Today Show Recipes

Laura Johnson, mixologist and bar manager of Reba’s Place in Atoka, Oklahoma, shares how to make three of the specialty cocktails from the menu at Reba McEntire’s dining and entertainment venue.

Joy Bauer’s Kale Chips Recipe

Joy Bauer’s quick and easy kale chips recipe makes a snack that tastes great and is also good for you.

Prep: 5min

Total: 20min

Nutrition Facts: calories

Ingredients:

• 1 large bunch kale
• 1/2-1 teaspoon kosher salt
• nonstick oil spray

Instruction:

1. 1. Preheat the oven to 400 F. Coat two large baking sheets with nonstick oil spray.
2. 2. Trim the stem ends off the kale, and cut or tear the leaves into 2-inch pieces.
3. 3. Divide the kale pieces between the two baking sheets and spread them into a single, even layer.
4. 4. Liberally mist the kale with nonstick oil spray and lightly sprinkle them with salt. Bake for 8 to 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.

General Tso’s Cauliflower Recipe

This recipe for General Tso’s cauliflower is a delicious, vegetarian-friendly take on the classic Chinese-American chicken dish.

Prep: 10min

Total: 45min

Nutrition Facts: calories

Ingredients:

• 2 tablespoons neutral oil
• 4 cloves garlic, grated
• 2-inch piece fresh ginger, peeled and grated
• 4 scallions, thinly sliced, white and green parts divided
• 4-6 Asian chilis, roughly chopped
• 2 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1 tablespoons Shaoxing wine
• 1 cornstarch
• 1/4 cup water or stock
• 2 egg whites
• 1 tablespoon Shaoxing wine
• 1 cup plus and 1 tablespoon cornstarch, divided
• 1 tablespoon vodka
• 1 tablespoon soy sauce
• 1/2 teaspoon kosher salt
• 1 medium head of cauliflower, broken up into equal-sized florets (about 8 cups)
• 6 cups neutral oil

Instruction:

1. For the General Tso’s Sauce
2. Preheat a large saucepan over medium heat. Add the oil, grated garlic, grated ginger, the white parts of the scallion and chopped chilis. Cook for 1 to 2 minutes until fragrant.
3. In a small bowl, add the sugar, soy sauce, white vinegar, Shaoxing wine, cornstarch and water and whisk to combine. Add the mixture to the saucepan and bring to a boil for 2 to 3 minutes until it thickens, then turn off the heat.
4. For the Cauliflower
5. 1. In a medium bowl, combine the egg whites, Shaoxing wine, 1 tablespoon cornstarch, vodka, soy sauce and kosher salt, whisking until homogenous. Add the cauliflower to the bowl and toss to coat each cauliflower floret in the mixture. While stirring the cauliflower, add the remaining 1 cup of cornstarch, a quarter cup at a time, until all the cauliflower is coated.
6. 2. In a large Dutch oven, heat the oil to 375 F. Line a sheet pan with a paper towel and place a wire rack on top.
7. 3.Add the cauliflower to the hot oil in batches using tongs or chopsticks and cook for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding the pot and check the oil temperature between each round. Once cooked, remove the cauliflower florets from the oil using a metal slotted spoon or spider ladle and transform to the wire rack set up. Repeat until all of the cauliflower is fried.
8. 4. Reheat the General Tsos sauce and add the fried cauliflower, tossing to get an even coating of the sauce. Top with the remaining scallion greens. Serve with rice.

Reba McEntire on her new book full of wisdom and recipes

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