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Gluten-Free Sesame Crusted Tuna with Asian Noodles

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February 19, 2022

Gluten-Free Sesame Crusted Tuna with Asian Noodles

This gorgeous Sesame Crusted Tuna is delicately placed over a bed of Asian-flavored rice noodles with chopped bell peppers, scallions and herbs. Not only is it healthy and full of flavor, but it’s gluten-free!

Ingredients

½ cup white sesame seeds

½ cup black sesame seeds

3 tablespoons canola oil, divided

4 (8-ounce) sushi-grade tuna steaks

Salt & pepper

For the noodles:

¼ cup gluten-free soy sauce

¼ cup rice vinegar

2 tablespoons fresh ginger, grated

1 tablespoon sesame oil

1 tablespoons yuzu juice, or juice from 1 lime

½ teaspoon red pepper flakes

8 oz. vermicelli rice noodles

½ red bell pepper, seeded and julienned

½ yellow bell pepper, seeded and julienned

¼ cup cilantro leaves, chopped

¼ cup mint leaves, chopped

3 scallions, thinly chopped on the bias

Store-bought wakame (seaweed salad) for garnish

Black sesame seeds for garnish

Preparation

1. Prepare the tuna: Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds to thoroughly coat.

2. Heat a heavy skillet over high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 1 minute until golden brown. Remove from the pan and let rest on a cutting board.

3. For the noodles: In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, yuzu juice, and red pepper flakes. Set aside.

4. Bring a large pot of water to a boil. Add the rice noodles and cook approximately 4-5 minutes until al-dente. Rinse the noodles under cold water in a strainer. Place the noodles in a large mixing bowl and add the sauce, bell peppers, cilantro, mint, and scallions. Mix together well.

5. To plate: Place a nice portion of the noodles mixture on the bottom of a shallow bowl or plate. Top with slices of tuna, sprinkle black sesame seeds and a dollop of wakame on top.

Credit: Foodista

Gluten-Free Mongolian Beef

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February 19, 2022

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Mongolian beef recipe made gluten free in a slow cooker! This is a perfect recipe for slow cooker beginners or for those who are just looking for a stupidly simple dump meal.

Ingredients

2.5 pounds flank steak/London broil

1/2 cup cornstarch

1 (8-fl oz) bottle coconut aminos

1 tablespoon sugar

3 tablespoons olive oil

1 1/2 cups bone broth

1 tablespoon minced garlic

1 teaspoon grated ginger

2 cups carrot matchsticks

Chopped green onions and white sesame seeds for garnishing

Preparation

1. Cut flank steak into 2-inch long thin strips and place them in a medium bowl.

2. Add cornstarch to the bowl. Mix with a spoon or your hands until the beef pieces are evenly coated. Transfer the beef into a slow cooker.

3. In the same bowl, add coconut aminos, brown sugar, olive oil, bone broth, minced garlic and ginger. Whisk until combined. Scrape off the cornstarch on the side of the bowl.

4. Pour the sauce over the beef in the slow cooker and add carrot matchsticks. Give all ingredients a gentle stir. Make sure that the beef is coated by the sauce.

5. Cover and cook on high for 2-3 hours or on low for 5-6 hours.

6. Once the beef is done, taste and add more salt if desired. Serve it over rice. Garnish with chopped green onions and white sesame seeds.

Credit: Foodista

Gingery Teriyaki Salmon With Stir-Fried Broccoli Florets

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February 18, 2022

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Gingery Teriyaki Salmon With Stir-Fried Broccoli Florets

I can’t say I’m not sorry to see things getting back to normal after all the holiday fun, or what passes as normal in my house.

Healthy eating feels good too. All the cookies and treats are gone, and the dining out and dinner parties over for awhile.

Salmon is on our dinner menu at least once during the week. This salmon is roasted in the oven, glazed with bottled teriyaki sauce dressed up with fresh ginger and onions.

Ingredients

4 tablespoons teriyaki sauce

2 cloves garlic, minced

1/2 tablespoon ginger, minced

1 teaspoon lemon zest

1/2 medium lemon, juiced

8 ounces salmon filets

1/2 tablespoon olive oil

1/4 cup chicken broth

4 cups broccoli florets

1/4 cup onion, chopped

Preparation

1. Combine teriyaki sauce, ginger, garlic, lemon zest and lemon juice in a small bowl.

2. Preheat oven to 400 and spray cookie sheet with cooking spray.

3. Spread 1/2 glaze over the salmon and bake 15 — 20 minutes until salmon just flakes. Do not over-cook or salmon will be dry.

4. Heat olive oil in non-stick pan over medium heat. Saute broccoli for 6 — 8 minutes until crisp tender, adding chicken broth as needed to keep from burning.

5. Add remaining glaze to broccoli and cook another minute to heat through.

6. Serve with salmon.

Credit: Foodista

Gingery Pork Meatballs In Gravy

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February 18, 2022

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Lately, I’ve been addicted to roast pork with dried fennel seeds added. Then I started thinking about how pork meatballs would be. Meatballs are great! They’re wonderful as an entrÃ©e and appetizer also. You get big flavor without spending a lot of money. These are so delicious with the ginger.

Ingredients

For the meatballs:

2 pounds ground pork

1 tablespoon minced garlic

cup onions, chopped

1/2 teaspoon dried fennel

1 teaspoon ground ginger

1 large egg, lightly beaten

For the gravy:

3 tablespoons drippings or butter

3 tablespoons flour

2 cups beef stock

1 tablespoon ground pepper

1/4 teaspoon salt

Preparation

1. For the meatballs:

2. Combine all ingredients well in a large bowl and form into meatballs.

3. Place on baking sheet and bake at 375 degrees for about 20 minutes or until done.

4. Remove from oven, drain and reserve 3 tablespoons drippings.

5. Make the gravy:

6. Heat drippings or butter over medium high heat in a saucepan.

7. Stir in flour and cook until lightly browned.

8. Slowly pour in broth, salt and pepper.

9. Bring to a boil and whisk until smooth and thick.

10. Add meatballs to gravy and heat thoroughly.

11. Serve with noodles or rice.

Credit: Foodista

Ginger, Lemon & Honey Marinated Salmon With Leeks and New Potato & Chives Mash

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February 18, 2022

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Ginger, Lemon & Honey Marinated Salmon With Leeks and New Potato & Chives Mash

Yesterday, I made this lovely dinner. It is best enjoyed with your other half. It is also lovely with a red Pinot Noir.

Ingredients

For the Salmon:

About 6 to 7 smaller leeks, cleaned, thoroughly washed & pad dry with kitchen paper,

2 salmon fillets, no skin, cleaned & pad dry on kitchen paper, each about 200 to 2

4 tablespoons fresh lemon juice

1 tablespoon heaped of honey

4 tablespoons fruity EVOO

1 1/2 tablespoons peeled & finely chopped ginger

Maldon sea salt flakes

grinds of fresh black pepper

For the mash:

new potatoes for 2 persons, peeled & cut into 2 or 4, well washed

fresh chives, 10 gr, washed, pad dry on kitchen paper & cut into smaller pieces

Maldon sea salt flakes

grinds of fresh black pepper

freshly grated nutmeg

Alpro baking margarine ( is soy margarine )

Preparation

1. A few hours before dinner, heat a large cooking pot with hot water. Bring to the boil. When boiling, add the strips of the leeks. Blanch the strips in salted boiling water for about 2 to 3 minutes. Drain well. When cold, squeeze most of the liquid out. Place into the fridge.

2. Now, make the marinade for the fish. In a smaller bowl, add 2 tablespoons of the lemon juice, 1 tablespoon of the fruity EVOO, 1.5 tablespoon of the fresh cut up ginger, 1 heaped tablespoon of the honey, some Maldon sea salt flakes & a few grinds of fresh black pepper. Whisk well. Take a wider oven dish & lay your 2 pieces of salmon in it. Now, pour the marinade all over the salmon. Scatter some of the ginger pieces over the top. Divide the marinade evenly. Put clingfilm over the top & place into the fridge for 15 minutes. After 15 minutes, turn the salmon fillets. Place back into the fridge. Do not marinate the salmon for longer then 30 minutes!! 10 minutes before making dinner, preheat the oven to 210

3. Now, boil your potatoes until cooked through. Drain well. Place the cooking pot again on the hot stove & let the steam go away. Then, off the fire, mash the potatoes. I always add a bit of baking margarine, the chopped chives, grated fresh nutmeg but noo much, some Maldon sea salt flakes & a few grinds of black pepper. It has to taste fab!

4. When the potatoes are 5 minutes cooked, prepare the leeks. In a bigger bowl add the drained leeks, add the 2 remaining tablespoons of the lemon juice & add 2 tablespoons of the fruity EVOO. Add some grinded black pepper too. Mix it well together. Place in the bottom of a large oven dish & divide evenly, all over the base of the dish. Now, place the marinated salmon fillets, on top of the leeks. Pour the marinade all over the top of the fish & the leeks.

5. Place in the bottom of the preheated oven & bake for about 13 to 15 minutes until the salmon fillets are just cooked through & it all looks succulent!!!

6. When you are going to plate up, lay a bed of leeks in the middle of your plate & carefully place a fish fillet on top, add a few tablespoons of the mash besides the fish! Spoon the juices of the oven dish all over the fish of the 2 plates.

7. Enjoy with a lovely red Pinot noir on the side!

Credit: Foodista

Ginger Orange Chicken

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February 17, 2022

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This week we wanted to show you how simple it is to do fancy. We did this one in a parking lot. We did a Ginger-Orange whole Chicken along with a batch of drumsticks. This is just a classier (Patti’s words) spin on Beer Can Chicken, which is moist and juicy. The way this works is that you put an open can of beer in the bird and stand it up on the grill. The steam from the beer steams it on the inside leaving it nice and juicy. Such a waste of good beer.

So, we thought we would fill a can with ginger and orange juice and try that. The chicken was nicely flavored by the Ginger Orange Marinade and very, very tender.

Ingredients

1 large Roasting Chicken

1 12 oz. soda/beer can filled with orange juice

Ingredients: Ginger Orange Marinade

3 cups fresh orange juice

½ cup orange marmalade

¼ cup ground ginger

¼ cup minced garlic

¼ cup Country Bob’s All Purpose Sauce

1 Tsp. white pepper

Preparation

1. We put very little of a Poultry Rub on the chicken because I want you to taste the magic of the pecan smoke. I put these on the “Smoke” setting for a ½ hour. Then, I turn the setting up to “High” for 30 — 40 minutes. Using a temperature probe, I pull the drumsticks off at around 190 degrees. They are so good and so very, very easy.Fill a can with orange juice. You can substitute some of the juice with Cointreau or Grand Marnier for a fancier dinner feel.

2. Mix the marinade at home and put it in a bag with the chicken into your ice chest until you are ready for it. I put marinade into 2 containers for easy handling. When you are ready, fill your soda can with your marinade and put the can into the chicken. Stand that big boy (or girl) up on the grill.

3. The last half hour of your cooking time you want to brush on a thick coat of the glaze. You are looking for medium heat around 300 for about an hour or until you reach an internal temperature of 165 . (I like 175-185 best)

4. This is a nice simple glaze that you can use for anything.

5. Place all the ingredients in a pot, heat on low and stir until smooth.

6. Let cool so it will thicken some and you are ready to glaze.

7. Do this at home.

8. Cooking Directions: Royall Wood Pellet Grill / Smoker

9. Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. I have lined the drip pan with foil, it makes for easier clean up.

10. Place your bird directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “smoking”; the temperature is around 180 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.

11. After smoking for 30 minutes, turn the control up to 300 degrees for an hour or so. The last half hour brush the bird with your glaze a few times and let it brown.

12. When the bird reaches an internal temp around 165 (USDA) you can pull it off. (I like 175-185 better) Cover it and let it rest for 10 minutes before serving.

Credit: Foodista

Ginger Chicken With Peanuts

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February 17, 2022

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We just finished eating a delicious dinner, that I made by working around two other recipes. Since I definitely want to make it again, I’m saving the recipe here so I don’t forget it. I’d also recommend all my friends to try it, since it’s also easy to make.

In Romania, you will find pickled ginger and soy sauce at Real (the sushi shelf in the fish section) and Mega Image (the international food section). You can also put more fresh ginger instead of the pickled one. You could probably substitute the chilli sauce with chilli powder, or skip it altogether.

Ingredients

2 tablespoons soy sauce

2 tablespoons sake

1 tablespoon chicken seasoning

1 teaspoon chilli sauce

a few dashes of salt and pepper

250 grams chicken breast, cut in 1cm cubes

1 small bowl frozen vegetables

1 tablespoon flour

2/3 cup water

1/2 cup salted, roasted peanuts

1 tablespoon soy sauce

1 teaspoon minced or finely chopped fresh ginger

1 tablespoon finely chopped Japanese pickled ginger

2 tablespoons oil

Preparation

1. Mix first 5 ingredients to make the marinade.

2. Add chicken to the marinade, and mix well.

3. Leave for 20 minutes.

4. Mix flour in water until smooth.

5. Defrost vegetables.

6. Preheat oil in pan.

7. Scoop chicken out of marinade and stir-fry until cooked.

8. Add in the fresh ginger and the remaining marinade.

9. Stir for 30 seconds.

10. Add the flour mixture, vegetables, pickled ginger and peanuts.

11. Mix well, bring to a boil, then cover and simmer for 5 minutes on low heat.

12.Serve over rice.

Credit: Foodista

Ginger Chicken and Quinoa Stir Fry

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February 17, 2022

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An adaptation to traditional stir fry, with a gluten free flair.

Ingredients

2 Chicken breasts

1 cup ‘black’ Quinoa (Roland Brand is great!)

1 large Green pepper

1/2 a medium onion

1 head of Broccoli

1 teaspoon Ginger powder

1 tablespoon Soy Sauce, We used San-J Gluten Free

(additional soy sauce as desired)

Preparation

1. Bring water to a boil and add Quinoa. When cooking time is about half way done add soy sauce. Set quinoa aside when completely cooked.

2. Dice Onion and place in a medium size wok along with a small amount of soy sauce to cook.

3. Cut peppers and broccoli to desired size and add to wok

4. Clean and cut chicken breast into small pieces. Season evenly with ginger powder. Add to Wok.

5. Cook ingredients until chicken is fully cooked, stirring in a small amount of soy sauce as desired.

6. When ingredients are cooked mix the quinoa into the wok. Stir throughly.

7. Serve and add additional seasonings as desired.

Credit: Foodista

Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

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February 15, 2022

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Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

Recently, I discovered Verjuice. Verjuice ( coming from the word: vertjus= green juice), meaning a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice is added or herbs & spices to change the flavour. I marinated lamb cutlets in a mix of coriander leaves, mint leaves, ginger, garlic cloves, cut up lemon grass, a bit of olive oil & sea salt. They were marinated for 1,5 hour. To the oven roasted vegetables , I added 3 cloves of garlic & 100 ml of Verjuice.
I served this with boiled potatoes.
The meat recipe is from Neil Perry!! The rest is from me!! He is an outstanding Australian cook!!

Ingredients

For the marinade:

2 cloves of garlic, peeled & finely cut up

2 stalks of lemongrass, peeled & thinly sliced

2 centimeters ,5 of fresh ginger, peeled & finely cut up

1 teaspoon of sea salt

3 tablespoons of fresh coriander leaves ( cilantro ), finely cut up

3 tablespoons of fresh mint leaves, finely cut up

40 ml of fruity olive oil

for the meat:

8 lamb cutlets, I removed the bones & fat & cut the meat loose from the bone

1 large plastic Ziplock bag

For the vegetables:

3 mediums sweet bell peppers: I used 2 red & 1 yellow, cleaned, pits & white bits removed

2 large sweet onions, peeled & cut into wedges

3 fat cloves of garlic, peeled & finely cut up

100 ml of Verjuice

a few grinds of black pepper

a pinch of sea salt

Potatoes for 2 persons, peeled & cut up into 2, placed into cold water

Preparation

1. First, make the marinade for the meat. Take a pestle & mortar. If you do not have that, take a foodprocessor.

2. Add the chopped up garlic, the cut up lemongrass, the cut up ginger & sea salt in the pestle & mortar. Using the pestle, grind into a rough paste.

3. Add the chopped up coriander & mint leaves. Grind again well. Stir in the olive oil, bit by bit until you have a looser paste. I used 40 ml because I had too. Maybe, you do not have to use all the oil, just wait & see if you need to put in extra.

4. Clean your lamb cutlets, if necessary & place into the Ziplock bag. Pour the marinade into the bag. Divide the marinade well over the cutlets!!. Close the plastic bag & massage the meat on the outside with your hands. Place the closed bag into a bowl in case of leakage. Put into the fridge for about 1,5 hours. You can marinate the meat up to 2 or 3 hours.

5. When you are ready to make dinner, 40 minutes before eating, take the bag with the meat in it out of the fridge.

6. Preheat the oven to 200 ° C. for 10 minutes. Take a large bowl & place all the vegetables in it. Mix well with a spoon. Now, add the 100 ml of Verjuice. Mix well. Pour those vegetables into a baking dish, evenly divided. Add a pich of sea salt & a few grinds of black pepper. Mix well. Place into the hot oven for 20 to 30 minutes. After 15 minutes, stir the vegetables round with a spoon to prevent burning on the top. The vegetables will be cooked trough after 20 to 30 minutes. So, check that out.

7. In the meantime, I cook the potatoes. They take about 15 to 20 minutes.

8. After 15 minutes, until the potatoes & vegetables are nearly ready, I preheat a large heat & place my large grill- pan on it. When hot, add the marinated lamb pieces. Put some marinade on top of the meat. Cook for about 2 minutes per side until ” rosÃ© ” on the inside. Check that out by cutting 1 trough. The meat has to be rosÃ© otherwise it will be tough & hard! You want moist & delicate meat! Put the meat off the grill & put it into a warm plate & cover to keep warm. Turn the heat off. Let it stand for about 5 minutes.

9. Now, plate up!!

10. This is lovely ! This is so good enjoyed with a glass of red Shiraz-Cabernet wine from Jacob’s Creek vintage 2006!!!

Credit: Foodista

Ginataang Kalabasa At Sitaw

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February 15, 2022

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Here’s a very simple but delectable vegetable dish cook with coconut milk. It is called ginataang kalabasa at sitaw or squash & string beans in coconut milk. It is my favorite Filipino vegetable dish. Some cook this as ginataang kalabasa or ginataang sitaw alone. I prefer cooking them together because I love the healthy combination of kalabasa & sitaw as well as the very appealing color of these vegetables when cooked together.

Ingredients

1 small squash, peeled and cubed

12 pieces string beans, cut into 2 ½ inch length

1 1/4 cups coconut cream/kakang gata (I used 1 can coconut cream.)

1/2 pound pork liempo, sliced into 1 ½ inch strips

1/4 pound shrimps, peeled& deveined

1 small onion, sliced thinly

5 cloves of garlic, minced

1 inch 1 thumb-size ginger, cut into strips (optional)

2 tablespoons fish sauce

salt and pepper to taste

Preparation

1. In a wok or large pan, over low heat, cook the pork (stirring frequently) in its own juice with little salt until it renders fat and the meat is light brown. Push the cooked meat to one side of the pan and sautÃ© the garlic using pork fat until light brown.

2. Add ginger and onion. Saute until onion is translucent.

3. Add the squash and shrimp paste. Saute for 2 minutes then add in the coconut milk. Bring to boil. Make sure to stir this occasionally to avoid curdling. Simmer until squash is half cooked, that is about 5 minutes.

4. Add the string beans and fish sauce. Simmer until string beans are almost cooked, then add the shrimps. Add salt & pepper to suit your taste. Simmer for a minute or two.

5. Serve with rice.

Credit: Foodista

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Gluten-Free Sesame Crusted Tuna with Asian Noodles

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Gingery Teriyaki Salmon With Stir-Fried Broccoli Florets

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Gingery Pork Meatballs In Gravy

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Ginger, Lemon & Honey Marinated Salmon With Leeks and New Potato & Chives Mash

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Ginger Orange Chicken

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Ginger Chicken With Peanuts

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Ginger Chicken and Quinoa Stir Fry

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Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

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Ginataang Kalabasa At Sitaw

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