Categories
DESSERT

Cinnamon Sugar Pumpkin Muffins

These moist, vegan, and dairy-free cinnamon sugar pumpkin muffins are 100% whole wheat (but can also be made with all-purpose flour) and naturally sweetened with maple syrup!

The past 5 days have been a baking frenzy getting ready for the next 10 days. After eating pretty much only sweets all day long for 6 months, I need a little detox. So Mr. Texanerin, a friend and I aren’t going to eat any grains, sweeteners, potatoes or other starchy-like stuff for the next 10 days. What does that even leave? Fruits, vegetables and meat? And cheese. I’m going to eat lots of cheese. 😀

First up we have these cinnamon sugar pumpkin muffins. When they came out of the oven, they looked kind of funky texturally but they were perfectly moist, not fluffy but a little dense (but in a good way!), which is exactly how I like my cakey goodies. If you want something a little lighter, try these non-vegan baked pumpkin donuts. And if you want something gluten-free, try these paleo cinnamon sugar pumpkin donut holes.

I coated some of these in pumpkin spice sugar coating but by the end of the day, I thought they tasted like zucchini. Really! Definitely go with cinnamon sugar unless you want zucchini cinnamon sugar pumpkin muffins, which is just weird. While I liked them without the cinnamon sugar coating, I thought that they were loads better with it, which I guess is kind of obvious because, well, it’s butter, sugar, and cinnamon.

ou know how you normally just plop the batter in the pan and if it’s not very even, neat or pretty, it straightens itself out while baking? That doesn’t happen here. How they look in the pan is pretty much how they look after baking. I smoothed the top of the one of the left. If you don’t do that, they’ll look like the ones of the right.

Ingredients

For the donut holes:

  • 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
  • 1/2 cup (120ml) maple syrup
  • 3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating:

  • 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted

Directions

  1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
  2. In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
  3. In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
  4. Add the dry mixture to the wet one and stir just until combined.

You can find complete recipes of this Cinnamon Sugar Pumpkin Muffins in texanerin.com

Categories
HEALTHY

PANDA EXPRESS MANDARIN TERIYAKI CHICKEN

PANDA EXPRESS MANDARIN TERIYAKI CHICKEN MADE WITH JUST A FEW INGREDIENTS AND COOKED ON A SUPER HOT GRILL PAN, YOU’LL BE SAVING YOURSELF A TON OF TIME AND MONEY BY MAKING IT AT HOME!

Panda Express Mandarin Teriyaki Chicken is one of the few dishes you can order at Panda Express and have that cool moment where they take a cleaver and chop up a whole chicken thigh in front of you. A tiny bit of theatrics in a fast food establishment is never bad, plus you can see that they used a whole chicken thigh and not just pre-cut pieces.

There are a lot of teriyaki sauces out there for you to choose from. This Panda Express Mandarin Teriyaki Chicken has that thick sweet glaze that you know from your favorite 2 item plate. I used powdered garlic and ginger for the sake of the copycat recipe.

Their glaze does not have any chunks of garlic or ginger in it that I could see. You absolutely could use fresh ginger and garlic (which I actually prefer) but you’ll be deviating from that “copycat” style. If you are using fresh garlic and ginger instead of spices, use 1-2 teaspoons of each, minced finely.

INGREDIENTS :

  • 2 pound chicken thighs
  • 2 tablespoon canola oil
  • ⅔ cup sugar
  • ¼ cup low sodium soy sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ⅓ cup water
  • 2 tablespoons cornstarch and 2 tablespoons of water mixed together

INSTRUCTIONS :

  1. In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.
  2. Add the chicken to grill pan and grill on high for 3-5 minutes on each side.
  3. While the chicken is cooking,
  4. Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, ⅓ cup water and bring to a boil on high heat.
  5. Lower temperature to medium-low and cook for 2-3 minutes.
  6. Add the water/cornstarch mixture then cook over low heat until just thickened.
  7. Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

You can find complete recipes of this PANDA EXPRESS MANDARIN TERIYAKI CHICKEN  in dinnerthendessert.com

Categories
HEALTHY VEGAN

STICKY SESAME VEGAN CAULIFLOWER WINGS

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!

Ingredients

  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)

Sauce

  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish

Instructions

  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.

You can find complete recipes of this STICKY SESAME VEGAN CAULIFLOWER WINGS in jessicainthekitchen.com

Categories
HEALTHY

Slow Cooker Teriyaki Chicken

Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.

Ingredients

  • 2 lbs boneless chicken breasts (or leg quarters)
  • 1/4 cup brown sugar
  • ½ cup soy sauce
  • 2 tablespoons cider vinegar
  • ½ teaspoon ground ginger
  • 1 clove minced garlic
  • ⅛ teaspoon pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Instructions

  1. Place chicken in the crockpot.
  2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
  3. Remove chicken from slow cooker, chop into cubes, and set aside.
  4. Strain the cooking liquid into a skillet and bring to a boil.
  5. In a small bowl whisk cornstarch and water until combined.
  6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
  7. Coat chicken with sauce and let heat through.

You can find complete recipes of this Slow Cooker Teriyaki Chicken in what2cook.net

Categories
HEALTHY VEGAN

Thai Cashew Chicken

I didn’t think they actually served Thai Cashew Chicken in Thailand.
When we tumbled out of our hotel room in Chiang Mai at 10:45 p.m. in fervent search of dinner after a delayed flight, my stomach’s resolve to eat the first food we could find was outmatched only by my relentless determination to not, under any circumstances, waste a single meal in Thailand.
I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken.
I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit. It was nearly 11 p.m., and even I had to admit that our prospects of finding other open options were dwindling. I reluctantly agreed.
Then, as if he could read my thoughts and were looking to spite me for making us walk so far, Ben ordered the cashew chicken. It was delicious. I’m still not sure how authentic cashew chicken is (we didn’t make it in any of our cooking classes or have it at our homestays), but it became Ben’s go-to restaurant dish of the trip.
He ordered it at every available opportunity. Thus, great food moocher that I am, I had the pleasure of sampling it from his plate at every available opportunity too. Today’s recipe is my adaptation of the Thai Cashew Chicken we had at nearly every restaurant north of Bangkok. Authentic or not, it’s a dynamite stir-fry dish that has weeknight dinner wrapped.
Stir-fries are a faithful companion on busy weeknights. They’re fast, hit every food group from veggies to lean proteins in a single pan, and are perfect for using up odd bits of leftover produce lurking in the fridge. Start to finish, this simple chicken and cashew nut stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed it with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice (quinoa would be tasty too). Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think that you will either.

INGREDIENTS :
FOR THE CASHEW CHICKEN:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

INSTRUCTIONS :

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny
  3. Add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  4. Add the bell pepper, broccoli, and green onions.
  5. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  6. Stir in the cashews and cook for 30 additional seconds.
  7. While the chicken and vegetables are cooking, prepare the sauce.
  8. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  9. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  10. Pour the sauce over the skillet and toss to coat.
  11. Enjoy immediately with brown rice.

You can find complete recipes of this Thai Cashew Chicken in wellplated.com

Categories
DESSERT

GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING AND CARAMEL DRIZZLE

A fun holiday cake this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is sure to evoke all the holiday joy!
You guys, Christmas is in 3 weeks. How can this be? It feels like it was just the end of Summer and school was just starting. We were still in flip flops, shorts and t-shirts. Fall literally flew by and now we are going to be in full fledged winter mode. Snow, frigid temps, boots and parkas.
I’m from Minnesota do winters can be pretty brutal here. -30 is nothing new and snow reaching a few feet every so often is something that we are used to. But in all honesty, as much as this is the norm here….it is never easy to get used to once it starts for the season. NEVER.
But this is one of the best times of the year. With Thanksgiving, Christmas and the New Year all clustered together in the span of 6 weeks; it’s like the celebration never ends. Family gatherings and good food are just the beginning.
Speaking of good food, this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is one for the books. Nothing screams Christmastime more than gingerbread to me. I always have to sneak in 1 or 10 gingerbread recipes throughout this time of year because frankly, I’m addicted to the flavor.
This holiday fave utilizes Bob’s Red Mill Organic Unbleached All-Purpose White Flour as one of the key and essential ingredients. This flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
Bob’s Red Mill Organic Unbleached All Purpose White Flour is also incredibly versatile and can be used in so many other baking needs such as breads, pizza crust, cookies, etc.

INGREDIENTS :
CAKE

  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups Bob’s Red Mill Organic All-Purpose White Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 1/2 tsp ginger
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup mik

CREAM CHEESE FROSTING

  • 2 cups butter, softened
  • 2 (8 oz) blocks cream cheese, softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp cinnamon, add more if needed and taste to your liking

CARAMEL SAUCE

  • 1 (11 oz) bag caramel bits
  • 1/2 cup cream

INSTRUCTIONS :

  1. Preheat oven to 350.
  2. Spray 2 9″ round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  3. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes.
  4. Add in your molasses and eggs and keep mixing until smooth.
  5. In another bowl mix together your flour, baking powder, baking soda and spices.
  6. Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  7. Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  8. Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  9. While cooling make your frosting by beating your butter until fluffy.
  10. Add in your cream cheese and continue mixing until combined.
  11. Add in your powdered sugar 1 cup at a time, once all is added add in your heave cream until you reach your desired consistency
  12. Add in you cinnamon and mix.
  13. Once cakes are cool, add on layer onto cake stand/turntable and top with about 1 cup of your cinnamon cream cheese frosting.
  14. Top with other layer and spread a thin layer of frosting on the outside and top of cake to create a crumb coat then place in freezer for about 20 minutes.
  15. After 20 minutes remove from freezer and continue to frost your cake reserving about 1 cup for decorating at end, starting from top down until sides and top is smooth, place back into freezer for about 20 minutes.

You can find complete recipes of this GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING AND CARAMEL DRIZZLE in tornadoughalli.com

Categories
HEALTHY

30 Minute Teriyaki Shrimp

Yesterday was the big birthday BBQ! We’ve been looking forward to it all summer. Kevin’s birthday celebration was complete with all the fixings from hamburgers & hot dogs to salmon, chips & corn salsa, caprese salad, 5 bean salad, corn & edamame salad, greek dip & pitas (with hummus, feta, sun-dried tomatoes, & olives), and pasta salad.
Also an assembly line of dessert including ice cream cake, peanut butter pie (topped with crushed M&Ms this time), blondies, cookies, and fresh fruit. Not to mention 5 hyper dogs, 75% humidity, and 1 sweltering hot August sun. Franklin darted around the place for 3 straight hours, then passed out at 6pm.
While I’m currently in a food coma and left with more leftovers than my fridge can handle, let me show you a healthy and massively flavorful dinner recipe I prepared for date night the other week. It took me 30 minutes and leftovers hit the spot for lunch the next day. It’s the kind of carefree dinner you’ll want around for the rest of the summer, not to mention as the weeks get busier once Fall rolls around.
The inspiration for the meal came from this 20 minute honey garlic shrimp–> which now has a recipe video so you can see how easy it is! The honey garlic shrimp meal– which only requires 5 ingredients btw– is so quick that I’ve been preparing it more times than I can count the past few months. I’ve even put the shrimp on caesar salads and eaten the leftovers cold straight from the fridge.
For a little change, I switched up the sauce for a homemade teriyaki sauce. Which is actually quite easy to make using just a few simple ingredients like soy sauce, cider vinegar, honey, and cornstarch to name a few. Basically all things you probably have in that kitchen cabinet right now. And the sauce doubles as the marinade, putting this at convenience level 10+++. It’s the same sauce I use on this baked pineapple teriyaki chicken and blows any store-bought teriyaki out of the water.
Snap peas were the veggie of the evening, but you can use anything your heart desires. Even a stir-fry veggie medley with broccoli, peppers, and mushrooms. Just cook them first in a little sesame oil, then add the shrimp and remaining sauce. The sauce is wonderfully thick after it’s initially cooked, but once it heats up again over the veggies and shrimp it just becomes this sticky teriyaki glaze over the whole shebang. Lick-your-plate clean and most definitely need-rice-to-soak-it-all-up delicious.
Instead of shrimp, you can most certainly use chicken or beef– or both! Thinly slice either, then you’ll likely want to marinate it for a little longer than you would the shrimp. It will take a bit longer to cook as well. Shrimp cooks in about 3 seconds, so it’s usually my top choice on those nights where free time is fleeting.

INGREDIENTS :

  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 1/4 cup (50g) brown sugar
  • 2 Tablespoons (42g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
  • 1 teaspoon minced garlic
  • 1 – 2 teaspoons minced fresh ginger (I use 2)
  • 1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined1
  • 2 teaspoons sesame oil or olive oil
  • 2-3 cups snap peas or any stir-fry veggie
  • optional: sesame seeds for garnish

INSTRUCTIONS :

  1. Make the sauce: Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce.
  2. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally.
  3. Bring to a boil and allow to boil for 1 minute, then remove from heat.
  4. Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature.
  5. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that’s optional.)
  6. Heat oil in a skillet over medium-high heat.
  7. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes.
  8. Add the shrimp, then the remaining half of the teriyaki sauce.
  9. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.

You can find complete recipes of this 30 Minute Teriyaki Shrimp in sallysbakingaddiction.com

Categories
AVOCADO HEALTHY

Tofu Teriyaki Bowl With Broccoli & Peppers

If you were to to ask me a year ago if I liked tofu, I would have responded with one of the following things: EWWWWWWWW TOFU, YUCK YUCK YUCKY YUCK. GROSS, NO! ARE YOU CRAZY?! Today, tofu is one of my favourite things to eat. Love it. Any excuse to eat tofu now and I’m all YES PLEASE, GIVE IT TO ME NOW!
My favourite way to eat tofu is with a big pile of rice. Rice, tofu, veggies, sauce. Awesomeness in a bowl. This dish is filled with yummy things: Crispy baked tofu Flavourful rice Steamed veggies The most delicious teriyaki sauce ever Eat it up, then eat some more. A satisfying bowl of delicious food. Time to eat!

INGREDIENTS :
Rice

  • 1 cup rice (I used basmati rice)*
  • 2 cups water*

Baked Tofu

  • 1 block extra firm tofu
  • 1 tbsp oil (I used avocado oil)
  • 1 tbsp cornstarch

Veggies

  • 1 small head broccoli, chopped small
  • 1 small bell pepper, thinly sliced (I used yellow)

Teriyaki Sauce

  • ¼ cup soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp coconut sugar
  • ½ tbsp sesame oil
  • ½ tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • ½ tbsp cornstarch + 2 tbsp water (mixed well)

Putting it all together

  • Sesame seeds
  • Green onions, chopped

INSTRUCTIONS :

  1. Rice : Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.
  2. Tofu : Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks)
  3. And set aside for about 15 minutes to press out some of the water in the tofu.
  4. Slice your tofu into cubes or thin squares (like I did).
  5. Mix together cornstarch and oil. Add the tofu and coat each piece evenly.
  6. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat.
  7. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).
  8. Teriyaki Sauce : Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic.
  9. Then add the cornstarch/water mixture.

You can find complete recipes of this Tofu Teriyaki Bowl With Broccoli & Peppers in veganinsanity.com

Categories
HEALTHY

Thai Cashew Chicken

I didn’t think they actually served Thai Cashew Chicken in Thailand.
When we tumbled out of our hotel room in Chiang Mai at 10:45 p.m. in fervent search of dinner after a delayed flight, my stomach’s resolve to eat the first food we could find was outmatched only by my relentless determination to not, under any circumstances, waste a single meal in Thailand.
I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken. I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit.
It was nearly 11 p.m., and even I had to admit that our prospects of finding other open options were dwindling. I reluctantly agreed. Then, as if he could read my thoughts and were looking to spite me for making us walk so far, Ben ordered the cashew chicken.
It was delicious. I’m still not sure how authentic cashew chicken is (we didn’t make it in any of our cooking classes or have it at our homestays), but it became Ben’s go-to restaurant dish of the trip. He ordered it at every available opportunity. Thus, great food moocher that I am, I had the pleasure of sampling it from his plate at every available opportunity too.
Today’s recipe is my adaptation of the Thai Cashew Chicken we had at nearly every restaurant north of Bangkok. Authentic or not, it’s a dynamite stir-fry dish that has weeknight dinner wrapped. Stir-fries are a faithful companion on busy weeknights. They’re fast, hit every food group from veggies to lean proteins in a single pan, and are perfect for using up odd bits of leftover produce lurking in the fridge.
Start to finish, this simple chicken and cashew nut stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped. If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed it with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice (quinoa would be tasty too). Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think that you will either.

INGREDIENTS :
FOR THE CASHEW CHICKEN:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

INSTRUCTIONS :

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny
  3. Add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  4. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  5. Stir in the cashews and cook for 30 additional seconds.
  6. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  7. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  8. Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

You can find complete recipes of this Thai Cashew Chicken in wellplated.com

Categories
HEALTHY

20-MINUTE TERIYAKI CHICKEN

They always say that weddings come in waves, right?
I’ll say.
Last night, Barclay and I attended our fifth — that’s right, fifth — wedding in the month of May. It’s been a whirlwind of showers, and ceremonies, and receptions, and toasts, and dances, and me-making-Barclay-pose-for-fancy-selfies (and caricatures!), to be sure. But it has been such a fun month.
I always get so dang excited seeing people I love finding people they love, especially many of these friends who have been waiting for this season for years and years. And I love seeing all of the beautiful and unique ways our friends choose to celebrate. And I love getting to be there to celebrate with them! ♥
Without a doubt, last night was the perfect celebration to wrap up the month. My friends, Kevin and Stacey (who I mentioned a few years ago in this post), tied the knot out in the middle of a field on a stunning spring evening. It was my first time attending a full-on Egyptian Orthodox ceremony, and the liturgy and music and traditions were so beautiful and moving. As was, of course, seeing my radiant friend and her sweet daughter walk down the aisle together to become a family of three with this incredible man we all love. And then afterwards?! (I may have freaked out just the tiniest bit.) Guys, they had a nacho bar!!! Oh my goodness, I could not begin to imagine a more perfect dinner for a wedding, and the perfect fuel for the evening of dancing the night away in the setting spring sun.
Yet one more reason why I love these friends, and why I loved this night. Well, before we made our way out to the edge of town for this wedding, I was buzzing around trying to get 101 things done before the end of the weekend. And as the perfect fuel for my afternoon of errands, and bills, and all of the not-so-fun-jobs that needed to be done, I decided to use some leftovers in the fridge to whip up some simple teriyaki chicken.
I had randomly been craving teriyaki this week, and already had some rice and broccoli in the house to serve up as sides. So I stir-fried up a quick batch, and within 20 minutes, this deliciousness was on the table. Too good and too easy not to share with you!
Many of you have probably tried out my recipe for Slow Cooker Teriyaki Chicken, which has been one of the most-viewed recipes on the blog for years. And also happens to be one of my favs. But if you ever have the craving for chicken teriyaki and want it now — or, you know, like 20 minutes from now — then this quick and easy version may be for you.
Simply cut up some boneless skinless chicken breasts into bite-sized pieces, and start sauteing them in a skillet. Then while they’re cooking, whisk together this simple teriyaki sauce shown above. (I also multitasked and popped some rice in my rice cooker, and steamed some broccoli while getting everything else ready, which I highly recommend. YUM.)

INGREDIENTS:
20-MINUTE TERIYAKI CHICKEN INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 1 tablespoon peanut oil (or any cooking oil)
  • 1 batch teriyaki sauce (see below)
  • optional toppings: toasted sesame seeds, thinly-sliced green onions

TERIYAKI SAUCE INGREDIENTS

  • 1 clove garlic, peeled and minced
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger

INSTRUCTIONS :

  • TO MAKE THE 20-MINUTE TERIYAKI CHICKEN:
  1. Remove from heat, and serve immediately, garnished with optional toppings if desired.
  2. Continue cooking until the sauce reaches a simmer and thickens.
  3. Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated.
  4. Meanwhile, as the chicken is cooking, prepare your teriyaki sauce.
  5. Add chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.
  6. In a large saute pan or wok, heat oil over medium-high heat.
  7. Season the chicken with a few generous pinches of salt and pepper. Set aside.
  • TO MAKE THE TERIYAKI SAUCE:
  1. Whisk all ingredients together until combined.

You can find complete recipes of this 20-MINUTE TERIYAKI CHICKEN in gimmesomeoven.com