crushed red pepper flakes Archives

Well Christmas just flew right by, didn’t it? Of course the last few days have been an absolute hurricane at my house, however today I managed to get a few things in order. My oldest son is home from school this week, so you know what that means, I’m officially a referee now! I think I heard the words “He hit me” more times today then I ever really wanted to hear them. Actually, I’d be totally fine if I never had to hear those words again!

Amongst all of the chaos I somehow managed to muster up the energy to put dinner together tonight and it was one of those Ohhhh-Soooo-Takeout inspired dishes that did the trick BUT was made with all real, healthier ingredients then you would typically find in takeout food. I was surprised how great the consistency of the sauce turned out because it reminded me of something JUST LIKE you would get from Panda Express. Three Cheers for creating a great sauce with a few simple ingredients that would surely rival Panda Express!

Speaking of Panda Express, I actually looked for their ingredients online and wasn’t able to find ANYTHING. Being tight-lipped about ingredients? Not cool Panda Express! Of course, I know their food is GMO-laden, and probably contains a lot of soybean oil and high fructose corn syrup, but I’d be curious to see what else is hiding in there. They do claim that they only use “natural forms” of MSG so that makes me think they use yeast extract or other flavor enhancers instead. Tricky, tricky! If anyone knows where to find their ingredients shoot me a comment! Or better yet forget about them all together and make your own!

I put this delish Coconut Chicken over fried rice, but it would also go great with sticky white rice (GASP!) or brown rice. Ok, I know… the white rice. But there is just something about it that is so wonderful and amazing in every way that makes it perfect for a sticky sweet/spicy/salty sauce. Food heaven is that you???? I have to admit I can eat 100% whole wheat bread and pasta all day every day and never miss the bleached/refined stuff but the sticky rice with takeout-style food is my bleached grains pitfall. Just being honest! If you decide to forgo the extra fried rice steps I would recommend doubling the sauce recipe so that you have a little extra goodness for the rice.

Cooking Tips and Techniques

For best chicken results filet chicken (cut in half lengthwise) first, then cut into small chunks, and finally thin slightly with a meat tenderizer. This will ensure your chicken will cook through easily because it is thinner, and it will be nice and flat for a crispy finish. It sounds like a lot but I promise the extra few minutes of effort it takes will save you cooking time and yield a perfect bite of chicken!
Rinse pan after each batch of chicken is cooked (unless you are using a non-stick surface, then you can just wipe down with a paper towel, and add more olive oil). I used two chicken breasts, and only had to rinse pan one time. This ensures none of your chicken will end up stuck to your pan!
Heat your pan well in advance. I put my oil in the pan and allow it to heat up on low while I’m breading my chicken. When I’m about to cook my chicken I turn it up to medium. I don’t go any hotter then medium/medium low because I’m using olive oil.
Sauce can be cooked in the same pan as your chicken! Save yourself a dish, and use the flavor of the stuff on the bottom of your pan for a delicious sauce. Yumm!
Any veggies you have on hand can be used in the fried rice. Have a ball, throw in them all! I went broccoli heavy cause that’s just how we roll. Hello Cruciferous veggies!

If you like Chinese takeout, but hate the fact that there may be some unknown ingredients in it, this Pineapple Chicken Stirfry recipe is for you. I was never really a Chinese takeout type of person but my husband really loves it. When we really started thinking about what we were putting into our bodies and why, we began realizing Chinese takeout food really doesn’t fit the bill so to speak. There are a few reasons I’m going to discuss but let’s get to the deliciousness that is cauliflower rice!

My real goal isn’t to cut calories, and try to make a bunch of “low fat” or “low carb” substitutions to make my meals healthier. Instead I prefer to use 100% real ingredients as much as I can (which is pretty much 99% of the time). I don’t really have any issues with rice but I’ve been finding cauliflower so diverse and delicious lately that I just HAD to try cauliflower rice. Let me tell you, I saw so pleasantly surprised at just how good it actually is! Not only does it taste great it is super easy to make and has a really nice texture. I followed this Simpler Version of Cauliflower Rice from Nom Nom Paleo, however I used different seasonings in sticking with my takeout theme. If you are on the fence about cauliflower rice just take the plunge and try it because you will never look back! I promise you will be making it to go with everything and loving every bite. I love the feeling of eating a ton of veggies and this “rice” helps me do that without feeling like I’m missing something. I seasoned the rice with Tamari (Japanese soy sauce, GMO-Free, no additives or unnecessary ingredients), garlic, and white pepper and it was perfect for this stir-fry!

I mentioned the Tamari, and this has been one of my best finds at the grocery store to date! It is basically soy sauce without any sodium benzonate or caramel color. I also opted for a Non-GMO and Organic brand because we do stay away from GMO products, and when in doubt I will always purchased a verified brand over a brand that is not verified. I also opted for a reduced sodium Tamari because I’m a little bit salt sensitive and soy sauces are loaded with sodium. The brand I used and highly recommend is San-J, which is also gluten free. I found this brand in the organic section of my local grocery store. Here is a link if your interested in San-J Tamari sauce.
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Nope, not missing any rice OR flavor here! Even my 2 year old gobbled this up like there was no tomorrow! One last thing I will mention about this recipe is that I used a homemade and unsalted beef bone broth. If you have homemade broth (chicken, beef, or vegetable), that would be ideal for this recipe because of the sodium content of boxed broths along with the sodium content of the Tamari (can someone say salt bomb)! Anyways, if you don’t have homemade broth on hand I would suggest a low sodium vegetable broth in place of the beef broth. You may need to adjust the amount of Tamari you put in, so start with less and add additional Tamari based upon how salty you like things.

Takeout Inspired Cauliflower Rice

Ingredients:

1 head cauliflower
1 tsp olive oil
1/2 onion
1 clove garlic
2 tsp tamari sauce
1/4 tsp paprika
1/8 tsp white pepper

Directions: Roughly chop cauliflower head and put in food processor or ninja. Pulse a few times to obtain a rice-like texture. Put olive oil in small sauté pan and allow to heat up over medium heat. Dice onion and garlic, add to pan, and sauté until translucent and tender. Add cauliflower, tamari sauce, and spices. Stir cauliflower together with onion and garlic, then place lid on pan and allow to cook for 5-10 minutes or until soft.