Tag Archives: tamari

Creamy Cashew Chicken Salad

This recipe contains a perfect blend of chicken, stir-fried veggies, and salad greens all coated in a creamy cashew dressing.  It is easy to make ahead and serve cold – making it perfect for lunch or for a summer potluck.  The dressing by itself would be great for dipping coconut-breaded chicken tenders, or as a sauce over grilled asian-spiced pork chops.  And feel free to toss in your own variations on the veggies rather than sticking simply to the carrots and red bell peppers we used.  I know this would go great with the addition of mushrooms, snow peas, or just about anything else you can think of.

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Tamari-Ginger Chicken Thighs with Zucchini

In case you were wondering what was on the rest of the plate with yesterday’s strawberry rhubarb salsa…this was it!  This recipe is perfect for a potluck, because the sauce/marinade will make enough for at least 16 to 20 chicken thighs.  Or you can simply use all of the parts of about two or three whole chickens (cut up) to give a little more variety.  Either way, it’s a winner.  And at the tail end, I added some halved (lengthwise) zucchini brushed with leftover sauce to the grill for the last ten minutes to take care of my side dish at the same time.

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Stir Fried Pork with Asparagus

This recipe was my first time using coconut aminos in place of tamari.  While I can’t say it is an exact replacement for soy-sauce, combining it with other ingredients in a marinade or stir-fry sauce is pretty tasty…and soy free too!  As for the recipe, it’s intended to be like most other stir-fry meals – grab what you’ve got and cook it hot and fast with some meat and sauce.  Leave the veggies tender-crisp and you can’t lose.

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Grandpa Don’s Bugachi (Teriyaki Beef Skewers)

Just over a week ago, Karen posted a recipe that started out with a small tribute to a great man who I never got the chance to meet…but I still feel blessed to experience his presence every time we have a gathering with her family.  Her Grandpa Don’s legacy lives on in some way with every member of her immediate and extended family (and everyone else who knew him as well), and it is always fun to hear the stories told of his sense of humor, adventurous spirit, and masterful culinary skills (and on more than one occasion, it seems, he would combine all three).

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Turkey Noodle Stir Fry

Usually, when you glance through your typical Asian restaurant menu, most dishes come with either noodles or rice…and all too often if you ask for them to “hold the noodles,” you end up with a meal that is about half the size it should be (because those noodles are a cheap filler), but for the same price.  That certainly is one of the downfalls (and there aren’t many) of a grain-free diet – unless you’ve found a place that will actually increase the rest of the food in your meal to give you what you’re paying for.

Another option is to make your favorite Asian-inspired meals at home (we’ve got more than a few on the site).  And by making them at home, you can also have your noodles if you want.  Just a slightly different kind.  So, today, we’ve got an Asian-inspired stir fry with noodles that is easy enough to make on a weeknight and good enough to share with others any time.

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Ginger Honey Scallops

Wild-caught sea scallops are one of my favorite sea foods.  When they have been cooked just right, they have a delicate flavor and a firm texture that avoids the “chewiness” often associated with other shellfish.  There are a lot of ways they can be prepared, but with only six ingredients (including the scallops), this recipe is one of the easiest I’ve run across.

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Sweet Chile Cashew Chicken Salad

This recipe started out in our little black book several years ago from a potluck dish brought by a friend’s mom every year to his Christmas party.  The original was always a hit, but the main ingredient was thin noodles – either angel hair pasta or rice noodles.  So, when we changed our way of eating, this one got left behind…a page in the book to be turned past as we planned out the menu for the week and prepared our grocery list.  Until yesterday, when Karen took a look and said, “Hey, we should try making this into a salad.”  And so we did.  And while it should have made enough to have leftovers for lunch, somehow there wasn’t a bite left when we got up from the table.  I feel pretty safe stating that it was at least as good as the original…

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