I have known for some time that I need to make my own since my daughter is allergic to soy and traditional Hoisin sauce always causes an allergic reaction. We deal with it because we like our Chinese food. :) This morning, however, while making pork wontons, I found that I did not have the Hoisin sauce in my pantry that I thought I did. This lead me to improvise and create my own recipe for Hoisin sauce. Traditionally Hoisin sauce is made from a soybean paste, soy sauce and chilies. Here is my version:
4 tablespoons Bragg's Liquid Aminos (non-GMO soy sauce)
2 tablespoons creamy peanut butter
1 tablespoon honey or molasses
2 teaspoons rice wine vinegar
1/8 teaspoon garlic powder or fresh garlic clove crushed
2 teaspoons toasted sesame oil
20 drops Tabasco sauce
1/8 teaspoon black pepper
Combine all ingredients together until a paste is formed. Store in the fridge.
Showing posts with label Bragg's Liquid Aminos. Show all posts
Showing posts with label Bragg's Liquid Aminos. Show all posts
Monday, March 4, 2013
Sunday, February 5, 2012
Polynesian Meatballs
Meatball ingredients:
5 ounces rice milk
1/3 cup chopped onion
2/3 cup leftover rice or quinoa
1 tsp season salt
1 1/2 pounds ground turkey
Sauce ingredients:
1 20 ounce can of pineapple tidbits OR mandarin oranges
2 Tbsp. corn starch or arrow root
1/2 c apple cider vinegar
2 Tbsp. Bragg’s Liquid Aminos
2 Tbsp. frozen pineapple guava concentrate
1/2 c turbinado sugar
Directions:
In a bowl, combine the milk, onion, rice or quinoa and seasoned salt. Crumble turkey over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain fruit reserving juice; set fruit aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, fruit juice mixture, vinegar, Bragg's , pineapple guava juice and sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the fruit and heat through.
Yield about 6 dozen.
Note: These meatballs can also be made and frozen with the sauce.
5 ounces rice milk
1/3 cup chopped onion
2/3 cup leftover rice or quinoa
1 tsp season salt
1 1/2 pounds ground turkey
Sauce ingredients:
1 20 ounce can of pineapple tidbits OR mandarin oranges
2 Tbsp. corn starch or arrow root
1/2 c apple cider vinegar
2 Tbsp. Bragg’s Liquid Aminos
2 Tbsp. frozen pineapple guava concentrate
1/2 c turbinado sugar
Directions:
In a bowl, combine the milk, onion, rice or quinoa and seasoned salt. Crumble turkey over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain fruit reserving juice; set fruit aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, fruit juice mixture, vinegar, Bragg's , pineapple guava juice and sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the fruit and heat through.
Yield about 6 dozen.
Note: These meatballs can also be made and frozen with the sauce.
Monday, January 24, 2011
Sesame Seared Tuna
One of our favorite special occasion dinners is this Sesame Seared Tuna. It seriously competes with anything that you might order at a fine dining restaurant but for a fraction of the cost.
1/4 c Bragg's Liquid Amino's
1 T mirin or white wine
1 T honey or coconut nectar
2 T sesame oil
1 T rice wine vinegar or rice vinegar with an additional 1 tsp sugar
4 tuna steaks approx 6 oz a piece
1/2 c sesame seeds
gf wasabi paste
1 T olive oil
Combine soy sauce, mirin, hone and sesame oil. Divide into two equal parts. Stir in rice wine vinegar into one to make the dipping sauce. Set aside for serving.
Pat the tuna steaks dry with a paper towel. Spread sesame seed on a plate. Coat the tuna steaks with the other soy sauce mixture. Press each steak into the seeds and set aside.
In preheated cast iron skillet, heat the olive oil over high heat until almost smoking. Turn heat down. Immediately place tuna in skillet and sear for 30 seconds per side.
Slice thinly. Serve with dipping sauce and wasabi paste.
1/4 c Bragg's Liquid Amino's
1 T mirin or white wine
1 T honey or coconut nectar
2 T sesame oil
1 T rice wine vinegar or rice vinegar with an additional 1 tsp sugar
4 tuna steaks approx 6 oz a piece
1/2 c sesame seeds
gf wasabi paste
1 T olive oil
Combine soy sauce, mirin, hone and sesame oil. Divide into two equal parts. Stir in rice wine vinegar into one to make the dipping sauce. Set aside for serving.
Pat the tuna steaks dry with a paper towel. Spread sesame seed on a plate. Coat the tuna steaks with the other soy sauce mixture. Press each steak into the seeds and set aside.
In preheated cast iron skillet, heat the olive oil over high heat until almost smoking. Turn heat down. Immediately place tuna in skillet and sear for 30 seconds per side.
Slice thinly. Serve with dipping sauce and wasabi paste.
Mustard BBQ Sauce
1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper
Whisk together in bowl. Store in airtight container in refrigerator between 1 hour and 24 hours. Remember the longer a sauce rests, the better the flavors blend. Bring to room temperature before using.
I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good. I will either grill under the broiler or on the grill. Both are delicious! When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes. Serve with some sauce on the side.
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper
Whisk together in bowl. Store in airtight container in refrigerator between 1 hour and 24 hours. Remember the longer a sauce rests, the better the flavors blend. Bring to room temperature before using.
I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good. I will either grill under the broiler or on the grill. Both are delicious! When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes. Serve with some sauce on the side.
Tangy Marinade
1/3 c Bragg's Liquid Aminos
2 T. rice vinegar or apple cider vinegar
1/3 c. ketchup
1 t. thyme
1/4 c olive oil or salad oil
1 t dry or prepared mustard
Mix thoroughly. Marinade for 24 hours in refrigerator. Cook as usual.
This is a good marinade for pork or beef particularly London Broil or flank steak. I will occasionally use this with boneless, skinless chicken breasts as well. Then I will make chicken kabobs.
2 T. rice vinegar or apple cider vinegar
1/3 c. ketchup
1 t. thyme
1/4 c olive oil or salad oil
1 t dry or prepared mustard
Mix thoroughly. Marinade for 24 hours in refrigerator. Cook as usual.
This is a good marinade for pork or beef particularly London Broil or flank steak. I will occasionally use this with boneless, skinless chicken breasts as well. Then I will make chicken kabobs.
Tuesday, January 11, 2011
Thai Chicken & Coconut Rice
I found this recipe via my friend Bethany's cooking blog: For the Love of Grub. It is delicious. I have included Bethany's notes at the bottom as well as a few of my own.
Thai Chicken and Coconut Rice
~ Waiting For The Day - Sonlight Forums
2 14 oz. cans coconut milk
2 c. water
1 t. salt
2 c. uncooked long grain rice
6 T. creamy peanut butter
4 T. Bragg's Liquid Aminos
1-4 t. chili garlic paste (depends on how spicy you like things) **
1/4 c. sesame oil
4-6 boneless, skinless chicken breasts, cubed or sliced
6 green onions, sliced
2 medium red bell peppers, sliced thinly
Bring 2 cups coconut milk, water and salt to boil. Stir in rice; cover and reduce heat. Simmer 20 minutes.
OR
Put 2 cups of the coconut milk, water, salt and rice in rice cooker and start cooking.
Meanwhile, whisk remaining milk, peanut butter, Bragg's Aminos and chili garlic paste until blended. Heat sesame oil in large skillet over med-high heat for 2 minutes. Add chicken and stir-fry 5 minutes or until browned. Add onions and bell pepper. Cook, covered, stirring occasionally, for 10 minutes. Add peanut butter mixture and bring to boil. Cook, stirring constantly, for 3 minutes. Serve over rice.
Bethany's Notes: You could easily cut this recipe in half and use as much chicken as you want. Some people add carrots, green beans, broccoli, pineapple, cashews and/or peanuts for flavor or to stretch the dish a little farther.
*****
Notes:
(1) For us, the addition of the red bell peppers needs to be later in the recipe as they become too soft if cooked for 10 minutes. We like ours to have a snap to them. I suggest adding these after the peanut butter mixture is added and begun to boil. These only need about 2-3 minutes of cooking.
(2) If adding bamboo shoots, water chestnuts, baby corn or canned bean sprouts, DRAIN, DRAIN, DRAIN for a long time. Then pour them out onto a couple of layers of paper towels and pat dry. The high water content will ruin this recipe if you skip this step.
(3) Chili garlic paste will keep in the fridge for a long time. Do not skip this ingredient. We use only 1 1/2 tsp so that it is not too spicy for the younger members of the family. You can also add some to your individual plate when you eat it.
(4) We will also substitute shrimp for the chicken to change it up. You could probably also use pork chunks but I have not tried it yet.
Thai Chicken and Coconut Rice
~ Waiting For The Day - Sonlight Forums
2 14 oz. cans coconut milk
2 c. water
1 t. salt
2 c. uncooked long grain rice
6 T. creamy peanut butter
4 T. Bragg's Liquid Aminos
1-4 t. chili garlic paste (depends on how spicy you like things) **
1/4 c. sesame oil
4-6 boneless, skinless chicken breasts, cubed or sliced
6 green onions, sliced
2 medium red bell peppers, sliced thinly
Bring 2 cups coconut milk, water and salt to boil. Stir in rice; cover and reduce heat. Simmer 20 minutes.
OR
Put 2 cups of the coconut milk, water, salt and rice in rice cooker and start cooking.
Meanwhile, whisk remaining milk, peanut butter, Bragg's Aminos and chili garlic paste until blended. Heat sesame oil in large skillet over med-high heat for 2 minutes. Add chicken and stir-fry 5 minutes or until browned. Add onions and bell pepper. Cook, covered, stirring occasionally, for 10 minutes. Add peanut butter mixture and bring to boil. Cook, stirring constantly, for 3 minutes. Serve over rice.
Bethany's Notes: You could easily cut this recipe in half and use as much chicken as you want. Some people add carrots, green beans, broccoli, pineapple, cashews and/or peanuts for flavor or to stretch the dish a little farther.
*****
Notes:
(1) For us, the addition of the red bell peppers needs to be later in the recipe as they become too soft if cooked for 10 minutes. We like ours to have a snap to them. I suggest adding these after the peanut butter mixture is added and begun to boil. These only need about 2-3 minutes of cooking.
(2) If adding bamboo shoots, water chestnuts, baby corn or canned bean sprouts, DRAIN, DRAIN, DRAIN for a long time. Then pour them out onto a couple of layers of paper towels and pat dry. The high water content will ruin this recipe if you skip this step.
(3) Chili garlic paste will keep in the fridge for a long time. Do not skip this ingredient. We use only 1 1/2 tsp so that it is not too spicy for the younger members of the family. You can also add some to your individual plate when you eat it.
(4) We will also substitute shrimp for the chicken to change it up. You could probably also use pork chunks but I have not tried it yet.
Tuesday, January 4, 2011
Chicken Adobo
While living in the Philippines in 1990 I fell in love with Filipino food! Here is one of my favorites which we have not been able to use for sometime because of the soy sauce. BUT since finding out that our precious girl is not allergic to non-GMO soy that is found in Bragg's Amino Acids, we can make this and many other things again.
(Please note: I am not in anyway supporting the health claims espoused on this website. I just know that for us this is a good alternative to the regular soy sauce found in American grocery and specialty food stores.)
2 lbs of chicken legs with skin on
2 T oil - peanut or sesame is traditionally used although I use olive oil
2 bay leaves
3 garlic cloves, minced
1/4 c soy sauce
1/2 tsp black pepper
1 small onion, sliced - we use a sweet onion
1/2 c rice vinegar - occasionally I will use cider vinegar
2 T brown sugar
Heat pan and add oil. Add chicken, bay leaves and garlic. Saute chicken for approximately 5 minutes or until lightly browned on all sides. Remove any excess oil. Add all remaining ingredients, cover and bring to boil. Reduce heat and simmer for 20 minutes. Stir chicken occasionally to cook evenly. Serve over hot rice.
Other options:
- Boneless, skinless chicken pieces cut into 2 inch pieces and also be used BUT do NOT overcook. This will cook much faster.
- Chicken thighs can also be used following the above directions.
-Pork chops or pork loin can also be used. I use the pork chops without making them smaller. I cut the pork loin into 2 inch pieces.
-Adding additional vegetables works GREAT although traditionally adobo is served without vegetables in the mix! Add them toward the end of the cooking time. Broccoli, celery and carrots are good options as well as green and red bell peppers. They take about 10 minutes to cook in the pan OR steam them separately and add them before serving.
- Can also add some julienne ginger with the garlic for additional flavor
(Please note: I am not in anyway supporting the health claims espoused on this website. I just know that for us this is a good alternative to the regular soy sauce found in American grocery and specialty food stores.)
Chicken Adobo
(Dairy, Egg, Gluten and Soy Free)
(Note: Only gluten free if GF Soy sauce is used)
2 lbs of chicken legs with skin on
2 T oil - peanut or sesame is traditionally used although I use olive oil
2 bay leaves
3 garlic cloves, minced
1/4 c soy sauce
1/2 tsp black pepper
1 small onion, sliced - we use a sweet onion
1/2 c rice vinegar - occasionally I will use cider vinegar
2 T brown sugar
Heat pan and add oil. Add chicken, bay leaves and garlic. Saute chicken for approximately 5 minutes or until lightly browned on all sides. Remove any excess oil. Add all remaining ingredients, cover and bring to boil. Reduce heat and simmer for 20 minutes. Stir chicken occasionally to cook evenly. Serve over hot rice.
Other options:
- Boneless, skinless chicken pieces cut into 2 inch pieces and also be used BUT do NOT overcook. This will cook much faster.
- Chicken thighs can also be used following the above directions.
-Pork chops or pork loin can also be used. I use the pork chops without making them smaller. I cut the pork loin into 2 inch pieces.
-Adding additional vegetables works GREAT although traditionally adobo is served without vegetables in the mix! Add them toward the end of the cooking time. Broccoli, celery and carrots are good options as well as green and red bell peppers. They take about 10 minutes to cook in the pan OR steam them separately and add them before serving.
- Can also add some julienne ginger with the garlic for additional flavor
Wednesday, October 13, 2010
Lemon Ginger Chicken Thighs
From Better Homes and Gardens, September 2010
35 minute cook time
1 lemon
1 tbsp grated fresh ginger
1/2 tsp salt
2 tbsp honey
2 tbsp water
1 tbsp Bragg's Liquid Aminos
8 chicken thighs, bone in
2 tsp vegetable oil
sliced green onions and lemon wedges (optional)
(1) Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger, and salt. In another bowl combine lemon juice, honey soy sauce, and water.
(2) Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium high heat. Place chicken, skin down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until no pink remains (180 degrees).
(3) Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
Serves 4.
Notes:
(1) I freeze my ginger as I cannot use it fast enough. When I need fresh ginger, I just take the ginger out of the freezer and grate it with the peel. A nice rule of thumb is 1 tablespoon = 1 inch of the ginger root.
(2) I used some Bragg's Liquid Aminos. The main ingredient is non-GMO soy sauce which did not effect my daughter negatively. Be very careful if you are allergic to soy. I am not endorsing that you use this. I am just saying that it worked for us.
35 minute cook time
1 lemon
1 tbsp grated fresh ginger
1/2 tsp salt
2 tbsp honey
2 tbsp water
1 tbsp Bragg's Liquid Aminos
8 chicken thighs, bone in
2 tsp vegetable oil
sliced green onions and lemon wedges (optional)
(1) Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger, and salt. In another bowl combine lemon juice, honey soy sauce, and water.
(2) Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium high heat. Place chicken, skin down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until no pink remains (180 degrees).
(3) Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
Serves 4.
Notes:
(1) I freeze my ginger as I cannot use it fast enough. When I need fresh ginger, I just take the ginger out of the freezer and grate it with the peel. A nice rule of thumb is 1 tablespoon = 1 inch of the ginger root.
(2) I used some Bragg's Liquid Aminos. The main ingredient is non-GMO soy sauce which did not effect my daughter negatively. Be very careful if you are allergic to soy. I am not endorsing that you use this. I am just saying that it worked for us.
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