"I'm a spud"

I named this blog after my brother Ryan because he loves to be in the kitchen watching and helping me cook. The quote comes from when he was in high-school. I was helping him get ready for a school dance and he looked so handsome so I told him to go tell mom that he looked like a stud. Well, you can guess the rest...he went into the living room and proudly said, "Mom, I'm a spud!"
I LOVE to cook! I have compiled recipes for years. Some are passed down from family, others I have collected from friends, but most I have found, experimented with, and tweaked to make them gluten free or just the way I like it. Since I have been gluten free for 3 years now, the recipes on this blog will be gluten free but I'll also post the non-gluten free version of the ones that aren't naturally gluten free so you don't have to worry about buying the weird and expensive flours and other ingredients.

Tuesday, July 19, 2011

Tempura Chicken and Vegetables

You can serve this as a main dish over rice or I like it as a side to Teriyaki Chicken.

1/4 c. cornstarch
1/4 c. rice flour
1 tsp. baking powder
1/2 c. ice water
1/2 tsp. salt
1 egg
1 egg white
Mix ingredients, dip desired vegetables (my favorites are zucchini, sweet potatoes, onions, mushrooms, and carrots) or chicken in the batter then fry in hot oil.  Serve with San-J teriyaki or La-choy soy sauce as a dip.
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