Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…
- 3 tablespoons tamari
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 pound skirt steak, sliced against the grain into thin slices
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil plus more
- 1 orange or red pepper, sliced
- 1 medium yellow onion, sliced
- 1 bunch Chinese broccoli, chopped
- 1 pound yaki soba fresh noodles, cooked according to package directions
Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.
Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.
Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.
We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!
- 1 pound grass fed ground beef
- 3 green onions, chopped
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 egg, beaten
- 1 teaspoon salt
Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.
When it is super hot outside and you want to eat something yummy!! This is this the thing to make…
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- ¼ cup basil stems, chopped
- 3 cups fresh or bottled tomato sauce
- 1 pound penne, cooked al dente with 1 cup pasta water to spare
- 1 burrata ball, torn into small pieces
- 1 cup basil leaves, sliced
Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.
Another delicious one…
- 1 pound ground grass fed beef
- 1 cup fresh basil, chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Transfer the meat into a medium bow. Add the basil, garlic, salt and pepper. Mix well and keep aside in the fridge for 2 to 3 hours. Form four patties and keep aside.
- 1 tablespoon mayonnaise
- ¼ cup non-fat Greek yogurt
- ¼ cup kalamata olives
- 3 to 4 sundried tomatoes
- 3 garlic cloves
Process the olives, sundried tomatoes and garlic in a small processor. Mix into the mayonnaise and yogurt in a small bowl. Add salt and pepper and taste for seasonings. Keep aside.
- 2 medium tomatoes, sliced
- 4 burger buns, sliced
- 4 mozzarella slices
Cook the burgers according to desired doneness. Add the cheese on top. Spread the mayo onto the buns and add tomatoes. Serve the burgers with grilled potatoes and veggies.
Another corn recipe before they go away…
- 2 tablespoons extra virgin olive oil
- 5 to 6 green onions, chopped
- 4 ears of corn, taken off the cob
- ½ pound medium shrimp, cleaned
- ½ cup fresh ricotta cheese
- ½ pound pasta, cooked and save 1 cup pasta water
- ½ cup cilantro, chopped
- Juice of half a lemon
Heat a frying pan with the olive oil. Add the green onions and sauté on medium heat for 2 to 3 minutes. Add the corn kernels and sauté for another 3 to 4 minutes. Add the shrimp and cook for 2 minutes. Add the ricotta cheese, cooked pasta and half of the pasta water. Cook on medium heat, mixing everything, until the shrimp are cooked through. Add salt and taste for seasonings. Add the cilantro and lemon juice. Serve immediately.
This is a great recipe to make for Meatless Mondays… I love making tofu dishes- we all love it. Recently I have getting my inspiration from the New York Times cooking site – it has lots of really really good ideas. This recipe is from there.. I tweaked it a bit but it is still quite similar. Try this one, it is a winner!
- 1 14 ounces package extra firm tofu
- 2 teaspoons salt
- 1/3 cup corn starch
- 4 garlic cloves, grated
- 1 large jalapeno chiles, seeded and chopped
- 1 tablespoon soy sauce
- 1 inch fresh ginger, grated
- Juice of 2 medium limes
- 1 teaspoon toasted sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons honey
Transfer all the ingredients to small bowl, mix well and set aside.
- Peanut oil
- 2 cups sugar snap peas, trimmed and thinly sliced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 teaspoons sesame seeds
Drain tofu and wrap it with several layers of paper towel and place on a plate. Top with a heavy can and let the tofu drain for 30 minutes. Unwrap the tofu and into four parts and then diagonally. Dry with more paper towels and keep aside.
Transfer the cornstarch and salt into a wide bowl. Dredge the tofu and set aside. In the meantime, heat a large skillet over high heat. Add 3 tablespoons peanut oil and start browning the tofu on each side for 2 to 3 minutes. Take out of the pan, add more peanut oil and add the sugar snap peas and scallions. Stir fry until soften- 1 to 2 minutes. Add the sauce and bring to a boil. Add the tofu and garnish with cilantro, basil and sesame seeds. Serve with brown rice.