July 06, 2014

Lettuce Wraps with Spicy Peanut Sauce



Hello

nice of you to stop by again :-).... Starting from July 1st my son decided to go vegetarian for 4 weeks as a start.... in order to feed him and help him with his new diet i googled a lot of vegetarian blogs, looked a recipes online and got a few magazines - what a great excuse to buy more cookbooks :-)

Yesterday morning i found this recipe from cooking light and lucky me had most of the ingredients in my pantry.... i cooked the sauce, the rice and prepared the veggies... served it like on the picture.... my son like the whole composion very much but i would eat it without the lettuce next time... with this recipe it didn't really thrill me.. other than that the veggies are so yumm and who can resist a peanut sauce :-)


Enjoy this vegetarian dish and if you can't help it add fried chicken or beef.


Alissa






Lettuce Wraps with Hoisin-Peanut Sauce



  • Recipe by Laraine Perri, Cooking Light 
    JUNE 2012

  • 1 teaspoon coconut oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter 
  • 4 teaspoons hoisin sauce
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon fresh lime juice
  • Filling:
  • (14-ounce) package extra-firm tofu, drained and crumbled (i omit that)
  • 1 tablespoon dark sesame oil
  • thinly sliced green onions (about 2/3 cup), divided 
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
  • 3 tablespoons lower-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar 
  • 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 cup matchstick-cut cucumbers
  • 1 cup matchstick-cut carrots
  • 2 cups hot cooked sticky rice
  • Bibb lettuce leaves

Preparation

  1. 1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
  2. 2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. 3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
  4. 4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

May 31, 2014

Chili-Lime-Chicken Parts - Chili-Limette Geflügelteile

Dear All,

the other day i made some very very nice crispy chicken parts... this recipe is something for everybody....
I am now researching all kind of Paleo recipes to get some variety and ideas on how i can change my meal plan.... some awesome blogs out in the web that i can only recommend! So i stumbled across Nom Noms blog and found not only this recipe but also her yummy sweet potato fries!


I went to my organic supermarket and got the chicken, cilantro etc and started with this quick recipe.... the smell of the marinade already was very tempting...!

This would be great for a BBQ aswell

Enjoy 

Alissa


Chili-Lime Chicken Parts
Chili Lime Chicken Parts

Recipe by Nom Nom http://nomnompaleo.com/post/41698330146/whole30-day-28-chile-lime-chicken-wings

Serves 6-8


Ingredients
  • ½ medium onion, roughly chopped
  • 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
  • 3 garlic cloves, peeled
  • ½ cup cilantro, tightly packed
  • Freshly ground pepper
  • Zest from 2 limes
  • ¼ cup lime juice
  • 2 tablespoons Paleo-friendly fish sauce (Red Boat!)
  • 2 tablespoons coconut aminos
  • 6 pounds chicken wings and/or drumsticks
  • 1-2 tablespoons melted fat of choice (i used coconut)
  • 4 limes, cut into wedges
How to prepare:
Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed. I used more chili and less cilantro thats why my marinade turned out differently!
Place the chicken wings in a large bowl, and add the marinade.
Mix well with your hands.
Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinade the wings longer than 12 hours because the acid will make the meat mushy. 
Take the wings out of the refrigerator 30 minutes before you intend to cook them.

You can cook these chicken wings either in the oven or on your backyard grill.
Arrange a rack in the middle of the oven and preheat it to 400°F on convection roast (or 425°F on the regular setting). Line a rimmed baking sheet with foil, and place a wire rack on top. Then, arrange the wings on the greased wire rack, and…
…roast ‘em for 30 minutes (flipping midway) or until the wings turn golden brown.
If you’re grilling the chicken wings, first use long-handled tongs to grease the cooking grate with a wad of paper towels dipped in melted fat. Then, cook the wings over medium-hot coals (or with gas grill burners set to medium) for about 15 minutes, turning once, until the fat has rendered and the skin turns crisp and golden.Serve with lime wedges, and let the feeding frenzy commence.

Hallo
ich habe die Tage diese leckeren Geflügelteile gemacht. Beschäftige mich nach wie vor mit meiner Ernährungsumstellung auf Paleo und wandere von Blog zu Blog und habe da eine wundervolle Seite von Nom Nom geunden. Das Rezept mit den Geflügelteilen schien passend für meine Familie und ich habe es gleich ausprobiert... sehr lecker nicht zu scharf aber gut würzig!
Perfekt auch für den Grill geeignet!
Viel Freude damit
Alissa


Chili-Limette Geflügel Teile

Für 6-8 Personen


Zutaten
  • ½ mittlere Zwiebel grob gehackt
  • 2 Jalapeno Chili oder 1 Serrano Chili, Membran und Samen entfernt
  • 3 Knoblauchzehen, geschält
  • 1 kleinen Bund Koriander, gewaschen
  • Pfeffer, schwarz
  • Zesten von 2 Limetten
  • 1/4 Tasse Limettensaft
  • 2 EL Fishsauce (Paleo freundliche ist die Red Boat!)
  • 2 EL Kokosnus Aminos (kann man online bestellen)
  • 6 Pfund Geflügelteile
  • 1-2 EL geschmolzenes Fett ( Ich habe Kokosfett verwendet)
  • 4 Limetten geviertelt
Zubereitung:
Die Zweibeln, Chilis, Knoblauch, Koriander, Pfeffer, Limettenzesten, Fischsauce, Kokosaminos in einen Blender geben oder eine Schüssel und mit einem Stabmixer pürieren. Ich habe nicht so viel Koriander verwendet da meine Familie das nicht so mag!
Die Geflügelteile abspülen, trockentupfen und dann in einer großen Schüssel mit den Händen die Marinade einmassieren.
Mindestens für 30 Min im Kühlschrank Marinieren aber nicht länger als 12 Stunden im Kühlschrank ziehen lassen, sonst wird das Fleisch durch die Säure ganz weich.
Die Geflügelteile auf Zimmertemperatur bringen vor der Zubereitung - ca 30 Min dauert das.

Nun die Teile entweder auf dem Grill garen oder im Backofen.
Bitte ein Backblech mit Rand auf die mittlere Schiene platzieren und mit Alufolie auslegen auf die nächst höhere Schiene ein gefettetes Rost mit den Geflügelteilen drauf legen und in den auf 220°C vorgeheizten Ofen geben.
... für 30 -40 Min rösten und nach 15 Min die Teile wenden und grillen lassen bis die knusprig gold braun sind.
Mit den Limettenspalten servieren.

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