Ingredient: salt
Perfect Rice recipe
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Ingredients
White (Basmati) Rice
- 1 cup Rice, Basmati
- 1.75 cup Water
- 1 tbps Butter, unsalted
- 1 tsp salt
Brown Rice
- 1 cup Rice, Brown
- 2 cup Water
- 1 tbps Butter, unsalted
- 1 tsp salt
Ingredients
White (Basmati) Rice
Brown Rice
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Instructions
Prep - Rinse and Soak
- Rinse rice until it runs clear - may take several rounds
- Soak rice for at least 30min
- Discard water
Cooking
- Put water, rice and, salt and butter in a saucepan with a lid
- Bring water to a boil on high heat while pan is uncovered
- Cover pan and put heat on medium-low
- Have the rice absorb all the water, 10-20minutes, do not peek.
Recipe Notes
Recipe adapted from Tip Hero
Baked Sweet and Sour Chicken
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Ingredients
Sweet and Sour Sauce
- 0.5 cup Pineapple Juice Can use the juice from a can of Pineapple
- 1 cup Red wine Vinegar
- 1.5 cup Sugar I usually use granlated white sugar
- 6 tbps Ketchup
- 70 grams onion Or 1 small onion, I prefer to use frozen diced onion - super easy!
- 2 tbps Soy Sauce
- 1 tsp salt
- 0.5 tsp Ginger Powder
Chicken Breading
- 680 grams Chicken Breast, cut in bit size pieces 3-4 chicken breasts
- 3 Eggs
- 0.5 cup Gluten Free Flour
- 1.33 cup Cornstarch
- 0.5 tsp Garlic Powder
- 0.5 tsp salt
- 0.25 tsp Pepper
- 0.25 tsp Ginger Powder
- 0.25 tsp Onion Powder
Veggies/Pineapple
- 400 grams Pineapple, pieces 1 can of Pineapple pieces
- 350 grams Bellpepper, chopped 2 Bellpeppers - I get bags of frozen sliced peppers
- 50 grams Carrots, sliced 2-3 carrots - I get bags of frozen carrots, perfect for this recipe
Ingredients
Sweet and Sour Sauce
Chicken Breading
Veggies/Pineapple
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Instructions
Sweet and Sour Sauce
- Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer.
- Allow to simmer, stirring occasionally - no longer than 20 minutes.
Chicken Breading
- Preheat oven to 350 degrees and lightly grease a baking dish
- Whisk eggs together in a large bowl, set aside.
- Add flour, cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in a large freezer bag.
- Add chicken to eggs and coat.
- Put chicken in freezer bag and close it.
- Shake freezer bag until chicken is evenly coated.
- Heat butter in a pan on high heat
- Add chicken and cook 1-2 minutes per side (browned, not cooked through). Needs to be done in batches
- Transfer chicken to baking dish
Final Bit
- Add carrots, pineapple and peppers to sweet and sour sauce, mix well.
- Pour sauce over chicken in dish
- Cook uncovered for 50 minutes
- Serve over rice, see this recipe for Perfect Rice
Recipe Notes
Adapted recipe from Carl's bad Cravings
Chocolate Chip Cookies
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Ingredients
- 112 g Butter
- 50 g Granulated Sugar
- 110 g Brown Sugar Light
- 1 egg Large
- 180 g Gluten Free Flour
- 3/4 tsp Xantham gum
- 1 tsp Baking soda
- 1/2 tsp salt
- 180 g chocolate chips 1-1.75 bags of chips
- 1 tsp vanilla extract
Ingredients
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Instructions
- Mix Gluten free flour, Xantham gum, baking soda and salt together
- Using a mixer, cream butter and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
- Add gluten free baking mix in two batches and mix again with mixer
- Stir in chocolate chips,
- cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled.
- Preheat oven to 180C/350F (160C for fan oven)
- Scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
- Bake for 8-10 minutes or until the edges are just slightly golden brown.
- Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
- Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
Recipe Notes
Recipe adapted from Minimalist Baker
Who adapted it from Martha StewartÂ