Just went and cleared out our mailbox, not sure when I last went down, but it was very full. Amongst other things, we received an appeal from World Wildlife Fund and Canadian Parks and Wildlife Service mostly suggestion maybe I could leave something in my will. Unfortunately I have nothing to give now and probably nothing to leave in my will either. I would support them financially as much as I could if I had the money. Especially WWF which has been my charity of choice for a number of years.
Ladydog came with Zoey and brought lunch again. Afterwards we chatted for a while and then she produced her crochet hook and some wool and we went into Matt's bedroom and she hooked the hole in his blanket so it is in one piece again. It didn't take her very long at all, I really should learn how to crochet again, a very useful talent.
After she had gone we waited a while and then our Foot Nurse arrived. Now our feet are all pretty again. This time I paid her electronically which is so much easier than a cheque. She did cut one of my toes and put a bandaid on it. Insisted I call her if anything went wrong. Hopefully it won't.
Absolutely nothing scheduled tomorrow although they are supposed to be getting some more artichokes at the grocery store, I hope. Fingers crossed.
I just did the schedule for this blog, the end of July. This year seems to be racing past to me. Monday is Civic Holiday so everyone will be at home, well, most people except those who work in 24 hour places. People often talk about nurses, police, firemen, but you never hear them say prison officers but they too cover 24 hours a day and in a pretty dangerous job too. I know, Matt was one once upon a time.
I made this recipe for supper tonight. It really was quite delicious. I think next time though I will make it with chicken thighs instead of breasts. As there was quite a lot of chicken, I cooked that in a frying pan first and then tipped it into the pot once it was ready. I was quite pleased I used up two chicken breasts which were not skinned and boned. I did that myself, pain in the you know what. I also used my last skinned and boned one too so now have no chicken breasts left.
Instant Pot Orange Chicken
2 lb boneless skinless chicken breast
1 cup orange juice
1/3 cup tomato sauce
2 Tbs canola oil
2 Tbs brown sugar
2 Tbs soy sauce
1 Tbs grated ginger
1 Tbs cornstarch
1 Tbs rice wine
4 cloves garlic minced
1 orange zested
2 Tbs fresh chopped parsley
1. Chop your chicken breast into small cubes.
2. Pour oil into your Instant Pot and press “Sauté”.
3. Add chicken cubes and cook for 5 minutes, until they brown. Stir constantly to make them brown on each side.
4. Add orange juice, tomato sauce, brown sugar, soy sauce, ginger, rice wine, garlic and orange zest and stir.
5. Close the lid and cook at high pressure for about 5 minutes.
6. Once done, do a quick pressure release.
7. Open the lid and press “Sauté” again.
8. Add cornstarch to thicken the sauce and stir. If the chicken has dried too much, add some more orange juice.
9. Cook for about 2 minutes, until the sauce has reached the desired texture with no lumps.
10. Add the Chicken to a serving bowl, sprinkle with fresh parsley on top and serve with rice.
Servings: 6
Source: Corrie Cooks
Have a great day, stay well, stay safe.
Ladydog came with Zoey and brought lunch again. Afterwards we chatted for a while and then she produced her crochet hook and some wool and we went into Matt's bedroom and she hooked the hole in his blanket so it is in one piece again. It didn't take her very long at all, I really should learn how to crochet again, a very useful talent.
After she had gone we waited a while and then our Foot Nurse arrived. Now our feet are all pretty again. This time I paid her electronically which is so much easier than a cheque. She did cut one of my toes and put a bandaid on it. Insisted I call her if anything went wrong. Hopefully it won't.
Absolutely nothing scheduled tomorrow although they are supposed to be getting some more artichokes at the grocery store, I hope. Fingers crossed.
I just did the schedule for this blog, the end of July. This year seems to be racing past to me. Monday is Civic Holiday so everyone will be at home, well, most people except those who work in 24 hour places. People often talk about nurses, police, firemen, but you never hear them say prison officers but they too cover 24 hours a day and in a pretty dangerous job too. I know, Matt was one once upon a time.
I made this recipe for supper tonight. It really was quite delicious. I think next time though I will make it with chicken thighs instead of breasts. As there was quite a lot of chicken, I cooked that in a frying pan first and then tipped it into the pot once it was ready. I was quite pleased I used up two chicken breasts which were not skinned and boned. I did that myself, pain in the you know what. I also used my last skinned and boned one too so now have no chicken breasts left.
Instant Pot Orange Chicken
2 lb boneless skinless chicken breast
1 cup orange juice
1/3 cup tomato sauce
2 Tbs canola oil
2 Tbs brown sugar
2 Tbs soy sauce
1 Tbs grated ginger
1 Tbs cornstarch
1 Tbs rice wine
4 cloves garlic minced
1 orange zested
2 Tbs fresh chopped parsley
1. Chop your chicken breast into small cubes.
2. Pour oil into your Instant Pot and press “Sauté”.
3. Add chicken cubes and cook for 5 minutes, until they brown. Stir constantly to make them brown on each side.
4. Add orange juice, tomato sauce, brown sugar, soy sauce, ginger, rice wine, garlic and orange zest and stir.
5. Close the lid and cook at high pressure for about 5 minutes.
6. Once done, do a quick pressure release.
7. Open the lid and press “Sauté” again.
8. Add cornstarch to thicken the sauce and stir. If the chicken has dried too much, add some more orange juice.
9. Cook for about 2 minutes, until the sauce has reached the desired texture with no lumps.
10. Add the Chicken to a serving bowl, sprinkle with fresh parsley on top and serve with rice.
Servings: 6
Source: Corrie Cooks
Have a great day, stay well, stay safe.
