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Chicken Tofu Stir Fry

This Chicken Tofu Stir Fry recipe is so versatile and quick, it can be made in as little as 20 minutes.

I suggest the use of organic and free range meats whenever possible.

 

Chicken Tofu Stir Fry

Chicken Tofu Stir Fry

Yield: 4-5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick and versatile, can be made in as little as 20 minutes.

Ingredients

  • 1 lb. ground chicken
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon My Sage Gourmet Garlic Herb
  • 2 tablespoons Ponzu sauce
  • 1 tablespoon Fish sauce
  • Sriracha sauce to taste
  • 1 teaspoon dried lemongrass or fresh if you have it-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite-size pieces)
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions
  • 2 8.8 oz. packages of Brown Basmati Rice (I recommend Full Circle Market)](http://fullcirclefoods.com)
  • I-16 ounce package extra firm tofu, drained

TOFU MARINADE

  • ½ Cup Ponzu Sauce
  • 2 teaspoon freshly ground pepper
  • 1 teaspoon
  • 1 teaspoon grated fresh ginger
  • Sriracha Sauce to taste
  • 2 tablespoons Olive Oil
  • 1 tablespoon Sesame Seed Oil

Instructions

  1. Prepare the tofu: Drain and slice about 1/4-1/2 inch thick.
  2. Dry Fry: Heat large skillet to medium heat. Do not coat pan. The purpose of the dry fry is to remove moisture allowing better absorption of marinate.
  3. While tofu cooks, mix together marinade. Set aside.
  4. Once tofu has lightly browned on both sides, place in a deep dish in one layer.
  5. Pour reserved marinade mixture over tofu, turning once to coat well. Cover tightly and refrigerate.
  6. In the same large skillet, heat Sesame and Coconut oil over medium high heat (no higher!) Crumble ground meat into pan. Brown meat then drain off excess liquid.
  7. While meat is cooking , cook your rice according to package directions. If you prefer to use a different rice, be sure to allow for cooking time!!
  8. Once meat is cooked and drained, add remaining ingredients (black pepper through scallions) to skillet. Stir to mix. Reduce heat to low simmer for 10 minutes.
  9. Remove from heat. Add tofu to skillet, turning gently to mix.
  10. Serve over cooked rice.

Notes

Makes a great lettuce wrap if grains are not your thing.

You can also eliminate the chicken and still have plenty of protein from the kale and brown rice.

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 121mgSodium: 1242mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 41g

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© Carol Takakura
Cuisine: Healthy

 

Enjoy, and please share!

 

About Full Circle Market  Brown Basmati Rice packets

I don’t usually go for heat-and-eat packets since I try to avoid microwaving but these little packets are delicious in any stovetop stir fry or fried rice recipe.

Find out more about their products at FullCircleFoods.com

 

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

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Turkey Meatloaf with Sriracha Relish Sauce

Sriracha Relish Sauce makes this a meatloaf to remember. And that’s not all. Try it in or on your burgers, or as a marinade for tofu before pan grilling!

Turkey Meatloaf with Sriracha Relish Sauce

Turkey Meatloaf with Sriracha Relish Sauce

Yield: 4-8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • MEATLOAF:
  • 1/2 cup fresh bread crumbs
  • 1/3 cup whole milk or almond milk
  • 2 pounds ground beef chuck, turkey or ground chicken
  • 1/4 cup grated onion
  • 1 carrot, or sweet potato peeled and grated
  • 2 minced garlic cloves
  • 1 large egg
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon freshly ground black pepper
  • SRIRACHA RELISH SAUCE:
  • 1/2 cup Traina Foods Sriracha Sun Dried Tomato Ketchup
  • 1/4 cup organic sweet pickle relish (I like to use Cascadian Farms brand)

Instructions

  1. Preheat the oven to 325°F with a rack in the middle position. In a large bowl, soak the bread crumbs in the milk for 5 minutes
  2. Make your Sriracha Relish Sauce. Mix together the Sriracha Sun-Dried Tomato Ketchup and sweet pickle relish in a small bowl. (Makes 3/4 cup) (Any unused portion can be refrigerated and used later.)
  3. Add the meat, onions, carrots or sweet potato, egg, thyme, salt, and pepper to the bread crumb mixture. Mix gently.

  4. Gently, shape the meat mixture into a loaf and put it in an 8 1/2-by-4 1/2-inch loaf pan. Note: If using turkey, oil or spray pan) Make 3 thumb size holes, evenly spaced lengthwise, in the meat loaf and fill them to the top with the Sriracha relish sauce.
  5. Bake for 40 to 45 minutes, or until firm to the touch. Remove from the oven and let rest for 10 to 15 minutes.
  6. Pour any accumulated juices over the top of the meat loaf. Slice and serve with the remaining Sriracha relish sauce on the side.

Notes

I always grate the onions to avoid large chunks in the meat loaf which are unpleasant . Use a box grater and they'll melt into the meat mixture as it cooks.

The addition of grated carrots helps keep the loaf moist. Also, if you choose to use ground turkey, mix it together only enough to bind ingredients together. Otherwise, you break down the fats and may cause the meatloaf to be dry.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 1255mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 40g

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© Carol Takakura
Cuisine: American / Category: Meat and Poultry

 

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Buckwheat Noodles

Buckwheat noodles provide a plethora of healthy benefits. Check out this blog post to see the perks a’ plenty. 

This recipe is so easy and quick to make: 15 minutes top to bottom. I do suggest that you use organic, non-gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you!

Enjoy, and please share!

Buckwheat Noodles

Buckwheat Noodles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 1 pkg. buckwheat noodles
  • 1 pkg. buckwheat noodles
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • 1 pound ground turkey or Chicken breast
  • 1 pound ground turkey or Chicken breast
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 
½ teaspoon sea salt
  • 
½ teaspoon sea salt
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite!
  • 1 tablespoon Fish sauce (optional)
  • 1 tablespoon Fish sauce (optional)
  • Sriracha aka Rooster sauce to taste
  • Sriracha aka Rooster sauce to taste
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions (optional)
  • 3-4 scallions (optional)
  • Sesame Seeds Optional
  • Sesame Seeds Optional

Instructions

  1. Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.
  2. In a deep pot, bring water to a boil for the buckwheat noodles
  3. In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!)
  4. Crumble ground meat into pan. Brown meat then drain off excess liquid.
  5. While meat is cooking cook your buckwheat noodles, They go quick, 2-4 minutes, so keep an eye on them
.
  6. Drain noodles and set aside
.
  7. Add remaining ingredients to skillet EXCEPT tofu.
  8. Gently stir to mix then reduce heat to low simmer for 5 minutes.
  9. Remove from heat. Add tofu to skillet turning gently to mix.
  10. Serve over Buckwheat noodles
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 2366mgCarbohydrates: 38gFiber: 5gSugar: 19gProtein: 49g

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© Carol Takakura
Cuisine: Asian / Category: Meat and Poultry; Vegetarian
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Mousaka

 

Mousaka

Mousaka

Yield: 6+ servings

Ingredients

  • 2 potatoes (about 1 lb.), peeled and cut on the long side into quarter-inch thick slices
  • 2 large eggplants (about 1+ lbs.) Cut into even, quarter-inch thick slices
  • 1-2/3 lbs. mixture of ground beef and ground pork (half and half or just use beef)
  • 1 medium onion, chopped
  • 
3 cloves garlic, peeled and minced
  • 3 medium sized tomatoes, chopped
  • ½ glass of water
  • 
2 cinnamon sticks
  • My Sage Gourmet Mediterranean Herb Seasoning salt (or sea salt) and 
freshly ground pepper
  • 
4 Tbsp olive oil
  • 3- ¾ C whole milk
  • ½ C flour
  • 1 Tbsp butter
  • Sprinkle of nutmeg
  • 7 oz. Feta cheese ( cut in small cubes)
  • 1 egg, beaten

Instructions

  1. Preheat the oven (350°F).
  2. Prepare a 15x8x4 baking dish by greasing sides and bottom with olive oil.
  3. Brown the ground beef and pork, onion and garlic in a big sauce pan
.
  4. Add chopped tomatoes, 1/2 glass of water, the cinnamon sticks, salt and pepper.
  5. Cook slowly for approx. 40 minutes.
  6. Watch it and stir from time to time.
  7. Let the meat sauce cool slightly and remove the cinnamon sticks-toss them.
  8. Fry potatoes in a large frying pan until nearly soft.
  9. Place potato slices at the bottom of the baking dish, season with salt and pepper.
  10. Fry Eggplants in olive oil in a large frying pan.
  11. Add one layer of eggplant slices to baking pan, season with salt and pepper.
  12. Pour the meat sauce on top, smooth the surface.
  13. Place another eggplant layer on top, season with salt and pepper.
  14. In a medium size pan, over medium heat, cook milk and flour, stirring continuously. Cook approx. 2 minutes or until bubbles form, then remove from stove.
  15. Add the butter, salt and a bit of pepper, and a sprinkle of nutmeg.
  16. Let it cool slightly
.
  17. Add the feta cheese and beaten egg, stirring well.
  18. Pour the sauce over the Mousaka in baking dish, smooth the surface.
  19. Place on middle rack of oven; bake approx. 45 minutes until lightly brown
.
  20. Let rest for about 15-20 minutes before serving it.

Recommended Products

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1644Total Fat: 104gSaturated Fat: 40gTrans Fat: 4gUnsaturated Fat: 50gCholesterol: 492mgSodium: 868mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 138g

Stay connected

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© Carol Takakura
Cuisine: Greek / Category: Meat and Poultry

 

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