Tag: agave
Bok Choy and Scallop Stir Fry
Yummy, simple and quick- need I say more???
- ½ to a pound scallops, cleaned and sliced in half or quarters
- 1 large bok choy, cleaned, chopped with greens and whites separated
- 4 green onions, chopped with greens and whites separated
- ½ cup cilantro, leaves and stems separated and chopped
Sauce
- 2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
- ¼ cup black bean sauce
- 1 teaspoon agave
- 2 teaspoons rice wine vinegar
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon corn starch
Mix the ingredients well in a small bowl and keep aside.
- 3 tablespoons extra light olive oil
Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon. Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes. Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through. Check for seasonings and serve with brown rice.
Meyer Lemon Vinaigrette
Spring is finally here, and even though the weather has been quite sketchy- spring produce is everywhere! One of my favorite things is Meyer lemons. Native to China, this citrus usually shows up in the beginning of Spring. I love making desserts and salad dressings with the juice. It is great for cocktails as well. I made this very simple vinaigrette to keep in my fridge and top it on my salads everyday.. the clementines provide a yummy sweetness…
- 4 large Meyer lemons, juiced
- 2 to 3 Clementines, juiced
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- 2 teaspoons agave
Transfer all the ingredients to an airtight container and mix well till incorporated.
Meyer Lemon and Avocado Oil Dressing
One thing I always have in my fridge is homemade salad dressing. A lot of people are intimidated and don’t end up making their own concoction but I am here to tell you- it takes all of five minutes to make. You can make it super healthy with limited amounts of fat. Speaking of fat- I am using something a bit different in this one- avocado oil. It is considered one of the ‘good fats’- it kind of has an acquired taste but I have decided I like it. I paired it with meyer lemon juice. Meyer lemons are in season right now and are super aromatic and very floral- kind of a cross between a lemon and and an orange. This is a great dressing to have on hand- it complements all sorts of greens and vegetables…
Orange Cardamom Panna Cotta
I have decided to do all desserts this week in honor of Valentines day. I may disappoint all the chocolate lovers out there.. most of the desserts are fruit based- something different for V-Day!
I love any custardy dessert…I find them very comforting. This panna cotta is comforting and healthy at the same time. I have used cream, which can be substituted with all milk. Either way, this dessert is delicious, especially topped with fresh chopped oranges.
- ¼ cup 2% milk
- 1 envelope unflavored gelatin
Add the milk to a small bowl. Sprinkle the gelatin and let sit and absorb.
- ½ cup 2% milk
- ½ cup cream
- 3 to 4 cardamom pods, crushed
- 1/3 cup agave (add more according to taste)
- 1 teaspoon vanilla extract
- 2 cups plain non-fat Greek yogurt
Add the milk, cream, cardamom and agave to a medium saucepan and simmer without boiling for 4 to 5 minutes. Turn heat off and add the gelatin mixture. Whisk well to make sure the gelatin dissolves. Add the vanilla extract and yogurt. Taste and add more agave if needed.
Pour into small bowls and refrigerate overnight. Make sure to cover with plastic wrap.
Orange Topping
- 2 navel oranges, peeled, segmented, chopped
- 1 teaspoon vanilla sugar
Add the chopped orange segments to a small bowl. Add the vanilla sugar and let sit for an hour. Top the panna cottas with the topping before serving.
Healthy Chili Lime Dressing
So, you made the delicious tacos, guacamole and salsa. You have a bit of everything left over the next day- what are you going to do with them?? Well, why don’t you make a delicious taco salad. To keep with the healthy theme, I present to you my favorite, healthy dressing. I have this in my fridge. I hardly ever use bottled salad dressings any more. I do have them in the fridge in case I run out of mine but I prefer the ones I make. Salad dressing are super easy to make. The great thing about making your own is that you can adjust the oil and sugar. I like mine without a lot of oil. I like more citrus and flavor- you can adjust your’s according to taste. I make a batch that lasts me a week. This particular one is great to use with the Latin style taco filling, guacamole and salsa. Try this dressing- you will never want a bottled one again!
- Juice of 2 large limes
- ¼ cup orange juice
- ¼ cup extra virgin olive oil
- 1 tablespoon water
- 1-2 tablespoons agave
- 2 garlic cloves, grated
- 1/3 cup cilantro, chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon cumin powder
Add the lime juice, orange juice, olive oil, water, agave, garlic, cilantro, cayenne pepper, salt and cumin powder to a small container with an air-tight lid. Mix well until the dressing is incorporated. Taste and adjust accordingly.
Chili Orange Grilled Chicken
- 2 pounds chicken skinless chicken legs
Marinade
- 1 chipotle pepper with 1 tablespoon adobo sauce
- 1 tablespoon sriracha sauce
- 2 garlic cloves
- ½ cup orange juice
- Zest of one large navel orange
- 4 green onions, chopped
- Juice of one lime
- ½ cup cilantro
- 1 tablespoon agave
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.
Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.
Beef and Broccoli
My daughter love chicken and broccoli at our favorite Chinese restaurant. I decided to make a similar dish at home but used beef instead. It is delicious and very easy to make- and very quick…
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