August 7, 2016 by Dan
Chicken adobo has become one of our go-to dishes over the past few years. It’s a simple recipe that can be quickly whipped up on the stove top but is also an excellent use for our slow cooker.
In The Adobo Road Cookbook, Marvin Gapultos describes ‘adobo’ as “the Filipino method by which any meat, seafood, fruit, or vegetable is braised in a mixture containing vinegar, bay leaves, garlic, black pepper, and salt.” In most cases today the salt is provided by a soy sauce, which for us is tamari. Much to our delight adobo is an extremely flexible recipe that encourages variation and experimentation. That is, mistakes are generally tolerated and we can vary things up.
The following is our slow cooker version adapted from the Adobo Road Cookbook.
Category easy, main dish, Recipes | Tags: bay leaves,chicken,filipino,garlic,rice vinegar,slow cooker,tamari | No Comments
March 26, 2012 by brett
Today’s Ingredient Spotlight shines the light on my favorite gluten-free (not to mention dairy-, egg-, tree nut-, peanut-, and sesame-free) soy sauce substitute, San-J Reduced Sodium Gluten-Free Tamari.
What It Is
San-J Reduced Sodium Gluten-Free Tamari is a tasty and reliable gluten-free substitute for soy sauce. Both tamari and soy sauce are made by fermenting soy beans. Soy sauce is made from soy and a bit of wheat. Technically speaking, tamari is made from only soy, making it gluten-free. According to San-J, their gluten-free tamari contains no wheat.
Category Ingredients | Tags: gluten-free soy sauce,soy sauce,tamari | 3 Comments