Peppered ginger chicken stir-fry

I am a huge fan of stir-frys and this one turned out very flavorful and well-rounded.
 

INGREDIENTS:

– 1/2 of a yellow onion (a smaller one), chopped

– 1 scallion, finely chopped

– 1 garlic clove, minced*

– 1/4 of an orange bell pepper, chopped*

-1/4 of an green bell pepper, chopped

– 1/3 cup peas (I used frozen)

– 2 small carrots*, thinly sliced

– 2 stalks celery hearts*, thinly sliced

– 1/2 of a roma tomato, chopped

– About 1/2 cup pre-cooked chicken*, cut into small pieces (maybe more)

– 1/2 cup of brown rice*, cooked.

* All ingredients marked with an astrick are USDA-certified organic products. I try to buy organic as much as a possible. (More on this topic in a future post) *

ADDED SPICES:

– 1/2 tsp red pepper flakes (if preferred and to taste)

– 1 tablespoon soy sauce, gluten-free.

– 1 tsp ground ginger

– 1 tsp olive oil + 3 tablespoons water, to add to the pan.

– 1 cup water, for rice.

– pinch of salt, for rice.

INSTRUCTIONS:

1. Bring 1 cup of water to a boil in a small pot. Once boiling, add rice and a pinch of salt and cover with the lid. Reduce heat to medium low so that the boil reduces to a simmer. Let cook for about 45 minutes, or as instructed on the package.

2. Place the olive oil and water combination a large pan over medium high heat. Add vegetables. Cook on high for a couple of minutes, adding 1/2 tablespoon soy sauce, 1/2 tsp of ginger, and red pepper flakes. Reduce heat to very low, place lid on, and let it slowly cook for 45 minutes, or until the rice is ready.

3. Once rice is cooked, and has set for several minutes, add it to the pan with vegetables. Add remaining 1/2 tablespoon of soy sauce and 1/2 tsp of ginger.

PROS:

• Inexpensive. And could be made even cheaper with frozen veggies.

• Versatile. Any vegetables could be swapped for the ones I used. Likewise, the chicken could easily be replaced with beef, shrimp, tofu, etc.

• Great use for leftovers. I used pieces of chicken from a whole chicken that I roasted the night before, and the vegetables that I had on hand.

• Easy. Aside from chopping the vegetables, this recipe takes minimal work.

• Healthy.

• Can be made in big batches.

CONS:

• Takes a long time to prepare.

• Only serves 2. However, could serve more if recipe was doubled or tripled.

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The "chewy granola bar" cookie

I have made this cookie many times since discovering on Pinterest (I believe). I simply changed a few ingredients to make it dairy-free, and since it’s naturally gluten free, this cookie gets two thumbs up for being easy to make and versatile. I especially like this cookie because you can switch out ingredients for whatever you have on hand. But first here is the recipe that I use:
 

INGREDIENTS

– 1 cup of oats

– 2 TBSP peanut butter (I use creamy, but crunchy is also an option)

– 1 TSP baking powder

– 1 TSP vanilla

– 1 TSP cinnamon

– 1-2 TBSP brown sugar

– 2 packets of splenda (or you could use 2 TSP white sugar)

– A splash of milk (I use unsweetened Silk almond milk)

– 2 TBSP choc. chips (I prefer EnjoyLife dairy-free mini chocolate chips)

– 2 TBSP cranberries

ALTERNATIVES:

In addition to chocolate chips and cranberries, you could add chopped walnuts or pecans. Although, any kind of nut would work well, too. Or you could nix the cranberries and add a different type of dried fruit to give it a different flavor all together.

BAKING INSTRUCTIONS:

Cook for 8 minutes at 350° on a lightly greased baking sheet. It is really that simple.