Slow Cooker Spaghetti Sauce

My family loves spaghetti, especially the kids, but I get tired of the traditional meat sauce made with ground beef. My recipe uses 3 different kinds of pork: pork shoulder, sausage and pancetta; and it can feed a crowd, a minimum of 10 people. Since our family loves spaghetti so much, I will use half the sauce on the day I cook and freeze the other half for when I don't have time to cook. Also, this recipe can be made in the slow cooker, on the stove top, or in the oven; it's super versatile for whatever fits your needs.

Have I mentioned how I loathe the slow cooker? I know some people love their slow cookers, and use them multiple times a week. There are even websites devoted just to those freezer meals you can just drop into the slow cooker when you leave for work in the morning and when you return, dinner is ready. I haven't had such luck with my slow cooker.  I've tried just about every kind of cuisine in mine and I've been met with less than stellar results. Some meals were even inedible. Yes, after a few bites and we had to throw out the whole pot of dinner and eat scrambled eggs.

This is not one of those recipes. This Slow Cooker Spaghetti Sauce is amazing and you may never go back to the jarred, store-bought sauce ever again. I also like to make the sauce in my Dutch oven and bake it very slowly in the oven, but this requires me to be present during the cooking process, so I will only do this on a lazy weekend.

Let's talk about our ingredients.... Buy the high quality Italian tomatoes or San Marzano tomatoes, if you opt for the better tomato your sauce will thank you. (That's also my favorite can opener from Joseph Joseph; it's one of the coolest kitchen gadgets.)  Also, go for real pancetta; bacon will not be an equal substitute. For one, it's too fatty or greasy and the smoky flavor will overwhelm the sauce. This pre-packaged, chopped brand of pancetta is great because it's one less thing for me to prep.

Start your recipe off by browning all of the meats in a skillet. First, brown the pork shoulder, then the Italian sausage, and last the pancetta. Transfer the meat to the slow cooker or if making in a Dutch oven, remove to a large plate.

Chop the Onions, Carrots and Garlic. Saute in the same skillet with a pinch of salt until soft.

Deglaze the pan with some red wine, scraping up any brown bits on the bottom of the pan. 

Add the canned whole tomatoes and mash with a potato masher to break them up into bite sized pieces. Add tomato mixture to the slow cooker. 

Now pour the tomato puree in the skillet along with the fresh herbs. Bring to a simmer and add to the slow cooker. 

This is what your slow cooker should look like. It will be very full. I also like to use these slow cooker liners so clean up is really easy. 

Cook on low for 4 hours. Remove the large pieces of pork shoulder and shred into bite-sized pieces. Remove the herb stems from the sauce. 

Return the the shredded meat to the slow cooker and simmer for another 30 minutes while the pasta cooks. 

Since our family is gluten free, we like to use this type of gluten free pasta found at Trader Joe's. We have tried just about every brand out there and this one is the closest in flavor and texture to regular wheat pasta. 

Slow Cooker Spaghetti Sauce

Yield: 10 servings

Ingredients:

4 lbs. boneless pork shoulder, cut into 3 inch pieces

1 lb. Italian sausages, sweet or mild, removed from casings

3 ounces pancetta, chopped

1 large yellow onion, diced

3 large carrots, diced

4 garlic cloves, minced

1 cup dry red wine

1 28 oz. can whole Italian or San Marzano tomatoes

1 28 oz. can tomato puree

1 rosemary sprig

2 thyme sprigs

salt and pepper, to taste

2 lbs. spaghetti 

Parmesan cheese, for garnish 

Directions:

In a large skillet or Dutch oven, working in batches, brown the pork shoulder. Remove to a slow cooker or large plate. Pour off all but 1 tablespoon of the fat and brown the Italian sausage, breaking it up into small pieces with a wooden spoon. When fully cooked through, remove to slow cooker or plate. Pour off all of the accumulated fat and brown the pancetta until crisp; remove to the slow cooker or plate. Pour off all but 1 tablespoon of fat from the skillet. 

Saute the onion, carrot and garlic for 3-5 minutes, until softened. Pour in the red wine and scrape up any brown bits off the bottom of the pan. Add in the whole tomatoes and crush with a potato masher. Bring to a simmer, then pour into the slow cooker. 

Add the tomato puree to the skillet along with the whole herbs, bring to a simmer and pour over the meat in the slow cooker. Turn slow cooker on low and cook for 4 hours. 

Remove large pieces of pork shoulder from sauce and shred into bite sized pieces. Return the meat to the sauce and simmer on low for 30 more minutes while the pasta is cooking.

Just for fun - Our little girl (when
she was a baby) enjoying her spaghetti. 

Cook pasta according to package (note: Our family only cooks 1 pound of pasta and freezes half of the sauce for another day.) Drain and return to the pot. Spoon 2-3 cups of sauce over the cooked noddles and stir to coat all of the noodles. Divide pasta into bowls and spoon additional sauce over noddles. Top with Parmesan cheese and serve immediately.

Preserved Lemon & Baharat Pork Kebabs

I'm still cooking my way through some of 2016's best cookbooks and this recipe comes from Sirocco by Sabrina Ghayour. If you are not familiar with Lebanese cuisine, Baharat refers to a spice blend similar to a masala in Indian cuisine. Most families in Lebanon have their own secret baharat recipe but you can make your own easily at home, or you may purchase one if you have a vast international section in your grocery. 

Here's my recipe for baharat:

• Yeilds: 2 cups (half for enough to make the kebabs)
• 4 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 3 tablespoons ground cumin
• 1 teaspoon ground cardamom
• 4 teaspoons ground nutmeg
• 4 tablespoons paprika

Directions: Mix all ingredients in a small bowl and transfer to an airtight container. 

These kebabs pair perfectly with the Radish, Dried Fig & Apple Salad from Ghayour's book, which I shared with you earlier this week. You will want to marinade the pork for several hours or overnight to develop even more flavor. 

Preserved Lemon & Baharat-Marinated Pork Loin Kebabs

Ingredients:

2 pork tenderloins, Cut into 2 inch pieces

vegetable oil

For the Marinade:

3 heaping Tbs baharat spice blend

2 garlic cloves, crushed

3 Tbs. Greek yogurt

4 Tbs olive oil

5 preserved lemons, seeded and finely chopped

sea salt & pepper

Directions:

Place all the marinade ingredients in a large bowl, or zip top bag for easier clean up, and mix until very well combined. Add pork to the marinade and massage marinade into meat for 2-3 minutes. Place in the fridge for a couple of hours, overnight is best. 

When ready to cook, bring the meat to room temperature. Heat a grill pan or grill to medium heat. Thread meat onto skewers leaving a small amount of space between each piece of meat. Depending on the size of your skewers you may only fit 4 pieces onto one skewer. 

Drizzle the meat with vegetable oil and place on the grill pan. Cook on all four sides for 2-3 minutes each side. Let pork rest for 5 minutes before serving. 

Four Corners Lentil Soup

 

It's Meatless Monday and this Vegan Lentil Soup is what's cooking in our house. I originally found this recipe on Epicurious.com and have adapted it to fit our family. It uses red lentils, which when cooked turn yellow, and it is full of flavorful ginger, cumin and leeks. This is a perfect medicinal soup for a cold day or when someone in the house has the sniffles. Lentils are a great source of protein to fuel the body and ginger has wonderful medicinal qualities to help boost digestion and the immune system.

This lentil soup is a favorite in our house. Our littlest child, the picky eater, will devour 2 giant bowls. It also freezes beautifully so when there are leftovers, I keep them in the freezer for a rainy day (or if I get sick and don't have the energy to make dinner for everyone).

I prefer to use leeks in my Four Corners Lentil Soup because they are more mild than an onion and they add beautiful light green flecks of color to the soup.

Heat 2 Tbs. of coconut oil in a large stock pot over medium heat. Add the leeks and ginger and saute for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Stir in the cumin and cayenne pepper, cook for 1 minute until it becomes very fragrant.

Add the diced tomatoes, sliced lemon and a pinch of salt. Stir gently until combined.

Stir in the rinsed lentils and cook for about 1 minute. When heated through, add the vegetable stock (or chicken stock if not making the soup vegan) and bring to boil over medium high heat. Reduce heat to simmer for 30-40 minutes or until lentils are tender and just beginning to fall apart. Season with salt and pepper and add 1 Tbs. maple syrup to balance the flavors. Serve with fresh cilantro leaves and lemon slices. Store any leftovers in the fridge for up to 3 days or in the freezer for up to one month.

Four Corners Lentil Soup
Yield: 8 servings

Ingredients:
2 Tbs. coconut oil
1 large leek, white and light green parts only, quartered and diced
3 Tbs. fresh ginger, peeled and diced finely
3 garlic cloves, minced
1 1/2 Tbs. ground cumin
1/4 tsp. cayenne pepper (or more to taste)
1 can diced tomatoes
1 lemon, sliced thinly
2 cups red lentils, rinsed
8 cups vegetable stock 
1 Tbs. pure maple syrup, or agave syrup
2 Tbs. cilantro leaves, chopped
additional lemon slices for serving.

In a large stock pot, heat coconut oil on medium high heat. Add leeks and ginger and saute for 4-5 minutes until tender. Stir in the garlic and cook for an additional 30 seconds. Stir in cumin and cayenne pepper and cook for 1 minute, until very fragrant.

Add tomatoes and lemon, cooking for 1 minute. Stir in the lentils and broth and bring to boil. Reduce heat to simmer and cook for 30-40 minutes covered, until lentils are tender and just beginning to fall apart. Add 1 Tbs. maple syrup to balance the flavors.

Serve with fresh cilantro leaves and lemon slices. Leftovers can be frozen for up to one month.

The Juiciest Chicken Burgers Ever

I know what you are thinking. Really? A chicken burger, Why? That's an abomination to the real hamburger. Well, you haven't tried these chicken burgers. My husband who considers himself a connoisseur of the burger thinks these might just be his favorite of all time. Want to know the secret? Shishito peppers.

A Shishito pepper has a grassy, citrus flavor with sweet and hot notes without being spicy. Only 1 in 10 peppers are spicy so it's a surprise if you get the spicy one. When I use these peppers, I taste each one before adding it to my recipe, but if you're feeling lucky, my friend, just throw them in and see what happens.

To start these burgers, caramelize one onion on medium low heat until a very deep golden brown. Take care not to burn the onions at the beginning, it will take about 30 minutes for the onions to slowly release their sugars and begin to brown. Once the onions have reached a dark, golden brown, turn up the heat to medium high and toss in the diced Shishito peppers. Cook for about 1 minute. Transfer onions and peppers to a heat proof cutting board and chop until very finely diced.

Allow onions and peppers to cool slightly. Place in a large mixing bowl with chopped green onions, chopped cilantro leaves, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until well combined.

Mix in the ground chicken and form into 1/2 pound patties. I like to place the patties on parchment paper because they can get a little sticky and it's one less dish to clean at the end of the meal. Oil both sides of the patty so they do not stick to the grill or grill pan. 

This cast iron grill pan is one of my favorite pans for under $50. The reverse side is a griddle so it awesome for pancakes, fried eggs and bacon.  I use this pan at least once a week since firing up the outside grill in the cold or rain is not my idea of easy cooking. 

Grill for 6 minutes on each side. Unlike beef burgers, these chicken burgers have to be cooked to well done. Test the center or each burger by gently pressing down with your finger. It should be firm to the touch, if it is still a little squishy, cook for another 2-3 minutes on medium low. Since we added the caramelized onions and peppers to the chicken patties, they should remain juicy even though they will be cooked to well done. 

To keep it healthy, serve with roasted baby carrots. Here's what you do: toss baby carrots with 1 Tbs. olive oil, 1/2 tsp fresh thyme leaves, and salt and pepper. Roast in a preheated 450 degree oven for 25 minutes, stirring once during cooking to prevent sticking. You won't miss the french fries, I promise. 

Amazing Chicken Burgers

Yeild: 8 half pound burgers

Ingredients:

1 onion, thinly sliced

8 Shishito peppers, chopped

4 Tbs. olive oil, divided

2 lbs. ground chicken (white and dark meat combined)

1 tsp. sea salt

2 green onions, thinly sliced

2 Tbs. cilantro leaves, finely chopped

1/2 tsp. black pepper

For serving:

8 hamburger buns

1 tomato sliced

1 avocado sliced

lettuce, mixed greens, etc. 

In a non-stick skillet on medium low heat, heat 1 Tbs. olive oil. Caramelize onions in pan for 30-40 minutes, stirring often to prevent burning. When onions are a deep, golden brown, turn heat to medium high and add Shishito peppers. Cook for 1-2 minutes or until peppers begin to blister slightly. Remove onions and peppers to a cutting board and chop very finely. Allow to cool slightly. Transfer onions and peppers to a large mixing bowl and mix in green onions, cilantro, salt and pepper. Mix in ground chicken and form into 1/2 pound patties. Oil both sides of patties before placing on the grill.

Grill on medium heat for 6 minutes each side, or until patties are well done. Serve on toasted hamburger buns with your favorite toppings. 

Homestyle Baked Beans

These Homestyle Baked Beans pair perfectly with my BBQ Ribs and they cook in the oven with the ribs making your life so much easier. I typically use canned beans for this recipe because I almost always forget to soak my beans overnight, and let's be honest opening up a can is so much easier. This recipe couldn't be any easier, it's just pouring all of the ingredients into an ovenproof pot like a Le Creuset or Staub, mixing and letting the oven work it's magic. This can even be made in a slow cooker, cooked on low for 3-4 hours.

The base flavors for these beans are some of my favorite - BACON and onions. Everything tastes better with bacon, right? 

Homestyle Baked Beans

Ingredients:

3 (15 ounce) cans of cannellini beans, drained and rinsed

1 sweet onion, diced

4 slices bacon (4 ounces), cut into lardons

2 Tbs. dark molasses

1/4 cup spicy Dijon mustard

1/4 cup ketchup

1 Tbs. tomato paste

3 Tbs. brown sugar

1/4 cup favorite barbecue sauce

1 cup chicken stock

Preheat oven to 275 degrees. Place all ingredients into an ovenproof enameled cast iron pot. Stir thoroughly to combine and season with salt and pepper. Cover with tight fitting lid and bake for 2 hours, stirring every 30 minutes. If the beans become too thick while cooking, add more chicken stock a 1/4 cup at a time until desired consistency is reached. 

Serve with BBQ Ribs or your favorite hamburgers or grilled dish. 

Weekend BBQ Ribs

Weekend meals in our house are easy and usually slow cooked, something that can be put together

quickly, placed in the oven (or slow cooker) and forgotten about until dinner time. These BBQ ribs are a family favorite and, depending on the number of racks you make, they can even be a great main dish for a Super Bowl party. They can be made ahead and left to rest in a warm oven until game time so you don't miss any of the commercials, I mean the big game.

These BBQ Ribs are super easy and they do not require any special equipment like a meat smoker. They are baked in an oven at a super low temperature for several hours so they come out very tender and juicy. My special rub adds tons of flavor, spice and a little sweetness.

First combine all the rub ingredients in a small bowl. The spice rub recipe makes enough for 2 racks of ribs. If only making one rack, divide the rub in half and store in an airtight container for up to 2 months in the fridge.

Rub ribs liberally with the spice mixture. Next, pour a few splashes of liquid smoke onto the ribs and massage into the rack until it is completely covered with a slightly damp spice mixture.

Cover pan tightly with foil and bake in a preheated 275 degree oven for 4-6 hours. If you like your ribs falling off the bone, cook for about 6 hours. If you like them a little "toothsome" and sticking to the bone, cook for only 4 hours.

When the ribs are done, remove the foil and preheat the broiler to high. Brush the meaty side of the ribs liberally with your favorite barbecue sauce.

Place pan on top rack of oven a broil on high for 3-5 minutes or until the barbecue sauce starts to brown and bubble. Be careful not to burn the sauce, it happens very quickly so don't walk away from the oven.  

Remove ribs from oven and let cool slightly before cutting between the rib bones. Enjoy with Homemade Baked Beans and a fresh Apple Fennel Slaw 

Weekend BBQ Ribs

Ingredients:

2 racks pork baby back ribs or country style ribs

Spice rub ingredients:

2 tsp. sea salt

1 1/2 tsp. black pepper

2 tsp. smoked paprika (Pimenton) , sweet or hot

1 tsp. garlic granules

1/4 tsp. cayenne pepper

1 tsp. dry mustard powder

1 tsp. Ancho chili powder 

1/4 cup dark brown sugar, lightly packed

1-2 Tbs. liquid smoke (hickory or pecan flavor)

1/4 cup favorite barbecue sauce, plus more for serving

Preheat oven to 275 degrees. Line a large rimmed baking sheet with foil and set aside. Rinse and pat dry racks of ribs and place on baking sheet. 

In a small bowl mix all spice rub ingredients together. Massage all over ribs while adding a few dashes of liquid smoke to the ribs creating a wet paste. Cover pan tightly with foil and bake for 4-6 hours. For "fall off the bone" ribs, cook for the longer amount of time. 

Remove ribs from over and uncover. Preheat the broiler to high. Meanwhile, brush ribs with barbecue sauce. Place under broiler on top rack of oven for 3-5 minutes, until the sauce is browned and bubbly. Remover from over, let cool slightly before slicing between the bones. Serve with additional barbecue sauce. 

Thai Chicken Soup

This is the perfect chicken soup for cold weather or to help get over a dreadful cold. Winters here in Texas can be brutal for your immune system because we can swing from 80 degrees to 30 degrees and back in a matter of a few days, so having this soup in your repertoire can help when someone in your family comes down with the sniffles.

Starting your soup with a bundle of aromatics like cilantro stems, scallions, fresh ginger, garlic and lemongrass make a wonderful base to build upon. I also like to use rice noodles in this soup to keep it gluten free but if you don't have those on hand, you can use buckwheat noodles (Udon noodles), Chinese egg noodles (Lo Mein noodles), or a few packs Ramen noodles without the seasoning packets.

Thai cuisine balances three contrasting flavors: sweet, sour and spice. This recipe uses carrot for a subtle sweetness, lime zest and lemon grass for sourness (if you can find kafir lime leaves use those instead of the lime zest), and ginger and sambal oelek for spiciness. 

Carrots and mushrooms are traditional additions to this soup but you can add any vegetable you like. 

Serve this soup alongside a plate of fresh herbs such as mint, Thai basil (can with substitute regular basil), cilantro leaves, and sliced scallions. Serve with lime wedges and chili paste (Sambal Oelek). 

Thai Chicken Soup
Ingredients:
1 whole chicken, skin removed
8 cups chicken broth
6 cups water
kitchen twine
1 2-inch piece ginger, peeled and sliced
4 scallions
1 bunch cilantro, stems and leaves separated
2 limes, zest and juice
3 garlic cloves, smashed
1 stalk lemongrass, cut in 3 inch pieces
8 oz. mushrooms, cremini, shitake or button, sliced
4 medium carrots, sliced
1 12 ounce package rice noodles
1 Tbs. fish sauce
salt, to taste
For serving: fresh basil, mint, lime wedges, sliced scallions, sambal oelek 

Directions: 

Clean chicken and remove skin. Using coarse salt, scrub the chicken to remove any impurities. Using kitchen twine, tie up cilantro stems and scallions into a bundle. In a very large stock pot, place chicken, broth, water, cilantro bundle, ginger, lemongrass, lime zest and garlic and bring to boil over medium high heat. Simmer on medium-low heat for 35-45 minutes or until chicken is completely cooked through, skimming any foam that rises to the surface while cooking.

Remove the chicken from the soup and let cool for 10-15 minutes before picking the meat off of the bones. While chicken is cooling, strain the broth with a fine mesh strainer to remove all of the herbs and aromatics. Return broth to a full boil and add the carrots,mushrooms and noodles. Boil of 3-4 minutes (or longer according to the cooking instructions on the noodle package). Add fish sauce, juice of 1 lime, and return chicken back to the soup and season with salt.

Ladle into bowls and serve with fresh herbs, lime wedges and chili paste.

The Perfect Roasted Chicken

In our family we eat lots of chicken and it can be difficult to come up with new and creative ways to prepare it. My recipe for the Perfect Roasted Chicken is a staple in our household. The secret is the spice rub that gets massaged into the chicken skin so every bit of it comes out crispy and delicious. There is usually fighting over the wings at the dinner table which gave me an idea to make baked chicken wings with the same spice rub. They were so good we ate all 5 dozen wings and my little picky 3 year old ate 8 on her own.

To make this meal even easier, while the chicken is roasting in the oven, throw some Brussels sprouts tossed in reserved bacon fat (or diced pieces of raw bacon) on a sheet pan and roast for 30-40 minutes.

This is also a great meal for when I have to cart the kids around to after school activities. I can prep the chicken and put it into the preheated oven, set the cooking time (which automatically shuts off the oven when the time is up), and when I arrive home after ballet, piano, or soccer practice I have dinner ready and waiting for me in the oven.

A little trick I learned when trying to make the perfect roasted chicken with the crispiest skin is the chicken needs to be elevated. I used to bake my chicken in a glass or ceramic baking dish which would give me great results for the top half of the bird and then the bottom half, the thighs and wings, would come out of the oven with soggy skin because it was sitting in all of juices that rendered from the cooking bird. No one would want to eat the thighs or wings and we would end up wasting it or some poor person (usually the baby) would have to eat it the next day for left overs.

To prepare your pan for the chicken, cover a rimmed baking sheet with aluminum foil or parchment paper and place a wire cooling rack (the kind you use for cooling cookies) on top of the foil. If you have a fancy roasting dish with a rack insert that will work just as well, but this is my hacked version. The foil helps with clean-up because I have yet to meet someone who enjoys doing the dishes, except maybe my mother. Here's what the prepped pan should look like:

Next, prepare your spice rub and cut a long piece of kitchen twine to tie up the bird. Once you've got everything ready to go, clean your chicken really well. I like to remove any excess fat from the cavity or tail end of the chicken. Then, taking a coarse salt like kosher salt, sprinkle a few handfuls all over the chicken and massage. The salt scrub will help to remove any impurities.

Place the chicken on the rack in the pan and dry with paper towels, inside and out. Starting with the back of the chicken (the side with the thighs) rub the spice rub mixture all over the bird. Flip the bird over, breast side up, and continue rubbing the spice mixture coating the entire chicken. With the last few teaspoons of spice rub, coat the inside of the bird. Now it's time to tress the chicken with your twine. Place the middle of the string under the neck and wing portion of the chicken, bring the string up over the top of the chicken creating an X. The X should then be pulled down toward the bottom point of the breast where the chest cavity opens up. Next, take the legs and place them on top of the X of the string and cross one leg bone over the other, creating an X with the bare ends of the leg bones. Wrap each end of the string around the leg bones, pull tight, and tie a square knot on top.

The chicken is ready to go into the oven. Roast in a preheated 425 degrees oven for 1 hour and 15 minutes, for a 4-5 pound chicken. For every extra pound, add 15-20 minutes more cooking time. 

The Perfect Roasted Chicken

Ingredients:

4-5 pound whole chicken 

1 tsp. sea salt

1/2 tsp. ground black pepper

1/2 tsp. garlic powder

1 tsp. dried oregano

1 Tbs. Spanish smoked sweet paprika (not regular paprika, it won't taste the same) 

A pinch cayenne pepper

2 Tbs. olive oil

Kitchen twine

Directions:

Preheat oven to 425 degrees.

In a small bowl, mix spices and olive oil to form a loose paste. Clean chicken, pat dry and rub spice mixture all over the skin and inside the cavity of the chicken. Place chicken on an elevated wire rack inside a rimmed baking sheet.

Bake for 1 hour and 15 minutes for a 4-5 pound chicken. Add 15-20 minutes of cooking time for each additional pound. Remove chicken from over and rest 15-20 minutes before serving.

Ginger Lime Stir-Fry

This is a recipe that has changed a lot over the years, but it all began when my husband asked me to knock off a dish he had a few times at Snap Kitchen. Now it is usually based on what veggies or protein I have left over in the fridge from earlier in the week. The sauce is bright and aromatic with ginger and lime and topping the stir-fry with the fresh herbs, such as basil and cilantro brings it to a new level.

I usually have some chicken breasts hiding in the back of my freezer and handfuls of different veggies lingering in my produce bin, so I can whip up this dish without having to take a trip to the grocery store.

A note on Thai-inspired cuisine: Thai dishes often use several ingredients, many of which you buy once for a tablespoon or two. If you like eating Thai-inspired dishes, try to keep your pantry stocked with items such as fish sauce, rice vinegar, soy sauce or tamari, and sambal oelek (that really spicy chili paste with the rooster on it) so you can enjoy them all the time. Most of these items are shelf stable and last a long time in the pantry. 

When making this meal, make sure that you have all of your ingredients prepped and ready to go before heating your pan. This includes the brown rice or quinoa that you will be serving it over. Once your pan is heated, the dish will be ready in 10 minutes, maximum.


Ginger Lime Stir-Fry

Ingredients:
(For the sauce):
One 2-inch piece of ginger peeled, finely grated
1 clove garlic, grated
1 lime, zest and juice
1 Tbs. coconut sugar, palm sugar or brown sugar
2 Tbs. tamari (gluten free soy sauce)
1 Tbs. unseasoned rice vinegar
1 tsp. cornstarch

(For the Stir-Fry):
1 lb. boneless chicken breasts, cut in 1/2 inch cubes (can substitute ground chicken or turkey)
1 large carrot, peeled and sliced very thin
4 ounces mushrooms (shitake, baby bella or button)
1 cup sugar snap peas
salt and pepper
1 tsp. sesame oil
1 Tbs. vegetable oil

(To Serve):
1 green onion, thinly sliced
2 Tbs fresh basil, thinly sliced
2 Tbs. cilantro leaves, minced
3 cups cooked quinoa or brown rice

Directions:

In a small bowl, mix all of the ingredients for the sauce and set aside.

Heat a wok or very large skillet on high heat for several minutes. Add the sesame oil and vegetable oil to the pan and let heat for just a few seconds before adding the chicken to the wok. Cook the chicken for 5-8 minutes until all pink is gone. Add the vegetables and cook stirring constantly for 30 seconds. Pour in the sauce and bring to boil for 2-3 minutes until it thickens and becomes slightly glossy. Remove from heat. Toss in chopped herbs and serve immediately over quinoa or brown rice.