Recipe Share: Crack Slaw

Have you ever had “crack slaw?” Oh my! It is so amazingly delicious and addictive (hence it’s name, I suppose) and EASY. I’ve tried a number of different recipes and some are better than others. I’ve tried versions that incorporate brown rice and others that just use plain old shredded cole slaw mix. This recipe is my own and it has been crowned by my teenage son as his new favorite meal, surpassing his previous fave, honey-soy salmon. I left out the brown rice and replaced the cole slaw mix with broccoli slaw. I’ll warn you though, if you make this, whip up a double batch! 😉

Angie’s Crack Slaw

Ingredients

4 Tbsp sesame oil
4 cloves garlic, minced
1/2 yellow onion, diced
2 tsp. ginger root, grated
1/2 cup cilantro, chopped
1-2 lbs. organic, pastured ground beef
2 12-oz bags of shredded broccoli slaw
4 Tbsp soy sauce (or coconut aminos)
2 Tbsp rice vinegar
4 green onions, thinly sliced (white and green parts)
salt/pepper to taste
black sesame seeds
chili oil (optional to add some heat)

Instructions

Heat sesame oil in a large wok or skillet. Stirfry garlic, onion, and ginger root for 2-3 minutes until onion is translucent being attentive so that the garlic doesn’t burn.

Add ground beef and break apart with a spatula or wooden spoon. Add cilantro and brown ground beef for 5-10 minutes until no pink remains.

Add broccoli slaw and stirfry with beef mixture for another 5 minutes.

Add soy sauce, rice vinegar, and green onions. Stir to combine.

Turn heat to low, cover, and simmer for another 3-5 minutes – broccoli slaw should be cooked to the desired tenderness.

Season with salt and pepper.

Serve in bowls, sprinkle with sesame seeds and drizzle with a small amount of chili oil (a little goes a long way) if you want it a little spicier.

Makes 4-6 servings. Enjoy!

Recipe: Spicy Chicken-Broccoli Rice Bowl

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LUNCH!!!

This “recipe” – and I use the term loosely, because it’s more of a method than an actual recipe – is quickly becoming my go-to lunch favorite.

It is super-quick, super-easy, and super-delicious.  It is also an AWESOME way to use up leftovers, which appeals to my more frugal nature, since you can throw pretty much any veggie or meat in the pan.

Today, I made a spicy chicken-broccoli brown rice bowl and, boy howdy, is it good!!! 🙂

Spicy Chicken-Broccoli Rice Bowl

Ingredients

  • 2 tsp EVOO
  • 1/2 tsp chili oil
  • 1/4 cup sliced red onion
  • 4 white mushrooms, sliced
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 5 oz. cooked chicken breast, diced
  • 1 cup broccoli florets (mine were frozen but I thawed them out first)
  • 1 tbsp chopped nuts (peanuts are good, but all I had were almonds – also quite delicious)
  • 1/2 cup cooked brown rice
  • Braggs Aminos to taste

Directions

Heat EVOO and chili oil in a medium skillet over medium-high heat.

Add onions, garlic, ginger, and mushrooms and saute until onions are translucent and mushrooms are cooked through.  Add chicken, broccoli, and nuts and stir fry until everything is hot.

Put rice in a bowl, spritz with a couple of pumps of Braggs Aminos, top with chicken/veggie mix, and spritz with a few more pumps of Braggs.

Enjoy!!  Makes 1 large serving, but it could easily feed 2 people for lunch.