Angel Hair Pasta with Eggplant-Tomato Sauce

Angel Hair Pasta with Eggplant-Tomato Sauce
* or Zucchini

1 small eggplant or two large zucchinis
1 red bell pepper, sliced
angel hair pasta
2 large tomatoes, chopped
1 cup crumbled [low-fat] feta cheese
1/2 cup chicken broth

Seasonings:
chopped fresh basil
chives, salt, pepper
crushed red pepper

Preheat grill or oven to med-high. Spray vegetables with with cooking spray.
Sprinkle with 1/2 tsp salt. Grill 2-3 minutes on each side Or roast at 425
for 10 minutes each side. Let cool and chop.

Cook pasta. Spray skillet and over med heat cook garlic, add tomatoes, till soft.
Add eggplant mixture, broth and herbs. Bring to boil.
Cook till thickened. Serve with pasta and sprinkle with cheese.

SHOPPING LIST:

1 small eggplant
or two large zucchinis
1 red bell pepper
angel hair pasta
2 large tomatoes
crumbled [low-fat] feta cheese
chicken broth


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These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

Spicy Stir-Fry Chicken & Asparagus

web image by S. Wongkaew

Here's what I am making tonight!
Spicy Stir-Fry Chicken and Asparagus
from 'The New York Time Chicken Cookbook'

1 lb boneless chicken breast
1 large egg white
1 TBS cornstarch
Coarse salt to taste
1 TBS rice wine or dry sherry
1 TBS soy sauce
1/2 C chicken stock
Peanut or vegetable oil (about 6 TBS)
1 clove garlic, minced
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Cut chicken into 1” cubes. Beat the egg white lightly and mix with half the cornstarch and
salt to form a smooth paste. Set aide.

In another bowl, mix the rice wine (or sherry) soy sauce, stock and remaining cornstarch
to form a smooth paste.

Toss the chicken into the egg mixture. Heat the oil in a wok or large sauté pan.
Fry the chicken cubes until golden and remove. Drain on paper towels. Pour off the oil,
leaving about one TBS in the pan.

Add garlic, ginger and scallions and stir-fry for one minute. Add asparagus and stir-fry
for two minutes or until bright green. Add the rice wine (or sherry) mixture and stir well.
Just before removing from heat, stir in the sesame oil. Sprinkle with cilantro and serve.

SHOPPING LIST: (assuming you have the basics)

1 lb boneless chicken breast
1/2 C chicken stock
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Download this recipe card or a blank one on box.net

Spicy Stir-Fry Chicken & Asparagus, 4shared




Blank Poultry Recipe Card, 4shared

These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements


UPDATE: I did not find this to be as flavorful as I would have liked and certainly was not spicy. I didn't leave anything out, so do adjust seasonings to YOUR liking to avoid BLANDNESS!