Tag Archives: Soy Sauce

Kung Pao Chickpeas @ The Chunky Chef

Photo by The Chunky Chef

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Kung Pao Chickpeas

Amanda @ The Chunky Chef

Ingredients

Marinade:

  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 lime, zested and juiced
  • 1 Tbsp agave or honey
  • 1 Tbsp coconut oil, melted (or vegetable oil)
  • 1 Tbsp cornstarch
  • 1 (14.5 ounce) can chickpeas, drained and rinsed well

Stir-Fry:

  • 2 Tbsp coconut oil (or vegetable)
  • 3 garlic cloves, minced
  • 1 (1 inch) section of fresh ginger, grated
  • ½ tsp crushed red pepper
  • ½ cup peanuts
  • 1 cup bottled kung pao sauce

Garnish:

  • Green onions, thinly sliced
  • Thai chili peppers, sliced
  • Peanuts
  • Cilantro
  • Red cabbage
  • Sesame seeds

Instructions

  1. Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
  2. In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
  3. Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
  4. Serve over rice and garnish as desired.

Please see source website for additional pictures and detailed instructions – The Chunky Chef

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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W – White on Rice Couple | Vegetarian Chili with Roasted Chilies

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Vegetarian Chili with Roasted Chilies

Todd & Diane @ White On Rice Couple

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 medium anaheim chili
  • 1 15 oz can of Dakota’s Pride red beans, drained and rinsed
  • 1 large carrot, small dice, about 1/2 cup
  • 2 stalks celery, cleaned & ends trimmed. Small dice, about 1/2 cup
  • 1 red bell pepper, small dice, about 1 cup
  • 1 small onion, minced, about 1 cup
  • 2 large cloves garlic, finely minced
  • 1 Tablespoon Carlini olive oil
  • 2 teaspoons of Fusia soy sauce
  • 1 teaspoon of Stonemill Essentials ground cumin
  • 1 teaspoon of Stonemill Essentials chili powder
  • 1/2 cup Happy Harvest crushed tomatoes
  • 1 cup of Chef’s Cupboard vegetable broth

Instructions

  1. Preheat oven to 325 degrees. Wash chili pepper, pat dry all outside moisture. Rub with bit of olive oil to coat the chili pepper. Put on sheet pan and roast in oven for about 15 minutes, turning frequently for even roast. Roast chili pepper till the skin starts to bubble and char. Then remove pepper from oven and place in plastic bag for about 15 minutes. The steam will release the skin from the meat of the pepper. Remove skin and seeds, discard. Dice the chili pepper, set aside.
  2. In heated medium saucepan, add olive oil till hot. Then add onions and garlic and cook till they are soft and fragrant. Then add carrots. Cook carrots for about 5 minutes or until slightly softened.
  3. Add celery, red bell peppers and green chili. Cook for about 5 minutes or until soft.
  4. Add beans, vegetable broth, crushed tomatoes, soy sauce, cumin and chili powder. Stir pot well and let simmer on low heat for about 10 minutes.
  5. For best flavor, the chili tastes better the next day, once the beans absorbs all the spices.

Please see source website for pictures and detailed instructions – White On Rice Couple

Costs = $ 3.57

W - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

G – Ginger, Sweet Potato & Bean Soup

Ginger, Sweet Potato & Bean Soup

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Ginger, Sweet Potato & Bean Soup

From Alea @ $5 Dinners

INGREDIENTS

  • 8 cups vegetable broth (How to Make Vegetable Broth)
  • 1/4 cup soy sauce (use Bragg’s Liquid Aminos to make this gfree)
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin (or grape juice)
  • 2 teaspoons sesame oil (optional)
  • 3 green onions, thinly sliced
  • 4 – 6 cloves garlic, minced
  • 1 tablespoon grated ginger (Frugal Tip for Ginger)
  • 2 sweet potatoes, peeled and chopped into bite size pieces
  • 1 3/4 cups or 15 oz. can black beans
  • 1 3/4 cups or 15 oz. can navy beans
  • 2 cups cooked rice
  • 2 -3 cups raw spinach

INSTRUCTIONS

  • Put broth, soy sauce, rice vinegar, mirin, sesame seed oil, onion, garlic, and ginger in a large pot. Add sweet potatoes. Cook over a medium-high flame until the broth begins to boil.
  • Lower flame and simmer for 5 minutes or until sweet potatoes are fork-tender.
  • Add beans and rice and cook for 2 – 3 minutes until rice and beans are heated through.
  • Add spinach and cook until just wilted. Serve immediately.

Please see actual website for pictures and detailed instructions – $5 Dinners

Please share your favorite recipes and enjoy the A-Z Challenge.