Monthly Archives: June 2019

Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

 

Chicken and vegetable stir-fry smothered in a sweet and spicy almond butter soy sauce and served with crunchy cashews. Enjoy with rice noodles or over a bed of rice.

Cashew Chicken Stir-Fry

Ingredients                        Makes: 4 servings                        Time: 1 hour
4 cups of prepared rice ~or~ rice noodles  *see recipe links below
2 Tbsp coconut oil ~or~ avocado oil ~or~ extra-virgin olive oil  (for cooking)
1/4 cup unsalted roasted cashews
2 chicken breasts, cut into 1 1/2-inch pieces
A few shakes of sea salt
A couple dashes of black pepper
2 scallions, diced ~or~ 1 sweet onion, diced
3 garlic cloves, minced
1/2 bell pepper, diced
2 to 3 jalapeño peppers, minced
1 tsp ginger root, minced
1 cup broccoli, cut into small florets
~Stir-fry Sauce~
1 Tbsp almond butter
1 Tbsp honey
1 Tbsp purified water
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
1/4 tsp sesame seed oil

Instructions
Prepare noodles or rice. Prepare either rice noodles or rice ahead of time. Follow the instructions on the packaging for best cooking method or see recipe links below.

Prepare chicken. Cut up chicken into 1 1/2-inch pieces and put in a medium bowl. Sprinkle chicken with salt and pepper and toss to coat evenly, then set aside.

Prepare vegetables. Cut the broccoli into small florets, dice the onion and bell pepper, then mince the garlic, ginger and jalapeño pepper and put all together in a bowl.

Prepare stir-fry sauce. In another small bowl mix together the almond butter and the honey, then add the water, the balsamic vinegar, the soy sauce and the sesame seed oil and combine.

Cook chicken. In a large nonstick skillet, heat 1 tablespoon of the cooking oil over medium-high heat (5 to 6 on electric stove). When the pan is hot, add the chicken to the skillet and cook for 2 minutes then flip and cook the chicken on the other side for a couple more minutes. The chicken should have a lightly browned jacket but not fully cooked in the center. Remove chicken from heat and cover to keep warm. The internal heat will continue to cook the chicken without overcooking it, keeping it moist.

Stir-fry vegetables. In a wok over medium-high heat (5 to 6 on electric stove), add one tablespoon of oil. Add the cut vegetables and stir-fry for about 4 to 5 minutes or until broccoli is bright green and tender crisp. Add the chicken, cashews and the soy sauce mixture to the vegetable mixture and toss together to combine. Cook for another 1 to 2 minutes or until chicken is cooked through, then remove from heat.

Serve. Serve immediately over prepared rice noodles or rice and enjoy.

Recipe shared by: J. Marshall

*Try our Simple Seasoned White Rice recipe here!
*Try our Simple Rice Noodles recipe here!

Nutritional Information

*This recipe is an excellent source for the essential nutrients: Vitamin C, Vitamin K, Folate, Phosphorus and Protein.

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Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

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~Eat Well, Live Well, Be Well~

Home-Made Yogurt

Home-Made Yogurt

 

Making yogurt is relatively easy and can be done at home with simple supplies. The full process can take up to 18 hours when making small batches of yogurt, but the actual labour involved is under an hour.

Home-Made Yogurt

Ingredients                                  Makes: 4 cups
4 cups milk
1/4 cup plain unsweetened yogurt with live cultures
*Hint: Make it organic yogurt by using organic milk and an organic yogurt starter!

Supplies
4 quart Crock-pot Slow-cooker
instant-read thermometer ~or~ candy thermometer
clean dish towel
small clean bath towel

Instructions                               Time: 14+ hours
Heat milk to 180 degrees F. Warm a small 4-quart crock-pot to low and add 4 cups of milk. Let milk cook with the lid on for about 2 to 2 1/2 hours. Milk should warm up to 180 degrees F.

Turn off heat and let milk cool to 110 degree F. After a couple hours the milk will have plenty of small bubbles. Turn off the crock-pot and place a clean dish-towel between the milk and the lid to capture any moisture from running into the yogurt. Allow milk to sit for about 1 1/2 to 2 hours to slowly cool down. At the same time measure out 1/4 cup of plain yogurt and transfer it to a clean medium-sized bowl and allow it to sit out to warm slowly to room temperature.

Slowly add yogurt to cooled milk. After 1 1/2 to 2 hours has passed the milk should have cooled to a temperature of 110 degrees F to be ideal; 115 degrees is still too warm. Carefully remove the skin if one has developed, this happens more often with non-homogenized or raw milk. The yogurt also should now be at room temperature. Some of the milk needs to slowly be introduced to the yogurt before the yogurt can be introduced back into the rest of the milk, this is called tempering.

In the yogurt bowl, add 1/4 cup of the lukewarm milk to the yogurt and gently whisk it in just until combined. Repeat this process until about 1 cup of milk has been mixed into the yogurt. Then slowly whisk the yogurt mixture into the remaining milk in the crock-pot just until combined.

Move crock to oven for 8 to 12 hours. Cover the crock-pot with the clean tea-towel again in-between the lid and the yogurt. Then carefully place the crock-pot in an emptied oven, and then cover with the bath-towel to keep it warm, insulated and dark; an ideal environment for the live cultures to propagate. Turn on the oven light to provide the adequate warmth the culture also needs to grow.

Let the yogurt sit undisturbed for 8 to 12 hours. This process is best if it is organized so that it happens overnight. This way the oven is left undisturbed and you can check on the yogurt in the morning for readiness.

Remove yogurt from oven and strain out access liquid. After the 8 to 12 hour resting period the yogurt can be carefully removed from the oven and the warming light turned off. Thinner liquid may have separated from the yogurt and be sitting on top. This can be removed with a large spoon or by straining the liquid in a colander lined with cheese cloth. Greek yogurt can also be made by straining liquid from the yogurt until the desired consistency is reached.

Storage. Store the yogurt in a sealed container in the fridge for up to ten days. A quarter cup portion of this yogurt can be set aside to make a new batch of yogurt for the following week.

Note: This recipe can be doubled to make 8 cups of yogurt, the only change to the recipe would be the amount of time it would take for the milk to cool down after being heated to 180 to 190 degrees F. Instead of 1 1/2 – 2 hours for the milk to cool to 110 degrees, twice as much milk may take 2 1/2 to 3 hours. When making larger quantities of yogurt at a time, a larger crock-pot may also be used.

Yogurt is best sweetened with maple syrup; for every cup of yogurt add 1 to 2 teaspoons of maple syrup.

Recipe shared by: J. Marshall

Nutritional Information

*Yogurt is an excellent source for the essential nutrient Calcium.

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

Recipe Archive – View all of our delicious healthful recipes.

Home – Go to top of the home page.

~Eat Well, Live Well, Be Well~