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]]> http://andrewcordova.com/gluten-in-drugs/feed/ 3 http://andrewcordova.com/this-reminds-me-of-home/ http://andrewcordova.com/this-reminds-me-of-home/#comments Thu, 03 May 2012 18:11:15 +0000 Andrew Cordova http://andrewcordova.com/?p=506

Click “Share” or “Pin” the pic below if you’ll probably make these tasty rolls.

Ingredients:
1/3 cup gluten-free soy sauce (I used coconut secret coconut aminos)
1/3 cup fresh squeezed orange juice
2 garlic cloves, lightly crushed
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lemon juice
1/2 teaspoon sesame oil
1 teaspoon honey
8 asparagus spears trimmed
2 skinless, boneless chicken breasts, butterflied and then pounded to 1/8-inch thick
3 chopped scallions
3 teaspoons toasted sesame seeds

How-To:

Turn on broiler

Line baking sheet w/ foil

Set wire rack on top of baking sheet

Whisk GF soy sauce, OJ, garlic, ginger,
honey in sauce pan, bring to boil
then reduce to low. Stir in lemon juice, and
sesame oil. Set sauce aside.

Cook asparagus in boiling water for 3min, then
place in bowl of ice water to stop cooking, pat
dry and set aside.

Butterfly chicken breast then pound to 1/8 inch
thickness, then cut in 1/2 lengthwise.

Brush chicken breast with sauce.

Place one asparagus spear lengthwise
on flattened chicken breast, roll meat around
around asparagus and place seam side
down on prepped wire rack.

Broil for 7 minutes then brush chicken rolls
with sauce, then cook for 7 more minutes.

Place on serving plate then drizzle repaning
sauce and sprinkle with scallions and sesame seeds.

Eat as many as you want, these are good and good for you.

How Cute Are These Chicks?

My family went nuts over this Grilled Asparagus with Honey Tahini Glaze so it’s going on the menu for our Easter get together. All you have to do  is cook the asparagus properly and you’ve got a winner because this sauce is killer. I can already hear uncle Jimmie asking me “What’s in this sauce?”.

Here’s how to make it:

Quickly grill a bunch of asparagus or cook them in a pan with few splashes of water for no more than 5 min, you want the asparagus to be soft, still a little crisp but not uncooked.

Now prepare the glaze.

Whisk together:

• 2 tablespoons sesame tahini (almond butter would be a good substitute)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• Squeeze of lemon
• Pinch of salt
• Splash of hot water

If you are one of the 6 winners email me at andrew@andrewcordova.com to claim your prize.

Fast forward to 2012 and I just re-found this delicious root vegetable that goes by Yucca.

I’ve seen Yucca at Safeway, Asian markets, and a few local Health Food type stores. Typical price is right around $1.25lb.

Here’s the details:

• First cut the root in 1/2 then slice off the peel (be careful it’s more like bark).
• Now split the 1/2 into 1/4′s then half the 1/4′s to be simliar size of steak fries.
• Boil the Yucca in a pot full of water with a teaspoon of salt for 15-20min or until fork tender. (cooking time will vary if you choose to cut the Yucca thinner or ticker)
• Once the Yucca is cooked, place a few pieces in a pan (heat on med-high) and fry (with coconut oil or bacon fat) on each side for 2-2.5 min each side or until golden brown.
• Dip them in your favorite condiment(s) just like french fries.