Monthly Archives: March 2012

General Tso’s Chicken

I’ve been making this recipe with my family for years.  It’s always been one of my favorite foods to make at home but fried in a wok and containing lots of sugar and cornstarch made it everything but healthy.  So this go around I tried to lighten it up while still maintaining the integrity of the dish.  I reduced the amounts of sugar, salt, oil and cornstarch to lower the calories and sodium in this meal.  The end result was great.  My husband and brother even commented it tasted better than the original recipe.  The sauce is thick and tangy with just enough heat and the chicken stays moist and tender. I hope you enjoy.

 

-H

 

Ingredients – Sauce:

1/4 cup corn starch

1/8 cup water

4 cloves of garlic, minced

1/2 inch of fresh ginger root, minced

1/4 cup white sugar

4 Tbs low sodium soy sauce

1/4 cup white vinegar

1/8 cup cooking sherry or white wine

1 cup reduced sodium chicken broth

2 cups green onions, chopped

4 dried peppers or 2 tsp crushed red pepper flakes (alter to taste)

 

Ingredients – Meat:

2 lbs boneless, skinless chicken breasts

3 Tbs soy sauce

1 tsp white pepper

1 1/2 Tbs corn starch

1 1/2 Tbs extra virgin olive oil

 

Directions:

1.  Combine all meat ingredients except olive oil in a large bowl.  Allow to marinate at room temperature while preparing other ingredients.

2. Combine all sauce ingredients except peppers and green onion in a large bowl.  Mix well until cornstarch and sugar is dissolved.

3. Heat olive oil in a large skillet over medium-high heat.  Add chicken and cooked until browned and cooked through (appx 15 min).  Remove chicken and set aside.

4. Reduce heat to medium and add green onions and peppers to remaining oil in skillet.  Cook until onions are tender and the peppers are fragrant (appx 2 min).  Re-mix the sauce ingredients and add to the pan.  Stir consistently until sauce thickens and starts to boil.  Reduce heat to a simmer and add chicken.  Cook until chicken is heated through (appx 2 min).

Serve with Jasmine rice.  Delicious!

 

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Roasted Squash & Shallot Soup

I was inspired this weekend to do a ‘Day of Cooking.’  One of those days where you don’t worry about time to prepare or difficulty – you just cook.  On my day of cooking I discovered this recipe for butternut squash soup.  To be completely honest, I’ve never made butternut squash soup before.  It’s one of those dishes you hear from so many people about how tasty it is and simple to make.  Well I finally decided to give it a go.

 

At the grocery store they did not have any butternut squash in stock so instead I ended up with a kabocha squash.  The label read it was sweet and would be a good substitute for sweet potatoes/yams or butternut squash.  Turned out to be a great substitute.  The squash along with fresh ginger, shallots and a little salt and olive oil were all roasted in the oven until tender.  Ingredients were then blended with chicken stock.  The end result – amazing!  Topped with a splash of sour cream and a pinch of chives this soup is to die for.  It has a creamy texture with lots of flavor.  We’ve been eating it as a leftover for the last couple of days and it’s still great.  Highly recommend.

 

Enjoy – H

 

Recipe Adapted from – MyRecipes

Ingredients:

4 cups cubed and peeled kabocha squash (or butternut)  Appx 1.5 lbs

1 Tbs extra virgin olive oil

4 large shallots, peeled and quartered

1 inch piece of ginger, thinly sliced

2 1/2 cups reduced sodium chicken broth

Fresh chives and sour cream for serving

 

Directions:

1. Preheat oven to 375 degrees

2. Combine first five ingredients on a roasting pan; toss well.  Bake for 50 minutes or until tender.  Cool ten minutes.

3. Place half of squash mixture and half of the chicken broth in a blender (recommend removing the center lid of blender to allow steam to escape).  Blend until smooth.  Pour into sauce pan and repeat.

4. Heat mixture over medium heat for 5 minutes or until heated through

5. Top with chives and sour cream as desired

 

Nutrition:

Serving size – 2/3 cup of soup

Calories: 112

Fat: 2.5 g

Protein: 3.3 g

 

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