Thai Chicken Tenders

My husband loved chicken tenders. I think more because they’re usually deep fried than for their texture which I find generally to be stringy because they’re often overcooked. I found an adaptable recipe online so I decided to give them a try. It’s quite an easy recipe to make but I’d suggest you make the sauce first so the tenders don’t sit around after frying waiting for the sauce. Like most things that are fried, once dipped in the sauce, they will quickly lose their crunch so serve immediately after you finish preparation. Makes 2 servings.

First, put the oil on to heat. In a deep 12″ skillet heat over medium high heat:

approximately 3/4″ of oil (I used a mix of olive and avocado oil)

Next prepare the sauce. In a small saucepan, whisk together:

1/3 cup soy sauce substitute

1 tablespoon date sugar

1/2 tablespoon sriracha sauce

1 teaspoon pumpkin seed butter (or any butter you like – sunflower, peanut, tahini, etc.)

1 teaspoon grated ginger (optional)

2 tablespoons water (more may be added if the sauce gets too thick)

1-2 teaspoons arrowroot (I used 2 and the sauce got much too thick)

1 teaspoon minced garlic or garlic puree

Cook over medium heat until thickened. I had to add about 1/4 cup of water to thin mine out and I think now that I probably should have made it even thinner so that the sauce wasn’t as thick on the tenders but I didn’t mind it since the sauce is so delicious!

Next coat ONE POUND of chicken tenders. Mix together in a shallow dish:

1 cup gluten-free panko bread crumbs

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon paprika (or if you want them really spicy, use red pepper flakes instead)

In a separate shallow dish add:

1/2 cup non-dairy milk

1 teaspoon rice vinegar

Dip each tender into the milk to coat and then into the crumb mixture. Gently place in the oil that should now be at 350 degrees (after you add the tenders if the oil is still at temperature, reduce heat from medium high to medium). Cook on the first side for approximately 3-4 minutes before turning and browning on the other side for another 2-3 minutes or until firm. Remove from fat. Be sure not to crowd the tenders in the skillet. Drain on paper towels. When all the tenders are fried, dip each one into the sauce making sure to coat evenly. Serve immediately. Garnish with fresh cilantro or green scallions.

I know, I know, more brown food. But as Anne Burrell says “Brown foot GOOD!”

Easy Oatmeal Granola

I don’t usually post anything about the recipes that I try that don’t turn out well but here’s one I made last night which failed in what it was supposed to be but became an inspiration for something else. I’ve always loved granola but there’s always something, often times raisins or nuts in it, that I can’t have (never mind all the sugar!). The oatcakes recipe I tried to make last night failed miserably – all it wanted to do was crumble. I thought and thought today, what can I do with this? Don’t want to throw it out, it tastes good, maybe use it as a topping for a pear brown betty. Then it hit me – it’ll make really tasty granola. So I added some pumpkin seeds, freeze dried raspberries and some small pieces of chopped dates and guess what – I was right! Oh so delicious! Here’s the basic recipe for the “oatcakes” which you can then add any number of dried fruits and nuts/seeds to for a delicious granola. Just watch out cuz it’s addictive!

Line a medium sized sheet pan with parchment paper. In a medium size bowl combine:

2 cups uncooked gluten-free oatmeal

1 cup gluten-free all-purpose flour

1/2 teaspoon sea salt

1/2 cup fine date sugar

In a small bowl (I used a 1 cup glass measure), combine:

1/4 teaspoon baking soda

1/4 cup hot water

Stir to dissolve the baking soda before adding:

1/2 cup avocado oil

Optional at this point maybe add one or two spices:

1 teaspoon cinnamon, nutmeg, allspice, cardamom

1/4 – 1/2 teaspoon ground cloves, mace, coriander, ginger

Stir into the dry ingredients, the mixture will be crumbly but try to bring it together as much as possible. Spread out on the sheet pan and cool in the refrigerator for 15-20 minutes before baking. Preheat oven to 400 degrees about 5 minutes before the mixture is ready to bake. Bake for approximately 20 minutes until the top is golden brown. Remove from oven and cool before breaking up and putting in a storage container (I used a gallon food storage bag). Add any number of ingredients such as:

1/4 cup pumpkin seeds, sunflower seeds, sesame seeds, hemp hulls

1/4 cup of any type of nuts (if you can eat nuts) like chopped cashews, almonds, walnuts or pecans (roasted of course)

1/4 cup small pieces of chopped dates

1/4 cup freeze-dried fruit such as raspberries, strawberries, etc.

1/4 cup dried fruit like cranberries, blueberries, cherries, etc. – even raisins for those who can eat them!

I must be quite slow on the uptake – it occurred to me while I was typing this that the original recipe writer probably wanted us to use cooked oatmeal rather than uncooked! I’ll have to try it that way.