Ingredients (for 12-15 potstickers):

For the dough:

• 1 cup almond flour;
• ¼ cup tapioca flour (or cornstarch);
• 1 egg;
• ½ tsp. salt;
• 1-2 tbsp water (as needed).

For the stuffing:

• 200 g chicken mince (or pork);
• ½ cup finely chopped cabbage (Peking or regular cabbage);
• 1 green onion (finely chopped);
• 1 tsp. grated ginger;
• 1 garlic clove (minced);
• 1 tsp. soy sauce or tamari sauce;
• ½ tsp. sesame oil;
• A pinch of white pepper.

For frying:

• 2 tbsp coconut or avocado oil;
• 2-3 tbsp water (to create steam);

For the sauce:

• 2 tbsp. soy sauce or coconut aminos;
• 1 tsp. rice vinegar;
• ½ tsp. honey;
• ½ tsp. sesame oil;
• ½ tsp. grated ginger;
• A pinch of sesame seeds and green onions for garnishing.

Preparation:

1. Preparing the batter

In a bowl, mix together the almond flour and tapioca flour, add salt.
Beat in the egg and mix, then add water little by little until the dough becomes soft and elastic. Wrap the dough in foil and let rest for 10-15 minutes.

2. Preparing the filling

In a bowl, combine the minced chicken, cabbage, green onions, garlic, ginger, soy sauce and sesame oil. Mix well and let stand for 5-10 minutes.

3. Shaping the potstickers

Roll out the dough on a lightly dusted surface with tapioca flour.
Cut out circles (about 8-10 cm in diameter). Put 1 tsp of filling in the center of each circle. Fold the circle in half and seal the edges.

4. Frying and cooking

Heat coconut oil in a skillet over medium heat. Place the potstickers seam side up and fry for 2-3 minutes, until the bottoms are golden. Add 2-3 tbsp of water, cover and cook for another 5-6 minutes on low heat until the filling is fully steamed.

5. Preparing the sauce

Mix all the ingredients for the sauce in a bowl. Garnish with sesame seeds and green onions.

Serving

Serve the finished potstickers hot with the flavorful sauce. You can garnish them with green onions, sesame seeds or even spicy chili oil.

Enjoy your appetite!

These grain-free potstickers are just as juicy and delicious as traditional potstickers, but are suitable for keto, paleo, and gluten-free diets!

The post Grain-free Potstickers (Asian dumplings) appeared first on FoodieJoyful.

Ingredients (for 6-8 servings):

• 1.5-2 kg of pork shoulder (or ham, with skin and a little fat);
• 1.5 tbsp. Hawaiian sea salt (or coarse sea salt);
• 1 tbsp liquid smoke (hickory or mesquite for smoked flavor);
• 2-3 banana leaves (optional, for authentic flavor);
• ½ cup water (for oven or multicooker).

Preparation:

In the oven (more authentic flavor)

1. Preheat the oven to 150°C.
2. Rub the pork with salt and liquid smoke, then wrap with banana leaves (if using).
3. Wrap tightly in several layers of foil.
4. Place in a roasting pan, add ½ cup water to the bottom and cover with a lid or another layer of foil.
5. Bake for 5-6 hours, until meat is very soft and begins to separate easily with a fork.
6. Take out, let cool slightly and pull the meat apart with forks, stirring with any juices that have separated.

Serving:

Serve with rice, coleslaw (Hawaiian slaw) or the classic Hawaiian side dish lomi lomi (tomatoes and onions).

Can be used in tacos, burritos, or sandwiches with pineapple sauce.

Tip: If you want a more caramelized crust, you can pan fry the meat after cooking or bake it in the oven at 200°C for 10 minutes.

Bon appetit!

The post Kalua Pork appeared first on FoodieJoyful.

Proper heat treatment is the key to perfect flavor. Seafood cooks very quickly, so it’s important not to overcook it. For example, shrimp become rubbery if overcooked for more than a couple of minutes, and octopus, on the contrary, is either cooked very quickly or cooked for a long time on low heat to make the meat soft. Fish is better fried in a well-heated pan to get a crispy crust, but still keep the juiciness inside.

Another important aspect is using the right spices and sauces. Seafood itself has a distinct flavor, so it’s best not to overload it with overly complex seasonings. Lemon, garlic, olive oil, fresh herbs – a classic combination that emphasizes the flavor rather than drowning it out. For example, oysters are enough to serve with a few drops of lemon juice, and scallops are perfectly combined with a sauce based on white wine and butter.

The secret of juicy and flavorful fish is the right marinade. However, you should also be careful with it: too long marinating can change the structure of the meat. For example, it is better not to keep fish in lemon juice for longer than 15-20 minutes, otherwise the acid will start to corrode it, turning it into seviche.

The technology of cooking also matters. Baking, grilling, boiling, frying – all these methods are suitable, but each gives its own unique result. Grilled fish gets a light smoky flavor, in the oven it gets tender, and steamed fish retains maximum nutrients. For a crispy crust fish can be breaded in flour or breadcrumbs, and if you want a more intense flavor, before baking it can be covered with a mixture of herbs and oil.

When serving seafood, it is important to consider texture and temperature. Many are good cold, such as calamari or shrimp salads, but there are some dishes that should only be served hot to bring out the full flavor. Garnishes also play a role: light vegetables, rice, pasta or even simple greens with lemon can make the dish even more delicious.

The main thing in cooking seafood is to respect its nature. The less complex manipulations, the better their flavor is revealed. Simple techniques, quality products and a little patience can make any dish restaurant-level.

The post The Fine Points of Seafood Cooking appeared first on FoodieJoyful.

Ingredients (for 2-3 servings):

For the mushroom stew:

• 300 g mushrooms (mushrooms, white, oyster mushrooms or a mixture);
• 1 small onion (finely chopped);
• 2 garlic cloves (finely chopped);
• 1 carrot (grated or finely diced);
• 1 stalk of celery (finely chopped);
• 1 tbsp. olive oil;
• ½ cup vegetable broth (or water);
• ½ cup tomatoes in their own juice (chopped);
• 2 tbsp. soy sauce or tamari sauce;
• 1 tsp. paprika;
• ½ tsp. thyme (dried);
• ½ tsp. rosemary (dried);
• Salt and freshly ground black pepper to taste;
• 1 tbsp coconut oil or regular butter (optional, for richness).

For the celery noodles:

• 1 large celery root;
• 1 tbsp. olive oil;
• 1 tsp. lemon juice;
• Salt and pepper to taste.

Preparation:

1. Prepare the mushroom stew:

Cut the mushrooms into small pieces. Heat the olive oil in a skillet and fry the onion, garlic, carrot and celery stalk for 3-4 minutes until soft. Add the mushrooms and cook for another 5-7 minutes until they release moisture and are lightly browned. Pour in the broth, tomatoes and soy sauce. Add the paprika, thyme, rosemary, salt and pepper. Braise over low heat for 10-15 minutes, stirring occasionally. You can add butter at the end for a richer flavor.

2. Preparing celery noodles:

Peel the celery root and cut into thin strips (using a vegetable peeler, spiralizer or mandoline grater). Boil water, drop in the noodles and cook for 1-2 minutes. Drain. Drizzle noodles with olive oil and lemon juice, add a pinch of salt and pepper.

3. Serving:

Arrange the celery noodles on plates and top with the hot mushroom ragu. You can sprinkle with fresh herbs (parsley, basil) and add some grated parmesan or vegan cheese.

Done!

A light, flavorful and warming gluten and dairy free dish. Enjoy!

The post Mushroom Stew with Celery Noodles appeared first on FoodieJoyful.

Ingredients (for 2-3 servings):

• 1 small head of cauliflower (about 500 g);
• 2 tbsp. olive oil;
• 2-3 garlic cloves (finely chopped);
• 2 tbsp. balsamic vinegar;
• 1 tsp honey (optional, to balance the flavor);
• Salt and freshly ground black pepper – to taste;
• A pinch of chili flakes (optional);
• 1 tbsp. pine nuts or toasted seeds (for garnishing);
• Fresh parsley or basil (to serve).

Preparation:

1. Preparing the cauliflower

Break the cauliflower into small florets. In a large bowl, mix cauliflower with olive oil, salt, pepper, and chili flakes (if using).

2. Roasting

Heat a skillet over medium heat, add a little olive oil.
Place the cauliflower in a single layer and fry for 4-5 minutes, stirring occasionally, until golden. Add the garlic and fry for another 1 minute, stirring to keep it from burning.

3. Adding the balsamic vinegar

Turn down the heat, pour in the balsamic vinegar and (optional) honey. Stir and cook for another 2-3 minutes, until the kale is softer and the vinegar is lightly caramelized.

4. Serving

Place the kale on a plate, sprinkle with pine nuts and fresh herbs. You can add some grated parmesan or goat cheese to enhance the flavor.

Done!!!

The rich flavor of balsamic vinegar and garlic makes this roasted cauliflower especially flavorful and delicious. Bon appetit!

The post Roasted Roasted Cauliflower with Balsamic Vinegar and Garlic appeared first on FoodieJoyful.

Ingredients (for 4 servings):

For the pannacotta:

• 200 ml cream (30-35%);
• 200 ml coconut milk;
• 2 tbsp ube puree (you can use ube haluja);
• 2 tbsp. sugar;
• 1 tsp vanilla extract;
• 5 g gelatine (or 1.5 tsp powdered gelatine);
• 2 tbsp water (to swell the gelatin).

For decoration:

• Grated coconut or coconut shavings;
• Fresh berries (raspberries, blueberries);
• Mint leaves.

Preparation:

1. Preparing the gelatine

Fill the gelatin with cold water and leave to swell for 5-10 minutes.

2. Cooking the cream base

In a small saucepan, combine the cream, coconut milk, ube puree, sugar and vanilla extract. Heat over medium heat, stirring constantly, until the mixture is smooth. Do not bring to a boil!

3. Adding the gelatin

Remove the pan from the heat and add the swollen gelatin, stir well until dissolved. Strain the mixture through a sieve for a smooth texture.

4. Pouring into molds

Pour the mixture into serving cremains or silicone molds.
Place in the refrigerator for 4-6 hours, or preferably overnight.

5. Serving

If the pannacotta is in molds – gently run a knife around the edges and invert onto a plate. Decorate with coconut shavings, fresh berries and mint.

Done!!!

This persuasive pannacotta will win you over with its silky texture and amazing color! A great dessert for lovers of Asian cuisine. Enjoy!

The post Pannacotta with Ube (purple yam) appeared first on FoodieJoyful.

Ingredients:

For the pate:

• 300 g chicken liver (or duck liver);
• 1 small onion (finely chopped);
• 2 garlic cloves (chopped);
• 50 g butter;
• 2 tbsp. olive oil;
• 50 ml white wine or brandy;
• 50 ml cream (20-30%);
• Salt and freshly ground black pepper to taste;
• A pinch of nutmeg.

For the spiced pears:

• 2 pears (ripe but firm);
• 1 tbsp. butter;
• 1 tbsp. honey;
• ½ tsp. cinnamon;
• A pinch of ground ginger;
• 1 tbsp. balsamic vinegar;

Preparation:

1. Preparing the pate:

In a skillet, heat butter and olive oil. Add onion and garlic, fry over medium heat until soft. Add liver and fry for 3-4 minutes on each side (should remain slightly pinkish inside). Pour in the wine or brandy and allow the alcohol to evaporate. Add cream, salt, pepper, nutmeg and braise for another 2-3 minutes. Transfer the mixture to a blender and chop until creamy. Spread the pâté in a mold, cover with foil and put it in the refrigerator for 2-3 hours.

2. Prepare spiced pears:

Peel the pears from the core and cut into thin slices. In a skillet, melt butter, add honey and spices. Place the pears and caramelize for 3-4 minutes, then add the balsamic vinegar and cook for another 1-2 minutes.

3. Serving:

Serve the pâté with a crusty baguette, crackers or toast, garnished with the spiced pears. You can top with nuts or fresh herbs.

Done!

This pâté turns out incredibly tender, and spicy pears add a savory sweetness to it. Try it – you’ll love it for sure!

The post Pâté with Spiced Pears appeared first on FoodieJoyful.

Ingredients (for 1-2 servings):

• 1 cup of chilled espresso or strong coffee;
• ½ frozen banana;
• ½ avocado;
• 1 cup almond or coconut milk;
• 1 handful of fresh spinach or kale;
• 1 tsp. cocoa powder;
• ½ tsp. cinnamon;
• ½ tsp. honey or agave syrup;
• 3-4 ice cubes.

Preparation:

• Brew the coffee in advance and let it cool down completely.
• In a blender, combine all ingredients and whisk until smooth.
• If the smoothie is too thick, add a little water or milk.
• Pour into a glass, garnish with cocoa powder or grated chocolate.

Tips:

• You can add a little vanilla extract for depth of flavor.
• If you want more sweetness, add a date instead of honey.
• For a protein version, add ½ scoop of vanilla or chocolate protein.

This smoothie is the perfect balance of invigorating coffee, healthy greens, and delicate chocolate flavor. Try it!

The post Green Smoothie with Ice-Mocha Recipe appeared first on FoodieJoyful.

Ingredients:

For the dough:

• 1 cup almond flour
• ½ cup psyllium (or 1 tsp xanthan gum)
  2 eggs
• 1 tsp. olive oil
• ½ tsp. salt
• 1-2 tbsp. water (if needed)

For the porcini sauce:

• 30 g dried porcini mushrooms (porcini)
• 2 tbsp olive oil
• 2 garlic cloves (finely chopped)
• ½ cup white wine
• ½ cup cream (20-30%)
• 1 tbsp. butter
• 50 g grated parmesan
• Fresh thyme or parsley for decoration
• Salt and freshly ground black pepper to taste

Preparation:

1. Pasta dough preparation:

In a bowl, mix the almond flour, psyllium and salt. Add the eggs and olive oil and mix. If the dough is too dry, add 1-2 tbsp of water. Knead the dough with your hands until smooth, form into a ball, cover with clingfilm and leave for 10 minutes. Roll out the dough between two sheets of parchment to a thickness of 2-3 mm and cut into strips (tagliatelle) or form into other pasta shapes.

2. Preparing the sauce with the porcini:

Soak the dried mushrooms in hot water (about 150 ml) for 15-20 minutes. Then drain the liquid, reserving it for the sauce, and slice the mushrooms. Heat the olive oil in a frying pan, add the garlic and fry for 1 minute. Add the sliced mushrooms and cook for 3-4 minutes. Pour in the white wine and simmer over medium heat until the liquid has evaporated halfway through. Pour in the cream, add some of the mushroom infusion, salt, pepper and thyme. Stew for another 3-4 minutes. At the end, add the butter and parmesan, stir until smooth.

3. Cooking the pasta and serving:

Boil salted water and boil the pasta for 2-3 minutes. Discard in a colander, then immediately transfer to the pan with the sauce and stir. Arrange on plates, garnish with fresh herbs and grated parmesan.

Done! Enjoy your Sunday dinner with flavorful homemade porcini pasta.

The post Homemade Pasta with Porcini and Almond Flour for Sunday Dinner appeared first on FoodieJoyful.

Ingredients:

• 1 cup almond flour;
• ½ cup psyllium (or 1 tsp. xanthan gum);
• 2 eggs (or 3-4 tbsp. water for vegan version);
• 1 tsp. olive oil;
• ½ tsp. salt.

Preparation:

1. Mixing ingredients

In a bowl, combine the almond flour, psyllium (or xanthan gum) and salt. Stir to combine.

2. Adding liquid ingredients

Beat in the eggs and add the olive oil. Stir with a spoon or your hands until the dough is smooth and thick. If the dough is too dry, add a little water (1 tbsp at a time).

3. Roll out the dough

• Form the dough into a ball, cover with clingfilm and let it rest for 10 minutes to make it more elastic.
• Roll out the dough between two sheets of parchment to a thickness of 2-3 mm.

4. Shape the pasta

Cut the dough into strips 5-8 mm wide (for tagliatelle) or use a pasta mold to make noodles or ravioli.

5. Boiling the pasta

Boil the water, add a pinch of salt and a little oil. Lower the pasta into the boiling water and cook for 2-3 minutes until soft but firm.

Serving

Serve immediately with your favorite sauce: pesto, cream sauce or tomato dressing.

Enjoy!

The post Homemade Almond Flour Pasta Recipe appeared first on FoodieJoyful.