As cauliflower continues to gain in popularity, I’m excited to say that we’re finally on that bandwagon. Though to be honest, I still haven’t been able to convince myself to try it raw. Don’t ask me why, it makes no sense.
I decided to delve into that cauliflower enjoyment and search my Pinterest account for any previously saved recipes that I’d forgotten about. Immediately this pin for Honey Garlic Baked Cauliflower called out to me with its stunningly mouth-watering photography.
I made the recipe as directed the first time and while we enjoyed it, it was missing something. I kept thinking, “This needs veggies!” which is hilarious as the entire dish was veggies. That, right there, should tell you that you won’t be missing the meat at all.
We were forced to eat the prepared cauliflower cold as we were dealing with some child(ren) meltdown(s) while simultaneously waiting for the brand new rice cooker to cook some rice.
I determined that the breading wasn’t necessary and decided to try again for lunch later that week. I know it’s “honey garlic” cauliflower, but the garlic was too strong so I toned that flavor down a touch, too. And to get that “desire for something green” I added some frozen edamame to the dish.
My version is perfect for lunch or a weeknight dinner. It serves 2.
Honey Garlic Baked Cauliflower
- 1/2 head cauliflower, cut into florets
- 6 tbsp honey
- 1 1/2 tbsp soy sauce
- 1/2 tbsp sriracha
- 3 cloves garlic, minced
- 1 tsp onion powder
- 6 tbsp water
- 2 tsp cornstarch
- 1/3 C frozen shelled edamame, thawed
- cooked rice, for serving
- Preheat oven to 400 degrees F.
- Place cauliflower on a lightly greased baking sheet in an even layer. Bake 20 minutes.
- In a small saucepan over medium heat the honey, soy sauce, sriracha, garlic, and onion powder until combined and warmed through.
- In a small bowl, whisk together the water and cornstarch. Slowly pour into the sauce, whisking continuously. Bring to a simmer and cook a couple of minutes until sauce is thickened. Remove from heat.
- Toss cauliflower and edamame in as much of the sauce as desired. Serve immediately over cooked rice.
*This recipe is modified from Kirbie at http://kirbiecravings.com/2016/01/honey-garlic-baked-cauliflower.html*
“Quick! The little man is sleeping! Go write something!”
At least that’s what the little voice in my head is telling me right now.
But it’s not telling me anything else!
Hello, writer’s block, we meet again.
How do you jump the hurdle and share a wonderful story? Help!
At least I have this great recipe to share with you, though. It’s Stir Fry Day Friday, everyone! And today’s edition is getting all dressed up in a bright lettuce cup suit. (I’d actually suggest some added bling by very finely dicing some more fresh pineapple as garnish and an extra drizzle of Sriracha to the lettuce cup!)
This recipe only serves two. In fact, it might be better off as a lunch or even an appetizer. However, you could always serve the stir fry over rice to “beef” it up for dinner.
Pineapple Beef Lettuce Cups
- 1 C cubed fresh pineapple
- 1/4 C soy sauce
- 1/4 C molasses
- 2 tbsp apple cider vinegar
- 1-2 tbsp Sriracha
- 1 tbsp ketchup
- 2 tsp minced garlic (I used Gourmet Garden stir-in chunky garlic paste)
- 1 tsp grated fresh ginger (I used 1 tsp Gourmet Garden stir-in ginger paste)
- 1 lb stir-fry beef strips
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1 carrot, thinly sliced
- 8 leaves Bibb lettuce
- sesame seeds, for garnish
- Place pineapple, soy sauce, molasses, vinegar, Sriracha, ketchup, garlic, and ginger in a blender. Blend until combined. Pour into a bowl and add the beef. Place in the fridge and marinate for 1-6 hours.
- Remove beef from the marinade. Heat the oil in a large, non-stick skillet (or wok) over medium-high heat. Stir-fry the beef for 3-5 minutes; do this in batches if needed so as not to over crowd the pan. Remove from skillet and cover to keep warm.
- In the same skillet or wok saute the thinly sliced veggies until tender, season with S+P. Remove and cover to keep warm.
- Assemble the wraps by dividing the beef and veggies among each leaf of lettuce. Garnish with sesame seeds and more Sriracha, if desired.
*This recipe is adapted from Liz at http://www.floatingkitchen.net/spicy-pineapple-beef-lettuce-wraps/*
And he’s awake. Until next time!
There used to be the best Chinese take-out place back home called Beijing but they closed up shop within the last five years and my parents haven’t been able to find anything as good.
And neither have I. I would always order the Mongolian Beef. And when Beijing wasn’t available to me after I left home I haven’t been able to find a Mongolian Beef recipe even close – in fact, I’ve not even enjoyed it when I’ve tried other restaurants’ versions! As a result my Chinese take-out order has changed to either Sesame Chicken or Orange Chicken.
I’ve been saving Mongolian Beef recipes on foodgawker for quite some time and with our Stir-Fry-Day Friday menu plan (which hasn’t been as successful as Mexican Monday I hate to admit) I knew it was time to give it a shot.
The Mongolian Beef from Beijing had broccoli in it so I added some broccoli. But I didn’t stop there. I had a little bit of sliced red bell pepper in the fridge and some green beans so I added those in too. Hey, the point of Stir-Fry-Day Friday was to add more veggies into our life!
Another advantage, or so I thought, of doing Stir-Fry-Day Friday was to have veggies and meat that the little man could eat. But I was wary of giving him soy sauce because of the high sodium content, even though we use low-sodium. Soy is also a high allergen, although not one in our family tree.
I finally let him try the Mongolian Beef and he loved it! He wouldn’t eat the bell pepper (which is funny because that was one of the first foods he ate) and the green beans were still pretty crunchy because I like the texture. He loved the beef and even surprised us by grabbing some broccoli on his own.
- 1/2 C soy sauce
- 1/2 C brown sugar
- 3 garlic cloves, minced (I used 3 tsp Gourmet Garden garlic paste)
- 2 tsp fresh grated ginger (I used 1 tsp Gourmet Garden lightly dried ginger)
- 1/2 C plus 2 tsp vegetable oil, divided use
- 1 lb flank steak, cut into strips across the grain
- 1/4 C cornstarch
- optional veggies: frozen broccoli, red bell pepper, fresh green beans
- In a small saucepan heat soy sauce, brown sugar, garlic, ginger, 2 tsp vegetable oil, and 1/2 C water for 5-10 minutes or until thickened.
- In a large bowl, toss steak in cornstarch.
- In a large skillet or wok heat 1/2 C vegetable oil over medium-high heat. Add beef and stir fry until browned and cooked through, 2 minutes. Remove to a paper towel lined plate and discard the oil.
- If using, saute veggies in the same skillet. Return the beef to the pan along with the sauce from Step 1. Cook until sauce is thickened and coats the beef and veggies. Serve with white rice.
*This recipe is adapted from Chungah at http://damndelicious.net/2013/10/05/pf-changs-mongolian-beef-copycat-recipe/*
Disclaimer: I received Gourmet Garden product for participating in #HotSummerEats. I have received no additional compensation for this post and the opinions expressed here are my own and the recipe shared in the review of this product was not sponsored.
My 2015 New Year’s Resolution of developing a new recipe every month is batting 100 right now. Sure, month 3 has only just begun, but you can’t get a perfect score if you don’t get the first two. (Or as my Grandpa Ray would say whenever we played cards, “You can’t win ’em all if you don’t win the first two.”)
In February my hand was forced. It was Ash Wednesday and there was a lot of snow on the ground preventing trips to the grocery store earlier in the week. I took stock of what I had in my freezer and pantry and decided to work on my original recipe! I did manage to get to both Ash Wednesday Mass and the grocery store so I could pick up some chow mein noodles to give my original stir fry a little somethin’-somethin’.
My mother-in-law was visiting over the long weekend and thanks to the snow storm (I think it was Octavia?) Tilly got an extra 5 days with her grandson. Because of a bitterly windchill of -25 degrees F I took advantage of the situation and left the little man at home where it was warm. I have to say, as crazy as it sounds, I missed him terribly during Mass.
For Valentine’s Day we had Chocolate Kahlua Fondue for dessert and one of the dippers was pineapple (perfect combination). I used the leftover pineapple in my stir fry. I had cooked frozen shrimp in the freezer – I’ll have shrimp cocktail for lunch – which were also used. I would suggest using raw shrimp in stir fries so the shrimp doesn’t get too rubbery but in a pinch, it’s perfect! I wanted to go for the sweet and spicy combination that makes stir fries so popular so I added some Sriracha. To date I’ve always thought that there’s never enough Sriracha in recipes, so I used a full tablespoon. Being heavy-handed with the popular chili paste provided a great warmth to the dish, the perfect amount to slowly build with each bite. The acidity and sweetness from the pineapple combatted the spiciness quite beautifully.
Pineapple Shrimp Stir Fry
- 1-2 tbsp vegetable oil
- 1 small red onion, sliced
- 2 carrots, peeled and cut into sticks
- 1 clove garlic, minced
- 1/2″ piece of ginger root, grated
- 3/4 lb peeled and deveined shrimp
- 1 tbsp soy sauce
- 1/2 tsp fish sauce
- 6 oz chow mein noodles, cooked and rinsed according to package directions
- 1 tbsp Sriracha
- 1 scallion, sliced
- Heat oil in a wok or large skillet over medium high heat. When hot saute the onions and carrots. When the onions soften add in the garlic and ginger and stir fry for 60 seconds.
- Add the shrimp and saute until they turn pink and are completely cooked. Add in the pineapple and cook until warmed through.
- Add the soy sauce, fish sauce, and Sriracha. Bring to a bubble and toss in the cooked chow mein noodles. Coat noodles in the sauce. Garnish with scallion.
Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned the blog Without Adornment written by Bean. Bean bravely talks about her battle with depression. Her blog title came to be from a sermon at church that really spoke to her. To live “without adornment” is something that I think everyone needs to learn how to do. To just be you. With the season of Lent upon us I found this to really hit home. It’s the time of year to reevaluate your relationship not just with God but with yourself. To better yourself, and what better way to do that than to live “without adornment.”
Bean leads a Gluten-Free lifestyle but that doesn’t hold her back from her favorite hobby of baking. I encourage you to check out her amazing recipe index. As I don’t keep gluten-free and am not proficient enough in my baking skills to alter recipes I looked to her savory dishes. With our new Stir Fry Day Fridays I was excited to see Pad Thai and Ginger Beef. I proceeded with the latter.
We enjoyed this beef not on a Friday, but for the Chinese New Year last week. I served it simply with white rice. I again had to eliminate the bean sprouts so I used a little more celery and carrots. I also used three large leaves from a bok choy instead of using baby bok choy. Oh, and I completely forgot to buy bell pepper, so that ingredient was also excluded from my version. This stir fry dish was a huge hit around the table. Thank you Bean for a great recipe.
Note: to keep it gluten-free, use a gluten-free flour (Bean used rice flour) and gluten-free soy sauce.
This stir fry feeds 4-6 people.
Ginger Beef Stir Fry
- 1/4 C vegetable oil
- 1 1/2 – 2 lb sirloin, sliced in thin strips
- 1 tbsp flour
- 1 onion, sliced
- 2 carrots, sliced diagonally
- 4 tbsp freshly grated ginger
- 4 cloves garlic, minced
- 3 stalk celery, sliced diagonally
- 3 bok choy leaves, chopped
- 1/3 C sugar
- 3 tbsp soy sauce
- 2 tbsp cooking sherry
- 1 tbsp apple cider vinegar
- 1 tbsp corn starch
- 2 scallions, chopped
- Heat oil in a large skillet or wok over medium-high heat.
- Toss sirloin strips in flour to coat. Stir fry in batches until cooked through and remove to a paper towel lined plate.
- Add the onion, carrots, ginger, and garlic to the same skillet. When onions are translucent add the celery and bok choy. Cook until bok choy is wilted.
- In a small bowl combine sugar, soy sauce, sherry, and vinegar. Pour over veggies and bring to a boil. Allow sauce to thicken slightly.
- Make a slurry with the corn starch and 3 tbsp water. Gradually add the slurry to the stir fry (I didn’t use all of it) to thicken the sauce to desired consistency. Return the beef to the skillet and toss to coat. Add in the scallion.
- Serve with rice, if desired.
*This recipe is adapted from Bean at https://withoutadornment.wordpress.com/2011/09/23/gahigf-gluten-free-ginger-beef-and-chinese-esque-pork-dumplings/*
To see the other bloggers who participated in the Secret Recipe Club this month click here:
Warning: This post contains meat.
I’m so sorry to post a meat dish on Ash Wednesday but tomorrow is the Chinese New Year AND #BundtBakers posting day. So that means my Chinese New Year dish needs to be posted today. Save this post for later because you’re going to want to celebrate with this stir fry recipe.
It seems this post is all about the apologies, but I have one more for you. I did not use bean sprouts. I really wish I could have – I noticed they were missing and the stir fry really needed that crunch they would have provided. I also would have liked to garnish with scallions, too! To still get the onion flavor I added white onion to the stir fry. So why the missing ingredients? There are two reasons. Reason #1: There was a recall on bean sprouts for salmonella. Reason #2: There was a snow storm approaching and the grocery store was missing quite a few ingredients – scallions being one of them.
I would really like to recreate this dish with the missing ingredients (and rephotograph). Even still, we enjoyed every bite of this Chicken Chow Mein – there wasn’t a single morsel leftover.
This recipe makes 2 servings.
Chicken Chow Mein
- 1 pkg (6 oz) Chow Mein Stir Fry Noodles
- 1 large chicken breast, sliced
- 1 tsp Chinese five-spice powder
- 1 tsp Sriracha
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 5 oz bean sprouts
- 1 scallion, sliced lengthwise
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Cook noodles according to package directions. Rinse under cold water and drizzle with a little seasame oil to prevent sticking.
- Season the chicken with the five-spice powder, Sriracha, and a dash of soy sauce. Coat them in cornstarch.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the chicken 3 minutes, or until cooked through. Add in the bell pepper and onion and cook until just al dente. Add the bean sprouts and scallion, cook for 1 minute. Add the cooked chow mein noodles to the stir fry along with the soy sauce and sesame oil. Season to taste with black pepper.
*This recipe is adapted from Ching-He at http://www.cookingchanneltv.com/recipes/ching-he-huang/chicken-chow-mein.html*
The next time you make rice as a side dish to your dinner, I encourage you to make extra. 3 C worth of extra rice to be exact. Or just make this dish from scratch, just plan for extra time to cook the rice. For 3 cups of cooked rice, you’ll need approximately 1 cup of uncooked rice (and two cups of liquid).
Today’s Stir Fry Day Friday is a perfect side dish to accompany fish or chicken. I served it alongside my Brown Sugar Honey Mustard Glazed Salmon.
This fried rice isn’t your typical Chinese take out or Hibachi staple. This rice gets a kick from the ginger and a tropical sweetness from the fresh pineapple.
Pineapple Fried Rice
- 2 tbsp canola oil
- 1 1/2 tsp grated ginger
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 scallions, chopped
- 1 carrot, diced
- 1/2 bell pepper, diced
- 1/4 C peas
- 1 1/4 C pineapple, cubed
- 3 C cooked rice
- 2 1/2 tbsp soy sauce
- 1/2 tsp white pepper
- In a wok or large skillet heat oil over medium-high heat. Stir fry the ginger and garlic until fragrant, 30 seconds. Add in the onions and white parts of the scallions. Cook until tender.
- Add the carrots, bell pepper, and peas. Cook for 2 minutes. Add the pineapple and cook another minute. Add the rice, soy sauce, and white pepper. Reduce heat to medium and cook two minutes. Add additional salt if desired. Garnish with green parts of the scallions.
*This recipe is adapted from Manali at http://www.cookwithmanali.com/pineapple-fried-rice/*
I am pretty excited about this month’s Crazy Ingredient Challenge. While I didn’t vote for either of these ingredients, I’m glad they won. These two ingredients lend themselves towards healthy cooking, perfect for that post-holiday detox. I’m looking forward to seeing what everyone else made.
I actually found my inspiration during a search of ideas for my new Stir Fry Day Friday theme this year. Lemongrass shrimp. I reserved some of the flavoring mixture to mix into the quinoa. (I wanted to combine the two ingredients, not serve them together.) So if you don’t like or don’t want the shrimp, you can still have a beautiful, flavorful quinoa as a side to your protein of choice. You could even substitute chicken and keep the lemongrass flavor elements.
Lemongrass Shrimp with Quinoa
- 1 C uncooked quinoa
- 2 1/2 tbsp lemongrass paste
- zest 1 lime
- 2 cloves garlic, minced
- 3 tsp grated ginger
- 1-2 tsp chili paste, to taste
- 1 tbsp canola oil
- 1 lb shrimp
- 1 tbsp fish sauce
- Cook quinoa according to package direction. (General rule of thumb is 1 C quinoa:2 C liquid)
- In a small bowl combine lemongrass, lime zest, garlic, ginger, and chili paste. Set aside 1/3 of the mixture for the quinoa.
- Heat the canola oil in a skillet over medium high heat. Cook shrimp 2 minutes on each side, or until cooked through. Stir in 2/3 of the lemongrass mixture and cook one minute. Toss in the fish sauce.
- Mix the remaining lemongrass mixture into the cooked quinoa.
- Serve shimp overtop the quinoa.
*The shrimp recipe is adapted from Adam at http://unorthodoxepicure.com/2014/10/02/food-snob-chronicles-shrimp-the-real-chicken-of-the-sea-2/*
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
Don’t call the doctor, you’re not experiencing dejavu. Yes, I posted a Honey Sriracha Chicken dish yesterday. Yes the ingredients in this slow cooker dish are the exact same. But here’s why.
When we had our friends over for that Honey Sriracha Chicken Stir Fry she asked me if I thought it could be done as a slow cooker meal. Because we loved the stir fry enough, I happily answered her question by testing it out!
The result was yet another wonderful sweet and spicy dinner. While we did prefer it as a stir fry, this version is a perfect alternative for those busy days. I doubled the sauce to ensure there was enough liquid in the slow cooker. Doing so also created that extra heat we were missing. The heat didn’t hit you right away but built with every bite. No extra sriracha or chili flakes needed. Not that that means you can’t add more!
Slow Cooker Honey Sriracha Chicken and Cabbage
- 3/4 head green cabbage, chopped
- 3 large chicken breasts
- 1/2 C honey
- 2 tbsp Sriracha
- 2 tbsp sherry cooking wine
- 2 tbsp white distilled vinegar
- 2 tsp corn starch
- 1/4 C chicken broth
- Place chopped cabbage in the bottom of a slow cooker. Place chicken on top of the cabbage and season liberally with S+P.
- In a bowl, whisk together the honey, Sriracha, sherry, and vinegar. Pour over chicken. Cook on LOW 6 hours.
- Remove chicken from slow cooker, cover.
- Make a slurry by whisking together cornstarch and chicken stock. Add to the slow cooker and stir to combine. Cook on HIGH 15 minutes.
- Cut or shred chicken and return to slow cooker. Keep WARM until ready to serve. Serve over rice.
Friends of ours from Florida moved up here to Ohio the summer before last. (Their going away party then was actually one of my first blog posts – my blueberry bars! It’s still my most popular recipe.) Well, they’re now leaving us again.
I’m really bummed about their move this time because they have a beautiful baby boy who is only one day older than my little man. I was hoping to have more than only a few months worth of play dates with these two. I loved having someone I could easily relate to locally as well. But, that’s what phones are for!
We had them over for dinner before they left and they happily experimented a new Stir Fry Day Friday recipe with us. I suggested a couple recipes and this one won the vote. It was a huge it! She took the recipe home with her (of course, she can also catch it here!).
I promise you this stir fry has much more flavor than it looks. I was so bummed when I realized how bland this dish appeared to be. My tastebuds happily disagreed with my eyes, and we will be making it again.
The honey balanced the Sriracha very well and this dish wasn’t very spicy. If you want some more heat I suggest adding a little more Sriracha to the sauce or tossing in some red pepper flakes. But this gentle back note of heat is perfect for every palate. You can always put the Sriracha bottle on the table for those wanting more pizzazz.
Since we both have kiddos who are just now starting to experiment with solid foods, I’d like to add the disclaimer that this dish is not one that’s safe for infants. Once they really are eating off our plates forgo the honey and try using maple syrup, agave, or maybe even brown sugar instead.
Honey Sriracha Chicken Stir Fry
- 1/4 C honey
- 1 tbsp white distilled vinegar
- 1 tbsp sherry cooking wine
- 1 tbsp Sriracha
- 1 1/4 tsp salt
- 2 tbsp canola oil
- 1 lb boneless, skinless chicken breast, sliced
- 1 tsp grated ginger
- 3 cloves garlic, minced
- 3/4 head green cabbage, chopped
- 2 tsp cornstarch
- 1/4 C chicken broth
- 3 scallions, chopped
- In a small bowl whisk together the honey, vinegar, sherry, Sriracha, and salt. Set aside.
- Heat oil in a large skillet over medium-high heat. Brown the chicken for 2 minutes on each side. Remove and set aside.
- In the same skillet, stir fry the ginger and garlic for 30 seconds. Add the cabbage and toss to coat. Stir in the sauce from step 1. Cover and cook 2 minutes, until cabbage is wilted.
- In a small bowl, whisk together the cornstarch and chicken broth. Add it to the skillet. Bring to a simmer and return the chicken to the pan. Cook another 3 minutes, or until chicken is fully cooked.
- Garnish with chopped scallions and serve with rice.
*This recipe is adapted from Katie at http://www.healthyseasonalrecipes.com/honey-sriracha-chicken-cashew-stir-fry/*