Sesame Chicken Salad

May 11, 2015

This flavourful Asian inspired salad is a perfect meal for hot summer nights, picnics on the boat, or a weekday lunch at the office. Just remember, to keep the salad fresh and crisp, toss with dressing just before serving.

Serves: 6   Prep Time: 10 mins   Cook Time: 15 mins

Ingredients

• 2 whole boneless/skinless chicken breasts, seasoned with salt and pepper
• 2/3 cup olive oil, plus extra for grilling chicken
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 teaspoon sesame oil
• 2 tablespoons coconut sugar (or you can substitute brown sugar)
• Mixed salad greens
• 1/2 red onion, chopped
• 1/2 each of one green and red Bell pepper, chopped
• 1/2 cucumber, thinly sliced
• 1 tablespoon sesame seeds

Directions

1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden. Remove from oven and set aside.
2. In a bowl, add olive oil, soy sauce, vinegar, garlic, ginger, sesame oil, and coconut sugar. Whisk together until completely emulsified. Adjust to taste if necessary.
3. Heat a tablespoon of olive oil in a grill pan. Cook chicken over medium heat until cooked through and browned. Remove from heat and allow to rest for a few minutes and until just cool enough to handle. Cut into strips.
4. In a bowl, combine chicken strips and one-third of the dressing. Mix to coat thoroughly. Add sesame seeds and stir so seeds coat chicken.
5. Place salad greens, chopped onion, sliced cucumber, and green & red pepper in a serving dish and pour on half (or more, if desired) of remaining dressing. Toss to coat. Add chicken and sprinkle with additional sesame seeds, if desired. Serve immediately.

NOTE: If you like heat, you can kick this salad up a notch by adding a little chile paste or crushed red pepper flakes to STEP 2. Just remember not all chile paste is created equally. Read the label to make sure you are adding the heat intensity you enjoy. Add a little at a time until you reach the taste you desire.

Big Tree Farms Decadent Flourless Brownies

May 4, 2015

You’ll love these decadent flourless brownies! They’re rich, fudgy, and naturally gluten-free.

RECIPE FROM BIG TREE FARMS

Makes: 8 brownies

One of the lowest glycemic index sweeteners, Big Tree Farms organic coconut sugar is highly nutritious, with a similar taste to soft brown sugar.

Ingredients

• 4 large eggs
• 1 cup unsweetened cacao powder
• 1 cup Big Tree Farms Organic Coconut Sugar
• 1/4 cup + 1 tbsp extra virgin coconut oil
• 2 tsp vanilla extract
• 1/8 tsp salt

Directions
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth. Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 4 hours before cutting and eating.

Get more delicious recipes and information on BIG TREE FARMS.com

Chocolate Mousse Quenelles

May 4, 2015

Rich chocolate mousse presented in quenelle form makes an elegant dessert presentation sure to please any mom. Sprinkle with finely grated chocolate and chopped pecans.

Quenelle is a technique using two spoons to make an oval (like a football) shape out of mousse, whipped cream, ice cream, paté, etc.

Use good quality chocolate for the mousse for best results.

Ingredients

• 7 oz dark chocolate (70% COCOA), chopped
• 3.5 oz milk chocolate, chopped
• 3 eggs – separated
• 1 ¼ cup heavy cream
• ½ cup milk
• 1 dessert spoon of sugar

Directions

1. Put the chopped chocolate pieces into a bowl and add the milk. Dissolve the chocolate and milk in a hot water bath (water must not boil).
2. Beat the yolks until foamy, remove the bowl from the hot water bath and stir the foamy egg yolks into the chocolate mixture.
3. Beat the egg whites together with the sugar until sugar has dissolved, stiff peaks form and mixture is smooth & creamy. Pour into the chocolate mixture and mix well.
4. Whip heavy cream until it has a thick and creamy texture. Fold into the chocolate mixture; combining well.
5. Pour the mousse into a bowl and cover with plastic wrap. Refrigerate overnight or at least 12 hours.

MAKING THE QUENELLES
You will need two dessert spoons.

1. Scoop a heaping amount of chocolate mousse into one spoon.
2. Hold that spoon still and use the other spoon to scrape off the mousse.
3. Now hold that spoon still and use the other spoon to scrape off the mousse.
4. Continue process until a well-shaped oval has formed.
5. Let the quenelle slowly slide off the spoon onto the serving plate or use the other spoon to gently nudge off onto a plate.