butternut squash congee with fried ginger.

This is congee dressed up in its autumnal finest. We’ve had our fair share of Indian summer weather here in NY, with temperatures in the high 80s for the majority of the past week. Luckily, the weekend has brought relief, by way of temperatures in the low 60s with a gentle breeze. PERFECT for this incredibly simple yet warming congee turned soup.

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Have you had congee? It is essentially a rice porridge that is commonplace in East and Southeast Asian cuisine. On it’s own, it is typically served as a side dish, dressed up with vegetables, meat or seafood, and it’s transformed into a main dish entree. This is very simple to make, and you’ll be amazed at how the simple ingredients transform into a finished dish that is nuanced, fragrant and complex. The shredded squash will melt into the dish during the long, slow simmer. Finished with some brightness and freshness with the basil, cilantro and fried ginger and served with crusty bread on the side, this dish is perfect when you want cozy, comfort food that you can feel so good about.

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The pulsed rice will help release some of the starches and it will thicken the congee; the consistency is very similar to oatmeal once it’s finished.

butternut squash + ginger congee.
from cooking light magazine.

ingredients
12 ounces (weight) butternut squash, peeled and grated
1/3 cup long grain white rice
4 cups vegetable or chicken stock
1 cup water
1/2 teaspoon sea salt
1.5 teaspoons fish sauce
1 inch piece fresh ginger, very thinly sliced
2 tablespoons fresh basil, thinly sliced
2 tablespoons fresh cilantro, roughly chopped

directions
Add the rice to a small bowl and cover with water. Let stand for ten minutes and then drain. Add the rice to a food processor and pulse until the rice is in small granules.

Heat two tablespoons of olive oil over medium heat and add the rice and the grated butternut squash and saute for 1-2 minutes. Add the fish sauce, sea salt, stock and water. Increase heat to high until the mixture starts to boil. Stir, reduce heat to low and partially cover. Let the mixture simmer for 75-90 minutes, stirring occasionally, until the mixture is thick and creamy.

When the mixture is almost done, heat a small skillet over medium high heat and add the remaining tablespoon of oil. Once hot, add the ginger slices and fry for 3-4 minutes, until lightly golden brown. Remove and drain on a paper towel lined plate.

Turn the heat off and add the sugar and pepper to the congee. Split the congee amongst four bowls, and top with fried ginger, basil and cilantro. Serve with crusty bread if desired.

Makes four 1 cup servings. *Please use organic ingredients wherever possible* 

 

 

 

 

 

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clean-out the refrigerator stir fry.

What a title, eh? Along with soups, curries, frittatas, and salads, stir-fries are another wonderful way to use up all those odds and ends in your refrigerator. They are especially forgiving to vegetables.

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During my market shopping, I picked up a few red bell peppers because, well, why not? I figured I’d use them one way or another. When it became clear that I was going to have one leftover or go to waste if I didn’t act quickly, I soon decided to throw together a stir fry featuring that bell pepper, kale, carrots, and celery from last week’s market haul that needed to be used up before going bad, and topping it off with some leftover cooked chicken from a dinner party I had on Saturday. I had both rice noodles and brown rice in my pantry, and decided to go with rice, although you could use whatever your heart or pantry desires!

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The most important thing to remember is use what you have, and to add them to the wok or pan in order, starting with the vegetables that will take the longest to cook: carrots and onions, in my case. If using leafy greens like me (bok choy, spinach, etc.), I like to add them when I add the sauce, just to let them wilt a bit. The sauce I’m using is a very simple, all-purpose stir fry sauce, and it can be modified to your liking. I don’t add garlic or ginger to this sauce, instead I fry them in the oil at the beginning of the cooking process to infuse the oil. Garlic, ginger and jalapeño in my case, but you could use a combination of all three, or sub in scallions if you’ve got those to use. The addition of the cornstarch makes the sauce thick and glossy, and you’ll be hard pressed to believe that you aren’t eating takeout!

To make this dish gluten free, please sub dark and regular soy sauce with tamari which is naturally GF, and be use to use a GF cornstarch (you can also just leave it out, but the sauce will not be as thick).

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I hope you enjoy this as much as I do; you can feel especially good about not wasting food while making such a delicious dish!

refrigerator clean-out stir fry. 

ingredients
4 cups mixed vegetables, sorted by vegetable (I used onion, carrot, celery, red bell pepper, kale)
6 ounces cooked chicken or other leftover protein, thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, peeled and minced
1 teaspoon jalapeno, seeded and minced
1 tablespoon grapeseed oil + 1 teaspoon sesame oil

stir fry sauce:
2 tablespoons low sodium soy sauce
2 tablespoons dark soy sauce (use all regular, low sodium if you do not have dark soy)
1/4 cup oyster sauce
1 tablespoon cornstarch
1.5 teaspoons brown or coconut palm sugar
1 tablespoon sesame oil
1/2 teaspoon white or black pepper

2 cups cooked brown rice, for serving
1 tablespoon sesame seeds, for garnish (optional)
1/4 cup dry roasted peanuts, for garnish (optional)

directions
Heat grapeseed and sesame oil in a wok or deep skillet over medium-high heat.

While the oil is heating, make the sauce: Add together the soy sauces, oyster sauce, cornstarch, sugar, sesame oil and pepper in a jar with a tight fitting lid. Shake to combine and dissolve the cornstarch. Set aside.

Once oil is shiny but not smoking, add the ginger, garlic and jalapeño and cook, stirring frequently for 1-2 minutes, until the oil is fragrant but the ingredients are not burned. Add the vegetables in order of thickness/hardiness (carrots, onion, celery first for me) and cook for 1-2 minutes, or until slightly softened. Add the bell pepper and any other vegetables besides greens and cook for an additional minute.

Add the cooked protein, greens and scant 1/4 cup of the sauce with 1/4 cup water. Stirring frequently, allow the mixture to cook and thicken up over 2-3 minutes (reduce heat if the mixture is thickening too quickly/starting to boil).

Remove from pan to a serving platter along with cooked rice. Garnish with sesame seeds and/or peanuts if desired.

Serves 3-4.

NOTES: The stir fry sauce recipe will make more than you need for this recipe. Store the remainder in the refrigerator, and it will keep well for up to four weeks.

chicken egg roll bowls.

Egg rolls are one of my most favorite guilty pleasures. I cannot get Chinese take out without getting an order of those crispy, fried delights. Even bad egg rolls are good egg rolls. When they’re crazy good? They should be illegal. At least the calorie count (which can top 800 calories!) should be illegal. What do I do when the craving hits and I still want to be able to wear my crop tops and fitted dresses with confidence? Delicious egg roll bowls!

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That’s right; we are forgoing the deep fried won ton wrapper in favor of a super flavorful  mixture of ground lean chicken, cabbage and other aromatic vegetables that tastes exactly like an egg roll! If you want to be even more authentic, use ground pork in place of the chicken; I just wanted an extra-lean dish. To make this paleo-friendly, use coconut aminos in place of the dark and light soy. To make this gluten free, swap in tamari or coconut aminos for the soy sauces.

I garnished with fresh cilantro leaves, but you could top with sliced scallions, crushed peanuts or sliced almonds, or those crispy Chinese noodles if you want a little hint of decadence. 🙂 Top with sriracha if you so please, and enjoy this guilt free dinner that will be on your plate in less than 20 minutes!

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chicken egg roll bowls.
adapted from Whole New Mom.

ingredients
1 pound lean ground chicken
1/2 medium onion, diced
3 garlic cloves, smashed and minced
1 tablespoon fresh ginger, peeled and minced
16 ounce bag shredded coleslaw mix OR 6 cups shredded green cabbage and 2 cups shredded carrots
3 tablespoons reduced sodium soy sauce, 1 tablespoon reserved
1 tablespoon dark soy sauce
1 tablespoon mirin (rice wine) or dry sherry
1/2 teaspoon rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoons black pepper
1 tablespoon olive oil
pinch of coconut palm sugar (1/8 teaspoon) optional
1/3 cup cilantro leaves, roughly chopped
1/4 cup sliced scallions, to garnish
sriracha, for serving

directions
Heat a large skillet or wok over medium-high heat with one tablespoon of olive or grapeseed oil. Add ground chicken and cook for 5-6 minutes, or until chicken is no longer pink and cooked through. Add onions, garlic, and ginger and saute for 1-2 minutes until the onions become mildly translucent and soft. Add cabbage, carrots, light and dark soy sauce, mirin, rice vinegar, sesame oil and sugar if using. Combine together to allow sauce to distribute and cook for 7-10 minutes longer on medium heat, allowing the sauce to thicken and the vegetables to soften. Taste and add salt if necessary.

Plate, and add cilantro and scallions. Top with sriracha if desired. Serves 6.

**Please use organic ingredients wherever possible**

 

japchae (Korean glass noodle stir fry) with beef.

Have you ever heard of japchae? I hadn’t, until I was standing amongst boxes and bags of noodles at the Asian section of my grocery store. I was intrigued by a small tube of sweet potato glass noodles. I am always on the lookout for gluten free noodles, as I try to limit my gluten intake as I tend to have an inflammatory reaction if I consume too much. On the package of the sweet potato noodles, there was a recipe for japchae, which was compromised of stir fried vegetables (carrots, mushrooms, squash), tossed with a simple soy and sesame sauce, served with thinly sliced beef. Sold! Once I got home, I did a little research into japchae, and immediately added it to list of must make dishes.

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I am so glad I did! Japchae is a dish that is typically served at parties and special occasions. It is so flexible! Can be served hot or cold, as a side dish with just the veggies and noodles, or served as a main dish, topped with meat, seafood or tofu, like I did here. You can use any vegetables that you have in your fridge, or that are in season. I used baby white mushrooms, julienned carrots, and napa cabbage, topped with scallions and sesame seeds. You can use any vegetable that you would use in a stir fry – bell pepper or green beans would be delicious here! I went veggie-heavy as per usual, but you can scale down or up to suit your ingredients and your preferences.

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These noodles are treated in a similar fashion to rice noodles. Soak them in warm but not boiling hot water for 30 minutes, and then once ready to use, you will cook them in boiling water for 30 seconds, and then add to the pan with the vegetables, beef and sauce. These are the brand of noodles I used:

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As a bonus, this dish is incredibly  travel friendly. It can be eaten hot, warm, room temperature, cold, you name it! I particularly enjoyed it straight out of the fridge; the flavors had time to meld and the texture of the noodles was best when cold. Enjoy this Korean specialty, all!

japchae with beef.

ingredients
4 ounces sweet potato glass noodles
1/4 cup low sodium tamari
1/4 cup coconut palm sugar
1/4 cup sesame oil
1 tablespoon hot chili oil
1 tablespoon grapeseed oil
1/2 cup julienned carrots
1/2 cup white button mushrooms, thinly sliced
1 cup napa cabbage leaves, sliced
1/2 onion, thinly sliced
2 scallions, light and dark parts, thinly sliced
1 teaspoon sesame seeds
8-10 ounces top sirloin or flank steak

directions
Soak noodles in room temperature water for at least 30 minutes. Cook in boiling water for 30 seconds, and drain. Run cool water over the cooked noodles to stop the cooking process and then toss with a half a teaspoon of sesame oil to prevent sticking. Set aside.

Combine tamari, coconut palm sugar, and sesame oil in a small bowl. Set aside 2/3 of marinade. Use the remaining 1/3 to marinate the steak for at least one hour, but can leave up to 12.

To cook steak: Heat a grill or grill pan over medium high heat and sprinkle the steak with black pepper (no salt needed as the tamari is salty). Cook 2-3 minutes per side for medium rare, 5-6 minutes for medium/medium well. Remove, and let rest for 5-10 minutes. Slice very thinly against the grain. Set aside.

Heat the hot chili oil and grapeseed oil in a large skillet or wok over medium high heat. Add the onion and carrots and stir fry for 1-2 minutes, and then add the cabbage and mushrooms. Stir fry for 2-3 minutes longer, just until vegetables soften slightly and get color to them. Add the steak, noodles and reserved marinade and reduce heat to medium, stir frying everything together for an additional 1-2 minutes.

Plate on a large serving bowl/platter, and garnish with sesame seeds and scallions. Serve immediately, or chill prior to serving.

Serves 2-3.

light chinese chicken salad with sesame ginger vinaigrette.

It seems ubiquitous that my 100th post(!) is a salad. I suppose it would be completely appropriate if my salad was lemon-themed, but let’s face it, I am just not that organized, and lemons were not in my meal plan this week, aside from my daily warm lemon water routine (<– SO good for you!).

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However, today’s recipe is a salad of Asian inspiration, which is fitting, seeing as Asian flavors are ones that I never, ever tire of. Do you have flavors/cuisines like that? Even with the copious and frankly embarrassing amounts of ginger I consume on a weekly basis, I can never get enough. So I bring you a light and healthy Chinese chicken salad. I don’t think this recipe is authentically Chinese in any realm, but these salads have enjoyed massive popularity for years. Sadly, most restaurant versions are positively laden with sodium and fat, and before you know it, your “healthy” meal has turned into a calorie bomb. No thank you.

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Here, we are grilling our lean chicken breasts (you can use boneless, skinless thigh meat if that’s what you prefer), throwing tons of delicious veggies into our salad, and topping off with a delicious dressing that is rich, thanks to the sesame oil, but not cloying at all. Sliced, roasted almonds provide the crunch factor, and provide us with healthy fats which keep us fuller, longer. This is one recipe I can make over and over again, and never tire of. I hope it’ll do the same for you!

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light + healthy chinese chicken salad.
inspired by many of the Chinese chicken salads I’ve had over the years. 

1 heart of romaine, chopped
2 cups savoy cabbage, cored and thinly sliced
1 cup carrots, shredded
1/2 large red bell pepper, diced
1/4 cup cilantro leaves, lightly packed
1/4 cup roasted, sliced almonds
1 tablespoon sesame seeds
8 ounces boneless, skinless chicken breasts, lightly pounded
sea salt and black pepper

dressing:
2 tablespoons low-sodium tamari, or gluten free soy sauce
1 tablespoon grapeseed oil
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sriracha or chile-garlic sauce
1/4 cup rice wine vinegar (seasoned or unseasoned)
1 tablespoon diced fresh ginger

directions
To make the dressing: combine all ingredients except oil into a blender. With the blender on medium, stream in the tablespoon of oil to emulsify. Pour into a container and set aside.

To cook chicken: Turn the grill, grill pan or heavy cast iron skillet onto/over medium-high. Season chicken breast halves with salt and pepper. If using a grill pan or skillet, add in one teaspoon of grapeseed oil to the pan to heat. Cook the chicken for 5-6 minutes per side, or until no longer pink and the juices run clear. Remove to a platter, and cut into thin slices.

To assemble salad: In a large mixing bowl add cabbage, lettuce, carrots, red bell pepper, cilantro, almonds and sesame seeds. Add half the dressing, and lightly toss. Top with chicken and additional dressing if desired.

Serves 2 as a main dish salads.

*Please use organic ingredients wherever possible* 

thai chicken noodles with red peppers + basil.

Happy Thursday! This week sure has seemed long, hasn’t it? I’ve had a series of deadlines and deliverables looming over me, both at work and for school, so my free time has been greatly reduced. Who needs to sleep??

While amounts of sleep may be variable, the need to eat certainly is not! I know we all need  easy dishes that come together quickly and stay delicious for next day lunches. Today’s recipe is just that: a rice noodle dish positively loaded with veggies and protein to keep you full and satisfied through the most stressful of days. I’m not sure how authentically Thai this dish is, but I promise you it is positively delicious!

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I like the thin brown rice noodles for this, often called ‘stir fry’ noodles at the grocery store. The brown rice adds additional whole grains and fiber, but if you cannot find, simply substitute white ones. I let them soak until they are just shy of soft, as they will cook a bit in the wok, and continue to soften as they sit. Six ounces of baby spinach (weight) may seem like a lot, but it wilts quickly and you’ll be surprised at how much it cooks down.

Serve with some sake, or a crisp white wine, and congratulate yourself on cooking a healthy, filling meal in less time than it takes to order takeout!

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thai chicken noodles with red peppers + basil.
a ‘PTL’ original. 

directions
12 ounces boneless, skinless chicken breast, thinly sliced
3 tablespoons fresh, minced ginger
3 garlic cloves
1/4 cup olive oil
2 red bell peppers, seeded and thinly sliced
3 scallions, sliced
1/2-3/4 teaspoons crushed red pepper
3 tablespoons reduced sodium soy sauce
6 ounces baby spinach
1/3 cup fresh basil, minced
1 lime, juiced
8 ounces thin brown or white rice noodles, prepared according to package directions
sea salt and black pepper, if desired (optional)

directions
Heat oil in wok over high heat.  Stir fry chicken for 3-4 minutes, or until no longer pink.

Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add green onions; toss 2 minutes. Add soy sauce, lime juice and crushed red pepper.

Toss to blend, about 1 minute. Add thai rice noodles. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper if desired. Toss consistently, to prevent the noodles from sticking.

Serve immediately. Serves 3-4.

*Please use organic ingredients wherever possible* 

brown rice noodles with cabbage + leeks.

I’ve always wondered why people stay away from Asian-inspired cooking… too intimidating? Too many ingredients? Unfamiliarity? Whatever the reason, I find that people are timid when attempting Asian-inspired dishes. I’m not sure how authentic this dish is, but it’s simple, fast and delicious. Also? It’s perfect for everyone. EVERYONE. Gluten free, dairy free, vegetarian, and even vegan – this dish will please just about anyone that you serve it to. Pasta with cabbage is a traditionally Polish dish, Haluski. We’re going to switch it up today, using brown rice noodles instead of egg noodles, and napa cabbage stir fried with a simple sweet and salty sauce.

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These are a little spicy, a little sweet, a little tangy, and super satisfying. If you did want to add more protein, I would probably add extra firm tofu. Just cube it, and lightly saute it before adding the vegetables. Then remove and add back at the end with the noodles to reheat through.

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Top with scallions, a drizzle of sesame oil and sriracha if you want some extra heat. Yum!

brown rice noodles with cabbage + leeks. 
adapted from Family Table. 

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ingredients
8 ounces brown rice noodles, cooked according to package directions
3 tablespoons grapeseed oil
2 garlic cloves, sliced
1 tablespoon fresh ginger, minced
1/2 head napa or savory cabbage, cored and sliced to 1/4 inch thickness
3/4 cup shredded carrots
1 leek, washed well, halved lengthwise and thinly sliced
1/2 cup rice vinegar
6 tablespoons gluten free soy sauce or tamari
2 tablespoons + 2 teaspoons coconut sugar (or unrefined sugar)
1 teaspoon crushed red pepper flakes
1 tablespoon sea salt
1 tablespoon sesame oil
1.5 teaspoons sriracha
3 scallions, light and dark greens parts, thinly sliced
1 tablespoon sesame seeds to garnish (optional)

directions
In a large skillet or dutch oven, heat the oil and garlic cloves together over medium heat. Cook for 2-3 minutes until the garlic is fragrant and sizzling, and then remove the garlic with a slotted spoon.

Add the cabbage, leeks, carrots, ginger and crushed red pepper flakes, and cook, stirring often for 7-10 minutes, or until just tender.

In a small bowl, add the vinegar, soy sauce/tamari, coconut sugar and whisk until well combined. Add the sauce mixture to the pan, and bring to a simmer. Cook for 10 minutes, or until reduced by half.

While the vegetables are cooking, bring 3 quarts of water to a boil and add a pinch of salt. Cook the rice noodles according to package directions. Drain and rinse with cool water. Set aside.

Remove the pan from the heat, and add the vegetable mixture into a large bowl. Add the rice noodles and toss well. Drizzle in sesame oil and sriracha. Top with sliced scallions, sesame seeds and serve.

Serves 3-4.

*Please use organic ingredients wherever possible* 

 

10 minute ‘fried’ quinoa with edamame + carrots.

This take on fried rice is healthy, packed with protein and only takes 10 minutes from pan to plate!

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One of my favorite things about getting Chinese takeout is the containers of fried rice. I can never eat that much of it on the first go around (I reserve my hunger for spicy shredded pork or hunan shrimp!), so I always have at least a container or two of rice hanging out in my fridge. I usually eat it cold with a splash of tamari in the morning standing over the sink. Shameful, but true. How good is cold leftover Chinese food??

Unfortunately, fried white rice is decidedly NOT healthy, and getting takeout all the time is neither healthy or economical. I’ve been wanting to try ‘fried’ quinoa for a while now, and last week I decided to finally try it out. Cold quinoa is essential for this dish. You can make that same day and cool it, but I would recommend cooking it another time, maybe make a double batch when you’re making it for another recipe to keep this super simple.

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Just try to not eat the entire pan of this. It is so, so good.

‘fried’ quinoa with edamame and carrots.
adapted from simplyquinoa.com 

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ingredients

1 tablespoon sesame oil
1 garlic clove, minced
2-3 cups of cooked and cooled quinoa
1/2 cup of shredded carrots
1/2 cup of shelled edamame
2 eggs, whisked
2 tablespoons of gluten free soy sauce or tamari (up to 3 to taste)
1/2 teaspoon fresh ginger, grated
1/8 teaspoon freshly cracked pepper
2-3 scallions, green parts only, thinly sliced

directions

Heat sesame oil over medium high heat and add garlic, stirring frequently until garlic becomes fragrant, about 30 seconds.

Add carrots and edamame and cook for 1 minute, and add quinoa to vegetable mixture. Stir frequently until mixture is coated and begins to soften. During this time, crack eggs into a small bowl and whisk.

Push quinoa mixture off to one side and add eggs to other side of the pan and scramble them until cooked through. Break them up as needed, and stir them into the quinoa mixture.

Add soy sauce/tamari, ginger, and pepper and mix in until combined and hot. Taste for seasoning and adjust accordingly. Spoon into serving dish and garnish with scallions. Serve immediately.

Serves 4 as a side, 2 as a main dish.

**Please use all organic ingredients wherever possible** 

 

 

sesame-soy turkey meatballs.

A gluten free, egg free, healthy, Asian-inspired meatball that doesn’t fall apart? Yes, it can be done! To ensure this dish is gluten free, make sure to use certified GF soy sauce, or use tamari, which is common in Japanese cooking, a thicker, more fermented soy sauce, and is usually gluten free (but make sure to double check!).

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For some reason, meatballs always seem like such an ordeal. A liquid, an egg, a binder, meat, spices… and my eyes are glazed over already. Granted, I do make meatballs in the classic fashion (see these delicious chicken parm ones!), but these Asian-inspired ones are  SO. EASY. Just a few ingredients, mix together, roll and bake. Done.

They are delicious on their own, but I’ve been eating them with quinoa and steamed carrots and green beans, drizzled with a touch of sesame oil and soy sauce. You could even make these smaller and use them in soup. Or stick a toothpick in them and serve alongside your favorite Asian dipping sauce. Endless possibilities!

Make a double batch and freeze them for a rainy day!

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sesame-soy turkey meatballs.
adapted from Cooking Light. 

ingredients

1 pound lean ground turkey breast
1/3 cup scallions, sliced very thinly
1 tablespoon brown sugar
3 tablespoons reduced sodium, gluten free soy sauce
2 tablespoons sesame oil
1 tablespoon chile garlic paste
5 garlic cloves, finely minced
cooking spray

directions

Preheat oven to 400 degrees. Place a baking rack over a baking sheet and lightly spray with non-stick cooking spray.

In a large bowl, add turkey, scallions, brown sugar, soy sauce, sesame oil, chile garlic paste and garlic. Using your hands, mix together until all combined, being careful not to over mix.

Using a one tablespoon measuring spoon, scoop a heaping tablespoon and roll into a ball. Place onto baking rack. Repeat with remaining mixture; you should end with about 15 meatballs.

Cook for 15-20 minutes until no longer pink and browned on the outside. Remove and cool completely prior to freezing.

Yields 15-16 meatballs.

**Please use all organic ingredients**

 

NOTES:
*I like to use a baking rack to let any extra fat drain off during the baking process! This is not necessary, and you can skip it if you’d like.

*Over mixing will yield a tougher meatball, so mix only until ingredients are combined.

 

easiest ever slow cooker orange chicken.

This might be the easiest dinner I’ve ever made that turned out so insanely delicious. Lots of things are easy to make (ahem, all the food in the frozen section), but super simple and oh-so delicious are not always synonymous. Then I made this orange chicken in my slow cooker, and those worlds collided, just a little bit.

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In truth, I had an entirely different dinner planned (which seems to happen to me a lot). I was flipping through my recipe book for inspiration, and came across an old magazine recipe and realized that I had every single ingredient hanging out in my refrigerator at that exact moment. Which almost never happens, considering this calls for orange marmalade. I rarely have any type of jelly/jam/preserves, as I like my toast with butter and a drizzle of honey. I had purchased the marmalade for testing a recipe a few weeks back (it was a fail, but it left me with a half of a jar). This also calls for barbecue sauce, which I usually make from scratch, but happened to have a bottle leftover as well. As soon as I realized that I’d be able to use up some of the condiments in my possession and end up with a yummy dinner with next to no effort? I’m in. 

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Honestly? I did not expect this to be so good, let alone blog-worthy! I figured it would be tasty, an easy way to use up ingredients and keep me stacked for lunches for the next few days. But, no. This was delicious, made all the more amazing by how easy peasy lemon squeezy it was to make. 3.5-4 hours in the slow cooker and you’re DONE. Serve it up with some rice, steamed veggies, or with some ginger scallion quinoa, like I did. You won’t be sorry!

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slow cooker orange chicken.
adapted from Food + Family magazine.

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ingredients

1 pound boneless, chicken chicken breasts, cut into 1 inch pieces
1/3 cup barbecue sauce (scratch, or your favorite. I like Stubb’s)
1/3 cup bitter orange marmalade (see note*)
2 tablespoons GF soy sauce or tamari
2 garlic cloves, minced
1 tablespoon fresh ginger, minced or grated
1.5 tablespoons of GF cornstarch
1/2 teaspoon black pepper
3 scallions, thinly sliced (optional)

directions

Combine chicken and cornstarch in slow cooker, toss gently to combine and coat the chicken pieces.

Add marmalade, barbecue sauce, soy sauce, pepper, garlic and ginger in a separate bowl, whisk to combine. Pour over chicken. Cook on low for 3-3.5 hours, checking after 3 hours for doneness. Turn heat up to high and let cook for 15-30 minutes longer, stirring occassionally, until sauce reaches your desired thickness.

Serve hot with cooked rice, quinoa or steamed vegetables.

Serves 4.

**Please use all organic ingredients wherever possible**

NOTE: I searched high and low for a marmalade that did NOT contain High Fructose Corn Syrup. I found Hero brand’s premium bitter orange marmalade, that was HCFS-free and much less sweet, which I much prefer. I recommend it.