Best Winter Garden Special Recipes

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

WINTER GARDEN SPECIAL

Winter Garden Special image

This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!

Provided by Hey Jude

Categories Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 egg, beaten
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup flour
2 cups oil, for deep-frying
1 scallion, chopped fine
1 lb fresh spinach, cleaned and stems removed
1/4 cup tomato catsup
1 teaspoon hot pepper oil
2 tablespoons sugar
1/4 cup chicken stock
1 teaspoon cornstarch

Steps:

combine chicken, egg, 1 tsp of salt, and cornstarch.
Mix well with hand.
Coat chicken evenly with flour.
Discard leftover flour.
Set aside.
In a small bowl, blend sauce ingredients.
Heat oil to 400° in wok.
Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
Drain through strainer.
Reheat 2 T.
oil in wok.
Add scallion.
Stir-fry quickly.
Pour in sauce.
Heat to boiling point.
Add chicken.
Stir-fry 1 minute.
Put on platter.
Reheat 3 T.
of oil in wok.
Add 1/2 tsp salt.
Add spinach and stir-fry briskly 1 minute.
Discard liquid.
Arrange spinach around chicken on platter.

Nutrition Facts : Calories 2434.1, Fat 224.8, SaturatedFat 30, Cholesterol 238.3, Sodium 2485.2, Carbohydrate 47, Fiber 5.8, Sugar 21.3, Protein 65.1

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