Wednesday, August 26, 2015

Chicken Pad Thai

(pic & recipe shared by Corinne Ritz)

Serves: 6-8

2 pounds of chicken cut into small strips
2 Tbsp oil (I use grapeseed oil for this.)
1/2-2 Tbsp Siracha hot chili sauce (my family likes spicy and 1/2 is plenty of heat for us)
1 Lime juiced 
3 cloves garlic, minced
1 Tbsp ginger, minced
3-4 shakes soy sauce
salt and pepper to taste
1 package fettuccine pasta, cooked according to package then toss with a little oil
3/4 cup carrots julienned
2 cups broccoli florets cut bite sized
1 bunch green onions sliced
For Garnish - 
chopped peanuts

Peanut Sauce
In a sauce pan combine till well blended and heat - 

1 cup chicken broth
6 Tbsp (heaping) creamy Peanut Butter
2-4 tsp. Siracha Hot chili sauce (2 is plenty hot for us, you may even want to start with less.)
3 Tbsp. Honey
6 Tbsp. Soy Sauce
3 Tbsp. Ginger, minced
4-5 tsp Garlic, minced

Sauce will thicken as it sits.

In a large skillet or wok saute chicken in oil.  As it is cooking add in the chili sauce, lime juice, garlic, ginger, soy sauce and salt & pepper to taste.

While chicken is cooking cook the pasta, and prepare the peanut sauce.

After the chicken is cooked add in the carrots, green onions and broccoli.  Also add in some of the cilantro and chopped peanuts saving a small amount for garnish.  Saute veggies with the chicken with a stir-fry technique.  Continue till veggies are crisp-tender.  Take off heat.  

Add noodles and sauce to skillet with the chicken and veggies.  Toss all together till all is evenly distributed.  

Garnish with more cilantro, peanuts and lime wedges.  

Hawaiian Meatballs

(recipe & pic adapted from family gone healthy)

Serves: 6
For the meatballs
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground allspice
  • Salt and Pepper
  • 2 teaspoon Worcestershire sauce
  • ½ cup milk
  • ¾ pound 80/20 grass feed ground beef
  • ½ pound lean grass feed ground pork
  • 1 large egg
  • Foil
For the hawaiian glaze
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon honey
  • ½ cup water
  • 1 cup fresh pineapple, finely diced (I use an 8oz can of crushed pineapple, drained)
  • 2 tablespoons cider vinegar
  • 1 teaspoon freshly grated ginger (powdered ginger works fine too)
  • 2 tablespoons corn starch
  • 1 tablespoons sesame seeds
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 cup of chopped fresh pineapple (for serving,I use a large can of pineapple tidbits)
  • 1 or 2 cups of brown or white rice (for serving)
  • chopped chives or green onions (for serving)
Make the meatballs
  1. Add all of the meatball ingredients to the bowl and mix with your hands gently.
  2. Put foil on a large baking sheet. Roll the meat into 1-inch balls and arrange them a couple of inches apart on the sheet.
  3. Preheat the oven to 375 degrees F. Bake the meatballs until cooked through, about 15-20 minutes. Cut a meatball to make sure it’s not red/pink.
Make the hawaiian glaze
  1. Add all of the ingredients except the corn starch and sesame seeds to a medium sauce pan. Heat on medium heat.
  2. Bring to a boil and lower heat so it simmers. whisk in the corn starch cook for 5 minutes stirring often.
  3. Add in the sesame seeds and cook for an additional minute.

Combine glaze, meatballs, and pineapple tidbits in serving bowl and garnish with chives or green onions.  Serve over rice.  Enjoy!