Cooking Equipment,

Cookware: Choose stainless steel  over aluminum cookware and Teflon-coated cookware also know as non-stick cookware. Teflon-coated and/or non-stick cookware release perfluorooctanoic acid, a likely carcinogen, when heated. These fumes are highly toxic and can kill birds and humans are exposed to “polymer fume fever”.  This is said to be a temporary influenza-like syndrome. Also, when the pans with these coatings get scratched during cooking, small amounts of plastic and leached aluminum cling to the food and then are ingested.

Aluminum is a toxic metal. Salty foods and acidic foods cooked in aluminum pots and pans can cause this toxic metal to be dissolved into the food. Recent studies has linked aluminum with Alzheimer’s disease and many other reports state that aluminum cookware contributes to other diseases as well.

Your best choice is to use “Stainless Steel Cookware”! All Clad is an excellent choice but very expensive. Kitchen Aid also makes a good set of stainless steel cookware and less expensive than All Clad.  A third choice is Tramontina 18/10 Stainless Steel Cookware Sets available at Walmart, Sears and Target. Sears offers a 15 piece set for $69.99 with a mail-in rebate to receive $10.00 back.  Wow, that’s only $59.99 for stainless steel cookware! But it’s not the 18/10!  That set is $149.99!  You can’t beat that price!

Wooden Cutting Boards: Wooden cutting boards are less likely to harbor bacteria than plastic ones. You should have at least two, one for meats and one for fruits and vegetables.

Handheld Blender: This is a low-cost appliance that makes soup making easy. It allows you to blend the soup right in the pot!

Microwave Oven: This is one item that I do not recommend anyone to use! Unfortunately, not a lot of research went into the effects of eating microwaved foods.  Recent studies revealed that food cooked in a microwave causes changes in the vitamin content of food and results in abnormal blood profiles, similar to those that occur in the early stages of cancer. 

 

Mayonnaise

In the United States, Hellman’s mayonnaise is the most popular brand of mayonnaise.  Kraft’s mayonnaise comes in second.  I too was once a fan of Hellman’s, that is before I woke up one day and began to question the ingredients.  If you have ever bothered to read the ingredient list then you’ve had to ask yourself where this whitest color comes from, right?  Well I did!  Come on, mayonnaise contains eggs and egg yolks which are yellow, therefore,  it can’t be white in color!  They have to use something, like a bleaching agent or colorant(s) to make it as white as it is. 

The ingredients listed on the jar are as follows: 

soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA

Soybean Oil 

First, soybean oil is one of those fats that is a “polyunsaturated fat”.  This is a fat that is prone to oxidation (rancidity) which leads to the creation of free radicals which are known for their role in  aging and diseases, like cancer and heart disease.   Additional information about polyunsaturated fat can be found at www.westonaprice.org.  Also, most soybeans sold in this country are GMO’s (Genetically modified organisms).    For more information about GMO’s check out the following links!  It’s a real eye opener!  http://www.responsibletechnology.org/ or http://www.seedsofdeception.com/.   

Natural Flavors 

The word “natural” is the most abused word in the food industry and can be used on anything and everything.  Just because it says it’s “natural” doesn’t really mean that it is.  Natural products can contain GMO’s, chemicals, pesticides, etc.  It encompasses hundreds of chemicals. 

Calcium Disodium EDTA

This is used to preserve  food.  EDTA is short for ethylenediamine tetraacetic acid.  It’s a chelating agent synthesized from ethylenediamine formaldehyde, water and sodium cyanide.  It’s also used in the recycling process to recover lead from used lead acid batteries as well as other things.  Don’t just take my word for it, look it up! 

In fact, if you where to began to pay attention to all the ingredients on every item you purchased and began to look each of them up, you would be amazed at what you are putting into your body.   This is the reason I don’t buy processed food.

I’ve tried several recipes for “mayonnaise”.  The ones that call for whole eggs and egg yolks  come out a pale yellow in color but are too thin.  It’s best to use egg yolks only to get that nice thickness of mayonnaise that we’re all used to.   The French invented mayonnaise and it was by accident at that.  The chef was sent to make a sauce but was out of cream so he used oil instead.  What he ended up with was a thin version of mayonnaise.  Even today, all French mayonnaise recipes I’ve come across uses at least one whole egg and Dijon style mustard instead of dried ground mustard.  The batch I made that came out to thin is from a French recipe that I’ll not use again.  

Can you quest which one is made using whole eggs?  If you guessed the one on the right you are correct!  Now, if you do make  a batch that comes out to thin, don’t toss it out!  You can still use it for making tuna fish, egg salad, chicken salad, etc. ,  just use less of it.   

Can you tell which one of these is made using whole eggs?  It’s the one on the left!  In this picture, it looks as if it is white puts it’s not.  It is a pale yellow.  Real mayonnaise, using egg yolks is yellow, like the jar on the right.  Think about it for a minute.  Egg yolks are yellow, ground mustard seed is yellow, extra virgin olive oil is yellow, some are green.  So how on earth can it be white?  It can’t unless you add a coloring agent of some source.

How to make mayonnaise!  It quite simple really!

Makes 1 1/2 cups

• 3 pastured egg yolks (room temperature)
• 1 teaspoon organic & non-irradiated ground mustard seed
• juice of half organic lemon (1 tbsp) 
• 3/4 cup organic extra virgin olive oil
• 3/4 cup organic sunflower oil or organic sesame oil
• pinch of Realsalt

Directions

1. Using a mixer like Kitchen Aid, using the whisk attachment, add the egg yolks and mustard, and beat till well mixed.
2. Begin to add the oils very slowly, just a trickle at a time, about 1 teaspoonful.  Be sure that each drop of oil is thoroughly whisked in before adding the next drop.  If you add the oil too quickly, the mayonnaise will split or curdle.  (If this does happen you can mix another egg yolk with a little mustard and slowly whisk this into the split mixture.  It should re-emulsify.) Once you have 1/2 of the oil in you can very slowly add the remaining oil in a slow trickle.
3. Season well with salt and pepper and whisk in enough lemon juice to taste.
4. If it’s too thick, stir in a little filtered hot water, a tablespoon at a time till you reach the right consistency.  Taste and adjust the seasoning again, adding a pinch of sugar if necessary to balance out the saltines and acidity.

You can use just olive oil but I find the taste to be a bit overwhelming so I use half olive oil and half sesame oil.

Spoon the mayo into a jar that has a lid and ring.  Store in refrigerator.

Seared Quail with Cranberry Reduction Sauce

• Seared Quail with Cranberry Reduction Sauce!  Some time ago I purchased a package of organic semi-boneless quail from my local meat co-op. I’d eaten small birds as a young girl but couldn’t really recall what they tasted like. So I decided I’d give it a try. That package sit in my freezer for sometime before I could make up my mine about how  to prepare them. I searched and searched for quail recipes and finally decided upon two. One from a known chef and the other from an internet site that sells quail and they ask that if you like their recipe to leave a message on their discussion board! Not so sure that I really want to try a recipe that has no following or from an unknown. So I decided upon the other.  This recipe is courtesy of Emeril Lagasse. I had to make a few changes as his recipes do not call for organic meat, organic and raw items such as seasoning, etc. I also found that I needed to add a little arrowroot to thicken the sauce. His creole seasoning is way to much and  yields 2/3 cup, so I had to figure out the right amount  to season the birds with.  This was a wonderful dinner, delicious, moist and tender!    We enjoyed it so much that I’ll be ordering a case of these little guys next time around and try other recipes.  I hope you’ll like it too.
• 

Serves 4

Ingredients

• 8 semi-boneless quail
• Organic & non-irradiated Creole Seasoning Mix, recipe follows
• 1 tsp Real salt, plus 1/2 tsp
• 1/2 tsp organic & non-irradiated black pepper, plus 1/4 tsp
• 3 tablespoons organic extra virgin olive oil
•  1 tbsp shallots or a small onion, minced
• 1 tsp minced organic garlic
• 1/4 cup dry red wine 6 tbsp Dried Cranberry Vinegar, recipe follows
• 2 tsp organic sugar
• 1 cup organic or homemade chicken stock
• 2 tbsp unpasteurized butter
• 1 tsp arrowroot powder
• 1 tbsp cold filtered water

Directions

It’s best to make the Creole seasoning blend and the Dried Cranberry Vinegar first. See below!

1. Preheat over to 350 degrees F.
2. Season both sides of the quail with the Creole seasoning. In a large stainless steel skillet, heat the oil over medium heat. Add the quail and cook until well browned on both sides, about 5 minutes per side.
3. Place the quail on a baking sheet or roasting pan. Place in the oven to finish cooking, about 10 minutes. While the quail is in the oven, make your sauce.
4. To the fat remaining in the skillet, add the shallot and garlic, and saute for 30 seconds. Deglaze the pan with the red wine, and reduce by half. Add the vinegar and sugar, and reduce that by half. Add the stock and bring to a boil. Reduce the heat to medium-low, season with salt and pepper and simmer for 3 minutes. Remove from the heat, add the butter, swirling to incorporate.
5. Remove the quail from the oven and divide among 4 serving plates. Drizzle each quail with sauce and serve immediately.

Creole Seasoning:  (makes just enough to season the quail)

• 2 1/2 tsp organic & non-irradiated paprika
• 1 tsp RealSalt
• 2 tsp organic & non-irradiated garlic powder
• 1 tsp organic & non-irradiated black pepper
• 1 tsp organic & non-irradiated onion powder
• 1/4 tsp organic & non-irradiated cayenne pepper
• 1 tsp organic & non-irradiated dried leaf oregano
•  1 tsp organic & non-irradiated dried thyme

Combine all ingredients thoroughly.

 

Dried Cranberry Vinegar:

• 1/4 cup organic dried cranberries
• 1 tbsp organic whole cane sugar (like Rapunzel)
• 1/3 cup filtered water
• 1/3 cup White Wine vinegar or Champagne vinegar
• pinch RealSalt

In a stainless steel saucepan, combine all ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender, puree the ingredients on high speed. Pour into an airtight container and keep at room temperature.

Yield: 3/4 cup

Cuban Black Beans and Rice

Cuban style black beans and rice is a very simple recipe if you know the right ingredients to use. I was taught by a dear friend of mine whose husband was Cuban born and raised! When it comes to celebrating New Year’s eve with a Cuban family, you can be sure there will be black beans and rice and the menu. I arrived early to help out in the kitchen where the beans had simmered since early that morning. I was given the job of cutting and dicing the onions, green bell peppers and garlic. I was told that the secret to ready good black beans was to saute the vegetables before adding them to the beans. If you add them without cooking them first, the flavor does not come out! The other ingredients I was unaware of was red wine & chicken stock. When I asked how much red wine to add, I was told to just pour. So pour I did and added almost an entire bottle before someone yelled stop! The result was delicious! I’ve been a fan ever since and I hope you will enjoy them as much as I do. 

Cuban Black Beans and Rice

Makes 6-8 servings

Ingredients

• 1 lb dried organic black beans
• 1/2 tbsp Real salt
• 4 small organic & non-irradiated Bay leaves (2 large leaves)
•  3 cups filter water
• 3 cups homemade or organic chicken stock
• 3-4 cloves organic garlic – minced
• 1 large organic yellow onion, chopped
•  1/2 tsp organic & non-irradiated black pepper
• 1/2 tbsp organic & non-irradiated ground cumin
• 1/2 tsp organic & non-irradiated dried oregano
• 1 organic green bell pepper
• 1 cup red wine
• 1 tbsp raw apple cider vinegar

1. Soak the beans overnight. Add the beans to a large stainless steel pot and cover them with filtered water. Be sure the water level is double the amount of beans. Let them soak overnight, at least 8-12 hours, up to 24 hours.
2. Next morning, drain the beans. Add the beans to a crockpot. (can be cooked in a dutch oven if you don’t have a crockpot). Add salt, pepper, cumin, oregano, bay leaves, water, and the chicken stock. If using a crockpot, set on high and cover. If using a dutch oven, bring to a boil then lower the heat to low and cover with lid.
3. Chopped onion, bell pepper, and garlic. Saute in a stainless steel fry pan with a little extra virgin olive oil till the onions and peppers are tender, about 8-10 minutes. Add to the beans and add the wine and vinegar. Stir well.
4.  Let simmer all day. If using a crockpot you are good to go about your day and the beans will be ready by dinner time. If you are using a dutch oven you will need to watch them all day. Stir them from time to time to be sure they do not stick to the bottom of the pot.
5. Once the beans are really soft and tender they are ready. Remove the bay leaves before serving.

 Serve over rice and top with raw onions and a little raw apple cider vinegar!

Enjoy!

GRASS-FED MEAT

I live in a suburban area with lots and lots of farms in the state. One would think that grass-fed meats would be available at the local farmers markets and the local health food stores. But that is not the case, at least not in my area! However, grass-fed meats are available. One just has to do a little research to find these farms. Some make bi-weekly or monthly stops throughout the state and others, well, you have to make the trip to them.

Some of the farms purchase their meat from other farmers within the state as well as out-of-state. I prefer the meat I purchase come from a local farmer and one that is as close to me as possible. I would much rather support my local farmer in hopes of keeping him/her in business.

Grass-fed meat can have a strong flavor, like the wild taste that deer meat has, and some can be mild tasting. I personally do not care for the stronger tasting meat. A friend recommended a cattle farmer 50 miles south of me who offers young beef as young beef is milder in taste. This farmer does not make rounds to drop off meat so I would have to go to the farm. They offer single cuts of beef at retail prices, (anywhere from $7.00 per pound ground beef and up to $19.00 per pound for rib-eye steaks or $35.00 per pound for Filet Mignon) or I have the option of purchasing a whole cow at $2.75 per pound or half side at $3.00 per pound for young beef. Did I said $3.00 per pound! Wow! What a savings! A really big savings at that!I can’t purchase poor quality meat (corn and soy feed beef that comes from a feedlot and is pumped full of antibiotics as the cattle are kept in insanitary conditions) at my local supermarket for that price!

We are only a family of two so I certainly don’t want an entire cow! So I went for the half side. This is the first time I’ve ever purchased a side of meat of any kind and now I have to figure out how I want this side of meat cut. I have to let the butcher know what type of cuts I would like, such as ribeyes, t-bones, porterhouses, & sirloin steaks; chuck, rump, bottom round, eye of round, shoulder, sirloin tip, & brisket roasts, short ribs, soup & neck bones, brisket & beef stew, cubed steak and ground beef. How thick to cut the steaks and how large or small I want my roast.

Then I found out that I have a couple of variations which to choose from: if I want either the tenderloin OR filet steaks, then I would be giving up the t-bones and porterhouses for New York strips. Or, if I want top round roasts or steaks I have to give up the cubed steaks. How to decide! I’m thankful to the farm for a suggested list of cuts which is what I will do and hope for the best. When it comes to this kind of stuff I’m as green as they come!

Now, where to put all this meat! It’s not going to fit in my refrigerator freezer so looks like I have to purchase a freezer. I know nothing about freezers! More research! Let me tell you, there’s not to many brands to select from. There’s Whirlpool, Frigidaire, GE and Maytag. That’s about it! You can choose manual frost or frost-free, upright versus chest. Freezers receive the least attention from professional reviewers so there’s not a lot of help out there. The following is the best information I could fine:

“Chest freezers are best if you buy food in bulk and store them for long periods; they’re also good for large or bulky items. While chest freezers take up more floor space than uprights, experts say they’re ten to 25 percent more efficient, because they’re better insulated and air doesn’t spill out when the door is opened (the weight of the door also helps seal the unit). On the down side, because chest freezers lack shelves, they can be difficult to organize. Manual-defrost chest freezers can be considerably cheaper than their frost-free counterparts, but defrosting them can be a nuisance.”

“Upright freezers are your best choice if you buy smaller quantities of food more often. Organizing their contents is easy, but bulky items may be harder to fit. They take less floor space than chest freezers, but the door placement makes them less energy efficient. Manual-defrost freezers are slightly cheaper to buy and run, but self-defrost freezers give you freedom from defrosting, as well as interior shelves and shelves on the door. Experts nearly unanimously recommend going with a self-defrosting freezer. ” (Consumer Research)

The average warranty is only “one” year. I’ve read several reviews about the compressors dying after 2.5 years. It appears that it would be best to take out the extended warranty on a freezer as it may or may not last to long. Perhaps I should consider a commercial freezer. At least they come with a 5 year warranty. The last thing I want is to come home one day and find my freezer filled with spoil meat!

That’s my plan for the upcoming week. To walk and talk freezers that is! I’ll become educated in the world of home freezers and possibly small commercial freezers as well. At this point, I’ve done all I can from the computer so it will be time to hit the streets for additional information.

Wish me luck!

Granola

I have always enjoyed granola but never liked the high price I had to pay for it. Once I began to bake my own bread from grains, I ordered Breadbeckers Recipe Collection and found this recipe to make simple and easy granola. I image back in the day before commercial cereal, granola was the cereal of the time and so much better for you too! How on earth did we ever get it so wrong! Oh yeah, PROGRESS, that’s it! We really do need to get back to the basics when it comes to our food!

• 4 oz. organic unpasteurized butter
• 1/2 cup raw honey
• 1 tsp organic vanilla extract
• 1 tsp organic non-irradiated cinnamon
• 4 cups organic rolled oats
• 1/2 cup nuts of your choice
• 1/2 cup dried fruit of your choice

I like to add pecans or almonds and raisins to my granola but you can add any type of nut and dried fruit you like.
 

1. Heat oven to 400 degrees.
2. Using two large baking pans, cut and cover with parchment paper. Spread 2 cups of oats in each. Toss in the 1/4 cup nuts and 1/4 cup fruit per pan. Set aside.
3. Melt butter and honey over medium low heat. When the butter is melted, add the vanilla extract and the cinnamon and mix well. Pour half of the butter mixture over the oats in each pan and toss to cover the oats well. I use to large spoons to do this as it is sticky!
4. Bake for 10 minutes. Remove from oven and toss, bake for another 5 minutes. Let cool completely and store in an air tight container.

Serve with fresh cold organic and unpasteurized milk or serve with organic yogurt.

 

French Toast

Every once in a while I do enjoy a delicious breakfast of French Toast! This is a recipe adapted from my “Southern Living Cookbook”. As for the bread, you can use any type you like but I prefer using my own baked bread of sourdough which takes two days to make, but well worth it as it has so many advantages. Sourdough adds great flavor plus it is one of the most effective method of reducing phytates in your food. I try to incorporate sourdough in as many things as I can, like sourdough pancakes and muffins too!

Serves 4
 

• 8 thick slices Sourdough bread
• 4 large organic free range eggs
• 1 cup organic raw milk
• 3 tablespoons Grand Marnier
• 1/2 tsp organic vanilla extract
• 1/8 tsp Realsalt
• 4 tbsp organic grass fed butter (unpasteurized/raw)
• Organic powdered sugar
• Pure Maple Syrup

 

1. Place bread in an ungreased baking dish in a single layer.
2. Combine eggs, milk, Grand Marnier, vanilla extract and salt, beat well. Pour mixture over bread slices. Turn slices over to coast evenly. Cover and chill overnight for best taste.
3. Melt 1 tbsp butter in a large skillet over medium heat. Cook two slices of bread at a time till well browned on both sides, about 4 minutes per side.
4. Sprinkle toast with powdered sugar. Serve immediately.

Serve with a side of fresh chopped organic fruit!

Enjoy!

Chicken Fricassee

This is another French recipe that you are going to love! Well, at least I hope you do after you try it! I’m sure by now, you’ve noticed that French recipes call for a lot of butter, wine and cream! If you’re watching your diet, I’m sure you will opt to pass this one up. DON’T! Your body needs fat to burn fat, really! Besides, these fats are in fact really good for you and full of Omega 3′s (if you use grass-fed, raw milk and butter as I do). Let me ask you this? Have you ever meet or seen an obese Frenchman or woman? Chances are that you have not and they eat like this day in and day out! Do you know why they do not grain lots of weight and yet they eat a lot of fat? Well, let me share a little secret with you! It’s a little thing called “moderation“!  They also do not eat between meals either.  That’s it! Nothing more! So go ahead! Dig right in and give this recipe a try.

I found it easy and simple to make and it was delicious! This recipe is from Julia Child’s book “Mastering the Art of French Cooking” with a few changes.

   Serves 4

•  1 large skinless/boneless free-range organic chicken breast (about 1.5-2 pounds)
• 1 medium organic onion, thinly slicked
• 1 medium organic carrot, chopped
• 2 stalks organic celery, chopped
• 6 Tbs grass-fed raw butter
• 1/2 tsp Realsalt
• 1/8 tsp organic white pepper
• 3 tbs organic flour
• 3 cups organic chicken stock (homemade prepared)
• 2 cups dry white wine
• 1 tsp non-irradiated organic parsley
• 2 small non-irradiate organic bay leafs
• 1 tsp non-irradiate organic thyme
• 10 organic peal onions, peeled
• 1/2 lb fresh organic mushrooms
• 2 organic egg yolks
• 1/2 cup grass-fed raw whipping cream

1.  Rinse the chicken breast and pat dry in paper towels.
2. In a heavy skillet, cook the onion, carrot and celery in 4 Tbs butter over medium low heat for about 5 minutes, or until they are almost tender but not browned. Push them to one side. Raise the heat to medium and add the chicken breast. Turn chicken every 3-4 minutes until the meat has stiffened a little, without coloring to more than a light golden yellow.
3. Lower heat to low, cover and cook for 10 minutes.
4. Sprinkle salt, pepper, and flour on all sides of the chicken then roll each piece to coat the flour with the butter. Cover and continue cooking for another 4 minutes, turning once.
5. Add the chicken stock, white wine, parsley, bay leaf and thyme. Bring to a boil then lower heat to low and simmer for 30 minutes.

 

6. While the chicken is simmering, cook the peal onions and mushrooms in a another skillet using 2 Tbs butter and 1 cup of white wine. Cover and simmer slowly for 40 minutes. Salt and pepper to taste. The onions should not brown.
7. To make the sauce, remove the chicken from the pan and set aside. Simmer the cooking liquid in the skillet for 2-3 minutes. Raise the heat and boil until the sauce reduces to half. You should have 2 – 2 1/2 cups of liquid.
8. Blend the egg yolks and cream in a mixing bowl with a whisk. Continue beating, and add the hot sauce by small tablespoons until about a cupful has been added. Than beat in the rest by add it in a thin stream while whisking.
9. Pour the sauce back into the skillet. Set over medium high heat and stirring constantly, until the sauce comes to a boil. Boil for 1 minute, stirring. Return the chicken to the pan.

 Serve over a bed of rice! Enjoy!

Chicken in Port Wine Sauce

I have this old and very small paperback French cookbook that was given to me that I have been using for a few years now. There are no credits to any chefs but this recipe I just love. While searching through French cookbooks at my local bookstore the other day, I picked up Julia Childs book, “Mastering the Art of French Cooking”, In there I found a similar recipe, “Breast of Chicken with Cream”. Just the cooking technique was different. I just had to give it a try! The overall taste was the same. Absolutely delicious!

Serves 4

 

 

• 4 organic free-range chicken breast
• 1/2 lb organic shiitake mushrooms, sliced
• 1 medium organic onion, sliced
  1/2 tsp organic fresh squeezed lemon juice
• 1/4 tsp sea salt
• 1/4 tsp organic & non-irradiated white pepper
• 4 tbsp organic butter
• Wax paper large enough to cover the inside of the dutch over and buttered on one side. 
   
  Sauce Ingredients
   
  • 1/4 cup organic chicken stock
  • 1/4 cup port
  • 1 cup organic cream
  • salt and pepper to taste
  1. Pre-heat oven to 400 degree
  2. Rub the chicken breast with the lemon juice and season with salt and pepper. Set aside.
  3. Melt butter in a dutch oven over medium heat. Add the onions and saute for 2 minutes. Then add the mushrooms and saute lightly for 2 minutes. Sprinkle with a little salt.
  4. Add the chicken and coat with the butter. Remove from heat and cover with the buttered wax paper, place in the oven and cook for 6-8 minutes. Check chicken to be sure it is done. (As soon as the flesh springs back with gentle resilience it is ready).
  5. Remove chicken from dutch oven and set aside.

  For the sauce:

  1. Pour the stock and the port into the dutch oven and boil down over high heat.
  2. Stir in the cream and boil down again until it has thickened slightly. Taste and adjust for seasoning.
  3. Pour the sauce over the chicken and serve.

   

  Enjoy!

   

   

   

Stir-fried Chicken & Vegetables with Soba Noodles

 Ingredients

•  6 oz organic Soba buckwheat noodles
• 1 tbsp organic extra virgin olive oil
• 2 organic-free range, skinless chicken breast, cut into strips
• 4 organic green onions, trimmed and sliced
• 1 inch knob fresh organic ginger, minced
• 6 – 7 oz organic bean sprouts
• 1 large organic carrot, cut into matchstick or thin slices
• 6 oz organic sugar snap peas or snow peas (if you can’t find fresh, use frozen)

For the Sauce

• 2 tbsp organic shoyu soy sauce (unpasteurized and raw)
• 2 tbsp oyster sauce substitute (see note below)
• 2 tbsp sweet chilli sauce

Note: I have not been able to find an organic oyster sauce and all the other brands out there all contain “high fructose corn syrup” YUCK! So I had to find a way to make a similar sauce using organic ingredients. This recipes works very well and taste almost the same as oyster sauce.

Makes 1/2 cup

• 2 tsp “Better than Bouillon” Mushroom Base (available in your local health food store)
• 1/2 cup boiling water (from filtered water)
• 1 tbsp shoyu soy sauce (unpasteurized and raw)
• 1 tbsp organic light miso
• 1 tbsp sucanat or organic brown sugar
• 1 tsp arrowroot
• 1 tsp cold water

1. Dissolve arrowroot in cold water.
2. Dissolve mushroom base broth in boiling water.
3. Mix sugar in with broth then add the miso and soy sauce.
4. Add dissolved arrowroot and stir until it thickens.
5. Cool and store in covered jar in refrigerator.

Time to Stir-fry!

1. Mix the sauces together and set aside. Cook the noodles according to package instructions, drain and set aside.
2. Put a large work or frying pan over medium high heat. When hot, add the olive oil and chicken and stir-fry for 8 minutes or until chicken begins to brown. Add the green onions, ginger, bean sprouts, carrot, and snow peas. Stir-fry for a minute.
3. Add the noodles and sauce to the wok and stir-fry for 1-2 minutes. Mix well and serve hot.

Original recipe for “stir-fried chicken and vegetable noodles was found in the magazine “delicious”. I did make a few changes to the original recipe and the replacement oyster sauce is my own creation after reading several other oyster sauce replacement recipes.

This turned out absolutely DELICIOUS!

Enjoy!