No Comments

Sweet and Sour Chicken

Posted June 14th 2020 by Mama

I love simple things that can be twisted to my liking – sweet and sour sauce is one of them. So many recipes call for pineapple juice and I find I like my sauce to be simple and a hint of heat.

1 tbsp cornstarch
¼ cup water
½ cup Apple Cider vinegar
½ cup raw cane sugar (turbinado)
¼ cup ketchup
1 Tbsp soy sauce
1 tsp Hot Sauce (I like chipotle sauce)

Combine all ingredients in a cool saucepan. Place on medium heat and whisk until warm and bubbly. As it heats up it will thicken. If you like your sauce a little on the sweeter side, you can add in a fruit juice like pineapple, apple or pear. This will draw natural sweet flavors into your sauce. I don’t add dye, so it won’t have that familiar orange look.

I like to dip my fried chicken in this – which is also fairly easy.

2 Chicken Breasts – chunked
1 egg
1/4 Cup Cornstarch
1/4 Cup Flour
1/2 Cup water
1 Tbsp Sugar
Salt and Pepper to taste

Preheat fryer or wok oil to 375.

Combine all ingredients in a bowl. It’s going to be thin and that’s ok, we want that. I dredge all my chicken pieces at once and use chopsticks to pull them from the batter into my fryer. I then use a different set of chopsticks to flip and pull out my cooked pieces.

Dip the chicken in your homemade sauce and Yumo!

Enjoy!

Posted in Ramblings

No Comments

Bread – With a sourdough twist

Posted December 15th 2015 by Mama

So, I have been working on a great mix of sourdough and white bread. One that is full of flavor and tenderness with that amazing rustic crunchy crust. Here it is!

1/2 oz (4 1/2 tsp or 2 packets) Active Dry Yeast
2 1/4 Cup Warm Water (105° to 110° Fahrenheit)
2 Tablespoons White Sugar
2 Tablespoons Shortening (Butter Flavor is best)
2 Teaspoons Salt
7 Teaspoons Vital Wheat Gluten
1/2 Cup Sourdough Starter
7 Cups White Flour

Combine the Yeast, Water and Sugar in large bowl. Allow to rest 5 minutes, or until a foam begins to form on the top. While it rests combine Shortening, Salt, Vital Wheat Gluten and Sourdough Starter in a small bowl. Add to yeast mixture and gently combine. Add Flour 1 cup at a time, until a solid dough forms. Knead for 10 minutes on lightly floured surface, then coat lightly in oil, cover and allow to rise in a warm place until doubled (about 90 minutes).

Preheat oven to 425° F.

Punch down dough after doubled, knead for another 5 minutes and then form into loaves. Cover and allow to rise another 30 minutes (or until doubled). Brush lightly with water and please in preheated oven. Cook for 30 – 45 minutes or until sounds hollow when tapped in the center.

Posted in Ramblings

No Comments

Wrapped up in life…

Posted April 22nd 2015 by Mama

Things have gotten crazy, but I am back on track. Our son passed in 2011 and I have spent the passed 4 years trying to learn a new form of normal. However, I find that I am happiest when I am cooking. I have many recipes to share, including the new recipes JC and I have from brewing our own Beer! That’s right, we have taken on a new set of fun and started to brew our own beer, it’s been an adventure and nothing short of fun.

I am hoping to get some more posted on here and share the recipes I have. Between cooking, brewing and D&D on Saturdays, my free time is filling fast. Here’s to the new set of recipes coming, in 2015! *CHEERS*

Posted in Ramblings

No Comments

Light Sauce Lasagna

Posted December 4th 2013 by Mama

This is not your “traditional” lasagna. The sauce is very light, and most think there is no sauce in there. It may appear “runny” at first, but it bakes up very nicely.

Ingredients

Uncooked Homemade pasta sheets (see our pasta recipe) – Enough to cover a 9×13 baking pan 3 times

2 Tbls Extra Virgin Olive Oil
1 1/2 lbs ground beef
2 tsp oregano
1/2 white onion, diced
1 tbls minced garlic
1 tsp salt (can add more to taste)
1 tsp pepper (can add more to taste)
2 small cans tomato sauce
1 cup water
1 small can sliced mushrooms (optional)
1 small can spinach (optional)

1 16 oz container Ricotta Cheese
3 cups shredded Mozzarella cheese
1 cup shredded parmesan cheese
2 tsp garlic powder
1 tsp italian seasoning
1/2 cup water

Combine 2 tbls olive oil, onion and garlic in sauce pan and saute until onion is transparent. Add in ground beef, crumble and cook fully. Should be in small bits. Add in oregano, salt, pepper and tomato sauce. Simmer 5 minutes and then add in water, mushrooms and spinach. Set aside.

In medium bowl combine cheese, garlic powder and italian seasoning, add 1/2 cup water and set aside.

Put about 1 to 2 tablespoons of olive oil in the bottom of a 9×13 baking pan. Place a layer of uncooked pasta on top of the oil, enough to reach the eadges with minimal overlap. Place 1/3 of the sauce on top, folowed by 1/3 of the cheese mixture. Place another layer of pasta, 1/3 sauce and 1/3 cheese mix. Repeat until 3 layers of each are done. Top the last layer of cheese with 1 cup Mozzarella and 1/4 cup Parmesan. Cover with tin foil, place on baking sheet and bake at 350 for 45 minutes, then remove cover and let back for 15 more minutes.

Posted in Dinner, Pasta, Ramblings

No Comments

Pasta

Posted December 3rd 2013 by Mama

This recipe is just for the pasta dough. It is super easy if you get a simple pasta machine (hand crank is what I use).

Recipe:

2 cups semolina flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 Large Eggs
1 Tablespoon Olive oil
1/4 cup water

Mix together flour, salt and baking powder. Whisk eggs, oil and water together, pour into flour mixture. Once combined dough will be sticky. Cover and let rest for 10 minutes, this allows the gluten to rest and gives a good textured pasta.

Knead dough lightly, to combine dough and reconstitute any parts that have started to dry. Roll out to desired thickness, cut into thin strips for spaghetti, thicker for fettuccine or use in whole sheets for lasagna. Allow pasta to dry fully (will become hard) before cookie. Can also ziploc and freeze for up to 1 month.

Enjoy!

Posted in Pasta
« Older Entries