Thai Chicken Pizza

This Thai Chicken Pizza is quite good, and is healthy for you!

Surprisingly enough, I pretty much followed the recipe on this one. Obviously you need some pizza dough to start with. My recipe is here.You can certainly start with your favorite pizza dough.

• 1/4 cup peanut butter (I like crunchy)
• 3 tablespoons water
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 8 ounces boneless, skinless chicken breast, trimmed and diced into 1/2 inch cubes
• 1 bell pepper
• 4 green onions, sliced, or 1/4 cup of finely chopped onion
• Mozzarella cheese

Cook your pizza dough first, if it requires pre-cooking.

Carefully mix together the peanut butter, water, soy sauce, vinegar, ginger, and garlic until well-combined.

Cook your chicken. Once it is cooked, add the onion and pepper and one tablespoon of the sauce, mix to coat.

Assuming your crust is cooked, spread it evenly with the rest of the peanut sauce. Top with the chicken and vegetables. Cover with cheese. (The original recipe calls for 2/3 cup cheese. That's nowhere near enough for me. I want the pizza to be covered with cheese. Bake at 400 degrees for 20-30 minutes, or until the cheese is beginning to brown on top.

Chicken Nuggets

I've been wanting to share this recipe for awhile, and finally have it put together. This batter has served me well and will appear in a couple of recipes you will see here. I don't deep fry a lot of food, because it's not terribly healthy for you. However, we do enjoy deep frying stuff once in awhile.

I have never had "Chicken Nuggets" so I don't know what they are actually supposed to taste like. However, these batter-covered chicken pieces taste pretty darn good. I think you could play around with the spices in the batter if you wanted, as well. I haven't had time to do so, but I'll gladly take any suggestions folks might have.

Heat 4-5 inches of oil in a kettle with a thermometer attached, or fire up your deep fryer to 350 degrees. I usually use canola oil, but peanut oil should work fine as well. Alton Brown from the Food Network recommends peanut oil, but it's more expensive than canola oil, and I'm cheap.

Batter

• 1/2 cup tapioca flour (I usually use rice flour, but Dona and Sam can't have it right now)
• 1/2 cup garbanzo bean flour
• 2 Tablespoons potato starch (You also can use corn starch if you want)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup water

Combine dry ingredients, add water, and beat until smooth.

Cut your chicken into one-half inch thick pieces. I used boneless, skinless chicken breasts.

If you didn't start in a wide, flat-bottomed container of some sort, pour your batter into one and place your pieces of chicken in it. Use a fork to turn them over until they are well-coated. They don't have to be completely covered, though.

Using your fork, place 7-10 pieces in the oil and cook for 7 minutes. Scoop them out with a slotted spoon and put on a plate lined with paper towel to drain You also could use a wire rack.

Yum! Let's eat!

Truffles

If you've been following this blog at all, you know that Dona and Samantha don't eat sugar. So, sweet treats are a real rarity. There are some candy bars you can buy at local health food stores, but they are $3-4 each.

In the Wednesday, February 9, issue of the Billings Gazette there were three truffle recipes. I thought I might see if I could make something that was edible with chocolate and some agave syrup.

Truffles

• 5 squares of unsweetened chocolate
• 1/2 cup agave syrup*
• 3/4 cup heavy cream 
• 1/2 teaspoon almond or pistachio extract
• 1/2-1 cup pistachios, crushed

Break up or cut the chocolate into small pieces and put in a saucepan. As you can see, I didn't think about that until AFTER I put the chocolate and agave together. Grrr!

Add the syrup and cream. turn the heat on medium or medium low and stir slowly and carefully so that you don't spill and it doesn't burn.

Once everything is combined, stir in the extract and beat well. Put this in the refrigerator at least two hours. I left it over night, partially because I forgot about it.

Once the mixture is firm, scoop out equal amounts and put on a piece of wax paper. I use a melonballer, but I think a spoon would probably work just as well. The chocolate was hard to get out of the melonballer.

Roll each ball in your hands briefly until it forms a ball and then roll in the crushed pistachios or leave it plain!

You will get a lot of chocolate on your hands, but I'm not sure what the downside to that is. These are rich and very strong, but very tasty.

*You may have to adjust the agave to your taste. I started with five tablespoons and it wasn't enough. I'm guessing I used about a half a cup for this recipe.

Valentine's Day Crepes

I know it's past Valentine's Day, and I apologize for being on a bit of a long hiatus. I was sick for a week and have been pretty busy with my job. No excuses, but an explanation.

Anyway, you can use this recipe for the next spousal celebration day or birthday you might need to celebrate. Or, any time you want to impress someone. It's really pretty easy and tastes really good.   This a recipe for your sweetie that will have them eating out of your hand. I found this recipe for crepes over at glutenfreeda.

Dona and Samantha are still raving about it.

Strawberry Sauce

• 10 ounces fresh or frozen strawberries
• 1/4 cup apple juice concentrate (no sugar)
• 1 Tablespoon potato starch, "dissolved" in 1/4 cup water

Hull and quarter the strawberries. Place in a saucepan with the apple juice and the potato starch water. Stir nearly constantly until they simmer and the sauce thickens. If you need it a bit sweeter, you might add a bit of agave syrup.

Crepe Batter

• 1/2 cup gluten-free flour (I used 1/4 cup garbanzo bean and 1/4 cup tapioca flour)
• 1/2 cup milk
• 1/4 cup water
• 2 large eggs
• 2 Tablespoons melted butter
• Sprinkle of salt

Mix together the flours in a small bowl. In a larger mixing bowl, mix together the wet ingredients. Whisk in the flours, about 1/3 at a time. Put the bowl in the refrigerator and let it set for 30 minutes.

Warm a six-inch non-stick frying pan or crepe pan over medium heat. I usually spray the pan with a light coat of non-stick spray before the first crepe or pancake I make, but after the first one, I usually don't need any more. Pour about 2 tablespoons of the batter (I use an 1/8-cup measuring cup) into the pan, lifting the pan and tilting it so that the bottom of the pan is coated with the batter. Cook until the top is set and the bottom is browning. You might have to sneak under the outer edge with a spatula, because sometimes the edges stick. They will let go, though. Turn the crepe over and brown the other side. Cook the remaining crepes, stacking them on a plate with wax paper between them.

You can see the browning on both top and bottom here.

Assemble the crepes by placing a tablespoon of cream cheese and a tablespoon of strawberry sauce in them.

Roll the crepes around the mixture and then top with a little remaining strawberry sauce, as I have in the picture on the top. Bon Appetite!