Steak Fried Rice

Steak Fried Rice

Marinated Steak Fried Rice

Quick and Easy

Ingredients:

1 package cubed steak meat

2 cu. serving day old rice

1 cu frozen mixed vegetables (the one with the peas and carrots)

2 eggs

3 tbs soy sauce

Grapeseed oil

1 cucumber sliced

cilantro

1 large saute pan or wok

Directions:

In your large pan add your uncooked steak on medium heat (6)

Add salt and pepper to taste.

Cook till desired doneness is achieved

 

Remove from pan put aside.

Clean pan

Add your grapeseed oil to the bottom of a heated pan.

Your heat for this step should be at about medium a 5 or 6.

Chop up your day old rice real good with your stir spoon and add to grapeseed oil.

Stir generously. It is important  not to use fresh rice because if you do it will not taste good.

Fry the rice for about 5 or 6 minutes then add your desired amount of cooked meat. I usually use about 1.5 to 2 cups of meat.

Then add your frozen vegetables and make sure that before moving on to the next step the vegetables are dethawed and warm.

Continue to stir your wok making sure not to let the food stick.

Ok the fun part, eggs!

I like to crack them right above the wok and scramble them in as the rice is cooking but the easier version you can just scramble them in a seperate bowl on the side and add them in that way.

Add your 3 tbs of soy sauce. this you can add less or more what ever you desire.

Keep stirring till you see that the egg is cooking and the dish is starting to look like it is supposed to!

I love garnishes. The garnish always makes the food more fun to enjoy when it is time to eat with family and friends!

Steak Fried Rice

Use the sliced cucumbers and cilantro as your ganish.

I am so hungry!

I hope you found it as easy as I do.

Learning different cooking styles is always a little harder at first but worth it.

If you have any questions send me a message!

Thanks

Sarah

Cucumber Tacos

Cool Summertime Tacos with Slaw

Cool Summertime Tacos with Slaw

Ingredients:

2 lbs Ground Sirloin

1/2 Cu Salsa

12 Corn Tortillas

1/2 small head of cabbage

1 to 2 carrots small/medium

1/4 cu white Rice Vinager

2 tbs Sugar

1/8-1/4 cu water

4 tbls mayo

1/4 Cucumber

Normally I use all my salsas and condiment ingredients when possible I make them from scratch. Depending on what kind of heat you can handle. For this I wanted a little extra heat so used Ghost Pepper Salsa.

Directions:

In large sauce pan (preferably stainless steel because of the aluminum and tomato acid can cause sickness)

brown ground sirlion on med heat pour in salsa for taste

till cooked throughly

1/2 Head of cabbage shred finely shrredded

Dice the peeled carrot

Cool Summertime Tacos with Slaw

In medium mixing bowl

In microwave safe cup warm your water and add the 2 tbls sugar to form a simple sugar

Pour in mixing bowl

Add the vinegar, and mayo

mix well

For you tortillas brown on med/low flat grill or saute pan.

Assembly:

On cooked tortilla add ground beef top with slaw.

Garnish With sliced julianne cucumbers.

Veggie Nacho Supreme

Veggie Nachos Supreme 1

Veggie Nacho Supreme 1

This is one of my Vegertarian Nacho Sumpreme dishes that I have been filling up on lately. A low fat high fiber version of old mundane nachos packed with antioxidents and power.

Ingredients:

Tortilla chips

1 cu. cooked pinto beans

1/3 cu queso

1/2 cu or so cabbage

1/2 Roma tomato

1 stalk of celery

7 thinly sliced cucumber

sour cream

Roasted Red Ghost Pepper Salsa

Directons:

Start by layering a thin but solid layer of chips in the center of the plate.

In a microwave safe dish heat your beans layering them on the chips.

Your cheese should be heated as well (also in a microwave safe dish) until completely melted into gooey goodness.

Layer on top oof the beans.

Make sure to always thoroughly wash your vegetables befor eating and cooking.

Your vegetables will need to be cut into a form that is easily eaten on chips so we will start with the cabbage.

The cabbage you will use 1/6 of a small head of raw cabbage. this cabbage is going to pack in alot of nutrients that lettuce lacks and a wonderful texture to your nachos as well.

Thinly (as thin as you can) shredd your cabage. I do this prcess with my 12″ chef knife. A shredder may be easier if you have one that is totally up to you.

Pile your neatly shredded cabbage on one spot on your nacho.

Then will will dice your half a roma tomato and place next to the shrredded cabbage.

Your one stalk of celery diced goes next to the tomato. Again this is one of those ingredients that changes the texture alot and adds alot of value to the dish.

Cucumber slices I dice as well piling them next to the celery where all the diffrent veggies can be seen.

Topping with a small spoon of my roasted red ghost pepper salsa and small scoop of sour cream.

And Enjoy.

Again if you have any questions please feel free to message me!

Roasted Red Pepper Marinara Sauce

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Roasted Red Pepper Marinara Sauce

Vegetarian

Handmade from scratch chunky red tomato sauce that will make you mouthwater. Good for all your dishes. There will be this red sauce used in future recipes to come.

Everyone needs this one.

Ingredients: Yeild 5qt

25 Large Roma Tomatoes

4 medium carrots diced small

2 large red bell peppers

1 large yellow onion diced small

1/4 cu oregano

1/8 cu rosemary

salt

pepper

2 cu red wine

olive oil

Large baking pan, Large deep pot, blender

Directions:

Preheat oven 400 degrees

Wash all of your produce thoroughly.

Place your tomatoes and red bell peppers in baking pan drizzle with olive oil

Bake for 25 minutes or until the tomatoes skin scracks and the bell peppershave a sorta charred look to them.

Allow to cool .

In your deep pot use 1/4 cu olive oil in bottom of pot heat on med/low.

Add diced carrots first allow to soften then add your diced yellow onion and allow to sweat till transleucent in color, add salt and pepper.

With your cooled tomatoes peel the shin off and with your hands squeeze the seeds out place in blender.

With yourred bell pepper peel the skin off and deseed, de stem and add to the blender with the oild from the pan.

Pour your blended tomato puree into your pot with the onion and carrots.

Add your oregeno and rosemary.

Add 2 cu. red wine allow to continue to simmer for 3 to 4 hours.

The sauce will cook down in thickness.

I love this sauce and even eat just the sauce with bread the first day that I cook it. I hope others can feel the joy that this sauce brings.

Remember if you have any questions message me thanks.

Sarah

Italian Bread

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Ingredients:

2 pkg. (1/4 oz ea) Active Dry Yeast

2 cu. warm water (110 to 115 Degrees F) divided

3 tbls. Organic Sugar

3 tbls Organic Coconut Oil cooking grade

1 tbs salt

1 egg lightly beaten

8-10 cu. Organic All Purpose Flour

Directions:

In a large bowl dissolve yeast in 1/2 cu. warm water.

Add the sugar, salt, coconut oil, egg and the remainder of water.

Add 4 cups of flour to the water mixing until smooth.

Then add the remainder up to 4 more cups of flour to make a firm dough.

You will want to add enough flour to form a firm dough.

The dough should not be sticky or dusty.

Knead until smooth on floured surface 8-10 minutes should be enough.

Grease a large bowl and place the dough in the bowl.

Flip the dough in the bowl to lightly grease both sides of the dough ball.

Cover and let sit in a warm place for about an hour or until it doubles inside.

Having a warm place to raise your dough is  important .

Taking the bread out of the bowl, punch down on a slightly floured surface and seperate into loaves.

Place them seams dowm on a greased baking sheet.

With your knife slice the tops of the bread.

Then you will need to grease your baking sheet again with your coconut oil and placing your seperated loaves on the sheet to rise  again for another hour.

Preheat your oven to 350 degrees F. and allow to bake for 35-40 minutes.

Makes 4 loaves

4 Loaf Bread

4 Loaf Bread

If you have any question feel free to send the via message.

Thank-you and I hope you enjoy the bread.

Sarah

Ploblano Chicken Stew

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Ploblano Chicken Stew

Feeds 12

Ingredients:

1 whole chicken

2 ploblano peppers

6 tammillios

2 medium jalepeno

3 small to med carrots

1 small white onion

3 tbls cumin

1/2 bunch parsley

1 bunch cilantro

olive oil

Prep.

Chicken: Remove the gizzards and neck (usually they are in a bag inside the bird).

Fine dice your onions and carrots, place in small to medium sauce pan with a little olive oil and cook on medium heat at about 6 until the onions look translucent.

Tamillios, jalepeno, and ploblano peppers: place in naking dish to fit and lighly drizzle olive oil over veggies.

Place veggies in oven preheated to 400 degrees for 20 to 25 minutes until the outside of the ploblano peppers look abit charred.

Place your chicken in a large pot and fill with water until the chicken is covered with water but keeping the water level in the pot at least 2 in. from the top with the heat on high boiling the chicken.

When the veggies are roasted in the oven bring out and let cool.

When the veggies are cool peel the skin from the outside of the ploblano peppers and take the seeds out.

Place the seeded and peeled ploblanos, tammillios,and jalepenos in your blender. Add your cumin 1/2 a bunch of parsley and 1 bunch of cilantro and blend on liquify.

Your chicken in the pot with a spoon skim the grey looking foam from the top (you would want that clouding your soup up but you could eat it if you had to).

When the chicken is coked thourghley you can leave the bone in or out. For the bone out strain the broth through a strainer and save.

Pick the bones out of what is left after you strain the chicken broth and then add back to your broth.

Next add your cooked carrots and onions.

Then add your blender veggies to the pot with the chicken and veggies.

Garnish with sour cream and serve with torrlillas.

Feeds 12

Balsamic Beef Tips

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Balsamic Beef Tips

Ingredients:

6oz. Balsamic Vinegar

2tbls. honey

1tsp pepper

1tsp ground mustard seed

1-2 lbs Beef tips

Directions:

Combine in bowl your balsamic vinegar, honey, salt, pepper, and ground mustard.

Then add the meat and allow to soak in the marinade for 2-3 hours.

After the meat has marinaded in alarge sauce pan heated to med-low temp 3.5 remove meat from the marinade place in pan to cook.

Cook on med-low slowly for 20 min. or until desired doneness is achieved.

Note the longer and more done you cook the meat the tougher it will become.

This dish is great on top of any kinda rice and pasta.

Thank-you enjoy.