Fuel on the go!!

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Blind Tiger | SmokeHouse is created by two sisters Asia Cierra Jackson and Stacey Renee Carey, who are the third generation of Washingtonians. Growing up in a small family, ways of getting together is sharing good food and even better drinks. The way that this family shows their gratitude is putting love in every dish. What we mean by love is making sure our meals have bold flavors, are well seasoned, have fresh elements, and most importantly, have alcohol!

Summer on a Plate not only shows Stacey and Asia's clever ways to include alcohol in dishes but it also includes using it in fresh vegetables, fruits, and herbs. Cooking for them is considered one of the best parts of summer. The recipes in this book are perfect for dinner parties, night dates, and especially family gatherings.

IG: @blindtigersmokhouse

8 Ingredients | 188 Calories | 40 Minutes

Preheat the oven to 400°F. Line the baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

16 Ingredients | 240 Calories | 65 Minutes

Ingredients:

• 1 LB Grass-Fed Ground Beef or Meat of Your Choice
  
• 1 Cup Italian Blend (Shredded) or Vegan Chesse
  
• 1/2 Parmesan Cheese (Shredded)
• 1 Cup White Beans or Brown Rice
  
• 2 Red Bell Peppers
• 2 Yellow Bell Peppers
• 3 Green Bell Peppers (1 Diced for Filling)
• 1 Cup White Onion (Diced)
• 8-9 Cloves of Garlic
  
• 1 Cup Marinara Sauce (Diced)
• 2 & 1/2 TBSP Olive Oil
• 1/2 TSP Smoked Sea Salt or Sea Salt
  
• 1/2 TSP Black Pepper
• 1/2 TSP Garlic Powder
  
• 1/2 TSP Onion Powder
• 1/2 TSP Italian Seasoning  

Instructions:

1. Prepare the Filling for the Keto Stuffed Peppers by Dicing 1 Cup White Onion, and 1 Green Bell Pepper.
2. Add 1 & 1/2 TBSP of Olive Oil to a frying pan and then Brown 1 Pound of Grass-Fed Ground Beef or Meat of Your Choice, and set aside.
3. Prepare 6 Bell Peppers to be stuffed by cutting off the tops, de-seeding them, and then cutting their bottoms to be flat (so they sit in the pan best). This also creates little holes in the bottom of the Bell Peppers for the extra juices to run out of so that your Keto Stuffed Bell Peppers do not get too runny or soggy.
4. Prep your filling of brown rice or can white beans
   
5. Grate 1 Cup Mozzarella Cheese (More if you prefer), and 1/2 Cup Parmesan Cheese.
6. In a Frying Pan, add 1 TBSP Olive Oil and the Diced Onion and Bell Pepper. Saute for a few minutes before adding the browned Ground Beef.
   
7. Season with Black Pepper and Smoked Sea Salt, Garlic powder, Onion powder and Italian seasoning to taste.
8. Pour in 1 Cup of Marinara Sauce, and sprinkle with 2/3 of the Mozzarella Cheese and the Parmesan Cheese. Stir together until the cheese is fully melted.
9. Place the 6 Bell Peppers into a baking dish, and spoon the filling equally into each of them. Top with the remaining Shredded Mozzarella Cheese.
10. Cover the Baking Dish with Aluminum Foil, and Bake in the oven at 375*F for about 30 minutes.
11. Remove the Aluminum Foil and Bake for an additional 20 minutes at the same temperature.
12. Serve as-is or sprinkle with additional cheese on top if desired to make them extra cheesy.

4 Ingredients | 290 Calories | 20 Minutes

This Miso Salmon recipe makes an easy, no fuss, full-flavored dish to pair with rice, quinoa or even on top of mashed potatoes. The marinade and sauce for this Miso Salmon dish is made of 3 easy-to-find Japanese ingredients available at most supermarkets: Miso, Mirin, Saké. Most importantly, it’s delicious! This recipe is super easy and Keto diet friendly.

Ingredients

• 1/4 cup sweet white miso paste shiro miso
• 2 tablespoons Japanese sake
• 2 tablespoons mirin
• 4 salmon fillets 4 ounces each

Instructions

1. In a small bowl, whisk together the miso, sake and mirin. On a plate, spread the miso mixture on all sides of the salmon. Cover and refrigerate for 30 minutes to 2 hours.
2. Turn the oven to broil, set the oven rack to 8" below the heating element, and preheat until hot.
3. Place salmon fillets on a baking tray lined with parchment or tin foil. Use a paper towel to blot away the miso from top of the salmon to prevent burning.
4. Broil salmon 10-12 minutes, until flakes easily and is nicely browned on top.

 12 Ingredients | 299 Calories | 25 Minutes

Ingredients

RICE + VEGETABLES

• 1 cup ( 8 ounces) extra firm tofu
• 1 cup (Day old) long or short grain brown rice, rinsed      thoroughly in a fine mesh strainer
• 4 cloves garlic, minced
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots, finely diced

SAUCE

• 3 Tbsp tamari or soy sauce, plus more for veggies + to      taste
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or      maple syrup
• 1 clove  garlic, minced
• 1-2 tsp chili garlic sauce (more or less depending on      preferred spice)
• optional: 1 tsp toasted sesame oil (or sub peanut or      grapeseed oil)

Instructions

1. Preheat the oven to 400 degrees F and line a baking      sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel      and set something heavy on top (such as a cast iron skillet) to press out      the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch      cubes and arrange on a baking sheet. Bake for 26-30 minutes. You’re      looking for golden brown edges and a texture that’s firm to the touch. The      longer it bakes, the firmer and crispier it will become, so if you’re      looking for softer tofu remove from the oven around the 26-28 minute mark.      I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12      cups of water to a boil in a large pot. Once boiling, add rinsed rice and      stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds      and return to the pot removed from the heat. Cover with a lid and let      steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by      adding all ingredients to a medium-size mixing bowl and whisking to      combine. Taste and adjust flavor as needed, adding more tamari or soy for      saltiness, peanut butter for creaminess, brown sugar for sweetness, or      chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce      and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium      heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving      most of the sauce behind. Cook for 3-4 minutes, stirring occasionally,      until deep golden brown on all sides (see photo). Lower heat if browning      too quickly. Remove from the pan and set aside.
8. To the still hot pan add garlic, green onion, peas and      carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1      Tbsp (15 ml) tamari or soy sauce.
9. Add cooked rice, tofu, and remaining sauce and stir.      Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or      sriracha for heat (optional). Crushed salted, roasted peanuts or cashews      make a lovely additional garnish. Leftovers keep well in the refrigerator      for 3-4 days, though best when fresh. Reheat in a skillet over medium      heat, or in the microwave.