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.

 

 

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Meatballs à la Hawaiian (slow cooker)

Hawaiian cuisine is a reflection of  a mix of cultures from Polynesia, North America, East Asia, and Portugal. Beef was introduced by the Mexican cowboys working on cattle ranches. 

Serve as main meal or as appetizers.

'i'o 'i'o (Hawaiian)

serves 12

~Use organic ingredients as much as possible.~

3 pounds (1.365 g) of frozen meatballs ('i'o 'i'o)

1 can pineapple chunks, drained and reserve the juice

1 bell pepper, cut into chunks

minced onion

1 cup (240 ml) barbecue sauce or ketchup

1 Tbs. (15 ml) Worcestershire sauce

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

1/4 cup (60 ml) rice wine vinegar or apple cider vinegar

1/4 up (30 g) brown sugar

1 Tbs (15 g) grated ginger or 1/4 tsp. (dash ot two of powder ginger)

3 garlic cloves

2 Tbs. (30 g) chopped chives

sesame seeds

cooked rice (for main meal)

ʻekahi 1. Place in the a slow cooker: frozen meatballs, pineapple, bell pepper, and onion

ʻelua 2. Whisk BBQ sauce/ketchkup, soy sauce/liquid aminos, Worcestershire, vinegar, and sugar.

ʻekolu 3. Whisk in the ginger and pour over the meatballs. 

ʻehā 4. Cook high for 2-3 hours.

'elima 5. Serve with chipped chives and sesame seeds or with rice for main meal.

Try:

Hawaiian Tofu Bowl: https://veggiefernandezs.blogspot.com/2024/03/hawaiian-tofu-bowl.html 

Hawaiian Vegetable Bowl: https://veggiefernandezs.blogspot.com/2016/08/hawaiian-vegetable-bowl.html

Pineapple Chicken à la Hawaiian (slow cooker or instant pot): https://veggiefernandezs.blogspot.com/2024/11/hawaiian-pineapple-chicken-slow-cooker.html

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Pork Chops with Pineapple-Slow Cooker

 A tasty Hawaiian dish!

ʻOki puaʻa me ka paina (Hawaiian)

Serves 4

Serve with organic rice.

4 organic, thick pork chops

2 cans of organic, sliced pineapple, save the juices

1/2 cup (65 g) corn starch

3 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (30 ml) rice wine vinegar

organic garlic

3 Tbs. (30 g) organic: honey or sugar

1 Tbs. (15 ml) organic ketchup

ʻekahi 1. Place a single layer of pineapple slices on the bottom of slow cooker.

ʻelua 2. Add the pork chops in a single layer.

ʻekolu 3.  Add another layer of pineapple

ʻehā 4. Pour in the pineapple juice.

ʻelima 5.  Add the corn starch, soy sauce/liquid aminos, honey/sugar, garlic, ketchup, and rice wine vinegar. 

ʻeono 6. Cook on HIGH about 4 hours. (meat temperature 145F/63C).

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Three Types of Japanese Rice

Rice is the most commonly consumed as food around the world. It provides 21% of the world's dietary energy supply, while wheat supplies 19% and corn (maize) just 5%. Rice was first domesticated in the Yangtze River basin in China 13 500 to 8 200 years ago. 

御飯 (Japanese)

/gohan/ 

PLAIN RICE: 御飯 /gohan/

Makes 4 cups (520 g)

Serve with most meals, three times a day. 

2 cups (260 g) organic Japanese style, short grain rice or arborio rice 

2 cups (480 ml) water 

i /long e/

一 /ichi/ 1. Rinse the rice under cold water about two times. Scrub the rice with your hands.

二 /ni/ 2. Pour 2 cups (260 ml) water into the rice and set for 30 minutes.

三 /san/ 3. Pour the water and rice into a rice cooker or cook in a saucepan on the stove.

四 /shi/ 4. Set the setting to white rice or cover a  saucepan and bring to a boil, turn down low and cook slowly until you hear the crawling. 

五 /go/ 5. Let it sit for 5 minutes, then fluff with chopsticks or fork.

BROWN RICE:玄米 /genai/

Makes 4 cups (520 g)

It contains more dietary fiber and vitamins than white rice.

Make:

• rice balls (御握り /onigiri/) stuffed with picked plum or grilled salmon
• make onigiri and spread miso paste on, then grill or sprinkle with sesame seeds
• mix with edamame, green peas, toasted sesame, steamed vegetables, cheese, or whatever you like
• cook with soybeans, adzuki beans, or black beans and make rice pilaf

2 cups (260 g) organic Japanese style, short grain brown rice

3 cups (720 ml) water

一 .  Rinse the rice under cold water about two times. Scrub the rice with your hands.

二. Add 3 cups (720 ml) water to the rice.

三. Soak for 30 minutes or up to 12 hours.

四. Pour the water and rice into a rice cooker or cook in a saucepan on the stove.

五.  Set the setting to brown rice or cover a saucepan and bring to a boil, turn down low and cook slowly until you hear the crawling.

六 /roku/ 6. Let it rest for 5 minutes, then fluff. It can be stored in the freezer.

SUSHI RICE: 寿司米 /sushi mai/

Makes 6 cups (780 g)

Make:

• sushi dishes
• wrap with a piece of seaweed (私も /nôrē/, eaten cold or warm = great snacks
• rice cakes by pressing down and shape them, can be grilled as well
• as fried rice, like white rice, but with more flavor (use sesame oil)
• a risotto
• a porridge (お粥 /okayu/ ): Cook the rice in a broth, then add ginger, green onions, and some sesame oil, also leftover roast chicken to the congee.
• leftover rice for stuffing in chicken, turkey, zucchini boats, etc.

3 cups (390 g) Japanese style short grain rice or arborio rice 

3 cups (7,5 dl) water

2 Tbs. (30 ml) saké, dry sherry, or mirin

3 Tbs. (45 g) organic sugar

1 (6-inch/15 cm) piece of konbu 昆布 kelp

6 Tbs. (60 ml) rice vinegar

2 tsp. (10 g) sea salt

一 .  Rinse the rice under cold water about two times. Scrub the rice with your hands.

二. Add 3 cups (720 ml) water to the rice.

三. Remove 2 Tbs. (30 ml) of water and replace with the saké.

四. Add the konbu and sit for 30 minutes.

五. Cook as for the plain rice (above).

六. Five minutes after the rice is done, remove the konbu.

 七 /shichi/ 7. Place the rice on a wooden cutting board.

 八 /hachi/ 8. In a small bow, mix the rice vinegar, sugar, and salt, then add to the rice.

 九 /kyuu/ 9. Use a flat paddle for cutting the rice grains and lifting them up form the bottom, while fanning the rice with a piece of cardboard. Do not smash the rice. It will take a few minutes.

 十 /juu/ 10. Cover with a damp cloth until you are really to use it.

十 一. Do not store in the refrigerator.  

Try some of the Asian dishes with "rice":

https://veggiefernandezs.blogspot.com/search/label/Asian

 

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