Archive for June, 2016

Cheaters Char Siu – A small batch

aka Chinese roast pork

3-4 pork chops, boneless 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon five spice powder 1/2 teaspoon paprika pinch of pepper 1 tablespoon soy sauce 1/2 teaspoon sesame o…

Source: Cheaters Char Siu – A small batch

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June 25, 2016 at 3:36 pm Leave a comment

Korean-style Zoodles – A small batch

jap chae

aka Jap Chae

4-6 ounces beef, sliced into thin strips (or ground meat works)
2 cloves garlic, minced and divided
1 teaspoon sugar, divided
2 tablespoons soy sauce, divided
1 tablespoon toasted sesame oil, divided
1/4 medium onion, sliced thinly or spiralized
1 carrot, peeled, grated, or spiralized
1 medium zucchini, spiralized
4 ounces mushrooms, thinly sliced
1 small bell pepper, thinly sliced
large handful (or two) baby spinach leaves
1 egg, beaten
2 stalks green onion, ends removed, cut into bite size pieces
salt and pepper
1 tablespoon sesame seeds for garnish
sesame seeds for garnish
oil for sauteing

Put spiralized zucchini in a colander and sprinkle with 1/2 teaspoon kosher salt. Let sit for a minimum of 30 minutes. Don’t forget to put a plate under the colander.

Then wrap the salted and drained zucchini in a clean kitchen towel and allow to drain for another 30 minutes.

In a bowl, combine beef with the 1 clove minced garlic, half the sugar, half the soy sauce, half the sesame oil, and pinch black pepper. Toss well to coat, and set aside for about 10 minutes.

Combine ingredients for the sauce

Sauce
1 clove garlic, minced
1/2 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sesame oil

Heat oil in a large non-stick pan
add the beaten egg, encouraging it to spread out flat in the pan
when thoroughly cooked, roll up, remove from pan, and slice
set aside in a large bowl

In the same pan (don’t clean) add more oil and heat
add beef and cook over medium high heat until browned
remove from pan and set aside in the large bowl

In the same pan (don’t clean) add more oil and heat
add mushrooms and green onions and cook through
then transfer to the large bowl

In the same pan (don’t clean) add more oil and heat
add onion, carrots, green pepper, and spinach, cook through
remove from pan and add to the large bowl

In the same pan (don’t clean) add more oil and heat
add zucchini and warm through
add the sauce, combine well, and allow to cook down a bit
transfer to the large bowl

Toss contents of the bowl well, garnish with sesame seeds, and serve warm or at room temperature.

Entire recipe = 16 carbs

June 23, 2016 at 7:58 pm Leave a comment

Clafoutis – A small batch

clafoutis

Strawberry Clafoutis

Pronounced kla-foo-TEE; is a simple fruit and custard dessert.

1/3 cup milk (use cream if you’re feeling indulgent)
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla
3 tablespoons flour
1 cup fresh fruit (chopped apple or pear, pitted cherries, peaches, or plums)
butter for greasing the dish
powdered sugar for dusting
pinch of salt
3  4-ounce ramekins

Preheat oven to 350°F

Place fruit in the buttered ramekin

Whisk together milk, sugar, egg, vanilla, and salt
pour batter over fruit and bake for approximately 15 minutes

Dust with powdered sugar and serve warm
these do not store well, they should be eaten fresh from the oven

June 22, 2016 at 4:38 pm Leave a comment

Chicken Shawarma – A small batch

shawarma

2 chicken breasts, sliced in half lengthwise
1/4 teaspoon dry ginger
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon prepared curry powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
pinch of red pepper
pinch of cinnamon
salt and pepper
2 tablespoons plain yogurt

Mix all these ingredients together
toss until chicken is well coated
allow to marinate for a minimum of 30 minutes

Saute in a very hot and well oiled pan, until well browned

Sauce
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
2 tablespoons yogurt
salt and pepper

Serve with sauce and assorted veggies in a warmed pita, or on a bed of lettuce

Entire dish, no pita = 6 carbs

June 17, 2016 at 3:25 pm Leave a comment

Garlic and Pepper Pork – A small batch

aka Moo Tod Kra-tiem Prik-tai 1/2 pound pork loin, cut into 1/4 inch thick slice (approximately 3 pork chops) 2 cloves garlic, grated 1/2 teaspoon ground pepper 2 teaspoons soy sauce good pinch of …

Source: Garlic and Pepper Pork – A small batch

June 15, 2016 at 4:43 pm Leave a comment

Korean-style Meatballs – A small batch

IMG_20160606_110946

1/2 lb ground meat
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
2 or 3 dashes fish sauce
2 garlic cloves, minced
2 green onions, one minced and one sliced for garnish
a squirt of hot sauce
1 tablespoon flour
1 egg, beaten
1 teaspoon sugar
salt and pepper
oil for sauteing

Mix all ingredients together
form mixture into 1 inch balls

Heat oil in a skillet
fry the meatballs until brown on all sides

Makes about 12 meatballs = 10 carbs

Serve wrapped in lettuce with kimchi, pickled veggies if you like and garnished with chopped green onions

June 6, 2016 at 6:20 pm Leave a comment

Asian-style Pickled Vegetables with Sesame and Hot Peppers

20160604_125217

1 seedless cucumber, thinly sliced
1 carrot, peeled and thinly sliced
1/2 a zucchini, cut lengthwise and thinly sliced
healthy pinch of salt
2 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon sesame oil
pinch red pepper flakes
1 tablespoon sesame seeds
1/4 cup cilantro

Mix all the ingredients together and serve

June 5, 2016 at 6:04 pm Leave a comment

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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook