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Teriyaki Salmon Bowl with Coconut Rice and Ginger Sesame Greens

At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!

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Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens

Ingredients for the Teriyaki Sauce OR Use store bought to simplify

  • 1 tbsp honey
  • 2 tbsp tamari or soy sauce
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 clove fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)

Ginger Sesame Greens

  • 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
  • 2 cloves fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce

Coconut Rice

  • 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
  • 1 tbsp coconut oil
  • Pinch of salt
  • 1¼ cup boiling water

Toppings

  • Toasted sesame seeds or black sesame seeds
  • 4 spring onions, finely chopped
  • Japanese mayonnaise for drizzling (optional)

 Teriyaki Salmon

Preheat your oven to 180C / 350F.

In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.

Add the salmon fillet (or protein of your choice) and coat thoroughly.

Place the salmon and the combined sauce into a small paper-lined baking dish.

Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn.  Once cooked, remove from the oven.

Coconut Rice

In a small saucepan add the coconut oil, rinsed rice, and a little salt.

Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.

DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.

After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.

Remove the lid and fluff up the rice with a fork.

Set aside until ready to use.

Ginger Sesame Greens

While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.

Now add the greens then sauté on medium heat until bright green and slightly wilted.

Add the tamari and stir to combine.

To Assemble

Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.

Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!

 

Egg Roll in a Bowl #1

I made this version of Egg Roll in a Bowl last year and have been using it ever since while we were on the Keto Diet. It is great, but I have recently come across this one which uses a Mr. Lucky Mini Flakes of broccoli, cauliflower and carrots. It’s far easier than chopping up all that cabbage…LOL.

The original recipe from Tasha Metcalf with the cabbage is below.

Keto Egg Roll in a Bowl   Tasha Metcalf

Prep Time 5 minutes     Cook Time 15 minutes    Servings 6

Ingredients

  • 1-pound ground pork OR chicken
  • 1 head cabbage thinly sliced
  • ½ onion medium, thinly sliced
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce or liquid aminos
  • 1 clove garlic minced
  • 1 teaspoon ground ginger
  • 2 tablespoons chicken broth
  • Salt and pepper to taste
  • 2 stalks of green onion

Instructions

Brown ground pork in a large pan or wok over medium heat.

Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.

Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.

Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.

Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.

Garnish with salt, pepper, and green onion.

Nutrition Facts

  • Calories 268
  • % Daily Value*
  • Total Fat 18g 28%
  • Total Carbohydrates 10g 3%
  • Protein 15g 30%
  • * Percent Daily Values are based on a 2000 calorie diet.

Korean Chicken Stir Fry and Zucchini Pancakes

Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.

 

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Hobak Buchim (Zucchini Pancakes)

Ingredients

  • 1 medium zucchini about 8 ounces
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion thinly sliced
  • 2 green hot chili peppers thinly sliced
  • 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
  • 1 large egg (omit for a vegan version and add some water)
  • vegetable or canola oil for frying

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch gochutgaru (red chili pepper flakes)
  • OPTIONAL baby shrimp and chopped green onions

Instructions

Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.

Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).

Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Notes

Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.

This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

Korean Chicken Stir Fry

INGREDIENTS

  • 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Korean Sauce

  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup honey
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp. Red curry paste or sambal oelek

Garnish

green onions        toasted sesame seeds             red chilis sliced

INSTRUCTIONS

Toss the chicken pieces through the egg first, then dredge through cornstarch.

In a large bowl whisk together all the sauce ingredients. Set aside.

Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.

Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.

Serve garnished with green onions, toasted sesame seeds and red chilis.

Hoisin Asian Meatballs

The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.

So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.

Hoisin Asian Meatballs

Ingredients

  • 1-pound ground beef
  • 1 teaspoon toasted sesame oil
  • 1/2 cup Panko*
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • Sesame seeds, for garnish

Hoisin Sauce

  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
  5. Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.

 

Sweet and Spicy Glazed Tuna Steaks

Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with  some steamed vegetables. The bonus is their quick cooking time!

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Here I served it with some julienne carrots and some yellow cherry tomatoes.

Sweet and Spicy Glazed Tuna Steaks

3 cloves garlic, minced

1 Tbsp ginger, minced

1/4 cup homemade teriyaki sauce (or store-bought)

1/4 cup toasted sesame oil OR olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

freshly ground black pepper

2 wild-caught tuna steaks 1 1/2″ thick

Toasted sesame seeds to taste

Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.

Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)

The flavor of the sauce really penetrates the meat, so there is no marinating required.  This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.

 

Sesame Noodles with Pork

Good use of leftover pork loin roast!

Sesame Noodles with Pork by Stacey Snacks

Ingredients

  • 1/2 box linguine (8 oz.)
  • leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
  • handful of cilantro
  • 1 carrot, cut into ribbons w/ a vegetable peeler
  • handful of chopped scallion or chives
  • sesame seeds

Sauce

  • canola oil for the frying pan
  • 2 garlic cloves, chopped
  • 2 tbsp sesame oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)

Directions

In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.

Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.

Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.

Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.

Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.

Delicious!

 

Classic Fried Rice

I know this should  not be something new to most folks, but I tried this one out a week ago and it was every bit as good as was stated. I do believe like the writer, that butter makes a difference. The most important thing is to cook and chill the rice beforehand! Trust me on this unless you want a sticky mess…

Fried Rice (www.gimmesomeoven.com)
Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!
Prep: 5 mins Cook: 10 mins Total: 15 mins
Ingredients:
• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced*
• 1 small white onion, diced
• 1/2 cup frozen peas*
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional) I used hoisin since I was out of oyster
• 1/2 tsp. toasted sesame oil

* Since I was out of fresh peas and carrots, I substituted  a cup or so of frozen veggies which included broccoli, cauliflower and carrots//it worked.
Directions:
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Serve warm.

Pork or (Chicken*) and Prawn (Shrimp) Wonton Soup

Costco’s large quantities usually leave me scampering to use up those quantities rather than leave them sitting in the freezer for months. Recently, a friend gave me a bag of chicken and cilantro frozen wontons. Since I enjoy Chinese soups I thought I could try and use some of them up. Searching online I found this Jamie Oliver recipe. The great thing was I never had to make the wontons, using what I had from Costco!!

Wonton Soup

Serves 6
For the wonton dumplings (makes around 36 small ones) OR head to Costco for the chicken and cilantro ones)
• 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
• 150g cooked and shelled prawns or shrimps or chicken, finely chopped
• 150g lean pork mince
• 1 tbsp grated ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 spring onions, finely chopped
• White pepper
For the soup
• 1.5 liters chicken stock
• 2 small heads of bok choy, or spinach roughly sliced
• 1 tsp light soy sauce
• 2 tsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 generous pinches of white pepper
• 2 spring onions, finely chopped
In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked. OR, add your Costco wontons right into the stock mixture)
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the bok choy or spinach– first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.

Read more at http://www.jamieoliver.com/news-and-features/features/wonderful-wonton-soup-recipe/#MRxjEMwOQWFhRZlV.99

Marinated Tuna Steaks

With the medical community and health-conscious Americans becoming more aware of the many benefits of omega-3 fatty acids and low fat proteins, tuna steak is an increasingly popular item on menus and in grocery stores around the country. In addition to its almost “meaty” flavor and texture, tuna steak is highly versatile, lending itself well to many different seasonings and flavor combinations.Read more : http://www.ehow.com/about_4740858_tuna-steak.html
Although we do not eat a lot of it, we certainly do enjoy fresh tuna steak (save the canned stuff for tuna noodle casserole). This is the second tuna steak recipe I have posted here. Check out Rachel Ray’s Tuscan tuna steaks for an unmarinated style.
 Marinated Tuna Steaks
¼ cup orange juice
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.