Satay Chicken

This is a really easy recipe for the marinade needed to make Satay chicken.  The easiest way to make this is using the boneless, skinless chicken tenders available at the store.  You can also hand cut breast or thigh cuts.  I didn’t have any turmeric powder, but it didn’t matter because the flavor was still really close to what you are looking for.  Serve this with peanut sauce, although one of the kids used the chili garlic sauce and liked it a lot.


  • 1 – 1.5 lbs Chicken Tenders or  Chicken Thigh /Breast cuts, skin and fat removed
  • 1/2 Onion
  • 1/2 teaspoon Salt
  • 3 teaspoon Brown Sugar
  • 1/2 tablespoon Coriander Powder (or Goya Achiote and Coriander seasoning)
  • 1/2 tablespoon Turmeric Powder
  • 1/2 tablespoon Cumin Powder
  • 1/2 tablespoon Sweet Paprika Powder
  • 1/2 tablespoon Chili Powder
  • 1 tablespoon Curry Powder
  • 1 tablespoon sesame oil


  1. Chop the onion in a food processor.
  2. Mix all ingredients in a plastic bag.
  3. Add chicken and shake well.
  4. Allow to marinate in refrigerator for 1 hour – overnight.
  5. Weave chicken on bamboo skewers and grill 5-10 minutes per side until done

Korean Style Black Beans and Rice (Slow Cooker)

Here is a great Lenten recipe we made for the first time tonight.  It’s flavorful, but not overly spicy, and it is incredibly easy to make.  I increased the portions by 50% and the water by two cups for my large crock pot.  Plenty of left overs for lunch the rest of the week.  If you don’t want to go vegan, you can stir fry some chicken or shrimp in Szechuan sauce and add it on top of the beans when you serve it.


  • 2 cups dried black beans
  • 6 cups water
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons toasted (dark) sesame oil
  • 2 green onions
  • White rice cooked on side


  1. Wash the beans thoroughly, then place them in the slow cooker insert along with the water.  I did not soak the beans in advance, but I did prepare this the night before and put it in the fridge before cooking in the morning.  Even with this, the beans held up well.
  2. Mix together the soy sauce, sugar, and sesame oil and pour over the beans, stirring in thoroughly.
  3. Cover and cook on LOW for 6 to 8 hours, or until the beans are tender.
  4. Prepare 3-4 cups of white rice, add to crock pot 15 minutes before serving and stir in well.
  5. Dice green onions and use as garnish when serving.

Fried Tofu (Lent Compliant)

Let the fried tofu drain on paper towels after frying

This is probably my single favorite lent recipe.  Fried tofu can be a snack or a meal.  It can be mixed into fried rice.  It can be used in Asian dishes.  It is great hot; it is arguably better cold.  I eat fried tofu in or out of Great Lent because it just tastes good!


  • 1 cup canola or other vegetable oil
  • 5 tbs sesame seed
  • 4 tbs corn starch
  • 4 tbs white or brown flour
  • 1/2 tsp salt
  • 1/4 tsp white sugar
  • 2 tsp cayenne pepper (optional for spicy)
  • 1 lb extra firm tofu


  1. Cut the tofu into cubes.  Put the cut tofu on a paper towel placed over a cutting board.  Cover with another paper towel.  Place a heavy book on top to drain tofu.  You may want to change out the paper towels during the process.
  2. Meanwhile, mix all the dry ingredients in a bowl.
  3. Heat oil over medium heat in a skillet
  4. Roll tofu cubes in flour mixture until thoroughly coated
  5. Fry in oil, turning as necessary to cook fully.
  6. Remove and place on paper towel to drain.