Tag: tamari
Salmon with Blood Orange Glaze
This is a very simple and flavorful dish. I served it with black rice and roasted butternut squash- absolutely delicious!!
- 1 large salmon filet, 3 to 4 pounds
- 1 cup blood orange juice
- 1 tablespoon tamari
- Juice of half a lime
- 2 teaspoons honey
- 2 teaspoons smoked paprika
Transfer all the ingredients to a saucepan. Bring a boil and simmer and reduce by half. Place the salmon filet on a lined cookie sheet and pour the glaze all over. Broil on high for 5 to 6 minutes or till just cooked through. Serve warm.
Rice Noodles with Broccolini and Sausage
3 cups rice noodles cooked according to package instructions, cooled and rinsed
- 2 tablespoons extra light olive oil
- 3 sausage links, casings off and crumbled (I used chicken sausage)
- 3 garlic cloves, grated
- 1 inch ginger, grated
- 1 broccolini bunch, ends chopped off and the rest chopped
- 10 ounces Cremini mushrooms, sliced
Sauce
- 4 tablespoons tamari
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
Mix the tamari, mirin and vinegar in a small bowl and keep aside.
Heat a wok like pan with the olive oil on medium heat. Add the sausage and sauté over high heat, stirring constantly for about 2 to 3 minutes. Add the garlic and ginger and sauté for 2 minutes. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the broccolini and sauté for another 2 to 3 minutes. Take the pan off the heat and let cool. Add the rice noodles and the sauce. Mix well and taste for seasonings. Serve room temperature.
Chinese Style Fish
I don’t end up ordering fish dishes in Chinese restaurants- mostly because majority of the dishes are deep fried. It is generally a whole fish, deep fried in a delicious sauce. Since I gravitate towards healthier food and even though I love anything fried, I stay away from it. read more …
Ma Po Tofu with Peas
This is my husband’s favorite thing to order in Chinese restaurants. It is a Szechuan dish and so not really available in a lot of the restaurants. The dish is also on the greasy side- like any other that we tend to order in the restaurant. As usual I try to make it at home. It doesn’t taste exactly the same but it tastes good and I know it is healthy.
Usually the dish is made with ground pork and soft tofu with a delicious sauce. I used my usual ground turkey, which is my ‘go to’ ground meat. It is much healthier- I use dark turkey meat so the taste is really good.
I marinated the meat with some tamari and corn starch. The corn starch was to thicken the sauce while cooking the dish. I then prepared a sauce consisting of black bean sauce, chili garlic sauce, ketchup and vinegar. I made a delicious sauce and got the tofu ready. I decided to make the dish a one pot meal and added some peas to it. I thought it was a good addition to the dish and I didn’t have to worry about serving a vegetable on the side.
Try this dish- it is easy, quick and super delicious….
- ½ pound ground turkey
- 3 teaspoons tamari
- 2 teaspoons corn starch
Mix the tamari with the cornstarch. Marinate the turkey meat with the cornstarch mixture for 2 to 3 hours.
- 1 tablespoon tamari
- 2 teaspoons black bean sauce
- 1 teaspoon chili garlic paste
- 2 teaspoons ketchup
- 2 teaspoons rice vinegar
- 1 teaspoon honey
Mix the tamari, bean sauce chili paste, ketchup, vinegar and honey in a small bowl. Keep aside.
- 1 pound silken or firm tofu, cut into 1 inch squares
- 1 tablespoon extra light olive oil
- 1 cup frozen peas
- 2 teaspoons corn starch
- 2 teaspoons water
Mix the cornstarch and water in a small bowl and keep aside.
Heat a wok-like saucepan with the oil. Add the ground turkey and sauté on high heat and separating the meat with the back of the spatula. Cook on high for 4 to 5 minutes till golden brown. Add the tamari sauce and mix well. Add the tofu and frozen peas. Mix well and bring to a boil. Add the cornstarch mixture and bring to another boil. Check for seasonings and serve with brown rice.
Stir Fry Quinoa with Bok Choy and Corn
- 1 tablespoon extra light olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 teaspoons salt
Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.
- 2 tablespoons extra light olive oil
- 3 garlic cloves, chopped
- 3 serrano chilies, chopped
- 5 to 6 baby bok choy, whites and greens separated and chopped
- 2 ears of corn, kernels sliced off
- ½ cup cilantro
- 2 teaspoons chili garlic sauce
- 2 to 3 tablespoons tamari
Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.
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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Roasted Fennel Risotto with Chilean Sea Bass
This is a delicious and sophisticated dish I came up with. I made this through the week but I think it is very appropriate for a special occasion or a nice Sunday dinner. I have been using fennel a lot these days- raw and roasted. I decided to roast it and cut it up and use it in a risotto- why not, I thought… I also roasted some other aromatic like garlic and shallot. All these ingredients gave the risotto and lovely sweet, nutty flavor.
I bought one of my husband’s favorite fish- Chilean sea bass and marinated it in a miso mixture and simply sautéed it. I also tossed baby arugula with olive oil and lemon juice.
The combination of the risotto and fish with the arugula was unusually delicious… try this dish when you want to impress your family…
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