Ponzu Sauce

Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.

With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.

*Transformation tip: add some to fried rice for extra flavor!

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Ponzu Sauce
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Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ponzu Sauce
Print Recipe
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Add all ingredients in an air tight container & shake
Recipe Notes

Remember: taste as you go and look for balanced flavors.

When tasting you should get an even amount of ginger & garlic. The honey should balance the saltiness of the soy & the citrus should be in the forefront, but not overwhelming.

If your sauce is too salty, balance with more honey and citrus juice. If it's too citrusy, add a bit more soy and drop of honey.

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Cream Biscuits & Jam

There is not much better than warm biscuits and homemade jam. This recipe biscuit recipe

Cream Biscuits
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If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients! This recipe is from thekitchn.com
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Cream Biscuits
Print Recipe
If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients! This recipe is from thekitchn.com
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Ingredients
Biscuits
Strawberry Jam
Servings: bicuits
Instructions
Cream Biscuits
  1. Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.
  2. In a medium bowl, whisk together dry ingredients until combined.
  3. Pour in all but 1/4 cup of the cream.
  4. Stir until the dough is shaggy, then add the remaining cream and stir to combine.
  5. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.
  6. Shape dough into a rectangle, about 12 inches long and 4 inches wide.
  7. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
  8. Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden
Strawberry Jam
  1. Combine all ingredients in a sauce pan
  2. Heat on medium heat and stir occasionally
  3. Cook berries 20-25 minutes. Strawberries will begin to stew and cook down. You will notice more liquid in the pot as the berries cook.
  4. Taste your strawberries. You are looking for a strong flavor. If it seems a bit bland and not full flavor, they may need to cook a bit more.
  5. Once strawberries are soft and flavorful they are ready. Remove from heat and blend with a blender or food processor until desired smoothness. (Some people like it a bit chunky, others enjoy a completely smooth jam)
  6. Optional: strain through a mess strainer
  7. Let cool and enjoy!
Recipe Notes

[recipe]For time efficiency - I would get the jam started first and then work on the biscuits. This way the jam can stew while you make and bake the biscuits.

The jam is going to be a little non-traditional because it calls for WAY less sugar than a traditional jam. It will be full flavored non-the-less. However, don't be alarmed by a more loose consistency than usual store bought jam.

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is perfect to make with kids because it’s 1 bowl and you don’t have to worry about butter melting too fast or over mixing. It’s forgiving and minimal ingredients!

 

 

Biscuit recipe is from thekitchn.com

Thai Marinated Chicken with Coconut Rice & Thai-Inspired Slaw

The marinade for this Thai chicken allows you to get a little creative in the kitchen, and the accompanying slaw is the same!

Use the proportions of the marinade ingredients below according to how much chicken you should make, and think about the final flavor of the dish; since this is both a marinade as well as the sauce the chicken cooks in, you have some room to wiggle a little with amounts and measurements.

Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor and zingy ginger and garlic to add bite.  As with all Connected Chef recipes, we encourage you to use all your senses as you cook!

The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks, especially when you think about the process of rice cooking. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.

Toss the slaw together using whatever crispy, fresh vegetables you have on hand. Each of the different textures of the different vegetables will work well together, especially when you tie them together with a garlicky vinegar dressing.

This Thai marinated chicken and sides is one of my favorite recipes to teach in my classes, since it covers so many different aspects of the kitchen and requires you to use each of your senses throughout the entire process. It’s a great recipe to get kids cooking along with you!

Marinated Chicken, Coconut Rice & Thai Slaw
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This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Ingredients
Coconut Rice
Thai Slaw
Servings: people
Instructions
Thai Marinade
  1. Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.
  2. Add chicken to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.
  3. When chicken is ready to be cooked, sear in batches with marinade & season with salt & pepper
Coconut Rice
  1. Fine chop garlic, onion, ginger & sauté in pan with a heavy amount of oil.
  2. Add rice & toast (make sure there is enough oil to coat the rice)
  3. Once rice is toasted brown, add coconut milk & water
  4. Season heavily with salt & some pepper
  5. Once boiling, stir & bring down heat
  6. Stir occasionally until cooked through.
  7. **Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.
Thai Slaw
  1. Julienne all veggies (cut into thin strips).
  2. Pick herbs from stem & tear into slaw
  3. Dress with some lime juice, salt & pepper to taste.
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Elderberry Syrup

This elderberry syrup is a staple in my home between the October and April months. The kids love the taste and it will help support your bodies’ immune health and keep you strong through the long winter. Between this syrup and a big bowl of bone broth, we feel ready to take on winter sickness!

 

This syrup recipe will make enough to last a month or two in the winter; you can double this batch, or just add it to your monthly meal rotation. Once you see how easy it is and how good it makes you feel, you’ll want to make it every week!

Disclaimer: This recipe is not meant to be used as a medicine. It is meant to support your health. If you or anyone in your family is sick, please consult a doctor.
Elderberry Syrup
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Elderberry Syrup
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Ingredients
Servings:
Instructions
  1. Combine all ingredients EXCEPT HONEY in a pot and bring to a boil.
  2. Once boiling, lower heat to a simmer and let the mixture reduce by half. (elderberries will leave a line of color on the side of the pot as they reduce, which gives you a helpful visual)
  3. Once reduced, remove from heat and mash berries with the back of a large spoon.
  4. Strain mix. Be sure to press mixture with a spoon to get all the liquid out of your berries.
  5. Let the liquid cool to room temperature & then mix with the honey.
Recipe Notes

*Dried Elderberries can be purchased on Amazon. Be sure to get the organic brand!

This is a large batch that will likely last you at least halfway through the winter, if not more. Keep refrigerated.

I give our family 1 tablespoon of syrup a day as an immune booster.

When sick, we take it 2-3 times a day or more.

Disclaimer: this recipe is not meant to be used as a medicine. It is meant to support your health. If you or anyone in your family is sick, please consult a doctor.

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