Wednesday, January 22, 2014

Kung Pao Ramen

The only way we eat ramen! Making this for dinner tonight!

Kung Pao Ramen

3 Tbsp canola oil
1 lb chicken, cubed
1 red bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves of garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, more if you want more heat
3 1/2 cups chicken broth
4 (3 oz) packages ramen noodles, discard seasoning packets
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced thin

In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.


Friday, January 10, 2014

Coconut Oil Double Chocolate Brownies (Best Ever!)

1 cup coconut oil
4 oz dark chocolate (60–70% cacao)
2 cups sugar
4 Tbsp unsweetened cocoa powder
4 large eggs
1 tsp salt
2 tsp vanilla extract
1 1/3 cups all purpose flour
1 cup dark chocolate chips

Preheat oven to 350F. Line a 9x13 baking pan with aluminum foil and lightly grease.
In a large microwave safe mixing bowl (or a small microwave-safe bowl), melt together coconut oil and dark chocolate in the microwave. This should be done in 30-second intervals, stirring regularly, to avoid overcooking the mixture. Allow mixture to cool slightly.
Whisk sugar and cocoa power into coconut oil mixture. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and pour batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool completely in the pan, then lift the foil to easily remove them before slicing.


Homemade Coconut Almond "Kind" Bars


2 – 2 2/3 cups toasted, roasted or raw almonds
heaping 2/3 cup UNSWEETENED coconut
big pinch of sea salt
1/2 cup Rice Krispies cereal
1/2 cup honey
1/4 cup flaxseed meal, or flaxseeds (optional...if added, only use 2 cups of almonds)
Preheat oven to 325 degrees.  Line a 9x13 pan with foil, then spray with nonstick spray or rub with coconut oil.  Mix the almonds (I usually chop the almonds up a bit, still leaving whole chunks), coconut, crisped rice cereal, salt, and flaxseed meal (is using) together in a medium size mixing bowl.  Add the honey and mix some more!  Scrape the yumminess into the pan, press it down FIRMLY (with more foil or wax paper), and pop into the oven for 18 minutes.  Let cool in the pan for another 18 minutes then lift out of pan using the foil.  Let cool for 5 or so more minutes then chop into bars using a butcher knife.

I store them in ziploc bags, 2–3 in each bag. Makes for convenient snacks!


new recipes

I want to start posting recipes again so I can have all my good recipes in one place. I'm sick of googling favorite recipes time after time! However, I'll just be posting the recipe (no photos, no stories or descriptions). So, feel free to read/follow if you want some good recipes (everything I post from now on will be things I make on a regular basis, so they are tried and true).

:) Lindsey