Posts Tagged ‘Raw apple cider vinegar’

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

At first glance, you might think that this week’s creation has a rather odd combination of ingredients. But I believe that you’ll find this dish to make perfect sense after you taste it.

The Produce Geek‘s picks of the week included walnuts and Anjou pears. Matched up with some spinach, brown rice and my Sesame Ginger sauce, the fruit and nuts go from “oddball ingredients” to “out of this world”. Give it a try! 

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…

  • Walnuts – 2 cups, chopped
  • Green Anjou Pears – 2 cups, chopped into bite-sized chunks
    Raw Materials

    Raw Materials

Other ingredients…

  • Spinach – 12 cups (sounds like a lot, but it shrinks severely when cooked!)
  • Brown rice – 2 cups, cooked
  • Sesame oil – 1/4 cup
  • Canola oil – 1/4 cup
  • Apple cider vinegar – 3 Tbsps (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Fresh Ginger – 1/4 cup, chopped
  • Olive oil – 2 Tbsp for prepping pan

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce:
    • Put sesame oil, canola oil, vinegar, Liquid Aminos, ginger & honey in a blender.
    • Blend until smooth.
  3. When oil in pan is hot, add spinach. Note: add spinach gradually because all 12 cups might not fit in your pan all at once. Stir continuously until all spinach is in the pan.
  4. Add walnuts, cooked brown rice and stir-fry sauce. Stir until ingredients are warm and evenly distributed.
  5. Turn off heat and add pears. Stir to distribute evenly throughout the pan.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

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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!

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

My thanks to the Produce Geek for inspiring me to try something new this week. Being the greens lover that I am, I’m almost ashamed to admit that I had never before tried kale in any way, shape or form.  Wow! Was I missing out! What I thought would be a bit of a “bitter” experience, turned out to be nothing of the sort. When I combined it into a stir-fry with the Produce Geek’s weekly picks of sweet onions and honeycrisp apples, slaw mix and lentils, it earned my respect – and repeat business. Be prepared to see more if it in future dishes!

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…

  • Kale – 4 cups

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Sweet onion – 2 cups, chopped
  • Honeycrisp apples -2 small, sliced

Other ingredients…

  • Slaw mix – 4 cups
  • Lentils – 2 cups, cooked
  • Peanut oil – 3 Tbsp (plus 2 tsps additional for prepping pan)
  • Sesame oil – 3 Tbsp
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 2 tsps
  • Course ground black pepper – 1/4 tsp
  • Brown 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: Combine remaining peanut oil, sesame oil, apple cider vinegar, liquid aminos, honey & pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add vegetables and stir until tender, but not soggy  (approximately 10 minutes).
  4. Lower heat to medium-low and add lentils, apple slices & stir-fry sauce.
  5. Stir until ingredients are warmed and evenly distributed.

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

Makes 4  servings – Eat well!

“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

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…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

Makes 4  servings – Eat well!

Peanut Chicken Stir-fry with Brussel Sprouts in Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

I know that brussel sprouts aren’t everyone’s cup of tea, but they are my absolute favorite vegetable. Little green cabbages from heaven! It was a happy day when they made it to the top of the  Produce Geek’s pick list this week. Also on the list, celery and peanuts. Great ‘raw materials’ for a stir-fry! 

If you’re not a brussel sprouts fan, my bet is that this dish will change your mind.  It features all of the above plus Vidalia onion, spicy red peppers, fresh garlic, chicken tenderloins…all in  a sweet and sour sesame soy sauce. The tastes, colors and textures make this meal one to remember – and one to repeat!

Vegetarian/vegan version: As always, some protein-packed beans will make a nice substitution for the chicken.

Gluten Conscious: No gluten here! (if  you use gluten-free soy sauce or Bragg’s Liquid Aminos)

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 – 4 cups, sliced in half

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

  • Celery – 2 cups, chopped
  • Peanuts – 3/4 cup

Other ingredients…

  • Vidalia onion – 1 cup, chopped
  • Hot red pepper – 1/4 cup, diced (substitute red sweet pepper if you’re ‘temperature sensitive’)
  • Fresh garlic – 2 cloves, minced
  • Chicken breast tenderloins – 16 oz
  • Peanut oil – 1 Tbsp for prepping pan
  • Brown rice – 2 cups
  • Sesame oil – 2 Tbsp
  • Bragg’s Liquid Aminos (or soy sauce) – 1 Tbsp
  • Apple cider vinegar – 1 Tbsp (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Orange Juice – 1 Tbsp

 Get cooking…

  1. Warm peanut oil, garlic, and onion in an extra large deep frying pan or wok on medium heat.
  2. When hot, add chicken, stir often and cook until done  (approximately 10 minutes).
  3. Remove from heat and set aside.
  4. Add brussel sprouts & celery to pan and stir-fry until the vegetables start to turn tender.
  5. Lower heat to medium low and add peppers and peanuts. Stirring occasionally, continue to cook until vegetables are tender, but not soggy.
    • Prepare the sauce in the meantime – In a small bowl, whisk together sesame oil, liquid aminos (or soy sauce), apple cider vinegar, honey & orange juice.
  6. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve over brown rice – and savor.

Makes 4  servings – Eat well!

Sesame Citrus Chicken Stir-Fry

Sesame Citrus Stir-Fry

Sesame Citrus Stir-Fry

Taking the Produce Geek’s buying advice this week, I found some beautiful sweet red peppers at our local grocery store. I often feature them in my stir-frys because they’re absolutely delicious and add a bold splash of color to any dish. Tossed with green and red cabbage, fresh crisp green beans and grilled chicken breast, the peppers make this creation really “pop” visually – and the sesame citrus sauce takes already great-tasting ingredients to the next level of “can’t get enough”! 

Serve this stir-fry over brown rice or whole grain linguine – or simply by itself (my personal favorite!). 

Vegetarian/vegan version: Lentils would make a super substitute for the chicken.

Gluten -conscious: The recipe is gluten-free if you use rice or gluten-free pasta.

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


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Sweet red peppers – 2 large, cut into slices and then crosswise into bite-sized pieces

    The raw materials you'll need for the Sesame Citrus Stir-fry

    "Raw materials" for this week's stir-fry

Other ingredients…

  • Fresh green beans – 3 cups, snapped in half crosswise
  • Green cabbage –  2 cups, chopped into bite-sized pieces
  • Red cabbage – 2 cups, chopped into bite-sized pieces
  • Grilled Chicken – 1 pound, cut into strips
  • Brown Rice or whole grain pasta (optional) – 4 cups, cooked
  • Garlic – 2 cloves, minced
  • Sesame seeds – 1 Tbsp
  • Sesame oil – 1/4 cup
  • Raw apple cider vinegar – 3 Tbsp
  • Orange peel spice – 1 Tbsp
  • Bragg’s Liquid Aminos (or light soy sauce) – 1 Tbsp
  • Sea salt – 1/4 tsp
  • Fresh ground black pepper – 5 dashes
  • Canola oil – a little more than a Tbsp or so for non-stick cooking purposes

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the sesame oil, apple cider vinegar, liquid aminos (or soy sauce), orange peel spice, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tsp canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add sesame seeds & garlic until they start to brown.
  4. Add another 1 Tbsp of canola oil to the pan/wok. Then add red pepper, green beans & cabbage.
  5. On medium heat, stir until green beans are slightly tender (approximately 10 minutes).
  6. Add the stir-fry sauce and grilled chicken.
  7. Stir until all ingredients are evenly distributed.
  8. Serve over rice or pasta (or on its own!).
Makes 4  servings – Eat well!

Grilled Chicken and Spinach Salad with Spunky Peanut Dressing

Salad made with the Produce Geek's picks of the week

Simple, yet full of flavor: Grilled Chicken & Spinach Salad with Spunky Peanut Dressing

Who isn’t looking for ways to keep summer meals simple? This gluten-free salad proves that you don’t have to give up taste – even when you don’t have a lot of time to spend on a dish.

The Produce Geek recommended organic spinach on his pick list this week, so I used that as the building block of a grilled chicken salad that really hits the spot. Topped with my own-made peanut dressing (one you can easily recreate at your home), this dish is full of flavor even though it demands very little effort. Garnish with a wedge of Athena cantaloupe for visual appeal –  which doubles as a built-in appetizer or sweet treat for dessert.

Vegetarian or Vegan? Grilled tofu substituted for the chicken makes an equally excellent salad!

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

  • Organic spinach – 4 cups

    Produce Geek's Picks for week of July 25, 2011

    "Raw materials" for our salad

  • Athena cantaloupe – 4 wedges

Other ingredients…

  • Green pepper –  2 cups, sliced and chopped into bite-sized pieces
  • Sweet red pepper – 2 cups, sliced and chopped into bite-sized pieces
  • Spring onions – 1/2 cup, chopped into small pieces
  • Grilled chicken tenderloins – 1 lb

What You’ll Need for the Dressing:

  • Peanut oil – 1/3 cup
  • Raw apple cider vinegar (or rice vinegar) – 2 Tbsp + 1 tsp
  • Bragg’s Liquid Aminos (or soy sauce) – 2 1/2 tsps
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Natural peanut butter – 1/3 cup
  • Fresh ginger – 1 tsp
  • Cayenne pepper – 1/4 tsp (or more or less to taste)

Get cooking…

  1. Assemble foundation of the salad by placing a bed of spinach on your plates.
  2. Place green and red pepper pieces around the perimeter of each serving.
  3. Top with grilled chicken tenderloins and spring onions.
  4. Create your peanut dressing:
    1. Put all dressing ingredients into a blender.
    2. “Blend” until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  5. Place salad dressing and wedge of cantaloupe on each plate and serve.
Makes 4 servings
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