Pickled Grapes

No, this is not some sort of April Fool's Day joke- These things are real.

A couple of weeks ago, my 22 year old brother excitedly told me about a salad he tried at The Wild Grape Bistro in Salt Lake City, that contained Pickled Grapes. He said that they were A-mazing! and found a recipe that he wanted us to try when he came to visit me. He was here last week and one of the first things we did was make Pickled Grapes.
Making the pickled grapes was really easy. You combine vinegar, brown and white sugar, ground cinnamon, ground coriander, and whole cloves (I used ground since I didn't have any whole) and bring that mixture to a boil. Then you add chopped crystallized ginger and diced jalapenos. Next, the grapes are added to the spicy, vinegar-y bath to take an overnight soak.

That was the hardest part for my brother- leaving these grapes alone overnight so they could soak in all the spices and flavor.
He said that at The Wild Grape, there was a small hole in each grape, made with a toothpick or something, that helped the grapes suck up some of the spices and flavor from the vinegar mix. We didn't do that to the grapes, but next time I think I will, to help them pack even more of a punch.

The day that the grapes were ready we made a nice big salad for lunch. It was one of those hodge-podge, anything goes salads, where we just chopped things up and added them to the mix.
We used a base of baby spinach, spring greens and baby arugula. Then we added chopped bell peppers, chopped cucumbers and the pickled grapes. Next some poached chicken and roasted pepitas. We topped it off with a balsamic vinaigrette.
Goodness gracious! What a tasty salad. These things are spicy sweet, tart and vinegar-y, earthy from the spices. What a mix.

We had them on another salad the next day and the day my brother flew back home, he took a large plastic bag of these little guys to snack on, while on his travels through the airport and on his flights. I was wishing that I had more than a few leftover because I really wanted to experiment a little bit more with them- maybe turning them into some sort of salsa or in a different type of salad or something.

I guess that is a good excuse to make more!

Just a little note- my brother and I both thought that the red pickled grapes were more delicious than the green ones, but I am still glad we tried some of both.

Recipe for Pickled Grapes
* I used mostly red grapes, but green too
* I didn't have whole cloves, so I added about 1/4 teaspoon ground cloves to the vinegar/spice mixture
* I removed some of the seeds from jalapeno, but left the ribs when I diced them

Fig and Ginger Truffles

Last summer I received a shipment of fresh figs and dried figs too. Pounds and pounds of figs.
Since then, I have been looking for interesting ways to use dried figs. I don't remember how I found this recipe, but it stuck out to me because it is a healthier way to have a truffle, or an excuse to have a little chocolate.

Now, you will not like this recipe if you do not like dried figs. The filling for these truffles is mostly dried figs, that are ground up in the food processor and combined with a few other things, like crystallized ginger and a little bit of honey.

The fig mixture is rolled into little balls-I made mine smaller than the recipe called for, since the recipe is only supposed to yield 16 truffles and I ended up with 26. Then the little balls of fig goodness are rolled in dark chocolate. I used Scharffen Berger, 70% cacao.

These truffles need a little time to set up in the fridge and then they are ready for eating or sharing. I actually shared some with a friend who doesn't eat gluten or dairy and happens to love figs. She said she really enjoyed them.
I put the rest in the freezer and have been enjoying them as a little treat. The ginger gives a little bit of spicy heat that really plays well with the flavors of the figs and the dark chocolate offsets the sweetness of the fig filling.


Recipe for Fig and Ginger Truffles
* I made 26 truffles

Fig, Ginger, and Pear Quick Bread

Let the festive baking and giving of baked goods begin- or continue, if you have already begun doing so.
I made a bunch of cookies and this quick bread and sent it off in the mail to some family and friends. I chose this bread because it specifically stated that it should be baked, wrapped in plastic and saved for the next day. So, I figured that if I shipped it quickly to someone in another state, an extra day would make it that much better.

This bread contains shredded fresh pears, which I have never used in a baked good before. The keeps the batter nice and moist and I'm sure adds great flavor.

This bread is topped with dried figs and crystallized ginger. It smelled so good. I really wanted to cut a slice and give it a taste, but who wants to receive a half-eaten goodie in the mail?

I will just have to make another batch into mini-loaves, so I can try it for myself.
Happy Baking!


Recipe for Fig, Ginger, and Pear Quick Bread
* these particular version of the quick bread is one of the options below the original recipe

Oaty Rhubarb Streusel Bars & Blackberry Crumb Bars

When I am asked to provide dessert for something in the summer, I always think of desserts that include fruit. I decided on these 2 quick and easy fruit bars which showcase blackberries and rhubarb.

A couple of weeks ago I bought a large amount of rhubarb, because I knew it wouldn't be available much longer. I brought it home and chopped it, so that I could put in it in the freezer and use it later.

I used some of the rhubarb in these Oaty Rhubarb Streusel Bars. The base is a basic oatmeal crust/crumble, of which some is reserved to be the crumbs on top. The base is baked for a little while and then the rhubarb is added. The rest of the crust is sprinkled on top and then a ginger icing and crystallized ginger are sprinkled on top. These bars turned out looking so delicious.
I didn't get to taste one, but there weren't any leftovers, so I can only assume they were great.

The Blackberry Crumb Bars had a cake-like base, then the blackberries were placed on top and a separate streusel was sprinkled on top.
These were a little bit more difficult to cut, so my kids and a friend were able to sample one of the pieces that fell apart. They said it was delicious. My kids were begging for more, but the rest had to be whisked away!
If you are looking for an easy fruit cake/cookie streusel bar, try one of these!


Recipe for Oaty Rhubarb Streusel Bars



Recipe for Blackberry Crumb Bars

Gingery Lavender Shortbread

A couple of weeks ago when we went door to door, up and down our street to collect food for the food bank, we met our across the street neighbor for the first time.
She happens to be an older woman who lives all alone. Her husband passed away quite a few years ago and she has no children. We stayed and talked to her for a while.
The next day my 5 year old was begging to go across the street to talk to her again.
The next day- same story. and the next day and the next day.

So, we decided to make her a treat and go drop in to say hi and see how she was getting along.

I am growing lavender and had successfully dried some, so I was anxious to use it in a recipe.
I found this shortbread recipe in a book I have on the shelf and made a few tweaks to it. I added lemon zest and a little bit of salt and topped the shortbread off with some purple sugar.

We had to taste test it before we took it over (of course), and then we tied some ribbon around it and headed off across the street.

The kids were happy because we made someone else smile and because we were able to have a sweet treat. We had some shortbread leftover so I shared with some other friends. I thought the lavender flavor was faint, but one taster said it was definitely noticeable.

Gingery Lavender Shortbread- adapted from BH&G the ultimate cookie book

• 2 1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons finely chopped crystallized ginger
• 1/4 teaspoon ground ginger
• 1 teaspoon dried lavender blossoms
• 1 cup butter
• 1/4 tsp salt
• zest of 1 lemon
  

1. Preheat oven to 325F.
2. Line a cookie sheet with parchment paper and set aside.
3. In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
4. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
5. Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
6. Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
7. With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
8. Do not separate slices.
9. Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
10. Re-cut the rectangle and separate the slices while warm.
11. If desired, sprinkle with additional sugar.
12. Cool on cookie sheet 5 minutes.
13. Transfer to a wire rack and let cool completely.
14. To Store: Place cookies in layers separated by waxed paper in an airtight container.
15. Store at room temperature for 3 days or freeze for up to 3 months.

A Variety of Mini Scones

On Mother's Day, we had a brunch and program for all the women at church. When we were discussing the menu, we decided to keep it simple. I suggested scones and volunteered to make a few varieties.
I apologize for the bad photos, but they were taken in a rush, on my way out the door to church.

I made a few recipes that I have made before- like these rhubarb and cranberry ones (Yes, I had one last bag of cranberries in the freezer that I used). And I tried a couple new recipes, like the Cherry Chocolate Scones and the Ginger Scones- both were very popular.

I also made a gluten-free scone, but used a gluten free mix and just had to add butter, buttermilk, dried blueberries and lime zest.
I used the Pioneer Womans' directions found in this post, to cut all my scones into minis, making them all much more figure friendly. Each recipe yielded about 30 or so mini-scones.
I also shaped and froze most of the scones ahead of time and just baked them straight from the freezer (just add a few minutes to the baking time)- a tip that Bridget shared on one of her posts about scones.

Recipe for Cherry Chocolate Scones
* I used milk chocolate chips
* I made a glaze with half&half and powdered sugar for these scones

Recipe for Ginger Scones
* I used milk, powdered sugar and ground ginger for the glaze

Recipe for Rhubarb Scones
* I used fresh lemon juice and powdered sugar for the glaze

Recipe for the Cranberry Scones
* this time I left out the egg yolk and used 3/4 cup buttermilk instead of heavy cream
the scones were much easier to shape because the dough wasn't as wet
* I used fresh orange juice, zest and powdered sugar for the glaze

Ginger Ice Cream

When my family was here visiting a couple of weeks ago, my youngest brother turned 18. I was really excited about his big day because that meant I could make cake and ice cream!
I decided to use a couple of my brother's favorite flavors. He loves lots of things and ginger is one of them. My mom used fresh ginger root a lot in dishes growing up, so my whole family is quite familiar with its zing.

I found some crystallized ginger at EarthFare in the bulk section, which was much more affordable than the small bottles of it I have bought at other grocery stores before. Don't you love it when that happens? I know I do.

I had already bookmarked this particular recipe a few months ago, so I was excited to finally have an occasion to make it for.

The ice cream turned out perfectly- smooth and delicious, with that spicy bite that fresh ginger adds. The pieces of crystallized ginger added the perfect little something.
We all really liked this ice cream and later in the week we discovered that it tastes really good sandwiched between graham crackers. (I figured it was ok to buy them if we had company because then I wouldn't eat them all myself.)


Recipe for Ginger Ice Cream
*Note- I use my Microplane Grater/Zester to grate fresh or frozen ginger root. It makes the job much easier

Pumpkin Cranberry Muffins

So, are you having a great 2010 so far?
Well, I am. I joined up with close to 200 other people to participate in something called
Ten in 10: Ten Weeks to healthy in 2010. You can read more about this by going to THIS POST on The Recipe Girl's blog.

Basically, it is just about getting healthy in 2010. Everyone has different goals and knows what they need to do to be healthier. We have just joined together to provide support for each other and to be committed to something, so that we can accomplish our goals.
Not too much on my blog is going to change. We eat pretty healthy around here most of the time. I am going to try and have better breakfasts and lunches during the week for me, but this challenge is not going to be the focus of my blog. I am going to try and eat less sugar and also make sure that I exercise 6 days a week.

I love the beginning of a new year because it just feels like there is so much promise and renewal.

I made these muffins a couple weeks ago, before I even knew about 10in10 and modified them to make them healthier just because that is what I do with food most of the time.
I saw these muffins on The Food Librarian and had pumpkin and fresh cranberries in my fridge, so went ahead and threw them together one morning.
Mary mentioned that she wanted to try these muffins with fresh cranberries (the original recipe used dried cranberries) and crystallized ginger. I had both of these items available and decided to give her idea a try.
I also replaced half the flour with whole wheat flour, upped the spices, replaced the whole eggs with egg whites, replaced half the oil with unsweetened applesauce, and reduced the sugar by a couple of Tablespoons.
Breakfast foods like muffins, are a good place to switch out ingredients and make things healthier because they aren't supposed to be dessert. :)

I really liked these. I already love the combination of pumpkin and cranberry and I like fresh cranberries more than dried, so I knew I would love them. The cranberries were really tart, but were offset by the sweet chunks of crystallized ginger. You could also toss the chopped cranberries in a little bit of sugar, to make them not quite so tart.

These did taste healthy, but I didn't mind, because I like it when things taste healthy.

If you are unsure about making these muffins with all the healthy changes that I made, check out the links below to see the original recipe and modify it to your liking.

Pumpkin Cranberry Ginger Muffins adapted from The Food Librarian
Adapted from Very Culinary Blog who adapted it from Betty Crocker


In large bowl, mix together:
1 c all purpose flour
1 c whole wheat flour
3/4 c sugar
1 Tablespoon baking powder
1 1/2 t cinnamon
1 t ground ginger
1/4 t salt

Combine the following in a small bowl. Then quickly fold into dry mixture with a spatula until just moistened. Do not overmix!
1 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup unsweetened applesauce
1/4 c canola or vegetable oil
3 egg whites or 1/2 cup egg white substitute
1 1/4 cup chopped fresh cranberries
1/3 c crystallized ginger, chopped

Scoop into muffin tray greased with cooking spray or lined with muffin cups (I use an ice cream scoop). Top with sanding sugar or sugar in the raw (turbinado). Bake in preheated 400 degree oven for 20-25 minutes, until toothpick comes out clean.

Celebrating National Bundt Day: Buttermilk Bundt w/ Spiced Vanilla Icing and Chocolate Zucchini Mini Bundts

(If you are looking for a MSC Cupcake, it is posted below this post, I promise)

So, how many of you know that today is National Bundt Day?
I wouldn't have known if it hadn't been for The Food Librarian.

30 Days ago she started her "I like Big Bundt" countdown to National Bundt Day, which means that for the past 30 days, leading up to today, she has posted a different bundt cake everyday. She started with the Pumpkin Spice Bundt with Buttermilk Icing, which I couldn't resist. I saw that bundt on day 1 and made it immediately.

The past 30 days have brought lots of delicious looking bundts. I really really wanted to make this one, this one, this one, this one, this one, ok, well, obviously, you get the idea.
I love Holiday Baking Magazines and I saw this bundt cake recipe in a special edition of Fine Cooking called Sweet Cakes. The link to the recipe is at the very bottom of this post.
I was very intrigued because this bundt cake contains shredded butternut squash. I have never seen a baked good that called for shredded butternut squash, so I decided I would make this bundt for National Bundt Day.

This bundt was a basic buttermilk cake with nutmeg and ground ginger, both of which I doubled because I like spices (ALOT). The shredded butternut squash is folded in at the end, right before you pop it in the oven. The icing also has buttermilk and nutmeg (doubled again) and I added ground ginger, for a little extra zing. Crystallized ginger is finely chopped and sprinkled over the icing.
I don't have a review on how this one tastes, yet. I wrapped it tightly and shipped it to my family in Utah, because I knew my younger brothers (17, 21) would be able to devour the entire thing in a matter of minutes and their bodies would never know the difference. And because my mom always said that sharing makes it taste better.
I did taste one tiny little crumb and it was good.
My girls were dipping their fingers in the leftover icing that had drizzled down the sides onto a piece of foil and they LOVED it
Of course I had to overdo it on National Bundt Day and make some baby Bundts to join in the fun. I really wanted to make the Chocolate Zucchini Bundt that Mary featured a couple of weeks ago and I happened to have a bunch of zucchini that needed to be used asap. I tried talking myself out of it and finally decided that I would just make 1/2 recipe and make some mini bundts.
When I was flipping through my copy of King Arthur Flour Whole Grain Baking, I saw a recipe for Chocolate Zucchini Cake which only used whole wheat flour and which could also be made in a bundt pan, so I went with that recipe instead. The whole wheat made me feel better about making it and eating it.
I made 1/2 of the recipe and it made 5 mini bundts. I skipped the glaze since I was going for a healthier treat anyway and just made a simple powdered sugar/milk glaze instead.
My kids really, really, really liked these mini bundts. I was going to send some to work with my husband, but they just didn't last long enough.
You can tell that they have whole wheat in them, because they do taste a little bit heartier and healthier than normal cake, but it really goes with the whole zucchini thing anyway. Very, very good.

I hope you have a wonderful Bundt Day! Bake someone a bundt and share the love!


.



Chocolate Zucchini Cake from King Arthur Flour Whole Grain Baking
use 9*13-inch pan or a 10-cup Bundt
Cake:
2 1/2 cups traditional whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup packed light or dark brown sugar (I used dark)
1/2 cup granulated sugar
1/2 cup unsalted butter, softened, or vegetable oil (I used butter)
1/2 cup buttermilk
3 large eggs
1 tsp vanilla extract
2 cups shredded zucchini
1 cup chocolate chips
Glaze: (optional)
1/2 cup heavy cream
3/4 cup chocolate chips
2 tsps corn syrup

Preheat the oven to 350 degrees F. Lightly grease the pan of your choice. (I used baking spray w/ flour)
Whisk together the flour, cocoa, baking soda, powder and salt in a medium bowl (I added 1/2 tsp ground cinnamon to this mixture).
Stir together the sugars and butter (or oil) in a large mixing bowl until smooth. Add the buttermilk, eggs, and vanilla; mix well.
Add half the dry ingredients. stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake until the top springs back when lightly touched, 45 to 50 minutes. (My mini bundts were done in 23-25 minutes). Remove from the oven and cool on a rack for 15 minutes.
If using a bundt pan, remove the cake from the pan and cool completely.
If using 9*13-inch pan, you can serve from the pan of invert cake onto a platter and drizzle with the glaze.

To make the glaze: Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake, if desired.

Recipe for Buttermilk Bundt Cake with Spiced Vanilla Icing

TWD-Creamiest Lime Cream Meringue Pie with Mango

Sometimes a recipe in Baking:from my home to yours looks so good, that I just can't wait for someone to choose it for Tuesday's with Dorie.
Such is the case with the Creamiest Lime Cream Meringue Pie, which I opted to make with the mango that Dorie suggests in the Playing Around section.

I made this at Thanksgiving last year because I wanted something a little bit tropical to go along with the other desserts we had.

You can find my post and my version of the recipe HERE. Instead of the normal pie crust called for, I made a gingersnap/macadamia nut/ crystallized ginger crust- the crust from this recipe.

I also reduced the amount of butter in the filling by 2 sticks. Yes, you heard me right. I left out 2 sticks of butter in the filling. The lime cream filling in this pie is almost exactly the same as the lemon filling in The Most Extraordinary French Lemon Cream Tart that we made last year for TWD. I remember tasting the cream before I blended in the 2+ sticks of butter for that tart and thinking that it tasted better without all the butter, so this time I just left it out. I think I added 3 Tbls and that is it.

I also doubled the meringue because I wanted it to be tall and tasty.

Thanks to Linda of Tender Crumb for choosing this great-tasting pie. You can find the recipe on Linda's blog also, as well as some beautiful pictures. Make sure you check out the rest of the TWD Blogroll to find a million great variations of this pie!

Lime Shortbread Cookies with White Chocolate and Almonds, Giant Chocolate Sugar Cookies and Chewy Ginger Cookies

My younger brother asked me if I would make him some cookies to take to school for a class activity. I said sure and then tried to narrow it down to 3 cookie recipes that I wanted to make.
I spotted the shortbread recipe in Bon Appetit and wanted to try it, partly because of the flavors, but also because it is baked in a 9x13-inch pan, so it would be hard to mess up and easy to get the triangles all the same size. It was a great success! The cookies were the perfect size and my brother said that they tasted great.
I wanted to make the ginger cookies when I saw them in Health magazine and I had just enough crystallized ginger to do the recipe. These were nice and spicy and really chewy. My brothers favorite.
The chocolate cookies were made because I needed another fast cookie and I thought something chocolately would be perfect.
I didn't make them as big as the recipe said, because I wanted enough for the entire class to share.
They were all a success. No leftovers came back with my brother!

Lime Shortbread Cookies with White Chocolate and Almonds Bon Appétit April 2009
by The Bon Appétit Test Kitchen
A buttery shortbread with bright lime flavor and a crunchy topping.

Yield: Makes 24

Active Time: 30 minutes

Total Time: 3 hours 15 minutes (includes cooling time)
2 cups all purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

3 tablespoons finely grated lime peel, divided

1 teaspoon vanilla extract

1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped

1/2 cup chopped toasted almonds

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.


Chewy Ginger Cookies from Health Magazine

Prep: 15 minutes

Chill: 2 hours

Bake: 15 minutes

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped crystallized ginger

4 tablespoons unsalted butter, softened

1 large egg3 tablespoons molasses

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1. Combine first 5 ingredients (through crystallized ginger) in a bowl.

2. Beat next 4 ingredients (through brown sugar) with an electric mixer at medium speed. Add dry ingredients; mix until just blended. Wrap in plastic; chill 2 hours.

3. Preheat oven to 350°. Coat 2 baking sheets with cooking spray.

4. Fill 2 bowls: 1 with cold water, 1 with granulated sugar. Dampen hands in water; form a 1-inch ball of dough. Roll in sugar; place on baking sheet. Make cookies; place 3 inches apart and lightly flatten tops. Bake 13–15 minutes, rotating sheets halfway through. Remove from oven; cool 2 minutes. Transfer cookies to a wire rack to cool completely.


Giant Chocolate Sugar Cookies from Martha Stewarts Cookies
Ingredients
Makes 8.
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Coming Next- Lemon Angel Food cupcakes

Kung Pao Veggies

Usually, I plan weekly menus and don't really have to think about what I am going to fix for dinner. But, once in awhile it gets close to dinner time and I think to myself- What am I going to make?
That is what happened last week. I had cooked spaghetti noodles in the fridge and tons of vegetables. I remember seeing this recipe for Kung Pao Chicken over at Barbara Bakes and I figured I could make it quickly. I printed off the recipe, chopped my veggies and warmed up the noodles. Dinner was ready in a flash!
I used zucchini, carrots, sugar snap peas, and a yellow onion. I left out the chicken because I didn't have any ready. I just stir-fried the veggies in the sesame oil and then added the sauce after a couple of minutes. I served it over the noodles and topped it off with some cashews.
This was a quick and easy recipe and it was really simple to adapt it with what I had on hand in my fridge. I included the recipe that Barbara used, but just keep in mind that it is really easy to adapt.
My family loved it!

Kung Pao Chicken seen over at Barbara Bakes, who adapted from For the Love of Cooking

3 boneless, skinless chicken breast, diced into bite sized chunks

2 tbsp. cornstarch

1 tbsp sesame oil

2 tbsp seasoned rice vinegar

1/3 cup soy sauce

2 tsp sugar

6 green onions, chopped

3 large garlic cloves, minced

2 tsp fresh ginger, grated

1/2 tsp crushed red pepper flakes

1/2 cup roasted peanuts

1/2 cup shredded carrots

1 1/2 cup pea pods, steamed until tender

Combine chicken and cornstarch in a Ziploc bag and toss until evenly coated. Combine the vinegar, soy sauce and sugar in a bowl and set aside for later.

Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods.

Cook for a few minutes until sauce thickens up a bit and carrots are tender. Serve over rice or noodles and top with remaining green onions.

Up Next-Root Beer Bundt Cake