Miranda's Cookbook
Either recipes I want to try, or some of my favorites. :)
Sunday, January 16, 2011
My Itty Bitty Sweet N' Fluffy Iced Pumpkin Cookies
Sunday, December 19, 2010
Grandma Sandy's Chicken Broccoli Casserole
Thursday, July 8, 2010
CopyKat P.F. Changs Lettuce Wraps
For the Chicken:
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds skinless, boneless chicken breasts, diced
For the Stir-Fry Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
For the Stir-Fry:
- 4 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.
Wednesday, June 30, 2010
Best EVAR Banana Bread
Monday, June 28, 2010
1st Place Snicker Doodles
Chef Chloe's Easy Vegan Pad Thai
"You won't be dissappointed with this healthy vegan version of traditional Pad Thai. Using brown rice noodles instead of white rice noodles is a deliciously sneaky way to increase the nutritional value of this dish. These tangy, sweet and slippery noodles are seriously addicting!
8 ounces dried brown rice noodles
4 tablespoon brown sugar
3 tablespoons fresh lime juice, plus wedges for serving
4 tablespoons soy sauce
2 teaspoons canola oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 bunch broccoli, steamed and florets cut
½ cup fresh cilantro
¼ cup chopped roasted, salted peanuts
Whisk together brown sugar, lime juice, and soy sauce in medium bowl
In a large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant.
Add broccoli, noodles, and soy sauce mixture to skillet, toss constantly until noodles and broccoli are coated with sauce.
Serve noodles with lime wedges and top with cilantro and peanuts.