Easy Chinese Style Chicken

Ingredients:
1 Chicken, cut in 1/4's or 1/8th's
1 cup Teriyaki Sauce
1 cup Cashews
4 stalks celery
1 tsp garlic powder
1 head garlic
1 Vidalia onion
1 pepper

Directions:
1. Chop onion, garlic, pepper, celery
2. add vegetables, garlic powder, to Teriyaki sauce
3. pour over chicken, coating evenly
4. bake chicken at 350-375 for 60 minutes, uncovered

Notes:
1. you can add Crushed Pepper to taste, to make it spicy
2. you can add 1/3 to 1/2 cup Honey into the Teriyaki mixture to make it much sweeter, or drizzle 2-4 TBSP honey on top of chicken before putting it into the oven

Cashew Chicken (or Meat) Stir Fry

Ingredients:

2 peppers (of different colors, ideally)
6 Stalks of celery
1 can water chestnuts, sliced
1 can baby corn pieces
4-5 chicken breasts (ideally slightly frozen, for 1-2 hours), or 1.5 lbs stew meat
1 cup cashews
1 large Vidalia onion or 3 small white onions
2 heads garlic
2 TBSP olive oil per pan used
2 TBSP soy sauce per pan used
Garlic Powder, to taste
Crushed Pepper (Spicy) to taste

2-3 frying pans/woks
1 large pot

Rice or Quinoa, prepared according to their box directions

Directions:

Vegetables
1. chop all vegetables into bite sized pieces, mix together in bowl
2. put 2 TBSP olive oil into pans, heat until bubbling
3a. add soy sauce to hot olive oil in pans
3b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
4. add mixed veggies to pans, divide into 2-3 pans so sautes quickly (~4-5 minutes on high heat)
5. pour veggies into single large pot

Chicken
6. cut chicken into 1/2 inch to 1 inch cubes
7. put 2 TBSP olive oil into pans, heat until bubbling
8a. add soy sauce to hot olive oil in pans
8b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
9. saute chicken cubes, 4-5 minutes on each of top and bottom (8-10 mins total) on high heat. Meat may take 1-2 minutes longer per side
10. Combine chicken and vegetables in large pot, return to boil for 5 minutes

Notes:
1. Serve over Quinoa or Rice, prepared per directions on the box for those
2. Is liquidy, so not for Shabbat day, but great for Shabbat night or Yom Tov any time
3. If you over-saute the veggies, they become mushy
4. You could substitute slivered almonds for cashews
5. you could substitute tofu for chicken or meat (shudder) to make it vegetarian
6. you could also add mushrooms to this and not serve it to S or D

Pesach Cheese Latkes

From Spice and Spirit (Passover edition)

(Yummy - and kids like - I doubled)

1 16oz container cottage cheese
2 eggs
1 cup potato starch
3 tbsp sugar
oil for frying

mix ingredients. drop mixture a spoonful at a time in frying pan. Fry on each side until brown.

Pesach Potato Kugel

From Spice and Spirit (Passover edition)

15 potatoes
2 large onions
3/4 cup oil
1 1/8 boiling water
6 eggs
1 tbsp salt
1/4 tsp pepper (optional)

preheat oven to 350. Place onion and potatoes in food processor until fine. Drain mixture removing liquid. Transfer to mixing bowl. Combine remaining ingredients.
Makes 2 potato kugels.
Bake until brown, at least 1 hour.

Pesach Blueberry Muffins

from http://kidscooking.about.com/od/breads/r/passovermuffins.htm?p=1

• 1/2 cup sugar
• 1/2 cup oil
• 3 large eggs, lightly beaten
• 1/2 cup matzoh cake meal
• 1/4 cup potato starch
• 1/4 tsp. salt
• 1 cup fresh or frozen raspberries or blueberries
• 1 tsp. lemon zest

1. Preheat oven to 325 degrees F. Line a muffin tin with paper liners or grease generously.
2. Beat sugar and oil together. Beat in eggs.
3. Add cake meal, potato starch and salt, stirring until combined.
4. Rinse berries and pat dry. Fold berries and lemon zest into batter.
5. Fill muffin tins up to the top with batter. Bake 45 minutes.