My very good friend's birthday was back on the 2nd of August and like many quilters I did not have her present finished. When I finally finished her present I ended up very sick for over a week so the present didn't get mailed until Tuesday of this week. So, Happy Birthday Suzy you should have your present by now! Here is a picture of the patriotic angel wallhanging that I made for her (her middle name is Angel and she likes the 4th of July)
I have spent the last two afternoons while the kids are napping working on the dress for Abbie's 1st birthday party. The dress is a size 1 and I think that it will be okay for her birthday party but it is pretty big and should fit her for quite a while. Not a problem for me since there is quite a bit of work going into it. I originally planned on making the whole dress in the floral fabric but Joe convinced me to use the pink for the yoke and waistband and I think that it was a wise choice. I think that I will also make a pair of bloomers out of the pink fabric.
Add your vegetables and 1/4 cup chicken broth to the chicken reduce heat to a simmer cover and cook for 2 minutes. Add 2 Tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar and 1tsp of cornstarch mixed in 2 tsp water to pan and cook until sauce boils and thickens. Add roasted salted cashews and stir. The recipe calls for 1/2 cup cashews but I just throw in a couple of handfuls. Serve over rice and enjoy!
Now have your kitchen helper chop up that garlic for you.
I have cut the chicken up into strips and then I added 1 Tbsp soy sauce, 1/2 tsp Thai curry Paste (available in the ethnic food section of the grocery store) and 2 tsp cornstarch. You can add more or less Thai curry paste depending on how hot you want it. If you have any Chinese rice wine or dry sherry you can add 2 tsp at this point but I didn't have any so I didn't add it. let this mixture set for 10 minutes.
Heat 1 Tbsp olive oil in a large skillet and add garlic and saute for about 10 minutes
I have been greatly enjoying The Pioneer Woman Cooks blog and so have decided to post a few of my favorite recipes here. The first one I have decided to start with is Cashew Chicken. Since I have included pictures this recipe might take more than one post.
Here are the ingredients: two chicken breasts, red bell pepper, onion, zucchini, garlic, rice, corn starch, soy sauce, olive oil, chicken broth, thai curry paste, sugar, and cashews
Take one cup rice add two cups water put on stove over high heat, bring to a boil, reduce to a simmer, cover and cook for 20 minutes
Cut up zucchini, bell pepper and onion into bite sized pieces.
Peel garlic. The recipe calls for 2 teaspoons but I love garlic so I usually put twice that much in.