Jamie's Sweet and Sour Chicken Recipe

Total Page：16

File Type：pdf, Size：1020Kb

Jamie's Sweet and Sour Chicken Recipe Ingredients 24 oz. (3-4) chicken breasts 2 tsp garlic salt 1/2 tsp black pepper 1/2 cup low-sodium chicken broth 1/2 cup white vinegar 1/2 cup no-calorie sweetener (xylitol, Splenda) 1 tbsp low-sodium soy sauce 3 tbsp low-sugar ketchup Arrowroot* Cooked brown rice and veggies, for presentation Utensils Kitchen shears Large bowl Medium sauce pan Whisk Measuring cups Measuring spoons 1 small bowl to add the arrowroot slowly Large spoon Plate for presentation Directions 1. Cut chicken into bite-sized pieces and place in a large bowl. 2. Season the chicken with the garlic salt and pepper, turning to coat. 3. Cook the chicken over medium/high heat until done (no pink centers). 4. Meanwhile, whisk together chicken broth, vinegar, sweetener, soy sauce, and ketchup in a medium sauce pan. 5. Bring sauce to a boil and then turn to low heat. Add the arrowroot a little at a time, whisking briskly. 6. Let the sauce set up by continuing to stir for about two minutes. 7. Pour sauce over cooked chicken and serve with brown rice and vegetables. Nutrition Makes 4 servings Calories: 186 Fat: 5 g Carbs: 1 g Protein: 33 g Recipe Notes: 1. Make sure to cut and prep your chicken before you start adding the spices. Cut the chicken into bite-sized pieces, remove any excess fat, and wash if needed. 2. Coat the chicken evenly to share the spices all over the meat. While the chicken cooks, you can start your sauce. The timing should be about perfect. *Arrowroot is a white powder in the spice section of your grocery store. For this recipe, we use it to thicken your sweet and sour sauce. It's more digestible and friendly on your tummy than corn starch. You can use it for gravy or pudding. I've never had any issues with it. Years ago, arrowroot was used to wean babies off of breast milk. Add it to your mixture a little at a time and stir well. .

Copy Link

Recommended publications

Arrowroot Production and Utilization in the Marshall Islands
J. Ethnobiol. 14(2):211-234 Winter 1994 TRADITIONAL ARROWROOT PRODUCTION AND UTILIZATION IN THE MARSHALL ISLANDS DIRK H. R. SPENNEMANN Johnstone Centre of Parks, RecreJltion, and Heritage Charles Sturt University p. 0. Box 789 Albury, NSW 2640 Australia ABSTRACT.-This paperexamines the traditional and modern role of Polynesian arrowroot (Tacca leontopetaloides) in the subsistence and market economy of the Republic of the Marshall Islands, a group of atolls in the central equatorial Pacific Ocean. The plant is discussed in its biological and nutritional parameters. Aspects of traditional arrowroot production, starch extraction, and food preparation are examined. In the final section the potential role of the root crop in modern Mar shallese society is discussed. RESUMEN.-Este trabajo examina el papel tradicional y moderno de Tacca leon topetaloides en la economfa de subsistencia y de mercado en la Republica de las Islas Marshall, un grupo de Islas coralinas en el Oceano Pacifico ecuatoria1 cen tral. Se discuten los parimetros biol6gicos y nutricionales de esta planta, y se examinan los aspectos de la producci6n tradicional, la extracci6n de almid6n y la preparaci6n como alimento. En la secci6n final se discute el papel potencial de este cu1tivo en 1a sociedad moderna de las Islas Marshall. REsUME.-Nous examinons les roles traditionels et modernes de l'arrowroot Polynesien (raWl leontopetaloides) dans la subsistance et I'economie de la Repub Iique des Ilsles Marshalles, un groupe d'attoUs de l'Ocean Pacifique Equatorial Central. Les parametres biologiques et nutritifs de cette plante sont consideres. NOllS examinons dif£erents aspects de production traditionelle d'arrowroot, ainsi que I'extraction de la £ecule et Ia preparation des aliments.
[Show full text]
Chutney Recipes
Chutney Recipes Taaza™ - Tomato Garlic Chutney Tomato garlic chutney is an excellent base sauce for many Indian curries. It has all the wonderful flavors and taste that goes well with many lentils. You can use this chutney as dip, spread on breads and mix it with regular pasta sauce to add extra spice and flavor. Tomato Tortilla Wrap Ingredients: 1 tomato tortilla ¼ cup shredded cheddar cheese 2 tbsp. Taaza™ tomato garlic chutney ¼ cup chopped lettuce ¼ cup chopped tomatoes Jalapeno pickle to taste Salt to taste 1) On a hot griddle, warm tomato tortilla. 2) Spread cheddar cheese and tomato garlic chutney. 3) Top it with lettuce, tomatoes, jalapenos and salt and make a wrap. You can also add any cooked meat of your choice in this warp. Chickpea Curry Ingredients: 16 Oz. canned chickpeas 1 medium onion chopped ½ cup or 4 oz. Taaza™ tomato garlic chutney 2 oz. water or as desired 2 tbsp. Taaza™ ghee 1 tsp. garam masala (optional) 2 tbsp. chopped cilantro 1 tsp. lemon juice Salt to taste Makes: 2-4 servings 1) In a medium pan, heat ghee and sauté chopped onions. 2) Add Taaza ™tomato garlic chutney, water and garam masala and cook for 2 minutes. 3) Add canned (cooked) chickpeas and cook over medium heat for 2 minutes. Add salt if necessary (remember that canned chickpeas already has salt) and turn off the heat. Add lemon juice and chopped cilantro and mix well and serve it with rice or bread. Kidney Beans Curry - Rajma Ingredients: 16 Oz. canned kidney beans, drained 1 medium onion chopped ½ cup or 4 oz.
[Show full text]
Malama `Āina: a Conversation About Maui's Farming Future
MALAMA `INA: A CONVERSATION ABOUT MAUI’S FARMING FUTURE A PROJECT OF THE MAUI TOMORROW FOUNDATION Looking towards Iao Valley Prepared for Maui Tomorrow Foundation, Inc. March 8, 2016 Report by Permaculture Design International LLC Copyright 2016 by Maui Tomorrow Foundation, Inc. rural lifestyle. Table of Contents FARM ENTERPRISE OPPORTUNITIES 28 INTRODUCTION 1 A Brief Overview of Maui’s “Central Valley” CONCLUSION 35 and Sugarcane 2 REGENERATIVE AGRICULTURE 3 APPENDICES 36 Climate Change and Regenerative Agriculture 5 Regenerative Agricultural Land Use Potential and Transition Strategy 6 Transition to Regenerative Agriculture 9 Mainframe Design 13 Methods to Reduce Overhead 13 Livestock and Holistic Management 14 16 Case Studies and Precedents 17 19 Biofuels 20 WATER AND SOIL 22 Water 22 Soil 24 Soil Building Strategies and Bioremediation 25 Cover illustration by Silvia Yordanova Copyright 2016 by Maui Tomorrow Foundation, Inc. INTRODUCTION - love and respect the land, make it yours and claim stewardship for it keep large tracts of contiguous farmland intact, and make farming more affordable. Maui’s - care for and nurture the land farming future is tied to this land. so it can give back all we need to sustain life for ourselves and our future generations people moving forward? For 150 years Maui -Puanani Rogers, Ho`okipa Network agriculture has been large-scale, mono-crop, chemical dependent, and export oriented. Beloved Maui is at a crossroads. The January Laguna Blanca, Argentina. Twelve years after transi- Can a new farming model bring both economic 2016 announcement by Alexander and Baldwin (A&B) that Hawaiian Commercial http://www.tompkinsconservation.org/farm_laguna_ & Sugar (HC&S) will be ending their 36,000 blanca.htm concerned about the loss of jobs for so many families, and want to see Maui’s agricultural wide open to a much-needed conversation legacy continue.
[Show full text]
Indian Spiced Latkes with Apple Chutney
Indian Spiced Latkes with Apple Chutney So, it’s the holidays again — or just an occasion for a gathering of family and friends — and latkes are on the menu. Everyone sort of knows how to make them. And they all kind of taste the same. (Not that there’s anything wrong with that!) Well these sure don’t. Shake things up a bit with these Indian spiced latkes with apple chutney. They’ve got a little kick from the fresh chile and the masala chaat (an Indian spice mix that’s tangy, sweet and sour, and salty), a depth from cumin seeds you toast and grind yourself (it’s seriously not hard, and the flavor is far superior to any pre-ground spice), the sweetness from the chutney on top. These may not be your conventional latkes, but the result will please your bubbe or your neighbors or whoever is coming over to eat these with you. Ingredients for the apple chutney 2 Granny Smith apples, peeled and cored 2 teaspoons unsalted butter or ghee 1 tablespoon minced ginger 1 teaspoon yellow mustard seeds 1/2 teaspoon asafoetida (optional, see Cook’s Note for source) 1/4 teaspoon ground cinnamon 1 tablespoon sugar, or more to taste 1/2 cup water 2 tablespoons fresh juice from 1 lime 2 tablespoons chopped fresh mint for the latkes 1 medium onion (6 ounces) 1/4 cup packed fresh cilantro leaves, minced 1 Serrano chile, minced (without seeds if you prefer) 3 tablespoons rice flour 1 1/2 teaspoons masala chaat (see Cook’s Note for source) 1 teaspoon toasted ground cumin seeds 3/4 teaspoon kosher salt plus more for sprinkling 2 large eggs 3 large russet potatoes (2¼ to 2½ pounds), scrubbed 5 tablespoons vegetable oil 5 tablespoons unsalted butter or ghee Special Equipment 2 rimmed baking sheets with wire racks (or 2 baking sheets well lined with paper towels) box grater fine mesh strainer spice grinder (or mortar and pestle) gloves (optional … but use ’em if you got ’em) clean kitchen towel (cotton works best) Directions for the apple chutney Cut the apple into about 1/4-inch dice.
[Show full text]
Sweet and Sour Pork
Sweet and sour pork Ingredients Serves 4 Sweet and sour sauce ¼ cup white vinegar 1 teaspoon tom yum paste cup tomato paste 3 tablespoons brown sugar 2 cloves garlic, crushed 1 tablespoon finely chopped fresh ginger 2 tablespoons oyster sauce 1 teaspoon sesame oil cup drained canned pineapple pieces 1½ tablespoons cornflour Equipment 1½ tablespoons water Cutting board and knife Stir fry Kitchen scales 1 tablespoon oil Measuring cups 300 grams lean pork, sliced Measuring spoons 1 carrot, sliced Saucepan cup sliced green beans Serving spoon ½ red onion, sliced Wok 1 cup sliced red cabbage Preparation and cooking skills 1 courgette, sliced Boil, brown, chop, make sauces from scratch, mix, simmer, slice, stir fry. 1 capsicum, sliced Method Sweet and sour sauce Nutrition 1. In a saucepan place vinegar, tom yum paste, tomato • Sweet and sour pork is a popular paste, brown sugar, garlic, ginger, oyster sauce and Chinese dish. sesame oil. • This recipe is healthier than the 2. Bring to the boil then reduce heat to a gentle simmer. takeaway versions, as it uses lean pork and lots of vegetables. 3. Add pineapple pieces. • Eating plenty of different 4. Mix the cornflour and water together and stir through coloured vegetables and the pineapple mixture until thickened. cutting back on junk foods and Stir fry takeaways means you’ll get a wide range of nutrients which 1. Heat oil in a wok over medium heat. help you to learn and grow, and 2. Add pork and stir fry until brown on all sides. stop you from getting sick. 3. Add carrot, green beans, onion, red cabbage, courgette and capsicum to wok and stir fry until heated through.
[Show full text]
Nutritional Facts Chart
Almond Coconut Bar:Ice Cream cocoa Banana: (per 1/2 cup serving = approximately one scoop) , cocoa Banana's Foster: arrowroot, locust bean gum and guar gum. Milk, cream, bananas, sugar, corn syrup, skim milk , arrowroot, Beantow n Buzz: , arrowroot and/or cottonseed oil), dutch cocoa, corn syrup, corn flour, d (sugar, chocolate liquor, cocoa), sugar, coffee, cream, soy lec coffee, wheat flour, chocolate liquor, cocoa butter, arrowroot, Cake Batter: Milk, cream, sugar, corn syrup, skim milk, almonds, coconut, c processed with alkali, whey, soy lecithin), cake base (wheat fl , (flour, sugar, soybean oil, butter, eggs, FD&C yellow #5), corn locust bean a Milk, cream, sugar, corn syrup, bananas, skim milk, brown sugar Carameln Moose Prints: d natural flavor), candies (milk chocolate (sugar, coconut oil, d gua Milk, cream, sugar, cookie swirl (soybean oil, cookie crumb (wh peanut butter)), corn syrup, skim milk, arrowroot, locust bean r Chocolate Chip Cookie Dough: gu Milk, cream, sugar, fudge swirl (sugar, vegetable oil (peanut shortening, chocolate chips [sugar, chocolate liquor, cocoa but g syrup, sodium bicarbonate, salt, and artificial flavor),m corn s um gu . Chocolate Flake: , m g sugar, corn syrup, skim milk, arrowroot, locust bean gum, guar uar a n Chocolate Moose: Milk, cream,d sugar, corn syrup, dutch cocoa, s g um and butter oil. stabilizer (egg yolk solids, carob gua bean gum, guar gum, carragee Chocolate Peanut Butter Cup: r corn syrup, salt), dutch cocoa, corn syrup, skim milk,gu stabili Milk, cream, sugar, caramel swirl (corn syrup, sugar, butter, carrageenan) and pure vanilla. m Emack & Bolio's Nutritional Information Sheet Chunk O Funk: .
[Show full text]
Sweet and Sour Fish – Chef Matt Marcus
Sweet and Sour Fish – Chef Matt Marcus 2 T olive oil + 1/2 cup 2 medium onions, cut into slices – 3 cups total 1 T ground coriander 1 red pepper and 1 yellow pepper, seeded, cut into thin strips – 3 cups total 3 cloves garlic, lightly smashed 3 bay leaves,whole 1.5 T curry powder or more to taste 2 cups grape tomatoes, quartered , excess seeds removed 2.5 – 3.5 T sugar to taste 5 T apple cider vinegar 1 lb of either cod or tilapia or any other white fish, cut into 4 equal portions 1 c all purpose flour seasoned with 1/2 t salt, 1/2 t pepper and 1/2 t garlic powder or more to taste 2 eggs, beaten 1/2 c cilantro, leaves only, lightly chopped salt fresh ground pepper 1. Heat 2 T of olive oil in a black skillet or non Teflon pan over medium heat. Add sliced onions and season with the coriander. Cook 5 minutes until onions are translucent and golden, stirring occasionally 2. Add sliced peppers and continue cooking for 8 - 10 minutes until peppers are soft. Add garlic, whole bay leaves, curry powder and tomatoes and cook for another 5 – 8 minutes, stirring occasionally 3. Add sugar, vinegar, 1 t of salt and some cracked pepper. Continue cooking for 3 –5 minutes. Remove onions and peppers to a dish and set aside 4. Place seasoned flour into shallow dish 5. Place beaten eggs into shallow dish 6. Heat 1/2 cup olive oil to medium high in skillet used above.
[Show full text]
Edible Films and Coatings Formulated with Arrowroot Starch As a Non-Conventional Starch Source for Plums Packaging
Article Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging Gislaine Ferreira Nogueira 1,* , Bianca de Oliveira Leme 1, Gabriela Ragazzi Santana dos Santos 1, Juliana Viegas da Silva 1, Patrícia Barbosa Nascimento 1, Cyntia Trevisan Soares 1 , Farayde Matta Fakhouri 2,3 and Rafael Augustus de Oliveira 1 1 School of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, Brazil; [email protected] (B.d.O.L.); [email protected] (G.R.S.d.S.); [email protected] (J.V.d.S.); [email protected] (P.B.N.); [email protected] (C.T.S.); [email protected] (R.A.d.O.) 2 Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Poly2 Group, Carrer Colom 114, E-08222 Terrassa, Spain; [email protected] 3 Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil * Correspondence: [email protected]; Tel.: +55-19-9976-29917 Abstract: Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting Citation: Nogueira, G.F.; Leme, resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture B.d.O.; Santos, G.R.S.d.; Silva, J.V.d.; content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in Nascimento, P.B.; Soares, C.T.; water (from 22.45% to 13.89%).
[Show full text]
A Guide to Eating Gluten-Free
A Guide to Eating Gluten-Free Cutting gluten out of your diet may seem difficult and restrictive. Fortunately, there are many healthy and delicious foods that are naturally gluten-free. These include fruits, vegetables, meat and poultry, fish and seafood, dairy products, beans, legumes, and nuts. Grains, Flours, and Starches Many grains and starches are also naturally gluten-free, and products made with them (breads, pasta, crackers, etc.) can be incorporated into a gluten-free diet. However, grains and starches contain gluten and must be avoided by individuals with certain health conditions. Use the following table to help guide your eating and shopping choices while following a gluten-free food plan. Gluten-Free Grains, Flours Starches Gluten-Containing Grains, Flours, and Starches n Amaranth n Barley n Arrowroot n Bulgar (bulgur) n Bean flours (garbanzo, fava, Romano, etc.) n Cereal binding n Buckwheat, buckwheat groats (kasha) n Chapatti flour (atta) n Cassava flour n Couscous n Chia seeds n Kinkel n Corn (maize), cornmeal n Durum n Flax, flax meal n Einkorn n Hominy n Emmer n Manioc flour n Farina n Mesquite flour n Farrow n Millet n Fu n Montina flour n Gluten, gluten flour n Nut flours and meals (almond, coconut, hazelnut, etc.) n Graham flour n Oats (gluten-free)* n Kamut n Pea flour n Malt (malt beverages, extract, flavoring, syrup, vinegar, etc.) n Potato flour, potato starch n Matzoh meal n Quinoa n Oats (oat bran, oat syrup)* n Rice (all), rice bran n Orzo n Sago n Rye n Sorghum flour n Seitan (“wheat meat”) n Soy flour n Semolina n Tapioca flour n Spelt n Teff n Textured vegetable protein (typically contains gluten) n Yucca n Triticale n Wheat, all varieties (bran, germ, starch) *Gluten-free oats have a similar structure to gluten-containing grains.
[Show full text]
Food Allergens, Sensitivities, & Substitutes
BIOMEDICAL Food Allergens, Sensitivities, & Substitutes JULIE MATTHEWS, CNC AUTISM NUTRITION SPECIALIST diets involve many restrictions Food sensitivities can also trigger due to children having asthma attacks, migraine headaches, and Julie Matthews is a leading Asensitivities or allergies to a eczema. biomedical autism diet expert. variety of foods. Typically, one begins Because food allergies and sensitivities She works with parents from with gluten-free and casein-free, affect so many bodily systems, reducing around the world to help children then often branches out into soy-, them can make a significant difference recover from the symptoms of corn-, and/or egg-free, as well. All in how a child feels and behaves. Doris autism through diet intervention. this restriction can cause feelings of Rapp, MD has been studying and Julie presents at the leading overwhelm in many parents, as options treating children with allergies for many autism conferences in the US can become limited. This article will years. In her book, Is This Your Child?, and abroad, including the Defeat discuss when, why, and how to avoid Rapp describes possible symptoms of Autism Now (DAN!) Conference. food allergies/sensitivities. allergy (and sensitivity) reactions Food allergies and in toddlers: red ears and Julie has created two helpful autism diet intervention tools for sensitivities (and their cheeks, dark eye circles parents. Her book, Nourishing accompanying and bags, glassy and Hope for Autism, and her autism symptoms) are glazed eyes, bloating, nutrition education and cooking common in children belching, diarrhea DVD, Cooking to Heal, are with autism. and/or constipation, available at Julie’s website According to Dr.
[Show full text]
Better Baking Simple Baking Using Wholesome Ingredients Contents
Better Baking Simple baking using wholesome ingredients Contents 8 Wholesome CHOC CHIP 24 Coconut Banana Bread Cookies 10 Raspberry Coconut Slice 26 Light Lemon Slice 12 Guilt-Free Chocolate Cake 28 Choc Peanut Butter Slice 14 Plant-Based Raspberry 30 CLEAn Carrot Cake Balls Biscuits 32 Keto Blueberry Yoghurt 16 Keto Coconut Lemon Cake Cheesecake 18 Buckwheat Vanilla 34 Spelt Gingerbreads Cupcakes 36 Chick pea Cake with 20 Vegan Coconut Bounty Bar Lemon Glaze 22 Bacon & Goat Cheese 38 Healthy Cocoa Pancakes Muffins 4 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 5 Want to get started? Check out the table below highlighting the various benefits our Baking range has to offer. This will help you to make informed choices into your journey of better baking. Have your cake PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo Free Fibre Protein SUGARS Wholegrain Friendly Friendly and eat it too There is nothing better than the aroma of freshly baked cakes, cookies and muffins filling the home. But knowing they are free from refined sugars, utilise plant-based milks and oils and harness the nutritional power of alternative flours, well that Baking AiDS just takes the cake! We are proud to offer you this new collection of classic and contemporary baking recipes, all lovingly made from scratch. These are tried and true recipes so you can achieve perfect results every time. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish.
[Show full text]
ISOFAR EXPO South Korea 2015 Hall 1 to 10 Printed Sent.Pdf
Goesan County Chungbuk Province, Republic of Korea WORLD ORGANIC EXPO (WOE) 2015 www.isofar.org IMPRINT CONTACT/COORDINATION Prof. Dr. Ulrich Köpke (ukiol@uni‐bonn.de) Institute of Organic Agriculture Katzenburgweg 3 D‐53115 Bonn Tel. +49‐2 28‐73‐56 16 Fax +49‐2 28‐73‐56 17 E‐Mail: iol@uni‐bonn.de www.iol.uni‐bonn.de Layout: Hannah Becker Christian Dahn Susanne Geuer July, 2013 2 Content Hall 1 ‐ Healthy and resilient soil ………………….. ............................. 5 Hall 2 ‐ Clean water……………………………….. ....................................... 49 Hall 3 & 4 ‐ Clean air and mitigation of climate change……………………………………………………………. .......................... 69 Hall 5 ‐ Enriched biodiversity……………………….. ............................ .99 Hall 6 ‐ Animal welfare………………………………… ........................... 125 Hall 7 ‐ Optimal product and process quality.. ........................... 139 Hall 8 ‐ General human well‐being……………… ............................. 199 Hall 9 ‐ Organic lifestyle……………………………… ............................ 225 Hall 10 ‐ Practical skills for Organic Agriculture… ................... 365 3 4 Goesan County Chungbuk Province, Republic of Korea WORLD ORGANIC EXPO (WOE) 2015 Hall 1 Healthy and resilient soil Authors: Prof. Dr. Mohammed BenKheder and Prof. Dr. Ulrich Köpke www.isofar.org 5 Content A Mission: ..................................................................................................... 8 B Contents .................................................................................................... 9 B 1 Soil fertility –
[Show full text]