I have been making salmon for dinner since this summer. Recently Tim had the idea to make it seem more like how we ate in Asian restaurants by serving it in a bowl over rice. It tasted great.
1 tbsp nutritional yeast
1 tbsp gluten-free bread crumbs
2 tsp garlic powder
2 tsp oregano
1 tbsp olive oil
1 tbsp lemon juice
1/2 cup rice
4 salmon filets
1. Preheat oven to 450.
2. Put 1/2 cup of rice and 1 cup of water in a sauce pan on high. Once water boils, turn to low until all water is gone.
3. Start steaming broccoli.
4. In a small bowl combine yeast, bread crumbs, garlic powder, oregano, and pepper.
5. In another small bowl combine olive oil and lemon juice.
6. Place salmon filets on a baking sheet lined with aluminum foil.
7. Cover salmon filets with olive oil/lemon juice mixture.
8. Coat salmon filets with spice mixture.
9. Bake salmon for 10 minutes.
10. Fill bowl with broccoli and rice. Place salmon on top.
For October’s cooking class at church we learned how to make bulgogi.
2 pounds thinly sliced beef chuck or sirloin
1 carrot thinly sliced (julienne)
mushrooms thinly sliced
1 cup soy sauce
1 cup water
1/2 cup sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/8 teaspoon pepper
1. Mix all marinade ingredients into a large bowl.
2. Add meat to marinade. Toss gently to mix everything together.
3. Marinade meat for about an hour.
Tip: If you want to make the meat more tender, add about 1/4 of a kiwi fruit blended into the marinade the last ten minutes.
4. Cut carrots and mushrooms. Mix in to marinade.
5. Use sesame oil to coat skillet.
6. Fry on high heat until cooked through.
You can serve plain or with white rice.
When my church decided to start a once per month cooking class, I was so excited. Not only do I get to learn how to cook some traditional Korean dishes, but I get to hang out with my girlfriends in the process.
Our first class was Japchae.
4 oz beef steak cut into strips
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves minced garlic
1 tsp sugar
seasonal vegetables (we used mushrooms, carrots, onions, bell pepper, and cucumbers for our class)
sweet potato noodles
1 tbsp sesame seeds
1. Marinade beef in soy sauce, sesame oil, garlic, and sugar. Store in refrigerator.
2. Scramble egg in a bowl. Fry egg in a pan. Once cooled, cut egg into strips.
3. Chop or julienne vegetables into small strips.
4. Put noodles in boiling water and cover for 7 minutes, stirring occasionally so they don’t stick.
5. Brown meat in skillet on medium.
6. Add vegetables that take longer to cook first (carrots) and stir. Continue adding vegetables until you have added them all.
7. Add the eggs and cooked noodles at the end.
8. Add any additional soy sauce or sesame oil to taste.
9. Sprinkle sesame seeds as a garnish at the end.
Our next cooking class is September 15 at 10 AM. We will make cucumber kimchi and vegetable pancakes. The cost of the class is $5.
1 pound boneless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1. Preheat oven to 350 F / 180 C.
2. In a small bowl, combine paprika, garlic powder, cayenne pepper, oregano, thyme, almond flour, and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg, roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes. Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce, 1 tablespoon nutritional yeast, and 2 tablespoons mozzarella cheese.
10. Cover pan with aluminum foil and bake for 20 minutes.
I always serve with broccoli. But you could pair this with any vegetable and even pasta if you want.
1/2 cup rice
1 pound ground beef
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 teaspoons cumin
2 teaspoons lemon juice
1 cup shredded mozzarella cheese
1 can Hunts Garlic and Herb pasta sauce (24 ounces)
- Preheat oven to 350 F/180 C.
- Pour 1/2 cup rice and 1 cup water in a small sauce pan. Cook on high until the water has boiled off to just above the rice line. Change heat to low until rice is mostly cooked.
- In a large pot, brown beef.
- Add spices and lemon juice to beef and mix well.
- Turn off heat.
- Add rice, pasta sauce, and 1/4 cup of cheese to beef and mix well.
- Pour mixture into 9×13 pan.
- Sprinkle the remaining 3/4 cup of cheese on top of mixture.
- Bake for 30 minutes.
You can also add a chopped bell pepper to the mix (I like the way it tasted, my husband didn’t).
Serve with a vegetable of your choice.
**If you are doing the 21 day fix, 1/4 of the 9×13 is a serving. It would count as 1 yellow, 1 red, 1 blue, and 1 purple. Your vegetable would also add 1 green.
This is another recipe that started paleo…
1/2 cup sesame oil
1/4 cup chicken broth
1 1/2 teaspoon garlic powder
1 1/2 teaspoon ginger powder
1 teaspoon sugar
16 ounces broccoli
1 pound chicken breasts
2 egg yolks
1/4 cup sesame seeds
1 cup rice
1. Start rice. Put one cup of rice and two cups water in a saucepan. Cook on high until water level is just above rice. Turn to low heat until rice is finished cooking.
2. Set out egg yolks so they can become closer to room temperature.
3. In a large skillet, saute 2 tablespoons sesame oil, ginger, and garlic for one minute on medium heat.
4. Add broccoli to skillet and stir until broccoli is bright green (should take about five minutes).
5. Remove broccoli from skillet.
6. Add 1 tablespoon sesame oil to whatever liquid is left in skillet.
7. Mix in cut chicken breasts and stir until chicken is cooked through (should take about five minutes).
8. Remove chicken from skillet.
9. Add 1/4 cup sesame oil, sugar, and chicken broth to skillet on low.
10. Slowly add skillet mixture to eggs, stopping periodically to stir. This allows you to thicken sauce without scrambling your eggs.
11. Once eggs are thoroughly mixed in, pour mixture into skillet.
12. Return chicken and broccoli to skillet and stir.
13. Add sesame seeds to skillet, stir, and return to medium heat for about five minutes.
14. Serve over rice.
1/2 pound of boneless skinless chicken breast
14.5 ounce can green beans
1 teaspoon garlic powder
1 tablespoon sesame seeds
1/4 cup gluten-free soy sauce
1. If you will eat over rice, start rice. I do one cup of rice and 2 cups of water in a covered sauce pan. Put on high until water level is almost down to top of rice and then change to low heat for about ten minutes.
2. Slice chicken breasts.
3. Pour chicken and soy sauce into skillet and saute on high for a minute or two, until soy sauce has coated chicken.
4. Add sesame seeds and garlic powder to skillet and mix thoroughly.
5. Pour green beans in to skillet and saute until chicken is fully cooked and soy sauce looks mostly cooked into chicken and green beans.