QUINOA FRIED RICE (Cooking for Keeps)

1c quinoa
2c chicken broth (or water)
1/4c diced onion
1c frozen diced veggies
3t garlic
1t ginger
1T olive oil
2T soy sauce
2T teriyaki sauce
1t sesame oil
2 eggs
3 green onions, diced

In a small pot, bring quinoa and chicken broth to a boil. Cover and simmer for 15min. Put quinoa on a plate and place in freezer to cool. In a saute pan over med-high heat, saute onion and frozen veggies in olive oil for 2-3min. Add garlic and ginger and stir. Add quinoa and stir-fry 2-3min. Add soy and teriyaki sauce, stir to coat. Move rice mixture in pan to make space to scramble eggs in the center. Once the eggs have cooked, stir everything together. Top with green onions and serve.


 

CHICKEN LIME TACOS (favfamily recipes)

• 1 1/2lbs chicken, strips
• 1/4c red wine vinegar
• juice of 1 lime
• 2t sugar
• 1t salt
• 1t black pepper
• 4-5 green onions chopped
• 4 cloves garlic, minced
• 4T fresh cilantro or to taste
• tortillas

 

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

 

COCONUT LIME CHICKEN SOUP (favfamilyrecipes)

• 3 T butter

• 1 carrot shredded
• Thai seasoning see below
• 2 c chicken broth
• 1/2 bunch fresh cilantro
• 1 can coconut milk
• rotisserie chicken, shredded
• 1c cooked rice
• juice of 1 lime
• 1 T soy sauce

 

Thai Seasoning:

• 1/2t curry powder
• 1/4t cinnamon
• 1/4t ginger
• 1/4t chili powder
• 1/4t paprika
• 1/4t salt

 

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft. In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot. Add the coconut milk, shredded chicken, rice, lime juice, and soy sauce. Bring to a low boil then remove from heat and serve.

 

MASSAMAN CHICKEN CURRY (IP) (paint the kitchen red)

4oz Thai massaman curry paste (Maesri or Mae Ploy brand)
1 can coconut milk
1t ginger
2lb chicken, cut into thin strips
1/4c water
1T tamarind paste concentrate
1T fish sauce
1T brown sugar
1T lime juice
2c potatoes, 1in cubes
1 onion, 1in pieces
1/2c roasted peanuts
1T peanut butter

Turn IP to Saute- high and cook curry paste, 1/2 can coconut milk, and ginger for 2min until bubbly. Press "Cancel" and add chicken, coconut milk, water, tamarind, fish sauce, brown sugar, and lime juice. Set to cook on "Manual" for 15min. Quick release and stir in potatoes, onions, peanuts, and peanut butter. "Manual" cook for 5min and quick release. Stir, taste, and adjust seasoning as desired. Can also add more liquid if needed- coconut milk, chicken broth, or water. Serve over rice.  

HARVEST SALAD

• 10 oz kale, chopped
• 1/2 butternut squash (24oz), cubed
• 1c pecans
• 1/3c pumpkin seeds
• 12oz blackberries
• 1/4c goat cheese
• 1/4c dried cranberries

DRESSING:

• 1t Dijon mustard
• 1T maple syrup
• 2T balsamic vinegar
• 2T olive oil
• sea salt

Preheat oven to 400* Massage kale with olive oil and salt and place in bowl. Coat squash with olive oil, salt and pepper and roast for 20-25min. Coat nuts and seeds with 1.5T maple syrup and sprinkle of salt. Roast on a sprayed pan for 8-10 min. Place dressing ingredients in a mason jar and shake well. Build your salad and enjoy!