Tag: vegetables

Chicken, Main Dishes, One Tablespoon Testosterone, Recipes

OTT: Asian Chicken Bowls

Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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Ah yes, some of my favorite food ever is Asian cuisine.  Or perhaps more accurately, Asian food that’s been Americanized into a fast food format.  Yum.  But this is my take on Asian-inspired food that’s simple and delicious.

Asian Chicken Bowls via thepajamachef.com >> so much flavor, yet so easy! #recipe #healthy #dinner

Asian Chicken Bowls

  • Servings: 3-4
  • Print

Ingredients:

  • Asian rice sticks (or another form of pasta or even rice)
  • 1 lb chicken
  • 1 bag frozen stir fry vegetables (or the same ones fresh-style that would probably cost a small fortune at your local grocery store)
  • 2 T olive oil
  • 1/4 cup water
  • 1 T soy sauce
  • 3 T Szcehuan sauce
  • 1/4 t Chinese 5-spice
  • 1/2 t sesame seeds
  • dash of red pepper flakes

Directions:  Cut the chicken into bite-size pieces.  My bites may be larger than yours so adjust according to mouth size.  Heat the oil in a large skillet on the stove (or better yet, in a wok if you have one…I don’t…).  Place the chicken in the skillet and cook.  Flip after several minutes and cook until golden brown.  Add water, frozen vegetables, soy sauce, and szechaun sauce.  Cover and let cook for several minutes.  Meanwhile, begin making the rice sticks.  Back to the chicken mixture, add Chinese spice, sesame seeds and red pepper flakes.  Stir and let cook until vegetables are tender.  When rice sticks are finished cooking, drain and add to chicken/vegetable mixture.  Stir together and serve.  Obviously, the amounts of sauces and seasonings can be adjusted.  I used enough pepper flakes and szechuan to give it some kick.  But for a sweeter sauce, add more Chinese spice and less pepper flakes and szechuan.  If there isn’t much sauce at the end, add some more water.

Question of the Day:  Since Halloween is nearly here, what’s the best person/thing/whatever you’ve ever been for Halloween?

Main Dishes, Recipes, Tofu

You, Too, Can Like… Tofu! In Tofu Shrimp Bowls, that is.

Sarah

…TOFU!

You don’t have to be a vegetarian. Or a vegan. Or really weird. Or any of the excuses you’ve made over the years for avoiding tofu.

If this guy… this bacon loving man likes tofu…

Ben and tofu
Yes he does!

…then you can too!

Tofu Shrimp Bowls
Especially when it looks like this… so pretty! And get ready–it tastes even better!

It’s not slimy. It’s not smelly. It’s not mushy. I promise!

Just give it a try… these tofu shrimp bowls I made the other night don’t really have a recipe, per se, but here’s what I did.

Tofu Shrimp Bowls

Ingredients:

  • 1 block tofu
  • 8 ounces cooked cocktail shrimp
  • 1/2 cup frozen lima beans
  • 1 cup frozen peas
  • salt
  • pepper
  • cooked rice
  • 1/3 cup water

Directions:

Prepare tofu according to The Front Burner Blog’s tutorial. Meanwhile, in a separate saucepan, place water, shrimp, lima beans, and peas. Season with salt and pepper and let simmer until heated through. Prepare your rice according to package directions, and combine rice, shrimp/veggie mixture, and tofu in a bowl to serve. Enjoy! We found everything very flavorful on its own, but you could experiment with soy sauce, teriyaki, etc. if you’d like an extra boost of flavor!

Question of the Day:

On a scale of 1-10, how do you feel about tofu? 1=EWWWW gross, I’d never eat it if I was starving in the desert and 10=tofu is the BEST thing EVER!!!!! I’m about an 8… I won’t go so far as to say it’s my absolute favorite food ever, and I wouldn’t eat it once a day [or once a week even], but I’ll eat it a few times a month.