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.
Nadiya Hussain's chicken shawarma is a simple, delicious, and versatile dinner recipe that requires no special equipment or ingredients, making it perfect for busy weeknights. The recipe features boneless, skinless chicken thighs seasoned with various spices like cumin, coriander, paprika, turmeric, cloves, cayenne, and cinnamon before baking them together in a loaf tin for 40 minutes. Once done, let the chicken rest for 10 minutes before slicing and serving with your choice of sides. Keywords -
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.
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
