Tuesday, January 25, 2011
Mango Chicken Stir-Fry
I like to make-use of the leftovers in the fridge... And why not? It's still good.. So I took the left over mango chicken from last night and cut it into small pieces. Tossed them in a wok with a chili pepper, pineapple tidbits and snow peas... Heated until it was hot all the way through and viola!
Sunday, January 23, 2011
Mango Chicken, White Rice and Mushrooms.
For Dinner tonight, I marinaded perdue chicken tenderloins in a "Island Mango" dressing/marinade. Baked in the oven for 1 hour and 20 minutes at 375.
At the last 30 minutes, I poped 2 cups of rice in a rice cooker with 4 cups of water. Meanwhile, cooking 3 tbsp butter in a small frying pan. Then sliced 5 white mushrooms into thirds, tossing them into simmering butter. Increase heat slowly to med-low. Saute' for about 10 minutes. Until nicely browned on both sides.
Served on squre white plates with 2 slices of Starfruit in the upper right corner. Mango Chicken can be served either on top of or along-side of white "sticky" rice.
----I've never had mushrooms before tonight. I've had microscopic freeze-dried pieces in soups before, but never tried the real deal... I've found, while I did enjoy the aroma and taste, I did not enjoy the texture of the mushrooms... It was very spongey, and to be quite honest, it's what I've imagined an eyeball to feel like rolling around in my mouth.
At the last 30 minutes, I poped 2 cups of rice in a rice cooker with 4 cups of water. Meanwhile, cooking 3 tbsp butter in a small frying pan. Then sliced 5 white mushrooms into thirds, tossing them into simmering butter. Increase heat slowly to med-low. Saute' for about 10 minutes. Until nicely browned on both sides.
Served on squre white plates with 2 slices of Starfruit in the upper right corner. Mango Chicken can be served either on top of or along-side of white "sticky" rice.
----I've never had mushrooms before tonight. I've had microscopic freeze-dried pieces in soups before, but never tried the real deal... I've found, while I did enjoy the aroma and taste, I did not enjoy the texture of the mushrooms... It was very spongey, and to be quite honest, it's what I've imagined an eyeball to feel like rolling around in my mouth.
Cooking
Sunday, January 23
I've never felt so inspired as I do when I begin to cook a new meal.
Deciding on what to cook for dinner is one of the biggest decisions of my day. I want to experience a new recipe and a new flavor everyday. There are as many flavors in this world as there are colors. Preparing and cooking a meal is like painting a picture for your tongue.
I intend to keep track of every new recipe I cook for my family in this blog. Hopefully, the three of us can find new and exciting flavors we all can enjoy... Rather than just the same old Spaghetti and Veal Fridays.
I've never felt so inspired as I do when I begin to cook a new meal.
Deciding on what to cook for dinner is one of the biggest decisions of my day. I want to experience a new recipe and a new flavor everyday. There are as many flavors in this world as there are colors. Preparing and cooking a meal is like painting a picture for your tongue.
I intend to keep track of every new recipe I cook for my family in this blog. Hopefully, the three of us can find new and exciting flavors we all can enjoy... Rather than just the same old Spaghetti and Veal Fridays.
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