It’s time I let you in on my little secret obsession: my “Cookbooks”.
Besides cooking up a storm, taking pictures of everything anyone eats, and blogging about it all… I have spent over a year collecting recipes of all kinds and saving them into my “cookbooks”. Instead of having boxes of old index cards or pages of crinkled up magazine clippings everywhere, I have made up my own system:
1. Copy/Paste or type recipe (if it’s online) into a Word Doc
2. Format to my liking, using columns for the ingredients to save space
4. Cut and Paste (literally) recipes from the word docs and magazine clippings into categories to fit as many on a page as possible, then stuff into a plastic page protector.
5. They all go, into labeled categories in (what has now become 3) a 3-ring binder.
What’s so great about my system is that I can save magazine recipes, recipes from friends, FoodNetwork.com, My Recipes (my favorite being COOKING LIGHT! Obsessed…), and really ANYTHING all together in the same place. They are organized and kept safe from spills, tears, and rips by the plastic. I can also easily remove one page from the binder and take it to the kitchen with me when I want to try it out! I love it.
I have saved so many recipes over the past year from blogs and magazines and tv shows that I am constantly overwhelmed… I never know what to try! This week, being our second week in our new apartment seemed like the best time to go all in and try out some of my saved recipes in my cookbook.
This recipe is one that I’ve wanted to try for a while from a 2007 Cooking Light Magazine. I made some changes, doubled the sauce to make it more like the style of a curry dish (but made with Sriracha… love) , and added a ton of veggies. Dave and I both really enjoyed it and I have some for lunch today too! YUMMY!
Thai Chicken & Green Bean Saute
Recipe inspired by: Cooking Light
4 Servings Rice (I used TJ’s Organic Brown Basmati)
1lb Chicken Breast, sliced into 1-inch strips
1 Tablespoon Cornstarch
1 Tablespoon Fish Sauce (or Low Sodium Soy if you don’t have)
2 Tablespoons Grapeseed Oil (or other), divided
2 teaspoons Minced Garlic
1/2 Sweet Onion, thinly sliced
1 Bag Fresh Green Beans
Other Veggies (I used 1/2 Bell Pepper, Celery, & Grape Tomatoes)
1 Tablespoon Fresh Ginger, minced
1 Can Light Coconut Milk
3 Tablespoons Sriracha
1.5 Tablespoons Sugar
1.5 Tablespoons Fresh Lime Juice
A few Sprigs of Fresh Cilantro
1. Start to prepare your rice. Mine would be done in 15 minutes so I made sure all of my chicken and veggies were chopped up first.
2. Combine the cornstarch with 1 Tablespoon of Fish Sauce (instead of the typical water you’d normally use). Mix the cut up chicken with the cornstarch mix in a bowl. Heat the first Tablespoon of oil over medium-high heat in a large saute pan or wok and when it’s hot, throw the chicken in. Cook for about 5-6 minutes.
3. Remove chicken from the pan. Heat the remaining Tablespoon of oil in the same pan. Add your onion, garlic, ginger and saute for one minute. Add green beans and other veggies if you’d like and saute while stirring for a few minutes.
4. Stir in the coconut milk, Sriracha, sugar, and lime juice. Cook for about five minutes to heat through.
5. Serve mixture over rice and sprinkle with some fresh Cilantro. Use a ladle, you definitely want to get all that sauce in there!
I used our Wok that had been in storage all year… I missed it!
The rice soaked up all of the yummy sauce… mmm!
How do YOU keep all of your recipes?