Chicken Stir Fry with Asparagus and Mushrooms

2 tablespoons roasted sesame oil
1 tablespoon minced ginger
2 teaspoons minced garlic
2 scallions, chopped
1 pound asparagus, trimmed
cut into 1 inch long pieces
1/2 pound sliced mushrooms
1 pound chicken breast strips
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 teaspoon cornstarch
1 tablespoon low-sodium soy sauce
1/4 cup low-fat chicken broth
1 tablespoon sesame seeds,
lightly toasted

In large nonstick skillet, heat 1 tablespoon oil. Saute ginger, garlic, and scallions about 30 seconds. Stir in asparagus and mushrooms; cook over medium-heat until tender, about 3 minutes. Remove from pan; keep warm. Sprinkle chicken with salt, pepper and cornstarch. Heat remaining tablespoon of oil; add chicken. Cook until golden brown and completely cooked through, about 6 minutes. Return vegetables to pan; add soy sauce and broth. Cover and cook 2 additional minutes. Garnish with sesame seeds. Delicious served over rice or noodles.


This recipe is from the June 2007 issue of Essence magazine. I had Justin and Maneye prep the food. Lots of cutting and washing for them. There was very little work on my part. We devoured this super yummy meal this evening. Everyone used chopsticks (except me,lol). I can't help to feel all mushy inside cooking good food for the people I love the most!

Cajun Chicken and Rice

2 links (6oz) andouille or other smoked sausage, sliced
1 onion, quartered and sliced
2 small bell peppers, sliced
8 oz chicken tenders, cut up
2 packets (6.4 oz each) Cajun sides
Red Beans & Rice
4 cups water
3 scallions, sliced

1. Heat a large nonstick skillet over medium heat.
Add sausage onion; cover and cook 3 minutes, stirring occasionally, until sausage is lightly browned.
2. Add peppers; saute 2 minutes. Add chicken; saute 1 minute. Stir in rice mixes and water; bring to boil.
3. Cover and cook 7 minutes until rice is tender and chicken is cooked through. Remove from heat; stir in scallions.
4. Serve with your favorite hot sauce.

I used Zatarain's Red Beans and Rice instead of the Cajun Sides.Hot sauce wasn't necessary. It was just the good. This was last night's meal, I was not disappointed at all...neither were the kids!

Spicy Bean Burrito

1 red onion, sliced
1 red or yellow bell pepper, seeded and sliced
1 teaspoon safflower/sunflower oil
2 large flat mushrooms, thinly sliced
1 garlic clove, crushed
2 tomatoes, chopped
14-oz can pinto beans, drained and rinsed
freshly squeezed lime juice of ½ lime
4 whole wheat tortillas
4 tablespoons vegan sour cream
1 cup shredded lettuce
salt and ground black pepper

Fry the onion and bell peppers in the oil for 3 minutes in a non-stick skillet/frying pan. Add the mushrooms, garlic, and 2 teaspoons of the Cajun spice mix and stir-fry for 1 minute, then mix in the tomatoes, cover the pan and cook for 2 minutes.
Meanwhile, roughly mash the beans together with the remaining Cajun spice mix and lime juice, and season to taste with salt and pepper.

Gently warm the tortillas to refresh them and make them more flexible, then spread each with 1 tablespoon of vegan sour cream. Spoon on a quarter of the mashed beans and a quarter of the vegetable mixture. Top with shredded lettuce and roll up to serve.
Source: I found this recipe in Easy Vegan.
I had to deviate from this recipe bit, for I am not ready to take the plunge into veganism. I used olive oil instead of sunflower and I opted not to use vegan sour cream.This was a delicious meal! Everyone loved it.

Hearty White Bean & Kale Soup

2 tablespoons olive oil
1 large carrot, sliced thin
1cup chopped onion
2 teaspoons minced garlic
1 bunch kale,well rinsed, cut ito thin strips
½ teaspoon salt
½ teaspoon ground black pepper
3 cups low-sodium, fat-free chicken broth
8-ounce stewed tomatoes
Two 14-16 ounce cans white beans(cannellini beans)
Parmesan cheese(optional)

In large sauce pot, heat oil. Add carrot and onion. Cover and cook
2 minutes. Add garlic, kale, salt and pepper. Cover and cook about
2 minutes. Add broth, tomatoes and beans; bring to a boil. Let simmer 5 minutes.
Adjust seasonings. Spoon into bowls, sprinkle with cheese. Delcious served with packaged corn muffins.