Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.

GLUTEN-FREE PUMPKIN OATMEAL BARS

What you need:

1 1/4 cups brown rice flourScreen shot 2013-01-04 at 5.22.47 PM
3/4 cup oat bran cereal
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. sea salt
1/2 cup sugar
1/4 cup brown sugar, packed
2 Tbsp. molasses
1/2 cup brown flaxseed meal (golden)
1/2 cup canola oil
3/4 cup canned mashed pumpkin
1 1/2 tsp. vanilla
3 cups oats, rolled, quick cooking
1 cup raisins (unsulfured)

How to do it:

1. Preheat oven to 350°F. Set aside an ungreased baking sheet with sides.

2. Mix the first 7 ingredients together (brown rice flour through sea salt).

3. In another bowl mix together the sugar, brown sugar, molasses, flaxseed meal, canola oil, pumpkin and vanilla extract; blend well. Gradually add flour mixture to sugar/molasses mixture. Blend well; stir in oats and raisins, incorporate well.

4. Press dough into the baking sheet and spread out to the sides of pan. Bake for approximately 20-22 minutes (do not over-bake).

5. Remove from oven and cut bars with heatproof spatula. Leave in pan to cool. When cooled remove to zip-lock bag for fresh-keeping. Can be stored 3-4 days, or refrigerate for up to 1 week.

 

BROCCOLI BEEF

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Sauce:
1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: The Farm Girl Blog

CURRIED RICE WITH PINEAPPLE

 

 

 

 

Ingredients

1 can (8 oz.) pineapple chunks

2/3 cup reduced sodium chicken broth

1 teaspoon olive oil

1½ teaspoons curry powder

1 clove garlic, minced

1 tablespoon brown sugar, packed

grated peel of 1 lime

1 cup brown rice, uncooked

1/2 cup sliced almonds, toasted

1 green onion, sliced

Directions

  • Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
  • Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
  • Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
  • Stir in sliced almonds and top with green onions.

NECTARINE AND ALMONDS CRISP

You can use peaches or apricots instead of nectarines. This recipe can fit almost any occasion – weeknight dinner, casual Saturday night, Sunday lunch. You can serve it with little vanilla ice cream.

  • 3/4 cup plus 1 tablespoon all purpose flour
  • 1/2 cup (packed) golden brown sugar, divided
  • 1 1/4 teaspoons ground cardamom, divided
  • 1 teaspoon ground ginger, divided
  • 1/4 teaspoon salt
  • 2 ounces almond paste (about 1/3 cup), crumbled
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups sliced almonds
  • 2 1/2 to 2 3/4 pounds nectarines (about 8 cups), each cut into 8 wedges
  • 1/2 cup apricot preserves

Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish. Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.

Toss nectarine wedges, apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.