June Kessler's Blog, page 8

Chocolate Chip Cookies

 

 

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, at room temperature

1/2 cup shortening   or coconut oil

1 1/2 cups firmly packed brown sugar

2 teaspoons vanilla

2 large eggs

1 (12 ounce) package semi-sweet chocolate chips

 

Directions

 

Preheat oven to 375 degrees F. Mix flour, baking soda, and salt in a small bowl. In a large bowl, beat butter and shortening until creamy.

Add sugar and vanilla and beat with a mixer on medium speed until well blended. Beat in eggs, one at a time, mixing well.

Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.

Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.

Bake in preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10  - 11 minutes.

If using 2 pans in 1 oven, switch positions at half-time.

Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.

Serve warm or cool.

Makes about 36 cookies

Very Berry Crisp

Very Berry Crisp makes a wonderful dessert crispy on top and delicious blend of fruits.

 

 

 

 

 

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
1 cup sliced strawberries
4 tablespoons white sugar
2 cups all-purpose flour

2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, gently toss together blackberries, raspberries, blueberries, strawberries and white sugar; set aside.

3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Lemon Crisp Cookies

With a cold front moving into Austin Texas to day I started cooking early; got the boys off to school and  beef stew in the crock-pot. I am ready for the cold and out of cookies for the boys snacks at school, the boys like peanut butter and chocolate chip or double chocolate cookies. I decided to make some thing different mainly because I am all out of chocolate chips and as I had lemons and lemon juice the delicious cookies were created, crisp on the bottom and soft and chewy. This is one of the easiest, tastiest cookie recipes I’ve made.

These delicious cookies with a fresh lemon flavor, make a perfect spring recipe; they are also perfect for Christmas or any time; that shouldn’t stop you from making them any time of year. The boys will love them when they get home and hopefully there will be enough left for school snacks tomorrow.

 

Lemon Crisp Cookies

Try drizzling a little lemon glaze over them to make them extra special.

½ cup butter, softened

1 cup granulated sugar

½ teaspoon vanilla extract

¼ teaspoon lemon extract

1 egg

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

1½ cups all-purpose flour

½ cup powdered sugar

 

Directions

 

Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy.

Whip in vanilla, Lemon extract, egg, lemon zest, and juice. Scrape sides and mix again.

Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.

Place on baking sheet and repeat with remaining dough.

Bake for 11-12 minutes or until cookies and cracked on top.

Remove from oven and cool cookies about 2-3 minutes before transferring to cooling rack.

Makes about 30 cookies

 

Chocolate Chip Peanut Butter Cookies

Yesterday we made Chocolate Chip  Peanut Butter Cookies; sorry no picture yet the boys ate them all before I had a chance to take a picture, Well they were very good

Chocolate Chip Peanut Butter Cookies

 

Jam Filled Thumbprints

 

Jam Filled Cookies

Filled with jam and rolled in chopped nuts, these thumbprints are easy, delicious and perfect for Christmas.

 

2/3 cup unsalted butter, at room temperature

1/3 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 cups all-purpose flour

2 large egg whites

3/4 cup finely chopped nuts of choice

1/3 cup jam (any flavor)

 

1. Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat.

2. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.

3. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.

Makes 18 to 20 Cookies

Anise Cookies

The holidays are coming up fast, Its time to think about baking Christmas cookies. Yesterday we made Anise cookies they were a big hit. We will be making them again very soon.

These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles.  They have a mild anise flavoring, which is very typical of Italian baked goods.

 

 

 

 

ANISE COOKIES

¾ cup butter, softened

1 cup sugar

1 egg

½ teaspoon Pure Vanilla Extract

2 teaspoons baking powder

½ teaspoon salt

2 cups sifted flour

1½ teaspoons Anise Seeds

½ cup finely chopped pecans, optional

1½ cups confectioners’ sugar

1½ to 2 Tablespoons milk or water

¼ teaspoon anise oil or extract for flavor

 

Directions

 

1. In a large bowl beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add baking powder and salt to sifted flour; stir with wire whisk. Gradually add dry ingredients and anise seed to butter mixture, beating well after each addition.

2. Shape dough into log, about 1½ inches in diameter and 12 inches long. Wrap in wax paper or plastic wrap. Refrigerate at least 2 hours.

3. Preheat oven to 400 degrees F. Cut log into thin slices and place 1 inch apart on greased baking sheets.

4. Bake 8 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

5. Blend together powdered sugar, milk and anise extract for extra flavor.

Makes 28 to 30 Cookies

Banana Cream Pie

Banana Cream Pie

The boys just love banana cream pie so it was a must for Halloween. Joshua decorated his banana cream pie with whipped topping, gummy worms and marshmallows.

This awesome banana cream pie is filled with lots of bananas and a creamy pudding mixture. Once this pie is prepared, just let it cook no need to bake. If your don’t have a use for the egg white just whip them up with   some sugar and 1/4 teaspoon cream of tartar to make a meringue to put on top.  I then baked it for about 6 to 8 minutes in a 400 degree F. oven to brown the meringue; The boys like whipped topping or cream much better.

 

 

 

Banana Cream Pie

1 Graham Cracker Crust, (recipe follows)

¾ cup white sugar

1/3 cup all-purpose flour

¼ teaspoon salt

2 cups milk

3 egg yolks, beaten

2 Tablespoons butter

2 teaspoons vanilla extract

1 (9 inch) Graham Cracker Crust

4 or 5 bananas, sliced

 

Directions:

 

In a medium saucepan, combine, sugar, flour, and salt. Gradually add milk. while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from heat.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until smooth. Slice bananas into the cooled Graham cracker crust. Top with pudding mixture.

Decorate as desired

Makes one 9-inch pie

Graham Cracker Crust

1 ½ cups finely ground graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter, melted

½ teaspoon ground cinnamon, optional

 

Directions

 

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into a 9 or 10 inch pie plate.

Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.

 

 

Homemade Pizza

 

The Best Pizza

I have been busy trying to create the best pizza for my 2 grandsons Joshua 6 and Matthew 4.  Todays pizza was a big hit the boys even ate the crusts. Next time I will try to stuff the crusts with cheese.

 

 

 

The Best Pizza Dough

2 teaspoon honey

2 1/2 teaspoons active yeast

1 cup warm water + 2 Tablespoons (105 to 110 degrees F)

2 cups unbleached bread flour, (I used king Arthur)

3/4 teaspoon salt

1/4 cup parmesan cheese

1 teaspoon garlic powder

2 Tablespoons cornmeal

Cooking spray

In a small bowl, add warm water, honey and stir to dissolve the honey; sprinkle over the yeast., let stand for 5 to 10 minutes until bubbly.

In a large bowl whisk together flour, salt parmesan cheese and garlic powder. Make a well in the center and gradually add the yeast mixture folding in until it form a soft dough. Add an extra couple of tablespoons warm if needed. Kneed  for about 5 minutes.

Coat a medium bowl with cooking spray or olive oil; place dough in the bowl; cover with a dish towel, and let rise for about 1 hour until doubled in size. Kneed for a few minutes. roll and stretch into a 12-inch pizza; place on a rimless baking sheet sprinkled with cornmeal and place in the refrigerator or freezer for up to 30 minutes.

Meanwhile: Heat oven to 425, heat pizza stone, if using one. Take pizza out of the refrigerator or freezer and top as desired; ( I also sprayed the crust with cooking spray)  slide onto the hot pizza stone and bake for 15 to 20 minutes. Let stand for 5 minutes before slicing.

 

Neapolitan Pizza Dough

 

A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If your prefer an extra-crisp super thin crust, roll the dough into a round 11 inches in diameter rather than the 9-inch specified in the pizza recipes. I use this recipe for an afterschool snack for the kids, Note that this recipe makes 2 pizza crusts.

1½ teaspoons active dry yeast

¼ cup Luke warm water (105 degrees F.)

1 ½ Tablespoons olive oil

½ cup cold water

1 2/3 cups unbleached or all-purpose flour plus more for kneading

¾ teaspoon salt

 

Directions

 

In a large bowl, stir the yeast into warm water. Let stand until creamy, about 10 minutes, stir in olive oil and cold water, and then whisk in ½ cup of the flour and salt, stirring until smooth. Stir in the remaining flour, ½ cup at a time, until the dough comes together in a rough mass.

 

On a lightly floured work surface, knead the dough until smooth and velvety. 8 to 10 minutes. It will be soft. Cover loosely with a dish cloth and let rise for 15 minutes.

 

Divide dough into 2 equal portions, knead briefly, and then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on a work surface and set the ball on the surface. Cover them with a dish cloth and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

 

Note: You may also store one or both balls of dough until ready to use. For shorter storage and for a slow rise resulting in more flavor, place dough on a small baking pan lines with a dish cloth, cover them with another dish cloth and refrigerate for up to 48 hours; remove from refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage: Slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight or in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Makes enough for two 9-inch pizza crusts

 

Easy Pepperoni pizza

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon instant yeast

2/3 cup lukewarm water

1 Tablespoon plus 1 teaspoon olive oil

Topping:

5 ounces mozzarella cheese

2 ounces pepperoni

6 Tablespoons sundried tomato paste

6 pitted black olives, halved, optional

2 Tablespoons olive oil

½ teaspoon dried oregano

 

Directions

 

Measure the flour, salt and yeast into a large bowl. Pour in the water and 1 Tablespoon olive oil and mix to a soft dough. Add 2 to 3 teaspoons more lukewarm water if necessary.

 

Place the dough onto a lightly floured work surface and knead for about 10 minutes. Rub the remaining oil around the bowl. Turn the dough in the oil, and then cover the bowl with plastic wrap. Let stand in a warm place for 1 ½ hours, or until doubled in size.

 

Grease two baking sheets; knead dough for a few minutes, then divide in half. Press each piece into a 9 to 10 inch round on the baking sheet, pulling the edges of the dough up so that it forms a rim.

 

Drain the mozzarella and thinly slice. Spread the tomato paste over each pizza, then top with pepperoni and olives, if desired. Arranging them carefully, sprinkle with the oil and oregano; set aside to rest.

 

Preheat oven to 450 degrees F. Bake for about 10 minutes, or until the pizza edges are crisp and golden, switching baking sheets after 5 minutes.

Makes two 9-inch pizzas

 

 

 

Tuna Pizza

2 cups all-purpose flour

1 teaspoon salt

½ teaspoon instant yeast

2/3 cup lukewarm water

1 Tablespoon olive oil

Topping:

5 ounces mozzarella cheese

6 Tablespoons sundried tomato paste

1 (7-oz) can tuna in oil

1 Tablespoon capers, drained and chopped

2 Tablespoons olive oil

½ teaspoon dried oregano

Salt and pepper, to taste

 

Directions

 

Measure the flour, salt and yeast into a large bowl. Pour in the water and 1 Tablespoon olive oil and mix to a soft dough. Add 2 to 3 teaspoons more lukewarm water if necessary.

 

Place the dough onto a lightly floured work surface and knead for about 10 minutes. Rub the remaining oil around the bowl. Turn the dough in the oil, and then cover the bowl with plastic wrap. Let stand in a warm place for 1 ½ hours, or until doubled in size.

 

Grease two baking sheets; knead dough for a few minutes, then divide in half. Press each piece into a 9 to 10 inch round on the baking sheet, pulling the edges of the dough up so that it forms a rim.

 

Drain the mozzarella and thinly slice. Drain and flake tuna. Spread the tomato paste over each pizza; spread flaked tuna over the tomato paste. Sprinkle with capers. Top with Mozzarella cheese slices, ½ teaspoon dried oregano and salt and pepper; set aside to rest.

 

Preheat oven to 450 degrees F. Bake for about 10 minutes, or until the pizza edges are crisp and golden, switching baking sheets after 5 minutes.

Makes two 9-inch pizzas

 

 

 

Anchovy Pizza

 

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon instant yeast

2/3 cup lukewarm water

1 Tablespoon plus 1 teaspoon olive oil

Topping:

5 ounces mozzarella cheese

2 ounce canned anchovies in oil

6 Tablespoons sundried tomato paste

6 pitted black olives, halved

2 Tablespoons olive oil

½ teaspoon dried oregano

 

Directions

 

Measure the flour, salt and yeast into a large bowl. Pour in the water and 1 Tablespoon olive oil and mix to a soft dough. Add 2 to 3 teaspoons more lukewarm water if necessary.

 

Place the dough onto a lightly floured work surface and knead for about 10 minutes. Rub the remaining oil around the bowl. Turn the dough in the oil, and then cover the bowl with plastic wrap. Let stand in a warm place for 1 ½ hours, or until doubled in size.

 

Grease two baking sheets; knead dough for a few minutes, then divide in half. Press each piece into a 9 to 10 inch round on the baking sheet, pulling the edges of the dough up so it that forms a rim.

 

Drain the mozzarella and thinly slice. Drain the anchovies. Spread the tomato paste over each pizza, and then top with mozzarella, anchovies and olives, arranging them carefully, sprinkle with the oil and oregano; set aside to rest.

 

Preheat oven to 450 degrees F. Bake for about 10 minutes, or until the pizza edges are crisp and golden, switching baking sheets after 5 minutes or bake each pizza separately.

Makes two 9-inch pizzas

 

 

Ham and Pineapple Pizza

 

1 (12-oz) refrigerated baked pizza crust

2 teaspoons olive oil

1 cup pizza sauce

2 cups chopped smoked ham

1(20-oz) can pineapple tidbits, well drained

½ cup (2-oz) shredded mozzarella cheese

1 cup (4-oz) shredded provolone cheese

 

Directions

 

Preheat oven to 425 degrees f. Brush pizza crust with olive oil, and spread pizza sauce evenly over crust. Top evenly with ham and pineapple; sprinkle with cheese. Bake in preheated oven for 10 minutes or until cheese melts and crust is light browned

Makes one 12-inch pizza

 

 

Blueberry Pizza

 

1½ cups all-purpose flour

2 Tablespoons sugar

1 cup chopped pecans

¾ cup butter or margarine, melted

1 (8-oz) pkg cream cheese, softened

2 cups sifted powdered sugar

1 (8-oz) container frozen whipped topping, thawed

5 to 6 cups fresh or frozen blueberries, thawed and divided

2/3 cup sugar

2 Tablespoons cornstarch

2 Tablespoons water

 

Directions

 

Combine flour, sugar and pecans; add butter, stirring until well blended. Spread into a 12-inch pizza pan.

 

Preheat oven to 375 degrees F. Bake for 10 to 12 minutes or until lightly browned. Cool crust in pan on wire rack.

 

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth; fold in whipped topping; spread over crust.

 

Mash 2 cups blueberries in a medium saucepan; stir in 2/3 cup sugar. Bring to a boil over medium heat, and boil for 2 minutes.

 

Whisk together cornstarch and water; stir into blueberry mixture. Return to a boil, stirring constantly; boil for 1 minute; cool.

 

Spread over the cream cheese mixture; top with remaining blueberries.

Makes one 12-inch pizza

 

 

Banana Split-Brownie Pizza

1 (21-oz) pkg brownie mix

1 (8-oz) can pineapple tidbits

2 (8-oz) pkgs cream cheese, softened

2/3 cup sugar

3 bananas, sliced

1 pint strawberries, sliced

½ cup chopped pecans, toasted

1 (1-oz) square semisweet chocolate

1 Tablespoon butter or margarine

 

Directions

 

Preheat oven to 375 degrees F. Prepare brownie mix according to package directions; spread batter into a greased 15-inch pizza pan

 

Bake in preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

 

Drain pineapple tidbits well, pressing between layers with paper towels to remove excess juice.

 

Beat cream cheese and sugar in a medium mixer bowl at medium speed with an electric mixer until smooth. Spread mixture over cooled brownie crust; arrange pineapple, bananas, strawberries and pecans on top.

 

Combine chocolate and butter in a 1-cup measuring cup; microwave at High for 1 minute, stirring after 30 seconds. Drizzle over the fruit; chill for 1 hour, and serve immediately.

Makes 16 servings

 

 

Chicken and Cheese French Bread Pizza

 

½ cup butter or margarine, softened

½ cup (2-oz) shredded cheddar cheese

1/3 cup freshly grated parmesan cheese

1 garlic clove, pressed

¼ teaspoon dried Italian seasoning

1 (16-oz) loaf sliced French bread

1 (10-oz) can white chicken, drained and flaked

1 cup (4-oz) shredded mozzarella cheese

¼ cup chopped red bell pepper

¼ cup chopped green onions

 

Directions

 

In a small bowl, combine butter, Cheddar cheese, parmesan cheese, garlic and Italian seasoning, spread evenly over bread slices. Top with chicken; sprinkle with mozzarella cheese, bell pepper and green onions.

 

Bake at 350 degrees F. for 10 minutes or until cheese melts

Makes 6 Servings

Check out the book Flat Breads and Pizza  Click Here

 

 

Why Make Home Made Chicken Nuggets

Home-made chicken nuggets are the right choice:

Mechanically separated poultry (MSP) is really a paste-like-like poultry products manufactured by forcing bones, with connected  tissues, through a sieve or comparable device under high-pressure to separate bone tissue from the tissue. Mechanically separated poultry has been utilized in poultry products since the 1960′s. In 1995, an ultimate guideline on mechanically separated poultry said it was safe and could be used without restrictions. However, it must be labeled as “mechanically separated chicken or turkey” in the product’s ingredients statement. The last guideline started to be effective 11/4/1996. Hot dogs however can consist of any amount of mechanically separated chicken or turkey.

Next, they add ammonium hydroxide to kill the bacterial and then they add anhydrous ammonia for refrigeration purposes. This concoction goes on to become the main ingredient in many hot dogs, bologna, chicken nuggets, pepperoni, salami, jerky, etc.

The USDA did state that commercial food products must be labeled as Mechanically Separated Poultry:

Most fast food uses whole chicken breasts or parts, especially places like McDonalds, Burger King and KFC. Wendy’s and Chick-fil-A

It’s always a better to buy fresh cuts of meat at the butcher’s counter in the grocery store and then decide what you would like to make with it. Buying something prepared in the manufacturing plant, such as chicken nuggets, or hot dogs, etc.  you’ll always get the worst cuts of meat, and it will always be combined with additives as well as other sources of fat.

So its important to read your all food labels.

 

Fried Chicken Tenders

 

8 chicken breast tenders

Salt and pepper

Vegetable oil

1 cup flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon savory

¼ teaspoon ground mustard

1 teaspoon baking powder

½ cup buttermilk

 

Directions

 

1.  Rinse chicken tenders and pat dry.  In plastic bag, combine flour, salt, pepper, garlic powder, savory, ground mustard and baking powder. Shake chicken in the flour mixture, remove and dip in buttermilk, return to flour mixture, shake until well-coated. Refrigerate for 2 to 4 hours.

 

2.  Place 1 ½  inches of vegetable oil in a deep skillet; heat to medium high, or about 370 degrees F. Place chicken in hot oil. When; chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 6 to 8 minutes on each side or until well-browned and juices run clear when pierced with a fork.

Makes 4 to 6 Servings

 

Chicken Tender Fingers

 

1 pound chicken tenders

Salt and black pepper to taste

3 egg whites, lightly beaten

2 cups panko bread crumbs

2 Tablespoons; Dijon mustard

1 teaspoon chipotle pepper puree

1 Tablespoon honey

 

Directions

 

1.   Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Place beaten egg whites in a shallow bow. In another shallow bowl; add crumbs (season them too). Dip the tenders into the egg and toss them in the crumbs.

 

2.  Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray; bake for 10 to 12 minutes, until the crumbs have browned and the chicken is firm.

 

3.  Combine the mustard, chipotle, and honey in a large bowl. Toss the cooked chicken tenders in the mixture so they are all evenly coated, heat for about 5 minutes and serve

Makes 4 servings

Extra Crispy Chicken Tenders

 

1 pound raw chicken tenders

3 large eggs

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

¼ cup whole-wheat flour

¾ cup plain breadcrumbs

¼ cup olive oil for frying

 

Directions

 

1. Pound chicken tenders thin, using a mallet or rolling pin.

 

2. in a shallow bowl, beat eggs with salt, pepper and garlic powder. . Place flour in another shallow bowl, and bread crumbs, Place bread crumbs in a third bowl.

 

3. Coat each chicken piece in flour, then dip into the egg mixture, shaking excess off, and dredge in the bread crumbs mixture.

 

4. Heat 2 tablespoons of the oil in a large skillet over medium heat, about 4 minutes.

 

5. Place in the hot oil (half the tenders at a time) and fry about 3 minutes per side, until golden brown. Place on paper towels to drain.

 

6. Carefully wipe the skillet using paper towels, add the remainder oil, and fry the second batch. Drain on paper towels and serve.

Makes 4 servings

 

 

Chinese Recipes

Oh how I love to cook Chinese,

 

Hot and Sour Soup

This well-known soup from Beijing is easy to make and very filling. It is often eaten as a meal on its own and should be served before a light meal if being served as an appetizer.

 

2 Tablespoons cornstarch

4 Tablespoons water

4 Tablespoons light soy sauce

3 Tablespoons rice wine vinegar

½ teaspoon ground black pepper

1 small fresh red chili, finely chopped

1 egg

2 Tablespoons vegetable oil

1 onion, chopped

3 ¾ cups chicken or beef consommé

1 open-cap mushroom, sliced

2 ounces skinless chicken breast, cut into very thin strips

1 teaspoon sesame oil

 

Directions

 

Blend cornstarch and water to form a smooth paste. Add the soy sauce, rice wine vinegar, pepper and chili; mix well. Break the egg into a separate bowl and beat well, set aside.

 

Heat oil in a preheated wok and stir-fry the onion for 1 to 2 minutes. Stir in the consommé, mushrooms and chicken; bring to a boil. Cook about 15 minutes; or until the chicken is tender.

 

Pour the cornstarch mixture into the soup and cook the soup, stirring constantly, until thickened.

 

As you are stirring, gradually, drizzle the egg into the soup; to create threads of egg. Sprinkle with sesame oil and serve immediately.

Makes 4 servings

 

Tip:  Make sure that the egg is poured in very slowly and that you stir continuously to create threads of egg and not large, cooked pieces.

 

Chicken with Cashews & Vegetables

 

12 ounces boneless, skinless chicken breasts

1 Tablespoon cornstarch

1 teaspoon sesame oil

1 Tablespoon hoisin sauce

1 teaspoon light soy sauce

3 garlic cloves, crushed

2 Tablespoons vegetable oil

¾ cup unsalted cashews

¼ cup snow peas

1 celery stalk, sliced

1 onion, cut into 8 wedges

½ cup beans sprouts

1 red bell pepper, seeded and diced

Sauce

2 teaspoons cornstarch

2 Tablespoons hoisin sauce

1 cup chicken stock

 

Directions

 

Trim any fat from chicken breasts and cut meat into thin strips. Place the chicken in a large mixing bowl. Sprinkle with cornstarch and toss to coat chicken strips; shaking off any excess.

Combine sesame oil, hoisin sauce, soy sauce and 1 crushed garlic clove. Pour this mixture over the chicken, turning to coat completely. Marinate for 20 minutes.

 

In a preheated wok, heat 1 Tablespoon vegetable oil; add cashews and stir-fry for 1 minute, until browned. Add snow peas, celery, remaining garlic, onion, bean sprouts and red bell pepper; cook, stirring occasionally, for 2 to 3 minutes. Remove all the vegetables from wok with a slotted spoon; drain, set aside and keep warm.

 

In the wok, heat 1 tablespoon vegetable oil. Remove the chicken from marinade, stir-fry for 3 to 4 minutes. Return the vegetables to wok with the stir-fried meat.

 

Sauce

Combine cornstarch, hoisin sauce and chicken stock; mix well and pour into wok. Bring to a boil, stirring until thickened and clear.

 

Serve over the meat and vegetable mix immediately.

Makes 4 servings

 

Sweet & Sour Pork

This is one of our favorite recipes, also great with chicken. This kids love this as chicken nuggets served without the sauce and vegetables.

 

2/3 cup Vegetable oil for deep frying

8 ounces pork tenderloin, cut into ½-inch cubes

1 onion, sliced

1 green bell pepper, seeded and sliced

8 ounces pineapple pieces, about 1-cup

1 small carrot, peeled and cut into thin strips

¼ cup canned bamboo shoots, drained, rinsed and halved

Rice or noodles to serve

Batter

1 cup all-purpose flour

1 Tablespoon cornstarch

1 ½ teaspoons baking powder

1 Tablespoon vegetable oil

¾ cup water

Sauce

2/3 cup light brown sugar

2 Tablespoons cornstarch

½ cup white wine vinegar

2 garlic cloves, crushed

4 Tablespoons tomato paste

6 Tablespoons pineapple juice

 

Directions

 

Batter

Sift flour into a mixing bowl; add the cornstarch and baking powder. Add the oil and stir in just enough water to make a thick, smooth batter (about ¾-cup).

 

Pour about 2/3 cup of vegetable oil into a wok and heat until almost smoking. Lower the heat slightly. Dip the cubes of pork into the batter, and cook in the hot oil, in batches, for 2 to 3 minutes or until the pork is cooked through. Remove from wok with a slotted spoon and keep warm.

 

Drain all but 1 Tablespoon of oil from the wok and return the wok to the heat. Add the onion, bell pepper, pineapple pieces, carrot, and bamboo shoots; stir-fry for 1 to 2 minutes. Remove from the wok with a slotted spoon and set aside.

 

Sauce

Mix all the sauce ingredients together until thoroughly combined and pour the mixture into a wok. Bring to a boil, stirring until thickened and clear. Cook for 1 minute, and then return the pork and vegetables to the wok. Cook for 1 to 2 minute more.

Serve with rice or noodles as a side.

Makes 4 servings

 

Beef & Broccoli Stir-Fry

This is a combination of ingredients, so simple and quick to prepare. This is our favorite beef broccoli recipe, and is a must-try.

 

12 ounces lean steak, trimmed

2 garlic cloves, crushed

Dash chili oil (see tip below)

½- inch piece fresh ginger-root, grated

½ teaspoon Chinese five-spice powder

2 Tablespoons dark soy sauce

2 Tablespoons Vegetable oil

2 cups broccoli florets

1 Tablespoon light soy sauce

2/3 cup beef stock

2 teaspoons cornstarch

4 teaspoons water

Carrot strips, to garnish, if desired

 

Directions

 

Cut the steak into thin strips; place in a shallow glass dish. Combine garlic, chili oil, grated ginger, Chinese five-spice powder and soy sauce in a small bowl; pour the mixture over the beef, tossing to coat strips evenly. Marinate for 30 minutes

 

In preheated wok heat 1 Tablespoon oil. Add the broccoli and stir-fry over medium heat for 4 to 5 minutes. Remove from the wok with a slotted spoon; set aside.

 

Heat remaining vegetable oil in the wok. Add the steak strips; half at a time with the marinade, and stir-fry for about 2 to 3 minutes, until the steak is browned and sealed.

 

Return broccoli to the wok and stir in the soy sauce and stock. Blend cornstarch and water to form a smooth paste; stir into the wok. Bring to a boil, stirring until thickened and clear. Cook for 4 minutes.

 

Transfer the beef and broccoli stir-fry to a warm serving dish, arrange the carrot strips in a lattice pattern on top; serve immediately.

Makes 4 Servings

Tip: Marinade the steak for several hours for a fuller flavor. Cover and refrigerate marinade in the refrigerator if preparing in advance.

Tip: To make your own chili oil:

1 Tablespoon chili powder

½ cup corn oil

Cook chili powder and oil in a nonstick skillet over high heat for 1 minute, stirring constantly; remove from heat; let stand for 30 minutes.

Pour mixture through a fine-mesh strainer into a small bowl, discarding chili powder. Makes ½ cup