Made this tonight, and even though I desperately need to post a life update more than a recipe for a meal, this one needs celebrating. It was AWESOME. ’nuff said.
Peanut chicken, greens, and soba sauté.
2 T rice vinegar
2 T smooth peanut butter (I used our homemade that’s a little sweet because of the honey I add)
2 T tamari soy sauce
1/4 cup water
2 teas arrowroot powder (could use cornstarch, but I don’t cook with that anymore, use your judgment…1 teas?)
Mix the sauce ingredients and set aside.
Rest of Ingredients
2 T peanut oil, sesame oil or unflavored coconut oil
4 cups broccoli florets (or more!)
1 red bell pepper sliced or chopped, your preference.
4-5 cups of kale (or other green such as chard or spinach)
3 cloves of garlic minced
3 green onions diced
2 cups of cooked, diced chicken (I used leftover rotisserie chicken)
Heat over medium high heat the oil in large sauté pan or wok. Add chopped broccoli and cook for 2 minutes. Add chopped bell pepper and sauté another 2-3 minutes. Add garlic and green onions to the center of the pan and stir, cooking until fragrant 30 seconds or so. Add kale and a splash of water, cover and steam for a 2 more minutes, uncover and let water evaporate then toss in diced chicken and sauce over everything and stir in and only cook until the chicken is heated through.
Serve over cooked soba noodles or brown rice if you prefer.
Note: This does not make a saucy stir fry, so you may want to toss your noodles in some oil and soy sauce, or cook your rice in a little extra water or broth if you prefer it saucier.
In reflection, this is great because it’s not sweet, and doesn’t have an overly powerful peanut flavor. I hope you enjoy this as much as my kids, the engineer and I did!
It may be April here in California but it’s still rainy and cold frequently. This stew is the perfect spring comfort food. Not heavy with dairy, but sturdy enough to feed the hungriest teenager. (mental note for ten years from now!) Enjoy this with healthy, homemade drop biscuits and a salad. Challenge yourself to see how many vegetables you can eat in one meal! Using homemade chicken broth is amazing in this recipe, and I don’t recommend skimping on the white wine. It really does add a wonderful depth to the stew that is missing if you leave it out. (Ask me how I know?!) I always have fresh rosemary from my garden, so I’ve never tried using dried, but if you substitute it, remember that dried herbs are more potent, so use less. Enjoy!
Sorry ladies, here is the famous Moo Shu Chicken recipe. I have to say that while it was very good, I'm not a huge mushroom fan. So I can't say it's my favorite. But for some of you, it'll be the best! This recipe comes from America's Test Kitchen chicken cookbook that I borrowed form the library. Without further adieu…
(Shredded carrots, bean sprouts, or thinly sliced bamboo shoots can be stirred inthe the pan with the cabbage.)
1/3 C chicken broth preferably lower sodium or homemade.
6 T Hoisin sauce
2 T soy sauce
2 teas non-GMO cornstarch (organic)
2 T coconut oil (or vegetable oil)
8 oz shiitake mushrooms stemmed, wiped clean and sliced thin
3 garlic cloves minced or pressed through a garlic press
1 T grated fresh ginger
2 Cups shredded or thinly sliced cooked chicken
12 oz cabbage washed, cored and shredded (about 4 cups)
5 green onions sliced thin
8 (6") flour tortillas or mandarin pancakes
So going along with the theme of Menu Mondays, I'm going to be posting a recipe every Tuesday. This weeks recipe is from allrecipes.com but I made some major changes to it last night with our dinner.
1 small onion chopped
2 Tablespoons EVOO
1 Tablespoon butter
4 cloves Garlic chopped or pressed
4 T flour (any desired flour will do fine)
3 Cups Chicken stock (Home made is best)
3 Cups whole milk (Sub in 1 cup half N half or cream if you only have low fat)
Herbs: Parsley, Thyme and Bay leaf. (2 bay, 1 teas of thyme and 2 T parsley)
I used dried herbs, wrapped in cheesecloth and tied off tightly. Fresh herbs would be great too. If you don't have cheesecloth, just add herbs, but remember to fish out the bay leaf at the end of cooking.
One Cup of homemade cream of X soup. Recipe follows at end. DO NOT USE CANNED SOUP, simply skip this ingredient, your soup will be fine, just less tasty and watery)
2 Cups cooked and chopped chicken
2 cups cooked brown/white/wild rice. Whatever your preference
In a large dutch oven, saute onion in oil and butter, adding garlic at the end just before moving to the next step. Stir in flour and cook until it's browning. If it's really dry, add another T of butter. pour stock and milk into pan. Bring to a boil and then add the herb packet and the cup of cream of X soup. (I used chicken) Simmer for 15 minutes. Add chicken and rice and bring to a boil again and simmer on low for 10-15 minutes or until you can't stand the lovely aroma and need to eat. Taste before serving and season with salt and pepper to taste if needed. Serve hot with crusty herb bread and a side of veggies. (This is not the healthiest soup considering it's vegetable-less, so serve it with something green. We had Haricot Verts with butter and cheese.)