Episode 8 St. Patrick’s Day
2 pounds sirloin steak
2 onions (large)
2 cloves of garlic
¼ cup whole wheat flour (this will give more fiber)
1-2 cup beef stock (I use low sodium)
3 carrots
2-3 celery stock
4 potatoes (medium-large)
2-3 bay leaves
1 teaspoon fresh thyme
1 teaspoon sweet basil
6 prunes
Olive Oil 2-3 tablespoons
Chop onions, crush garlic and slice carrots. Cut meat into [...]
There are various substitutes for baking powder. Baking powder is ant-acid plus an acid, so any acid plus baking soda: equal parts lemon juice, vinegar, cornstarch or in food allergies: vitamin C crystals.
The is no difference nutritionally. It is believed the color difference comes from the color of the hens. Hens with white feathers and white earlobes tend to give white eggs while hens with red feathers and matching earlobes give brown eggs.
Hens that give bown eggs tend to be larger than the hens that give white eggs. Therefore, they require more [...]
Episode 9
Chinese
General Tso’s Chicken with Diabetic Exchanges
3 pounds boneless skinless chicken breast, cut into chunks
2 cups green onion, chopped
1 small can of jalapeño peppers or green chilies, chunked, diced or sliced (mild)
1/8 teaspoon red pepper flakes
Chicken coating:
¼ cup light soy sauce
1 egg beaten
1 cup cornstarch
Sauce:
½ cup cornstarch
¼ cup water
1 ½ teaspoons fresh garlic, minced
¾ [...]
The Taste of Home Cooking School was held on March 18 at the Butler Intermediate High School. I joined Daneen at the Armstrong booth to meet fans of the show and talk about ArmstrongDaneen and Tara (both are in charge of marketing) put together a basket of my General Tso’s Recipe I did on the [...]
