The All Clad Review ~ Broccoli & Red Pepper Cashew Chicken
Last night I put together a new recipe using my fancy new All Clad Stir Fry Pan that I won from Food Buzz. I was so excited to try out my new pan that it was worth cooking up two meals last night just to test it out. This recipe turned out to be so amazing and had so much flavor. I really liked the spicy kick and will definitely make it again. You can mix/match your ingredients, but, I tend to just throw in whatever sounds good as I go along. I served this over 1 cup Trader Joe’s Organic Frozen Brown Rice (cooks in 3 minutes & it tastes just like the real deal) and paired it with a nice big orange for the perfect lunch.
Broccoli & Red Pepper Cashew Chicken
Ingredients:
** Note: You can make this recipe vegan by using Tofu or Vegetarian using a Chicken Substitute. I think this recipe would be fabulous with all types of meat/non-meat variations.
Marinade and chicken:
1 tablespoon reduced-sodium soy sauce
1 tablespoon white wine
1 tablespoon hoisin sauce
2 teaspoons cornstarch
½ teaspoon toasted sesame oil
1 egg white, lightly beaten
1 pound boneless chicken breasts, cut into 1-inch pieces
Freshly Ground Pepper if desired
Aromatics:
¼ cup minced green onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1-2 teaspoon chili garlic sauce (depending on how much heat you want)
Sauce:
3 tablespoons water or chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
½ teaspoon toasted sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1 tablespoon canola oil, divided
½ cup dry roasted cashews
1 cup diced red bell pepper
4 cups chopped broccoli
1. To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes.
2. Combine green onions, garlic, ginger and chile sauce in a small dish.
3. Combine sauce ingredients in a small bowl and whisk together.
4. Heat a 12-inch skillet over medium-high heat (I used my new All Clad Stir Fry pan from Food Buzz)until searing hot. Add 1 teaspoon oil, then half the chicken using a slotted spoon since you do not want the sauce. Cook, without stirring, 2 minutes. Turn and cook another 2 minutes. Remove from pan before it’s thoroughly cooked through. Repeat with another teaspoon of oil and remaining chicken.
5. Add remaining 1 teaspoon oil to pan. Add green onion mixture; stir-fry 30 seconds. Add bell pepper and the broccoli. Sauté until just crisp-tender, 2 to 3 minutes.
6. Return chicken to pan; toss. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews; toss gently. Serves 4.
I starteed to get a little worried when the chicken was cooking. I know in my other stainless steel pans the meat sticks a little until it is cooked but then, it is released. It may have stuck a little here due to the higher heat (normally I’d use low to medium heat).
As everything cooked though, nothing else seemed to stick and the chicken even came out without a problem when I took it out.
Look at how beautiful it is again after cleanup. Everythiing just washed right off and it was like brand new again.
I have to say I LOVE my new pan and I am so thoroughly impressed with my All Clad Stir Fry Pan. It cooked up my Broccoli & Pepper Cashew Chicken without a hitch and it cleaned up so easily. I will definitely be using this again and looking to add more All Clad to my pan collection.
I just got back from a nice lunchtime walk and am ready to dig into more work ~ fun times. See you all for dinner and another new recipe….I can’t wait.
Vegan/GF Banana Nut Waffles take 2
Happy Tuesday! It’s Biggest Loser night so that always makes me look forward to getting my day over with and sitting down to enjoy the show Today is going to be a super busy day so I am sure time will fly by. This morning I decided it was time to pull out one of the Vegan/Gluten Free Banana Nut Waffles that I froze a little while back. These taste just as good reheated in the toaster as they did the day I made them.
I topped my waffle with:
~ 1 Tbsp Whipped Butter
1 small banana
1/2 oz toasted Walnuts (toasted for 1:30 in the microwave)
Drizzle of Pure Maple Syrup
Yum! I think I have determined I LOVE anything banana nut. I enjoyed this with some watered down Pete’s coffee and of course some water from my SIGG.
Make sure you let me know your opinion on The 30 Day Transformation and if you want to give it a go beginning tomorrow, April 1st by leaving a comment on that post.
I will be sharing my All Clad Stir Fry Pan review with today’s lunch post. It was awesome to use it to make up my lunch last night.
Have a great day all!
The "Works" Burger
Ever since I went to Gillwood’s and had the best ever Veggie Burger I have been thinking about how I could recreate it. Well, tonight, I decided was the night for that. I took a recipe that I often make to make healthy burgers for The Husband and Veggified (yes, that’s a word!) it. I had two perect buns in my fridge that we bought at Gillwood’s the other day so I thought I might get pretty close to the real deal. Here was the result before I “mushed” it together to fit it into my mouth:
I must admit, this was a pretty tasty burger, but, it just wasn’t the same. I honestly think there is something about having someone else make something for you that makes it taste that much better. But, I know you all are wondering, what is in there, so here is how you can recreate this Works Burger.
* This recipe works great with any meat of choice: vegan burger, veggie burger, chicken or turkey burger, beef or bison….take your pick.
I used almost all organic ingredients because I think they taste better and are better for you, but, the choice is yours.
Burgers:
4 burgers or 1 lb of your favorite meat shaped into burgers (I used Amy’s California Burgers and beef burgers for The Husband)
Season by sprinkling with the following if using meat:
Garlic Salt
Freshly ground pepper
Onion Powder
Nonstick spray
Cook on the grill as you normally would ~ about 3-5 minutes per side.
Top burgers with Lite Cheddar Cheese (I used TJ’s)/(use soy cheese to make it vegan) and grill for another minute. While the cheese is melting, you can add the buns to the grill to toast them.
Burger toppings:
Saute:
1 1/2 cups mushrooms
1/2 Tbsp butter
Sprinkle with sea salt & freshly ground pepper
1 large tomato, sliced
1 medium red onion, sliced
bread n butter pickles or cucumber chips
1/2 avocado, sliced
Special sauce:
2 Tbsp lowfat or fat free mayo (used veganaise to make it vegan)
3 Tbsp ketchup
2 tsp mustard
1/2 teaspoon hot sauce
Mix together and spread evenly on your toasted buns
Tadah! That’s it….it looks like alot more typing, but, I put this all together in about 30 minutes before The Husband had to run to a meeting.
Here is what mine looked like before I put it all together with a side of cucumber slices in 2 forms:
The Gillwood’s Bun was seriously the perfect addition aside from being way too big for my veggie burger. It has a sweeter taste like Hawaiian bread. I sooooo wanted to eat all of this, but, after cutting it in half and eating my cucumber slices, I was full. The Husband gladly took my other half.
I tested out my new All Clad Stainless Steel Stiry Fry Pan from Food Buzz tonight to make my lunch for tomorrow. Be sure to check back then for the full report.
Have a great night all ~ I am off to read my new finds at Barnes and Nobles today – yeah!
I just may never be able to eat a "regular" cupcake again!
I say that is almost the saddest way b/c I absolutely LOVE Cupcakes! Cupcakes are seriously like one of my most favorite things in the whole wide world, but, then again, so is ice cream. I might just be able to sustain on these 
ok…well, probably not because then I’d get tired of them and there would be no fun in that.
I set out with the best of intentions this morning to NOT have a cupckae. But, I had a feeling that I’d cave. My entire car still holds the sweet smell of these cupcakes. Seriously CUPCAKES+ICE CREAM=THE BEST CUPCAKE I HAVE EVER HAD IN MY ENTIRE LIFE!!! Cupcake heaven in every way!
I picked up these beauties at Cold Stone Creamery today at lunchtime (such a deal (a pack of 6 includes 3 different types of ice cream for only $9.99).
Let me give you the low-down on what these cupcakes have in them. You can get the full details at the link above….prepare to drool on your key board.
Pink Fluffy Frosting with pink sprinkles + cake batter ice cream + red velvet cake all put in a dark belgian chocolate cupcake shell.
Oreo Cookie with white fluffy frosting with fudge and chocolate swirled ice cream, devils food cake all in a dark belgian chocolate cupcake shell.
Milk & White Chocolate curls with white fluffy frosting and cake batter ice cream, yellow cake all in a dark belgian chocolate cupcake shell.
WOW! Seriously, how do you decide which one to have?! Well, if you are anything like me, decisions are definitely not my strong point – just ask The Husband lol. So, why pick 1 when you can pick 3. A few of my co-workers and I paired up to have a 1/2 of each one – woohoo!
I highly recommend these cupcakes to anyone who loves cupcakes or ice cream. I am already trying to think of the next occassion I can order them for to have some more Easter maybe…..just kidding. Alright all ~ enjoy the rest of your afternoon and I’ll see you all tonight!
Checking my daily veggies off the list….
I hope your Monday is moving right along, I know mine is. I had to run out at lunchtime to pick up the fabulous Ice Cream Cupcakes for our party today, but, more on that later. Even though I ATE dessert before lunch, I have to at least post in order, right? I felt like I was really lacking in veggies last week so I definitely made up for it in this super huge salad I made.
Included in the mix:
Romaine
Spinach
Broccoli
Cucumber
Snap peas
Cherry tomatoes
Green Onion
2 Tbsp Free sample pack of Accent Honey roasted almond slivers – Yum!
2 Tbsp TJ’s Berry blend
3 oz Grilled chicken
¾ oz Cabot lowfat cheddar (only 50 cal, 2 g fat/serving)
Splash of Bennisimo Blueberry balsamic
Dash of Extra Virgin Olive oil
Just look at all that crunchy goodness! This salad was so huge but so tasty. I love big salads because they make me feel so healthy lol.
My dessert was supposed to be the watermelon you see here, but, I am now saving it for later since I indulged in the cupcakes. Oops!
For my morning snack, I had 1/2 c Trader Joe’s Fat Free Cottage Cheese w/1/2 cup pineapple and a few strawberries. It definitely filled me up because I did not sit down to eat my dessert, um, I mean, lunch, until almost 2 pm.
Be back soon to tell you All about the cupcakes…you won’t want to miss it.
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