Easy Vegetarian Egg Foo Young

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 15 MINS

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I’ve always loved Egg Foo Young ,aka a Chinese omlette, but was intimidated to make it at home until I found this veggie packed alternative at Health.com. I added more broccoli slaw because why not! This healthy alternative is not only easy to make, but it is incredibly delicious. Use store bought broccoli slaw to make life even easier. This dish is so scrumptious and oozing of umami, I bet you’ll find yourself making it for breakfast lunch and dinner!

INGREDIENTS

* 2 garlic bulbs, peeled and minced
* 1 tsp Ginger, fresh, about 1″piece
* 1/2 cup Scallions, from 3-4 scallions, chopped plus more for garnish
* 4 large eggs
* 4 tsp soy sauce, low-sodium
* 1 tsp black pepper
* 2 tbsp neutral tasting oil
* 1 Tbsp sesame oil
* 4 cups packaged broccoli slaw

INSTRUCTIONS

1. Heat the neutral oil in a large, nonstick pan over medium high heat.

2. Add the broccoli slaw and scallions and cook until tender but still crisp, about 4-5 minutes.

3. Add the garlic and ginger and stir for about one minute and until fragrant.

4. In a medium size bowl, beat the eggs, black pepper and half the soy with a fork or whisk until mixed thoroughly.

5. Pour the mixture over the broccoli slaw in the skillet pan. Be sure to tilt the pan to distribute the egg mixture evenly.

6. Reduce the heat to medium and cook until browned on the bottom about 3–4 minutes.

7. Loosen the egg foo young from the sides of the pan and using a large spatula, gently slide it onto a plate. Carefully flip the plate of egg foo yong back into the pan to cook the other side.

8. Slide the omelette onto a serving plate and sprinkle with the remaining soy sauce and sesame oil.

NOTES

Add red chili flake or jalapeño to spice it up and garnish with cilantro if that’s your thing.

Quick and Easy Sesame Garlic Noodles

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10 MINS

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I have been making a version of this dish for years. I love its chameleon-like versatility. Missing an ingredient-improvise! This dish can take it. Add seasonal veggies for an ultimate fresh and healthy version.
The bonus is I haven’t met a kid who hasn’t gobbled it down! Double Duty Recipe: Make extra sauce to use later in the week to pour over rice or marinate fish, beef or chicken and broil or grill.

INGREDIENTS

* 1 8 oz. package favorite spaghetti, I like thick spaghetti
* 2 tsp chili oil or vegetable oil
* 8-10 oz cremini mushrooms, coarsely chopped
* 1 red bell pepper, thinly sliced
* 1 carrot, julienned
* 2 Serrano peppers or to taste, thinly sliced1
* 3-4 scallions , cut into 2” pieces and then slices lengthwise, set aside a few pieces for garnish
* 3 Tbsps soy sauce
* 2-3 cloves garlic, minced
* 1 tbsp maple syrup
* 2 tsps fish sauce
* 3 Tbsp dark sesame oil
* 2 tbsps toasted sesame seeds 
* 4-5 large basil leaves cut into ribbons, optional for garnish

INSTRUCTIONS

1. Start a large pot of water. over high heat and cook the pasta according to the package instructions. Drain and rinse with cold water.


2. While the pasta cooks, in a small bowl, whisk the garlic, soy sauce, fish sauce, maple syrup, sesame seed oil. set aside.


3. In a pan large enough to toss all the ingredients including the pasta, heat the chili or vegetable oil over medium heat.

4. Add the Serrano, bell pepper and carrot. Cook, for about 3-5 minutes stirring occasionally or until tender.

7. Add the chopped mushrooms, stir and cover. Cook for 5-7 more minutes. Stir once or twice.

9. Uncover and remove from the heat. The liquid will evaporate.


10. Add the cooked pasta and and toss and then add the sauce and mix well.

11. Serve hot or at room temperature. Garnish with basil, if using, scallions and sesame seeds.


NOTES

Add in any vegetables you would like. Add add extra carrot or beansprouts and broccoli.
Substitute rice vinegar for the fish sauce to go vegan and vegetarian.

Thai Curry Butternut Squash

YIELDS | 4 SERVINGS

PREP TIME | 30 MINS

COOK TIME | 30 MINS for soup 20 min for topping

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This GORGEOUS tangy soup is Thai-inspired. I use green curry paste instead of red curry because it adds the UMAMI I am looking for in a WARM and COMFORTING soup. The coconut milk and fish sauce add the perfect amount of savory that works well with the super sweet butternut squash. Plus the sprinkle of miang kham, an interesting mix of peanuts, coconut and chiles used in Thailand, add an explosion of tastes.

INGREDIENTS

* 3 tablespoons coconut oil or other neutral oil
* 2 medium shallots, diced
* 1 piece of fresh ginger, 1-2″, peeled and thinly sliced
* 1 lemongrass stalk, cut into 2-3″ pieces
* Kosher salt
* 4 lbs butternut squash, approximately 4 pounds, peeled, seeded and cut into about 3/4-inch cubes.
* 21 14.5 oz cans full fat coconut milk
* 6 to 8 tablespoons Thai green curry paste, or to taste
* 3 tablespoons fish sauce
* 3 to 4 cups water, vegetable or chicken stock

Topping:

* ¾ cup raw peanuts
* ¾ cup unsweetened raw coconut flakes
* 2 tablespoons fish sauce
* 6-8 small dried red chiles, chopped
* 1 tablespoon melted coconut oil
* 1 tablespoon minced lemongrass, you can find this in the asian isle of your local grocer or make your own.
* 1 teaspoon agave or sugar
* 10 lime leaves, thinly sliced, optional
* Small bunch Thai basil. Regular basil will work too.
* 2 limes, quartered, for serving

INSTRUCTIONS

Heat oven to 300 degrees.

1. Heat the oil in a large heavy bottomed pot over medium-high heat. After a few minutes add shallots, ginger, lemongrass and a 1 teaspoon kosher salt. Reduce heat to low and cook the vegetables for 15-20 minutes or until tender and slightly browned. Be sure to stir a few times.
2. Add the squash cubes, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock and stir. Bring the mixture to a boil and then reduce to a simmer. Stir the soup to break up the curry paste. Cover the soup and simmer until the squash is fork tender, 25-30 minutes.

Make garnish while soup cooks:
1. In a medium bowl, mix the peanuts, coconut flakes, fish sauce, chiles, the minced lemongrass,1 Tbsp coconut oil, the agave or sugar and the lime leaves.
2. Line a rimmed baking sheet with parchment and spread the topping onto a baking sheet. Be sure to scatter the mixture evenly and in one layer.
3. Bake for 15-20 minutes, shake the mixture a couple times in the first half of cooking to toast evenly. Be sure not to over cook the topping. You will know it is ready to come out of the oven when the coconut is a golden brown. Pour the mixture into a glass bowl and set aside.
4. Chiffonade the basil leaves into ribbons and set aside.

Back to the soup:
3. Remove soup from heat. using a small strainer, remove the lemongrass and discard.
4. Puree the soup with a hand held blender or high powered blender until smooth about 15-20 seconds or until it reaches the desired consistency. If too thick add additional stock or water a little bit at a time.
5. If necessary add additional salt to taste.
6. Serve the soup alongside the bowl of coconut-peanut topping, a small plate with the basil leaves and lime wedges.

NOTES

Substitute frozen squash if you are running short on time.
Soup can be made in 3 days in advance.
This recipe is an adaptation from another recipe I found years ago but am not sure who to give credit too.

Pan Roasted Miso-Butter Sea Bass

YIELDS | 2 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10 MINS

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This fish melts in your mouth and the sauce is a savory, decadent compliment to the dish and keeps the fish moist and bursting with rich, warm umami flavors. Plus it only takes a few minutes to put together thanks to the few ingredients. Serve it with simple stir fried vegetables or cauliflower stir fried Kimchi. ⁠

In a small bowl, combine the miso, butter, 1 Tbsp of the soy sauce and whisk until creamy.

Heat a pan large enough to not crowd the fish, over medium high heat, add the oil when the pan is hot.

Spread 1/2 the miso butter mixture on both sides of the fish and sprinkle with kosher salt and a couple of cranks of freshly ground pepper.

Place the fish in the hot pan with oil and cook over medium high. Cook the fish for 4-5 minutes and until the fish is golden brown. Flip the fish snd cook for 3 more minutes.

Remove the fish and place on a platter. Be careful not to over cook the fish as it will continue to cook.

INGREDIENTS

* 2  4-6oz pieces skinless, sea bass or other meaty, white fish
* 2 Tbsps butter, room temperature
* 2 Tbsps white miso
* Kosher salt and freshly ground pepper
* 1 -2 Tbsp neutral oil such as Grapeseed or vegetable, etc
* 2 Tbsps soy sauce
* 1 small bunch chives, chopped for garnish optional

INSTRUCTIONS

1. In a small bowl, combine the miso, butter, 1 Tbsp of the soy sauce and whisk until creamy.

2. Heat a pan large enough to not crowd the fish, over medium-low heat, add the oil when the pan is hot.

3. Spread 1/2 the miso butter mixture on both sides of the fish and sprinkle with kosher salt and a couple of cranks of freshly ground pepper.

4. Place the fish in the hot pan with oil and cook over medium-low. Cook the fish for 4-5 minutes and until the fish is golden brown. Flip the fish and cook for 3 more minutes.

5. Remove the fish, place on a platter and sprinkle with additional salt and fresh pepper.

NOTES

Be careful not to over cook the fish as it will continue to cook when it is removed from the pan.

Kimchi Pancakes

YIELDS | Makes 4 larger or 8 smaller pancakes SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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These pancakes are savory, have a nutty, chewy outside and a tender , bursting with umami flavor on the inside. They are incredibly easy to make and reheat well. Serve alone for breakfast lunch or dinner or serve alongside with an asian inspired soup or salad.

INGREDIENTS

* 1 large egg
* 1-2 Tbsp kimchi brine or more to taste
* 4 Tbsps soy sauce, divided
* 1 cup all-purpose flour, I like Bisquick
* 2 cups kimchi, coarsely chopped
* 4 scallions, trimmed, sliced thin plus extra to use as garnish
* 2 tablespoons cilantro, chopped, as garnish, optional
* 4 Tbsps sesame seed oil or any neutral oil, divided
* 3 Tbsp. unseasoned rice vinegar or distilled white vinegar

INSTRUCTIONS

1. In a small bowl, combine the vinegar and 3 tablespoons soy sauce and set aside.
2. Crack 1 egg into a medium bowl. Add kimchi brine, to taste, add 1 Tbsp. soy sauce, and ¼ cup filtered water. Whisk until slightly fluffy.
3. Whisk in the flour and add the chopped kimchi, mix well.
4. Add the scallions to the mix but save a couple Tbsps as garnish.
5. Heat 2 Tbsps oil in a large nonstick skillet over medium-high heat and drop about 1/2 cup of the batter into the hot oil. You should be able to fit 2 larger pancakes in the pan.
6. Cook pancakes for 3-4 minutes or until golden brown and then carefully flip and cook for an additional 3-4 minutes until golden brown. Move the pancakes to a plate and cover with a clean towel to keep warm.
7. Add the remainder of the oil to the pan and cook the remaining batter. You should have two more pancakes for a total of 4 nice sized cakes.
8. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
9. Transfer pancakes to a serving platter and garnish with remaining scallions, cilantro, if using, and drizzle the vinegar, soy sauce mixture evenly over all the pancakes and serve.

NOTES

Kimchi Fried Rice

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

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Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. This recipe calls for your favorite Kimchi whether store bought or home made. This dish is easy, fast and exploding with flavors. Add fried eggs, cooked diced chicken or tofu for a vegetarian option. It is hard to believe it also easily adapts to GF!

INGREDIENTS

* 1 medium head of cauliflower
* 1 tablespoon olive oil
* 5 cloves of garlic
* 2 cups kimchi
* 2 tbsp Korean red pepper powder called Gochujang or substitute with red pepper flakes. Adjust to your preference of spice.
* 2 tbsp water
* 2 tbsp soy sauce or Tamari to make recipe gluten free
* 2 tbsp toasted sesame oil
* 1⁄2 cup sliced scallions
* 1⁄4 cup toasted sesame seeds
* 4 eggs
* A few dashes of hot chili oil, for garnish, optional

INSTRUCTIONS

1. To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles. This will take about 2 minutes, you may have to do it in batches. Set aside
2. In a small bowl whisk together Gochujang red pepper powder, or pepper flakes, water, and soy sauce or Tamari if gluten free, set aside.
3. In a large skillet over medium heat sauté garlic in olive oil for 1 minute or until fragrant, add kimchi and continue sautéing for 3-4 minutes.
4. Add cauliflower rice and soy sauce or Tamari mixture. Sauté for 7-8 minutes, until cauliflower is tender, but not mushy.
5. Remove from heat, top with sesame oil, scallions, and sesame seeds.
6. In a medium skillet fry eggs in 1 tsp olive oil. Scoop kimchi cauliflower rice into individual, shallow bowls and top each with a fried egg.
7. Garnish with a few dashes of hot chili oil and enjoy

NOTES

Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. See Very Easy Kimchi recipe on this website.