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In The Kitchen Week of 1/24/2011

1/24/2011

3 Comments

 
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.
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    We're writing brief notes about our dining adventures together in 2011, both at home and away from home. Come back for updates and please leave (respectful) comments! You can also contact us at haochitc@gmail.com
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