A quick recap of what we ate in the Hao Chi kitchen this week:
Monday: Poached chicken salad on kaiser rolls. Jenny made this using a Food Network recipe available here.
Thursday: Turkey tacos. 1 lb of ground turkey, 1 package of Old El Paso Hot 'n Spicy taco seasoning, 1 can Old El Paso diced green chiles, 1 box of Old El Paso Stand 'n Stuff taco shells, 1 tomato, shredded letuce, cilantro, green onions, sour cream. Good old standby and healthier with turkey instead of ground beef.
Saturday: Thai green curry with celery, onions, mushrooms, bamboo shoots and potatoes over rice and pan-fried ocean perch fillet. Cubed 4 small russet potatoes and cooked in 1 cup of chicken broth until fork tender. Stir fried vegetables, except potatoes, with thai green curry paste, 1 can of coconut milk until simmering. Added potatoes and chicken broth, served over jasmine rice.
Sunday: Homemade pizza with Hormel pepporoni, Sargento shredded mozzarella cheese, italian sausage, mushrooms, onions and green pepper. Pizza sauce was made with Muir Glen organic fire roasted tomatoes (28oz), half a can of Muir Glen tomato paste, 3/4 cup chicken broth, 1 small yellow onion, 2 cloves of garlic and italian herb mix and oregano. Cooked the above ingredients for 45 minutes and then pureed in a food processor. Pizza crust was Betty Crocker pouch mix pizza dough, two packets, on a pizza stone. Bake crust on pizza stone with sauce for 5-7 minutes at 450 degrees. Remove pizza crust and top with toppings and cheese, bake for another 9-11 minutes.
Monday: Poached chicken salad on kaiser rolls. Jenny made this using a Food Network recipe available here.
Thursday: Turkey tacos. 1 lb of ground turkey, 1 package of Old El Paso Hot 'n Spicy taco seasoning, 1 can Old El Paso diced green chiles, 1 box of Old El Paso Stand 'n Stuff taco shells, 1 tomato, shredded letuce, cilantro, green onions, sour cream. Good old standby and healthier with turkey instead of ground beef.
Saturday: Thai green curry with celery, onions, mushrooms, bamboo shoots and potatoes over rice and pan-fried ocean perch fillet. Cubed 4 small russet potatoes and cooked in 1 cup of chicken broth until fork tender. Stir fried vegetables, except potatoes, with thai green curry paste, 1 can of coconut milk until simmering. Added potatoes and chicken broth, served over jasmine rice.
Sunday: Homemade pizza with Hormel pepporoni, Sargento shredded mozzarella cheese, italian sausage, mushrooms, onions and green pepper. Pizza sauce was made with Muir Glen organic fire roasted tomatoes (28oz), half a can of Muir Glen tomato paste, 3/4 cup chicken broth, 1 small yellow onion, 2 cloves of garlic and italian herb mix and oregano. Cooked the above ingredients for 45 minutes and then pureed in a food processor. Pizza crust was Betty Crocker pouch mix pizza dough, two packets, on a pizza stone. Bake crust on pizza stone with sauce for 5-7 minutes at 450 degrees. Remove pizza crust and top with toppings and cheese, bake for another 9-11 minutes.
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