Tuesday, September 19, 2017

Cashew Thai Chicken

The girls made this for dinner while I was out of town.  They really liked it.
Cashew Thai Chicken
www.wellplated.com/

1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (We used leftover chicken from another recipe)
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 garlic, minced (about 1 teaspoon)
1/4–1/2 teaspoon red pepper flakes, plus additional to taste


In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.

Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. 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. Stir in the cashews and cook for 30 additional seconds.

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. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

Monday, September 18, 2017

Beef Stroganoff (Low Carb)

Jenna and Kathleen made this for dinner one night.  It was quick and easy.
Beef Stroganoff (Low Carb)
EasyHealthllc.com

1 # ground beef
1/4 cup lower sodium beef broth
1 Tablespoon Worcestershire sauce
1 tsp butter
2/3 cup chopped onion
6 small mushrooms, sliced
1 tsp lemon juice
1/2 tsp paprika
1/2 cup sour cream
salt and pepper, as desired
shaved parmesan cheese

Cook ground beef in a non-stick skillet over medium heat. Add beef broth and Worcestershire sauce and continue cooking beef until browned and fully cooked. Remove beef from skillet and set aside.

Melt butter in skillet then add onions and mushrooms and cook for 2 minutes or until tender.
Add ground beef back to skillet along with lemon juice, paprika and sour cream. Heat mixture (do not allow to boil or simmer).

Adjust seasoning with salt and pepper if needed and serve.  Add shaved parmesan cheese to the top.

May be served in bowls or over toasted ultra-thin bread slices.

Sunday, September 17, 2017

Jamaican Jerk Chicken Sheet Pan Meal

The girls made this meal while I was out of the state.  They all liked it.

Jamaican Jerk Chicken Sheet Pan Meal
adapted from jennycollier.com

1 pound of chicken
1 onion, thinly sliced
1 bell pepper, roughly chopped
1 recipe Jamaican Jerk Seasoning
1-2 sweet potatoes, thinly sliced
2-3 tbsp coconut oil

Preheat oven to 375.
Chop the chicken into 1.5" pieces and spread across 1/3 of the pan.
Place the bell pepper and onion on another 1/3 of the pan
Place the sweet potatoes on the other 1/3 of the pan.

Drizzle the coconut oil evenly over the chicken and vegetables and sprinkle liberally with seasoning. Bake for 30 minutes, or until the chicken is cooked through

*We did the sweet potatoes on another pan to make them more like sweet potato fries (and added 15 minutes to the cooking time for just the sweet potatoes)





Saturday, September 16, 2017

Jerk Seasoning

The girls made this to go over chicken and fries.  Easy and tasty!


Jerk Seasoning
FoodNetwork.com

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar (we used the splenda blend)
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil (we used coconut oil)

Mix all ingredients together with the canola oil. Great over chicken or sweet potato fries!

Friday, September 15, 2017

Golden Coconut Lentil Soup

Kathleen wanted to cook with lentils after we had gone to an Indian restaurant downtown Austin.  Perfect for lunches!
Golden Coconut Lentil Soup
www.budgetbytes.com
1 Tbsp olive oil (or coconut oil)
1 yellow onion
2 cloves garlic
1 inch fresh ginger (about 1 Tbsp grated)
1/2 Tbsp ground turmeric We used ~ 1 and 1/2 Tbsp of curry powder
Pinch red pepper flakes
2-3 carrots
1/2 lb red or yellow lentils (about 1 cup)
4 cups water
13.5 oz can coconut milk
1/2 Tbsp salt (or to taste)
TOPPINGS (OPTIONAL)
1/3 cup large, unsweetened coconut flakes
1/4 bunch cilantro
2 cups cooked jasmine rice


Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth).We didn't blend. Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

Thursday, September 14, 2017

CALIFORNIA STRAWBERRY LEAF LETTUCE SALAD

My mom sent this recipe saying she used to make this a lot when we all lived at home.....I have been married for 30 years, so she started making this a LONG time ago!  We made it and really liked it.


CALIFORNIA STRAWBERRY LEAF LETTUCE SALAD

Mom


1 cup pecan halves (toasted in microwave)
1 pt. strawberries, cleaned, sliced or quartered
1 head green leaf lettuce

Toss these three ingredients together.

Dressing

1/3 cup red raspberry wine vinegar or red wine vinegar
½ c sugar
1/2 cup oil
1 t. salt
1 t. dry mustard
1 ½ T. poppy seed

Blend well. Pour over salad and toss just before serving.


Wednesday, September 13, 2017

Grilled Chicken Shish Kabob with Creamy Dill Dip

We made this for dinner a week or so ago. We really liked it.


Grilled Chicken Shish Kabob with Creamy Dill Dip

adapted from http://www.theweatheredfox.com/grilled-chicken-shish-kabob-recipe/

3 chicken breasts
olive oil
2 tbsps Montreal Steak spice
2 small red onions
1 Spanish onion
2 green peppers
salt, pepper
12″ bamboo grilling skewers
bacon grease (optional)


To make the creamy dill and garlic dipping sauce:

1 cup of low-fat sour cream
2 cloves of minced garlic
2 tbsps of fresh dill

1. Cut the chicken into 1” cubes. Sprinkle with Montreal steak spice seasoning It’s best to let the chicken sit and marinate for at least 30 minutes.

2. Just before you’re ready to assemble the shish kabobs, cut the onions and peppers into 1” cubes or squares. Drizzle each with olive oil and a bit of salt and pepper.

3. Assemble the shish kabobs. Alternate pieces of chicken and vegetables onto each skewer. Leave about 1”-2” of each end of the skewers empty to make them easier to hold (and so that the food won’t fall off of them when cooking).

4. Drizzle the cookies sheet or tin tray Beth used tin foil with some more olive oil to prevent sticking. Alternatively, use any leftover bacon grease you have for an extra touch of flavor. Arrange the each chicken shish kabob side by side in one layer on the cookie sheet/tray.

5. Place the sheet/tray of shish kabobs onto your grill, which was preheated to a medium-high temperature (~350F). Grill the shish kabobs for about 15 minutes, turning regularly.

6. In the meantime, combine the sour cream, garlic and dill to make the dipping sauce.

Serve the delicious chicken shish kabob while warm, with the dipping sauce on the side.