In the spirit of sharing some food blogger loving, I am paying it back to Valentina of The Baking Fairy for making and sharing my recipe for chocolate peanut butter hummus, by turning around and making a vegan recipe inspired by all her crazy delicious looking vegan recipes. Scrolling through her archive of recipes you would never guess that many of them are vegan – unless of course you are already aware that vegan food can be just as delicious as it’s non-vegan counterpart. I’ve made a couple vegan recipes over the years, but my eyes were opened super wide when I first tried BBQ jackfruit and then even more when I took a cooking class in town and made scrambled tofu and cashew cream parfaits. After that I had no hesitations for trying other vegan recipes. Her vegan eggplant parm pizza is on my list to make and I almost did it for today, but decided to share a new vegan recipe instead.

I fell in love with this recipe the very first time I tried it at the aforementioned cooking class. The cashew cream literally blends in seconds and you can then refrigerate for later, or immediately layer it with your favorite parfait toppings. The only hard part is prepping ahead of time to soak the cashews overnight, but upon perusing Valentina’s blog I noticed that she has boiled the cashews in order to expedite the process so you can do either way! My intake of cashews has definitely increased since discovering this recipe. What would you like to layer in your parfait?

If you are still not convinced about the whole vegan thing, there are some non-vegan recipes on Valentina’s blog as well such as smoked brown butter chocolate chip cookies (OMG) and corn zucchini and arugula pizza (perfect for this time of year). But you really should try some vegan recipes sometime, and that’s coming from someone who loves meat and dairy. I mean seriously, even Valentina’s vegan cakes look incredible! My favorite bakery in town happens to be vegan, a fact I learned after falling in love with their cakes (and subsequently became our wedding cake), so I promise you vegan cakes are legit and you won’t even notice.

Two years ago: April 2017 Stitch Fix #22

Three years ago: Mini Cinnamon Bun Oreo Cheesecakes

Four years ago: Redheads

Five years ago: Sausage and Egg Breakfast Casserole

Eight years ago: Funfetti Cheesecake Pudding Dump Cake

CASHEW CREAM PARFAIT

Serves 4

Ingredients:

CASHEW CREAM

1 cup raw unsalted cashews (soaked overnight and drained)*

4 pitted medjool dates

Zest and juice from 1 lemon

1/2 cup water

2 Tbsp coconut oil

1 tsp vanilla extract

1/8 tsp salt

TOPPINGS

Fruit, nuts, granola, etc.

* If you are short on time, place cashews in a small pot, cover with water, simmer 15 minutes, then drain.

Directions:

1. Place all the cashew cream ingredients in a blender. Cover and blend until smooth.
2. Layer into parfait glasses with desired toppings, and chill until ready to serve.

Source: Adapted slightly from a Zest Juice Co. cooking class, with the tip about the cashews from The Baking Fairy.

From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:

• 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
• 2 Humane Society of the US T-shirts (1 male M, 1 female M)
• Lucky Brand Jeans Gift card for 1 free pair of jeans
• 6 Straub Brewery Pilsner Glasses
• Coleman soft cooler with hard liner (red)
• Weber Barbecue Apron, black
• 1 OXO Steel Bottle Opener
• Set of 2 wooden snack bowls
• Set of 4 wooden coasters

Enter to win using the Rafflecopter widget located at the end of this post.

Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.

Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!

One year ago: Baked Apple Cider Oatmeal

Two years ago: Apple Cinnamon Greek Yogurt Pancakes

SPICY FRIDAY NIGHT NUTS

Pair with: Kölsch, Oktoberfest, Bock

Makes 4 cups

Ingredients:

1/2 cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 tsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 tsp Tabasco sauce, or more to taste

1 tsp low-sodium soy sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

1/2 tsp garlic powder

1/2 tsp ground mace

1 tsp Old Bay Seasoning, or to taste

Directions:

1. Place the margarine in a 2-quart microwave-safe or oven-safe pan. Melt either in the microwave or over medium heat on the stove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well.
2. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. Or for a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once.
3. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

HIPPIE CAYENNE SOURDOUGH PRETZELS

Pair with: Oktoberfest, Pale Lager, Pilsner

Makes 4 cups

Ingredients:

1 cup (2 sticks) margarine (use recipe below or store-bought margarine)

2 Tbsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry mustard, or to taste

2 tsp mace

Freshly squeezed juice of 1 lime

1 (1 oz.) packet dry vegetable soup mix

2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste

1 tsp molasses

8 droplets liquid smoke, or to taste

20 oz. sourdough pretzels

Directions:

1. Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.
2. Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.

DIY MARGARINE

Makes 4 cups

Ingredients:

16 oz. coconut oil

1-1/2 cups canola or sunflower oil

1 cup full-fat coconut milk

2 Tbsp smooth Dijon mustard

1 Tbsp ground turmeric

2 tsp salt, or to taste

Directions:

1. Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
2. Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

DIY WORCESTERSHIRE SAUCE

Makes 1 cup

Ingredients:

2 cups cider vinegar

1/2 cup soy sauce

1/4 cup light brown sugar

1 tsp ground ginger

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

Directions:

1. Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Source: Reprinted with permission from The Ultimate Beer Lover’s Happy Hour by John Schlimm

The giveaway will run from October 1 to November 7. US and Canada only.

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Author John Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery. Schlimm is the author of several books, including The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International).

Social Media

Web site: www.JohnSchlimm.com

Facebook: www.Facebook.com/JohnSchlimm

Twitter: @JohnSchlimm

Pinterest: www.Pinterest.com/JohnSchlimm

Instagram: www.Instagram.com/JohnSchlimm (@JohnSchlimm)

YouTube: www.YouTube.com/JohnSchlimm

Buy Links

Amazon | B&N | BAM | IndieBound | !ndigo

Disclosure: I was provided with a complimentary copy of this cookbook. Giveaway provided by Sourcebooks. I was not compensated for this post. All thoughts and opinions are my own.

Even though the battle against the heat isn’t very prevalent anymore, I still like to make no-cook meals or desserts from time to time. This meal is legit no cook because it doesn’t even require a stove top or a microwave – absolutely no heat involved. Well, except for some spicy heat from the cashew sauce!

One year ago: Mini Pumpkin Black and White Cookies

TOFU LETTUCE WRAPS WITH CASHEW SAUCE

Makes 8 lettuce wraps (serves 4)

Ingredients:

WRAPS

1 block firm tofu

8 stalks romaine lettuce

1 large carrot, grated

2 avocados, halved and sliced lengthwise

Cilantro leaves, for garnish

CASHEW SAUCE

1 cup cashews, plus more for garnish

2 tsp canola oil

2 Tbsp water

1/4 cup lime juice

2 Tbsp brown rice vinegar

2 Tbsp + 2 tsp soy sauce

2 tsp honey

2 tsp chili garlic sauce

Directions:

1. Squeeze the excess liquid from the tofu by placing it between two large dinner plates. You can weigh down the top plate by stacking a couple bowls on top. Let drain for 30 minutes. Discard excess liquid that has accumulated on the plate and dice tofu into small cubes.
2. While the tofu drains, prepare the dipping sauce. In a food processor, combine the cashews, oil and water. Process until the cashews become cashew butter. This should take a couple minutes. Once the cashews are buttery, add the lime juice, vinegar, soy sauce, honey, and chili sauce. Scrape the bottom of the bowl to ensure even mixing of the ingredients. Add more chili sauce if needed, to taste.
3. To build the wraps, line one lettuce leaf with about 8 cubes of tofu (will vary depending on the size lettuce leaf). Follow with two slices of avocado, a sprinkling of shredded carrot, and a couple spoonfuls of the cashew sauce. Finish cilantro and cashews for garnish. Serve with more cashew sauce on the side for dipping.

Source: Adapted slightly from Eatsy, by Kimberley Hasselbrink.

They say you shouldn’t eat your feelings, but these therapy brownies work some magic. Rich, fudgy, and packed with white chocolate chips and cashews.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Awhile ago I saw a post by Muddy’s with a picture of their Therapy Brownie which lead me to ask, “what makes it therapy other than being a delicious dessert?” Apparently it’s the genius addition of white chocolate and cashews! Although I have yet to try one for myself (because for some reason I only think of going there when they are closed Sun/Mon), I decided to whip up a version of what I imagine they would be like.

I used the recipe for The Baked Brownie, but omitted the espresso powder. Mostly because I don’t like coffee flavorings but also because I couldn’t find any in the store. And to the original recipe I just added white chocolate chips and cashews.

I cannot believe I never thought of adding white chocolate and cashews to a brownie before! The end result was the best freaking brownie I have had in a long time. It was thick, chewy and fudgy but not too dense and also had a flaky top. In other words it was my idea of perfection.

If you don’t like nuts or other foreign bodies in your brownies, you seriously need to at least try the base for these brownies. It is my new favorite brownie recipe!

Post updated 8/23/22, photo above is the original.

Two years ago: Chicken Parmesan Quesadillas

THERAPY BROWNIES

Print

Yield: 2 dozen Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups all-purpose flour
• 1 tsp salt
• 2 Tbsp dark unsweetened cocoa powder
• 11 oz. dark chocolate, coarsely chopped
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 1 tsp instant espresso powder (optional)
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 5 eggs, room temperature
• 2 tsp vanilla extract
• 3/4 cup white chocolate chips
• 3/4 cup cashew pieces and halves

Directions

1. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper and grease the parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together. Set aside.
3. Put the chocolate, butter and instant espresso powder (if using) in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Let cool to room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined*.
5. Sprinkle the flour mixture, white chocolate chips, and cashews over the chocolate mixture. Using a rubber spatula, fold into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven, rotating the pan halfway through the baking time, for 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Notes

*Do not overbeat the batter at this stage or your brownies will be cakey.

Source: Inspired by Muddy’s Bake Shop Therapy Brownie. Adapted slightly from Brown Eyed Baker, originally from Baked: New Frontiers in Baking.

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Diabetes has not affected me personally (something to be thankful for next week), but I admire Carolyn for her refusal to give up on her passion of baking and cooking after being diagnosed with gestational diabetes. Instead, she fought on and found new ways to enjoy her passions, to the point where I find myself craving her low carb treats too! Her blog, All Day I Dream About Food, has opened my eyes to how you can make creative, flavorful foods that are still low in carbohydrates and suitable for diabetics, dieters and even the everyday hungry person. Many of her recipes are also gluten-free!

But unfortunately diabetes isn’t just about coming up with friendly foods. Diabetes is an increasing global problem, particularly in developing countries. Although the causes are complex in nature, the rapid increases in overweight, obesity and physical inactivity definitely have an impact. Worse still, the World Health Organization (WHO) projects that diabetes deaths will increase by two thirds between 2008 and 2030. Therefore, in an effort to stimulate effective measures for surveillance, prevention and control of diabetes and its complications, WHO is building awareness by participating in the celebration of World Diabetes Day.

There is good evidence that a healthy diet, regular physical activity, maintaining a normal body weight and avoiding tobacco may help in prevention and/or reducing complications. So eat healthy, get active, and put away those cancer sticks (aka cigarettes and that’s another good reason to quit). For my contribution to spreading awareness through healthy eating, I made these lettuce wraps using Swerve all-natural sweetener instead of brown sugar. proof that healthy eating can still be easy and fun.

Be sure to check out the giveaway for you own Swerve baking kit to try out yourself at the end of this post. Get your swerve on!

One year ago: Chicken Alfredo Biscuit Casserole

CASHEW CHICKEN LETTUCE WRAPS

Makes 6-8 lettuce wraps

Ingredients:

SAUCE

2 Tbsp reduced sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp Swerve granulated sugar (or brown sugar for non-diabetics)

1/4 tsp ground red pepper

1/4 tsp ground ginger

1 tsp sesame oil

CHICKEN

2 chicken breasts (about 3/4 lb. total), diced

8 leaves of greenleaf or iceburg lettuce

3 Tbsp olive oil

1 cup onion, diced

2 garlic cloves, minced

1 tsp reduced sodium soy sauce

1/4 cup cashews, chopped

Salt and pepper to taste

Directions:

1. For the sauce, mix all ingredients making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil. Serve with rice.

Source: Adapted slightly from She Wears Many Hats.

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Craving something sweet? Try these apricot white chocolate granola bites. They are easy to make and perfect to have on hand when cravings strike.

Sunday late at night I received a phone call from Katie, a friend taking care of my cat Brady during my travels. The first thing I heard was Brady sounding miserable in the background. He has had two spells of constipation in the past few months, and it appeared it was time for round three.

Since the last two times both passed within 24 hours I decided to give him some time and tuna with a little oil to help out. As much as I hate seeing (or hearing this time) him in pain, it didn’t make sense to rush him off to the pet-ER late at night if he was just going to end up pooping in a few hours.

Monday evening he was still wailing, had not eaten a thing in two days and still had clean litter box. So Katie dashed off with him to the vet while I called to give them permission for her to admit my cat since I was boarding my plane home (thank goodness for Katie!). She got there just after 6pm, but still let her in and took their time checking him out even though they would normally be closing for the night.

Good thing too, because had he been forced to wait to be seen until morning, he would have been in serious condition. His bladder was so full, it was the size of a softball and hard as a rock. Poor thing couldn’t pee! And his toxicity levels were off the charts. Thankfully they were able to relieve him with a catheter and stayed overnight. I was told her was a very sweet cat despite his miserable state.

Tuesday morning the doctor called to tell me his levels were much lower but still not yet at normal levels. The catheter was taken out later that afternoon to see if he would be able to urinate himself (sorry if this story just became unappetizing). He thinks the blockage may have been caused by crystals and will need to go on a special diet, but first they needed a urine sample to examine. He stayed overnight again yesterday to recover further and I am waiting to hear from the doctor today in hopes that I will be bringing my little cuddle-buddy home sometime today. My apartment seems so empty without him there.

Thanks for sticking it out through that story. I hope you still want to look at food after that little tale of bowl movements. Maybe you can see some sort of transition between that and some granola bites? Yea? Ok just go with it…

Dried fruit, nuts, chocolate and oats. Typically these are the ingredients which one can play around with in order to produce a favorite granola bar. But there are times when preheating the oven is already too much effort, and passes too much time (but I want it NOW).

These granola bites are perfect for such a time. I tried them out first with the original recipe ingredients, but immediately knew the possibilities were endless. But first I need to restock on my dried fruits and nuts! What do you think would be your favorite combination? I’ve also tried “cookie dough”, banana bread, buckeye, peanut butter, s’mores.

Post updated 1/9/22, photo above is the original.

One year ago: Chicken and Veggie Nuggets

APRICOT WHITE CHOCOLATE GRANOLA BITES

Print

Yield: 2 dozen Prep Time: 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups old fashioned oats
• 1 cup unsalted cashews
• 1 cup dried apricots, chopped
• 1/2 cup white chocolate chips
• 1/4 cup agave nectar (or pure maple syrup)
• 1 tsp vanilla extract
• Pinch of salt, to taste

Directions

1. In a food processor, grind the oats and nuts together until you get a flour consistency.
2. Add in the dried apricots and chocolate chips. Pulse until they are chopped up and well blended with the oat flour.
3. Add in the agave and vanilla. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If it's not there yet, add more agave nectar, just a bit at a time.
4. Shape into 1" balls and lay on a dish lined with wax paper. Place in freezer of refrigerator for at least 30 minutes.
5. Once set, transfer to an air tight container and store in freezer or fridge.

Source: Sunday Baker

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Takeout is great, but sometimes it’s fun to make it yourself! Try this homemade version of General Tso’s Chicken served with steamed broccoli and rice.

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Do you ever crave takeout food, but don’t feel like going out to get it? Yet somehow you will stop at the grocery store in order to make it yourself? It happens to me more than I can count. At first I feel lazy, but somehow head in the opposite direction. Whatever the explanation, I made this chicken and it was worth all the effort.

And can you believe it? This was my first time cooking with chicken thighs! Unless you are cooking the entire thing, I somehow had it in my head that people only used the breast meat. I am glad I have been set straight.

But as usual I forgot to sprinkle the scallions on top. And then I ate it before I could realize it in order to take more pictures – I’m a hungry girl! Sorry already chopped up scallions, I promise to give you another purpose!

Thankfully I enjoyed this recipe enough to cook it more than once and made sure to include those neglected green onions!

Post updated 11/29/20, photo above is the original.

HOMEMADE GENERAL TSO'S CHICKEN

Print

Yield: 4 servings Prep Time: 30 MInutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1/4 cup + 2 Tbsp cornstarch
• 1 egg white
• 1 Tbsp soy sauce
• 1-1/2 tsp toasted sesame oil
• 1 lb boneless, skinless chicken thighs
• Canola, peanut, or vegetable oil for frying

SAUCE

• 1 cup chicken broth
• 1/4 cup soy sauce
• 3 Tbsp sugar
• 1 Tbsp cornstarch
• 1 tsp Chinese chile-garlic sauce
• 1 Tbsp peanut, canola or vegetable oil
• 2 cloves garlic, minced
• 2 Tbsp finely chopped fresh ginger root

FOR SERVING

• 1/2 cup cashews, roughly chopped
• 4 whole scallions, thinly sliced
• Steamed brown rice
• Steamed broccoli

Directions

1. Prep the chicken: In a large bowl bowl, whisk together the cornstarch, egg white, soy sauce, and sesame oil until a thick slurry forms (will look gummy but smooth). Add the chicken pieces and stir until all are evenly coated. Cover lightly with plastic wrap, and set aside at room temperature for 20 minutes, stirring occasionally.
2. Begin the sauce: In a small bowl, whisk together the broth, soy sauce, cornstarch, sugar, and chile-garlic sauce until smooth; set aside. Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
3. Pour the sauce mixture into the pan, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
4. To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
5. When the oil is shimmering, add one piece of chicken at a time (do not crowd the pan). Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides. Drain on a paper towel lined plate and repeat the process with remaining chicken.
6. Transfer fried chicken into the prepared sauce and toss to coat. Increase the heat to medium, stir and cook just until hot all the way through.
7. Sprinkle with sliced scallions and cashews if desired and serve immediately over rice with steamed broccoli.

Did you make this recipe? I want to see!
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Want the flavors of takeout without even picking up your phone? Make this cashew chicken for a takeout fakeout at home.

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Chinese and Thai are two of my favorite genres of food. Unfortunately I can’t seem to convince Brent to eat out at those locations much. He claims that it’s not that he doesn’t like it, he’s just never in the mood apparently. I crave it constantly, so I cannot relate.

While he has been gone (BTW he’s now in Bocas del Toro Panama, about to take a scuba course/certification), I’ve have taken to eating things I don’t regularly get to have. First was Hawaiian pizza (fruit on pizza is beyond him), then it was time for Cashew Chicken!

I have been wanting to make this for a long time, but was somehow worried it wouldn’t live up to my expectations. Rest assured that the fact I am posting this, must mean something ;-).

I am in no way claiming this to be authentic, but it is quite delicious! Add more or less cashews and bell pepper to your preference.

Post updated 7/19/20, photo above is the original.

CASHEW CHICKEN

Print

Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 (1 lb.) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 Tbsp dry sherry
• 2 tsp minced, peeled fresh ginger
• 3-1/2 tsp cornstarch, divided
• Salt
• 1/2 cup chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp chili garlic sauce (optional)
• 2 tsp sugar
• 1 Tbsp + 2 tsp sesame oil
• 2/3 cup unsalted cashews
• 2 garlic cloves, minced
• 2 green onions, white and green parts divided and thinly sliced
• 1 red pepper, sliced

Directions

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1-1/2 teaspoons cornstarch; season with salt. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken. Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of oil. Add the cashews, garlic, green onion whites, and red pepper. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with remaining green onions.

Source: Adapted slightly from Brown Eyed Baker

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE