Simple Steak

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  • Steak (duh!) (this one is about 1/4 lb, I made three at once)
  • Noodles
  • Canned soup (I used store-brand cream of mushroom)
  • 1 large onion
  • Veggies (I used frozen mixed veggies)

  • Prepare the steak: wash, trim away any fat and season with salt/pepper/cayenne/etc I also like to brush with some stir fry sauce.

    Slice up the onion and place into a cold, oiled pan. Turn up to medium heat and turn over ocassionally. Once the onion has started to change color and become softer, make some room in the pan and add the steak.

    Cover, wait 5 min. Turn over, adjust heat based on the color of the meat. Cover, wait 15 min. Turn the meat over again and cover. (There should now be some liquid accumulating in the pan and the onions should be brownish and very soft/soggy.)

    While you were dealing with the meat you should have also been preparing the noodles :) Now that they are done, drain them loosely and replace pot on warm burner. Pour the can of soup into the pot and stir, the noodles should coat easily with this sauce. Cover the pot and set aside while the meat finishes.

    When the steak is nearly finished, remove the cover to condense the liquid. Once most of the water has evaporated turn off the heat and serve at your leisure.

    spicy pad thai

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    Ingredients

    1 pack Kikkoman Pad Thai seasoning mix
    2 Tbsp milk
    2 Tbsp peanut butter
    1/4 cup water
    1 Tbsp vegetable oil
    1/2 pound boneless chicken or pork, cut into thin strips
    1/4 pound fresh bean sprouts
    4 green onions, chopped
    6 ounces fine egg noodles cooked, rinsed, and drained
    2 Tbsp chopped roasted peanuts

    Dissolve mix in milk; blend in peanut butter. Gradually stir in 1/4 cup water until well mixed. Heat oil in large sklilet over high heat; add meat. Stir fry until browned. Add bean sprouts and green onions, stir fry 1 minute. Reduce heat; stir in noodles, peanuts, and seasoning mixture. Cook until noodles are heated. Makes 3 to 4 servings.

    I found this to be very tasty, but a bit on the spicy side- not as sweet as the pad thai I usually get at restaurants. If you prefer sweet over spicy, try adding some sugar.

    scallion pancakes

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    1/2 cup of flour
    1/2 cup warm water
    1 tsp salt
    1 tsp garlic powder (optional)
    2 tsp sesame oil (vege oil or butter)
    2 stalks of scallion
    1 Tsp vege oil (shortening)
    rolling pin (beer bottle w/ sarin wrap)

    in a large bowl, slowly mix water into flour with a spoon. i dont know how much water exactly, but mix until it becomes one dough, some what sticky. let it sit for 5min, while you chop up the scallion as small as possible [optional].

    divide the dough in half. sprinkle flour on a flat surface (cutting board), flatten the dough on to board, sprinkle some more flour on the dough. roll the dough flat into a 10x10 in sheet. keep sprinkle flour to prevent it from sticking to board or rolling pin. just get it as flat and big as you can, shape of the sheet doesnt matter as much here, as long as it's in one piece.

    sprinkle salt, garlic power, spread evenly with your hand. add oil, spread evenly with back of a spoon. sprinkly scallion [i usually cut stalk in 2, then cut both at the same time with a scissors right on to the sheet, so you get even spread of white and green part]. roll the sheet up like a jelly roll, pinch the ends. then roll the other way into a snail.

    flatten the snail with your hand, sprinkle more flour. this time roll it into 6x6 in circular sheet. for a perfect circle, with tip of rolling pin at center of the sheet and handle at the right, roll it towards you, turn the sheet as you roll.

    heat up oil in a frying pan, turn the pan so oil is evenly spread, it's ok if they are in drops. turn heat down to medium, put the sheet in, flip a couple times til you see some golden brown dots on both side. dish up, cut into 8 pieces and enjoy.

    *makes 2 pancakes, use 1/2 to 1 stalk of scallion per pancake.

    *when rolling the sheet up, bigger the sheet, more layers you will have, the oil is for taste, seperate the layers and add air bubbles

    Pineapple Delight

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    • 1 ripe pineapple (recommend dole's)
    • 1/2 pint fresh rasberries, blackberries, blueberries, and/or bing cherries
    • 1 pint mango sorbet
    • 1 pint bosenberry sorbet
    • cool whip (optional)
    • 1 banana (optional)

    1. Cut pinapple in half by laying it horizontally on a cutting surface and, starting at the base, slicing straight down the center of the fruit. Be careful to cut straight through the green leafy top (do NOT remove the top- this is an important part of the final look!)
    2. Put aside one pineapple half. With a smaller knife make two angled cuts down the center of the pineapple, one on either side of the "hard" center core. The cuts should form a point inside the pineapple so that the core can be removed as a long triangular piece.
    3. Eat the edible parts of the core. That's the right of the preparer.
    4. Being careful not to pierce the pineapple shell, make a series of grid like cuts across the pineapple's flesh. Now, angling the knife slightly into the center of the pineapple, cut around the interior of the shell and remove the nicely formed pineapple chunks. Set aside these chunks for now.
    5. Once all the large chunks have been removed, use a spoon to scrape inside the shell to remove extra juice and bits of fruit. If you like, these scrapings can be kept in a bowl to use as a topping later.
    6. Repeat for second pineapple shell.
    7. Add approx. 3 scoops of mango and bosenberry sorbet into each pineapple shell.
    8. Wash all fruit and cut & pit bing cherries.
    9. Cover sorbet with fresh pineapple chunks (you will only need about a quarter of the pinapple). On top of this sprinkle berries and cherries.
    10. Add cool whip, pineapple scrapings, and banana slices as desired.
    11. Serve immediately.



    *for an even more tropical look, add a mini umbrella to each pineapple. Pineapple may also be cut into quarters for smaller servings.

    Breakfast dish #4

    2 comments





  • 2 large tortillas
  • 2 eggs
  • salsa, cheese, etc
  • baked beans



  • First start the beans. You will need about half of a typical (8oz?) can.


    Place one tortilla on a cold skillet, add cheese and salsa. Turn on the burner to medium heat. As the tortilla heats up it will slowly sink down into the pan and begin to brown (but will not stick). Remove and set aside when the cheese begins to melt and the tortilla becomes a little crispy, like in this picture:





    Now use the heated skillet to make scrambled eggs. Place the other tortilla on a large plate and put your eggs on that. Cover with the first tortilla. Arrange beans on top.

    Simple Salmon

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  • Salmon fillet (duh!)
  • Noodles (I used wide egg noodles)
  • Veggies (I used corn and an onion)



  • Prepare the salmon filet: Remove the scales if necessary (do this by running a knife against the skin, the scales will flake off). If you don't like the skin remove it entirely. Add salt, lemon (lemon juice is fine too) and spices (paprika works well).


    Carefully place the fish into an oiled pan, it will sizzle immediately and then die down. The bottom of the fillet should become white-ish after a few minutes, at this point flip it and cover the pan (covering will help prevent it from drying out, it's not necessary though).


    If you like your veggies well-cooked, put them in now. Next wait for the fillet to get a uniform color and flip it again. The side now on top should appear slightly brown. At this point the fish and noodles are almost done, try to adjust the temperature so they finish together.


    As soon as the noodles finish, drain and put them INTO the skillet. Pour a little soy sauce over them. Now turn up the heat and constantly turn all the ingredients over. (This gives the noodles a little color and firms the fillet.) After a minute turn off the heat and serve.

    seafood pesto

    2 comments
    1 packet of pesto sauce
    1/4 cup olive oil
    2 servings of vermicelli (quarter size batch)
    1/2lb medium/large shrimp (about 12)
    1/4lb small scallops (hand full)
    2 small squids
    1-2 cups of broccoli florets
    cook the pasta in a big pot of water, drain. clean and chop up squid into rings. follow direction on the packet for sauce: mix sauce, 1/2 cup water and olive oil in a pan/pot, boil then turn to medium heat. throw in seafood and broccoli, stir. toss in pasta when cooked. dish, sprinkle some Parmesan or pepper.

    sushi rice

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    3 cups uncooked sushi rice
    3 cups water
    1/2 cup sugar
    1/2 cup vinegar
    1 tsp salt
    clean rice, add water and cook rice in rice cooker. when rice is done, dump into a big bowl, let it cool. in a small sauce pot, boil sugar, vinegar and salt. slowly mix the solution into rice. mix, dont stir!
    what to do with this rice? that's for another day ^^

    flatbread sandwich

    1 comments
    1 piece of flat bread
    couple slices of deli meat (ham, turkey, salami, 2each)
    2 strips of bacon
    lettuce (salad packet)
    shredded cheese (provolone, Parmesan)
    mustard
    warm flat bread in microwave for 10sec, makes it easier to fold. cook bacon. put bread on tin foil, if bread is more oval shape, better to fold along the minor axis. put deli meat on bread first, add mustard, bacon, cheese, then lettuce. fold everything up and enjoy, or wait til lunch ^^;;

    seafood soba

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    1 serving of buckwheat soba (nickel size)
    soba sauce (or soy sauce + sugar + water)
    couple medium shrimps
    some imitation crab pieces
    slices of crab cake
    1 Tsp of shredded fish flakes
    1 tsp of chopped scallion
    boil soba in a big pot of water. throw in seafood when noodle is done, cook for a little bit longer. cool everything in cold running water and drain. dish, pour soba sauce on noodle, add scallion and fish flakes.

    beef curry

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    2 cups of rice
    1 cube of curry mix (S&B golden curry)
    1/2lb of beef
    1 potato
    some baby carrots
    cook rice separately. peel potato, cut everything into bite size. in a pot, heat up 1 tsp of oil, throw in everything, toss for a little bit until beef is mostly cooked. add 1 to 2 cups of water, depends on how much and how runny you want the curry sauce to be. add the curry cube, stir every once in a while, until everything is nice and gooie.

    muffin and hashbrown

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    2 potato hash brown patties
    1 english muffin
    1 egg
    1 breakfast sausage patty
    2 strip of bacon
    slice muffin in two and toast. fry hash brown in a (non-stick) pan over medium heat with 2 tsp of oil. put the oil and hash brown in together, hash brown will break up easily if the skin is not fried before it defrost. lightly beat the egg in a small bowl with fork or chopstick. heat one 1 tsp of butter or oil in pan, pour in the egg. if egg spreads too wide, fold it up or scoop it up with spatula. next put the bacon in first, then the sausage patty. leave the bacon bunched up, cuz you have to fit it on top of the sausage. press the sausage a little if it's not big/wide enough. when done, put the egg on the bottom of the muffin, then sausage and bacon on the top. sprinkle pepper and salt on hashbrown.
    it's better to cook the patty and bacon last, because they will leave meat grease in the pan, which will make the hash brown and egg look black if you don't clean the pan. also if you buy pre-cut sausage, they are usually very small, so i prefer the kind that's one big blob of meat in a plastic wrap. and low sodium, thin bacon are easier to bunch up.

    szechuan beef

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    green giant - stir fry szechuan
    2-3 cups of rice
    1/2 - 1lb beef
    cook the rice in rice cooker, cook the stir fry as directed on the packet. cooking beef can be tricky, poke it with fork to make sure the inside is cooked.

    rice: clean the rice in running water, stir a little, drain. add 1.5 cup of water for every cup of rice, usually water level should be 1/2 inch above the rice. it's better to have too little water and add more later than to have too much water and end up with mushie rice.

    meat: you can use any meat, but i prefer flank. you can store meat in freezer for few months, as long as you don't keep refreezing and defrosting it. cut the meat up into serving size blocks, put them in freezer bags and freeze them separately, so that you never have to defrost more than what you need. meat is easier to cut if it's half frozen, so don't defrost all the way.

    stir fry: cut meat into bite size. in a pot or frying pan, heat up one tsp of oil (vege, corolla, peanut etc), throw in meat, stir a little, add the sauce from packet, throw in vege, stir some more, you can cover the pot to cook faster. add in the nuts when it's almost done, stir few more times. and ready to dish!

    mushroom rice

    4 comments
    Lipton rice & sauce - mushroom
    1 piece of chicken breast, cut in to bite size chunks
    1/2 cup sliced baby portobello mushroom
    1/4 cup chopped onion
    cook the rice as directed on the package. usually is boil the content of the packet in 2 cups of water and 1 Tsp of margarine/butter. turn down the heat after it start to boil. stir often until it's mostly one blob. you can throw everything in rice cooker, so you wont need to watch over it.
    in a small pan or pot, heat up 1 tsp of butter or oil. throw in onion, mushroom and chicken, stir fry until chicken is no longer pink. dish, sprinkle some pepper and enjoy.