Sesame Chicken in the Crock Pot

Yes, another crock pot chicken recipe today... when I have the crock pot out of our storage area I like to use it two or three times before tucking it away again.  It is just too big a beast to keep in my kitchen cupboards on a full-time basis.  This time it is Sesame Chicken in the Crock Pot and it is darned good!

If you like a bit salty, and and can appreciate that bit of smoke flavor that dark sesame oil offers, then this is for you.  Basically, as with most crock pot dishes, you just put it all in the pot and let it simmer for a few hours.

I served it for dinner the first night I made it, and becuase there were just the 2 of us, I froze the leftovers and we enjoyed it again a few days later.  We chose to have it with rice for The Captain, and cauliflower 'rice' for me, along with some steamed green string beans.

If you make it with tamari it will be gluten free... if that is not a concern, then go ahead and use regular soy sauce. I have not tried it with coconut aminos... which would make it Paleo, but go ahead... I cannot see why it wouldn't work just fine.

Sesame Chicken in the Crock Pot
Makes 4 servings.

• 18 ounces boneless, skinless chicken breasts
• 3/4 cup white onion, sliced vertically
• 2 cloves garlic, peeled, smashed and minced
• 1/2 cup tamari
• 2 tsp dark sesame oil
• 1 Tbs tahini

1. Lightly coat crock pot with non-stick spray or for easy cleanup.
2. Cut chicken breasts into 1-1/2 inch chunks and place in bottom of crock pot.
3. Spread the onion slices and garlic over the top of the chicken.
4. In a small bowl, mix together the tamari, dark sesame oil and tahini.  Don't worry if it doesn't completely blend smoothly.
5. Pour over the contents of the crock pot.
6. Cover and cook on LOW for 4 or 5 hours.
7. Remove and serve over rice, quinoa or cauliflower rice.

Per serving.
Weight Watchers P+ = 5.
Calories 177; Protein 28g; Carbohydrates 6g; Fat 5.5g; Fibre .5g.

Printable Recipe

Over rice for him...

and cauliflower rice for me.

Are you a fan of smoky dark sesame oil, too?

Have you taken your crock pot out of storage yet this Fall or do you use it all year round?

Pumpin Protein Waffles with Turmeric and My Golden Milk

A week or so ago, I joined a new fitness blogging group on Facebook and one of the first conversations I read and took part in, was about turmeric... it's health benefits and how to add it into our diets.

I knew that turmeric has long been considered a superfood by many in the healthy living community, and I have thought from time to time that I would like to start using it more often, but it was this FB chatter that really prompted me to act.

I purchased a 100-gram bag of pure turmeric and that same day made my first cup of Golden Milk. I thoroughly enjoyed it and have been making it every couple of days since.  I did use a recipe that I found online, but changed it a bit.   The author does not take credit for it and said that this recipe and variations have been around forever, so I am taking the liberty to share my own version.

If you don't use Stevia, you may want to put a spoonful of honey into this mixture.  It will counteract and bitterness you may taste in the turmeric and make you feel like you are having a luscious treat!

Golden Milk

Makes 1 serving.

• 1 cup unsweetened almond milk
• 1/2 cup hot water
• 1 tsp tahini
• 1 tsp turmeric
• healthy dash of cinnamon
• small dash of black pepper
• bit of Stevia to sweeten

1. Place all ingredients in a saucepan on the stove over MEDIUM-HIGH heat and stir till well-combined.  Do not let boil.
2. Remove to cup and enjoy!

Per serving.

Weight Watchers P+ = 2.

Calories 73; Protein 2g; Carbohydrate 3g; Fat 6g; Fibre 1g.

 I was pleased, too, that The Captain liked the taste and texture of it. It is quite thick and creamy.

And now I am working on coming up with more and different ways to add turmeric to our diet.  It has a very brilliant orange color, so it seems a natural to me that it would go more readily into dishes we already expect to be orange.  Don't you agree?  And because the mornings are getting cooler here, well at least a little bit cooler, I pulled a can of pumpkin out of the pantry and set about to making some pumpkin protein waffles... I knew that I could easily hide the turmeric in this batter because it is already orange with pure pumpkin....yup, pumpkin season is about to launch, and so Pumpkin Protein Waffles with Turmeric were born!

Just make sure that if you are using canned pumpkin that you select pure pumpkin, not pumpkin pie filling in this recipe.  As for me, I cannot wait till fresh pumpkins are in the local markets as I do love baking and cooking with them.

I recently received some Vege Pro-7 Protein Powders from North Coast Naturals, so I chose to use the vanilla flavor in these waffles. Vege PRO-7 is very tasty and it features super foods like organic bio-fermented whole grain brown rice, organic sprouted chia, organic Canadian hemp protein, organic pumpkin seed, and other nutrient-dense proteins.  And it has no added artificial colours, sweeteners or flavours. Vege PRO-7 is also made without wheat, soy, dairy, egg, gluten or pea.  And I love it because it is also low fat and low carb, too.  But of course you should use your favorite protein powder.

I also used North Coast Naturals Ultimate Daily Cleanse to add a bit of bulk and more nutrients to my batter. You can use ground flax seeds if you like.

And, one more thing.... I understand that some people find the taste of turmeric a bit bitter, so add a sweetener to this recipe if you must. I didn't, as I think the cinnamon negates any bitter taste, and I topped my waffles with a bit of sugar free syrup and a couple of banana slices.

My recipe makes 2 servings so either share with your friend, or freeze some for another day.  You could also cut it in half.

Pumpkin Protein Waffles With Turmeric
Makes 2 servings

• 1 scoop vanilla protein powder
• 1/2 cup pure pumpkin
• 1/2 cup egg whites (4)
• 2 large fresh eggs
• 2 Tbs Ultimate Daily Cleanse or ground flax seeds
• 1 heaping tsp turmeric
• dash of cinnamon

1. Mix all ingredients together and let sit for a couple of minutes.
2. Cook in your waffle make according to directions... I used half for each of 2 double waffles.
3. Keep covered and warm till ready to serve. 
4. Top as desired.

Per serving, without toppings

Weight Watchers P+ = 5.

Calories 195, Protein 25.1g; Carbohydrates 10g; Fat 7g; Fibre 6.3g.

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Printable Recipe

Are you ready for pumpkin season too?

Do you add turmeric to your diet?  What is your favorite way?

Yogurty Nooch and Tahini Sauce or Dip

When I put this sauce together to have on my zoodles for lunch the other day, I realized it was a bit different from the others I have made in the past, so I wrote it down and thought I would share it here… it really is a good one.  The combination of Greek yogurt with the nooch (that would be nutritional yeast) and tahini makes for a rich and tasty, very creamy and thick sauce.

It also works very nicely as a dip, which I realized when I poked some baby carrots into the piles of creamy sauce sitting on top of my zoodles.  Lovely. Tasty. Very satisfying.

I added a few snips of thyme and basil from my garden, for garnish, and I noticed that the thyme really takes over the flavor on the bites that had it.  If you don’t care for it, please don’t use it.  Garlic might be a nice addition as well, I think.  And of course you can use any Greek yogurt you like… I happen to prefer fat free.  The N.I. will vary accordingly.

Yogurty Nooch and Tahini Sauce or Dip
Makes 1 serving

• 3/4 cup fat free plain Greek yogurt
• 2 Tbs nutritional yeast
• 1 tsp tahini
• dash of salt

1. Mix the yogurt and the nutritional yeast until well blended, then add the tahini and salt and mix again.
2. Spoon on top of your favorite noodles or zoodles, or use as a dip with fresh veggies.

Per serving.
Weight Watchers P+ = 4.
Calories 158; Protein 22g; Carbohydrate 10g; Fat 3g; Fibre 3g.

Printable Recipe

Are you a nooch fan, too?    What is your favorite way to use it?

Sensational Sesame Sauce with Zuke Noodles

Happy New Year!

I am so excited to share my latest creation with you in my first post of 2014.

This Sesame Sauce truly is sensational.  It is salty, and smoky, and garlicky, and it feels like silk on your tongue. When I was eating it, I told The Captain that I could eat it every day.  That is not something I think very often... but this sauce is THAT good.  Really.

I have been eating zuke noodles ever since I got my new spiralizer this past week.  The first two times I had them, I made sauces based on extra lean ground beef and tomatoes… different veggies and spices… but similar.  I loved them.  But I wanted something different.  A girl just cannot eat ground beef every day, no matter how lean it is.

I got The Captain to operate the spiralizer… I was just too excited!

A huge plateful of noodles from half a medium zucchini… and I ate the whole thing!

My serving the second time trying them was a bit more conservative… I only at about half and put the other half in the fridge where they keep nicely for a couple of days.

Look how long just one noodle can become!

When I decided to have them for lunch on Tuesday, I knew I needed a change of sauce.  I remembered the nooch sauce that I have been using as a salad dressing, but thought I should have something somewhat thinner, to coat the zuke noodles, rather than sit like a blob on the top of them.  I love tahini paste and I love the saltiness of soy sauce and the smokiness of dark sesame oil so I decided to combine the flavors… and after a bit of testing and tasting, this is what I came up with.  I love it. I am going to eat it again and again and again.  And yes, it is high in fat, but it’s healthy fat and on days I have this sauce, I will really watch curb my fat intake the rest of the time.  I just may even try it with only a teaspoon of sesame oil instead of a whole tablespoon.  Time will tell. 

I made up the sauce and tried it before adding the garlic, and it tasted great… but the addition of the garlic put it right over the top! Try it both ways. I know you will love it, too.

If you are avoiding gluten, be sure to use tamari soy sauce, which is wheat free.  If you are eating truly Paleo, you will want to use coconut aminos.  It’s all up to you.

I am sure this would be great on real pasta too.  If that is your preference, do give it a try.

Sensational Sesame Sauce with Zuke Noodles
Makes 2 servings

• 1/4 cup tahini paste
• 2 Tbs tamari soy sauce (or coconut aminos)
• 1 Tbs dark sesame oil
• 1 tsp freshly grated ginger root
• 3 cloves garlic, peeled, smashed, and minced

1. Prepare yourself a plateful of zucchini noodles using a spiralizer or a julienne peeler.
2. Set them aside on the counter for a couple of hours to soften.
3. Mix all sauce ingredients together in a small bowl..
4. If you are preparing a single serving, reserve half of the sauce and store in refrigerator for another time.
5. Spoon the other half of the sauce over the zuke noodles and with two spoons, mix to coat the noodles.
6. Serve and devour.

Per serving, not including noodles.
Weight Watchers P+ = 8.
Calories 273; Protein 7g; Carbohydrate 6g; Fat 25g; Fibre 0g.

I made sure to spoon up ALL the sauce… I suppose I could use 1/3 instead of 1/2 for each serving… Hmmmmm.  But so tasty!

Printable Recipe

Are you noodle fan?

If you enjoy this post please share it  via @WeCanBegin2Feed on Twitter  and/or Pin it.

Roasted Red Pepper Sun Dried Tomato 'Hummus'

When the the post with a recipe for Roasted Red Pepper Sun Dried Tomato Hummus from PEACE + LOVE + LOW CARB first arrived in my inbox a few weeks ago, I knew it was something I wanted to try!

It is not truly a hummus, because there is not a chickpea to be found!  And it is more like the texture of a Babaganoush – likely because of the tahini that is in it. The flavor is more liket that Babanoush as well.   It will make a lovely dip or sandwich topping… and for dinner we enjoyed some served on roasted chicken breasts.

It fits into a variety of food plans, too…. vegan, paleo, gluten free, and it is also low fat which I know my Weight Watchers buddies will appreciate…. actually, you could leave the olive oil right out of it if you like.

I didn’t Pin the recipe, because I was afraid I would forget about it… I left it in my inbox to keep reminding me that I wanted to make it… just as soon as I found some red peppers that didn’t cost an arm and a leg!  Gosh they have been so very expensive here lately.

But, today was the day!

The Captain and I went for a nice long walk downtown this morning. I had some library books to pick up at the central branch and we circled around through Chinatown to check out the market stalls… I love wandering the Chinese grocers… no hype, no fancy displays…just great looking, fresh-off-the-truck produce for very good prices. 

Hurray for great produce buys!  I found some nice red peppers, some bananas and some limes, while The Captain chose some white onions and oranges. 

After we got home and had lour lunch out on the the balcony in the sunshine, I got to work, on this ‘hummus’… I made up only half of the recipe as given and then added a few dashes of red pepper flakes for a bit more of a taste punch.

Most of these ingredients are things that I normally have on hand.  When I want roasted red peppers, I do my own using an easy quick method for broiling them in my oven.  I have purchased roasted red peppers in a jar, and they would likely be fine in a pinch, but they just are not as tasty as doing them yourself.

I also used dried sun-dried tomatoes so I let them soak in a bit of water while I peeled and seeded the still warm, just-roasted red pepper.

Kyndra used a Vitamix blender to make her hummus. I don’t have a Vitamix. In fact I am sure that my food processor is pretty middle of the road, but it didn’t have any trouble handling the load from these ingredients.

I did my clean up and put the hummus is in the refrigerator to chill.  I have to confess, I did lick the spatula after I finished using it to scrape out every bit of goodness from the bowl of my food processor… and the hummus is delicious…



A few hours later I served it over baked chicken breasts with our dinner and it was soooooo delicious!  Very garlicky, and just the right amount of cumin. It did need a bit more salt and The Captain loved it, too.

Yeah, I know… the color!   But in spite of that, it is wonderful!

Half the recipe, as I made it, produced about 2 cups of hummus.  The Nutritional Information is as I made it.

Per 1/4 cup serving.
Weight Watchers P+ = 1.
Calories 52; Protein 2g; Carbohydrate 5g; Fat 3g; Fibre 1g.

Do you like veggie dips?  What else could you pair this with?

Homemade Babaganoush

It has been years and years since I last tasted Babaganoush… it was in a little out of the way cafe that I visited with my younger brother when I was in LA. with him the summer he was pitching at a try-out camp for the California Angels… but when I saw this recipe on The Healthy Dynamic Duo, the taste and texture of this garlicky, creamy dip came right to mind… and to mouth! 

It is a traditional Mediteranean dish, and although it is normally served with warm pita bread, it is also very good with fresh veggies, and as a salad topper and a sandwich filling.

 

I knew I had to make it.

We did a huge grocery shop recently and I made sure to pick up the ingredients for the Babaganoush that I didn’t already have on hand… 2 beautiful large eggplants and a jar of Tahini (sesame seed paste)… to go along with the freshly squeezed lemon juice, garlic, olive oil, cumin, and salt that round out the list.

I had never purchased Tahini before and was quite surprised by the size of the jar and the taste… it is kind of like bitter peanut butter, and I can see why some recipes say that you can sub creamy peanut butter if you don’t have tahini.  I couldn’t see anywhere on the jar where it says it should be refrigerated after opening, but the only ingredient is sesame seeds, so I am storing it in the fridge, just to be safe.

I went back to the blog post and followed the instructions pretty much as written, although I did use more garlic than the recipe called for as well as a few dashes of salt, and a short while later... about an hour or so, I was rewarded with had 3 cups of tasty, creamy, VERY garlicky Babaganoush.  I put it into the refrigerator and managed not to taste it again until the next day when I served it for lunch with some cut up fresh veggies.

Wonderful!  You really ought to try it.

Be sure to check out the original blog post for the recipe and the full instructions.

 

The nutritional information, as I made it:

.
Per 1/2 cup serving.
Weight Watchers P+ = 3.
Calories 146; Protein 3g; Carbohydrate 13g; Fat 10g; Fibre 5g.

Eggplants washed, dried and skin pierced in several places with a fork.

 

 

After baking for 40 minutes.

 

 

Removing the peel after the eggplants have cooled.

 

 

Reaming the lemon... this little tool has holes to allow the juice to escape, but not the seeds. 

 

 

Everything in the food processor....

 

 

and afer pureeing.

 

 

Served up with fresh veggies for lunch.

And as a sald topper along with some hard boiled eggs... delicious!

 

 

 

Have you ever eaten Babaganoush? 

 

What is your favorite dip for fesh veggies?