Pantry Chicken and Broccoli 'Lo Mein'

Feeling like takeout, but want to stay at home and save some money? This recipe is easy to execute and full of bold and delicious flavors from the Orient. These ingredients are probably in your pantry and freezer already. The Lo Mein in this recipe is actually spaghetti, left over from a spaghetti dinner I made on a Friday night, two weeks ago.  The uncooked spaghetti was in a large sealed zip bag, but I wanted to go ahead and rotate my pasta stock, so I built a dish around it. Buying the 2 lb. package really saves!  

Some thawed chicken breast, frozen broccoli, peas and carrot blend, and some baby corn come together and BOOM! you've got a delicious one dish meal with all the right moves! 

The black sesame seeds are an added plus, but not necessary, the plain will do just fine.  I used some liquid aminos in this recipe to supplement some of the soy sauce and shave the sodium, just a bit.  I don't worry too much about it in this dish, because the amounts are spread across at least 10 servings.  

Some water chestnuts are a  great inexpensive way to add mega crunch and texture, just a thought!

Recipe:

1 1/2 lb. boneless chicken breasts, cut into strips, then cut into 1 inch, bite sized pieces

1 lb. spaghetti noodles, cooked according to instructions, in salted water, just short of al dente, about 7 minutes.

1 lb. frozen broccoli, thawed

1 c. frozen peas and carrots, frozen

1/2 can baby corn, drained and cut into bite sized pieces

1/4 c. reduced sodium soy, plus 3/4 c. water or stock to make 1 cup.

1/3 c. liquid aminos 

1/4. c. pure cane sugar

3-5 cloves garlic, pressed or finely minced

1 to 2 tsp. Sriracha or to taste

2 tbs. cornstarch, plus 2 tbsp. water to make a slurry

1 tsp. black sesame seeds

1/2 tsp. ground ginger 

SPST

Olive oil for drizzling

Sesame Oil for garnish, optional

Instructions:

In a medium hot skillet drizzled with olive oil, brown chicken in batches.

SPST. (Salt and Pepper to Suit Taste)

While pasta cooks, add the thawed broccoli. After 7 minutes, drain and shock in cold water.

Add pasta and broccoli back to spaghetti pot and drizzle with scant amount of sesame oil and keep warm on the lowest setting.

Meanwhile, in a medium bowl, combine soy, water, aminos, sugar, ginger, garlic, Sriracha and corn starch, set aside.

 After the chicken is all browned, add back to skillet , add sauce ingredients from bowl and bring up to a boil

to thicken, then turn off heat.

Add peas and carrots and baby corn, stir.

Pour chicken mixture over pasta and broccoli.

Over medium low heat, fold until evenly coated and veggies/colors are distributed as evenly as possible. 

Check seasonings and adjust as desired. 

Sprinkle with sesame seeds and drizzle lightly with sesame oil.

Sliced Green onion will make an excellent garnish also. 

Triple Cheese Burger: Muenster, American and Pepper Jack

There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  

I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 

Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  

This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  

Recipe:

Portobello mushrooms, large, trimmed wiped clean

Liquid Aminos, optional

Beyond Meat™ Burgers, they come in packs of 2 and 4

3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 

Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired

Hamburger Buns

SPST (Salt and Pepper to Suit Taste)

Olive oil for drizzling

Directions:

Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.

Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.

Start the mushrooms on the flat side.

Once mushrooms start to release their water, It's time to flip, about 5 minutes.

SPST, both burgers and shrooms.

While the proteins cook, prep the rest of the burger.

Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional

Add cheeses during the last 2 minutes. 

Assemble burgers and make some memories! 

Southern Fried Tofu

This recipe is a quick and easy way to serve up some smiles featuring tofu.  It makes a wonderful protein for a veggie laden sandwich or for dipping in marinara, they're a snacking sensation, packed with protein, calcium and iron.  I used extra firm tofu for this recipe.  I drained and wrapped the tofu in paper towels to expunge all the excess moisture from the exposed surfaces.
The texture of the protein is nice and crisp on the outside, but also not mushy in the interior.  There is actual 'bite'.  I double dipped these pieces in milk and breading to protect the tofu and add an extra layer of insulation and backbone so it would not be so limp.
I added the element of ranch via the seasoning package.  It's safe to say that many Americans, especially southerners are obsessed with ranch flavors.  I personally prefer Southwestern Ranch, which consists of combining barbeque sauce and ranch, plus a splash of heat via Sriracha for me!  Another splendid duo I adore is ranch and  Thai Chili Sauce, a great dipper for crunchy, fried snacks like Cauliflower Egg Rolls or Delectable Beef n' Zucchini Wontons, also Chipotle Chicken and Caramelized Onion Wontons.  Dippin' and Dining that's perfect for small gatherings and game days or just a day you feel like eating something tasty!
Recipe:
1 pkg. tofu, extra firm
2 tbsp. Dale's Steak Seasoning or to taste
Seasoned flour, such as A1
1/2 pkg. ranch seasoning
milk
oil for frying
SPST (Salt and Pepper to Suit Taste)
Directions:
Wrap tofu in several paper towels to absorb excess moisture on outside of tofu.
After several minutes, slice tofu carefully and evenly and lay slices on more paper towels.
Drizzle slices with Dale's.
Refrigerate for about 20 to 30 minutes, until ready to fry.  Meanwhile heat the oil.
Once oil reaches 375*F, you are ready to drop.
Toss in Seasoned flour, then dip in milk, then toss again and place in hot oil.
Cook in small batches until floating and golden, about 3 minutes.
Drain on paper towels and serve.

For a Betterthaneverians version of this recipe, use one or more of the following:
Use liquid Aminos or  Nutritional Yeast to marinate
Use a blend of Organic Coconut and Almond Flour to coat
Use a nut milk to dip
Add a blend of freshly fine chopped dill, parsley and chives in place of ranch seasoning mix.