I found this recipe through Pinterest on Huffington Post. It makes a beautiful appetizer or snack, and even though mine didn’t come out looking as beautiful, it’s still delicious. This is what it “should” look like:
I really wanted toorder in Chinese food, but I decided I would take on the challenge of making it myself. I was craving General Gau’s Chicken, one of my favorite things to get from Chinese restaurants. In researching it online, I discovered that it goes by a variety of names, including General Tso’s Chicken.
I didn’t have any chicken in the house, so I used tofu. I’ve had it before at restaurants with fake chicken, so I figured tofu would be pretty similar.
I chose this recipe from The Hungry Mouse because it was the only one I could find that didn’t call for corn starch, which I didn’t have. I also modified her recipe a lot based on what I could find. If you want to make this, I HIGHLY recommend using her original recipe. But I’ll post what I did and what I learned from the experience, because in this case I think one of the important things is how it is cooked, not just the ingredients you use in the sauce.
So I went out to dinner last night, but I figured I would put up a blog post anyway. Here’s the recipe for the roasted broccoli I made a few nights ago (the leftovers went into the lasagna). Its super simple, and very delicious.
Broccoli florets (as much as desired)
1-2 heads of garlic
Spread the garlic in a thin layer across a baking pan. Sprinkle whole, peeled garlic cloves throughout. Pour a small amount of olive oil over the broccoli and garlic, and bake until crispy, about 12 minutes.