Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

Print Recipe
Servings 3 servings

Ingredients
  

  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!

Notes

Original recipe: FreshBox meal recipe
Tried this recipe?Let us know how it was!
Category: Healthy & Light, International Cuisine, Main Courses | LEAVE A COMMENT

Vietnamese Noodle Soup

I forgot why we decided to make pho, i think we had just wanted something different. Regardless, we were quite happy with how this Vietnamese noodle soup ended up.

Traci found that toasting the spices befre addign them to the broth added so much more flavor to the disk and made it taste more like we stopped someplace and picked up pho to-go.

A great way to make this one lower carb is to sub in shirataki noodles (aka Miracle Noodles) for the vermicelli or rice. You get to to enjoy all that flavorful broth and skip those carbs that kick you out of ketosis.

Vietnamese Noodle Soup

Print Recipe
Course Main Course, Soup
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 1 inch Ginger chopped into a few pieces
  • 1 clove Garlic
  • 2 cups Stock chicken, beef, vegetable
  • 1-2 tbsp Soy Sauce
  • 1-2 tbsp Fish Sauce
  • 1-2 tbsp Hoisin Sauce
  • 1 tsp Sugar or sugar substitute
  • 2 Limes cut into wedges
  • 1 bunch Cilantro or Mint
  • Sriracha sauce optional
  • 1/4 tsp Chinese 5 Spice
  • 1/4 tsp Cardamom
  • 1/4 tsp Coriander
  • 1/4 tsp Fennel Seed
  • 1/8 tsp Ground Cloves
  • Vermicelli Noodle or rice
  • Shredded Chicken, cooked or protein of choice

Instructions
 

  • In a pot, add your choice of stock, ginger, and smashed garlic clove and bring it to a simmer over medium heat, ~10minutes.
  • Separate from the stock - Combine the Chinese 5 spce, cardamom, coriander, fennel seed, and ground clove. Toast them in the toaster oven or heat in a pan over med-low heat until they are warmed and fragrant. Then add to the stock.
  • Add the soy sauce, fish sauce, hoisin sauce and sugar (start with smaller amount of sugar, add to taste).
  • Add the vermicelli. While it cooks, taste the broth and adjust to your liking. 
  • When the noodles reach al dente, add your shredded chicken, letting it heat through, then take the soup off the stove.
  • Top with a squeeze of lime, some cilantro and mint, and a drizzle of sriracha

Notes

Original recipe: http://3-chairs.com/food/vietnamese-noodle-soup/
Tried this recipe?Let us know how it was!

Category: International Cuisine, Main Courses, Soup & Stews | LEAVE A COMMENT

Szechuan Eggplant

This one was inspired by trying to copy-cat the same dish from a local chinese restaurant. We were trying to eat ‘healthier’ and have more vegetables, so since we both like eggplant, we decided to order this instead of some all meat dish. I think that we have ordered it there every time that we have gone since then. While this isn’t their recipe, it is a pretty decent attempt at replicating it.

Szechuan Eggplant

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Chinese
Servings 2

Ingredients
  

  • 3 cups Eggplant cut into 1" wedges or cubes
  • 5-6 Shallots or pearl onions
  • 1 tsp Garlic minced
  • 1 tsp Red Chili Sauce Sriracha, Maggi, chili flakes or anything works
  • 2 tbsp Soy Aminos
  • 1 tsp White Vinegar
  • 1 tsp Corn flour or corn starch
  • 1/2 tsp Black Pepper
  • 2 tbsp Sesame Oil or peanut oil
  • 1 small bunch Cilantro leaves
  • 1 cup Water

Instructions
 

  • Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
  • Add salt and pepper to this, drain and set aside.
  • in the same pan, add a few more drops of oil if required and fry the shallots until soft.
  • To this, add the red chili sauce (or flakes) and minced garlic. Saute for a few seconds.
  • In a seperate bowl, mix the soy aminos, vinegar, corn starch, sugar, and some salt to make the Szechuan sauce.
  • Add this to the shallot mixture and cook on medium-high heat until it starts to bubble.
  • Tip in the fried eggplant and mix well until the sauce coats the eggplant.
  • Garnish with chopped cilantro leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice.

Notes

Original recipe: https://www.cookingandme.com/2013/03/18/schezwan-eggplant-sichuan-eggplant-recipe/
Tried this recipe?Let us know how it was!

Category: International Cuisine, Side Dish | LEAVE A COMMENT

Lemon Garlic Sauteed Bok Choy

We both like this recipe a lot.  The lemon and garlic really step up the flavor of the bok choy.  It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.

 

Lemon Garlic Sauteed Bok Choy

Quick, delicious, satisfying. Lots of flavor!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 lb Baby Bok Choy
  • 1.5 tbsp Extra-Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1 pinch Crushed Red Pepper optional for spicy
  • Sea Salt
  • 1/2 Lemon cut into wedges

Instructions
 

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
  • Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
  • Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,

Notes

Original recipe: https://inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/
Tried this recipe?Let us know how it was!

Category: Healthy & Light, International Cuisine, Side Dish, Vegetarian & Vegan | LEAVE A COMMENT