking time is up, remove chicken from sauce and cover to keep warm. Add the cornstarch to the sauce and whisk to combine. Cook, uncovered, in crock pot until sauce is thickened (about 5 minutes.) Add chicken back to pot and mix with the sauce.
Warm your rice and keep covered while you stir fry your vegetables.
to stir fry veggies:
Keep snow peas or sugar snap peas whole. Slice carrots and celery on the diagonal. Coarsely chop the green onions. Heat peanut oil in a large skillet or wok until shimmering, but not smoking. Add vegetables and stir-fry until firm-tender.
To serve: Place 1/2 cup of warmed brown rice in each of 6 serving bowls. (I like to use large pasta bowls for this.) Top with some of the chicken, sauce and stir fried vegetables. Top with a little extra soy sauce, hot sauce or Ponzu sauce, if you like.

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