Orange Chicken Sauce - Panda Express Copycat

recipe taken from Tasty.co

2 tsp oil
1/2 tsp red pepper flakes
1 tsp fresh grated ginger
2 T minced garlic
1/2 c. white sugar
1/2 c. brown sugar
1/2-3/4 c. orange juice
1/2 c. white vinegar
1/4 c. soy sauce
3 T corn starch
3 T water

Mix water and corn starch to create a slurry and set aside.  Heat oil in skillet and add red pepper flakes, ginger and garlic and saute for 30 sec.  Add sugars and mix.  Add orange juice and stir until sugars start to dissolve.  Add vinegar and soy sauce and stir until mixture starts to boil.  Add the slurry a little at a time until the mixture thickens to the consistency of maple syrup. Turn off the heat and add chicken or vegetables.  Serve over rice.  

Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)

6 cloves Garlic, Minced (sauteed half with vegetables)

1 teaspoon Lemon Juice

1 whole Medium Onion, Finely Chopped

1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)

½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)

3 whole Eggs, Beaten

3 cups Cooked Rice, Chilled (used brown rice)

2 Tablespoons Soy Sauce Or More To Taste

2 whole Scallions, Chopped

Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

Play Doh

2 c. flour
2 c. water
1/2 c. salt
2 T vegetable oil
4 tsp 1 T cream of tartar

Combine all ingredients in saucepan and cook and stir constantly until it pulls away from sides and is no longer wet.  Knead on counter and add food coloring.

Homemade Taco Seasoning

taken from allrecipes

4 T chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground red pepper (adjust to liking)
1 tsp oregano
2 tsp paprika
2 T cumin
1 T salt
1 T pepper

Mix together and add 2-3 T per pound of cooked ground beef plus 1/3 cup or so of water.

Buttermilk Syrup

taken from ohsweetbasil

• 1/2 cup unsalted butter (brown the butter for a delicious twist)
• 1 cup sugar
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1 tablespoon Light karo syrup
• 1/2 teaspoon baking soda

• In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup. Heat until everything is well combined and bring to a boil. Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down. Stir for 30 seconds over the heat and serve immediately.

Lower Fat Alfredo Sauce

taken from Our Best Bites

2 c. milk
1/3 c. (3oz) cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves minced
1 c. grated parmesan

Blend milk, cream cheese, flour and salt in blender*.  Melt butter and add garlic.  Saute for 30 sec.  Add milk and cook and stir until thickened.  Add cheese and stir.  Thickens upon standing.

**sometimes I won't blend the milk, cream cheese and flour in a blender.  I'll just add the flour to the melted butter and garlic then add the milk and make a roux and add the cream cheese and parmesan after it's thickened up a bit. 

Pumpkin Dip

1 pkg cream cheese (low-fat is fine)
1/2 - 1 can pumpkin (can adjust according to taste - a whole can is really pumpkin-y and some people might not like it)
1/4 c. brown sugar (again, can add more or less depending on your preference)
1 tsp cinnamon
1/2 tsp ground ginger

Blend all ingredients together with hand mixer.  You can adjust the spices to your liking.  Start with less and add more.  Great with apples and pears.  ...and really any other fruit ....or straight off the spoon ;)

Peanut Butter Power Balls

adapted from pbs fizzy's lunch lab

2 1/2 c. old fashioned oats
1 c. natural peanut butter (or 1/2 peanut 1/2 almond butter)
1/2 c. honey (or real maple syrup or a mixture)
1/2 c. ground flax seed
1/2 c. raisins
1/2 c. chocolate chips (optional)
1/2 c. sunflower seeds (optional)
1/2 tsp kosher salt
1 tsp vanilla
flaked coconut to roll balls in (optional)

Combine all ingredients in mixer with paddle attachment and mix until well blended. Roll in coconut if desired.  Store in refrigerator.

Roasted Tomato Basil Pesto

taken from oh she glows
Holy crap this is good!

9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste

Preheat oven to 400.  Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min.  Add nuts to food processor and process until finely chopped.  Set aside.  Add basil and garlic and process until finely chopped.  Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over).  Process until smooth.  Pulse in nuts.  Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.

Roasted Cinnamon Nuts

adapted from Super Healthy Kids

1 egg white
1 tsp. vanilla
1 pound nuts (almonds, pecans, walnuts, etc.) I used a mixture
3/4 c. brown sugar
1/4 c. white sugar
2 tsp cinnamon
1/2 tsp ginger (I added this)
1/2 tsp salt

Whisk together egg white and vanilla until very foamy.  Mix in the nuts.  Mix the sugars, salt and spices together and dump into the nuts and stir until nuts are coated.  Dump the nuts onto a baking sheet and bake at 225 degrees for 1 hour stirring every 15 minutes. 

Fast and Easy Hot Fudge Sauce

1 can sweetened condensed milk
4-5 oz semi-sweet chocolate chips
2 T butter
1 tsp vanilla

Combine milk, chocolate, and butter in saucepan and stir over medium  heat until melted and smooth.  take off heat and add in vanilla.  If it becomes too thick, you can thin it out with a little cream or half and half.

Cinnamon Almonds

adapted from Tasty Kitchen

1/3 plus 2 T water
1 1/3 c. sugar, divided
1 tsp cinnamon (I might add 2 tsp. I really like cinnamon)
2 c. raw almonds (pecans are really good too!)
1 tsp vanilla

Using a heavy saucepan add water, cinnamon and 1 c. of the sugar and stir.  Bring to a boil over medium heat.  Add the almonds and crank the heat to high.  Using a wooden spoon, stir stir stir for about 5-7 minutes until the almonds look like they are in a thick syrup (you should be able to drag the spoon and see the bottom of the pan).  Turn the heat to medium low, add the vanilla and the rest of the sugar and stir for about 1 minute.  The mixture will look really dry.  Take off the heat and spread the almonds on a cookie sheet and let cool.

Pesto

3 cups fresh basil leaves
1 1/2 cups chopped walnuts (toasted?)
2-4 cloves garlic, peeled
1/4 cup grated Parmesan cheese (or more)
1 c. olive oil (or less)
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic. Pour in oil slowly while still mixing. Stir in salt and pepper and cheese. 

Chunky Crunchy Granola

from Simply in Season

3 c. rolled oats
1 c. whole wheat flour
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
(can also add coconut if desired)
mix together in a large bowl. Make a well in the center

1/4 c. oil
1/4 c. honey
1/4 c. milk
Pour into the well. mix thoroughly, making sure all loose flour has been incorporated (add another T milk if necessary). Spread in a 9x13 inch pan and bake in preheated oven at 300 degrees, stirring every 10 minutes, until light brown, 50-60 minutes. Mix in dried fruit and/or coconut. Store in airtight container up to a week. Also freezes well.

Basic Homemade Fruit Jello

from More with Less

1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
1 c. cold fruit juice or water
1 T lemon juice
1 T frozen orange juice concentrate

Combine drained fruit juice and gelatin in saucepan and stir to begin to dissolve gelatin. Heat almost to boiling point until liquid is clear. Remove from heat and add the rest of the ingredients. Chill until set.

Options:
-When partially set, fold in fresh or drained canned fruits as desired
-If using fresh unsweetened fruits and tart juice, add 2-4 T sugar to hot gelatin mixture
-When partially set, fold in 1 c. whipped cream or cottage cheese
-Replace second cup fruit juice with 1 c. chilled yogurt

Fruit Syrup for Pancakes

from More with Less

1/2-3/4 c. sugar
3 T cornstarch
2 c. water
2 c. sliced fresh peaches
2 T lemon juice

Combine sugar and cornstarch in saucepan. Add water and bring to a boil stirring constantly. Add peaches and simmer until fruit is tender. Removefrom heat and add lemon juice.

Option:
Use mangoes, raspberries, strawberries, blueberries, cherries, or pineapple. Canned or frozen fruit may be used. Reduce sugar and use the juice to replace part of the water.

Applesauce Granola

5 cups (450g) multi-grain flakes or old-fashioned rolled oats
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
3/4 cup (100g) untoasted sesame seeds
1/2 cup (120g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt

3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
1/3 cup (100g) rice syrup (or maple syrup or honey)
1/4 cup (80g) honey
2 tablespoons vegetable oil

dried fruit (raisins, cranberries, cherries, apricots, etc.)

Preheat the oven to 300F (150C).

1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.

2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.

3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)

4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.

5. Remove from oven, then cool completely.

6. Add dried fruit

Store the granola in a large, airtight container. It will keep for up to one month.

Magic Mix

4 c. instant milk OR 2 1/3 c. non-instant
1 c. flour
1 c. butter or margarine

Mix together until resembles cornmeal. Store in refrigerator. (easy to blend together in a mixer or food processor)


Pudding
1 c. Magic Mix
2 c. water
½ c. sugar (I find this to be WAY too much.  1/4 c. makes it plenty sweet)
2-3 T cocoa
1 tsp vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and stir. Cover and Cool. Omit cocoa for vanilla pudding.

White Sauce
Combine 2/3 cup Magic Mix with 1 cup of water. Stir over medium heat until it starts to bubble. Use for all recipes calling for white or cream sauce.

Macaroni and Cheese
Make white sauce and add about 1 cup grated cheese and 1/2 teaspoon salt or garlic salt. Combine with cooked macaroni noodles.


Fudgesicles
Combine 1 recipe of pudding with 1/3 c. instant (9 teaspoons non-instant) dry milk and 1/2 cup water; beat until smooth. Pour into ice cube trays or small paper cups. Insert plastic spoon and freeze until solid.

Homemade Yogurt

4 cups water
3/4 - 1 cup regular nonfat dry milk  (like from the cannery)  (or 1 1/2 - 2 cups instant)
3 T plain yogurt with active cultures, (no additives if bought from the store)  to use as a starter
OR 1 packet of yogurt starter

Mix powdered milk with water. (If you don't want to use powdered milk, just use 4 c. of regular milk) Heat to 180 degrees stirring frequently and let cool. When temperature hits 115, add the plain yogurt and stir. Place in a quart jar. Wrap heating pad around the jar and turn it to low. (or set it in a warm place) Let sit undisturbed anywhere from 4-12 hours (or longer for more tart yogurt) or until desired thickness.

*Sometimes when the milk cools, a skin will start to develop on the top. Just strain the milk before adding the yogurt.


***To make Greek yogurt- after the yogurt has cooled in the fridge, pour it into a strainer that is lined with a paper towel, cheesecloth, or coffee filter.  Put it in the fridge and let the whey drain off for a couple of hours or until it's thickened.  You can leave it overnight if you want.  If it's too thick, just add a little of the whey back in to thin it out. If you want your non-fat greek yogurt to taste like Fage 2%, add a little bit of cream and mix it in.  ....I used about 1/4 c. cream for the whole batch and WOW, it makes a huge difference. 

**** To make yogurt cheese, just let it drain for 24 hours.  It becomes the consistency of soft cream cheese.  I've blended it with some pureed raspberries and a little bit of sugar and it makes an awesome spread for bagels or toast or a nice dip for fruit.

Kool Aid Playdough

1 c. flour
1/4 c. salt
1 tbsp. oil
1 sm. pkg. Kool Aid (any color) or food coloring
2 tsp cream of tartar

Combine flour, salt, cream of tartar and Kool-Aid. Add 1 cup water and oil. Stir together over medium heat until mixture comes together and forms a ball. Knead on counter until cool.