I'd forgotten about this!

Years ago, when I was writing for Hardshell, I participated in an on line cookbook. It featured various authors posting recipes and excerpts and other fun stuff. I've tried a few of the recipes and they are quite good.

Check this out.http://http//www.scribd.com/doc/26545322/Cookbook

And look for my book, All For A Good Cause and a friend of mine, Norah Wilson's Haunted By Dreams.

Enjoy!

Barbara Phinney

Chicken fried rice that's full of veggies

In this recipe, you get a full meal. I usually throw in some frozen veggies because my son wouldn't eat that many unless he's forced. If you don't have chicken, consider any leftover meat, or sliced sausages from breakfast, or cubed tofu that has been dipped in soy sauce.
Also, remember my previous post on cooking chicken thighs? I hope you saved the broth, because here you can use both the thighs and the broth.
Want less salt? Use low sodium soy sauce, and refuse to put the salt shaker on the table. Increase the spices instead for extra kick.

2 tsp olive oil
3 chicken breasts, cooked, or 6 boneless chicken thighs, cooked, and chopped coarsely
1 onion finely chopped
1 stalk celery, chopped
½ cup frozen peas and carrots
½ cup frozen corn
1 finely chopped clove of garlic
1/8 tsp ground ginger
2 cups of the broth you saved from cooking the chicken thighs
1 cup long grain rice
Dash soy sauce
1 thinly sliced green onion
Preheat frying pan over med. high heat, then add oil, onion, celery, garlic. Sauté until onions are transparent, then add chicken and cook until browned.
Reduce heat to med., then add water, bouillon and rice.
Simmer until rice is cooked, stir in soy sauce and green onion.
Makes 5 1 ¼ cup servings. Each serving is only 350 cal, 5 g fat, 45 g carbs, 4 g fibre.

Next time, I'm going to talk about cinnamon and what I've started to do with it.
Enjoy!

chicken thighs

Chicken thighs. They're cheaper, tastier, and two little ones can be substituted for one breast. They can give you more value for your money, and can be used in low calorie recipes just as easily as the breasts.

Boil them until just cooked. Remove skin and fat and gently pry meat off bones. The meat is an excellent and flavourful alternative to more expensive and drier chicken breasts.
Take the bones and skin and boil them in the water you cooked the thighs in for about 10-15, and then cool in fridge. Chip off the fat that has set on the top and you have a great chicken stock for soups and casseroles. You can flavour to taste with either herbs and garlic, or salt and pepper, or one teaspoon of chicken bouillon per two cups of stock.
Freeze in ice cup trays. One cube equals about ¼ cup of stock.
Next, we'll look at some recipes in which you can use chicken thighs.
And of course, the broth you made, too!