"Lighter" General Tsao's

DH loves General Tsao's (I'm positive I'm spelling that wrong...) so I thought we'd try this recipe at home.

But -- like every time I try Asian-anything at home -- it just isn't as good as getting it at a restaurant. DH liked this, but I could've passed on it.

I'm not a big fan of ginger, and it's a prevalent flavor in the dish, so that may be why.

"Lighter" General Tsao's Chicken

(Martha Stewart)

1 ¼ cups long-grain rice

¼ cup cornstarch

1 pound snow peas, trimmed and halved crosswise (I used steamed broccoli instead for DH)

4 garlic cloves, sliced

2 teaspoons fresh ginger, grated and peeled

3 tablespoons light-brown sugar

2 tablespoons soy sauce

½ teaspoon red-pepper flakes

2 large egg whites

Coarse salt and ground pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons vegetable oil, such as safflower (I used regular vegetable oil)

Directions

- Cook rice according to package instructions.

- Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and ½ cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

- In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken, and toss to coat.

- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

- Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat.

- Serve with rice.

Homemade Oreos

This is the recipe I referenced yesterday (See Fran? You didn't have to wait long!) -- these are REALLY REALLY delicious (I daresay they may be better than store-bought oreos), but unfortunately we ate them all before I could get a picture.

I'll add pictures next time I make them (by then -- in my new kitchen! Woohoo!).

Homemade Oreos
(Retro Desserts, by Wayne Brachman -- by way of The Biscuit Pusher)

Makes 25-30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract

Directions
To make the cookies:
- Set two racks in the middle of the oven and preheat it to 375 degrees F
- Prepare 2 cookie sheets with parchment paper
- In a food process or the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar.
- While pulsing, or, on low speed, add the butter and then the egg (do it slowly)
- Continue processing or mixing until the dough comes together in a mass (this took me awhile, so be patient)
- Take rounded teaspoons of batter (it won't be like cake batter -- more like cookie dough), and place on your baking sheet approximately 2" apart
- With moistened hands, slightly flatten the dough (this step is important because these cookies don't rise or change shape much during baking. basically, whatever shape/thickness they are going into the oven, is what your end cookie will be)
- Bake for 9 minutes, rotating once for even baking
- Set baking sheets on racks to cool

To make the cream:
- Place butter and shortening in a mixing bowl and at low spead, gradually beat in the sugar and vanilla
- Turn the mixer on high and beat 2-3 minutes until filling is light and fluffy

To assemble the cookies:
- In a pastry bag with 1/2 inch round tip (or if you're me -- a ziploc bag with the corner snipped off) pipe teaspoon-sized blobs of cream into the center of one cookie
- Place another cookie, equal in size to the first, on top of the cream
- Lightly press, to work the filling evenly to the outsides of the cookie.
- Continue this process until all of the cookies have been sandwiched with cream

- Dunk generously in a large glass of milk

Red Lobster's Garlic Cheddar Biscuits!!

This is a copycat recipe -- but it tastes EXACTLY like those little morsels of heaven from Red Lobster!

A little more labor intensive -- since you have to make them and pour the butter over them -- but well worth it!



Garlic Cheddar Biscuits Copycat Recipe

(Original from Meals Matter)

2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter or margarine
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley

Directions
- Heat oven to 450 degrees.
- Mix Bisquick, milk, and cheese until a soft dough forms.
- Drop by spoonfuls onto an ungrased cookie sheet.
- Bake 8-10 minutes or until golden brown.
- Melt butter or margarine, and add the garlic powder and parsley; stir.
- Brush or spoon the melted butter mixture over the warm biscuits.
-Serve warm