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Thursday, January 30, 2014
Shrimp stir fry with peanut butter
I'm not sure if it is a dangerous thing, or a good thing, but I've been watching a lot of episodes of Chopped on the Food Network lately. Corinne got me turned onto that, and now I'm addicted. For those of you who have seen it, can you imagine preparing the dishes they do in the time frame in which they have? I would be a mess!
So on one episode, one of the basket ingredients was peanut butter and the chef added it to a stir fry, thus this recipe post.
I love stir fry and usually just make it with this great Soyaki Sauce I like from Trader Joe's. This time, I decided to amp it up with some peanut butter too. If you don't have this, you can use any teriyaki sauce, or just soy sauce seasoned with garlic, ginger and sesame seeds.
INGREDIENTS
Cut up vegetables of choice - about 3 cups
(I used slightly blanched carrots, zucchini, onions and yellow peppers)
Sesame oil
1-1-1/2 cup Soyaki, Teriyaki or Soy Sauce (see note above)
1/2 cup creamy or crunchy peanut butter
Cooked shrimp (if using uncooked shrimp, cook with vegetables for a few minutes)
1. With a little sesame oil, in a skillet, saute [to mild crispness] vegetables, remove from pan.
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2. Add sauce into pan and stir in peanut butter until smooth
3. Put vegetables back into the pan to infuse the flavor, stir. Add the cooked shrimp in the last few minutes, so they don't get chewy. You just want the shrimp to get warmed. Serve over rice!
So on one episode, one of the basket ingredients was peanut butter and the chef added it to a stir fry, thus this recipe post.
I love stir fry and usually just make it with this great Soyaki Sauce I like from Trader Joe's. This time, I decided to amp it up with some peanut butter too. If you don't have this, you can use any teriyaki sauce, or just soy sauce seasoned with garlic, ginger and sesame seeds.
INGREDIENTS
Cut up vegetables of choice - about 3 cups
(I used slightly blanched carrots, zucchini, onions and yellow peppers)
Sesame oil
1-1-1/2 cup Soyaki, Teriyaki or Soy Sauce (see note above)
1/2 cup creamy or crunchy peanut butter
Cooked shrimp (if using uncooked shrimp, cook with vegetables for a few minutes)
1. With a little sesame oil, in a skillet, saute [to mild crispness] vegetables, remove from pan.
3. Put vegetables back into the pan to infuse the flavor, stir. Add the cooked shrimp in the last few minutes, so they don't get chewy. You just want the shrimp to get warmed. Serve over rice!
Sunday, January 26, 2014
Slow Cooker Turkey Tacos
In one of my latest cooking magazines, there are a lot of recipes listed for healthy eating after the new year. This was one that I came across that sounded delicious because A) I love ALL Mexican food, B) I've never made tacos in the crock pot, and C) Turkey tacos sounded different and kind of fun. So I threw everything in the crockpot (which took a total of about 8 minutes) and enjoyed these delicious tacos when I got home from work. I had some tomatillos in the fridge so I diced those up to put on top for a "fresh" crunch to the tacos and I will definitely make sure I have those next time I make these too. Although fresh diced tomatoes would also be a nice addition. (By the way...each taco is approximately 360 calories!)
Ingredients
1 15 oz can diced tomatoes, drained
1 green bell pepper, chopped
1/4 cup chopped cilantro
4 scallions, diced
2 TBS. peanut butter
1.5 TBS. soy sauce
1 TBS chili powder
2 tsp. cocoa powder
1/2 tsp. ground cinnamon
1 skinless, boneless turkey breast (about 1.5 - 2 lbs.)
Corn or Flour tortillas
Optional: diced tomatillos for the topping
1. Combine in a slow cooker the tomatoes, green pepper, cilantro, scallions, peanut butter, soy sauce, chili powder, cocoa powder and cinnamon. Stir ingredients together.
2. Add the turkey breast and stir everything to coat. Cover and cook on low for 8 hours.
3. When finished, take the turkey breast out and shred in a bowl. Add shredded turkey back into the crockpot to coat with the juices.
4. Serve in warm flour tortillas and top with more cilantro and diced tomatillos or other of your favorite taco toppings.
Ingredients
1 15 oz can diced tomatoes, drained
1 green bell pepper, chopped
1/4 cup chopped cilantro
4 scallions, diced
2 TBS. peanut butter
1.5 TBS. soy sauce
1 TBS chili powder
2 tsp. cocoa powder
1/2 tsp. ground cinnamon
1 skinless, boneless turkey breast (about 1.5 - 2 lbs.)
Corn or Flour tortillas
Optional: diced tomatillos for the topping
1. Combine in a slow cooker the tomatoes, green pepper, cilantro, scallions, peanut butter, soy sauce, chili powder, cocoa powder and cinnamon. Stir ingredients together.
2. Add the turkey breast and stir everything to coat. Cover and cook on low for 8 hours.
3. When finished, take the turkey breast out and shred in a bowl. Add shredded turkey back into the crockpot to coat with the juices.
4. Serve in warm flour tortillas and top with more cilantro and diced tomatillos or other of your favorite taco toppings.
Thursday, January 23, 2014
Cous Cous Stuffed Peppers
I was looking for a healthy recipe to add to my new year's resolution recipes...this was the first one I came across that I wanted to add to my recipe box! Its a healthier version of traditional stuffed peppers that have tons of meat, cheese and rice! The cous cous I used was whole wheat and you could really put any combination of vegetables inside the peppers, but I decided to use onions, zucchini and tomatoes. This is a great dish for vegetarians and you could also eliminate the feta cheese to make it vegan. Very yummy and felt good to eat!
3 Bell peppers, halved and seeded
1 small zucchini, chopped
½ onion, chopped
1 clove garlic, minced
Cherry tomatoes, about 10, halved
1 cup dried Cous Cous
¼ cup feta cheese
½ cup chickpeas
1 15 oz. can tomato sauce
1 TBS. dried Basil
½ tsp. pepper
1. Prepare the cous cous according to the box directions,
mine says to boil 1 cup of water with a TBS. of olive oil. Once the water is
boiling, add in 1 cup of cous cous and stir. Cover and remove from heat, fluff
with a fork after 5 minutes.
2. In a large pot, bring water to a boil. Add in pepper
halves and boil for 10 minutes. Remove and set aside.
3. In a medium saucepan, sauté onions, zucchini and garlic
for about 5 minutes. Add in cherry tomatoes and sauté for another 5 minutes.
Remove from heat.
4. In a large bowl, mix together cooked cous cous,
chickpeas, onions and zucchini mixture, dried Basil, pepper, ½ cup tomato sauce
and feta cheese.
5. In a glass baking dish, pour the rest of the can of
tomato sauce and placed in finished boiled pepper halves. Fill each pepper with
cous cous mixture.
6. I had extra of the cous cous mixture because I could only
fit 5 pepper halves in the pan, so I poured the extra cous cous mixture all
around the peppers.
7. Cover with aluminum foil and cook in a 350 degree
oven for 50 minutes.
Sunday, January 19, 2014
Basil Thai Chicken
There is a restaurant I love to go to that has this amazing dish with ground chicken, peppers onions and a tasty brown sauce. I started to wonder if I could make something similar at home, but I had no idea what might be in the brown sauce. While strolling the grocery store, I found this bottled sauce that I thought might have a similar taste and it turned out to be great when I mixed it with some soy sauce.
If you can't find this exact sauce, something that has a sweeter taste and a thicker consistency would work too. The Basil leaves make the dish different and give it a nice flavor at the end. Also, we like things a little spicier so I used half of a hot cherry pepper and for me it was perfect but my husband said he would have liked a little more spice, so make it to your own taste!
Ingredients
1 pound ground chicken
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 onion, diced
1 clove of garlic
1 cup Thai Basil sauce
1/4 cup soy sauce
4 Basil leaves, minced
Optional: For extra spice, add 1/2 of a hot cherry pepper, diced
1. In a medium heat skillet, brown the onion, peppers, garlic and the hot cherry pepper if you decide to put it in the dish.
2. Once the onions and peppers get a little browned, add in the chicken, Thai Basil sauce and soy sauce. Be sure to break up the chicken with your spoon.
3. Put a lid on the pan until the chicken is fully cooked. Right before serving, stir in the minced basil leaves.
4. Serve over white rice. Enjoy!
Ingredients
1 pound ground chicken
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 onion, diced
1 clove of garlic
1 cup Thai Basil sauce
1/4 cup soy sauce
4 Basil leaves, minced
Optional: For extra spice, add 1/2 of a hot cherry pepper, diced
1. In a medium heat skillet, brown the onion, peppers, garlic and the hot cherry pepper if you decide to put it in the dish.
2. Once the onions and peppers get a little browned, add in the chicken, Thai Basil sauce and soy sauce. Be sure to break up the chicken with your spoon.
3. Put a lid on the pan until the chicken is fully cooked. Right before serving, stir in the minced basil leaves.
4. Serve over white rice. Enjoy!
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