Tag Archives: cashews

Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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Sundried Tomato Cashew Pesto

In the summer, I love fresh basil pesto over pasta.  In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead.  I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious!  Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto

Pieces:

  1. 8 ounces sundried tomatoes, drained
  2. 1 tbsp. olive oil
  3. one third cup cashews
  4. one third cup basil
  5. one half cup coconut milk
  6. 1 tsp. garlic
  7. one half cup pasta water
  8. pepper to taste
  9. 1 tsp. lemon zest
  10. 4 tbsp. goat cheese
  11. 1 tsp. chopped basil to top with when plated
  12. handful walnuts

 

Process:

  1. Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.
  2. In a food processor or mini chop, add the drained sundried tomatoes, olive oil, cashews, one third cup basil, coconut milk, garlic, pepper, and pasta water.
  3. Chop on high until well combined.
  4. To plate, serve the pasta in a bowl.  Top with 2-3 generous scoops of the pesto, goat cheese, walnuts, chopped basil, and lemon zest.  Put on as much or as little as you like!
  5. Enjoy!

cashew pesto

 

Happy Allergy Free Eating!

 

 

 

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