Grilled Chinese Char Siu Chicken Recipe

Grilled Chinese Char Siu Chicken - this marinade is phenomenal! No artificial colors in this recipe - brilliant red beet powder stands in for red food coloring

This Grilled Chinese Char Siu Chicken will remind you of the roast pork you find in Chinatown. The flavor is sweet and smokey, and best of all, there is no artificial coloring in this version.

Although I haven’t been to Chinatown in many years, I remember walking by the stores with various roasted meats hanging in the window, including Char Siu Pork with its brilliant red color. Although the beautiful red color is one of the things that makes Char Siu Pork appealing, once I realized it was red food coloring that gave it this distinctive quality, I rarely bought it. Instead, I started making it at home every once in a while; but, somehow it just didn’t seem the same without the red color.

Grilled Chinese Char Siu Chicken - this marinade is phenomenal! No artificial colors in this recipe - brilliant red beet powder stands in for red food coloring

Recently, I came across a recipe in Saveur by Chef Shepherd of the Underbelly restaurant in Houston, Texas. Chef Houston very smartly uses beet powder to color his Char Siu Chicken. I had bought a pack of beet powder from myspicer.com earlier this summer but hadn’t figured out what to use it in. So, I was curious what beet powder would look like in this recipe where it replaces red food coloring.

Beet Powder - a healthy natural red food coloring

I’m not sure how beet powder is made, but I imagine it is dehydrated beets that have been pulverized. I took a taste and it tastes just like beets.

Grilled Chinese Char Siu Chicken - this marinade is phenomenal! No artificial colors in this recipe - brilliant red beet powder stands in for red food coloring

The key to this recipe is to let the chicken marinate in the char siu sauce for two days. The color is brilliant and the flavors run deep. I made this for my family this past weekend and it was a huge hit. Every last piece was devoured.

Grilled Chinese Char Siu Chicken - this marinade is phenomenal! No artificial colors in this recipe - brilliant red beet powder stands in for red food coloring

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Serves: 6

Source: Jeanette’s Healthy Living

Berry Spinach Salad Recipe

Simple summertime berry spinach salad - cookieandkate.com

I don’t have enough simple salad recipes on this blog. That’s the verdict I came to while flipping through my own salad archives looking for inspiration. Meal-in-a-bowl salad situations are plentiful, but simple side salads are lacking. Sometimes you’re tasked with making the green salad for a summer potluck and you want to make something special, you know?

berry spinach salad ingredients

Here’s my summer side salad solution. Chopped spinach, plenty of fresh berries (I used raspberries and blueberries, but chopped strawberries would be another great option), tangy goat cheese and a zippy balsamic dressing.

Simple summertime berry spinach salad - cookieandkate.com

Combine all that with some skillet-toasted, candied maple sunflower seeds and you have a fantastic summer side. Just be sure to wait until you’re ready to eat before you toss the dressing with the rest of the salad, since the spinach wilts relatively quickly on contact.

Simple summertime berry spinach salad - cookieandkate.com

Good! I’m glad we cleared that salad void for this season. I have some exciting projects in the works (stay tuned!) and a to-do list a mile long, but a side salad is no longer one of them. As always, please let me know how you like it and be sure to tag your Instagram photos #cookieandkate so I can hunt them down! I love to see what you’re cooking!

Simple summertime berry spinach salad - cookieandkate.com

  • Simple summertime berry spinach salad - cookieandkate.com

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    Author: Cookie and Kate

    Recipe type: Salad

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    Serves: 3 side salads

    Ingredients

    Source: Cookie and Kate

  • Kale Mint Basil Pesto Recipe

    This Kale Mint Basil Pesto is a great way to enjoy summer kale and fresh herbs at their peak. Toss it with pasta, add it to potato salad, spread it on sandwiches or pizza.

    It’s that time of year when I make fresh pesto using kale from the farmer’s market and other herbs. Over the years, I’ve found turning kale into pesto is the easiest way to get my kids to eat this healthy leafy green vegetable. Although they do love kale chips and roasted kale , kale pesto is a quick and easy way to include kale in meals.

    I’ve got tons of fresh mint growing in my container gardens this summer, so I snipped a bunch and threw it into this kale pesto, along with a bunch of fresh basil from the farmer’s market. I always blanch the kale ever so slightly just to remove any chalky tastes and mellow the kale taste a bit. Two of my favorite vendors at the local farmer’s market are Riverbank Farm and Shortt’s Farm , both of which sell organic produce.

    When storing any extra pesto, top off the jar with a bit of olive oil to keep it from turning brown.

    There are lots of ways to enjoy this Kale Mint Basil Pesto ~ toss it with hot pasta, put a few spoonfuls in a potato salad, use it as a spread on sandwiches or pizza, or serve it on crostini with fresh chopped tomatoes.

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    Source: Jeanette’s Healthy Living

    Edamame Miso Avocado Hummus Recipe

    Edamame Avocado Miso Hummus - this healthy dip is packed with protein. Just five ingredients. Serve with veggies or wrap in nori for a quick snack.

    This Edamame Miso Avocado Hummus is packed with protein and makes a healthy snack. Serve with veggies or as a spread on whole grain crackers or nori.

    As the end of the school year approaches, I feel like the day flies by and there is so much to get done. So, there are days when I’m running errands and don’t get back home until my son is almost getting off the bus. Although I try to make sure I eat a good breakfast on those days, by the time I get home in the afternoon, I’m starving.

    Edamame Avocado Miso Hummus - this healthy dip is packed with protein. Just five ingredients. Serve with veggies or wrap in nori for a quick snack.

    Since I’m usually short on time, I’ve foundthe key is to eat a nutrient dense, protein-packed snack that fills me up and doesn’t weigh me down. This Edamame Avocado Miso Hummus did the trick last week when I had one of those crazy busy days. It’s made with just edamame (they come frozen, already peeled), avocado, light miso (you can find this in the refrigerated section at Asian grocery stores and many supermarkets these days), flax seed oil, and fresh lemon juice.

    Edamame Avocado Miso Hummus - this protein packed dip is great with veggies or as a spread on nori seaweed wrappers

    This hummusmakes a great dip with veggies, anda nutritious spread. I had some extra seaweed wrappers that I rolled up with this edamame hummus inside. This protein-packed snack was quick and easy to make, and I made it to the bus stop just in time ;).

    5.0

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    Serves: 4-6 servings

    Source: Jeanette’s Healthy Living

    Basil Pesto Vinaigrette

    This simple basil pesto vinaigrette pairs marvelously with green salads and bright summer flavors! cookieandkate.com

    This post is brought to you by DeLallo Foods.

    basil pesto vinaigrette ingredients

    Summer is close. Can you feel it? I think it’s hiding just beyond the gray clouds that have been dampening my spirits for days. Go away, clouds! I’m ready for sunshine and long days by the pool. Margaritas and late walks with Cookie. Potlucks full of fresh salads .

    how to make basil pesto vinaigrette

    Since I often pull up my own salad archives to find a simple recipe and then kick myself for making my salads so involved, I thought I’d share a simple, summery vinaigrette today. It’s inspired by classic basil pesto (basil, pine nuts, olive oil, garlic and lemon) and comes together in just a few minutes in your food processor. I typed up a list of mix-and-match ingredients that should go well with it, too. It’s a build-your-own summer salad extravaganza!

    Basil pesto vinaigrette and Salad Savors

    I’m inevitably in a hurry when I make salads for potlucks and girls’ nights, so I’m pretty excited about a new-to-me option offered by DeLallo Foods . They are my favorite source of sun-dried tomatoes, marinated artichokes and olives, not to mention whole wheat pasta. DeLallo packages up salad-sized portions of themed complementary flavors called SaladSavors , so you can just combine them with fresh greens and a dressing of your choice. Boom! Salad’s ready.

    Simple basil pesto vinaigrette recipe! This dressing goes great with bright summer flavors.  cookieandkate.com

    I threw together the salad you see here in about five minutes flat, thanks to DeLallo’s SaladSavors in Sharp Asiago. I say thumbs-up to making salads easy and eating more greens!

    Green salad with basil pesto vinaigrette and DeLallo Salad Savors - cookieandkate.com

    Let me know what you pair with this vinaigrette! Be sure to snap a picture and post it on Instagram with the hashtag #cookieandkate. I can’t wait to see all of your summer salads!

    Basil pesto vinaigrette recipe - cookieandkate.com

  • Green salad with basil vinaigrette - cookieandkate.com

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    4.0

    Author: Cookie and Kate

    Recipe type: Salad dressing

    Cuisine: Italian

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    Source: Cookie and Kate

  • Cashew Miso Kale Chips Recipe

    Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

    These Cashew Miso Kale Chips are packed with umami flavors and make a healthy snack.

    I remember the first time I tried kale chips. One of our friend’s sons was on a raw food diet and made kale chips in a dehydrator on a regular basis. They were addicting and no one could eat just one. When stores started carrying kale chips in different flavors, I tried almost every flavor. They were pretty expensive, so after a while, I stopped buying them. Instead, I made kale chips and roasted kale in my oven. I finally bought a small dehydrator (the Excalibur Economy with 5 trays) – it’s been on my wish list for a while.

    Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

    Although oven baked kale chips come out crispy, they burn easily if you’re not careful, and the texture appears dryer (yes, kale chips are supposed be dry, but there’s definitely a difference in the way the chips come out when you oven bake them versus dehydrate them). The biggest difference between my oven and a dehydrator is that I can control the temperature of the dehydrator at lower temperatures than my oven. My oven only goes down to 200 degrees fahrenheit; my dehydrator ranges from 105 degrees to 165 degrees.

    Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

    Dehydrating does take a lot longer since you’re baking at a much lower temperature than the oven, but it’s inactive cooking time, meaning you don’t have to do anything while it’s doing all the work.

    Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

    These kale chip are coated with a mixture of raw cashew nuts, light miso, nutritional yeast, garlic, soy sauce and olive oil.The miso,soy sauce and nutritional yeast add some nice umami flavor to the kale chips and the cashews add some great texture. If you’ve never tried nutritional yeast, don’t let the name turn you off. Nutritional yeast has tons of flavor and is often used as a vegan cheese substitute.

    Cashew Miso Kale Chips - these crispy kale chips are packed with umami flavor and make a healthy snack

    The seasoning mixture is processed until almost smooth – there will be small bits of cashew visible. This adds some texture to the kale chips after they’re baked.

    I use curly kale because it gives the coating something to grab onto and has lots of crispy crevices when it’s done. Massage the seasoning gently into the kale leaves.

    Place kales leaves in a single layer on dehydrator sheets and bake at 125 degrees for about 8 hours, or until kale chips and coating are crisp.

    What I love about using the dehydrator to make kale chips is that there are no burnt pieces and all the kale chips come out evenly baked.

    My husband and kids aren’t big fans of kale (and my kids don’t generally like nuts) but they lovedthese

    5.0

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    Source: Jeanette’s Healthy Living

    Bacon Cauliflower Garlic Fried Rice Recipe {low Carb}

    Bacon Cauliflower Garlic Fried Rice - This is a low-carb, healthy and delicious version of Filipino garlic fried rice

    Serve this Bacon Cauliflower Garlic Fried Ricewith a tangy Asian tomato ginger salad and fried egg for a healthy, low-carb breakfast.

    Bacon Cauliflower Garlic Fried Rice - This is a low-carb, healthy and delicious version of Filipino garlic fried rice

    I’m a big fan of cauliflower and fried rice, so I’ve been wanting to make cauliflower fried rice for a while but just hadn’t gotten around to it.

    Bacon Cauliflower Garlic Fried Rice - This is a low-carb, healthy and delicious version of Filipino garlic fried rice

    I’ve almost always got a head of cauliflower in my fridge, so one morning, I decided to make this Bacon Cauliflower Garlic Fried Rice for breakfast. To make cauliflower “rice” simply put cut up cauliflower pieces in a food processor and pulse until crumbly.

    Bacon Cauliflower Garlic Fried Rice - This is a low-carb, healthy and delicious version of Filipino garlic fried rice

    This isa Filipino inspired breakfast fried rice that my kids love. Although bacon isn’t typical in this fried rice, I added it for extra meaty flavor. Traditional Filipino fried rice is served with a type of sausage that is filled with preservatives, so this is a cleaner version of that breakfast.

    My husband is trying to eat less carbs, so this low-carb fried rice fit the bill. Plus, he loves bacon, so this was the perfect breakfast for him one morning. Topped with Asian Tomato Ginger Salad and a fried egg, this is a low-carb version of my favorite Filipino Garlic Fried Rice . Honestly, I don’t even think my husband knew he was eating cauliflower and I certainly didn’t tell him.

    If you’ve never had fried rice for breakfast, give it a try.

    You might also like these breakfast fried rice recipes:

    Burmese Breakfast Fried Rice
    Filipino Garlic Fried Brown Rice
    Indonesian Fried Rice (leave out shrimp)
    Kale Quinoa Fried Rice

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    Source: Jeanette’s Healthy Living

    Spring Pea and Asparagus Risotto

    Simple springtime risotto, minimal stirring required! - cookieandkate.com

    Good morning! I’m feeling a little blinky after the three-day weekend, how about you? Like, today feels like Monday but it’s really Tuesday. Blink. Why is my to-do list so long? Blink. Blink. Need more coffee.

    English peas

    Blink. This risotto has been on my list since I figured out how to make baked brown rice risotto last fall. Risotto made with brown rice takes almost twice as long to cook (fact), but my method of baking it in a Dutch oven and stirring it for just a few minutes at the end seriously cuts down on effort.

    how to make asparagus and pea risotto

    For this springtime take on risotto, I kept it simple and steamed the peas in the pot during the last ten minutes of baking. I opted to roast the asparagus while the pot is in the oven, since roasted asparagus tastes best.

    easy asparagus and pea risotto

    It all comes together painlessly and leaves plenty of time to clean up and sip some leftover white wine while the risotto bakes in the oven. Let me know how you like it!

    springtime risotto

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    Easy asparagus and pea risotto recipe - cookieandkate.com

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    Springtime asparagus and pea risotto - cookieandkate.com

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    4.7

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

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    Source: Cookie and Kate

  • Sundried Tomato Hummus and Roasted Broccoli Crostini

    Roasted broccoli crostini with sun-dried tomato hummus - cookieandkate.com

    Raise your hand if you need a vacation (me-me-me-me-me!). You, too, huh? I’m working extra hard this week so I can kick back as much as possible next week. My dad is fulfilling his life-long dream of visiting some national parks in the northwest and I’m meeting him at Yellowstone! I don’t know what to expect, exactly, but I cannot wait to immerse myself in otherworldly beauty.

    broccoli crostini hummus ingredients

    My original concept for this crostini was to make whipped sun-dried tomato feta, but it was crazy salty. Goat cheese didn’t do, either, so I finally landed on hummus, which was just right. Bonus? It’s vegan, which is especially great if you’re serving a diverse crowd, and you might end up with extra hummus for snacking or spreading on sandwiches.

    sun-dried tomato hummus recipe

    I’ll be the first to point out that crostini is typically made with smaller pieces of toast (like, baguette-sized), but the best bread I could find was a big loaf, so you’re looking at some pretty hefty crostini that would make an easy dinner with a side green salad.

    Super creamy, homemade sun-dried tomato hummus - cookieandkate.com

    Do whatever you’d like with this recipe—maybe you just want the hummus, maybe you want to turn it into a sandwich, maybe you’re in a hurry and want to substitute store-bought roasted garlic hummus instead. It’s all good!

    roasted broccoli crostini

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    broccoli crostini

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    5.0

    Author: Cookie and Kate

    Recipe type: Appetizer

    Cuisine: Greek

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    Source: Cookie and Kate

  • Copycat Mrs Green’s Hail To The Kale Salad Recipe

    This copycat version of Mrs Green’s Hail To The Kale Salad is additively good – you’ll want to make a big batch and eat it for lunch throughout the week.

    A while back, I went to a church retreatcalled We Want More that was packed into a little over a day. It was an intense session as over 70 people gathered in search of something unique for themselves. To be honest, I hadn’t planned on going, but went as the dutiful spouse. But, once I got a whiff of what was to come during the full day session, I cancelled my Saturday plans and spent seven hours with a very special group of women that I got to know on a more intimate basis.

    The question I had for myself going into the session was – what does God want me to do with my life? There have been times in my life when I’ve thought I had a crystal clear idea of what God’s callingwas for me. The stars all seemed to be aligned and the path clear. But, as I’ve started walking down that path, somehow forks in the road have been placed before me and I feel stuck at acrossroad.

    I’m very fortunate in that I had my career early on before I had kids and when my boys were young, so I feel fulfilled from that standpoint. My college and graduate education didn’t go to waste, and I was able to sock away some good savings from thoseyears of working.

    So, nowI feel that it’s my time to give back and help others, whether it’s through this blog or cooking for people in my community. I’m still not sure what my calling is, so I’m just trying to be patient and waiting on God. Meanwhile, I’ve been cooking for a friend and made this copycat version of Mrs Green’s Hail To The Kale Salad. I had bought her a small container the other day and she really liked it, so I decided to try making it at home. It’s really a very simple salad and I have to say I like mine even better.

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    Source: Jeanette’s Healthy Living