My first post over at The Jew & The Carrot, that is!
I just posted my recipe for Cashew Chicken, which I have to say is really delicious and easy to make. When I start to crave Chinese food (which is often), I grab my trusty iron skillet and some eco-kosher chicken and whip out this recipe.
I am so thrilled to be blogging over at The Carrot -- it's a really wonderful blog and I'm so honored to be a part of it. I had to screw up my courage and get over my intimidation that everyone else blogging over there was "more Jewish" than I am and had "more eco-kosher" food cred than I do. So I just posted my recipe and now I'm a long way over that intimidation. Someone even left a comment! :-)
Dena's Cashew Chicken & Snow Peas
I am lucky enough to live in Eugene, Oregon. I’ve got it pretty good here – great weather, great outdoors, great Jewish community, great abundance of local organic food. But Chinese food? Not so much here in Eugene.
As a Bay Area transplant, I crave Chinese food. I often feel like I literally NEED it. After months searching for something that would quench my Chinese food tastebuds – and realizing that to keep my version of kosher (which is eco-kosher: less about what is and what is not treyf and more about eating only meat that is ideally organic and pasture-raised – and if not, is absolutely free-range, never given hormones or antibiotics, and was humanely slaughtered) – I came to the conclusion that I’d have to make it myself. For both taste and my personal kashrut reasons. Which is some kind of a life lesson right there, I’m sure.
I stumbled upon a recipe for Cashew Chicken from the inimitable Martha Stewart and decided to give it a whirl – and my own flair. And to tell the truth, it is delicious and happily graces our Friday night Shabbat table pretty often.