Justin & Meredith Winokur's Kitchen Cooking Notebook
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Orange Chicken over Cauliflower Rice -- back to top
Meredith and I made Orange Chicken from this Kitchn recipe (local). We actually followed the recipe pretty closely except used only 1 lbs of chicken (but kept the rest the same). It worked pretty well except needed, desperately, to have less corn-starch. Easily use 1/3-1/2 of what the recipe calls for.
Other than that, it was pretty easy. We actually juiced 3 oranges but next time, we may buy orange juice.
We served it over cauliflower rice. Roasted the cauliflower for 35 minutes but skipped adding any parmesan cheese. (I also updated that recipe to add the cooking times)
We like the meal a lot. It wasn't too hard and it was also pretty low in calories. Especially since we used the cauliflower rice. I would put this into some type of rotation.
Additional Photo:
Chicken in Orange Sauce (From The Kitchn)
Local Copy (U: "guest", P: name of my dog, lower case)
Burrito Bowls with Cauliflower Rice -- back to top
Meredith and I made burrito bowls with cauliflower rice. There ended up not being too much to it. I made tons of onions and peppers, heated some canned black beans with oregano and cumin, and some pan "grilled" chicken. For the chicken and the peppers I used a lot Badia Adobo seasoning like I used here with fajita tacos. I also added some garlic powder to the onions and peppers. Oh, and we also topped it with some
The reason I said it "ended up" being not too bad is Meredith also made black beans but they had issues and weren't ready yet. I am sure I will post about them when we eat them (and add a link in the future)
Ginger and Snow-Pea Stir Fry -- back to top
Meredith and I made a stir fry largely based on this recipe from A Beautiful Plate (local copy). We had to do it in a regular (though large) pan because we had to use the cast iron for something else.
We followed the recipe pretty closely except that we used canola oil for stir-frying (and a tiny bit of sesame oil for the flavor). We also used some Sriracha and Gochujang instead of the chili garlic paste.
The only other change we made was to pull the first batch of vegetables out before adding the shrimp. And we forgot to add the lime juice until after it was already poured out.
Everything came out really good. I was afraid the pan wasn't hot enough but it came out great. The shrimp also came out perfectly cooked. The flavors were really good. I really liked the ginger being part of the vegetable mix as opposed to just in the sauce.
We also did it over Cauliflower rice.
15-Minute Shrimp, Snow Pea, And Ginger Stir Fry (from A Beautiful Plate)
Local Copy (U: guest. P: name of my dog, all lower case)