The Alving Advertiser 2022 Recipe Calendar

2022 Calendar FF

WASABI HONEY TERIYAKI GRILLED CHICKEN THIGHS

INGREDIENTS

INSTRUCTIONS

1. Place the wasabi powder into a small bowl and drizzle with the lemon juice and sake. Stir in honey, soy sauce, hoisin sauce, horseradish, ginger and green onion.

2. Season both sides of the thighs with kosher salt, black pepper and a pinch of cinnamon.

3. Grill the thighs for 6-8 minutes on one side, turn the thighs over and begin to baste with the wasabi honey baste. Continue to cook for another 6-8 minutes, basting with the sauce until fully cooked, minimum internal temperature of 160 degrees.

4. Sprinkle with crushed wasabi peas, toasted sesame seeds and fresh cilantro. Serve immediately.

Crispy Waffles & Fresh Berries

INGREDIENTS

DIRECTIONS

a large mixing bowl, add eggs and lightly beat.

milk, oil, vanilla, baking powder and salt.

all ingredients with a whisk.

flour and mix well.

nonstick waffle maker or lightly spray

needed. Use 1/3 cup of batter to make small, thin waffles with a good crisp on the outside.

waffles with berries. Garnish with mint.

with melted chocolate if desired.

HawaiianPOKE BOWLS

POKE MEANS “TO SLICE OR CUT” IN HAWAIIAN AND REFERS TO CHUNKS OF RAW, MARINATED FISH—USUALLY TUNA—WHICH IS THEN TOSSED OVER RICE AND TOPPED WITH VEGETABLES AND UMAMI-PACKED SAUCES.

RICE: Most bowls start with a base layer of jasmine rice, brown rice or bamboo rice, which has a green tint. Some eater ies offer low-carb options like zucchini noodles and kelp salad. The option to be as healthy as you want is part of the ap peal of poke bowls.

FISH: Sushi-grade fish is the star ingredient, most commonly raw yellowfin (ahi) tuna. But you can choose between several fish, including salmon and snapper. If raw fish isn’t your thing, look for options like tofu or cooked crab.

SEASONINGS: The cubes of fish are mixed with scallions, sesame seeds and flakes of pink sea salt to enhance the flavor.

DRESSING: Salty sauces often made with soy sauce, shoyu, ponzu or even spicy black-bean paste highlight the fatty fish. Classic shoyu sauce is made of soy sauce, sesame oil, rice vinegar, mirin and a little fresh lemon juice.

VEGETABLES: Toppings like avocado, shaved onion, seaweed and crispy garlic add flavor and crunch. Adding avocado adds a creaminess, a sweetness. Adding crispy onion adds a nice crunch.

HOT SAUCE: The Japanese red chili mixture togarashi adds heat; wasabi is also a popular option.

try—chopsticks

KETO EASTER MORNING ASPARAGUS FRITTATA

He is not here, but is risen

INGREDIENTS

• 2 tbsps olive oil

• 1/2 cup green onions, diced

• 1 lb thin asparagus spears, tough ends snapped off and spears chopped into bite sized pieces

• 6 large eggs

• 3/4 cup ricotta cheese

• 2 oz soft goat cheese (or cream cheese), crumbled

• 1/2 tsp salt

Ground black pepper to taste

DIRECTIONS



Set oven to broil. Heat cast iron skillet over medium heat and add olive oil. Be sure to coat both the bottom and the sides of the pan with the oil.



Add diced green onions and cook until soft (about 5 min utes), stirring occasionally

 Add chopped asparagus and continue to cook for another 5 minutes.





Crack the eggs into a large mixing bowl and add the ricotta cheese, salt and pepper. Whisk together well.

Turn the stove down to medium-low heat. Pour the egg mix ture into the cast iron pan. Crumble half the goat cheese (or cream cheese) evenly over the top. Mix everything together gently. Add the rest of the cheese on top.

 Cook this gently for about 5-7 minutes, do not mix or stir while it cooks. Cook until the edges are set but the top is still wet and loose.



Transfer the skillet to the broiler and cook for another 3 minutes or so. Keep an eye on it. The top should be cooked and set, and a little golden brown.

 Allow it to cool for 5 minutes or so before cutting.

 Serve and enjoy. Refrigerate leftovers.

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spoke unto you when he was yet in Galilee, saying, The Son of man must be delivered into the hands of sinful men and be crucified, and the third day rise again.

ChickenTamari

 Ingredients

® 2 tbsps coconut oil

® 2 lbs boneless, skinless chicken thighs, cut into bite sized pieces

® 1/2 tsp fine sea salt

® 1/2 cup chicken bone broth

® 1/3 cup Swerve Confectioners Sugar

® 1/4 cup tomato sauce

® 1/3 cup coconut aminos or wheat-free tamari

® 1 tbsp coconut vinegar or apple cider vinegar

® 3/4 tsps crushed red pepper flakes

® 1/4 tsp grated fresh ginger

® 1 clove garlic, smashed to a paste

® Scallions, sliced on the diagonal, for garnish

® Sesame seeds, for garnish

 Directions

 Heat the oil in a large wok or cast-iron skillet over medium-high heat. Wash and pat chicken dry with a paper towel. Season well on all sides with salt.

 Place chicken in the wok and stir-fry on all sides until light golden brown, about 4 minutes. Remove chicken and set aside. Add the broth, Swerve, tomato sauce, coconut aminos, vinegar, red pepper flakes, ginger, and garlic to the wok and whisk to combine. Simmer until reduced and thickened, about 10 minutes.

 Return chicken to the wok and simmer 5 to 10 minutes, until sauce is thickened and chicken is warmed through. Garnish with scallions and sesame seeds and serve over fried rice, if desired.

 Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a lightly greased skillet over medium heat for 5 minutes, stirring occasionally, or until heated through.

Sizzling SUMMER ONION

PEPPER AND BEEF KEBABS

INGREDIENTS

INSTRUCTIONS

onions

APARTMENTS

A PARFAIT IS A SEMI-FROZEN FRENCH DESSERT CONSISTING OF ICE CREAM LAYERED BETWEEN BERRIES AND SOMETIMES GRANOLA. OUR HEALTHIER VERSION OF THE PARFAIT HAS GREEK YOGURT INSTEAD OF ICE CREAM. DONE CORRECTLY, IF YOU FREEZE THIS PARFAIT, YOU MAY HAVE A HARD TIME TELLING THE DIFFERENCE. THIS PARFAIT ALSO SUBSTITUTES THE GRA NOLA FOR GELATIN FOR A PATRIOTIC PICNIC THEME.

INGREDIENTS

box of flavored sugar free gelatin

cups plain Greek yogurt

tbsps honey or 2 tbsps Madagascar Vanilla

freshest berries you can find. It doesn’t matter if its blueberries, raspberries, blackberries, strawberries or all.

leaves for garnish

DIRECTIONS

the gelatin and divide among your individual containers. If you are taking these to a picnic, use plastic 5-ounce cups. Depending on the size of your container, fill about an inch.

Place in the refrigerator to set.

Mix yogurt and honey, one tablespoon at a time. Taste between additions. You don’t want to get it too sweet, so you may require less honey for your taste.

you are using vanilla, use only high quality pure vanilla extract – not imitation vanilla. Again, taste after each tablespoon for your desired sweetness.

You can use both vanilla and honey if you cut each portion in half and taste between additions.

the gelatin is set, remove cups from refrigerator, divide yogurt among the cups and top with berries and mint.

INGREDIENTS

GARNISH

DIRECTIONS

a large cast iron or ceramic pot, heat olive oil on me dium high until shimmering. Add onion, pepper and car rots. Cook until onions begin to turn golden brown. Add garlic and cook for additional 2 minutes, stirring frequently.

spices, tomato paste and flour. Cook until fragrant.

vegetable stock to mixture and continue stirring until liquid comes to a boil and paste is incorporated. Add lentils to liquid and cook on high heat for 5 minutes. Lower to simmer, place lid on and cook for 20 minutes, or until lentils are tender.

spinach, cilantro and citrus juice. Cook until spinach is tender. Add water to the soup as needed to reach desired consistency. Season to taste and enjoy.

SPINACH & LENTIL SOUP

Apple

PIEApple

INGREDIENTS

of your favorite pie crust recipes or a premade crust

large Granny Smith apples

of 1 lemon, about 1–2 teaspoons

of half a lemon, about 2 teaspoons

cup granulated sugar

cup coconut sugar

tablespoons all-purpose flour

teaspoons cinnamon

teaspoon nutmeg

FOR THE CRUMBLE

1 cup rolled oats

1/2 cup coconut sugar

tablespoons all-purpose flour

1 stick cold butter cut into small pieces INSTRUCTIONS

oven to 400 degrees.

a medium sized mixing bowl, make the crumble by combining all the dry crumble ingredients. Toss the ingredients together to evenly combine. Combine the cold butter into the dry ingredients by squeezing and breaking it up with your fingers until crumbs form. Cover with Saran wrap and put in the freezer.

Peel and core the Granny Smith apples. Slice the apples into slices that are 1/8" thick and 1" long. In a large mixing bowl, toss the apple slices with the lemon zest and lemon juice. Then, add in the 1/2 cup granulated sugar, 1/4

height, nor depth, nor any other creature,

able to separate us from the love of God,

in Christ Jesus our Lord.

coconut sugar, 2 tablespoons all-purpose flour, cinnamon and nutmeg. Toss to evenly combine.

Take the pie crust and pour in the apple mixture. The apples should be about 1/4"–1/2" taller than the edge of the pie pan.

Take the crumb topping out of the freezer. Take a knife and break up into large pieces. Then, use your fingers to break into smaller crumb pieces, using medium pressure to press into an even layer to the pie.

Place the pie plate on a parchment-lined baking sheet to protect your oven if it bubbles over. Bake at 400 degrees for 20 minutes, then lower the oven to 350 degrees and bake for another 35-40 minutes, or until the crumb topping is golden and the pie is bubbling.

Allow it to cool at room temperature uncovered. Serve at room temperature. Serve with ice cream or whipped cream.

8:39

pm

Crispy Roasted Duck WITH ORANGE GLAZE

FOR GLAZE:

cup brown sugar

cup fresh orange juice

tbsps apple cider vinegar

sprigs thyme

sprig rosemary

sugar in heavy saucepan until it begins to melt. Keep stirring until it becomes a smooth caramel. Add orange juice and vinegar slowly with caution, as mixture may bubble and sugar may harden. Cook on medium heat, stirring for several minutes until caramel is dissolved in mixture. Add herbs for final minutes of cooking then set aside.

serving, warm sauce if necessary and remove herbs.

FOR DUCK:

whole duck (5-6 lbs)

salt and fresh cracked pepper

oranges, sliced and seeded

cloves peeled garlic

1 onion, sliced

carrot, peeled and sliced

sprigs fresh rosemary

sprigs fresh thyme

1/2 cup orange liqueur

1/2 cup water or stock

Preheat oven to 475. Rinse duck in cold water and pat dry. Using kitchen shears, trim excess fat off bird near base of neck and rear cavity. Clip wing tips off and set aside with neck bone. Prick duck skin with sharp fork all over, being careful not to make an inci sion into the meat. Paint duck with orange liqueur. Rest for 10 minutes. Season inside and outside of duck with salt and pepper.

Place rack in roasting pan. Place half of vegetables and herbs, neck bone, wing tips and one sliced orange at base of pan. Pour ½ c water or stock into pan. Place whole duck breast side up on roasting rack. Fill cavity with remaining vegetables, herbs and orange slices. Score breast fat in crosshatch pattern without cutting into flesh. Place on middle oven rack and cook 30 minutes.

Remove entire pan from oven. Place in safe spot. Tilt duck to drain juice from cavity into pan. Remove rack with duck and place over sink or towel to catch drippings. Skim fat off roasting pan liquid with spoon or baster (save fat in container for later use if desired). Place rack with duck back on pan. Lower temperature to 350 and place duck back in oven.

Cook duck until thermometer placed in

thick part of thigh reaches 165. Remove duck and repeat skimming process. Set oven to high broil and place duck under broiler for 3-5 minutes while checking frequently. Remove duck and let rest for at least 10 minutes. Skin should be golden and crispy.

• Carve duck and serve with orange glaze and chopped fresh rosemary.

• Optional: Reduce 1/2 cup red wine in separate saucepan then strain pan drippings into saucepan. Reduce until thick for a quick sauce au jus. *Chicken can be substituted in recipe by skip ping fat scoring step.

Christmas Gratin The Best

INGREDIENTS

8 russet potatoes, sliced into 1/4-inch slices

2 onions, sliced into rings

1 tsp salt

Finely ground white pepper to taste

1/4 cup and 2 tbsps butter

1/4 cup and 2 tbsps all-purpose flour

4 cups milk

2-1/2 cups and 1 tbsp shredded cheddar cheese

DIRECTIONS

• Preheat oven to 400 degrees F. Butter a medium casserole dish.

• Layer 1/2 of the potatoes onto bottom of the prepared casserole dish. Top with the onion slices and add the remaining potatoes. Season with salt and pepper to taste.

• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, stirring constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes and cover the dish with aluminum foil.

• Bake 1 & 1/2 hours.

CHICKEN CUCUMBER AVOCADO SALAD

INGREDIENTS

6 boneless, skinless chicken breasts

1 large cucumber, halved lengthwise and

into 1/4-inch thick slices

1 bag spring mix

avocados peeled, pitted and diced

1 carrot julienned

cup small broccoli florets

cup sweet corn (1 ear, slice corn off

and cook in microwave until tender)

3 tbsps olive oil

3 tbsps lemon juice (or the juice of 2 limes)

1/4 cup cilantro, chopped

Salt and pepper to taste

Avocado oil spray

INSTRUCTIONS

Spray chicken breast with avocado oil, season with salt and pepper. Cook in air fryer at 390° for 18 minutes. Remove and cool for 30 minutes before slicing.

Place spring mix in a large salad bowl.

Mix olive oil, cilantro, lemon juice and salt and pepper.

Drizzle with dressing and toss gently to mix all thoroughly.

Layer other vegetables around bowl.

2023