Crockpot Cashew Chicken

Here’s a NAIL!! I love this recipe…I’ve made it several times. It’s simple and start forward.

First I have to apologize for my novice photography skills. One day I may be better…today is not that day. Momma T, the nickname I lovingly use to refer to the mother of a friend, she would say “That looks disgusting!” LMAO Well, she’s also vegetarian. I promise this tastes great!!

Here is the recipe source: Daydream Kitchen/Crockpot Cashew Chicken
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Here’s the list of ingredients:
2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup

I like to double the sauce part of this recipe because it just doesn’t ever seem like enough. When I have doubled it in the past, I’ve eliminated the second round of brown sugar and reduced the total amount of ketchup tbsps to 6 (remember this is when doubling the sauce). I’ve mentioned it before but I typically don’t weigh things out/measure perfectly and like to wing it. I like extra garlic and ginger in this recipe but to each their own…fresh ginger can sometimes be too much for some people.

Another thing to note is not all soy sauce is the same. Most are so high in sodium which can make for a really salty sauce. Being gluten free, I like to use San-J brand gluten free low sodium Tamari sauce. I’ve tried this recipe with other soy sauces and its just way too salty.

Here’s a link for San-J: http://www.san-j.com/tamari.asp

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Slice chicken into 1/2 inch strips.

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Mix flour & pepper in a big resealable food storage bag. I’ve done this with cornstarch too when I’ve been out of a gluten free flour.

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Mix again, this time with the chicken in the bag.

Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.

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Heat oil in a pan over high flame.
Add the chicken for 4 mins while flipping sides. Again, I don’t time this too a tee, I just go by what looks browned enough for me. After browning, transfer chicken to crockpot.

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Pour sauce over chicken and cook (on low!) for 3 hrs.

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Mix in the cashews a few minuets before serving. I always add extra! We eat this with Jasmine rice. Then top off with some fresh cilantro when plated.

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And there you have it!! Enjoy!

Xo,
TJ

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I promised you gluten free bread…

I tried…I REALLY tried…very HARD…TWICE! And I failed! I am the worst baker EVER. Really. I can cook anything. When it comes to baking, I suck. Because it is a science! It’s a fucking hard science of delicate steps dependent on the previous step being timed to perfect execution. And I like to wing things like the nutty professor in the kitchen.

First let me start this bad boy out by sharing the latest addition to my kitchen. See, we don’t keep a completely gluten free kitchen. My first error. My wife and daughter like to eat their bread and have their wheat filled crap. We keep separate shelves in the pantry. The cabinet for all our baking & spice needs is gluten free; I purged everything from there. But the toaster oven we’ve been sharing has been contaminated. So this weekend I took some left over money we had on a Bed, Bath & Beyond gift card, returned some wedding gifts that were lying around the house, not in use, and bought myself this beautiful Breville Smart Oven! I should also mention that our oven has been broken since August and they are still “troubleshooting” it (we rent!) So I am also the queen of toaster oven cooking lately.

My Brevee

So here is the recipe I tried:  ONE GOOD THING by Jillee/Gluten-Free Bread That Doesn’t Suck! http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html

Mine sucked ass Jillee…Twice!

Here we go:

I had all the ingredients needed and quickly purchased the items that I don’t usually stock (see image)

unstocked items

I mixed her flour blend first using the brown rice flour, tapioca flour, corn starch and potato flour (I also used her trick of using instant potato flakes ground up to a flour like powder).

flour mix

I then followed her instructions to activate the yeast (yuck…this shit smells funny and is just yucky!) and I set aside the 2 cups of warm water with the yeast packet.

yucky yeast

I followed her next steps to mix the wet ingredients first.

wet ingredients

Yes…I was drinking…but this isn’t how I fucked it up! lol

drinking

Then you add dry ingredients and mix for the appropriate amount of time (noted in her recipe) THEN you add the yeast water slowly and it makes a cake like batter:

cake like batter

Here is what it looked like in the pans…and this is how far I got in round 1.

pans

The dough never rose…it just sat there. An hour and a half later and we were still blah! So I chucked it. It seems my yeast was expired (ha ha ha that’s what she said, yea I heard it all this weekend thanks to Red!)

Round 2 went as follows. I got jumbled in my steps and over mixed the dry ingredients when adding them to the wet ingredients and thought…oh when I add the yeast water it’ll be fine! HA! It created sooooo many lumps which I tried to rectify by, get this, straining the batter spoon by spoon to salvage any part of it! ONE LOAF EVEN!

straining

It didn’t work. I apparently fucked something up yet again because while this dough rose to the occasion, this is what it looked like when I pulled it out of the oven:

deflated

It deflated! Sunk in! Like a souffle…delicate bitch! I was so upset. All I wanted was a fucking grilled cheese sandwich this weekend!

I finished the bottle of wine.

3rd time’s a charm?

Xo,
TJ