Szechuan Broccoli & Chicken

Who doesn't love Chinese takeout or delivery? When I lived in San Francisco there was a terrific "hole in the wall" Chinese restaurant a block from our house. We had dinner delivered at least once a week. They got to know us so well that the food would arrive 5 minutes after we phoned in the order. Perfect when we were exhausted after a long day at work.

These days I prefer to make it myself. I am lucky to have the time and I like to control the sodium and quality of ingredients. This broccoli and chicken dish is one of my husband's favorites. Crisp-tender broccoli, vegetables and chicken cooked in a spicy Asian chile garlic sauce. We prefer to serve "carb free" to keep it light and delicious but add rice or noodles if you wish.

Szechuan Broccoli & Chicken
3 large boneless, skinless chicken breasts, cut into 1 inch pieces
2 tbsp extra virgin olive oil
1 leek, cleaned and chopped
3 cloves garlic, thinly sliced
2 tbsp soy sauce
2 tbsp Asian chile garlic sauce
1 tbsp toasted sesame oil
1 head broccoli, cut into florets
1 red bell pepper, diced into 1 inch pieces
4 scallions, cut into 1 inch pieces (white and green parts)
sea salt
freshly ground black pepper

Heat large skillet over medium high heat.  Add 2 tbsp olive oil, chicken, leeks and small pinch each salt and pepper. Saute for 5-6 minutes or until chicken is almost cooked through. (Stir once or twice). Add garlic and saute for one minute.  Add soy sauce, chile garlic sauce and sesame oil to skillet and stir to combine. Add broccoli and bell pepper, saute for 3 minutes stirring frequently. Add scallions and cook an additional 1-2 minutes or until broccoli is crisp tender. Serve alone or with rice or noodles with extra chile garlic sauce on the side.

It is "broccoli" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite broccoli recipe? Share in the comments section and/or link to your blog if you have one.
The Lemon Bowl: Roasted Broccoli with Hoisin Dipping Sauce
Jeanette's Healthy Living: Garlicky Cheesy Broccoli Gratin
Napa Farmhouse 1885: Italian Broccoli with Garlic, Chiles and Parmigiano Reggiano
Red or Green: Szechuan Broccoli and Chicken
Virtually Homemade: Roasted Broccoli with Garlic, Parmesan and Lemon
Dishing: Broccoli Soup
Weelicious: Broccoli Salad
Elephants and the Coconut Trees: Broccoli and Bell Pepper Soup
The Sensitive Epicure: Pureed Broccoli with Garlic
Domesticate Me: Roasted Broccoli, Chicken and Cheddar Quinoa Bake
Dishin & Dishes: Broccoli Garlic Pancetta Quiche
FN Dish: When Broccoli Meets Cheddar

best,
Diane

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Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne

This is one of  my favorite winter salads. Butternut squash paired with kale, cranberries and walnuts.  A touch of sweetness from maple syrup. A smidge of heat from cayenne pepper (add more if you want it spicy). The perfect salad for winter. Add some grilled chicken, tofu or blue cheese to make it a main course. Delicious!

Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne
(serves 6)

Vinaigrette
1/8 cup rice vinegar
1/4 cup extra virgin olive oil
2 tbsp pure maple syrup
pinch sea salt
pinch black pepper
1/2 tsp dried cayenne pepper

Salad
1 medium butternut squash, peeled, quartered lengthwise, seeded and cut into 1 inch cubes
1 bunch kale, stems removed (reserve stems for another use...like your green smoothies.) and chopped into bite sized pieces
4 green onions chopped
1/2 cup dried cranberries
3/4 cup toasted walnuts, chopped
pinch sea salt
pinch black pepper

Make vinaigrette:  combine all ingredients in small bowl and whisk until combined.  Set aside.

Make salad:  Cook squash in large pot of boiling salted water until tender, about 6-8 minutes. Remove from water, drain and allow to cool.

Combine all ingredients in large bowl.  Pour vinaigrette over salad and toss to combine.  ensure salad is well mixed. Cover with saran wrap and refrigerate for a minimum of 4 hours. Taste and adjust seasonings if desired.  May be made up to 12 hours in advance.

Other winter squash recipes you may enjoy:

• Spicy Twice Baked Stuffed Winter Squash
• Spiced Winter Squash Muffins

It is "winter squash" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite winter squash recipe? Share in the comments section and/or link to your blog if you have one.  

Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette's Healthy Living: Thai Red Curry Chicken with Winter Squash
The Lemon Bowl: Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees: Creamy Squash Rigatoni
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides

best,
Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Spiced Winter Squash Muffins

I love roasted winter squash as one of the side dishes for Thanksgiving Day dinner. In this 2-for-1 recipe you get honey roasted acorn squash for the first dish and the leftovers are pureed and added to a spelt flour spiced batter to make delicious muffins for a Thanksgiving weekend treat.  How great does that sound?

Roasting the winter squash tenderizes the vegetable and brings out the sweetness. The resulting puree delivers incredibly moist muffins.  I used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease). You could use whole wheat flour or unbleached white flour if your prefer. In comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps? Perfect with tea or coffee the morning after T-day...or with the rest of the leftovers.  Enjoy and Happy Thanksgiving!

Spiced Winter Squash Muffins
( serves 6 as a side dish and then makes 12 muffins)

*4 winter squashes, halved and seeded (i usually use acorn, kobacha or sweet dumpling)

extra virgin olive oil

1 tbsp honey

2 organic eggs, lightly beaten

1/2 cup unsweetened coconut milk (from the dairy section, not canned)

extra virgin olive oil

1/4 cup honey

1/4 cup unsulfured molasses

1 3/4 cup spelt flour

2 tsp baking powder

1 tsp Chinese 5 spice powder

1/2 tsp cinnamon

1/2 tsp freshly ground black pepper

large pinch sea salt

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with parchment paper.  Place squash halves cut side up on pan.  Drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt.  Roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  Remove from oven, slice into wedges and serve hot, warm or at room temperature.

To make muffins:
Preheat oven to 400 degrees. Line a 12 cup muffin pan with parchment muffin liners. Spray with non aerosol organic olive oil spray.

Cut away rinds from leftover squash and add pulp to a small bowl. Mash with a potato masher or puree in blender or food processor.  Measure out 1 cup of squash.
 
Meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil.  Whisk until eggs are frothy. Add the honey, molasses, 1 cup pureed squash and whisk until blended.  Add spelt flour, baking powder and spices.  Using a wooden spoon, stir until just mixed. (do not over mix).

Add batter equally to each cup.  (I use an ice cream scoop).  Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean.  Serve warm.

*note, if just making the muffins roast only 1 squash.

It is "Thanksgiving Leftovers" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Thanksgiving leftovers recipe? Share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees: Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

Happy Thanksgiving to everyone reading my blogs.  I am very grateful for all of you! 

Thank you,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Schezwan Green Beans

Ahhh Thanksgiving!  My favorite holiday.  Don't get me wrong, Christmas with the decorations, parties, cookies, family get-togethers and the true "meaning" of the holiday is magical.  And who doesn't love Memorial Day, Labor Day and 4th of July with the warm weather, picnics, barbecues and outdoor activities? Easter, Valentine's Day, Halloween...whatever.  Special food, festive atmosphere, relaxing, time off from work.  What could be better?  But, to me, nothing beats Thanksgiving.

ok...maybe a tiny bit of stress when carving the turkey!

I call it the no pressure holiday.  No frantically shopping for gifts, no worries about whether the weather will be nice enough to be outside.  No complicated dishes. A time to be with people you love, sharing a familiar meal and giving thanks for all that you have.  This year I will be spending the day with family.  Some years it is with a huge group of friends. Either way, gratitude is the word best used to describe this most wonderful day.

I love planning a very traditional meal but mixing it up with some spice because, let's be honest, don't you sometimes find turkey, mashed potatoes and stuffing a little bit bland?  One of my favorite items to add to the menu is spicy Schezwan Green Beans. The heat and flavor from the garlic, chili paste and red pepper flakes are delicious on their own, but mixed with turkey and the rest of the meal?  Perfection! Best of all they taste terrific hot, warm or at room temperature so you can make them early...not during the last minute dash to get everything on the table while piping hot.

If you are participating in a pot luck dinner, sign up for vegetables and bring the green beans, they travel really well.  Try them this year...you will thank me! (as will your guests.)

Schezwan Green Beans 
1 tbsp olive oil
1 lb fresh green beans (any kind will work..I usually like the Chinese long beans with this, but today I am using haricots verts because that was what they had at the local market)
1/2 white onion, diced
3 cloves garlic, minced fine
2 tbsp chili paste
1/2 tsp dried red chili pepper flakes
1/4 c soy sauce
freshly ground black pepper
salt (if needed)

Heat large skillet (or wok) over high heat until hot. Add olive oil, green beans and onion and stir fry 4-6 minutes until beans are crisp tender..time will vary depending on thickness of beans.
Stir in garlic, chili paste, red chili pepper, soy sauce and black pepper and cook an additional 1-2 minutes.Taste and add salt if needed (the soy sauce and chili paste will usually add enough salt so taste before adding additional)
Serve hot or at room temperature

Other dishes to spice up your Thanksgiving menu:

• Spicy Baked Sweet Potatoes
• Spicy Twice Baked Stuffed Winter Squash
• Roasted Brussels Sprouts with Garlic & Red Pepper Flakes
• Spicy Skillet Seared Brussels Sprouts with Bacon
• Honey Glazed Roasted Carrots with Cayenne Pepper
• Fresh Corn & Green Chile Corn Muffins

It is "Favorite Thanksgiving Side" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Thanksgiving recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

Happy Thanksgiving to everyone reading my blogs.  I am very grateful for all of you! 
Thank you,

Diane

red or green? 

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.