May28

Strawberry Sherbet

Strawberry Sherbet

Ingredients

  • 1 1/2 cups almond milk.
  • 2 cups frozen strawberries.
  • 1 Tbsp orange juice.
  • 2/3 cup sugar.
  • 1/2 tsp vanilla.
  • 2 tsp corn starch.

Directions

  1. Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.
  2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
  3. Mix 1/2 cup almond milk with the corn starch and set aside.
  4. Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.
  5. Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour)
  6. Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.

February14

Chicken and Spinach in Peanut Sauce

Chicken and Spinach in Peanut Sauce

Ingredients

Rice Noodles

Sauce

  • 1/4 cup light soy sauce
  • 1/2 cup chicken bouillon
  • 3 Tbs creamy peanut butter (substitute 1/3 cup peanuts)
  • 2 Tbs hoisin sauce
  • 2 tsp honey

Chicken and Spinach

  • 1 Tsp peanut oil (Canola oil can be used).
  • 1 pound chicken breast. Sliced into 1/4 inch strips.
  • 1 medium onion diced.
  • 8 oz packaged washed spinach
  • 1/2 cup un-salted peanuts

Directions

  1. Prepare peanut sauce by combining sauce ingredients in a blender, blend until smooth, and then set aside.
  2. Prepare rice noodles separately, by bringing water to a boil add noodles cook for 5 minutes. Don’t over cook the noodles.
  3. Coat the bottom of wok with canola oil on medium Add diced onion and cook for 2-3 minutes. Remove from wok, and set aside. Remove wok from heat.
  4. Return wok to high heat. Add chicken and cook for 2-3 minutes or until chicken is cooked through-out. Drain any excess moisture if any.
  5. Return wok to medium heat. Add diced onion, peanuts, and peanut sauce, then toss to coat.
  6. Add spinach and toss until spinach is barely wilted, spinach will continue to soften and cook after you have removed from the heat, don't over cook the spinach.
  7. Serve over rice noodles.