Ginger Steamed Fish with Ginger Soy Sauce

I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!

I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.

INGREDIENTS
6 (5 oz.) portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish

WHAT TO DO

To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.

Nutrition

Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP: 
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.

Spicy Turkey Stew

This stew that can be whipped up really quick for those cold nights! It took us about 30 minutes from start to finish!!


















INGREDIENTS
1 small onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspon ground cinnamon
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1/2 tablespoon ground white pepper
3 (15 ounce) cans pinto beans (rinsed and drained)
5 cups chicken broth

Condiments (optional)
Cilantro
Lemon


WHAT TO DO
In a large pot over medium heat, add the onions and garlic. Cook for 1 minute. Add the turkey and saute for about 5 minutes until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, red pepper flakes, paprika, and white pepper and saute for another 5 minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a food processor.  Add this to the pot. Stir well and simmer for 10 minutes. Serve with lemon and cilantro as condiments.

TIP: 
This stew will taste even better the next day, when it has a chance for the flavors to merry together!

Korean Chicken Bowl

This recipe is inspired by Korean Beef Rice Bowl from www.SteamyKitchen.com. I chose to use chicken because I was lazy to drive to the store and buy the beef the recipe calls for. Besides, the chicken was already in my freezer. It worked out great! My husband seemed to like it.

INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds

WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.

In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.

TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.

Gluten-Free Oatmeal

1 cup organic gluten free oatmeal
2 cup water
2 tablespoon almond butter
2 tablespoon honey
1/2 tbsp Cinammon
1/2 fruit or nuts (optional)
Microwave everything except the fruit/ nuts for 2 minutes. Stir.
Microwave again for another 2 minutes. When done add the fruit or nuts and mix.

Makes 4 servings