food.jdspc.com

These pics are bad but it was going really good and I was having fun. That wok was a bubblin’ I tell ya!

Ingredients

3 small chicken breasts
1/2lb fresh green beans
garlic
green onion
1 sm can of pineapple, drained

sauce

This makes a lot of sauce so add it as you like. Real Chinese food uses sauces sparingly. As Thai goes a bit heavier on the sauce. (That’s how we got the saying ‘Thai’ed one on)

1/4c soy sauce
3/4c pineapple juice
1/2c orange juice
1 tbsp cornstarch
1 serrano

Method

Tip – Let chicken get close to room temp so when you drop in the oil it doesn’t immediately cool down. But don’t leave it out more than 20 minutes.

Season chicken with pepper and cayenne (no need for salt we are using soy later)
Chop garlic and green onions. Save the green parts for garnish.
Combine juices, cornstarch and serrano and let sit for a while to get room temp as well as marinate the serranos.
Clean and trim green beans into 1-2 inch sections and place in a glass bowl with 1/4c water. Microwave 2 minutes. Drain.

Get oil hot in the wok and add chicken. Let sit for a minute and begin stirring until about 1/2 done. Remove.
Drain oil leaving about 1-2 tbsp and add beans, garlic and onions. Stir on a high heat until beans are at the density you like, about 5 minutes.
Add pineapple and stir in sauce and bring to a boil until thick.
Transfer to a large glass bowl.
Serve over rice.

Ingredients

5 oz dry pinto beans or 1 15 oz can, rinsed
1 clove garlic
1/2 onion
1 Tbsp brown sugar
1 cup frozen corn
1 lb Pork, chicken or beef
1/2 onion
1 jalapeno
2 Tbsp Chili powder
1 tsp cumin
2 Cup Habanera Salsa or a 14 oz can of fire roasted tomatoes
Corn Tortillas
1/2 lb Pepper Jack
1/2 lb Colby Jack

I like the dry beans for 2 reasons; you can control the sodium and you determine the flavors the beans soak up while simmering.
You can use any cheese you like, I prefer the choices above and I had them sliced to ensure better coverage when melting. (Easier)
Corn tortillas are my choice again for lower sodium but flour is fine I would assume.

Method

Bring beans to a boil adding 1/2 onion, jalapeno and garlic, 2 minutes.
Reduce heat and simmer vigorously keeping an eye on water level for about 1.5 to 2 hrs. Add very hot water when needed.
Tip – Near the end add water sparingly as to not have so much juice left and reduce the need to strain.
Stir in brown sugar.
Add frozen corn when beans are done, remove from heat and cover.

Brown the meat fiercely and stir in jalapeno and 1/2 onion.
I break up the meat and brown without stirring and when a good sear has formed add the vegetables and continue to cook until all meat is brown.
Add salsa and bean mixture and let cook for a few minutes.

Oil a glass casserole dish and layer tortillas, 1/2 the meat and cheese. Repeat.
Bake, covered for 20 minutes under 350 heat. Uncover and bake until bubbly and brown.

Serve with sour cream.

Ingredients

10-12 seasoned shrimp
3 oz pasta
2 tbsp butter
1 tbsp olive oil
red pepper flakes

Method

Boil pasta 8 minutes.
Reserving 1/2 cup of pasta water, drain pasta and return to pot.
In a saute pan, over med-low heat, add oil and 1 tbsp butter. Stir in pepper flakes. 30-40 seconds.
Add shrimp. About 1-2 minutes per side.
Drop remaining butter and reserved water and raise heat adding the pasta.
Stir until a nice sauce has formed and slide off to a plate.
Sprinkle feta or parm and eat.