Friday, February 23, 2018

Shrimp with Garlic and Pineapple

Shrimp and garlic are always good together and easy to prepare too. Most of the garlic shrimp recipes use some butter and white wine. Depending on the taste of each cook, the recipe can be changed a little to suit someone’s taste. I like the Hawaiian garlic shrimp because of the pineapple and cooked rice served with it. It tastes more like an Asian meal. I left the flour and white wine out of today’s recipe because I do not have all ingredients with me. However, this dish comes out well and is low-fat because I use coconut oil instead of butter.

10 shrimp. shelled and deveined
1 cup pineapple, cubed
6 garlic cloves, minced
1 tbs lemon juice
1 tsp honey
1 tsp sriracha hot chili sauce
1 tsp salt
1/4 tsp black pepper
2 tbs coconut oil
Chopped green onions and cilantro

Combine lemon juice, honey, and sriracha hot chili sauce and set aside.
Heat cast iron skillet and add coconut oil. Lay shrimp in a single layer and grill on both sides. Sprinkle with salt and pepper.

 Add pineapple. Cook pineapple for a couple of minutes (I add pineapple when I flip shrimp on the other side).

Stir in minced garlic. Toss well.

Pour the lemon-honey mixture (adjust the seasoning at this point with more salt).
Sprinkle with chopped green onions and cilantro.

Serve with hot cooked rice.

Wednesday, February 7, 2018

Stir-Fried Mushrooms with Bell Peppers

I like this easy recipe for an easy quick meal. This recipe serves meatless eaters. However, adding some leftover roasted chicken or hard boiled eggs for protein completes this dish to satisfy meat eaters. Here is yet another easy recipe for my blog followers.

8 oz. button mushrooms
1 cup sliced white onions
1 cup total red and green bell peppers
1 garlic clove, minced
2 green onions, sliced
1 tbs olive oil or peanut oil
Stir-fried sauce ingredients:
1/4 cup vegetable broth
1 tsp honey
1/2 tsp salt
1 tbs soy sauce
1 tbs cooking wine (shaoxing wine or sake)

Combine the stir-fried sauce ingredients and mix well.
Cut the red and green bell peppers into bite-size pieces.
Heat oil in a sauté pan and stir in white onion slices and minced garlic. Cook and stir until fragrant.

Add mushrooms and bell pepper pieces and cook for 2 minutes.

Add stir-fried sauce and cook until most of the sauce is reduced in half (if using leftover meat, add to the pan just before cooking is finished).

Sprinkle the green onions on top and serve with hot cooked rice.

Monday, February 5, 2018

Eggplant in Seafood Stew Using a Clay Pot

Eggplant and seafood is a very nutritious dish for Vietnamese families. This easy dish is not just easy and quick to prepare but also is a chock-full of quality ingredients food.  Making this dish requires a clay pot because it keeps the food warm during meal time and is a pleasant feature on a table. The ingredients used depends used varies with each cook. However, using the ingredients that can be cooked at the same time is the key to making this dish simple. If a clay pot is not available, another kitchen pot will work. Today, I will share this easy recipe with all the frequent visitors to my blog.  I always want to create more easy and healthy recipes that are full of nutrients. To live a healthy life is quite fundamental in all of our lives. 

1 Japanese eggplant
1 tuna fillet
6 shrimp
1 small chicken breast
1/2 cup red and green bell peppers
2 green onions
2 garlic cloves, minced
1 piece ginger, sliced
Salt and pepper
1 tbs peanut oil
Sauce ingredients:
1/2 cup vegetable broth
1 tbs oyster sauce
1 tbs soy sauce
1/2 tsp salt
1 tsp sesame oil
1 tbs honey
1 tsp cornstarch

Combine the sauce and set aside.
Wash eggplant and peel off some of the skin or not (your choice). Cut eggplant into 2 inch long, lengthwise strips.

Cut tuna fish into the same size strips as the eggplant.
Peel and devein the shrimp.
Slice the chicken breast.
Cut red and green peppers into bite-size pieces.
Separate the green onions. Slice the white parts and cut the green parts into 2 inch lengths.
Sprinkle the eggplant and tuna fillet with salt and pepper.
In a sauté pan, heat half of the oil and grill eggplant until brown on all sides.

In the same pan, grill the tuna as well.

Heat the rest of the oil in the clay pot, if using, Stir in ginger, garlic, and white/ green onions for 2 minutes.

 Add chicken and stir to cook until the chicken is no longer pink.

Add grilled-eggplant and tuna with red-green bell peppers.

Pour the stew sauce. Bring to boil and cook for 10 minutes. Adjust the seasoning to your liking with salt or soy sauce and some sugar.

Sprinkle with green onions before serving at the table with hot cooked rice.

Tuesday, January 30, 2018

Quick and Easy BBQ Chicken

If time is not available, this recipe comes to the rescue. I have been making many BBQ sauces, but when time does not permit, buy a ready-made BBQ sauce that will make life much easier. With just a few ingredients, dinner can be served with a lot of compliments to the chef.

2 chicken thighs
2 tsp spice mix
1/2 tsp salt
1 tbs olive oil
1/3 cup BBQ sauce
1 tsp mustard
1 small white onion, sliced

Wash and dry the chicken thighs and use a knife to slit the meat a few times.

Sprinkle the spice mix and salt all over the chicken.

Place chicken on a baking sheet and add olive oil.

Scatter the sliced white onion around the chicken.
Bake in a preheated oven set to 350° for 15 minutes.

Brush chicken with your favorite BBQ sauce on both sides of the chicken after the 15 minutes of baking.

Bake for another 15 or 20 minutes or until the chicken is tender. 

Tuesday, January 23, 2018

Croissant Bread Pudding

Bread pudding is one of several fast breakfasts that I like to make. The traditional bread pudding is bread, milk, eggs, and sugar. Some other recipes add cream instead of milk and with butter. I think that if using a leftover croissant the butter can be omitted because a croissant already has a lot of butter. Also, I like to use coconut milk for this recipe. This is an easy bread pudding recipe with a lot of flavor. 

6 cups of croissant cubes
2 cups coconut milk
4 eggs
1/2 cup raisins
1/2 cup sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 cup shredded coconut 
In a mixing bowl, add eggs, sugar, and coconut milk and whisk well.

Add croissant cubes, raisins, cinnamon and vanilla. Stir well.

Pour the entire milk-egg-bread mixture into an 8” x 8” baking pan. Top with shredded coconut.

Bake in a preheated oven set to 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

  Divide bread pudding as desired and serve.

Wednesday, January 10, 2018

Crockpot Chicken Drumsticks

I like this method of cooking for a lazy day. A Crockpot® is a gadget in the kitchen that can help to achieve a meal without a fuss. 

2 lbs. chicken drumsticks
6 garlic cloves, sliced
1 piece fresh ginger, sliced
1 lemongrass stalk, sliced
1 medium onion, sliced
2 tbs peanut oil
Stew sauce ingredients:
2 tbs soy sauce
2 tbs apple cider vinegar
2 tbs sesame oil
1 tsp honey
1 tsp blackstrap molasses
1/4 cup coconut water

Wash and remove skin from the chicken drumsticks to make this dish less fattening.  Cut drumsticks in half.

Combine the stew sauce ingredients in a bowl and mix well.
I use an aroma rice cooker for this recipe instead of a regular crockpot because the aroma rice cooker has a sauté function.

Turn the sauté function on and heat the oil. Add all the spices except the onions. Stir until fragrant.

Add chicken and brown the chicken. Top with white onion and the stew sauce.

Close the lid and turn the slow cook function on. Set for 2 hours.

Open the lid after 2 hours and adjust seasoning with salt. 

 Cook unopened for another hour or until the sauce has reduced to your liking.
If you want to thicken the sauce, you can use 1 tbs cornstarch mix with 2 tbs water to stir in to the sauce.

Sprinkle with chopped cilantro or fresh basil when served.

Quick Stir-Fried Shrimp with Garlic, Ramen Noodles, and Vegetables

Asians are very familiar with Ramen noodles, also called "mi goi".  The reason for its popularity is simple because Ramen noodles are convenient and inexpensive.  I once felt that Ramen noodles were for homeless people, but the taste is very attractive.  According to advertising markets of Korea, Japan, and Taiwan, we cannot resist wanting a bowl of instant noodles right away. Young people living in universities are very regular customers of Ramen noodles, and I have often been a member of the Ramen club.  However, when I got older, even though Ramen noodles are delicious and handy, this is a food that I find very unhealthy. So, to improve upon the use of instant noodles, I would like to introduce a simple recipe that most of the ingredients young people in college will have on hand that can also change their appetites. This new method of preparing Ramen noodles will achieve good quality tolerance for the body.  In this dish, already-cooked shrimp can be used to save time to prepare. Do not overcook the boiled shrimp, if using.

2 bags Ramen noodles

8 oz. shrimp, peeled and deveined
1 tbs coconut oil 
l cup total of the following veggies: green, red, orange, and yellow peppers, julienned
Handful of bean sprouts
2 mushrooms, sliced
Others ingredients:
1/2 cup white onion, sliced
2 garlic cloves, minced
1/4 cup chopped cilantro
Stirfried sauce ingredients:
1/2 cup chicken broth
2 tbs soy sauce
1 tsp salt
2 tsp mirin
2 tsp sweet Thai chilli sauce
1 tsp sugar

Cook Ramen noodles as per the the directions on the package; Drain and use 1 tsp coconut oil to mix into the noodles while still hot.

Mix the stirfried sauce ingredients and set aside.
Heat 1 tsp of oil in a wok. Stir in minced garlic until fragrant. Add shrimp in a single layer and cook, without stirring, until beginning to brown (about 1 minute). Stir        until no longer pink. Remove to a bowl.

Add the remaining oil to wok.  Add onions, bell peppers, and mushrooms; Cook the veggies until tender (about 5 minutes).

Add Ramen noodles, garlic-shrimp mixture, and the stir-fried sauce.  Stir gently until all well mixed. Add bean sprouts.

Make a quick stir and add cilantro. Serve.