OhYaGood

Whole Food Lover + Recipe Hacker

Sesame Carrot Noodles

by 2 Comments

If you shop at Costco, you are no stranger to the ginormous 10lb bag of carrots that are available in their produce section. So often I would reach for them then think “there’s NO way we could get thru all of these” and put them back. Well, on Monday, I gave into the challenge and to my surprise, we’ve actually eaten a good portion of them. However, it was time for a new variation besides raw sticks. So I came up with this delicious “noodle” dish using my spiralizer. It tastes so much like a Japanese seaweed salad with out the jelly like texture. I’ll be honest, my kids weren’t sold but my husband and I slurped them up.

 

Sesame Carrot Noodles
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Asian
Serves: 4-5
Ingredients
  • 7-8 large carrots or 4 cups of spiraled carrot noodles
  • 1 tsp ginger
  • 1 T sesame oil
  • 1 tsp garlic, minced
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ cup rice vinegar
  • ⅛ cup + 1 T light oil like avocado, olive or vegetable, divided
  • ⅛ cup coconut aminos
  • ½ T red onion, finely diced
  • black or white sesame seeds
Instructions
  1. Spiralize the large part (about 1½ in in circumference) of the carrots to make into noodles
  2. Toss the noodles into a large skillet over medium heat with the Tablespoon of oil for about 5 minutes or until carrots are slightly softened
  3. Whisk together remaining ingredients except for onions and seeds for the dressing and pour over noodles
  4. Garnish with red onion and sesame seeds

Grilled Marinated Chicken Thighs

by Leave a Comment

grilledmarinatedchickenthighsHey! I’m back! I guess you could say I took a little summer vacation from posting. Believe it or not, I’ve still been cooking a ton, I just haven’t had the time to sit down and do any blogging. Something had to give. Grilling has continued to be my go-to while it’s been so nice out but I’m starting to get that urge to turn my oven on, roast, slow-cook and heat up the house. I’m kind of over the corn on the cob and watermelon.

However, these bad boys are delicious! Just in the last year I’ve made a switch to eating more thighs than breast meat because of their flavor and tenderness. Plus, throwing them on the grill is super quick and easy. They are super juicy and that bit of carmelization is so good with the asian flavors. Paired with a crisp broccoli salad. Yum!

Grilled Marinated Chicken Thighs
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 2 lbs of chicken thighs
  • 3 Tablespoons olive or avocado oil
  • ¼ cup lime juice
  • ¼ cup rice vinegar
  • 2 teaspoons lime zest
  • 2 teaspoons fish sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Instructions
  1. Combine all ingredients except the chicken to make the marinade
  2. Place chicken and marinade in a resealable bag and coat.
  3. Refrigerate for at least a half hour.
  4. Grill chicken on medium-high heat for about 15 minutes, turning once or until the chicken registers at 165°F
  5. To cook indoors, broil in the oven for about 8 minutes a side

 

Thai Chicken Coconut Soup

by Leave a Comment

Thai Coconut Chicken SoupCold and rainy weather means soup in this house. It makes it smell so good, cooking all afternoon. Plus, being able to just walk away while the magic happens makes evenings so much easier.

I used to cook Asian food quite often until I had to avoid soy. I miss it so much but have found satisfaction through other dishes like curries, coconut flavors and fish sauce. This recipe was a quick creation when I specifically wanted a soup with some heat. It turned out perfectly.

Thai Chicken Coconut Soup
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 1 lb chicken breast, cubed
  • 4 cups chicken, veggie or bone broth
  • 1 med onion, diced
  • 2 med carrots, diced
  • 1 med celery stick, diced
  • 2 cups button mushrooms, sliced
  • 1 T fresh ginger, grated
  • ½ canned coconut cream
  • 1 teaspoon ground coriander
  • juice of one lime
  • ½ teaspoon fish sauce
  • 1 teaspoon salt
  • (optional) chipotle pepper or red chili flake
  • a bunch of cilantro
Instructions
  1. Heat oil in large pot over medium heat
  2. Add onion, carrots and celery and sauté for 5 minutes
  3. Add mushrooms and ginger and sauté for another 5 minutes
  4. Add broth and bring to a boil
  5. Add chicken and lower heat to a simmer
  6. Cook for 10 minutes
  7. Add coconut cream, coriander, lime, fish sauce and salt
  8. Serve with cilantro and a dash of chipotle or chili flake