Book Trailer Monday...

     It's all the rage....Duck Dynasty!! Here's a book by the family patriarch...Happy Happy Happy

From Our Recipe Box to Yours...

     I know I posted a similar recipe to this one already, but it was soo good and my kids have requested it again and again, so I thought I'd add this one for a little something different....Taken from www.budgetbytes.com

Easy Sesame Chicken

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Total Cost: $5.15

Cost Per Serving: $1.29

Serves: 4

Ingredients

Chicken

• 1 large egg $0.17
• 2 Tbsp cornstarch $0.08
• 1 pinch each salt & pepper $0.05
• 1 lb. boneless, skinless chicken thighs $2.14
• 2 Tbsp vegetable oil (for frying) $0.04

Sauce

• 2 Tbsp soy sauce $0.20
• 1 Tbsp water $0.00
• ½ Tbsp toasted sesame oil $0.85
• 1½ Tbsp brown sugar $0.02
• 1½ Tbsp rice vinegar $0.17
• 1 inch fresh ginger, grated $0.11
• 1 clove garlic, minced $0.08
• 2 Tbsp sesame seeds $0.29
• 1 Tbsp cornstarch $0.04

For Serving

• 4 cups cooked jasmine rice $0.69
• 2 whole green onions $0.22

Instructions

1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

I didn't forget a book trailer this week! Yay!

This is on my nightstand. It was recommended to me by our Teen Librarian, Emily.

From Our Recipe Box to Yours...

     So, here's a recipe I've looked at a million times and always thought, "Hmm. Those look good. I should try them," but never got around to making it. This week, a friend of mine and mom of 4, raved about this recipe and how well it worked for snacks for her children when supper was going to be late, or after school when they were starving.
     Here you go! See what you think! Recipe taken from http://www.gimmesomeoven.com/no-bake-energy-bites/

No-Bake Energy Bites

Prep Time: 10 minutes

10 minutes

Yield: About 3 dozen

These delicious little no bake energy bites are the perfect healthy snack!

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract

Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, walnuts, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
• other grains (different kinds of oatmeal, rice cereal, etc.)

Update: Many of you have asked about substitutions for other ingredients. The joy of these bites being “no bakes” is that this recipe is super flexible. If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats). If you feel like your energy bites are too dry, add in extra honey or peanut butter. It’s also not required that you refrigerate these, but I find it helps them stick together much better. And for some reason, I love things like this a little bit chilled. Enjoy!!

Book Trailer Monday viewed on a Tuesday...due to the Holiday :)!

David Sedaris, author of several books including, Dress Your Family in Corduroy and Denim, Me Talk Pretty One Day, Squirrel Seeks Chipmunk and his most recent title Let's Explore Diabetes with Owls has been touted has the funniest writer alive. Check out this interview with him and then stop in and check out a book for a good laugh!

From Our Recipe Box to Yours...

These just plain sounded good!

Brown Sugar Oatmeal Cookies

Prep Time:

 10 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 24

Print Recipe

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Packed Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

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Book Trailer Monday...

     It's a good time of year to take photographs. I love the fall colors coming up and farming. Here's a new photography book to inspire new ways to look at your world. It's on order here at the library. \