Tag Archive: soy sauce

chickpea peanut sauce

chickpea peanut sauce/feature

Peanut sauce made with chick peas, not vats of peanut butter is not only a healthy way to get garbanzos in your diet, but when pulverized in the food processor, mimics the texture of high fat peanut butter. This is a delicious sauce to accompany anything on your plate – chicken, pork, burgers, fish, salads, wraps … limited only by your imagination!

pork loin grilled with smoke

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There’s nothing like a grilled pork loin, sliced up to feed a crowd – perfect in sandwiches, wraps, salads, paninis, pastas & rice dishes. For melt-in-your-mouth pork – the secret is a marinade, a pouch of wood chips and a hot grill!

flank steak seared with garlic & soy

flank steak

Flank steak is one of the easiest cuts of steak to prepare. Marinate in a little soy sauce, garlic and olive oil, sear over high heat, allow to rest and you have never tasted anything so delectable!

spinach salad asian-style

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Get yourself a mound of fresh, gorgeously green leaves – to the Japanese, this is gomae, to the rest of us, this is the only way to consume spinach. I promise. Stick with this method, switch up the greens, switch up the sauce and start scarfing spinach like you’re trying to turn green!

salmon grilled with dijon, honey & soy

salmon grilled

The perfect way to prepare salmon is on the grill – with a quick marinade of dijon, soy sauce, olive oil, garlic & blue agave – the secret is touch it as little as possible – once when you put it on, once when you flip it and once when you take it off!

bok choy with soy, garlic, ginger & sesame

bok choy with soy, sesame, garlic & ginger feature

So how to perfectly cook bok choy? Simple – separate the leaves from the stalks – and you’ve got yourself a pile of perfecty prepped bok choy. Start with the stalks for a couple of minutes and finish with the leaves and sauté just until wilted – flavour any way you like – asian flavours are classic, but all sorts of things will work – so don’t pass by the bok choy, cause you’re passing up a green worth getting to know!

sushi home-style

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Sushi refers to the rice, it does not mean raw fish so on that note, making sushi at home is easy and versatile because most anything can end up un a sushi roll – tuna salad, hard-boiled eggs, lettuce, carrots, red peppers, avocado, cucumber, imitation crab – the list goes on and on and on.

chicken under a brick

chicken under a brick platter

Chicken cooked under a brick is flavourful, moist and tender, especially after marinating for a few hours. Whether you have a grill or simply a cast iron pan on the stove-top, this chicken will become a staple after the first time you try it.

green beans asian-style

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A crisp, fresh, gorgeously green, green bean’s time has come thanks to soy sauce, garlic and blue agave – after a quick trip over high heat, douse your beans with these heavenly asian-inspired flavours and you’ll be more than happy to eat your beans, and everyone else’s too!