Month: March 2016

Healthy Chicken Yakisoba Recipe

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Healthy Delicious Yakisoba
Healthy Delicious Yakisoba

This is a tasty and healthy dish. The Yakisoba noodles are whole grain made from buckwheat, it uses chicken breast (or non-meat chicken shreads or just leave the meat out), and it has a fair amount of veggies.

Ingredients:

  • 1/2 teaspoon sesame oil
  • 1 tablespoon canola oil
  • 2 tablespoons chile paste
  • 2 cloves garlic, chopped
  • 1 skinless, boneless chicken breast halves – cut into 1 inch cubes (Can use vegan chicken shreads substitue)
  • 1/2 cup soy sauce (Can use Yakisoba soup base)
  • 1 onion, sliced lengthwise into eighths
  • 1/2 medium head cabbage, coarsely chopped
  • 2 carrots, coarsely chopped
  • 8 ounces soba noodles, cooked and drained
  • Mung bean sprouts (optional)
  • Green onions chopped (optional)

Directions:

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots (any other veggies also). Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Kim-chi, Delicious, Spicy, Healthy, and NOT ordinary

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Spicy Cabbage Kimchi
Spicy Cabbage Kimchi

Kim-chi, you are adventurous so you taste it and you like it, but what do you do with it. That is part of the adventure. Grilled cheese sandwich with Kim-chi. Kim-chi with Rice. Kim-chi on toast? Just kidding, but it might be good or, Kim-chi as the Koreans eat it on the side with other dishes. The fusion possibilities are great! First make it, then taste it, then see what original recipe you can create to use it and feed it back to me.

Ingredients

  • 1 (2-pound) head napa cabbage
  • 1/8 cup sea salt or kosher salt (see Recipe Notes)
  • 1 tablespoon grated or diced garlic (about 5-6 cloves)
  • 1 teaspoon grated ginger
  • 1/4 teaspoon sugar
  • 1-5 tablespoons Korean red pepper flakes (Korean Red Hot Chili Pepper Flakes Powder, Gochugaru (1 Lb) Sun Dried By Dongwon)
  • 8 ounces Korean radish or daikon, peeled and cut into matchsticks (Optional, I like it without it)
  • 4 scallions, trimmed and cut into 1-inch pieces

Directions

Chop up Napa cabbage finer on the thicker pieces and larger pieces on the leafy parts. Put into bowl and pour salt over and massage cabbage unil it softens. Put a plate over with a weight on it and let set for about an hour. A lot of water should have drained out Pour it off and rinse and drain the cabbage. Make a paste with the ginger, garlic, sugar, & Korean pepper. Add chopped scallions and radish (optional) and mix together with paste. If you like the Kimchi fresh, but in in the fridge now, if not let it set out on the counter with cheese cloth rubber banded over it till it achieves the flavor you want, then cover and refrigerate.

Lemongrass Chicken Soup w/Orzo (Tastes Great, Helps with cold or Flu)

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Rejuvenating Lemongrass Chicken Soup
Rejuvenating Lemongrass Chicken Soup

When you have a cold or the flu, and it is the season. You don’t want to take cold medicines, or they make you strung out and drowsy, this is an alternative that I use. The lemongrass has a menthol like effect and clears out your nasal passages and makes you feel really good. Also there is some proof that Chicken soup really does help with a cold. Lastly, this tastes great and you don’t have to have a cold to eat it!

Ingredients

  • Chicken Broth (~ 14 oz) – When you make a recipe that uses cooked chicken, cover with just enough water to in a pan just big enough, then boil till the chicken is done and you will come out with a very rich chicken broth. If the chicken has bones, it will be richer. Save this for later when you make soup.
  • Chunks of Chicken Meat about 1/2 cooked chicken breast.
  • Two Lemongrass leafs cut into 1/2 pieces
  • Orzo Noodles, cooked. About 4 tbsp.
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp Salt

Directions

Heat the chicken broth with the lemongrass while boiling the Orzo Noodles. Add salt and pepper into the broth along. After the broth has been heated remove the lemongrass, it will be too tough to eat. Then when the orzo noodles are cooked, if the both is really rich pour off as much of the water as you can without pouring out the noodles and add noddles and rest of the water into the broth, but if it is not really rich strain the noodles and add them to the broth. Eat and enjoy. If you have a cold the lemongrass will act as a decongestant.

Vegan/Vegetarian Adjustments: The lemongrass is what makes this so the Vegan/Vegetarian alternatives can work. Use one of the Chicken Meat substitutes. (Beyond Meat Southwest Chicken Free Strips, 12 Ounce — 8 per case. is the best I have found) and a vegan chicken broth (Edward & Sons Not-Chick’n Bouillon Cubes, 2.5-Ounce Boxes (Pack of 12)). Increase the amount of Lemongrass to give it a more herbal punch. You can also add in cooked carrot to give it an additional dimension. Or if you don’t want the chicken flavor at all, go all on veggie with a vegetable broth and all veggies (carrot, celery, onion, and add about 1 jalapeno sliced) and add in the lemongrass. You will have to boil the veggies in the broth on this version though (about 30 -45 mins) since you are now going with uncooked veggies and want to cook the veggies and integrate the flavor. You will still get the decongestant benefits of the lemongrass.

Garlic Butter Baby Bok Choy

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Healthy Garlic Butter Bok Choy
Healthy Garlic Butter Bok Choy

The buttery garlic flavor really enhances the Bok Choy taste. This dish is light, healthy, satisfying and makes you feel really good when you eat it.

Ingredients

  • Baby Bok Choy about 4-5 heads cut in half lengthwise
  • Vegetable or Chicken broth, about 1 cup
  • 1 tbsp of butter
  • 4 – 5 cloves of garlic minced

Directions

Melt the butter in the pan and saute the garlic for about 3-4 minutes until it is softened, but not browned. Now add in the Bok Choy and then pour in the broth. Cover and cook for about 5 minutes. Flip each of the Bok Choy over, cover, and cook for about 5 more minutes. Check that a fork easily goes into the thickest part of the Bok Choy and if it does, it is done. Serve on a plate with some of the cooking liquid and garlic pieces spooned over it.

Vegan: Use a Vegan butter substitute.

Vietnamese Spring Rolls w/spicy dipping sauce

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Vietnamese Spring Roll
Vietnamese Spring Roll
Prepped Vegetables
Prepped Vegetables

Ingredients

Directions

After all the prep is done and the ingredients are ready. Fill a 9×13 cake pan with warm water and take a piece of the rice paper a soak it for about 20 – 40 seconds until it softens then lay the softened rice paper flat on a plate. Put 3-4 of the cooked shrimp across the rice paper, then put the lettuce leafs on top of the shrimp, then the carrot, cucumber, a few mint leaves then about 3 sprigs of cilantro. Pick up one side of the rice paper and gently stretch it over all the items you just stacked on it and try to get it a little tight and start to roll it up. When you have it about half way rolled fold over the sides, then finish rolling it up. It should end up looking like the picture. After you have all the spring rolls done, you can make the sauce. Put one part Hoisin sauce and 3 parts Siracha sauce into a small bowl and mix. Then put some of the sauce on the plate and serve with the spring rolls. For vegan or vegetarian versions just leave out the shrimp.

Crock Pot Layered Enchilada

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Delicious Crock Pot Enchilada
Delicious Crock Pot Enchilada

This is a great prep, cook in crock pot, eat later recipe. It has a different flavor than making it with enchilada sauce, the spicy pepper, tomato, garlic, and cheese flavors blend nicely. It is a good week night meal when you want to get home and have something ready to eat without picking up take out. It goes good with a side of corn.

Ingredients

  • 1 can (14 oz.) whole or diced tomatoes
  • 1/2 can (6 oz.) tomato paste
  • 1 small onion, cut into pieces
  • 1 lb. browned ground beef (Use Boca Burgers: Meatless Ground Crumbles for Vegetarian/Vegan)
  • 1 to 3 cloves garlic, minced
  • 2 cups (8 oz.) shredded Cheddar cheese (Vegan: Use a cheese substitute or leave out)
  • 1/2 teaspoon ground red pepper
  • 9 corn tortillas
  • 1/2 teaspoon salt

Directions
To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or  food processor. Pour into medium-sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5 to 10 minutes. Place 3 tortillas in bottom of Crock-Pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on Low 6 to 8 hours.
4 servings

Zesty Healthy Black Bean Stew

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Zesty Healthy Black Bean Stew
Zesty Healthy Black Bean Stew

This is a great robust and filling dish that fives a lot of dimensions of flavors. It also ends up being very easy to make. The recipe below will make enough for two large  servings.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoons ground cumin
  • 1 can (4 1/2 ounces) chopped green chiles
  • 1 cans (15 ounces each) black beans, drained and rinsed
  • 1 cans (14 1/2 ounces each) diced tomatoes in juice (Can use tomatoes w/Chilis)
  • Salt to taste
  • 1/2 package (10 ounces) frozen corn (optional)
  • 1/4 tube of Soyrizo (Optional for additional depth of flavor), If you prefer to have meat in the dish use Chorizo instead of Soyrizo.
  • Cheddar Cheese (optional for sprinkling on top)
  • Sour Cream (Optional for Dollop on top)

In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

Habenaro Hot Sauce

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habernaroPepper

Each type of pepper has a different kind of hotness. The habenero gives an in your face kind of hotness. If you like really spicy hot sauce, this is for you.

Ingredients

  • 5 cloves garlic
  • 1 carrot peeled sliced crosswise in about 1/2″ slices
  • 1/2 small brown or yellow onion
  • 5 – 8 orange habenero chiles (stem removed)
  • 1/2 cup white cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3 sprigs of cilantro

Directions

In a small pan boil garlic, onion, chiles, carrot, and celantro for about 20 minutes in just enough water to cover them. Use 8 habeneros for mouth scorching hot or 5 for just hot.   Add to food processor along with vinegar and about 1/2 cup of the boiling water. Process until ground into a smooth paste, then bottle. Will stay good in the refrigerator for about 2 months. The heat dissipates some as you store it.

Healthy Delicious Black Bean Enchilladas

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20160321_123431

This is very healthy, satisfying, filling and easy to make. Prep time is only about 20 minutes and it is great for vegetarians, vegans, and meat eaters (since you won’t miss the meat at all).

Ingredients (2 large servings)

  • 1 can of black beans (low sodium is best)
  • 1/2 of a 14 oz can of red enchilada sauce
  • 5 -6 cloves of garlic finely minced
  • 1/2 of an onion
  • 8 corn tortillas
  • Medium or Sharp Cheddar cheese (Can leave out or use a vegan substitute)
  • Chopped green onion for garnish (optional)

Directions

Open drain and rinse the can of black beans. Lightly spray the tortillas with vegetable oil and briefy fry tortillas the corn in a hot pan until it puffs up, fry both sides. Do not make them hard you want to do this so they hold together in the enchilada and you are able to roll them. Take each tortilla and put inside a heaping tbsp of black beans, 1/2 tbsp onions, sprinkle of the minced garlic, about 1 tsp of shredded cheddar cheese, and 1 tbsp of enchilada sauce inside and roll up and place in an oven or microwave safe dish (you can cook them in either). Do this until baking dish is full. Pour some enchilada sauce over the top of the rolled enchiladas and sprinkle some of the shredded cheese and some of the copped green onion. Cover the dish. You can either  microwave them for 4 minutes  (longer for larger dishes) or put them in an oven at 350 degrees for 20 minutes. Enjoy!

Roasting Coffee, Way Easier Than You Thought

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Richly Roasted Coffee Beans
Richly Roasted Coffee Beans

Roasting Coffee is far easier and quicker than you would have thought and requires no special equipment. And when you try it, WOW it tastes great. Here is how you do it.

Equipment

It is a good idea to setup outside because chaff will fly off and it will produce a little smoke. Take about 1/4 to of the coffee beans and put them in the hot air popcorn popper put the top on the popper. If you have the type of popcorn popper with a screen on the bottom, you will have to hold the popcorn popper in your hands and shake gently while roasting the coffee and tilt it back slightly so the beans don’t fly out of the popper while you are roasting. If you have the type of popcorn popper that has holes in the bottom and swirls the beans, then you don’t need to hold the popper and shake it since they will be rotated around by the popper. Turn on the popcorn popper and gently shake the popper with the coffee beans in it so that you move them around such that the beans on the bottom do not set on the bottom for too long. You will need to do this for about until you hear a popping or crackling coming from the coffee beans. This is the first crack it will go on for  a little while then stop but you need to continue to the crackling stops. At this point the beans are roasted, but they are lightly roasted and will make a light coffee. You can continue to roast for a darker coffee and you will hear a second, more subtle crack. This is the second crack you can roast a little longer if you like dark espresso or french roast coffee. When the beans are roasted to the extent you want pour them into a strainer and toss them to separate the chaff from the beans and cool them. You can tell how long to roast by the color. The beans in the picture above are a medium roast. You should let the beans set overnight after roasting before grinding them and making coffee. The coffee will taste great. I find it has much less bitterness that the typical store bought coffee.