Heh heh heh. He said, “More nuts.”

24 Jan

I apologize that this post is coming a little more than a week after the last one, and I don’t even have a good excuse.  For those of you who have been waiting hungrily by the computer, my bad.  For the rest of you, well, you should visit the site more.

James and I have been talking a lot lately about how and what we eat.  We admit that while we’re not the worst eaters (we like healthy foods and even did an 11-day cleanse together) but we could be better and more thoughtful about it.  With the creation of this blog, we figured now was a good time to really put our money where our mouths are, and so we’ve decided to eat less meat, more fish, and be vegetarians more often.   This dish, while it has meat (chicken) in it, could easily be made veggie friendly.

This was super easy and would have been even easier if we had leftover chicken breasts, since all I would have had to do was cut it up and throw it in with the rest of the stuff.  I couldn’t find bibb lettuce in two different grocery stores, so I had to make do with iceberg, which was a little lacking (it made for easy wrapping, but not great flavor).  If I were to make this again–and I’m thinking this would be really great during the summer as a lighter BBQ alternative–I would advocate for letting the veggies marinate for at least few hours, if only to slightly soften the cabbage a bit.  Also, I would add more peanuts.  James suggested that it could benefit from more crunch and I agree–the bites that included the peanuts were deliciously enhanced and I think just a few extra nuts would go a long way.

Sweet and Spicy Lettuce Wraps (adapted from Recipe Girl)

  • 5 Tablespoons unsalted, dry-roasted peanuts, roughly chopped
  • 3 Tablespoons hoisin sauce
  • 2 Tablespoons cider vinegar
  • 2 teaspoons low-sodium soy sauce or Bragg’s Liquid Aminos would work, too.
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon minced garlic
  • 2 cups thinly sliced cabbage
  • 1/2 cup grated carrot
  • 1 cup canned, sliced water chestnuts, drained
  • 1 cup finely diced cooked chicken breast (omit, or substitute with other veggies, like broccoli, for a meat free option)
  • 12 Bibb/Butter lettuce leaves

1. Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

2. In a small bowl, combine hoisin, vinegar, soy sauce, ginger, oil, pepper and garlic in a small bowl, stirring well with a whisk.

3. In a medium bowl, mix 4 Tablespoons peanuts, slaw, water chestnuts, and chicken; add sauce and toss well.

4. Spoon about 1/3 cup of chicken salad in the center of each lettuce leaf; Sprinkle each lettuce wrap with remaining 1 Tablespoon peanuts. Serve immediately.

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