Tag Archives: food processor

Spicy Peanut Chicken Stir-Fry

IMG_1263This meal satisifies those cravings for Thai/Asian food without the grease or price of take-out. I love using fresh zucchini, red and yellow bell peppers and mushrooms, but canned waterchestnuts or celery add a nice crunch.

Peanut Sauce

  • 3 spoonfuls of unsweetened Peanut Butter
  • 1 spoonful of Tahini
  • 3 tblsp Soy Sauce
  • 1 tblsp Hot Sauce (I use Crystal, if you use something strong mix together and add more to taste)
  • 1/4 c. water
  • 1 tsp Rice Vinegar
  • 1/4 tsp honey
  • 1/2 tsp dry mustard
  • 1/4 tsp red pepper–again, this is pretty spicy. Add more or less to taste)

Mix together in food processor or by hand until well blended.  Add a spoonful of sauce to the chicken breast and set to broil. I use frozen chicken which I let cook for 20 minutes at 350 straight from the freezer and then broil at the same temperature on the lower over rack for another 15 minutes. If not using frozen chicken, apply the sauce around 10 to 15 minutes of being in the oven.

Stir Fry!

  • Vegetables
  • Fresh Garlic
  • Chicken Stock: An excellent alternative to oil when sauteing veggies (or stir-frying in this case)!

Grate or finely chop 1/2 a clove of garlic into non-stick wok or skillet. Add 1-2 tblsp of chicken stock and let cook for a few minutes at low or 250 degrees for a minute or two. You will smell the garlic and at that point will add the mushrooms. Let them cook for several minutes brown slightly.

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Add the bell peppers and zucchini along with several spoonfuls of the peanut sauce and 1-2 tblsps more of chicken stock. Let the veggies cook for several more minutes or until the zucchini becomes slightly transparent.

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Serve stir fry over brown rice and place chicken on top. Top with sauce, some green onions if you have them and enjoy!

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Presto Pesto!

Spinach Pesto

Spinach Pesto

Ingredients:

  • 3 handfuls of spinach
  • 2 tblsp of olive oil
  • 6 or 7 walnuts
  • 4 heaping tsps of Parmesan cheese

Crucial Step 1: Add oil to food processor. It will make sure that your pesto becomes a smooth mixture rather than a dry, lumpy mess of spinach, nuts and cheese. The oil will also make sure you do not burn out the motor of your processor; trust me on this one.

Step 2: Add the spinach and process for 3 to 5 seconds

Step 3: Add walnuts and cheese, scrape down bowl and blend into smooth mixture.

You can store the pesto in the fridge and it use it on eggs, sandwiches, pasta or by itself. It can store for at least a week in the fridge, although it never lasts that long in mine–I’m highly addicted to it!!!

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