I have been using Cooking Traditional Foods Menu Mailers since May. I started on their Back to Basics for eight wonderful weeks, and then switched over to their Summer Bundle during the summer months.
You saw my weekly menu posts for several months, until life got crazy and I stopped giving you weekly updates. Sorry about that! I will begin sharing weekly again, this time providing you with the recipe I enjoyed most during the week (thank you, KerryAnn, for allowing me to do this!).
Once September hit, I planned to pick up where I left off with Back to Basics. However, there were so many recipes we loved, I decided to skip to some of the most favorite ones before proceeding to Week 9.
So here is my favorite recipe for the week, Kungo Pao Chicken:
Kungo Pao Chicken
recipe from Cooking Traditional Foods book Back to Basics.
1. Combine 1 lb boneless, skinless chicken breasts, cubed, and 1 TBSP cornstarch in a bowl and toss to coat. Set aside.
2. In a small bowl, combine:
- 2 garlic cloves, pressed
- 1/4 tsp red pepper flakes, optional (or add more)
- 1 TBSP fresh ginger, grated
- 1/4 cup red wine vinegar, or white vinegar
- 1/2 cup tamari
- 1 TBSP rapadura
Whisk until smooth. Set aside.
3. In a large skillet or wok (I used cast iron), heat the oil over medium heat. Add 1 carrot, cut lengthwise and sliced, 1 onion, thickly sliced or wedged, and 1 celery stalk, sliced, sauteing until soft.
4. Add the chicken you set aside in the first step, and cook 5-7 minutes or until the chicken is no longer pink.
5. Stir in 1 can water chestnuts (I chopped them up first since my kids aren’t used to them), 1 green onion or more (i used two), and the sauce previously set aside, and heat thoroughly.
6. Taste and adjust amount of vinegar, up to an extra 1/4 cup, if desired.
7. Serve over rice with crispy nuts sprinkled on top.
Does this sound like a meal you’d like to make for your own family? Give Back to Basics a try. This is my favorite resource for dinners.
You can try out more of KerryAnn’s recipes at Cooking Traditional Foods.
Purchase a menu good for the week for just $2. Includes a dessert!
I love Cooking Traditional Foods so much, I became an affiliate! If you purchase this book by following my links, I receive a small commission - I would still rave over them even if I didn’t receive anything 
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proud contributor |
| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
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