As promised.....

I've been having Panda Express cravings alot lately. My favorites are the Orange Chicken and the Beijing Beef, which, of course, are the two highest calorie and carb choices on the menu. (By the way, my Health Assessment was pretty good, although, as expected my cholesterol is a little bit high and we won't even discuss the body fat percentage). My husband likes the Cashew Chicken which is much healthier so here's a delicious version from my own cookbooks that I think you'll enjoy.

Simple Cashew Chicken
1 t. sesame oil
1/4 cup rice vinegar
1/4 cup cooking sherry
1 t. garlic powder
1-1/2 lbs. boneless, skinless chicken, cubed
3 T. cooking oil
3 cups broccoli florets
1 cup thinly sliced carrots
2 t. cornstarch
1/3 cup soy sauce
1/3 cup Hoisin sauce
1 T. ground ginger
1 cup roasted, salted cashews
cooked white rice

Pour sesame oil, vinegar, sherry and garlic powder into a large resealable bag and shake to combine. Toss in chicken, seal and refrigerate for 2 hours. Remove chicken from marinade (saving marinade). Heat cooking oil in wok or heavy skillet; stir fry chicken until done then add broccoli and carrots for 3 minutes or until crisp tender. Combine cornstarch, soy sauce, Hoisin sauce, ginger and reserved marinade; stir into chicken & vegetables. Cook and stir until slightly thickened and heated through. Stir in cashews and bring to serving temperature. Serve over rice. Makes about 6 servings. Sprinkle with toasted sesame seeds if desired.

Now for a few helpful Tips and Tidbits:

• What is Hoisin Sauce? It's a condiment and flavoring in Chinese cuisines made from soybeans, garlic, chiles and other spices. It's also known as Peking sauce.
• Arkansas is the leading rice producing state in America
• Rice vinegar comes in 3 types; white, red and black. White rice vinegar is the most versatile and is used in many Asian inspired sauces. Red rice vinegar is mostly used as a dipping sauce. Black rice vinegar is an ingredient in Chinese pickled pigs' feet (just in case you were wondering).
• If you prefer not to use sherry, you can use an equal amount of apple or white grape juice
• Did you know that cashews are in the same family as poison ivy?

See you Friday on Good Things Utah....I'll be making a little treat from walnuts, dates and sweet dough...and thanks for stopping by!

Angel

To freeze or not to freeze

I got this message the other day and wanted to answer it here on my blog. If you ever have any cooking questions I'd love to help. If I don't know the answer I bet I can find it! Happy cooking!

Here's the recipe that's being referred to:

Beefy Corn Chip Casserole

1 lb. ground round
½ cup chopped onion
½ t. garlic salt
2 small cans tomato sauce
1 cup chopped sliced olives
1 cup sour cream
1 cup small curd cottage cheese
canned chopped green chili peppers to taste
6.5 oz. corn chips
2 cups grated Monterey Jack cheese

Preparation:
Fry beef, add onions, garlic salt, tomato sauce and olives: set aside. Combine sour cream, cottage cheese and chopped chili peppers. Crush corn chips and place ½ in bottom of casserole dish. Add ½ meat mixture and sprinkle with 1 cup grated cheese. Spread sour cream mixture evenly over casserole. Repeat first two layers. End with cheese on top. Bake at 350 degrees for 1 hour 15 minutes.


....and here's the question


Hi Angel,
I'm a big fan of yours. Love your Butter cookbook. I want to make some freezer meals and I was wondering if the Beefy Corn Chip Casserole you made on Good Things Utah will freeze well?

I'd appreciate any recipe ideas that freeze well that you may have too.
Thanks

Amy Messersmith

Hi Amy,
I would say that the Beefy Corn Chip Casserole isn't a good candidate for freezing. Neither sour cream or cottage cheese freeze well....you'd also probably have soggy corn chips! There are lots of great recipes on my website at www.cookingwithangel.com that would freeze well. Just remember that soft dairy products, i.e. cream cheese don't usually stand up well to freezing, neither do bread crumbs (or casserole toppings of any kind), cubed cooked potatoes (mashed are fine), and you may find a taste change in herbs and spices, especially garlic.

I hope that answers your question....and thanks for the compliment on my Stick of Butter Cookbook! Take care of yourself Amy and let me know if you need anything else at all.

Hugs as always,
Angel