Tag Archive | food

Red Cabbage Slaw

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½ head red cabbage, chopped
1 cup shredded green cabbage
½ cup shredded carrots
½ medium red onion, chopped
2 tablespoons olive oil
2 teaspoons minced ginger
3 tablespoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
¼ cup low sodium soy sauce
1 teaspoon sesame oil
sesame seeds

INSTRUCTIONS

Add red cabbage, green cabbage, carrots, and onion to a large bowl.

Pour olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil, rice wine vinegar, and sesame seeds into a covered container with a tight fitting lid. Shake until well combined. Pour ½ the dressing over vegetables and toss until well coated. Add more dressing to individual portions as needed.

General Tso’s Chicken

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INGREDIENTS
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
Seasme seeds
3 – 4 cups oil for deep-frying and stir-frying, as needed

PREPARATION

Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.

Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.

Heat the oil in a wok to between 350 and 360 degrees

Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.

Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).

Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.

Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce.

Serve immediately

Oranament Cupcakes

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1 box white cake mix plus the ingredients called for on cake box
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon vanilla
3 to 4 tablespoons milk
24 small candy canes
Red and green jelly beans
Red cinnamon candies
Red string licorice

Instructions
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray.

Make and bake cake as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes generously.

Create ornament designs using assorted candies. Use top of candy cane to create a hook on each cupcake.

Roasted Chickpeas and Spinach

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Preheat oven to 350°F. Toss chickpeas with 1 tablespoon of the oil. Spread in single layer on large shallow baking pan. Roast 15 minutes or until golden brown.

Meanwhile, heat small skillet on medium heat. Add coriander and cumin seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.

Heat remaining 1 tablespoon oil in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add mustard seed, curry powder, salt and crushed seed mixture; cook and stir 1 minute.

Stir in tomatoes. Simmer 3 minutes or until liquid is almost completely absorbed. Add spinach; cook and stir 30 seconds or just until wilted. Stir in chickpeas until heated through.

Spicy Roasted Cauliflower

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Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 tablespoon lime juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

5lace the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Let the cauliflower cool for 10 minutes before cutting it into wedges

Spaghetti Squash Lasagna

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Ingredients:
1 spaghetti squash
1 lb Italian sausage or any choice of meat
2 cups of your favorite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
Olive oil
salt & pepper

Directions
Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds. Brush with oil, season with salt and pepper, and place in baking dish with a little water in the bottom of the dish, as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork

While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan drain and set aside.
Add sauce to the pan and simmer. Add the sausage back into the sauce.

In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles.

Put a layer of the sauce into the squash, followed by a layer of the cheese mixture, and repeat the layers until filled (overfilling is fine as long as it stays on top of the squash, ending with a layer of red sauce and mozzarella on top.

Turn the oven to broil and put them back in to brown the cheese.

Spaghetti Squash Primavera

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1 spaghetti squash
1 med zucchini sliced thin
1/2 cup cut broccoli florets
1 small onion diced
1/2 red pepper julienne cut
1 lg stalk celery julienne cut
1 lg carrot julienne cut
salt & pepper to taste
20 pitted & halved kalamata olives
1 can of chic peas
Olive oil
2 tbsp butter
3 tbsp minced onion
1 clove minced garlic
6 oz can tomato paste
1 tbsp basil
1 cup vegetable broth

Cut squash in half, remove seeds and steam it or bake it until tender. Set aside to cool.
Meanwhile, in a large frying pan sauté the red pepper, onion, carrot, zucchini and broccoli in olive oil until tender.
Scrape out the squash with a fork and mix into the veggie/olive sauté.
In a small sauce pot, melt butter and add minced onion and garlic. Cook on low heat until onion and garlic are tender then add tomato paste and basil. Raise heat to med and caramelize the paste until a brownish red. Add the broth to the paste (add more if too thick). Simmer and stir for 10 mins and cover the veggie sauté.
Mix into the squash mixture.