KETO Cashew Chicken Casserole

It is always difficult to choose a new recipe each week, and this time I went with a new KETO recipe, since we are once again back on the Keto track after our recent journey. It really is a great recipe, so don’t be afraid to try it, even if you are not on a KETO diet…

Note that this recipe calls for minced ginger. If you dont normally buy fresh ginger, I suggest buying a small jar of ginger paste (which you can find in the Asian section of many grocery stores).

 Keto Cashew Chicken Casserole

Ingredients

  • 1 ½ pounds chicken breast cut into chunks (Can also use thighs).
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp avocado oil
  • 1 green pepper cut into chunks
  • 1 white onion cut into chunks
  • 1/4 cup roasted cashews
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • 1 tbsp rice wine vinegar
  • 3 tbsp liquid aminos OR soy sauce *

Sauce

  • 2 tsp sesame oil
  • 1 tsp ground ginger OR ginger paste
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Instructions

In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.

Heat pan on low heat and toast cashews until lightly brown and set aside.

Add avocado oil to the pan and increase heat to high and add chicken and cook through.

Throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.

Add the liquid aminos/soy sauce, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.

Top with sesame seeds and serve!

Korean BBQ Meatballs with Zoodles

By now you know how much we prefer zoodles over pasta. Here is a different take on the zoodles with a great sauce!

Korean BBQ Meatballs with Zoodles

Ingredients

  • 2-3 large zucchini (400 g)
  • 4 Spring Onions
  • 1 large Carrot
  • 1/2 Red Pepper
  • 1/2 Small Onion
  • 1 T Extra Virgin Olive Oil

Dressing

  • 1.5 T Soy Sauce
  • 1 T Sesame Oil
  • 1 T Honey
  • 1 tsp Minced Garlic
  • Salt and Pepper to Taste
  • Sesame Seeds
  • 1 package fresh meatballs*

*Prepare meatballs according to your preference. I made mine in the microwave and then added them to the skillet and it worked well!

1. Wash and prepare vegetables. Spiralize zucchini and set aside. Slice red onion into thin strips. Julienne carrot, roughly chop small onion. For the Spring onion I chopped the white part small and then cut the green portion into 1/2-inch strips. I used about 2 full spring onions and only the white portion of the other two.

2. Prepare a large wok or frying pan add olive oil and heat oil through. Add carrot and onion, let soften and heat through for 3-5 minutes. Add chopped onion, Spring onion, and red pepper cook for another 3 minutes. Add salt to taste while preparing vegetables.

3. Prepare meatballs. IF using frozen you can put them on a plate in the microwave covered with Saran wrap, leaving a corner for the steam to escape. Three minutes should do it as they will cook in the sauce…

4. Add prepared zoodles. In a separate bowl mix all of the dressing ingredients together and then add them to the wok with all of the vegetables together. You want to heat the zoodles

5. Add meatballs to the vegetables and serve immediately.

Salmon and Avocado Salad with Japanese Ponzu Dressing

If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.

Smoked salmon and avocado salad with Japanese Ponzu Dressing

Salmon & Avocado Salad with Japanese Ponzu Dressing

Ingredients:

  • 8 oz. smoked salmon – thinly sliced
  • Large handful of wild arugulas
  • 2 avocados – diced
  • 1 English cucumber – cut in rounds and halved

Homemade Ponzu Dressing:

  • 3 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp lemon juice or lime juice (or a combination)
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 tsp low sodium soy sauce or tamari
  • 1/2 tsp of chili pepper flakes

Method:

1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.

2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!

Thai Cucumber Salad

Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.

This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!

I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.

Thai Cucumber Salad

Ingredients

  • 1/3 cup rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 red Thai chile pepper, finely chopped (optional)
  • 1 large cucumber, spiralized or sliced
  • 2 shallots, finely diced
  • 1/4 tsp red pepper flakes, or to taste

1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.

2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.

3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.

Ahi Salmon Avocado Poke Bowl

In the last couple of years,”poke” bowls seem to be cropping up everywhere. Normally it is served with sashimi-grade salmon or tuna (both RAW). We first had these at a local Italian restaurant in the city and came to order it many times. I did find a recipe, where else but Pinterest, but finding the sashimi-grade salmon (raw and safe) proved more difficult until recently. Eureka! It turned out beautifully, well almost…details later.

Ahi Salmon Poke Bowl

Ingredients

  • 1 Pound Sashimi-grade salmon, cut into 1/2-inch cubes or pieces
  • 1/4 Sweet onion, sliced thin
  • 1 or 2 thinly sliced radishes
  • 1/4 English Cucumber, halved and sliced thin
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon Sesame oil
  • Black sesame seeds and sliced scallions for garnish
  • Steamed Cauliflower rice for serving OR Basmati rice

1. In a large bowl, combine the tuna or salmon, onion, soy sauce, vinegar, ginger, Sriracha, and sesame oil.

2. Serve topped with black sesame seeds, sliced cucumber* , sliced scallions, and sliced radish in bowls with cauliflower or Basmati rice.

Putting the cucumbers in at Step one resulted in a greenish gray cucumber as you can see in the foto.

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.