Category Archives: Meal

Vegan Chicken Teriyaki

Vegan Chicken TeriyakiThis is less a recipe and more meal instructions since the vegan chicken option is by Gardein.  My girls loved this recipe and I have to say I really like this new Teriyaki Chicken.

Ingredients:

  • 2 Bags Teriyaki Chick’n Strips from GardeinGardein Teriyaki Chick'n Strips
  • 1 Can Baby Corn
  • 1 Can Straw Mushrooms
  • 1/2 Bag of fresh thin green beans
  • 1 Tbsp. Minced Garlic
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 2 Cups Dry White Rice (or Brown Rice or Mixed)

Directions:

  1. Place Rice and appropriate amount of water (3 to 3 1/2 cups water) in Rice cooker.
  2. Rinse green beans and drain cans.
  3. Cut corn and green beans into 3/4 inch pieces and place in microwave safe bowl.
  4. Add straw mushrooms to bowl along with garlic, salt and pepper then stir. Veggies
  5. Add 3-4 Tbsp. of water to the bowl then cover with cling wrap.  Microwave for 7-8 min till green beans are tender.Microwave Veggies
  6. While this is cooking, sauté the Chick’n strips in a non-stick pan. Teriyaki Chick'n Strips
  7. Once the veggies are done mix them with the Chick’n strips in the pan and add Teriyaki sauce and stir to coat everything.
  8. Continue sautéing for about 1 1/2 min then remove from heat and stir.
  9. Serve in a bowl over rice with condiments like soy sauce, garlic chili sauce, and Srirarcha sauce.

Black Bean & Tomato Soup

Black Bean & Tomato Soup

I needed a quick meal the other day and my wife had mentioned seeing a recipe for a black bean soup.  She didn’t have the web address handy, so I improvised this recipe.  It turned out pretty tasty!

Soup Ingredients:

  • 1 Large Can Black Beans
  • 1 Large Can Rotel Tomatoes or Petite Dice Tomatoes (I’d go with the Rotel Tomatoes with chilies but the kids don’t all like spicy.)
  • 1/3 Medium Onion
  • 1/2 Bell Pepper
  • 1 Tbsp. Minced Garlic
  • Salt  & Pepper to taste
  • 2 Tsp. Chili Powder
  • 1 Cup Vegetable (or Chicken) Broth

Add Ins:

  • Cheese
  • Garlic Chili Sauce
  • Cooked Rice (2 cups uncooked works well with this much soup.)

Directions:

  1. If you are making rice start it now. (I love my rice cooker, saves so much time and effort.  Plus I never get burned rice 🙂 )
  2. Place all soup ingredients in blender and blend until smooth. (If you have a Vitamix, you can skip the next step by just turning it up to high and letting it heat up like any normal Vitamix soup.)BlackBeanSoupPrep
  3. Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
  4. Ladle into bowls and add any, all, or none of the suggested add-ins.  Enjoy!

Curry Vegetable Paella

Paella PlatedI threw this dish together in about 45 min.  It was easy and everyone in my family enjoyed it.  It doesn’t require saffron rice like a normal paella.

Ingredients:

  • 2 Cups White Rice
  • 3 Cups Water
  • 1 Tbsp. Yellow Curry Powder
  • 1/2 Package Sliced Fresh Mushrooms
  • 1/3 Cup Fresh Bell Pepper Diced (Add more if you like)
  • 1/2 Cup Fresh Onion Diced (Add more if you like)
  • 1/2 Large Can Petite Diced Tomatoes Drained
  • 1 Can Corn
  • 2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 2 Tsp. Coriander
  • Chili Garlic Sauce To Taste

Directions:

  1. Place rice, water, and curry powder in Rice Cooker and turn on.  (This way it will be almost completely cooked by the time we get the rest done.)
  2. In a large pot, sauté onions, bell peppers, mushrooms for about 3 min.
  3. Add Tomatoes, Corn, Salt, Pepper, and Coriander to the pot and stir frequently.
  4. Cook until almost all the liquid is gone and all the veggies are done. Doesn’t take long maybe 3-5 min. Sauted Veggies
  5. Take off the heat and cover.
  6. Once the rice is done (Per your rice cooker directions) turn off the cooker.  The rice should have a nice yellow color and a good curry flavor.  Cury Rice
  7. Mix the rice with the veggies in the large pot until thoroughly distributed.
  8. Scoop into bowls and add some chili garlic sauce to make it spicy (my favorite).  Like this: Chili Garlic SauceOne of my daughters liked it better with some soy sauce (she doesn’t like spicy food).

Hot and Sour Broiled Tofu

 Hot_Sour_Tofu_Plated

This is a modification of a recipe from Averiecooks.com: Hot and Sour Broiled Tofu that my wife asked me to tweak for her.

Ingredients:

    • 16 oz. Tofu pressed (Cut into 12-16 slices)
    • Juice from 1 medium orange
    • 3 tbsp. Jalapenos diced (I used jar slices)
    • 1/2 cup Water
    • 4 tbsp. Apple Cider Vinegar
    • 4 Stevia Packets
    • 1/4 tsp. Cayenne pepper
    • 2 tsp. Corn Starch

Directions:

  1. If you have not already done so, press your tofu for at least 30 min.  This is important if you don’t want runny tofu.
  2. Wisk together all ingredients except the tofu.
  3. Pour into a sauce pan and put on stove at med-high heat. (Gas may vary since I did mine on electric.)
  4. Stir regularly if not constantly once it gets close to boiling.
  5. Boil until it starts to thicken.  (If you are familiar with the original recipe we are replacing the pepper jelly with this mixture.)
  6. Take off stove and cool for a few min till it is a little more thick.
  7. While waiting line a cookie sheet with baking paper.
  8. Take slices of Tofu and dip into the marinade, once covered place on cookie sheet.  You should have something that looks like this:Hot_Sour_Tofu_Before
  9. Set the oven to broil and let the tofu sit for 15 min to let the flavor soak into the tofu.
  10. Place tofu in the oven on the 2nd shelf down from the top.
  11. Broil for 5 min and then watch the tofu constantly and turn cookie sheet if it starts to look un-even.  The marinade should be bubbling/caramelizing on the top of the tofu.
  12. Remove from oven after about 2-5 more min depending on how brown you want it. It should look like this:    Hot_Sour_Tofu_After
  13. Let cool for a couple min so you don’t burn your mouth on the delicious flavor.  I suggest adding some steamed broccoli, it was delicious!