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Korean Style Meatballs

2/16/2021

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Makes 18 small meatballs
 
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons ginger, minced
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 
  1. Preheat oven to 450 degrees.
  2. Combine salt, black pepper, sesame oil, soy sauce, vinegar, scallion, cilantro, ginger, and garlic in the bowl of a food processor. Process until blended. 
  3. In a medium bowl, combine the ground beef with the seasoning, egg, and breadcrumbs and mix well. 
  4. Form the meat mixture into 1 1/2-inch balls and arrange on a baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook for 15 minutes. Serve hot.

Variation
Southwest meatballs
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Southwest seasoning-see below
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs

Prepare and cook as above.

Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.
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Southwest Grain Bowl

2/16/2021

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Serves 4 as a meal
 
2 cups cooked brown rice, farrow, red quinoa, or other whole grain 
4 cups kale, stem removed and cut into pieces
1 pint cherry tomatoes, sliced in half top to bottom
1 15 ounce can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
3 scallions, sliced thinly
1 red pepper, diced 
1 ripe avocado, sliced
2 cups cooked protein-sliced steak, chicken, shrimp, tofu, or fish.
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
1 cup cilantro, chopped
 
Grain Bowl Instructions:​ This bowl can be served cold or with some items heated. The rice, kale, black beans, and corn are all good choices for warmed items.
  1. To wilt the kale: Heat a saucepan with ½ cup of water, ½ tsp of salt, and cut kale. Cover and steam for 3 minutes or until wilted. 
  2. Divide your ingredients evenly into four pasta bowls. I like to place the rice in the middle and work off of that. 
  3. Whisk the dressing ingredients together in a separate bowl and season to taste with salt and pepper. Drizzle the dressing over the grains and veggies and serve sprinkled with chopped cilantro.
 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.
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Soba Noodle Bowl

5/11/2020

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Serves 4
1 bundle Soba Noodles
1 Tbs sesame oil
6 cups vegetable, chicken, or beef stock
1-inch piece of fresh ginger, sliced thinly or chopped fine
1 garlic clove, sliced thinly or chopped fine
2 Tbs soy sauce or Bragg’s Aminos
2 Tbs Oyster Sauce
2 cups fresh mushrooms, sliced thinly (cremini, white button, shiitake, oyster, enoki) 
2 small bok choy, chopped
Korean meatballs-recipe below
Toppings
2 Scallions, sliced thin on the bias
2 Tbs sesame seeds
12 leaves Thai or Italian sweet basil sliced thinly
​½ bunch Cilantro leaves and stems chopped
1 lime, quartered
Sriracha sauce
  1. Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water, and drizzle with sesame oil. Divide the noodles between 4 soup bowls.
  2. In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, and bok choy (white parts and leaves). Heat to a simmer and cook for 5 minutes. Remove from heat. 
  3. Divide the soup over the noodles and top each serving with 4-5 cooked Korean meatballs and any extras you'd like to add. Serve the soup hot and offer lime and sriracha sauce at the table.


Korean Style Meatballs

Makes 18 small meatballs
 
1pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons ginger, minced
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 
  1. Preheat oven to 450 degrees.
  2. Combine salt, black pepper, sesame oil, soy sauce, vinegar, scallion, cilantro, ginger, and garlic in the bowl of a food processor. Process until blended. 
  3. In a medium bowl, combine the ground beef with the seasoning, egg, and breadcrumbs and mix well. 
  4. Form the meat mixture into 1 1/2-inch balls and arrange on a baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook for 15 minutes. Serve hot.
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Liz's Classic Vinaigrette with Variations

4/29/2020

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Make 1 ½ cups
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider, sherry, rice, balsamic, etc.
2 teaspoons Dijon, spicy brown, or honey mustard

Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette.
​

Dressing Variations:

Creamy: Add 2-3 Tbs Avocado Mayonnaise, sour cream, or yogurt to taste. Store in refrigerator.

Cheesy: Add 1-2 Tbs grated parmesan to the creamy version.

Herby: 2 Tbs chopped fresh herbs or 2 tsp dried herbs (mint, basil, tarragon, cilantro). 

Fruity: Replace half the vinegar with orange juice or fruit puree. 

Sweet-ish: Add 1-3 tsp honey or maple syrup

Lemony: Replace the vinegar with lemon juice


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How to use a vinaigrette:
  • Dressing for garden salad
  • Dressing for fruit salad
  • Dressing for pasta salad
  • Dressing for potato salad
  • Seafood Salad
  • Antipasto Salad
  • Marinade for meat, poultry, seafood
  • Drizzle on cooked meat, poultry, or seafood
  • Dip for vegetables and bread
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Grain/Noodle Bowl Ingredients

4/9/2020

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Grains
Barley, Brown rice, Farro, Quinoa, Wheat berries, 
Red rice
 
Noodles
Thin spaghetti, shirataki (yam) noodles, soba noodles, rice noodles

Grain/Noodle Substitutes
Hemp Hearts, Riced cauliflower, broccoli, and cabbage, Shaved cabbage, spaghetti squash, spiralized vegetables 
 
Greens
Arugula, Kale, Swiss Chard, Lettuce, Mesclun mix, Spinach 
 
Veggies-Raw, Steamed, or Roasted
Corn, Mushrooms, Roasted potatoes or winter squash, Root veggies (carrots, beets, radishes), Broccoli, Peas, Tomatoes, Zucchini, Red peppers, Avocado,
 
Proteins
Chicken, Pork, Steak, Fish, Shrimp, Bacon, Sausage, Eggs (fried, hard boiled scrambled), Tofu, Chic Peas, Lentils, Cheese (see below)
 
Cheese
Blue cheese, Cheddar cheese, Feta, Goat cheese, Mozzarella, Queso Blanco, Paneer
 
Crunch
Almonds, Pecans, Walnuts, Panko (toasted), Peanuts, Pine Nuts, Sunflower and Pumpkin Seeds
 
Other Fun Stuff
Apples, Blueberries or Strawberries, Dried cranberries, Raisins, Apricots, Fresh herbs, Hummus, Kimchi, Olives

Dressings
(search for Dressing recipes here on my blog)
Curried Miso Dressing, Sesame Dressing, Southwest Vinaigrette, Creamy Herb Dressing, Fruit Dressing, Salsa, Asian Peanut Sauce, Pesto Dressing, Lemon Tahini Dressing
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Grain/Noodle Bowl Dressings

4/9/2020

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​Curry Miso Dressing
Makes 1 cup
 
2 tsp fresh ginger
2 lg garlic cloves
1 Tbs miso paste (white miso) 
1 ½ Tbs honey
1 tsp curry powder
1/3 cup rice vinegar
¼ cold water
½ cup avocado oil
 
Combine the ingredients in a blender and process until smooth. Serve immediately or refrigerate for up to 2 weeks.

​Coconut Peanut Sauce
adapted from GreenCityGrowers.com
Makes 1 ½ cups
 
2 cloves of garlic 
¼ cup soy sauce
3 Tbs toasted sesame oil 
3 Tbs rice vinegar
3 Tbs peanut oil
3 Tbs crunchy peanut butter (unsweetened)
3 Tbs honey
1/8 tsp crushed red pepper
7 ounces (1/2 can) coconut milk
 
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

​Southwest Dressing
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
 
Combine all ingredients and store in an airtight container at room temperature.
 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt 


Ginger Sesame Dressing
​Makes 1 ½ cups
​
¼ cup Bragg Organic Apple Cider Vinegar 
½ cup olive oil, 
¼ cup sesame oil
¼ cup Bragg Liquid Aminos or soy sauce 
2 Tbs local honey 
3 cloves, organic garlic 
1 Tbs organic ginger 
1 scallion
1 Tbs organic sesame seeds 
 
Combine all ingredients in a blender or use and emersion blender.
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Shirataki Noodles A Low-Carb Alternative for Pasta

3/31/2020

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Shirataki noodles are my favorite low-carb alternative to pasta. Shirataki noodles have only 6g of carbs per 8oz serving while pasta has 45g of carbs per 1 cup serving...45grams!!!!
Shirataki noodles are made from plant-based ingredients including yam flour and soybeans. They are packaged in water and can be found in the refrigerated produce section of the grocery store with the tofu products. You can use shiritaki noodles in soups, noodle bowls, and as a pasta substitute. Preparation is key to achieving the right consistency for your dish.

Rinse your noodles

When using the noodles in a soup or noodle bowl simply rinse the noodles. You will notice a "fishy" odor when you open the package and drain it. No worries, this will rinse away. Allow the hot broth of your soup or noodle bowl to heat up the noodle. Over cooking them will make them too soft and gummy.


How to "dry fry" your noodles
If using the noodles as a pasta substitute, you'll want to "dry fry" them. This technique will steam away the excess water in the noodles and result in a firmer texture that will hold up well to a sauce. 
Heat a large sauce pan. You pan does not need to be a non-stick pan. Do not add anything to the pan-no oil, butter, or fat of any kind. Heat the pan so that it sizzles when you add the noodles-medium heat should be fine. Now let the noodles steam off the excess liquid. Gently move the noodles in the pan for 3-5 minutes. That's it! Serve hot with your favorite sauce, butter, or extra virgin olive oil. Enjoy!
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Stir Fried Cauliflower Rice

9/24/2019

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Serves 2-4 
 
2 tablespoons butter, ghee, coconut, or avocado oil
12 ounces riced cauliflower fresh or frozen
1 cup frozen peas, thawed
1/4 cup carrot finely diced (optional)
1 ounce green onion, sliced
2 cloves garlic, chopped or sliced thinly
1-2 large eggs, beaten
2 tablespoons soy sauce or Tamari (more or less to taste) I love Bragg’s Aminos
1 teaspoon toasted sesame oil
½ cup cilantro, chopped
 
  1. In a large heavy skillet, heat oil of choice over medium-high heat.
  2. Add carrots, garlic, and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes. 
  3. Make a large well in the center of the cauliflower and pour in the egg and stir it to scrambled. Combine gently when the eggs are cooked. 
  4. Stir in the soy sauce, scallions, sesame oil, and cilantro. Taste and adjust seasoning.
Optional Additions:
Eggs, hard boiled
​Fried Tofu-see Liz's recipe
Shrimp
Shredded-cooked chicken
Thinly sliced, cooked sirloin or pork

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Stir Fried Cauliflower with Edible Flower

*yes, this is rice in the photo, I need to recreate my photo using cauliflower and repost. And, the flower petals are bee balm and daylilly.
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