Sunday, October 12, 2008

Let's Get Cookin

Main Dish Ideas for your food storage

Chinese Chicken Pasta Salad

1/4 cup sesame seeds1 (16 ounce) package rotini pasta, cooked
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1 teaspoon freshly grated ginger root
1/4 teaspoon ground black pepper
3 cups (1 lb.) shredded, cooked chicken breast meat
1/3 cup chopped green onion
1 (11 ounce) can mandarin oranges, drained

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. For dressing, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Whisk well.In large bowl, pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, red pepper, oranges, and green onions.

Mexican Rice salad
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder with Parsley
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving. Yields 10 servings

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth
1/4 cup chunky peanut butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded
1/4 cup diced roasted red pepperDried chives

Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 2.

2 cans (15 ounces each) black beans, undrained
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion
1 bay leaf
1/2 teaspoon dried lemon peel

Puree’ 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.

2 cans (14 ounces each) chicken broth
1/4 teaspoon dried minced garlic
1 tablespoon dried chives
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 ounces rice noodles or rice sticks (Phad Thai)
1 can (12 ounces) chicken, shredded, reserve broth2 tablespoons parsley

Bring broth to a boil in a large saucepan over medium high heat. Stir in all but the chicken and parsley. Cook until noodles are al dente, about 6 minutes. Reduce heat and stir in chicken, reserved broth, and parsley. Heat through. Serves 4.

1 comment:

HaHa said...

A friend recently suggested I look at this cooking with food storage blog - I thought you might be interested, too:
Thanks for all the great ideas you share! -Becky