I apologize for my slacking...I am working on figuring out how I can video my cooking therefore eliminating one step (the blogging after wards.) As most of my clients know, I am already pushing the clock in the evenings between cooking & cleaning, bath and bed for the toddler, client emails and prepping everything for the next day. Although I help others to balance their lives as my job, I am still working on my own balance, every day. The last two weeks included some delicious lamb burgers (made into a delicious salad for the next two days of lunches) and yummy taco salad! I will post those recipes, but tonight I share
the recipe that was made in our house two times in under 24 hours. She is amazing! Gluten free, grain-free in fact and she uses no soy or refined sugars. I am always recommending her website for recipes, especially those looking to bake allergen free, but this recipe was for dinner. The only changes I made were that instead of the chilis, I used a little red pepper flakes. And I did not have arrowroot powder, so I used kudzu root starch which is a sea vegetable and another healthful alternative to corn starch as a thickener. It is a lot of prep; cutting the chicken, napa cabbage, six cloves of garlic, ginger and more...but it was
soooo worth it and again, I wound up making it a second time less than 24 hours later. That time I doubled the amount of the chicken, so there would be leftovers for everyone. Oh, and we used chicken thighs instead of breast...much more tender and delicious. If you get your chicken from a farm where they are raised right, the dark meat is where all the flavor and nutrition is!
Make sure you leave a comment for those who give it a try- and like most Chinese food (which this is a spin off of a Chinese dish) it was even delicious cold the next day!
