I’ve been feeling a little under the weather the past couple of days. Wouldn’t you know it, sore throat and sinus pressure always strike when I have a week of singing. Monday, I had the privilege of singing in a double quartet on a local morning tv show to help promote the event at which my chorus will sing on Friday–regular chorus rehearsal on Tuesday–quartet performance on Wednesday–Thursday, rehearsal with a different quartet–performance Friday.

Ahhh, the life of a Sweet Adeline! I love it! Click here to read about my chorus.

So, in order to survive this week, I have pulled out my trusty recipe for Singer’s Tea. This recipe comes from Darlene Rogers. Darlene is one of the brilliant women who often coaches our chorus. She knows a thing or two about what is good for singers.

Singer’s Tea (Serve warm. Sipping is recommended.)

1 fresh ginger root

1 can apple juice concentrate (6 oz.)

1 fresh lemon

1/4 tsp. cayenne pepper

1/3 cup honey

Chop ginger root into 1/4 inch slice rounds (about 8-10 inches of the root) and boil (simmer) for 45 minutes. Add cayenne, honey, lemon and apple juice concentrate to taste.

This tea warms and soothes the throat, cuts mucous and stimulates circulation.

This time I boiled my ginger root in apple cider rather than water or apple juice. I drink tea without any sweetener. Using the apple cider rather than the concentrate cut some of the sweetness. You will have to adjust all of the ingredients to your taste. The ginger and cayenne really give this tea a kick! The longer it sits, the stronger it gets! (thus the suggestion for sipping)

This tea doesn’t have magical healing powers. It sure does feel good going down though!

Thanks, Darlene, for sharing this!

It’s funny what inspires a person come dinner time.

A friend of mine recently gave me a bag of cashews.

No, she did not give me an empty bag of cashews. I just forgot to take the picture until it was too late! I get focused on the cooking and forget to take the pictures.

I remembered that I had a couple of chicken breasts in the fridge-viola! Cashew Chicken! Now, how do I make cashew chicken?

Rather than paw through my cookbook library, I headed straight to the internet. I found a recipe that only called for things I had. I quickly scribbled down the recipe. Why didn’t I print it out? duh. Oh, I remember now, that was when I was out of ink. You’ll be happy to know the ink cartridge has since been replaced. Well, shame on me. I failed to jot down the website. Bad Blogger! Shame! I tried to search for it again, to no avail.  So, I am sorry, person who posted this recipe. If I find you again I will include you here.

Cashew Chicken

1 teaspoon cornstarch

1 Tablespoon soy sauce

3 Tablespoons oil

red bell pepper-I think I used about a 1/4 cup

onion-maybe a half of a medium onion

1/4 teaspoon ginger

1/2 cup cashews

2/3 cup chicken broth

2 chicken breasts

Combine chicken broth and cornstarch. Set aside.

Cut up the chicken and toss it in a bowl with the soy sauce.

Saute the cashews in 2 Tablespoons of oil.

Remove cashews from pan. Cook the chicken until done. Remove from pan. But put it in a little bowl or something. You don’t want to wipe off all the soy sauce yummy.

Add remaining tablespoon of oil to pan with onion, peppers and ginger.

I think the recipe called for green peppers. Use what you like or, in my case, what you have.

Luckily, I had these babies in the freezer-woo hoo!

I thawed them a little. I don’t think they were completely thawed when they went in the pan.

After the veggies have cooked a little, throw the chicken back in the pan. You don’t want to cook the veggies so too long. They are going to cook some more in a minute.

Pour the broth over the chicken/veggie mixture. Stir to thicken. Stir in nuts.

I cooked up a pot of linguine and added the noodles to the thickening sauce.  Some frozen peas and a quick trip to the local Panda House for egg rolls and dinner is ready!  A fancy plate always makes a new dinner menu more appealing.

No Asian feast is complete without fortune cookies!

Critics’ Corner

Chip:  I loved this. You can eat until you just can’t eat any more and an hour later you can have more-how cool is that?

Megan: I like the Cashew Chicken better than any Chinese food I’ve ever had (save for fortune cookies & eggrolls).

Katie:  I liked the Cashew Chicken, but I like it without the cashews.