#12 Mother’s Day Brunch
#13 Memorial Day Picnic
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Guinness Beef Stew with Diabetic Exchanges
May 18, 2009 – 11:14 am
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 small chunks. Cut prunes in half and remove the stone. Fry onions and carrots in olive oil. When onions are tender (3-4 minutes) add garlic. Cook for 1 minute.
Remove onion, carrots, and garlic from frying pan and set aside. Add meat to remainder of drippings in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add the stock slowly to form a thick sauce. Add Guinness and simmer. Add onions, carrot s and garlic back in to the pan. Add the herbs and season with salt and pepper. Stir all ingredients and simmer for 1-2 hours.
Don’t cover. This gives it a thick sauce. Stir occasionally so that the meat doesn’t’ stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.
Notes: I used a Dutch oven, it worked well for the frying and was deep enough I still had room to stir while it simmered. If you use a fry pan make sure it is deep enough so you are able to stir.
If it would get to thick, add more broth to thin it out.
I used Guinness Draught Stout, not the darker beer. You can use which ever you prefer.
Enjoy!!
Substitions: baking powder
May 17, 2009 – 11:04 am
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.
White Eggs or Brown Eggs?
May 15, 2009 – 10:57 am
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 feed and care, and the extra expense is passed on to the consumer.
General Tso’s Chicken with Diabetic Exchanges
May 13, 2009 – 10:15 am
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 cup splenda granula
½ cup light soy sauce
¼ cup white wine vinegar
¼ cup white wine
14 ½ ounces low sodium chicken broth
1. Mix sauce in a blender, it will settle out so just pulse it again when your ready to use it. If you don’t have a blender use a quart jar with lid and shake it up. Either way keep in fridge till ready to use. (This can be made up a day ahead if need be)
2. Put the chunked chicken into a large bowl add the beaten egg and soy sauce and mix well. Then slowly add the cornstarch mixing as you add, so it coats but doesn’t become a rock. This looks odd, but fries up beautifully!! Use a fork to remove the chicken and put in hot oil (about 350◦) and fry until crispy. It will take about 3-5 minute preside depending on how big the chunks are. The more you put in at once the more the oil temperature will drop.
3. Drain the chicken on paper towels. I keep covered with aluminum foil and if doing a lot, I also put in warm oven. Repeat until all the chicken is cooked.
4. In a separate wok or skillet add a small amount of oil and heat to 400 degrees. Add green onions and chilies and pepper flakes and cook till tender (about 5 minute).
5. Remix sauce mixture add then add to pan with onions and chilies and flakes, cook until thick. If it gets to thick add a little water or chicken broth. It will slowly start to gel, keep stirring so it doesn’t stick or burn.
6. Add chicken to sauce in wok and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
7. Serve over or beside rice
Note: If you like hot I would take the pepper flakes up in increments of 1/8 so it doesn’t get away from you.
Kosher vs. Sea Salt
April 30, 2009 – 11:51 am
What is the difference between kosher and sea salt?
Kosher-
usually has no additives, has big crystals with large surfaces, which allows it to absorb more moisture. There isn’t much difference between kosher and table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. Of course, there are always discussions as to how much extra salt we need in our diet.
Sea Salt-
Actually not quite as “salty” as table salt, so recipes may have to be adjusted for taste. Generally more expensive, some say the additional cost is not justified.
I use kosher salt and sea salt, but I tend to use kosher more, I use it in baking and cooking. I probably won’t replenish the sea salt when it runs out. Mainly because I don’t like having to buy so many different types and then I need a place to put them. Sea salt is available in coarse and fine. Kosher is coarse.
Previous Episodes:Nov. – Apr.
April 30, 2009 – 11:49 am
Previous Episodes Recipes
#1 Swiss Chicken
#2 Christmas Standing Rib Roast
#3 New Year’s Day Spinach Stuffed Pork Loin
#4 Hearty Breakfast Chicken Fried Steak
#5 Super Bowl Party Dips and nachos
#6 Valentines Day Stuffed Filet Mignon
#7 Remembering Grandma (Braciole)
#8 St. Patrick’s Day Guinness Stew
#9 Chinese Food General Tso’s
#10 Lent Fish and Mac and Cheese
#11 Easter Lamb
Emergency Substitutions
April 30, 2009 – 11:47 am
If you don’ t have: 1 teaspoon Allspice
Substitute: 1/ 2 teaspoon ground cinnamon and 1 teaspoon ground cloves
If you don’t have: 1 teaspoon apple pie spice
Substitute: ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and 1/8 teaspoon ground cardamon
In May on Local Flavor
April 30, 2009 – 11:42 am
Mothers Day Brunch:
Eggs Benedict with Hollandaise Saucespan
Shredded Hash Browns with Roasted Peppers
Spinach Salad with Blueberry Vinaigrette served in Parmesan Frico Cup
Garlic Green Beans
Memorial Day Picnic:
Fried Chicken
Sweet Potato Salad
Broccoli Salad
Yellow Almond Bundt Cake with Almonds and Mini Chocolate Chips
If you would like the recipes email me at : localflavor@zoominterent.net
Enjoy!!
The Taste of Home Cooking School
April 30, 2009 – 10:55 am
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 Armstrong
Daneen and Tara (both are in charge of marketing) put together a basket of my General Tso’s Recipe I did on the show for a door prize. It was a wonderful basket with the ingredients and placemats and a gift certificate for the meat needed to make the dish. I was sorry I couldn’t enter to win the basket.
I had a wonderful time meeting the fans of the show and getting time to talk to everyone. It’s always nice to spend time visiting and asking questions. I really enjoyed meeting everyone. As the night progressed, I was on stage with Chef Dawn. I had so much fun cooking with her. She was so nice to make me comfortable and welcome. Of course, I did bump one of the foot pedals that work the show and the presentation started without us! We were both very surprised to see it start. Anyone that knows me wouldn’t be surprised by this. 
But, it wasn’t the end of the world and we had fun. If you have time next year, you might want to go and see what’s there. I think it is usually held in March, and there are always lots of booths and food vendors there. Chef Dawn was the Chef last year and this year so I don’t know if she will be back next year. Hopefully, we will see her again!!