Posted by Statesmen-Journal, OR on December 09, 2009 at 07:43:07:
Woman shares love of cooking with others
Her recipe lands her a spot in national magazine
By Tarah Campi • Statesman Journal • December 9, 2009
Growing up, South Salem resident Christine Vaught learned from her mother that the best-tasting dishes are ones with a variety of colors, textures and flavors — and that good food comes from the heart.
These days, Vaught shares her love of cooking with her friends, with her husband and now with readers across the world.
Vaught was a finalist in a recipe contest sponsored by Taste of Home magazine of Wisconsin.
Her mango chicken with plum sauce won her a full-page spread in the November issue, a $500 prize and a trip to the Taste of Home test kitchen in Milwaukee.
While she missed out on the $25,000 "America's Best Loved Recipe" contest grand prize, Vaught beat out 10,000 contestants to win in the "light" category.
The overall winning dish was gorgonzola penne pasta made by a New Jersey man. Other top dishes included baby-back ribs and bread-bake spaghetti.
Vaught, a retired nurse, has lived in Salem with her husband, Steve, since 1975.
"He likes my cooking," she said.
Vaught made up her mango chicken recipe earlier this year after tasting a similar dish at Kwan's Chinese restaurant in South Salem, she said.
Two cups of her stir fry with 1/3 cup rice comes to 413 calories. The dish takes 25 minutes to prepare.
Vaught encourages other cooks to experiment.
"I like cooking healthy," she said.
She frequently refers to a spice list in her kitchen that suggests pairings to enliven old favorites.
At the Taste of Home test kitchen in June, Vaught got to learn about "staging" a meal for photos or presentation.
She said the professional staging area had beautiful plates and cookware from every era in any color and style.
"I didn't want to leave," she said.
Vaught learned tips such as using flowers to decorate a space when presenting food. She said some items are coated in oil to make them show up better on camera.
Vaught has applied to be a field editor for Taste of Home, which could allow her to have a role in crafting content for the magazine.
She also has submitted an article about "desserts for two." She said cooking in small portions has its allure, and she'll often whip up a new dish to try with her husband or with a friend she invites over for lunch.
"Cooking should be personal," she said.
Mango Chicken with Plum Sauce Recipe
6 Servings
Prep: 25 min. Cook: 15 min.
Ingredients
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted
Directions
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.
Nutrition Facts: 2 cups stir-fry with 1/3 cup rice equals 413 calories, 10 g fat (1 g saturated fat), 54 mg cholesterol, 888 mg sodium, 54 g carbohydrate, 6 g fiber, 27 g protein.
Mango Chicken with Plum Sauce published in America's Best-Loved Recipe Contest July 2008
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