Fall Stir Fry with Spaghetti Squash

Don’t you love those “DUH!” moments??  Those times when you have an idea and feel like a genius for having said idea…but also feel like an idiot for not having that idea earlier?  That is what happened with this recipe!!  For quite a while now I have been taking favorite noodle recipes and substituting in spaghetti squash!  Now as I have mentioned before, I do not think of or present the dish as a noodle dish when I do this…or the people consuming will expect it to taste exactly like noodles.  But if you present it as a great spaghetti squash recipe, they will be overjoyed with the flavor, and they will be expecting it to be so different from noodles that they will be pleasantly surprised!

Well.  We love stir fry in this house.  But I had pretty much given up on noodle stir fry, even though it is my favorite version.  Why had I never considered spaghetti squash stir fry?!  But I was looking through this wonderful book you will remember:

 

DHV

…and I stumbled upon a recipe called “Noodles with Chicken and Vegetables.”  Aka…chicken stir fry with noodles.  I thought “oh man that looks tasty…” then suddenly….palm meet face!!  SPAGHETTI SQUASH!

The great thing about this is that it is more of an idea than a recipe.  Stir fry is such an open ended thing.  It is so great because as long as you keep veggies in your fridge and some for of soy sauce and sesame oil…you don’t even have to plan ahead.  You just chop chop, toss it in a wok and BAM!  Nutritional dinner!!  🙂  Most of you probably already know how to do that!  I just wanted to open your eyes to the new possibilities with spaghetti squash!  But nevertheless,  here is the general idea of what I did!

 

The ingredients:

  • 1 Small Spaghetti Squash
  • 2 Tbsp Coconut Oil
  • 1 Head Broccoli or Cauliflower, cut into florets
  • 2-3 Large Chicken Breasts, Cut into bite sized pieces
  • Salt and Pepper
  • 1 or 2 Bell Peppers, Julienned
  • 1 or 2 Large Carrots, sliced
  • About 1/4 Lg Head Red Cabbage, Sliced
  • 1 Small Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 3 Tbsp Coconut Aminos
  • 1 tsp Sesame Oil
  • 1 Tbsp Raw Honey (Optional)
  • 2 Tbsp Olive Oil
  • Pinch Red Pepper Flakes

 

And here’s how you do it:

  1. Cook your spaghetti squash in advance, however you prefer to do this.  I stab mine a bunch then roast at about 400* for an hour or so, turning once.  It is done when the skin is very tender and easily pierced.  Remove seeds and remove the flesh in strands with a fork.  Set aside.
  2. Salt and Pepper your chunks of chicken.  Heat the coconut oil in a wok and add chicken.  Stir and cook until chicken is browned and cooked through…about 5-8 minutes.  Remove and set aside.
  3. Add your onions into the wok and cook for about 2 minutes, until starting to get tender.  Add garlic, cook and stir for 30 seconds or so, then add in the rest of the veggies (minus the squash).  I did not pre-cook my cauliflower but if you don’t want a crunch in the middle of your cauliflower or broccoli, feel free to steam or boil for a few minutes before hand. 🙂  Cook all the veggies, stirring, until everything is getting tender-crisp.
  4. Add the chicken back in and stir.
  5. Whisk together all of the sauce ingredients.  Dump over stir fry.  Stir in.
  6. Add in the spaghetti squash strands and toss it all together.  Heat it through, then remove and serve!  Garnish with sesame seeds if desired!!  ENJOY!!!

Peectures:

SS Stir Fry 1

Cook your spaghetti squash first! In the meantime, cook your chicken.  Set aside.

SS Stir Fry 2

Add your onions and cook for a few minutes.  Add in garlic and stir, cooking about 30 seconds.  Then dump in the rest of your veggies, minus the spaghetti squash.  Cook until everything is tender crisp.

SS Stir Fry 3

Add in the chicken and cook and stir..

SS Stir Fry 4

Then add in the sauce…and last but not least the spaghetti squash!  Toss everything to coat, heat through, then remove and serve!!

 

 

Clean Out The Crisper Two-In-One: Episode 1; Stir Fry!

So, I know that most of my dear friends that follow me on my food adventures are also fellow HEALTH NERDS!! Nerds unite!! 😉 So there is one thing I am guessing us health nerds have in common; a problem that is not that big of a deal to non-nerds, but is to us. That issue is this; getting toward the end of a busy week, and having the fact gnawing at your brain that you have beautiful veggies in your fridge about to go bad. Few things hurt me as bad as losing veggies to the trash can!!  Pure tragedy in my book.

With much anxiety, I found myself in that situation recently.  But I discovered a wonderful solution.  One prep, two meals, many days of eating!!  I like to call it my Clean Out The Crisper Two-In-One.

Now, the nature of this post is going to be much less “exact” than most of mine because, frankly, the recipe is going to depend on what you have in your fridge that is on the verge of death, haha!  But I will share the concept with you, and show you what I used!

Clean Out The Crisper Stir Fry!

Here’s what I had:  (NOTE, THE VEGGIES WILL BE DIVIDED IN HALF FOR TWO DIFFERENT RECIPES!)

  • 1/4 Head Red Cabbage, Sliced
  • 2 Sm Onions, Sliced into chunks
  • 1 Red Bell Pepper, Julienned
  • 1 Orange Bell Pepper, Julienned
  • 1/2 lb or so Brussels Sprouts, halved
  • 3-4 Handfuls Baby Carrots
  • 3 Cloves Garlic, minced
  • 2 Chicken Breasts
  • 2 Tbsp Coconut Oil
  • Marinade of Choice, divide (I used olive oil, coconut aminos, sesame oil, pepper flakes, etc…)

 

And here’s how you do it!

  1. Whisk together your marinade.  Cube chicken , put in a Ziploc baggie (I seriously believe that the secret to healthy eating is Ziploc baggies, baha!) and pour marinade over chicken, reserving a couple of Tablespoons to add as a sauce later.  Marinade for a few hours, up to 24.
  2. Prep all your veggies, and divide them into half.  You are using half for this recipe and half for one that I will show you soon.  One prep, two meals, days of eating, remember?!  🙂
  3. Melt some coconut oil in a wok and dump in your chicken.  Cook until mostly done all the way through.  Set aside.
  4. Dump all your veggies and stir, cooking until tender crisp.  Add chicken in and stir until combined.
  5. Drizzle reserved marinade over whole dish, stir, and continue cooking for a few minutes until everything is done!  You don’t want your veggies to be too mushy!

Yay!  Be watching later this recipe for the other super easy recipe I made with the same ingredients!

 

Prep your veggies!  I used the full amount of cabbage in this recipe, but the rest I divided in half for both recipes.

Photo (14)

Melt coconut oil in a wok and add your marinated chicken.  Stirring occasionally, cook until chicken is just about done.  Set aside for later.

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Add prepped veggies to same skillet and cook, stirring, until tender-crisp.

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Aren’t they pretty?!

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I LOVE VEGGIES!  Okay.  Here is a sneak peak at my two pots of meals cooking at the same time, quick and easy!

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Yum-o!  Now add your chicken back in, stir, drizzle with reserved marinade, and cook until everything is done!  Not too crispy, not too mushy…just heavenly goodness!

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Hallelujah!

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Plop on top of some steamy hot quinoa or cauliflower rice (recipe coming soon!) and enjoy!!  Or save for tomorrow to take to work for lunch!  I made all my coworkers hungry when I warmed this up there! 😉

Chicken Asparagus Stir Fry

So. When I cook, I usually end up using a “more is better” sort of theory. A lot of times, it works perfect, because you end up with a lot of flavor. However, it can also hold you back if you think that way ALL the time. Because often times, there is beauty in simplicity! Which is the truth for this stir fry recipe! You see…USUALLY when I make stir fry…I cram so many veggies in it that my HUGE wok is overflowing, and we eat it for days. I just get so excited about cramming everything I can think of into the pan. And it really, truly is delicious. But then…I met this recipe. ❤

I LOVE IT! Really. Its wonderful. And it somehow turns out so pretty, even without overflowing with all the different shapes and colors. The green of the asparagus catches your eye, and the perfect sear on the chicken makes your mouth water! You should try this. It’s great!

Adapted from gimmesomeoven.com! Lovely blog!

So, here’s what you need:

  • 2 Tbsp Amino Acids (Our better version of Soy Sauce!)
  • 2 Tbsp Honey
  • 1/2 tsp Ginger Paste
  • Pinch of Red Pepper Flakes
  • 2 Lg Boneless, Skinless Chicken Breasts, chopped into bite size pieces
  • 1 Tbsp Coconut Oil
  • 1 Bunch Asparagus, cut into 1-inch pieces
  • 4-5 cloves garlic, thinly sliced
  • 2 Scallions, choped
  • 2 tsp Sesame Oil
  • 1 tsp Sesame Seeds

 

And here’s how you do it!

  1. In a small bowl, whisk together the first four ingredients. Pour half in a container to save for later.
  2. Chop the chicken and place in a ziploc baggie, then pour the previous mixture over top. Seal it up, shake it up, and place it in the fridge to marinate. Preferably over night!!
  3. Melt your coconut oil over medium high heat; it works best in a cast iron skillet! Plus it just makes it look that much more awesome!
  4. Toss in your asparagus bits and saute until tender-crisp and starting to brown; about 5 minutes. Remove from pan.
  5. Add chicken cubes to the cast iron skillet and cook until nicely seared and cooked nearly all the way through.
  6. Add garlic, scallions, and reserved marinade.
  7. Sauté a couple more minutes until garlic and onions are tender and smell delish….and make sure your chicken isn’t pink in the middle!
  8. Add the asparagus back in.
  9. Remove from heat, stir in sesame oil and garnish with sesame seeds! Serve with some hot quinoa, and spoon the pan juices all over it! YUM!!! SO GOOD!

Perfect hot meal for any season! And it is so kind to the ol’ body!

Chicken Asparagus Stir Fry 1

 

Whisk together the Amino Acids, honey, ginger, and pepper flakes. Reserve half, and dump the rest over the chicken in a ziploc baggie. Place in your fridge and let marinate for as long as you got…preferably over night!

Chicken Asparagus Stir Fry 2

 

Melt the coconut oil over medium high heat, and saute your asparagus pieces until browned and tender crisp…about 5 minutes! Remove from pan.

Chicken Asparagus Stir Fry 3

 

Add chicken to hot pan and cook until almost done, and you have a nice sear on the sides. See? Pretty!!

 

Chicken Asparagus Stir Fry 4

 

Add your garlic and shallots and dump in the reserved marinade. Cook until shallots are soft and chicken is cooked all the way through!!

Chicken Asparagus Stir Fry 5

 

Add the asparagus back in and stir it all together…take off heat, add in sesame oil, and garnish with sesame seeds!

Chicken Asparagus Stir Fry 6

 

Yummy yummy yummy!! Eat on top of a pile of hot steamy quinoa with the pan juices dribbled on top!! Hallelujah!

Layered Pepper Steak

So…to my faithful followers…do you remember my Steak Roll Ups post?!  If you do…you’ll remember me saying that it was born out of the fact that I was planning on making one recipe, but ended up with the wrong kind of steak.  Well…this is that recipe, how it was supposed to be.  Or…at least close to it.  😉  It was a very fun idea and easy process, I liked it!!  And it’s a good base to play with as well, so have fun with it and let me know how it goes.  I wanna start hearing about you guys’ food adventures!!! 🙂

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Ohhh yum, eh?  I wish I would have taken a picture of one of the steaks that had a bigger slab of pepper! Don’t worry…I accounted for that in my adjustments for the recipe I’m giving you 🙂  All of yours should have a perfect slab of pepper 🙂

Here’s what you need, you need, you need, here’s what you need for the recipeeeeeeeeee!

(In case you are wondering…yes, yes I was singing that as a song in my head.  To the tune of the “let’s name the zones” song that school teacher sings on Finding Nemo.  I may be a good cook, but I’m also kiiiiind of a child :D)

  • 1 Tbsp butter, softened
  • 2 Bell Peppers of your favorite color (green was good but I think a sweeter one would be even better), sliced into at least 6 large chunks, as flat as possible
  • 1 Red Onion, sliced into 6 discs.
  • 1 Tbsp minced garlic
  • About 1/4 C Amino Acids or Tamari GF Soy Sauce
  • 32 oz steak

And here is what you dooooo, here is what you doooooooo….

(Yeah…that one was to Bethel’s “This is what you do”)

  1. Preheat your broiler.
  2. Put the steak pieces into a bowl, and squirt enough Amino Acids (or soy sauce) to give them a good coating.  You’re gonna do a sort of quick marinating.  Add the garlic, a small amount of salt and some pepper.  Toss and let sit while you do the rest of your prep.  Another good option is to plan ahead and do this a couple of hours before!
  3. Coat a baking dish with the butter.  I find it works well to use a basting brush 🙂
  4. When you are satisfied with how long your steaks have marinated, place them in the dish.  Top each with an onion disc and a bell pepper slab.
  5. Broil until it reaches your desired amount of doneness, flipping at least once (replace the onion and pepper on top when you do).  The original said 3-4 minutes per side…that was definitely not enough for ours!  I’d say start with about 7 minutes per side, depending on how thick your steaks are.  Then check the doneness…I know everybody likes theirs different!!  Feel free to adjust accordingly 🙂
  6. See, wasn’t that easy?  Serve with some veggies, and enjoy!!!!  There’s so many different ways you could tweak this, who’s got a good idea? 😀

See how the peppers get a nice roast?  And the onions cook just enough to not be overwhelmingly “loud,” but to add a nice flavor to the dish.  It’s great to get a little bite of onion and pepper with each bit of steak…it’s like a super protein-y stir fry or something, haha!

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Mmmmmm!

Photo (12)Adapted from perfectweightamerica.com