Almond Orange Chicken

This dish is one I designed from a Chinese restaurant we eat at recently. I really loved the flavors together. Trying to make it a healthier version, I created this one. Hope you enjoy.

Almond Orange Chicken

4 large boneless chicken breast. cut into 1/2 pieces.
2 Tablespoon Olive oil
1/8 teaspoon Cinnamon

4 teaspoon Cornstarch
1 Tablespoon Dark Brown sugar
1/8 teaspoon ground Ginger
1/8 Teaspoon Ground Korintje Cinnamon
1 cup Blood Orange Juice- without pulp.
1 Tablespoon Lemon juice
1(110z) can Mandarin oranges, drained.
1/8 cup unsalted and skinless Peanuts
1/8 cup slivered Almonds

Step 1. Place cut up chicken breast in a large ziplock bag. Mix the oil and 1/8 teaspoon of cinnamon together. Pour into chicken bag and mix well. Set aside in refrigerator to marinate. (This step can be done in the morning before your day begins.)

Step 2. When ready to cook;
in a Large skillet, over medium heat, add chicken and cook, do not brown so adjust the heat as needed. Cook until no longer pink . turning the chicken over once. This well take about 10 minutes on Medium heat (5 minutes on each side). Remove chicken from pan and set aside in warm place( cover with Foil to keep warm.)

Step 3. This is the sauce.
Mix the cornstarch with the Blood Orange juice, stir well.
In that same skillet on medium high heat, combine Brown sugar, Cinnamon, Ginger, Lemon juice and Prepared Orange juice. Bring to a boil, stirring constantly. Boil for 1 minute.

Add the Prepared cooked chicken, drained mandarin oranges, and nuts, mix lightly and turn heat down to low continue to warm until heated through.

We serve this with converted rice. Try using Chopsticks, it makes it a family fun time. The best thing about using chopsticks is you eat less and feel fuller by eating slower.
Now join in this Thursday's the PotLuck Club. Just link up your favorite dish below.

Nutritional Info for "Almond Orange Chicken"

* Servings Per Recipe: 8
* Amount Per Serving (1/2)cup
* Calories: 197.0

* Total Fat: 8.5 g
* Cholesterol: 44.9 mg
* Sodium: 33.7 mg
* Total Carbs: 12.9 g
* Dietary Fiber: 0.9 g
* Protein: 18.1 g
Copyright 2010,"Auntie E CookBook/M Dubros"

Weekend Kitchen Gadget-A German Affair

While in Germany we fell in love with Spaetzle, a flour and egg noodle. The noodles are small like pasta. It is so easy to make. and if you have a Spaetzle maker it is really easy. My daughter is taking German in highschool and just loves Spaetzle. We do not have it often.

This is a spaetzle maker. They cost under 10.00 at most stores. I saw them at Bed Bath and Beyond. I also found one at the kitchen fantasy.com. Mine was purchased in Germany at Waccamaw.

Now for the Recipe:

"Spaetzle"
from the Kaernter Stub'n Restaurant, Millstaetter

225 g (7oz) flour, I use Organic unbleached all-purpose flour.
1/4 teaspoon sea salt
1 large egg, beaten
3/4 cup (6oz) water

• Put flour and salt in a bowl make a well.
• In the well put in beaten egg and water
• Mix together with a wooden spoon, It will be fairly stiff.
• Let batter sit for about 30 minutes.

In the meantime bring salt water to a boil. {how to make salt water, add about 2 tablespoon salt to 6 quarts of water. stir.}

This is the easy part if you have the Spaetzle maker. It will sit right on top of the pot.

• simply put the batter into the square holder and move back and forth. As the Spaetzle cooks it will rise to the top. This does not take long. Using a strainer spoon, ladle into a heated serving dish.

Now if you do not have a Spaetzle maker:

• Put the batter on a wood board. With a knife cut into small pieces and drop into the boiling salt water. Cook as mentioned above.
  

You can serve it several different ways.
1.This is how it is served at the restaurant.

• 1/4 cup (2oz)sour cream- warmed
• 60g(2oz) butter, melted.
• Pour sour cream over Spaetzle mix well then pour butter over them.

2. Serve with Sauerbraten sauce or Jagersauce ( hunter gravy). This is how we serve it.

German Potato Salad.

A request came from Lola over at Lola's Diner for this recipe. I Lived in Germany for 6 years and during that time took cooking classes and bought German cookbooks. So I will translated a couple recipes for you. there are two kinds of Potato salad in germany, Hot and cold. Here in America the cold one is the favorite. I tend to like the Hot one. so I will post them both.
The photo is from Recipes from a German Grandma it is link to the history of German Salad. Did you know the Potato leaves are poisonous? It took awhile to figure out one could eat the root.Click on the photo to find out more history.

Katoffelsalat 1.

3 pounds potatoes
1-1/4 cups soup stock(I use Knorr vegetable stock)
1 large onion
4-6 Strips bacon( I like the smoked kind)
1/3 cup salad oil(vegetable)
2 Tablespoon vinegar(use the apple-dark amber one)
salt and pepper

Wash and cook Potatoes, Not too done as they should still be firm. Peel and minced onion. cut bacon crosswise in 1/4 inch lengths. Fry until crisp. drin. Peel potatoes while still warm and slice 1/8 inch thick. Add bacon, minced onion,oil and vinegar and hot soup stock. Salt and pepper to taste. let marinate 1 hour. Serve Hot.

Katoffelsalat 2

3 pounds Potatoes
1-1/4 cups soup stock(I use Knorr vegetable)
1 large onion 1/3 cup vegetable salad oil. do not use Olive oil
2-1/2 Tablespoons vinegar( use the dark amber one)
1 bunch Parley, chopped fine
salt and pepper

Wash and cook potatoes(whole),not too done as they should be still firm.
Peel and mince onion. Peel potatoes while warm and cut into sliced about 1/8 inch thick. Pour hot soup stock over potatoes. let cool.
Whip vinegar and oil together and add to salad. add other ingredients, mis well Let stand at least 2 hours.( over night in refrigerator is best. Salt and Pepper to taste serve cold. Add Mayonnaise if desired