Better Than Take-Out Chinese Food Recipe: Lighter General Tso’s Chicken

It’s Thursday, the work week is drawing to a close, and you are probably EXHAUSTED. Forget ordering in Chinese food and make it yourself! Never cooked Chinese food before? Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Many Chinese recipes are quick, easy to make, or both. Some can be made with ingredients that are available at most local supermarkets, while others may require a trip to a Chinese/Asian market or using a substitute. Whether you’re new to Chinese cooking or just looking for a recipe that doesn’t require spending too much time in the kitchen, you’ll love this recipe! Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat for “Lighter General Tso’s Chicken.”

Prep Time: 45 minutes
Total Time: 45 minutes
Serving: 4 peeps 

INGREDIENTS:

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, such as safflower

DIRECTIONS:

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

CHECK OUT LE TOP BABY AND CHILDREN’S CLOTHING AT
www.letop-usa.com

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Strawberry Fields – A Recipe from Chef Daniel Humm

It’s summer and ripe, juicy strawberries are in season.  My mom and dad are die hard fans of Chef Daniel Humm who heads up the kitchen at Eleven Madison Park restaurant in New York City.  He is kinda like the James Beard of NYC for all of you foodies out there.  He gave this recipe to New York Magazine and I thought I would share it with you too – kids will love it, and they can even drink this gazpacho recipe dish with a straw!  Now let’s get started…

Strawberry Gazpacho
Serves 4 to 6

FOR THE TOAST:

• 2 slices country white bread
• 1 tbs. extra-virgin olive oil
• 1 clove garlic – crushed
• 1 sprig thyme

FOR THE GAZPACHO:

• 1 1/2 lbs. strawberries, plus 8 pieces for garnish
• 1 red bell pepper – seeded
• 1/2 green bell pepper – seeded
• 2 cucumbers peeled and seeded
• 1 clove garlic
• 3 oz. tomato juice
• 3 tbs. red-wine vinegar
• 2 tbs. extra-virgin olive oil
• Sea salt to taste
• Tabasco to taste

 GARNISH:

• 1 tbs. extra-virgin olive oil
• Black pepper to taste
• 4 basil leaves

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
(1) Hull the strawberries by inserting a straw at the bottom of the berry and ,(2) pushing it through the cap.

(3) Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.

(4) Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.

(5) Season with salt and Tabasco (for little ones that hate spicy, omit the Tabasco).

(6) Finish with olive oil, black pepper, and basil. 

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Le Top Chef Series: Herb Cheese Stuffed Garlic Burger

Adding you favorite herb-flavored cream cheese from your local market or bagel shop makes this burger a breeze to make and oh so tasty. Use a specialty bun for that gourmet touch. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking out during cooking.

Makes 6 servings
Total Time: 20 min.

 INGREDIENTS:

• 2 pounds ground beef chuck, 85% lean
• 2 tablespoons chopped garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons herbed garlic cream   cheese, such as Boursin
• Oil for coating grill grate
• 6 hamburger buns, split

DIRECTIONS:
Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2 inch thick.

Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well.

Refrigerate the burgers until the grill is ready. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done (160 degrees F).

To toast the buns, put them cut sides down directly over the fire for the last minute of cooking. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

source: ivillage.com

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