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Peanut Sauce for Asian Meatballs

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  Ingredients: 1/3 cup reduced sodium soy sauce 1/4 cup peanutbutter 3 tbsp honey 1 tbsp rice vinegar 1 garlic clove 1 tsp fresh ginger 1 tsp Sriracha 1 tsp sesame oil Instructions: Dice 1 clove garlic, grate 1 tsp ginger  In medium saucepan, add 2/3 cup water, 1/3 cup soy sauce, 1/4 cup peanutbutter, 3 tbsp honey, 1 tbsp rice wine vinegar, the diced garlic, minced ginger, and 1 tsp Sriracha Set to med-high, whisk continually until the sauce is boiling Continue whisking as it bubbles until all ingredients are smoothly combined, between 30 sec-1 min Stir in 1 tsp sesame oil and remove from heat Pair with Asian Chicken Meatballs Yield:  Enough for a batch of Asian Chicken Meatballs (a little over 20 of them) Tips: I mentioned it in the Asian Meatballs recipe, but while those could handle regular soy sauce, this needs reduced sodium. Ours wound up a little over-salted (I a-salted it. Ha). Description: I mentioned in the meatball recipe that they weren't very photogenic. It's...
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Asian Chicken Meatballs

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  Ingredients:  1 lb ground chicken, can substitute turkey 1/3 cup panko breadcrumbs 1 egg 2 green onions  2 tbsp fresh cilantro 2 tsp fresh ginger 2 cloves garlic  1 tbsp reduced-sodium soy sauce 2 tsp sesame oil 1 tsp sriracha 2 tbsp canola oil sesame seeds, optional for serving  Instructions: Preheat oven to 400 F and line a baking sheet with parchment paper  Chop 2 green onions and 2 tbsp fresh cilantro, grate 2 tsp fresh ginger, mince 2 cloves garlic In a large bowl, place 1 lb ground chicken, 1/3 cup panko, 1 egg,  the chopped green onions, chopped cilantro, grated ginger, minced garlic, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp sriracha With a fork, mix together all ingredients until combined In heaping tablespoons, add meatballs to prepared baking sheet Brush meatballs with canola oil Bake 10 min Serve with peanut sauce (recipe coming soon), garnish with additional chopped cilantro and sesame seeds, if desired Yield:  Recipe says 18 to 20 ...
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Moroccan Spiced Chickpeas

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Ingredients: 1 med onion 4 med carrots 2 cloves garlic 1 tsp salt 1 tsp Aleppo pepper (we substituted 3/4 tsp paprika, 1/4 tsp cayenne) 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp allspice 1/4 tsp cinnamon 2 cans chickpeas 1 preserved lemon 3 dried dates 2 cups baby kale 2 tbsp lemon juice Cooking oil, to heat    Instructions:   Dice 1 med onion, slice 4 med carrots into thin rounds, dice 2 cloves garlic, pit and chop 3 dried dates. Remove pulp from preserved lemon and rinse and dice the rind. Drain and rinse 2 cans chickpeas. Chop 2 cups baby kale  Heat a little bit of cooking oil in a saucepan over med-high heat  Add onion and cook until semitranslucent Add carrots, garlic, 1 tsp salt, 1 tsp Aleppo pepper, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp allspice, 1/4 tsp cinnamon Stir and cook for 1 min Add chickepeas, preserved lemon, and 3 cups water, bringing to a simmer Reduce heat to med-low and let simmer 5 min Stir in dates and cook 10 min more Add kale and cook ...
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Moroccan Preserved Lemons

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Ingredients: 1 cup lemon juice 3 tbsp salt, and a little more to sprinkle on lemon wedges 4 lemons 1 cinnamon stick 1 bay leaf 2 whole cloves 3 coriander seeds 3 black peppercorns Instructions: Place 1/2 cup lemon juice and 1 tbsp salt in a glass jar just large enough to hold the lemons Cut each lemon into 6 wedges while leaving them attached on one end Sprinkle salt into the opening of each wedge and close them back up into the shape of whole lemons Pack lemons into the jar, along with 1 cinnamon stick, 1 bay leaf, 2 cloves, 3 black peppercorns, 1/2 cup of lemon juice, and 2 tbsp salt  Close jar and store in fridge for at least a month before using To use lemons, rinse under water amd remove flesh before serving Yield:  4 lemons Source:  The Mediterranean Table Cookbook Tips: It was difficult for me to find the right size of container. I wound up not using a mason jar, like I would for pickles, and instead opted for this thing that snaps shut from the top. It's what the ...
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Dragon Sauce

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    Ingredients: 1/2 cup mayo 1/2 cup sour cream  2 cloves garlic 2 tbsp white vinegar 1/2 cup grated parmesan cheese Salt and pepper to taste  Instructions: Dice 2 cloves garlic Grate 1/2 cup parmesan cheese In a bowl, mix together 1/2 cup mayo and 1/2 cup sour cream  Add diced garlic and grated parmesan cheese, as well as 2 tbsp white vinegar and salt and pepper to taste, stirring to combine Yield:  Enough to pair with 2 lbs of Dragon Wings  Source:  Same as the Dragon Wings recipe  Tips: Original recipe called for 60 grams of parmesan cheese, which is apparently and insane way of measuring this substance and is the only example of it being done this way. After a bit of research, I determined this to mean about 1/2 cup. Description: This recipe was included in the Dragon Wings. I divided them into two posts because maybe I'd just want one or the other at some point. It's a pretty solid dipping sauce.    
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Dragon Wings

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  Ingredients: 2 lb chicken wings 1 tsp salt 2 tbsp baking powder 1/2 tsp pepper 1 tsp paprika 1/2 tsp thyme 1/2 tsp oregano 1/4 tsp cayenne 1/2 tsp onion powder 2 tsp garlic powder  3/4 cup butter 2 tbsp brown sugar 3/4 cup Frank's RedHot Sauce (can substitute with a different hot sauce)  Instruction: Preheat oven to 450 F Line a baking sheet with tinfoil and place a wire rack on top, brushing it down with oil Put some paper towel and and place chicken wings on top. Pat the wings down with paper towel until dry Transfer chicken wings to a large bowl In a smaller bowl,  combine  1 tsp salt, 1/2 tsp pepper, 2 tbsp baking powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp cayenne Sprinkle seasoning over wings and toss in bowl to coat Transfer wings to wire rack, making sure they're separated Bake in oven for 25 min While baking, make buffalo sauce by heating a small pot on med-low Add 3/4 cup butter and allow ...
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Thai Curry Lentil Soup

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      Ingredients:    2 tbsp olive oil  1 large onion 3 cloves garlic 2  med carrots 1 cup red lentils 3 tbsp tomato paste 1/3 cup curry paste (or 1 small can)  3 1/2 cups veg broth 1/2 tsp turmeric 1/4 tsp cayenne 400 ml can coconut milk 3 tbsp lime juice Cilantro, for garnish 1 tsp salt or more to taste   Instructions:  Dice 1 onion, mince 3 cloves garlic, chop 2 carrots Heat 2 tbsp olive oil in saucepan over med heat Add prepared onion and carrots and heat until softened, about 5 min  Stir in prepared garlic, 3 tbsp tomato paste, 1/3 cup curry paste, 1/2 tsp turmeric, and1/4 tsp cayenne and cook until fragrant, about 1 min Add 1 cup red lentils, 1 tsp salt, and 3 1/2 cups veg broth Bring to a boil, reduce to a simmer, then let sit partially covered for about 20 min Remove from heat and stir in 400 ml can coconut milk and 3 tbsp lime juice  Add cilantro for garnish and salt to taste Yield:  Enough for two with leftovers....
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