Sunday meals from the pantry
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|Sun, 08-03-2003 - 8:01am|
Lunch will be four bean salad - 1 small can each cut green beans, cut wax beans, red kidney beans, and chick peas, and a little jar of pimento, combined with diced celery and onion. The dressing is equal parts of olive oil and rice vinegar with a generous glop of sweet honey mustard shaken up in a jar - very simple! Served on a bed of greens with olives, pickles, bread and cheese on the side. Canned fruit for dessert.
Supper will be ---
Sweet & Sour Chicken
1 pound chicken thighs, boned and cut into 1" pieces
1 green bell pepper, cut in 1" pieces
2 carrots, sliced
1 medium onion, diced
1 can water chestnuts, halved
1 can sliced bamboo shoots
1 small can pineapple chunks, juice reserved
3 TBS soy sauce (or to taste)divided
4 TBS dry sherry
2 TBS rice vinegar
1 TBS honey
4 TBS cornstarch divided
Marinate the chicken in 2 tbs of soy sauce and 2 TBS of sherry, for 15 minutes. Drain and toss to coat with 2 TBS cornstarch. Heat enough peanut oil to cover the bottom of the wok until very hot. Stir fry the chicken until golden and remove from the wok. Add carrots and stir fry several minutes. Add the green pepper and onion and stir fry several minutes. Add the drained water chestnuts, bamboo shoots, pineapple and stir fry until the vegetables are crisp tender. Combine the rest of the liquid ingredients, including the reserved pineapple juice, with the corn starch and pour into the wok and stir in. Bring up to a boil and stir until thickened. Serve with steamed rice.
Note: the bones and skin from the chicken thighs will be simmering on the back of the stove with the trimmings from the carrot, onion and the celery ends from lunch. I'll strain it and have stock to make soup tomorrow.
That's my food plan for the day!
Have a nice sunday