Saturday, 24 of June of 2017

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Ceviche

5 filets white fish
1 red onion, juliened
2 red chili peppers, chopped
3 oz cilantro, chopped
1 tsp crushed red pepper
1/2 tsp black pepper
1/2 tsp salt
3 oz fresh lime juice
2 oz fresh lemon juice

(serves 8)


BLACK BEAN QUINOA BURGERS

BLACK BEAN QUINOA BURGERS
• ½ cup uncooked quinoa
• 1 carrot, diced
• 4 scallions, sliced
• 2 cloves garlic
• 15 ounces can black beans, drained and rinsed
• 1/4 cup Italian seasoned dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky.
Form mixture into four patties. In a large nonstick skillet, heat oil over medium; cook burgers until browned, about 8 minutes per side.


Best Chicken Marinade

Ingredients

  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce (Coconut Amino’s – use instead of soy sauce)
  • 1/2 cup Worcestershire sauce (Lea & Perrin’s – U.S. version is gluten free)
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons finely minced fresh parsley
  • Directions

    In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.


    ZUCCHINI CARROT MUFFINS

  • 2/3 c agave
    4 tablespoons canola or grape seed oil
    1 teaspoon salt
    2 large eggs
    2 cup grated zucchini
    2 cup grated carrots
    ½ cup chopped pecans, toasted
    2 cup gluten free flour
    2 teaspoon baking powder
    2 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    ¼ c brown sugar
    ¼ teaspoon cinnamon
  • Preheat oven to 375*. Spray muffin tin. Combine first 3 ingredients and blend. Add vegetables and pecans. Sift remaining ingredients and incorporate with wet ingredients. Sprinkle with pecans, brown sugar and cinnamon mix. Let rest for 10 min and then bake for 18 min or until toothpick comes out clean.


    Surprise Me Mongolian Pork

    Surprise Me Mongolian Pork
    by Annalyn Wills

  • 2 lbs. pork loin (boneless chops)
    ¼ c. potato starch
    1 Tbsp. grape seed oil
    1 Tbsp. sesame oil
    1 tsp. ginger chopped
    1 Tbsp. garlic chopped
    ½ c. coconut aminos
    ½ c. water
    1 Tbsp. worsterchire
    3/4 c. brown sugar
    Salt and pepper
    8 oz. mushrooms sliced
    1 bunch green onions 1” pieces
  • Slice the pork on a slant 1” pieces. Pound thin and coat with potato starch. Set aside for 15 minutes. Heat oils till hot in wok. Sauté ginger and garlic for 1 minute stir and add the coconut aminos and water. Bring to boil and add brown sugar and worsterchire. Bring to a boil and stir till dissolved. Reduce till thicken. Salt and pepper to taste. Pour sauce into bowl. Heat ¼ c. grape seed oil and 1 tsp. sesame oil. Sauté pork in batches for 3 minutes until browned. Remove and drain on towel. Add mushrooms to wok and sauté till browned. Add pork and sauce stirring to mix. Add sliced green onions and serve over bed of rice.