Thai Chicken Tenders

My husband loved chicken tenders. I think more because they’re usually deep fried than for their texture which I find generally to be stringy because they’re often overcooked. I found an adaptable recipe online so I decided to give them a try. It’s quite an easy recipe to make but I’d suggest you make the sauce first so the tenders don’t sit around after frying waiting for the sauce. Like most things that are fried, once dipped in the sauce, they will quickly lose their crunch so serve immediately after you finish preparation. Makes 2 servings.

First, put the oil on to heat. In a deep 12″ skillet heat over medium high heat:

approximately 3/4″ of oil (I used a mix of olive and avocado oil)

Next prepare the sauce. In a small saucepan, whisk together:

1/3 cup soy sauce substitute

1 tablespoon date sugar

1/2 tablespoon sriracha sauce

1 teaspoon pumpkin seed butter (or any butter you like – sunflower, peanut, tahini, etc.)

1 teaspoon grated ginger (optional)

2 tablespoons water (more may be added if the sauce gets too thick)

1-2 teaspoons arrowroot (I used 2 and the sauce got much too thick)

1 teaspoon minced garlic or garlic puree

Cook over medium heat until thickened. I had to add about 1/4 cup of water to thin mine out and I think now that I probably should have made it even thinner so that the sauce wasn’t as thick on the tenders but I didn’t mind it since the sauce is so delicious!

Next coat ONE POUND of chicken tenders. Mix together in a shallow dish:

1 cup gluten-free panko bread crumbs

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon paprika (or if you want them really spicy, use red pepper flakes instead)

In a separate shallow dish add:

1/2 cup non-dairy milk

1 teaspoon rice vinegar

Dip each tender into the milk to coat and then into the crumb mixture. Gently place in the oil that should now be at 350 degrees (after you add the tenders if the oil is still at temperature, reduce heat from medium high to medium). Cook on the first side for approximately 3-4 minutes before turning and browning on the other side for another 2-3 minutes or until firm. Remove from fat. Be sure not to crowd the tenders in the skillet. Drain on paper towels. When all the tenders are fried, dip each one into the sauce making sure to coat evenly. Serve immediately. Garnish with fresh cilantro or green scallions.

I know, I know, more brown food. But as Anne Burrell says “Brown foot GOOD!”

Honey Barbeque Sauce

I gave you a recipe for barbeque sauce when I made the Barbeque Beans side dish a while ago (see recipe under side dishes). That one included some oil so here’s an oil free, spicy recipe that I just love and I hope you will too. I’m making some pork Ribbletts tomorrow and since my usual Organicville Barbeque Sauce isn’t available at my local store at the moment, I decided to try making my own. I’ll pass on the recipe for the ribbletts tomorrow.

In a small saucepan combine:

1 cup tomato sauce

1/4 cup honey (maple or date syrup, coconut or agave nectar)

1/4 cup white vinegar (or apple cider)

2 tablespoons molasses

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon chili sauce (in the Asian section of your market just be sure to purchase one without any sugar) (Optional)

1/2 teaspoon sriracha (Optional)

1/4 teaspoon cumin

Stir or whisk together and taste. Just remember that all these flavors will be accentuated as the sauce reduces. Heat over medium heat until it just starts to bubble then reduce to low and simmer for about 15-20 minutes until thickened. Add additional salt, etc., if needed per your taste. Makes about 1 1/2 – 1 3/4 cups of sauce.

String Beans with Garlic Sauce

I used to love vegetables with garlic sauce. I’d order them, especially eggplant or green beans, whenever I went to an Asian restaurant. A friend recently saw a TikTok video showing how to make them and forwarded it to me. Of course, I had to change a few things to make it suitable to those of us with allergies but it’s a very simple, easy, quick recipe. Enjoy!

First, wash and cut the ends (both) off:

1 pound string beans, green, yellow, purple, doesn’t matter

Next, cut them in half and set aside. In a 12″ high sided skillet, heat over medium high heat:

1 tablespoon olive oil

When the oil is shimmering, add:

1/2 large sweet onion, thinly sliced

1 tablespoon minced garlic OR 6 garlic cloves, thinly sliced

Reduce heat to medium and saute until just starting to brown. Add the string beans along with:

1/4 cup soy sauce substitute (see recipe under Sauces)

1/4 cup stock (vegetable, chicken, doesn’t matter unless you want to keep it vegan)

1 teaspoon sriracha (optional)

1 teaspoon sesame oil (optional)

Salt and pepper to taste

Cover and simmer over medium low heat for about 5 minutes until the string beans begin to get tender. If you like your string beans a little crunchy, cook them a little less and if you like them soft, cook them a little more. Remove the cover and put the heat back up to medium high, stirring the beans constantly until most of the liquid is absorbed and reduced by at least half. It will thicken considerable as it reduces. Serves 4.

Turkey with Pea Pods

My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.

Into a gallon food storage bag, add:

2-3 tablespoons arrowroot

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

Shake (close first) to combine and then add:

6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)

Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:

1 tablespoon olive oil

When shimmering add and saute until slightly softened:

1 medium onion, cut in half and then thinly sliced

2 teaspoons minced garlic (2 cloves)

1 large or 10 baby carrots, thinly sliced on the diagonal

5 celery stalks, thinly sliced on the diagonal

6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal

1 medium sweet bell pepper, sliced thin

In a 2 cup bowl, combine:

1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)

1 tablespoon fish sauce

1/2 tablespoon sesame oil

1/4 cup chicken (or turkey) stock

1 1/2 tablespoons arrowroot (or tapioca starch)

1 teaspoon siracha (optional)

Whisk to combine. In a separate skillet, heat over medium heat:

1 tablespoon olive oil

1 teaspoon sesame oil

When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.

Sesame Noodle Salad

It’s been very hot in Minnesota so I don’t feel much like cooking never mind eating something hot. I’ve been looking for salad recipes and this one is scrumptious and quite easy to put together. Most of the vegetables are raw which means some cutting but very little cooking. Boiling noodles, no problem there. And the sauce can be whisked together very easily. Add some cold meat if you like; I added some grilled chicken breast to mine but even without that, it’s very filling and delicious. This recipe makes two servings as a main dish or 4 as a side dish.

First, put a pot of water on to boil for the pasta. When the water boils add:

6-8 ounces Thai rice noodles or whatever type of gluten-free pasta your family likes

1 teaspoon salt

Cook following package directions. I used the Thai Kitchen brown rice noodles which you throw in boiling water and remove from heat, let sit in the hot water for 5 minutes then drain and put in a bowl of cold water until ready to use.

Next, prepare the vegetables. I can’t eat raw onions or sweet pepper so I sauteed them for several minutes to soften on the cooktop but feel free to add them raw if you like them that way. Into a medium (4-quart sized bowl), combine:

6-8 (depending on size) baby onions (the white parts of the scallions, should be about a half-inch in diameter; these are sometimes called spring onions)

1/2 of a yellow, orange, or red sweet bell pepper, sliced thin

8-10 baby carrots, grated, diced, chopped (I used the food processor for this) or one regular-sized carrot

2 baby cucumbers, peeled and diced

4 stalks of celery, diced

1 small can diced water chestnuts OR 1/2 medium jicama, diced

Next, make the sauce. In a small bowl add:

2 1/2 tablespoons soy sauce substitute (see recipe under sauces/condiments/dressings)

2 tablespoons seed or nut butter (I used my pumpkin seed butter)

1 1/2 tablespoons toasted sesame seeds

1 tablespoon rice vinegar

1 tablespoon date syrup

1/2 teaspoon garlic puree (or crushed garlic)

1/2 teaspoon hot sauce or siracha (more if you want it quite spicy; I think 1 teaspoon would have been better)

1-3 tablespoons hot water to bring the sauce to the right consistency

Whisk together everything except the water. If the sauce seems too thick (it should be the consistency of a creamy salad dressing), add the water a little at a time.

Pour the sauce over the vegetables, drain the noodles and toss them with:

1 tablespoon toasted sesame oil

and add them to the bowl and mix to combine. Cut:

1-2 scallion greens

On the diagonal as a garnish. Add more sesame seeds as a garnish as well (about 1 tablespoon). Serve.

To serve as a main dish, add some diced grilled chicken breast; diced beef; shredded turkey breast; or other protein like grilled tofu. This would be the perfect vehicle for leftover rotisserie chicken or turkey breast.

Millet and Vegetable Salad

I don’t know about you but the recipe for Spicy Millet and Carrot was way too much for my household. I had about three-quarters of it left over. Now what should I do with this, I thought? Why not make a cold salad with it! It came out so good, I think I’ll use that recipe now as a basis for a salad all the time, it was so delectable. I used what I had on hand but feel free to use whatever vegetables you like – some cooked summer squash, diced avocado, chopped mushrooms, or peas would be great in this salad.

In a medium mixing bowl combine:

1 to 1 1/2 cups of the spicy millet with carrot, cold*

10-12 grape tomatoes, sliced in half or quarters

1 stalk celery, diced

1 small cucumber, peeled and sliced

1 scallion, sliced

Mix to combine the vegetables then add a simple vinaigrette of:

1/4 cup olive oil

1/4 cup rice vinegar (use less if you use a stronger vinegar such as white or cider)

2 tablespoons honey

1/2 tablespoon mustard

1 teaspoon siracha (optional)

Whisk to combine. I actually always use a small jelly jar to mix my vinaigrette – add ingredients, screw on the lid and shake for a minute or two. Mix the vinaigrette into the millet mixture and serve. Makes 2-3 servings.

*If you haven’t made the Spicy Carrot Millet, see the recipe under side dishes. You could use cooked millet and simply add some of the spices to the vinaigrette along with some julienned carrots to the salad.