GLAZED ORANGE CHICKEN
No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.
A 3-DAY MARMALADE
Ingredients
5 each sour oranges
1 each grapefruit
1 sugar, granulated
Directions:
1st day. Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp and rind in slices. Measure. Add 3 times as much water as fruit. Let the mixture stand.
2nd day. Boil the mixture for 20 minutes at a hard boil. Set aside for the next day.
3rd day. Measure the mixture and measure an equal amount of sugar. Boil the fruit for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a little jells on a cold saucer. Seal with paraffin while hot.
Mike Stock Daikon Kim Chee
1/2 lb Daikon; cut into 1/2″ cubes
1/2 c Salt; Kosher, Diamond brand
8 Green onions; 1″ pieces
1 Bunch; chinese chives
-or garlic chives cut into -1 inch pieces —————————–SEASONING MIXTURE—————————– 1 Carrot; coarse grate
5 Garlic cloves
3 Celery ribs; 1/2 ” thick
1 Piece fresh gingeroot (1″)
3 1/2 tb Kim Chee pepper; from market
2 tb Salted Shrimp; seenote
1 tb Granulated sugar
: This is a worksheet for my Daikon Kim Chee…. Seenote: Salted Shrimp, “Assi” brand salted jarred shrimp. highly recommended. Day One: 1. Peel the daikon and cut into 3/4″ cubes. Cut the onions into 1 ” strips and then shred lengthwise into slivers. Mix the daikon and onion strips in a bowl, add the 1/2 cup of salt and mix very well and let sit overnight. 2. Peel and mince garlic and gingeroot. Cut celery,carrot, and scallions,
slice chives . Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mixture. Add shrimp, and chives The next day: 3. Slosh the liquid around the cubes of daikon to wash off the salt. Lift the cubes of daikon out of the brine and let them drip off in a strainer or a colander. In a large bowl mix the daikon and onion with the garlic gingeroot mixture, mix very well. 4. Pack the daikon and onion mixture into the bottom of a crock or other
non-metal container. Press down. Set a small weight on top of the cover and let sit overnight. It can be stored for a week or longer prior to opening. Keep it in a cool (60 degree) place. Daikon Kimchee will be ready to eat in 2 days….
Mikenote: The question of whether to cover it tightly or to let the kim chee breathe is still up to you…. The original crocks that either were or were not buried in the ground, have a water seal around the top that lets the air out but nothing back in….. I have made good Kim Chee (to me), both ways… End Mikenote: 5. After removing the Kim Chi from the crock it can be stored in glass
jars and used as needed. This is a medium hot recipe, if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture. Enjoy.
Giardiniera Redo
2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc 1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions 1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx -Use ancho or chipotle 18 oz Sugar; or slightly less
Peel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt
in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes.