December’s Recipe Redux prompt:
Grab a Book & Cook
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
So unfortunately I had been storing my cookbooks in my basement and we had a small flood last month (I won’t go into details but it wasn’t good- but at least I’m only renting)… so a few things got ruined including a box of kitchen stuff that stored my cookbooks. I’ll be honest- I rarely use cookbooks- with technology it’s so easy and convenient to pull a recipe from one of my favorite bloggers up on the ipad in the kitchen. However I would like to restart my collection so I’m looking forward to the other Reduxers post and scoping out which cookbooks they used- also a great idea for Christmas gifts! Let me know if you have any recs!
Anyways so I’m not totally following this month’s prompt but when I mentioned it to my husband he suggested I Redux one of his favorite takeout recipes…. Sure, Pat, why not!? So I bring you a Thai stir fry light on the sodium, no added sugar, and fish sauce free because I hate fish sauce. Since I was making it for Pat I used chicken but tofu or shrimp would work well also.
1 TBSP ginger
1 TBSP rice vinegar
1 TBSP tamari
1 TBSP lime juice
1 tsp curry
2-3 chicken breasts
1 8 oz package rice noodles
1 TBSP sesame oil
2 bell peppers
1 yellow onion
10 oz mushrooms
¼ cup Green onion
¼ cup Cilantro
1 cup coconut milk
½ cup rice vinegar
¼ cup tamari
2 TBSP lime juice
2 TBSP ginger
- Cut chicken breast in bite size pieces and add marinade- refrigerate at least 1 hour
- Start boiling water for rice noodles
- Combine sauce ingredients and allow to sit
- Cook chicken on stovetop adding marinate half way through cooking
- Chop vegetables
- Start cooking noodles according to package directions
- Once chicken is done, remove from pan
- Use the same pan to heat 1 TBSP sesame oil, add onions
- After 2 minutes add carrots
- Cook another 2 minutes and add mushrooms and peppers
- Add sauce to finish cooking vegetables and add noodles once cooked and drained
- Combine thoroughly and add in cilantro and green onion to taste
Pat always says his favorite type of ethnic cuisine is Asian… mine is probably Italian, followed closely by French (hello butter and cream)! What’s yours??
Don’t forget to give me your favorite cookbook reco so I can replenish my collection! And of course, as always, check out the other Reduxers recipes!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)