So to be honest, I was never really that big into cookbooks. I thought, why pay the money for a cookbook when you can just pull up any old recipe online. But then I discovered how a good cookbook allows my kids be a part of the whole cooking and meal process. There is no better way for my kids to take control than by flipping through and bookmarking anything that looks good to them, especially when it’s a book full of healthy meals.
They also help me stay organized. I’m not searching and trying to remember what recipe I found where. Anyway, I’ve come to discover, they just make things so much easier! I have a good collection of recipes from my staple books, which has been so nice, especially because I felt like I was starting to get stuck in such a rut! I’m creative, but I’m not that creative, and I certainly love the new ideas from these wonderful books. I’m just sayin’…maybe something to keep in mind! 🙂
Alice was showing my dad everything she wanted us to try. See, it works!
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So tonight we made a recipe from Danielle Walker’s Against All Grain that my daughter had bookmarked.
We made this Sesame-Orange Chicken, with a few changes, and it turned out wonderfully!
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Lots of bookmarks. Think I need to invest in some some post-its? We are so unorganized!
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The picture doesn’t do this justice, apparently. I will say, I never got to try it because I went out that night, but my daughter and our cute babysitter LOVED it! And, my husband had the rest when he got home and said it was “awesome”.
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- 1.5- 2 lbs chicken thigh/breast
- 1/3 cup coconut aminos or Tamari gluten free soy
- 1/3 cup coconut palm sugar (or honey)
- 2 tbsp tomato paste
- 1 tbsp toasted sesame oil
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tbsp orange juice
- 1/4 tsp celtic salt
- 1/2 tsp red pepper flakes
- 1 tbsp butter
- 1 tbsp arrowroot
- 1 tbsp water
- garnish sesame seeds
- Preheat oven to 350F. Cut chicken in small bit sized pieces and place in a glass oven safe dish. In a small sauce pan, add all of the ingredients sans the arrowroot powder and water. In a small bowl, add the arrowroot and water and stir until completely dissolved. Then pour that in the pan along with the other ingredients and turn the pan on medium high. While continuously stirring, allow it to come to a boil and then immediately pour the sauce over the raw chicken. Bake on 350F for approximately 30 minutes or until no longer pink in the middle. Add some sesame seeds to garnish and enjoy! This also goes great with cauliflower rice, broccoli, kelp noodles (our new favorite stir fry addition that I will post about soon) to soak up the yummy sauce.