Szechwan Chicken

For the love of spicy food and as an (Americanized) attempt at making tribute to my Asian roots, I present Szechwan Chicken. It isn't as good as Aunt Bik's recipe at Wok Inn Express but Chris and I think it's good enough to be a keeper. It's a fast meal to prepare, too!

The funny thing about Asian food (especially my family recipes) is that there really aren't any recipes! They come from such an awesomely creative line of cooks that much of the cooking is done by visualizing and tasting. Honestly, the only family recipe that I have is for Almond Jello...and I don't even think it's a "family recipe"! Ah, if only I can get my family's delicious recipes in a form that I can follow and make on my own...maybe, just maybe, I'd like Chinese food even better!

Family - if you are reading this...PLEASE(!!!) post some family recipes so that I can carry on the legacy!!! At the top of my request list: Grandpa Ng's Char Siu (BBQ Pork) Buns, Turkey Jook (Congee), Beef Tomato Rice, Wonton Mein, Singapore Mei Fun (Curry Noodles), Almond Cookies, Bolo Bao (Pinapple Buns), Don Tat (Egg Custard), Grandpa Ng's sausage stuffing, Formosa/Wok Inn Express/Gourmet Wok Egg Rolls, Wok Inn Express Sesame Chicken (for Chris lol), Ali's Pear Torte...goodness, this isn't such a short list and I'm sure there are more! :)

Szechwan Chicken
(Source: Based on All Recipes)


PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS 4

INGREDIENTS (Nutrition)

• 1/2 cup water
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons honey
• 1 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger (optional)
• 1 tablespoon vegetable oil
• 1/2 small onion, sliced
• 4 cloves garlic, minced
• 3 cups mixed stir-fry vegetables, sliced/diced into bite-sized pieces (ex: zucchini, broccoli,
• carrots, bell peppers, mushrooms, water chestnut, bamboo shoot)
• 1 lb chicken breast, cut into thin strips

DIRECTIONS

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in onions and garlic; cook 30 seconds. Stir in chicken and cook until outside is no longer pink. Add vegetables and stir-fry until vegetables are soft and chicken is cooked throughout. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
3. Serve with steamed rice.

Foccacia Bread

I've been having some serious bread cravings lately...and no, not like the "pickles and ice cream" type of craving, as Tom asked :P. I've made simple doughs before for pizzas and rolls but this is my first attempt at a real loaf of bread. It turned out pretty well but I think it could have used more oomph...maybe next time put some cheese IN the bread...along with fresh herbs instead of dried? Could have maybe let it rise a tad longer, too. Regardless, it had a pretty good crisp crust to it and a nice soft inside. In only about an hours time from start to finish you can't argue with a fresh bread made from scratch. A delicious compliment to our spaghetti and meatballs and a nice change from the typical frozen garlic bread.

Foccacia Bread
(Source: All Recipes)

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 1 Hr
SERVINGS 12

INGREDIENTS (Nutrition)

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

DIRECTIONS

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Spaghetti Meatballs

Anybody that knows me knows that I am a HUGE pasta fan. This may be blasphemy as an Asian person but honestly, I'd take noodles over rice any day! Atkins Diet? NO FREAKING WAY!

This recipe comes from Chris' Grandma B. She passed it along to her daughter Mary Lynn who subsequently passed it along to me. For those in the B. family that know and love this recipe, you'll notice that I've taken some chef liberties to make it my own. Read: I probably added more garlic and heat! I have experimented and found that you can use turkey instead of beef and it tastes pretty much the same. It continues to get the "Chris stamp of approval" and never fails to please. And, it's surprisingly easy! This batch makes a lot but freezes very well. Normally I can make about 4-5 meals out of a single batch.

Serving suggestions: Over noodles (we like spaghetti and penne) or use meatballs to make homemade subs which then frees up the sauce for other uses such as with Manicotti (recipe to come at a later date!)

Spaghetti and Meatballs
(Source: based on recipe by Helen B., Chris' grandmother)



PREP TIME 20 Mins
COOK TIME 3 Hrs
READY IN 3 Hrs 20 Mins
SERVINGS ~35 1.5" meatballs and a lot of sauce!

INGREDIENTS

Meatballs

• 1 ½ lbs ground beef or turkey
• ½ lb ground sausage
• 1 small clove of garlic, minced
• 1 tsp of salt
• 2 eggs
• ¾ cup Italian breadcrumbs
• 1 slice stale bread

Spaghetti Sauce

• ¼ cup olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup of sugar
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried bay leaf
• 1 tsp salt
• ¼ tsp cracked red pepper (or to taste)
• ½ cup romano or parmesan cheese
• Ground black pepper, to taste
• 1 large can (12 oz) tomato paste
• 36 oz water
• 1 large can (29 oz) tomato sauce

DIRECTIONS

1. In a sauce pan and olive oil and sauté all spaghetti sauce ingredients except for tomato paste, tomato sauce, and water. Sauté until soft. (Note: If cheese makes mixture form a large clump, don't worry - it will dissolve by the time the sauce is done simmering.)
2. Add large (12 oz) can of tomato paste. Use tomato paste can to add 3 cans of water.
3. Add large (29 oz) can of tomato sauce.
4. Reduce heat to a simmer.
5. While the sauce is beginning to simmer, prepare the meatballs. In a large mixing bowl, combine all meatball ingredients until well mixed. Using hands, shape into 1.5" diameter balls by rolling gently between hands. Repeat until all balls are formed then cook meatballs in a skillet until browned on the outside.  Drain grease and then put meatballs into sauce.
6. Let simmer on low heat for 3 hours, stirring occasionally.