Month: February 2020

Creamy Vegetarian Potato Soup

Creamy Vegetarian Potato Soup

This Creamy Vegetarian Potato Soup is so comforting and so delicious! When it’s cold outside and you find yourself needing something to warm up, a big bowl of Creamy Vegetarian Potato Soup will surely hit the spot! This is a cream-based soup but don’t worry, 

Kale with Lemon & Hemp Seeds

Kale with Lemon & Hemp Seeds

Sauteed Kale with Lemon & Hemp Seeds is so easy to make and it’s so delicious!! Sauteed Kale is so good, and when you add in some lemon and hemp seeds it brings it to another level. If you love Kale, you need to try 

Peanut Chicken Stir-Fry Salad

Peanut Chicken Stir-Fry Salad

Peanut Chicken Stir-Fry Salad is so flavorful and so delicious!!

This Peanut Chicken Stir-Fry Salad is so good!! It isn’t exactly what you think of when you read the title of this recipe. It’s stir-fry with a twist. Usually in stir-fry the veggies are always cooked. That is not the case with this recipe. The chicken is cooked, but the veggies are not. This recipe revolves around a simple peanut sauce that you can make at home. One taste and you’ll definitely be wanting more. This salad is full of healthy ingredients and packed with flavor. Which might be a welcomed change for many.

The peanut sauce contains simple ingredients. This sauce isn’t out of a bottle, so you know what’s in it. And this peanut sauce is so simple to make. It contains some of my favorite ingredients like garlic, ginger, and cilantro. No wonder why I love it! Now add in some peanut butter and I think you’ll agree, it’s delicious!!

This Peanut Chicken Stir-Fry Salad has many vegetables you would normally find in a stir-fry. There are thinly sliced carrots, purple cabbage, red peppers, and sugar snap peas. Even though this version of stir fry isn’t cook, your going to love it!! The peanut chicken and sliced vegetables are sprinkled in a salad, then drizzled with this homemade peanut sauce. Then it’s topped with sliced green onions, cilantro and peanuts.

Stir-Fry and salads are my two favorite things! What’s not to love!! And apparently my family agrees. Thumbs up from my youngest = YUM!!

Time to make your peanut sauce….

-First you’ll want to make your peanut sauce. Grab a bowl and add 2 tablespoons of minced ginger. 2 small cloves of minced garlic, and 2 tablespoons of rice wine vinegar. Then 1/2 cup of soy sauce, the juice of 2 oranges (run it through a strainer) Next 1 teaspoon of sriracha, 1 teaspoon of sesame oil, and 3 tablespoons + 1 teaspoon of brown sugar. And lastly 2 tablespoons of chopped cilantro and 1 teaspoon of sliced onions. Chop extra cilantro and slice extra green onions to be used later to garnish your salad.

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-Next transfer this mixture to a blender and add your remaining ingredients. First add 4 tablespoons of peanut butter. And 3 tablespoons of olive oil. Then blend it until smooth and combined. Add 1 cup to a mason jar or any container and set aside.

The remaining peanut sauce will be used for a marinade for your chicken.

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Next add 6 chicken tenders to a container and pour on the remaining peanut sauce. Place in fridge while you prep your veggies.

The next step is to prep your veggies…..

You’ll need half a bag of leafy romaine and half a bag of 50/50 blend. You’ll want to thinly slice your red pepper, purple cabbage and your carrot. And cut the ends off of your pea pods. And you’ll need to slice green onions and chopped cilantro to garnish with.

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Once your chicken is cooked, and the vegetables are ready, you can start putting your salad together…

Add the salad to a bowl, then add your sliced veggies and drizzle with the peanut dressing and toss. Then garnish with green onions, cilantro and peanuts.

Now your salad is complete! When serving your salad you can garnish with more peanuts, sliced green onions and chopped cilantro if desired. Enjoy this new twist on stir fry!!

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Peanut Chicken Stir Fry Salad

Recipe by City Foodie Farm
Servings

4

servings
Prep time

50

minutes
Cooking time

15

minutes
Calorieskcal

Prep & cook time may vary.
For a quick weeknight meal. Prep the peanut sauce a day before and store in the fridge. You can also prep your veggies as well and have your chicken marinating in the peanut sauce a day before.

Ingredients

  • Peanut sauce
  • 2 tablespoons ginger-minced

  • 2 small cloves of garlic– minced

  • 2 tablespoons of rice wine vinegar

  • 1/2 cup soy sauce

  • Juice of 2 oranges-strain it to remove the seeds and pulp before adding.

  • 1 teaspoon of sriracha

  • 1 teaspoon of pure sesame seed oil

  • 3 tablespoons + 1 teaspoon of brown sugar

  • 2 tablespoons of chopped cilantro

  • 4 tablespoons of creamy peanut butter

  • 3 tablespoons of olive oil

  • 1 teaspoon sliced green onions

  • Shopping list:
  • Ingredients for your peanut sauce- See above

  • 1 pack of chicken tenders (I used 6 of them in this dish) Feel free to use more if feeding a larger family.

  • 1 cup of thinly sliced purple cabbage

  • 1 red pepper thinly sliced

  • 1 cup sugar snap peas

  • 1/2 cup thinly slice carrots

  • 1 bunch of green onions-sliced

  • 1 bag of leafy romaine (use half )

  • 1 bag of 50/50 lettuce blend (use half)

  • Peanuts -dry roasted lightly salted-used as a garnish

Directions

  • First you’ll want to make your peanut sauce. Grab a bowl and add 2 tablespoons of minced ginger. 2 cloves of minced garlic, and 2 tablespoons of rice wine vinegar. Then 1/2 cup of soy sauce, the juice of 2 oranges. Next 1 teaspoon of sriracha, 1 teaspoon of sesame oil, and 3 tablespoons + 1 teaspoon of brown sugar. And lastly 2 tablespoons of chopped cilantro and 1 teaspoon of sliced green onions (cut extra cilantro and green onions to garnish with and set aside on a plate)
  • Next transfer this mixture to a blender and add your remaining ingredients. First add 4 tablespoons of peanut butter. And 3 tablespoons of olive oil. Then blend it until smooth and combined. Add 1 cup to a mason jar or any container and set aside. The remaining sauce will be used for your chicken as a marinade.
  • Next add 6 chicken tenders to a container and pour on the remaining peanut sauce. Place in fridge while you prep your veggies.
  • Next it’s time to saute your chicken. Start by adding some olive oil to a pan. And saute your chicken until done. Aprox 10mins. We finished ours off in the oven but you don’t need to. Just make sure it’s done. Check the internal temperature. Safe zone is 165 degrees. When it’s done. Slice the chicken tenders into your desired size. We cut ours down the center into 3 pieces.
  • Next it’s time to put your salad together. First grab a large bowl. Add half of each salad mix. Then sprinkle on your veggies of your prep plate. Add some peanuts, green onions then drizzle on your peanut sauce. And toss. You decide how much you want. Lastly sprinkle in some chopped cilantro.
  • When you serve your salad feel free to add more peanuts, a little green onions and cilantro to the top.
  • Enjoy!!

Notes

  • Cooking for a larger family? Just add more chicken and more lettuce and veggies. You’ll have plenty of sauce left over.
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Now it’s time to eat!!

I think this will change your stir-fry night. I know my family loved it! It’s good to change things up a bit. And this will definitely be a meal I’ll be making again!! And I hope you do too!!

If you liked this recipe, please share it with a friend. Thank you!!

Enjoy,

❤️April

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Are you looking for another recipe to use up the extra chicken tenderloins? This is one of my favorites!!

Other Stir-Fry Recipes to check out on City Foodie Farm….

Recent posts on City Foodie Farm

If your a fan of eating healthy and with a purpose check out Medical Medium. I love his books!!

https://www.medicalmedium.com/

Thanks for stopping by!!

Copyright 2020 -City Foodie Farm -All Rights Reserved

Strawberry Jam Muffins

Strawberry Jam Muffins

Strawberry Jam Muffins are so delicious! These Strawberry Jam muffins are topped with a sweet crumble and inside you’ll find just a hint of strawberry jam, with little bits of strawberries throughout. It’s truly a taste of summer! This muffin brings me back to the 

Chocolate chip and Toffee Cookies

Chocolate chip and Toffee Cookies

These Chocolate Chip and Toffee Cookies are so delicious…. Are you a chocolate chip cookie fan? I know I am. These Cookies are like a chocolate chip cookie but better because they also have toffee. With these cookies the chocolate and toffee go so good 

Roasted Spaghetti Squash Stir-Fry

Roasted Spaghetti Squash Stir-Fry

Roasted spaghetti squash stir-fry is so good, and healthy too!! With this recipe you won’t miss the rice, I promise!

I’ll be teaching you how to make this delicious stir-fry. In this recipe the roasted spaghetti squash will replace your rice. This meal consists of a rainbow of vegetables, like carrots, purple cabbage, onions, and red peppers. The added chickpeas give it a slight nuttiness and the protein to complete this meal.

The stir fry sauce is what ties this dish together. You’ll find hints of garlic, ginger and some sweetness, and a slight background of heat. However, the heat isn’t that noticeable. Last but not least it’s topped with one of my favorite herbs, cilantro. It truly gives it that real fresh flavor.

Meals like this made with wholesome ingredients are the best! Healthy and the flavors just work together! They make it easy to push the processed stuff aside. Not sure if I’ve told you guys, but I love meatless meals. Although, I do still have my moments when I’m craving some ribs or a juicy hamburger. Without a doubt, you’ll still find a variety here on City foodie farm.

If your a fan of spaghetti squash, you definitely need to try this dish.

If you’ve never cooked with it or haven’t even tasted it, don’t worry because I’ll show you a very simple way cook it. Spaghetti squash is so fun to eat, because it actually resembles spaghetti noodles. Crazy isn’t it. It’s delicious by itself.

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Spaghetti squash is not like other winter squash. It’s considered to be a non starchy vegetable, like a zucchini or a summer squash. It’s oval in shape, and yellow in color. You can definitely always find it in the grocery store year round, or at your local farmers market. You can also try growing it yourself. Last season we tried growing spaghetti squash from a seed we saved, but unfortunately it didn’t make it. The gourds took over!! Well, there is always next season, right!!

There are so many dishes you can make with this vegetable. Also so many ways to cook it too. I’ve learned you can even cook it in the microwave. I have yet to try that method. With this recipe, I will teach you how to roast it in the oven. At this time, preheat your oven to 400 degrees and let’s get cooking!!

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How to cook Spaghetti Squash….

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Spaghetti Squash Stir-Fry

Recipe by City Foodie FarmCourse: Recipes, Vegetarian recipes
Servings

4-6

servings
Prep time

1

hour 
Cooking time

40

minutes

You’ll be prepping and cooking your stir fry while your spaghetti squash is roasting, so the prep & cook time may vary.

Ingredients

  • 1 spaghetti squash- roasted- See the how to video below

  • 3 carrots- washed and peeled then julienned

  • 1 cup of purple cabbage- sliced thinly

  • 1 yellow onion-sliced thinly

  • 1 red pepper diced in larger chunks

  • 1 can of chickpeas- rinsed

  • Olive oil
    Salt & Pepper

  • Stir fry sauce
  • 1/3 of a cup soy sauce

  • 1 tablespoon rice wine vinegar

  • 2 tablespoons honey

  • 1 tablespoon ginger -minced

  • 2 cloves of garlic -minced

  • 1 Jalapeño- diced (remove seeds)

  • 1 teaspoon sesame seed oil

  • 1 tablespoon of chopped cilantro

Directions

  • Preheat your oven to 400 degrees. First you’ll want to get your squash ready for the oven. Wash and dry your spaghetti squash. Then cut off both ends, and slice the squash in half -the long way. Now drizzle olive oil in the center and rub the flesh of the spaghetti squash with the olive oil. Then season with salt and pepper and place on a sheet tray face down. Cook for approx. 40 mins. Take the tray out of the oven and carefully (it’s hot) flip the spaghetti squash over and let it cool before loosening and stripping the squash with a fork. It should be stringy and resemble spaghetti noodles. See the video on recipe.
  • While your squash is cooking you’ll want to start your stir fry sauce, and prep your veggies. Then cook your stir fry.
  • Grab a bowl and add 1/3 cup of soy sauce, 1 tablespoon of rice wine vinegar, and 2 tablespoons of honey. Now mince 1 tablespoon of ginger and 2 cloves of garlic and dice 1 jalapeño (no seeds and add them to your bowl. Then add 1 teaspoon of sesame seed oil and 1 tablespoon of chopped cilantro, stir and set aside.
  • Open, drain and rinse your can of chickpeas. Add them to a bowl and set aside.
  • Now it’s time to get your stir fry veggies ready. You’ll need 3 carrots washed, peeled & Julianned. Then 1 cup of purple cabbage thinly sliced in smaller pieces. And 1 yellow onion sliced. Then 1 red pepper diced in larger chunks. Add everything to a prep plate and set aside.
  • If your spaghetti squash gets done cooking, take it out and let it cool until your stir fry is ready. Now your ready to start cooking your stir fry. Add some olive oil to your pan. First add your onions, then one by one add the rest of the veggies on your prep plate. Cook for 5 mins then add your chickpeas, and stir fry sauce and cook for another 5-10 mins. You don’t want to over cook your veggies. When your squash has cool, use a fork to loosen it from the sides with a downward motion. It should be stringy and resemble noodles.
  • Now your ready to dish up your meal. Start by adding the roasted spaghetti squash to a plate then add your stir fry on top and garnish with chopped cilantro.
  • Enjoy!

Recipe Video

Notes

  • This would be a great recipe to meal prep and have it for the week! It’s a great meatless, low carb meal! You could speed up your prep time by buying pre cut carrots and cabbage. And if your cooking for a larger family, you could always add a little more veggies.

Have you tried the roasted spaghetti squash right out of the oven? It’s delicious even without the stir fry on top.

I hope you enjoy this meal! Roasted spaghetti squash is so healthy and a great alternative not just for spaghetti noodles but other things. This recipe shows you it can also be a alternative to rice. And it’s something you could make ahead and have it ready for a healthy lunch or dinner. If you like this recipe, please share it with a friend.

Enjoy,

❤️April

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If your a stir fry fan, check out this dish on City Foodie Farm.

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Join us on a journey of creating dishes and digging in the dirt! You’ll be notified when something new is posted on City Foodie Farm.

Recent posts on City Foodie Farm

If your a fan of healthy eating and eating with purpose check out Medical Medium!!

https://www.medicalmedium.com/

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Thanks for stopping by!!

Copyright 2020 -City Foodie Farm -All Rights Reserved