Enjoy Warm and Tasty Winter Vegetables

Enjoy Warm and Tasty Winter Vegetables

Just because the weather is cold shouldn’t keep you from enjoying in season fresh produce. Nature gives us a collection of its best winter vegetables that have proven to be flavorful. Winter root vegetables can contribute an interdependent, sweet flavor to a hearty winter soup recipe, like carrots, or sweet potatoes.

Roasting most winter vegetables brings out their best flavors. Even using complementary herbs and spices helps add some extra exceptional tastes.

Available In Season Winter Vegetables

Brussels sproutsAlthough Brussels sprouts are available year-round, their peak season is from September to February.

When looking to purchase them, remember to look for small firm sprouts with compact bright-green heads, and the smaller the head the sweeter the taste. Roasting Brussels sprouts lightly caramelizes their edges but keeps them tender inside.

To view a few recipes using Brussels sprouts one of the following links:

Roasted Root Vegetables with Brussels sprouts and Bacon – includes a video

Warm Brussels sprouts and Dilled Potato Salad –  includes a video

Brown Butter and Brussels Sprout with Fennel

At All Recipes (allrecipes.com) they call Broccoli the star vegetable in stir-fries, soups, salads, and casseroles. Broccoli can be purchased year round. But when in season, as a winter vegetable when roasted retains its entire flavor and even gains deliciously crisp bits when.

preparing broccoli to eatWhen asked the question – How Do You Describe Broccoli? – to a community of online people at answers.com, one member answered saying, “Broccoli is good chopped into small pieces or cut into larger piece and cooked until tender.

It’s delicious to eat as it is when cooked naturally and also in recipes. The popular dish, broccoli and cheese is made with cooked, tender broccoli before draining and stirring in cheese until it melts and mixes in with the broccoli. You can also make cheese sauces, which you serve, poured over the broccoli on a plate. Either way it is cooked or served, broccoli is a favorite among vegetables and nutritionally powerful” (Answers).

To view a recipe using broccoli click here: Baked Garlic and Broccoli

The Sweet Potato is a dicotyledonous plant that belongs to the Convolvulaceae family. This species of plants are known commonly as the bindweed or morning glory family, which has more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs.

Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladThe sweet potato is a starchy, sweet-tasting, tuberous root. There are about 1,000 species of sweet potatoes, with some varieties sold at market for food, while others are not for consumption, as they are poisonous. The sweet potato is only distantly related to the common potato, though it is not part the nightshade family.

The website – “The Worlds Healthiest Foods” – has this to say about sweet potatoes when preparing to eat them, “It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.

In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat (whfoods).

To view a few recipes using sweet potatoes click one of the following links:

Sweet Potato Pilaf with Cranberries and Pecans

Southwestern Black Bean and Sweet Potato Soup

Baked Beets and Sweet Potato Chips

KaleKale is considered to be the most robust of the cabbage family. Its high nutritional worth and intense flavor make kale an exceptional addition too many vegetable recipes. At Mind Body Green, Alison Lewis makes note of kale as “the new beef,” “the queen of greens,” and “a nutritional powerhouse”(MBG).

To view a few recipes using kale click one of the following links:

Red Kale Cannellini Beans and Chorizo Soup

Moroccan Three Bean and Kale Soup

Red Kale Beets and Sweet Cilantro Vinaigrette

Leeks are winter root vegetable that looks much similar to onions, and to which they are also related. Their flavor is onion-like but much milder, mellower, and not overpowering, as onions sometimes can be.

The darker green parts have plenty of flavor. They can either be cooked longer then the root parts to tenderize them, or used when making homemade soup stock, like chicken broth base soup along with potatoes, carrots, and herbs.

They can also be eaten raw or joined with a salad of leafy greens to divulge a wonderful crisp crunchy flavor.

Link here for a recipe using leeks: Endive and Fruit Salad with Chicken –  includes a video

Turnips are a a round, light-colored root related to the mustard family. Though the vegetable is grown for its eatable root, the top green parts are also enjoyed in salads. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter months.

Smaller leaves are preferred when boiling them in water, as the larger the leaf the stronger the flavor. However, if you find yourself cooking with larger turnip greens, any bitter taste can be reduced by pouring off the water from initial boiling and replacing it with fresh water.

The natural sweetness of Parsnips comes alive when they’re roasted and caramelized. The addition of fresh rosemary, balsamic vinegar, and brown sugar makes a sweet, aromatic glaze. Roasted parsnips make a great side dish for pork tenderloin.

Link here for a recipe using parsnips :  Roasted Root Vegetables with Brussels sprouts and Bacon

Belgian EndiveThe genuine Belgian endive is deeply rooted in its country of origin – Belgian, were it was discovered in 1830. This compact white colored small cylindrical shaped leaf vegetable with light green tips is a tangy, but tender and delicious vegetable.

Some cooks add the leafy vegetable to soups, while others use it in salads.

Link here for more about endives discovery and for a recipe: Endive and Fruit Salad with Chicken –  includes a video

Other winter vegetables that can still be found in your local market are…

Buttercup Squash – Collard Greens – Delicata Squash – Sweet Dumpling Squash – Winter Squash

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Prosciutto Cotto and Lentils

Prosciutto Cotto and LentilsLentils have 18 grams of protein per serving, making them the third highest level of protein than any other plant food. Garbanzo beans and wheat berries both have 12 grams of protein per serving.

types of lentilsOut of all the varieties that are grown for consumption, the French Green Lentils are considered the most flavorful, having a delicate peppery taste.

They originated in Puy, France, though today they are also grown in Canada (highest production) Italy and the United States.

The French variety lentil hold their shape well while only taking about 30 to 40 minutes to cook.

On New Year’s Eve in Italy people eat “lenticchie stufate” or in a soup. Why? This is an old symbol of good luck in the Italian tradition, because of their round shape, which resembles coins. They say the more you eat, the more wealth that comes to you.

Our featured recipe contains French Green Lentils, and here is what you well need to prepare your own Prosciutto Cotto and Lentils.

diced vegetables for Prosciutto Cotto and Lentils

Real Whole Food Nutrition

2 medium stalks celery, diced

2 medium yellow carrots, diced

1 small sweet potato, peeled and diced

1 tablespoon minced garlic

1 small red onion chopped

1/2 cup tomato paste

4 1/2 cups broth, your choice beef – chicken – vegetable

3/4 pound prosciutto cotto – about 2 slices 1/2 inch cut, cut into 1/2 inch x 1/2 inch squares

3 tablespoons olive oil

3 tablespoons avocado oil

In a large soup pot over medium heat, add olive oil and minced garlic – sauté until fragrant.

adding vegetables to garlicNext add prepared onion – carrots and sweet potato and mix together.

adding lentils and tomato paste Next add rinsed lentils and mix in. Then add tomato paste and stir being sure ever lentil is coated.

adding brothAdd broth, place lid on pot and simmer 30 minutes or until lentils are cooked.

After 30 minutes there will be only about 1 cup or so of broth – drain and set aside – leave lentil mixture in soup pot.

warming avocado oil and pork fatIn a warm pan with avocado oil add some prosciutto fat with prepare prosciutto cotto and sauté in oil until meat is warmed.

We used refined high heat (to 550 degrees) avocado oil, which has no flavor, therefore not contaminating or changing the smoked flavor of the prosciutto cotto.

Remove meat and mix with lentil mixture.

Prosciutto Cotto and Lentils - close upSpoon Prosciutto Cotto and Lentils to a platter and serve.

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Red Kale Cannellini Beans and Chorizo Soup

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and ChorizoOver medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and ChorizoBring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo - close upTo thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry.  As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish.  Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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National Spaghetti Day

National Spaghetti Day - Little Girl Eating her spagheti dinner and making a mess

Today January 4th is National Spaghetti Day (USA). Were you aware that 1.3 million pounds of spaghetti was sold at the turn of the 21st century (USA)? All those packages together would circle the Earth nine times. Now that’s a lot of spaghetti.

Wikipedia writes that there is controversy in respects to the origin of spaghetti.

There are records in the Jerusalem Talmud of itrium, writing about a kind of boiled dough, being common in Palestine from the 3rd to 5th centuries A.D.

A 9th century dictionary written in Arabic describes itriyyaas, string-like shapes made of semolina and dried before cooking.

Record keeping was done for Norman King of Sicily in 1154, and itriyya is mentioned being manufactured and exported from Norman Sicily.

By the 14th century pasta became popular, and was even taken on sea voyages due to its easy storage. A century later, pasta was present around the globe during the voyages of discovery. In Italian spaghetti means “little lines.”

Pasta has always been associated with the Italians, who have established the dish by inventing a wide variety of pasta shapes. These include farfalle, conchiglie, rotini, penne, tortellini, and, of course, spaghetti.

Spaghetti with anchovies and sundried tomatoes

Spaghetti with Anchovies and Sundried Tomatoes – By Il Cuore in Pentola

Spaghetti dishes are traditionally served topped with grated hard cheeses such as Pecorino Romano, Parmesan and Grana Padano.

March of 2009 The world record for the largest bowl of spaghetti was set in March 2009, and beaten in March of 2010 when the Italian RestaurantBuca di Beppo” in Garden Grove, California  successfully filled a swimming pool with more than 13,780 pounds of pasta.

Just about anyone loves a good plate of spaghetti. Here are some great spaghetti recipes to enjoy this day – National Spaghetti Day.

Spaghetti bundles

Spaghetti Al Pesto Genovese

7 ounce spaghetti

Spaghetti Al Pesto Genovese2 tablespoons pesto alla genovese

3 tablespoons extra-virgin olive oil

3 tablespoons grated parmesan cheese

1/3 teaspoon salt

Pinch of pepper

Pine nuts (optional)

Have some pesto alla genovese basil paste on hand. If frozen, break off the amount you’ll need and thaw. The basil paste is similar to basil pesto, but prepared without the olive oil, and cheese.

Boil spaghetti in a large pot of salted water. Follow the directions if using packaged spaghetti, making sure to stop when it’s still al dente. Drain and set aside.

In a large bowl, mix prepared basil paste with olive oil, Parmesan cheese, salt, and pepper, stirring until smooth. The amount of oil, cheese, and salt can be adjusted to your taste.

Add the spaghetti to the bowl and toss with a pair of forks until well coated.

Put on plates and sprinkle with whole pine nuts and more Parmesan cheese, if you like.

Recipe credit: The Delectable Hodgepodge 

Spaghetti bundles

Close-up of spaghetti bolognese in a cast iron frying panSpaghetti Bolognese

1 tablespoon extra-virgin olive oil

1/2 onion, finely diced (1/2 cup)

1 carrot, finely diced

2 celery stalks, finely diced

4 ounces pancetta, finely diced (optional)

1 pound ground beef, or a combination of beef and pork

Coarse salt

1/2 cup red or white wine

One 28-ounce can best-quality tomatoes, pulsed in a blender

1/2 cup cream or milk

Freshly ground black pepper

1/4 teaspoon crushed red-pepper flakes

1 pound spaghetti or other pasta

1 1/2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.

Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.

Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.

Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

Recipe Credit: Martha Stewart 

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Citrus Fennel and Avocado Salad

Citrus Fennel and Avocado SaladAccording to Vegetarian Times,  avocado and grapefruit are a common salad combination in Spain and France. Citrus Fennel and Avocado Salad is like capturing sunshine in a dish!

Our featured recipe couples the citrus fruits of navel oranges, and ruby-red grapefruit with zesty arugula, the unique flavor of fennel, and creamy avocado. It also has a homemade vinaigrette that includes extra-virgin olive oil, fresh lemon juice, Italian parsley, and the unique flavor of fresh thyme leaves.

dill and fennel flowersAre you wondering about fennel? Well, fennel is a bulb shaped vegetable with tall, thin, wispy, fronds that have the appearance of dill.

Though the two are from different plant spices. Dill is from the celery family, and fennel is from the carrot family.

Apart from the crunchy rather spicy vegetable, the fronds can be used in salads as well.

Fennel is a firm and crunchy vegetable, and has a flavor much like licorice and anise. Sometimes in the market, the produce worker will refer to fennel as anise, though it is not. Just like comparing yams and sweet potatoes, also very different from one another.

Now for our featured recipe: – Citrus Fennel and Avocado Salad – and here is what you will need.

1 teaspoon Himalayan salt

1/2 teaspoon black pepper

1 tablespoon fresh thyme, remove leaves from stems

2 tablespoons fresh Italian parsley chopped

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 large pink grapefruit, peeled and pith removed, cut segments into 3’s

1 large navel orange, peeled and pith removed, cut segments into 3’s

1 fennel bulb, quartered and thinly sliced, reserve fronds (optional)

4 cups arugula

1 ripe avocado peeled, seeded and cut into 1-inch chunks

lemon and olive oil dressingMix first six ingredients in a large bowl, and set aside.

grape fruit with peel removed grapefruit segmentsPrepare fruit, fennel, leaving avocado last so flesh doesn’t brown.

Using a knife remove peel from both the orange and grape fruit. Be careful while cutting away at the peel, so as to remove as little of the fruit as be possible.

Next slice away any white pith, again removing as little fruit as possible.

Arugala and Fennel in a salad bowl with dressingAdd the arugula and fennel to the vinaigrette and mix until well coated.

Citrus Fennel and Avocado Salad - image2On individual plate’s spoon salad mix and top with 1/3 cup grapefruit segments and 1/3 cup orange segments. Next add 4 to 6 chunks of avocado. Before serving add a few cut fronds to the plated salad. Prepares about 4 salad plates.

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Roasted Herb Chicken In Red Wine

Roasted Herb Chicken In Red Wine

There are many varieties of vinegar’s. Like red wine vinegar, champagne vinegar, rice vinegar, cider vinegar, white wine vinegar, balsamic vinegar, sherry vinegar, and white vinegar.

Vinegar’s are used for pickling, de-glazing pans, marinating meats, making sauces and is found in some desserts. White or cider vinegar’s are even used for house cleaning and disinfecting as well.

Commonly used in Mediterranean cuisine is red wine vinegar, and is a common staple in most French homes. Most red wine vinegar’s can be matured up to two years. White wine vinegar is tangy in flavor and can be used in place of lemon juice in sauces like, Hollandaise and Bearnaise sauces, can also be used in making vinaigrette’s, soups, and stews.

It’s also an excellent base for homemade fruit or herb vinegar’s. Wine or white distilled vinegar’s are flavored with herbs, spices or other seasonings, like garlic, basil and tarragon, making a tasty and aromatic addition to dressings.  As for fruit infused vinegar’s, they are that commonly done with balsamic vinegar’s, like raspberry, blueberry or pomegranate.

From the kitchen to cleaning house, doing the laundry, and even used for medicinal purposes, vinegar is the most versatile of products, and versatile is defined as “capable of turning with ease from one thing to another.”

Our featured recipe is – Roasted Herb Chicken In Red Wine -, and yes it uses red wine, and red wine vinegar. Here is what you will need.

herb - wine marinade for Roasted Herb Chicken In Red Wine2/3 cup red wine

6 tablespoons tomato paste

3 sprigs thyme, leaves picked from steams

3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried

½ cup red wine vinegar

3 1/2 pounds of chicken parts, legs, thighs, or breast, with bone and skin

Himalayan salt and freshly ground black pepper, to taste, optional

1 pound tri-color baby potatoes, do not peel

3 small red onions, quartered

6 carrots, peeled and quartered lengthwise

½ cup water

Preheat the oven to 400 degrees

chicken marinading in herbs and red wineMix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with salt and pepper (optional), then place in a large bowl with the wine mixture. Coated the chicken pieces well, and set aside in the refrigerate for at least 30 minutes, or overnight.

vegetables arranged in a glass baking dishPlace the potatoes in a medium to large saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, drain.

Arrange the onions, carrots, and cooked potatoes in a large glass baking dish and pour in the water. We were not able to purchase the tri-colored baby potatoes, so we used small red potatoes cut in half.

marinated chicken and vegetables in a glass baking dishArrange the chicken pieces skin-side up on top of the vegetables. Pour the marinade over the chicken-vegetable layer. Cover with tin foil and roast for 30 minutes.

Roasted Herb Chicken In Red Wine - fresh out of the ovenRemove the foil and baste the chicken with the cooking liquid. Roast another 15 minutes, uncovered, or until the skin is crisp.

Platted - Roasted Herb Chicken In Red Wine and VegetablesPlate and serve.

Here’s another recipe using white wine, that we are sure you will also enjoy. Link here to view: Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce. You will enjoy the aroma of the fresh tarragon, in this recipe!!

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Orecchiette with Chorizo and Chickpeas

Orecchiette with Chorizo and ChickpeasThe first time we used pasta Orecchiette was around 2009. We had seen a recipe in a food magazine using the pasta, so to the store we went. We had a hard time finding it, but our local co-op (sell’s all natural – organic foods) had the pasta. When we described the pasta (as we had forgotten the name) the sales lady new right away what we wanted. She referred to the pasta as little pope hats. Ever since Orechiette has become a staple in our pantry.

About.com talks on Italian food and describes Orechiette as a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears. The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.

Barilla (store brand that sells Italian products) says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.

Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.
Now for our featured recipe: Orecchiette with Chorizo and Chickpeas, and here is what you will need.

2 tablespoons olive oil

2 small shallots, chopped

3/4 pound fresh Mexican chorizo, casings removed

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes

2 cups chicken broth

1 15-ounce can chickpeas, rinsed

12 ounces Orecchiette

Garnishes:

Fresh chopped cilantro or parsley

Finely grated Parmesan and lemon zest

cooking Mexican chorizoHeat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.

adding chickpeas to meat sauceNext add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.

adding orechiette to meat sauceMeanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.

Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.

Orecchiette with Chorizo and Chickpeas in the panServe pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.

Orecchiette with Chorizo and ChickpeasWe have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.

For the side salad using candy cane beets, see our recipe here: Shredded Candy Cane and Green Apple Slaw with Pecans.

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Teriyaki Chicken with Vegetables

Teriyaki Chicken with Vegetables

Chicken Teriyaki  is a very popular Japanese food in the US.  Teriyaki in Japanese means “grilled with shine.”  Sugar in teriyaki sauce gives a shine to the food, making it not only delicious, but also looks more appetizing.

It is very simple to make teriyaki sauce, as it is a mixture of only three ingredients, soy sauce, sugar, and sake. You can also use mirin for a sweeter teriyaki.  One of the advantages of making the sauce yourself is you can adjust the flavor the way you prefer.  Also making your own, avoids the unnecessary chemicals in store bought teriyaki sauce.

 common-japanese-cooking-ingredientsAccording to Japanese Cooking 101, this is a list of common ingredients used in Japanese cuisine:

Aburaage
Aonori
Dashi
Dried Bonito Flakes (Katsuobushi)
Dried Shiitake Mushroom
Mirin
Miso Paste
Nagaimo (Dioscorea opposita, Chinese yam)
Panko (Bread Crumbs)
Pickled Red Ginger (Benishouga)
Rice
Rice Vinegar
Roasted Seaweed (Sushi Nori)
Sake
Soy Sauce
Tonkatsu Sauce

It is not common in traditional Japanese cuisine to use garlic, though it is in Korean cooking.

Our featured recipe is a Teriyaki Chicken with Vegetables, though not an authentic recipe, but an American rendition.

homemade Teriyaki Sauce

Teriyaki Sauce

4 tablespoons tamari sauce  (works the same as soy sauce)

4 tablespoons mirin (can use sake for a less sweeter teriyaki sauce)

2 tablespoons coconut sugar (not used in Japanese cooking, can use white sugar if you wish)

2 teaspoons arrowroot (can also use cornstarch or potato starch)

2 tablespoons water

Mix together in a small sauce pan over medium heat, the first three ingredients. In a small cup mix together the water and arrowroot. Bring the pot to a slow boil and add the arrowroot-water mixture to the boiling pot. Stir in and continue to stir until the liquid thickens. Remove from heat and set aside.

Tamari is specifically a Japanese form of soy sauce, traditionally made as a by-product of miso paste. Tamari is a gluten-free product, were as soy sauce is not.

Now let’s prepare the meat and vegetables to mix with our homemade teriyaki sauce.

vegetables cut Julienne style4  tablespoons coconut oil (or sesame oil), divided

2 inch piece of fresh ginger, grated

3 green onions, chopped

2 carrots, cut julienne style

2 celery ribs, cut julienne style

8 asparagus spires, cut into 1 to 2 inch pieces

4 chicken breasts, skinless and bones, cut into 1 inch chunks

2-3 tablespoons sesame seeds

A traditional Japanese chicken teriyaki uses chicken thighs, and asparagus is not a vegetable normally used in Japanese cooking.

sauteing ginger and green onionsSaute the prepared ginger and green onions in the heated coconut oil (2 tablespoons) over medium heat in a large frying pan, until fragrant, about 5 minutes. Next add the carrots, celery, and asparagus, and continue to stir-fry until vegetables are just tender, about 10 minutes. Set aside.

cooking chicken thigh chunks in teriyaki sauceHeat a large frying pan over medium heat with 2 tablespoons of coconut oil, and add chopped meat and cook until meat is oblique. Next add the teriyaki sauce and mix in.

mixing in sesame seedsNext mix in the sesame seeds, and add the vegetables and mix in as well.

Teriyaki Chicken with VegetablesPlate and serve over white rice.

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Roasted Chicken Breast With Ginger Carrot Salad

Roasted Chicken Breast With Ginger Carrot Salad - close upWith chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner. Whether you grill, boil, pouch or roast, there will always be an easy chicken breast recipe for any occasion.

roasting skinless, boneless chicken breasts with coconut oilBoneless chicken breasts are a go to fresh meat choice for any time-pressed home cook and their kitchen because they’re quicker to cook than bone-in chicken breasts.

Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.

For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas (Link here for ideas using chicken and leafy greens as: Salads as a Main Course).

We have the roasted chicken breast recipe, and all you have to do is choose the occasion. Our featured recipe is, Roasted Chicken Breast With Ginger Carrot Salad. Just 45 minutes from start to finish, and here is what you will need.

4 chicken breasts, skinless, boneless

3-4 tablespoons coconut oil, melted

3 medium rainbow carrots shredded, one each: yellow, purple, orange

1/2 cup dried cherries

2 tablespoons cilantro, chopped

1/4 ginger cilantro dressing, best choice is Paleo Chef

Boston Lettuce leaves, about 8 pieces

melted coconut oil Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.

chicken breasts coated with coconut oilNext coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.

Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.

heating shredded carrots and dried cherries in hot water

While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.

rinsing shredded carrots and dried cherries under running water Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.

Carrot Ginger Salad

Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing (by Paleo Chef), and mix together. Set aside.

Roasted Chicken Breast With Ginger Carrot SaladNext plate a piece of Boston lettuce leaf, and place piece of chicken breast on top. Then top the chicken breast with the ginger carrot salad, and enjoy!!

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8 More Uses For Your Lemon

 There are many uses for a lemon, with the most common being used in culinary cooking and baking desserts. Oh and not to forget drinking lemon juice with warm water in the morning to get the digestion moving.

There are in fact 8 more uses for that lemon you have in your kitchen. Let’s see what they are.

Your Cutting Board

A combination of Himalayan salt and lemon juice is said to be the top cleaner for your cutting board.

lemon slice on a cutting board After using the board rinse it under running water. Next sprinkle the board with salt, and rub 1/2 a lemon (cut side down) over the surface of the cutting board .

After dubbing the intire surface, let the board sit for about 10-15 minutes, and rinse again with water. The two food items together remove orders, germs, and help prevent stains.

Harden Brown Sugar

What a drag when you go to reach for the brown sugar, and it has harden.

To soften it up, just add the peel of half a lemon to the packaged brown sugar, and allow to sit overnight. The sugar will absorb the moisture of the lemon peel, tuning that harden brown sugar soft and manageable once more.

Wilted Leafy Greens

leafy green lettuceDon’t you just hate it when you want to make a salad, and you find your leafy greens have wilted in you. No worries though.

Just add cold water to a large bowl. Next add the greens and juice from 1/2 a lemon, and place in your refrigerator for about an hour, then dry the greens thoroughly.

Smell Fresh Refrigerator

Who knew a cottonball with a few drops of lemon juice could remove food orders from your refrigerator.

Faucets That Sparkle

Hard water stains on faucets can be removed with a cloth that has been dampened with lemon juice. Just rub the hard water spots until they disappear.

There are still more uses for that lemon, such as for a sore throat. Just add 1 teaspoon of lemon juice to 8 ounces of warm water, then gargle and swallow. Lemon juice is so strong that it kills germs and bacteria.

You can even soak your finger nails in lemon juice and warm water for 5 minutes, once a week to remove any stains from your nails.

Lastly, after you have juiced your lemon for the above uses or any way you use your lemon, do not through away the peel. Freeze it.

 Place the peel in a zip-lock baggy and place in the freezer. When making a dish or dessert that calls for lemon zest, and you rich for the lemon, but so sad it’s not there. Don’t fret, the frozen lemon peels to the rescue.

Just grate the frozen peel, and you have fresh lemony zest. You can also do this with lime and orange peels.

What other uses do you have for your lemon, besides cooking and baking?