Sweet and Sour Chicken over Rice

Sweet and Sour Chicken

2 large chicken breasts, cubed

Olive oil
½ onion, minced
1 carrot, thinly sliced
½ green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce
1/3 C ketchup
½ TBSP Worcestershire sauce
1 TBSP apple cider vinegar
1/2 C brown sugar, packed
½ tsp salt
¼ tsp pepper
¼ tsp ginger
2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt
2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

This is one of my all time favorite dishes!  I hope you enjoy it.  There is nothing better smelling to me than sautéing carrots, onions, and peppers.  Enjoy!

Rosemary Pot Roast & Homemade Vegetable Broth

This is the MOST DELICIOUS roast I have ever tasted!  It is so easy!  I adapted this recipe slightly from The Pioneer Woman's blog: http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/.  I love her posts!  I don't always have fresh herbs on hand... who am I kidding, I almost never have fresh herbs on hand, so this is my adaption.  I also prefer the pot roast cut of beef instead of the chuck roast.  I serve this with a large pot of mashed potatoes because this makes the BEST gravy ever! Enjoy!

1 4-5 lb beef pot roast
Salt/Pepper
2-3 TBSP olive oil
2 small onions, cut into 1" chunks
6 carrots, peeled and cut into 1" chunks
3 C homemade vegetable broth (Recipe at bottom)
1/8 tsp ground thyme
1 tsp dried rosemary

Before beginning to cook, trim your roast and generously salt and pepper all sides.  Cut up your onions and carrots too because once your oil is ready, you won't have time to do these things.

In a large copper bottom pot(the pot matters--a non stick pan won't give the same effect) with a lid, heat 2 TBSP olive oil(I never measure exactly). Sauté the onions until somewhat translucent and lightly browned(about 5 minutes). 

Remove the onions, and add the carrots into the pot.  Sauté about 2 minutes.  Then Remove to a plate with the onions.

Add another TBSP of olive oil.  And brown all sides of your roast.  This only takes a couple minutes per side. 

Once the roast is nicely browned on all sides, remove it from the pan to a plate.  Do you see all those nice brown bits stuck to the bottom of the pan?  Well, that is flavor!  Pour a couple ounces of broth into the pan, and using a wooden spoon get the brown bits loosened.  Then add your roast back into the pan.

Add the carrots and onions on top.  then add the rest of your broth to the side of the roast so that the onions and carrots will stay on top.  The broth should be to the halfway point of the roast.

Then sprinkle the thyme and rosemary on top.  Cover with the lid and bake at 285 degrees for 4 hours. 

**Remember to start cooking your mashed potatoes about a half hour before the roast is done.:)**

When done, remove the roast to a plate and cover with foil.  Let rest at least 15 minutes before slicing.  Remove carrots and onions from the broth by pouring into a fine mesh strainer over a large pot.  Put onions and carrots in a bowl and cover with foil while you make your gravy.

To make the gravy, first skim the top of the gravy to remove a little bit of the fat that rises to the top.  I usually only remove a few TBSP's.  Then warm the gravy over medium heat stirring occasionally.  When it comes to a boil, add this mixture

Gravy thickening Mixture:

1 C cold water

1/2 C flour

Whisk very well together

Gluten free option:

Use cornstarch/water combo(I would guess that 2-3TBSP cornstarch + 1/2 C cold water is a good place to start)

Slowly whisk in the thickening mixture so that the gravy is still boiling slowly.  Continue to cook for about 5-7 minutes to let this thicken.  NOTE:  this is not a "thick" gravy in the sense of packet gravies.  You are welcome to add more thickener to the gravy to your likings.;)  I always need to add more salt and pepper to the gravy.  This is the fun part because you get to test the gravy as many times as you need...wink, wink.  Be careful to blow your gravy before tasting, I have burned my tongue so many times when I don't blow it adequately enough.

Enjoy!

Homemade Vegetable Broth

Carrots-- no need to peel or cut off ends, just wash and chop up

Onions-- I like to use red and yellow onions--use the skin too

Celery- use the whole stem, just roughly chop up

4 garlic cloves--roughly chopped skin & all

1 TBSP peppercorns

1 TBSP Real Salt

Fill a REALLY large heavy bottomed pot 3/4 the way with these vegetables.  Add the garlic, peppercorns and salt.

Add cold water to fill about 4 inches from the top of the pan.  Bring to a boil, then turn down and simmer for about 1 hour. 

Remove vegetables, peppercorns, etc. Cool the broth in large glass bowls. I often will let this cool for about an hour on my counter, then let finish cooling in my fridge.  **This takes a lot of room in your fridge**

Once cooled, store in freezer safe containers.  I like to freeze in the quart plastic containers you can find in the canning section of your grocery store.  I freeze in 2 & 3 cup quantities.  Don't over fill your container.  As is freezes, it expands and you will have a huge mess in your freezer(I speak from experience here!) 

This is the base for all my soups and sauces.  Whenever you are using these vegetables for meals, save the scraps in the freezer for when you are ready to make a batch.

**If you don't have a really large pot, just use as big as you have, and still fill the pot up 3/4th the way with veggies, then half the garlic, peppercorns, and salt.  Then fill up with cold water.

Tomato Soup

I got the basis for this recipe from http://thedomesticgeek.com/?s=tomato+soup.  She has a great website!  And I LOVE tomato soup on a cold winter's day!  And we've had plenty this winter.  Enjoy!

2 TBSP Olive oil
1 small onion, minced
4 cloves garlic, minced
2 14.5 oz canned tomatoes (I've used stewed and petite diced- any kind is fine because you're pureeing it)
1/2 C brown sugar
4 TBSP tomato paste
4 C vegetable broth( I use homemade- the domestic geek has a great one)
1 parmesan cheese rind
salt/pepper to taste(approx. 1tsp salt & 1/2 tsp pepper)
1 bay leaf
1/2 C whipping cream

Heat olive oil in a large heavy bottomed pot.  Sauté onion and garlic until onion is translucent.  Then add the tomatoes and cook for 5 more minutes. Then add all other ingredients EXCEPT the whipping cream.  Bring to a boil and simmer for 20 minutes.

Then remove the bay leaf, and puree in batches in your blender.  Remember this is very hot, use a rag to put over the top of the blender where the hole is.  This prevents splattering all over your kitchen.  When all the soup is pureed(I use another large bowl to put it in until I can put it back into the pot), put it back into the pot. Then stir in the whipping cream.  This is so good!

Serve with Trader Joe's soup crackers!  DELISH!!

Lemon Pepper Chicken and Rice

4 tbsp. butter
2 lg chicken breasts, cut into strips
salt & pepper to taste
4 TBSP white grape juice concentrate( you can use white grape juice or wine-may need more to achieve the flavor since I use concentrate)
4 TBSP fresh lemon juice
1 TBSP grated lemon zest/peel
2- 2 1/2 C whipping cream ( I don't like the heavy, just normal whipping cream)
salt & pepper to taste
3/4 C fresh grated parmesan cheese

Melt butter in a large skillet.  Place chicken pieces in the pan, salt and pepper generously, and sauté until browned. Then place on a paper towel to drain some of the butter off.  After the chicken has sat a couple minutes, place it in a 9x13 glass casserole dish.

Your pan should have very nice browned bits on the bottom.  This is where all the good flavor is, so keeping your heat on, dump the grape juice concentrate(mine is juice from garden grapes in the fall that I can) in the pan.  Watch out because you'll get a lot of steam/smoke coming up as this gets all the good stuff loosened.  Stir with a wooden spoon to get all the brown bits up.

Then add the lemon juice and lemon zest. Slowly add the cream.  stirring constantly.  Then salt and pepper your sauce generously(I wish I could be exact but I just sprinkle salt back and forth about twice, and pepper until it looks nicely even through the sauce).

When sauce is warmed through, pour over chicken in casserole dish.

Then sprinkle parmesan cheese on top.

Turn on broiler to LO and broil for about 5 minutes until cheese is melted and lightly browned.

Then serve over your favorite kind of rice.  This sauce is so good!  Make sure you serve this with French bread or rolls, because you'll want to soak up every last drip!  Enjoy!

Homemade Chicken Stock in a CrockPot

This is one essential thing that you should make for your family.  We now make all our sauces from scratch, which means that many sauces require a "base" of chicken or beef broth or stock.  I prefer chicken stock or vegetable broth.  The name "stock" is used when the bones are used to make the liquid, and not just vegetables and meat.  Today, I'll show you how I make my chicken stock in a crockpot!  This is amazing because the crockpot does most of the work!

The type of whole chicken you buy is important.  At first, I just bought any brand, whatever was on sale, but then one day I bought this organic brand, and WOW!  The stock was so much better!  So I highly recommend buying an organic brand like this one.  I purchased it at Wal-mart for not too much.

 Ingredients:

4-5 carrots, chopped in chunks
2 celery stalks, chopped in chunks
1 small onion, chopped in chunks
1/2-1 TBSP peppercorns, depending on how much you like
1 tsp Real Salt
1 TBSP parsley, dried
3-4 dashes of poultry seasoning
1 whole organic chicken, rinsed
7-8 C water



Day 1
Chop vegetables and place in bottom of crockpot.  Place seasonings on top.

 

 Then place rinsed chicken on top of veggies and seasonings.  Pour water slowly on top until it reaches about 1 inch below lid.  Put lid on, and cook on high for 1 hour, then turn down to low for 4-5 hours.  Remove chicken carefully into a 9x13 pan.  Cover with foil and let rest for about 10 minutes.  Seperate skin and meat from bones.


 Save the meat(works great for soups or a shredded chicken recipe where you are adding some flavor-a lot of the flavor of the meat is lost in the cooking phase), discard the fat/skin, and put the bones back into the crockpot.

 

 Continue cooking the bones with the broth overnight.


 Day 2
The next morning, turn off the crockpot, and strain the veggies and bones from the stock into a large glass bowl--preferably with a lid.

 

 After straining, place stock in refrigerator for at least 12 hours.  I usually leave it in all that day and take it out the next morning(day 3).  Placing it in the refrigerator will solidify the fat, thus making a nearly fat-free stock.


Day3
Take bowl of stock out of refrigerator.  You will now see the fat solidified at the top.

Simply remove this with a spoon(I always use a grapefruit spoon, but any should work), and place the fat into a small bowl.  When you have scrapped off as much as you can, stir the stock.  It should be somewhat gelatinous.  You want it to be gelatinous.  That means it has lots of good nutrients in it.

Then simply divide the stock into canning pint jars.  Use within one week in the fridge, or I like to store them in my stand alone freezer door.  Then when ready, I simply microwave the jar(with lid off) on the "fish" setting for about .6 lbs. or until it is thawed.

I use this broth for many recipes!  Keep checking back for more great recipes!

Homemade Taco Seasoning

One of the things I had to figure out right away when my son was diagnosed with his food allergies was how to make a taco seasoning that we liked.  You have to be so careful which brands of spices you purchase because many contain soy or are made in a factory with other allergens.  We have been very happy with McCormick brand and many organic brands.

It amazed me how it took several tries to get the recipe flavor to our liking.  I hope you will enjoy the recipe that I have come up with as I have adapted to our family's taste buds!  Happy cooking!

2 TBSP chili powder
1 TBSP cumin
1 TBSP paprika

1 TBSP oregano
1 TBSP onion powder
1 TBSP garlic powder
1 TBSP regular salt or "Real Salt"
1/2 TBSP pepper
1/4 tsp cayenne pepper

Pour all spices into a canning 1/2 pt jar.  Put lid on tightly and shake well until all spices are well combined.  You can make it in bigger batches, of course, just use a larger jar. 

Soy Free Sweet and Sour Chicken & Rice

2 large chicken breasts, cubed

Olive oil

½ onion, minced

1 carrot, thinly sliced

½-1 green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce

1/3 C ketchup

½ TBSP Worcestershire sauce

1 TBSP apple cider vinegar

1/2 C brown sugar, packed

½ tsp salt

¼ tsp pepper

¼ tsp ginger

2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt

2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

Homemade Chicken Broth

 This recipe was a little intimidating to me because I had never before bought a whole chicken and cooked it, let alone make homemade broth.  But this was surprisingly easy(crock pot does most of the work) and very delicious!





















1 5-6 lb whole chicken(organic/hormone free is best)
7-8 cups of hot water(I do 8)

2 stalks of celery, rinsed and cut into chunks

3 carrots, peeled and chopped into chunks
1/2 onion, chopped in chunks
1 TBSP parsley
1/2-3/4 TBSP peppercorns
1 tsp Real Salt
3-4 dashes poultry seasoning

1. Chop all vegetables and place in bottom of crock pot.
2. Sprinkle all seasonings over vegetables.
3. Rinse chicken and place on top of vegetables.
4. Pour hot water into crockpot.
5. Cook on low for 6-8 hours.
6. Take out chicken, be careful because it is so tender it falls apart(Use it for soup or any recipe that calls for chicken).  Take all the meat off the bones and then put the bones back into the crockpot with the broth.
7.  Continue to cook the broth and bones another 12+ hours(I just continue to cook all night and process in the morning.
8. Turn crockpot off and ladle broth, veggies and bones into a strainer over a large glass bowl(I prefer one that has a matching lid).  You want a strainer with very small holes.  When broth is all strained into the large bowl, cover the bowl with its lid and put it in the refrigerator for 12-24 hours.
9. When the fat solidify's you can easily scoop it off with a spoon.  Then your almost fat-free broth is ready for you to use in any recipe.  It is very delicious!

Yield:  All the meat from the chicken, plus approximately 6 cups of chicken broth.

You can use the broth right away, or freeze it for later use. I put my broth in pint canning jars and freeze them(I have an upright freezer in my basement & I keep it in the door; the type of freezer you have makes a difference as to how long you can store it for).  Then I put it in the fridge the night before or thaw in the microwave on the "fish" defrost setting for a couple minutes.

Chicken & Cheese Taquitos

4 Chicken breasts, cooked and shredded
1/3 C plain Dannon Yogurt
 3/4 tsp cumin
1 tsp chili powder
1/2-3/4 tsp onion powder
1/4-1/2 tsp garlic salt
1/2 tsp cilantro or 1/4 C fresh cilantro, chopped
2 cups cheddar cheese (or more), shredded

14 tortillas(fresh uncooked tortillas-Tortillaland-buy at Costco- are soy free)

Directions
1. Trim chicken and cut into thirds or halves depending on size and place in crockpot.  Cover with water and cook on high for 4-5 hours.
2. Remove chicken from crockpot onto a plate.  Cover with foil and let rest for 5 minutes. Shred chicken with forks.
3. In a large bowl, mix yogurt and seasonings.  Add chicken and mix well. Set aside
4.Cook tortillas according to package.(this takes time, so plan accordingly)
5.Preheat oven to 400 degrees
6. Using a pampered chef stoneware cookie sheet, brush 1-2 TBSP olive oil to coat.
7. Place chicken and a little bit of cheese in a tortilla and roll up.  Place on stoneware seam side down.  Repeat until all tortillas are filled.  I filled 8 tortillas with chicken and cheese and 6 with just cheese(for my non meat eating children).  For the cheese only variety, roll up burrito style-ends folded under.  After all tortillas are on the stoneware, brush the tops of the tortillas with olive oil making sure to get all the tops that are showing.
8. Bake at 400 degrees for 15 minutes.  Serve with salsa, fresh and canned both work great.

These are not spicy.  If you want more spice then you can always add some cayene pepper, red pepper flakes, green chilies, etc.

Quick & Easy Pizza Dough

3 C flour
1 pkg active dry yeast
1 tsp salt
1 TBSP sugar
2 TBSP olive oil
1 C warm water

1. Combine flour, yeast, salt, sugar in a large bowl.  Stir(a fork works great).
2. Add oil and water and stir until combined.  I sometimes use my hands to knead the dough just a little.
3. Roll out on buttered pizza stone.(can use olive oil if no dairy)
4. Put on homemade sauce, cheese, and whatever toppings you desire.
5. Bake at 375 degrees for 18-22 minutes.

Pizza Sauce

2- 8oz cans tomato sauce
1/2 C chopped onion
1 TBSP dried basil
1 tsp sugar
1 tsp dried oregano
2 cloves of garlic, minced
1/4 tsp pepper

1. Put all ingredients in a medium sized sauce pan.  Bring to a boil.
2. Reduce heat and simmer for 10 minutes or until the onion is soft.

*This makes enough sauce for four pizzas
*I just freeze this in containers and it thaws nicely.
*This is from Better Homes and Gardens and altered only slightly(no canned tomatoes)

Calzones

1 pkg active dry yeast
1 C warm water
1 TBSP olive oil
1 tsp sugar
1 tsp salt
2 1/2 -3 C flour, divided

milk to brush on top of calzones (or olive oil if no dairy)

1/2 -1 TBSP pizza sauce(see recipe on this site) for each calazone
pizza toppings you desire for filling


1. In a mixer with a kneading hook, place warm water, yeast, sugar, and salt.  Let stand for several minutes. 
2. Dump in flour, and mix in.  Scrape down sides if necessary.  Then turn up the mixer to knead for 4-5 minutes.
3.  Take our hook, and let rise for twenty minutes. 
4.  On a floured surface, take out dough and divide in half.  Roll out one half and divide into 4-8 segments with a knife. (you can make these small or large, snack size or dinner size) 
5. Put a small amount of pizza sauce in the center.  Then add cheese or other ingredients to half of the calzone.  Fold over the other half, and pinch edges of calzone using a fork to press down.  Then using the fork prick the top several times.
6. Place on greased cookie sheet and baste with a small amount of milk on the top of the calzone.
7. When all are done, place in a preheated oven of 375 Degrees for 20-30 minutes, depending on the size of you calzone.
ENJOY!
**I doubled this recipe and made 12 very large calzones.  If you want to make smaller ones, they are a perfect replacement for "hot pockets".  Just let cool on a cookie cooling rack, then wrap in plastic wrap well, and place in a freezer bag.  Pull them out whenever you need a snack.