Do any of you have a puppy, or really dog of any age? Do you still panic anytime the pup acts funny or doesn’t scarf up her food fast enough or play as much as usual? My dog didn’t eat all day and I called […]
This one is a classic! My mom has always made beef and barley soup in big batches to freeze, send to friends, or heat up for a quick, hearty meal. I was itching to make it since the weather has started cooling off so I sent my husband to the store for barley. I forgot to ask him to also get the diced tomatoes and beef consommé. So I improvised.
Improvising is key for cooking. If you get caught up in the specifics of a recipe every single time, you are going to drive yourself crazy. Think of them more of a guide than a rulebook – unless you are baking. Baking is very important to follow recipes.
There is a thing I used to see on the Food Network and in a few cookbooks that intimidated me. That thing was roasting full peppers, peeling off the skins, to create delicious, fresh roasted red peppers. I was pretty certain there was no way I could do it without setting the entire pepper and everything else in close vicinity on fire. Seemed dangerous, so I stayed away for a while.
I tried roasting peppers for the first time in my first big girl home, on my big girl gas stove. I was impatient, so it didn’t go well. Literally all you have to do is set a pepper on the grates of your gas stove and let it get nice and black and blistery on all sides, but for whatever reason I had a really hard time with it. I think I remember it rolling around a lot because I couldn’t get it propped just perfectly and finally giving up before they were NEAR done enough.
Ooooooo I have just been bursting at the seams to share this recipe with you! Y’all, my husband loves Chinese food. Like SO much. Any time we are talking about maybe eating out, he wants Chinese food. Don’t get me wrong – I love it too, but it makes me feel like total poo. Usually to the point that it’s not even worth it.
It has been a goal of mine for a while to make a healthier Chinese dish at home that he approves of. Up until now, none of them have quite passed the test. Usually the sauce hasn’t been quite thick enough and it hasn’t been quite as flavorful as the MSG filled junk. But oh my goodness I think I have done it this time!!!! He loved it, I loved it, you’ll love it!!!!!
It does involve some ingredients some of you might not be as familiar with, but I promise it will be worth it. Plus, once you get the base of this sauce, you can play with it and make all of your own Chinese dishes!
I am off to Cincinnati this weekend to watch my lovely sister in law get married and it is going to be the MOST fun. We’ve been waiting for this day for a long time and it’s finally here! Please make this dish while I’m gone and tell me how much you love it. Please?
3/4 cup coconut aminos
1-2 Tbsp rice wine vinegar
4-6 dashes fish sauce
2 Tbsp honey
1/2 tsp red pepper flakes
2 tsp grated fresh ginger
1 Tbsp sesame oil
zest of 1/4 a lemon + juine
1/2 tsp white pepper
1 tsp garlic powder
1 Tbsp furikake
1/4 cup beef broth
1 Tbsp arrowroot flour
1 lb chicken tenders, diced
1/4-1/2 cup arrowroot flour
Ground ginger, salt & pepper to taste
1 green bell pepper, chopped into bite size pieces
1 red bell pepper, chopped into bite size pieces
1 yellow onion, chopped into bite size pieces
Place coconut aminos through furikake ingredients into a medium size bowl and whisk together. Toss chicken tenders in arrowroot flour, ground ginger, salt & pepper. Heat avocado oil in a skillet over medium high heat and let it get HOT. Then place chicken tenders in to fry up. Do this is in a couple batches – if you crowd the chicken it won’t get crispy enough. Set chicken aside. Place veggies in the hot pan and sauté until slightly soft. Stir the beef broth and arrowroot flour together to form a slurry. Stir into other sauce ingredients. Add chicken and sauce to pan, stirring occasionally. Give it some time here and your sauce will thicken up VERY nicely. Scoop over some rice or cauli rice, garnish with sesame seeds, chives and cilantro, or other fresh herbs of your choice. DEVOUR!