A slow-cook chicken carnitas bowl to fill you up.
I’ve been wanting to make this dish for years, and while I’m mostly into fish as a source of animal protein, the amazing array of spices drew me in.
Here’s a really simple, flavorful chicken vegetable soup with a Mexican/Southwestern sway, using left-over chicken and some simple Mexican-inpired ingredients and vegetables (of course!).
A few days ago I posted the slow-cook version of this recipe, so to counter that here’s a fast-cook version of orange sesame chicken.
There was a time in my life when I subsisted on New York City Chinese takeout, late at night after work and a workout.
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tablespoons|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|