A quick weeknight stir-fry featuring cubes of boneless chicken and brussels sprouts glazed with a sweet, savory mixture of balsamic vinegar, soy sauce, and maple syrup.
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
substitutions:
- 1/4 cup coconut aminos for soy sauce
- 1 tbsp for 1/4 cup maple syrup
- sesame seeds
- 3 Tbsp ginger pulp
quite sweet, might reduce Maple syrup more
Dr. Resham Uttamchandani and Jasdeep Chawla explain how masala chai offers more health benefits than popular seasonal drinks like pumpkin spiced lattes..
Ingredients
- 2 tsp Assam black tea leaves
- Half cup whole or almond milk
- 1 cup water
Spice mix:
- 4-5 green cardamom pods
- 2-3 whole cloves
- 1 small cinnamon stick
- 1 piece of star anise or a pinch of ground anise
- 1-inch piece of ginger
- Half tsp black peppercorns
- Sugar to taste
Instructions
- In a small pan, add water and let it simmer for 3-4 minutes.
- For the spice mix, lightly crush the cardamon pods and black peppercorns in a bowl, and add the cinnamon stick broken into pieces, along with grated ginger and anise.
- Add the mix to the water with the black tea leaves and bring it to a boil for 4-5 minutes, until the flavors are infused in the water.
- Pour the milk and bring the whole mixture to a boil for another 2-3 minutes until the milk has completely blended into the tea and spice mix.
- Strain the tea with a filter into a cup and sweeten it with sugar.
Serve hot!
Ingredients
- 2 tsp Assam black tea leaves
- Half cup whole or almond milk
- 1 cup water
Spice mix:
- 4-5 green cardamom pods
- 2-3 whole cloves
- 1 small cinnamon stick
- 1 piece of star anise or a pinch of ground anise
- 1-inch piece of ginger
- Half tsp black peppercorns
- Sugar to taste
Instructions
- In a small pan, add water and let it simmer for 3-4 minutes.
- For the spice mix, lightly crush the cardamon pods and black peppercorns in a bowl, and add the cinnamon stick broken into pieces, along with grated ginger and anise.
- Add the mix to the water with the black tea leaves and bring it to a boil for 4-5 minutes, until the flavors are infused in the water.
- Pour the milk and bring the whole mixture to a boil for another 2-3 minutes until the milk has completely blended into the tea and spice mix.
- Strain the tea with a filter into a cup and sweeten it with sugar.
Serve hot!
Hot Pot for One is a fast, easy, and comforting meal to make at home. My recipe features tender pork belly simmered in a delicious and savory dashi stock with napa cabbage and enoki mushrooms.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan.
- Top with cilantro, thai basil, fresh lime or peanuts.
Notes
- added pea water to the sauce to better steam the potatoes
½ cup soft shortening
½ cup well-packed brown sugar
1 tsp. salt
½ cup milk and ½ cup molasses, mixed together
1 Cup wirole witt ur flour
1 cup all-purpose flour
1 tbsp. baking powder
2 tsp. powdered ginger
½ tsp. cinnamon
tsp. nutmeg
I cup raisins
Cream shortening in a large bowl with sugar and salt, mix in milk and molasses. (It won't hurt to use an electric mixer at this stage.) With a spoon, mix in whole wheat flour.
Sift together remaining flour, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and mix just enough to moisten. Spoon into 12 well-buttered muffin tins and bake in a 400°F. xxx 375F oven about 20 minutes.
½ cup well-packed brown sugar
1 tsp. salt
½ cup milk and ½ cup molasses, mixed together
1 Cup wirole witt ur flour
1 cup all-purpose flour
1 tbsp. baking powder
2 tsp. powdered ginger
½ tsp. cinnamon
tsp. nutmeg
I cup raisins
Cream shortening in a large bowl with sugar and salt, mix in milk and molasses. (It won't hurt to use an electric mixer at this stage.) With a spoon, mix in whole wheat flour.
Sift together remaining flour, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and mix just enough to moisten. Spoon into 12 well-buttered muffin tins and bake in a 400°F. xxx 375F oven about 20 minutes.
squirt of white miso paste
lower-sodium soy sauce
1/2 teaspoon Zhao Sauce (or Sriracha etc)
1 small garlic clove minced
1 teaspoon lemon juice
1/8 teaspoon brown sugar if bitter
olive oil
sesame oil
use to flavor bulk mayonnaise:
Combine all miso ingredients in a bowl. Whisk until smooth.
lower-sodium soy sauce
1/2 teaspoon Zhao Sauce (or Sriracha etc)
1 small garlic clove minced
1 teaspoon lemon juice
1/8 teaspoon brown sugar if bitter
olive oil
sesame oil
use to flavor bulk mayonnaise:
Combine all miso ingredients in a bowl. Whisk until smooth.
**Yields:** 2 to 4 Servings
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
Used Zhong sauce instead of Sriracha. No water chestnuts. Matchstick carrot and ginger. A bit of ketchup near the end of dry. Sushi vinegar, soy sauce, hoisin, Zhong. Adjust balance for flavor, volume, and sodium content. Living lettuce. Peanuts
