Kung Pao Chicken with Zucchini Noodles

I originally found this recipe on Skinnytaste.com
Hoisin sauce is not something I stock regularly, so I added items that provide a somewhat comparable taste.

• 2 medium zucchini, about 8 oz each, ends trimmed
• 1 teaspoon grapeseed or canola oil   olive oil
• 6 oz skinless chicken breasts, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 1/2 red bell pepper, cut into 1/2-inch pieces (diced)
• 1 teaspoon sesame oil    olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ground ginger  1/8  tsp powdered ginger
• 2 tbsp crushed dry roasted peanuts pistachios
• 2 tbsp thinly sliced scallions along diagonal

For the sauce:

• 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
• 1 tbsp balsamic vinegar
• 1 tsp hoisin sauce
• 1 tbsp ketchup
• 1/8 tsp chili powder
• 1/8 tsp garlic salt
• 1/8 tsp cumin
• 2 1/2 tbsp water
• 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
• 1/8 tsp chili powder
• 2 tsp sugar
• 1 tbsp natural maple syrup
• 2 tsp cornstarch

Directions:

Using a spiralizer (mine is made by Mueller)  fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the unpeeled zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (I cut them as I eat them)

In a small bowl, whisk together sauce ingredients set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add  oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with pistachios and scallions.

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Strawberry buckwheat pancakes

Good to Know

Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s. 

Ingredients

• 2/3 cup rolled oats
• 2 tablespoons flaxseed, toasted
• 3/4 cup red mill buckwheat pancake waffle flour
• 1 1/4 cups coconut water
• 2 teaspoons baking powder
• Scant 1 teaspoon sea salt
• 2 tablespoons pure maple syrup
• 1 tablespoon Olive oil
• 1/4 cup finely chopped walnuts
• 1 pint strawberries, hulled and sliced, for serving

Preparation

1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, coconut water, baking powder and salt and blend until well mixed. Blend in maple syrup and oil.

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Jalapeno Lime Hummus

Serves: 4-6

Ingredients

• 1 15 oz Can chickpeas, drained and deskinned *
• 2 Tbsp Cilantro, roughly chopped
• 2 Cloves of garlic, peeled
• 1 Tbsp Jalapeno, roughly chopped (about 1/2 a jalapeno)
• 1/2 Tbsp Fresh lemon juice
• 1 Tbsp Fresh lime juice
• Pinch of Salt and Pepper
• 1 1/2 Tbsp Olive oil
• 1 Tbsp Water

 

Instructions

1. Place first seven ingredients,  in a food processor and blend until smooth.
2. With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.

Notes

* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.

Recipe is from foodfaithfitness.com

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Fish Tacos

1 1/2 lb cod
bake the fish at 350 degrees for about 15 minutes

Slaw mix, it is better if it is mixed up earlier in the day:
2 tbsp lime juice
1garlic clove
1/2 c plain yogurt
4 chopped young onion tops
1/2 tsp salt:
Small Bag of fresh coleslaw veggies
1/4 cup chopped cilantro

Tortilla:
Add 1'tbsp olive oil to griddle or iron skillet:
Cook each white corn tortilla until soft
Drain on paper 

Fill tortilla with fish, slaw, avocado and cheese

Slice 1 avocado
2 cups shredded Mexican cheese
Add green taco sauce

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Salty's floor goes in!

 Insulation and the plywood floor installed this weekend. Exciting!

Don's continued work on the trailer frame.
July 3, frame goes on the trailer chasis for good.
July 4, Holiday (unheard of, right? but Don is taking the day off)
July 5 & 6, The roof and siding will be going on.

Mary Ann's inside trailer work-
- counter top(s) were ordered and will arrive here tomorrow.
- upholstering the bunk mattresses.
- final decisions about curtains.
- picking out cabinet pulls

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Salty update

A very big THANK YOU goes out to Jeff Bartlett. He spent his weekend replacing the Tongue on Salty's chassis.
 This week new tires, electric brakes, new bushings in the suspension . Then paint . Chassis will be done and ready for the frame to go back on.

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