Posts Tagged ‘Butternut squash’

B.S. (not what you think!) Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

Title catch your attention? Just as I intended! “B.S.” in this case represents something other than what you might have interpreted it to mean.  It stands for two key ingredients in this week’s stir-fry: Brussel Sprouts and Butternut Squash.  Thank you Produce Geek  for choosing produce picks that are not only delicious, but that also allowed me to form a rather clever name for this week’s dish.

 This vegan stir-fry featuring pinto beans has a lot of substance – and a lot of flavor – thanks to the weekly picks that also include Granny Smith apples, and my peanut sauce. Serve over brown or basmati rice if you wish, but I believe you’ll find it perfectly satisfying on its own.

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 6 cups, cut in half

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Butternut squash – 2 cups, chopped into small pieces
  • Granny Smith apples – 2 cups, chopped into small pieces

Other ingredients…

  • Pinto beans – 2 cups, cooked
  • Peanut oil – 1 Tbsp (plus 2 tsps additional for prepping pan)
  • Natural peanut butter – 3 Tbsps
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Cayenne pepper – 1/4 tsp
  • Garlic – 1 clove, minced
  • Brown or basmati rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Whisk together remaining peanut oil, peanut butter, apple cider vinegar, liquid aminos, honey, garlic & cayenne pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add brussel sprouts & squash. Stir until tender, but not soggy  (approximately 15 minutes).
  4. Lower heat to medium-low and add pintos, apples & peanut sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over rice.

Makes 4  servings – Eat well!
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Tastes of Autumn Grilled Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

When I laid out the ingredients for this week’s recipe, my husband had doubts about the outcome. He wasn’t quite sure how I’d pull off combining butternut squash, russet potatoes, salad greens, hot peppers & chicken into a single dish. How dare he doubt me! This one turned out to be one of his favorite salads – EVER.

Heeding the  Produce Geek‘s buying recommendations this week, I stir-fried the squash, potatoes, hot peppers, and chicken – and then created a stir-fry atop a salad. Enjoy the warm flavors and crisp greens with my creamy garlic chive dressing. Delish!


Vegetarians/Vegans: Substitute your favorite beans for the chicken. Vegans can substitute the dairy-based dressing with one that’s vegan-friendly.

Gluten-conscious? You’re good to go provided your choice of mayo and yogurt are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Butternut squash – 1/2 cup, chopped into small pieces (chop enough for all your servings)

    Raw materials for Tastes of Autumn Stir-fried Chicken Salad

    Raw materials

  • Russet potatoes – 1/2 cup, chopped into small pieces (chop enough for all your servings)

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Hot peppers – 1 tsp, minced (optional)
  • Chicken breast – 4 oz, chopped

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 1/4 cup
  • Plain yogurt – 3/4 cup
  • Chives – 1 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium in a  large deep frying pan or wok.
  3. Add chicken and hot peppers; stir-fry until chicken is fully cooked, remove from pan/wok & set aside  in a large bowl.
  4. Add squash and potatoes to pan/wok and stir-fry until tender (time will depend on number of servings, but plan on about 15 minutes)
  5. Remove from pan/wok and add to the bowl with the chicken and peppers. Stir to distribute all contents evenly.
  6. Allow to cool for approximately 15 minutes, and then top each plate of greens with  even portions of the mixture.
  7. In a small bowl, prepare the dressing; whisk together mayo, yogurt, garlic, chives, sea salt & pepper.
  8. Serve salad with ramekins of dressing and dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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