tThis dish is an upscale teriyaki. The sauce uses fresh garlic, ginger, and chili, making it immensely better than the bottled stuff. Chicken thighs marinate overnight (ideally) in the sauce, then simmer in the crockpot for 3-4 hours. I serve this with fluffy Jasmine rice and pan seared veggies.
Ingredients 1/4 cup minced ginger 1/4 cup minced garlic 1/2 cup soy sauce 3/4 cup sugar 2 tablespoons dijon mustard 1/2 teaspoon pepper 1 cup water 1 tablespoon minced jalapeno 1 tablespoon salt 6 chicken thighs, skin removed and extra fat trimmed Directions Add all ingredients to a crock pot, whisking to dissolve the sugar. Let sit overnight, or as long as you want/ have time for. Cook on high heat in the crockpot for 3-4 hours, until the chicken is tender. Drain 2 cups of the sauce that the chicken cooked in. Add to sauce pan, whisk in 2 tablespoons flour or corn starch. Cook over medium heat, stirring constantly until thickened, 3-5 minutes. Serve with fluffed jasmine rice and pan cooked veggies like broccoli, celery, and carrots.
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The leafy portion of a Napa is thinly sliced for the body of this Thai- inspired dish. Garlic toasted almonds add texture and balance the spice of the ginger dressing. This would be easily converted into an entrée with the addition of poached tilapia or a soft boiled egg.
Dressing 1.5 cup chopped carrots 1/2 cup chopped onion 1/2 cup soy sauce 1/4 cup coconut oil 4 tablespoons palm sugar 1 tablespoon rice wine vinegar 1 teaspoon sriracha Salad 4-5 cups thinly sliced raw Napa Cabbage 1 cup finely shredded carrot Almonds 1 cup chopped almonds 1 tablespoon sugar 1 tablespoon coconut oil 1 teaspoon salt 1 teaspoon garlic powder To make the dressing, combine all ingredients in a blender and pulse until you've made a smooth puree. To make the almonds, heat a pan over medium heat. Add all ingredients and toss to incorporate. Stir until toasted and fragrant, 2-6 minutes. Set aside and let cool. To assemble the salad, toss the Napa Cabbage and carrots with enough dressing to coat, then top with a handful of almonds. What do you cook when you (tragically), have no butter, nor eggs, nor chocolate, nor onions, and you are too lazy to bike 4 miles to the grocery store? Spring rolls! These fresh rice paper rolls allow for an infinite number of filling variations. I happened to have carrots, lettuce, avocado,cilantro and parsley, ground beef, and a neglected eggplant tucked in the back of the fridge. Fear not the assembly! Rice paper is forgivingly stretchy for over-filled rolls, and is cheap enough that a torn sheet is no great loss. If all else fails, make a salad. No one will mind, as the herbaceous notes and roasted pea-nutty sauce wonderfully accentuate fresh vegies; no matter if they're rolled or forked. Rolls Rice Paper Sheets-pack of at least 20 1/4 cup of cilantro minced 1/4 cup of parsley minced 2 cups of shredded lettuce, romaine 1 medium eggplant 1 cup of grated carrots 1 avocado sliced I lb. of ground beef 1 clove garlic sliced Sauce 3 cloves garlic minced 1 tablespoon fish sauce 1 tablespoon lime or lemon juice 1 tablespoon peanut butter 1.5 tablespoon sugar 1 tablespoon rice wine vinegar 1/2 cup water 1/2 teaspoon corn starch Garnish lime or lemon wedges For the rolls, prepare a pie tin of hot water. Chop and grate all vegetables as specified. Heat a pan on medium and add ground beef and one sliced garlic clove. Cook 5 minutes, stirring periodically until thoroughly cooked. Remove the beef to a separate bowl and drain away most of the tallow. Add the chopped eggplant 1/4 cup of water and cook 6 minutes until soft. To assemble the rolls, hold 2 rice wrappers at once, and submerge them in the hot water for no longer than 30 seconds. Drape them onto a cool surface ( I used a clean countertop), quickly fill with herbs, carrots, avocado, lettuce, and a small pinch of beef and eggplant each. Roll the wrapper around the filling, tucking in the loose ends as you go. For the sauce, combine cool water and cornstarch in a sauce pan. Whisk until dissolved. Add all other ingredients, and bring to a boil, stirring as the cornstarch thickens the sauce. Turn off heat ,and allow to cool.
Serve rolls along with sauce and lime or lemon wedges. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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