Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Orange Chicken

Recipes- from Mondern Honey and Cooking With Mima

The chicken- 

• 6 Boneless Skinless Chicken Breasts cut into bite-size pieces
• ▢4 Eggs whisked
• ▢1/2 cup Cornstarch
• ▢1/2 cup Flour
• ▢Salt
• ▢Oil for frying
• (optional- can add seasonings to the flour mixture)

• 1 tsp. black pepper or less to taste, fresh ground
• 1 tsp. onion powder
• 1/2 tsp. ginger powder
• 1/2 tsp. salt
• 1 tsp. paprika to add color to the chicken
• Vegetable oil for frying
• 
  

Orange sauce- I bought Soy Vay- Orange Ginger sauce

Next time I'll use this Orange sauce recipe-

• 1 cup Orange Juice
• ▢1/2 cup Sugar
• ▢2 Tablespoons Rice Vinegar or White Vinegar
• ▢2 Tablespoons Soy Sauce use tamari for a gluten-free dish
• ▢1/4 teaspoon Ginger
• ▢1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
• ▢1/2 teaspoon Red Chili Flakes
• ▢Orange Zest from 1 orange
• ▢1 Tablespoon Cornstarch
• sliced onions
• 
  

• Dice the chicken into ½ inch cube pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken. Amy's addition (I probably doubled all the flour ingredients and seasoning and let all the seasonings sit on the chicekn for about 20 min. Then I put all the chicken on a cookie sheet at 500 degrees for about 20 min.)
• Or you can cook the chicken on the stove top........In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes. Do no over cook or else it will become chewy.
• Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot non stick skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
• Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
• Serve with homemade Lo Mein Noodles or white rice. Garnish with toasted sesame seeds and chopped green onions. (optional)

Gingerbread Waffles

This was served at my friend Emily Goddard's daughter (Carrie) bridal shower. These were delicious and definitely a fun festive fall breakfast.

TRPL         DBL            ORG

 1 c               1/2c             1/4 c butter
 2 c               1c                1/2c brown sugar
 2 c               1c                1/2c light molasses
 6                  4                  2 eggs
 4 c               2c                1 c milk
 6 c               4c                2 c flour
 6 t               3t                1 and 1/2t baking powder
 6 t               3t                1 and 1/2t cinnamon
 4 t                2t                1 t ginger
  1 t               1/2t             1/4t allspice
  2 t               1t                1/2t salt

Toppings-
4                  2 bananas
1c                1/2c whipping cream

In one bowl- Cream butter, sugar, molasses, eggs, and milk

In different bowl mix- flour, baking powder, ginger, allspice and salt. Add to the liquid mixture.

Bake on grease waffle iron. Top with whipped cream and bananas

Pumpkin gingersnap Cake

 Cake by Courtney

10/2021   I was so surprised what a delicious cake this was. I think i've forgotten with the easyness of boxed cake, what a difference in taste homemade cake is.

 34 cupcakes

THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 1T ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE CRUMBLE

• 1/2 cup (45 g) quick cooking oats
• 1/4 cup roughly chopped gingersnap cookies about 2 cookies
• 1/2 cup finely ground gingersnap cookies about 8 cookies


• 3 tablespoons (65.6 g) molasses
• 1/4 cup (55 g) brown sugar packed
• 3 tablespoons (42.3 g) unsalted butter melted
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 7 cups (875 g) powdered sugar measured and then sifted
• 6 ounces cream cheese room temperature
• 1 1/2 cup 3 sticks (339 g) unsalted butter slightly cold
• 2 teaspoons (8.4 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) cinnamon chips
• 1/3 cup (77 g) heavy cream

US CUSTOMARY-METRIC

Instructions

FOR THE CAKE

1. Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. 

2. 9/15/21 I made 34 cupcakes and cooked for a surprisingly small amount of time 15 minutes

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
5. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
6. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
7. 
   

FOR THE CRUMBLE

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 

3. Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.

4. Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

1. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
2. Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
3. Add the vanilla and beat for another 1-2 minutes.

4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

1. Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
2. Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

1. After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
2. Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
3. Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn't need to look pretty, it's simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
4. After the crumb coat is set, apply the rest of the frosting and drip.

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice