Entries Tagged as 'food'

Cashew chicken made healthy


Forget takeout. This recipe tastes like the best cashew chicken from your favorite Chinese restaurant, but doesn’t leave you feeling bloated from all the sodium or with a headache from any MSG. The secret is both in the sauce – it tastes like a rich, brown, flavorful gravy – and in the toasted cashews. Toasting them brings out their rich, buttery flavor.

I hope you enjoy this one as much as we have


Cashew Chicken
Serves 4
a healthy take on a restaurant favorite
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 4 boneless, skinless chicken breasts, cut into cubes
  2. 1/4 cup corn starch
  3. 1 medium red pepper, cubed
  4. 4 scallions, whites and greens chopped, separately
  5. 1 clove garlic, chopped
  6. 1/2 cup chicken broth
  7. 1/4 cup coconut aminos
  8. 2 TB Mirin
  9. 1 tsp sesame oil
  10. 1 1/2 TB fresh minced ginger (about 1" of a knob)
  11. 1 date, pitted and chopped
  12. 1 TB arrowroot starch
  13. salt + pepper
  14. coconut oil
  15. 1 cup raw cashews
  16. 1 cup uncooked short grain brown rice
  1. Toast cashews on stovetop.
  2. Toss chicken with salt, pepper, and corn starch to coat. On medium heat in oiled skillet, brown chicken. When almost done, add red pepper and the whites of the scallions.
  3. Meanwhile, mix together the broth, coconut aminos, ginger, mirin, garlic, sesame oil, and date in a blender and blend until smooth. Transfer to a sauce pan and bring to a simmer. Turn heat to low, whisk in arrowroot, and allow to thicken. Pour mixture over chicken, add cashews, and stir. Top with chopped green scallions.
  4. Serve over rice.
  1. Tip 1: Use the Perfectly Cooked Brown Rice recipe from Goop/It's All Good. It won't disappoint.
  2. Tip 2: Use homemade chicken (bone) broth. It will yield a much thicker, richer gravy.
Adapted from A Saucy Kitchen
Adapted from A Saucy Kitchen
houseoftubers.com http://houseoftubers.com/

 photo newblogsignature_zps266b4b3e.jpg

Apple pie in a bag. Say what? #wayfairpiebakeoff


Nothing screams fall more than freshly picked apples and apple pie that’s baking in the oven.

Everyone has their favorite apple pie recipe, all claiming that theirs, of course, is The Best. If you’re from my neck of the woods, you know that a certain local farm sells their famous ‘Apple Pie in a Bag’ and you know that, hands down, its the best damn pie ever. Period. So naturally, I had to try and put my own spin on it. Because, why not?


I’ve only recently started making my own pie crusts. I am not sure what has held me back all these years, but once I took a look at the ingredients in a pre-made crust, I have not turned back. I found this pie crust recipe and it’s perfect (and easy!)….follow her directions and you will not be disappointed!! (and please make sure to use unsalted butter)

Let’s chat about apple varities for a moment, ok? When choosing an apple for your pie, you want something that hold up when you cook it, isn’t too sweet or too tart, and isn’t mealy. You’re looking for something that will essentially, be AL-dente when your pie is done baking. And you want something with a multi-dimensional taste to it. Your answer? Honeycrisp. Ok, maybe that’s my answer. But its the best answer there is.

For the filling:
8 honeycrisp apples, peeled, cored, and sliced
1/4 c. sugar
1 TB tapioca starch
1 tsp lemon juice
1/8 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Heat oven to 375. Toss filling ingredients together in a large bowl and transfer to the pie crust shell. Carefully cover your pie with the top crust (I prefer a lattice crust, but your mileage may vary). Gently brush the top crust with an egg yolk whisked with a tsp of water and lightly sprinkle with sugar.

Here’s where you’d put the pie into the paper bag if you could find a paper bag made from non-recycled materials and one that had no ink on it. But since I did not have anything like that in my possession, I made one out of parchment paper by tearing off two long pieces of parchment paper, each about 30″ long. To make a bag, you’ll place them in the shape of a plus sign and place the pie in the middle, bringing the ends up over the pie, folding and stapling to seal it, making sure that its not touching the pie (it sounds more difficult than it is. and it doesn’t need to look pretty). Place on the bottom rack of the oven and bake for 1 hr. After an hour, cut your ‘bag’ open, and allow it to cook for an additional 15-30 min so the crust gets golden brown.


Naturally, you’ll need to serve this with whipped cream. I suggest either a cinnamon whipped cream (1 c. whipping cream, 1 tsp cinnamon, 2 TB sugar) or a bourbon maple whipped cream (1 c. whipping cream, 1 TB bourbon, 1 TB maple syrup, 1/4 tsp vanilla extract)? I made both. I didn’t think the kids would enjoy the bourbon.


Don’t have anything at home to bake a pie? Don’t worry. Wayfair has you covered. From the basics to fancy, to every type rolling pin imaginable, you can find it all at Wayfair.


If the graphic didn’t indicate it, this is a pie bake-off contest between Wayfair bloggers. Naturally, I think my apple pie in a bag deserves to win. So please share this post on Pinterest, Facebook, Twitter and Instagram with the hastag #wayfairpiebakeoff. The more you share, the more likely I am to win!

 photo newblogsignature_zps266b4b3e.jpg

Soup for the soul


turkey_chard_rice soup
Fall is here, which means so is SOUP WEATHER! Bring. it. on.

I love a good soup. The combination of a deep, complex broth and fresh, seasonable vegetables. My family doesn’t necessarily share my deep affinity for soups (especially given that I make several a week), but hey – until they start shopping for food and cooking meals themselves, they can suck it.

Earlier this week, I roasted a chicken and decided to make some broth right away. So I threw the bones into the slow cooker with some carrots, onion, celery, peppercorns, and a bunch of fresh herbs from the garden and set it to go overnight. The next day, I strained it and had a thick, beautiful broth.


What’s great about soup is that if you start with a good base, you can pretty much add anything and you won’t screw it up. I had carrots and leftover short brown rice in the fridge and chard, beans, and tomatoes growing in my garden. So I decided to work with those and go from there…
soup recipe ingredients

2 TB olive oil
2 shallots, chopped
4 medium carrots, peeled and cut
1 red bell pepper, diced
1 tbsp. herbs de provence
2-3 tomatoes, diced
several leaves of swiss chard, stems removed, roughly chopped
a handful of green beans, trimmed and chopped
¼ cup chopped fresh flat-leaf parsley leaves
1 cup cooked brown rice
1lb ground turkey
fresh ground black pepper + kosher salt to taste

I like to give my veggies a quick sauté before tossing them into my stock. I normally sauté my foods in either coconut oil or ghee, but for soups, I prefer the taste of olive oil.

soup recipe

After about 7-10 minutes, toss the veggies into the stock and then start browning the turkey, breaking it into small pieces. Season with herbs de provence, salt, and pepper; add tomatoes and chard and let it wilt and add to the soup with the rice and parsley. Let cook over low heat for 20 minutes and season to taste or, if you have a busy evening like we did, put it in the slow cooker on the lowest heat setting and fuhgettaboutit.
Serve with parmesan cheese, if that’s your thing. Or not, if you’re like me. If you’re like my kids, crusty bread goes really well with it.

 photo newblogsignature_zps266b4b3e.jpg

Giddy Up!


If I had made this and put it out as an appetizer, I can say with 90% certainty that my daughter would not have tried it, even though she likes the individual ingredients that are in it. She’s weird like that.

But there was a day that she was at a girl scout event and she learned how to make this recipe they called Cowgirl Caviar and she came home raving about it and asked that we make it that weekend. When she told me what was in it, it was the same ingredients that I was familiar with putting in my Texas Caviar recipe. But if she wants to call it Cowgirl Caviar and she’ll eat it up? Sure thing!
cowgirl caviar-recipe
1 red or green bell pepper, seeded and diced
1 large tomato, diced
1 medium red onion, diced
1 14 ounce can black eyed peas, drained and rinsed
1 14 ounce can black beans, drained and rinsed
2 cups of corn kernels, thawed
1 handful cilantro, chopped (optional)
1/4 cup neutral oil
1/4 cup apple cider vinegar
3 TB coconut nectar (or 1/8 c. sugar)

Place diced peppers, tomato, onion and beans and corn in a large bowl. Set aside. Place oil, ACV, and nectar or sugar in a small saucepan and heat over low heat until dissolved and well combined. Let cool. Add to vegetables and mix well. Add cilantro. Place in refrigerator for at least 6 hours, but overnight is best. Stir before serving and drain off remaining liquid. Serve with tortilla chips.


 photo newblogsignature_zps266b4b3e.jpg

Penne with sun dried tomato, baby broccoli + italian sausage


door to door organics recipe-2
Baby broccoli. Get in my belly. If you’ve never had it, you’re missing out. Its a milder, sweeter version of regular broccoli and it has wonderfully tender stems. Paired with sweet Italian sausage, you couldn’t get a more beautiful XXX
Subtly sweet, subtly spicy, savory, and lightly creamy. This dish is full of unprecedented flavor and texture.

penne pasta
coarse sea salt + fresh ground pepper
3-4 shallots, minced
1 lb sweet Italian sausage
1/4 cup sun dried tomatoes, drained and chopped
baby broccoli, chopped
1/4 cup white wine
3/4 cup half-and-half

Bring a large pot of water to a boil. Add broccoli to blanch for 30 seconds. Scoop out with slotted spoon and shock with cold water to keep it from cooking any longer. Set aside. In the already-boiling water, cook the pasta according to package directions.

Meanwhile, heat 1 TB coconut oil in a large skillet over medium-low heat. When hot, add the shallots and sauté for 3-4 minutes; add the sausage* and continue cooking until browned, 5 to 7 minutes. Add the wine and reduce by half. Add the broccoli and tomatoes to the skillet and finish with half-and-half, stirring to coat.

When pasta is al dente, drain and add to skillet; toss until well combined and season with salt + pepper.
door to door organics recipe-3

*if your sausage is not cooked, you’ll need to remove the casings. If its fully cooked, you can cut it up however you prefer it.

It’s not too late! Door to Door Organics is offering THREE $50 store credits to local readers!!!
a Rafflecopter giveaway

 photo newblogsignature_zps266b4b3e.jpg

Theme by Blogmilk   Coded by Brandi Bernoskie