Monthly Archives: September 2018

Dragon Bowl

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  • 2 cups dry jasmine rice
  • 3 cups low sodium chicken stock
  • 1 cup unsweetened coconut milk
  • 2 tsp. Dan’s Ranch Seasoning
  • 1 tbsp. oil (I used sesame)
  • 2 boneless, skinless chicken breasts,diced
  • ½ bunch bok choy, diced
  • ¼ head purple cabbage, diced
  • 1 carrot, julienned
  • 1 red pepper, diced

Spicy Yogurt Sauce:

  • 1/3 cup plain yogurt
  • 1/2 tsp. Dan’s Ranch Seasoning

Teriyaki Sauce:

  • ¼ cup soy sauce
  • 1 cup water
  • ½ tsp. ground ginger
  • 2 garlic cloves, minced
  • 5 tbsp. packed brown sugar
  • 2 tbsp. honey
  • 2 tbsp. cornstarch
  • ¼ cup cold water

Put your rice on to cook according to package directions, substituting stock and coconut milk for water and stirring in the ranch powder. While the rice cooks, stir together your Spicy Yogurt Sauce ingredients. Set aside.

To make the teriyaki sauce, add all of the ingredients except the cornstarch and cold water in a small saucepan over medium heat, cooking for a minute or so. Stir together the cornstarch and cold water to make a slurry and add to the pot. Continue stirring over the heat until the sauce thickens and becomes glossy. Once thickened to your liking, remove from heat and set aside.

Heat 1 tbsp. oil in a very large wok over medium-high heat. Heat the chicken until cooked through. Add the diced veggies and stir fry for a few minutes, until veggies are tender-crisp. To assemble the bowls, stir together the cooked rice, chicken, veggies and teriyaki sauce. Taste and season with extra ranch seasoning if desired. Drizzle with Spicy Yogurt Sauce and serve!

Thai Coconut Lentil Chickpea Curry (Instant Pot)

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  • 1 Tbsp Coconut Oil
  • 3 Green Onions (chopped; separate white stalks from tops)
  • 2 Tbsp fresh Ginger (grated)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Red Curry Paste (use 2 Tbsp for spicy)
  • 12 Cherry Tomatoes (halved) or 1 15oz can Diced Tomatoes
  • 1 14oz can Reduced Fat Coconut Milk
  • 1 cup dried brown Lentils (rinsed and drained)
  • 1 15oz can Reduced Sodium Chickpeas (rinsed and drained)
  • 1/2 cup Water
  • 1/2 tsp Salt
  1. Add COCONUT OIL to instant pot insert; press sauté button; allow oil to heat.
  2. Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
  3. Press “cancel” to stop sauté cycle; add COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT; close and lock lid, turn steam knob to “sealing” position.
  4. Press Manual > High Pressure, and set timer for + 6.
  5. When cycle ends, allow to sit, untouched, for 5 min (this is known as “natural pressure release”).
  6. Then, using an absorbent towel, cover steam knob and turn to “venting” position to release all steam.
  7. When steam is fully released, unlock and remove lid (IP defaults to “keep warm”); serve warm over rice.
  8. Garnish with: cilantro, sliced green onion (tops), and/or lime.

Instant Pot Chickpeas

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1 C. dry Chickpeas/Garbanzo Beans
4 C. Water
3-4 cloves Garlic
2 Bay Leaves

  1. Rinse the chickpeas, and add to the Instant Pot.
  2. Add water, garlic and bay leaves.
  3. Place the top on the Instant Pot – close the valve, and set the Instant Pot to beans for 35 minutes.
  4. The pot will take time to come to pressure – once the 35 minutes of cook time is done, the pot will beep.
  5. Allow the pressure to come down naturally for 10-15 minutes, then open the pot.

 

Sushi

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RICE

  • 1 cup white rice (sushi rice if you can get it)
  • 2 cups water
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp sugar
  • 1/2 tsp salt

EVERYTHING ELSE

  • 4 sheets nori (dried seaweed)
  • 1 cup chopped veggies (carrot, cucumber, red pepper, avocado)
  • Soy sauce/tamari, pickled ginger, wasabi (optional // for serving)
  1. Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
  2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
  3. Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
  4. In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
  5. Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
  6. Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
  7. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll (see photo). Continue until it’s all the way rolled up.
  8. Slice with a sharp knife and set aside.
  9. To make the inside out roll, follow this awesome tutorial. See photos for how to apply a layer of avocado on the outside.
  10. Serve immediately with pickled ginger, soy sauce and wasabi.

Sesame Chicken

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CHICKEN

  • 1 large egg
  • 2 Tbsp cornstarch
  • 1 pinch each salt and pepper
  • 1 lb boneless skinless chicken thighs
  • 2 Tbsp cooking oil

SAUCE

  • 1/4 cup soy sauce
  • 2 Tbsp water
  • 1 Tbsp toasted sesame oil
  • 3 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 Tbsp sesame seeds
  • 1/2 Tbsp cornstarch

FOR SERVING

  • 4 cups cooked jasmine rice
  • 2 whole green onions

  1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.

  2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.

  3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.

  4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.

  5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.

  6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Golden Milk Overnight Oatmeal

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  • 1/3 cup rolled oats
  • 2/3 cup milk
  • 1/4 tsp turmeric
  • 1/8 tsp cinnamon
  • 1 pinch cloves
  • 1/8 tsp vanilla
  • 1/2 tsp honey
  • 1 pinch salt

  1. Add the turmeric, cinnamon, cloves, honey, and salt to the milk and whisk to combine. The spices may still clump slightly, but that’s okay. They’ll loosen as they hydrate while soaking overnight.

  2. Add the oats to a jar or other air-tight container. Pour the spiced milk over the oats and stir briefly to combine.

  3. Place a lid on the container and refrigerate for at least 8 hours, or up to five days.

  4. To serve, stir the soaked oats and eat straight from your container or place them in a bowl. Feel free to top with fruit and nuts, if available.

Broccoli Slaw

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2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Bean and Cheese Burritos

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  • 1 Tbsp cooking oil
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1 cup long grain white rice
  • 1/2 tsp salt
  • 1.5 cups water

BURRITOS

  • 2 15oz. cans black beans
  • 2 cups shredded cheddar
  • 2 green onions
  • 1/2 cup taco sauce
  • 8 large flour tortillas

  1. Begin making the seasoned rice first, so you can prepare the rest of the ingredients as the rice cooks. Add the cooking oil and minced garlic to a sauce pot and sauté over medium for about one minute, just to take the raw edge off the garlic.

  2. Add the chili powder, cumin, oregano, and rice to the pot. Continue to sauté, stirring continuously, for about two more minutes to toast the rice and spices.

  3. Carefully add the water and salt to the pot, place a lid on top, and turn the heat up to high. Allow the pot to come up to a boil, then turn the heat down to low. Allow the pot to simmer on low for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest undisturbed for five more minutes. Finally, fluff the rice with a fork.

  4. While the rice is cooking, rinse and drain the black beans well. Slice the green onions.

  5. When the rice is finished cooking and you’re ready to assemble the burritos, stack four tortillas on a large plate and place a damp paper towel over top. Microwave for 30 seconds to steam the tortillas, to make them more pliable and easy to roll. Steam the next four tortillas only when you’re ready to begin working with them.

  6. To each tortilla add about 1/3 cup rice, 1/3 cup beans, 1 Tbsp taco sauce, 1/4 cup shredded cheddar, and a few slices of green onion. Roll the burritos up tightly, making sure to fold in the sides first to hold in the the filling.

  7. Store the burritos in an air-tight container in the refrigerator for 4-5 days, or wrap each burrito individually in parchment paper or plastic wrap, then place in a freezer bag, and store for up to three months.

  8. To Cook from Refrigerated: Place the burrito in a skillet or on a grill pan and cook over medium-low heat until the outside is brown and crispy and the cheese is melted on the inside.

  9. To Cook from Frozen in Microwave: Set the microwave to the defrost setting for approximately 9 minutes, or the defrost by weight setting, programmed to one pound.

  10. To Cook from Frozen in the Oven: Wrap the burrito in foil and bake in a preheated 350ºF oven for approximately 40 minutes.

Oven Baked Pork Chops

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  • 1 tsp Worcestershire Sauce
  • 2 tbsp ketchup (Note 1)
  • 1 tbsp soy sauce (Note 2)
  • 2 tbsp brown sugar (or white)
  • 1 tbsp olive oil (or vegetable or canola oil)
  • 1 clove garlic, minced
  • 1 tsp apple cider vinegar (Note 3)
Chops
  • 4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
  • 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
  2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  3. Place in oven for 15 minutes (giving them a head start).
Pork
  1. Meanwhile, mix the Rub ingredients together in a small bowl.
  2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  3. Take the tray out of the oven. Place pork on the tray.
  4. Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
  5. Take tray out of the oven, flick to grill/broiler on high.
  6. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavour and colour!
  7. Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
  8. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.
Notes

1. If you are in Australia or the UK, you can use Tomato Sauce (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).

2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavour is too strong.

3. Can be substituted with white wine or sherry vinegar.

4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)

You could also use chicken – bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.

5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.

6. If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.

** Recipe updated to make broiling/grilling at end part of the recipe rather than optional! Caramelising the glaze really adds that final touch!**

Donairs

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  • 1 teaspoon salt
  • 1 teaspoon ground oregano
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound ground beef
  • 1 (12 fluid ounce) can evaporated milk
  • 3/4 cup white sugar
  • 2 teaspoons garlic powder
  • 4 teaspoons white vinegar, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
  2. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
  3. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
  4. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.
  5. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.