Tag: red pepper

Soy-Free Chicken Fried Rice

Categories Recipes1 Comment on Soy-Free Chicken Fried Rice

Fried rice is such a comfort food in our house, and a weeknight staple that we have made many versions of over the years.  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • Knife & Cutting Board
  • Garlic Press
  • A Medium Pot
  • A Medium Pan
  • Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

  • 1 1/4 Cups (Dry) Long-Grain White Rice
  • 3 Tbsp Toasted Sesame Oil, divided
  • 2 Cloves Garlic, crushed
  • 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
  • 1 1/4 lb Chicken Breast, cut into 1-2” pieces
  • 1 Tsp Kosher Salt
  • 4 Eggs, scrambled
  • 2 Peeled Carrots, diced
  • 1 Red Bell Pepper, chopped
  • 1/2 Yellow Onion, cut into thin strips    
  • 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
  • Sea Salt, to taste
  • 1/4 Tsp Onion Powder
  • Chopped Green Onions, to garnish

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 tbsp of the sesame oil in a pan on medium heat on the stove

Add the garlic and 1/2 tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more tbsp of oil along with the carrots, bell pepper, and onion

Add in the 3 tbsp of coconut aminos

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]

Easy Italian Pasta Salad

Categories Recipes, Sides1 Comment on Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!

Want more pasta salad?  Try my Easy Greek Pasta Salad!

Peppered Parmesan Fries

Categories Recipes, Sides, Snacks2 Comments on Peppered Parmesan Fries

If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you!  They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together.  The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet  

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Cup Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the grated cheese (if not pre-grated) and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder

Toss again with the cheese until evenly covered

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!

Loved these fries?  Try my Rosemary Parmesan Fries!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!