Beef Fajitas

http://thepioneerwoman.com/cooking/beef-fajitas/

Try #1 - October 22, 2016
Good, though a bit too sweet.  Would cut down on the sugar the next time.

Cashew Chicken

1/2 cup low sodium soy sauce

1 tablespoon rice vinegar
1 tablespoon packed brown sugar
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
3 tablespoons vegetable oil
6 whole boneless, skinless chicken thighs, cut into small cubes
Kosher salt to taste
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 whole green bell pepper, chopped
1/4 cup sherry or chicken broth (I used white whine)
2 tablespoons cornstarch
1/2 cup drained canned water chestnuts, coarsley chopped
1 cup unsalted cashews (be sure to use unsalted)
2 whole green onions, thinly sliced
Cooked rice or noodles, for serving (if desired)

1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
3. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
4. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Source: http://thepioneerwoman.com/cooking/cashew-chicken/

Try #1 - October 23, 2015
Simple and delicious!  The best part for me was the cashews - I'd consider doubling them next time.

Whole-Wheat Carrot Applesauce Muffins

1½ cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup butter (1 stick), softened (but not melted)
½ cup honey
1 egg
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
¾ cup carrot shreds (can use a cheese grater)

1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
4. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.

Source: 100 Days of Real Food