Our Fabulous Bites

 Hazel chose this for dinner and it was a hit for most of the family.  There is a lot of flexibility with the recipe.  Feel free to swap out veggies for different ones.  We are planning on trying out some variations and see what we think.  I was a big fan of purple cabbage and spinach in mine. It is a bit time consuming to make with all of the prep work. Ingredients for 4 bowls: 1.5 cups rice 3/4 pound ground turkey, or thinly sliced beef, or a plant-based substitute 1 cucumber 2 cups shredded carrots 4 eggs 3/8 cup soy sauce 3 Tablespoons honey or white sugar 2-3 Tablespoons sesame oil 2 teaspoons garlic powder 1 teaspoon salt 1/2 cup white vinegar 1 tablespoon gochujang or another red chili paste (we used sambal oelek because it was what we could find, and we loved it, but we need to try the more authentic gochujang) The following are optional toppings: purple cabbage, thinly sliced  sautéed spinach  chopped and sautéed zucchini  seaweed flakes...

 This was a hit with the family, except for Hazel (she didn't try it).  It serves 4-6.  You can make this with or without meat and feel free to change up the veggies.  You could easily add mushrooms, or edamame, or leave out the carrots...use what you enjoy.  The recipe suggested serving with soft-boiled eggs, which I did, but I didn't think it added much flavor wise, but it could help the meal be more filling.  This cooks on high heat and fast.  I think it is easiest to have everything prepped and organized so you can quickly go from one step to the next.   Ingredients : Stir-Fry Sauce 1/2 cup soy sauce 2 T honey 1 T miso paste / miso concentrate broth 3/4-1 inch fresh ginger, peeled and grated 1/2  T sriracha sauce (this depends on your interest in heat. adjust as you like) Juice of 1 lime 1 teaspoon ground pepper 1/2 teaspoon ground cinnamon Stir-Fry 10 ounce ramen noodles  2 T vegetable oil 1 head broccoli, chopped in florets 1 red b...

Homemade Teriyaki Sauce 1 teaspoon sesame seeds (you can toast them if you like) 1 teaspoon cornstarch 1/2 cup soy sauce 2 tablespoons mirin or rice vinegar 2 tablespoons dark brown sugar 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon sesame oil Makes 3/4 cup In small mixing bowl, mix the cornstarch with 2 teaspoons of warm water.  Set aside. In small pan, combine the soy sauce, mirin, brown sugar, garlic, ginger and 1/3 cup water.  Place over medium-high heat and stir occasionally until the sauce comes to a low boil.  Reduce the heat to medium and add the dissolved cornstarch.  Continue stirring until the sauce thickens, about 5 minutes.  Remove from the heat and add the sesame oil and the sesame seeds. Store in refrigerator for up to 1 week or freeze for up to 1 month.

Have I said how much we LOVE couscous? Well we do, because it's yummy, healthy, and what? Only 5 minutes to cook?? Yep! Really great when you're in a hurry to get dinner on the table. If you haven't jumped on the couscous train, get on it, because it saves time, and it's so versatile...just like rice. So this is the same thing as fried rice, just with couscous. Delicious :) Fried Couscous Couscous (cooked per instructions- we like 1:1.5 couscous:water ratio. You can cook it in water, or broth, and we sometimes add seasonings, maybe butter, or chili paste is really awesome. But for this it can be plain since you're adding the soy sauce) Veggies: carrots, celery, garlic, broccoli, onion, mushrooms...whatever your heart desires. Soy sauce s&p Chop up your veggies, and saute them in oil, or you can use water. By adding a little bit of salt, it helps the veggies sweat, which will in turn saute them as well :) Throw in your cooked couscous, m...

We had these last night and loved, loved, loved them. They are packed full of scrumptiousness. We used this  'Lettuce Wrap'  recipe, but then added cous cous and more veggies to the filling, and wrapped them in cabbage. They are super quick and easy! A note about using cabbage over lettuce. Boston/Bib lettuce is amazing for lettuce wraps. It holds in the filling, and it's buttery delicious. However, it's more expensive. So you could use Iceberg, but it's hard to get a good big piece without it tearing, and then when you do, it doesn't hold very well. Cabbage is a great alternative, and our new 'go-to' for wraps. It's sturdy and holds your filling with no problem, plus it's dirt cheap! Cous Cous & Veggie Cabbage Wraps   Filling: Oil for sauteing Water chestnut, diced Mushrooms, diced Carrots, matchstick sliced Onions, diced Bamboo, diced Garlic, minced Any other veggies you like Cous Cous, made to your liking. ( We jus...

I recently tried Noodles & Co's Japanese Pan Noodles, and I very much enjoyed the dish. So what do I do when I love a restaurants dish? I try to replicate it at home, or course :) Josh has yet to try it because he was gone when I made this, but Abigail and I both really liked it. Japanese Pan Noodles Udon Noodles (Japanese wheat noodles) Sesame Oil 4 tbsp Teriyaki sauce 2 tbsp Rice wine vinegar 2 tbsp Vegetable oil 1 tbsp Ginger, minced 2 Garlic cloves, minced 1 tsp Red chili flakes 1 c Shitake mushrooms, sliced 1 c Asian sprouts 2 c Broccoli florets 1/2 c Julienne-cut carrot 1 tbsp Sesame seeds S&P to taste Fresh cilantro leaves Too be honest I kind of just threw things in and didn't measure it all out, but for those that want measurements here are some estimates :) In a hot wok, add carrots and then broccoli. Stir fry 2-3 minutes and then remove. Add vegetable oil, then saute ginger and garlic. After a minute or so, add the noodles and let...

The three of us all enjoyed this dish. I especially loved the vibrant color. Abigail keeps asking us to make more. I had hoped it would have more of a coconut punch to it, but it was still yummy. I also think I will add more variety of veggies next time. It calls for coriander, but I had no desire to spend $7 on it, so I substituted a couple herbs. Maybe the coriander would have added something awesome. I'll have to try it another time. And of course you could make this without chicken, or you could add shrimp, tofu, etc. Then you just pour it over any kind of rice. Coconut Ginger Chicken and Vegetables 4 cloves garlic, peeled 2 inch cube of ginger, roughly chopped 1 small sweet onion, quartered 1 T olive oil 2 T butter 2.5 lbs boneless, skinless chicken thighs/shrimp/tofu/...optional 2 cans coconut milk, not shaken 2 T cornstarch 1 can of baby corn cobs Vegetables of your choice (I happened to have broccoli, water chestnuts, bamboo, and carrots. But r...

                                                    The other day I felt like Rumbi's rice bowls, but did not feel like spending the money, so this was my attempt at copying them. It's been forever since having their version, so I'm not sure if it's similar or not, but we loved these, so score for us! They are simple, easy, and quick to make. Rice Bowls **estimated measurements, you can really use as much or as little as you want** 1 c. Rice, cooked 3/4 c. Chopped vegetables (carrots, zucchini, peppers, broccoli - your choice) 1 tsp. Sesame Oil 1/4 c. Teriyaki Sauce (recipe follows) 4 oz. Skinless, boneless chicken breast (optional. you could also use shrimp or pulled pork) Teriyaki sauce 1 c. Soy sauce 1/2 c. Sugar 1 tsp. G rated ginger, very fine 1 Garlic clove , minced 3 Scallions chopped fine Chili Garlic Sauce (optional) Mix...

This is a Filipino dish that's as common as burger and fries here in the states. (only better for you) You can change this recipe to any liking these are just some basic instructions. However, the noodles are best when you use the ones requested here. 4 cloves garlic minced 1/2 onion, sliced thin 1/2 cup chicken breast, sliced (you can use shrimp or tofu for vegetarian) 1/2 cabbage,sliced thin (napa is good) 2 carrots, sliced thin 1 celery stalk, sliced thin bean sprouts if you'd like soy sauce 1 can of chicken or vegetable broth (14 oz) 1 package rice sticks (8 oz) they are in the Asian section and they are clear looking lemon or lime sliced salt and pepper to taste In a large frying pan, saute garlic and onion, then add chicken or what ever you're using. Add cabbage, carrots, celery. Pour in half of the broth and simmer until veggies are crisp. If using rice sticks; Soak sticks in water to soften. In a wok or similar pan, add a little oil and saute th...

These are really simple and good! It's really nice to be able to make your own Ramen rather then eating the store bought that has about as much salt as the Red Sea. So here it is! Ingredients: 3/4 c. Flour 1 Egg 3/4 tsp. Salt 1 T. Water Just place the flour and salt in a bowl and make a well. Place the egg in the well lightly mix while you add the water. If it's too sticky add more flour, and add more water if it's too dry. Knead until it is firm and you can pick it up and drop it without it sticking to your hand at all. Then just roll it out on a floured surface as thin as you can make it. It's very easy to work with and doesn't tear when you pick it up! then to make the actual noodle, put flour on top of the dough and fold it in half, then put more flour on and fold it in half again (all in the same direction). Don't worry about there being too much flour, it will come off when you boil it. Once you have your rectangular shaped dough, take a knife, ...

Supposedly these are a copy cat recipe of PF Changs Lettuce wraps. I've never had them there so I wouldn't know, but I made these months ago for the first time and LOVED them! Lettuce Wraps Filling: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4-5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1-2 teaspoon garlic and red c hile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot ...

I really liked this dish. I left out the ginger, red pepper, and peanuts. I also got this recipe from Kraft Foods. Prep Time: 10 min Total Time: 25 min Makes: 4 servings, 2 cups each 8 oz. angel hair pasta (capellini) uncooked 2 cups small broccoli florets 1 lb. boneless skinless chicken breasts, cut into thin strips 1/2 cup KRAFT Asian Toasted Sesame Dressing 2 Tbsp. soy sauce 1/4 tsp. each: ground ginger, garlic powder, crushed red pepper 1/3 cup chopped PLANTERS Dry Roasted Peanuts COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle ...