Cashew Beef Stir Fry Mark Sisson

As the weather begins to cool even the slightest scrap (dammit, it was 98 last Sunday here in North Texas) with the arrival of the early fall flavor, my lovely wife has begun to pester me a scrap to queue up some of our favorite stir fry recipes in the upcoming meal program.

This Spicy Cashew Chicken Stir Fry, easily made with toasted hazelnuts if you'd rather, is one that we've been cooking as a family for over two decades at present, it's quick, uncomplicated, and once you have some elemental oriental sauces in the pantry and fridge, doesn't require a special trip to chase downwards any rare or unusual ingredients.

Granted, this is very much not an authentic Chinese stir fry recipe; it'southward very much Americanized, and offered without apology otherwise.

We love to load this 1 up with lots of fresh mushrooms and the spicy peppers, which impart so much more season to the dish if you stir fry them solitary for a few minutes before adding in the mushrooms and green onions.

The fresh juice adds an impressive flavour boost and a burst of needed acidity; unless yous're running insanely tight on your carb intake, by all means don't remember twice about juicing that tangerine or orange for the recipe. And past the way, Nom Nom Paleo has a nice compliant hoisin sauce if you're concerned most that ingredient as well.

We've taken this recipe all around the Northern Rockies camping with the family; just pack up the marinated chicken in a container, the wok sauce in some other, and the fresh vegetables in a tertiary. Easy peasy, and you'll impress the hell out of your boyfriend campers / river runners / cross-land skiers / picnic buddies on the road.

Brand as big a batch as you dare, it's great left over and reheated too.

six boneless skinless chicken thighs
ane tbsp hoisin sauce
i tbsp oyster sauce
one tbsp dark sesame oil
1 tbsp Chinese rice wine or dry sherry
iv cloves garlic, minced
ane/2 cup roasted hazelnuts or cashews
14-xv medium button mushrooms
6-viii green onions, trimmed
12-15 dried Chile de Arbol chiles
1/4 cup avocado oil

Wok Sauce
1/3 cup freshly squeezed tangerine or orange juice
1/4 loving cup Chinese rice wine or dry sherry
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark sesame oil
1 tbsp red vino vinegar
one tbsp cornstarch
2 tsp tangerine/orangish zest, minced

Cut the chicken into thin strips in bitesized lengths and add together to a basin with the hoisin sauce, oyster sauce, sesame oil, wine or sherry, and minced garlic. Stir to mix well, embrace and marinate for up to 8 hours.

Toast the nuts in a 325 oven; watch advisedly then they don't burn down.

When gear up to cook, clean, trim, and quarter the mushrooms, and slice the green onions into 1-inch long pieces on a sharp diagonal.

Oestrus your trusty wok over high heat, add together one/ii the oil, and just when start to give off a little smoke, stir fry the chicken until information technology changes color; remove to a plate when done.

Reheat the wok, add the residual of the oil, and add the chiles, stirring for a infinitesimal before adding the remainder of the vegetables. Stir fry until the mushrooms just begin to soften and the green onions brighten in colour (2-3 minutes).

Now stir in the wok sauce, the chicken, and the nuts, keeping things moving until all ingredients are well coated and the sauce has thickened a fleck. Sense of taste and adjust the seasonings, then serve hot on heated plates, platters, or bowls.

Savour.

Top of the Fold: Is the COVID-19 Game Irresolute a Fleck?

If you haven't read The Great Barrington Declaration yet, y'all need too; I posted it a couple of days ago and will have more to say in the next few days.

And of critical import, the WHO has backtracked this week on their previous recommendations regarding lockdowns. Here'south a snippet of an interview that started that brawl rolling, and an case of the mainstream media'south take on the upshot.

Iii More than Interesting COVID-nineteen Pieces You lot May Have Missed

The claiming of COVID-19: What should we do? (His recommendations on targeting our preventative healthcare efforts make this worth the read.)

Can clothing devices help detect COVID-19?

Weather condition impact on airborne coronavirus survival.

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A nice feature showing the ability of a walking program.

Weight loss in obese people improves neuropathy symptoms (Not for the reasons you lot might wait, free Medscape business relationship required).

Plasma exchange shows hope in early Alzheimer's.

More data tying belly fatty to increased all crusade mortality.

Cannabis use during pregnancy may increase the kid'south risk of psychosis.

Maternal antidepressant utilise and birth defects.

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Were humans walking around Saudi Arabia 120,000 years ago?

1 author'southward list of purported exercises to lose belly fat.

2 Great Reads on Writing and Reading

Right Words: on how to write and what to read.

Why writing past hand makes kids smarter.

Podcast of the Week: Insulin Resistance and Fat Burning

Dr. Benjamin Bikman on Insulin Resistance.

Food, Glorious Food

Greek Craven Breast Sauté

Back Pocket Balsamic Vinaigrette

If you haven't even so, you need to accept a few minutes this morning and read The Neat Barrington Announcement.

At a signal in time where much of the very proficient, very solid science about COVID-nineteen is existence buried by the media and various social media agents and search algorithms, this thoughtfully crafted, plain-spoken piece offer scientifically grounded and common-sense calls to further action, authored by an impeccably credentialed and well respected group of scientists, deserves thoughtful consideration.

I'll hold off on elaboration this morn so as not to deject their message; more to come.

As my lovely wife and I have been wrestling ife back under control mail service our recent move, I came across ane of our favorite former cookbooks that's now out of print. It'southward ane of 2 collections of recipes from chefs working in and around Santa Atomic number 26 and neighboring areas in New Mexico.

We've harvested literally dozens of smashing recipes from these cookbooks over the years, tweaking them to exist healthier with cleaner ingredients, and marveling all the while at the flavors that the tri-cultural melting pot that is New Mexico has produced over the years.

If you've never fabricated information technology to Santa Atomic number 26, get visit sometime, soak up the history, hike in the nearby hills (they telephone call them mountains – the terrain is gorgeous, but more hilly than mountainous), and relish some of the culinary treasures of the region. And past all means, you take to practise breakfast at The Pantry on Cerrillos.

Back to today's recipe, this Greek Chicken Breast Sauté is an incredibly elementary, easy to prepare, and quick from prep to table recipe that has been a staple around our camp for over 20 years.

We've served information technology to high brow company, enjoyed it many times around a relaxed family unit dinner table, and even cooked it a few times on the road or river while camping.

I've left it to you to choose your flour of choice to dust the chicken breasts; I'k not convinced that any of the alternative grain / gluten free flours brown likewise as conventional wheat flour, though y'all need to experiment yourself. To be honest, I often season the chicken well and sauté information technology without any flour at all, though we do miss the practiced crust it makes now and again.

Finally, this is 1 of those recipes that is better with actually good olives, though yous don't demand to suspension the bank buying insanely expensive ingredients – it works really well with the nuts also.

4 boneless, skinless chicken breasts
one cup seasoned flour of choice (salt, pepper, spices)
i/4 cup olive or avocado oil
ane and 1/2 cups dry white wine
i cup fresh tomatoes, peeled, seeded, chopped
ane/2 loving cup capers
2/3 cup black olives, pitted, sliced
2/3 cup greenish olives, pitted, sliced
1 tbsp fresh rosemary, chopped, or ii fresh rosemary sprigs

Dredge the craven in the seasoned flour (see comment above) and milkshake off the excess.

Heat your oil of choice in a big skillet over medium loftier heat, so sauté the chicken for 3 minutes per side until golden (but not cooked through). Add the vino and simmer for five – 6 minutes until slightly reduced, and then reduce the heat to medium.

At present add the tomatoes, capers, both olives, and the rosemary; simmer for another 4-8 minutes until the sauce has slightly thickened and the chicken is only cooked through.

Serve immediately on warmed plates with the sauce spooned on top.

Enjoy.

Today's unsolicited and unpaid product recommendation focuses on those who wisely have chosen, once their formal schoolin' has finished, to keep a lifelong pursuit of learning.

Years agone a friend and mentor suggested we take a look at The Great Courses; dorsum in that day they were merely provided in a DVD format and typically had a pamphlet or small book to view besides. Today the courses are offered in a streaming format (downloadable also), and you can purchase them ala cart / by the grade, or subscribe to an unlimited streaming platform they phone call The Great Courses Plus (our plan is locked in at roughly the price of two lattes per month).

Worth a perusal today; bet you'll see something that intrigues y'all…

Images via The Great Courses sites linked above.

One of my most dearest mentors taught my family many a worthy lesson that we've incorporated into our routine over the years. I of his favorites lessons had to do with hospitality, both providing and receiving gestures of hospitality, and he taught it using what he called his dorsum pocket pancake recipe.

Without going into the long winded story that Ed would inevitably tell whenever the topic came up, his principle points were that hospitality is an art that takes repetition and practice to do well, and that when a guest in someones domicile, you needed to graciously accept the gift of hospitality extended you and offering a kind, and thankful, gesture in render.

1 of the ways he did so was via what he called his dorsum pocket pancake recipe; despite possessing a smart phone with more computing ability than on the Apollo spacecraft, he always carried in his wallet a dog-eared and well-worn piece of paper upon which he'd scrawled the recipe for a succulent buttermilk pancake recipe. He used to boast that he'd pulled the recipe out and made pancakes for his various hosts on five different continents over the years.

I nevertheless carry an image of his original recipe on my phone, and have taken to carrying a set of "back pocket" recipes with me where e'er I travel, though I favor salad dressing recipes instead of buttermilk pancakes.

My reasoning is pretty damned unproblematic; most people don't accept the time to stir together uncomplicated yet tasty – and healthy – salad dressings at dwelling, and these salad dressings can pull double duty as marinades and / or slathers for grilled meats and vegetables.

The two dorsum pocket dressing recipes I accomplish for most oftentimes are this very Back Pocket Balsamic Vinaigrette and probably our firm favorite, this nifty Chile Lime Vinaigrette.

This balsamic dressing recipe is a cinch to whisk or milkshake together, uses ingredients most everyone has in the pantry and refrigerator, and tastes like a meg bucks. A couple of nights ago nosotros were pressed for time one evening, and a quick recipe of this dressing made a simple babe spinach and bacon salad experience (and sense of taste) similar a engagement night meal fit for a king.

Three quick thoughts on ingredients – i, use a skillful quality, aged balsamic (avoiding ones with added sweeteners, caramel color additives, etc); aged balsamic vinegars develop sweetness naturally and you might non experience the need to add love (or the sweetener of your choice) at all – nosotros usually don't.

Ii, recognizing that the archetype formula for a vinaigrette used to be four parts oil to one part vinegar, we prefer this recipe closer to a 2:1 ratio; experiment yourself and adjust. And three, play effectually with various mustards as well – nosotros love this recipe with a spicy, rustic, Creole-style mustard (like Zatarains).

By the manner, we prefer the texture and viscosity of the dressing when it'due south shaken or whisked together, using a blender to combine makes for a flake "stiffer" dressing.

1/4 cup aged balsamic vinegar
2-3 tsp dijon or whole grain mustard
1 large garlic clove, minced
1/ii tsp good sea table salt
1/2 tsp freshly footing black pepper (fine)
1/2 to 3/four cup good EVOO

Optional
one/2 tsp footing stale thyme
1 minor shallot, minced
2 tbsp honey

Combine the vinegar, mustard, minced garlic, common salt, and pepper in a small mixing bowl and whisk to combine. Whisk in the oil until the dressing is fully emulsified and polish; you can combine in a blender – you lot'll find information technology's a petty thicker (we prefer the hand-whisked consistency).

Another smashing trick for mixing this 1 is simply to combine all the ingredients in a small jar with a tight fitting hat and so milk shake, shake, milk shake until well combined.

Cheers.

Growing up in the panhandle of Texas back in the day I had several friends whose families made picadillo routinely at home; we ate it in tacos, in big bowls over rice on cold, blustery days, in tortilla wraps, and even stirred into scrambled eggs at present and over again.

With the official transition to astrological fall this calendar week, it's fourth dimension to begin to rotate some tasty soups, stews, chiles, and picadillo onto the menu.

Picadillo (co-ordinate to the experts and nutrient historians) claims its roots in a number of latin American countries, though a Filipino residency mate argued that his version from dorsum home was the very best. Being from the Southwest and unabashedly heavily biased toward Tex-Mex and the hodge-podge of culinary history that makes up Texas cuisine, I tend to think of the picadillo nosotros're used to enjoying as a dish originating in Mexico and other countries on farther south.

Picadillo is 1 of those simple, almost peasant foods that varies from region to region and family to family, and the version below should equally always be considered a simple framework to start from.

We've tweaked the version I remember from days in the Panhandle to make information technology more Cardinal and good for you eating friendly, like shooting fish in a barrel changes similar grass-fed ground beef, healthier oil, and sweet potatoes instead of the archetype russet. We also think it's immeasurably better with just a bit of dried ground ancho chile powder in the skillet, and my favorite dish from years ago was dressed upwardly a little with the addition of a handful of peas (though y'all'll see raisins in a number of recipes floating around out there equally well.

Don't forget a bit of chopped cilantro, diced avocado, and a spritz of fresh lime juice at bare minimum to finish this one off…

1 lb grass-fed ground beef
2 tbsp avocado oil, divided
i-2 sugariness potatoes of pick, peeled, 3/iv-inch pieces
1 medium onion, pocket-sized dice
ane medium poblano, stemmed, seeded, pocket-sized dice
2-3 plum tomatoes, cored, chopped
3-4 garlic cloves, minced
1-2 serrano peppers, stemmed, seeded, finely chopped OR
i-2 jalapeno peppers, stemmed, seeded, finely chopped
one and 1/ii tsp kosher salt or 1 tbsp Diamond Crystal table salt
ane-2 tsp ground cumin
i-2 tsp ground dried ancho pepper (optional)
one tsp freshly ground pepper
two cups chicken stock or goop
one/2 cup peas, optional

To Cease
1/iii cup chopped cilantro, leaves and small stems
Sliced radishes
Diced fresh avocado
Crumbled cotija cheese (feta plays well also)
Fresh lime juice

Heat one tbsp of oil in a large skillet over medium-loftier rut; now sauté the beef until browned merely not fully cooked through (6-7 minutes). Remove the beef to a small basin using a slotted spoon.

Back the rut downwardly to medium, add the rest of the oil, and chop-chop sauté the potatoes until just beginning to chocolate-brown (3-4 minutes); remove to a small plate and set bated.

Now add the onions, diced peppers, garlic, salt, cumin, and black and ancho peppers, stirring occasionally, and cook until the vegetables are just beginning to tenderize (iv-5 minutes).

Add the beefiness (and any juices) back in, along with the stock and peas, and simmer for 15 minutes. At present add the potatoes dorsum in, stir to mix, and simmer another 5-vii minutes. Now add together the chopped tomatoes and simmer another 3-v minutes.

You'll know yous're in that location when the beefiness is fully cooked, the potatoes are just tender, and only about all of the liquid has evaporated off. Gustatory modality for table salt and cumin, stir in the cilantro at service, and finish with whatever add-ons y'all accept on paw.

Savor.

Top of the Fold: This Week's COVIC-19 Must Read

This week's must read is an open letter from a Belgian physicians group dealing with COVID-xix issues; a number of physician colleagues accept forward this over recently, and several have been censured by their employers for even relaying the bulletin, much less like-minded with the points therein.

This Week's Eclectic Topic Collection: Vit D, Antioxidants, Cognitive Screening, Happiness and More

Is depression complimentary 25(OH)D Vit D the best predictor of all-crusade bloodshed? (Free Medscape business relationship required)

Impressive: A single "dose" of wild blueberries improved cognitive function in middle aged adults.

Are cognitive screening tools any skillful? (Free Medscape account required)

Time flies, even more and then when y'all're exhausted.

Condemning canola: How Canada convinced the world to eat engine lubricant.

The happiest states in America. (Looking at the most often weak criteria for lists similar these is of course always the cardinal; posted for entertainment value more anything.)

The healthiest communities in America; run across comment above.

Hey California and Oregon: Cattle might be a cloak-and-dagger weapon in fight against wildfires.

The Obligatory COVID-19 Links from the Week You Probably Oasis't Seen

Are there ethnic differences in susceptibility to COVID-19?

NIH is "very concerned" about vaccine trial side effects.

A deeper look at a region'due south asymptomatic carrier rates; impressive.

Other deadly viruses that vanished without a trace.

Podcast of the Week: Robert Silverman, DC

Robert Silverman, DC on the COVID-19 immune response and the gut-brain connection.

Food, Glorious Food

A nifty article about how sustainable ranching practices can heave quality and production.

Lord's day Afternoon Roast Chicken.

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