All posts tagged soy

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!


Just look at that sweet face! I bet you forgive me now ūüėČ Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.


Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors¬†would come¬†together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air¬†once while consuming!


Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6


2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews


  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.

A Trip to Mexico Followed by Thai-Glazed Corn

Published November 4, 2014 by jenmatteson

I know I went back on my word of posting once a week, but I have a very good excuse. Our best friends got married in Mexico, so Nate and I were gone celebrating for 10 days! That didn’t leave a lot of time for cooking and blogging leading up to and after, but we’re back on track now! I was too busy balling my eyes out, and my husband was too busy sweating up a storm (ruining their pictures) to take any of our own pictures of the actual ceremony. But what we did do is spend one wonderful day with alone with the bride and groom, and it was absolutely fabulous! Here’s a quick pic of the four of us on a cliff off Isla Mujeres after sampling some of the local tequila, of course ūüėČ

Fun with Besties in Isla Mujeres

We have so many awesome memories from Mexico with the Fishers and Co., from their beautiful wedding, spending great times with their family and friends, sailing, swim up bar, water aerobics and trivia, Isla Mujeres and getting completely poured on, cards in the lobby bar, deep sea fishing, all the way to getting put on official probation by the hotel Assistant Manager. I am so thankful to be included in such a special event and will remember that vacation forever! I’ll share more pictures of our awesome trip once we have them uploaded.

Because¬†there’s no real good transition from trip to Mexico to Thai glazed corn on the cob, I’ll just jump right in…

I¬†feel like we didn’t eat our share of corn this year, but can you ever have enough? Probably not when it’s fresh from the farm! I grew up eating corn on the cob in probably one of the most traditional ways – boiled with butter and salt. As I got older, I enjoyed it grilled in the husk with salt and pepper. This glaze really takes corn to a whole new level.

Thai-Glazed Corn

The glaze is slightly sweet, but the fish sauce adds¬†a salty element. Grilling for just a little longer after brushing on the glaze caramelizes the sugars and makes every single kernel pop! I think this glaze would be great on almost everything – chicken, pork, shrimp, fish! It’d even be a great wing glaze!

We’re pretty much at the end of the prime corn season,¬†but if you’ve still got some fresh ears, I highly recommend trying out this recipe.

Thai-Glazed Corn

Thai-Glazed Corn

Source: Adapted from Food and Wine
Servings: 4


1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tbsp. brown sugar
1 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
4 ears of corn, shucked
chopped cilantro, for garnish
lime wedges, for serving


1. In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.

2. Preheat grill to medium heat and grill corn until charred and tender, 10-15 minutes, turning occasionally. Brush cobs with glaze during the last 5 minutes. Cut each corn cob into thirds (or don’t, because you’ll likely want an entire ear to yourself), transfer to platter and garnish with cilantro and lime wedges.

Zucchini Fritters with Soy Dipping Sauce

Published January 4, 2014 by jenmatteson

I mentioned a few posts back that I lead a cooking-dinner party for a group of women a  few weeks ago.  I led the girls in cooking a meal, starting with these zucchini fritters.  I fell in love with these fritters the first time I test made them.  The ladies really liked them; so much so, they sorta forgot we had the rest of the meal to make and took a break to feast on these babies.

Zucchini Fritters with Soy Dipping Sauce

I even made these as an appetizer for my family’s Christmas dinner – and even my picky family, including my mom, liked them!¬† Not only are they good, but they are a great way to get your serving of vegetables in.¬† Plus, I have another way to use up the copious amounts zucchini that grows in my garden each summer.¬† YAY!

Zucchini Fritters with Soy Dipping Sauce

The fritters are simply seasoned with salt and pepper, and served along side a soy dipping sauce.¬† While I liked the soy dipping sauce, I thought they fritters were great on their own as well!¬† They are pretty hot when they come out of the pan, and cool off quickly, so I wouldn’t suggest these for a party, maybe a seated dinner would be best as they aren’t quite as good¬†when they’re room temperature.

Zucchini Fritters with Soy Dipping Sauce

Zucchini Fritters with Soy Dipping Sauce

Source: Adapted from Bon Appétit
Serves 4-6


For the soy dipping sauce:
3 tbsp rice vinegar
1 tbsp soy sauce
1 ¬Ĺ tsp sugar
crushed red pepper

For the fritters:
3 ¬Ĺ lb zucchini, grated
¬Ĺ tsp kosher salt
1 large egg
¬ľ cup all-purpose flour
3 tbsp finely chopped chives
1 tbsp cornstarch
freshly ground black pepper
1/3 cup vegetable oil


1. Make soy dipping sauce: Mix vinegar, soy sauce, sugar and red pepper in small bowl until sugar is dissolved.  Set aside.

2. Make fritters: Place zucchini in colander set in the sink and toss with ¬Ĺ tsp salt.¬† Let stand 10 minutes, and then wring zucchini dry in kitchen towel.¬† Place zucchini in large bowl and mix in egg, flour, chives and cornstarch; season with salt and pepper.

3. Heat oil in large deep skillet over medium heat.¬† Working in two batches, drop ¬ľ cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden brown and crisp; about 3 minutes per side.¬† Transfer fritters to a paper-towel lined plate; season with salt.¬† Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead and kept warm in 200‚Āį oven.

General Tso’s Chicken – Lightened up!

Published September 8, 2013 by jenmatteson

Don’t you hate it when you are looking forward to a bowl of cereal in the morning, only to find your sig other had finished off the milk without alerting you or purchasing more? ¬†Sadly, this happens to me quite frequently. ¬†Sometimes Nate makes his protien shakes with water, and sometimes he makes them with milk. ¬†Of course, when I am expecting to have a bowl of cereal in the morning, that happens to be the day that he uses up the rest of the milk for his shakes. ¬†But, when we don’t have cereal, but still have a half-gallon of milk left, he chooses this time to use water. ¬†I will never understand.

General Tso's Chicken

The most recent time this happened, I had left over Special K. ¬†I remembered that I had this General Tso’s Chicken recipe made with corn flakes, and decided Special K would be an easy swap for Corn Flakes. ¬†Mind you, this is the regular Special K, not any special flavor with¬†the red berries or yogurt or anything of that sort. ¬†That would probably be weird.

General Tso's Chicken

The chicken is breaded and baked, and it stays nice and crispy after coating it with this yummy sauce. ¬†I didn’t add any extra heat to the sauce, but you better believe that I added Sriracha to my plate! ¬†I could have easily added veggies to this dish, but I’m embarrassed to say, I didn’t have any on hand, so this was an easy go to! ¬†Don’t be afraid to step outside your box when you’re in a pinch. ¬†You might find something you like, or even love!

General Tso's Chicken

Lightened Up General Tso’s Chicken

Source: Adapted from Dainty Chef
Servings: 4-6


1/4 all-purpose flour
3 large egg whites
4 cups Special K cereal, finely crushed (I used my food processor)
4 boneless, skinless chicken breasts, cut into 1″ pieces
olive oil spray

1 2/3 cup water
1/3 cup low sodium soy sauce
1/4 cup apricot jam
3 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp balsamic vinegar
2 tsp olive oil
4 garlic cloves, minced
1 tbsp fresh grated ginger
1/2 tbsp red pepper flakes


1. Preheat oven to 475 degrees.  Line a baking sheet with foil, and place a wire rack on top, and spray with olive oil.  Set aside.

2. Pulse cereal until fine and pour into shallow dish.  Whisk egg whites in another shallow dish.  Add flour to gallon size zip-top bag.  Pat chicken dry with paper towels and season with salt and pepper.  Add chicken to bag with flour, close, and shake until all chicken is coated evenly with flour.  Piece by piece, remove chicken, shaking off any excess flour, dip in egg whites, then into crushed cereal, then place on wire rack.    Spray with olive oil and bake until golden brown and cooked through, about 12-15 minutes.

3. Meanwhile, make the sauce.  In a small bowl, whisk water, soy sauce, apricot jam, hoisin, cornstarch and vinegar together.  Heat olive oil over medium heat in small sauce pan.  Add garlic, ginger and red pepper flakes and cook until fragrant, about one minute.  Whisk in soy sauce mixture, bring to a boil, then reduce heat to low.  Simmer until sauce thickens, about two minutes.  Remove from heat and cover to keep warm.

4. Once chicken is cooked, place in a large bowl, and toss with desired amount of sauce. ¬†Unless you like it really saucy, you probably won’t use it all. ¬†Serve over rice and garnish with green onion or chives if desired.

Recipe Swap: Honey Garlic Chicken Drumsticks

Published April 12, 2013 by jenmatteson

Two recipe swaps in a row, and I’m almost on fire!¬† As always, the swap was hosted by Sara at A Taste of Home Cooking.¬† This week’s theme was chicken, so there was absolutely no way IWC-Recipe-Swap-badge-1 wasn’t going to participate.¬† I submitted my honey mustard chicken skewers with a kick, one of my favorite chicken dinners!¬† As for me, I was assigned honey garlic chicken drumsticks from Sweet Beginnings, which just so happens to be one of the blogs I frequent.¬† Jaida has mad love for food, and her recipes have never disappointed.¬† In fact, I had her blog for a bloggers choice swap not too long ago, in which I made her avocado and lime black bean tacos.¬† YUM!¬† Based on previous results, I was really looking forward to making her chicken drumsticks.

Honey Garlic Chicken Drumsticks

I don’t really care for chicken drumsticks. ¬†I don’t even like wings all that much. ¬†But I still eat them. ¬†And I still buy them when they are on sale. ¬†That’s how thrifty I am. ¬†Some like to call it cheap ūüėȬ† I had these drumsticks in the freezer for a few months, so it was actually time to use them (and I’m certainly not pretending that I wouldn’t have used them if they’d been in the freezer longer than that).¬† The recipe was pretty simple, including all ingredients I had in my kitchen already (one of my favorite things!).

Honey Garlic Chicken Drumsticks

These came together rather quickly – a little too quick, so I used the sauce as a marinade and put the drumsticks back in the fridge until it was closer to the time Nate would be home.¬† I was a little concerned about the amount of butter used in comparison to the rest of the ingredients, but hey, it’s a swap and I played by the rules ūüôā¬† The result was good.¬† The sauce got nice and sticky in the oven and¬†the skin¬†browned nicely with a slight crisp.¬† While the sauce smelled really sweet (Nate actually commented on that when he walked in the house), the butter flavor was a bit overwhelming.¬† Personally, I would¬†omit this altogether the next time.¬† I know when Nate really likes something as he usually says so, and he also would eat the leftovers.¬† We had one drumstick left, and he wasn’t calling it for his lunch, so I knew it wasn’t his favorite, and he told me so.¬† But that’s okay.¬† Logic tells me that if¬†he’s honest about not liking one thing, that means he’s likely always honest about liking everything else ūüėȬ† This would be a great go-to meal for a weeknight when I haven’t planned dinner!¬† Thanks, Jaida!

Honey Garlic Chicken Drumsticks

Baked Honey Garlic Chicken Drumsticks

Source: Adapted from Sweet Beginnings
Servings: 2


3 tbsp butter
3 cloves garlic, minced
1 tbsp low sodium soy sauce
2 tbsp honey
1/2 tsp crushed red pepper
1 tbsp cilantro, chopped
4-6 chicken drumsticks
salt and pepper


1. Preheat oven to 400 degrees.  In a small saucepan, melt butter over medium-low heat.  Add garlic and cook until fragrant, about 3 minutes.

2. Turn off heat.  Add soy sauce, honey, crushed red pepper and cilantro.  Stir to combine.

3. Arrange drumsticks in a single layer in a baking dish.  Sprinkle generously with black pepper, salt if desired (remember the soy sauce will naturally add salt).  Pour the sauce over the drumsticks and roll to coat evenly.

4. Bake for 40-45 minutes, until chicken is cooked through.  I turned the broiler on for the last 5 minutes to crisp up the skin a bit.  Garnish with cilantro and serve.

Click here to see what the other recipe swappers cooked up!

Recipe Swap: Honey-Glazed Chicken Drumsticks

Published July 27, 2012 by jenmatteson

This was my second recipe swap, and this time it was bloggers choice.¬† What that means is each person is assigned a blog and allowed to choose one recipe from that person’s blog to make and write about.¬† It’s even more of a surprise than a themed swap because not only do you not know who got assigned to your blog, but you have no idea what they will make.

I was assigned Colleen’s blog, Does Not Cook Well With Others (which isn’t true by the way, she has been considering changing the name of her blog and seems quite capable and willing to cook very well¬†with others).¬† From getting to know her through her WC identity, I was positive she was more of a baker, and after visiting her blog, I was right.¬† Oh great…me, baking again!¬† But she also had several savory dishes to choose from, so I wasn’t destined to make another dessert that Nate and I can’t finish.

As you may have guessed, I prefer eating chicken breasts rather than thighs and drumsticks.¬† However, I did have a bunch of frozen thighs and drumsticks in the freezer from a fantastic sale my local grocery store was having.¬† Once I came across Colleen’s Honey-Glazed Chicken Drumsticks, I knew that was the swap recipe for me!

Many times when I find recipes I want to try from other bloggers, I generally will change quite a few things, the ratio of ingredients, or even just use their dish as an inspiration for something new.¬† However, the swap rules don’t really allow for those types of changes.¬† Although substitutions are acceptable, the point is really to make someone else’s recipe.¬† I pretty much kept everything as is, besides adding a little more soy (I was afraid of the sauce being too sweet), and then broiling at the end of baking to get a nice crisp on the outside of the chicken drumsticks.

The end result was fantastic!¬† The skin got nice and crisp on the outside with the flavors of the seasoning shining through, and the meat was super moist.¬† The addition of the soy-honey glaze was a perfect combination of salty and sweet.¬† I took a leftover drumstick for lunch the next day, and I swear it was better than day 1.¬† If you don’t have drumsticks, you could certainly use the glaze for thighs, breasts, or even wings.

Honey-Glazed Chicken Drumsticks

Source: Adapted from Does Not Cook Well With Others
Servings: 4


3-4 lb chicken drumsticks
1 tbsp paprika
2 tsp curry powder
2 tsp cumin
salt and pepper
4 tbsp soy sauce
2 tbsp honey
1 lime, quartered


1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray lightly with cooking oil.

2. Place chicken breasts in a large bowl or plastic zip top bag.  Season with salt and pepper.  In a small bowl, combine paprika, curry and cumin.  Pour seasoning mix over chicken, cover or close bag, and shake to evenly coat drumsticks.

3. Place drumsticks on baking sheet and bake for 15 minutes.  Flip chicken and bake for another 10 minutes.  Remove from oven and turn to broil.

4.  While chicken is cooking, combine soy and honey in a small bowl and whisk until combined.  After flipping the chicken and baking for the last 10 minutes, remove from oven and pour most of the  soy-honey glaze over the top (reserving some for serving).  Broil for 5 minutes, or until glaze is sticky and chicken skin has started to crisp.  Serve with a lime wedge and additional glaze if desired.

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