Monthly Archives: September 2010

1 tbs. olive oil

1 tbs. agave syrup

1 tbs. fresh ginger, grated

1 tbs. fresh lemon juice

1/2 tsp. coriander

1/2 tsp. cumin

1/2 tsp. salt

1/2 medium red onion

5 large carrots, sliced

1. In a small bowlcombine olive oil, ginger, lemon juice, coriander, cumin, and salt. Stir until well blended.

2. In a medium bowl, combine carrots and onions.  Add oil and ginger and toss until onions and carrots are well coated

3. Heat large skillet over medium-high heat.  Add carrots and saute for 2 – 3 minutes. Reduce heat, add 1/2 cup water, and continue to cook until carrots are tender and onions are golden and sweet (add water by 1/2 cup as necessary to keep lightly moist).

1/4 cup rice vinegar

1/2 cup low-sodium soy sauce

1/2 cup agave syrup

2 – 3 cloves garlic, minced (or 1 tsp. crushed)

1 tsp. fresh ginger, grated

1/4 tsp. ground pepper

1 tsp. Sri Racha chili sauce

1 tbs. cornstarch

1 tbs. cold water

12 boneless, skinless chicken thighs

1.  In a medium size  saucepan over low heat, combine vinegar, soy sauce, agave, garlic, ginger, pepper and chili sauce.  In a small bowl, combine cornstarch and water until smooth. Add to saucepan and simmer mixture until sauce thickens and starts to bubble.  Do NOT overcook or sauce will become too salty.

2. Preheat oven to 425º F.

3. Place chicken in baking dish, and pour enough sauce to coat both sides of the chicken and fill the bottom of the dish.  Bake in preheated oven for 30 – 40 minutes or until juices run clear.  Flip chicken pieces halfway through baking.