Chompchae Deopbap (korean Spicy Tuna And Rice)

Ingredients

• Servings: 2
• 1 cup uncooked rice
• 2 cups water
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger, minced
• 1/2 onion, coarsely chopped
• 1 cup kim chee
• 1/2 cup sliced cucumber
• 1/4 cup sliced carrots
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• salt and pepper to taste
• 1 tablespoon korean chile powder, or to taste
• 1 tablespoon water, or as needed
• 1 (6 ounce) can tuna, drained

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring the rice and 2 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• heat the olive oil in a skillet over medium heat. stir in the garlic, ginger, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the kim chee, cucumber, and carrot. pour in the soy sauce and rice vinegar. season with salt, pepper, and chile powder. if the mixture becomes to thick, add 1 tablespoon of water. gently stir in the tuna and continue cooking until the fish is heated through. serve with rice.

Easy Curried Cauliflower

Ingredients

• Servings: 3
• 3 cups grated cauliflower
• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 2 cloves garlic
• 1 teaspoon cumin seeds
• 1 tomato, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground coriander seed
• 1 (12 ounce) can kidney beans, drained and rinsed
• 2 teaspoons garam masala

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat the vegetable oil in a large skillet over medium heat. stir in the onion, garlic, and cumin seeds. cook and stir until the onion has turned golden brown; about 10 minutes.
• stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. cook until the cauliflower is tender, about 10 minutes, stirring occasionally. add the kidney beans; cook and stir until heated through. sprinkle with garam masala to serve.

Chinese Tomato And Egg

Ingredients

• Servings: 6
• 1/2 pound boneless lamb loin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 eggs
• 2 teaspoons salt
• 1/2 cup canola oil, divided
• 8 large tomatoes, cut into chunks
• 1 teaspoon sugar
• 2 bunches green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 4 hrs 32 mins


• mix together the lamb, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
• beat the eggs together with the salt, and set aside. heat half of the oil in a wok over medium-high heat. pour in the eggs, and cook until they just begin to coagulate, but are still very raw. remove from the wok and set aside. heat the remaining vegetable oil in the wok over high heat. stir in the tomatoes and remaining 1 teaspoon of sugar. cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
• mash the tomatoes until the mixture resembles a chunky soup. stir in the marinated lamb, and cook 3 to 4 minutes until the lamb is no longer pink in the center. gently fold in the eggs and green onions. continue cooking uncovered 2 minutes more to cook the eggs.

Lentil Stuffed Tomatoes

Ingredients

• Servings: 8
• 1/2 cup uncooked rice
• 1/2 cup red lentils
• 1 cup boiling water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh mint
• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• rinse rice and lentils in a strainer. place in a small saucepan and stir in boiling water. cover. cook for 10 minutes over medium heat.
• meanwhile, melt butter or margarine in a saute pan. add onion, and saute until golden brown over medium low heat. stir in lentil mixture and mint. season generously with salt and pepper.
• slice the tops off tomatoes, and reserve. scoop out the middles, and reserve. fill tomato shells with lentil mixture, and replace the tops. stand in a baking dish.
• chop reserved tomato middles, and place in a small bowl. mix in oil and garlic. pour around the stuffed tomatoes.
• bake in a preheated 450 degree f (230 degree c) for 10 to 15 minutes. remove from oven, and serve.

Arroz Con Pollo Mexicano

Ingredients

• Servings: 3
• 1 teaspoon vegetable oil
• 1 cup long-grain rice
• 2 small garlic cloves
• 4 cups water
• 3 cooked chicken thighs
• 1/4 cup tomato sauce
• 1/4 cup sliced carrot
• 3 tablespoons chopped celery
• 1 tablespoon chicken bouillon (such as knorr®)
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. reduce heat, cover, and simmer until rice is tender, about 15 minutes. remove from heat and let stand 5 minutes before serving.

Chinese Tomato And Egg

Ingredients

• Servings: 6
• 1/2 pound boneless lamb loin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 eggs
• 2 teaspoons salt
• 1/2 cup canola oil, divided
• 8 large tomatoes, cut into chunks
• 1 teaspoon sugar
• 2 bunches green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 17 mins Ready Time: 4 hrs 32 mins


• mix together the lamb, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
• beat the eggs together with the salt, and set aside. heat half of the oil in a wok over medium-high heat. pour in the eggs, and cook until they just begin to coagulate, but are still very raw. remove from the wok and set aside. heat the remaining vegetable oil in the wok over high heat. stir in the tomatoes and remaining 1 teaspoon of sugar. cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
• mash the tomatoes until the mixture resembles a chunky soup. stir in the marinated lamb, and cook 3 to 4 minutes until the lamb is no longer pink in the center. gently fold in the eggs and green onions. continue cooking uncovered 2 minutes more to cook the eggs.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.