San-J and Matcha Infused Holiday Meal

Monday 16th, November 2015 / 15:16 Written by
San-J and Matcha Infused Holiday Meal

Healthy Holiday Recipes From San-J and Matcha

From Sweet Pea Matcha Soup to a Matcha Chocolate Swiss Roll,
San-J’s New Matcha and Asian Inspired Recipes Surprise All

 

Holidays are near and celebration planning begins. How will we impress our guests? Can we create delicious dishes for everyone to enjoy that are healthy too? Yes! Adding some matcha has never tasted better.

Have you ever thought of mixing things up with a bit of healthy matcha and some soy sauce too? From appetizers to dessert, San-J, who is known for their gluten free Tamari and Asian Cooking Sauces, have created some delicious holiday recipes with a matcha twist that your guests will be talking about weeks after your celebration!

Below are 6 NEW!, easy recipes.  Adding in some matcha to recipes has never been easier, and can provide a unique healthy boost of antioxidants from Sweet Pea Matcha Soup and Matcha Pesto Pasta to a decadent Chocolate Matcha Swiss Roll Cake.  

With San-J’s line of premium, gluten-free, Non-GMO Asian Cooking Sauces, Gluten-Free Chef Carol Kicinski has crafted 6 delicious Asian inspired recipes using well known nutritional booster, matcha. We’ve got the whole Holiday meal covered, from appetizer to dessert – easy, healthy and gluten-free!

APPETIZER – Teriyaki Chicken Liver Pate by Carol Kicinski

pate

INGREDIENTS
3 Tablespoons Unsalted butter
2 bunches Green onions, thinly sliced–divided
1 pound Chicken livers
6 Tablespoons
San-J Teriyaki Sauce–divided
1 teaspoon Freshly ground black pepper
8 ounces Cream cheese,
at room temperature
Serves: 2 1/2 cups of pate

DIRECTIONS

In a large skillet over medium heat melt the butter. Add 1 bunch of sliced green onions and cook, stirring, for 1 minute. Add the chicken livers and cook, stirring occasionally, until no longer pink in the center, about 10 minutes. Add 3 tablespoons San-J Teriyaki Sauce and the pepper, raise heat to high and cook, stirring constantly, for 1 minute. Take off heat and let cool for 5 minutes.

Put the chicken livers with all the pan juices into a food processor and process until smooth. Reserve about 1 tablespoon of the remaining green onions for garnish and add the rest to the food processor with the chicken livers. Add the remaining 3 tablespoons San-J Teriyaki Sauce and cream cheese and process until smooth and fully combined. Put into a serving bowl, top with the reserved green onions, cover with plastic wrap and refrigerate until cold, about 4 hours. Can be made up to 2 days ahead.

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

SALAD –  Brussels Sprouts and Fennel Orange Salad by Carol Kicinski

brussels sprouts

INGREDIENTS

2 pounds Brussels sprouts, trimmed and halved length-wise

½ medium Red onion, thinly sliced

1 small Fennel bulb, thinly sliced

3 Navel oranges, peeled and cut into segments

½ cup Pomegranate seeds

1/3 cup Roasted and salted pistachios, coarsely chopped

2 Tablespoons San-J Orange Sauce

2 Tablespoons Red wine vinegar

1 teaspoon Kosher or fine sea salt

½ teaspoon Freshly ground black pepper

6 tablespoons Olive oil

Serves: 8

DIRECTIONS:

 

Bring a large pot of water to a boil and have a large bowl of ice water standing by. Drop the Brussels sprouts into the water and cook until tender, 8 – 10 minutes. With a strainer or slotted spoon, transfer the Brussels sprouts to the ice water to stop the cooking and chill. Drain well.

 

In a large salad bowl combine the Brussels sprouts with the sliced onion, fennel, orange segments, pomegranate seeds, and pistachios.

 

In a small jar, combine the San-J Orange Sauce, vinegar, salt, pepper, and olive oil and shake until fully combined. Pour over the salad and toss to coat.

 

To make ahead; make the dressing and store in refrigerator, covered, up to 1 week. The Brussels sprouts, onion, fennel, and orange segments can be combined and stored, covered, in the refrigerator up to 1 day ahead. Before serving, add the pomegranate seeds and pistachios and toss with the dressing.

 

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

 

SOUP – Sweet Pea Matcha Soup by Carol Kicinski

soup

1 Tablespoon Olive oil

3 large Shallots, minced

4 cups Gluten free vegetable broth

4 cups (20 ounces) Frozen green peas, thawed

1 Tablespoon San-J Tamari Soy Sauce

1 ¼ teaspoons Matcha –divided

1 Ripe avocado, cut in half and pitted

Juice of 1 lime (about 2 tablespoons)

½ cup Fresh mint leaves, plus more for garnish if desired

¼ cup Heavy cream

½ cup Pomegranate seeds

Serves: 8

DIRECTIONS
In a Dutch oven or stock pot, heat the olive oil over medium heat. Add the shallots and cook until soft but not browned, about 2 minutes. Add the vegetable broth, peas, San-J Tamari Soy Sauce, and 1 teaspoon matcha. Raise heat and bring to a boil. Cook for 2 – 3 minutes or until the peas are heated through.
Pour the mixture into a blender or food processor, scoop in the flesh of the avocado, add the lime juice and ½ cup mint leaves. Process until smooth. (You may need to process the soup in batches.) Can be made up to a day ahead at this point and stored covered in the refrigerator.
Before serving, lightly whip the cream with ¼ teaspoon matcha.
Soup can be served hot or cold. If serving hot, reheat gently over medium heat. Ladle soup into soup bowls, drizzle with the match cream and top with 1 tablespoon of pomegranate seeds and sprigs of mint if desired.
This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
MAIN – Sweet Tangy Salmon Filet by Carol Kicinski
salmon
INGREDIENTS
1 medium Fennel bulb with fronds
½ cup plus 1 Tablespoon San-J Sweet & Tangy Sauce
1 cup Sugar
¾ cup Water
12 ounces Whole cranberries (Fresh or frozen/thawed)
½ plus ¼ cup Roasted and salted pistachios,coarsely chopped–divided
Gluten free non-stick cooking spray
1 (3 ½ pound) Salmon fillet, ¾ – 1 inch thick, skin on
1 tablespoon Olive oil
1 teaspoon Kosher or fine sea salt
½ teaspoon Freshly ground black pepper
Serves: 8
DIRECTIONS
Cut off the fronds from the fennel bulb and save for garnish. Dice the fennel.
Combine the fennel with ½ cup San-J Sweet & Tangy Sauce, sugar, and water in a deep saucepan. Bring to a boil and let cook for 5 minutes, stirring occasionally. Add the cranberries and cook until the cranberries start to pop andthe sauce thickens, about 10 minutes. Let cool for a few minutes and stir in ½ cup pistachios.
Position the top rack of the oven 6 inches from the broiler and preheat the broiler to high heat.
Place a piece of foil on a rimmed baking sheet and spray with cooking spray. Lay the salmon on the foil, skin side down. Brush with olive oil and sprinkle with salt and pepper. Broil the salmon for 7 minutes. Brush with 1 tablespoon San-J Sweet & Tangy Sauce and return to the broiler for another 2 minutes or until the top is browned and the salmon just barely starts to flake. Let sit for 5 minutes.
Transfer the salmon to a serving platter and garnish with reserved fennel fronds. Spoon some of the cranberry chutney on top and sprinkle the remaining ¼ cup pistachios on top. Serve the rest of the chutney on the side.
This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
SIDE – Matcha Pesto Pasta by Carol Kicinski
JFSmYzgcdQyQyI1AAmw9XlG2Y3CF6sz58yLQZQoFYGw,WKE0Ng7fPqV8yVRrTBCjCU5JbL2VqvrUZ-vRAtnmfSU
INGREDIENTS
1 Tablespoon plus 2 teaspoons San-J Tamari Soy Sauce – divided
1 Tablespoon plus 1 teaspoon Matcha – divided
1 pound Gluten free spaghetti
1 cup Fresh basil leaves
1 cup Fresh mint leaves
1 ¼ cup Roasted and salted pistachios – divided
2 cloves garlic, minced
Juice of 2 Lemons (about ½ cup)
1 cup Olive oil
1 pint Grape or cherry tomatoes, halved
Serves: 8
DIRECTIONS
Add 1 tablespoon of San-J Tamari Soy Sauce and 1 tablespoon of matcha to a large pot of water and bring to a boil. Add the spaghetti and cook according to package directions. Reserve about 1½ cups of cooking water and drain the pasta.
While the pasta is cooking, make the pesto. Place the basil, mint, 1 cup pistachios, garlic, lemon juice, 2 teaspoons San-J Tamari Soy Sauce and 1 teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce.
Combine the cooked spaghetti with the pesto and tomatoes and toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the pesto.
Place in a serving dish and top with ¼ cup chopped pistachios.
Can be served warm or at room temperature.
This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
DESSERT – Matcha Chocolate Swiss Roll Cake by Carol Kicinski
swiss roll2
INGREDIENTS
1 cup Gluten free flour blend (with xanthan or guar gum)
1 teaspoon Baking powder
2 Tablespoons Matcha
¼ teaspoon Kosher or fine sea salt
5 large Eggs, separated
¾ cup Sugar
3 Tablespoons Milk
2 teaspoons Pure vanilla extract
¼ teaspoon Cream of tartar
1½ cups plus 3 Tablespoons Heavy cream
2 tablespoons Powdered sugar
1½ cups Mini semisweet chocolate chips–divided
1 Tablespoon San-J Tamari Soy Sauce
2 pints Fresh raspberries
Mint springs for garnish
Serves: 8
DIRECTIONS
Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper. Place a clean tea towel on a flat surface. In a mixing bowl, whisk together the flour, baking powder, matcha, and salt. Beat the egg yolks with the sugar, milk, and vanilla until light and fluffy, about 3 minutes. In a clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form.
Stir the flour into the egg yolk mixture. Take one third of the egg whites and stir into the yolk mixture. Gently fold in the rest of the egg whites, half at a time until the mixture is no longer streaky. Spread the batter evenly into the prepared pan and bake for 8 minutes or until a toothpick inserted in the center comes out clean. Invert the pan onto the tea towel, remove the pan and peel off the parchment paper. Starting at the short edge, roll the cake to create a loose log, wrap lightly with the tea towel and let cool completely to room temperature.
When the cake has cooled, whip 1½ cups cream with the powdered sugar until stiff peaks form. Fold in ¾ cup chocolate chips. Gently unroll the cake, spread the whipped cream over the top in an even layer and re-roll. Slice off a little from each edge of the roll to make the edges look clean and even. Place the roll on a rectangular serving platter.
In a small saucepan, combine ¾ cup chocolate chips with 3 tablespoons cream and San-J Tamari Soy Sauce. Heat over low, stirring, until the mixture is smooth and glossy. Drizzle the chocolate sauce on top of the roll allowing some of the chocolate to drip down the sides. Refrigerate the cake until ready to serve.
To serve, place the raspberries and mint springs along the sides of the cake on the serving platter.
This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
Share

Shop Related Products


Follow me on Instagram

Like on Facebook

Follow Me On LinkedIn

Amazon.com Gift Card in a Mini Amazon Shipping Box!

Buy Taste Elevated products on Amazon

Grocery Coupons to Help You SAVE


[kads group="270place1"]

Find the best places to visit, eat, drink and more in San Antonio

Give the gift of a Perry’s gift card!

To top ↑