Posts Tagged ‘cornstarch’
Sesame chicken gets a healthier twist with the addition of cauliflower. Try substituting all the chicken for cauliflower for a vegetarian option.
The USA may have lost yesterday but it was only 0-1 against Germany AND Portugal beat Ghana 2-1 which means scenario #4 played out in our favor to advance to the next round! The next opponent will be Belgium on July 1st at 4pm Eastern time and of course I am working and will again be forced to DVR the game and avoid social interactions as much as possible until arriving home. There is a slight chance I could watch it at work since I’ll be at the location with a TV in sight, but we shall see.
But now let’s talk about the game of figuring out what to do with all the cauliflower and broccoli I picked last week. I have frozen a bunch, made broccoli cheddar soup, roasted it for side dishes, and now this sesame chicken with cauliflower. Originally I had planned on making it vegetarian with vegetable broth and only cauliflower but my parents seemed a little unexcited about the idea of eating just cauliflower for dinner so I went half-and-half. Feel free to go all the way in one direction, it’ll work either way! I was impressed with how the cauliflower turned out, they were perfectly tender and held up just as well as the chicken.
One year ago: Bobby Flay’s Crunchburger
This easy strawberry pie is made with fresh strawberries, making the most of this seasonal berry. Serve with fresh whipped cream.
I hope you are not tired of strawberry recipes yet because I have an easy fresh strawberry pie for you today. Strawberry pie is a rarity in my family because my dad typically makes pumpkin or apple the most and occasionally blueberry. So when he decided to make a strawberry pie using the strawberries from our most recent U-picking I was super excited. Since most of the strawberries were pretty small from this last pick of the season (I know the season is just starting for many of you but in TN it’s ending), they were dumped in the pie for easy assembly. However, if you have bigger berries you could place the strawberries in pie crust, tips up, and then pour the gelatin mixture over them. This would create a more dramatic appearance if you so desire. I just desire for it to be in my belly!
Gluten-free brownies don’t have to taste gluten-free. This recipe makes two rich and fudgy brownies that taste so sinful you’ll be thankful there were only two.
I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.
Two years ago: Strawberry Fruit Dip
Like many food bloggers, before I started my own I followed and cooked from many food blogs. But of course none of them were documented other than a printed copy of the recipe with my changes or thoughts written around the margins. While digging through said stack of printed recipes (before I discovered the glory of saving recipes as PDFs), I rediscovered this recipe for sweet and sour chicken.
Growing up, sweet and sour chicken was my absolute favorite Chinese option. Probably because it had pineapple and no icky vegetables – oh how much my tastes have changed! Later down the road, when I found this recipe it had been quite a while since I had had a plate of my childhood favorite. Both then and the most recent time I’ve cooked it I really enjoy that it does not require a vat of hot oil to fry the chicken. You do first fry it in a little canola oil but then let the oven to the rest. The sauce caramelizes a bit over the chicken giving you a tender center and a slightly crispy exterior – just the way it should be.
Need further validation? Qing asked me where I got it from when I brought the leftovers in for lunch. She couldn’t believe I made it and after letting her try it she said it tasted authentic too!
Also some fun news. Yesterday my dissertation finally cleared all it’s checks and was approved for publishing. Additionally I’ve completed all my Ph.D. requirements (aka paperwork) and have been approved for graduation! Not that I didn’t think it would happen but what a relief that it’s all done. Now all I have to do is clean up a couple new experiments to appease the reviewers of my research paper submission to be published (oh and find that thing called a J-O-B). Don’t worry I’ll let you know when I’m pubmed-able ;-).
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.