Asian Cole Slaw

Asian Cole Slaw

Asian Cole Slaw with Sesame Oil and Cilantro

Asian Cole Slaw with Sesame Oil and Cilantro

Okay, I’ve honestly had enough of this summer heat! With 90+ degree weather for the past couple of months, I thought I would share a light, refreshing coleslaw recipe, to cool you down. This dressing is a little sweet and pungent. Pairs nicely with a Panko Crusted Tuna.

Ingredients:

  • ⅓ cup soy sauce
  • 1 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh pureed ginger
  • 1 tbsp minced garlic
  • 4 tbsp Mirin*
  • 2 tbsp Toasted sesame oil
  • ¼ cup Organic Canola Oil

* Mirin is a rice wine, similar to sake, but with a lower alcohol and higher sugar content.

Directions: In a mixing bowl, place soy sauce, lime juice, brown sugar, ginger, garlic, and Mirin and whisk until brown sugar dissolves. Slowly whisk in the oil to the mixture in a slow stream, waiting for the oil and mixture to begin thickening before adding a little more oil. This is to ensure emuslification. Add to the slaw and refrigerate, this can be made a few hours before serving.

For the Cole Slaw:

Ingredients:

  • 1 cup thinly sliced napa cabbage
  • 1 cup thinly sliced green cabbage
  • 3/4 cup julienned carrots
  • 2 tbsp. cilantro, chopped
  • 1 tsp black sesame seeds

Directions: If you don’t have the patients to hand slice/chop all of the ingredients, you can use a food processor with the slicing or julienne blades. Mix the cabbages and carrots into a bowl, slowly add in the dressing, tossing to cover. Add in the cilantro and sesame seeds and toss. This can be served with a nice panic crusted seared tuna and sushi rice. You can also make a bit more of the above dressing and add it to the Tuna and rice.

Flavorful Bone Broth

Flavorful Bone Broth

bone broth

I love to have bone/meat broth on hand at all times. Especially, when my husband makes his Italian Risotto. This broth is truly the key to the most hearty, deep and rich risotto. We also use the broth occasionally to flavor pasta, rice, or even broccoli. It’s also great for sauces!  The little Italian ladies in the country-side of northern Italy would make this for my husband, when he came down with a cold so it has some amazing health benefits: containing minerals, healthy fats, collagen, amino acids, and more.

Ingredients:

  • 3 beef bones (soup bones)
  • ¼ cup olive oil
  • 1 large chopped onion (or 2 medium)
  • 8 chopped carrots
  • 8 chopped celery stalks
  • 3 bay leaves
  • 1 tsp of salt (more if desired)
  • 1 whole fryer chicken
  • 1 ½ lb. beef (I used top round steaks)

Begin by roasting your soup bones. I like to set my oven to 375ºF and bake my bones and meat for about 30 minutes, or until they begin to brown. In a 20 quart stock pot add in olive oil and chopped onions, cook for 2 minutes, then add in the carrots and celery. Stir to coat with oil and cook for 5 minutes. Add in salt and bay leaves. Add in 12 cups of water (preferably filtered). Scrape the roasted bones into the pot along with any juices. Add in the chicken and beef. Add more water if necessary to cover bones, meats and vegetables. Cover the pot and bring to a boil. Skim off any scum. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Once the broth has cooled down, you’re ready to strain it and store it! Strain it through a fine sieve. Your broth will keep for up to a week in the refrigerator, or a few months in the freezer.

Sautéed Ginger Carrots

Sautéed Ginger Carrots

Ginger carrots

One of my favorite side dishes is Ginger Carrots. It’s a simple but delicious side for any dish, fish or meat.

Ingredients:

  • 2 large bunches of fresh baby carrots Julienned
  • 1 tbsp of pureed ginger
  • 1 tbsp of honey
  • Salt and freshly ground pepper
  • ¼ cup chopped parsley

Place the butter in a preheated sautè pan. Add the julienned carrots and ginger, and cook over medium-high heat for 8-10 minutes until tender and browned. Add honey to pan and continue cooking for 1-2 minutes. Season with salt and pepper then add the parsley to each individual plate. This dish can pair well with any asian, ginger or soy based protein.

pealed baby carrots Julienned baby carrots

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