April 3, 2021
April 2, 2021
April 1, 2021
March 31, 2021
Sheet Pan Miso Bowl
This is a simple and quick sheet pan dinner with a nice, light taste for nights when you *want* some super unhealthy Japanese takeout, but don’t want a bunch of grease – or to wait for delivery.
gluten-free
Sheet Pan Miso Bowl
1.5 Tbsp. miso
1.5 Tbsp. brown sugar
1.5 Tbsp. date molasses (or a smaller amount of honey or other sugar)
3 Tbsp. soy sauce, tamari or coconut aminos
3 Tbsp. sesame oil
1 bell pepper
2 – 3 carrots
2 – 3 chicken breasts or other protein
Preheat your oven to 200C/375F and prepare a baking sheet.
Combine all the wet ingredients together, mashing the miso with the back of a spoon to break it up better. Set aside.
Chop the chicken, carrots and pepper into bite-sized pieces, placing all onto the prepared baking sheet.
Pour 2/3 of the sauce over top and toss well to combine.
Spread the chicken & veggies out in a single layer over the baking sheet. Bake 20 minutes or until cooked through.
Take the last third of the sauce, zap it in the microwave about 20 seconds to ensure the sugar is melted. Add a Tablespoon of water to thin the sauce a bit. Stir well to combine and toss with the cooked chicken & veggies before serving.
Serve with rice, cauli rice, noodles, or alone.
Serves 4
March 30, 2021
March 29, 2021
March 28, 2021
March 27, 2021
Peanut Scallion Relish
This simple Indian relish makes a great snack, breakfast, or topper for a wide variety of dishes.
Try it tucked into a chapati or roll – with or without an egg, atop a bed of rice (I’m particularly fond of sushi rice), bulked out with sautéed green beans, spread over a protein like chimichurri sauce, mixed into a stir fry (preferably with something sweet like red pepper), or mixed into a salad (this would be great with cucumber and mint).
gluten-free, vegetarian, vegan, dairy-free, low carb, halal
Peanut Scallion Relish
1 bunch scallions
2 cloves garlic
1 – 2 green chilis of any variety
2.5 ounces roasted salted peanuts
1 Tbsp. ghee or other oil
Salt to taste
Slice your scallions into thin rounds.
Heat the oil in a pan over medium and add the onions. Sauté until beginning to brown.
While the scallions are working, mince the pepper(s), de-seeding if you want less spice.
Grate the garlic.
Crush the peanuts.
When the scallions are ready, add the chilis, garlic and peanuts and stir well to combine. Let sauté 1-2 mins to combine fully.
Taste for salt and serve.
Makes enough for 4 or so servings, maybe more if you use less as a topper for something
Gastography 