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Saturday, December 10, 2016

Rebecca's Sweet & Sour Chicken

Ingredients
Chicken:
1 cup corn starch
1 cup rice flour
2 tablespoons of oil
2 lbs boneless, skinless chicken breast or thighs, cubed

Vegetables/Fruit:
2 quartered green bell peppers
1 onion, sliced
2 cloves garlic, minced
1 peeled, chopped carrot
Grated peel of 2 lemons and 2 oranges
Slices of one orange
1/3 cup cubed pineapple (optional)

Sauce:
Juice of 2 fresh squeezed oranges
Juice of 4 fresh squeezed lemons
1 tablespoon soy sauce (gluten free)
1 tablespoon teriyaki sauce (gluten free)
1 teaspoon sugar (white or brown)
1 tablespoon rice wine vinegar
1/4 teaspoon sesame or other oil
2 tablespoons tomato paste or ketchup
Dash salt
dash of black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons cornstarch
Vegetable or peanut oil, for frying

Steamed Jasmine Rice

Directions

Combine the chicken ingredients together in one bowl. All the sauce mixture in another.
Start the rice: Combine 4 cups water and two cups of rice in a large pot. Cover tightly and cook on high until water boils, then turn to very lowest heat. Allow to steam and do not remove the lid until 15 minutes have elapsed.
Heat 2 cups oil in a deep frying pan. Add cubed chicken one piece at a time until pan has one layer of chicken. Brown chicken on all sides. Set aside. Drain all but 1/2 cup of the oil. Add in the vegetables/fruit. Saute until lightly caramelized.  Add in the chicken and stir. Add in the sauce, stirring consistently until everything is coated. Serve.



Saturday, February 20, 2016

Gluten Free Prune/Date Bars

This is one of my Bubby’s (Grandmother’s) recipes—and I will have you know, that in our family, this is a very Sefardik-Jewish recipe! Enjoy!

Ingredients:
Crust:
½ cup softened butter
1/3 cup fruit sweetener or honey
1 cup rice flour
½ cup corn starch
¼ cup sorghum flour
½ teaspoon soda
1 ½ cups quick oats
Prune mixture:
1 ¼ cups finely chopped pitted dry prunes or dates
½ cup water
1 tablespoon lemon juice


Method:
Mix butter, honey/fruit sweetener, flour, soda and oats until a crumbly mixture.
Butter dish or pan and press crumb mixture into it. 
Cook filling ingredients (prunes/dates, water and lemon juice), stirring constantly, until mixture is like a butter. Spread prune or date mixture evenly over it. Scatter remaining crumbs on top and smooth and pat carefully with a spoon or clean hand.
Bake at 400 degrees Fahrenheit for 20 minutes. Cool before serving.



Friday, January 1, 2016

Crock pot Chicken Italian style

The title introduces what I'm fixing today! I have a busy day of shopping ahead of me, and I would like something to come home to instead of having to fix it or making someone else to fix it.
Here are the ingredients for 5 people:

5-6 chicken legs
5-6 chicken thighs

1/2 bell pepper, thinly sliced
1 zucchini, chopped
1 onion, chopped
8 cloves garlic, minced or crushed
2 stalks celery, minced

1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried basil
1-2 teaspoon(s) freshly ground salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground rosemary

1 teaspoon olive oil
1 cup chicken broth
1 can tomato sauce

Lay chicken down into crock pot. Combine vegetables, spices and liquid in a large measuring cup or bowl, then pour over the chicken. Cover with lid. 
If you are planning on starting it in the morning for your supper, turn it on high for 1 hour, then reduce it to low for the rest of the day.
If you are doing this 2-3 hours before eating, I would suggest keeping it on high for the entire time.
Serve with fresh bread or pasta; or fry up some potatoes last minute. It's up to you! :)
Enjoy!


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