Stir Fried Bean Sprouts

On 08/01/2012 (Sunday) at 10:03 pm by Benny.
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Details

• Prep Time:
  2 min
• Cook Time:
  2 min
• Ready Time:
  4 min

Ingredients

• 2 cups bean sprouts
• one scallion sliced
• 2 tablespoons vegatable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon light brown sugar
• few drops of sesame oil

Directions

Vegetable oil into a hot pan and when it’s smoking toss in the been sprouts and scallion and stir fry for one min.

Add the salt and sugar and stir fry for one more min. Drizzle a little sesame oil at the end final toss and onto a plate. You can garnish with some sesame seed to really go all out

I love this, you will love this and its so east a monkey could do it! Get cooking!

Benny

Roasted Teriyaki Tofu

On 10/04/2011 (Sunday) at 11:24 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/69unxeg

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Details

• Prep Time:
  2 min
• Cook Time:
  12 min
• Ready Time:
  14 min

Ingredients

• 1 cup light soy sauce ½ cup brown sugar
• ¼ cup miram
• Teaspoon dark sesame oil
• 2 gloves of garlic minced
• Small chunk of fresh ginger grated
• one package of firm tofu

Directions

Combine all ingredients except for the tofu and set aside to make the marinade. I make a batch of it and keep it in the fridge for a week as its good for some many dishes. Now preheat your oven to 400 degrees and cut you tofu into 1/2 inch cubes. Now in a bowl add some marinade enough to just get a nice coating on each one and let sit for a few min. Now on a baking tray spread the tofu cubes out and and spoon any leftover marinade on them. Roast for about ten min or until they are starting to get golden brown. That’s it, you can add some green onion if you like but serve these with toothpicks and after one you will be addicted.

Benny

Ishta

On 10/02/2011 (Thursday) at 5:43 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6ykhk9b

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Details

• Prep Time:
  6 min
• Ready Time:
  6 min

Ingredients

• Ricotta cheese
• Honey
• Cinnamon
• Nutmeg
• Crushed pistachios or hazelnuts

Directions

Place the ricotta on a plate, drizzle a good amount of honey on top, follow by fresh grated cinnamon and nutmeg, sprinkle with crushed nuts and that’s it!
Easy stuff and so unique and amazing.

Enjoy!

Benny

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Miso Glazed Eggplant

On 10/02/2011 (Thursday) at 5:19 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/5wsm8rq

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Details

• Prep Time:
  14 min
• Cook Time:
  18 min
• Ready Time:
  32 min

Ingredients

• 2 tablespoons mirin
• 2 tablespoons sake (may substitute dry vermouth or white wine)
• 4 tablespoons mellow white miso (reduced sodium, if available)
• 3 tablespoons agave nectar
• 4 Japanese eggplants, stem end trimmed and cut in half lengthwise
• toasted sesame seeds
• sliced green onions, for garnish

Directions

Place the mirin and sake in a small saucepan and bring to a simmer over medium heat.

Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants: brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn.

Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, try baking it–no broiler–a few more minutes; then proceed with the recipe.)

When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely.

Serve hot, sprinkled with toasted sesame seeds and green onions.

Enjoy!!

Benny

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Orange Miso Glazed Yellowtail Collar

On 19/02/2011 (Saturday) at 11:46 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/5r5t6ue

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Details

• Prep Time:
  15 min
• Cook Time:
  20 min
• Ready Time:
  35 min

Ingredients

• Yellowtail collar or collar of any fish

Miso glaze:

• Juice of one orange and reduce it in a sauce pan until it is syrup like.
• One tablespoon of lite miso paste
• Tablespoon of soy sauce
• Pinch of sugar
• Dash of water

Directions

For Miso glaze – After the orange is reduced add it to the miso paste, soy and sugar. Mix together and add a little water to constancy of chocolate syrup. Add it back to the sauce pan and reduce it slightly set aside and cool.

Take your fish collar and cut slits every inch or so, this will give the fish to have more of the glaze on it and create more burnt areas of miso.

Now season the fish and paint the glaze onto it making sure you get it in the slits you have made.

Now roast in a 400 degree oven until you see the glaze starting to burn slightly baste along the way with the fats coming off the fish should take about 15-20 min. Take out let rest for at least 10 min.

Serve with some lime and eat with chopstick is best.

This one rocks, don’t overlook fish collars next time you see one.

Benny

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Quick Vegetarian Stir-fry

On 19/02/2011 (Saturday) at 8:45 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/693zezg

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Details

• Prep Time:
  15 min
• Cook Time:
  5 min
• Ready Time:
  20 min

Ingredients

• One sliced leak
• ¼ napa cabbage chopped
• 5 large shrimp chopped
• 5 cloves of garlic chopped
• Small knob of fresh ginger chopped
• One egg
• One cup day old rice of any kind
• Canola oil
• Tablespoon garlic chili paste
• Chopped scallions
• 2 tablespoons golden raisins chopped
• 3 tablespoon Benny’s stir fry sauce

Benny’s stir fry sauce:

• 2 cups soy sauce
• ¾ cup brown sugar
• 3 gloves of garlic minced
• Knob of fresh ginger minced
• Tablespoon plus one teaspoon sesame seed oil
• Tablespoon toasted sesame seeds
• ¼ cup rice wine vinegar Blend it all together and adjust to your taste.

Directions

Have everything ready and begin with smoking hot wok add about 3 tablespoon canola oil and as soon as it starts to smoke add the leeks, garlic, ginger and chili and let sit and smoke in the oil for about 30 seconds now add the cabbage and stir, now make a well in the center add the shrimp and let them sit there for 20 seconds or so, now stir and add the chili garlic paste and stir, now add the rice and let sit there for 20 sec until you hear it crack now stir, keep stirring and add the egg and stir it quickly into the ingredients.

Add the raisins and stir, make a well add the stir fry sauce about 2 tablespoons and stir into the ingredients and keep stirring until it becomes a part of the dish and the liquid is very tight.

Plate into a shallow bowl and finish with chopped scallion and sesame seeds.

That’s it, it will rock your taste buds and for those who want pure vegetarian leave out the shrimp. Now go give this a try it’s all in the prep kids!

Benny

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Salmon Cakes with Caper and Shallot Dressing

On 19/02/2011 (Saturday) at 10:39 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/5vwoecu

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Details

• Prep Time:
  45 min
• Cook Time:
  35 min
• Ready Time:
  1 hour, 20 min

Ingredients

• 3 large peeled russet potatoes boiled until fork tender in salted water
• 2 tbsp olive oil
• Finely grated zest of 1 large lemon
• 2-3 tbsp lemon juice
• Kosher salt and black pepper
• Few thyme sprigs
• ½ lemon, sliced
• one pound salmon fillet
• Handful of flat leaf parsley, chopped
• Handful of chervil, chopped
• One cup plain flour
• 2 medium eggs, lightly beaten
• 2 cups Japanese panko breadcrumbs
• 2 tbsp olive oil
• Canola oil for frying

Caper Dressing:

• 2 tbsp capers
• 2 shallots, peeled and finely chopped
• Bunch of flat leaf parsley, leaves only, chopped
• 4 marinated anchovies, chopped
• 4 tbsp extra virgin olive oil. Mix together and keep in the fridge until serving.

Directions

Start by par boiling the potatoes in salted water until tender, drain , mash and set aside.

Now poach the salmon in water, thyme, lemon, kosher salt and olive oil until just cooked through , you can tell by how firm the flesh is, if it’s tight its cooked all the way through if there is a little softness it will be medium. Take it out, drain it and flake it in a bowl.

Now add the potatoes, lemon juice, lemon zest, kosher salt, pepper, chervil and mix together. Form them into a cake shape that you will want to serve and put in the fridge for at least 20 min if not overnight to set.

Now set up breading station, 2 beaten eggs, flour and panko all in separate dishes. Take your salmon cake coat it in flour, then eggs, then panko bread crumbs and fry until golden brown at 350 degrees in Canola oil.

Drain and put in a 220 degree oven to finish heating through while you finish the remaining cakes.

To serve put on a plate and add the Caper Dressing around it and to take it to another level I placed a poached egg on mine. You can serve this with a salad or some other vegetable for a light lunch.

Enjoy kids!

Benny

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.