Recipes

Sweet and Sour Chicken the way it was "meant" to be!

Yield: Approx 6 Servings | Time: 1 hour or so (because it has to marinate)

Ingredients:

1lb. Chicken or Extra Firm Tofu 1 Inch Dice - See notes for Tofu

1 Sweet Red Bell Pepper - Chopped Coarsely, or in Strips

1 Green Pepper - Chopped Coarsely, or in Strips

1 Large Can Pineapple Chunks, Drained, Juice Reserved

1/2 Cup plus 1 Tbs Cornstarch (have more on hand though)

Cold Water

1 Egg yolk

3 tsp Soy Sauce - Gluten free varieties are available

Oil for deep frying

Sweet and Sour Glaze:

3 Tbs Cider Vinegar

4 Tbs White Sugar

4 Tbs Ketchup

2 Tbs Cold Water

2 Tbs Reserved Pineapple Juice

3 tsp Corn Starch

1 tsp Salt (optional)

1 tsp Sesame Oil, I prefer Black Sesame Oil

Method:

 Mix together in a large bowl soy sauce, 1 Tbs corn starch, 1 Tbs cold water, and the egg yolk. Toss in the diced chicken or the seriously pressed tofu. Make sure marinade coats all the surfaces evenly then cover and marinate at room temp for 30 minutes. Meanwhile heat about 6 cups or so of your preferred oil in a deep fryer or large pot, enough to deep fry the chicken/tofu. Heat the oil to 350. While the oil is heating mix together the ingredients for the glaze in a small bowl and have it ready to go. 

Once the chicken or tofu are marinaded put 1/2 cup corn starch in a large bowl. I use a large tupperware with a lid so that I can shake it. Add half of the chicken or tofu and coat generously with the corn starch. Shake off the excess and fry the chicken for 5-7 minutes and the tofu for 3-5 minutes. Do this in two batches. This will keep the oil temp from dropping and creating soggy oily food. Remove the first batch when crispy and browned. Let the oil get back up to temp then fry the second batch. When the second batch is finished add more corn starch to the bowl and toss both batches again, this can be done as one large batch. Let the oil get back up to temp then return to fryer and fry for another 3-4 minutes or until the pieces are really golden brown and extremely crispy! Remove and drain in a single layer on some paper towels or even better on a cookie cooling rack for the crispiest texture. While the chicken/tofu are draining heat a large frying pan over high heat. When the pan is hot add a teaspoon or so of oil, the peppers, and the pineapple and fry for about 3 minutes. Add the reserved glaze that you mixed earlier and watch the magic happen. Stir quickly and constantly until the mixture thickens, about a minute or so. Remove from the heat and toss the chicken/tofu in and mix until coated evenly. Serve with fluffy white rice! 

Notes:

If using tofu it will need to be severely pressed out to remove all excess moisture. To do this is really easy.  Wrap the entire piece of tofu in paper towels, then wrap in an absorbent dish towel. Set the wrapped tofu on a cutting board and set a really heavy pan, stack of books, or anything that is moderately heavy...5 pounds or so, evenly on top of the tofu for 15 minutes. Replace the paper towels and re-wrap tofu and weigh it down for another 15 minutes. This will allow the tofu to pick up the marinade and remove excess moisture making it safer to deep fry. 

 This recipe was adapted to suite my tastes and techniques. Original recipe can be found in Pei-Mei's Chinese Cook Book under "Pork"
A huge thanks to Mrs. S. K. Chen and her wonderful cookbook "Pei-Mei's Chinese Cook Book Printed 1969 Taipei, Taiwan - Republic of China - Thank you for writing an amazing book! 

Thank you Pops for spoiling me with your love and great cooking!

 

 

Gluten-Free Shortbread Dessert Pizza

Yield: Approx 100,000 Servings | Time: About 2 hours

Ingredients: 

Short Bread Cookie:

2 Cups Butter, Softened

1 Cup White Sugar

2 tsp Vanilla Extract

4 Cups Jules Gluten-Free Flour

Whipped Topping:

1 Pint Heavy Whipping Cream

1  Package Jello Pudding Mix, whatever flavor you want

Additional Flavorings if desired ( I used Key lime oil and Coconut extract to make it tropical) 

Fruit Topping:

Use any fruit that makes you happy! Assorted berries are always a winner!

I topped mine with coconut to make it pretty. 

Method:

 Short Bread Cookie:

Preheat oven to 350 degrees. Cream butter and sugar with a stand mixer until fluffy. Add vanilla. Mix in flour a little at a time until fully incorporated. Beat on high for 3 minutes. The mixture will be extremely sticky and seem a little thin almost like really, really thick pancake batter. Place mixture in the fridge for at least an hour then with well floured hands work the cookie dough into an unlined rimmed cookie sheet. Bake at 350 for 15 to 20 minutes or until the cookie is beginning to brown at the edges and the middle is firm. Let cool in pan until cool to touch. I did mine a day in advance. 

Whipped Topping:

Place cream, Jello mix, and whatever flavorings that you want into a well chilled mixer bowl. Beat on high with whisk attachment for 4 to 6 minutes or until the cream is dense and fluffy. It should have very stiff peaks. 

Making the Pizza:

Take the cooled cookie and spread the whipped cream evenly over the top and smooth. Top with your choice of fruit and then dress with a light sprinkling of coconut if desired. Serve well chilled! Use a cake server to slice and serve the pizza. Enjoy!

Oven Roasted Corn with Chipolte Butter and Old Bay 

 Yield: Approx 6 Servings | Time: 35 minutes

Ingredients:

6 Ears Fresh Corn, silk removed from top (Silver Queen is best)

1/2 Stick Butter, softened

1 Tbs. Cilantro, finely chopped

1 Chipolte Pepper, finely chopped (Comes in can in Adobo Sauce)

Dash Ground Cumin

Salt / Pepper to taste 

Old Bay

Method: 

Preheat oven to 350 degrees. Place corn in oven on the middle rack and set timer for 35 minutes. Meanwhile in a small bowl mix together the butter, cilantro, chipolte, and cumin. Season with salt and pepper. Chill for 30 minutes. When corn is finished peel back husk and fold behind the ear of corn. Serve on a platter with the Chipolte Butter on the side. Schmear with butter and season liberally with Old Bay. Watch as your friends worship your corn making skills! LOL 

 

Cherry Tomatoes with Basil, Cilantro, and Olive Oil

Yield: Approx 6 - 1/2 cup Servings | Time: 35 minutes

Ingredients:

1 Pint cherry tomatoes - Use farmer's stand ones if you can find them.

Fresh Basil

Good Quality Olive Oil

Fresh Cilantro

Freshly Ground Pepper

Kosher or Sea Salt * Smoked Salt is even better!

Method:

Wash and slice cherry tomatoes in half. Place in a bowl. Take about 5 to 6 large basil leaves and chiffonade them. (Follow link to video.) Fluff and toss into the bowl of tomatoes. Coarsely chop about a tablespoon or so of cilantro and toss into the bowl. Add a couple of teaspoons very good quality olive oil and season with salt and pepper. Chill about 30 minutes in the fridge and serve as a side to any meal!

 Best Gluten-Free Peanut Butter Cookies in the Whole Universe

Yield: Approx 24 Small cookies | Time: 15 minutes

Ingredients:

1/2 Cup Light Brown Sugar
1/2 Cup White Sugar
1 Cup Peanut Butter - I use 1/2 Crunchy | 1/2 Creamy
1 Egg
1/2 Cup Quick-Cooking Oats (oatmeal)
1 Pinch of Salt
Optional: 1 Banana - chopped into small pieces

Method:

Preheat oven to 350 degrees. In a large bowl non-metallic bowl combine peanut butter and sugars. Microwave for about 20-30 seconds or until peanut butter is melted. Mix thoroughly then add remaining ingredients to bowl. Mix thoroughly. Using a small spoon (I use a 1oz cookie scoop) drop spoonfuls of dough onto prepared cookie sheet. You can use a Silpat or parchment lined cookie sheet. Using wet hands gently press cookie out of a ball shape into a cookie shape. They don't have to be perfect. They are going to be chewed up and very quickly at that! :)

Once cookies are all scooped out and prepared place in preheated oven for 10-13 minutes or until golden brown around edges. Because ovens vary so much you will want to check them at 10 minutes and gradually bake them in one minute intervals. They usually take around 12 minutes in my oven.  Oh yeah to check them does not mean open your oven! It means turn that fancy little light on and look through the glass. You can see them just fine. ;)

 Let baked cookies rest at least 10 minutes before trying to remove from the sheet. They are really fragile and the magic of the oats needs to finish.  When they are cool you can touch them but not before!