What would you do with....

[cbayer]

Yep, almost out of groceries again.

Here is what I have:

2 skin on, bone in chicken breasts
pepperoni
asparagus
romaine lettuce
a few cherry tomatoes, 1/4 red pepper, 1 jalapeno, napa cabbage, scallions, radishes, 1 corn on the cob, 1 apple, some carrots
a couple of potatoes
various cheeses
staples like rice, spices, etc

no butter, bread or milk products

oh, and an oven I can't currently get to go over 325 degrees (and that is pushing it)

:shrug:

[canetoad]

1. Cut a pocket in the chicken

Fill with cheese and asparagus, dredge in flour, brown in a pan then finish in the oven while you make a salad and some scalloped potatoes.

[cbayer]

2. Yummers. How long in the oven at 325, do you think?

One other question. Can I make scalloped potatoes without milk? I do have a can of cream of mushroom soup.

:hi:

[canetoad]

3. If you brown the breasts for a while

Then turn the heat down, they will be essentially cooked before putting in oven. Then it's a matter of holding until they are tender and the rest of the meal is ready.

Personally, I'd just slice the spuds rather thickly, nuke or parboil, arrange in dish and brush with a little oil, salt, pepper and dried herbs (or butter if you have it) and finish in the oven or under the grill.

[cbayer]

4. Sounds like a plan, canetoad! Thanks.

[grasswire]

14. I've made potatoes with mushroom soup before

You'll want to thin the soup -- maybe with broth? And the dish is even better if you slice an onion in with the taters.

[kestrel91316]

5. Poach the chicken and shred. Cut and steam the asparagus.

Make a nice, big salad with everything you can throw into it, including the chicken and asparagus.

Bake the potatoes and top with some diced, sauteed pepperoni.

And when you shop, grab some powdered milk to use in a pinch when you need milk and don't have any. Keep flour and yeast on hand at all times also. Pizza crust is easy. Oh, and keep some jars of pizza sauce at hand, too.

[cbayer]

6. Thanks, Kestrel.

Ever since my mother made me drink powdered milk due to "fall out", I have a complete aversion to it. But I do think I should keep some of that milk that doesn't need refrigeration around. I had that in Europe and it tasted fine to me.

I do always have flour and yeast, but my oven is suffering some major, and yet undiagnosed, problem. The last loaf I made never did cook all the way through.

Good advice all the way around, though. I would absolutely love to have a pizza tonight!

:hi:

[canetoad]

7. UHT milk is the only kind I use

A box (12 x 1 litre cartons) costs $13 and lasts me about 2 months. Very handy when you need a white sauce to dress something up.

[cbayer]

8. Where do you get the UHT milk?

[canetoad]

10. I get it from Aldi

Don't know if you have them in USA. All our major supermarket chains stock it too. Homebrand UHT is usually under 1.20 a litre.

[kestrel91316]

11. Powdered milk works just fine for cooking with, baking, etc.

[Warpy]

22. Evaporated (not sweetened condensed) milk comes in some tiny cans

and it wouldn't be unreasonable to keep one or two of those around for when you are out of the real thing and staring at some spuds and cheese and thinking about how to combine them.

I use powdered soy milk for those recipes that call for milk. It works. The cans of evaporated milk would probably work better but then nobody would be able to stay in the same room with me.

[pinto]

9. Me, I'd spice up the chicken breasts, saute with the asparagus, make pico de gallo and rice.

Sliced apple and cheese on the side. :hi:

[Tesha]

12. I'd do a stir-fry

Start the rice
Slice the chicken thin
toss with corn starch and soy sauce and let it sit while
you cut the asparagus, pepper, and carrots into bite sized pieces - shred the cabbage and
do you have an onion?

prepare a little more cornstarch with water to thicken later
have some chicken broth or billion ready

Hot up the pan, quick fry the chicken and take it out of the pan
cook the veggies in appropriate order stir in the broth
add back the chicken, bring to a boil, add the cornstarch stir while it thickens

serve over rice... mm mm

cheese and apple for desert

(this really is fun! )

[Ohio Joe]

13. Cornstarch question

I've often thought of using cornstarch to thicken but never really had any idea how much to use. Is it something one would just use a pinch of or does a lot have to go in?

[grasswire]

15. there's a standard amount for thickening a cup of liquid.

What is it? A tablespoon? Should be on the package.

[Ohio Joe]

16. oh crap... you want me to read directions!

heh, sorry... All this time and I never thought to do that, heh.

[canetoad]

17. Joe, it's an experience thing

Depends on how thick you want your liquid.

Say I wanted to thicken a pint of milk. I'd put the milk on to heat and prepare say a couple of tablespoons of cornflour (thats what we call it) by putting in a bowl and whisking in milk or water until it's a smooth paste.

Then you dribble the cornflour mixture into the almost boiling milk, keep whisking like mad and let it come to the boil. This is what does the thickening - heat making grains expand and burst. You then need to turn the heat down and cook it for a minute or so, otherwise you end up with a - starchy flavour.

You really need to mix the cornflour with a liquid - UNLESS you decide to roll pieces of food in it, fry them and add liquid to the dish later.

[Ohio Joe]

18. Is there any advantage to putting it in liquids vs rolling food in it...

or does it depend on the dish?

Let me be more specific :D

One of the main things I have often thought of using it for was stir fry's. Whenever I do them, there is often far too much liquid... but if I reduce the liquids I add, there is not enough flavor... sigh...

I serve over rice but still too much liquid, really what I need is for the liquid to be thicker. In a case like this would it be better to add to the liquid or to roll the meat (or veggies... that does not sound right but could it be?) in it?

[grasswire]

19. yes, it is an Asian technique to toss your meat with cornstarch

But there's also the method of mixing some cornstarch and smaller amount of water together (that's called a "slurry") and then using that to thicken your liquids.

[Ohio Joe]

21. Sweet

I am actually doing a stir fry dish tomorrow (a simple chicken and veggies), I'll give it a try. Thanks!

[Tesha]

27. here's my technique for thickening

a stirfry sauce using cornstarch


a heaping teaspoon in a small dish
stir in enough water to make a very, very wet paste
push meat and veg to one side of the wok and make sure the liquid is hot
drizzle in some of the cornstarch mix while stirring rapidly
keep stirring and let it cook a bit to thicken and improve the taste

toss thickened sauce into the meat and veg and cook another minute or so
to make sure the sauce is thick enough for your taste.

if not, repeat the process

You get really good at putting in the right amount of thickener after just a little experience.

[grasswire]

20. question: what is the origin of the "too much liquid"?

Are you putting any liquid in your stir fry? What?

You can stir fry without much liquid. Just heat your oil, perfume it with fresh garlic and fresh ginger, and stir fry.

You can add soy sauce or hoisin or whatever for flavor, but that shouldn't make a lot of liquid.

[Ohio Joe]

25. ehhh.... I should probably admit I make up my own ideas on how things are made :)

Oil? Is a real stir fry done with oil?

When I "stir fry" I do not use oil... Soooo... maybe I am not doing a stir fry as everyone else defines it but rather how I made it up :D

I usually do chicken. I take the breasts and rub them with pepper and garlic and bake them. Cut them into small, bite sized chunks. Take a large pan and melt gobs of butter in it. Add chicken and vegetables (depending on what I have, chopped broccoli, chopped onion, minced garlic, asparagus, green beans, cucumbers, water chestnuts... almost any veggie) three or four of them and let it fry a bit. Then add soy sauce, worcestershire sauce, teriyaki sauce, white wine and cholula sauce and heat briskly until everything is nice and hot.

[canetoad]

26. No problems with conflicting tastes?

:rofl:

[Ohio Joe]

28. ummm... no

Most of what I cook is stuff I make up myself. Laughing or horror (my Cola chicken often get horror) are the usual reaction, thats why IRL I do not tell people how I make things until after they have tried them, at that point they already agree it tastes good.

[grasswire]

23. this guide to stir fry sauces was originally in foodnetwork magazine...

...but it has been copied here and there on the internet. I found it very useful:


Yields: 4 servings

Protein choices can include:
¾ lb. thinly sliced flank steak
¾ lb. thinly sliced pork tenderloin
¾ lb. medium or large shrimp, peeled and deveined
¾ lb. skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz. pkg. extra-firm silken tofu, cubed.

If a marinade is desired, whisk:
1 egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch.
Toss with your protein and refrigerate 1 hour.

Veggie choices can include 3 c. of any of the following in any combination:
sliced carrots, celery, bell peppers (any color), onions or shallots, leeks, bok choy or cabbage, asparagus; 1" scallion pieces, quartered mushroom caps, whole snow peas, quartered plum tomatoes.

Below are 5 different sauces that can be used.

Clear Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 tsp. salt and ½ tsp. sugar.

Sweet-and-Sour Sauce:
Mix ¾ c. chicken broth, 2 tsp. cornstarch, ¼ c. ketchup, 2 tsp. soy sauce, 3 Tbsp. rice wine vinegar, ¼ c. sugar, ½ tsp. salt and 1 tsp. sesame oil.

Brown Sauce:
Mix ½ c. chicken broth, 1 Tbsp. cornstarch, 1 %bsp. soy sauce, 1 Tbsp. hoisin sauce and 1 Tbsp. Chinese rice wine or dry sherry.

Oyster Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 1 Tbsp. Chinese rice wine or dry sherry, 1 Tbsp. soy sauce, 3 Tbsp. oyster sauce and 2 tsp. sesame oil.

Spicy Sauce:
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. each soy sauce, rice vinegar and Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 Tbsp. sugar and 2 tsp. Asian chili sauce.

Drain the marinade from the protein and gather all the elements by the stove.

Heat ¼ inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides, do not stir). Transfer to a plate; discard the oil and wipe out the pan.

Heat the pan over high heat 1 to 2 minutes. Add 2 Tbsp. oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1-2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir fry until crisp-tender.

Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth if needed.

Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro. Serve with rice.

[pengillian101]

29. Great info!

Thanks :hi:

[canetoad]

24. For an asian wok dish

I'd make up a thin mix of cornstarch and water and dribble that into your wok after the veggies and meats are cooked. Keep tossing the wok contents as you add it, and watch for it getting too thick.

Because of the high heat and the properties of a wok (really thin metal) it's not practical to roll the food in the starch first. You want to be able to toss it freely around during cooking - you dont want a thick and stodgy mass in the wok. Add cornflour at the end, a little at a time until you get the nice, glassy look of asian wok food.