Recipes to Live by

1 pound chicken breast (about 2 breasts), thinly sliced  3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil Healthy stir fry-8/24/2017 Wednesday night

  Ingredients 2 tablespoons canola oil 1 teaspoon kosher salt 1 pound chicken breast boneless skinless 1/2 cup chopped onion 3 cloves garlic minced 3 Tablespoons  tomato paste 1/2 Tablespoon ground cumin 1 teaspoon  chili powder 1 teaspoon dried oregano 2 Tablespoons fresh lime juice 1/4 cup water 2 cups prepared Mexican rice 1 15 oz. can refried beans 2 cups shredded cheddar cheese 8 Tablespoons sour cream 8 large large 10-inch flour tortillas Add the canola oil to a cast iron skillet on medium heat, season the chicken with salt and cook for  4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for  1-2 minutes . Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for  5 to 8 minutes  or until thoroughly heated while you chop the chicken finely and add it back into the pan to cook down with the...

prep     5 mins.  cook  90 inactive    15 mins total :   1 hour hours 50 mins   Adapted from: author  michelle tam yield  8 servings Ingredients 1 slice bacon per pound of pork 5 pound bone-in pork shoulder roast 5 peeled garlic cloves (optional) 1½ tablespoons  Alaea Red Hawaiian Coarse Sea Salt  (or ~1 tablespoon  Alaea Red Hawaiian Fine Sea Salt) 1 cup water 1 green cabbage, cored, and cut into 6 wedges Instructions Sauté three pieces of bacon on the bottom of your  Instant Pot . Press the “Sauté" button and in about a minute, your bacon will start sizzling. Slice the pork roast into three equal pieces.  Cut a few slits in each piece of pork, and tuck in the garlic cloves. Carefully measure out the amount of salt you use. For this recipe, follow  Judy Rodger’s rule of thumb : use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)...