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Thursday, March 5, 2015

Katie's favorite recipes

My Chinese specialty for my sweet Chinese babygirl, it takes only 20 minutes: "Ginger- Anise Katie Soup" Two servings: simmer 2 1/2 cups chicken stock with 1/2 cup water. Add 1 tsp. each onion powder and garlic powder, 3 TBSP. gf soy sauce, 1 star anise, 1/2 TBSP. ground ginger, simmer 8 minutes, add 1/2 cup each: white beans, raw, cut broccoli, and frozen, fully cooked grilled chicken strips. Simmer on medium 7 minutes, add chopped scallion, and 1/4 cup sweet and sour sauce, simmer for 5 more minutes. DONE! Yum! #glutenfree #chinese She's signing MAMA, bc she knows who loves her! wink emoticon

Edit: we also sometimes use very thinly sliced carrots in lieu of the broccoli. 

Finally created a salad Kate will eat. Asian Grilled Chicken & Strawberry salad::: dressing (for 2 salads): 5 TBSP. EVOO, 3 TBSP. rice vinegar, 1/2 tsp. garlic powder, 1/2 tsp. ground ginger, 1 TBSP. sweet & sour sauce, dash pepper, dash Lawry's seasoning salt, and dash kosher salt. Whisk well, pour over sliced grilled chicken, sliced strawberries, sliced mini sweet peppers, minced purple onions, mixed greens, and (optional: sliced almonds). Mama, Dada, and Kate love it. One day maybe Cara too! #glutenfree

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