Meghan's Kitchen

[ithika]

Yes, I'm cooking again! And yes, again it is a marinade. Since I don't have much else to say / time to say it in right now, here's the recipie for the menu of tonight's cooking extravaganza. One day I should take photos of this stuff, and then I could be the next celebrity chef, without the lame. Ha! Well. I don't know about that.

Ginger Marinade

Ingredients
1/4 cup soy sauce
1/2 cup pineapple juice
1 tsp chopped ginger
2 tablespoons cider vinegar
1 tsp sugar
2 tablespoons olive oil
3 shakes pepper

Method
1. Mix all ingredients
2. Marinate meat for 1 hour, turn occasionally
3. remove meats for cooking, then add 1 tsp of cornflour, boil it and use as a sauce.

!! It is done!

I'm using lamb forequater chops. Tasty.

And on the side!!

Creamed Sweet Potato (yes, basic I know) (milk proof version)
Ingredients
sweet potato
1 tablespoon nuttelex
3 shakes pepper
soy milk (I use vitasoy so milky! lite) <-- the lite version actually tastes more like milk than the regular version. Shock!

Method
1. Skin your sweet potatos
2. Boil in water for 20-25 minutes (!! This is a long time, do other things!)
3. Drain!
4. MASH! (fun)
5. Add 1 tablespoon nuttelex, 3 shakes pepper and sufficient soy milk to moisten

Oh! And the marinade is also gluten free, provided you use the right soy sauce. Cider vinegar is 100% apple. Don't put too much ginger in, and make sure you have tiny tiny pieces of it. I suggest using an adorable tiny grater. I'll take a photo of mine one day and show you. It is kitchen!cuteness. Culinary cute?

NEXT TIME,
I will cook Melon Sorbet!!

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Going now.
P.S Will also reply to comments 'n stuff afters, promise. <3 (I am now addicted to that thing)