TRAVEL AND HEALTH

General TSO’S CHICKEN

GENERAL TSO’S CHICKEN

Since our retirement, my husband seems to spend a lot more time in the kitchen. Now do not take this wrong he is an excellent cook and comes up with some good ideas. He loves his pressure cooker, one morning he is surfing the web for new ideas for dinner. He also knows whatever idea he conjures up has to be healthy.  So when he says WHY DON’T WE MAKE General Tso’s Chicken tonight my first thought was YUM, I love General Tso’s chicken, but reality says breaded, deep fried, grease  oh no.  So we do more research in the  Kuhn Rikon webb site, took about 12 different recipes and ideas and came up with this fantastic recipe.  I will admit I was skeptical that just a few ingredients  could bring out such amazing flavors. OK I was wrong; this recipe has become one of our favorite fast, healthy go to recipes. It also works well for us as we make it in our RV often. The recipe works with an instant pot or my traditional pressure cooker.

SIMPLE INGREDIENTS

SAUCE –   mix together and set aside

¼ CUP LOW SODIUM SOY SAUCE OR TAMARI

¼ CUP HONEY

1 TABLESPOON TOMATO PASTE

PINCH OF CHILI FLAKES

3 STRIPS 2 IN LONG FRESH GINGER OR  2 TEASPOONS JARRED MINCED GINGER

2 TEASPOONS MINCED GARLIC

3 TABLESPOONS RICE VINEGAR

PLACE

1 POUND CHICKEN    I USE CHICKEN TENDERS –  You can use any kind of chicken you prefer thigh’s  would be good also but more fattening.  Tenders are more convenient for RVing.

Add your chicken to your pot; pour sauce over chicken, that’s it, so simple. Close the lid. I bring my pressure cooker up to the top red ring and let cook for 5 minutes, then quick release. Instant pot cooks for 10 minutes then quick release. Remove the chicken to a vessel you can keep it warm in. Leave the sauce in the pot.

3 Tablespoons Water

1 teaspoon cornstarch

Mix water in a small cup, whisk in 1 teaspoon cornstarch, add this slurry to your sauce in your pressure cooker and cook for about 2 minutes stirring to keep from lumping. Should  thicken up if not turn heat up and cook 1 to 2 additional minutes.

SERVE OVER BROWN RICE OR MY NEW FAVORITE FARRO

NOTE; FOR CONVENIENCE YOU CAN MIX THE SAUCE AND CHICKEN ALL TOGETHER, THAT WORKS WELL ALSO.

NOTE; ANOTHER HEALTHY IDEA WE DO OFTEN IS STIR FRY A LARGE BAG OF MIXED VEGGIES (LIKE THE ONES AT COSTCO) PLACE IN A REFRIGERATOR CONTAINER AND HEAT UP AS NEEDED. I THEN PLACE RICE OR FARRO IN A BOWL TOP WITH THE HEATED PRE COOKED VEGS , PLACE CHICKEN AND SAUCE ON TOP, VERY TASTY.

ANOTHER NOTE: YOU CAN USE WHITE RICE – BUT REMEMBER BROWN IS MORE NUTRIOUS!

BROWN RICE

1 CUP ORGANIC BOBS RED MILL BROWN RICE

2  ½ CUPS WATER OR STOCK

Place ingredient’s in a saucepan with a tight fitting lid or use your pressure cooker. Bring to a boil over high heat, stir once or twice, cover. Reduce heat and simmer 45 to 55 minutes.

FARRO- ORGANIC BOBS RED MILL MY FAVORITE

1 CUP FARRO

3 CUPS WATER

RINSE 1 CUP FARRO, PLACE IN A POT WITH 3 CUPS WATER OR STOCK.  BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR 30 MINUTES. DRAIN EXCESS LIQUID IF ANY.

HOPE YOU ALL TRY THIS SIMPLE HEALTHY RECIPE – CHEERS FROM LIZ AT JUST AROUND THE BEND

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Salsa By Liz

I am posting this salsa because my son-in-law (Dan) really , really liked it. Now if I can create something Dan and Julie cannot stop eating, its a winner. Its simple to make and healthy, so get your bullet, blender or vita mix out and lets make salsa.

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1       14.5 ounce can of Organic Diced Tomatoes

1       14.5 ounce can of Organic Fire Roasted Diced Tomatoes

1          4    ounce can of green chiles

1/2       Cup Chopped Cilantro

1/4       Cup Diced Chives

1/2       Cup Chopped Purple Onion (yellow or white is fine also)

1           Tablespoon Garlic

1            Tablespoon Cumin

1/2 to 1 teaspoon salt (your preference)

1/2         teaspoon black pepper

1             fresh squeezed lemon or lime (what ever you have on hand works)

1/2         Cup Chopped red bell pepper

2             Quart mixing bowl

DIRECTIONS

Place  1 of the cans of tomatoes into  your blender, bullet or vita-mix. Add 1/2 of all of the  remaining ingredients and all of the garlic into your preferred mixing vessel and blend. I don’t puree the mixture, I like to leave a little chunky. Add all of the blended mixture to a 2 quart bowl with the remaining 1/2 of the ingredients, stir to blend. If you want your salsa  really chunky then mix all of the ingredients into a 2 quart bowl. Its really good and ready to eat admittedly, but tomorrow its even better. My family had a hard time waiting until tomorrow, hope you enjoy.

Makes 1 Quart

Disclaimer: I am sure there are a lot of salsa recipes on the web, this is my original recipe I have been making for years, handed down to me by my Aunt Lorene, who taught me how to cook from scratch.   

RV Travel Adventures

Welcome to Just Around The Bend our travel  blog. As we go about our adventures we are hoping to see and experience some wonderful places and meet a lot of interesting people. One of our challenges on the road and living in our little caravan is to stay fit and eat healthy. One would hope that the time factor is on our side and we can be creative in our cuisine keeping it healthy and tasty. Another fun goal is to visit every National Park on our journey in our 24 foot Navion Sprinter. see ya on the road!

We are Jeff and Liz from Bend Oregon. Five years ago we retired and have been traveling and exploring the United States and Canada in our 2018 Winnebago Navion. Our goal is to visit all of the National Parks and State Parks and National Monuments and any and all points of interests.  Our RV is a 4 season ready and so are we. In the past five years we have traveled extensively through the Pacific Northwest into British Columbia and spent the last two winters in The Sonoran Desert. We are ready to head out and see the rest of the country and lots more of Canada. We will keep you posted on upgrades to our RV and life on the road. Happy Trails from JUST AROUND THE BEND.

Happy Trails,  Jeff and Liz   ♥