Page 7 of 7
Sundried Tomato Pesto Sauce
4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
Stir in olive oil and Parmesan cheese. Season with salt to taste.
Yields 2 1/2 cups.
Spicy Mango Slices
1 tablespoon cinnamon
1 tablespoon chile powder
1 tablespoon sugar (optional)
2-3 large mangoes (sliced)
Mix the sugar and spices, then spread the mixture onto a cookie sheet. Coat the mango slices evenly, then place in the solar dryer for 5 to 6 hours.
Orange Chicken with Sundried Peppers
4 dried red chile peppers (whole)
1/4 cup light molasses
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup water
1 pound boneless, skinl ess chicken breasts (1-inch cubes)
1 teaspoon chile oil
2 garlic cloves (minced)
1 1/2 teaspoons chopped ginger
2 cups white rice (cooked)
3 cups vegetable oil
Zest one of the oranges. Be sure to remove only the colored part of the skin. Avoid the white pith unless you like a nasty bitter aftertaste in your food.
Juice the oranges and combine the OJ with the molasses, soy sauce and cornstarch in a small bowl
Heat the three cup s vegetable oil in a wok over medium-high heat until the oil hits 375°F on a deep fry thermometer.
Combine the flour, salt, and baking powder in a medium bowl. Whisk in the water to form a smooth batter. Coat the chicken with it evenly.
Cook the battered chicken in thirds for four minutes or until the chicken is golden brown and no longer pink in the center, stirring occasionally to break up pieces with spoon.
Remove the chicken with a slotted spoon to a tray lined with paper towels.
Pour off all the oil in the wok.
Reheat the wok over medium high heat until hot; add the chili oil, orange zest, dried chili peppers, garlic and ginger. Stir-fry for about thirty seconds to a minute or until fragrant.
Stir the cornstarch mixture, and add it to the wok. Cook until sauce boils and thickens. Return c hicken to wok, and mix well. Serve over rice.
Back to top