easy to prepare and even easier to eat

Ingredients:

3 Talapia fillets

6 corn tortillas

handful of fresh cilantro, chopped

ancho chile powder, to taste

hot sauce to taste

canola oil

salt and pepper, to taste

Marinade-

1/3 cup Canola oil
Juice of two limes
1 tsp Garlic salt
3 Tbsp Adobo chile sauce including chiles (from a can of chipotles in adobo), minced fine

Guacamole-

3 avocados, pitted and chopped

1/4 cup red onion, minced fine

juice of 1 1/2 limes

2 garlic cloves, minced

salt and pepper to taste.

Directions for Guacamole- combine your ingredients and you are done!

Grilled Tomatillos-

3 tomatillos, sliced thick

canola oil

 

Directions-

1. Mix all of the marinade ingredients in a bowl, pour over the Talapia in a shallow glass dish and cover.  Refrigerate for 2 hours minimum.

2. Clean your grill well and then brush with a bit of canola oil. Brush tomatillo slices with oil and place on grill, turn when grill marks appear and remove from heat, set aside for tacos.

3. Wipe the grill with some oil, take fish out of marinade and just before grilling sprinkle some ancho chile powder, salt and pepper (and hot sauce if you like) on each side. Lay fish on grill and cook for a few minutes (about three) and then turn and grill the other side.

4. While fish is cooking, warm some corn tortillas in foil on the side of the grill

5. Serve cooked fish, tomatillos and guacamole on the warmed tortillas.  Garnish with cilantro, (sour cream if you like) and hot sauce.

 

 

 

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These are spicy and delicious.  To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF)  Kimchi and GF gochujang.   If you can’t, just use sirachi or sambal oelek.

Ingredients:

1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)

Vegetable oil for grill rack

Leaf lettuce

steamed rice

Korean kimchi & gochujang

 

Directions:

1. Process in food processor the pear, garlic, ginger, soy sauce, oil, sugar, and vinegar until smooth.. Transfer to medium bowl and stir in green onions and hot pepper flakes.

2. Spread half of the marinade into a glass pan that will hold all the ribs. Add the meat and pour the other  half of remaining marinade over meat. Marinade in fridge (covered) for 4-6 hours.

3 Heat grill on high, clean grill well with wire brush and wipe with vegetable oil.

4. Grill ribs for 10-14 minutes, turning frequently. Remove and serve immediately.

5. Serve in lettuce with rice and Korean condiments.

0 comments

slightly lighter, tons of flavor and really easy!  You are gonna love this!

Ingredients:

1 cup jasmine rice

1/4 cup cornstarch

200g  snow peas, trimmed

4 garlic cloves, peeled and chopped

2 teaspoons fresh ginger, grated and peeled

2 tablespoons light-brown sugar

2 tablespoons Gluten Free soy sauce

1 Tbsp. Sriracha hot sauce

2 birds eye peppers, diced very thin

2 large egg whites

Coarse salt and ground pepper

500g boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons canola oil

sesame seeds

sesame oil

 

Directions:

1. Cook rice according to instructions. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and birds eye peppers; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1 Tbsp Sriracha, salt and pepper to taste. Add chicken, and toss to coat.

3. In a large (stainless) skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture, and add to skillet. Cook, turning occasionally, until golden, 6 minutes or so. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, about 3 minutes. Return chicken to skillet; toss to coat. Serve with rice. Add sesame seeds and sesame oil to taste.

 

I made this quite spicy!  I loved it!  But if you can’t handle the spice, skip the birds-eye peppers (I also added some jalapeños!) and use something milder like pepper flakes instead.

 

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