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Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
This delicious stir fry of healthy chicken and green beans is one of my absolute favorite things that I have cooked as of late! Not only is is quick and easy to make, but it makes great use of the fresh beans that are available at the local farm markets at the moment!
It also goes together very quickly, which is a bonus to me. Especially in the summer months when we all have so many other things we want to be doing. Quick, easy, delicious and healthy works for me every time!
Green beans are one of my favorite vegetables. I love them crispy tender, not raw, but tender with a little bit of a bite to them. They shine in this simple recipe!
I also love chicken and we eat a lot of it here in my home. Not only is it healthier for you than most other meats, but it is also incredibly adaptable, lending itself to a huge variety of preparations and tastes!
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I had picked up a bag of fresh beans at the Spurr brother's farm market earlier this week and after having had a nice feed of them one night with some pork chops, I decided to try them in a stir fry with some chicken.
I love trying different things with my vegetables and stir frying them is one of my favorite things to do. Add to that chicken and a tasty sauce and you have a winner of a dinner!
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Stir fries make great mid week suppers. Quick and easy to prepare, they go together in minutes and are relatively healthy and simple to make.
I kept the fat content down on this version. If you have a great non-stick pan you really don't need to use a lot of fat. My pans are stainless steel by Lagostina and I love them.
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I received them quite by accident actually. I had ordered myself an air fryer. The company made a mistake and sent this set of pots and pans instead.
I never did get the air fryer, but was allowed to keep the pots and pans. How lucky can a person get! They are the nicest pots and pans I have ever had!
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WHAT YOU NEED TO MAKE CHICKEN AND GREEN BEANS
Its really very simple. Quantities are given for two servings, but can easily be doubled to serve four.
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
.JPG "Chicken and Green Beans")
You don't have to use green beans in this quick and easy stir fry. You could also use asparagus if that is all you have, or really any other vegetable or combination of vegetables.
You could also use chicken thighs, cut into chunks, if you would rather. I love chicken thighs. They have much more flavor than the breasts.
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They are also a bit fattier, so if you are watching your fat and cholesterol intake, the breast meat is much better for you. If you want to use thighs though, do trim as much fat from them as you can.
You could use fresh garlic if you wanted to, but I chose to use the powder because I was also using onion powder. Make sure you use the powders and not the flavored salts.
The dry chili flakes add just a tiny hint of heat. You can totally leave them out if you wish.
HOW TO MAKE HEALTHY CHICKEN AND GREEN BEANS
Nothing could be quicker or easier! Trust me on this! If you do the work of prepping your chicken and green beans ahead of time, it will go even quicker.
Begin by tossing your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
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Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
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Return the beans to the pan and cook for a few more minutes.
Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
Serve immediately.
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I chose to serve this with some steamed basmati rice. You can get pouches of it already cooked these days. Simply pop into the microwave and heat up. One pouch is the perfect size for just two people! I use them all the time and they come in a variety of flavors.
Altogether this was a really delicious meal, with tender flavor filled chicken, plenty of color and lovely textures!!!
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If you love stir frying, you might like a few of these other options. All are quick, easy and delicious!
LEMON CHICKEN STIR FRY - A delicious mix of tender chicken and a variety of crisp vegetables in a lush lemon sauce. Served on top of angel hair pasta. Incredibly tasty!!
QUICK CHICKEN CHOW MEIN - A mix of crispy stir fried vegetables . . . cabbage, celery, green pepper, red onion and carrot, along with chicken, noodles and a tasty sauce. Delicious!
QUICK AND EASY PEPPER STEAK - A restaurant quality meal that can easily be made in the comfort of your own home. With plenty of steak, onions and peppers in a lush sauce. That makes it a winner in my books!
Chicken and Green Beans
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, to make, healthy, easy and delicious!
Ingredients
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
Instructions
- Toss your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
- Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
- Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
- Return the beans to the pan and cook for a few more minutes.
- Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
- Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
- Serve immediately.
Thanks so much for visiting! Do come again!!
I am sharing the easiest and best coleslaw dressing recipe with you today. Not only is it extremely tasty, but also very quick and easy to make.
If you use a prepackaged coleslaw vegetable mix you can seriously have it ready in five minutes! If not, you can shred your own vegetables and still have a tasty side dish in not a lot of time.
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My mother made very good coleslaw and raised a family of coleslaw connoisseurs. All of us love it. I have many fond memories of watching my mother make hers through the years. She did not have a food processor and she would never have stopped to grating the cabbage on a grater.
The carrots yes, but not the cabbage. The cabbage was always very methodically hand shredded. And I have to say hand shredding cabbage is a chore I love. It the type of chore that is a great way for you to practice mindfulness while you are doing it.
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There are some really good bags of already shredded coleslaw mixes available in the shops these days and so to speed things up, by all means do use one of them, but if you don't mind getting stuck in and doing a bit of labor, hand shred.
Today I used a bag so show you just how quick and easy making this salad can be.
You need only as much time as it takes to whisk together the dressing ingredients and fold in the vegetables. Presto chango! Its like magic of the tastiest kind! I may not be able to pull a rabbit out of my hat but I can make a pretty darned good coleslaw!
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WHAT YOU NEED TO MAKE CLASSIC MEMPHIS STYLE COLESLAW
Its a really simple list. If you can't find bagged coleslaw vegetables, just shred the equivalent required by hand. (cabbage, carrots)
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
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The recipe is one I borrowed from the blog Barefeet in the Kitchen. I have all of Mary's cookery books as well. Her recipes are great.
I downsized it to make half the amount of servings because I just don't need that much coleslaw and I knew it wouldn't get eaten up in time. Generally speaking coleslaw is not a great keeper.
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Half of it was for my father and I to enjoy along with our Chili tonight, and the other half was sent to a lady who just got out of the hospital. I had sent her a few meals to enjoy while she is recovering.
Its been so hot this past few days, I thought you might enjoy this different version of slaw. It has the perfect balance between being tangy and being sweet. A combination of the two.
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HOW TO MAKE CLASSIC MEMPHIS-STYLE COLESLAW
Seriously this takes just five minutes if you start off with a bagged coleslaw mix.
Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
Toss again just prior to serving.
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I do not recommend making this too far in advance as it does water itself down upon standing. Its still highly edible but you will need to drain it a bit.
This is the perfect slaw to enjoy along side of your burgers and dogs, on cold plates, and with pulled pork, etc.
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We do love coleslaw in our family. I think we were spoiled by a mother who made the best slaw in the world in my opinion. There is no shortage of coleslaw recipes here on the blog:
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
DELI STYLE COLESLAW - This tangy cold salad is delicious. Its quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
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CHINESE COLESLAW - Also known as Ramen Noodle Salad. With crisp shredded cabbage and carrots, toasted almonds, and crunchy ramen noodles in a sweet and savory sesame dressing, it's the perfect addition to almost any potluck, picnic, or cookout.
CHEESE SLAW - This is delicious and a bit different than regular slaw. I like a nice quantity of cheese in mine, but you use as little or as much as you want.
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CREAMY CARAWAY COLESLAW - There are only a few vegetables in this version. Cabbage and spring onion. The star is that lush creamy dressing. Its a simple dressing made by combining dairy sour cream along with some mayonnaise, vinegar, sugar and seasonings.
So there are a few different and tasty options to sink your teeth into. The weather has been so hot these past few days, nobody really wants to be cooking much of anything.
What are your favorite go-to's when the temperatures start to rise? I really want to know! Let's share with each other!
Classic Memphis-Style Coleslaw
Yield: 4
Prep time: 5 MinTotal time: 5 Min
This small batch recipe is a sweet and tangy southern style coleslaw with the perfect balance of crunch, and creamy flavors. You can double the amount to serve more. You can make this in advance, but you may need to drain it a bit prior to serving.
Ingredients
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
Instructions
- Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
- Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
- Toss again just prior to serving.
Thanks so much for visiting. Do come again!
I am here today with a delectable main dish that is destined to become a family favorite any time of the year, but in the summer months, when the slow cooker/crock pot reigns supreme in my house, it is a delicious recipe that rules the roost!
This is a fabulous pork and noodles recipe that cooks all together in one pot. Using the crock pot means that you not only have to put in minimal effort, but your kitchen stays blessedly cool in the process!
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Hearty and delicious? Count me in! All in one? Count me in again! Minimal effort? Count me in. Cool kitchen? COUNT ME IN!!!
This is such an easy and a tasty meal. A real family pleaser. Even without the noodles, that delicious pork in its fabulously rich gravy stands along and is perfect to serve with potatoes or rice.
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WHAT YOU NEED TO MAKE SLOW COOKER PORK AND NOODLES
Its really simple ingredients. Pork is still one of the cheaper cuts of meat these days. I can usually get two whole pork tenderloins for about $10.
Mixing it with noodles means that you can make your meat stretch even further! Bonus!!
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Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
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Dry onion soup mix is very common here in North America but I found it very difficult to find when I was living in the UK. If you live in the UK, you can find it on Amazon. I used to buy it in a big tub and then use it by the spoonful. You would need about 2 heaped dessertspoonful's.
Make sure you use the onion and garlic powders, not the salts. The onion soup mix is salty enough.
For beef stock you can use the ready stock in a carton or a bullion cube, liquid stock, or gel stock pots. (All can be reconstituted with water to make up the full amount.)
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I used plain no name egg noodles for this and I confess I cooked them separately because I was not sure how they would cook in the slow cooker. The original recipe called for Amish Egg Noodles. I did not have any of those and was not sure how they would compare.
I suspect you could also use bow tie pasta or even spiral pasta, just make sure your liquid is enough to cover the noodles/pasta when they are cooking in the gravy.
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HOW TO COOK SLOW COOKER PORK AND NOODLES
Its a doddle really. I love simple meals like this. They are real family pleasers!
Dust the pork all over with the flour and season lightly with salt and pepper. Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
Place into the slow cooker. Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture. Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
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Whisk the corn flour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
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RECIPE NOTES - If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end.
In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
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To be honest you can cook anything that lends itself beautifully to braising in a slow cooker. Just make sure you don't overdo the liquid, as what you are cooking itself will release delicious juices.
I find if you make sure that what you are cooking is only about half immersed in the liquid, then you are fine.
You can leave the noodles out altogether with this and enjoy it with potatoes or rice. Mashed potatoes are particularly good!
Boy oh boy do I miss the frozen mashed potatoes I could get in the UK. Always good and a real time saver! You could always get a bag, which was enough for four people for one pound. At that price, why go to the trouble of mashing them yourself!
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Any cooked vegetable or salad would be excellent on the side of this. Carrots, peas, they are a real favorite, as are string beans.
Cabbage is also excellent!
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Some other slow cooker meals we really enjoy are:
SLOW COOKER CREAMY BASIL CHICKEN - Its amazing what you can make with only a few simple ingredients. This is creamy, tender and delicious! Serve with rice or pasta!
SLOW COOKER BEEF TACOS - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning. Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
SLOW COOKER POTATO AND HAM CHOWDER - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Slow Cooker Pork and Noodles
Yield: 4
Prep time: 10 MinCook time: 4 H & 35 MTotal time: 4 H & 45 M
An easy slow cooker recipe that is all in one combining a delicious sauce, tender pieces of slow cooked pork and noodles, all prepared right in the slow cooker.
Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
Instructions
- Dust the pork all over with the flour and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
- Place into the slow cooker.
- Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture.
- Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
- Whisk the cornflour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
- While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
- Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
Notes
If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end. In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
Thanks so much for visiting! Do come again!
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