Tag Archives: tamari

Kung Pao Chicken

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Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken

Print recipe
Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Peanuts, Soy, Tree Nuts
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party, Formal Party
Region Chinese
This recipe isn't perfectly authentic, but it is tasty and uses pretty wholesome ingredients.

Ingredients

  • 1lb chicken breast (cut into 1-inch cubes)
  • 1 tablespoon coconut oil
  • 2 cups mushrooms (quartered)
  • 2 bell peppers (chopped)
  • 4-6 green onions (cut into 1-inch pieces)
  • 2 tablespoons corn starch (non-GMO and/or organic) (divided)
  • 1 tablespoon water
  • 3 tablespoons reduced sodium tamari (divided)
  • 2 tablespoons sriracha sauce
  • 2 teaspoons rice wine vinegar
  • 10-12 dried red chiles
  • 1/4 cup nuts, such as peanuts or cashews

Directions

Step 1
In a medium bowl, combine chopped chicken with 1 tablespoon corn starch and 1 tablespoon tamari, Let sit for a few minutes while you chop the other vegetables.
Step 2
Preheat a wok over medium-high heat and add coconut oil. Add chicken and cook until all sides are opaque.
Step 3
Add mushrooms and cook for another 3-5 minutes. Add bell peppers and cook another 2-3 minutes. Add green onions and dried red chilis and cook for about 2 minutes.
Step 4
Meanwhile, combine tamari, rice wine vinegar, sriracha, and 1 tablespoon corn starch dissolved in 1 tablespoon water. Add to the wok after you finish cooking the chicken and vegetables. Stir to combine and turn down heat. Cook for 1-2 minutes or until sauce has thickened.
Step 5
Top with nuts and serve.

 

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

 

 

Savory Oatmeal

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Savory Oatmeal with Poached Egg | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

Savory Oatmeal

Print recipe
Serves 4
Prep time 40 minutes
Dietary Diabetic, Vegetarian
Meal type Breakfast
Oatmeal is most often eaten with added sugar, so this recipe swaps out the sugar for healthy and delicious vegetables. Think of it as a hearty breakfast risotto!

Ingredients

  • 1 cup steel cut oats
  • 3-4 cups low-sodium vegetable broth
  • 1 teaspoon cooking oil
  • 1 medium yellow onion (about 1 cup)
  • 10oz mushrooms, such as button, crimini, or shiitake (sliced)
  • 1 bunch Swiss chard or other cooking greens, or 4-5 cups baby spinach (chopped)
  • 1 tablespoon reduced sodium tamari or soy sauce
  • salt to taste

Optional

  • 4 large eggs (poached or pan-fried, organic, pasture-raised and/or cage-free preferred)
  • 2 green onion stalks (sliced)
  • 1 tablespoon sesame seeds
  • 1 teaspoon hot sauce

Directions

Step 1
In a saucepan, combine oats and broth or water. Bring to a boil, then reduce heat. Simmer, with the lid cracked, for 20-30 minutes, stirring occasionally, adding more liquid as needed, until desired texture is reached.
Step 2
Preheat a skillet over medium-high heat. Add oil, then add onions and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes . Add greens, turn down heat, and cook until greens are wilted. Combine cooked oats with vegetables, and top with optional toppings.
Step 3
Combine cooked oats with vegetables, stir in tamari, and top with optional toppings.

 

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

To make ahead: Prepare oatmeal and vegetables and store in separate containers. To reheat, add vegetables and 1-2 tablespoons of water or broth to oatmeal and microwave for 1-2 minutes. Add optional toppings and eggs if desired. A hard-boiled egg could be cut up into the oatmeal or eaten on the side as they are easier to make ahead.

 

Note: You can use whatever vegetables or toppings you like. Other vegetables to consider would be carrots, bell peppers, asparagus, or anything else you like. As toppings, you could add sliced almonds or other nuts or seeds.

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

Saovry Oatmeal - GuessWhosCooking.com - Savory oatmeal with sauteed veggies, chicken, and egg

Ginger Soy Baked Cod

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Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 3

Time: 50 minutes

 

Ingredients

1 pound wild-caught cod

For marinade:

1/2 cup organic, low sodium tamari (soy-free option: coconut aminos)

1/3 cup rice wine vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

For garnish:

1 teaspoon sesame seeds

2 stalks green onions, sliced

 

Directions

In a medium bowl, combine marinade ingredients. Marinate cod in a zip-top bag or small shallow container for about 30 minutes. You could use this time to prepare my roasted carrots recipe (https://guesswhoscooking.com/2014/01/06/roasted-carrots/). You can add about 2 tablespoons of sugar (or honey or agave) to the marinade if you’d like the recipe to be sweeter and to achieve more browning, but I chose not to.

 

Preheat oven to 450 degrees F. Place cod on a baking sheet and bake for about 12 minutes, or until almost flakes with a fork. Top with sesame seeds, then broil for 2-4 minutes. Garnish with green onions and serve with a vegetable side (other suggestions – steamed broccoli, salad, sautéed green beans with garlic). Although I did not add sugar to my marinade, the sesame seeds gave it a nice crust-like crunch.

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Easy Miso Salmon

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Miso Salmon 3

Ingredients

1 1/2 Lb Wild Alaskan Salmon

3 Tbsp Organic Miso

1 Tbsp Organic Low-Sodium Tamari

1 Tbsp Mirin or Rice Vinegar

Directions

1. Preheat oven to 350. Mix miso, tamari, and mirin/rice vinegar. Place salmon on a baking sheet and spread miso mixture on top.

2. Bake salmon for about 10 minutes, or until it is almost fully cooked. Turn on broiler and place salmon closer to broiler for 2-4 minutes, or until topping begins to brown.

Serving idea: Serve with Cauliflower Fried “Rice” (see previous post)

Miso Salmon 1

Miso Salmon 2

 

Miso Salmon 4

Cauliflower Fried “Rice”

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Cauliflower Fried Rice
Ingredients1 Head Cauliflower

3 Sliced Uncured Bacon*, Diced

2 Eggs

1 Onion, Diced

2 Carrots, Diced

1 Bell Pepper, Diced

1/2 Cup Mushrooms, Thinly Sliced

1 Cup Baby Spinach

4 Stalks Green Onions

1/4 Cup Organic Low-Sodium Tamari (or Coconut Aminos for a soy-free version)

1 Tbsp Sesame Seeds

Directions

1. Grate cauliflower on box grater, in a food processor or powerful blender, or using the grater attachment of a food processor.

2. Preheat a pan (I used a cast iron skillet) on medium-high heat. Add bacon and cook until crispy. Remove bacon from pan and set aside. Remove excess bacon fat, leaving a thin layer in the pan.

3. Whisk eggs and add to pan. Scramble until fully cooked, remove from pan, and set aside.

4. Add carrots and onions to pan, and a little more bacon fat if pan is dry. Cook until onions begin to turn translucent, about 5-6 minutes. Add mushrooms and bell peppers, and cook for 2-3 minutes. Add grated cauliflower, and cook until vegetables are tender. Add spinach and cook until wilted, about 1-2 minutes. Stir in tamari.

5. Stir in eggs, and top with bacon, green onions, and sesame seeds. Add sriracha hot sauce if you’d like.

Cauliflower Fried Rice 2

*Uncured Bacon – I like Whole Foods 365 Uncured Bacon – Read more about it here: http://www.wholefoodsmarket.com/blog/whole-story/love-bacon-win-year-it

Stir Fry

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Stir Fry

 

Ingredients

1 lb Chicken Breast or Tenders, cut into small pieces

Variety of Vegetables, cut into bite-size pieces (broccoli, carrots, mushrooms, bell peppers, snow peas, asparagus, etc.)

1 Onion, Diced

4 Tbsp Coconut Oil

1 Tbsp + 1 tsp Cornstarch or Arrowroot Starch

½ Cup Chicken broth

2-4 Tbsp Tamari (organic and low-sodium preferred)

Optional: sesame seeds or sliced green onions (garnish)

 

Directions

1. Mix 1 tsp cornstarch or arrowroot with chicken broth, set aside.

2. Combine 1 Tbsp cornstarch/arrowroot with tamari and chicken, mix well, and set aside.

3. Preheat wok on high heat. Add 2 Tbsp coconut oil to wok, then add chicken, and cook until opaque, about 3 minutes. Remove chicken and set aside.

4. Add remaining oil to wok, add vegetables (in order of decreasing density), and cook until tender-crisp. Add enough tamari to coat.

5. Return chicken and both mixture to pan, stir until liquid boils and thickens, about 1 minute.

Optional: garnish w/sesame seeds or sliced green onions.

 

You can substitute chicken for beef, shrimp, scallops, or whatever you’d like! Serve over steamed broccoli slaw, riced cauliflower, brown rice, or quinoa.