This recipe comes from one I saw in a magazine ages ago. I don't remember which magazine it came from as I transferred the instructions to my IPhone Menu Planner right away but I made enough modifications to it that I think I can call it my own. It turned out great and I wish I had taken a picture of it but I got a late start on dinner last night and by the time it was done we were starving and dove right in. Originally it was pork loin but we were in the mood for chicken. You could certainly do this with a pork loin, fish or other protein.
1 whole cut up chicken
1/2 cup GF tamari or soy sauce
1 cup white wine (sweet is preferred but any will do - I used La Linda Torrentes)
2 tbsp minced fresh ginger
4 cloves minced fresh garlic
1/4 cup apricot preserves (orange marmalade works too)
grape seed oil
1 head napa cabbage washed and chopped
1 can sliced water chestnuts
1 can sliced bamboo shoots
1 cup chopped snow peas
Jasmine rice or rice noodles (if desired)
Preheat oven to 400.
Spread chicken in a shallow baking dish and rub, baste or drizzle with oil
Out chicken in oven & set timer for 30 minutes
While chicken is roasting, prepare sauce by combining tamari, wine, juice from all fruits, ginger, garlic and preserves in a saucepan & heat on med stirring frequently.
While it heats, prepare napa and snow peas. Drain & rinse bamboo shoots & water chestnuts.
When 30 minute timer goes off. Use a baster, spoon or cup to pour a small amount (1/2 cup) of sauce over the chicken. Stir the sauce into the juices in the pan and baste the chicken. Continue to simmer remaining sauce - it should reduce a bit.
Return chicken to oven and baste every 10-15 minutes until it is done. (Around 75 minutes , skin will crisp and brown, but make sure it is cooked through and juices run clear)
During the last 30 minutes of cooking time prepare white rice or rice noodles according to package directions if desired.
During the last 10-15 min of cooking stir fry veggies on high heat with a little oil until cabbage is slightly wilted.
When chicken is done remove from oven, add remaining sauce to the pan and cover for 10-15 minutes. Serve chicken & veggies over rice or noodles, spooning sauce over the top. Yum!
Thursday, April 19, 2012
Ethnic food is challenging when you have a nightshade allergy. My first job was in a Vietnamese restaurant and cultivated a deep love for all varieties of Asian and Southeast Asian cuisine. Now, in restaurants, I'm restricted to fried rice or stir fry with Soy Sauce only. Rather than deprive myself of my favorite foods I've learned to modify many of them into suitable alternatives. This is a recipe for a simple veggie slaw that I almost always have in the fridge. It keeps well and is very versatile.
- 4 cups total of any combination of red or green cabbage, bok choy, napa cabbage
- 1 cup broccoli stalks – shredded
- 2 lg carrots – shredded
- 1 cup peapods or sugar snap peas – thinly sliced
- 5 green onions – thinly sliced
- 1/4-1/3 cup Bragg’s Ginger Sesame Dressing (or other safe asian ginger dressing)
*chop or shred and add any other veggies that you happen to have on hand – broccoli florets, cauliflower, brussel sprout leaves, celery, radish, whatever!
combine all ingredients in a large sealable container
store in refrigerator
- Serve chilled as a side for teriyaki grilled chicken or fish
- Add chilled cellophane or rice noodles for a cold salad.
- Drain well and make it into a wrap for lunch or snack
- Quick stir fry and serve over rice - heat on med-high just enough to heat through, be careful not to overcook or it will lose it’s texture (try adding stir fried shitake mushrooms, meat or tofu – stir fry the mushrooms or meat first and add the slaw for the last minute or two)