CARIBBEAN COLE SLAW

 CARIBBEAN COLE SLAW

INGREDIENTS: 4 cups shredded savoy or Napa cabbage, 2 peeled carrots, 2/3 cup mango pieces, 4 chopped scallions, 1/2 cup fresh parsley, 1/2 cup slivered almonds. (you can add or subtract any veggies to this mix)  

DRESSING: 2 tbs dijon, 2 tbs honey, 2 tbs brown sugar, 2 cloves crushed garlic, 2 tbs cider vinegar, 1/8 cup pineapple juice, 1 tsp red hot, 3 tbs olive oil, 1/2 tsp salt

I made the dressing ahead of time so the flavors would really mesh. Since I'm not a huge fan of mayo, this was perfect! If you don't want it so sweet, use less honey and brown sugar.

Mix everything when you're ready to eat. 

CURRY STEW

 CURRY STEW

INGREDIENTS: 1/4 cup olive oil, 1 onion, 8 cloves of garlic, 1 pound cut up sweet potatoes, 1 pound cut up butternut squash, 1 diced jalapeño, 1/4 cup fresh grated ginger, 1 can coconut milk, 1/2 cup rum, 4 cups chicken stock, 1 tsp salt and pepper, 1 tbs fresh thyme, 2 tbs curry powder, 1 tsp allspice

Garnish: Sour cream, scallions and chives.

Cut up the onion, jalapeño and garlic and sauté in the oil for 5 minutes . Add the rest of the ingredients and simmer until butternut squash and sweet potatoes are soft. It took about an hour for the veggies to be finished.

This had so much flavor.  I know you'll love it!

KALE - SPINACH - SWISS CHARD MIX

 KALE - SPINACH - SWISS CHARD MIX

INGREDIENTS: 2 pounds spinach, kale and chard mix. 1/4 cup olive oil, 6 cloves garlic, 1 onion, 1 Hungarian pepper, 2 scallions, 1 tomato, 1 tbs fresh thyme, 1 tsp salt and pepper.

Sauté the garlic, onions and pepper in oil for couple minutes. Add everything else and cook until all of the greens are wilted. 

SWEET GLAZED CARROTS

 SWEET GLAZED CARROTS

INGREDIENTS: 

5 Carrots peeled and cut

Sauce: 2 tbs butter, 2 tbs brown sugar, 1 tsp red hot, 1 tsp lemon juice, 1/4 cup pineapple juice, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp chili powder

Boil the carrots 5 minutes then drain. In the same pan, heat all the ingredients for the sauce until heated through and the brown sugar is dissolved.    Mix and enjoy!!!

Ethiopian Chicken Thighs

 Ethiopian Chicken Thighs

Ingredients: 6 chicken thighs with bones and skin. Salt, pepper and Berbere seasoning

Sauce: 6 cloves crushed garlic, 1 cup white wine, 1/4 cup honey, 1 tsp Berbere, 1 tsp garlic powder, 1/4 tsp salt and 1/2 tsp black pepper

Season the thighs. If a lot of excess skin, cut some of it off. Put in the fridge to marinate. 

Heat the sauce on a low heat in a saucepan for 15 minutes. 

Preheat oven to 350. Sear the thighs in canola oil 4 minutes per side. Put in oven for half an hour, add the sauce, cook ten minutes more and then broil for a couple minutes. 

ENJOY!!!!

Korean Zucchini

 Korean Zucchini

Ingredients: 4 zucchini, 1 small onion, 4 cloves of garlic, 2 green onions, 2 tbs olive oil.

Sauce: 2 tbs soy sauce, 1 tbs maple syrup, 1/4 tbs gochugaru, 2 tbs sesame oil, 1 tbs sesame seeds

Sauce the 1st 5 ingredients together until half way cooked, add the sauce and finish cooking until desired softness. 

So much flavor!

Pork Dumplings

 Pork Dumplings

Ingredients: 2 cups shredded savoy cabbage, 1 tsp salt, 1 pound ground pork, 1/2 cup chopped chives,  1/2 cup chopped leeks, 2 tbs soy sauce, 2 tbs mirin, 1 tsp ginger paste, 1 tbs sesame oil 3/4 tsp black pepper

Dumpling wrappers

Sauce: 4 tbs soy sauce, 2 tbs rice vinegar, 2 tsp gochugaru, 2 chopped scallions, 1/4 cup chopped chives, 3 tbs chili garlic sauce

Mix the ingredients of the sauce and set aside.

Mix all the ingredients in the pork mix. 

Put a small amount of mix into a dumpling wrapper, fold in half and seal the halves with a little water. 

Put in the fridge for an hour to set up.

Fry in a little cannoli oil for a few minutes on each side until browned, add 1/4 cup of water, cover and steam until water dissipates. 

Serve with the sauce!

Glass Noodles & Veggies

 Glass Noodles & Veggies

Ingredients: Package of sweet potato glass noodles, 2 tbs canola oil, 1 onion, 1 carrot, 8 ounce pack of shiitake mushrooms, 8 ounces baby spinach, 2 cups savoy cabbage

Sauce: 1/4 cup soy sauce, 1/2 cup water, 3 tbs sugar, 2 tbs mirin wine, 1 tbs sesame oil, 3 cloves crushed garlic, 1/2 tsp black pepper

Boil the noodles as directed on the package. Drain and rinse in cool water. Meanwhile, julienne the veggies and sauté in oil. In a separate pan, heat up the ingredients in the sauce until thoroughly heated. 

Mix everything and enjoy this incredible gluten free stir fry.

Korean Chicken Wings

Korean Chicken Wings

 Ingredients: 2 pounds chicken wings, 1 tbs mirin, 1 tbs crushed ginger, 1 tsp salt & pepper

                     2/3 cups cornstarch, 1/2 tsp baking powder

Sauce: 1/2 onion, 3 cloves of garlic, 2 tbs mirin, 1 tsp fresh ginger, 3 tbs chili paste, 2 tbs soy sauce, 3 tbs ketchup, 3 tbs sugar, 2tbs strawberry jam, 2 tsp rice vinegar, 2 tbs maple syrup

Marinate the wings in the first 4 ingredients for at least an hour. Drain and coat the wings in the cornstarch and baking powder.

Fry them for 5 minutes, then fry again for 2 minutes.

Blend all the ingredients in a food processor for the sauce. 

They were so good!!!!!