sarahbeths Profile - (13461020)

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Member Since: Aug. 2009
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Recipe Reviews 3 reviews
Chicken and Chinese Vegetable Stir-Fry
There is nothing disgusting or problematic with this meal, but it wasn't particularly interesting or flavorful. Just simple, basic stir fry. Also, the 10 minutes of stir-frying the chicken prior to even adding veggies is WAY too much. I had a hunch that was much too long so I did about 5 minutes before adding the veggies/liquids, and even that dried the chicken all the way out. The chicken is cooking about three times longer than it needs to.

10 users found this review helpful
Reviewed On: Oct. 2, 2012
Panang Curry with Chicken
Concur with everyone, with this base recipe what I made is as good (and better than some) as what you can get in Thai restaurants. My tweaks: I get Coconut Cream instead of milk. I like the creaminess it adds to the sauce. I use one box total (looks to be the amount of about 2 cans). I didn't purchase thai basil, kaffir leaves, or red chiles. I just added a squirt of lime juice. Oh, and I add 2 TB of CREAMY PEANUT BUTTER. Panang is a creamy coconut peanut curry, so I don't think this would taste right to me without any peanut. I eased back on the sugar (I just added a little bit of natural coconut sugar I happened to have) since the PB is sweetened. I like to add veggies to the dish as well- 1 red bell pepper, a cup of frozen peas, 1/2 cup frozen green beans, and some steamed broccoli. The bell pepper I added right after adding the chicken. The rest of the frozen veggies I added when the sauce was just about done because they don't need much time to cook. The broccoli was steamed on its own and stirred in at the end. The dish came out pretty darn spicy. I bet this depends on the brand of paste you get. I might not use the whole can next time. The problem for me is if its super spicy, I want to eat a lot of rice with it (extra calories). YUM!

1 user found this review helpful
Reviewed On: Sep. 11, 2012
Mom's Chicken Cacciatore
As others suggested, I used a cup of red instead of half of white wine. I doubled the amount of tomatoes, using one can of whole stewed and one can of crushed. I finely diced a shallot and added that in with the onion in that stage. I find that everything tastes better with sauteed shallots! I used both oregano and basil. I cooked it for at least 45 minutes, on a low bubble in the dutch oven on the stove top. At the end of the cook time, it needed a little zip, so I added more salt and pepper and about a teaspoon and a half of balsamic vinegar. My best move was going to the butcher instead of the supermarket and having him cut the chicken into pieces for me. It was my first time using an entire chicken. It felt like a responsible and economical way to go, however we had to be extremely careful about bones--slow cooking a whole chicken, bones end up all over the dish, including tiny, unexpected shards of bone--any bite could've been my last if I hadn't chewed so slowly and carefully! I served over whole wheat spaghetti the first night and leftovers over whole wheat rotini. I served five whole dinners.

2 users found this review helpful
Reviewed On: Aug. 27, 2009

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