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Tag Archives: tamari

Spring Pad Thai

March 28th, 2012
   
Jenn Egatz
         
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Today’s post incorporates the leftover filling from my Springtime Mandu. As a food blogger, I try my best to not waste food. Besides, it’s fun and inventive to make a new dish out of leftovers and the flavor is usually more intense the next day.

With the leftover tofu filling, I added fresh spinach and cashews, sautéing them in coconut oil. I had a box of Stir-Fry Rice Noodles in my pantry and decided to make my version of Pad Thai. Along with the spinach and cashews, I added fish sauce and tamari for more flavor. If you like it spicy, add some hot sauce or red chili pepper flakes. Serve it with a wedge of lime and sweet pea shoots as an alternative to bean sprouts.

Spring Pad Thai.

Spring Pad Thai. ©Reel Chow

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Springtime Mandu

March 26th, 2012
   
Jenn Egatz
         
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Reel Chow Original Recipe!Now that Spring is officially here, I was inspired to make my Springtime Mandu. Mandu is a Korean dumpling filled with a mixture of either seafood or meats mixed with vegetables. They are either fried, boiled or steamed and can be eaten solo or in a soup.

I chose to make the my vegetarian mandu filling with light and organic ingredients such as pears, ginger, sweet pea shoots, radicchio, shallots, and tofu.

Tree in bloom outside our home.

Tree in bloom outside our home. ©Reel Chow

This dish is easy to make. The only thing that takes a bit of time is filling the mandu wraps and sealing them up. If you have children, this is a fun food project to work on together. I used to love helping my mom make mandu when I was young. More importantly, I loved eating them!

Springtime Mandu.

Springtime Mandu. ©Reel Chow

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Bella Mushroom Bites

February 20th, 2012
   
Jenn Egatz
         
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Reel Chow Original Recipe!For Reel Chow, my Bella Mushroom Bites are a big hit on set and at corporate events. People who don’t like mushrooms often comment to me they’re happily surprised by these bites.

I’m a tough judge when it comes to mushrooms, even though I really love them—in salads, mushroom soup, risotto, or on top of pizza and veggie burgers—with almost anything. Depending on the type of mushroom being used, sometimes they need help from spices and fresh herbs to kick up the flavor a bit. You can run the risk of making dishes taste a little too earthy with mushrooms. They require careful and thoughtful use in the kitchen.

For the Bella Mushroom Bites, I used baby bella mushrooms (a.k.a. cremini mushrooms). They are more flavorful than white button mushrooms, which are typically used in salads. Baby Bella mushrooms are definitely one of my favorites. Rate them right up there with chanterelles, shitake and portobello.

Bella Mushroom Bites.

Bella Mushroom Bites. ©Reel Chow

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Brown Rice with Raw Cashew and Organic Gluten-Free Tamari

December 23rd, 2011
   
Jenn Egatz
         
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Reel Chow Original Recipe!From time to time, especially after a hard workout at the gym, I sometimes suffer from hypoglycemia, or low blood sugar. When I start to feel a little shaky or break out in a cold sweat, I have to eat. When desperate, sometimes whatever is in sight seems like a good idea. This obviously can be really bad if you are on the road and find yourself surrounded by nothing but fast food joints. Since I can’t predict when an episode like this might occur, I keep gluten-free snack bars and raw, unsalted cashews in my purse. Armed this way keeps me from making toxic hunger-based decisions.

One of my favorite quick, light lunches can be thrown together with five easy ingredients, plus it’s nutritional. I usually have a pot of organic brown rice leftover if I made some for dinner the night before. Recently, I started to feel the onset of shakes, so I put this original dish together.

Brown Rice with Raw Cashew and Organic Gluten-Free Tamari. ©Reel Chow

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