Missed this month’s cooking group? Forgot to grab your favorite recipe of the night? Well you are in luck, we have compiled the recipes from this month’s event! Try them out for yourself.
Almond Curls or Fortune Cookies
Ingredients:
3/4 cup unbeaten egg whites: 5 to 6
1 2/3 cups sugar
1/4 teaspoon salt
1 cup melted butter.
1 cup all-purpose flour
¾ cup finely ground blanched almonds
½ teaspoon vanilla or 1 tablespoon lemon juice
Instructions:
- Print your remarks on thin papers, 3 x ¾ to 1 inch in size.
- Preheat oven to 350 degrees.
- Combine and mix together egg whites, sugar, and salt until sugar is dissolved.
- Stir in separately the remaining ingredients and beat until well blended.
- Drop the dough in tablespoonfuls well apart onto a greased baking sheet.
- Bake for 10 minutes or until the edges are golden brown, mold cookie over a wooden spoon handle.
- After the cookies are curled, insert a slip in each, letting part of the paper project. Pinch the ends of the roll closed while the cookie is still warm.
Cabbage Salad
Ingredients:
1# Cabbage
2 pkg. Ramen Noodles (Crumbled)
1 bunch green onions – chopped.
½ # sunflower seeds
½ cup canola oil
1/3 cup vinegar
½ cup sugar
Season packets from noodles
Instructions:
- Mix together the cabbage, ramen noodles, green onions, and sunflower seeds in a large bowl.
- For the dressing combine canola oil, vinegar, sugar and season packets, and pour over noodles.
Asian Corn on the Cob with Garlic Sauce
Ingredients:
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon brown sugar
1 pinch cayenne pepper
2 cloves garlic
Chocolate-Peanut Butter Chinese Noodles
Ingredients
2 cups chocolate chips
6 cups Chinese noodles
2 cups peanut butter
Instructions
- Melt chips in a microwavable bowl.
- Stir every 30 – 40 seconds until melted.
- Add noodles and stir until coated.
- Scoop onto cookie sheet lined with wax paper.
Thai Satay Chicken with Peanut Sauce
Ingredients
2 pounds chicken breasts or thighs* sliced into 1 1/2inch wide strips by 3-5 inch long.
3 tablespoons olive oil
1/4 cup coconut milk plus more as needed (may sub water)
1/3-1/2 cup smooth peanut butter
15-30 skewers
Marinade/Sauce:
1/4 cup low sodium soy sauce (or Tamari sauce if you want it to be gluten free)
1/4 cup packed brown sugar.
1 tablespoon chili paste (like Sambal Oelek)
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce – not fishy tasting, but quite salty
1 teaspoon dried basil
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground turmeric
Instructions:
- Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator for 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
- When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from fridge to bring to room temperature, thread chicken onto skewers and lightly dab excess marinade off with paper towels.
- Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
- Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
- Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.
Moo Goo Gai Pan (Chicken & Vegetable Stir Fry)
Ingredients
2 boneless, skinless chicken breasts, sliced across the grain in ¼ inch slices.
2 egg whites
1 tablespoon cornstarch
1 cup sliced carrots.
1 cup sliced mushrooms.
2 cups snow peas/ sugar snap peas
1 onion, sliced and chipped into coarse pieces.
1 8 oz. can water chestnuts, drain.
1 8 oz. can bamboo shoots, drained
Sauce:
1 cup chicken stock
1 tablespoon brown sugar
2-3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce
4 teaspoons minced garlic (or 1 teaspoon garlic powder)
2 teaspoons minced ginger (or ½ teaspoon powdered ginger)
1 tablespoon cornstarch
Instructions
- Whisk together the egg whites and cornstarch.
- Add the chicken slices and toss to coat.
- Refrigerate for 30 minutes.
- Drain chicken and discard excess liquid.
- In a large skillet, heat 1 tablespoon of oil over medium high heat. Add carrots and onion and a tablespoon of water. Cook for 2-3 minutes, stirring frequently.
- Add mushrooms and cook for 3-4 minutes until mushrooms are browned and tender.
- Add snow peas and cook for 1-2 minutes more. Stir in the water chestnuts and bamboo shoots. Season with salt and pepper to taste.
- Remove vegetables from pan and cover them to keep warm. Return the pan to heat and add 2 tablespoons of oil and the drained chicken. Cook, stirring frequently, until chicken is cooked through and nicely browned.
- Whisk together the ingredients for the sauce. Return vegetables to pan with chicken and teat through. Add sauce and cook until sauce begins to thicken.
- Serve immediately, over rice, if desired.