Broccoli Cheese Soup

Broccoli Cheese Soup 2 cups diced potatoes (scrubbed, not peeled) 1 small onion, diced 1 cup sliced carrots (also scrubbed, not peeled 1 cup chopped celery 1/2 cup chopped broccoli (I chop the stem and add it with the other vegetables. I save small pieces of the flowerets until everything else is done, turn off the heat, add the broccoli. Put the lid back on and let it steam for a few minutes, then stir it in as you stir in the other mixture.) In a large soup pan combine the vegetables, add 3 bullion cubes and enough water to barely cover; simmer until the vegetables are done - 15-20 min. Meantime, make a white sauce of 1/2 cup butter 1 1/2 tbsp. flour 1 cup milk 1 tsp. dry mustard 1 tsp. pepper Melt the butter, add the flour, mustard and pepper stirring to make a paste. Add milk and stir until mixture is thickened. Dice 1 lb of Velveeta cheese and add to white sauce. (Most packages of Velveeta are 2 pounds...) Combine cheese sauce and vegetables, don't bring to a boil or mixture will curdle. Serves 8. (I usually add a few more vegetables than it calls for...)

Egg Noodles 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter Mix salt, eggs, milk, and butter. Add flour. Knead for 5 minutes, until very elastic. Let sit for 5 minutes. Roll out thinly on floured table. Use a pizza cutter to cut noodles as narrowly as possible (about 1/8 inch wide). Hang noodles for about an hour (a plastic coat hanger works great). Bring a pot of water to boiling. Once at a rolling boil, add noodles and cook for 3 minutes. — with Emily DeMill

Sweet Coconut Chicken

Sweet Coconut Chicken recipe from Kids in the Sink For the chicken:2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil (I used vegetable oil) For the sauce: 1 (14 oz.) can coconut milk (use the full fat version, the "lite" version doesn't have enough flavor) 3/4 cup sugar 1 tsp cider vinegar Directions: For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice (*ahem* jasmine rice, although any rice will do because the chicken in this dish rocks!) P.S. Some readers on Kids in the Sink asked if one hour was too long to cook and worried it would dry out the chicken. Let me tell you.... it will not. Trust me. Let it cook for an hour and gently stir it every 15 minutes and it will be perfect!

Satay Chicken with Peanut Sauce

Satay Chicken with Peanut Sauce * If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!! Satay Chicken 3 Tbls. lime juice 1 tsp. curry powder 2 tsp. honey 1/2 tsp. ground corriander 1/2 tsp. ground cumin 1/8 tsp. salt 2 cloves garlic chopped 1 pound boneless skinless chicken breasts cut into 1 inch cubes Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally. Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink. Peanut Sauce 2/3 c. vanilla yogurt 1/4 c. creamy peanut butter 1/4 c. coconut milk 1 Tbls. soy sauce Beat with a wire whisk and serve with satay chicken.

Sweet and Sour Chicken 2

Sweet and Sour Chicken Sweet and Sour Chicken 5 chicken breasts, cubed Flour Vegetable Oil 2 Tbsp cornstarch 1 cup light brown sugar 2 Tbsp soy sauce 2/3 cup white vinegar 1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple) 1/4 cup green bell pepper, chopped (I usually use more) Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan. Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper. Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.

Egg Rolls with Sweet and Sour Sauce

Egg Rolls with Sweet and Sour Sauce Egg Rolls 2 C. cooked chicken breasts, chopped well 2 C. cabbage chopped 1 clove garlic minced 2 T. chopped green onion 1 T. cooking oil 2 C. bean sprouts 1 T. soy sauce ½ tsp. fresh ginger minced or grated (optional) Egg roll wrappers (usually found in the produce or organic section) Stir fry everything, except the chicken, together until tender. Add chicken. Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden"). Sweet and Sour Sauce ½ C. brown sugar 1 T. corn starch 1 T. soy sauce 1/3 C. chicken broth ½ tsp. minced fresh ginger root 1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar) 1 clove garlic minced Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Moo Shu Noodles

Moo Shu Noodles Salt 1 12-ounce box egg fettuccine 4 tablespoons canola or vegetable oil, divided 2 eggs, beaten 3/4 pound boneless pork chops, thinly sliced Ground black pepper 1 bunch scallions, thinly sliced on the bias 2 tablespoons ginger (about a 2-inch piece), peeled and grated 3 to 4 cloves garlic, finely chopped or grated 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced 1/4 cup hoisin sauce 3 tablespoons soy sauce 1/2 small head Napa or Savoy cabbage, thinly sliced 1/2 cup chicken stock Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and reserve warm. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes. Combine the hoisin and soy sauce together in a small bowl. Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve. Yield 4 servings