Asian Quinoa Meatballs
Friday, 16 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
meatballs |
Ingredients
Meatball
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha or more, to taste
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon sesame seeds
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or more, to taste
- 2 teaspoons cornstarch
Ingredients
Meatball
Sauce
| |
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
- To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
- Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Recipe Notes
245 Calories per 4 meatballs
No Comments
Veggie & Tofu Stir-Fry
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp cashew nuts
- 3 tbsp sesame seeds
- 175 gr tofu firm
- 1 tsp cornflour
- liquid honey
- 2 cloves garlic
- ginger fresh, about 5 cm long
- 4 spring onions
- 1/2 head broccoli
- 1/2 red pepper
- 4 sweetcorn baby
- 1 lime
- low salt soy sauce
- 80 gr corn frozen is fine if it's thawed
Ingredients
| |
Instructions
- Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
- Add a good lug of oil to the pan or wok and place back over a medium-high heat.
- Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
- Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
- Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
Recipe Notes
405 Calories
Sesame Green Beans
Tuesday, 06 September 2016
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp sesame seeds
- 1 pound green beans cut into 2 inch pieces
- 1/4 cup chicken broth
- 1/4 tsp sea salt
- black ground pepper to taste
Ingredients
| |
Instructions
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Recipe Notes
78 Calories
