Bible Lesson #12: General Tso's Chicken... A-Ten-Hut! (Healthy Version)

What is it about Chinese food that I love so much? The salty, savor explosion of flavor in my mouth? The fact that no matter how much I stuff myself with those empty carbohydrates, I can still eat more of it again in 30 minutes? Or that it's still delicious cold from the refrigerator in a take-out carton? While there are many reasons why I love it, there is one overall reason why I do not. It has to be one of the unhealthiest type of foods out there, with the battered and deep-fried meats, to the MSG count skyrocketing through the roof. Luckily - for all of you out there with these concerns like myself, I have discovered this healthier, and cheap, version that you can make in your own kitchen. I borrowed this from Ms. Martha herself and I've attached at the end of this post the link to her website/webpage of this recipe. 


I made this recipe the other night after craving something salty and delicious. My friends said it tasted the same as if they had ordered it at a restaurant. Both in preparation and while in the skillet it smelt sooo yummy! It is also quite simple to make substitutions of veggies. I didn't have any snow peas (and they were pretty expensive at the market), so I used some asparagus I had on hand. I also used white rice and ground ginger instead of fresh, because its all I had.So easy to make substitutions where you need to. Still turned out so flavorful and scrumptious!


General Tso's Chicken (Healthier):


Ingredients:

• 1 1/4 cups long-grain brown rice (I used white rice - it's all I had on hand)
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise (I used asparagus & green beans)
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled (I used ground ginger - worked great)
• 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.

Serve on/with Rice

http://www.marthastewart.com/314942/lighter-general-tsos-chicken

Bible Lesson #10: Sunday Dinner Staples... Fall-Apart Pot Roast

Of all of my many skills and talents, domesticity is not my strongest form. With that said, cooking is the exception to the domestic skills that I actually value and love to do. I am not what you would call a feminist, but I am very progressive in my thinking and don't appreciate mentalities that men are superior or the 'stronger' species. The often common ideal in my surrounding society, men are the bread winners and decision makers with women staying home with the children as the homemakers. That is still a concept that I am struggling with and probably why I'm still not married (but that's ok with me!).  Equality and respect are very high on my expectations among and between the sexes. HOWEVER... I allow a sliver of room for one exception to my myriad of progressive thinking... Seven Brides for Seven Brothers is by far one of my favorite movies. It's a very popular and common occurrence at mine and my roommate's apartment to be watched. My girlfriends and I often discuss how ridiculous the concept is of men kidnapping their 'sobbin women' and 'brides', and expecting them to be grateful for now conveniently having a husband, but that if that were to happen to us, we wouldn't necessarily complain. (Don't ask me why, but girls can just be a little crazy like that...) But just saying, if a mountain man came around singing to me "Bless your beautiful hide", I'd hop into that wagon freely of my own accord, seven brothers or not. Plus, Millie's cooking in the show always inspires me to get back to my roots and down-home cooking.

Anyway, getting back on track, growing up Sunday dinners were (still are) the meal of the week. My mother would wake up early on Sunday morning before church to start preparing dinner. If roasts were involved, I would usually wake up with the aroma of their juicy goodness wafting through the house having simmered in a crock pot all night.

Now living on my own, it's difficult to get into the Sunday Dinner mood with only myself  to cook for, especially never being a huge fan of pot roast.  However, whenever friends are in town, I whip out the ole Crock Pot and simmer me up juicy, mouth-watering, fall apart pot roast with some potatoes and gravy to keep them coming back. After some experimenting, I have discovered my niche for cooking the best pot roast I've eaten, if I do say so myself. So please enjoy and let the Crock do all the hard work!

* I use these particular steps and ingredients because it makes the BEST gravy afterwards. If you don't care about that, just the broth and wine work great too - a very sophisticated flavor. I love to serve this with mashed potatoes to go with the delicious gravy, homemade or Rhodes frozen rolls, and a good veggie. very traditional, but why mess with what works? And don't forget the dessert! (coming in part 2)

Pot Roast:
1 around 3 lb. Roast
Salt & Pepper

1 can beef broth
1-1 1/2 C red wine

1 can cream of mushroom soup
1 can cream of chicken soup
1 package Lipton Onion Soup Mix
1 packet Brown Gravy Mix

Directions:
-Pat the chuck roast with a paper towel, then coat it in salt & pepper. Heat a skillet pan or dutch oven pan over high heat for  about 1 minute with some olive oil.  Sear each side of roast for 2-3 minutes, browning on each side. A nice deep brown sears looks delightful. When all sides are browned, add red wine and beef broth to crock pot and then roast.
Tip: Wrap aluminum foil on bottom side of lid, it helps seal it on the crock pot.

Cook on LOW heat 5-6 hours. (I usually do right before I go to bed).

Remove roast from pot, set on a plate. Drain broth and wine EXCEPT for about 1-1 1/2 cup (depending on size of roast). Mix in the soups, gravy mix, and onion soup mix. Once mixed, add roast back into mixture. I like to spread a litte on top of roast before putting lid back on. Keep on lowest crock pot setting for additional 4-6 hours. (I do this step when right when I wake up, and then roast is ready when I get home from church).

When ready to prepare and eat, remove roast. It will be falling apart, so do it sections. Use a whisk to loosen the gravy mixture and drippings. If too thick - I add water to desired consistency.  This is by far my favorite gravy - I just eat it by it self!

Important things I've learned with the roast:
-Searing locks in the juices
-Longer time, lower heat = more tender meat
-Moisture is Very important, so make sure there's plenty in the pot
-DON'T lift the lid! It may be tempting because it will smell Delicious! But don't do it!
-It's your roast - personalize it to your own liking. This is my favorite way and ingredients - don't be scared to mix it up and try whatever sounds good.

Bible Lesson #9: Home Is Where the Heart Is... Biscuits & Gravy & Country Folk

As any New Yorker has their staple of a signature bagel, any farm and country person has their staple of biscuits and gravy (B&G). Its simplicity is completely understated, however its savory aroma and homey decadence is right on target. Having spent a chunk of time this weekend discussing the power of food and its associations and along with the power of childhood memories, this dish is one that inexplicably falls into that category. The warmth and memory which I associate with B&G comes from my grandmother. While slowly her health is deteriorating and she isn't quite the same Grandma which we all grew up with, many memories I have associated with her involve food, with B&G being in the top 5 of that list. (Remind me to get her recipe soon!) I find that whenever I am feeling particularly domestic or homey, with that tinge of home and family sickness, B&G is one sure fire remedy to fill that slight missing void.

My Role Models - Grandma Lois (On the left, in black)
and her sisters

I have not had the opportunity of working with Grandma Lois yet on perfecting some of my cooking and recipe skills that women of their generations inherently seem to posses. However, I have done experimenting of my own to find a recipe for B&Gs that I feel confidently enough competing with those monumental women. So please test my theory and decided for yourself...






Jess' Biscuits & Gravy:
1 lb ground pork sausage
1 Tbsp Butter PLUS 3 Tbsp (total 4)
3 Tbsp flour
2 1/2 C. milk
S & P to taste

Directions:

-Brown ground sausage with 1 Tbsp butter.

-Once browned, add 3 remaining Tbsp butter, melt completely

-Once melted, sprinkle in flour and stir until absorbed. Will make a thick meaty mixture.

-Turn heat on burner up to HIGH
-Pour in milk and stir constantly. (High heat helps gravy thicken)
-Continue to stir on high heat until gravy becomes thick and bubbly. Remove from heat. Add Salt & Pepper to taste.

-Serve on delicious biscuits!

This is round 2, just some seconds... no big deal.

-I have yet to find a solid biscuits recipe that I like, so to save on time I use store bought pop canister biscuits, still yummy and buttery.

Healthier Alterations:
-Use Turkey sausage
-Use whole wheat flour
-Use skim milk

*If your gravy fails to thicken, mix a “paste” of 2 Tablespoons flour with 3 Tablespoons of water.  Stir the mixture into your gravy, little bits at a time until the gravy thickens to desired consistency.  Do NOT sprinkle flour directly into the gravy.  That’s how lumpy gravy is made.  :)

Bible Lesson #1: Fried Pork Chops with Tomato Gravy & Split Spuds

First attempts can always be somewhat nerve-racking, but this time = success! I decided to start out strong with this recipe and just jump in. These pork chops have turned into one of my Favorite dishes, I've remade them about 3 times in the past month, and my roommates and friends told me they were belonged in the top 2 pork chops (restaurant included) they had ever had... soooooo good - and super easy! Make you and your man happy with this little number. Also I posted the recipe below for these easy and yummy baked potatoes with a flare. Dig in!

Fried Pork Chops w/ Tomato Gravy & Split Spuds & Veggies - YUM!

Lady's Fried Pork Chops & Tomato Gravy:

4 bone-in center-cut pork chops (1 inch thick, ½ pound each)
Salt and black pepper
¼ teaspoon garlic powder
3 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped onion
¼ cup all-purpose flour
1 1/2 cups whole milk
1 ½ cup chicken broth or water
1 can (14.5 ounces) diced tomatoes, drained


Directions:

Lightly sprinkle the chops on both sides with salt and black pepper, sprinkler with the garlic powder. In a large skillet, heat the oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook 5 minutes more. Transfer to a paper-towel lined plate to drain.

Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. Spoon the sauce over the pork chops and serve up to a hungry family.

http://www.pauladeen.com/recipes/recipe_view/fried_pork_chops_with_tomato_gravy/

Jess' Split Spuds:

4 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Sea Salt or Kosher Salt
Freshly Ground Black Pepper
Directions:
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.