Sweet and Sour Chicken

Ingredients

Sauce
3/4 cup granulated sugar
1/2 cup apple cider vinegar
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch

Chicken
1.25 pounds chicken tenderloins
1 egg
3 tablespoons cornstarch
3/4 cup panko
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
1 tablespoon sesame seeds, optional for garnishing

Instructions
Make the Sauce
1. In a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
2. In a small bowl, add the water, cornstarch, and stir to combine.
3. Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently

Make the Chicken
1. Coat chicken in beaten egg.
2. Mix the cornstarch and panko and press chicken to densely cover.
3. In a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
4. After chicken has cooked though, reduce heat to low, add the sauce, coat chicken evenly, and allow it to simmer for a minute or two.
5. Optionally sesame seeds, and serve immediately.

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Posted in Beth's Recipes

Refrigerator Pickles

Ingredients
3 pickling cucumbers, about 4″ long, quartered
1/4 cup sweet onion, sliced
3-5 sprigs fresh dill weed
1/2 cup apple cider vinegar
1/2 cup water
2 cloves garlic, smashed
1 1/2 teaspoons kosher salt
1/4 teaspoon granulated sugar
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole yellow mustard seeds
Pinch crushed red pepper flakes

Instructions
Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.

Cool the brine down to warm and fill the jar so everything is covered with brine.

Close the lid and refrigerate for 24 hours before eating.

Posted in Beth's Recipes

Parmesan Shrimp Pasta

Ingredients
Kosher Salt
12 oz. Penne Pasta
2 tbsp. Butter
3 cloves Garlic, minced
Pinch of crushed Red Pepper Flakes
1 lb. medium or large Shrimp
Freshly ground Black Pepper
1 tbsp. freshly chopped Parsley
3 c. baby Spinach
1 c. crushed or diced canned Tomatoes
3/4 c. Heavy Cream
1/2 c. freshly grated Parmesan, plus more for garnish

Directions
1. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

2. Meanwhile, in a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and shrimp and season with salt and pepper. Cook until shrimp is pink, 1 to 2 minutes per side. Add parsley and combine. Set shrimp aside on a plate keeping juices in skillet.

3. To skillet, add spinach and season with salt. Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 cup pasta water, and Parmesan and simmer, 5 minutes.

4. Add shrimp and cooked pasta and stir until combined.

5. Garnish with parmesan and serve.

Posted in Beth's Recipes

Madison Gulf, Parapet and Osgood Trails

September 28, 2019; 13 miles. I was fortunate to hike with 7 other meetup hikers; many were hard core working toward finishing the New England Ultra 8 (a new list to me!) I stayed with the group to the Madison Spring Hut. They continued to Mount Madison while I chose to hike Parapet Trail for redlining. Parapet is difficult but I liked it. Osgood Trail not so much; I was tired of navigating treacherous and relentless boulders. I took up trail running on the last few miles so I could make it back to Pinkham Notch in time for dinner and the movie! Good day overall. (Osgood Trail to Osgood Cutoff on return)

PS: The night before a truck pulled into the Pinkham Notch Visitor Center parking lot. Those of us on that side woke up to fire engines, car fire, bomb-like explosions (tires blow up from the heat of the fire). Not much sleep that night.

 

Posted in Peak Bagging the White Mountains, New Hampshire

Lion Head and Tuckerman Ravine Trails

September 27, 2019; 7.5 miles. My goal was to hike Huntington Ravine but with rain the previous night and dire warnings about hiking this trail solo I decided to change plans. My bunk mate, Carrie, and I talked into the evening and decided to hike up Lion Head and down Tuckerman Ravine together with lunch at the observatory. I got to visit with Marty the cat briefly thanks to Chris, the NH State Park guy I’d met years ago when I volunteered at the summit as a cook.

Posted in Peak Bagging the White Mountains, New Hampshire

Square Ledge and George’s Gorge Trails

September 26, 2019; 3.3 miles. I took an easy day knowing rain was coming, high winds at the summits and a hard day tomorrow. I chose a couple local short trails – not to be confused with easy because even short trails are quite technical in the Whites! Trails: Square Ledge Trail with nice views, Old Jackson Trail and George’s Gorge Trail. The rain started 4 hours earlier than predicted.

Posted in Peak Bagging the White Mountains, New Hampshire

Glen Boulder, Boot Spur Trail

September 25, 2019; 7.5 miles, 3500′ elevation gain. This spontaneous hike was a bit more than I meant to do but lovely with fall colors along the trails. I rode my motorcycle to Pinkham Notch for a 4 night stay with as much hiking as time and the weather will allow. This was day one. Trails: Direttissima, Glen Boulder Trail, Davis Path, Boot Spur Trail, Tuckerman Ravine Trail.

Posted in Peak Bagging the White Mountains, New Hampshire