Appetizers, Uncategorized

Stir fry Rice

It usually happens that Monday morning everyone is stuck with a huge plate of rice in their fridge. When I have leftover rice with out thinking I know I’m going to make a stir fry. It’s great for kids and adults. I always pair it with something that compliments the rice such as steak teriyaki, sesame crusted tuna or miso Sea bass (recipe is on the website).

In the summer when BBQ is usually on Sunday nights, stir fry is the best side dish and it’s so easy because we always have left over rice from Shabbat.

Brown rice works great with this too.

There really is no real recipe to this.

I just measured for you guys but the amount I rice I have for left overs always varies so here’s just a base for the stir fry. You can add more soy sauce or teriyaki based on your liking. BTW this does not work well with fresh rice. ENJOY!

 

 

Recipe

6 cups rice

2 onions chopped

2 1/2 cup frozen mixed vegetables thawed

3 tablespoons soy sauce (kinnoman in my opinion is the best brand)

3 tablespoons teriyaki (la Choy is one of my favorite brands)

1 tablespoon toasted sesame oil

Garlic salt – if you don’t have this use salt and garlic powder

Optional: 1 egg beater

 

Steps:

1. Heat up pan with 3 tablespoons of oil and bring to medium heat

2. Add the onion and cook until golden brown

3. Bring the pan to high heat and add the veggies

4. Keep stirring around till the veggies get nice and crispy about 5 minutes (its called stir fry for a reason lol)

5. Add the rice cook and keep stirring

6. Place your sauces together in a bowl and pour it over the rice

7. Mix the rice well and let it get crispy from the high heat

8. Once rice is ready make space for the egg and sprinkle some oil

9. Make sure your egg is beaten and seasoned with garlic salt or salt

10. Once your oil is hot add your egg let it cook half way through and then using your spoon or your spatula start incorporating egg into rice

11. Season with Garlic Salt or Salt and Garlic Poe’s

12. Garnish with chopped scallions. Enjoy!

 

Appetizers

Tuna Tartare

I was craving Tuna Tartare but was not in the mood to go dine out. I tried creating my favorite dish in the comfort of my own home. Don’t get intimidated by the fancy looking plates at restaurants because anything can be made in your very own kitchen!

 

Recipe:

*One pack Grade A tuna*

2 tsp low sodium kinnoman soy sauce

2 tsp Coconut Aminos **

I tsp sesame seeds

1 tsp toasted sesame oil ***

Truffle salt

One avocado mashed

Teaspoon on lemon juice

Teaspoon of soy sauce

Optional-Toppings

(fried onion, truffle mayo and a drizzle of truffle oil)

 

* Make sure you buy grade A tuna because you need the best quality tuna when eating it raw.

** Coconut aminos is a healthier alternative for teriyaki sauce. I love it and highly recommend buying it.

*** I made the mistake of buying regular sesame oil which isn’t toasted which is very bland so make sure you buy the toasted sesame oil instead!

 

Steps:

1. Cut the Tuna into cubes

2. Add soy sauce, coconut aminos,sesame seeds, truffle salt and toasted sesame oil mix well

3. Let the tuna sit for about 30 minutes to soak up all the flavor

4. Mash an avocado and add salt, lemon and soy sauce (you might not need salt due to the high sodium in the soy sauce)

5. Take a round cylinder and place it on the plate you are playing the tuna. Fill up the cylinder about 3/4 of the way and fill the rest up with avocado.*

6. Optional: Top with truffle mayo**,fried onions***and a drizzle of truffle oil

 

* If you do not have a cylinder try a cookie cutter or place ingredients from top to bottom in a short glass cup and flip it over on the plate.

** Fried onion:

Slice one onion with half a cup of canola oil on high heat. Let it fry for about 6 minutes till the onions get crispy.

*** I used store bought truffle mayo but you can also make your own by just adding one tablespoon of truffle oil, one teaspoon of truffle salt and one teaspoon truffle patte to a half a cup of mayo. 

 

 

 

Appetizers, Entree

Chicken Lettuce Wraps

IMG_1209.JPGThis dish is a great appetizer or even main course for your meal! Chicken Lettuce Wraps are great for; kids, men, and even women that are health conscious. They are fun to eat and look beautiful on a plate. This dish can be used as a healthy alternative to many unhealthy dinners. I made these for dinner one night and had some leftover chicken so I bought the cutest little romaine lettuces. They’re called “little gems”. I’m sure you can find them at any specialty fruit store. I just filled up the leftover chicken in these mini lettuce cups as shown in the picture below. You can also serve them for dinner or as an entrée in a larger romaine lettuce.

Recipe:

1 pound dark meat ground chicken

1 yellow onion diced

1 red pepper diced

1 cup diced mushrooms (any mushroom works!)

half a large eggplant dice

half a cup carrots (I used shredded but you can used diced)

1 cup of sweet and sour sauce

1 teaspoon on siracha

1 teaspoon  paprika

2 Tablespoons worchestire sauce

romaine lettuce for serving

Steps:

  1. Saute onion till translucent, add eggplant, carrots, red pepper, and mushrooms. Once cooked and add the ground chicken.
  2. While cooking, use a fork or a potato masher to separate the chicken while cooking.
  3. Cook on medium heat for about 20 minutes covered.
  4. Let mixture cool a little and serve on the lettuce.