Tag Archives: ethnic

Lighter General Tso’s Chicken

In keeping with a desire for lighter, non-traditional-Thanksgiving food, I made this wonderful version of General Tso’s chicken.  I’m sure it’s not quite the same as your favorite Amer-Chinese restaurant’s, but it is delicious, and cheaper– both in dollars and calories.

This was way faster than take-out as well- about 15 minutes from start to finish!  Coincidentally, that’s about the same amount of time as cooking a cup or two of rice in a microwave rice cooker, or steaming a small pot of frozen stir-fry veggies.  I used dark brown sugar, which really emphasized the sweetness. If you’re watching your sugar intake, try reducing the sugar to 1-1/2 tablespoons.

Lighter General Tso’s Chicken
from Everyday Food, as seen on Good Things Catered (it seems her blog has been deleted?)

1 T. cornstarch
4 cloves of garlic, sliced
2 t. fresh grated ginger
2 T. brown sugar
2 T. amino acids (it’s gluten free!) or soy sauce
1 t. red pepper flakes
kosher salt
~1.5 lbs. chicken, cut into bite-sized pieces
2 t. sesame oil
2 t. vegetable oil

In a small bowl, whisk together the cornstarch with 1/2 c. cold water. Add in the garlic, ginger, sugar, soy sauce, and red pepper flakes; whisk to combine.

Heat sesame and vegetable oils in a wok or heavy skillet until almost smoking, about 5 minutes on medium-high.  Swirl pan to coat bottom with oil, then add the seasoned chicken pieces.  Allow to cook without moving for 3 minutes, then sprinkle with kosher salt and flip chicken pieces to the other side to brown, up to 5 minutes.

Increase heat to high.  Stir sauce and add to the chicken.  Stir almost constantly until the chicken is cooked through and the sauce has thickened.  Delicious and nutritious served with rice and stir-fry vegetables.

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Filed under 30 min. or less, Chicken, Main dishes

Cauliflower-Chickpea Curry

Not so much Thanksgiving prep going on in this blog.  I hope that’s okay. We aren’t hosting T-day this year, and the traveling that we’ll be doing hinders us from providing too much for the meal. Looks like we’ll be bringing dinner rolls and a cheeseball. Mmm, gluttony.

In prep for the inevitable overeating that will be done during the latter end of this week, I wanted lighter lunches for the front half of the week.  I also wanted something with flavors and ingredients that I wouldn’t be eating later.  I think it’s safe to say that there won’t be much curry powder involved in our rural Midwestern Thanksgiving day celebration.

I added the carrots because I wanted to use them up, and the peas because I thought it needed some non-orange color.  This would be more authentic without either of them, though.  I also roasted the cauliflower before adding it to the curry, which really brought out its earthy, nutty flavor.

Cauliflower-Chickpea Curry
inspired by Planet Green

1 medium head of cauliflower
2 T. oil
3 large carrots
1/2 small onion, chopped
3 cloves minced garlic
1/2 t. turmeric
1/2 t. cumin
1 t. to 1 T. hot curry powder
2 T. tomato paste
1 to 2 c. veggie or chicken stock
1-14. oz. can chickpeas
1/2 c. frozen or fresh green peas

Clean your head of cauliflower and cut or break into bite-sized florets. Toss with 1 T. oil and roast for 25-30 minutes at 375 F.

Meanwhile, clean and slice carrots.  Heat the remaining 1 T. of oil in a heavy skillet over medium.  Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, turmeric, cumin, and curry powder; cook for an additional 5 minutes, stirring frequently. Stir in the tomato paste and keep stirring for 2 or 3 more minutes.

Increase heat to medium-high and stir in 1 cup of the stock. Drain and rinse chickpeas, and add to the skillet. Bring up to boiling, and reduce heat to simmer. Once your cauliflower is roasted, stir it and up to a cup of additional stock into the curry. Simmer for 10 minutes, adding additional stock and/or curry powder to taste. In the last few minutes, stir in your fresh or frozen peas. Serve over rice or with naan.

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Filed under Clean Eating, Main dishes, Vegetables, Vegetarian