Orange-Ginger Chicken with Fried Rice

August 26, 2010 at 7:53 pm (cooking) (, , , , )

For a long time, I’ve been eyeing that bottled Iron Chef orange sauce thing on the shelf at the super market. I put it in the shopping cart when I went grocery shopping with Mom on Monday. So happy to play!!!!

This is the sauce, if you’re interested. I will have to learn to make something similar!

Orange-Ginger Chicken
3 chicken breasts, cubed or in strips, your choice. I used cubed.
1/4 onion, diced
3 large mushrooms, washed, halved, and sliced.
little bit of oil (just to start the noms)
kosher salt, to taste
fresh ground black pepper, to taste
2-3 shakes of garlic powder, to taste, really
about 1/3 the bottle of Iron Chef Orange Sauce Glaze with Ginger

Fried Rice
1 bag of.. well.. boil-in-bag rice, cooked
1/4 onion, diced
7 baby carrots, split then chopped
1 egg
some peas (I used frozen, in an amount comparable to the amount of carrots used)
little bit of salt, to taste
little bit of oil
7-11 grinds of pepper (or to taste, depending on how much pepper you can take)
soy sauce – I never measured, sorry. Enough to color the rice and flavor the veggies!

First, I started the rice. Electric stove, takes a bit to heat up that water lol.

Well. I had half of an onion left, so first, I diced it up. Then I put half into a bowl for the rice, and half into the pan (which was not on) for the chicken. Then I sliced up the yummy yummy mushrooms, and added those to the pan. After the mushrooms, I prepped the carrots, which I put into the bowl. I then added the peas to the bowl, for the sake of later convenience.

Then I popped on the pan for the chicken; added 4 cracks of pepper, added a healthy sprinkle of kosher salt, and a few shakes of garlic powder. Once the chicken was fully cooked, which happily coincided with the rice being done, I lowered the heat and added the orange sauce.

I stirred it together, and focused on the rock. I took out the bag of rice, dumped out the water, and returned the pan to the heat. I dumped in the bowl of veggies, with a little bit of olive oil, some pepper, a sprinkling of salt, and some soy sauce. (not alot)

Once the onions were cooked thoroughly, I cleared a hole in the middle of the veggies, and cracked the egg. I scrambled it, then killed the heat, added the rice, a little more pepper, and more soy sauce.

Serve and enjoy, it was delicious!!

(shown packed in a bento for leftovers!)


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HMT – Hamburger, Macaroni, and Tomato

August 1, 2010 at 9:01 pm (cooking) (, , , , , , , )

(reposted with photos!)

While, admittedly, this is a fairly easy dish, it’s darn tasty. Instead of being just “spaghetti sauce on the wrong noodles”, you’ll find that the texture is different. It’s warm a nice starchy chewy, tasty, with a little zing!

Make spaghetti sauce – for this, I used leftovers from
Start the water for noodles, and preheat the oven to 350.

Cook the noodles, I prefer just past al dente.

Drain the macaroni noodles, and mix the sauce into them.

Now you have two options:

A. pour into 4 – 8 little baking dishes and bake uncovered for 20 minutes.
B. pour into one large casserole dish (not a deep round one) and bake uncovered for 30 minutes.
Serve, top with parmesan cheese and enjoy!

Makes 4-8 servings, depending on how much sauce/noodles you have, as well as serving size. 🙂

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Yum Yum, Made A Cake!

July 27, 2010 at 4:14 pm (cooking) (, , , , )

We got a new mixer! It’s a stunning 5qt Empire Red KitchenAid stand mixer. Mom asked me to break it in with a devil’s food cake with chocolate frosting.

So I did!

Yay for crappy cell phone pics with crappy cell phone borders lol.

New mixer? Doesn’t work well.. it works GREAT! Awesome. Fabulous. I LOOOOOVE IT!!!!!

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Spaghetti Sauce – again! :)

July 27, 2010 at 4:13 pm (cooking) (, , , )

There’s nothing quite like a plate of spaghetti… and let’s face it, spaghetti’s pretty darn tasty. Not to mention the uses for leftover sauce! (Spaghetti, baked ziti, french bread pizza…)

Long story short, last night I made spaghetti, which, in my book, means homemade sauce.

Spaghetti Sauce Ingredients:

1lb ground beef
1/4 onion, diced (or a half a shallot)
2 baby carrots, minced
1-2 cloves of garlic, minced
cranberry-pomegranate juice
2 large mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
garlic & herb mrs. dash
garlic powder
1 can tomato sauce
1 can petite diced tomatoes
1/2 small can tomato paste (roll the other half in saran wrap and keep it in the freezer!)

First up, do all of your mincing and dicing.

Put a little olive oil in your saucepan (I’m using a large nonstick pan with high sides), and let it warm a bit. Add in the mushrooms, onion, carrots, and garlic, along with a some salt and pepper. I added 14 grinds of pepper, since it’s early in the cooking and I intended it to be a large batch. :)

When they’ve started to turn colors, add in the beef. As the beef starts to brown, add in some cranberry-pomegranate juice. Not alot, I used maybe one fourth of a cup. Also add in some oregano and sage. Just until you can smell it. I don’t usually measure spices lol.

Once the beef has browed, add in the tomatoes and tomato sauce, then stir to combine. Add in some garlic & herb mrs. dash, garlic powder, and maybe some more oregano (to taste!).

After it’s combined, add in the half of a small can of tomato paste. This will definitely help thicken the sauce!!

Simmer merrily until done, stirring occasionally and, of course, taking opportunity to taste by dipping crusts of that “oops, extra slice…” from the loaf of french bread you’re using for garlic bread.

Picture above is the extra sauce to be put in the fridge – sorry I didn’t get one over pasta, we were hungry!! :)

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Mandarin Soy Chicken with Fried Rice

July 3, 2010 at 9:15 pm (cooking) (, , , , , , )

We had chicken for lunch, (El Pollo Loco, yum lol) but I needed to use the 2 large chicken breasts that were in the fridge tonight.

Therefore, I steered away from Mexican flavors, and since baked ziti was recent, I also wanted to avoid Italian flavors.

Ponderingly, I opened the cupboards. What did I spy behind the cereal, but a small lonely can of mandarin oranges, too afraid of the big honkin’ pile of tuna cans to say “I’m here! Come eat me!”
Maybe not really, but hey. I grabbed the soy sauce, the can of oranges, and happily reached for some more spices as I cranked the oven to 350…

Mandarin Soy Chicken Ingredients:
2 Large Chicken Breasts (or however many you need)
1 small can of mandarin oranges, strained (1 per 2 breasts)
Soy Sauce (I prefer dark soy if I can get it, if not I like Kikkoman)
Ground Ginger
Ground Pepper
Garlic Powder

As the oven heated to 350, I lifted the chicken into a casserole dish, stabbing it repeatedly (in straight lines) with a small knife. Then I drizzled them with soy sauce – the knife holes looked good and dark and there was extra soy sauce in the dish, so I flipped them over twice. (Knife cuts up!) Then I emptied the oranges ontop of the chicken and around them.

This was followed by garlic powder, a light dusting, and ground ginger, also a light dusting. Hitting it with ground pepper, about 4 grinds high above the dish for good distribution, I covered the dish with tinfoil.

Just then the oven merrily informed me that it was 350, so I stuck the dish in the oven.

**Please note, this affected my cooking time. I did not properly preheat my oven. Cook time was 40 minutes instead of 30.**

Of course, then I started the water for…

Fried Rice Ingredients:
1 bag of boil-in-bag rice (the kind I used had a cook time of 8-10min)
some peas (about 1/4c)
some diced baby carrots (about 1/4c)
a few shakes of minced onion (the dried spice. please feel free to substitute fresh sauteed onion when you cook the egg)
soy sauce

I set the timer for 30 minutes – should be plenty of time for the water to boil, and time for the chicken to cook. I salted the water lightly, covered the pot, and enjoyed some obnoxious Facebook games.

After 30 minutes, I got up and put the rice in the pot. I also microwaved the peas and carrots in a small bowl of water for 1:45 on high. This was to slightly soften the carrots, and, well, thaw the peas lol.

Once the rice was cooked, I pulled the bag out, strained it, emptied the water from the pot, and returned it to the heat.

In went the egg, along with the minced onion… 1-2 tablespoon’s worth, I suppose. Like I measure…? To lubricate the pan, I used a tiny bit of olive oil. You can choose to use water. Either works. I like the oil. It’s heart healthy! ❤

I scrambled the egg, added the peas and carrots, and cracked about 4-7 grinds of black pepper. (to taste! I started with four, ended with 7)

I added the rice, along with just enough soy sauce to make it turn tan, and cut the heat. Stirring to combine, I moved the pan off the burner as well.

**When the rice was done cooking, the oven timer for 10 minutes went off – I pulled the chicken from the oven at that point, letting it rest while I did the egg and veggie thing!!! Don’t leave it in there to dry out!!!**

Since the chicken was done resting, I removed the breasts to a cutting board, slicing it, almost like medallions. I lay them on the plate, and covered them with a few oranges (eat the chicken with the orange slices. SO tasty!!). I didn’t use the soy/chicken juice mixture on the bottom of the dish, though you can. I just didn’t care for a soggy meal, the chicken was nice and juicy!!

I spooned on some rice, and served!
This makes 3-4 servings. 🙂

~Plan ahead lol. Marinate the chicken with the soy and spices overnight, and cook it with the oranges for a slightly richer flavor.
~Using minced onion with the rice (cooking it with the egg) would have had better flavor.
~Dark Soy Sauce > Kikkoman. Anyday.
~Some toasted sesame seeds would have been a lovely addition!

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The Unoriginal BLT

June 30, 2010 at 11:38 pm (cooking) (, , , , )

Raid night tonight, so dinner was late.

I’d gotten Mom a giant tomato from the farmer’s market in downtown San Francisco yesterday, and, thinking I could try my hand at making her a blt, also picked up some bacon from the grocery store.

So! Mom’s BLT :)

2 slices of ripe tomato (this one had red flesh throughout)
4 slices of bacon from the butcher case
some fresh ground pepper for the tomato
miracle whip (or mayo. your choice)
3 slices of wheat bread, lightly toasted

As you are cooking up the bacon to your desired done-ness, lightly toast the bread, slice the tomato, and peel off some lettuce leaves (wash them and pat them dry!).

Lightly spread miracle whip on the bread on the inner sides – which means the middle piece will have mayo on both sides.

Pat the bacon once it’s done, and place 2 slices down, a slice of tomato, some lettuce, middle bread, 2 slices of bacon, a slice of tomato, lettuce, and the last piece of bread.

I sliced it in half corner-to-corner, starting in the middle so that the inner goodness wouldn’t slide out.

Then I pinioned it with toothpicks, plated, and served to Mom!

She says it’s delicious!!!!

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Yum Yum, Apple Pie!

June 29, 2010 at 3:14 pm (cooking) (, , , )

Ain't it purty?

Alrighty, so I literally cannot remember the last time I made a fruit pie.

My sister requested an apple pie for dessert tonight, and I have a loathing of premade pies.

I will, eventually, learn to make this from scratch.

For now!

1 package of pie crust, defrosted (2 crusts per package)
2 cans of apple pie filling
1 nine inch pie tin

Preheat oven to 425 and let it heat up 15-20 minutes past the “I’m hot!” beep.

Once the oven is fully preheated, put pie crust number one carefully into the tin, molding it into shape. Open both cans of filling and spread contents evenly.

Wash your hands.

I lay out the top crust on the (clean) counter, and used my cutting board and a butter knife to cut it into I think 9 strips. I then latticed the strips to make it pretty.

Trim/fold over/crimp crust edges.

Brush crust with egg wash.

Bake 15 minutes.

Remove, cover crust edges with tin foil to prevent burning.

Bake 30 minutes.

Remove from oven; turn OFF oven lol.

Brush lightly with butter, sprinkle lightly with sugar crystals. (Missing from photo – I used the gold-toned sugar crystals. So pretty!)

It smells good. Here’s to hoping I did well!

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