Recipe: Miso-Glazed Stuffed London Broil

I visited Mitsuwa the other day and came home with a couple of Japanese ingredients including Enoki Mushrooms, Rice Vinegar, Nira and Miso Paste. I decided to incorporate this with the dish I wanted to make tonight. You can stuffed the meat the night before which I did with this recipe. Or you can make this 2 hours ahead of your cooking time.

Miso-Glazed Stuffed London Broil

1/2 cup garlic, minced
1/2 cup Nira
1/2 cup parsley
2 tbsp paprika powder
1 tbsp lemon pepper powder
1 tbsp Japanese rice vinger
10 bell mushrooms, quartered
1 pkg Enoki mushrooms, cleaned.
3 tbsp miso paste
1 1/2 lb London Broil


Mix the first three ingredients.
Cut a pocket into the London broil and sprinkle paprika and lemon pepper. Stuff with the mixed herbs and close with toothpicks. Rub the outside of the London broil with pepper. Refrigerate overnight.
Place the London broil on a broiler pan or aluminum pan. Broil each side of your steak for 10-12 minutes for well-done. 7 - 10 for medium.
While the steak is broiling, add mushrooms, rice vinegar and miso paste into a heated pan. Covered for five minutes or until the mushrooms are soft and miso paste has melted. Turn to low heat until you the steak is ready.
Place steak on a plate - whole or sliced, glazed the top with the miso sauce top with the mushrooms.

Served on top of arugula salad. Or you can sliced it up

Recipe: Spinach Beef Rolls

This is easy to make and could be an appetizer or main dish.  This can serve 2-3 people.

Ingredients:
10 pieces flank steak, trimmed
1/2 lb spinach, loosely cut
bunch of parsley, loosely cut
2 tablespoon paprika
2 tablespoon pepper
Oil for cooking
Toothpicks

Preparation:
1. Place steak on a cutting board or work surface, pound until they are 1/2 inch thin.
2. Sprinkle paprika and pepper, arrange a bunch of spinach and parsley on the end of the steak slice.
3. Roll up the steak tightly. Use toothpick to hold the roll.  Repeat the process.
4. Heat oil in pan. Add the beef rolls and cook for 3 minutes or until the steak is cooked. Make sure to roll the steak so that you can cook all the sides.

You can serve it with some couscous or just by itself with some steak sauce.

Recipe: Steamed Mussels

This is really easy to make.

Ingredients:
Juice of 1 lime
2 cooked corns, half
bunch of parsley, loosely chopped
2 lbs wild mussels
2 garlic cloves, minced
2 tablespoon butter
pinch red pepper flakes
1 cup olives
1 cup Red Wine Vinegar

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells.
Heat oil in a stockpot. Saute garlic. Add the mussels and give them a good toss.
Add red wine vinegar, lime juice and pepper flakes. Cover the pot and steam over medium-high 5 minutes until the mussels open.
Toss in parsley, corn and butter and steam for another minute.

Remember, the juice is good for dipping hot garlic bread.

Serves 2

Recipe: Vegetable Pancakes

I was going to make some spinach cakes but instead decided for some vegetable pancakes. Healthy and delicious - this pancakes can be serve as an appetizer or main dish. The pancake batter can be prepared the day before and is better served warm.

For this recipe, I added some long hot pepper for just a little kick that you won't even notice. Tamari soy sauce is more thicker, darker and richer than the usual soy sauce.

For the sauce
3 tablespoon Tamari Soy Sauce
3 tablespoon Teriyaki Sauce
1 tablespoon minced garlic
1 tablespoon minced hot pepper

For the pancakes
2 cups all-purpose flour
1 1/2 cup water
2 eggs
1 garlic bulb, minced
2 hot peppers, minced
4 indian egg plants, cut into fine julienne
8 oz white mushrooms, cut into fine juliene
1 bunch green asparagus, thinly sliced
3 tablespoon crushed basil
salt and pepper

Preparation:
Make the sauce by combining soy sauce, teriyaki sauce, minced garlic and hot pepper in a small bowl. Set aside while you make the pancakes.

In a mixing bowl, combine flour, water and eggs. Mix gently until just combined. Add in the remaining ingredients and fold together.

Heat the griddle to 250 degrees F. Using a small soup ladle. Add the pancake batter into the griddle. Cook each pancake for about 4 minutes. Flip the pancake to the other side once the pancake as settled. Press with a spatula to compress ingredients. Cook for another two minutes.

Serve while hot.

Options: If you do have have a griddle, you can use a nonstick skillet. Heat it over medium-high and coat with oil.

Recipe: Chicken and Pork Adobo in Coconut Milk

Coconut milk is use in many tropical cuisines -Cambodian, Filipino, Indian, Malaysian, Vietnamese and Thai - to name a few. It's hard to find fresh coconut milk here so I resorted into using canned milk. For this recipe, I added some serano peppers to add some kick to it.

Ingredients:
1 lb Chicken thighs
1 lb Pork chunks
1 serano pepper, sliced
Juice of 2 medium sized lime
4 stalks celery, chopped
small bunch of parsley, chopped
1 garlic bulb, crushed
2 cans (13 oz each) Coconut Milk (I used Thai Kitchen)
Salt and Pepper
Oil

Preparation:
Heat oil in a large pot or dutch oven, add garlic and serano peppers. Saute for five minutes.
Add in pork chunks and chicken thighs, pour in lime juice, stir until chicken and pork are covered with lime juice.
Pour in coconut milk. Bring to boil, then reduce heat, cover and simmer for an hour.
Add in the parsley and celery. Simmer for another hour or until pork is tender and chicken is cooked
Serve over jasmine rice.

Enjoy and let me know how it goes.

Recipe: Italian Vegetable Soup

A really great friend of mine shared this Italian Vegetable Soup recipe to me the other night and I made it this afternoon with some tweaks. The pepper adds a kick to this delicious recipe. It is really easy to make, good for those cold nights and its quite healthy.

Ingredients:
2 Poblano Peppers, chopped
2 Serano Peppers, chopped
2 Cherry Peppers, chopped
32 oz Vegetable Broth
1 can White Cannellini Beans, drained
2 large tomatoes, diced
2 medium zucchini, sliced
4 stalks celery, sliced
a band of green onion, chopped
3 medium carrots, peeled and sliced
1 garlic bulb, peeled
2 tbsp. fresh marjoram, chopped
2 tbsp. fresh rosemary, chopped
1 bunch parsley, chopped
2 tbsp, fresh basil, chopped
3 Tbsp EVOO or Canola Oil
Juice of a small lemon
Salt and Pepper

Place peppers, green onions, and oil in a food processor, minced. Add marjoram, parsley, rosemary, lemon juice, basil and garlic. Continue mince cycle.
Heat a soup pot, keep the heat on medium or low. Add the mixture to the pan and let it sweat.
Add in tomatoes, zucchini, celery, carrots. Stir to mix the vegetables.
Pour vegetable broth into the pot. Add in the cannellini beans. Increase the heat.
Cover and let it boil. Then decrease heat to simmer. Season with Salt and Pepper.

Enjoy!

Optional: Use some Romano Cheese if you want to add taste and texture. 

Recipe: Beef and Broccoli Linguine Alfredo

2 lb cubed boneless beef chunks
16 oz fettuccine or spaghetti
2 10 ¾ oz can cream of mushroom soup
1 cup freshly grated parmesan
2 cup fresh broccoli florets
1cup milk
1/2 teaspoon black pepper
2 tablespoons butter

Preparation:

Cook the pasta until it is al dente, adding the broccoli for the final 4 minutes of the cooking time.

Drain the water off.

Warm the butter in a skillet, then add the chicken breasts and cook them until they are golden brown and no longer pink in the middle.

Add the soup, cheese, milk, pasta, broccoli and black pepper and heat the mixture through, serving it hot and with extra parmesan on the side.

Recipe: Stuffed Mushroom

Thanksgiving is tomorrow and most of us will end up with leftovers. The ingredients for this recipe are mostly coming from leftovers. What you will just need are portobello mushrooms, pick ones that are more bowl-like.

Stuffed Mushroom

Ingredients

Portobello Mushrooms
Leftover Mashed Potato, Stuffings and Gravy
2+1 tbsp  minced Chives

Preparation
Clean the portobello mushrooms. Carefully break off stems. Finely chopped the steams. Make sure to discard the tough end of stems.
Heat up oil in skillet, place mushrooms caps hollow side down and let it saute for 5 minutes. Remove mushrooms and set aside
Heat up oil, saute mushroom stems and 2 tbsp chives. Mixed in mashed potato and stuffing and a little bit of gravy. Do not add too much or else it will become soupy. Saute for 5 minutes.
Arrange the mushrooms in a plate with hollow side up. Generously fill the mushroom caps with the mixture. Sprinkle with the rest of the chives.
Served with the rest of the gravy on the side.

Enjoy!

Recipe: Breakfast Sushi

Who says you cannot have sushi in the morning? You can have it the entire day. Here is a simple recipe that you can easily make every morning.

Ingredients:
5 Roasted Seaweed sheet
10 oz Pictsweet Southwest Vegetables with Corn and Black Beans and Authentic Mexican Seasoning
1/2 cup Sargento Authentic Mexican Cheese Mix
1 Ham

Preparation:
1. Cook Southwest Vegetables with Corn and Black Beans as directed in the package.
2. Heat oil in a saute pan. Add in Southwest Vegetables into the pan and saute until all the juice evaporates.
3. Lower the heat. Add in the cheese and let it melt.
4. Meanwhile, place a seaweed sheet on a plate or cutting board. Place Ham on top of the seaweed. Spoon the vegetable-cheese mix.
5. Roll up the sushi, pressing forward to shape the sushi into a cylinder. Cut into pieces with a sharp knife.

Enjoy

Breakfast Sushi

Recipe: Tortellini with Spinach and Tomatoes

This is an easy to make recipe since I used store-brought frozen tortellini and pasta sauce while still incorporating   tomatoes, garlic and onions I got from a farmers market.

Ingredients:
10 oz frozen tortellini
24 oz Pasta Sauce (I used Mushroom with this recipe but you can use plain if you prefer)
1 large Yellow Onion
1 dozen Grape Tomatoes
6 fresh basil leaves
1 large bunch Spinach leaves, cleaned and drained
2 tsp oil

Preparations:
1. Prepare tortellini as instructed in package.
2. Meanwhile, diced onions, slice the grape tomatoes in half and chopped the basil.
3. Drain tortellini when its cooked
4. Heat oil in a pan. Saute onions, basil and tomatoes for 5 minutes.
5. Add in spinach leaves and saute for a one minute. Cover and cooked for two minutes or until the spinach leaves are wilted.
6. Add in the cooked tortellini and saute for a minute
7. Pour in pasta sauce. Cover and simmer for 5 minutes.
8. Sprinkle with some basil flakes

Tortellini with Spinach and Tomatoes

Variation: if you want to add meat, you can diced bacon or ham and saute it with onions and tomatoes.

Enjoy!

Recipe: Crab Omelet Sandwich

I love to make breakfast especially during the weekends when I don't have to wake up early for work. This morning, I made me a Crab Omelet Sandwich. Sounds fancy huh? Nah, it is really easy to make.

Ingredients:

2 large eggs

1/2 cup Monterrey cheese
3 parsley stems
2 Trans-Ocean Crab Classic, Leg Style
1 tsp salt
2 whole wheat bread slices

Preparation:
Heat oil in a skillet.
Add eggs in a bowl. Beat vigorously for 2 minutes. Add in Monterrey Cheese. salt and a leaves of one parsley stem.
Add mixture into the skillet. Let it sit for until the first hint of setting begins. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan. Let is sit for 20 seconds before transferring it to a bowl.

To prepare the sandwich:
Place the slice bread on a plate. Top the bottom slice with some parsley leaves, then add scrambled eggs, top with the two crab legs, before topping it with some more scrambled eggs and the bread slice.

Enjoy

Crab Omelet Sandwich

Tofu and Corned Beef in Plum Sauce

Tofu and Corned Beef in Plum Sauce

So two weeks ago was St. Patrick's Day and I bought some Corned Beef, cooked the entire thing but only are half of. The other half I stuck in the freezer and forgot about it. Anyway, I finally had a chance to used it, infusing- Irish and Asian tradition together to come up with this dish.

Ingredients:
1 cup diced cooked corned beef
1 cup diced extra-firm tofu
1/2 cup shredded red onion
a bunch of spinach
1/4 cup 5 Chinese Style 5 Plum Sauce
Oil

Preparation:
1. Heat up oil in a large skillet. Add in onion and saute for 2 minutes.
2. Add in corned beef and tofu. Saute for 5 minutes or until tofu is browned
3. Add in the spinach. Saute till spinach is wilted.
4. Pour in the Plum Sauce. Lower heat and let it simmer for 3 minutes.
5. Serve while still warmed with white rice.

Okra and Tofu Stew

Okra and Tofu Stew

This is simple to make and its vegetarian.  Okra is a good source of iron and calcium and contains Vitamin A and C. It has a lot of benefits. The Okra fiber is excellent for feeding probiotics which contributes to the health of intestinal tract. It's good for constipation, stabilizing blood sugar and cholesterol level and known to treat lung inflammation, sore throat and irritable bowl syndrome.

Ingredients:
1 cup cut okra
1 cup snap sugar peas
4 garlic cloves, crushed
1 cup cubed tofu
3 tbsp soy sauce
2 tbsp rice vinegar
1/2 cup chopped onion
Juice of 1 lime
1/4 in ginger, chopped
Oil

Preparation:
1. Heat oil in a wok, add in the onion, ginger and garlic. Saute till the onion browned.
2. Add in the mushrooms and okra, saute for three minutes. Add in the tofu, and snap peas.
3. Stir in soy sauce, rice vinegar and lime juice. Mix the ingredients.
4. Lower the heat, let it simmer for 5 minutes or until snap peas are cooked and still crunchy.
5. Serve on top of rice.

Enjoy