Tomato basil salad

2 tomatos
1 bunch of chopped Italian parsley
2 Tbs basil paste

1. Chop tomatos, Italian parsley. Put them on plate and put basil paste.

Baked shrimp burger

1/2 lb frozen shrimp, thawed
1 small onion, chopped
1 clove of garic, chopped
1 clove of ginger, chopped
1/4 tsp sea salt
1 Tbs soy sauce
1 Tbs mayonase
2 Tbs whole wheat flower
2 Tbs bread crums
1 Tbs extra-virgin olive oil
4 humberger bread
1 Tbs mayo
1 sliced tomatos
4 lettuce

1. Put everything in a food-procerssr, process.
2. Pre-heat the oven to 400F. Line the cooking sheet with almifoil wrap. Spray oil on the almifoil. Using plastic wrap, make the humberger-shpe. Sprinkle bread crums and olive-oil. Put them in the oven and bake for 15 minutes.
3. Toast burger bread. Put mayo on bread, put shirmp burger, sliced tomatos and lettuce.

Super Easy Tomato Cheese Sandwich

2 slices of bread
1 piece of tomato
2 slices of cheese
1 tsp butter

1. Toast bread. Put thinly sliced tomato, cheese between two bread.
2. Microwave high for 30 seconds.
3. Spread butter both sides of bread.

Chickpea marinad

1 bag of dry chickpeas (1 lb)
2 stalk of celery, chopped
2 medium carrot, chopped
(seasonigs)
1/2 tsp salt
1 Tbs Vietnamese fish sauce
1 Tbs extra virgine olive oil
2 Tbs wine vinegar
1 Tbs ground flax seed
1 tsp ground soy powder

1. Wash chickpeas well. Drain. Put chickpeas, carrots and celeries to the slowcooker. Pour 1 litter water. Low setting, cook 8 to 10 hours.
2. Drain chickpeas and veges. Keep the liquid and use for a soup. Put all seasonigs and mix well.

Microwave grilled cheese tastes exactly like restaurant food

This is the super easy grilled cheese for 1 person.

1 tsp butter
2 slices of bread
1 oz shredded sharp cheddar cheese
(or 2 slices cheese)

1. Toast 2 bread in a regular toaster. Put one slice on a plate and spread cheese. Put the other slice on top. Spread butter on the outside of each bread.
2. Put cover on the toast. Microwave high 10 to 20 seconds. It depends on the size of bread.

Japanese Green Tea Vege Cake

1/2 stick of butter
3 eggs
5 oz frozen squash, thawed
3 oz fat free cottage cheese
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp unused green tea leaf
2 oz romaine lettuce, chopped by hands
1 small tomato, chopped

1. In a big microwavable bowl, melt butter in microwave low for 20 seconds. Mix all ingredients.
2. Preheat the oven to 400F. Pour the batter to the rectangler baking pan. Bake 30 to 40 minutes or until you insert a toothpick and it comes back clean.

Japanese Green Tea Muffins

12 muffins

2 cups Heart Healthy Bisquick mix
1/2 cup almond milk
1/2 cup fat free ricotta cheese
2 eggs
2 oz romaine lettuce,chopped
2 oz sliced turkey, chopped
1 small tomato, chopped
2 oz frozen oorn
1 tsp green tea leaves (not used)
1 tsp ground flax seed
1 tbs ground soy powder

1. Preheat the oven to 400F. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups. Spray oil on the paper cups.
2. Stir all ingredients in a medium bowl. Mix well. Divide batter evenly among muffin cups.
3. Bake 25 to 35 minutes or until toothpick inserted in center of muffin comes out clean.

Cabbage and ham egg salad

Ingredient
1/4 cabbage
3 sheets of ham or tyrkey
1/2 Tbs mayonese
1 Tbs white valsamic vinegar
2 eggs

1. Chop cabbage. Put them in a bawl with a lid. Put the lid and microwave high for 2 minutes.
2. Chop ham. Mix ham, cabbage, mayo and vinegar.
3. Boil egg from water for 10 minutes. Drain and pour cold water, in water peel egg. Separate egg white and york. Mince egg white, put on top of cabbage. Strain egg york and put on top of egg white.

Home made smoked salmon

INgredient
1 and 1/2 lb wild salmon
1 tsp sea salt
1 tsp cane sugar
1 cup chips for smoking
1/2 fresh lemon

1. If necesarry, peel salmon. Put salmons in a plastic container, sprinkle salt and sugar. Put the container in a fridte and wait at least 15 minutes or overnight.
2. In a big pan, put 5 sheets of alminum foil. On top the top sheet, put chips for smoking. Put the lid and turn on stove high and cook for 7 minutes to warm the inside of the pan.
3. After 7 minuters, put a folding steamer on top of the chips. Spray-oil to prevent sticking. Put salmon on top of the stemer, put the lid and cook for 7 minutes medium.
4. After 7 minuters cooking, put the pan outside of the stove. Open the lid 1 to 2 inches, wait 7 more minutes. Pick up the salmon, put them in a container and let the salmon rest in the fridge for 30 minutes. If you cut immdiately, it will crumble. Cut with sharp a knife and sprinkle lemon juice. Grate lemon skin.

Tofu-Vege burger

Ingredient for four people
(for burger)
shredded carrot 3oz
shredded onion 3oz
chopped garlic 1 clove
chopped ginger 1 clove
shredded cabbage 3 to 4 pieces
firm tofu 1 package, 14 oz
cooked soy bean 1/2 cup, chopped
egg 2
fat free ricotta cheese 1/2 cup
whole wheat flouer 1 cup
1 Tbs ketchap
1 tsp sugar
1 Tbs soy sauce
extra virgin olive oil 1 Tbs

(for sauce)
1/2 cup plane yogurt
1 Tbs lemon juice
1 Tbs chopped mint leaves

1. Pur carrot, onion, garlic and ginger in a pylex bawl with lid. Covered microwave high 1 minute.
2. Add cabbage to 1 bowl and microwave high 1 more minute.
3. Add tofu and soy. Crush tofu with a folk. Mix well. Add eggs, ricotta cheese and whole wheat flouer. Mix well using a folk. Season with 1 ketchap, sugar and soy sauce.
4. In a non stick pan, put extra virgin olive oil. Make burger shape using 2 table spoons. Saute 3 tofu mixture one side 7 minutes flip and saute 5 more minutes.
5. Mix sauce ingredients and put next to tofu burger.

Healthy banana bread

Ingredient
3 ripe bananas
2 eggs
1/4 cup organic cane sugar
1/4 cup extra virgin olive oil
1/4 cup soy milk or almond milk
1 tsp baking soda
1 tsp baking powder
1 Tbs copped pecan
1 cup whole wheat flower

1. Preheat the oven to 400 F. In a big bowl, put bananas and mash with a folk. Add eggs and continue to mash them with a folk. Add all ingredient and mix well. You do not have to shift flower or use whisk. Just mix well with a folk.
2. Line the 8 x 3 x 3 inch retangle baking pan with parchment paper. Pour banana mixture and bake 45 to 50 minutes or a toothpick inserted in center comes out clean. When the surface starts to look dark, cover with alminum foil.

New cabbage and tuna basil pasta

Ingredient for 2 people
1/2 lb angel hair pasta
1/4 of cabbage, roughly chopped
1 small can of tuna in water (5 oz or 142 g)
1 Tbs soy sauce
2 oz genova pesto or pesto sauce
2 Tbs parmesan cheese

1. Boil hot water, cook angel hair pasta according to direction, put roughly chopped cabbage to the pasta pan and cook with pasta last one minute.
2. Drain pasta and cabbage. Put them in a big bowl. Add the canned tuna with liqud, put soy sauce and pesto sauce on top of 1. Mix well. Put cheese and fresh basil leaves before you eat. Even if you do not make pesto out of scratch, if you mix store bought pest with fresh basuk leaves, you can enjoy real basil fragrance.

My perfect instant meal

Ingredient

1 package of Trader Ming's satay noodles and sauce
2 Tbs frozen vegetable
3 cooked frozen shrimp (medium size)
1 tsp ground flax seed
1 tsp valsamic vinegar
1 egg

1. Open the noodle package, empty the contents of the noodle into the box and separate with a folk. Empty the contents of the sauce over box.
2. Adds frozen vegetable, cooked frozen shrimp, ground flax seed, valsamic vinegar and one egg. Make hole in the egg with a folk. Otherwise egg will explode. Microwave 3 minutes. If microwave is not powerful, microwave 4 minutes.

Broccoli and corn's soy sauce and mayo taste

Ingredients

1/2 lb frozen broccolli
1/4 lb frozen corn
1 Tbs mayonnaise or creamy dressing
1 Tbs soy sauce
1 Tbs dried bonito flakes (optional)

1. Put broccolli and corn in a pyrex bowl or plastic container. Microwave high for 3 minutes.
2. Drain and squeeze extra water. Season with mayo, soy sauce and bonito flakes.

Easy Roasted Asparagus

This is the easyest and best asparagus.

Ingredients

1 bunch of asparagus
1/4 tsp salt
1 Tbs extra virgin olive oil

1. Line cooking sheet with almi foil wrap, spray oil. Cut the bottom hard part of asparagus and break them half with hands. Place asparagus in the cooking sheet. Sprinkle salt and olive oil.
2. Preheat the oven 400F. Bake asparagus for 15 to 20 minutes.

Tailgate baked spring rolls

This is the perfect food for Talegate nibbles for six people

Ingredients

Talegate baked spring rolls
25 thin spring roll shells (I got at Asian market, frozen section)
3 cups of leftover spaghetti meat sauce
1 tsp tomato ketchup for each roll
1Tbs shredded mozzarella cheese
1 tsp extra virgin olive oil

1. Open the bag of spring roll shells, take a damp towel, cover the all spring roll sheets with the towel for 5 minutes. Each sheet sticks together, so carefully peel one each and wrap them with damp towel. Bring 12-17 inch cookie sheet, line the sheet with 18 IN aluminum foil, spray oiled. Preheat the oven to 450 F.

2. Take one spring roll shell to the plate, put one Tbs of leftover spaghetti meat sauce. Add 1 tsp tomato ketchup and 1Tbs cheese. Fold the roll into spring roll shape. Mix water and flour in a small plate. Put the flour mixture at the end of the roll. Put all the finished rolls on the cookie sheet. Sprinkle olive oil and put them in the pre-heated oven, second shelf from the top. Bake 10 minutes. Bring the sheet out of the oven. Flip the rolls and bake 10 more minutes. If the edge of the roll gets burned, scrape with the knife. The roll will look perfect.

Asian one-pot meals

 

Asian one-pot meals for four people
It is light manue, you can cook main dish and side in the same cookie sheet.

Ingredients

Baked spring rolls
12 thin spring roll shells (I got at Asian market, frozen section)
1/2 lb ground turkey
1 medium onion
1 clove of garic
1 clove of ginger
1/4 lb frozen shrimp
1 tsp sugar
1Tbs soy sauce
1 Tbs white wine (or any liquor)
1 Tbs water
1 tsp flour
1 tsp extra virgin olive oil

1. Open the bag of spring roll shells, take a damp towel, cover the all spring roll sheets with the towel for 5 minutes. Each sheet sticks together, so carefully peel one each and wrap them with damp towel. Bring 12-17 inch cookie sheet, line the sheet with 18 IN aluminum foil, spray oiled. Preheat the oven to 450 F.

2. Bring a medium size pyrex container with plastic lid. Spray-oil the container, put ground turkey, let the turkey stick to the container using a folk. Cover the ball with the lid and microwave high for 2 minutes. Mince onion, garic and ginger. Chop shrimp into 1 inch size. Open the lid of the pyrex container, add onion, garic, ginger and chopped shrimp. Pour sugar, soy sauce and white wine. Put the lid and microwave high 2 minutes. Open the lid and mix well with a folk. If it is too watery, add a little bit flour.

3. Take one spring roll shell to the plate, put one Tbs of the turkey mixture. Fold the roll into spring roll shape. Mix water and flour in a small plate. Put the flour mixture at the end of the roll. Put all the finished rolls on the cookie sheet. Use the half space and put the zucchini in the other half space. Sprinkle olive oil and put them in the pre-heated oven, second shelf from the top. Bake 10 minutes. Bring the sheet out of the oven. Flip the rolls and bake 10 more minutes. You do not have to touch the zucchini. If the edge of the roll gets burned, scrape with the knife. The roll will look perfect. Eat with sweet and sour sour sauce.

Grilled zucchini
2 medium zucchini
1 Tbs bread crumb
1 tsp extra virgin olive oil

1. Cut the zucchini into 1/2 inch size, circle. Put the zucchini in the cookie sheet with spring rolls. Sprinkle bread crumb and pour 1 tsp extra virgin olive oil. Bake 20 minutes with the spring rolls.

Rice with various grains
1 cup rice
one package of mixted grains, 1oz

1. Wash rice and drain water. Transfer the washed rice into electric rice cooker. Add 14.5 oz water and mixed grain.
2. Start cooking. When rice is done, put it into a small ball and flip the ball in the plate.

Microwave marinera sauce

2 cans (28 oz each) whole tomatoes
4 oz cooked brown rice
1 stalk celery
1 medium carrot
1 small onion
2 cloves of garic
2 2 inch pieces of ginger
1 Tbsp extra virgin olive oil
1 tsp soy powder
1 Tbsp Flax seed
2 or 3 of dried sardine (optional)
1 Tbsp maple syrup or honwy
1/4 tsp salt

1. Spray a 2-quart oval casserole. Put all ingredients into the blender or food porocessor.
2. Process the blender. Pour the mixture into the casserole and microwave for 20 minutes.
Taste and add salt if necessary.

Grilled tri color pepper

three color peppers (yellow, red and orange)

1. Preheat the oven to 425 F. Lightly grease a 1 1/2quart casserole using a cooking spray.
Halve each pepper and take off stem and seeds.

2. Place peppers in the greased casserole. Bake, uncoverd, in the oven for 1 hour.

3. After one hour, pull the casserole from the oven. Put the lid or cover with the aluminum foil. Wait 15 to 20 minutes. Peel the skin with fingers. Do not get rid of liquid. You may eat immedietly. You do not have to use any salt or seasoning.

Slow cooker chicken stock

Wolfgang Puck says in his book that all great chefs tell that without a good stock, final dish wil suffer. Here's my version of chicken stock using a slow cooker. I added Japanese Kombu( Japanese seaweed for dashi) and Niboshi(dried fish for stock) for subtle taste.

3 pounds used chicken bones, after you ate roast chicken or Thanksgiving turkey.
1 medium carrot, trimmed, broken into 2 or 3 pieces by hands.
1 mdium celery stalk, trimmedn and cut into 2-inch slices.
1 medium onionm, peeled, trimmed, and halved.
4 cloves garlic, peeled and crushed by a kitchen knife.
3 cloves ginger, unpeeled.
3 bay leaves
2 sheets of Kombu
5 Niboshi (small dried sardines)
1. Spray 4-to 5 quart slow cooker with cooking spray. Place the chicken bones and all the ingredients in a cooker, pour cold water over to cover.
2. Cover and cook on low heat setting more than 10 hours. Strain through a strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 day, discarding the hardened layer of fat when you use. Put the stock in small containers. Put them in the freezer for up to 3 months and reheat when you use.