Chicken Pad Thai and Fishless Fish Sauce

After much hunting for a fishless fish sauce recipe... LOL with lower sodium too. I have to be so careful with my allergy to fish to make sure I don't have things with fish in it not to mention the high sodium content in fish sauce which is a no no for my husband. So I hunted a lot and found this recipe:

Fishless Fish Sauce

Based on the classic fish sauces of Southest Asia - Thai nam pla is the best known - but without the fish. The sea green (dulse) helps maintains the salty pungency of the real thing, but if you don't have any handy, you wont go far wrong by combining the remaining ingredients.



1 tablespoon dulse, crumbled or ground (optional)

1 clove garlic, minced

2 tablespoons light soy sauce

2 tablespoons water

4 limes

1 tablespoon palm sugar or brown sugar



Whisk the dulse, garlic and soy with the water in a small bowl.



Grate the zest of half the limes into the same bowl, then juice all limes and add the juice. Add palm sugar, or brown sugar, and stir well, Let sit 5 minutes for flavor to meld.



Makes about 1/2 cup.

Start to Finish Time: 15 minutes

All so I could make this wonderful recipe I found here at: Real Kids eat Spinach



CHICKEN PAD THAI



4-6 oz. rice noodles

2 tbs. brown sugar (I used palm sugar, which I will introduce in a future post)

2 tbs. freshly squeezed lime juice

3 tbs. fish sauce

1 tbs. rice vinegar

2 tbs. soy sauce*

2 eggs, lightly beaten

3 tbs. canola or coconut oil

6 chopped scallions

1 small diced red pepper

2 small zucchini, cut in half then sliced into thin strips

3 cloves of garlic, minced

1 lb. chicken breast, cut into small pieces

for topping: finely chopped cashews or peanuts, minced cilantro and lime wedges



Prepare noodles by cooking in boiling water for 3-5 minutes. Rinse thoroughly in cold water and set aside. Combine brown sugar through soy sauce in a small bowl, stirring to combine with a small whisk or fork.



Heat 1 tbs. oil in wok or skillet over medium heat. Add beaten egg and cook until dry, breaking up into small pieces with a wooden spoon. Remove and set aside.



Heat remaining 2 tbs. oil in skillet and add red pepper, scallions and garlic. Cook for one minute before adding chicken, then cook for five minutes or until meat is no longer pink.



Add cooked noodles and zucchini to pan. It might be helpful to use two utensils to thoroughly incorporate them. Cook for a few minutes.



Add sauce and combine well, again cooking for a couple of minutes. Stir in egg, cook for one final minute.



Top with chopped nuts and minced cilantro, plus a generous squirt of lime juice.



*traditional soy sauce is NOT gluten-free unless labeled as such. If you want to keep this meal GF then make sure your sauce fits the bill.



**I usually include a couple of sprinkles of red pepper flakes in my sauce; chile garlic sauce is also a good add-in if you like a little bit of heat. Just be judicious, especially if you and/or your kids don’t like much spice (like mine)



***1-2 tbs. of natural nut butter can also be added to the sauce to give it more body. The chicken can be replaced with tofu if you want this to be a vegan/vegetarian meal.

I plan on making this for dinner on Thursday night so I will let you know how it goes with my homemade fish sauce.

Mardi Gras Planning....

Looking at planning my menu for Mardi Gras for Tuesday, March 8, 2011.

Here are some things I have found so far....

• Creole Chicken (see seasoning below)
• Sweet Potato Casserole (see below)

Creole Seasoning (Emeril) Recipe
This mix may be stored up to 3 months.

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme

Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

Store in an airtight container away from light.

REBA McENTIRE'S PRALINE SWEET POTATO CASSEROLE

1 large can sweet potatoes, drained
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/3 C. sugar
1/4 C. margarine, melted
2 eggs
Topping
1/4 C. margarine, melted
3 T. flour
3/4 C. brown sugar
1/4 C. pecans, chopped

Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted
margarine and eggs. Put into greased casserole. Mix topping
ingredients and sprinkle over top of potato mixture.

Bake at 350°F for 30 minutes.

Miss Carol's Corn Bread Cake
The cake is so named because it looks like cornbread - not because it uses cornmeal.

1 1/2 cups self-rising flour, sifted
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan and set aside.
In a mixing bowl, combine flour, sugars, oil, eggs, vanilla extract and pecans. Mix well. Pour into prepared pan and spread evenly, especially into pan corners. Bake about 35 minutes, or until it tests done.

Meal plans based on this week's sales flyers

There are some good sales on this week. I thought I would put together a healthy meal plan based on the sales flyers this week.

NOTE: Walmart is great for price matching anyone's flyers if it is the exact same product. Just helps make one trip only when shopping or at least cuts down on many shopping trips.

Spaghetti Pie

• 6 oz. spaghetti, cooked and still warm (Food Basics Primo Pasta 0.99)
  
• 2 tbsp. butter
• 1 well beaten egg
• 1/3 c. grated Parmesan cheese
• 1 c. cottage cheese (Food Basics 2.49)
  
• 1/2 c. Mozzarella cheese, shredded
• 1 (28 oz.) jar spaghetti sauce (Food Basics Ragu 0.88)
  

Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with spaghetti sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.

Spinach Salad

• Spinach leaves* (baby) or spinach salad mix (RCSS 3.99)*will do 2 meals plus
  
• Croutons
• Sunflower seeds
• grated carrot(A&P 1.00)
  
• salad dressing

Wash greens thoroughly and pat dry. Mix half of spinach and "crunchy" ingredients together just before serving, Add salad dressing to taste just before serving.

Sloppy Joes

• 1 Lb lean ground beef (RCSS 2.00)
  
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped (Food Basics 0.99lb)
• 1/2 Tsp garlic powder
• 1 Tsp prepared yellow mustard
• 3/4 cup ketchup
• 1/2 cup water
  
• 3 Tsp brown sugar
• salt and pepper to taste

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 20 minutes. Season with salt and pepper
3. Save 2 cups from this for Sloppy Joe pizza later in the week.
   

I make my buns from scratch to go with this.

Steamed Broccoli (A&P 1.00)

Sloppy Joe Pizza

• 2 cups Sloppy Joe sauce (from few nights before)
  
• 3/4 cup frozen corn, thawed
• 1/2 cup sliced green onions
• 1-1/2 cups colby-jack or Mexican blend* cheese
• 1 recipe bread machine pizza dough, prepared and baked until almost done

In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.

**Serve spinach salad with this **

Chicken Noodle Soup

• 2 1/2 cups wide egg noodles (No Yolk Egg Noodles 1.49-Food Basics)
  
• 1 teaspoon vegetable oil
• 1 container chicken broth (1.99 - RCSS)
  
• 1 1/2 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 cup chopped celery or Carrots or both
  
• 1 cup chopped onion
• 1/3 cup cornstarch
• 3 cups diced, cooked chicken meat (chicken thighs 2.00lb - RCSS)

1. Bring a large pot of lightly salted water to a boil chicken. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

**I have to be honest this is just the base I use pretty much for my recipe... I season as I feel like depending on the day. Always tastes different at my house but still very yummy!**

Teriyaki Pork Tenderloin

• 5 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons brown sugar
• 1 tablespoon honey
  
• 1 teaspoon ground ginger
• 1 teaspoon coarsely ground pepper
• 2 (1 pound) pork tenderloins (2.00lb - RCSS or 1.49 - Food Basics)
  

1. In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

** tastes great served with rice and glazed carrots **

Glazed Carrots

• 1 bag baby carrots
• 2/3 c. honey
• 6 tbsp. butter

Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.

Put some quick meals into the mix with this not to mention the turkey on sale at Foodland for only 0.99/lb... think of all the meals you can get out of that... turkey dinner ... turkey wraps (A&P has wraps on for 1.99) and then maybe a turkey pot pie or just hot turkey sandwiches.

Other things that caught my eye...

Price Chopper
Yams - 0.79
Seedless Cucumbers 0.99 (couple this with tomatoes on sale at RCSS for 1.00/lb it would make a great tomato & Cucumber salad a favourite at our house)
Tortilla wraps 1.99

Real Canadian Superstore
Oasis Orange Juice 1.00
Shredded lettuce 1.00
Watermelon 2.99

A&P
Apple Juice 1.00
Baby Carrots 1.00
Broccoli 1.00
Granny Smith Apples 1.49/lb (cooked apples good desert one night as a treat)

Chicken Packets (Oamc)

SERVES 8 , 8 packets

2	cups chopped cooked chicken
1 (6-8	ounce) package cream cheese, softened
1	tablespoon chives, chopped
2	tablespoons milk
	salt
1/2	cup seasoned croutons, crushed to crumbs
2 (8	ounce) packages refrigerated crescent dinner rolls *see recipe*
1/4	cup melted margarine

1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
2. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
3. Refrigerate crescent rolls.
4. To prepare for serving, thaw chicken mixture.
5. Preheat oven to 350°F.
6. Unroll crescent rolls.
7. Each tube will contain 4 rectangles of dough with a diagonal perforation.
8. Press dough along each perforation so the rectangle halves will not separate.
9. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
10. Fold dough over the filling, and pinch the edges to seal tightly.
11. Dip each packet in melted margarine, and coat with crouton crumbs.
12. Place packets on a baking sheet.
13. Bake for 20 minutes or until golden brown.
14. Packets are good either hot or cold.

Chicken Nuggets - OAMC

This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

SERVES 4 -6

2	lbs boneless skinless chicken breasts
1/4	cup milk
1/4	cup ranch dressing (the bottled kind)
36	Ritz crackers (1 sleeve)
1/2	teaspoon paprika

1. Preheat oven to 375 degrees.
2. spray a baking sheet with cooking spray and set aside.
3. Cut chicken into slices and then into "nugget" sized pieces.
4. In a medium bowl, mix together the ranch dressing and the milk.
5. put chicken pieces into bowl with milk mixture.
6. Crush the ritz crackers into fine crumbs. I use my food processor.
7. Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
8. Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
9. Place nuggets on prepared baking sheet.
10. Repeat until all chicken has been coated.
11. Bake for 15-20 minutes or until chicken is done.
12. Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
13. To serve:.
14. Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
15. Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.

Mango Crockpot Chicken

Originally posted here: 4 Reluctant Entertainers

Mango Crockpot Chicken

Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

It’s time to eat!! Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go!

I shredded lettuce and cheese, cut up onions, olives, tomatoes and cilantro – set out a pint of sour cream – and then we cooked tortillas, though we sometimes use flour tortillas.

Another AMAZING recipe and a definite keeper in my house. Everyone liked this and talk about an easy dinner.

Creamy Chicken and Broccoli with pasta

Creamy Chicken and Broccoli with pasta

• 1 pound uncooked pasta (spaghetti works well or egg noodles)
• 2 cloves garlic (crushed)
  
• 4 cups broccoli florets
• 1 tablespoon margarine/butter
• 1 pound skinless, boneless chicken - cut into strips (I used chicken tighs)
  
• 1/2 cup chopped onions
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2/3 cup milk
• 2/3 cup chicken broth
  
• 1 (3 ounce) package cream cheese, cubed and softened
• 1 cup grated Parmesan cheese
• italian seasoning to suit you taste
  

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken, 1 clove garlic and onion 5 minutes, until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, chicken broth, 1 clove garlic, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.