Indian Yogurt Marinade - Adapted from Steven Raichlen's High Flavor-Low Fat Cooking
2 cups non-fat yogurt
1 1/2 tablespoons minced fresh ginger
4 teaspoons minced garlic
2 jalapeno chilies (or other
hot chilies) seeded and minced
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons paprika
1 1/2 teaspoons ground
cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black
pepper
1/8 teaspoon ground cardamom
3/4 teaspoon salt
Drain the yogurt in a
cheesecloth-lined colander for two hours. Place the fresh ginger, garlic and chilies in a bowl and whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt. Marinate for at least two hours, stirring occasionally. Discard the bay leaves before cooking.
Korean
Sesame Marinade - Adapted from Steven Raichlen's High Flavor-Low Fat Cooking
1/4 cup toasted sesame seeds
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 scallions, minced
1/4 cup reduced-sodium soy
sauce
3 tablespoons honey
1 1/2 tablespoons sesame oil
1 teaspoon hot red pepper flakes
1/2 teaspoon freshly ground black
pepper
Lightly toast the sesame seeds in a dry skillet over medium heat. Combine with the remaining ingredients in a shallow bowl. Marinate for at least 30 minutes, stirring occasionally.
Ginger-Soy Marinade -
Adapted from Light & Easy Diabetes Cuisine
1/4 cup apple cider vinegar
2 tablespoons
reduced-sodium soy sauce
2 green onions, chopped
1 tablespoon grated ginger root
1/4 cup frozen orange juice concentrate
2 tablespoons fresh lemon
juice
Mix all the ingredients together in a small bowl. Marinate at least six hours, stirring occasionally.
Thai Flavors Marinade - Adapted from The Healing Foods Cookbook
1/4 cup minced fresh parsley
1/4 cup lime
juice
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon red pepper flakes
1/2 teaspoon peeled grated ginger
root
3 cloves garlic, minced
Combine all the ingredients in a shallow glass dish. Marinate at least 30 minutes, stirring
occasionally.
