Cashew Chicken

Yield: 4 servings

Prep Time: 45 minutes | Cook Time: 15 minutes

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.
From Brown Eyed Baker

NOTES:

• I realized about half way through that I didn't have onions in any form.  (Would've been better with.)  
• Also, I wanted more volume so I added broccoli.  (Was good.)
• Also, I didn't have rice vinegar so I just used white vinegar.  It might make a difference, but this was good as well.
• My cashews were salted - it was fine.
• Thumbs-up all around!

Creamy Lemon Basil Potato Salad

• 2 lbs Potatoes
• 2 whole Lemons, Juiced
• 3 Tablespoons Olive Oil
• ½ cups Mayonnaise
• Salt And Pepper, to taste
• 1 Tablespoon Prepared Pesto
• ¼ cups Pine Nuts
• Small Basil Leaves

Boil potatoes in lightly salted water until fork tender. Drain, cut in half, then place in a bowl.

Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.

Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.

Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.

Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

Source

Potato Gnocchi

Serves two to three as a main dish.

• 2 pounds russet potatoes
• 1 large egg, lightly beaten
• ¾ c plus 1 T all-purpose flour (4 oz by weight)
• 4 tsp salt

Adjust oven rack to middle position and preheat to 450. Prick potatoes all over and microwave about 10 minutes until slightly softened at ends, flipping halfway through. Place potatoes directly on the oven rack and back until skewer glides easily through, 18-20 minutes.

Peel potatoes while still hot, holding with an oven mitt or towel. Process through a ricer or food mill (do not mash) and spread out onto a cookie sheet to cool for 5 minutes.

Transfer 3 cups (1 lb) warm potatoes to a mixing bowl. Using fork, stir in egg gently until just combined. Sprinkle in flour and 1 tsp salt; gently combine with fork until no pockets of dry flour remain. Press mixture into a ball and knead gently on a lightly floured surface until smooth but slightly sticky, about 1 minute.

Line two rimmed baking sheets with parchment and dust liberally with flour. Cut dough into eighths. On a lightly floured surface, roll each piece into a half-inch rope and slice into ¾" pieces. Holding fork with tines facing down in one hand, press each piece against tines with the thumb of your other hand to create ridges. Transfer formed gnocchi to sheets.

To freeze, let dry on sheets 1–4 hours at room temperature, then transfer sheets to freezer for 45 minutes before placing the frozen gnocchi in a ziploc or other container.

To cook (from fresh or frozen), bring 4 quarts water to boil in a large pot. Add remaining 3 tsps salt. Using the parchment paper, lower the gnocchi into the water one sheet at a time and cook until firm, about 90 seconds (gnocchi will float after about 60 secs). Repeat with remaining sheet of gnocchi.