13
Cashew Chicken
2 pounds boneless skinless
chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3
⁄
4
cup chicken stock or broth
Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely
chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic
and ginger in work bowl and pulse until minced. Add green onions, white part and
2-inches of green top, and pulse until chopped. Heat oil in skillet over medium
high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook
about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon
and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until
just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice,
soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thick-
ened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and
water chestnuts. Heat through. Serve over rice.
Makes 6 servings.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
Using a fork, pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls.
Makes 6 servings.
1
⁄
4
cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup roasted cashews
8-ounce can sliced water chestnuts,
drained
Cooked rice
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
