McDonalds Secrets Revealed! 






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Chinese Chicken and Broccoli
Ingredients:1 1/2lbs boneless skinless chicken breasts (cut into small chunks)1 ½ tablespoons sesame oil2 tablespoons garlic (chopped)¼ teaspoon dried red pepper flakes (or more to taste)4 cups fresh broccoli florets6 tablespoons chicken broth (divided)1 tablespoon sesame oilsalt and pepper5 green onions (sliced)¼ cup hoisin sauce3 tablespoons oyster sauceSesame seeds (for garnish, optional)
Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.
Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).
Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.
(Makes 2 Servings)

Chinese Chicken and Broccoli

Ingredients:
1 1/2lbs boneless skinless chicken breasts (cut into small chunks)
1 ½ tablespoons sesame oil
2 tablespoons garlic (chopped)
¼ teaspoon dried red pepper flakes (or more to taste)
4 cups fresh broccoli florets
6 tablespoons chicken broth (divided)
1 tablespoon sesame oil
salt and pepper
5 green onions (sliced)
¼ cup hoisin sauce
3 tablespoons oyster sauce
Sesame seeds (for garnish, optional)

Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.

Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).

Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.

(Makes 2 Servings)



Vegan Mac ‘n Cheese Bread Bowl

Ingredients
1 lb pasta (I used shells)
2 T Earth Balance
1 small sweet onion very finely diced
3 T flour
2 cups vegetable stock
10-12 ounces of butternut squash, cooked and/or thawed
1 cup soy cream
1 bag Daiya cheddar
1/4 teaspoon nutmeg
1/2 - 3/4 teaspoon Herbamere (or salt of your choice)
Pepper to taste


Instructions
Put pasta on to boil, making sure you keep it a little firm, otherwise it’ll start to fall apart when you stir in the cheese sauce.
In a large pot over medium heat, melt the Earth Balance, then add the onions, cooking for about 2 minutes. If you need more moisture, you can add a tablespoon of water or more EB.
Add flour, and mix all together- this is your roux. Cook for another minute.
Pour in veggie stock and squash, stir until completely blended. This is your chance to make sure there are no large chunks of squash swimming around in there! Make sure you’re constantly scraping the sides of the pan, I recommend using a rubber spatula.
Add soy cream and stir, letting it come to a slow bubble, then add the Daiya. Keep stirring (Don’t stop!)
Once it’s all melty and gooey, add in your nutmeg, salt and pepper. Taste and adjust. But don’t taste too much, or there wont be any left! Pour in your (slightly undercooked) pasta, and that’s it!


Notes
I roasted my own b’nut for this dish, but if you choose to buy a package of frozen kind that’s cool too. If you roast your own, feel free to sneak a little extra in… I did ;) Keep in mind though, if you roast your own you’ll want to make sure it’s pretty smooth. A few lumps are okay, but you really want the squash puree to meld with the cheese.

Vegan Mac ‘n Cheese Bread Bowl

Ingredients
  1. 1 lb pasta (I used shells)
  2. 2 T Earth Balance
  3. 1 small sweet onion very finely diced
  4. 3 T flour
  5. 2 cups vegetable stock
  6. 10-12 ounces of butternut squash, cooked and/or thawed
  7. 1 cup soy cream
  8. 1 bag Daiya cheddar
  9. 1/4 teaspoon nutmeg
  10. 1/2 - 3/4 teaspoon Herbamere (or salt of your choice)
  11. Pepper to taste
Instructions
  1. Put pasta on to boil, making sure you keep it a little firm, otherwise it’ll start to fall apart when you stir in the cheese sauce.
  2. In a large pot over medium heat, melt the Earth Balance, then add the onions, cooking for about 2 minutes. If you need more moisture, you can add a tablespoon of water or more EB.
  3. Add flour, and mix all together- this is your roux. Cook for another minute.
  4. Pour in veggie stock and squash, stir until completely blended. This is your chance to make sure there are no large chunks of squash swimming around in there! Make sure you’re constantly scraping the sides of the pan, I recommend using a rubber spatula.
  5. Add soy cream and stir, letting it come to a slow bubble, then add the Daiya. Keep stirring (Don’t stop!)
  6. Once it’s all melty and gooey, add in your nutmeg, salt and pepper. Taste and adjust. But don’t taste too much, or there wont be any left! Pour in your (slightly undercooked) pasta, and that’s it!
Notes
  1. I roasted my own b’nut for this dish, but if you choose to buy a package of frozen kind that’s cool too. If you roast your own, feel free to sneak a little extra in… I did ;) Keep in mind though, if you roast your own you’ll want to make sure it’s pretty smooth. A few lumps are okay, but you really want the squash puree to meld with the cheese.



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