I’m writing about something a bit different on this Friday post! BUT…there will be a delicious recipe to follow! I try to feed my family healthy meals. As season’s change, I always feel the need to do a sort of “cleansing” and get our systems going more smoothly. You have probably heard about the health benefits of Tumeric, but have you ever seen it in its root form? This powerful little root is packed with anti-inflammatories that do a body good. And Ginger root, which you probably are very familiar with is another little health dynamo. This aromatic root is known to heal everything from indigestion to joint inflammation. I decided to brew up a concoction and found the Tumeric and Ginger root at my local market here on the island. Following the guidance of my dear friend, Holly, I cut the little Tumeric roots in half, about a dozen of them, and placed them in a pot along with three chunks of ginger root. I added four cups of purified water and brought the mixture to a boil for about 10 minutes. I then covered the pot, took it off of the burner and allowed it to steep until I had what I would call a concentrate. While the mixture was still warm I added a couple of tablespoons of local honey and stirred to dissolve that.
From there I let the mixture cool and poured it into a container to keep in the refrigerator. Each day I have been drinking a glass with two tablespoons of this elixir, good ginger ale, such as “Ginger Brew” and a nice wedge of fresh lime. I add a couple of ice cubes, just because, and sip on this delicious concoction that seems to be serving well as a digestive aid. I feel fantastic….not drug down like I sometimes do as seasons change…..and I can’t attribute this to anything other than this drink! I think I’ve become addicted!
Now….for today’s recipe! This is a chicken stir fry I dreamed up the other night. I found that I didn’t have the pineapple juice that was called for in the marinade so I remembered the ginger tumeric mixture I had stored and added a quarter cup of it to the marinade instead. Both Mr. T and Sky said it was one of the best Asian inspired meals I have made! I always love their compliments. I hope you’ll try this and enjoy it as much as we did!
Sweet and Spicy Chicken
For the marinade:
1/4 cup good vegetable oil, I like to use cold pressed
1/4 cup ginger/turmeric concentrate
2 tablespoons soy or teriyaki sauce
1/4 cup chopped, fresh cilantro leaves
1 tablespoon brown sugar
4 cloves garlic, peeled and thinly sliced
Place all ingredients in a bowl and mix well.
For the stir fry:
2 boneless skinless chicken breasts cut into large chunks
1 bag of mini bell peppers, halved and seeded
1 large sweet onion, peeled and cut into large chunks
2 teaspoons cornstarch or arrowroot to add to the leftover marinade
2 tablespoons red pepper jelly
1/2 cup sliced, toasted almonds or whole peanuts
2 cups of cooked, long grain, brown rice
Place all of the cut ingredients into a large ziplock bag. Pour the prepared marinade into the bag, seal and gently turn the bag to coat all pieces. Refrigerate for 2-3 hours. When ready to prepare, heat 2 tablespoons of good vegetable or peanut oil in a large skillet or wok. Add the chicken pieces and cook until browned on all sides. Add the peppers and onions to the pan and continue cooking until the mixture is just tender. To the marinade add 2 teaspoons cornstarch or arrowroot and mix well. Pour this sauce mixture over the cooked chicken and let it simmer until thickened. Add the red pepper jelly and stir until the jelly dissolves. This adds to little bit of spice to the dish that makes it really delicious! Serve the stir fry over cooked brown rice and top with sliced almonds or peanuts if desired. You can garnish with a bit of cilantro and serve. Easy and delicious! Slante!
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Melissa |
Finally Friday!, food & entertaining |
10 10th, 2014 |
4 Comments »
