This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.
I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.
I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.
After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!
Peach Chicken with Broccoli
12 peaches, sliced
1 onion, sautéed until translucent
4 chicken breasts
2 TB fish sauce
1/2 cup teriyaki marinade (like Soy Vay or whatever you have)
1 cup water
1 TB teriyaki Sauce
2 TB Sriracha
1/2 jar cranberry sauce
1/4 cup cornstarch
8 cups cooked basmati rice (about 3 cups dry made this)
3 large broccoli crowns, chopped
Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.
To be quite honest, the jury is still out for me on soy.
Soy is in EVERYTHING these days, modified soy protein in so many processed foods.
Soy contains phytoestrogens, chemicals that imitate the hormone estrogen. That doesn’t even sound good, right?
Soy also has phytates in it which can slow absorption of minerals. Quite a few foods when eaten with other foods inhibit or increase absorption, so it’s something to be aware of but probably not freak out about.
I don’t want to write off soy products completely. It is a bean afterall. I tend to think that soy becomes a danger when it’s the majority food product in your diet. Soy cheese, soy milk or tofu at every meal. That is why I question a strict vegan diet, especially if you are just “replacing” dairy and meat with soy products. I understand loving animals, that’s great. I love them too. But that doesn’t mean you have to stuff yourself with soy in an effort to avoid eating them.
BUT on the other hand, soy beans have a lot of great benefits as well, low fat, high protein, associated with reduced risk of hypertension, high levels of isoflavones, the list goes on and on.
Well, as LeVar Burton used to say on Reading Rainbow and what he now tweets all the time #BYDHTTMWFI
“But you don’t have to take my word for it. . .”
Soy and Sperm (because you always wondered, right?)
Uh oh. I just got a little opinionated there, better be careful. Ahem, back to the meal.
I had picked up some Soba noodles for some variety, traditional Japanese buckwheat noodles.
I just got home from a weekend in Vancouver/Portland visiting my family. So, I didn’t have time to grocery shopping, I thought I’d just throw together a meal with the veggies I had on hand, red onions, fresh green beans and broccoli.
I like my tofu to not taste like tofu, obviously, right? So I “dry fried” it, pretty much just chopping up your tofu and pan frying it (sans oil) to get the extra moisuture out so it will easily soak up the marinade.
I chopped the tofu up, that wasn’t a great idea, it would have been easier to dry it out if I had left them in slices. Just cooked them on medium low heat for 5 minutes, pressing down with a spatula and flipping periodically.
I then made a marinade poured it into a ziplock and tossed the tofu in there to hang out for 2 hours
Then cooked the veggies, carmelized the onions, boiled the noodles and then heated everything up. It was yummy.
Totally a chopsticks food.
I’m a little bit of a chopsticks snob, I’ll admit it. I actually think some foods taste better when consumed with chopsticks. And I picked up some bamboo ones recently I was excited to try out.
Soba noodles with Tofu and Veggies
1 lb Super Firm Tofu, chopped (or sliced, then chopped like I mentioned above)
1/4 cup rice vinegar
1/3 cup low sodium soy sauce
2 tsp sesame oil
6 cloves garlic, chopped
2 tsp Sriracha sauce (add more if you want more heat)
2 TB honey
1 TB Fish Sauce (omit if you want vegan)
Slice up tofu, dry fry for 10 minutes, flipping from side to side until tofu darkens slightly and is dry to the touch, mix up marinade of rice vinegar, soy sauce, sesame oil, garlic, sriacha, honey and fish sauce, pour over tofu and allow to marinate for at least 1 hour (I did 2). Overnight would be ideal!
1 red onion, sliced
1/2 lb broccoli, chopped
2 cups fresh green beans, ends chopped off
1 package Soba noodles
Caramelize onions on a covered pan for 10-15 minutes, pour onions into a bowl, set pan aside. Using onion pan add 1/2 cup water, broccoli and green beans, heat to medium heat and cook covered 5 minutes or until broccoli turns bright green. Remove broccoli, allow green beans to cook another 5 minutes or until tender, drain excess water. Add broccoli, onions, green beans and tofu with marinade to pan, heat on low heat while cooking the noodles.
Boil soba noodles (they take significantly shorter time than wheat pasta noodles, follow package directions, but usually 4-5 minutes). Drain and add noodles to pan. Toss until noodles are covered in marinade.
Serves 4 easily.
Matt and I added more sriacha sauce, I would have LOVED to top it with chopped peanuts and cilantro!
So I’ve seen these GREAT cauliflower crusts all over pinterest and over blogs I follow, but the BEST picture on pinterest doesn’t have a working link.
So, I did some hunting and tried to figure out a proper recipe.
This is actually kind of difficult. This cauliflower crust thing isn’t as easy as they seem to suggest. Humph. . .
I got this funky green/yellow cauliflower with the bountiful baskets.
The recipes say to “rice” the cauliflower.
How do I do that again? Is that even something people do?
. . .
When in doubt bring out the FOOD PROCESSOR.
Sort of. I guess.
Then I microwaved the “riced” cauliflower for 8 minutes. And I let it cool, and mixed in nutritional yeast, eggs, oregano, pepper and 1/2 cup mozzarella. And pressed it thin onto an aluminum lined pan . . .
And then I baked it.
And then the it affixed itself against the foil to never part.
Literally never part, I couldn’t separate it
I just wasted the whole awesome weird colored cauliflower by fusing it to stupid aluminum foil.
Everything is stupid.
Sweet husband scraped it off of the pan and ate it like some sort of creative hash.
It didn’t look good, but it did taste GREAT.
The nutritional yeast in the crust was tangy and delicious. The toppings of chicken, broccoli, red peppers, crimini mushrooms, onions, FRESH MANGO were delicious! I used Trader Joe’s Red Curry Sauce with this goodness to make it all Thai-ish
I wasn’t satisfied with that tasty hash. So I tried again, but I didn’t feel like running to Rousauer’s for more cauliflower. So, I did it the old fashioned, carb ladden way.
It was the pizza dough recipe from Joy of Cooking.
I did discover that broccoli is a delicious pizza topping, the first time I steamed it, the second time I just stir fried them for a bit with the onions. Both ways worked and no brown broccoli.
I didn’t have any crimini mushrooms or red peppers, but I had tomatoes
I think the take home message is that the combination of Trader Joe’s Red Curry Sauce and chicken, onions, broccoli plus other random veggies is really good.
Recommended highly. It’s very good.
And I’ll get back to you about that cauliflower crust, because my first attempt, that hash-i-fied stuff, is just embarrassing.
Thai Chicken Pizza
Pizza Crust (your fave)
1 bottle Trader Joe’s Red Curry Sauce
1 onion, chopped
1 tree broccoli, chopped
1 cup mozzarella
1-2 chicken breasts baked in soy sauce, chopped
1 mango, diced
1 tomato, chopped
1 red pepper, diced
8 crimini mushrooms sliced
Stir fry onions till they caramelize, half way through add the broccoli, cover and allow to cook for 10 minutes, stirring occasionally. Spread 1/2 bottle Red Curry sauce on prepared pizza crust, sprinkle with mozzarella top with broccoli, onions, mango, tomato, red pepper etc. Top with chicken, top with remaining mozzarella and some parmesan if it’s available.