Saturday, January 29, 2011

Gluten Free Tempura Sweet and Sour Chicken

Well as we are at a stage of eating Gluten Free because of my daughter's friend that lives with us cannot eat anything with Gluten. It is an adjustment but here is a recipe that is good.

Tempura Recipe:
2 cups of Rice Flour
1 teaspoon Baking soda
1/4 teaspoon salt
2 cups of very cold water

Mix all ingredients throughly.

I used this with chicken but you can even do fruit with it. So next time I'll make it with bananas.
I cut the chicken in cubes and put in the tempura batter. Mixed all together to be coated. Dropped in hot Canola Oil.

Sweet and Sour Sauce:
1/3 cup Vinegar
4 tablespoons Brown Sugar
1 tablespoon Ketchup
1 teaspoon gf soya sauce
2 teaspoons corn starch mixed with 4 teaspoons of water

Boil first 4 ingredients then add corn starch to thicken.

This is really good I hope you all enjoy.

Monday, August 2, 2010

Maple Glazed Breaded Pork Chops

Sorry again no pictures but this is so good.

4 pork chops -bone or boneless your choice
2 eggs
1/4 cup milk
1/2 cup italian seasoned bread crumbs
2 tbsp cocoa
1/4 cup pure maple syrup *roughly might be less might be more*
2 tbsp olive oil
salt and pepper to taste

Preheat ove to 350 degrees F (175 Celcius). Add oil to a frying pan and turn it onto medium heat. Combine eggs and milk in one container or bowl. Add Salt and pepper to egg mixture. Combine bread crumbs and cocoa in other container. Put pork chops into egg wash then bread crumb mixture and fry in pan until golden brown. Put pork chops in a bake pan *spray bake pan with pam or any cooking spray* Drizzle the maple syrup over the pork chops and bake for 15-20 minutes serve with rice or your favorite vegetable. Serves 4.

Cream of Potato Bacon Soup

I love this soup. It actually turned out wonderful. I am sorry I do not have a picture of this for you all to see but I will make it again soon.

Cream of Potato Bacon Soup
1 tbsp butter
2 tbsp Olive Oil
1/2 onion chopped
1 pkg bacon chopped *can use the precooked packaged chopped bacon*
1 leek chopped
1 cup shreeded carrots * I bought a bag that was preshreeded*
2 tbsps flour
4-6 large yukon gold potatoes cubed skin on
6 cups of chicken stock
2 cups of half and half cream
2 fresh basil leaves
Salt and pepper to taste.

Put butter and oil into a soup pot add chopped onion and leek reducing it down. Add bacon until tender add flour and carrots. Pour in chicken stock, cream and basil. Bring to a boiling point. Take emersion blender (if you do not have an emersion blender you can use a blender just put a little bit in at a time as it is hot) and blend till little chunks. Add potatoes cook till tender and serve. Makes 4-8 servings of soup.


Friday, March 5, 2010

Pumpkin Muffins

This recipe is absolutely wonderful. I am so thrilled that I found this recipe :)

Here is the recipe:

Pumpkin Muffins

Adapted From the American Club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 Cups all-purpose flour

1 teaspoon baking powder

1 cup canned solid-pack pumpkin pie

1/3 cup vegetable oil *I used Canola oil*

2 large eggs

1 teaspoon pumpkin-pie spice *I'll post this as well*

1 1/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon sugar

Put oven rack in middle position and preheat oven to 350 Degree's F. Put liners in muffin cups. *I didn't use liners I used Pam spray in the pan and worked well*

In a separate bowl mix together flour and baking powder.

Whisk together in another mixing bowl pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cup sugar, baking soda and salt. Whisk in Flour mixture until just combined.

Stir together cinnamon and remaining sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown, toothpick inserted into the center of a muffin comes out clean, about 25 to 30 minutes depending on your oven.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 1 dozen muffins

Pumpkin Pie Spice

In a small bowl or cup measure:

1/2 teaspoon of cinnamon

1/4 teaspoon of ground ginger

1/8 teaspoon of ground allspice or ground cloves

1/8 teaspoon of ground nutmeg

Stir to blend. Makes 1 teaspoon of pumpkin pie spice

Monday, February 8, 2010

Coney Island Sauce

I remember eating this back home and how good it made hot dogs. Well I decided to make this for our smokies. Here is the recipe:

Coney Island Sauce
1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.
Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs, Coney Island style!

Tuesday, February 2, 2010

Salmon Cakes

This was so good. The only thing I'll do different is the potatoes. I'll used mashed :)

Salmon Cakes
2 large russet baking potatoes, washed and cut into large chunks
3 tablespoons canola oil
2 salmon filets, 6 oz each
Salt and pepper
4 green onions, sliced thinly
1 bunch fresh dill, chopped
1 egg, lightly beaten
Steam potatoes in a stovetop steamer until tender when pierced with a fork.
Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
Using a potato masher, mash them together.
Season salmon filets and sear on both sides until just cooked through.
Place the potatoes into a large bowl and add salmon, salt and pepper.
Add green onions, dill and egg and mix well.
Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
Heat a large skillet and add oil.
Add salmon cakes and fry them until they are golden brown on each size and heated through.
Serve with Horseradish Sauce (recipe from this episode).

Friday, January 15, 2010

Chicken A LA King

Ok so originally I was going to make biscuit's and chicken gravy well it didn't turn out that way so I changed it lol. I made a wonderful Chicken A La King. Here is the recipe:

Chicken A La King

1lb chicken thighs boneless and skinless cut in cubes
2 cans of chicken gravy
1/2 cup of chicken broth
1/2 cup corn
1 tbsp Poultry seasoning
1/4 cup of water
1/4 tsp of pepper
1/4 tsp of salt

Cut chicken into cubes and put into a crock pot. Season chicken with poultry seasoning, salt and pepper. Add the water. Cook until chicken is white. On High setting for about 3-4 hours. Drain the chicken. Add gravy chicken broth and corn. Change to a low setting and cook 1-2 more hours. Serve. Makes about 4 or 5 servings.

This is a great winter recipe for a good warm up. I also serve this with fresh buns.