November 17, 2022
November 16, 2022
Looks good but wasn’t quite up to snuff.
Tandoori Pan
This is a quick weeknight flavor Bomb that makes a great meal prep.
gluten-free, paleo
Tandoori Pan
1 lb chicken breasts or tenders
2-4 sweet potatoes, about 4 cups chopped
1/2 cup frozen peas
1 Tbsp ground cumin
1 Tbsp sweet paprika
1 Tbsp garlic powder
2.5 tsp ground ginger
2 tsp ground coriander
2 tsp ground turmeric
3/4 tsp ground cardamom
1.5 Tbsp oil (I used mustard oil)
2 cups cilantro
2 cloves garlic
2 Tbsp lime juice
1 tsp sweetener (I used maple syrup)
1/2 avocado
Pinch red pepper flakes
Salt & pepper
Preheat your oven to 200C. Prep a baking sheet.
Chop the sweet potato and add to a large bowl.
In a small bowl, combine the spices.
Add 2/3 of the spice mix to the sweet potatoes and toss with 3/4 of the oil + good cracks of salt and pepper. Bake 20 minutes.
While the potatoes are working, toss the chicken and peas with the rest of the oil and spice mix.
Scooch the potatoes to the sides of the pan and add the chicken + peas in the center. Bake another 10-20 minutes or until the potatoes are nice and browned and the chicken is cooked through.
While that is going, blend the cilantro, garlic, lime, sweetener, avocado and red pepper with enough water to loosen. Season with salt and pepper to taste.
Serves 4
November 15, 2022
November 14, 2022
November 13, 2022
November 12, 2022
Umeboshi Rice Bowl with Scallion Pork
This is a really flavorful bowl built from mostly things that have been kicking around in my pantry for awhile. Yay for pantry reorganization and clean out!
gluten-free
Umeboshi Rice Bowl with Scallion Pork
1 cup sushi rice
2 tsp mirin
1.5 Tbsp sushi vinegar
1 Tbsp sesame oil + 2 tsp
1 onion, thinly sliced
Dashi broth granules
Napa cabbage, about 1.5 cups sliced into ribbons
3 large scallions, chopped on the bias
1 pound ground pork
2 tsp umeboshi paste
1 packet furikake sangho (or any rice seasoning blend)
Soy sauce
White pepper
Salt
Start the rice. Wash if you don’t want Japanese grannies the world over to tsk your memory, and add to the vessel you cook rice in. Add a double amount of water, 1 Tbsp sesame oil, 2 tsp mirin, 1.5 Tbsp sushi vinegar and a generous pinch salt. Cook how you cook rice – I put mine in the slow cooker and hit “rice”.
While that cooks, add the extra 2 tsp sesame oil to a hot pan. Add the pork and sautee, crumbling, until 3/4 done. Add the scallions, a sprinkling of soy sauce and white pepper. Brown and set aside.
Add the thinly sliced onion to a pan and just cover with water & a generous shake dashi granules. Simmer until soft and 3/4 of the liquid has evaporated. Add the cabbage and sautee until crisp-tender. Set aside.
When the rice is done, mix in the umeboshi paste and furikake.
To serve, add pork and cabbage to the rice. Top with sesame seeds, a little snipped nori if you have it, some chopped pickled ginger (delivery sushi FTW), and drizzles of mirin and sesame oil.
Makes enough to batch cook. Mine, sadly, only lasted 4 portions.
November 11, 2022
November 10, 2022
Gastography 