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Recipes
Ginger Lime Shrimp and Noodles
By tulawdog
Combine marinade ingredients in a dish and whisk together
- marinade:
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon freshly grated ginger
- 1/2 tablespoon lime zest
- 1 tablespoon lime juice
- 1/2 tablespoon soy sauce
- 1 tablespoon olive oil
- 1/2 red pepper, chopped
- 1 cup sliced mushrooms
- 1 clove garlic
- 1 cup sugar snap peas
- 1 tablespoon soy sauce
- 2 tablespoons peanuts, crushed
- 1/2 pound whole wheat pasta of your choice (I used capellini)
- salt and pepper to taste
Light Whole Wheat Bread
By tulawdog
For the Water roux Take out about 25 grams / 1 ounce bread flour from the 320 grams / 11 ounces flour in a small sa...
- 320 grams / 11 ounces bread flour
- 190 grams / 6.7 ounces whole wheat flour
- 20 grams / 1 ounce sugar or honey
- 1 +1/2 teaspoons salt
- 1 +1/2 teaspoons instant yeast
- 2 tablespoons unsalted butter at room temperature
- 320-350 grams / 11-12fl ounces water at room temperature
Black Bean and Oat burgers
By tulawdog
Place all ingredients in bowl and mash together with a wire potato masher Heat pan on medium heat for 1-2 minutes a
- 1 15 ounce can black beans, drained
- 1 cup oats
- 1 garlic clove, crushed
- 1 medium roma tomato, diced
- 1 teaspoon cumin
- 1/8 to 1/2 teaspoon salt
- 1 teaspoon dried cilantro
Braised Chicken in White Wine
By tulawdog
Preheat oven to 350 F. Sprinkle the chicken breasts with salt and pepper
- 4 large chicken breast halves, with skin and ribs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 leeks, green parts trimmed, white parts thinly sliced
- 3 large carrots, sliced 1/4 inch thick
- 1 pound white or cremini mushrooms, sliced 1/2 inch thick
- 3 garlic cloves, chopped
- 1 bay leaf
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 cup dry white wine
- 2 cups chicken stock
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt
Peanut Butter and Honey Granola
By tulawdog
Heat the oven to 325°F. Line a large baking sheet with parchment paper
- 3 cups old-fashioned rolled oats
- 2 cups shelled roasted peanuts
- 1 cup hulled raw pumpkin seeds
- 1 cup wheat germ
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup honey
- 1/2 cup packed dark brown sugar
- 1 cup natural peanut butter, smooth or chunky
- 1 1/2 teaspoons vanilla
- 2/3 cup vegetable or olive oil
- 3/4 cup chopped dried dates
Tropical Paleo Lemon Bars
By tulawdog
Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil
- For the topping:
- 3 Tbsp Macadamia nuts finely chopped
- 1/4 Cup Honey
- 1/2 Cup Coconut Oil at room temperature it should be the consistency of soft butter
- Pinch of salt
- 1 Cup Coconut Flour sifted (95g)*
- 3 Eggs
- 1/2 Cup Honey
- 2 tsps Lime zest firmly packed
- 1/4 Cup Fresh** Lemon juice about 2-3 large lemons
- 1/4 Cup Fresh Lime juice
- 2 tsps Coconut flour sifted
Struffoli (Italian Honey Ball Cookies)
By tulawdog
Add the eggs, flour, 1 teaspoon vanilla, salt, and citrus zest to a large bowl
- 8 eggs
- 4 1/2 cups all-purpose flour
- 2 teaspoons vanilla extract, divided
- 1/4 teaspoon coarse salt
- Zest from 1 lemon
- Zest from 1 orange
- Canola oil, for frying
- 2 cups honey
- 1/2 to 3/4 cups Sprinkles
Grilled Zucchini & Eggplant Parmesan Recipe
By tulawdog
Preheat the grill to medium heat
- 1 (1 1/2 lb.) eggplant
- 1 large zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 oz. fresh mozzarella, thinly sliced
- 1 1/2 cups tomato sauce (your favorite kind)
- 10 large basil leaves
Eggplant, Portobello and Chicken Stir-Fry
By tulawdog
Make the sauce In a bowl, combine the water, soy sauce, Worcestershire sauce, tomato paste, sesame oil, sugar and c...
- 2 * 2 Tbs. water
- 2 * 2 Tbs. soy sauce
- 2 * 2 Tbs. Worcestershire sauce
- 1 * 1 tsp. tomato paste or ketchup
- 1 * 1 tsp. Asian sesame oil
- 1 * 1 tsp. sugar
- 1/4 * 1/4 tsp. cornstarch
- 4 * 4 Tbs. corn or peanut oil
- 1/2 * 1/2 lb. boneless, skinless chicken breasts or thighs, cut into bite-size cubes
- 3 * 3 Asian eggplant, about 1 lb. total, cut into bite-size cubes
- 1 * 1 Tbs. grated fresh ginger
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 lb. portobello or cremini mushrooms, stems discarded and caps cut into bite-size pieces
- * Steamed rice for serving