Tag: honey
Memorial Day Recipes: Grilled Carrots with Orange Dressing
- 1 pound baby carrots, sliced (along the long side)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.
Dressing
- ¾ cup fresh orange juice, reduced to ¼ cup
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.
Chicken Fajitas with Cilantro Avocado Sauce
I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…
- 2 cups cilantro
- 3 green onions
- ½ cup chicken broth
- Juice of 2 large limes
- 1 to 2 teaspoons honey
- 2 teaspoons salt
Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.
- 1 pound chicken breast, sliced into strips
- 1 large yellow onion, sliced
- 1 green pepper, sliced
- 1 orange pepper, sliced
Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.
- 1 medium avocado
- ¼ cup full fat yogurt
- Salt
Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.
- 3 to 6 tablespoons oil
- 4 to 6 corn tortillas
Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.
Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.
Corn and Tomato Salsa with Steak Quesadillas
- 2 cups grilled corn (frozen from Trader Joes)
- 1 cup cherry tomatoes, cut in half
- 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
- Juice of one lime
- 1 teaspoon honey
- Salt
- 2 green onions, chopped
- ½ cup cilantro, chopped
Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.
Steak Quesadillas
- 1 cup leftover steak pepper and onion mixture, chopped
- ½ cup avocado crema
- 1 cup shredded cheese (any kind)
- 6 corn tortillas
- 3 teaspoons extra light olive oil
Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.
Fresh Peach Salsa
-
- 4 to 5 medium peaches, chopped into ¼ inch squares
- 4 green onions, chopped
- 2 garlic cloves, minced
- Juice of a large lime
- 1 to 2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 to 2 teaspoons salt
- ½ cup cilantro, chopped
Add the peaches, onions and garlic in a small bowl. Add the lime juice, honey, paprika, salt and cilantro. Mix well and keep aside for at least an hour before serving.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Udon Noodles with Sesame Pork
I love, love noodles.. here is another yummy recipe.
- 1 pound ground pork
- 1 tablespoon tamari
- 4 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 tablespoon Shaoxing wine
Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.
Sauce
- 2 tablespoons tamari
- 1 tablespoon Shaoxing wine
- 2 tablespoons oyster sauce
- ¼ cup Asian sesame paste
- 1 tablespoon rice vinegar
- 1 teaspoon honey
Mix all the ingredients and set aside.
- 2 tablespoons peanut oil
- 2 to 3 baby bok choy, chopped, whites and greens separated
- ½ cauliflower head, chopped
- 1 cup shiitake mushrooms, sliced
- 1 teaspoon Szechuan peppercorns, ground
- 1 pound Udon noodles, prepared according to package directions
- 1 ½ cups chicken broth
Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.
Shrimp Asparagus Bok Choy with Sweet Chili Sauce
A yummy Chinese inspired recipe with delicious asparagus!
Sweet Chili Sauce
- ½ cup rice vinegar
- 1 cup water
- 1 tablespoon sugar or honey
- 3 garlic cloves, grated
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
- 2 tablespoons fish sauce
Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.
- 1 pound medium shrimp, cleaned and deveined
- 2 teaspoons salt
- 1 tablespoon cornstarch
- 3 tablespoons extra light olive oil
- 1 bunch bok choy, chopped
- 1 bunch asparagus, trimmed and cut in 2 inch pieces
- 3 garlic cloves, grated
- 1 inch ginger, grated
Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.