So I have three new Recipes to share. And as you can guess by the title its about Chinese take- out....with a twist. Its healthier than all that fried, calorie and cholesterol loaded goodness. Lets face it even though its bad for you its amazing. But I have found that i don't have to give it up, i just have to find an alternative. And I found a meal that didn't leave me hungry twenty minutes after eating it. In fact its been an hour and I am still full and happy.
So here it goes.
Slow Cooker Cashew Chicken
Ingredients
2 tbsp of canola oil4 Chicken Breast cut into strips
1/4 cup of flour
1 tbsp black pepper
For the Sauce
1/2 Cup Soy Sauce. (I used Kikkomans Low Sodium)
2 Tbs ground Ginger
1 Tbs Minced Garlic
3Tbs Brown Sugar
3 Tbs White Wine Vinegar
4 Tbs Ketchup
1 Cup Cashews
Directions
Take Flour, pepper, and chicken and place in a zip-lock bag. Shake till well coated.
In Frying pan heat up oil and place chicken in the pan brown on each side. (About 2-4 minutes per side)
Place chicken in crock pout and add all ingredients for sauce into crock pot cover and cook for 3-4 hours on low heat.
******
Cauliflower Fried Rice
Number of Servings: 6
Ingredients
2 eggs scrambled
1 Cup cabbage (or cole slaw mix)
1 cup carrots chopped
1 cup of frozen peas
1/2 cup mushrooms
1 1/2 tsp garlic minced
2 tbsp bacon grease
2 slices bacon cooked and chopped
1 head of cauliflower (run through a food processor.)
3 tbsp of soy sauce
2 tbs ground ginger
1 cup of scallions, whites separated from the greens
Directions
In a wok or large skillet, heat enough oil to cover bottom of pan. Fry garlic
and white part of onions for approximately 1 minute. Add Carrots and
mushrooms, and cabbage(coleslaw mix) cook till tender. Add cauliflower and fry for approximately 5
minutes stirring constantly. Add soy sauce,
green onion tops and meat (optional) and stir until mixed. Push
mixture to side of pan. Add more oil if necessary, and scramble eggs in
empty side of pan until done but still moist. Stir eggs into "rice" and
remove from heat. Serves 6-8 as a side dish.
*****
Vegetable Spring Roll
Number of Servings: 12
Directions
Preheat Oven to 400
Spray Cookie Sheet
In Frying pan or wok, heat up one Tbsp of oil and add cole slaw mix. Along with juice, garlic and ginger. Allow to wilt a little over heat for 2 minutes. Set aside and let cool.
Take wrapper and brush lightly with water activating the starch. Place 2 tbsp on wrap and roll up making sure to tuck in the edges. Place on cookie sheet. sealing edge with water slightly. repeat till all 12 are finished bake for 10 minutes and turn over then bake for 10 more minutes.
Spray Cookie Sheet
In Frying pan or wok, heat up one Tbsp of oil and add cole slaw mix. Along with juice, garlic and ginger. Allow to wilt a little over heat for 2 minutes. Set aside and let cool.
Take wrapper and brush lightly with water activating the starch. Place 2 tbsp on wrap and roll up making sure to tuck in the edges. Place on cookie sheet. sealing edge with water slightly. repeat till all 12 are finished bake for 10 minutes and turn over then bake for 10 more minutes.
So here is my finished product and let me tell you it was amazing. Try them out and let me know what you liked and even didn't like. Try it differently and leave me your ideas. I am always willing to try something new.
