This is an easy way to prepare salmon, and it’s good hot or cold, especially with a pile of seasoned sushi rice.
2 lbs. Salmon
1 T. salt
Put salmon and salt into a 4-quart saucepan. Cover with filtered water by one inch, cover the pot, and bring just to a boil. Turn off the heat and let sit for nine minutes.
Meanwhile, combine the marinade ingredients:
1 T. tamari/soy sauce
2 T. toasted sesame oil
1 tsp. Minced fresh ginger
1 clove garlic, pressed or minced.
This fabulous recipe is from Megan over at Eatbeautiful.net, one of my favorite recipe-creators of all time.
Sauce:
3 T. honey
1.5 T. lime juice
1.5 T. soy saucepan
1/4 tsp. Salt
1 lb. Chicken thighs, boneless and skinless
1 T. avocado oil
¼ tsp. each dried ginger, ground cumin, ground black pepper, onion powder, garlic powder/granules
4 oz. Sliced mushrooms
Other thinly sliced vegetables, if you wish (no more than about a cup or so)
Combined sauce ingredients in a small cup.
1 tbsp. Fat or ghee
2 pounds beef stew cubes
2 tsp. Salt
¼ onion, diced
1 stick celery, diced
1 carrot, diced (optional)
1-2 leaves cabbage, chopped
2 bay leaves
½ cup marsala wine (dry)
water to cover
2 white potatoes, peeled and diced (or use leftover cooked rice)
This is a super delicious marinade, and will tenderize the steak as it sits in the fridge; best not to let it sit longer than eight hours so the meat doesn’t get mushy.
2 tbsp. Balsamic vinegar
2 tbsp. Worcestershire sauce (optional)
2 tbsp. Soy saucepan
2 tbsp. Avocado or olive oil
2 tsp. Dijon mustard
1 tsp. Honey
2 cloves garlic, minced or pressed
½ tsp. Black pepper
½ tsp. Dried rosemary
1 lb. Steak
Poaching simply means to cook in a large quantity of liquid. The trick is to make sure that liquid is extremely flavorful, and to include enough salt; then you can serve the finished dish with noodles or rice to sop up the deliciousness. This is simple, yet tastes like something you'd order at a Chinese Restaurant.
4-5 pounds chicken parts (use skinless and boneless if you prefer, but bones and skin will add flavor)
6 whole garlic cloves, unpeeled
4 tsp. salt
6 cups water
2 lbs. ground meat
3 egg whites
1 onion, diced
½-1 cup shredded green cabbage
2 tsp. salt
1 tsp. ground pepper
¼ c. dijon or other prepared mustard
2 c. breadcrumbs (can whirl some stale bread in the blender)
Preheat the oven to 375f. Grease a 9x13” pan if you like a thin meatloaf, or a more square/deep pan if you want leftovers shaped for sandwiches.
Mix together all ingredients so that everything is completely mixed; use your hands if you need to, or a big wooden spoon.
This is an amazing recipe: https://eatbeautiful.net/2018/07/25/paleo-blueberry-banana-muffins/ . The only changes I made here were in order to eliminate the added sweetener. The texture is wonderful, and it's like banana bread except the muffins get cooked all the way through! No goopy centers, and big bursts of blueberry flavor. :) Sooooo delicious with butter or ghee.
For years, I got so frustrated with countless batches of rice that turn out mushy, or crunchy, or watery, or any number of ways that aren't Perfectly Fluffy, Tender, Chewy, Separate Yet Cohesive Grains of Deliciousness. Then I read this helpful article: https://www.cooksillustrated.com/how_tos/9395-science-the-secrets-of-co… .
This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!
2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil
Sauté gently for about ten minutes. Add:
Liver is so super healthy, and I'm always trying to find sources that are good-quality. We usually eat it once per week as prepared in this recipe, with plantain chips to dip, and maybe some good goat cheese and raw veggies on the side. I'm really pleased with this recipe (thanks to Kristen for the seasoning details! It tastes a little like liverwurst, which is more popular with more members of our family than previous recipes), especially because it is SO much simpler than other techniques, and quite delicious.
Quantities of ingredients may be adapted to taste.