Well, the excitement is over, for now, and we’re just trying to get back to a state of normalcy. I feel like we haven’t had many opportunities to create lately, so if we’ve seemed a little lazy, well, we’ve just been really busy with Nashville, then Angel’s dad, Chase and Brandi’s Wedding, the 4th of July, our Block Party (which was a hit!) and our new garden – which has 1 jalapeno growing (so excited!!!).
Spanish word of the day: jardín (garden)
Ever go to those Hibachi/Teppanyaki restaurants and wonder how they make the sauce so good? Well, we’ve figured it out…its love. HAHA, just kidding! …but we do love food and we can’t wait to share this recipe with you! Between this and the kelp noodle salad, we licked our plates clean last night! The sauce is super easy to make, just try not to let it boil or it will get very thick. Otherwise, Enjoy!
½ cup Coconut Aminos (or wheat free Tamari, if you do soy)
¾ tsp Ground Ginger
½ tsp Garlic Powder
3 Tbsp Maple Syrup
1 tsp Coconut Crystals
1 ½ Tbsp Arrowroot Powder
¼ cup Orange Flower Water (or just regular water if you don’t have it)
¼ cup Water
In a small saucepan, combine the coconut aminos, ginger, garlic and maple syrup. Heat over medium-high (about a 6 on my stove).
While that is heating up, mix together the water and arrowroot powder. Slowly add it to the saucepan, mixing as you go. You will want to increase the heat, but keep stirring. You don’t want clumps.
Heat, stirring, until the desired consistency is reached (about 3-4 minutes).
For Teriyaki Skirt Steak:
2 Tbsp Chives (or Green Onion)
1 Tbsp Olive oil
¼ cup White Wine (or water/beef stock)
Dust the steak with adobo on each side. Heat the olive oil over high heat. Add the meat to the pan, searing for a couple minutes on each side, then add the white wine and teriyaki sauce. Broil for 10 minutes (roughly, you’ll want to check).