I was so excited to see this package on my door step today! Ashley hosted a giveaway on herblog Edible Perspective a few weeks ago and I was the winner of the “Clean Food: A Seasonal Guide to Eating Close to the Source” by Terry Walters cookbook. I am so excited to flip through and start trying some of these new recipes.
We’re also working on clearing out our office/loft, as we're having someone paint it for us on Friday!! The stairwell, halls, and loft will all be painted a calming shade of teal - can't wait!!
Yesterday, we did the books and this evening the dvd’s…my husband has quite the collection. There are about 600 movies here.
Dinner was light and delicious, we tried another Ellie Krieger recipe. I left out the water chestnuts, not a huge fan of them, and tossed in some leftover lentils from last nights samosas (those were so good!).
- 1/4 cup less-sodium soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon dark sesame oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons canola oil
- 2 cups diced red bell pepper (about 2)
- 1 cup diced onion
- 1/4 cup thinly sliced green onions, divided
- 2 tablespoons minced peeled fresh ginger
- 2 large garlic cloves, minced
- 5 cups cold cooked brown rice
- 2 cups diced cooked chicken (about 1 pound)
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1/3 cup chopped unsalted, dry-roasted peanuts
1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
Recipe courtesy of Cooking Light & Ellie Krieger