sesame noodles with teriyaki chicken

teriyaki chicken:
2 chicken breasts butterfly in half
1/4 c soy sauce
2 t. sesame oil
1/4 c orange juice
1 T agave or honey
1 T ginger
1 t garlic

marinate breasts in sauce for 30 min - 1 hour. grill until done



Sesame Noodles: (from pioneer woman)
12 oz angel hair pasta
1/4 cup soysauce (I did a a little more at the end too)
1-2 T. sugar
4 cloves garlic
2 T rice vinegar
3 T sesame oil
1/2 t. hot chili oil (I didn't have this, so I did a few dashes crushed red pepper)
4 T. avocado oil or olive oil
right before pouring dressing on pasta add 2 T. hot water (I just did pasta water)
scallions

cook pasta and toss with sauce. i added sauted broccoli, but any veg would be great! lay cut chicken over pasta and veggies! good at room temp too!

Beef, Potatoes, and Onions Cooked with Flavorings (Nikku Jaga)

This is a great, hearty one-dish meal that is easy to prepare. Enjoy!!
Ingredients:
10 ounces (300g) beef, thinly sliced (ask your butcher to slice it)
1 pound (500 g) potatoes (about 3 to 4 medium-sized)
2 bulb onions
4 teaspoons oil for sauteing
To boil ingredients:
2/3 cup water
2 Tablespoons sugar
3 Tablespoons soy sauce
1/4 cup sake (rice wine) or dry white wine

Preparation:
1. Cut beef into 1 1/2 inch (4 cm) long pieces.
2. Peel potatoes and cut into quarters, or smaller pieces if the potato is extra large. Soak in water for 5 minutes.
3. Peel onions and cut in half lengthwise. put each half cut-side down and slice into thin half-moon-shaped slices of equal thickness.

Cooking and Serving:
1. Heat thick pot with 2 teaspoons oil, and saute beef until color turns, or about 2 minutes. Take out and set aside.
2. Add 2 teaspoons oil to the pot. Saute onions and potatoes about 2 minutes, stirring until they are well-coated with oil.
3. Put in 2/3 cup water, sake or dry white wine and sugar. Boil until potatoes are half-done, then add soy sauce. Put beef back into the pot, and continue to boil until potatoes are tender, or about 15 minutes.
4. Serve hot in individual bowls with or without rice.

Ginger Chicken

Chicken is pre-flavored to give it more body. It is then dusted with starch and deep-fried until reddish-brown. Deep-fried foods are high calorie, but satisfying. Therefore, even dieters should occasionally eat some. Just choose low-calorie side dishes.
This is one of our favorite ways to prepare chicken.

Ingredients:
14 ounces (400g) chicken, boned (we usually skin the chicken, but it is good with it on)
Marinade for chicken:
2 tablespoons soy sauce
1 tablespoon sake (rice wine) or dry white wine
1 teaspoon ginger juice (peel and grate fresh ginger, then squeeze)
Cornstarch or potato starch for coating meat
About 3 cups oil for deep-frying
4 green peppers as complement (optional)

Preparation:
1. Cut chicken into 1 1/2 inch (4 cm) squares.
2. Marinate chicken for 30 minutes, turning over occasionally.
3. Cut green peppers in half, and remove seeds and ribs.
4. Toss chicken lightly in cornstarch, and shake off excess.

Cooking and Serving
1. Heat oil to 320F (160C) in a Chinese wok over high heat. Fry green peppers for only 30 seconds and drain.
2. Slide chicken into oil, 4 to 5 pieces per batch, and fry 3 to 4 minutes, or until golden brown, turning over occasionally.
3. Serve chicken hot with green peppers.

Cauliflower Soup

This is a light, yummy, easy recipe. Enjoy!
Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1 Tbsp. butter, plus 2 Tbsp. for optional garnish
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk
2 Tbsp. finely chopped parsley, optional
Preparation:

In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
Add milk and cook over medium-low heat until hot.
Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.
Serve soup hot, with a swirl of parsley butter, if you like.

Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cauliflower Soup.