Chinese take-out is a wonderful thing. Even more wonderful is making it at home with all of the ingredients of your choice! This sauce is salty and full of Asian flavor. You can use whatever veggies strike your fancy, just choose the ones you like best! Bean sprouts are one of my Asian faves, as a matter of fact I had to go to THREE different grocery stores because the first two were out. I squeeled with joy when I snagged the last bag at the third store, I know, I’m a little wacky. 🙂
Chicken and Veggie Lo Mein
- 2 chicken breasts, cooked and thinly sliced
- 2 teaspoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups carrot shreds
- 2 cups mushrooms, chopped
- 4 garlic cloves, minced
- 2 cups bean sprouts
- 4 green onions, chopped
- 8 oz. spaghetti, cooked and drained
- 3 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- In a small bowl wisk together all of the sauce ingredients. Set aside.
- Heat a large skillet or wok over medium-high heat. Add canola oil, peppers and onions. Cook about five minutes until tender. Add the carrots, mushrooms and garlic. Cook for another five minutes. Add the bean sprouts, green onions, cooked spaghetti, chicken and sauce. Combine well and serve.
Soup season is officially upon us and I couldn’t be happier about it! I recently mentioned my love of the slow cooker, and this one is a new slow cooker favorite of mine. Butternut squash is prevalent at the farmer’s market right now and this slighty sweet soup is the perfect use for them! You don’t need an immersion blender but it makes your life expotentially easier if you have one. You just puree it right in the slow cooker. Using a potato masher might even work just as well if you don’t want to use a blender.
This soup would be great without the roasted chickpeas, but if you want to do the extra step they add a nice flavor and texture. They are slightly crunchy and sweet. Super yummy!
Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas
- 1 large butternut squash, peeled and chopped into 1-inch pieces
- 1 yellow onion, diced
- 4 medium carrots, peeled and chopped
- 1 large apple, peeled and chopped
- 32 oz. reduced sodium chicken broth
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons pure maple syrup
- pepper, to taste
Maple Roasted Chickepeas
- 1 can garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- Place the squash, onion, carrots, apple and chicken broth in a slow cooker. Cook on low for 6-7 hours or until the vegetables are tender.
- Puree the vegetables with an immersion blender. Add the cinnamon, nutmeg, maple syrup and pepper. If you don’t have an immersion blender you can puree it in batches in a regular blender.
- For the chickpeas combine the beans, olive oil, maple syrup, brown sugar and cinnamon in a small bowl. Place on a baking sheet and roast in a preheated 375 degree oven. Stir every 5 minutes. Roast until starting to turn golden, about 20-25 minutes.
Makes about 8 servings.
Recipe adapted from Two Peas and Their Pod