Vegetable Stir Fry Over Black Rice

Vegetable Stir Fry over Black Rice.

Sometimes you will find you have a lot of excess vegetables in bits and pieces in the refrigerator. This is one of those times and I decided to make a Chinese Stir Fry.  The other item that (sorry for the pun) stirred me on….was the purchase of “Black Rice”, which I have read is to be another SUPER FOOD. 

Cook the black rice just as you would regular rice. (Bring 2 ¼ cups of water to a boil and then add 1 cup black rice and turn off the heat, stir and cover.  Fluff before serving  Eat alone or with other toppings.

Look at that color!

 

So this is what I came up with.

1 tablespoon canola or peanut oil

1/2 cup cauliflower or broccoli florets

1/4 cup carrots, julienned

8 fresh mushrooms of choice sliced

½ cup Bok Choy cut in bite size pieces

½ cup spinach

2 clove garlic, minced

1/2 teaspoon fresh ginger, minced

2 cups cooked black rice

2 tablespoons toasted sesame seeds

SAUCE

3 tablespoons reduced-sodium soy sauce

½-1 teaspoon sesame oil (it is strong – so taste as you goes)                            

1 teaspoon cornstarch

½ teaspoon sriracha sauce

(if you add :1 tablespoon rice vinegar or juice of ½ lemon add 1 teaspoon brown sugar as well)

Heat wok or large frying pan over medium/high heat and add the oil.  Add the cauliflower or broccoli and 1 tablespoon water. Stir-fry for 1 minute- 2 minutes. Add the carrots, mushrooms, onions, bok choy, spinach garlic, and ginger. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.

 

 

 

 

 

 

SAUCE: In a small bowl, combine the soy sauce, broth, brown sugar, rice vinegar, srirache sauce and cornstarch; mix well to dissolve. Add to the wok and stir-fry for about 1 minute. Serve over Hot rice and sprinkle with sesame seeds.

I used the same bowl I used to place cut up vegetable.

 

 

 

TIPS:

·        Oil  -I never use peanut oil so vegetable oil or olive for me is always good!  But the reason for the peanut oil is taste (so see what you like) but as you are cooking on a high heat, you need oil that will not burn easily or becareful!

·        I added left over steak that I sliced thinly and stir fried lightly then added to the hot stir fry and topped the rice (In my case, I ate the vegetables all alone)

 

 

·        Add steak, chicken or shrimp

 

 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Baked Quinoa Stuffed Eggplant

Baked Quinoa Stuffed Eggplant

 

My daughters are often my inspiration to try a new and healthy dish. In this case Alexandra raved how great this idea turned out.  This is my twist on what she told me she did. She used a Red Quinoa, which I have not heard of and therefore substituted what I had at hand which was the regular white Quinoa.

I have only one large eggplant so this will serve ½ eggplant for two persons.  (Total servings for 4 persons with a medium sized portion) Ali recommended one whole eggplant per person if you use the smaller version more commonly found in Greece.  I will make a large salad  and maybe a side vegetable to go with ours.

Quinoa seeds are an ancient grain and are cooked in a similar method as rice.  Its taste is light and almost bland, but it is quite healthy. There are white, red, golden and black varieties. One cup Quinoa needs two cups water to cook and yields three cups cooked

1 large Eggplant

½ medium onion minced

2 teaspoons minced garlic

1 sm/medium tomato diced

¼ cup chopped parsley

2 tablespoons olive oil

1/2 medium red pepper diced

1 jalapeno pepper diced or other chili pepper (more or less to taste)

11/2 cups fresh spinach

½ cup Quinoa cooked to directions on package

½ cup red wine

Sauce:

1 cup thick Greek plain Yogurt

Juice of ½ lemon

1 tablespoon olive oil

Salt and Pepper to taste 

Make the quinoa as per instructions.

Saute the onion, red pepper and garlic in olive oil for about 3-5 minutes until the onion becomes translucent.. 

 

 

 

 

 

 

 

Scoop out the eggplant and dice. Add eggplant, hot pepper, spinach and diced tomato to onion/garlic mixture and cook another 3-5 minutes on medium. Add parsley, wine and cooked Quinoa.

 

 

 

 

 

 

 

 

 

 

Then stuff the eggplant shells and bake at 375 degrees for 20-25 minutes covered.  While they cook make the sauce.

 

 

 

 

 

Top with Sauce

 

TIPS:

·        Top with a cheese that melts well.

·        Add to the stuffing some cheese such as feta or maybe even blue cheese.

·        Add chopped zucchini that you sauté as well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Eggplant Parmesan

EGGPLANT PARMESAN

I sent my girls a treat to have lunch out for Valentine’s Day and Kassandra mentioned she had an Eggplant Parmesan Sandwich and since then I have craved Eggplant Parm!  So of course, off I was to the market and here is a nice version, which is a bit lighter but still has a crunchy exterior. In this version the eggplant is baked not fried.

Using fresh ingredients is most important in this dish. Firm and ripe eggplants, fresh cheese (not the one that looks and tastes like plastic) and a GOOD tomato sauce. Make sure the sauce has good flavors either homemade or store bought that maybe you doctor up?  This made enough for two for dinner and 2 portions for the next day's eggplant sandwiches for two.  (or 4 for dinner) It can easily be doubled.

I was caught doing a few things at once and then realized I forgot to take some pictures on the way of making this.. Gosh... Sorry!

1 large eggplant

1 ½ - 2 cups Panko bread crumbs (coat lightly – depends on size of eggplant)

½ cup (or so) of egg whites (I use the Better than Eggs brand, there are many pre-boxed brands to choose from)

¼ cup finely chopped parsley

2 cups Marinara Sauce (I made a quick easy one but use a GOOD premade if in a rush)

½ pound low fat mozzarella cheese (fresh if possible)

1/4 cup of grated parmesan cheese

Salt and Pepper

Make sauce and simmer (fresh or pre-bought).

Slice the eggplant into ¼ inch rounds.  Mix the parsley, some ground pepper and a bit of salt into the crumbs and mix well.  Dip each slice first in egg whites and then coat in crumb mixture (both sides) and place on a cookie sheet which is lightly rubbed with olive oil.  Bake for 8-10 minutes at 350 degrees and turn over and continue to cook another 8-10 minutes to brown both sides. (Some advice: They will be even better placed on a rack put on a baking sheet)

Place a little sauce in the bottom of baking dish/pan.  Make a layer of eggplant and top with more sauce and then ½ of the mozzarella cheese. Repeat and end with the sprinkling of the parmesan cheese on top  of the last mozzarella layer. 

 

Bake 425 degrees for 20-25 minutes to heat through and melt all cheeses.  (I placed on broil for the few last minutes... as I like the cheese to be a bit brown- your choice)

 

 

 

 

 

TIPS:

·        Sauce: one whole tomato chopped in small pieces. 2 tablespoon olive oil,  1 tablespoon minced garlic, ½ medium onion diced, 1 small can tomato paste, 2 cups  water, 1 teaspoon each parsley, oregano, ½ teaspoon each Italian spices and red pepper flakes and salt and pepper to taste.  Saute onion, garlic in oil and add the rest and simmer 15 minutes or more if possible.

·        If pre-bought sauce – add more garlic and oregano and red pepper to taste. (Basil is great – I did not have any)  The Sauce must be tasty.

·        Make it lighter: Don’t coat in crumbs, just brush some olive oil on the eggplant and bake.

·        Add cooked shredded chicken to the dish before baking (in between layers).

·        Leftovers: OH YES what Kassandra had... Eggplant Parmesan sandwiches. Just put it on a great piece of Italian or any crusty bread with a bit of added sauce if very dry. You could add sautéed onions or peppers as well.

Amazing as a sandwich

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Seaweed Salad

Seaweed Salad

I have a Korean market not too far from our home and when I visit that area I try to stop by. It is such fun to explore the various fruits, vegetables and aisles of crazy products I have never heard of. (if only they had sub-titles in English!) 

Seaweed is a very good source of iron, calcium, vitamins (A, C, E, K), is vegetarian and basically  has no fat or calories.

The fish counter offers more than 25 kinds of fresh fish and the seaweed aisle dozen of types fresh and dried. I even found BLACK RICE, which I will cook soon and let you know what all the fuss is about.  It is reportedly one of the healthiest super-foods.

 ½ cup packed tightly, rinsed and squeezed dry fresh seaweed stored in salt

3 teaspoons soy sauce  (I use light)

2 teaspoon  rice vinegar

pinch of sugar

1  teaspoon sesame oil

1-2 scallions, thinly sliced

2/3 teaspoon finely grated ginger

2  teaspoons roasted sesame seeds

Rinse VERY-VERY well the fresh seaweed (as packed in salt).     Dry on paper towels, squeezing and then lay out to further air dry. If you use dry seaweed, soak it in warm water for about 5-8 minutes and then drain and place in a bowl of water. Quickly remove and plunge into cold water

Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved.

Mix seaweed and dressing and sprinkle with toasted sesame seeds and scallions  Fluff up to coat all with the dressing.  Serve cold with chop sticks!

 

TIPS:

·        Add shredded carrots, cucumbers or cabbage to change it up!

·        Add garlic

·        Add red pepper flakes

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

 

 

 

 

 

 

 

Prime Rib Roast

PRIME RIB ROAST

 

 Valentine’s Day! What is nicer than to make for my husband a nice piece of Rib Roast?  As we have cut eating red meat to a minimum, this is definitely a treat for him, but I must agree for myself as well!  Normally, I just rub the meat with oil and salt and pepper it and roast it!  Simple and easy but I choose to add some spice to this one and see if I like the bit of a change.

This will serve 4 and is based on making it medium rare.  Or in our case for two and lots for sandwiches!   Bon Appetite!!!!!

5 Pd Standing Rib Roast of Beef

Olive oil enough to coat all sides of roast

Salt and ground pepper

2 tablespoons Minced garlic

¼ cup minced parsley

1/8 teaspoon each tarragon and thyme

Bring beef to room temperature for at least three hours prior to cooking..

Preheat your oven to 500°F.

 

Rub the roast on all sides with olive oil, minced garlic and herbs.   Then use sea salt and ground pepper and coat all sides well.  Place the roast in a pan on a rack – fat side up. 

 

Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone.

After 15 minutes on 500°F, reduce the heat to 325°F.. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. Roast about 15 minutes per pound (for medium rare) so therefore, this roast will take approximately 1.15 hrs. The thermometer should read about 125-130 degrees for medium rare.

Once the temperature has been reached, remove the roast to a platter or carving board and tent with foil and let it rest 20 minutes. 

Carve by removing the bone from the meat and remove the top layer of fat. Place on carving board and make ¼-1/2 inch slices.

Au Jus:  MAKE WHEN THE ROAST RESTS

Pan drippings from roast

1/2 cup red wine

1 cup beef broth

3 tablespoons unsalted butter

Salt and freshly cracked black pepper

In the pan, stir in the wine and season with salt and pepper.   Cook to reduce about 5 minutes and make sure the drippings are all scraped up from the bottom of the pan and then add the broth and butter; stir to incorporate and heat for another 4-5 minutes.

 

 

 

TIPS:

·        Many cooks trim the fat layer down before cooking. I do not recommend to do so unless the fat is in excess of ¼ inch (bad butcher and you paid allot for fat weight!). The fat gives great flavor to the roast. Trim the pieces you serve instead and allow the fat to cook down and drip all over the roast.  YUM!!!

·        Many cooks will loosen the fat layer and add spices there (sometimes even sliced onion) and then tie the layer back to the roast.

·        Some cooks like to loosen the ribs from the meat and tie them back to the roast.  This makes for an easier carving job.

·        The Au Jus sauce (can be changed to what ratio of stock to wine you like) can be made into gravy by adding flour to thicken and a bit of cream for richness.

·        I love cooking the simple oil salt and pepper way of cooking and serving with horseradish or horseradish sauce. … Delicious.  Sometime plain and simple is the best!  HA...WRONG. Change it up. This was amazing. The Au Jus sauce and the herbs on the meat so enhanced this fabulous roast.

·        Last tip. If you plan to save some for a later meal... cook it under-done and cut pieces from the outside!  The when you re-cook it will still be prefect.

·        Tomorrow we will have Hot Roast Beef Sandwiches warmed in the Au Jus.  When using the sauce the next day the fat will rise to the top and you can skim it off to keep the fat content down!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

ARTICHOKE RAVIOLI WITH SHRIMP, CAPERS AND GARLIC SAUCE

ARTICHOKE RAVIOLI WITH SHRIMP, CAPERS AND GARLIC SAUCE

Top with parsley and cheese!

 

Easy elegant meal needed?  V-Day? Have no time.  It is one of those meals not everything has to be “handmade”.  Find the best Artichoke Ravioli you can and here we go.    This will make a meal for four with lots of shrimp on top.  Make the sauce and put less shrimp if needed.

¾ pound small/medium shrimp peeled and deveined

½ cup Marinated Artichokes (cut smaller if you wish - they usually are cut in 1/4ths)

3 tablespoons capers

4 tablespoons olive oil

3/4 cup white wine (or seafood or chicken stock)

2 tablespoons minced jarred garlic

¼ teaspoon of red pepper flakes

2 tablespoons fresh parsley to top

1 tablespoon butter

Enough pre bought Artichoke Ravioli for 4 people (will depend on brand and size)

Cook the Ravioli as per instructions and to tenderness you like.   Meanwhile, prepare sauce as below.

Place all ingredients (but the Ravioli and wine) in a sauté pan and sauté for 4-5 minutes. 

 The shrimp should just turn pink -3-4 minutes depending on size of the shrimp (do not overcook as the shrimp loose flavor and become tough and they will continue to cook once combined with the pasta/wine) .Add wine and butter and cook another 4 or so minutes.

 

 

 

 

 

 

 

 

 
 

Drain the pasta (save ½ cup of cooking water) and replace it in its cooking pan,.

 

Add the sauce and cook to infuse flavors for another 2-3 minutes only. Add some pasta water if too dry.  Top with parsley and cheese if you like. 

 

TIPS:

·        Buy pre-made Artichoke pasta – so much easier. If frozen they will need boiling for a bit of time if fresh the boiling will be a minimal time.

·        I add Parmesan Cheese on top but hey: fish and cheese... it is your call.

·        I know I freeze things allot and I must say my shrimp were bought on sale and frozen.  They thawed in the bag and I placed the liquid left in the bag in the sauce as well. 

·        The wine is added at the end of the cooking and the alcohol will cook out but it infuses the rich taste and the added liquid is needed.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Baked Rolled Blue Cheese Stuffed Chicken Breasts

BAKED ROLLED BLUE CHEESE STUFFED CHICKEN BREASTS

Pounded chicken breasts make a canvas for many , many ideas.  This is an easy technique  to make inexpensive chicken breasts into a super elegant meal. 

This is a hello to a new member , Blair.  Try this on your next date night! It is a winner. 

 

Make sure just cooked and bacon crispy

 

2-3 ounces blue cheese, crumbled

4-5 slices smoked bacon  

2 chicken breasts

Lots of ground black pepper

Salt to taste (bacon can be salty so beware- go lightly)

 

Preheat the oven to 425 degrees F.

Take each breast and butterfly open (by cutting down the middle length-wise but not all the way through). Lay between plastic wrap. 

Yes I have the toll but a big heavy pan works well!

Use a maillot or the back of a pan and pound to flatten out the breast to be as equal in thickness throughout.

 

 

Salt and pepper the breasts and then place the blue cheese crumbled (about 1 oz per breast) down the middle.  Roll lengthwise and keep tightly tucked. Then take the bacon strips and wrap all around each rolled breast tightly.

 

Wrap tightly as cheese will  seep out otherwise

 

Roast the chicken breasts, seam side down, in the center of the oven until chicken is cooked through, about 20-25 minutes and the bacon is nice and crispy. Some rolls will be thicker than  others.....adjust  the time as needed. ( if you double recipe cooking time will be needed more0

Remove them from the oven to a serving platter. Let stand 10 minutes before slicing into medallions and serve showing the inside up.

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TIPS:

·        Add some Roca or spinach to the blue cheese to stuff the breasts.

·        Serve with equal amounts of hot sauce and melted butter (IE: hot wing / blue cheese idea!)

·        These are very big breasts and will serve four so we will have leftovers. I plan to slice the cold  rolled breast and  place on top of a nice salad for tomorrow dinner. It will make a nice decomposed salad Nicois. Just add hard-boiled egg, green beans, olives, anchovies and/or capers, lettuce, cherry tomatoes etc.  Be inventive!

1.      I blanched more green beans than needed for the dinner and kept cold for tomorrow!

A few things I had left over: ie: hard boiled egg for am. .Add your choice of goodies!

2.      Do the same with red potatoes (use some tonight and some for Salad for tomorrow's meal)  

3.      I cooked Broccoli Rabe as that is what I had.  Plan ahead and buy broccoli and save some for salad tomorrow!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Salmon in Phyllo with Mustard Dill Sauce



Salmon in Phyllo dough with Mustard Dill Sauce 

Roll on mashed potatoes with sides
 

(Recipe is per individual serving, so duplicate the recipe for the amount that you require)

I made a lovely leak and spinach pie the other day and of course had to open a box of Phyllo dough.  The package will have two separate bags of the dough and in some cases one large bag inside the box.  Use what you need and then make sure quickly you replace it in the bag, remove as much air as possible and refrigerate. The dough will dry out quickly if left in the air.

Phyllo is from the Greek word Filo which means “leaf” and refers to a very thin sheet of pastry.  Actually they are paper thin and very delicate. One always needs to butter/oil (please lightly – really just a wipe) each sheet before adding the next to make them bake nicely and turn out flaky.

I am SO excited about this recipe..DO IT!

 

Individual Portion size of Salmon about ¾ inches high

4 sheets of Phyllo dough

1 teaspoon olive oil or melted butter

Juice of 1/4 lemon

¼ teaspoon dry dillweed or ½ teaspoon finely chopped fresh dillweed

Salt and pepper to taste

Preheat oven to 375 degrees.

 

 

Have the salmon cut to individual serving portion.  Drizzle with olive oil (or butter) and lemon juice and season with the dill, salt and pepper.

 

 

 

 

Lay one sheet of Phyllo out on counter. Wipe oil/butter. Place the salmon, which has been seasoned, on the Phyllo in the middle. Pull sides up to make a package.

                      

Notice with the oil/butter how thin the dough will be.

 

Lay the following sheet out and oil/butter.  Now turn the package of salmon over and place in the middle of this sheet. Fold edges up as before.

 



Just a bit too browned!

Repeat with the other two sheets. Place on a greased baking sheet and bake at 375 for 15 or so minutes until Phyllo is slightly browned. 

I left mine in 3 minutes to much!  Sorry!

 

 

 

Mustard Dill Sauce

1 cup Greek Yogurt (low fat version - or use sour cream)

1   tablespoon Dijon-style mustard

1   teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed

1/8  teaspoon salt

Mix all together and serve on top of the Salmon. 

TIPS:

·        You can change up the stuffing of the package with mushrooms, onions or vegetables.  Just pair the spice to the dish.

·        I served it on a bed of mashed potatoes but on a bed of greens would be delightful as well.

·        I don’t often tell you DO THIS!  BUT MAKE THIS SALMON!!!!!  ( and sauce)  OH my, I think it is amazing.  I know I gave you one portion recipe.. Do not be afraid double, triple and on and on...

·        It is so easy.  Just roll them up and place in baking pan and go! A lovely low calorie elegant Salmon dish... Please do it! Pre- ready and bake 15-20 minutes NO MORE!  Rolls can be made a bit before... not to long as the oil/butter will destroy the integrity of the Phyllo.  Sauce can be made ahead of time.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!