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Just prior to searing the chicken it is dipped in a little flour. Use brown-rice, whole wheat or even white flour to give it a lovely, nearly crispy crust.
Halibut is a more expensive cut of fish although it is in abundance in some parts of the country such as Alaska. It is an almost steak-like fish but with a delicate white fish flavor. The trick is to not flip it until it becomes slightly loose in the pan. It will be easier to turn and the moisture will be locked in under the golden crust.
Packed with seeds, sunflower, sesame, quinoa and chia for protein, texture & flavor. Substitute any seeds you prefer or have available, such as more common poppy seeds or different shades of sesame. We even use sunflower seed butter, but tahini or any nut butter will happily substitute.
Tofu is crusted and baked up for a simple addition to many Asian dishes.
Any variation of vegetables will do, but in the winter carrots, broccoli and a bunch of greens, such as bok choy work well. Add more spice or other flavors as you desire, this is just a base recipe to get you started so let your imagination and taste buds lead the way.
