Some Lovely Little Things..... and Easy Too!

We're in a Oriental mood, something we get often and it really doesn't matter which type. Could be Chinese, Thai, Japanese or whatever as long as those particular flavors are there and we satiate our tastes. For one of our practicals, Rene made pot stickers and with those in mind we started running down a list of old favorites and came up with some that I thought you'd like, were easy to make and deliver not just the "punch" you need but can be made for company or any weekend.

Tasty little tidbits, fresh flavors, wonderful spices and flavorings..... always welcome and everyone seems to enjoy them equally, even the kids will like these! Perfect for game snacks, a lazy weekend at home or an impromptu cocktail party.... you'll see how satisfying they can be, for everyone.

Feel free to substitute and use your favorite ingredients, you'll see how flexible and versatile these recipes are. If you like more heat, go ahead and add it, same goes for sweetness or salt, make these customized to your family's tastes and enjoy!

So let's get started, ok?

Pot Stickers.- Wonderful flavor, delicate and pretty amazing!

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh ginger
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock

Preheat oven to 200 degrees. Combine the first 11 ingredients in a medium-size mixing bowl. Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet-pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately. You can serve with your favorite sauce on the side.
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Shu Mai.- A very popular appetizer that you'll love!

Makes about 40 dumplings, serving 6 to 8 as an appetizer. The dumplings may be frozen for up to 3 months; cook them straight from the freezer for about an extra 5 minutes.

2 tablespoons soy sauce
1/2 teaspoon unflavored powdered gelatin
1 pound boneless country-style pork ribs, cut into 1-inch pieces
(or use lean, ground pork)
1/2 pound shrimp, peeled, tails removed and halved lengthwise
1/4 cup water chestnuts, chopped
4 dried shiitake mushrooms, in hot water 30 min, squeezed dry, cut small dice
2 tablespoons cornstarch
2 tablespoons minced fresh cilantro leaves
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 pound) package 5 1/2 inch square egg roll wrappers
1/4 cup carrot, finely grated (optional)

Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to bloom, about 5 minutes. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about ten 1-second pulses; transfer to large bowl. Add shrimp and remaining pork to food processor and pulse until coarsely chopped into approximate ¼-inch pieces, about five 1-second pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper. Divide egg roll wrappers into 3 stacks (6 to 7 per stack). Using 3-inch biscuit cutter, cut two 3-inch rounds from each stack of egg roll wrappers (you should have 40 to 42 rounds). Cover rounds with moist paper towels to prevent drying. Working with 6 rounds at a time, brush edges of each round lightly with water. Place heaping tablespoon of filling into center of each round. Following illustrations below, form dumplings, crimping wrapper around sides of filling and leaving top exposed. Transfer to parchment-lined baking sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling. Top center of each dumpling with pinch of grated carrot, if using. Cut piece of parchment slightly smaller than diameter of steamer basket and place in basket. Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray. Place batches of dumplings on parchment liner, making sure they are not touching. Set steamer over simmering water and cook, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil.
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Vegetarian Steamed Dumplings.- Another well known and loved appetizer.

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Preheat the oven to 200 degrees. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
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Thai Pork Lettuce Wraps.- These can be made with almost any protein, like the other one's too, and make an excellent lunch, brunch or dinner offering. Fresh and healthy!

Serve 6 as an appetizer or 4 as a main course.
1 pork tenderloin (about 1 lb), trimmed, cut into 1-inch chunks
(or use ground pork, chicken, small shrimp, stir fry vegetables, etc.)
2 1/2 tablespoons fish sauce
1 tablespoon white rice
1/4 cup low-sodium chicken broth
2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
3 tablespoons juice from 2 limes
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole

Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves using each leaf instead of tortillas.
NOTE: These are super flexible and an type of protein works great, even tofu and veggie items!
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After reading these I'm sure you can see about feeling free to substitute ingredients, right? You can use your refrigerator leftovers and turn them into something pretty great, eliminating waste and saving money at the same time. Depending on your dietary needs, you can allow for these as well. Have friends, partners or kids join in the assembly and make it a group project. You'll get done in no time at all, everyone will enjoy it and sharing the results will be appreciated by all!

So go ahead and make these your family's choice for an Asian Night and savor something unusual that can be fun too! Hope you enjoy them....

The Word for the Day is "FLAVOR"......... MMmmmm!

I'm sitting here, talking to you while having some coffee and a piece of the New York Cheesecake Rene made Thursday, Mmmm rich and creamy with a hint of orange.... lovely (the only reason we still have some is that it must cool overnight before being consumed! He's really been into polishing his cooking skills since we decided to go to Culinary School), but it helps organize my thoughts, while putting together the ingredients of what will surely be a great evening meal..... I've always believed that anticipation is the key.....

Inspiration is funny. Sometimes I think one thing will be done and while looking through the old chill chest for the makings of it, I am taken on a totally different direction by a surprise ingredient. I love that! Regimented or predictable meals for some reason don't appeal too much to me and spur of the moment inspiration has given us some wonderful kitchen moments... I should also add that it helps having a wildly eclectic larder to chose from....

I had bought a large package of Won Ton Skins the other week when we were in the mood for Potstickers (which were really great by the way) and had quite a few left over, lurking in the door of the fridge wrapped in plastic, and all of a sudden tonight's meal came to me... Zap! Fond memories of trips long past came flooding into my mind while my taste buds told me I was on the right track. Plus, if you consider that using the wrappers instead of having to make the pasta from scratch will shave lots of time and make this a fast meal..... Add a salad and you're done. Ready, Set.... Go!

Ravioli..... a simple yet complicated little item that can be the simplest thing or can be taken all the way into the stratosphere. You can decide how basic or elaborate you want to get and it's another great "clean out the fridge" type meal since you can use leftovers for the filling and make them in all flavors. You can also have them as appetizers, a heavy meal, vegetarian, fried or tender, something delicate or even a decadent dessert. With so much flexibility how can you go wrong.

Based on the leftovers I found, our Raviolis would be in two flavors plus the dessert ones. For the main meal I found some leftover Moroccan Bastiya filling made with Ground Lamb, infused with cinnamon, almonds and raisins plus a little Ricotta and Ham, except that in order to make it different I will turn the Cheese and Ham one's into Tortellinis instead, so it will make it a totally different dish. For the dessert Raviolis it would be Nutella and Ricotta Apricot fillings.

Don't think that this will be a hard project, not at all. The meat Raviolis will be used flat, one square on the bottom with a teaspoon of filling in the center, topped with another square, then sealed. That's all. The Tortellinis are just as simple. Take a square of pasta and place the filling almost in the center, then fold over the top corner to make a triangle and seal. Now join the two points from the long side of the triangle and pinch together so you have a ring with the other point sticking up, right? Now fold the point that's sticking out back and down. Done! You've made Tortellinis. Don't forget Raviolis don't need to be in a particular shape either, it's your choice. Just make sure to press any air that's in the filling out so they will seal really well and put some water around half of the edges so they will stay closed.

You can use any sauce you like. (Another great way to use those leftover sauces sitting in the fridge) Traditional ones of course are Marinara, Tomato and Basil, Spicy Arrabiata, Pesto, White Cream Sauce (with Wine or not), Vodka or Cheese Sauce or Butter and Sage. Whatever you like is great. Or you could simply toss in good Olive Oil or Butter (Brown? Clarified?) and top with grated cheese. They can also be fried in oil and are great like this too, especially the dessert ones. YUM! These you can sprinkle with powdered sugar, cinnamon or serve alongside ice cream......

To finalize all this information: The Lamb Bastiya Raviolis will be accompanied with a Butter and Sage Sauce since the filling is rich and heavy with full flavor notes of cinnamon, almonds, raisins and the lamb. A salty, sweet, spiced combination that needed some mellowing and doesn't need any more flavors added to it so the Butter Sage Sauce will accomplish this nicely. The Ricotta, Garlic and Basil Tortellinis will have the Ham and Peas Cream Sauce to finish them off and the the dessert ones will get a different treatment: These I will fry until crispy and golden. Topped with fried mint leaves and powdered sugar and maybe served alongside ice cream.

Tortellini Cream Sauce.- A great basic sauce you can use on all things.... Worth geting familiar with since it will always be handy to have around.... You can omit the ham and peas and use it with wine instead of the cream and some Nutmeg or flavor it any way you like.

2 ounces Prosciutto (or ham)
1 tablespoon flour
2 tablespoons butter
1 cup milk
1/3 cup heavy cream (you can use half and half if you like)
Salt and pepper to taste (depends on your ham and taste)
1/2 - 3/4 cup fresh green peas
Grated cheese to taste

Make a bechamel sauce by melting a tablespoon of butter and stirring in the flour with a whisk to keep lumps from forming. Cook until the mixture is a pale brown, then add the milk, a little at a time, stirring constantly. Continue cooking over a low flame until the sauce thickens somewhat, then stir in the cream, heat through, and set aside. Meanwhile, set the pasta to cook in salted water. Shred the ham and lightly saute it in a large skillet with the remaining butter. Add the peas to the prosciutto and cook for a couple of minutes, add the bechamel sauce and keep the sauce warm. When the pasta is almost done, turn the flame under the sauce to high, drain the pasta and finish cooking it by tossing in the sauce. Taste to adjust salt and pepper. Serve with grated cheese if you like.
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Here's the recipe for the Dried Apricot and Amaretto Dessert Raviolis.- An easy and wonderful dessert that will please everyone! Fantastic for the holidays too!

6 ounces dried Apricots, chopped
1/4 cup Amaretto di Saronno
4 ounces cream cheese (1/2 a package), softened
1/2 - 1/4 cup nuts (walnuts, almonds, pistachios.... your choice), chopped
6 ounces white chocolate, melted (you could use dark too)
1/2 teaspoon cinnamon

Soak the dried apricots in the Amaretto for abut half and hour. Drain the fruit well but reserve the Amaretto, you can use it for coffee later... Put the apricots in a blender or food processor along with the cream cheese, nuts, chocolate and cinnamon and blend until it gets incorporated. It will look like a thick paste. Use just a little less than a teaspoon of this filling in each Ravioli.

Once you've assembled all of the Raviolis, insuring no air inside and that they're well sealed, put about 1/4 inch of oil in a pan over med-high heat and bring to temperature. Fry the Raviolis about 4 at a time, carefully so they don't burn but get golden. Turn. Drain in either a colander or on paper towels and sprinkle with powdered sugar. Best if served warm.
NOTE: I'm sure you can think of many, many other fillings you can use for these, right? Almost anything will be great, from marmalade, cheeses, fruits, etc. They don't need to be fried all the time either, your choice there too.
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I'm done, I've got everything organized and just need for dinnertime to come around so I can throw it all together, this is another reason why using leftovers is great, it's all done plus recycling always makes budgetary and logical sense, right? Hope I've given you some ideas for great and easy meals to come. Take care and I'll be reporting back soon.....

Roulade..... beloved all over the world.....

Roulade originates from the French word "rouler" meaning "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:

1.- Bracciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs.

2.- Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats.

3.- Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles.

4.- Španělské ptáčky are roulade in the Czech cuisine. The recipe is practically identical with German, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, they are typically 10 cm long, served whole with a side dish of rice or Czech style bread dumplings.

5.- Szüz tekercsek (so called Virgin rouladen) In Hungary the dish is known as , filled with minced meat.

6.- Nino Envuelto, In Mexico and Spain can be beef or pork and filled with almost anything you like, with or without sauce.

A common form of roulade consists of a souffle-type mixture baked in a flat pan rolled around a filling. Appropriate to the meaning of the word however, a roulade may refer to any such "rolled" dish, such as sushi, and is not limited strictly to the European dishes. Roulades can be sweet as well as savoury. A common form of roulade consists of sponge cake or cake baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the cake Bejgli or the Swiss roll (we also call it Nino Envuelto). The Bûche de Noël or Yule Log is a traditional French Christmas cake roll, often decorated with frosting made to look like bark. Another form of sweet roulade is pumpkin flavoured cake rolled around cream cheese frosting.

You get all that? I could also add that fish and seafood can also be invited to the party which just gave us about a million flavor possibilities to play with. Hard to make? Nope! Tasty and very impressive looking? Of course! And just like most of the ideas I post, you can use anything you like as far as the meat or fish is concerned and the fillings can be as exotic or simple as your taste allows.... Here are some examples:

Braciole in Tomato Wine Sauce.- Whether pork or beef, chicken, turkey or? A fantastic meal! Italians love it and depending if you're North or South can be very different.....

2 lb lean steak or individual steaks (use milanesa in pork or beef)

2-3 garlic cloves, chopped fine
1/2 cup soft breadcrumbs
6 slices bacon, cooked and crumbled
3 hard-boiled eggs, chopped

2 1/2 tsp oregano leaves

1-3 tbl parmesan cheese
1 1/2 tsp parsley flakes
salt & pepper to taste
3 tbl olive oil
2 (16 oz) cans crushed tomatoes or

fresh, chopped fine
2 garlic cloves, chopped fine

salt & pepper

1 tbl oregano leaves or Basil

1-2 tbl sugar1/2 cup dry red wine

Cut steaks into serving size pieces or you can roll the whole thing and tie with string. Cover the meat with plastic wrap and drizzle some water (in drops on the meat). Use a meat pounder or heavy object and pound the meat until it's very thin -don't make holes in it.

Combine garlic, crumbs, egg, bacon, oregano, cheese, parsley flakes, salt & pepper, some olive oil and make a thick paste with this. Spoon equal amounts of this mixture on steaks or spread over large meat, leaving about 1/4 inch at the sides. Roll steak and tie with string (see photo), or secure with toothpicks. Heat oil in skillet and brown rolls.

Make your favorite tomato sauce, or use mine as a guide. Add tomatoes, garlic, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper, sugar. Bring to a boil and simmer about 15 min. Add water if necessary- Add wine and cook another 10 min. Once it's ready, transfer to oven proof casserole and put the meat on top of it, spoon sauce on top of the meat. Cover with aluminium foil like a tent so the foil doesn't touch the top of the meat and seal well. Simmer covered (or bake in 350 degree oven) for 1 1/2 hours. Take meat out of the sauce. Allow to rest while cooling at least 15-30 min before slicing. To serve, put the sauce in a pan and reheat while you slice the meat.

NOTE: Using this as a guide I hope you can imagine how you could also use chicken breasts, turkey, duck or any other form of protein for these "roll ups" as well. You can also see how many filling variations you could use too, right! All sorts of sauces and presentations that could give you lots of flexibility. I sent this recipe to a friend who prepared it in her crock-pot. Started the same way but put the little rolls in the pot carefully, covered with the sauce and had dinner all done when she got home from work.

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Bacon Wrapped Turkey Roulade.- We prefer this for Thanksgiving and you will too. It's amazing! Usually, we make a prosciutto and sage-stuffed turkey breast, wrapped in peppered bacon and basted with pear jam. It’s absolutely delicious. The bacon and jam keep the turkey nice and juicy, and the pepper is a perfect contrast to the sweet jam. We decided to change it up a little and picked caramelized onions and figs, goat cheese, cranberries and chopped toasted pecans. I still wrapped it in bacon — how could I not wrap it in bacon?

For the brine:

1/3 cup salt
6 cups water
3 tbl butter
2 large yellow onions, thinly sliced (or 24 red pearl onions, peeled but whole)

2 medium shallots, thinly sliced
3/4 cup dried figs, chopped

2 tbl water or stock

1 whole, boneless turkey breast, butterflied (usually around 4 – 6 lbs)
2 tsp sea salt or kosher
20 slices peppered bacon
6 oz goat cheese, crumbled
1/2 cup fresh cranberries
1 cup chopped toasted pecans (you can toast in the oven)
1 1/2 cups pear jam (use apricot jam if you can’t find pear jam)
Butcher’s twine for wrapping

Start by brining the turkey. Mix the salt and water together in a very large bowl or dish. Rinse the turkey and place in the brine for about 1 hour. You can brine while you caramelize the onions and figs. When you’re done brining, remove the turkey, rinse it thoroughly and pat it dry with paper towels. Discard the brine.

Caramelize the onions and figs. Place a skillet over med heat. Once it’s hot, add the onions and shallots. Saute for 15 min, stirring occasionally, until the onions and shallots turn translucent. Add the figs and water (or stock) and continue to cook for another 15 min, until everything is a golden, caramelized color. Remove from heat.

Preheat the oven to 325 F. Line a rimmed cookie sheet with parchment paper or foil, then set aside. Now, lay your bacon out length-wise on your work surface. You want each piece to slightly overlap the piece before it. Place the butterflied turkey breast on top of the bacon, with the butterflied, split portion perpendicular to the bacon. You want the bacon to wrap around the turkey when you roll it up.

Layer the caramelized onions and figs, goat cheese, cranberries and pecans on the turkey, making sure to spread the filling out in an even layer, or your turkey will be hard to roll. Using both hands, start rolling the turkey onto itself like a fruit roll-up, stuffing the filling back in if it escapes. Wrap your butcher’s twine around the turkey breast. Place the turkey on the prepared cookie sheet, seem side down, and spread the pear jam all over the bacon.

Bake for 1 1/2 – 2 hours. It’s done when the bacon is brown and caramelized. Remove from oven and let cool for 10 min, then slice into 1 1/2 – inch rounds and place on your serving dish. Drizzle with any drippings and serve immediately.

NOTE: Very easy to slice, there's no waste and everyone will appreciate the flavors and easy eating this brings to your holiday.
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Fish and Seafood Roulade with Compound Butter.- A sophisticated dish that's very easy to do and looks fabulous!

2 thin salmon fillets

3 flounder fillets
8 sea scallops
1 tbl chopped fresh dill
1 tbl chopped fresh parsley
Salt and pepper
Canola oil, for brushing

Compound Butter:
4 oz butter (1 stick), at room temperature
1 tsp dry parsley flakes

1/4 tsp salt
1/4 tsp fresh ground black pepper

On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. It should be a tightly rolled tube. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.

For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll

and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Preheat your broiler and place the oven rack 6-inches from the heating element. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll.

NOTE: A white wine sauce would also be nice or any number of other sauces you could pair this up with.

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British Strawberry Roulade.- Strawberry Roulade is a classic British dessert and a popular pick during the summer season. It's made with fresh strawberries and topped with light meringue and whipped cream; you'll find it at many potlucks and picnics across Britain, and it's served as a seasonal dessert in restaurants as well.

4 large eggs
1 1/4 cups granulated sugar
1 1/4 cups chilled whipping cream
2 tsp vanilla extract1/2 cup strawberry preserves
1 lb fresh strawberries, rinsed and sliced

Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with sides with waxed paper and coat with melted butter. Separate eggs to remove the yolks. Beat the egg whites in a large bowl on medium to high speed. Slowly add sugar by the 1/4 cup until the mixture turns into a meringue. Beat until mixture is stiff and shiny. Spread meringue mixture on baking sheet and bake for 8-10 minutes until the sponge turns into a light gold color. Reduce heat of oven to 325 degrees, and bake the meringue for an additional 8 minutes.

Remove meringue from the oven and run a knife around the sides of the pan to loosen it. Turn onto waxed paper and peel the paper off the sponge. Leave to cool for half an hour.

In a separate bowl, whip together the fresh cream and vanilla until well blended and stiff peaks form. Mix sliced strawberries and preserves in a medium bowl and set aside. Spoon the strawberry mixture in the center of the meringue. Spread to the edge to leave a 1-inch border on all sides. Spread the whipped cream mixture over entire meringue. Make sure this is done evenly. Slowly roll up the meringue from one side to enclose the filling. Make sure the roll is tight but just loose enough to prevent the filling from spilling out. Place the roll seam side down on serving plate, and refrigerate at least 2 hours. Prepare roulade for serving. Lightly dust

entire dessert with powdered sugar. Cut into individual slices and garnish with slices of fresh strawberries and mint leaves. Enjoy!

NOTE: You can use an unlimited selection of fruits and cream for this. How about Pastry Cream or a liquor flavored cream or even pudding? Fruit compotes can also be used as well..... just like flavored cake like chocolate, lemon or your favorite....

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Chocolate Roulade Log.- A festive dessert perfect for the holidays!

1 tbl butter, for pan

2 cups heavy cream
8 oz bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
3 1/2 tbl granulated sugar
1 tbl cocoa powder, plus more for garnish
1/2 tsp pure vanilla extract
1 tbl Cognac

Confectioners' sugar, for garnish

Preheat oven to 350 degrees with rack in center. Butter an 11 x17-inch jelly-roll pan or a 12 x 17 1/2-inch sheet pan, and line with parchment paper (I've found that I can get away with using aluminum foil instead, plus it's cheaper). In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.

In a large bowl and using a hand mixer, whip egg whites and 2 tbl sugar to stiff, glossy peaks, about 1 1/2 min. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined. Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 min. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, (I leave a "lip" over the sides of the pan and use as "handles" when lifting. Makes it easier for me) and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.

Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tbl sugar, the vanilla, and cognac. Spread evenly over entire surface of cake. Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against paper to make a tight spiral. Gently peel paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the paper. Tuck the loose paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours. When ready to serve, transfer roulade to serving platter. Remove paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands gently) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.

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I love Roulades! I find them practical and creative and we all enjoy it a lot!

It was Rene's birthday yesterday (made him Pork Loin with Mustard Crust and a Spicy Orange Glaze, Bacon Mashed Potatoes and Asparragus with Almonds- he chose the menu) and we celebrated with a lovely day and wonderful meal. It's hard to believe our youngest is now 19! How time has flown!

But today I've got a Pork Bracciole with Colache (zucchini, corn, tomato, onion and dill casserole) for dinner. It's very hot outside so I can get away with a light lunch (Thai Ginger Wraps) but the guys want a great dinner so I'm almost ready for it to go into the oven. I'm taking advantage of the oven and using the leftover egg whites (from a rich pineapple upside down cake) to make some Italian Style Meringues...... Sending you good vibes, we'll talk later.....

Korean BBQ, Tacos and more..... Perfect for this time of year!

Long weekend, warm weather and everyone's hungry (as always...) and you're thinking of making something "different" for a change.... Something great that will make the meal.... what to do? Here are some suggestions I came up with while thinking the very same thing.... What did I decide on? This super great fusion of Korea-Mex that can't be beat! Although Koreans don't do tacos, we do- and it works great!

It doesn't matter if you're a meat eater, prefer chicken or are a vegetarian... You can adapt all of these while still having so much flavor, it doesn't matter. This is definitely a keeper (at least for my family) plus you can make it sweet, spicy or volcanic! YUM!

Korean food has long been known for it's intricate dishes, Kimchee and centuries old traditions- Korean BBQ is a favorite of ours (lately we've been having Korean / Hawaiian food- which is great too!) and I always have the ingredients around which I can also use for any other Oriental dish since they're similar. But Korean BBQ is something else all together.... fantastic and it offers the famous "sweet, salty, hot and sour" palate of flavors that have been shown to be the most pleasing to the palate. I agree!

So here are some of the highlights of our Memorial Day BBQ. I do recommend you marinate everything the day before your BBQ, but these flavors and ingredients are quite strong, so 4 hrs or so to marinate would probably work well in a pinch, so don't despair. I am also taking some liberties with the traditional recipes to make them simpler and cheaper to have often, so don't worry about changing this or that- make it anyway, you'll be surprised with your results!

First and foremost is "Galbi" or "Bulgogi"= Known as Korean BBQ Beef and typically made from rib meat (with bones removed) which is a flavorful cut of meat; it is cut in thin strips, allowing the marinade to work better and then cooked over coals until it's caramelized. The typical marinade is made from a mixture of rice wine, ginger, garlic, black pepper, soy sauce, brown sugar, lemon juice and sesame oil. If you want the spicy "maeun dwaeji galbi" version, you then add the gochujang based chili sauce. This can be applied to chicken, beef steak, pork and even tofu.

These dishes are served with their version of "Pico de Gallo" made from cilantro, green onion, sweet onion and lime juice called "Onion-Cilantro Relish"; and a salad mixed with a chili-soy vinaigrette (I also add some green tomatillo sauce), made from Romaine lettuce, sesame oil, lime juice, lemon juice, sesame seeds and chili sauce. I add some ginger and mung bean sprouts to freshen it up too.

But let's get cracking on the first thing, ok:

Galbi (Short Rib Korean BBQ).- The flavors of the marinade make the meat tender, juicy and oh so good!

2 lbs short ribs, cut thin (Mexican markets always have these on hand), crosswise
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tbl brown sugar
1 tbl sesame oil
4 cloves garlic, pressed
1" fresh ginger,grated-or- 1 tbl powdered ginger
4 green onions, sliced with green parts
1/2 med onion, grated
1 tbl sesame oil
1 tbl black pepper

Put all ingredients in a large bowl and mix well. Add the meat, cover and allow to marinate at least 4 hrs or overnight (better!).

Cook on a hot grill until they caramelize. Cut in thin strips so you can use the meat in a taco.
Put on a tortilla and top with relish and salad with soy vinaigrette. Serve and enjoy!
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Dahk Bulgogi (Korean Chicken BBQ).- A great way to make BBQ chicken!

2-4 chicken breasts, boneless, thinly sliced
2 tbl gochujang, (Korean chili powder)
5 cloves garlic, pressed
1" ginger, grated
1 small onion, grated
1/4 cup soy sauce
1/4-1/3 cup orange juice
1 tbl sesame oil
1 tbl brown sugar
2 green onions, chopped
1/4 tsp black pepper
1 tbl sesame seeds, toasted

Marinade the chicken breasts at least 2-3 hours or more if you like. Cook on a hot grill (or you can pan fry- I've used my cast iron pan on high), until they begin to caramelize. Serve with onion-cilantro relish and salad with soy vinaigrette if you like.
NOTE: You can also add fresh fruits to this, like mango, orange or pineapple slices since the flavors complement each other and these fruits are great grilled.
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Korean Tofu Tacos.- So flavorful you won't even miss the meat!

Firm Tofu, cut in strips
3 tbl soy sauce
1/2 tsp chili garlic paste
1 tsp ginger, minced
2 tsp lime juice
1-2 cloves garlic, thinly sliced

Allow the tofu to marinate about 1 1/2 hours, keep mixing so you cover it well. You can grill it, cook it on a hot pan or sear it in a wok until it's golden brown, your choice. Toppings can be your choice or you can go classic with the relish and vinaigrette.
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Korean BBQ Squid.- For those of you that like squid (we love it!), this is a fantastic way to serve it. Quick, nutritious and very tasty!

1 lb squid
4 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp rice wine
1/2 tsp garlic, minced
1/2 tbl lemon juice
1/2 tbl orange juice
2 tbl brown sugar
1/8 tsp pepper

In a bowl, mix the soy sauce, rice wine, sesame oil, brown sugar, garlic, white pepper, orange and lemon juice. Wash the squid, remove the eyes and other inedible parts, skin them. Score the bodies in a crisscross pattern and then cut into 2" pieces. Place squid in a shallow dish. Pour marinade over and leave for 1 hour. Preheat the barbecue grill, barbecue marinated squid till both side turn slightly brown. Do NOT overcook the squid or it will turn into shoe leather!
NOTE: You might use this marinade mix on fish and seafood.
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Onion-Cilantro Relish.- The perfect topper for the tacos and other Korean BBQ favorites.

3 bunches of green onions, cut in thin strips, green included
1/4 cup soy sauce
1-2 tbl hot pepper flakes
2-3 tbl sugar
1 tbl sesame seeds
1 tbl sesame oil

Mix the marinade ingredients in a bowl after you've cut the onions. Add the onions then to the marinade and allow to rest for at least 1 hour or so. Use to top tacos.
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Salad with Chili Soy Vinaigrette.- A spicy and crunchy salad topper for tacos and more!

1 tbl sesame oil
1 juice of 1/2 lime
1 tbl soy sauce
1 tbl gochugaru (Korean chili powder) or hot sauce
1 tbl sesame seeds, toasted
1 romaine lettuce head, cut in thin strips

Mix the first 5 ingredients well then add the lettuce, toss well and serve. This doesn't need to rest in the vinaigrette for a long period as this will wilt the lettuce and you want it to stay crispy.
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All of these could be applied to other protein sources you know? The marinade mixtures could be great on fish like salmon or red snapper. Just take care when using such a tender ingredient and don't marinate too long or it might break the tissues too much. You also don't need to just use it on strips since you can marinate whole pieces of meat, chicken or pork and then BBQ like that too. Or how about skewers or kabobs? I'm sure you can see how many applications this might serve, right?

Some of our favorites are Squid, Octopus, Salmon, Chicken Wings, Pork Ribblets, you name it we probably like it. I do have to mention that the Tofu done this way is especially yummy! If you've been trying to get your family to eat more Tofu, this is the way to do it..... here's a little "pilon" (extra) I'm throwing in in case you want something that hits more familiar flavor notes but is equally wonderful.......

Sweet Marinated Chicken Wings.- I love chicken wings in any flavor.... these make a nice addition to the food mentioned above and maybe for the "tender heart" or the kids too!

Sauce:
2-3 tbl oil
2-3 dried red chilies, use 1 for taste, more for heat (like chile de arbol or thai)
2-3 cloves garlic, pressed
1″ fresh ginger, thinly sliced
1 tbl rice wine vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/4-1/2 cup honey, your choice
salt and pepper to taste

3 lbs chicken wings
1/2 cup corn starch
oil for deep frying
sesame seeds c
green onions, chopped including green parts

Heat canola oil in a frying pan over medium heat with dried red chilies, garlic, and ginger. Saute for about 3-4 min, then remove chilies, garlic and ginger. Add rice wine vinegar, soy sauce, brown sugar and honey to pan. Stir to dissolve brown sugar, bring to a boil, then turn heat off to let glaze thicken. When cool, taste for seasonings and adjust.

You can cut the chicken wings into the two sections, the "drumstick" and the front wing. I use the whole wings. Wash the wings, pat dry. Toss with corn starch. Shake off excess corn starch and let rest a minute or two. Heat 2″ of oil in wok or pan over med-high heat. The oil must be hot. Deep fry wings for about 7-8 min. Drain on paper towels. Then toss warm chicken wings with the glaze that has cooled. Sprinkle with sesame seeds and chopped green onions. Serve.
NOTE: These make great appetizers for any party or have them available in the fridge and watch them disappear! I should also mention that this is the way most "wing recipes" are made like Buffalo Chicken Wings and such, just make a glaze first and set aside while you fry the wings and as they start coming out of the oil, toss them with a little glaze (the heat will make the sauce stick to them) and there you go, great wings! You can use any sauce (like stir fry some red pepper flakes in a little oil with some garlic and green onions, add some OJ and bring to a boil, then add 1-2 tbl corn startch mixed with 1-2 tbl water and watch it thicken- set aside and then toss with the wings). You can even use bottled sauce or ?
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So there you go some ideas for a BBQ and quick food ideas. Change the ingredients around, taste while you create and make your own custom sauces and dishes! The more you experiment the easier it will get and the more you'll understand how flavors work together and what you like best. Plus the results will be worth the effort..... So go on, try it! Your family will love it!

Lower your protein intake, raise your health & lighten up!

Trimming your food budget isn't the only reason to curb your protein consumption. There are so many other reasons this makes sense that even if you don't go all the way vegetarian, having 2-3 days a week when you introduce meatless or reduced meat meals to your family could make an impact both economically as well as on your health.

Lightening up makes a lot of sense and I'm sure you've seen the articles all over telling people that we consume way too much protein (which we do in comparison to other cultures) and could benefit from the reduction of animal meats in our diet. I'm also sure that many of you "out there" have thought that this is nuts (since you love your meat, as I do) and turning vegetarian just isn't an option. Hey, I hear you- but I can also say that during the time I was a vegetarian (during 3 years a long time ago due to high Cholesterol), I did see improvements in my life: it was cheaper, I ate industrial quantities of food and lost weight and digestion was easier on my body. But I like meat so I went back......

So instead of eliminating meat all together, we now do meatless meals every now and then. My family hardly notices them at all..... Why? How? By making dishes high on flavor which they enjoy so they don't even miss the meat! Not hard at all even with my picky eater. I look to all types of meals for inspiration but have found that the Asians and neighboring regions are the best at presenting interesting, flavorful, colorful and exciting dishes that don't need a big piece of meat to fill you up.

Looking at the options available you can see how this would make rice, noodle, curry and casserole type dishes to be especially well suited for us to reach our goals and you can reduce your protein content easily and not cause "meat withdrawal'"..... In fact, most people don't even miss it at all since all you're doing is reducing your intake and not putting anyone on a restrictive reduction diet that will psychologically predispose them to resist and dislike it. In this way you have a better chance of actually bringing about real change into your family's diet that will translate into long term lifestyle improvements that will give you actual results. Plus you'll eat yummy food too! Sounds like a plan to me.....

Want to take a look at some options? We all know about salads and wraps but how about non-rabbit food.... Try some of these and you too will see it's easier than you thought, it might surprise you. Don't want to spend a lot on imported Asian ingredients? Look in your local .99 Store first! You'll be surprised how many of these ingredients are there and at a low price! I shop at an Asian market and they are very cheap plus since I make these often, it makes sense to have a variety of them on hand. I also only buy 1 type of Soy Sauce, add water to make "light soy" and some lemon/oj juice for Ponzu. No sense in having all those bottles when you can adapt.

Pineapple Bacon Fried Orzo.- Using pasta instead of rice will give you another version that can be used but you can use cold rice for this as well.

5 slices of bacon
1 tbl minced garlic
1 tbl minced ginger
1/2 cup sliced scallions, some greens reserved for garnish
1 cup pineapple, cut in 1/4" pieces
5 cups cooked orzo
3 tbl Soy Sauce or Ponzu
1 tbl lemon juice
Kosher salt and freshly ground black pepper to taste
Canola oil

In large saute pan or wok over medium-high heat, cook bacon until crisp and remove to a paper towel-lined plate. When cooled, crumble. Drain bacon fat, wipe pan clean and lightly coat with canola oil. Over medium heat, saute garlic, ginger, scallions and pineapple. Add orzo, soy sauce, lemon juice and crumbled bacon. Toss to combine and heat through. Check flavoring and season. Serve family style, garnished with scallion greens.
NOTE: You could add shredded chicken or meat, peas, carrots or any other veggie too.
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Pineapple Fried Rice.- A twist to the usual fried rice but one that's easily adaptable to any changes you might like to make. Good place to start.

8 rings canned pineapple, drained (can be fresh), cut in pieces
1/2 carrot, grated or in small pieces
1 red bell pepper, chopped
1/2 yellow onion, chopped
1 green onion, white and green sections, sliced fine
1–2 tbl canned hot Japaleno peppers (optional) or red pepper flakes
2 tbl oil for stir-frying, or as needed
1 tsp minced garlic
1 tsp minced ginger
2 cups cold cooked rice or leftover rice
1-2 tbl light soy sauce (or add water to regular soy sauce)
1 tsp curry powder, or to taste (optional)
Sugar, to taste

Heat a wok or frying pan over med-heat. Add the oil, rotating the pan so that it coats the bottom and sides. When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 min, then add the red bell pepper and the grated carrot. Add the pineapple. Stir-fry briefly. Add the rice, and cook for about 2 min, continually stirring and tossing until it becomes shiny. Stir in the soy sauce. Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
NOTE: Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro. Chicken, pork,veggies, etc.
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Szechuan Noodles.- A basic recipe, easily adaptable to your taste.

2 12oz package egg noodles or spaghetti noodles

Dressing:
2-3 tbl balsamic vinegar
4-5 tbl cup sesame oil
2-3 tbl chinese chili oil (optional maybe)
3-4 tbl soy sauce
3-5 tbl white sugar

Cook the noodles according to the directions on the package. Mix the dressing ingredients. Taste to adjust seasonings to your taste. Add to the hot noodles and toss well.

The noodles will absorb some dressing, Expect the noodles to be in a shallow "bath" of dressing. Serve hot or cold ( I like it at room temperature). Garnish with chopped green onion and toasted sesame seeds.
NOTE: You can also add red pepper flakes instead, peanuts, sliced green onions, fresh red & green peppers, etc.
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Easy Stir-fry Orange Chicken.- A great weeknight meal for the family.

2 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch

Sauce:
1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
NOTE: So it will feed the whole family, I would add broccoli or green beans, bean sprouts, some bok choy, green onions, jicama, cilantro leaves and some almonds. Or if you just want chicken, add more. You can also use pork or fish for this.
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Pork and Pineapple Curry.- A very easy preparation that's very tasty.

1/2 lb Pork cutlets, shops or steaks, cut in thin strips
10 oz canned pineapple or fresh, cut in small pieces
1 can (12oz) coconut milk
2 tbl oil
1/2 tsp lemon juice
2 tbl curry powder or paste
2 tbl fish sauce
1 tbl brown sugar

Heat oil in a pan until hot and fry curry powder or paste. Add meat and cook stirring. Add coconut milk, bring to a boil and cook for about 5 min. Reduce the heat and add lemon juice, fish sauce and brown sugar. Add pineapple and cook 1-2 min. Serve.
NOTE: You can substitute chicken or fish. You can add other vegetables along with the meat and cook. You can also top with coconut, nuts, cilantro leaves, bean sprouts, red pepper flakes, etc. Other colors of curry paste can be used like green or red.
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Beef Chow Fun.- Traditional Chinese dish that is easy and fun to make.

1/2 lb beef flank steak or any beef in thin strips
5 tsp dark soy sauce
1 tbl Chinese rice wine or dry sherry
1/2 tsp sugar
a few drops sesame oil
1 tsp cornstarch
1/2 lb fresh rice noodles
1 8-oz can baby corn
2 garlic cloves
1 tbl Chinese black bean sauce
1 1/2 to 2 tbl oyster sauce
5 tbl oil for stir frying, or as needed

Cut the flank steak across the grain into thin strips about 1/8" thick. Add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak for 15 min.

While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves. If using refrigerated rice noodles, cook them in warm water to loosen about 10 min. Cut the noodles into 1/2" strips.

Heat the wok and add 2 tbl oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok. Clean out the wok and add 2 more tbl oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.

Push the rice noodles up to the side of the wok and add 1 more tbl oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce. Add the beef back into the wok. Mix everything together and serve hot.
NOTE: I would add more vegetables to stretch the dish. Use green onions, broccoli, jicama, bean sprouts, bok choy, fresh red and green pepper or any veggies that you like. You can also use some chicken, pork or tofu instead.
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As you can see a lot of the ingredients are repeated and used in many dishes, so if you buy sauces and other ingredients you'll be able to use them up easily. The more you prepare these types of dishes, the more familiar you will become with substituting ingredients and will be able to easily produce lovely stir fried dishes in a moment. All of these preparations are quick cooking and allow you to take advantage of leftovers as well which will also help you stretch your food budget and reduce waste. I no longer have a wok (it's on my list since I use these often) but any large pan will do, no need to purchase any equipment at all. Look to your local discount stores for ingredients, Asian markets have a great selection of vegetables and noodles too, along with Mexican markets and make these dishes economical to produce. So next time you make some white rice, make double and save it in the fridge, you'll be ready next time you feel like making some fried rice.

Also, you can use your sauces for simple and fast vegetable stir-fry's anytime just using some oil, your chosen vegetables stir fried, then add your chosen sauce, taste and serve! A side dish, quick lunch or vegetarian meal can be yours in a couple of minutes, fresh off the stove.....