I just started harvesting one of the garlic for this year, so I thought it was time to post this Garlic Chicken recipe. This is the version of this recipe for those that LOVE the stinking rose, so be warned that the garlic level is pretty high on this one. The other spices are pretty tame for one of my recipes because, in this dish they are just supporting actors and garlic plays the lead.
While I have been using fresh from the garden garlic cloves, this recipe is just as good with decent store bought, or even using the chopped garlic in a jar from Costco. The resuting dish just comes out a little different, that's all. In fact, I rather lke the results with the jarred garic as it seems to carmelize a little better than the fresh, but you give up that fresh garlic bite.
This is my version of the simply wonderful recipe that I found in The Chinese Kitchen by Eileen Yin-Fei Lo. This is one of those cases where I stick very close to the original recipe, as it really is that good.
Traditionally this dish is made with chicken thigh meat, but I find it is just as tasty using breast if it is what I have on hand.
Mongolian Beef was one of the first Chinese dishes that I fell in love with back in my early carnivore days. I never had much luck reproducing the same texture at home until I found a recipe that recommended deep frying the strips of beef for a short time before stir-frying to finish things off.
This is the fairly simple form of Mongolian Beef with only the strips of beef and the scallions served on top of fried bean threads. If you like other things like bell peppers, onion, or water chestnuts go ahead and add them during the stir-fry portion, remember, it is your dinner, make it the way you like.
This is a modification of that original recipe that I found, making it hotter and making the sauce a little clearer with the addition of a little broth. I also found that the original ended up with a little too much oil in it for my taste.
There are just about as many ways to make jambalaya as there are ways to make chili. This is a Creole-style Jambalaya that uses tomatoes so it comes out with a sauce that is very red in color. I keep planning on playing around with recipes to make Cajun-style without the tomatoes, but this one is just so good that I never seem to get around to making it any other way.
After looking around for a good, dairy-free, chicken pot pie recipe that used quality ingredients, we came up with this one. As always, using veggies fresh from the garden makes it better, but it is still mighty tasty if you use frozen peas and carrots and such.
We choose to use spelt flour, but whole wheat works just as well. We figure that commercial foods tend to use wheat, so we generally use spelt in all our home made goods for the nutrional variety.
This is one of my favorite 10 minute Thai stir fry dishes. It is a delicious, simple dish with an easy to adjust heat level. While it is definitely better with Holy Basil, it is still quite tasty if you substitute with regular thai basil.
This is the version of tuna casserole that my mom made while I was growing up. I loved this stuff, and never understood why people made fun of it. Once I got a little older and tried some of the "standard recipes" it suddenly made more sense why tuna hotdish was so despised: Cream of mushroom or onion soup as part of the white sauce!
Mom's version is made with a sauce consisting of milk, flour and mayo. In my opinion, this gives the dish a much better flavor.
This is my current favorite pizza dough. It is a variation on a traditional pizza dough recipe that I modified to use whole grain spelt flour instead. The addition of herbs and spices to the dough really gives it wonderful flavor on its own, so you aren't depending as much on the toppings to bring the flavor to the party.
A traditional Mexican dish combining the wonderful flavors of tomatillo, green chiles and cilantro.
This recipe is much closer to how Kung Pao chicken is cooked in China, instead of how it tends to be cooked in restaurants here in the United States. Once you try this version, you will almost certainly stop ordering it at your local Chinese eatery.