Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce

Spicy Peanut Soba Noodle Salad Recipe

INGREDIENTS

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons chicken broth from poaching chicken (or water)
• 4 tablespoons soy sauce, or tamari for gluten free (reduced from 5)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• juice of 1 lime
• 1 teaspoon minced garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance; or added later)
• 1/2 cup peanuts

For the Salad:

• 1 lb. chicken breast
• lettuce
• 2 bundles of soba noodles (around 7oz)
• fresh cilantro or basil to taste
• crushed peanuts for topping

INSTRUCTIONS

1. Poach the chicken until cooked through. Set aside to cool before shredding.
2. Puree all of the peanut sauce ingredients together up to garlic. Add peanuts after pureeing. Sriracha can be added afterward by individuals.
3. Cook the noodles according to package directions (usually just boiling for a few minutes).
4. Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Based on: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Vietnamese Spring Rolls with Crispy Tofu

Servings 8

Ingredients
SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

PEANUT BUTTER DIPPING SAUCE

• 1/3 cup salted peanut butter
• 1 Tbsp reduced sodium soy sauce
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp peanut butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (could add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total
10. Serve with peanut butter sauce and sriracha or hot sauce of choice.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Based on: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/

Vietnamese Spring Rolls with Crispy Tofu

Ingredients

SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

ALMOND BUTTER DIPPING SAUCE

• 1/3 cup salted creamy almond butter
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp almond butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
10. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

From: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/#_a5y_p=2042949

Morning Mug Soufflé

Ingredients

• 1 egg
• 1 egg white
• 1 tbsp milled flaxseed
• ¼ cup pumpkin puree
• ½ cup unsweetened applesauce (can use equiv fruit/smoothie consistency)
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• 1 tbsp PB2 (powdered PB); works with regular PB or Nutella

Directions

Mix all contents in a mug (or small glass bowl). Microwave 4-5 minutes (stirring once during that time). Serves one.

Chili's Lettuce Wraps

Yield: 4-6

1 tablespoon oil
4 chicken breasts
3 green onions
1/4 cup minced water chestnut
1/4 cup sliced almonds
4 -6 lettuce leaves

Stir Fry Sauce

1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seed
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon chili oil
1/2 teaspoon oil
1 tablespoon brown sugar

Directions: 

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

1. Heat 1 Tbsp of oil in a large skillet over medium heat.
2. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
3. Keep the pan hot.
4. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
5. Heat for 1 minute.
6. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
7. The sauce should be bubbly.
8. Add the sliced green onions and stir.
9. The chicken is done.
10. Spoon on to lettuce"cups".
11. Serve with the dipping sauces on the side.

Read more at: http://www.food.com/recipe/chilis-lettuce-wraps-15870?oc=linkback

Banana Peanut Butter Muffins

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 medium bananas, mashed
• 1 large egg, beaten
• 1/3 cup sugar
• 1/3 cup vegetable oil or canola oil
• 1/2 cup milk
• Creamy peanut butter or almond butter
• Jam or jelly, for topping, optional

Make It 1. Preheat the oven to 400 degrees F and grease 30 mini-muffin cups. Mix flours, salt, and baking powder in a bowl.
2. In another bowl, mash bananas. Add egg and sugar. Then mix in oil and milk until smooth. Slowly combine dry ingredients with wet ingredients, taking care not to overmix the batter.
3. Using a small ice-cream scoop or spoon, drop 1 tablespoon of batter into each mini-muffin cup and top with 1/2 teaspoon of peanut butter. Place 1 teaspoon of batter on top of the peanut butter to cover. Bake for 13 minutes, or until dry on top. (If you use regular muffin cups, bake for 20 minutes.) Spread jam or jelly on top just before serving, if desired. These muffins keep for a day covered at room temperature or up to 4 days refrigerated.

Nutrition Facts

• Servings Per Recipe 30, cal.(kcal)84, Fat, total(g)4, chol.(mg)7, sat. fat(g)1, Monosaturated fat(g)1, carb.(g)10, Polyunsaturated fat(g)2, fiber(g)1,sugar(g)4, pro.(g)2, vit. C(mg)1, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)1, Pyridoxine (Vit. B6)(mg)0, Folate(µg)12, Cobalamin (Vit. B12)(µg)0, sodium(mg)89, Potassium(mg)70, calcium(mg)30, iron(mg)0

From: Parents Magazine; Catherine McCord Weelicious

Chinese Chicken Salad III

Ingredients:

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Directions

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

From: Allrecipes