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Recipes (cont.)
Recipes (cont.)
Cashew Chicken
4 skinless chicken breasts, cut into 1
"
pieces
1 cup soy sauce
3 Tbsp. cornstarch
½
cup rice vinegar
½
tsp. black pepper
½
cup ketchup
1 Tbsp. canola oil
2 Tbsp. Sriracha sauce
4 cloves garlic, minced
6 Tbsp. brown sugar
6 green onions, chopped
½
tsp. ground ginger
10
oz.
cashews
½
tsp. red pepper flakes
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands, utensils, cutting boards, etc. after touching raw
poultry.
2. In a large bowl, toss the chicken with the cornstarch and black pepper.
3. Heat the oil in the cooking pot on the stovetop over medium–high heat.
4. Add the chicken to the pot and cook 5–7 minutes, stirring often.
5. Turn off the stovetop and carefully move the pot to the heating base using oven
mitts. Set the heating base to 5. Add the garlic, onions and cashews to the pot.
6. In another large bowl, whisk together the remaining ingredients.
7. Pour over the chicken, stir and cover. Cook for 2–3 hours on 5 or 3–4 hours on 3
until the internal temperature of the chicken is 165
o
F.
8. Serve over cooked rice.
Serves 4–6
Greek Pork Chop Dinner
2 Tbsp. lemon juice, divided
1 tsp. dried dill weed
2 tsp. olive oil, divided
½
tsp. kosher salt, divided
1 tsp. dried oregano
1 med. cucumber, seeded and diced
1 tsp. garlic, minced
2 medium tomatoes, chopped
4 boneless, center-cut pork chops
1 medium onion, thinly sliced
1 cup plain fat-free Greek style yogurt
1. To avoid cross contamination, wash hands, utensils, cutting boards, etc. after
touching raw meat.
2. Combine 1 Tbsp. lemon juice, 1 tsp. oil, oregano and garlic to form a paste. Use
a pastry brush to apply to both sides of the pork chops and set aside for 15–20
minutes at room temperature.
3. In a small bowl, whisk together 1 Tbsp. lemon juice, 1 tsp. oil, yogurt, dill and
¼
tsp. salt. Stir in the cucumber and chill in the refrigerator.
4. Heat the griddle to 5. When hot, place the pork chops on the griddle, cover and
cook for 10 minutes. Flip the pork chops, cover and cook another 10 minutes.
Pork is done when the internal temperature reaches 145
o
F.
5. Move the pork chops to the cooking pot on the countertop and cover to keep
them warm.
6. Add the tomatoes and onions to the griddle. Sprinkle with remaining salt. Stir
and remove from heat when they begin to soften.
7. Serve the pork chops, tomato and onions on the side, all topped with the yogurt
sauce.
Serves 4
Italian Cabbage Stew
3 Tbsp. olive oil
1 cup green olives, sliced
20 oz. turkey Italian sausage
28 oz. crushed tomatoes
2 med. onions, chopped ½
5 oz. stewed tomatoes
4 cloves garlic, minced
1 Tbsp. dried basil
1 head cabbage, chopped
½
tsp. red pepper flakes
1. Wash hands with soap and water. To avoid cross contamination, wash hands,
utensils, cutting boards, etc. after touching raw meat.
2. Heat the oil in the cooking pot on the stovetop over medium–high heat.
3. Chop the sausage into bite-size pieces. Add the sausage to the pot and cook
until browned on all sides.
(continued on next page)
4. Add the onions to the pot and stir. Cook for 5 minutes, then add in the garlic.
5. Turn off the stovetop and carefully move the pot to the heating base using oven
mitts. Set the heating base to 5.
6. In a large bowl, stir together the cabbage, olives, tomatoes, basil and red
pepper flakes.
7. Pour the cabbage over the sausage, stir and cover. Cook for 5–6 hours on 5
or until the cabbage reaches desired consistency and the internal
temperature of the sausage is 165
o
F.
8. Salt & pepper to taste.
Serves 4–6
Summary of Contents for Chef Tested 774844
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