Wednesday, May 27, 2009

Recipe Day Wednesday!

Good morning! I know summer is pretty much already here (at least in our neck of the woods), but I've been craving the soup we're having for lunch! And it's so easy and quick to make :) Always a plus. I was going through my recipe binder and found an old print out of the Thai Stir Fry that I got from a good friend, long, long ago. We haven't had it in awhile, so I'm amending my weekly menu in order to have it for dinner tonight ;)

On the menu for today:
Lunch - Chicken Tortilla Soup with Spanish rice and refried beans
Dinner - Thai Chicken Stir-Fry with Spicy Peanut Sauce with rice, pineapple and yeast rolls

Chicken Tortilla Soup
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup salsa
2 or 3 flour tortillas
Cheddar cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Slice flour tortillas into small strips and place on a baking sheet in a single layer. Bake in oven at 350 degrees until they begin to brown (about 5-7 minutes).

Serve tortilla strips with soup and cheese. Yield: 4 servings

Thai Chicken Stir-Fry with Spicy Peanut Sauce
2 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup peanut butter
1/2 cup water
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 Tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 cups chopped broccoli or spinach

In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach and stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serve immediately. Yield: 4 servings

Enjoy! Have a great Wednesday!


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