Archive for Wednesday, August 13, 2003

Aspiring chefs share favorite recipes on ‘Jayni’s Kitchen’

August 13, 2003


Join "Jayni's Kitchen" this week for "Kids Favorite Recipes."

Aspiring young cooks Alex Piatt and Megan Schmidling join host Jayni Carey in the kitchen this week. Among the dishes that they will prepare are Alex's Chicken and Vegetable Stir-Fry recipe and Megan's recipe for Bumble Bee Cookies.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Chicken and Vegetable Stir-Fry


2 tablespoons vegetable oil

2 skinless, boneless chicken breasts, cubed

2 tablespoons sesame seeds

3 medium carrots, peeled and thinly sliced on the diagonal

2 cups broccoli tops

1 red or green bell pepper, seeds and pith removed, diced

1 medium onion, diced

1/2 cup fried garlic (see note)

1/4 cup teriyaki sauce

1/4 cup water

1 to 2 cups (dry) white rice, cooked

Pour the oil into a wok or large skillet and heat over medium-high heat. When hot, add the cubed chicken and sesame seeds and stir-fry for 1 minute, until the chicken is partially cooked.

Stir in the carrots, broccoli, pepper, onion and fried garlic. Add the teriyaki sauce and water. Cover the wok or skillet with a lid and continue cooking over medium-high heat until the chicken is fully cooked and the vegetables are tender-crisp, 5 to 10 minutes. Serve the stir-fried chicken and vegetables over the rice. Serves 4.

Note: Fried garlic is available at Asian markets.

Bumble Bee Cookies


1 1/2 cups (1 packet of 10 crackers) crushed graham crackers

1 cup smooth peanut butter, room temperature

1/4 cup butter, softened

3/4 cup powdered sugar

1/4 cup dry milk powder (substitute wheat germ for milk allergies)

1/3 cup chocolate chips (or 2-ounce square semisweet chocolate)

1/3 cup sliced almonds

Crush the graham crackers in the food processor and set aside.

In large mixing bowl, beat the peanut butter, butter, powdered sugar, and dry milk until smooth. Stir in the crushed graham crackers.

Shape the mixture into 1-inch ovals about the size of a thumb to make the "bumble bee body." Set them on waxed paper.

Insert a sliced almond on each side for "wings."

Place the chocolate chips (or simi-sweet chocolate square) in a microwave safe plastic storage bag. Heat the chips in the microwave for approximately 20 seconds, or until melted. Snip one lower corner of the bag and drizzle 3 to 4 stripes on the back of each "bumble bee." Store the cookies at room temperature in air-tight container. Makes 30 cookies.

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