Happy Unofficial National Sweet and Sour Chicken Day

"Craving is a good thing. In matters of culinary art, craving creates wonders." - Andy Paula

I don't know if you heard, but yesterday was a very important day, aka National Pancake Day. Now, I had every intention of celebrating. I even went out and bought syrup! But for the last few days I've had a huge craving for sweet and sour chicken--a craving that overwhelmed even my love of pancakes. I know, but what can I say? The heart wants what the heart wants.

So I declared yesterday unofficial sweet and sour chicken day. You're welcome. 

Ingredients: 

1 pound raw boneless chicken breast tenders

½ cup frozen pineapple tidbits (or chunks)

1 cup frozen mix of sliced red bell peppers, onions, and green bell peppers

1/3 cup cornstarch

2 eggs

1 cup vegetable oil

¾ cup white sugar

½ cup apple cider vinegar

1/3 cup ketchup

1 tablespoon gluten-free soy sauce

½ teaspoon garlic salt

pinch of salt 

Directions:

Step 1: Preheat oven to 350F. Grease a 9x11 pan with vegetable oil.

Step 2: Cut chicken into bite sized pieces. Take two small bowls. In one, put the cornstarch. In the second, add the two eggs, and beat.

Step 3: Add vegetable oil to a small pan and turn to medium heat. Dip each chicken piece in the cornstarch (just a warning—touching cornstarch is about as pleasant as running your nails down a chalkboard), covering completely, and then dip in the egg liquid, covering completely again. Step 4: Carefully place the chicken into the oil (spoiler alert: oil is hot and splashes if you drop things in it!). If your chicken isn’t covered by the oil, cook for 1-2 minutes and then flip, cooking for another 1-2 minutes, until lightly browned. If your oil does cover your chicken, 2-3 minutes or so works well.

Step 4: In your greased pan, add the frozen vegetables and pineapple tidbits.  Transfer the browned chicken pieces to your pan.

Step 5: To make the sauce, mix your apple cider vinegar, soy sauce, garlic salt, sugar, salt to taste, and ketchup. Pour on top of your chicken/vegetable mixture.

Step 6: Cook your delicious entrée for 50 minutes, stirring halfway through (more often if you’re motivated).

Serves 4-6.

Black Bean and Corn Vegan Chili

"Nothing will benefit human health and increase the chances of survival of life on Earth as much as the evolution to a vegetarian diet." - Albert Einstein 

Vegan chili! Yum yum yum. As you can see, the quest to make more vegan dishes continues. Although, I have a confession to make. I've outlined this recipe as vegan, but I did add a little sour cream at the end...

(Remember this? Oh, how I miss Sex and the City!)

Making great vegan recipes is hard. I never realized how much I rely on meat and dairy for flavoring my dishes. I will admit, this one was very good vegan, but sour cream just gave it that extra something. 

I don't know. I'd love more tips on how to create delicious vegan foods. I'm getting the hang of it, but need more inspiration. 

Anyway, this recipe is perfect for the winter time, even though in California winter is like, long sleeve weather.  Maybe a decorative scarf. One quick sidenote: I'M SO GLAD I GOT OUT OF MINNESOTA.

Here is a picture from last year, taken from my car, which I was stuck in for FOUR HOURS on the highway, completely snowed in. And before you lecture me on the dangers of driving during a blizzard (I KNOW. I just said I was from MN!), I was trying to get to the hospital where we were short-staffed. Still, big mistake. 

Even though I live in not-hell now, and am completely warm and sunny today, the horrible snowstorm pictures popping up on my facebook are enough to make me crave something hot for my belly. So here it is. High-protein vegan chili, with a vegetarian alternative. Enjoy!

Ingredients:

1 onion, diced

2 cups cooked black beans

1 can fire roasted diced tomatoes

1 can corn

2 tablespoons butter

1 cup cooked quinoa

16 oz salsa verde

2 teaspoons chili powder

¼ teaspoon cumin

1 tablespoon cilantro (fresh and torn)

Sour cream for topping (if making the non-vegan version)

Directions:

Step 1: In a small skillet, heat butter on med/low until melted. Add onions and cook for 5 minutes. Set aside.

Step 2: In a large pot on low heat, add black beans, tomatoes and corn (NOT strained), cooked quinoa, salsa verde, and onions. Mix well, then add chili powder, cumin, and cilantro. Increase heat until chili is boiling. Then reduce to simmer and leave, covered, for 30 minutes. Serve hot!

Serves 5-8. 

(

(ahhhh, that's better!)

Spicy Asian Tofu Lettuce Wraps

"It can hardly be a coincidence that no language on earth has ever produced the expression 'as pretty as an airport.'" - Douglas Adams

Stuck at the Minneapolis airport for my "Christmas" trip home. Forgot how much I hate the cold weather! In honor of California flavors, I'm posting these delicious (spicy!) lettuce wraps. They aren't vegan as is, but they would be if you remove the fish sauce. Excited to see my family, but already ready to be back home to the warm beautiful sun. Bon voyage!

Ingredients:

1/3 red onion finely chopped

1 red pepper chopped

1 green pepper chopped

½ cup shredded carrots

5 cloves garlic, minced

1/8 teaspoon fresh grated ginger

6 tablespoons sweet chili sauce

1/2 tablespoons fish sauce (vegans and strict vegetarians please skip this!)

2 tablespoons sesame seed oil

5 tablespoons soy sauce

1 tablespoons sriracha

½ head of lettuce

1 container firm tofu

1 tablespoon natural crunchy peanut butter

1 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Directions:

Step 1: Press firm (or extra firm) tofu between two plates and set a weight on top (I used four cans) for one hour.

Step 2: In a large bowl mix red onion, red pepper, green pepper, carrots, garlic, and ginger. 

Step 3: In a separate small bowl mix sweet chili sauce, fish sauce (if using), sesame seed oil, soy sauce, and sriracha sauce. Set aside.

Step 4: Put olive oil in a large skillet and turn heat on medium. Once the tofu is well pressed, crumble the tofu into the pan and gently toss with the contents of the large bowl. Reduce heat to medium/low, and cook for 20 minutes.

Step 4: Slowly pour sauce onto the tofu mixture. Drizzle the peanut butter. Throw in the cilantro. Gently toss until all pieces are covered. Simmer for an additional 10 minutes.

Step 5: Let the mixture cool for five minutes and then pour into individual washed lettuce cups. Enjoy!

Makes 12 lettuce wraps

California dreaming!

Butternut Squash Macaroni and Cheese

"Age is not important unless you're a cheese." - Helen Hayes

Last weekend my sisters and I went down to my grandparents house to visit. While I cleaned, my extremely talented sister Melanie cooked and froze meals. She adapted this recipe to be gluten-free, and I think it's fantastic (and super healthy too!). It is a great "hidden vegetable" recipe--perfect for kids but that adults will love too.

Ingredients:
3 cups of butternut squash (diced)
2 cups chicken broth
1 3/4 cup skim milk
2 cloves minced garlic
2T plain greek yogurt
2 1/2 cups cheddar cheese
16 ounces uncooked gluten-free brown rice spiral pasta
cooking spray
1-2 T dried parsley
Salt and pepper to taste

Directions:

Step 1: Preheat the oven to 375F. In a large saucepan mix chicken broth, milk, and garlic, and bring to a boil. Add squash and cover, cooking on a low boil for 20-25 minutes (or until squash is tender).

Step 2: Put the contents of the saucepan, and greek yogurt, into a food processor or blender and blend until the mixture reaches a thick, liquid consistency. Transfer the liquid into a large bowl and mix in 2 cups cheddar cheese and rice pasta, stirring until all pasta pieces are covered.

Step 3: Spray a 13x9 oven safe dish with cooking spray. Transfer the contents of the large bowl into the oven safe dish. Top the dish off with the last 1/2 cup of cheddar cheese. Sprinkle the top of the dish with parsley and salt and pepper.

Step 4: Bake the casserole for 25-30 minutes, until bubbly and browning at the edges. Enjoy!

Serves 8-10. 

Steamed Lobster Tails

"The world is my lobster." - Henry J. Tillman

The first time I had lobster was when my fiance convinced me to begrudgingly try it. I always claimed I wasn't a "fish person," but one bite of lobster and I was hooked! I think lobster is one of those foods that tastes great without a bunch of extra spices to change the flavor, so this is an extremely simple recipe that lets the natural lobster flavor shine.

Ingredients:

2 lobster tails

2/3 cup water

1 lemon

salt and pepper (pinches)

1-2 T of butter

Directions: 

Step 1: In a large frying pan add water and juice squeezed from half the lemon. Bring water to a boil.

Step 2: Cut the lobster tails down the middle (in a butterfly cut). Carefully partially separate the shell from the meat and rinse off any broken pieces of shell.

Step 3: Add the lobster tails to the pan and cover, steaming for 8 minutes. 

Step 4: Microwave the butter for 30 seconds in a small bowl. Squeeze the other half of the lemon into the bowl and add a pinch of salt and pepper. 

Step 5: Remove the lobster tails from the pan and serve immediately, using the melted butter for dipping.

Serves 2. 

Quinoa Stuffed Peppers

"Life itself is the proper binge." - Julia Child

I went to dinner at my sister's house a few weeks ago and she made incredible quinoa stuffed peppers. I didn't have the ingredients to make the same recipe a few weeks later, so I made up my own. It is more of a mexican quinoa stuffed pepper, and I also cut them a little different (pictures of both types below). I encourage you to play around with ingredients and shaping your peppers, it's a lot of fun and quinoa is super versatile!

(my sister's turkey and quinoa peppers)

(my mexican quinoa stuffed peppers)

Ingredients:

1/2 diced yellow onion

1T olive oil

1/4 cup cooked pancetta (can replace with ground beef or shredded chicken)

2 cloves diced garlic

1/2T cumin

7 ounces petite cut diced tomatoes

1 cup water

1/2 cup quinoa

1 teaspoon fresh cilantro

1/2 cup cheddar cheese

1/4 cup parmesan cheese

3 bell peppers (any color, but I found red the tastiest) 

1/2 t salt

Directions:

Step 1: Preheat oven to 400F. In a large pan cook onion, cumin, olive oil, and diced garlic on med/high heat for five minutes. Add tomatoes and cook an additional 5 minutes. 

Step 2: Add water and turn heat to high, bringing the mixture to a boil. Add the quinoa and cilantro. Let cook for 10-20 minutes, depending on the recommendation of your specific type of quinoa (on the book--mine was 20 minutes). 

Step 3: Once quinoa is cooked, add pancetta, salt, and parmesan cheese. Stir thoroughly. 

Step 4: Cut your peppers to the desired shape and de-seed and remove stem. Place the peppers on a cooking sheet covered with tin foil. Fill the peppers with your cooked mixture. Cover peppers with loose tin foil and cook in oven for 25 minutes.

Step 5: Remove peppers from oven and sprinkle with cheddar cheese. Cook in oven, uncovered, for an additional 7-10 minutes, or until cheese is melted.

Serves 2-3. 

Perfect Roast Chicken

"Is this chicken, what I have, or is it fish? I know it's tuna, but it says 'Chicken of the Sea.'" - Jessica Simpson 

There's a first time for everything, and today was my first time roasting a chicken! And I must admit, it was fan-freaking-tastic! I'm struggling right now not to eat the whole darn thing in one sitting. I wasn't planning on blogging this recipe, since it was the first time I made it and usually I like to try a different ways of making things before I pronounce it "the best"--but this chicken is amazing and must be shared with the world!

Ingredients:

1 whole chicken (5-7 pounds)
4 tablespoons butter
1/2 cup white wine
*1 tablespoon chicken seasoning
1 tablespoon crushed garlic
2 cups chicken broth (gluten-free)
1 teaspoon salt
1 bag of baby carrots
1 large yellow onion

Directions:

Step 1: Preheat your oven to 425F. In a small mixing bowl, melt the butter and mix with white wine, chicken seasoning, garlic, and salt.

Step 2: Remove the giblets from the chicken and rinse the chicken thoroughly. Place in a roasting pan and gently separate the skin from the breast while still leaving the breast intact.

Step 3: Rub the butter mixture inside the chicken and underneath the skin of the chicken.  Pour the remaining mixture on the chicken.

Step 4: Cut the onion into 1/4th. Stuff the chicken with a 1/4 of the onion.  Place the rest of the onion and carrots in the basting pan. Pour the chicken broth on top of the vegetables.

Step 5: Cook the chicken for approximately 80-120 minutes, or until chicken is thoroughly cooked. Baste chicken midway through cooking.

Additional Tip: I've read online that tying the legs together also helps ensure moisture, but I didn't try this. Also, if you stuff your chicken you'll need a longer cook time. My chicken was 6 pounds and took 90 minutes to cook.

Serves 4.

*Any chicken seasoning is fine, use whatever you prefer. Mine contained garlic, onion, thyme, pepper and lemon.

Easy Ham and Cheese Omelettes

"Omelettes are not made without breaking eggs." - Maximilien Francois Robespierre

The great thing about omelettes is that you can put just about anything in them that is going bad in your fridge and it will taste great. Chopped tomatoes, stuffing, bacon, sausage, onions, peppers, whatever sounds good to you! My fiance and I have been literally eating ham all week (the one I posted earlier!) so our omelettes tonight are ham and cheese, but feel free to add your own ingredients!

Ingredients:
6 eggs
1/3 cup skim milk
1 teaspoon garlic salt
1/3 cup cubed or shredded cooked ham
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 teaspoon chopped chives
2 tablespoons margarine

Directions:

Step 1: In a large bowl add eggs, milk, and garlic salt. Whisk for at least 2 minutes.

Step 2: Using a nonstick pan (6-8 inches), heat 1T of the butter on medium heat. When the butter is completely melted, add half the egg mixture to the pan. Let it cook for about 2-3 minutes, then tilt the pan and redistribute any liquid egg mixture that is left for even cooking.

Step 3: Add half the ham, cheddar cheese, and chives to one side of the pan. Carefully fold the omelette in half. Cook for an additional minute, then flip and cook for 30-60 seconds, or until completely cooked. Salt and pepper to taste.

Step 4: Repeat all steps for 2nd omelette.

Serves 2 large omelettes. 

My First Thanksgiving Turkey!

"I celebrated Thanksgiving in an old fashion way. I invited everyone in my neighborhood to my house, we had an enormous feast, and then I killed them and took their land." - Jon Stewart

I hope everyone had a fantastic Thanksgiving! I sure did. This year was my first time hosting Thanksgiving AND my first year cooking a turkey! I solicited my friends on facebook for advice, and the turkey ended up being delicious and very easy. We had zero leftovers. Here's how I did it:

Ingredients:
1 turkey (I used a 15 pound turkey to feed 10 guests)
1 cup white wine
1 cup gluten-free chicken broth
1 tablespoon salt
4 tablespoons butter

Directions:

Step 1: After the neck and giblets have been removed, pour white wine and chicken broth on turkey so the turkey has been initially marinated. Rub butter over and under the skin. Stick any extra butter under the skin, next to the breast of the chicken. Rub the skin with salt.

Step 2:  Bake turkey in large roasting pan at 375 for approximately 13 minutes per pound of meat (unstuffed). Baste turkey every 45 minutes with juices from the pan.  You can use the extra juice for gravy when the turkey has been fully cooked!     

Serves 8-12 people.

Chocolate Covered Cherry Oatmeal Bake

"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz

This is the perfect dish to make if you have guests over for breakfast this holiday season. Its fast, easy, tasty, and filling. I brought it to a work meeting last week and didn't end up with any leftovers!

Ingredients:
1 package of dried cherries (about 1 cup)
1 cup milk chocolate chips 
2 1/2 cups gluten-free rolled oats
1/2 cup brown sugar
1 cup diced walnuts
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon salt
2 eggs
2 1/2 cups milk
1 1/2 tablespoons vanilla extract
5 tablespoons melted butter
Zero calorie butter spray

Directions:

Step 1: Preheat the oven to 400F degrees. Coat the bottom of a 8x11 pan (or comparable) with zero calorie butter spray.

Step 2: In a large bowl mix oats, chocolate, cherries, walnuts, salt, brown sugar, baking powder, and cinnamon. Pour the dry mixture into the 8x11 pan.

Step 3: In your now empty bowl mix eggs, milk, vanilla, and melted butter. Pour the mixture over the dry oat mixture and make sure that all pieces are covered. 

Step 4: Bake oatmeal for 40-45 minutes. If you want the oatmeal solid, let cool for 1 hour after baking, then reheat in the microwave for 20 seconds. Otherwise serve fresh out of the oven!

Serves 8-10.

     

Brinner Sausage and Egg Scrambler

“You got Brinner?, DAAAAAMN Turkle Dawg.”— Scrubs

Nothing makes my fiance happier than a good brinner. He calls this meal "the best brinner on earth," so even though I think its insanely simple and somewhat generic, I had to post it.  And I will admit, its pretty darn good!

Ingredients:
6 red potatoes
1 large yellow onion
4 precooked sausages (any brand you choose, just make sure they're gluten-free!)
3 eggs
1 tsp seasoned salt
1/4 teaspoon onion powder
1 tablespoon margarine

Directions:

Step 1: Chop red potatoes into bite sized pieces. In a large skillet, melt butter and add potatoes. Cover and cook on medium for 15 minutes, stirring occasionally.          

Step 2: Chop onion and add to skillet. Chop sausage into bite sized pieces and add to skillet. Cook an additional 10 minutes. 

Step 3: Push the skillet ingredients off to one side of the pan. Add eggs to the empty side, and scramble until cooked (about 3 minutes). Mix together.

Step 4: Sprinkle onion powder and seasoned salt on scrambler. Toss until pieces are seasoned. 

Serves 3-4.    

 

Rosemary and Sage Chicken

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”- Luciano Pavarotti

This dish tastes like homemade chicken noodle soup, but without the carbs and tons of protein, so it is significantly healthier for you without sacrificing the taste. Enjoy!

 

Ingredients:

1 1/2 cup organic chicken broth

1 tablespoon rosemary

1 tablespoon seasoned salt

1/8 teaspoon sage

1/8 teaspoon onion powder

1 lb chicken breast

6 red potatoes

1/2 cup shredded carrots

Directions:

Step 1: Pour the chicken broth into a square casserole dish. Add the rosemary, seasoned salt, sage, and onion powder. Stir. Add the thawed chicken breast to the dish and spoon liquid onto the breast so they have been covered with broth and seasoning.

Step 2: Cut the red potatoes in fourths. Place the potatoes and carrots around the chicken and spoon on broth. 

Step 3: Preheat oven to 350 and cook for 50 minutes.  

Serves 4.  Approximately 234 calories per serving.

Kung Pao Beef

"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf

Kung pao beef is one of my favorite foods! This is the closest I've gotten to making it restaurant style.  I think the key is marinating the beef and lots of peanuts. Served best with jasmine rice.

Ingredients:
3+3 tablespoons gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 cloves minced garlic
1 lemon
2 teaspoons corn starch
2 tablespoons sugar
1/4 teaspoon salt
6 dried red peppers
1/4 cup dried peanuts, chopped
1/8 cup dried peanuts, halved
2 tablespoons canola oil
1 tablespoon peanut oil
1/2 yellow onion, chopped
1 lb beef flank

Directions:

Step 1: Cut beef into bite sized pieces. In a gallon ziploc bag add beef, 3 tablespoons soy sauce, sesame oil, and cooking wine. Seal and let marinate for 30 minutes. 

Step 2: In a small bowl combine 3 tablespoons soy sauce, 2 cloves minced garlic, the juice from 1 lemon, corn starch, sugar, and salt. Stir and set aside.  

Step 3: In a large skillet or wok add 2 tablespoons canola oil, 1 tablespoon peanut oil, 1/8 cup halved dried peanuts, and dried peppers. Fry on medium-high heat for 3-5 minutes, longer if you wish the beef to be extra spicy.

Step 4: Add beef, onion, and chopped peanuts to the skillet. Cook for an additional 5-7 minutes.

Step 5: Pour sauce from the small bowl over the beef in the skillet. Cook for 3-5 minutes, or until sauce is thickened and bubbly. Serve over jasmine rice.

Serves 4.

Sweet Basil and Garlic Chicken

“A good cook is like a sorceress who dispenses happiness.” - Elsa Schiaparelli

I was about to make sweet and sour chicken when I realized that I didn't have pineapple juice. Crap! I had someone coming over for dinner and I didn't have time to run out to the store for that essential item. So I tore through my cupboards, threw ingredients into the pan, and hoped for the best. And the best is what I got! I made this exact same chicken for my fiance the next day, it was that good.

Ingredients:

1 lb chicken breast strips
1 tablespoon grapeseed oil
1/2 tablespoon minced garlic
1 cup chicken broth
1/2 tablespoon onion powder
1/2 teaspoon crushed garlic
1 tablespoon butter
1/4 teaspoon dried sweet basil
1/4 teaspoon seasoned salt
2 chopped green onions (optional)

Directions:

Step 1: In a large pan, sautee the garlic and grapeseed oil for 2 minutes on medium-high heat.

Step 2: Add chicken broth, onion powder, crushed garlic, butter, basil, and seasoned salt to the pan. Cook on high for 5 minutes. Add  the chicken to the pan and cook on medium heat for 10 minutes, turning twice.

Step 3: Turn heat to simmer and cook an additional 10 minutes so the chicken can fully absorb the flavor. (Add optional green onions here).  If your sauce is runny at this point, cook on high an additional 2-3 minutes to thicken, but make sure you take the chicken out first so you don't overcook.

Note: If you use full chicken breasts and not strips be sure to adjust the cook time accordingly. Also, the first time I made this I added chopped green onions, which tasted really good, but I ran out for the second batch. I think I prefer it without only because it didn't change the flavor significantly and it was extra work--but it does look prettier, so not a bad ingredient to add when serving guests! (2 scallions, chopped, added during the simmer step)

Serves 2.