Chicken Kebabs with Chickpea Salad

Chicken Kebabs with Chickpea Salad

1 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
2 stalks celery, sliced
1 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar
8 8-inch skewers (metal or wood)

Heat a grill or grill pan to medium-high.

In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Thread the chicken onto the skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.

Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes. Divide the chickpea salad among individual plates and serve with the chicken.

Shortcut: Save on prep and cooking times by using packaged chicken tenders (precut strips of boneless, skinless breast meat) instead of cutting up whole breasts.


Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 220(45% from fat); FAT 11g (sat 2g); CHOLESTEROL 49mg; CARBOHYDRATE 11g; SODIUM 430mg; PROTEIN 21g; FIBER 2g; SUGAR 4g

Source:
Sara Quessenberry

Cinnamon - Chinese food and Ingredients

Cinnamon (Cinnamomum verum, synonym C. zeylanicum)

is a small evergreen tree 10–15 meters (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to India, Bangladesh, and Nepal.[1] The bark is widely used as a spice due to its distinct odor.

The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed.

For more information and Recipes visit This Site with Hundreds of recipes

Shredded Beef with Sesame Seeds

Serves 4

Ingredients:

1/2 lb. steak
1 egg white
salt, to taste
2 tsp. cornstarch
2/3 c. peanut or vegetable oil
1 tbsp. sesame seeds

Sauce:

1 tsp. soy sauce
1 tsp. cider vinegar
1/2 tsp. sesame oil
1 tsp. sugar
2 tsp. Sherry
1 scallion, chopped
Directions:
Cut steak into thin strips "shreds" that are about 3" long.
Whisk together egg white, salt, and cornstarch.
dd beef, toss, and refrigerate for 20 mins.
Heat oil in a wok, until it is moderately hot.
Add the beef mixture, and stir-fry until beef is white. Immediately, drain beef, and set aside.
Wipe out wok and add 1 tbsp. of oil. Reheat wok until hot.
Add sesame seeds, and stir-fry until slightly brown.
Add the sauce ingredients, and bring to a boil.
Return the cooked beef to the pan, and stir-fry for 2 mins., coating the pieces thoroughly.

I recommend you to visit this site with hundreds of Chinese Food Recipes for a complete information and tons of recipes.

Stewed Beef w/ Chinese Cabbage

Stewed Beef w/ Chinese Cabbage

Serves 4

Ingredients:

1 lb. beef brisket
6 c. boiling water
1 tbsp. rice wine or dry sherry
3 slices fresh ginger root, about one inch in diameter
1 lb. Chinese cabbage
2 tbsp. vegetable oil
1 1/2 tsp. salt
1/4 c. beef broth
Directions:

Use a cleaver to cut beef into thin slices.
Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well.
Add 3 more cups boiling water to beef and bring to a boil over low heat. Add wine and ginger root. Cover and cook 2 hours over low heat.
Chop cabbage into 2 inch square pieces. Add chopped cabbage, oil, salt and beef broth to beef. Cook 30 minutes longer. Serve hot in a large bowl.

And remember to visit this site with More recipes and Ingredients with pictures

Cashew Chicken

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4-oz)


Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray.

Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt.

Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly.

Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.

Lower heat to low.

Add pea pods, mushrooms, and broth.

Cover and cook slowly for 2 mins.

Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly.

Simmer uncovered a bit more and add green onions and nuts and serve immediately.

---------ooooooo---------

Chinese food includes many ingredients. You can find a complete list of ingredients used in chinese food in this excellent site with pictures included for each ingredient. A hit, indeed.

Chinese Five-Spice Steak with Rice Noodles

Chinese Five-Spice Steak with Rice Noodles

The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

4 ounces uncooked wide rice stick noodles (banh pho)
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)

NUTRITION PER SERVING
CALORIES 374(29% from fat); FAT 12.1g (sat 4.3g,mono 4.3g,poly 2.1g); PROTEIN 28.2g; CHOLESTEROL 59mg; CALCIUM 32mg; SODIUM 744mg; FIBER 2.3g; IRON 4.1mg; CARBOHYDRATE 36.6g

Fried Won Tons

Fried Won Tons

1 lb. Won ton skins

1/2 lb. Fresh ground pork

1/2 lb. Fresh prawns

4 Dried mushrooms, soaked for 2 hours

8 Water chestnuts, finely chopped

2 Stalks green onions, finely chopped

2 small Eggs, beaten

1/4 ts Pepper

1 1/2 ts Salt

Yield: About 60 to 70.


Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.

Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.


WRAPPING:

Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.


FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.


There are other sites with more and more chinese food recipes. I recommend this one Chinese Food Recipes with photos> with excellent recipes and pictures and the necessary ingredients used when cooking chinese food and explained with pics too.