April 26, 2017
prep time: 10 min. + 30 min. marinate cook time: 8-10 min. total time: about 50 minutes yields 4 servings
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste
- whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
- cover with plastic wrap and refrigerate for at least 30 minutes.
- preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
- transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
- sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.
source – allrecipes.com magazine, pg. 13
March 19, 2017
prep time: 10 minutes cook time: 15 minutes total time: 25 minutes serves 3 bowls
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish
- in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
- add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
- squeeze lime juice and add some scallions, saving some to top for garnish.
- bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.
March 19, 2017
prep time: 10 minutes cook time: 25 minutes total time: 35 minutes yields 4 servings
1 13.5 oz can coconut milk
1.5 c milk
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1/2 c mini pearl tapioca (90 grams)
1/2 c fresh strawberries, sliced (or fresh fruit of your choice – blueberries, raspberries, blackberries)
- add the coconut milk, milk, sweetened condensed milk, and vanilla extract to a small pot. stir and bring to a boil – watch it closely so the liquid doesn’t boil over. once it boils, immediately take it off the heat. let the mixture cool slightly, and put it in the refrigerator to chill. (this step can be done ahead of time.)
- in a pot, bring 4 cups of water to a boil. add the mini pearl tapioca (don’t add these before the water is at a full boil !) stir and bring it to a boil again. turn off the heat, cover it with a lid, and set your timer for 18 minutes. after 18 minutes have elapsed, the pearl tapioca should turn completely transparent, which means they’re fully cooked. strain the pearls, rinse them with cold water to prevent them from sticking, and set aside.
- divide the prepared coconut milk soup into bowls, then divide the pearl tapioca. top with your fresh fruit and serve !
February 25, 2017
yields 4 servings prep time: 15 minutes cook time: 20 minutes total time: 35 minutes
1/2 c low-sodium soy sauce
1/2 c water
3 T packed light-brown sugar
3 T honey
3 cloves garlic, minced (1 T)
1 T minced ginger
1 T rice vinegar
1.5 T cornstarch
chicken, veggies, and rice
3.5 T olive oil
1.5 lbs boneless skinless chicken breasts
ground black pepper
1 medium zucchini, diced into half moons (1.5 c)
1.5 c matchstick carrots
2.5 c diced broccoli florets
2 c rice
sesame seeds, optional
- in a small saucepan, whisk together soy sauce, 1/4 c + 2 T of water, brown sugar, honey, garlic, ginger, and rice vinegar. bring mixture to a light boil over medium-high heat. whisk together cornstarch with remaining 2 T water, then add to sauce mixture in saucepan. reduce heat slightly and allow to boil 1 minute, stirring constantly. remove from heat, set aside.
- brush both sides of chicken with 1.5 T olive oil and season with pepper. preheat a grill over medium-high heat (about 425-450 degrees). brush grill grates lightly with oil then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side. remove and let rest 5 minutes then dice into cubes.
- heat remaining 2 T olive oil in a saute pan over medium-high heat. add zucchini, broccoli, and carrots and saute 4-5 minutes until crisp tender.
- layer rice into 4 bowls, then top each with 1/4 of the chicken and 1/4 of the veggies. drizzle desired amount of teriyaki sauce over tops. sprinkle with sesame seeds. serve warm.
January 17, 2017
yields: about 24 balls prep time: 25 minutes cook time: 20-30 minutes total time: 45 minutes-1 hour
1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine
- put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
- wash the glutinous rice and soak in cold water for about 30 minutes. drain.
- grease tray and put glutinous rice on top.
- with the pork mixture, make balls about 1.5 inches in diameter.
- roll the balls in the glutinous rice so that it’s covered evenly with rice.
- place each meat ball on top of the rice on the tray.
- steam for 20-30 minutes over high heat. remove and serve hot.
source – pg. 183