chop suey thai style

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A friend of mine shared with me an NPR article on chop suey Mexican style. This fusion dish blending Chinese-American chop suey with Mexican beans and rice inspired me to create a Thai version. BTW, there is no such thing as an orthodox chop suey recipe; its very nature is improvisational–you use whatever is on hand.

Chop Suey Thai Style

1 cup (8 oz) Thai Jasmine Rice
water
1-2 tablespoons Knorr chicken powder

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, halved and cut into 1/4 inch chuncks
1 onion, peeled and halved then sliced thin
12 carrot sticks, about 3 inches long
8 fresh whole baby corn (can used canned)
12 asparagus spears, about 3 inches long
1-3 goat chilies to taste (can substitute jalapeño)
3/4-1 cup water
1/2 tablespoon Knorr chicken powder
1/2 tablespoon cornstarch
Fish sauce to taste

Put rice in rice cooker bowl and add enough water to come up to the first knuckle on your finger. Sprinkle the chicken powder on top. Stir. Cook as directed by the rice cooker manufacturer. Keep warm.

Heat the oil in a large wok or skillet over high heat. Reduce heat to medium-high. Stir-fry the onion and the carrot sticks. When the onion browns slightly, add the chicken and stir-fry until no longer pink. Add the baby corn. Reduce heat to medium and cover the skillet/wok for a few minutes. Add the asparagus spears and stir-fry until bright green.

Mix the water and chicken powder with the cornstarch. Add to the wok/skillet with the goat chilies or jalapeño peppers. Stir until thickened. Taste and season with fish sauce.

Serve hot over rice.

banana “ice cream” with peanut butter and chocolate chips

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I took a break from blogging to visit my family in Canada. I didn’t stop cooking, though; I hosted two dinners. The first menu was Jamaican themed, the second was a low-carb menu. Dessert was off-theme, though, for what is the meal without something decadent to finish;  I made pavlova with fresh berries and cream. Here is another decadent dessert that isn’t calorie laden:  whipped frozen banana with peanut butter and chocolate chips. It looks like ice cream, doesn’t it?

Whipped Frozen Banana “Ice Cream” with Peanut Butter and Chocolate Chips
4 very ripe frozen whole bananas
Greek style yogurt
Honey
Creamy peanut butter
Chocolate chips

Slice the frozen bananas into rounds. Put them into the bowl of a food processor and process until fine. Add yogurt and honey to taste, then process until creamy.
Scrape into a bowl. Add peanut butter and chocolate chips to taste. Combine by hand so that the banana is streaked with peanut butter. Freeze 1-2 hours, then scoop into bowls and eat.  Yum. Makes 2-4 servings.