Stir Fry Basic Chicken

Submitted by Mal
Yum this was delicious! This was way easy to make, and it smells so darn good while your making it. Because of all the sauces, I would recommend using low-sodium soy sauce. With all the sodium packed in the sauces, it can be a bit salty; but it was still way good.

Stir Fry Basic Chicken

1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped

Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.

Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.

Serve immediately over rice.

{ Tortilla Soup }

Submitted by Chelsey

This was perfect for a cold rainy day, like today! I didn't add zucchini, but it would be good with or without it! Yummy!!

Ingredients:
2 TBS Olive Oil
1 Garlic clove(crushed)
1 Medium Onion (chopped)
8 cups water
2 TBS chicken Bouillon
3 cups salsa
1 cup cilantro(chopped)
3 small Italian zucchinis
4 cups Tortilla Chips (broken)
3 chicken breasts (cooked, cooled and diced)
*Sour cream, Cheddar cheese, tortilla chips and sliced avocado

Directions:
In a large pot add: olive oil, garlic clove, and onion and cook

Add water, chicken bouillon, salsa, cilantro and zucchinis and simmer for 30 minutes

Add 4 cups Tortilla chips and chicken and simmer for 10 minutes

Spoon into bowls and add sour cream, cheese, more chips and avocado slices on top

Whole Wheat Triple-Tomato Pizzas

We love this pizza. It is yummy and good for you! I never have sun-dried tomatoes on hand but I will "oven dry" some while I'm making the dough.

This recipe comes from a cookbook put together by two guys who live in New York City, the city of the Slice, you're bound to get a recipe for pizza.

The whole wheat dough works well because it absorbs the moisture of the sauce and the fresh tomatoes. The crust crisps up great.

"The 10 Things You Need to Eat"

by Anahad O'Connor and Dave Liberman

Ingredients
For the Dough:
2 1/2 cups whole wheat flour
1 1/2 teaspoons salt
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup very warm water (about 110oF)
2 tablespoons olive oil
For the Toppings:
About 1 cup Marinara Sauce
About 16 sun-dried tomatoes packed in olive oil, roughly chopped with the oil
2 cups grated mozzarella cheese
4 large plum tomatoes, cored and thinly sliced
1 teaspoon hot red pepper flakes
1 teaspoon dried basil leaves
Olive oil for drizzling
Freshly grated Parmesan cheese for garnish
Cooking Directions
Whisk the flour and salt together in a large mixing bowl.
In a separate bowl, combine the yeast, sugar, and warm water and let stand until all the yeast has dissolved and the mixture starts foaming. Add the olive oil and pour the yeast mixture into the flour. Use a fork to combine the two until a loose dough forms.
Transfer the dough to a clean work surface or the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 10 minutes. Place the kneaded ball of dough into a large, well-oiled mixing bowl, cover loosely with plastic wrap, and set aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
Preheat the oven to 400°F.
Place a large baking sheet in the oven (or use two to cook two pizzas at a time) and heat the baking sheet for at least 10 more minutes.
Turn the dough out onto a floured work surface and divide the dough evenly into 4 parts. Roll each part into an even disk, about 8 inches in diameter.
To make a pizza, spread about 1/4 cup of the marinara sauce onto a disk of dough, leaving about a 1/2-inch edge. Scatter a quarter of the sun-dried tomatoes over the sauce, then 1/2 cup of the mozzarella cheese, followed by some sliced tomatoes, 1/4 teaspoon each of the hot red pepper flakes and dried basil, and finally a good drizzle of olive oil.
Use an oven mitt or kitchen towel to remove the hot baking sheet from the oven, place the assembled pizza on it, and return it to the oven to cook for 15 minutes, until the crust is crispy and the cheese is bubbly and golden brown. Garnish the pizza with some freshly grated Parmesan and cut into slices to serve.

Repeat for the remaining 3 pizzas.

Yield: four 8-inch pizzas
YUMMY!!!