Sample of Simply

A SAMPLE OF SIMPLY

BY RIVKY KLEIMAN

FRENCH TOAST CHURROS

Dairy Yields 12 roll-ups

The most insanely delicious French toast you will ever have. When my grandson, who is really a picky eater, gave it two thumbs up, I knew we had a winner. Try it and see for yourself; every bite of these caramel-fi lled churro roll-ups will leave you wanting more.

Ingredients

» 12 slices white bread, crusts removed » 6-8 Tbsp caramel sauce, homemade or store-bought » ½ cup milk » 2 eggs » 1 Tbsp sugar » 1 tsp cinnamon » ½ tsp vanilla sugar » Pinch kosher salt » Pancake syrup, optional » Whipped cream, optional

Cinnamon Sugar Coating » ½ cup sugar » ¼ cup dark brown sugar, packed » 2 tsp cinnamon

Chocolate Sauce » 3½ oz good quality chocolate, chopped » ½ cup heavy cream » 1 Tbsp butter, melted » 2 Tbsp light corn syrup

Preparation

Preheat oven to 400°F. Line a baking sheet with parchment paper; coat with cooking spray.

Using a rolling pin (or a bottle), roll out bread slices as thinly as possible. with caramel sauce. Roll up, jelly roll-style, as tightly as possible. Set aside.

In a medium bowl, combine milk, eggs, sugar, cinnamon, vanilla sugar, and salt. Whisk until combined.

Prepare the cinnamon sugar coating: In a small bowl, stir together coating ingredients until combined. baking sheet.

Bake 13-15 minutes.

Prepare the chocolate sauce: Place chopped chocolate and butter into a bowl. In a small saucepan, heat heavy cream until bubbles start to form, but do not bring to a boil. Pour heated heavy cream over chopped chocolate and butter. Allow to sit for 5 minutes to melt the chocolate. Add corn syrup; stir to combine.

SESAME CHICKEN

Meat Yields 6 servings

This sesame chicken is seriously so delectable, you’ll be tempted to toss those take-out menus. These crispy chicken pieces coated in a sweet and savory honey sesame sauce are perfectly delicious. I think this homemade version is even better than what I’ve had at many restaurants. My kids most definitely agree.

Ingredients

» 1½ lb. dark chicken cutlets » ¼ cup nondairy milk » 3 cloves garlic, crushed » 1⁄₈ tsp crushed red pepper flakes » Canola oil, for frying » 2 tsp sesame oil » Chopped chives, for garnish

Batter » ½ cup cornstarch » ½ cup flour » ½ cup cold seltzer » 2 egg whites

Sesame Sauce » ¼ cup low sodium soy sauce » ¼ cup rice vinegar » ¼ cup dark brown sugar » ¼ cup honey » ¼ cup ketchup » 1 Tbsp cornstarch » 1⁄3 cup water » 1 tsp garlic powder » 1 Tbsp black and white sesame seeds + more for garnish

Preparation

whisk together sauce ingredients until smooth. Set aside.

Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce.

Before serving, sprinkle with additional sesame seeds and chopped chives.

In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15-20 minutes. In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard remaining marinade. Mix to completely coat with batter.

Heat 3 inches oil in a 2-3-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for 2 minutes, until lightly golden. Turn chicken; fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat until all chicken is fried.

Prepare the sesame sauce: In a small bowl, Note: White chicken cutlets also work here, but dark cutlets are a bit juicier.