Stir-Fry Chicken and Snow Peas

So, during the Christmas holiday and when I got to spend almost an entire week at home, my mom spoiled me with delicious food that I can't help but share. I'm trying to convince her to be a contributor on the blog as well, since she is such a whiz in the kitchen an has a little more time (not to mention the funds) to spend.

I always love the great Asian recipe, since they can be so hard to come by...

Stir-Fry Chicken and Snow Peas
Serves 4-6

2 Large Chicken Breasts cut into about 1” x 1” pieces
¼ Cup of cooking oil
¾ Cup of frozen but thawed snow pea pods
1 Carrot peeled and grated
1 small can of water chestnuts, drained and rinsed
1-can of baby corn, drained and rinsed
1 Package of stick rice (looks like a white bird nest in a bag and is in the Oriental section of the grocery store.

Sauce:
2 Tablespoons of Braggs Liquid Aminos
¼ Teaspoon of ground ginger
¼ Teaspoon of ground cinnamon
¼ Teaspoon of Curry Powder
1 Tablespoon of Honey
1 Teaspoon of Cornstarch
1/8 Cup water

• Mix all the ingredients of the sauce and set aside until later.
• Stir-fry chicken in oil until done (about 5 minutes on medium-high heat) then take out of pan and set aside.
• Add a little more oil to pan and sauté snow pea pods, grated carrot and water chestnuts for 3-5 minutes.
• Add chicken back into pan and then mix in the sauce.
• Stir for about 1 minute until sauce thickens.
• I use about ½ package of the stick rice, cooked in water for about 3 minutes. Drain and place on platter.
• Spoon the Stir-Fry Chicken and Snow Peas on top of the cooked stick rice and enjoy!

Dunking Platter Cookies

When I went home for the holidays, my mom cooked a feast for every meal. But a dessert that really stood out, were these delicious cookies!

Dunking Platter Cookies

Makes 3-4 dozen

1 cup melted butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 cup rolled oats

1/2 cup coconut

1 cup chopped pecans

1 cup grape nut flakes

• Mix melted butter, brown sugar and white sugar.
• Add eggs and vanilla, cream together.
• Combine the rest of the dry ingredients, mix well, then add to mixture.
• Bake 10-12 minutes at 350 degrees.

Artichoke Mushroom Casserole

I wanted to share one of the recipies that was featured in the issue of the ICA update. It is a simple dish that is sure to warm taste buds in the cold weather.

Artichoke Mushroom Casserole
Serves 4 to 6

16 ounces mushrooms, halved
1/2 cup sliced leek
1/4 cup butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
3/4 cup chicken organic broth (no preservatives)
1/4 cup milk
1/8 teaspoon ground nutmeg
1 package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

Directions

• Cook mushrooms and leeks in the 1/4 cup butter until tender.
• Remove vegetables with a slotted spoon and set aside.
• Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan.
• When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, and nutmeg. Cook, stirring, until bubbly.
• Add cooked mushrooms, leeks, and artichokes.
• Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top.
• Bake at 350° for 20 minutes.

The IC Chef in ICA Update

I am so excited to share that the blog was featured in the fall 2009 issue of the ICA Update.

The ICA Update is a quarterly magazine that covers current trends, tips, recipes, and anything someone with IC might want to know.

This particular issue is all about loving food. It features great recipes suggested by chefs, IC experts, and ME!

To learn more about the ICA Update or to sign up to be a member of the Interstitial Cystitis Association you can visit: http://www.ichelp.com/Default.aspx?tabid=391

"Cafe ICA"

So, that recent post I did about the Interstitial Cystitis Network Newsletter generated some interest and I was recently informed that the Interstitial Cystitis Association also has a free e-newsletter called "Cafe ICA."

This newsletter offers IC medical highlights, self-help and coping strategies, ICA news, and a variety of resources that would be of interest to an IC patient.

You can check out their Web site and join the mailing list here: http://www.ichelp.org/Newsroom/CafeICA/tabid/92/Default.aspx

Honey-Glazed Pork Chops

Honey-Glazed Pork Chops

Serves 4

4 bone-in pork loin chops, 3/4- to 1-inch thick
Salt and ground black pepper
2 Tbsp. packed brown sugar
2 Tbsp. honey

• Heat oven to 350 degrees.
• Sprinkle chops with salt and pepper.
• Heat skillet over medium heat.
• Add pork chops and cook until brown, turning once, then remove from the skillet.
• Place pork chops in 9x13 baking dish.
• Combine brown sugar and honey in small bowl. Microwave for 20 seconds; stir to combine.
• Spoon half of the honey mixture over tops of chops, spreading evenly.
• Bake, uncovered, for 15 minutes. Turn pork chops; spoon remaining honey mixture over chops, spreading evenly. Bake for another 15 to 20 minutes.
• Serve!

Interstitial Cystitis Network Newsletter

I wanted to share this resource that I use for interstitial cystitis news and updates. It is the newsletter from the Interstitial Cystitis Network Newsletter. It comes directly to my Inbox once a month or every two months and includes updates like:

• Breaking News
• Tips
• Latest Research
• Videos
• Helpful Resources
• Products
• And so much more!

It is really a great thing to have to skim through and keep updated on the topic.

To subscribe to the newsletter visit: http://www.ic-network.com/newsletters/. You can also choose to subscribe to their quarterly magazine or follow the IC-Network on Twitter.

Just check it out! It is easy to unsubscribe if you don't like it.