LF Chocolate Chip Cookies

Cream together:

6 oz coconut oil (or 1 C (8oz) Cultured Organic Grassfed Butter, French Butter, Ghee) 

3 oz (or 1 T) Nutiva Superfood Shortening

1/2 C Monkfruit or Swerve Granules

1/2 C Firmly Packed Brown Swerve

2 t Pure Vanilla Extract

 

Add: 

12 Large Pastured Eggs

2 T Unsweetened Almond Milk

 

Mix then add:

1 C Sorghum Flour

1 C LFG Flour Blend (2:1:1 cassava, coconut and almond)

2 t Baking Soda

1 ½ t Xanthan Gum

½ t Iodized Salt

1 C 72 - 100% Cacao Chocolate Chunks 

Andes Dark Chocolate Mint Cookies

4-5 cups LP Flour 1 ¼ cups cocoa powder 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3 ½ sticks unsalted butter, cold, cut into small pieces 1/4 cup milk 2 cups packed light brown sugar ½ cups Monk Fruit 1 Tbsp vanilla 3 large eggs OR 2 large egg yolks 1-2 tsp peppermint extract) 1-2 cups Andes mint chips 1-2 cups small chunks of semisweet chocolate In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in chips. Chill dough for 10 minutes. 1 1/2 cups All-Purpose Gluten Free Flour 1/2 cup Dutch Processed Cocoa 3/4 teaspoon Xanthan Gum 1/2 teaspoon Fine Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1/2 cup Butter, melted and cooled 1 cup Light Brown Sugar, packed 1/4 cup Granulated Sugar 1 large Egg, room temperature 1 1/2 teaspoons Pure Vanilla Extract 1 1/4 cups Chocolate Chips, or chocolate chunks 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup unsalted butter, at room temperature 3/4 cup light brown sugar, packed 3/4 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 tsp peppermint extract! 36 Andes Chocolate Mints, unwrapped INSTRUCTIONS In a small bowl whisk together flour, baking soda, and salt. Set aside. In a large saucepan over low heat cook butter, brown sugar, and coffee until creamy and melted; stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time. Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and refrigerate the dough for 2 hours up to overnight. Preheat oven to 350 degrees f. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookies about 2 inches apart. Bake for 8-10 minutes. Do not overbake. Let sit for 1 minute before placing Andes mint on the top of the cookie; gently press 1 mint on the top of each cookie. Allow to sit for 1-2 minutes to fully melt. Swirl with a small spatula or the back of the spoon. NOTES If the dough is refrigerated overnight it will be quite stiff but the cookies will still turn out marvelous. Use parchment paper or silicone mats to line your baking sheets. Always preheat the oven and load your cookies on the middle rack in the center of the oven. Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough has been chilled enough so the cookies do not spread too much and to test baking time. Do not over bake these cookies. They are best left soft and chewy with just ever so slightly crispy edges. Store baked cookies after they have fully cooled and the chocolate has set in an airtight container for up to one week. When placing the Andes mints on top of the baked cookie press the mint in gently about an 1/8 of an inch.

Tres Leches (Costa Vida)

Tres Leches Translated it means "three milks"- this cake is creamy, delicious, and packed with flavor.  Ingredients * 2 cups sugar * 10 eggs separated * 2/3 cup milk * 2 tsp vanilla * 2 cup flour * 3 tsp baking powder * 2 1/4 cup whipping cream * 2 (14oz) cans sweetened condensed milk * 2 (12 oz) cans evaporated milk Instructions 1. Preheat oven to 350. 
 2. Grease a 15" pan. (NO it will not fit into a 9x13 unless you are cutting this recipe in half!)
 3. Beat yolks with 1 1/2 c. sugar until light. 
 4. Stir in milk, vanilla, flour, and baking powder. 
 5. Set aside. 
 6. In another bowl, beat egg whites until soft peaks form. 
 7. Gradually add remaining 1/2 cup sugar. 
 8. Fold whites into yolks. 
 9. Pour into pan. 
 10. Bake 45-50 minutes. 
 11. Cool for 10 minutes. 
 12. In a large bowl, combine sweetened condensed milk, evaporated milk, and 1/4 cup of whipping cream. 
 13. Pierce cake all over with a fork. 
 14. Pour milks over the cake slowly and evenly. 
 15. Whip the remaining cream.
 16. Frost cake and garnish with strawberries.

Homemade Pancakes

Dry Ingredients 1 cup all-purpose flour 2 tbsp granulated sugar 2 1/2 tsp baking powder 1/2 tsp salt Wet Ingredients 1 1/4 cup whole milk 1 tsp vanilla extract 3 tbsp unsalted butter (melted) 1 large egg Homemade Pancakes (x6) Dry Ingredients 6 cups all-purpose flour ¾ cup granulated sugar 1/3 cup baking powder 1 tbsp salt Wet Ingredients 1 1/4 cup whole milk 1 tsp vanilla extract 3 tbsp unsalted butter (melted) 1 large egg Instructions Dry Ingredients 1. In a large bowl add the flour, baking powder, salt and sugar. 2. Use a whisk to combine the ingredient together well. Set to the side. Wet Ingredients 1. In a smaller bowl crack in the egg. Pour in the milk and vanilla extract. 2. Melt the butter in the microwave and add to the bowl. 3. Use a fork or whisk to mix the ingredients together until well combined. Combining the Ingredients 1. Make a well in the dry ingredients and pour in the wet. 2. Fold the batter together with a wooden spoon until there is no dry flour. 3. There will be a few small lumps in the batter, this is perfectly okay. 4. Make sure to not over mix the batter! This makes pancakes rubbery & tough.

Moroccan Almond Cookies (Ghriba)- Doubled

Cream together in Kitchenaid for 3 min on medium:

2/3 cup butter, softened, French (5.3 oz)

2/3 cup sugar (blend monkfruit in vitamix)

 

Add and mix on low:

8 egg yolks 


2 teaspoons almond extract 


2 teaspoons water

 

Mix then add:

4 1/2 cups almond flour


1/2 teaspoon salt


2 teaspoon baking powder

 

Combine wet and dry ingredients:

Make balls. 

Roll in 1/2 cup powdered sugar

 

Chill for 30 min in freezer

 

Preheat oven to 350 degrees. Bake for 12-15 minutes, until cookies are golden.  Let cool completely on a cooling rack.  Cookies can be frozen for up to 3 months.

 

Preheat oven to 350 degrees.  In a bowl, combine the almond flour, sugar, salt, and baking powder.  In a large mixing bowl, add the butter and egg yolks, whisking until smooth.  Add lemon juice, lemon zest, and orange flower water (if using).  Add the almond flour mixture to the egg mixture and stir to combine, but do not over-mix. Cover dough with plastic wrap and place in refrigerator for at least 30 minutes to allow it to firm up a bit.   Put powdered sugar in a small bowl.   Form dough into 2” balls (I use a cookie scoop), then roll in powdered sugar.  Place dough balls on a baking sheet lined with parchment paper, about 2 inches apart.  Bake for 12-15 minutes, until cookies are golden.  Let cool completely on a cooling rack.  Cookies can be frozen for up to 3 months.

Homemade Bread

Ingredients

• 4 cups warm water (105-115 degrees)
• 2 Tablespoons active dry yeast*
• 0.5 cup honey or sugar
• 4 teaspoons salt
• 4 Tablespoons oil (canola or vegetable)
• 8 - 11 cups all-purpose or bread flour*

Instructions

• Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  
• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  
• First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
  
• Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
  
• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  
• Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
  
• Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  
• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
  

Notes

Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.

Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves. Skip the second rise and bake the dough right after placing into the loaf pans.

Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

Freezing Instructions:To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).

Nutrition

Calories: 202kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 2mg

PAD THAI

10 ounces thin rice noodles

3 tablespoons oil, divided

1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces

1 cup fresh bean sprouts

1/2 cup shredded carrots

4 cloves garlic, minced

3 eggs, whisked

3 green onions, sliced into 1-inch pieces

SAUCE INGREDIENTS:

1/3 cup packed brown sugar

1/4 cup Red Boat fish sauce

2 tablespoons tamarind concentrate

2 tablespoons soy sauce

juice of 1 fresh lime

1/4 teaspoon crushed red pepper flakes (or more/less to taste)

Toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges

 

 

LFG Coconut Macaroon Brownies

Triple Fudge Brownie Layer

2 oz 72% Cacao Chocolate (I used Trader Joe's Belgian Dark Chocolate Bar)

1/3 Cup Grassfed Ghee (softened)

1/3 Cup Coconut Flour

1/3 Cup Brown Swerve (firmly packed)

1 Tbsp Raw Cacao Powder

1/2 tsp Salt

1 Tbsp Vanilla

2 Pastured Egg Yolks

1 Tbsp Raw Local Honey

1/3 Cup 72% or Higher Chocolate Chips

Coconut Macaroon Layer

2 Pastured Egg Whites

2 Tbsp Lakanto Monk Fruit Baking Sweetener (purple bag)

1/4 tsp Salt

7-10 Drops Vanilla Stevia

2 Cups Unsweetened Finely Shredded Coconut

Step 1: Mix Up the Brownies

Preheat oven to 350 degrees F. Line an 8"x8" baking dish with a piece of parchment paper large enough to hang over the sides. Melt chocolate in a bowl for 1 minute in the microwave. Stir until creamy smooth. Add ghee, coconut flour, brown Swerve, cacao powder, salt, vanilla, yolks, and honey. Stir until blended. Fold in chocolate chips. Pour into the prepared baking dish. Spread brownie batter all the way to the sides and corners. Set aside. 

Step 2: Mix Up the Macaroons

In a deep bowl, add egg whites, baking sweetener, salt, and vanilla stevia drops. With a hand mixer and whisk attachment, whip into stiff peaks. Carefully fold in shredded coconut so as not to deflate the meringue.  Scrape the macaroon mixture onto the top of the brownie layer. With a spatula, gently spread the macaroon to the edges and corners.

Step 3: Bake Macaroon Brownies

Bake the dessert for 25 minutes. Cool for 5 minutes. Next, with both hands, lift the dessert out of the casserole by grabbing opposite sides of the overhanging parchment. Set the dessert onto a rack to cool completely. After about 30 minutes you can cut the brownies into small 

LF Tapioca Pudding

• 1/2 Cup Small Pearl Tapioca
• 1 Cup Filtered Water
• 2 Cups Whole/almond Milk - divided
• 2 Large Egg Yolks
• 1/2 Cup Sugar
• 1/8 teaspoon Sea Salt
• 1 teaspoon Rodelle Vanilla Paste

1. Soak tapioca pearls in water for 15 minutes. (Water should be mostly absorbed after 15 min)
2. Add 1 cup milk and soak for 15 more minutes.
3. Vigorously whisk remaining milk, egg yolks, sugar and salt until yolks are completely incorporated. Transfer to a 3 quart pot over medium/low heat.
4. Add tapioca mixture. (liquid and pearls)
5. Heat and stir frequently for 15 minutes. Do not walk away from pot and stir almost constantly the last 5 minutes.
6. Remove from heat and stir in vanilla paste.

Almond Milk

• 1 cup raw almonds (soaked overnight in cool water // or 1-2 hours in very hot water)
• 5 cups filtered water (less to thicken, more to thin)
• 1 pinch sea salt
• 2 whole dates (optional // pitted // or other sweetener of choice // omit for unsweetened)
• 1 tsp vanilla extract (optional // or sub 1 vanilla bean, scraped per 1 tsp extract // omit for plain)

Sweet potato casserole (Ruths Chris)

Crust:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter , melted

Sweet Potato Mixture:

• 3 cups cooked and mashed sweet potatoes (see Note)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs , well beaten
• 1/2 cup butter, melted (1 stick)

Instructions

1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
4. Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
5. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
6. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
7. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings

Introduction to Macaroons

Secrets to successful macaroons

1. Only use egg whites that have been brought to room temperature.

2. Respect quantities of ingredients. Be precise in measuring. Use a digital scale.

3. Only use finely ground Almond flour. You can use either Simple Truth almond flour found at Kroger or Honeyville almond flour bought on Amazon.

4. Mix Batter (Italian Meringue and almond flour mixture) till shiny and batter will drop down off spatula like a ribbon.

5. Make sure you let the piped batter sit on the counter for 3 mins before baking. This allows a shell to form and there will be less risk in cracking while baking.

6. Humidity and water are the enemies of macaroons.

7. Respect baking time. 8 mins then turn baking sheet and 8 min more. Oven temp at 300 F.

8. Macaroons are best eaten 24 hours after being made. Store in refrigerator.

 

Classic French Macaroons

Makes 40 macaroons

Ingredients:

200 g finely ground almond flour

200 g powdered sugar

75 g egg whites

200 g granulated sugar

65 ml water

75 g egg whites

20 g sugar

 

 

Method:

1. Put almond flour and powdered sugar into a mixing bowl free of grease. Stir in 75g of egg whites. Mix till combined, but don’t over mix. You can add any coloring and flavoring at this point as well. Set aside.

2. In a standing mixer on low-med (#2 on a KitchenAid)speed, beat egg whites for 8 mins. Add 20g of sugar and beat for an additional 10 mins.

3. In a saucepan, mix granulated sugar with water and heat to 118 celcius. When the syrup reaches that temperature, pour it slowly into the whipped egg whites and beat on high for 3 ½ mins. After, turn mixer down to medium and mix for an additional 5 mins. This is an Italian Meringue.

4. Fold meringue into almond flour, egg white and powdered sugar mixture and continue to fold until batter appears shiny and it drops like a ribbon and melts when lifted up by spatula—Approx. 90 turns).

5. Put mixture into a piping bag with a large tip. Pipe batter onto parchment paper with the macaroon template underneath. Be careful not to go beyond indicated circles. Tap a few times to pop air bubbles and let sit for 3 mins on the counter.

6. Make sure oven has been Preheated to 300. Place macaroons into oven and bake for 8 mins; turn the baking sheet and bake for an additional 8 more. Take out and cool on counter.

7. This is when you can get creative. You can put any type of filling into a pastry bag and pipe in between 2 cooled macarons. They are best stored in fridge and eaten 24 hours after you’ve made them.

Filling ideas:

Spiced Cream Cheese Filling

1 small can of pumpkin

1 (8oz) cream cheese, softened

½ c powdered sugar

¼ t cinnamon

Method: Cream pumpkin and cream cheese. Slowly add in powdered sugar and cream till smooth. Add cinnamon and stir.

 

Chocolate Filling

3 cups powdered sugar

¾ c unsweetened cocoa

1 stick of softened butter

3-4 T heavy cream

1 t vanilla

Method: Cream everything together and put in piping bag

 

Other Tips:

Other possible fillings are: Dickinson’s Lemon curd, Smuckers salted caramel ice cream topping, assorted varieties of good quality jams and Solo apricot cake and pastry filling (found by pie fillings at Walmart)

Sea Salt Toffee Crumbles found at Hobby Lobby

Betty Crocker Pearls

Chocolate and colored sprinkles

For the white chocolate ganache:

120 g heavy cream

200 g white chocolate chips 

Put these 2 things in a microwave safe bowl and microwave on night for 1 1/2 mins. Stir till smooth and pour into a 9x13 pan and place in fridge for 2 hours. 

Take out and whip on high for 30 seconds 

Middle Eastern Cooking

White Box Cooking and Baking School

Middle Eastern Chicken and Couscous Wraps with Goat Cheese

Serves 8

 

Ingredients:

 

Chicken:

1 1lb boneless, skinless chicken, cut into strips

2 T olive oil

½ c plain greek yogurt

1 T fresh ginger, minced

1 t pepper

1 t cumin

1 t crushed red pepper

½ t cayenne

½ t cinnamon

 

Couscous:

¾ c dry couscous

1 c chicken broth

½ c spinach, chopped

1 T honey

⅓ c packed sun dried tomatoes, drained and chopped… reserve 1-2T of the oil

⅓ c Kalamata olives

⅓ c roasted pistachios, chopped

¼ c cilantro, chopped

Salt and pepper to taste

3 T pomegranate arils

4 oz goat cheese

 

Tahini:

½ c tahini sesame paste

¼ c olive oil

2 garlic cloves, minced

2 T plain greek yogurt

1 lemon juiced

Salt and pepper to taste

4-8 pieces naan

 

Method:

1. Marinate the chicken: In a medium bowl combine the olive oil, greek yogurt, ginger, garlic, pepper, cumin, red pepper, cayenne, and cinnamon. Add chicken and toss well. Cover bowl and let sit in fridge for 30 mins or overnight.

2. Make couscous: Bring broth to boil. Stir in couscous and remove from heat. Let stand for 5 mins. After 5 min, fluff with fork and stir in spinach, honey, olives, sun-dried tomatoes, pistachios, cilantro, salt and pepper. Set aside and keep warm.

3. Tahini sauce: In a small bowl, whisk together the tahini paste (if too thick, microwave for 20-30 seconds). Add olive oil, garlic, greek yogurt, lemon, and a pinch of salt; stir till smooth. Just before serving add pomegranate arils.

4. After 30 mins, heat large skillet over high heat with 1 T olive oil. When hot, remove chicken from bowl and shake off excess liquid. Add chicken and stir fry for 4-6 mins until cooked through.

5. To assemble: spread a little of the tahini sauce down the center of the warmed piece of naan. Add the couscous and chicken; top with goat cheese.

Lebanese Spicy Potatoes

Serves 4

Ingredients:

6 medium-sized gold potatoes

3 T olive oil

3 garlic cloves, minced

1 t red pepper flakes

1 t paprika

2 t ground turmeric

1 T lemon juice

½ c fresh cilantro leaves, chopped

½ c fresh parsley leaves, chopped

½ c fresh dill, chopped

1 t sea salt

 

Method:

 

1. Cut potatoes into small bite-sized chunks. Place in bowl and toss with 3 T olive oil.  Preheat oven to 450 and spread potatoes out onto a baking pan. Roast for 30 mins, stirring occasionally.

2. Toss roasted potatoes with minced garlic, red pepper flakes, paprika, turmeric and lemon juice and mix till combined. Stir in chopped cilantro, parsley and dill. Season with some salt.

 

 

Middle Eastern Chicken and Rice

Serves 6

 

Ingredients:

 

Chicken:

1 ½ lbs boneless, skinless chicken thighs

3 T lemon juice

1 T white vinegar

1 t turmeric

1 t curry

1 t cumin

2 t oregano

½ t cardamon

⅛ t nutmeg

1 t minced garlic cloves

½ t salt

½ t black pepper

 

Rice and Vegetables:

2 T olive oil, divided

1 large onion, chopped

2 T white wine

⅔ c cherry tomatoes, halved

1 c kale, coarsely chopped

1 t garlic, chopped

1 ½ c Jasmine rice

1 ½ c chicken broth

2 T lemon juice

1 t turmeric

1 t cumin

½ t cardamom

⅛ t nutmeg

1 t salt

 

***** You can use the Tahini sauce recipe from above to complement this dish

 

Method:

 

1. Marinate the chicken: Mix all ingredients together in a bowl and add the chicken thighs. If the thighs are big, cut in half. Marinate the chicken covered in the fridge for at least 2 hours.

2. For the Rice and Veggies: Preheat oven to 375F. In a dutch oven or oven safe pot with lid, heat olive oil over medium high heat. Place chicken in pot and brown on all sides (about 3 mins). Take out chicken and set aside.

3. Add another Tablespoon of olive oil to dutch oven. Add chopped onion. Saute for 3 mins. Add white wine and cook till wine is absorbed. Then add garlic, kale, tomatoes and rice. Saute for another 1-2 mins.

4. Add chicken broth, 1 cup water, lemon juice, turmeric, cumin, cardamon, nutmeg and salt. Stir well.

5. Place chicken thighs on top of rice mixture and let mixture come to a simmer.

6. After it has come to a simmer, cover with lid and bake in preheated oven for 30 mins. After this, remove lid and cook for another 15 mins, or until liquid has absorbed. Serve with tahini sauce if desired.

Sweet and Sour Pork

A traditional Chinese sweet and sour pork recipe (Cantonese Style) made with crispy pork, pineapples, peppers & onions tossed in a sticky sweet and sour sauce

Course Main Course

Cuisine Chinese

Keyword Cantonese style sweet and sour pork, Chinese sweet and sour pork, sweet and sour pork recipe

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 4 Servings

Calories 441kcal

Author Joyce | Pups with Chopsticks

Ingredients

Fruits and Veggies

• 1 cup pineapple (highly recommend using fresh pineapple, but canned pineapple works too)
• 1 pepper (any color, cut into 1-inch cubes)
• ½ white onion (cut into 1-inch cubes)

Pork Marinade

• 1 lb pork shoulder (cut into 1-inch pieces)
• 2 tablespoons soy sauce
• 1 small onion (grated)
• 4-5 slices ginger (grated)
• 3 cloves garlic (grated)

Batter

• 1 cup potato starch (divided in ½ - can be substituted with corn starch)

Sweet & Sour Sauce

• 4 tablespoons tomato paste
• 2 tablespoons oil
• ½ cup white vinegar
• ½ cup sugar
• ¼ cup water
• 2 tablespoons soy sauce

Corn Starch Slurry (To Thicken Sauce)

• 1 tablespoon corn starch
• 1 tablespoon cold water

Instructions

Preparation

• Cut the onions and peppers in 1-inch chunks and set aside
• If you are using fresh pineapple, core and peel it and then cut them into 1-inch chunks and set aside. If you are using canned pineapple, drain it and cut them into 1-inch chunks if you are using pineapple rings. Put them in a bowl and set aside.

Marinating the Pork

• Cut the pork into 1-inch chunks and place it in a bowl.
• Grate the ginger, garlic, and onion and place it in the bowl with the meat.
• Add soy sauce to the bowl and mix everything very well.
• Let it marinate for 1 hour.

Battering & Deep Frying the Pork

• Once the meat has finished marinating, in the bowl or plate - separate the meat slightly so they are not clumped together.
• Add half the potato starch over the meat and gently toss it in the potato starch until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
• Add the rest of the potato starch on a large plate and dip each piece of pork into the potato starch one by one until each piece is well coated.
• If you are using a deep fryer, set the temperature to 350F (180C) and wait for the oil to get to temp. If you are using a frying pan, set the heat to medium heat and make sure there is at least 1 inch of oil in the pan.
• Add the meat in when the oil is hot, careful not to overcrowd the pan. (Depending on how big your pan is, you may need to do it in 2 batches). Cook the meat for approximately 5 minutes until it is crispy and browned.
• Remove the crispy pork and let it drain on a rack or a plate with something absorbent like newspaper or paper bag and set aside.

Putting It Together

• In a clean frying pan, add in 2-3 tablespoons of oil, and set the stove to medium heat.
• Add in the tomato paste when the oil is hot and toast the tomato paste for 1-2 minutes until the oil has turned orange
• Add in the white vinegar, water, sugar and soy sauce and mix well and let it cook for 5 minutes.
• In a small bowl, dissolve the potato starch in cold water. Slowly pour it into the sauce but make sure you are constantly stirring it so it doesn't clump.
• Once the sauce has thickened, add in the peppers, pineapples, and onions and cook it for 1-2 minutes. Use your spatula to separate the onion chunks into smaller pieces.
• Add in the crispy pork and coat each piece with the sweet and sour sauce once the meat has all been coated, turn off the heat. Try not to cook the crispy pork in the sauce for too long, this will make the batter soggy. You just want to quickly coat the crispy pork with the hot sweet and sour sauce for a 1 minute and then plate it.
  
• Plate it and serve with rice! Enjoy! :)

Notes

• To get the crispiest pork, try to use potato starch. If you can't find it, you can substitute it with corn starch but it won't stay as crispy for as long.
• To keep everything crispy, it's important that you don't cook the crispy pork for too long in the sauce - which will make the batter soggy. You want to quickly coat the meat with the sauce at the very end for a minute.

Nutrition

Serving: 1Serving | Calories: 441kcal | Carbohydrates: 75g | Protein: 8g | Fat: 13g | Cholesterol: 74mg | Sodium: 1002mg | Fiber: 3g | Sugar: 32g