Pork Green Beans and Oyster Stir Fry
Tuesday, 04 October 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp lime juice
- 1 tbsp chilli bean paste or chilli sauce
- 75 ml oyster sauce
- 1 tsp soy sauce
- 2 tbsp vegetable oil
- 400 g pork
- fillet cut into thin slices
- 2 garlic clove chopped
- 1 red onion cut into chunky pieces
- 140 g green bean halved
Ingredients
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Instructions
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened.
Recipe Notes
233 Calories
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Yummy Chicken Lettuce Wraps
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 onion diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha optional
- 1 can whole water chestnuts drained and diced, 8-ounce
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 head butter lettuce
Ingredients
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Instructions
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Recipe Notes
308 Calories
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
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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
Smokey Tomato Pure
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Servings |
servings |
Ingredients
- 4 oz Sun Dried Tomatoes Any store bought jar but dry not soaked
- 1 cups +1/2pumpkin seeds
- 3/4 cup cooked red kidney beans
- 2 cloves garlic
- 2 chilis diced depending on preferred hotness
- 1/2 cup olive oil
- 4 tbsp sunflower oil
- 2 tbsp toasted sesame seeds
- 2 lemons
- sage leaves
- 1/4 tsp cocoa powder
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Ingredients
| |
Instructions
- Soak and cook beans (if not bought pre-cooked).
- Sautee garlic and chilli in sunflower oil
- Add pumpkin seeds and continue frying, stirring constantly until seeds expand.
- Sprinkle with sage and cocoa and turn off.
- Liquidize balsamic, lemon, oil and seeds together.
- Add cooked beans and tomatoes.
- Liquidize if you desire a smooth consistency otherwise keep as is.
- Season with salt and pepper if required or slightly more lemon juice.
- Chill and serve with fresh salad or toasted on bread.
Recipe Notes
80 Calories
Traditional Grilled Souvlaki
Tuesday, 06 September 2016
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings |
Ingredients
- 1 lemon juiced
- 1/4 cup olive oil extra virgin
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 3 garlic cloves crushed
- 4 pounds pork tenderloin cut into 1 inch pieces
- 2 yellow onions medium, cut into 1 inch pieces
- 2 green bell peppers cut into 1 inch pieces
- wooden skewers
Ingredients
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Instructions
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired cooking, turning skewers frequently for even cooking.
Recipe Notes
189 Calories
Maple Salmon
Tuesday, 30 August 2016
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people |
Ingredients
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 clove garlic
- 1/4 tsp garlic salt
- 1/8 tsp black pepper ground
- 1 pound salmon
Ingredients
| |
Instructions
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe Notes
265 Calories
Footnote:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
