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Winding Oak's Bookology Magazine

Tag Archives | recipes

Kung Pao Chicken with Broccoli

Kung Pao Chicken with Broccoli
Serves 4
In honor of Jing's delicious cooking in Chasing Secrets, here's a favorite recipe.
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Cook Time
12 hr
Cook Time
12 hr
Ingredients
  1. 3 Tbsp water
  2. 2 Tbsp soy sauce
  3. 1 Tbsp cornstarch
  4. 1 Tbsp dry sherry
  5. 1 tsp sugar
  6. 2 boneless chicken breast halves, skinned and cubed
  7. 1 Tbsp cornstarch
  8. 4 Tbsp peanut oil
  9. 6 dried hot red chilies or ¼ tsp dried red pepper flakes
  10. 5 green onions, chopped
  11. 2 garlic cloves, minced
  12. 1 tsp minced, peeled, fresh ginger
  13. 3 cups small broccoli florets
  14. ½ cup salted peanuts
  15. freshly cooked rice
Instructions
  1. Blend first 5 ingredients in bowl. Set sauce aside. Toss chicken with 1 Tbsp cornstarch to coat. Heat 2 Tbsp oil in wok or heavy large skillet over high heat. Add chilies and cook until blackened, about 2 minutes. Add chicken and cook until browned, stirring frequently, 1 to 2 minutes. Remove chicken using slotted spoon. Set aside.
  2. Add remaining 2 Tbsp oil to wok. Add green onions, garlic, and ginger and stir-fry for 1 minute. Add broccoli and stir-fry 2 minutes. Stir sauce and add to wok. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes. Mix in chicken and peanuts and heat through. Serve immediately with rice.
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Best Ever Banana Pudding

Best Ever Banana Pudding
Serves 9
A Southern-style banana pudding that's a fitting treat while you're reading Anita Silvey's Untamed: the Wild Life of Jane Goodall
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Ingredients
  1. 3/4 cup sugar
  2. 1/4 cup all-purpose flour
  3. 1/4 tsp salt
  4. 3 cups 2% milk
  5. 3 eggs
  6. 1-1/2 tsp vanilla extract
  7. 8 oz vanilla wafers (about 60), divided
  8. 4 large, ripe bananas, peeled, cut into 1/4" slices
Instructions
  1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers
  4. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top.
Notes
  1. If you aren't familiar with Taste of Home, it's a great source for tried-and-true home cooking.
Adapted from Taste of Home
Adapted from Taste of Home
Bookology Magazine http://www.bookologymagazine.com/
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Cooking up a bookstorm

One of my favorite genres of reading is cookbooks. It all began when I was ten, the Christmas of 1963. My mother gave me Betty Crocker’s Cook Book for Boys and Girls, originally published in 1957 by Golden Books, illustrated by Gloria Kamen, and written by, well, Betty Crocker, of course! A lot of cooking […]

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Monkey see, monkey do

As early as I can remember, my mother clipped recipes from magazines and newspapers, finding ever-more-elaborate methods of filing them. Recipe boxes, giant clips, and plastic bags are stuffed to the gills with recipes in her house. I’ve had fun in recent months digging through those treasures. Food styles change! I feel like a History […]

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