4 servings
Ingredients
1 pound flank steak or you can purchase stir-fried steak at your grocery store that is sliced and recipe ready
4 cloves garlic
One 1-inch piece of ginger
7 tablespoons ow-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon brown sugar
Freshly ground black pepper
½ cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 ½ tablespoons cornstarch
2 sliced scallions
Cooked Jasmine or white rice, for serving
Directions
If using flank steak: Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
Grate 2 cloves of garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar, and several large grinds of pepper to combine. Set aside.
Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour or overnight.
When ready to cook use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange it in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar, and a couple of large grinds of pepper in a medium bowl; set aside.
Finely mince the remaining 2 cloves of garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
Heat 1 tablespoon of the peanut oil in a large skillet over high heat. When the oil starts to shimmer, add half of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Turn over and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak adding 1 1/2 teaspoons of oil per batch. Transfer to the plate.
Lower the heat to medium-high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes.
Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom until the vegetables are crisp-tender, 5 to 7 minutes.
Add the garlic and ginger and cook, stirring constantly, until softened about 1 minute.
Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions Serve immediately with a side of rice.
Chicken Saltimbocca with Artichoke Sauce
2 Servings
Ingredients
2 boneless, skinless chicken breast halves
6 large fresh sage or basil leaves
4 thinly sliced prosciutto di Parma
1/4 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oil
Half of a 14-oz can of artichoke hearts drained
½ cup Chicken Stock
1 tablespoon unsalted butter
¼ cup chopped fresh parsley
Directions
Place the chicken breast halves between two pieces of plastic wrap. Pound them with a rolling pin or meat pounder until the breasts are about ¼ inch thick; set aside.
Put 2 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the 2 prosciutto slices and press until they adhere. Cover the breasts and chill them for 10 minutes.
Spread out the four on a pie plate and add salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour and shake off the excess flour.
Heat the olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 5 minutes per side, or until the pieces are golden and just cooked through.
Coarsely chop the artichoke hearts (about 1/2 cup). Add them to the skillet along with the chicken stock and butter. Simmer until the liquid is slightly reduced, about 5 minutes.
Place the chicken dinner plates; spoon the sauce over the chicken to serve.
Lemon Rice
Make the whole recipe, leftovers heat easily and you can save time.
Servings 6
Ingredients
4 tablespoons unsalted butter
1 small onion diced
3 cloves garlic finely minced
2 cups Long Grain White Rice
1 teaspoon salt
3 ½ cups Low Sodium Chicken Broth
1 large lemon juiced
Directions
Heat the butter in a deep pot over medium heat then add the onion and cook until slightly translucent.
Add the garlic and cook for an additional minute or until fragrant.
Add the rice and salt, stir, and fry for 6-7 minutes or until the rice turns an opaque white color, stirring the entire time to prevent burning.
Add the broth and lemon juice and stir to combine.
Bring the rice to a simmer then reduce the heat to low-medium and cover.
Cook for 18-20 minutes, or until the rice has cooked completely.
Remove the pan from the heat and leave the lid on the pan.
Let the rice rest for 10-15 minutes before fluffing and serving.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
Serve with a green vegetable, such as sauteed spinach.
Ingredients
Sauce
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons chicken broth
2 tablespoons honey
Stir-fry
3 tablespoons sesame oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, minced
4 green onions, thinly sliced
1 tablespoon sesame seeds
Hot cooked rice
Directions
Make the cornstarch mixture:
In a small bowl, whisk the cornstarch, soy sauce, broth, and honey until blended.
In a large skillet, heat a tablespoon of sesame oil over medium-high heat. Add the chicken, and cook and stir until no longer pink, 4 to 5 minutes. Remove the chicken from the pan.
In the same pan, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the sliced red peppers, and cook and stir until crisp-tender, 2 to 4 minutes. Add the minced garlic and cook and stir for 1 minute longer.
Whisk the cornstarch mixture, and then add it into the pan, stirring as constantly. Bring the sauce to a boil. Cook and stir until thickened, 1 to 2 minutes.
Add the chicken back to the pan. Stir and heat through.
Sprinkle the green onions and sesame seeds over the Garlic Chicken. Serve with rice.
For 2 servings
Ingredients
2 large bell peppers
½ lb green beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to taste
Filling
4 oz ground beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Combine the filling ingredients in a medium bowl. Set aside.
Cut a thin slice off the top of the peppers. Remove seeds and set aside.
Cut green beans into 1-inch pieces.
Place the green beans, grape tomatoes, and canned tomatoes in a large casserole dish. Mix well.
Divide the filling in half and fill the peppers, pressing the mixture down into the peppers.
Place the filled peppers in the casserole dish. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 25 minutes more.
Baked Egg Rolls
Ingredients
1 egg, beaten with 1 teaspoon of water
16 egg roll wrappers
Filling
1 lb chicken breast half, cooked and shredded
4 cups loosely packed shredded cabbage and carrot coleslaw mix (not with red cabbage)
4 green onions, sliced
1 celery stalk, sliced thin
½ cup sliced water chestnuts
1 tablespoon peanut oil
Seasoning sauce
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon honey
1⁄4 cup soy sauce
1 teaspoon sesame oil
SPICY SOY DIPPING SAUCE
1/2 cup soy sauce
3 teaspoons chili sauce, more or less depending on how spicy you like it
2 teaspoons honey
Chopped scallion/ spring onion for garnish
Directions
Heat the oven to 425 degrees F. Place parchment on two baking sheets.
Heat the peanut oil in a deep skillet or wok. Add the coleslaw mix, scallions, and remaining vegetables. Stir fry until the cabbage is softened. Add the seasoning sauce and shredded chicken. Stir fry for 2 minutes. Set aside to cool.
Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically.
Spoon 3 tablespoons of filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling.
Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheets. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
Transfer the egg rolls to the oven and bake for 15 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
Allow cooling for 5 minutes before serving.
SPICY SOY DIPPING SAUCE
To a small mixing bowl, add the soy sauce, chili sauce, and honey. Whisk until combined.
Pour into the serving bowl and top with green onions.
Fried Rice
Ingredients
2 eggs, lightly beaten
1 teaspoon sesame oil
4 cups cold cooked white rice
2 teaspoons peanut oil
4 thick bacon slices, diced
2 celery stalks, sliced thin
½ cup sliced water chestnuts
4 green onions, sliced thin
1 tablespoon peanut oil
Seasoning Sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
Directions
Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the sesame oil. Add the eggs and scramble them. Set aside.
In the same skillet heat the peanut oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the scallions, water chestnuts,
Add celery, and sauté together for 3 minutes more, turning down the heat slightly if too much browning occurs.
Add the rice and stir fry until hot and separated. Add the seasonings and scrabbled eggs. Cook on low until warm.
I find a dish of risotto to be enough for dinner, however, if you would like more add a green salad and some Italian bread.
2-3 servings
Ingredients
1/2 pound shrimp, with shells
Stock
1 tablespoon vegetable oil
Shells from 1/2 pound of shrimp
4 cups water
1 teaspoon seafood seasoning
Risotto
4 cups shrimp stock
1/4 cup butter
¼ cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
½ cup diced sun-drained tomatoes
½ cup heavy cream
½ cup grated Parmesan cheese
Chopped parsley
Directions
Make the shrimp stock
Place the ingredients in a large saucepan. Bring to a boil, turn the heat to a simmer and cook for 1- minute. Strain the stock and return the liquid to the pot. use the stock to make the risotto.
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
Heat a wide saucepan or deep skillet over medium heat. Add the butter, shallots, and garlic and cook until the shallots have softened about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can absorb the oil.
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. You want the liquid at a steady simmer. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring until the rice absorbs most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente. Stir in the cream and cheese and heat until the mixture is hot. Spoon into serving bowls and sprinkle with chopped parsley.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 Italian sausage or chorizo link, diced
2 teaspoons achiote paste or 1/2 teaspoon Sweet Spanish paprika,
1/2 teaspoon cayenne pepper and 1/2 teaspoon Aleppo pepper
11/2 cup seafood or vegetable broth
1/2 of a large onion, chopped
1/2 cup Spanish {Bomba{ or other shirt grain rice, soaked in water for 20 minutes and then drained
2 garlic cloves, chopped
1 large pinch of Spanish saffron threads soaked in 1/4 cup of water
Salt
1 large Roma tomato, chopped
3 oz diced bell pepper
12 large shrimp, peeled and deveined
6 oz bay scallops
1/4 cup chopped fresh parsley
Directions
In a large deep pan or cast iron skillet, heat the olive oil. Turn the heat to medium-high and add the sausage and chopped onions. Saute the mixture for 5 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
Add the chopped garlic and broth r. Stir in the saffron and its soaking liquid, achiote paste or paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and bell peppers. Bring to a boil and let the liquid slightly reduce, then cover (with a lid or tightly with foil) and cook on low heat for 25 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 4-5 minutes. Add the scallops and recover, cook, or until the shrimp turns pink.
Garnish with parsley.
This is a complete meal, but you could add a salad and crusty bread if you wish.
SAUCE
1teaspoon wasabi powder
1 teaspoon water
1 tablespoon rice vinegar
2 tablespoons mayonnaise
1 garlic clove (crushed)
TUNA
1 tablespoon soy sauce
1 tablespoon vegetable oil
1⁄2teaspoon wasabi powder
2 fresh tuna fillets (5 oz eachand1 inch thick)
Directions
In a bowl mix wasabi and water to make a paste.
Let stand for 10 minutes.
Stir in vinegar, mayonnaise, and garlic.
Set aside.
Prepare a grill or preheat an air-fryer to 380 degrees F
In a cup, mix the soy sauce, oil, and wasabi powder.
Brush on the tuna fillets.
To Grill
Grill for 3-4 minutes on each side for rare tuna. Add 2 minutes more for medium.
To Air-Fry
Cook for 4 minutes[(for medium-rare tuna] then remove from the air fryer and let rest for about 5 minutes before slicing.
AHI TUNA STEAKS IN AIR FRYER TIMES
Rare: 3 minutes
Medium-Rare: 4 minutes
Medium: 4 ½ minutes
Well Done: 5 minutes
Place the fillets on the rice and top with the wasabi sauce.
Crispy Rice
Ingredients
2 cusp cooked rice
2 tablespoons rice vinegar
1 tablespoon sriracha
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
Peanut oil
Directions
Place the rice in a bowl and sprinkle with the vinegar using a rice paddle to fold the vinegar into the rice. Add the remaining seasonings. And mix gently.
Heat 2 tablespoons of oil in a medium skillet. When the oil is hot, add the rice and pan into a circle the size of the bottom of the skillet.
Fry the rice until crispy on the bottom. Turn the rice over with a spatula: hash brown style. Cook until brown. Divide in half and place on two individual dinner plates.
Italian Style Lamb chops
4 servings
4 Large Lamb Loin Chops
1/4 cup Olive Oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fresh mint, chopped
2 cloves garlic, minced
Zest of 1 Lemon
1 teaspoon salt
1/4 teaspoon Black Pepper
Directions
Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
Preheat the oven to 400 degrees F. Heat a heavy oven-proof frying pan at medium-high heat. Sear the lamb very well on both sides until golden brown. Place the pan in the hot oven until the lamb is cooked, about 6 to 8 minutes.
Wild and whole Grain Rice
4 servings
Ingredients
2 tablespoons unsalted butter
1/2 medium onion, diced
1 clove garlic, minced
1 1/4 cup whole grain wild rice {I use Lundberg}
2 1/2 cups chicken broth
4 oz can sliced ounces mushrooms
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Directions
Heat the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the garlic and chicken stock and bring to a boil, then reduce to a simmer, cover, and cook on low until the water is absorbed about 40 minutes.
Add the mushrooms and seasonings. Keep the pot on the burner with the heat off, cover the pot, and let sit for 5 minutes.
Spinach With Garlic
4 servings
Ingredients
2- 15z pkg frozen spinach, defrosted and drained
2 garlic cloves
¼ cup olive oil
Salt and pepper to taste
Directions
Heat the oil and garlic in a large, deep skillet over low heat. Add the spinach, salt, and pepper. Cover the skillet. Heat the spinach until hot, turning the mixture several times.
2 servings
Ingredients
For the lamb: marinade
4 small loin lamb chops {grass-fed}
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon dried oregano
’Salt and pepper to taste
Combine the ingredients in a plastic zip; lock the bag and add the lamb. Refrigerate for several hours or overnight.
For the mustard sauce:
1 small shallot, finely chopped
1 tablespoon white wine vinegar
½ cup chicken or beef stock
1 tablespoon whole grain mustard
1 tablespoon instant flour {Wondra}
1 tablespoon heavy cream
1 tablespoon butter
Kosher salt and freshly ground pepper
Heat all the ingredients in a small saucepan over low heat until thickened. Keep warm.
Cooking the lamb
Preheat an outdoor grill or a stovetop grill or an air fryer; Drain the lamb and grill for 6 minutes on one side and 6-7 minutes more on the second side, Place the lamb on a serving dish and spoon the mustard sauce over the lamb.
Honey-Ginger Oven Roasted Carrots
For 2 servings
Ingredients
4 large organics carrots (cut into 2-inch lengths
2 tablespoon oil
2 tablespoons honey
1/2 teaspoon dried ginger
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F. with a cover
Pour the oil into a small baking dish. Add the carrots and drizzle with the honey. Sprinkle the ginger, salt and pepper over the carrots. Mix everything well. Cover the dish.
Bake for 30 minutes until just tender.
Italian Style Rice
Ingredients
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Directions
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
