Chicken Asparagus Skillet
1 lb. boneless skinless chicken, cut into 1 inch cubs
1 teaspoon salt free seasoning such as Mrs. Dash (R)
1 tablespoon olive oil
1 clove garlic minced
1 bunch green onions, trimmed and sliced
8 oz. white mushrooms, sliced
1 lb. asparagus trimmed of woody ends and cut into 1 inch pieces
1, 14.5 oz. can chicken broth
1/2 dry white wine
2 cups fine no yolk egg noodles
1/4 minced fresh parsley optional
Coat chicken cubes with salt free seasoning. Set aside
In a large deep skillet, heat oil over medium heat. Saute garlic, onions and mushrooms until soft. Add asparagus and stir fry for 30 seconds. Add chicken, broth and wine. Bring to a boil over high heat. Cover, lower heat to a simmer and simmer 5 minutes or until chicken is opaque. Stir in noodles, cover and simmer 10 minutes or until noodles are cooked. Sprinkle with parsley before serving if desired. Serves 4.
Sunday, February 26, 2012
Friday, February 3, 2012
Easy whole wheat bread
This yeast bread fixes up in a snap. It also slices well and freezes well. It is especially good for toast in the morning. Make it first for hot bread with dinner and keep the rest in the refrigerator or freezer for future meals.
NO KNEAD WHOLE WHEAT BREAD
3 cups flour
2 cups warm water
2 tablespoons sugar
1 package dry yeast
2 teaspoons salt
1/2 cup hot water
1/2 cup brown sugar
3 tablespoons butter or margarine, melted
3 cups whole wheat flour
Mix together flour, warm water, sugar, yeast and salt in a large mixing bowl. Beat until very smooth. cover and let rise in warm place until light and bubbly, about 20 to 30 minutes.
Mix hot water with brown sugar and melted butter. Cool to lukewarm. Add to first mixture and add whole wheat flour. Mix until smooth, but do not knead. Place dough in 2 greased loaf pans and let rise until double in bulk, about 1 hour. Bake at 350 degrees F for 50 minutes. Loaves are done when they sound hollow when tapped.
Cool pans on wire rack 10 minutes. Carefully remove loaves to rack to finish cooling. Brush tops of loaves with melted butter.
NO KNEAD WHOLE WHEAT BREAD
3 cups flour
2 cups warm water
2 tablespoons sugar
1 package dry yeast
2 teaspoons salt
1/2 cup hot water
1/2 cup brown sugar
3 tablespoons butter or margarine, melted
3 cups whole wheat flour
Mix together flour, warm water, sugar, yeast and salt in a large mixing bowl. Beat until very smooth. cover and let rise in warm place until light and bubbly, about 20 to 30 minutes.
Mix hot water with brown sugar and melted butter. Cool to lukewarm. Add to first mixture and add whole wheat flour. Mix until smooth, but do not knead. Place dough in 2 greased loaf pans and let rise until double in bulk, about 1 hour. Bake at 350 degrees F for 50 minutes. Loaves are done when they sound hollow when tapped.
Cool pans on wire rack 10 minutes. Carefully remove loaves to rack to finish cooling. Brush tops of loaves with melted butter.
Subscribe to:
Posts (Atom)