Orange Chicken

This recipe is adapted from several recipes online and changed to fit my own tastes.  My son who asked me to make orange chicken, loved it, as did all of the family.  I even liked it, and I'm not all that fond of orange chicken.  This one isn't as sickly sweet at the casual restaurant versions.

Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons red wine vinegar
¼ cup sweet Tai chili sauce
1 orange, zest of

Directions

Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Mix flour mixture and egg mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
 
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.
 
Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened. Stir in orange zest. Serve over jasmine rice.

Cincinnati Chili

 

 I was introduced to Cincinnati Chili by my sister who married a Floridian, my BIL, Ed. She directed me to this recipe the other night, when my son asked me to make Cincinnati Chili, like his aunt makes.

From Wikipedia: Cincinnati chili (or "Cincinnati-style chili") is a regional style of Chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili and Dixie Chili. Restaurant locations are found pervasively in the greater Cincinnati area with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called "Chili Parlors."

Ingredients
Found Here

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Roasted Broccoli with Goat Cheese and Almonds

Crispy and crunchy roasted broccoli with pungent goat cheese and roasted almonds.
Recipe found here, but I used Romano goat cheese rather than Parmesan. 

Baked Veggies

Hot, baked spring veggies with seasoned bread cubes, eggs and cheese.

Vegetarian "Irish" Stew

My daughter, Adara, and her two friends, Kim and Amanda, made this delicious stew last night to celebrate St. Patrick's Day. They found the recipe here, and I have to say that even though I was afraid I'd be dissapointed in Irish stew without lamb or beef, it was great! The pearl barley and Stout gave it a rich, filling nutty flavor that was delicious. They went heavier on the seasonings, and added them directly to the stew, chopped, rather than tied in cooking string. They also made the recipe about 1 1/2 times itself (and fed 5+ of us).

Vegetarian "Irish" Stew (Because anything with Stout in it is Irish, right?)
4 tablespoons olive oil

3 medium leeks, cleaned and sliced
1 cup cup parsnips, sliced

1 cup carrots, sliced

1 cup potatoes, sliced into chunks

1 cup turnips or rutabagas, peeled and sliced into chunks

1 cup celery, diced

4 cups vegetable stock

2 cups stout beer

1 cup pearl barley

1/2 cup fresh parsley, chopped

A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)

Salt and pepper to taste

1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.

2. Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.

3. Season with salt and pepper, divide among plates and serve with bread.


Adara, Kim, and Amanda making Vegetarian "Irish" Stew

Pizza Rolls

Pizza Rolls are a holiday tradition at our house. They are pretty much like cinnamon rolls, only stuffed with pizza toppings.

Dough:

Scald and set aside to cool:

1 cup milk

Cream:
6 T butter
1/2 cup sugar
3 eggs

Dissolve:
2 T yeast
1 T sugar
1 cup warm water

When the above steps are completed, combine them and add 6 1/2- 7 cups flour and 1 tsp salt. Knead well and place in a greased bowl. Raise until double and divide in half. Roll out into two rectangles. Spread with pizza sauce and sprinkle with pizza toppings, such as cooked sausage, olives, ham and cheese. Roll and cut like cinnamon rolls. Place on a cookie sheet and allow to raise for 30 minutes. Meanwhile heat oven to 375ºF. Cook rolls for 15 minutes or until done. Serve hot. (I usually make half of the dough into cinnamon rolls and half into pizza rolls so that we have dessert too.)

Gambian Peanut Chicken Stew

Peanut stew is a common street food in The Gambia. This recipe is simple, using peanut butter and crushed red chilli pepper as the main flavors.

Gambian Peanut Chicken Stew
2 large potatoes, peeled and cut in bite-sized pieces
1 small yam, peeled and cut in bite-sized pieces
1 medium turnip, peeled and cut in bite-sized pieces
2 small onions, peeled and chopped
1.5 lbs boneless chicken thighs
7 fresh tomatoes, chopped
1 cup peanut butter
Crushed red pepper
Salt and Pepper


In a large pot cover the potatoes, yam, turnip, and onions with water, and boil until tender. In a medium pot, cover the chicken thighs with water, add salt, and boil until cooked.  Removed the chicken from broth and cut into bit-sized pieces.  Add chicken to the vegetables.  If necessary, add some of the chicken broth to the vegetables and chicken.  Add the peanut butter and gently stir. Add red pepper and salt and black pepper to taste.  Allow to simmer for 20 minutes or until flavors are blended and stew is thickened.  Serve hot.