Best General Tso’s Chicken. Ever.

Hi kids, this probably will be filed under the wicked category due to its fat content, but living a healthy lifestyle does not mean you have to ban good recipes – just moderate your diet.

Seriously, this recipe tastes like authentic American Chinese restaurant-quality General Tso’s and you must give this one a try.  You will thank me.

From Diana at  I am waiting to get permission to put the full recipe up here, but here is the ingredient list and a link to the recipe on her site:

  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1 1/2 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish


  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites


  • 1/4 cup chicken stock, or substitute water
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoons sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

Linguine con Cavolo Rosso

Shrimp & Red Cabbage Linguini

Also known as Linguine with Red Cabbage.  GREAT with shrimp tossed in at the end.Cabbage is not evil, just misunderstood.  We all know we need our fruits and veggies, however cabbage is often overlooked or plain avoided due to the fact that most people have never enjoyed cabbage cooked properly.  Its tough leaves wilt and soften beautifully when cooked over low heat for longer periods.

And it’s healthy!  In addition to getting a good dose of vitamins K, C and some fiber too, cabbage promotes gastrointestinal and cardiovascular health.
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 medium red onions, very thinly sliced
  • 4 garlic cloves, minced
  • 2 pounds red cabbage, thinly sliced (8 cups)
  • 1 pound linguine
  • Salt and freshly ground pepper
  • 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.  Enjoy!

Grandmommy’s Chicken and Noodles

Chicken and Noodles


  • 3 c flour
  • 1 teaspoon salt
  • 3 eggs
  • Milk

Mix salt with flour, and place in a pile on waxed paper. Make a well in the center, and add three eggs. Lightly stir the eggs into the flour and add the milk, one-half eggshell at a time. Gently work the dough on the waxed paper, pulling up the sides of the paper to help mix it; if it seems really dry, add more milk. If it’s really wet, add more flour. Dough will be a little sticky at first but should come together into a smooth lump. Let dough rest for 5-10 minutes, covered so it doesn’t dry out.
Cut dough in half or quarters and roll out on a floured surface. Roll out to desired thickness, and cut into narrow strips. Separate the strips of dough and place on cookie sheets to air dry for an hour or so. Can be prepared several hours in advance.

Meat and broth

  • 2 split organic chicken breasts (with skin and ribs)
  • Cut up carrots, celery and onion (about one each)
  • 1 carton organic low sodium broth
  • 1 cup of water
  • A little salt and pepper
  • Small bit of desired seasonings like thyme, rosemary, basil or tarragon. optional)

Simmer everything over low heat in large pan until meat falls apart. Remove meat to a plate and allow it to cool. Strain liquid to remove mushy solids, and pick through for any bits of chicken. Return strained broth to the pan. Pick through chicken to remove skin, bones and cartilage, and rough chop the meat. Place the meat in the pan with the broth.

To prepare:
Boil lots of salted water in large pan, and add noodles when water is really boiling. Stir and cook for a couple of minutes to “remove the starch” as Grandmommy Nance would say.
Meanwhile, heat up the broth and meat mixture until it comes to a boil. Drain noodles from water and put in the broth and meat mixture. Cover partially, and simmer for about 20-30 minutes or until noodles are tender. Season to taste.

The Great Catch Up

Hello All –

Though it’s been quite sometime since I’ve updated this blog, I certainly haven’t neglected to eat lean and continue to experiment with new recipes, some original, some modified from other cooks’ creations.

My goal is to step it up and bring this site back to life as its only purpose was to share recipes with friends and family (this site rarely gets outside hits).

With FaceBook, I’ve been able to get other comments and foodie tips and I want to bring those contributions to the site. If you have suggestions, tips for families on a budget, anything, let me know and we can share with all!


Tomatillo Salsa!!

If you haven’t used tomatillos before, they’re similar to green tomatoes but have an outer husk that you have to shuck prior to preparing. Enjoy this super healthy green salsa!!
  • 1/4 cup lime juice
  • 1/2 pound tomatillos—husked and quartered
  • 2 garlic cloves, chopped
  • 2 serrano chiles or 1 large jalapeño with seeds, chopped
  • 1 small onion, coarsely chopped
  • 3 tablespoons cilantro leaves

In a food processor, combine the lime juice, tomatillos, garlic, serranos, onion and cilantro and process to a coarse puree.  Season with salt and pepper.