Parsnip Crisps!

Two days in a row... I know, I know.  I just couldn't pass up this moment to share the birth of my new Scoby with you.  As I told you yesterday... my second batch of Kombucha was a total FAIL!

So, first I ordered a new little critter from KombuchaKamp.com, and while I await it's arrival, I decided to try to start my own.  So for those of you who don't know what a Scoby is... Scoby stands for Symbiotic
Culture Of Bacteria &Yeast!  Good Bacteria of course... the kind necessary for maintaining a healthy environment in your tummy tum tum!  It has a detoxifying effect and boosts immunity! It also tastes amazing!  

I read that you can use an already made up Kombucha to grow a new Scoby!  So I sacrificed one in my fridge for the experiment.  Hopefully it will bring me many more batches to come! Here's the birth of my baby booch!  1 Day old!  Ahhh... look, it already has growth!  Yummy!  

I really wasn't going to blog about last nights dinner today... because we just had hamburgers with guacamole and bacon.  Not anything out of the ordinary... however.  I saw an instagram picture posted by the Urban Poser the other day, where they had made some parsnip fries!  On the way home yesterday, I decided to stop and grab a few to give it a try.  When I got home, I stared at the parsnips.   I just didn't feel the mojo with them... we weren't jiving!  I wanted to make them... but not into fries.  So I pulled out my handy dandy Zyliss Julienne Peeler, (which you can find in kitchen gadgets under my favorite things tab), and made shoe strings out of the parsnips.  

Dropped those bad boys into hot coconut oil and made toppings for our burgers. Make sure to sprinkle some sea salt on them as they come out of the oil!  Yum Yum!  Added a nice crunch to the burgers, and snuck in an extra veggie for our meal!  

Oooh La La Orange Chicken!

Well, it's been a bit since my last post.  I wish I could blog everyday peeps, but I have this thing called a
J-O-B, that just happens to suck the life out of me at times.  Unfortunately, it pays for all the food that I blog about and put in my family's bellies!  We also purchased a new home and took a mini vacation.  This...

I love her!  Ain't she a beaut?  We had a good time using her, and I hope we make time to use her more.

Since we chatted last... I started a new venture... making home brewed Kombucha!  First batch, I crashed and burned.  Second batch, grew mold.  I read this doesn't happen often... of course it would happen to moi!  So... I am doing two things!  Ordering a new scoby, and going to try to grow my own.  A scoby is a very interesting thing... so I will take pictures, explain about them and introduce you to them in my posts to come.

A few nights ago while trying to go through some old recipes... I realized that I hadn't made orange chicken in a while.  I have never honestly been a huge fan of traditional orange chicken, but this one really fills the void of Chinese food for me.  Hit's the spot.  The last few times I made it, I couldn't get the chicken crispy enough... so I tweaked the recipe.  Let me know what you think...

Oooh La La Orange Chicken

1 lb Chicken Breasts

1/4 cup Arrow Root Powder

2 Tbsp Olive Oil

1 cup Unsweetened Orange Juice

4 Tbsp Coco Aminos

Zest from 1 Orange

2 Tbsp Agave Nectar

2 Cloves of Garlic (Chopped)

1/4 tsp Red Pepper Flakes

Chives

Toasted Sesame Seeds

Salt and Pepper

Cut chicken into cubes, toss with Salt, Pepper and Arrow Root Powder.  Heat Olive oil in a pan and brown chicken on all sides.   While chicken is browning, combine Orange Juice, Coco Aminos, Orange Zest, Agave, Garlic and Pepper flakes in a bowl and mix well.  Once chicken is cooked, add sauce mixture and cook until sauce thickens and chicken is crispy.  Serve with chives and sesame seeds on top.  This is really yummy sitting on Cauliflower Rice.