Articles with 'scallions'


Soba Noodles with Tangy Tahini Dressing

 

Tahini11

  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)
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Salmon Miso Soup

 

18742327_m

  • 5 cups water
  • 2 inches of dried alaria (sea vegetable)
  • 5-6 fresh shitake mushrooms, sliced thin
  • 6 ounces extra firm tofu, diced into ½ inch cubes
  • 6 ounces salmon, cubed
  • 3 tbsp. unpasteurized barley miso (diluted in a small amount of water)
  • 2 scallions, minced

Bring water, alaria, mushrooms and tofu to a boil.  Lower the heat and simmer 2-3 minutes.  Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.

(14 votes, average: 3.93 out of 5)
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Grilled Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)
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Magical Miso Soup

 

18742327_m

  • 5 cups water
  • 2 inches of dried alaria (sea vegetable)
  • 5-6 fresh shitake mushrooms, sliced thin
  • 6 ounces extra firm tofu, diced into ½ inch cubes
  • 6 ounces salmon, cubed
  • 3 tbsp. unpasteurized barley miso (diluted in a small amount of water)
  • 2 scallions, minced

Bring water, alaria, mushrooms and tofu to a boil.  Lower the heat and simmer 2-3 minutes.  Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.

(11 votes, average: 4.18 out of 5)
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Miso Soup with Cod, Porcini Mushrooms and Kale

 

  • 4 cups filtered water
  • 1 four-inch strip alaria sea vegetable, soaked (can use wakame)
  • 4-5 pieces of dried porcini mushrooms* soaked and sliced thin (reserve soaking water)
  • 3 lacinato kale leaves, sliced thin (or other leafy greens)
  • 4 tbsp. Golden Millet Miso (or white miso)
  • 6 oz wild cod, cut into 2 inch pieces
  • 2 scallions

Bring water to a boil. Cut alaria sea vegetable into thin strip and add to the water. Add sliced porcini mushrooms and water to the pot and cook 2-3 minutes. Add kale and cook 1-2 minutes. Use a few tablespoons of the hot cooking water to dilute the miso and make it like a puree. Do NOT add miso until you reduce cooking heat to simmer. Add diluted miso to the pot with cod pieces and cook 4-5 minutes. Garnish with scallions.

*Wild harvested porcini mushrooms provided by Michael Migs Scalici: migs97411@frontier.com

(2 votes, average: 5.00 out of 5)
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Summer Quinoa with Mint Dressing

 

  • 1/2 cup parsley (packed down)
  • 4-5 scallions
  • 1/4 cup fresh mint leaves (packed down)
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • Sea Salt to taste
  • Black pepper to taste
  • 1 garlic clove, peeled and minced
  • 3 cups quinoa, cooked
  • 1 cucumber, deseeded and diced
  • 8-10 grape tomatoes, quartered

In a food processor pulse the parsley, scallion, mint, lemon, olive oil, garlic and sea salt and black pepper, until finely chopped.  Combine dressing with cooked quinoa, cucumber and tomatoes.

See Andrea create this recipe on Fox News – “What You Should Eat”

(6 votes, average: 3.17 out of 5)
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Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing

 

  • Sea salt
  • Freshly ground black pepper
  • 1 head Chinese cabbage, shredded
  • 2 carrots, grated or cut into thin matchsticks
  • 2 to 3 scallions, minced
  • 4 tablespoons toasted sesame oil
  • Juice of 1 lemon, plus zest
  • 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
  • 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.

MAPLE ROASTED DUCK

  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(3 votes, average: 4.33 out of 5)
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Quinoa with Pickled Watermelon Radish

 
  • 7-8 watermelon radishes (or other radishes), sliced thin
  • ½ cup rice wine vinegar
  • ¼ cup granulated cane juice
  • 4-5 scallions
  • 1/4 cup fresh mint leaves (packed down)
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 tsp. Sea Salt
  • 2 garlic cloves, peeled and minced
  • 3 cups quinoa, cooked

Put radishes in a bowl.  Combine vinegar, cane juice and sugar, and pour on top of radishes. Cover and refrigerate overnight or 8 hours. In a food processor pulse scallion, mint, lemon, olive oil, garlic and sea salt until finely chopped, and mix with cooked quinoa. Drain radishes and combine with quinoa.

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Crispy Cod and Vegetable Noodle Soup

 

  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.

(4 votes, average: 3.75 out of 5)
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Cooling Cukes and Sea Veggies

 
  • 1/2 cup wakame, soaked
  • 1 cup water
  • 2-3 cucumbers
  • 1 red pepper
  • 2 scallions, minced
  • 2 tbsp. shoyu
  • 3 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. maple syrup

Bring water to a boil, add wakame and cook for 5 minutes.  While wakame is cooking, deseed cucumbers and red pepper and slice thin.  Add cukes, peppers, scallions, and cooked wakame to a mixing bowl and toss with vinegar, sesame oil, shoyu, and maple syrup.

(1 votes, average: 5.00 out of 5)
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