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.

Curried Chicken and Chard

The garden continues to keep the chard on hand - at least until the frost hits. The big green ruffled leaves with bright red stems(Rhubarb Chard) fill the colender, but steam down to a much smaller amount. I'm still trying to decide, is it one cup raw (which makes about 1/4 c. steamed), or one cup after steaming??

The chicken is easier to figure out. Weigh 4 oz. (100 g.) raw skinless organic chicken breast. Cut it into 1/2" cubes. Put aboutt 1/2 c. water into the fry pan, bring to a boil with curry powder, onion and garlic powder, a dash of seasalt and grind of pepper. Then drop in the chicken, stir to separate all cubes; cook about one minute,then turn each cube over and let simmer while the chard steams. The liquid will reduce and thicken a bit, making a nice curry sauce.

Put the chard in a deep bowl, top with chicken and curry sauce. I like the sauce to fill the bottom and up the sides a tad, sorta like soup. It helps flavor the chard.

A traditional curry, especially if it's got any heat to it, is usually accompanied by something cooling, like yogurt or fruit. So I made fast applesauce with one apple and a dash of cinnamon: cubed one peeled apple into a small pan, added 2 T water and the cinnamon, brought it to a boil then turned it off and stirred in a small amount of stevia. I medium apple equals about 1/2 c. of apple sauce, I found.

This is definately on the "keeper" list of experiments!