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Recipes  |
Low Carb Ethiopian Calamari with Mango and Roasted Peppers 1 pound calamari 1/4 cup flax oil 2 teaspoons low-sodium soy sauce 1/4 cup brown rice vinegar 2 tablespoon lime juice 1 teaspoon sriracha chili sauce 1 cup buckwheat 1/2 red onion, very finely diced 1 roasted red bell pepper, finely diced 1 large ripe mango, peeled and cut into 1/4 dice 1 bunch scallions (7-8 green onions), sliced diagonally 2 tablespoons mirin or sherry with a bit of sugar 1 tablespoon chopped fresh cilantro 1 cup daikon radish sprouts Pinch Sea Salt Pinch Cracked Black Pepper Directions: 1. To prepare calamari, separate tentacles from body and pinch out the tough inner cartilage leaving only the tender flesh 2. Slice crosswise into rings 1/4 inch thick 3. Join the tentacles with the rings and chill until ready to serve 4. In a bowl, mix oil, soy, vinegar, mirin, lime juice and sriracha. Set Aside 5. In a large pot of boiling water and salt, add buckwheat 6. Bring again to a boil then reduce to a simmer and cook 12-15 minutes or until the buckwheat is tender 7. Add calamari and stir until they become opaque, this only takes a minute or so 8. Quickly drain and return mix to pot adding soy mix, red onion, bell pepper, mango, cilantro and scallions 9. Toss well and salt and pepper to taste 10. Serve with a mound of daikon radish sprouts on top Serves: 4 Prep Time: 20 minutes |
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