Sweet and Sour Chicken

Everyone in my household loves take-out "Chinese" food, but we do not love the mystery ingredients. This is a nutritious version of sweet and sour chicken that is so good you will not miss the take-out version.

Meatloaf

Fall is the perfect time to break out the big guns-- the big pile of seasoned, baked meat. Men everywhere love to eat meatloaf, and when prepared nutritiously, women everywhere can be happy to serve it at their tables.

 

Quinoa & Lentil Salad

I made a bunch of quinoa and lentils the other day and this recipe uses up the last of my quinoa. It is really filling and great for a quick lunch, espeically since quinoa packs such a protein punch.

Ingredients:
2 cups soaked and cooked quinoa
1 cup soaked and cooked lentils
1 1/2 to 2 cups soaked and cooked black beans
1 cup frozen corn, rinsed and thawed
1 tomato finely chopped
1/4 cup onion, finely diced
1/4 cup bell pepper, diced
2 tbsp parsley, finely chopped

For dressing:
1/2 cup olive oil, try this one
3-4 tbsp red wine vinegar
1 tbsp chopped fresh basil
3-4 cloves of garlic minced
Sea salt & pepper to taste

How To:
Combine the dressing ingredients in a small bowl and set aside. Combine the remaining ingredients in a large bowl and mix well. Pour the dressing over the quinoa and lentil mixture and mix well.

Comments:
This actually takes a little bit of time, at least 20 minutes due to all the chopping. But, it makes a very large batch that you could store in the refrigerator and have lunches or dinners for a week.

Soaking--Quinoa, lentils, and the black beans should all be soaked to maximize the nutritional benefits. Soak quinoa 12 hours, lentils seven hours, and black beans for 24 hours -- all in warm water with whey, or buttermilk, or lemon juice or vinegar, etc. After soaking, cook and store for future use. 

 

This post was shared at Thank Your Body Thursday, Simple Lives Thursday, Waste Not Want Not Wednesday, and Thank Goodness It's Quinoa.

Kung Pao Chicken

Ingredients:
1 cup uncooked short grain brown rice (or your rice preference)
3 tbsp. naturally fermented soy sauce, divided, like this one
1-2 tsp. white wine (pick one you like to drink)
3 boneless chicken thighs, cut into bite-sized pieces
1/2 cup chicken or turkey stock, make your own
1/8 cup rice vinegar and 1/8 cup balsamic vinegar to make 1/4 cup
4 1/2 tsp. arrowroot powder, like this one
1 tbsp. plus 1 tsp. sesame oil, like this one
1 tsp. hot chili oil, you can make your own
1 large bell pepper, diced
1/2 medium onion diced
4 cloves garlic, minced
a 1-inch piece of ginger, peeled and minced
3 tbsp. chopped (soaked & dried) cashews

How To:
1. Make Rice, Marinade, and Sauce: Prepare rice. In the meantime, combine 1 tbsp. soy sauce and white cooking wine with the chicken and set aside at room temperature. In another bowl, combine broth, vinegar, 2 tbsp. water, arrowroot, sesame oil, and remaining 2 tbsp. soy sauce. Set aside at room temperature.

2. Cook Chicken & Combine: When rice is about 10 minutes from being done, heat sesame oil and add chicken. Cook until done. Add bell pepper, onion, garlic, and ginger and cook, stirring frequently until bell pepper begins to soften--2 to 3 minutes. Add broth-vinegar mixture and stir until sauce thickens, just a few minutes. Add cashews on top and serve over rice.

Comments: This is a really delicious dish. You can add more hot chili oil and even chili peppers if you like a spicier dish. However, with a six-year old in mind, I try to keep the heat level low. He thought it was a little spicy but still ate three helpings when I made it for dinner tonight, and he hates chicken. Ha!!

Cabbage Slaw

This is a great side dish or would be delicious in fish tacos.

Ingredients:
About 2-3 cups shredded red cabbage
About 1/4 cup green pepper, julienned
About 1/4 cup onion (or a little less), thinly sliced
About 1/4 to 1/3 cup white wine vinegar
About 1-2 T honey, drizzled over the slaw
Salt and pepper to taste