Found this recipe on Taste and Tell Blog. Who found it from another blogger, who found it from another blogger and so on and so on. I haven't tried it yet though. I'm thinking it might need some heat, so maybe some Sriracha? And you know I'll skip the green onions because I hate them.
General Tso’s Chicken
adapted from Coup De Pouce Magazine
serves 4
total time: about 30 minutes
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon sesame oil
6-8 green onions chopped, plus more for serving
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
sesame seeds (optional)
hot rice, for serving
In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.
Using a paper towel, wipe the skillet clean. Add the sesame oil, green onions and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.
Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).
Tuesday, May 10, 2011
Monday, February 28, 2011
Classic Tomato Soup
Now my favorite tomato soup is Campbell's and my favorite way to eat it is with a white bread grilled american cheese sandwich. I'm high class like that.
But maybe, just maybe I should branch out and try this recipe, again from Cook's Country magazine. We shall see...
Classic Tomato Soup
2 (28 oz) cans diced tomatoes
3/4 cup low-sodium chicken broth
3 Tbs unsalted butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbs tomato paste
2 Tbs all-purpose flour
1/2 tsp baking soda
salt and pepper
1/2 cup heavy cream
1. Drain tomoatoes, reserving juice, pressing lightly to release juice. Mix juice with chicken broth.
2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minute. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken (1 to 2 minutes). Slowly stir in juice/broth mixture, remaining tomatoes, baking soda, and 1/2 tsp salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)
But maybe, just maybe I should branch out and try this recipe, again from Cook's Country magazine. We shall see...
Classic Tomato Soup
2 (28 oz) cans diced tomatoes
3/4 cup low-sodium chicken broth
3 Tbs unsalted butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbs tomato paste
2 Tbs all-purpose flour
1/2 tsp baking soda
salt and pepper
1/2 cup heavy cream
1. Drain tomoatoes, reserving juice, pressing lightly to release juice. Mix juice with chicken broth.
2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minute. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken (1 to 2 minutes). Slowly stir in juice/broth mixture, remaining tomatoes, baking soda, and 1/2 tsp salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)
Paprika Potatoes
This recipe is from Cook's Country Magazine. It looks tasty.
Paprika Potatoes
2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.
Paprika Potatoes
2 lbs baby red potatoes, scrubbed and halved
1/4 cup EVOO
1 onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup low-sodium chicken broth
salt and pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain.
2. Heat 1 Tbs oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and 1 tsp paprika and cook until fragrant, about 30 seconds. Add potatoes, broth, and 1/2 tsp salt and bring to a boil.
3. Reduce heat to medium-low and cook, covered until potatoes are just tender 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 8 minutes.
4. Whisk remaining oil and remaining paprika in small bowl. Ad paprika oil to pan and cook, stirring occasionally, until potatoes are deep golden brown, about 5 minutes. Season with salt and pepper.
Thursday, December 9, 2010
Classic Pizzelle
I usually make the recipe out of the book that came with the iron (shut up) but here is an alternative, again from the King Arthur Flour Baking Banter Blog.
Classic Pizzelle
No Italian holiday is complete without crisp, buttery pizzelle. Read our blog about these cookies, with additional photos, at Bakers' Banter.
3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 cup melted butter
Directions
1) Beat the eggs, sugar, salt, and vanilla until well combined.
2) Stir in the flour and baking powder, mixing until smooth.
3) Add the melted butter, again mixing till smooth; the batter will be thick and soft.
4) Heat your pizzelle iron. As it heats, the batter will stiffen.
5) Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.
6) Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
7) Dust cooled pizzelle with confectioners' sugar, if desired.
Classic Pizzelle
No Italian holiday is complete without crisp, buttery pizzelle. Read our blog about these cookies, with additional photos, at Bakers' Banter.
3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 cup melted butter
Directions
1) Beat the eggs, sugar, salt, and vanilla until well combined.
2) Stir in the flour and baking powder, mixing until smooth.
3) Add the melted butter, again mixing till smooth; the batter will be thick and soft.
4) Heat your pizzelle iron. As it heats, the batter will stiffen.
5) Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.
6) Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.
7) Dust cooled pizzelle with confectioners' sugar, if desired.
Chocolate Pizzelles
I've never tried these but I found a recipe on the King Arthur Flour blog, so I may.
Chocolate Pizzelle
Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter
Directions
1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
2) Add the cocoa and baking powder, again beating till smooth.
3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
Chocolate Pizzelle
Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter
Directions
1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
2) Add the cocoa and baking powder, again beating till smooth.
3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
Sunday, December 5, 2010
Peppermint Bark
I am getting my recipes together for Christmas cookie baking! I already have the recipes for Sister's sugar cookies and my lime cookies on here. I made this bark last year and it was really, REALLY good.
Peppermint Bark
From Two Peas in a Pod blog who adapted from Use Real Butter
1 lb dark chocolate, chopped
1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop. That stuff is strong!
When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.
Peppermint Bark
From Two Peas in a Pod blog who adapted from Use Real Butter
1 lb dark chocolate, chopped
1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop. That stuff is strong!
When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.
Saturday, December 4, 2010
Tex Mex Potato Soup
Oh my.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.
In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.
Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.
Once thick, turn off the heat and stir in the cheddar cheese.
Serve with sour cream and green onions.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.
In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.
Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.
Once thick, turn off the heat and stir in the cheddar cheese.
Serve with sour cream and green onions.
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