Chicken with Pea Shoots

Ingredients:

1 teaspoon sesame oil
2 boneless, skinless chicken breasts, sliced
1 tablespoon vegetable oil
1 bunch spring onions, chopped
2 cloves garlic, chopped
1/2 cup chicken broth
2 bunches pea shoots
1-2 dashes teriyaki sauce
3 ounces rice noodles
chili sauce, to taste

Instructions:

Heat sesame oil in a pan, add chicken and cook thoroughly. Set chicken aside. Heat vegetable oil in pan, and add the garlic and green onions. Cook for 2-3 minute, stirring, then add the chicken and pea shoots. Cook until the pea shoots start to wilt. Add the chicken broth and teriyaki (and chili garlic sauce if desired to spice it up a bit) and cook until liquid has evaporated and everything is heated through.

Comments

Zucchini Bread

Ingredients: 3 eggs 1 cup vegetable oil 1 cup brown sugar 1/2 cup sugar 1 teaspoon vanilla 2 cups zucchini squash, finely shredded 3 cups flour 1 teaspoon baking soda 1/4 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon salt Instructions: Preheat oven to 325. In a large mixing bowl beat eggs, then add oil, brown and granulated sugar, vanilla and zucchini; mix well. Set aside. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon and salt. Gently combine egg mixture with flour mixture. Add nuts at this time if desired. Divide evenly between two loaf pans, coated with nonstick vegetable spray. Bake for 1 hour. Remove from oven. Adapted from meals.com

Pork & Sauerkraut

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes. A Pennsylvania New Year's Day tradition!

Paleo Squoodles

Ingredients: 3 medium yellow squash (can also use zucchini) 1 scallions, chopped 1 tablespoon extra virgin olive oil Mix of salt, pepper, onion powder and garlic powder to taste (I use Camp Seasoning from http://thebutchershop.com/ ) Instructions: Cut the ends off of the squash, peel and slice into "noodles" with mandolin or spiral slicer. Heat 1 TBSP EVOO over medium high heat. Add the scallion and stir fry for about 1 minute. Add the "squoodles" and sprinkle with seasoning. Stir until heated through.

Kristy's Kitchen

Search This Blog