Easy Beef Stir Fry

Ingredients:

2 lbs of beef

mixed vegetables (whatever kind you want)

2 tablespoons of butter to saute

*sesame seeds as a garnish

Sauce:

1/2 cup of soy sauce

2 tablespoons of flour for thickening

1/2 cup of water

2 tablespoons of mirin

2 tablespoon of grated ginger

1 tablespoon of brown sugar

4 cloves of finely chopped garlic

salt and pepper to taste

2 tablespoons of butter

Combine all your sauce ingredients into a sauce pan.

**Sorry but this is my oldie but goodie one. Thus the scratches….

On medium heat stir the mixture and let it cook for 5 minutes. Don’t allow the flour to clump, a whisk might be easier than a spoon. Make sure the butter is mixing well. If you don’t it will make like a ring around the edges. It’s only 5 mins so pay attention to it. Then turn it down to low heat.

Thinly slice your beef and set aside.

In a wok on medium heat with butter, salt, pepper, and a little water start your veggies.

Add the beef and toss, brown it but not all the way cooked through.

Add the sauce and toss so that everything is covered in the sauce. Add more salt and pepper to taste. Let it simmer until meat is cooked through. about 15-20 mins or so. Check on it periodically and toss some more.

Serve with rice and garnish with sesame seeds!

May 30, 2018 1

Roast Chicken

Now before I begin, keep in mind I have 3 growing boys so one roasted chicken will not cut it period. My boys have bottomless pits for stomachs so luckily H.E.B grocery store has those large chickens about 5-6 dollars a pop. A super good deal. This means leftovers and lunch with for me to pack for work.

Ingredients:

2 whole chickens

rosemary

oregano

juice from 1 large orange

sea salt

steak seasoning

garlic powder

4 cloves of garlic

2 large onions cut in large slices

4 carrots sliced in 1 inch

5 red potatoes sliced in 1 inch cubes

*Use a roasting pan for this recipe.

Preheat oven 450 degrees. Rinse off the chickens with water. Remove any giblets or organ meat stuff inside. I put mine in a Ziplock bag and in the freezer. I’m sure I’ll find some use for it.. a broth or something. Place chicken the roasting pan along with your sliced carrots and potatoes. Now slice your orange in half and squeeze over top chicken. Stuff the remaining half an orange inside each cavity. Stuff one garlic clove and a half an onion in each. The remaining onions sprinkle over the vegetables. The two remaining cloves slice and sprinkle over the chicken. Then season liberally with rosemary, oregano, steak seasoning, sea salt, and garlic powder. Roast covered for 2-2 1/2 hours depending on weight.

I was soooo hungry so I had a lot of meat its literally covering all my rice. 😭

May 28, 2018 2

Swai Fish with Tomato Sauce

Ingredients:

Swai Fish:

1 32 oz pack of Swai Fillets

Sea salt

black pepper

garlic powder

1 lemon

1 tablespoon of Mirin

1 tablespoon of olive oil

Tomato Sauce:

1/2 of scallion chopped

4 cloves of garlic chopped

1 can of stewed tomatoes

1 tablespon of Mirin or white wine

1/4 stick of butter

1 teaspoon of cumin

Sea salt and black pepper to taste

1/2 cup of chicken broth

Sauteed Spinach and Mushrooms:

2 bundles of fresh spinach (chop off the stems)

1/4 cup of Mirin

3/4 a small pack of mushrooms

4 cloves of garlic

olive oil

1/2 stick of butter

1/2 cup of chicken broth

sea salt and black pepper to taste

Preheat your oven 350 degrees. Squeeze juice from one lemon in a small cup and mix with olive oil and mirin. Drizzle on top of the fish. Season the top of the fish with the sea salt, garlic powder, and black pepper. Bake for 20 minutes. Then change over the oven to Warm while you are getting the rest of the meal together.

*Use a non-stick pan

Next for the sauce in a small pot combine olive oil, Mirin, and chicken broth. Begin cooking the scallions and garlic. Brown them.

Next add the stewed tomatoes and begin crushing the larger ones up. Let the sauce simmer about 15 mins and stir occasionally. Add cumin, butter and salt and pepper to taste. Stir and once the butter has melted/mixed with the sauce turn down heat to low.

On medium heat, in a large wok saute first the chopped garlic in a little olive oil, Mirin, butter and chicken broth. Let them brown. Then add spinach and chopped mushrooms. Don’t stir it yet. Just let it cook down.

When the spinach gets soft then start stirring the vegetables. Add sea salt and pepper to taste. Make sure the veggies are evenly tossed in the juices to get the flavor distributed. Then allow it to simmer about 5 minutes more. Turn the heat down to low and now you can plate it.

Put a little sauce on a piece of fish or more lol. This is the finished meal.

May 23, 2018 0

Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with 👇🏽

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

May 21, 2018 0

Coconut Curry Chicken

As a single mom I work ALOT. I mean… these bills aren’t going to pay themselves but to me it is still no excuse to not cook for your family. Dinnertime is a time where me and my kids discuss our day. We bond and learn more about each other. Having a healthy open dialogue with my children is very important to me. Also the time and effort I put into making them nutritious and delicious meals is very much appreciated. It is a physical display of my love that I can give almost everyday. However, I am not superwoman and sometimes my energy gets low. For those days, I have a number of quick meals in my mental Rolodex that I can throw together. I just make sure I keep raw materials in my house at all times. One of my staple ingredients in the pantry is coconut milk. Yes… coconut milk. It takes your meal from basic to blazing!! With that said, here’s how I make a super quick…

Coconut Curry Chicken

Ingredients:

2 lbs of chicken breast cut in one inch cubes

1 can of chicken broth

1/2 cup of Mirin

1/2 cup of coconut milk

2 tablespoons of curry powder

1 onion chopped

Juice from 1 lime

4 cloves of garlic chopped

2 tablespoons ginger root chopped

3 carrots sliced

Sea salt and black pepper to taste

Vegetable oil to saute

*For heat add 1 chopped jalapeño or a 1/2 tablespoon of chili paste

On medium heat begin to saute with vegetable oil all of the chopped vegetables including garlic and ginger in a large wok. Add a little salt, pepper and stir. I typically will start my veggies first to give the carrots enough cooking time to soften. Rocco decided to be a big helper that night and his stir-fry skills are pretty good! Lol. He stirred while I was cutting up the chicken.

Next take your chicken that you have cut into cubes and add them into the pan with the veggies. Begin tossing them so that the flavors begin crossing. The smell of fresh garlic and ginger “getting into the chicken” is like no other!

Add Mirin, curry powder, chicken broth, and coconut milk. Add more salt and pepper to taste. Squeeze in the fresh lime juice. Stir occasionally. Allow it to simmer 20-25 mins. When the chicken is cooked through it is ready to eat. The reason the cooking time is reduced significantly is because we don’t have potatoes as the starch typically found in curry dishes.

Serve with rice.

May 19, 2018 0