Beyond A Foodie

Category: Uncategorized

  • 5 Minute Oatmeal

    Not Your Granny’s Oats

    This recipe is adapted from the beloved kusanya cafe in Englewood, Chicago.  their baked oatmeal dish is so popular amongst customers, both oatmeal lovers and not. By soaking the oats overnight, it allows them to become tender ahead of time and cuts down on cook time significantly.  

    My adaptation is moved to the stovetop and additional liquid  (cream, water or juice stirred in) to give the oats a creamy risotto-like texture that can be achieved in just 5 minutes. Skip the quick-cook oats and go straight for old fashioned ones. They are a great whole grains rhat are full of soluble fibre, which help you stay satiated longer. Also, quick cook oats just aren’t hearty enough to stand up to the overnight soak, and make your final dish mushy and pasty. Trust, it will only take 5 minutes to cook! 

    Since modifying my daughters diet for dairy-free i began adding water or apple juice to the pot at the end of cooking instead of milk. I’ve found that this still yields a tasty bowl even without the cream. This great for those trying to cut dairy or adopt a vegan lifestyle. 

    A double (even triple) recipe can be made ahead and stored in the refrigerator. Simply scoop out the amount of servings you’d like and go. Perfect for those mornings where you need a hearty breakfast but don’t have a ton of time. Mix in cool add-ins ahead of time like cocoa powder or hazelnut extract or top with your favorite fresh/dried fruits, spices, jams. Combinations are endless! 

    Coconut mango oatmeal

    Tropical cocoa oatmeal

    5 Minute Oatmeal

    • 2 cups rolled oats
    • 2 cups water
    • 2-3 tbsp maple syrup
    • 1 tsp ground cinnamon
    • 1 tsp vanilla extract
    • 1/4 c cream, water or apple juice

    1. Combine all ingredients in a bowl or container and stir gently to combine. Cover container and refrigerate to allow liquid to absorb, for at least 15 minutes up to overnight.

    2. To cook, transfer mixture to a medium heavy-bottomed sauce-pot. On medium heat. Cook until oats have begun to become creamy and slightly fluffy, about 5 minutes. stir often to prevent burning.

    3. After oats are cooked, stir in milk, juice or water until creamy. Transfer to bowls and top with desired toppings.

    Cool Oatmeal Flavor Variations

    French Vanilla

    To uncooked oat mix:

      • 1 tsp hazelnut extract
      • 1 tsp nutmeg

    Tropical Cocoa

    To uncooked oat mix:

      • 2 tbsp cocoa powder
      • top with: toasted coconut, peeled lychee and sliced banana

    Golden Oatmeal

    To uncooked oat mix:

      • 1 tbsp ground turmeric
      • 1/2 tsp nutmeg
      • 1 tsp clove
      • stir in: coconut milk

    Coco Mango

    To uncooked oat mix:

    • 1 c mango, diced
    • 1/4 c coconut milk
    • top with: diced mango, shaved coconut

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  • Dark Chocolate Granola Bars

    Breakfast is the most important meal of the day. Why not make it amazing? Chocolate definitely makes a great meal better! This easy chocolate granola recipe is perfect for adding to yogurt, topping smoothies,  along with fruit, or even as an on-the-go snack. Using applesauce and maple syrup in the base gives this mix just the right amount sweetness, without spiking your blood sugar. Adding cacao nibs adds an even more intense dark chocolate flavor. Simply combine wet and dry ingredients, press into a sheet pan, and bake to dry, turning once between baking. Break into chunks after baking or score into bars squares before baking for convenient granola bars. 

    Dark Chocolate Granola Bars

    Dry Ingredients

    • 2 c rolled oats
    • 1/2 c pecans ((optional))
    • 1/2 c walnuts ((optional))
    • 1/4 c cacao nibs or dark chocolate chunks
    • 1 1/2 t cocoa powder
    • 1 t cinnamon

    Wet Ingredients

    • 1/4 c butter or coconut oil (melted)
    • 1/2 c apple sauce
    • 1/4 c maple syrup
    • 2 t vanilla extract

    1. Preheat oven to 250º. In a large bowl, combine all dry ingredients and gently stir until completely mixed. Set aside. In a small mixing bowl, combine all wet ingredients and whisk together.

    2. Form a well in the center of the large bowl of dry ingredients. Add wet ingredients to the well and fold together using a rubber spatula. The mixture should be completely incorporated with no dry pieces. Spoon mixture onto a parchment lined cookie sheet. It should be wet and pliable. Using a spatula, pack and shape mixture into a rectangle, about 10in x 6in and 1/2in thick. To create bars, heavily score into 12 small squares or rectangles before baking.

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  • Moroccan Chickpea Stew

    Morocco and the middle east for a colorful, flavorful and of course healthy meal. No one said holistic eating had to be boring. Why not make it great? Hearty, spicy and sweet moroccan chickpea stew.

    This recipe is filled with antioxidants. Ginger, turmeric, tomatoes and garlic all have great anti inflammatory properties. lentils and chickpeas are hearty sources of iron + protein, keeping you full longer. Harissa is a spicy roasted pepper paste that is mostly used in tunisian, libyan and algerian cooking, but has also made its way into moroccan and middle eastern cuisines as well. You can find harissa at most asian/european grocery stores and markets.

    Check your local grocery store for naan, pita or moroccan flatbread with natural ingredients. The beauty of using a variety of fresh vegetables, legumes, spices and herbs, is a colorful plate, and a properly nourished body. This recipe is sure to please family as well impress plant and meat eaters alike when entertaining.

    Moroccan Chickpea Stew

    • 2 tbsp  coconut oil
    • 2 tbsp  coriander (ground)
    • 1 tbsp turmeric (ground)
    • 1 tsp cumin (ground)
    • 2 tbsp harissa chili paste
    • 1 tbsp fresh ginger (diced)
    • 3 cloves garlic (minced)
    • 1 medium onion (diced)
    • 2 jalapeños (diced)
    • 2 cups tomatoes (diced)
    • 1.5 cups chickpeas (cooked)
    • 3/4 cups red or yellow lentils
    • 1 cup vegetable stock or water
    • 1.5 T raw honey
    • 1 T  cilantro (chopped)
    • 1 T parsley (chopped)
    • salt and pepper tt

    1. Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.

    2. Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.

    Nutritional Info

    • serving size 307 g
    • amount per serving in calories 441
    • calories from fat 122
    • % daily value*
    • total fat 13.6g21%
    • saturated fat 6.9g34%
    • cholesterol 0mg0%
    • sodium 232mg10%
    • potassium 1067mg30%
    • total carbohydrates 67.3g22%
    • dietary fiber 16.7g67%
    • sugars 21.2g
    • protein 16.4g
    • vitamin a 29% • vitamin c 73%
    • calcium 12% • iron 37%
    • * based on a 2000 calorie diet

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  • Argentinian Inspired Beef Empanadas

    Okay, 2 things I won’t lie about: a) I ate this entire recipe by myself, and b) I would not blame you if you did either.  

    Traditional Argentinian Empanadas feature distinctive flavor profiles such as savory, slightly sweet and tart using ingredients such as sweet raisins and tart, briny olives. 

    These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to american palates.  Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.

    These are packed with protein, super filling and made to please. Side with this dipping chimmichuri for a boost of flavor. Opt to bake instead of frying, for a firmer, flakier crust. Make these in advance by prepping up until refrigeration step and transferring to parchment-lined sealed container for storage. Store in the refrigerator for up to two days or freezer for 3 weeks. To bake, simply transfer to a baking sheet directly from frozen and add 20 minutes to bake time.


    Argentinian Inspired Beef Empanadas

    Empanadas

    • 2 9 inch pie crust dough
    • 1 lb lean ground beef
    • 1 c sweet potato (peeled and diced)
    • 2 cloves garlic (minced)
    • 1 small onion (diced)
    • 1/2 tsp ground cumin
    • 2 tbsp parsley (chopped)
    • 1/2 juice lemon
    • 1 tbsp olive oil
    • TT salt/pepper
    • 1 egg (beaten)

    Chimichurri Sauce

    • 1/4 c parsley
    • 1/4 c cilantro
    • 1 tbsp oregano
    • 1 clove garlic
    • 1/2 juice and zest lemon
    • 1/2 c virgin olive oil
    • TT salt and pepper

    For Chimichurri

    1. Combine all ingredients in a food processor or blender and lightly pulse until all ingredients are the consistency of a loose paste. Adjust seasoning and transfer to a serving container.

    For Empanadas

    1. Preheat oven to 375º. Boil sweet potato in a medium pot of salted water and cook until just tender. Drain potatoes and set aside to cool.

    2. Meanwhile, bring a heavy bottomed skillet to medium-high heat. add olive oil, beef and cook until meat begins to lose color and start to brown. Break up beef into smaller, bite-sized pieces as it cooks. Add onion, garlic, cumin and continue to sauteé until the mixture becomes aromatic, about 3 minutes.

    3. Finally, add lemon juice sweet potato, and fold gently to incorporate. Add parsley and season mixture with salt/pepper to taste. Let mixture cool before assembly.

    To Assemble

    1. Make sure pie dough is less than 1/4 inch thick. If too thick, roll out to achieve proper thinness. Using a large round biscuit cutter (about 4.5 inches), cut out dough rounds.

    2. Whisk egg with 2 tablespoons of water to make egg wash. Set aside. Add 2oz (about 1/4 cup) of beef filling to half of each round. Brush edges with egg wash and fold each round in half to create a semicircle. Crimp (pinch) edges of semicircle to seal empanada. use a paring knife to add a small slit to allow steam to escape. Transfer prepared empanadas to parchment lined baking sheet. Refrigerate for 15 minutes (up to overnight). To bake, brush empanadas with egg wash and transfer to oven. Bake until crusts are golden and crisp, about 20-30 minutes. allow empanadas to cool for 5 minutes before serving. Serve with chimichurri sauce.

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  • Think Pink : Holistic Habits for disease prevention

    In honor of breast cancer awareness month, i thought about ways i could contribute to the cause. As someone who has seen many loved ones affected by this (and other) cancer, the subject was pressing on my heart. Just in time, i was asked by a fellow church member to create a presentation to educate others on the importance of holistic eating and its impact on breast cancer prevention. I was so honored to be approached and wanted to share with you. *

    Healing requires an approach of wholeness to achieve wellness

    Detection is key, and its truly easier to prevent disease rather than cure it. However it does not mean that healing is not achievable. This includes (but not limited to), medical treatments, emotional support of family and friends, light exercise, spiritual balance, a healthy diet and doing activities that one loves. Experts have proven that patients who have a well rounded course of treatment do better than those who only choose one.

    Things that cause disease in the body: Free Radicals

    Oxidative stress is when the body contains too much oxygen, giving a chance for free-radicals to develop in the body. Free radicals are unhealthy cells that travel throughout the body and allow cancerous cells to develop and thrive. This occurs when our bodies are bogged down by stress, sedentary lifestyle, environmental factors (such as exposure to heavy metals, smoking, and using unhealthy grooming products) and nutrient empty foods.

    Two ways to drastically reduce oxidative stress in the body is through healthy eating and exercise.

    Though eating whole, fresh foods can be more expensive than eating processed food, in the long run, you safe time, energy and money.

    Exercise is free! You don’t have to pay anyone to move around.

    Healthy eating rules of thumb

    Eat the rainbow. antioxidant rich foods. Antioxidants are substances that promote heathy cell regeneration, reduce inflammation of the body, and improve the your overall health.

    Antioxidant rich foods are usually fresh, including color-rich produce, like green leafy vegetables, sweet potatoes, berries, seeds, nuts and more. When in doubt , eat meals that contain a variety of color and is close to unprocessed as possible.

    See: *beet cous cous pilaf*

    Frozen over canned if you do not have access or time to prepare raw fruits and vegetables for cooking, opt for frozen over canned. Frozen produce is quick-frozen after picking, rather than cooked during the canning process.

    How to eat fresher for cheaper. If you do not have the budget for organic or non-go produce. Try to eat produce that is abundant for the season you are in ie, tomatoes and berries for the summer, leafy greens in the fall and peas in the spring. Growing produce within season is usually requires fewer pesticides herbicidesand less processing/transport. those savings get passed on to you .

    Last but definitely not least. stay hydrated! If you’re thirsty, it means your body has already told you its craving more water. A good rule of thumb for the amount of water you should be drinking is one fluid oz for half your body weight. So, if you weigh 180lbs, divide that by half for 90lbs and convert to 90 fl. oz. The body is made of 70% water and needs ample water to maintain proper functions in the body. Infused waters are a great way to incorporate more water to your diet while adding flavor and some extra vitamins to your daily beverage rotation.

    Check out the recipes provided and please share with a friend! has adopting a healthier lifestyle helped you in your journey of disease prevention/recovery? i’d love to hear in the comments!

    *I am not a medical professional these statements have not been evaluated by the FDA. Please use your own judgement and consult your medical practitioner for more information regarding your health.

    Hydrating Infused Water Recipe: Dragon Berry

    • 1 gallon purified water
    • 1 pink dragonfruit (peeled and diced)
    • 8 oz strawberries (halved)

    1. Combine all ingredients in a container and let infuse for 2 hours under refrigeration, up to overnight. Enjoy immediately after infusing.

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  • Beet Cous Cous Pilaf

    This ultra colorful recipe cooks up in 5 minutes and is made to please a crowd, even the tough to win kiddies. Though couscous appears to be a grain of its own, it is actually pasta in the shape one. Like almost all pastas, its mild flavor makes it a great canvas for many aromatic ingredients.

    Though drawing its hue from crimson beets, using juice instead of the actual root yields a milder flavor for palates who are still growing to love its distinctive “beety” taste. The addition of golden raisins adds a touch of balanced sweetness, which is common in many traditional moroccan tagine dishes. Serve with a classic roast chicken, herbaceous kofta or alone as the star of the show.


    Beet Cous Cous Pilaf

    • 2 cups cous cous
    • 1 tbsp olive oil
    • 1 med onion (diced)
    • 1 clove garlic (minced)
    • 1 tsp ground cumin
    • 1 cup beet juice
    • 2 tsp organic chicken base ((optional))
    • 1 cup water
    • 1/2 cup golden raisins
    • TT salt and pepper
    • 1/2 cup scallions (sliced thin)
    • 1/2 cup parsley (chopped)

    1. In bring water to a boil, add chicken base and stir to dissolve. Remove from heat and sit aside.

    2. Meanwhile, bring a large sauté pan to medium heat. Add oil and onion, garlic. Sauté until ingredients become aromatic, about 2 minutes. Add cumin, couscous and stir to incorporate while gently toasting. For 1 minute. add beet juice, and diluted chicken base. Stir to prevent lumps from forming, then add golden raisins and salt/pepper.

    3. Cover pan and reduce heat to low, allowing couscous to absorb liquid about 5 minutes. Remove lid and fluff with a fork. Turn off heat, and stir in scallions and parsley. Serve immediately.

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  • Grilled Salmon Tacos with Mango Salsa

    Many of my recipe concepts are inspired by memories, family or specific ingredients, food genres. this recipe in inspired by my uncle arthur. uncle arthur is what you call a “closet cook”. during my childhood we would marvel at his specials: stuffed portobello mushrooms, chicken marsala pasta and more. they were (and still are) the types of plates you’d find at an upscale bistro today. you would’t get it often, but when you did it was a treat.

    Grilled Salmon Tacos with Mango Salsa

    Salmon Tacos

    • 1.2 lb salmon (cut lengthwise into 3 oz filets)
    • 1/4 cup  soy sauce
    • 2 tbsp honey or maple syrup
    • 2 cloves garlic (minced)
    • 6 corn tortillas
    • 1 cup  black beans (cooked (optional))
    • 6 romaine lettuce leaves
    • cilantro sprigsv
    • oil for grill

    Mango Salsa

    • 2 mangos (peeled and dicedv)
    • 1/3 cup red onion (minced)
    • 1/3 cup cilantro (chopped)
    • 1/2 tsp  paprika
    • 1/2 tsp  cumin
    • juice of 1 lime
    • salt and pepper tt

    Mango Salsa

    1. To make mango salsa, combine mango, red onion, cilantro and remaining ingredients in a medium mixing bowl. Fold ingredients together to combine. Season with salt and pepper. Cover and refrigerate until ready to assemble tacos.

    Salmon Tacos

    1. To prepare tacos, combine soy sauce, garlic and maple syrup/honey in a small mixing bowl. Stir until incorporated. Pour marinade on salmon fillets and marinade under refrigeration for 30 minutes, up to overnight.

    2. Prepare grill by setting to medium-high heat. Lightly brush grates with oil to prevent sticking. after marinading, transfer salmon fillets to grill top side down. Grill until bottom of fillets begin to turn an opaque color, about 2-3 minutes. Use a spatula to gently flip fillets. Repeat the grilling process for another 2-3 minutes, or until cooked thoroughly. Promptly remove salmon fillets and transfer to a heat safe platter after grilling to prevent overcooking.

    3. Meanwhile, warm tortillas. Bring a medium sized pan to low heat. Heat each tortilla by transferring to the pan one a a time until heated through. Cover heated tortillas with a towel to prevent drying out.

    To Assemble

    1. To assemble tacos, place 1 romaine lettuce leaf atop each tortilla. Add a spoonful of black beans to each taco then top with one salmon fillet. Spoon mango salsa atop each taco and garnish with cilantro sprigs. Serve immediately.

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  • Pear Almond Coffee Cake

    Ever have a taste for a nostalgic, old-school fresh baked coffee cake? This recipe was truly conceptualized by letting my stomach take the lead. Craving a rare and quick ( by quick, meaning less than an hour) sweet treat, I scoured some of my inherited cook books, some of which span back to the 1960’s. If I was going to get nostalgia, I was definitely going to find it in one of those.

    This coffee cake is adapted from a Better Homes and Gardens cook book, 1989. The coffee cake is a simple wet to dry mix and is ready in a little over an hour. Slightly sweet with a hint of spice thanks to cinnamon and nutmeg. By swapping a classic crumble topping for sliced pears with almonds and brown sugar, it allows for the fruit, nuts to caramelize while baking. My pear almond version makes a perfect quick-bread for entertaining.

    Try to get your pear slices as thin as possible to have enough for the entire circumference of the pan. It helps to keep them in order as you’re slicing, for a more uniform “fan”. Use my step by step photos as a guide for assembling your flower pan, or come up with your own creative pattern!







    Pear Almond Coffee Cake

    • Large Mixing Bowl
    • 9 inch Cake Pan
    • Sharp Knife
    • Cutting Board
    • 3/4 cup  light brown sugar (plus more for sprinkling)
    • 1 1/2 cups AP flour
    • 1/2 tsp  baking powder
    • 1/4 tsp  baking soda
    • 1/4 tsp  cinnamon, ground
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp  salt
    • 5 tbsp butter
    • 1 beaten egg
    • 1/2 cup  buttermilk
    • 1/2 tsp  vanilla
    • 1 pear
    • 1/3 cup  almonds, chopped

    1. Preheat oven to 350º. in a large mixing bowl, combine flour, **half cup** of brown sugar, baking soda, baking powder, salt and spices. Whisk to combine. Set aside. In another container, whisk together mix egg, buttermilk and vanilla. Melt the butter and stir into wet ingredients until combined. Add the wet ingredients to the dry, and bold together until just moistened. Do not over mix.

    2. Grease a 9 inch cake pan. gently our batter into pan. Refrigerate until ready to top.

    3. To create topping using a sharp knife, core 1 pear and cut in half lengthwise. Place 1 half of pear on cutting board, sliced side down. Carefully slice pear half into thin, 1/8 inch slices. repeat with other half. Remove cake from refrigerator

    4. In a separate bowl, combine remaining brown sugar and almonds. to assemble, carefully place each pear slice in a fan pattern atop the cake batter to resemble a flower. Sprinkle sugar almond mixture atop cake.

    5. Bake for 35-40 minuets, until cake begins to brown and a toothpick inserted near the center of the cake comes out clean. Let cool for at least 20 minutes before removing from pan. Serve on a serving tray or pan.

    Breakfast, Dessert
    almond, baking, breakfast, desserts, pear

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  • Veggies N’ Grits

    Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.


    Veggies N’ Grits

    • 1 cup quick grits
    • 4 cups water
    • 1/2 tsp salt
    • 1/3 cup  shredded cheese (gruyere or white cheddar) (plus extra)
    • 1 pinch  pepper
    • 1  tbsp olive oil
    • 2 tbsp garlic (minced)
    • 1/2 cip onion (diced)
    • 1 cup tomatoes (diced)
    • 1/2 cup celery (diced)
    • 1/2 cup bell pepper (diced)
    • 1/4 cup scallions (chopped)
    • 1 T parsley (chopped)
    • 1/4 cup vegetable stock or water
    • 2 tbsp  fresh lemon juice
    • 3 tbsp  cold butter (separated)
    • TT salt and pepper

    1. Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.

    2. Add butter to stir in butter to mixture to create a light pan sauce.

    3. For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.

    Specialty Tools & Ingredients

    Quick Grits

    Whisk

    Chopping Board

    Knife

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  • Miso Soy Grilled Chicken

    Fellow foodie, have you taken a quick “slip-fall” down the “rabbit-hole” of Salt Fat Acid Heat yet? If not, please back away from this post, go find your closest friend’s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.

    Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole’ Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!

    A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can’t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.

    Miso Soy Grilled Chicken

    • Mixing Bowl
    • 6 Chicken Thighs
    • 1/2 cup Medium Miso Paste
    • 1/4 cup Soy Sauce

    1. In a small mixing bowl combine soy sauce and miso paste. Stir until two ingredients are incorporated.

    2. Pat chicken thighs dry using a paper towel. Cover chicken thighs with miso-soy mixture, using a pastry brush or hands. Be sure that each thigh is completely coated. Reserve any leftover miso marinade for brushing on the grill. Let chicken continue to marinade at room temperature while preparing a grill.

    3. If using a charcoal grill, heat coals until white hot, and spreading coals to one side of the grill. If using a gas grill, turn to medium-high heat.

    4. Place chicken thighs on grill, indirectly from heat to reduce the chance of burning. Slowly grill each thigh until they begin to brown, turning 2-3 times to prevent burning. Brush remaining miso-soy mixture on chicken halfway through cooking and repeat until the thighs an internal temperature of 165°. Remove from grill and serve immediately with scallions, cucumber and rice.

    Main Course
    5 ingredients or less, chicken, entrees, grilled, miso, soy

    Specialty Ingredients

    Kishibori Shoyu – Premium Artisinal Japanese Soy Sauce, Unadulterated and without preservatives Barrel Aged 1 Year – 1 bottle – 24 fl oz

    Organic Kyoto Shiro White Miso Paste by Namikura Miso Co. (2.2 pound)

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