Teriyaki Grilled Chicken and Veggie Rice Bowls

Yield: 4 servings

Ingredients

Teriyaki sauce
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar
• 3 Tbsp honey
• 3 cloves garlic, minced (1 Tbsp)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
Chicken, veggies and rice
• 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
• 1 1/2 lbs bonless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets
• 1 1/2 - 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice)
• Sesame seeds, optional

Directions

• For the teriyaki sauce:
• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
• For the chicken:
• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
• For the veggies:
• Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
• To assemble bowls:
• Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
• Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)

Lemon Chicken Stir-Fry with Fresh Vegetables

• 1 lemon
• 1/2 cup reduced sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
  
  

• 10 ounces mushrooms, halved or quartered
• 1 cup diagonally sliced carrots (1/4-inch thick)
• 2 cups snow peas, stem and strings removed
• 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
• 1 tablespoon chopped garlic
• 
  

Directions

Print 

• Ready In
  40 m

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Favorite Grapefruit Salad

From my Grandmother Lenore Gundersen

Dressing
Mix together:

2/3 c sugar (scant)
1 t paprika 1/4 t salt
1 t dry mustard
1 t celery seed

Add and stir briskly:

1/3 c honey
1 t grated onion
1 T fresh lemon juice
5 T vinegar

Pour 1 c oil into the mixture while beating with electric mixer

Salad; layer in each individual bowl:
chopped lettuce
grapefruit sections, yes you have to peel a grapefruit, but it is worth it
grapes, sliced in half
croutons
grated cheese

Drizzle dressing over the top.

Very amazing.  There is nothing else like this.

Sweet Potato Burritos

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 4 teaspoons prepared mustard

• 2 teaspoons ground cumin
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups mashed cooked sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

Print 

• Prep
  15 m
• Cook
  25 m
• Ready In
  40 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
4. Bake in the preheated oven until warmed through, about 12 minutes.

Spinach Salad

Spinach
Mandarin Oranges, Strawberries or Raspberries
Chicken, cooked and diced (optional)
Pecans or Walnuts, cook with sugar over medium heat to Caramelize
Creamy Poppy Seed or Raspberry Vinaigrette Dressing.

Toss together!

Zippy Cucumber Salad

• 2 large seedless cucumbers, sliced thin
• 1 large sweet onion, halved and sliced thin
• 2 teaspoons salt
• 1 large jalapeno pepper, seeded and minced
• 1/4 cup minced carrot

• 1/3 cup rice vinegar
• 1 teaspoon ground ginger
• 5 teaspoons white sugar
• 1/4 teaspoon coarse black pepper
• 
  

Directions

Print 

• Prep
  25 m
• Ready In
  1 h 25 m

1. Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
2. Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
3. Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

Garden Salsa

6 Quarts tomatoes, choppped
2 quarts onion, chopped
3 quarts green pepper, chopped
2 T cumin
1 T salt
3 T garlic
1/3 bunch cilantro chopped
3 t oregano
1/2 c lime juice
3/4 c vinegar
1 can tomato paste
3/4 c jalapenos
1 t black pepper

Mix and eat fresh.  Or boil and put into jars and process 15 minutes.

Curried Green Beans

Lani Cordova via Emily Patterson

3 T oil
1 tsp whole coriander seeds
1 t whole fennel seed
2 shallots or 1 small onion finely diced
1 clove minced garlic
2 t ginger
1 lb green beans cut into bite sized pieces
1 t ground coriander
1 t cumin
1 t tumeric
1 t salt
1 small tomato chopped
3 T chopped cilantro

Heat oil and add whole seeds.  Stir for a few minutes.  Add onion, garlic and ginger, Add beans and cook for 2 minutes.  Add ground spices, a few cups of water and the salt and bring to a boil.  Cook 6 minutes.  Add tomato and cilantro and cook another 5 minutes until beans are tender.

Stuffed Cupcake Squash Recipe

3 cupcake squashes
2 T sour cream
2 T Parmesan cheese
3 T bread crumbs
1 T olive oil
1 egg
2 T thyme


Slice off the top of the squash.  Scoop out the seeds.  Steam for 8 minutes. Do not overcook.

Mix the remaining ingredients and the flesh of the steamed tops.  Fill the bowls with the mixture and sprinkle with bread crumbs.  Bake at 400 degrees for 20 minutes.

You could also add chopped ham and salt and pepper to the mixture if desired.

Cream of Broccoli Soup

1 head broccoli
1/4 c chopped onion
1 T corn starch
1 1/2 c milk
grated cheese
salt and pepper

Dice onion and broccoli.  Make medium white sauce of the corn starch and milk.  Steam broccoli and onion. Add to white sauce. Add grated cheese and salt and pepper.

Vegetable Chowder

2 c diced potatoes
1/2 c sliced celery
1 c broccoli flowerets
1 c sliced zucchini
1/2 c sliced carrots
1/4 c chopped onion
1 cauliflowerest
1 1/2 t salt
1/4 t pepper

Cover barely with water.  Bring to a boil, and then lower heat.  Boil twn minutes. Drain off most, but not all the water.

1/4 C margerine
1/3 c flour
salt and pepper

Make Paste of three above ingredients in a pan on low.

Add:
2 c milk and stir until thickened

Stir in:
8 oz of grated cheese, a little at a time until melted.

Add all vegetables, plus 1 16 oz can of cream style corn.

Heat on low until heated through.  Can add cubed ham if desired.

--My mom, Judy Gundersen