Beatrice Ojakangas

Home - Articles - Recipes - Cookbooks - Mehu-Liisa - Lefse Kit - Links - Email

CUT COOKING TIME BY USING PREPARED SAUCES

It's easy to put those pretty bottles of gourmet sauces on display until they're no longer good for anything. What a waste! I admit - I've done it too! I've bought them in gourmet shops just because they look pretty, and let them sit until they're totally useless while I wait for the "perfect time" to use them. I've even given them as gifts, only to find them still standing on display on the kitchen countertop a couple of years later. I know, you hate to up something so good looking. But, if you don't - they're gone forever and you've missed the whole show!

Now, I buy, make, and use them intentionally. Here's a grid-ful of examples for using these wonderful-sounding condiments, to make meals in minutes. We're starting with skinless, boneless chicken breasts, one of the most popular cuts of chicken probably because they cook so quickly.

Where do you find these sauces? On display over the meat counter. In the condiment section of the grocery store, where teriyaki sauce, has been the quintessential example. More exotic sauces are in gift and gourmet shops, locally, check the Blue Heron, and Grandma's Marketplace.

Basic Chicken Breast Recipe	SE Asian Chili Lime	California Shallot/ Chardonnay	Tex Mex Salsa	Indian Tandoori
1. Boneless, skinless chicken breasts, one per person. Heat 1 tbsp. oil or butter in skillet per breast.	1. Heat peanut oil as directed at left.	1. Heat butter as directed at left.	1. Heat corn oil as directed at left. Sprinkle chicken breasts with salt, pepper and chili powder.	1. Heat corn oil as directed at left.
2. Add chicken, cook until browned 4-5 minutes per side. 3. Pour 1 cup broth over chicken breasts. 4. Cook, medium high heat until chicken is no longer pink in center. Add fresh or frozen vegetables; salt pepper to taste	2. Add chicken and cook as for basic chicken. 3. Spoon chili-lime basting sauce instead of broth over chicken. 4. Simmer until chicken is longer pink in center. Add 1 slivered red bell pepper; 2-3 sliced green onions.	2. Brown chicken in butter. 3. Spoon Shallot Chardonnay sauce instead of broth over chicken. 4. Simmer until chicken is no longer pink in center. Add 1/2 lb. cut up fresh asparagus, in last few min. of cooking	2. Brown chicken in oil; add 2 cups sliced fresh mushrooms. 3. Spoon Mild to hot salsa over chicken instead of broth. 4. Simmer until chicken is no longer pink in the center. Add 1 (10-oz.) pkg. frozen whole kernel corn last few minutes.	2. Brown chicken breasts in oil; add 1 onion finely chopped, 1 green bell pepper, diced. 3. Spoon Tandoori Stir-Fry Sauce over chicken instead of broth. 4. Simmer until chicken is no longer pink in the center. Add 2 c. frozen peas if desired.
Serve with baked potato	Serve with cooked Asian noodles or rice	Serve with pasta tossed with prepared pesto sauce.	Serve with cooked seasoned rice.	Serve with pita bread or steamed rice.
Garnish withChopped fresh parsley	Chopped cilantro	Chopped Green onion/toasted pine nuts	Chopped fresh cilantro/crushed tortilla chips	Chopped fresh cilantro

Mehu Liisa Juicer
on sale NOW!
click here

Scandinavian Feasts $18.95

The Great Scandinavian Baking Book $18.95

Great Holiday Baking Book $25.00

Scandinavian Cooking
$18.95

Great Whole Grain Breads
$18.95

Quick Breads
$14.95

Pot Pies $12.00

Finnish Cookbook $14.00