Orange Chicken or Lamb Meatballs

 I use to buy "orange chicken", but it is easier to just make my own. -Mike

Serves 4

Meatballs:

1 pound (455 g) of organic ground lamb or chicken

2/3 cup (85 g) (gluten-free) bread crumbs 

1 organic egg

2 Tbs. (30 ml) soy sauce or (GF) liquid aminos

2 tsp. (4 g) each: grated garlic and ginger 

olive oil

1/2 cup (120 ml) organic orange juice

optional: Sriracha sauce for "heat"

Sauce:

2 Tbs. (30 g) each organic: honey and chopped green onions

2 Tbs. (15 ml) rice winer vinegar

1 Tbs. (15 g) organic cornstarch + 2 Tbs. (30 ml) water

organic orange zest

1 tsp. (5 g) sesame seeds

1/4 cup (30 g) organic brown sugar

Serve:

organic: cooked rice, streamed broccoli, and sautéed snow peas

~Pan fried or baked in over 425ºF/220ºC (inside temperature chicken 375ºF/191ºC, lamb 145ºF/63ºC)~

1. Mix the chicken/lamb, breadcrumbs, egg, soy sauce/liquid aminos, green onions, garlic, ginger, brown sugar, and optional Sriracha.

2. Form into 12 meatballs.

3. Pan fry: Sear on both sides for 80-10 minutes.

3. Bake in the oven for 15 minutes.

4. Simmer the orange juice, honey, and vinegar.

5. Whisk in the cornstarch and water to thicken

6. Cook about 5-8 minutes.

7. Return the meatballs in the sauce for another 2 minutes.

8. Serve over rice with broccoli and snow peas.

9. Garnish with green onions and sesame seeds.

 

 

Read More

Teriyaki Fish

tare タレ refers to the shine given by the sugar content 

+ yaki 焼き cooking method of grilling or broiling with a glaze of soy sauce, mirin, and sugar

~not gluten-free~ use tamari or hoisin sauce, or a GF teriyaki substitute

The cooking technique is used in Japanese, Chinese, Indonesian and Thai cuisines. Each cuisine uses a different type of food (some dishes made by):

Japanese: fish, squid, chicken, hamburger steak, and meatballs

Chinese: chicken

Indonesian: chicken, rice dish called nasi goreng, 

Thai: chicken, noodles, rice

North American: any dish made with teriyaki-like sauce

照り焼き魚 (Japanese)

/teri yakizakana/

Serves 4

4 6-ounce (175 g) wild fish (yellowtail snapper, marlin, tuna, salmon, or trout)

jar of teriyaki or

1/4 cup (60 ml) mirin or rice wine

1/4 cup (60 ml) soy sauce or gluten free liquid aminos

1/4 cup (30 g) organic light brown sugar

1 Tbs. (15 ml) rice vinegar

2 organic scallions, dark green parts only, thinly sliced

cooked rice

Japanese

i /long e/

一 /ichi/ 1. Mix the mirin, brown sugar, and soy sauce/liquid aminos in a shallow dish.

二 /ni/ 2. Marinate the fish for 5-10 minutes, turning once.

三 /san/ 3. Cook the fish:

yellowtail snapper (internal temperature 125F-145F/52C-63C): 

1. rinse, pat dry

2. dredge in (GF) flour, shake off extra flour

3. heat oil over medium-high heat

4. cook for 3 minutes, carefully turn over, cook 2-3 minutes

marlin (104F-140F/40C-60C):

1. grill over medium heat about 7-8 minutes per side

tuna (118F/48C): 

1. pan-fry or gill

2. rub oil on the tuna

3. preheat skillet or gill

4. once the skillet is very hot, cook for 1 minute on both sides

for criss-cross grill marks

1. cook 45 seconds

2. turn 45 degrees, cook 45 seconds

3. flip and cook 1 minute

salmon (135F/57C):

1. heat a skillet over medium-high until hot and shimmering

2. cook about 4 minutes

3. flip and reduce the heat to medium

4. cook 4-5 minutes

trout (125F/52C):

1. preheat the oven to 400F/200C

2. add a tsp. (5 ml) olive oil in a baking dish

3. it can be stuffed with dill, thyme, salt, and some slices of organic lemon and onions

4. bake 10 minutes

5. add water to the dish

6. bake another 10 minutes

四 /shi/ 4. Remove the fish, reduce heat and thickened the sauce.

五 /go/ 5. Add the rice wine vinegar to the sauce and stir.

六 /roku/ 6. Place the sauce over the fish, top with scallions.

七 /shichi/ 7. Serve with cooked rice.

Enjoy some other fish dishes: https://veggiefernandezs.blogspot.com/search/label/fish

Read More

Carrot Cake Cookies

 My brother loves carrot cake. I decided to make cookies for the holidays.-Mike

Makes 18 cookies

Preheat the oven to 350F (175C)

Double the recipe and save some for another day.

3/4 cup (95 g) each: (GF) flour and organic brown sugar

1/2 tsp. (2,5 g) baking soda

1/4 tsp. (1,2 g) salt

1 Tbs. (15 g) ground flaxseed

2 tsp. (4 g) cinnamon

1/2 tsp. (1 g) each ground: cloves and nutmeg

1/3 cup (80 ml) olive oil

1 organic egg

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each organic: grated carrots and old-fashioned rolled oats

1/4 cup (30 g) each organic: raisins, walnuts or pecans, and shredded coconut

optional: (DF) cream cheese icing 

1. In a small bowl, combine flour, baking soda, salt, flaxseed, cinnamon, nutmeg, and cloves.

2. In a medium bowl, whisk the brown sugar, oil, egg, and vanilla extract.

3. Stir in flour mixture, a little at a time.

4. Follow in the carrots and oats.

5. Stir in coconut, raisins, and nuts.

6. Drop by tablespoons onto parchment-lined baking sheet.

7. Bake 9-10 minutes. Do not over back.

8. Cool completely on wire rack before serving.

9. Spread optional icing on top.

10. If there are any leftovers, store in an airtight container. 

Read More

Toast from the past

I remember having cinnamon toast as a snack. I thought I just add this to our list for those who have not enjoyed this treat or a step back in memory lane.-Mike

You can measure out ingredients and make a mixture, but really just

1. Toasted (gluten-free) organic bread.

2. (dairy-free organic) Butter the toast.

3. Sprinkle on organic brown sugar and cinnamon.

Enjoy the Memories~

Read More