Japanese Stir Fry

 Japanese Stir Fry

Ingredients: You can use any veggies, it is the sauce that made this Japanese. I used 2 cups of snow peas, 1 large onion, 2 cups of cabbage, 1 carrot, 8 cloves of garlic, 1/4 cup grated fresh ginger, 1/4 cup of vegetable oil and 2 cups bean sprouts. 

Sauce: 1/2 tsp salt and pepper, 1/4 cup sesame oil, 2 tbs oyster sauce, 1 tbs water, 1 tbs soy sauce

I sautéed all the vegetables (except the snow peas and bean sprouts) for 5 minutes on high heat. I added the peas and sprouts for 2 minutes and then added the sauce and cook for another 2 minutes. 

Japanese Cucumber Salad

 Japanese Cucumber Salad

Ingredients: 1/2 dozen small cucumbers partially peeled and sliced super thin, 1/2 cup rice vinegar, 1/2 tsp salt, 1/8 cup water, 1 tbs sugar, 1/2 tsp crushed red pepper, 1/4 cup sesame oil, 2 cut up scallions, 2 tbs fresh cilantro and mint, 1 tbs toasted sesame seeds and a few dashes of chili oil.

Mix everything together!!!

Japanese Rice

 Japanese Rice

Ingredients: 1 pound jasmine rice, 1 tbs salt, 2 tbs sesame oil, 2 tbs rice vinegar, 4 scallions cut up small, 2-3 tbs furikake seasoning or toasted sesame seeds.

Cook rice until almost done. Add the oil, vinegar and salt. Garnish with furikake (it's a seaweed & sesame seed mix) and the scallions. 

Moroccan Chicken Thighs

 Moroccan Chicken Thighs

Ingredients: 8 thighs (bone in and skin on) seasoned with 4 tbs salt & pepper. 

Sauce: 2 cups chicken broth, 3 tbs paprika, cumin and fresh grated ginger. 3 tsp turmeric and cinnamon. Juice of 1 lemon. 

Canola oil

Oven to 375

Let thighs get to room temperature for half hour. Preheat oil in a skillet and fry each side for 5 minutes on a medium high heat. 

Make the sauce in a separate pan. 

Pour the sauce over the chicken and cook uncovered for half hour. 

You are going to LOVE the flavor!!!!

Moroccan Inspired Rice

 Moroccan Inspired Rice

Ingredients: 2 cups white rice (I used jasmine) 1/4 cup olive oil, 1 onion, 1/2 yellow pepper, 1 carrot, 8 cloves garlic, 5 cups chicken stock, 1 tsp salt, cumin, paprika, cayenne (use less if you don't like heat or substitute with black pepper), turmeric and 1/2 cup fresh cilantro

Chop onion, pepper, carrot and garlic into small pieces (I used a food processor), sauté in the oil until the veggies start to soften, add the stock, rice and seasonings and cook until done.

GREAT FLAVOR!!!

Spinach Salad With Cilantro Orange Dressing

 Spinach salad with cilantro orange dressing

Ingredients: 1/2 cup cooked and cooled bulgar. 1 cup pitted dates cut into small pieces. 1 tsp salt. 1 cup pistachios, 4 cups baby spinach, 1 orange or clementine peeled and cut into smaller pieces.

Dressing: 1 orange (or 2 clementines) 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/2 tsp salt and pepper.

1 cup cilantro.

When the bulgar is almost cooked, add the salt and dates to it. 

Mix all of the dressing in a food processor until smooth and then add the cilantro and chop it up a little bit.

Add everything and enjoy!

Roasted Moroccan Veggies

 Roasted Moroccan Veggies:

Ingredients: Onion, zucchini, eggplant, sweet potato, bell pepper, tomatoes. (If you don't like any of these veggies, don't use them or add more of one and less of another)

Can of rinsed, drained and dried garbanzo beans

1/4 cup fresh lemon juice, 1/2 cup olive oil, 1 tbs tumeric & cumin, 1 tsp cinnamon, paprika, cayenne and salt. 

Preheat oven to 400. Mix everything in a large bowl. Put on a foil sprayed baking sheet and cook 30-40 minutes - stirring half way through