Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.

JAPANESE STYLE STEAK    

INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced

PREPARATION:

     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings

INGREDIENTS:

2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs

RICE PREPARATION:

     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.

TERIYAKI SHRIMP INGREDIENTS:   2-4 Servings

One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’re serving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

 

PREPARATION:

Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick.

While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

     What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’reserving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

PREPARATION:

     Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick. 

     While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

     Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018

Homemade Sauerkraut

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     If you’re like us and demand the best ingredients when preparing your food, don’t skip the homemade Sauerkraut.  Whether you’re eating Reubens, Pork and Kraut, or even Hot Dogs, you can’t beat homemade!  Cabbage is in season right now, so make enough to last you until next year.  You need just 2 ingredients – Salt and Grated Cabbage.  Couldn’t be simpler, and so well worth it.

 

INGREDIENTS:  YIELDS 5 QUARTS

3 Medium heads of cabbage

5 TBSP Course Sea Salt or Kosher Salt (NOT IODIZED)

 

PREPARATION:

Sterilize your jars and lids.

Thinly slice the cabbage and place in a large bowl.  Don’t over fill because you need room to stir the cabbage.  You may need to do this in a few batches.  Remember not to add all the salt if you do it in batches.  You’ll need 1 TBSP Salt per quart jar.

Add 5 TBSP Salt and mix well with your hands, squeezing as you mix.  This pulls the liquid out of the cabbage and creates the brine.  We usually mix and squeeze for about five minutes.  You will see water appearing, but that’s a good thing.

If you want to add a little Caraway, you can add it now.

Pack the cabbage in sterilized jars, pushing down to make a tight fit.  Stop when you have approximately 2” at the top of the jar. (You need this space to allow for expansion during the fermentation process.  Divide the leftover brine from the bottom of the bowl evenly between the jars.  The brine must cover the cabbage, you don’t want any sticking up that isn’t under brine.  If you need to, add a little bit of water.   Bob usually uses the leftover outer leaves to lay on top of the mixture to help hold the cabbage down.  (see photo).

Close jars tightly and let sit at 64° – 72° F for five days.  Then slowly open the lid to release built-up pressure.  You must open the jars every five days for approximately three weeks.  You can taste it every time you open the lid to see if it’s to your satisfaction.  You will notice that the flavor improves every time you open the lids.

Once it is sour enough and has fermented long enough to suit your taste, place a jar in the refrigerator, keeping it tightly closed.  Store the remaining jars in a cool dark place.

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By Tika for CHEW WANNA EAT? © 2018

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Roasted Cauliflower Steaks with Bacon and Cheese

Roasted Cauliflower with Bacon and Cheese (5)

     Cauliflower steaks with Bacon and Cheese?  Oh yeah!  No recipe?  Oh yeah.  Just cut the Steaks, roast them.  Top with Bacon and Cheese.  Cook until the Cheese is melted.  Eat.  Sometimes the things I just throw together are the best!

 

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By Tika for CHEW WANNA EAT? © 2018

Roasted Cauliflower with Bacon and Cheese (5)

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Shrimp Lumpia, a Filipino Treat

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What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.

INGREDIENTS: 

1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots

PREPARATION: 

Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

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Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Bob loves fried green tomatoes. Unfortunately, I never remember to make them until one of our tomatoes falls off the vine before it ripens. Then, just like that – I have a revelation! Fried Green Tomatoes for Bob!

     Between the garden (which is about 1 step from the back door) and the house, I changed my mind. I thought, “Hmm, I wonder what Fried Green Tomatoes Parmesan would taste like?”

      In the few seconds it took to wash the tomato and move to the counter, I saw a Zucchini just lying there with no recipe in mind. I thought, “Hmm, I wonder what Fried Zucchini Parmesan would taste like?” And I was off!
     This is how my mind works sometimes when I’m in the kitchen. Things just pop in there. I have no clue if Fried Green Tomato Parmesan – OR – Fried Zucchini Parmesan are real dishes or not. I’ve never heard of them. See the Mimi below? That’s me, and that’s how my mind works. I don’t have ADD, or at least I don’t think I do, but when the creative juices are working, this Mimi describes me perfectly.
     The Vegetables were knock your socks off delicious. I think even fussy little kids would like them because they are lightly crispy on the outside, have the sauce and cheese on top. They’ll think they’re having mini pizza.
INGREDIENTS:
2 Medium Green Tomatoes, washed and sliced ½“thick
1 Small Zucchini, washed and sliced ¾” thick
1 cup AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
2 eggs, beaten
2 TBSP milk
PREPARATION:
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again. Coat both sides. Repeat with the Zucchini.
I cooked everything in the air fryer on one tray (See pics). I used aluminum foil which I lightly sprayed with cooking spray. After breading, I drizzled with Olive Oil and cooked them 10 min in air fryer until they were golden brown. Then I flipped them over, drizzled more olive oil and cooked for 6 -7 minutes or until they were golden brown.
NOTE: These could easily be pan fried, cooked in a convection oven, or a standard oven.
Dab a little Spaghetti Sauce or Marinara on top of each one. Sprinkle Parmesan, Romano, and Mozzarella Cheese on top. Return to air fryer for 2 minutes or until Cheeses are bubbly and golden.
By Tika 8/07/18
By Tika for CHEW WANNA EAT? © 2018
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Sautéed Kale with Cashews

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Kale is super healthy and so low in calories you can eat a lot of it!  Kale has more Iron than Beef, is loaded with Antioxidants, Omega-3 fats, lots of Fiber, Calcium, and Vitamins (Especially Vitamin C).  In addition, Kale is a natural detox food and is heart healthy!  We love it prepared in the manner below.  Do some research on the benefits of Kale and why it is considered a superfood.  You will be amazed.  The Orange Juice is something they do in Cuba and adds an additional layer of flavor.  You can substitute Red Wine Vinegar if you would rather.

INGREDIENTS:

4 cups Frozen Kale

Good drizzle of Olive Oil

1 TBSP Garlic, minced or chopped

2 TBSP Onion, sliced thin or chopped

¼ cup Chardonnay, Water, Chick or Vegetable Broth

1-2 TBSP Orange Juice

Pepper

Garnish:  Handful of Cashews

 

PREPARATION:

Put a good drizzle of Olive Oil in a 10” or 12” skillet and preheat.  Add Kale, Garlic, and Onion.  Sauté until Kale thaws and breaks up.

Add Chardonnay and 1-2 TBSP Orange Juice.  Bring back to a simmer.  Cover and cook over low/simmering heat for about 5 -6 minutes.

Uncover, making sure there is still a little liquid.  If not, add a quick drizzle of Olive Oil.  Season with Pepper.  Salt is optional.  Cook for another minute or two.  Place in a serving bowl, garnish with Cashews.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

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Summer Squash, Sautéed

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So easy.  So healthy.  So fast (5 minutes) So delicious. This is pretty much the only way we eat Summer Squash.  I know, we are narrow-minded, but it’s our favorite, and we’re set in our ways! 

INGREDIENTS:

1 Summer Squash, peeled or not

1 TBSP Olive Oil or Butter

Pepper

1 TBSP low sodium Soy Sauce

2 cloves garlic, chopped

PREPARATION:

Wash and chunk (or slice) your squash.

Heat a skillet and put your oil in.  When oil is hot, add squash.

Sauté over medium/high heat until soft and beginning to turn golden.  Add soy sauce, garlic, pepper and continue cooking until Squash is tender and has achieved the desired color.  Lower heat and add Garlic.  Sauté for 1 more minute.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Summer Squash

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Riced Cauliflower and Vegetables

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This Riced Cauliflower dish was superb!  I’ve been hearing a lot about the health benefits of ricing Cauliflower instead of eating Rice.  I decided to give it a try.  It’s low carb, gluten free, and vegan (If you omit the bacon). It made an excellent side dish and I even turned the leftovers into a Westover Leftover by adding cheese.

INGREDIENTS:

1 Head of Cauliflower

2-4 Cloves Garlic

Olive Oil

3 or 4 Slices Bacon, cooked crisp

1 TBSP Butter

Salt, Pepper, Paprika to taste

OPTIONAL: Dash of Crushed Red Pepper, Diced Jalapeno

VEGETABLES I USED:  1 Ear of cooked, leftover corn, 1 small Onion (cut into slices), 1 Carrot (grated), ½ cup Snow Peas, 4 or 5 Spears Asparagus, Zucchini (sliced or chunked).

 

PREPARATION:

Cut the Cauliflower into chunks (see photo).  Rinse well in a colander and let drain.  Meanwhile, cook the bacon in the microwave and prepare your Vegetables.  Use whatever you think sounds good 😊

Working in batches, pulse in your food processor until it resembles Rice or Orzo.

In a large saucepan, drizzle some Olive Oil and cook all the Vegetables (not the garlic) until crisp tender.  Remove and set aside.

Drizzle more Olive Oil in the pan and cook the Garlic for about 30 seconds, stirring constantly.  Add the Riced Cauliflower and cook over medium heat until done to your taste.  I liked it a little browned.

Add 1 TBSP butter, Return the Vegetables to the pan, and cook until heated through.  Add the crumbled Bacon.  Season to taste.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

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TWICE-BAKED POTATO SALAD

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   What do you like on your Twice-Baked Potato? Whatever it is, add it to this salad. I’ve been making it for years and everyone loves it. It’s something different instead of the standard Potato Salad. You can customize it to suit your taste! We were invited to the neighbors for a BBQ and I made the following recipe, which makes a lot. Feel free to cut it down if you don’t want so much. Vegetarian and Egg-Free.

INGREDIENTS: This makes a lot. Feel free to cut down on the Ingredients.

3-4 quarts water
5 lbs peeled and quartered Yukon Gold Potatoes
½ tsp salt
1 TBSP chopped Garlic
1 ¼ cup Sour Cream
8 oz brick of Cheese, grated
Salt and Pepper
8 Slices Cooked and crumbled Bacon

ADDITIONS: Cooked Broccoli, Sliced Black Olives, Chives, Parsley, 2 or 3 Mini Sweet Peppers, for Cheese you can use Sharp, Munster, Colby, or whatever sounds good to you.

PREPARATION:

Boil the potatoes in Salted Water and Garlic until tender (approximately 15 minutes). Drain.  Put the potatoes in a large bowl and give them a quick mash with a potato masher. You want some lumps in this! Add Grated Cheese. Stir and let sit because most of the Cheese will melt. When Cheese has melted to your liking, stir again. (You don’t have to let it melt completely).
Stir in Sour Cream. Now add your additions. Sprinkle the top with a little Paprika.

 

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By Tika for CHEW WANNA EAT? © 2018

Twice-Baked Potato Salad

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Twice-Baked Potato Salad3

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