Chili Garlic Salmon
by DvdNguyen
Serves 4
1.5-2 lbs Salmon (cubed)
Salt to taste Black pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon honey
2 tablespoon minced garlic
Neutral oil as needed
2 Roma tomatoes (small dice)
1/2 sweet onion (small dice)
Chives as needed
Red Chili Sauce:
3 red fresno chilies ( no seeds)
4 garlic cloves
3oz water
1/4 cup granulated sugar
1 tablespoon lime juice
3 tablespoon fish sauce
NOTE: This dish is best served with Jasmine Rice
Instructions
1. Marinate the salmon with a light drizzle of oil, kosher salt, black pepper, paprika, garlic powder and honey
2. Transfer to a sheet tray line with foil or parchment paper and broil in high for 10 minutes
3. Combine the ingredients for the chili sauce in a blender and blend together
4. Add oil to a pan on low heat. When the oil is warm add the minced garlic and fry on low until the garlic is fragrant
5. Add onion and tomatoes to the pan and continue to cook on medium heat until its softened
6. Add the chili sauce and bring to a simmer. Allow the sauce to simmer for 5 minutes then combine the cooked salmon.
7. Give everything a mix and garnish with chives
Pad Thai
Total Time: 30 minutes
Ingredients:
8 ounces flat rice noodles
3 Tablespoons oil
3 cloves garlic , minced
8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
2 eggs
1 cup fresh bean sprouts
1 red bell pepper , thinly sliced
3 green onions , chopped
1/2 cup dry roasted peanuts
2 limes
1/2 cup Fresh cilantro , chopped
For the Pad Thai sauce:
3 Tablespoons fish sauce
1 Tablespoon low-sodium soy sauce
5 Teaspoons light brown sugar
2 Tablespoons rice vinegar * see note
1 Tablespoon Sriracha hot sauce , or more, to taste
2 Tablespoons creamy peanut butter , optional
Instructions
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the shrimp, chicken or tofu, garlic and bell pepper.
Push everything to the side of the pan.
Add a little more oil and add the beaten eggs.
Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end).
Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges.
Serve immediately!
Chickpea Tikka Masala
From: https://detoxinista.com/chickpea-tikka-masala-with-green-rice/
1 tablespoon grated or minced fresh ginger
3 cloves garlic , pressed or minced
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
Pinch of ground cinnamon
Pinch of cayenne pepper (optional, if you like some heat)
1 box (28 ounces) whole tomatoes or diced tomatoes, with their liquid
1 tablespoon extra-virgin olive oil
¾ large yellow onion , finely chopped
½ teaspoon fine sea salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
¾ cup canned coconut milk , or more if needed
½ cup chopped fresh cilantro , plus more for garnish
INSTRUCTIONS
To prepare the green rice: In a food processor or blender, combine the spinach, jalapeño, onion, garlic, olive oil, salt, and ½ cup of the water. Blend until smooth. Pour the mixture into a medium saucepan, reserving the food processor or blender bowl for later.
Add the remaining 1 ¼ cups water to the pan and bring the mixture to a boil over high heat. Add the rice, reduce the heat to low, cover, and cook on a low simmer until the rice is tender and has absorbed all of the liquid, about 40 minutes. There will be a layer of green on top, so you’ll need to take off the lid and check underneath with a fork to be sure it’s done. (If the rice has absorbed all of the moisture but is still a little crunchy, add a couple more tablespoons of water and cook for a few minutes longer.) Once the rice is done, remove the pot from the heat and let the rice steam, covered, for 10 minutes.
Meanwhile, to prepare the chickpea tikka masala: The tikka masala comes together quickly, so before you get started, prepare the ginger and garlic and place in a small bowl. In another small bowl, combine all of the ground spices (coriander, cumin, turmeric, cardamom, cinnamon, and cayenne, if using). Place both bowls near the stove so they are handy.
Rinse out the food processor or blender bowl. Pour the tomatoes and their liquid into the food processor or blender and blend until smooth.
In a large, nonreactive skillet or Dutch oven, warm the olive oil over medium heat until shimmering. Add the onion and salt. Cook until the onions are soft and translucent, 5 to 7 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the ground spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add the puréed tomatoes, chickpeas, coconut milk, and cilantro. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 20 minutes.
Fluff the rice with a fork, stirring the green on top back into the rice, and season with additional salt if necessary (I always need at least ¼ teaspoon more). Season the tomato mixture with additional salt until the flavors really sing (again, I always need at least ¼ teaspoon more). If necessary, add another splash of coconut milk to mellow the spices.
To serve, spoon the rice into individual bowls and top with the chickpea masala. Finish the bowls with a light sprinkle of chopped cilantro. If you have leftovers, store the rice and masala separately. Leftover masala is also great with warm whole-grain naan.
Banana Bread
From: https://www.allrecipes.com/recipe/20144/banana-banana-bread/
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Ready In 1 h 20 m
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Pulled Pork Shoulder
From Mark Alexander
Ingredients:
5-6 lb pork shoulder
1 bl black pepper
2 bl mustard powder
1 bl smoked paprika
2 bl kosher salt (1.25 bl fine-grain sea salt)
Instructions
- Preheat oven to 300
- Make a rub from the dry ingredients; Dust/rub into the pork
- Cook for 6 hours at 300 degrees in a sealed Dutch oven
- Rest 20 mins
- Pull pork
- Dress with:
* Lime juice
* Red onion
* Habanero/Jalapeño
* Toasted sliced almonds
Chilean Squash Dish
From the Moosewood cook book.
1 squash baked (45 mins or so at 375)
while that bakes you can: saute together
1 1/2 cup chopped onion
1tsp salt
2 sm bell peppers (red and green are pretty) chopped
4 or 5 med cloves of garlic,
minced blk pepper and cayenne to taste
1 tsp cumin
1/2 tsp dried coriander (optional)
1 tsp chili powder
2 cups corn (frozen or fresh)
Saute the onions first to make them soft (5 to 10 minutes) then the garlic and the peppers ( 5 more minutes or so) then throw everything else in, then mix with the squash
Add 1 to 2 cups of cheddar save half to sprinkle on top
Spread in baking pan sprinkle the rest of the cheese on top
Bake at 375 for 30 minutes
Butter Chicken
From: https://www.allrecipes.com/recipe/141169/easy-indian-butter-chicken/
Ingredients
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
From Wheat by the Wayside
• ½ cup butter, melted
• ¼ cup cocoa powder, Hershey's special dark
• 1 ¼ cup gluten-free 1:1 baking flour blend, such as Pamela's Artisan Blend All-purpose or King Arthur Measure for Measure
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup brown sugar
• 1 large egg
• 1 large egg yolk
• ½ teaspoon vanilla
• 1 cup semi-sweet chocolate chips, plus extra to press into cookies before baking (optional)
INSTRUCTIONS
• Preheat the oven to 350°F. Line baking sheets with parchment paper or use non-stick pans.
• Melt the butter. Whisk the cocoa powder into the warm butter until dissolved. Let stand 2 minutes.
• Meanwhile, measure the dry ingredients and whisk to combine.
• Cream the butter/cocoa mixture together with the brown sugar until well combined.
• Add in the egg, egg yolk, and vanilla. Mix again to combine.
• Blend in the dry ingredients.
• Stir in the chocolate chips.
• Roll 1 Tablespoon of dough into a ball, press a few extra chocolate chips into the outside of each ball if desired. (If the dough is too sticky to roll, just drop spoonfuls onto cookie sheets.)
• Bake at 350°F for 8-9 minutes. Do not overbake the cookies. Let cookies set on the pan for 1-2 minutes before removing to a wire rack to finish cooling.