After the Friday Five posting about how lame I am in the kitchen, I decided to do something about that this weekend. So Sunday night, I cooked dinner. It turned out well. No, not just well: really well. Excellent, even. I took a picture but I am sparing my vegetarian and vegan friends by placing it a click away.
Tonight, then, I decided I was on a roll so tackled Lily’s tofu curry recipe. And dammit, it turned out good. I can do this!
The true test will be if I can bake that Waldorf Astoria red cake I want for my birthday on Saturday. I’m having a few local people over, and we’re having a make-your-own-pizza theme, but it wouldn’t be complete without a birthday cake.
Honey-Ginger Chicken 2 tablespoons vegetable oil 2 tablespoons margarine or butter 1/3 cup all-purpose flour ½ teaspoon ground ginger ¼ teaspoon black pepper 4 boneless, skinless chicken breasts 1/3 cup honey 1/3 cup chile sauce 1/3 cup soy sauce ½ teaspoon ground ginger
Heat oven to 425 degrees. Heat oil and margarine in rectangular pan, 13x9x2 inches, in oven until melted. Mix flour, ½ teaspoon ground ginger, and the pepper. Coat chicken pieces thoroughly with flour mixture. Place chicken in pan. Bake uncovered 30 minutes. Turn chicken. Bake 15 minutes. Remove chicken and drain fat. Line pan with aluminum foil. Return chicken to pan.
Mix remaining ingredients. Pour over chicken. Bake 15 minutes, spooning honey mixture over chicken every 5 minutes, until juices run clear. Six servings; 500 calories per serving.