Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

adapted from Bobby Flat Fit

Bittersweet chocolate is known to have health benefits when consumed in moderation. For this recipe use chocolate with at least 71% cacao. I used 85% available at Lidl for $2.49 / 4 oz. bar.

The uncooked quinoa gives you a crunch... think of a Nestle crunch bar.

Don't have a double boiler, heat water in a pot, place a bowl over the pot but not touching the water.

Makes about 12 servings

3 Tbsp. pure maple syrup
1 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1 tsp. orange zest
1/8 tsp. Kosher salt
1/3 cup quinoa (uncooked)
3/4 cup slivered almonds
3/4 cup cashews, chopped
1 tsp. instant espresso powder
1/2 cup unsweetened dried cherries, chopped

1. Preheat the oven to 325F.
2. Line a baking sheet with silicone baking sheet or parchment paper.
3. In a bowl, whisk together the maple syrup, oil, vanilla, orange zest and salt.
4. Fold in the quinoa and nuts.
5. Spread out on the baking sheet in roughly a 9 inch square.
6. Bake until the nuts are a light golden brown and the mixture is crisp, about 25 minutes.
7. Set aside to cool.
8. In a double boiler, melt the chocolate; Add the espresso powder.
9. Spread the chocolate over the quinoa crunch; Sprinkle the cherries over the top.
10. Break into pieces to serve.

Enjoy!

Cauliflower with Sesame Toasted Cashews

Cauliflower with Sesame Toasted Cashews 

adapted from Cooking Light Annual Recipes 2015

The sesame oil enhances the nutty flavor of the cashews. 

If you don't want to purchase the Penzeys Szechuan Pepper Salt you can substitute 1/8 tsp each Kosher salt and ground black pepper but I would highly recommend giving it a try.

Makes 2 servings                                                     2 WW points / serving

2 cups cauliflower florets
1 tsp. sesame oil
1 Tbsp. unsalted cashews
1/3 tsp. grated fresh ginger
1/4 tsp. Penzeys Szechuan pepper salt
2 tsp. sliced scallions

1. Bring a medium saucepan of water to a boil.
2. Add the cauliflower; Boil 4 minutes; Drain.
3. Heat the sesame oil in a skillet over medium heat. 
4. Add the cashew, ginger, salt, and pepper
5. Cook until the nuts are toasted, about 4 minutes. 
6. Toss cauliflower with nut mixture
7. Top with green onions. before serving.

Enjoy!

Kung Pao Chicken

 Kung Pao Chicken

adapted from Food & Wine

This is a mildly spicy version of kung pao chicken but beware if the tiny Thai chiles they really pack a punch. The traditional version is usually made with boneless chicken thighs but I lightened it up by using chicken breasts.

Szechuan peppercorns,, small Thai chiles and Furikake seasoning are available online or in Asian markets.

Makes 4 servings                                                                            

1 WW Blue points / serving without rice  4 WW Blue points / serving with rice

Cooking spray

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

1 scallion, finely chopped

1 Tbsp. sliced peeled fresh ginger

1/2 tsp. Szechuan peppercorns

8 dried small Thai chiles

2 cloves of garlic, thinly sliced

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

1 tsp. sugar substitute

1 tsp. dry sherry

1 tsp. potato starch

2 Tbsp. chopped roasted cashews or peanuts

Furikake seasoning, for garnish (optional)

2 cups cooked rice for serving (optional)

1. In a pan coated with cooking spray, cook the chicken until cooked through, about 4 minutes. Transfer the chicken to a bowl and set aside.
2. Recoat  the pan with cooking spray. Add the scallion, ginger, peppercorns, chiles and garlic; cook until fragrant, about 45 seconds.
3. Return the chicken to the pan. Stir in the vinegar, soy sauce, sugar substitute, soy sauce, wine and potato starch. Cook until the sauce is thick and fragrant, about 1 minute.
4. If using rice, mold the rice in the center of the dish and spoon the chicken around the sides.
5. Sprinkle with furikake seasoning and nuts before serving.

Enjoy!

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Spicy Ginger Chicken with Cashews

Spicy Ginger Chicken with Cashews

adapted from Cooking Light Annual Recipes 2000

This dish can be served on its own or over cauliflower rice or jasmine rice, just remember to add the additional points.

Makes 3 servings                                    1 WW Blue point / serving

3 Tbsp. soy sauce, divided

1 Tbsp. dry white wine

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup water

1 tsp. sugar substitute

1 Tbsp. rice wine vinegar

1 tsp. cornstarch

Cooking spray

4 dried Thai chile peppers or other small dried chiles

1/2 cup sliced scallions

1 Tbsp. minced peeled fresh ginger

4 garlic cloves, minced

2 Tbsp. roasted cashews

Combine 1 Tbsp. soy sauce, wine and chicken in a small container. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Combine 2 Tbsp. soy sauce, water, sugar substitute, vinegar and cornstarch in a small bowl.

In a large pan coated with cooking spray, add the chiles and stir fry 1 minute.

Add chicken mixture, cook for 3 minutes.

Add the scallions, ginger and garlic, cook for1 minute

Add cornstarch mixture and cashews, bring to a boil and cook 1 more minute, stirring constantly.

Serve on its own or over cauliflower rice or jasmine rice.

Enjoy!

Chicken with Rum served with Asian Broccoli with Cashews

I never would have thought to put rum and sage together. This dish does not have a strong rum taste, just enough to make you wonder what the secret ingredient is that's in there.

Chicken with Rum
adapted from http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup rum
Montreal Steak Seasoning

Pat your chicken thighs dry (wet chicken does not brown) and season with Montreal Steak Seasoning.. Melt the butter in a frying pan large enough to hold the chicken without crowding. Add the sage leaves and chicken thighs. Brown the thighs on all sides. 

Add the chicken stock and cook for about 5 minutes. Reduce the heat to a simmer and add the rum. Cover the pan and simmer until the chicken is cooked through, about 20 minutes.

Asian Broccoli with Cashews
1 bunch of broccoli florets, separated
1 Tbsp canola oil
4 garlic cloves, crushed
4 thin slices of ginger
1/4 tsp kosher salt
1/4 cup water
2 Tbsp. oyster sauce
Splash of apple cider vinegar
Handful of cashews


Steam the broccoli until tender crisp. Saute the garlic and ginger in the oil until golden. Add the broccoli, salt and water, stir fry until heated through. Stir in the oyster sauce, vinegar and cashews. Serve warm.

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