Nothing made me happier than finding a recipe for sweet and sour sauce to make at home! The original called for 2-1 ratio of OJ verses vinegar, but when you have very "aged" vinegar (few years past expiration date, come to realize!), it requires a 3-1 ratio. I also added corn starch to thicken it, which the kids loved. Next time I go shopping I'm going to pick up some more vinegar, so I'll post an update if there's a big difference.
3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 tablespoon butter
2 tsp corn starch
In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking until it reduces by half, about 10-15 minutes. Remove from heat, swirl in butter. In a small glass, add 3 tbsp cold water and mix in the corn starch. As you are stirring fast, slowly pour in the corn starch and water into the pan until it is completely dissolved. Heat through about a minute, then take the pan off the heat. Sauce will continue to thicken for a few minutes. Serve warm. This sauce can be reheated, just stir well.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Friday, April 20, 2012
Roasted Carrots and Potatoes
I have heard all vegetables are better roasted. I didn't believe it until I roasted some brussel sprouts a couple of weeks ago, and even toasted them more than expected- for the kids to LOVE them-
So I had a couple of Idaho potatoes on hand, so I cut them up and added some carrots to the mix while I was at it-
What's that speckled all over them? I drizzled them in EVOO, and tossed in 2 tbsp of Herbs de Provence. I have a container full of this mixture so I thought this would be a good way to use them up. I have used this mixture in place of rosemary, and in place of Italian seasoning, we well.
To create your own herbs mixture, simply mix:
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
(Or if you shop at Whole Foods, if I'm not mistaken, you can buy this herb mixture from the bulk section.)
I roasted them on a cookie sheet covered with parchment paper (easy cleanup, no stick!) in a 400% oven for 30-40 minutes, turning and tossing 2-3 times as needed.
No one complained about the carrots. SCORE!
I wish I had an "after" picture but my phone battery went dead before I was finished cooking that evening. Maybe next time! :)
To create your own herbs mixture, simply mix:
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
(Or if you shop at Whole Foods, if I'm not mistaken, you can buy this herb mixture from the bulk section.)
I roasted them on a cookie sheet covered with parchment paper (easy cleanup, no stick!) in a 400% oven for 30-40 minutes, turning and tossing 2-3 times as needed.
No one complained about the carrots. SCORE!
I wish I had an "after" picture but my phone battery went dead before I was finished cooking that evening. Maybe next time! :)
Wednesday, April 18, 2012
Lemony Shrimp Scampi with Pasta
I've started DVR'ing Ten Dollar Dinners, and this dish looked SO good. I've always wanted to do more seafood at home so I thought this would be easy peasy to try at home. I LOVE lemon anything. This biggest hurdle I am facing right now (trying to go gluten free), is staying away from that lemon pound cake at Starbucks! So I tried the recipe as directed, and we all agreed, it's too lemony for us. I also questioned the merit of making the shrimp stock, but when we were finished, realized it was worth the effort. I figure the more I work with shrimp, the more efficient I will be at peeling and deveining.
I also question how shows and articles like this conclude how "cheap" meals like this is. I will not proclaim this meal was a ten dollar dinner. The wild caught shrimp was $8.99/lb at Whole Foods, on sale. I double checked at Food Lion, and you can get farm raised shrimp from Thailand for $6.99/lb regular price, but my conscience says stick with Whole Foods ;) Melissa d'Arabian claims she can get three bunches of parsley for a dollar. I have never in my life seen it at that price! The angel hair pasta, being gluten free, was in the $3 range, so we'll call this a $15 dinner and be happy- because we enjoyed it :o)
The next time I make it, I will make the following tweaks:
Shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half.
Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce.
Serve immediately.
I also question how shows and articles like this conclude how "cheap" meals like this is. I will not proclaim this meal was a ten dollar dinner. The wild caught shrimp was $8.99/lb at Whole Foods, on sale. I double checked at Food Lion, and you can get farm raised shrimp from Thailand for $6.99/lb regular price, but my conscience says stick with Whole Foods ;) Melissa d'Arabian claims she can get three bunches of parsley for a dollar. I have never in my life seen it at that price! The angel hair pasta, being gluten free, was in the $3 range, so we'll call this a $15 dinner and be happy- because we enjoyed it :o)
The next time I make it, I will make the following tweaks:
Lemony Shrimp Scampi with Pasta
- 6 garlic cloves, pressed or grated
- 1 lemon, half zested, and both halves juiced
- 5 tablespoons EVOO
- Kosher salt and freshly ground black pepper
- 1 pound medium shrimp, peeled, deveined and butterflied (reserve shells)
- 1/4 onion
- 8 oz thin angel hair pasta (we will use a gluten free brand)
- 2 tablespoons butter
- 1 handful parsley leaves, chopped
Directions
Peel and devein the shrimp. If you are as slow as I am, do this earlier in the day, ahead of time!
In a bowl, combine the garlic, zest of half of the lemon and juice of the whole, EVOO, salt and pepper, to taste, and
the shrimp. Set aside.
Shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half.
Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce.
Serve immediately.
Tuesday, April 17, 2012
Pork Roast, but Not Really
The other evening I was so entrenched in the internet, time slipped up on me and I did not have enough time to fully roast that huge chunk of pork roast I bought that morning at the store. Years of 30 Minute Meal watching and reading taught me, if I cut it up, it would cook faster so all was not lost! When I took the string off for it to reveal two large pork tenderlions, I started cutting the tenderlions into smaller chops.
Hannah is not fond of a lot of seasoning right now, so for half of it I stuck to the traditional salt and pepper. The half I planned on eating, however, I combined:
1 tsp ground cumin
1/2 tsp black pepper
1 tbsp garlic powder
1 tbsp coarse sea salt
(The next time I'm going to try it with 1 1/2 tsp ground cumin and 1 tsp hot pepper flakes.)
I had quite a batch of meat going on-
I seared them in a medium hot pan before finishing them off in a 375o oven.
I wish I had an "after" picture but my phone went dead by the time dinner was finished!
Hannah is not fond of a lot of seasoning right now, so for half of it I stuck to the traditional salt and pepper. The half I planned on eating, however, I combined:
1 tsp ground cumin
1/2 tsp black pepper
1 tbsp garlic powder
1 tbsp coarse sea salt
(The next time I'm going to try it with 1 1/2 tsp ground cumin and 1 tsp hot pepper flakes.)
I had quite a batch of meat going on-
I seared them in a medium hot pan before finishing them off in a 375o oven.
I wish I had an "after" picture but my phone went dead by the time dinner was finished!
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