This is a nice meal that is quick and easy to make. Serves 6
3-4 chicken breasts, cut in cubes
2 tablespoons peanut oil or canola oil
1 kg Stir Fry style vegetables, frozen
2 teaspoons grated ginger root
2 teaspoons diced garlic
2 tablespoons brown sugar
4 tablespoons soya sauce
2 tablespoons sweet chili sauce – optional
2 tablespoons cornstarch
1 can pineapple chunks or tidbits
2 tablespoons condensed chicken broth or 2 bouillon cubes
1/4 cup water
Method: Fry cubed chicken in hot oil in large saucepan or wok. Drain pineapple and add juice to pan. Reserve pineapple. Stir in remaining ingredients, simmer until vegetables are crisp tender. Stir in pineapple. Serve over hot rice. For 6 people I cooked 2 1/2 – 3 cups rice.
This is a easy recipe that everyone loves!
This recipe is really good. It is a mild hamburger curry.
Cabbage Roll Stew – Slow Cooker or Pressure Cooker Recipe
This is a quick and easy recipe for those who like the flavour of Cabbage Rolls but do not like all the work. It’s also works well as a low carb meal by serving it as a stew or soup with out the rice.
Try this as a freezer meal!
adapted from Sugar Free Mom.
Cabbage Roll Stew
2 tbsp. oil
2 tablespoon minced garlic
1 medium onion, diced
1 1/2-2 lbs lean ground beef
2 teaspoons parsley flakes
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 – 1/2 teaspoon red pepper chili flakes
1 240 ml (16 oz)
can crushed tomatoes
3-5 cups beef broth (or Better than Bouillon and water)
8-10 cups sliced cabbage
Heat oil in frying pan . Add garlic and ground beef – fry until browned. Add onions and fry until softened. Add everything to the large crock pot, or pressure cooker. Stir to combine. Slow cook on low 6 hours or on high 3-4 hours until cabbage is soft. In pressure cooker cook for about 15-20 minutes and let pressure come down on it’s own. Serve over cooked rice. For low carb leave out rice or add grated cauliflower to the recipe.
For Freezer cooking – brown the ground beef, garlic and onion and mix together with remaining ingredients in large Ziploc bag and freeze. Thaw and cook in slow cooker.
My mom made this quite often as we were growing up. It’s quick and easy to make. I converted it to gluten free and the funny thing is – with this gluten free recipe the texture improves after sitting in the fridge for 3 or 4 days!
Gluten Free Taai-Taai
1 cup honey
1 cup water
1 cup brown sugar, packed
2 teaspoons anise seed — ground
13/4 cup white rice flour
1 3/4 cup sweet rice flour
2 teaspoons baking soda
pinch of salt.
**rice flours should be the Asian kind as it is not as gritty. Found in Asian aisle of supermarket.
In large sauce pan bring the honey, water, brown sugar and anise seed to a boil. Stirring occasionally.
Let cool to room temperature. Stir in remaining ingredients. Spread on greased baking sheet.
Bake at 325 for 30 – 40 minutes until golden brown. Let cool. Slice in squares. Store in sealed plastic containers in fridge for 3 days or longer. The texture is a bit “gummy” when fresh and improves a lot upon storage.