General Tso's Chicken (A bit lighter)

General Tso's Chicken

(adapted from Martha Stewart's Everyday Food Magazine issue pg, page 34)

1/4 cup corn starch

1 pound snow peas, trimmed and halved crosswise

4 garlic cloves, chopped

2 teaspoons ginger (freshly grated or jarred)

3 tablespoons brown sugar

2 tablespoons gluten free soy sauce

1 1/2 teaspoon red-pepper flakes

2 large egg whites

salt and pepper

1 pound chicken breast cut into 1-inch pieces

2 tablespoons vegetable oil

Brown Rice

~Cook rice according to package or rice cooker.

~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.

~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.

~In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Lift half the chicken from the egg-white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden brown about 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, set aside (reserve skillet)

~Add snow pea mixture to the skillet. Cook until snow peas are tender and sauce has thickened, about 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with brown rice.

Steak and Salsa

This is by far one of my favorite and easiest recipes. To me its definitely a comfort food. Sadly I didn't not come up with this one, but I try to make it my own.

Steak and Salsa

1 - 2 lbs of Steak

2 Garlic Cloves minced

1/3 Cup Brown Sugar

4-5 Shakes of Gluten Free Soy Sauce

1 Medium size jar of Salsa (chunky salsa works great)

2 tbs White Sugar

*Olive Oil

White Rice

*If using a non-stick pan, there is no need to use oil

Cut steak into bite size pieces. Brown steak in a non-stick skillet. Add garlic. Pour salsa over steak. Add brown sugar, white sugar and soy sauce. bring to boil. After 5 minutes turn to low heat. Simmer about 45 minutes. Serve over white rice.

Prosciutto-Wrapped Chicken

Prosciutto - Wrapped Chicken

1 boneless skinless chicken breast halved length wise

2 pieces of Prosciutto (thinly sliced)

1 teaspoon olive oil

Season chicken breast with pepper (no need to season with salt when using the prosciutto). Wrap each piece of chicken with one piece of prosciutto. Place the seam side down on a baking sheet. Lightly rub the top of each chicken breast with oil.

Bake at 350@ for 10-15 minutes until almost cooked. Switch oven to broil and broil for 5 minutes (or until cooked fully)

Serve with sauteed spinach and zucchini.

Sesame Orange Shrimp

Sesame Orange Shrimp

(Adapted from Martha Stewart's Every Day Food, #13 page 76)

2 large egg whites

1/4 cup cornstarch

1/4 cup sesame seeds

coarse salt and ground pepper

1 1/2 pounds medium shrimp, peeled and deveined

1/4 cup vegetable oil, plus more if needed

1 cup fresh orange juice

2 tablespoons soy sauce (gluten free)

1 tablespoon sugar

4 scallions, trimmed and thinly sliced

Steamed white rice

~In a large blow, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Add shrimp and toss to coat.

~Heath 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

~Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.

~Serve over steamed white rice.