Moo Goo Gai Pan

Moo Goo Gai Pan Ingredients
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil

INSTRUCTIONS

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.

In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.

Whole wheat topping for fruit crisps

3/4 cup rolled old-fashioned oats

1/2 cup whole wheat pastry flour

1/2 cup roughly chopped toasted nuts

1/3 cup light packed brown sugar

1 teaspoon kosher salt

8 tablespoons chilled unsalted butter, cut into small cubes

Mix all ingredients together. Work in butter with fingertips until no dry spots remain. Some of the butter will be fully incorporated while some may be in pea-size clumps.

Butter a 2 quart baking dish. Full with fruit filling (5 cups fresh fruit mixed with 3 T sugar, 1 T lemon juice, 1 T cornstarch; reduce sugar depending on the fruit). Top with the crumble in clumps, not pressing down.

Bake at 375 for 35-50 min, depending on the fruit you're using. Look for an evenly browned top and juices bubbling up through the topping.

Creamy Poblano Chicken with Roasted Corn and Quinoa

Grill corn and 3-4 chicken breasts 

Sauce:

Grill 2-3 poblano peppers and jalapeno (optional) until blistered. Let rest in bowl covered in plastic wrap until cool to touch. Meanwhile, saute 1/2 large onion, sliced, and 2 large garlic cloves, minced, in EVOO and butter. Peel and slice peppers. Blend 2/3 of the peppers, 1 cup packed cilantro leaves, 1/4 t salt, and 1/2 c chicken stock in food processor. Pour the pureed mixture in with the onions and garlic. Add the rest of the sliced peppers. Add 1/2 c chicken stock, 1/2 t salt, 1 T lime juice (or more to taste), 1 t honey, and 3/4 c heavy cream. Bring to a boil and simmer until thickened. Add grilled chicken breasts and coat with sauce. Season with salt and pepper.

Slice corn off cob. 

Optional: serve over quinoa. 

Garnish with cilantro and lime.

Pie crust

For 2 crusts (cut in half for 1)

2 1/4 cups all purpose flour
2 1/4 t kosher salt
1/2 T sugar
14 T unsalted butter, cut into 1/2 in cubes (9 T in refrigerator; 5 T in freezer)
1/2 cup ice cold water mixed with 1 T apple cider or red wine vinegar 

Combine flour, salt, and sugar in food processor. Add 9 T of butter and pulse until mixture resembles course meal. Add the 5 T of butter from the freezer and pulse again until pieces of butter are the size of peas or smaller. Add cold water, starting with 5 T, and pulse until dough starts to look crumbly. Stop when the dough holds together when you squeeze a small bit together. Dump onto a floured surface. Push mixture together and knead the dough until it sticks together and is smooth. Divide the dough. Form a flattened ball, wrap in plastic, and put it in the refrigerator for at least 1/2 hr. 

From Hooiser Mama: https://www.youtube.com/watch?v=jSasPLy5oe8

Pumpkin Pie

 Filling:

2 cups pureed winter squash, drained
2 eggs
3/4 c packed brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/2 cup whole milk
1/2 cup heavy cream

Beat squash with sugar and spices. Gradually beat in milk and cream. Pour into crust.

Bake at 425 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer, until set. Cover edges of crust with foil to prevent over-browning during the last 30 minutes if needed. Cool on a wire rack. Serve at room temperature or cold.

Stuffing

 4-5 cups cubed bread (dried out)
1/2 c butter
2 cups diced onion
1.5 cups diced celery
3 cloves garlic, minced
Salt and pepper
1.5 T each chopped fresh herbs- parsley, sage, rosemary, thyme
1-2 cups chicken stock

Preheat oven to 350. Butter a square or round baking dish. Place bread in a large mixing bowl. Saute onion, celery, and garlic with salt and pepper to taste in butter until soft, about 10 minutes. Stir in herbs. Cook for another minute. Stir in 1/2 c stock. Pour mixture over the bread cubes and fold in thoroughly. Add more stock until bread holds together in a ball when gently squeezed. Bake for 20-30 minutes.

Mom's recipe

2-3 loaves bread, cubed
4 cups celery, diced finely
1 cup onion, diced finely
1 cup butter
salt and pepper
2 t sage
1 t poultry seasoning

Saute celery and onion in 1 cup butter until tender crisp and mostly transparent. Sprinkle 1 T salt over bread crumbs and toss thoroughly. Sprinkle 1 t pepper, 2 t sage, 1 t poultry seasoning over bread and mix thoroughly (start with half the spice and add to taste). Pour veggies over bread, taste and add more spice if needed. Add chicken stock until bread holds together in a ball when gently squeezed. Bake at 350 for 20-30 minutes.

Swedish Cinnamon Buns

 https://www.gimmesomeoven.com/swedish-cinnamon-buns-kanelbullar/#tasty-recipes-72361