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Jeff Foster

Sweet and Sour Chicken and Vegetables

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Sweet and Sour Chicken and Vegetables

For all my childhood, I grew up enjoying the smell of mom’s sweet and sour chicken floating throughout the house. It was a fairly standard fare at the time without much experimentation, but when the meal was over, there were never any complaints or leftovers. During leaner times, we might use the dark meat cuts of chicken and more peppers and rice, but we hardly noticed at all. It was heaven on earth as far as I was concerned and my dad, siblings and I always wanted it more often than she could fix it.

Now it’s 2012, a long time since I left home, and my children get to enjoy that same lovely aroma. As it was cooking tonight, I could see little heads popping around the corner asking when supper was going to be ready. I tend to experiment with a broader range of ingredients a bit more than mom did, but one mouthful into this plate brought many wonderful memories of childhood. Our household has acquired a taste for a wide range of vegetables, so including them into a dish such as this is seldom ever even noticed. No one even guessed that jalapeno peppers were in it, but it was something new for me to include in the dish. It was a perfect match for us. After serving it tonight, there were smiles and compliments all around, but no leftovers.

There were several other additions that I didn’t grow up with, and you’ll see them in the recipe below:

Sweet and Sour Chicken and Vegetables
by CookingTF.com

Serves 4

1 pound of boneless and skinless chicken breast or thighs, cut into 1 inch cubes
1 egg white
2 teaspoons non-GMO cornstarch
1/2 teaspoon sea salt, divided
2 cups pineapple chunks
1/3 cup pineapple juice
1/3 cup white vinegar
1/3 cup ketchup
3-4 tablespoons rapadura
2 tablespoons coconut oil, divided
1-2 cups cauliflower chopped
2 colored peppers cut into 1-2 inch long strips
5-6 whole water chestnuts, sliced
5-6 small jalapeno peppers (seeds and membrane removed to reduce heat, if desired)
2 small carrots peeled and chopped
1-2 teaspoons finely chopped or grated fresh ginger

Preparation:

In a bowl, combine the chicken cubes with the egg white, 1/4 tsp salt and cornstarch. Stir to coat all pieces evenly and allow to sit at room temperature for 15-20 minutes or up to overnight in the refrigerator.

While you let the chicken sit, whisk together the pineapple juice, white vinegar, ketchup, remaining 1/4 tsp salt, and rapadura

Heat a wok or large frying pan over high heat until a drop of water immediately sizzles and starts to evaporate. Put in one tablespoon of oil, allowing it to heat and swirl it in the pan to coat it. The pan must be very hot, so don’t let the oil smoke before you start adding ingredients. Add in the chicken and spread it out in a single layer.  Let the chicken cook untouched for a full minute or until the bottoms start to brown.  Flip the chicken over and allow the other side to brown for a full minute.  The chicken will still be pink in the center and that is ok. Remove the chicken to a bowl or plate, leaving as much oil in the pan as you can.

Add the remaining oil and swirl it around in the pan.  Once the oil is heated thoroughly, add in the cauliflower and carrots. Fry for 2 minutes, stirring occasionally. Add in the pepper chunks, water chestnuts, and ginger and fry for 1-2 minutes, stirring constantly. Add in the pineapple chunks and the sweet and sour sauce.  When the sauce starts bubbling, add the chicken back in. Let everything simmer until the chicken cooks through.  This may take 2-4 minutes depending on the size of the chicken pieces.  After 2 minutes, cut one of the larger pieces in half and look to see if there is any pink showing.  If so, let it go another minute or two.

Taste the sauce and add more rapadura if it needs to be mellowed a bit.

Serve over rice, if desired and generously apply the sauce when served.  For a little extra ginger kick, add powdered ginger in with the rice when it starts cooking.

This post was shared at Real Food Wednesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays,

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The Living Kitchen Radio Show: Inexpensive, Nutrient-Dense Food Storage Options

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Today at 3pm Eastern, The Living Kitchen can be heard on Preparedness Radio Network on Blog Talk Radio!  Our weekly podcast will cover real food, food intolerances, food storage and preparedness.  Our first broadcast exceeded our hopes and goals and we thank each and every one of our listeners.

You can listen live at this link or find the replay there anytime. For your convenience, we have also placed the player below so you can listen to it on this page.

On this episode, come listen as we discuss the first in a series regarding inexpensive, nutrient-dense food storage options. These are easy changes you can make to your food storage program if you are already storing, or options that are good to start with if you are just beginning to build your real food storage. We are discussing the most nutrient-dense option in each food storage category, and we begin with discussing some of the least expensive foods to store.

If you have questions for us to answer on the air on future episodes, you can submit them via our Radio Show page.

Listen to internet radio with Preparedness Radio on Blog Talk Radio

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Ooh, Ooh, That Smell (Of Coconut Oil Deodorant)

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Coconut Oil Deodorant

What? You thought of something yucky? Sorry to do that to you, but this is all about something that is just the opposite.

It is a necessity of life that in the presence of others, we mitigate the odors that nature provides, if you know what I mean.  It could be as simple as overcoming the effects of a powerful food we’ve recently prepared, for example.  The typical marketplace solution is to sell a bottle full of chemicalized chemicals with another chemical to make it smell “good”.  That really isn’t necessary when we can utilize the scents available in nature, essential oils.

KerryAnn has an article posted online today by CoconutOil.com simply entitled, “Home-made Coconut Oil Deodorant” (<– Click to read in a new window).  The beautiful thing about home-made anything is that we can tweak it to our own liking.  A little more of this or a little less of that is a very simple thing to do to turn even a simple recipe into a personal favorite.  Getting some skin irritation from baking soda for example?  Just back it off a little bit until you get it like you need it.  Need a bit stronger scent?  Just increase the essential oils until it is just right.

I’m sure when we think of a car, we each have a different make and model, color and size in mind, but the basic functions are the same. An engine to move it, wheels for it to roll on, etc. We can order them the way we like them based on a fairly simple set of principles. Make this deodorant yours and cherish it forever! Ok, maybe that’s a bit dramatic, but you get the idea. Don’t be afraid to experiment and discover what truly works for you.

Ooh, Ooh, that smell. I love essential oils and who knows, I may start making some wonderfully scented candles.  Candles were a passion of my granddad’s and they are mine as well.

 

Shared at Homestead Barn Hop, Monday Mania

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Food allergens in all the “right” places

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If your family is like ours, it is devastating to learn of things that disrupt what was a reasonably normal way of life.  Things such as job loss, family illness, personal injury, or changes in relationships can certainly do that.  Now consider food allergens being added into the mix.  What do I do now?  When I lose a job, we know basically what to do, we look for another even if it means relocating.  When someone is ill, we can pitch in and help, and hopefully in not much time the problem is resolved and life returns to normal.  

Changes in relationships can certainly reek havoc, but even there it is possible to recover in a period of time.  I know there are exceptions to everything, but these life circumstances have been in the public eye for centuries and there are books and professionals on every corner ready to lend their aid. Thankfully the number of allergen specialists is growing as well.

In 2006, when KerryAnn and both children started getting frequently sick, everything came to a screeching halt.  Resources were rare to non-existent that could help us figure out what was wrong.  Doctors told us it was the flu in KerryAnn’s case or just a skin bacteria in our daughter’s case.  Friends helped point us in the right direction and we learned that it was Celiac Disease.  Whew, at least now we have something to go on.  

Wowwy, and did we ever.  

The more we researched, the more we learned how much change was coming our way.  First, the disease doesn’t go away, so major changes to our eating habits were required.  We made a number of diet changes, but the family was still getting sick.  We came to realize that we also had to change our appliances and our cookware too.  Then we realized that all the gluten based snacks we had been giving the children as toddlers were all over their toys, the walls, the floor, anywhere their little hands and faces had been.  We washed and scrubbed, scrubbed and washed until we attacked every surface they could reach and then some for good measure. Some good news would be in order here.  This effort was not in vain.  Once done, we could now host parties, dinners, and other get togethers on our terms.  We could even provide a venue for others that suffer as we did with full confidence of the lack of allergens present.  That alone can be a definite morale booster.

Well, that took care of everything right?  Don’t I wish.  We had to vacuum the cars too.  Hey, there’s nothing like a new car smell, so an allergen-free car is now a much safer car for that precious cargo.  Then it dawned on us, if we have to do this at home, what about all the places we frequent?  Ouch is the understatement.  Mimi’s life is about to change too.  Children can’t go until she is educated about food handling and diet to protect the children.  Their friends’ houses?  All we could do is let them know of the issues, and why our visits would be likely limited to our house, mutual visits to parks or out in the yard until we aren’t so sensitive.  Sound extreme?  Maybe, until you have seen what a food allergy can do, then you learn to take precautions.  ANY gluten in my family’s diet results in illness while they’re healing, so we have to be careful.  So now it has all been addressed, correct?  We have definitely made progress, that is for sure.

Think of the places in your life that typically contribute to a positive way of life.  What about church, school, and daycare?  Ever seen what they give children in the church nurseries for example?  Cookies, crackers, and all sorts of other snacks laden in allergens.  Where does it go?  All over the floor, walls, furniture and toys.  No more nursery for us now.  Either the children sit with us in the sanctuary, or we can’t go.  It’s not as difficult once they are old enough to be in classroom settings and cognizant of the food around them.  Once the children were a little older and their teachers better understood the issues, they were able to return.

The number of people who understand the true implications of allergens is still few but growing thankfully, and when you miss what you used to attend regularly, it can create confusion in peoples’ minds as to your dedication.  It’s not that you want it to be this way, but it has to be unfortunately even if for only a little while.  

With school, it especially causes issues because choices can be limited.  Some states allow for homeschooling, and if the adults in the household work someone has to alter how they work or stop altogether.  If the state doesn’t allow homeschooling, you could likely find yourself needing to relocate to accommodate their education requirements.  Some more good news though. The more you know, the more you can help educate those around you. Knowledge is power and resources such as CookingTF.com can empower you more than you even know.  

Places like grandma’s, church, school, friends, etc are all right places, but can be seriously affected by your allergies.  Patience will be a virtue as you seek to educate those around you of your issues, and thankfully some of them will be accommodating while you heal.  Your life will change, but it is necessary if you wish to have a quality of life that is positive.  Stay strong and know that the resources available to you today are far greater than they were even just a few years ago.  Cooking Traditional Foods offers a Training Course that can assist you in these major life transitions, a benefit we didn’t have.

To read more on this subject, here’s an article from DailyRecord.com.

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Oh the irony! Fries and Crime

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There are some things you read that you have to shake your head at because you just can’t make it up. Take this story “Not-guilty plea in Lowell in alleged beef over tossed fries” from the Lowell Massachusetts Sun, for example. I absolutely don’t condone the actions of the parents in this story, not in the slightest.  There is no excuse for lack of self-control whatsoever.  The 26 year old stepdad is charged with throwing hot, oily McDonald’s french fries at his 11 year old stepdaughter.  So what is the irony you ask?  The stepdad pleaded not guilty to assault with a deadly weapon!  Now that is irony.  A “food” product that won’t rot being classified as a deadly weapon.  No truer words have likelier been spoken, though I’m not sure they meant what you and I would read into that charge.  What do you think?

Here’s the story so you can read it for yourself: Link

Enjoy!

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What do Cyanide and Your Senators Have in Common?

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It goes without saying that access to quality food is the essence of our existence. We can live without a lot of things, but food is not one of them.

There is a news item circulating right now from KEYE TV (video and story at link) and CBS news regarding GMO grass of all things, but who cares about that anyway? We don’t eat it, right? Think again. While we may not graze the local pastures, the animals that we rely on for meat do. The genetically modified Bermuda grass, known as Tifton 85, being eaten by these cows is producing cyanide. The result? Dead cows. That’s no small amount of cyanide. It took 15 years from the first planting for the effect to start appearing. That is just one problem with GMOs, you never know what will happen. Anyone remember Dolly the sheep? Even though GMO and cloning aren’t the same, it’s a good example of what happens when you mess with creation.

Recently, 73 of our 100 illustrious Senators deemed it acceptable to reject the rights of states to label GMO food products. Could it be that they are beholden the agriculture lobby or Monsanto? I suspect that they are. I think it is worth posting the link to those 73 sellouts.  We are bombarded constantly with issues such as this but we must remain vigilant. Look up your Senators and see how they voted. If they did not support the rights of states to label, let them know it, but be respectful. You will not get a hearing if you aren’t. Work together, encourage your friends and families to call, set up and circulate petitions and let them know how wrong this is.  Ninety percent (90%) of people polled in this country support GMO labeling.  What does that tell you about how many are calling?  Not nearly enough.

I completely understand the desire to grow more food in less space, but some things are just wrong.  Somehow I sense a great rumbling of the ground near George Washington Carver’s grave as he is no doubt turning over in it on a frequent basis.

As long as we keep our lips sealed, we have no right to poor mouth. Do your part and keep proclaiming your right to quality food sources.

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