Showing posts with label cashews. Show all posts
Showing posts with label cashews. Show all posts

Thursday, May 21, 2015

Stri Fried Chicken with Asparagus, Broccoli, and Cashews #recipe @lucyburdette

 
LUCY BURDETTE: I love stir-fried dishes, though I'm never quite satisfied with my results compared to a good Chinese restaurant. But the craving hit me this week, and with asparagus still rocking the garden, I decided to try again. I'd seen a recipe something like this in our local paper for a slow cooker, and adapted it for stir-fry and tweaked the flavors.

This makes four servings if you're serving something on the side, 2-3 generous servings if not




Ingredients

Two boneless chicken breasts
1 tablespoon cornstarch
Ground black pepper
2 to 3 tablespoons sunflower or canola oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons catsup
1 tablespoon hot chili sauce (or sweet if you prefer)
1 tablespoon brown sugar
One bunch asparagus
One stalk broccoli
One half large Vidalia onion
3/4 cup cashews, unsalted

Cut the chicken into bite-size pieces, and combine with the cornstarch. Grind fresh pepper over the top, mix that in and set aside. Mix soy sauce, vinegar, catchup, chili sauce, and sugar in a bowl and set aside. (You could also add ginger and garlic, but it had enough going on in the flavor department for my taste. After I tasted, I did add a couple tablespoons of water as it seemed a bit salty.)


Cut the asparagus, onion, and the broccoli into bite-size pieces. Heat 1 tablespoon of the oil in a large skillet and stir fry the broccoli and asparagus until just crispy. Remove to a plate.






Add a little more oil to the pan, and stir fry the onions and cashews until soft and brown. Set all this aside. 




Stir fry the chicken until almost cooked through, then add the sauce and cook until bubbly.





And the vegetables back in and heat through. Serve over brown rice.






Hope you enjoy it as much as we did!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Thursday, March 21, 2013

Curried Chicken with Cashews and Veggies







LUCY BURDETTE: Isn't it funny how you can think you don't like a certain food, but then a recipe comes along that tempts you to try it? And it turns out to be delicious? I felt that way about two things--curry and cashews. 

But today I'll share a recipe for a dinner that's not hard, spicy but not too spicy, and yummy: curried chicken with veggies and cashews!

Ingredients

2-3 Tbsp olive oil
cups chopped onions (about 2 medium)
2 garlic cloves, chopped
1 Tbsp fresh ginger, peeled and chopped
1 Tbsp curry powder
1 tsp salt
1 tsp ground cumin
1 pound chicken tenders, cut into chunks
4 large carrots, peeled and cut into rounds
3 small peppers, cut into strips
1 14 oz can diced tomatoes
1/4 cup chopped cilantro
3/4 cup cashews, ground
3/4 cup plain yogurt

Heat the olive oil, saute the onions, garlic, peppers, and ginger until soft (about 5 minutes.) Add the spices and salt and cook a few minutes more. Now add the chicken and cook about 3 minutes.  




Then add the tomatoes and carrots and cilantro and simmer for about 40 minutes. The dish can be made ahead and set aside at this point. (However, it will smell so good that you might have a hard time holding your people back.)




Add the cashews (ground in a food processor) and yogurt. Heat until hot and thick but not boiling. Serve over plain brown rice.    










TOPPED CHEF  will be in bookstores and e-readers on May 7--we cannot wait! Lots more news can be found if you "like" Lucy on Facebook, or follow her on Twitter and Pinterest, or take the plunge and PRE-ORDER now!:)

 

Thursday, January 31, 2013

Fettucine with Shrimp, Mushrooms, Spinach and Cashews



LUCY BURDETTE: (Whew, that's a mouthful for a name, isn't it? If anyone has a better suggestion, I'm happy to take it!)

In my May release from the Key West food critic mystery series, TOPPED CHEF, one of the contestants makes shrimp and grits as his specialty dish for the first leg of the contest. However, he tells the audience that Key West has a secret weapon--Key West pinks. This is really true. Also known as "Tortugas" named after the region where they are caught, the shrimp are local and fresh and a lovely light pink color that really steals the show. Now I'm spoiled: I hate to use anything else.

Here's a tasty, easy dish that shows any fresh shrimp to their best advantage.





INGREDIENTS


8 oz Baby Bella mushrooms, cleaned, trimmed and sliced
3/4 pound Key West pinks, shelled, deveined, rinsed and patted dry
8-10 oz fresh spinach, washed and roughly chopped
1 cup chicken broth
1 tsp cornstarch
1 tsp red pepper flakes
1 large clove garlic, chopped 


Juice of 1/2 lemon
1/3 cup broken cashews
1/2 cup fresh grated Parmesan cheese
2/3 box linguine or fettuccine

3 tbsp butter

Mix together in a glass bowl the chicken broth, cornstarch, red pepper flakes, and lemon, and set that aside.


In a large frying pan, saute the mushrooms in the butter until they release their liquid and begin to gently brown. Set those mushrooms aside. Melt another tablespoon of butter and add the cleaned shrimp, the garlic, and the cashews and stir fry until the shrimp are barely pink. Add the mushrooms and the liquid to the pan and simmer until slightly thickened. (Let's say 3 or 4 minutes.) Add the spinach and stir.

At this point, you can put a pot of water on the stove to heat, grab a Red Stripe beer or a glass of wine and watch the sun go down. 

 

Once the water boils, cook the pasta until tender, then dump it into a large bowl. Warm the shrimp mixture, add to the pasta, gently mix it all together. Add the grated parmesan on top and serve! 

TOPPED CHEF will be out in May! But you can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too.