Teriyaki!

Have I mentioned how wonderful I find 2-pot cooking with 2 ingredients on the menu? Talk about SIMPLE!

Teriyaki is a wonderful flavor, and it's easily done without all the sugar and additives you may read on a bottle of commercial stuff. I whipped this sauce up in about one minute, with a few more minutes of cooking to reduce it to a saucy consistency.

This sauce is super with chicken, fish,shrimp, or beef! Today I had chicken on the menu for lunch, so this is how it turned out, served on a bed of steamed chard:

Good as Yen Lui's, eh?

TERIYAKI

Pour 1/3 c. water into small fry pan. Add about 1/8 tsp. EACH of garlic powder, onion powder, dry ginger, chili powder, and 1-2 T. of low sodium soy sauce (I prefer Tamari, which can be found gluten-free). A good alternative to soy sauce is Bragg's Liquid Aminos.

Bring to boil, stir in 4 oz. raw chicken breast cut into 1/2" pieces or less. Stir a bit while the chicken cooks, about 2 min. Remove chicken to serving bowl, reserving sauce in pan. Lower heat a tad, and continue to simmer sauce about 2-3 minutes more, until reduced and thicker.

Remove pan from heat, THEN stir in 1/2 packet (your taste) of SweetLeaf plain stevia powder.
Never add stevia while cooking, it will get bitter. Play with the seasonings in this sauce; sometimes I add Chinese 5-Spice powder instead of the garlic and onion powders.

My preferred soy sauce (which does have a small amount of alcohol for preservation):

Add the chicken back to sauce and stir briefly to reheat. Pour over steamed greens.

A dish fit for the Emperor! A nice accompaniment: 1/2 c. cold apple sauce (my raw apple sauce recipe will be posted later).

A NOTE on greens: when I find my system "backing up" for more than a day or two, rather than resort to any sort of laxative I have a big serving of steamed leafy greens - preferably CHARD or KALE! Loaded with fiber and other good things, these natural brooms efficiently help sweep things clean.

Supreme a grapefruit...

Once I saw how easy it was to supreme a grapefruit, I've never looked back! It works on oranges of all types, lemons and limes, too! A really useful kitchen skill, minimum work, easy technique. Here is how it goes...

Using a SHARP knife, cut both ends off the grapefruit, make sure to get to the "meat". Then holding it sort of on edge, start at the top and cut down around to the bottom. This takes a tiny bit of practice, but isn't difficult.
Continue on around...

...until you have a nekkid grapefruit! If there is still the white rind left on in a few places, it's ok but you can go back and slice that off. Sharp knives are a MUST in the kitchen!!

Pro chefs then slice each segment out, and it's not hard - just loses some of the nice juice. So I separate each segment one at a time, and peel the membrane off - it is pretty easy.

Takes a little longer to peel the membrane than to slice, but the end result is the same...a lovely sparkling bowl of delicious refreshing grapefruit!

Orange Prawns

One thing I really do like about oranges and seafood - the color effectively zips up a potentially bland plate - and as a cooking instructor, I'm all about presentation! The other thing I like about oranges and seafood - the citrus notes also give delightful zing to fish, especially white fish. (Again, noting that oranges are not on Siemen's protocol; listed on other sites.)

This is so simple it's embarrassing.

Tear up about 1 1/2 c. cold crisped lettuce, place on colorful serving plate. Cut one orange into slices. Peel the slicesSqueeze enough slices to make about 2 T. juice, and put into small fry pan with 1/4 c. water. Using one or two orange slices, chop coarsely and add to water. Cut the remaining slices into quarters, set aside.

Season water/juice with powdered ginger, some garlic and onion powder. Bring to boil, then add 4 oz. raw, peeled prawns (I like the 41-50 count, they are medium size and you feel like you are getting more to munch rather than the big guys!). Cook 1 minute, then flip over and cook additional minute, until opaque. Don't overcook, it's easy to do at high heat.

Plate the hot shrimp on the lettuce, drizzle with some pan juice making sure to get all the bits of orange.

Garnish with the remaining orange quarters.

See how fast that was?! Took longer to peel the prawns than to put the whole dish on the plate!