Steak and Green Curried Soba Noodles
GREEN CURRIED SOBA NOODLES
1 Tablespoon ground fennel seeds
1 teaspoon fenugreek seeds
1.5 teaspoon mustard powder
2 teaspoons cumin powder
1 Tablespoon madras curry powder
5 cloves fresh garlic, chopped
2 Tablespoons green or red curry paste
1 serrano chili, seeded and chopped (discard seeds)
1 bunch cilantro, chopped (stems too)
1 bunch fresh mint, chopped (stems too)
1/2 bunch scallions, chopped
juice of 2 limes
juice of 2 lemons
1/2 Cup fresh prepared green tea, chilled
1/2 Cup Extra virgin olive oil
2 Tablespoons wheat-free Tamari
puree all ingredients in a food processor, thin with more green tea or water if it’s too
spicy for your taste.
serve tossed with buckwheat or soba noodles.
1/2 cup olive oil
1 head or eight cloves roasted garlic, smashed
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh thyme
1 Tablespoons chopped fresh ginger
Juice of 1 lemon
2 Tablespoons braggs liquid aminos
Sea salt & fresh ground black pepper your meat
Mix all ingredients together and marinate your meat. It is also a good chicken marinade too. You can marinate anywhere from 1 hour to 24 hrs.
8 oz sushi grade tuna
8 oz yellowtail hamachi (pacific yellowtail amberjack)
1/2 a fresh mango, finely diced
1 firm avocado, diced
Pinch black sesame seeds
2 Tablespoons chopped fresh chives
4 Tablespoons miso dressing (equal parts yellow miso paste, mayonnaise, and water)
Sea salt & fresh black pepper
Quenelle or scoop mixture into spoons or on a rice cracker to serve. Top with a small piece of candied tangerine rind. Recipe below
CANDIED TANGERINE RIND
Make 1 cup simple syrup (1/2 C gran. sugar & 1/2 cup water)
Bring combined ingredients to a boil & then remove from heat.
With a knife, remove the rind from 2 tangerines or oranges carefully removing most of the white part from the skin as well. Thinly slice the skin into pieces no longer than 1/2 inch.
Add all of the thin slices to the simple syrup, over medium heat simmer for 3 minutes and then allow the rind to cool in the syrup.
noun (usu. quenelles)
a small seasoned ball of pounded fish or meat.
ORIGIN French, probably from Alsatian German knödel
JOHNNY’S OATMEAL RAISIN FLORENTINES
3 Cups oats
1 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons nutmeg
2 Cup raisins (I like mixing 1/2 golden, 1/2 regular)
3 sticks butter
11/2 cups brown sugar
1 ½ cups granulated sugar
2 teaspoons vanilla extract
Preheat oven to 325 degrees
Sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Then add in the oats and raisins and set aside. Cream together the butter and sugars in an electric mixer: start on speed 1, move to a faster speed. Turn the mixer speed back down to 1 and add in the eggs, one at a time, followed by the vanilla extract. Slowly add in the dry ingredients.
Scoop cookie dough into approximately 2 Tablespoon balls. Put these in the freezer for one hour. Then arrange them on a prepared cookie sheet, allowing plenty of room in between them (they will spread out!).
Bake 13 to 14 minutes or until the edges of the cookies start to brown.
Allow them to cool on the cookie sheet before removing. Enjoy!