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 my mother is coming today. Since we always look forward to cooking together, I have quite the list of meals selected that I'm planning on letting my mom choose from, although I do have a slow cooker recipe planned for tomorrow. Enjoy the list and please feel free to comment if you'd really like to see any of these recipes published here on the blog.
Monday- Slow cooker Chicken and (soaked) Quinoa
Rest of the weeks choices. Whatever doesn't get picked will end up on the menu next week…
Ladies! It’s been a whole month of meal planning in my house!! Wait! It’s actually been more like 6 weeks hasn’t it? Wow…All I can say is that it’s made my life so much more organized. I LOVE having my family’s meals selected for the week; The flexibility of rearranging however I would like and most especially the fact that on Sunday’s I’ve already made sure I have all my ingredients. (That’s really a huge one for me, because I do NOT like going to the grocery store and lately haven’t had the padding in the budget for extravagant meals so I’m pulling from the pantry quite a bit. (Maybe I’ll do a pantry challenge next week and show you how I’ve learned to keep a well stocked pantry.)
Anyway, here is our menu for the week. I’m not going to list out the days this time because I feel that sometimes I like to pull from a menu like I would do at a restaurant…Items A, B, or C and depending on our afternoons, sometimes that slow cooker meal just has to wait until tomorrow because of x, y, or z reasons, or I forget to defrost and I hate defrosting in the microwave, etc.
That’s my six meals for the week. I also plan on doing a little freezer cooking during nap time with Chicken nuggets and homemade tater tots. (Both using coconut oil-my new favorite oil for EVERYTHING!
UPDATE: After looking back at our hostess’ challenge website, she had a few reflection questions for us;
I already covered what I liked, but since she asked for more; here it is…
What Did I Learn? I learned that meal planning is simple and kind of exciting. It’s like seeing the menu of the restaurants you plan to visit on a vacation and having enough time to carefully make your selection!! I thoroughly enjoyed learning how easy it is.
What Makes Meal Planning Work For You? Really, the fact that half my family is gone for a few hours on Sunday evenings makes it work for me because I can sit with my cookbooks in my kitchen and take a good long look at the pantry and fridge and sort it out without the distractions of the “menfolk”
What Benefits Have You Seen? In my family, I have two very picky eaters. I can’t necessarily narrow it down to “He dislikes green, and she won’t eat meat, etc” but it’s an every changing selection on their “Do not eat” list. My son could love something one night and ask me to make it the rest of the week, and then refuse to eat it next week. So I have started showing my kids the menu and asking them what they’d like. That way when they start to get fussy at the site of a hated vegetable in their meal, I can say; “Well, I gave you a choice and this was yours, so you need to follow through.” or something to that affect…Another benefit is that I have been able to choose menu’s that have more vegetables and seasonal offerings to make the most of my budget instead of opening the fridge and wondering…
What Struggles and Challenges Still Exist? Getting my kids to happily eat every night hasn’t changed much, but we are making some headway with the choices aspect of menu planning. One more challenge is planning out lunches and breakfasts. I didn’t write anything for those meals, but I usually have breakfast and lunch thought out the day before because most times in involves soaking grains, or making bread so that the first two meals can be semi-ready. so actually writing it out the whole week before is still a challenge for me because some mornings are easier and more time is available than others. But it’s a day to day change.
Those are my notes!! Thanks For this Challenge Stephanie!
Serve with a side of homemade applesauce for dipping and some petite peas or baby green beans.
Monday: Slow Cooker Roast Beef with potatoes, carrots, onions and buttermilk (freshly cultured too!) biscuits.
Tuesday: Turkey Burgers on home baked Sourdough rolls with a tossed salad and maybe some steamed brocolli since I need to use it.
Wednesday: Quesadilla Casserole with home made refried beans.
Thursday: freezer Meal, probably a lasagna bolognese that I made last month with a spinach and romaine caesar salad.
Friday: Halloween party at the In-Laws house. I expect only the finest "Unhealthy Foods" Since that what she creatively put on the inviations. It was pretty cool!
Saturday: Barbeque Chicken with garlic mashed red potatoes and green beans.
Sunday: Turkey and/or PB&J Sandwiches with matchstick carrots