SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

PORTIONS: 2

 

INGREDIENTS

10 shrimps, peeled and deveined

½ lb. / 227 g Lo mein noodles

2 minced garlic cloves

1 tsp. minced ginger

1 tbsp. vegetable oil

1 tsp. hot sesame oil

1 tsp. regular sesame oil

2/3 cup red peppers cut in strips

2/3 cup orange pepper cut in strips

1 cup sliced button mushrooms

1 cup snow peas, trim the ends

1 Japanese eggplant cut in batons

 

SAUCE

1/4 cup soy sauce

¼ cup water with ½ chicken bouillon

1 tbsp. honey

1 tsp cornstarch

 

METHOD

Cut and measure the ingredients for the recipe.

Make the sauce combining the ingredients in a bowl.

Boil some water in a pot and cook the Lo Mein noodles al dente. Cool off immediately with cold water.

Combine the oils in a small bowl.

Heat up a wok with half the oil and stir fry garlic and ginger, do not brown it.

Add and stir fry the vegetables al dente. Reserve the vegetables.

Add the rest of oil in the wok and stir fry shrimps until is pink color.

Incorporate the vegetables, Lo Mein noodles and sauce, heat up well and serve immediately.

STUFFED SHELLS WITH TUNA FISH

STUFFED SHELLS WITH TUNA FISH

YIELD: 24 STUFFED SHELLS

BECHAMEL SAUCE

INGREDIENTS

2 tbsp. finely diced onions or shallots

5 tbsp. salted butter

6 tbsp. flour

6½ cups milk

¼ tsp. nutmeg

1 tsp. chopped thyme leaves

METHOD

Heat the oil in a frying pan and sauté the onions. Add the butter and melt. Mix in the flour and let it cook for about 3 minutes, do not let the flour to burn. Mix very often. Stir in the milk until it thickens. After milk boils add nutmeg, thyme leaves and keep on cooking for about 8 minutes at low heat.

INGREDIENTS FOR STUFFED SHELLS

1 box jumbo pasta shells #95

1 lb. cooked tuna fish. (3 cans)

1 tbsp. vegetable oil

1 minced garlic clove

½ cup chopped onions

1 diced orange pepper

6 tbsp. salted butter

7 tbsp. flour

2 cups milk

1 tbsp. grated Parmesan cheese

2 tsp. salt

1 tsp. chopped fresh thyme leaves

METHOD

Cook the pasta shells in a pot with salty boiling water for about 4 - 5 minutes. Cool off with cold water and set aside. 

Heat the oil in a frying pan and cook garlic, onions and peppers together. Melt the butter in the frying pan and mix in the flour. Cook the flour for about 3 minutes. Whisk in the milk and it will become thick. Mix often so the flour does not burn. Add the flaked tuna fish, mix and heat well. Set aside and let cool off.

Once the tuna is cold, stuff the shells and place them in a buttered baking dish.

On top the shells pour the béchamel sauce and sprinkle with Parmesan cheese. Bake in a preheated oven at 350° F until stuffed shells are cooked and hot, about 20 minutes. If you wish, you can spread on top chopped fresh basil leaves before serving.

STUFFED MANICOTTI WITH SPINACH, MUSHROOMS AND SUNDRIED TOMATOES

STUFFED MANICOTTI WITH SPINACH, MUSHROOMS  AND SUNDRIED TOMATOES

PORTIONS: 14 MANICOTTIES

INGREDIENTS

14 manicotti

3 tbsp. salted butter

½ cup small diced onions

1 minced garlic clove

1½ cup chopped mushrooms

½ cup chopped sundried tomatoes.

10 oz. chopped spinach

1 tsp. lemon juice

2 tbsp. chopped fresh basil leaves

½ tsp. salt

¼ tsp. ground black pepper

2½ cups ricotta cheese

4 tbsp. grated parmesan cheese

1 cup shredded mozzarella cheese

3 beaten eggs

Tomato sauce

Shredded mozzarella cheese

Grated parmesan cheese

METHOD

Measure and cut all ingredients necessary for the recipe.

In boiling salty water, half cook the manicotti for about 4 – 5 minutes. Immediately cool in cold water.

Heat a frying pan with the butter and cook onions and garlic together. Add mushrooms and cook. Add sundried tomatoes and cook for 2 minutes. Add spinach lemon juice, salt and pepper and mix well. Add flour, mix well and cook for about 3 minutes. Add and mix basil leaves. Let it cool off.

Mix the ricotta cheese with the 4 tbsp. Parmesan cheese, 1cup shredded mozzarella, eggs and spinach mix.

With a pastry bag fill in the manicotti with the ricotta mix.

Place the manicotti on a buttered baking pan. Top it with tomato sauce, shredded mozzarella and Parmesan cheese.

Preheat the oven at 350° and cook until mozzarella cheese is melted and manicotti are cooked, about 15 – 20 minutes.

Heat a frying pan with the butter and cook onions and garlic together.

Add mushrooms and cook

Add sundried tomatoes and cook for 2 minutes. 

Add spinach lemon juice, salt and pepper and mix well

Add flour, mix well and cook for about 3 minutes.

Add and mix basil leaves. Let it cool off.

Mix the ricotta cheese with the 4 tbsp. Parmesan cheese, 1cup shredded mozzarella, eggs and spinach mix.

With a pastry bag fill in the manicotti with the ricotta mix.

Place the manicotti on a buttered baking pan.

Top it with tomato sauce, shredded mozzarella and Parmesan cheese.

Preheat the oven at 350° and cook until mozzarella cheese is melted and manicotti are cooked, about 15 – 20 minutes.

STUFFED SHELLS WITH HAM AND CHEESE, MARINARA SAUCE

STUFFED SHELLS WITH HAM AND CHEESE, MARINARA SAUCE

YIELDS: 22 STUFFED SHELLS

INGREDIENTS FOR STUFFING

22 jumbo shells

1 tbsp. olive oil

1 cup diced yellow onions

2 minced garlic cloves

1¼ cup ricotta cheese

1¼ cup mozzarella cheese

1 cup grated Swiss cheese

1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer)

½ tsp. salt

1 tbsp. melted butter to coat the bottom of a baking tray

MARINARA TOMATO SAUCE

2 tbsp. olive oil

¾ cup diced yellow onions

28 oz. can diced tomatoes

28 oz. can crushed tomatoes

1 tsp. oregano leaves

2 tbsp. sliced fresh basil leaves

¼ tsp. red pepper flakes

1 bay leave

3 tsp. salt

½ tsp. sugar

METHOD FOR MARINARA SAUCE

Put the oil in a pot and at moderate heat cook onions and garlic until begins to get lightly brown.

Add diced tomatoes, crushed tomatoes, oregano, red pepper flakes, bay leave, salt and sugar. Slowly bring the liquid to a boil. Simmer for about 20 minutes. At the last minute add basil leaves and turn off the heat.

METHOD FOR MAKING THE STUFFING

Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside.

Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off.

In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham.

Coat with melted butter the bottom of a baking tray.

Stuff the shells with the ham cheese and place in the baking dish.

Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked.

Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired.

INGREDIENTS FOR STUFFING

22 jumbo shells

1 tbsp. olive oil

1 cup diced yellow onions

2 minced garlic cloves

1¼ cup ricotta cheese

1¼ cup mozzarella cheese

1 cup grated Swiss cheese

1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer)

½ tsp. salt

1 tbsp. melted butter to coat the bottom of a baking tray

METHOD FOR MAKING THE STUFFING

Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside.

Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off.

In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham.

Coat with melted butter the bottom of a baking tray.

Stuff the shells with the ham cheese and place in the baking dish.

Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked.

Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired.

BAKED PASTA WITH HOMEMADE CHICKEN ITALIAN SAUSAGES, PEPPERS AND MUSHROOMS

BAKED PASTA WITH HOMEMADE CHICKEN ITALIAN SAUSAGES, PEPPERS AND MUSHROOMS

PORTIONS: 8

INGREDIENTS FOR BAKED PASTA

12 oz. penne pasta

13 oz. / 370 g. Sliced Italian sausages

1 tbsp. olive oil

1 small onion diced

2 orange peppers, diced

1 lb. sliced mushrooms

5 cups tomato sauce

1 lb. ricotta cheese

1 lb. shredded mozzarella cheese

⅓ cup grated romano or parmesan cheese

TOMATO SAUCE

1 tbsp. olive oil

1 small onion, diced

4 garlic cloves, minced

29 oz. / 822 g. tomato puree

2 cups diced tomatoes

1½ tsp. salt or to taste

¼ tsp. ground black pepper

1 tsp. dry oregano leaves

1 tsp. dry basil leaves

1 bay leaf

INSTRUCTIONS FOR TOMATO SAUCE

Heat the oil in a pot at moderate temperature.

Cook the onions and garlic together.

Add tomato puree, diced tomatoes, salt, black pepper, oregano, basil, bay leaf and let it cook slowly for about 15 minutes.

 

HOME MADE CHICKEN ITALIAN SAUSAGES

INGREDIENTS

3 lb. ground chicken

1½ tbsp. red wine vinegar

1 tsp. ground black pepper

1½ tsp. Salt

¼ cup chopped parsley

2 tsp. garlic powder

1 tsp. dry basil leaves

2 tsp. paprika

¼ tsp. cayenne pepper

1 tsp. fennel powder

INSTRUCTIONS

Mix well, the ground chicken with the rest of the ingredients.

Make a small patty and cook it in a pan and taste it. Adjust seasoning if necessary.

Place the sausage stuffer in the machine.

Tight up one end of the sausage casing and place the other end over the stuffer tube, and fill in the sausages casing. Do not fill in too tight or the sausage will burst open.

Make one long sausage. Choose a length of the sausage you want to make, and at that point, twist the sausage. The next sausage, twist it in the opposite direction and keep repeating this process until the end and tight it up with the twine. Tight with twine every single sausage and refrigerate immediately. It can be kept in refrigerator for two days. After that is recommendable to freeze it.

PASTA WITH CHICKEN ITALIAN SAUSAGES PEPPERS AND MUSHROOMS

Heat up a frying pan with 1 tbsp. olive oil and cook onions for a minute.

Add sliced chicken Italian sausages and cook.

Add peppers and mushrooms and cook for 2 minutes.

Cook pasta half way in boiling water with salt and strain.

In a bowl mix the ricotta cheese with 3 cups tomato sauce, 1 tbsp. grated cheese, 1/3 shredded mozzarella cheese.

Add sausages, pasta and mix well.

Spray with oil a baking pan and pour in the pasta.

Pour on top the rest of the tomato sauce.

Cover with the rest of the shredded mozzarella cheese and grated cheese.

Preheat the oven at 375° F and bake pasta until lightly brown.

LO MEIN NOODLE WITH SUGAR SNAP PEAS AND SHIITAKE MUSHROOMS

LO MEIN NOODLE WITH SUGAR SNAP PEAS AND SHIITAKE MUSHROOMS

PORTIONS: 3

INGREDIENTS

½ lb. lo mein noodles

SAUCE

1 cube fermented chili bean curd

½ cup chicken broth

1½ tbsp. soy sauce

1 tsp. cornstarch

STIR FRY VEGETABLES

1 tbsp. vegetable oil

1 tbsp. sesame oil

1 shallot, diced

1 minced garlic clove

2 tsp. minced ginger

1½ cups sugar snap peas

1 cup sliced shiitake mushrooms

¼ red pepper cut in Julianne

¼ orange pepper cut in Julianne

¼ yellow pepper diced

METHOD

Cook lo mein noodles in boiling water for about 5 minutes. Strain noodles and cool off with cold running water. Set aside.

SAUCE

In a bowl dissolve fermented chili bean curd in chicken broth.

Stir in soy sauce and cornstarch.

STIR FRY VEGETABLES

Heat up a wok or frying pan with vegetable oil, sesame oil and stir fry shallot, garlic and ginger together.

Add and stir fry shiitake mushrooms for 2 minutes.

Add and stir fry the rest of the vegetables until sugar snap peas have a bright green color.

Pour in the sauce, the noodles and mix well. Heat up the noodles for a minute.

Serve immediately.

LO MEIN NOODLES WITH OYSTER SAUCE AND VEGETABLES

LO MEIN NOODLES WITH OYSTER SAUCE AND VEGETABLES

PORTIONS: 3

INGREDIENTS

½ lb. Lo Mein noodles

1 tbsp. sesame oil

2½ tbsp. oyster sauce 

STIR FRY VEGETABLES

2 tbsp. vegetable oil

1 diced shallot

1 minced garlic clove

1 tsp. minced ginger

1 yellow squash skin cut in Julianne

2 carrots cut in Julianne

½ green pepper cut in Julianne

½ red pepper cut in Julianne

1/3 cup sliced scallions

METHOD

Cook Lo Mein noodles in boiling water al dente. Cool off with cold running water.

Mix Lo Mein noodles with sesame oil and the oyster sauce.

Heat up the oil in a frying pan and stir fry shallots, garlic and ginger together.

Add and stir fry the vegetables.

Add, mix and heat up the noodles with the vegetables.

SHIITAKE MUSHROOMS AND LEEKS WONTONS

SHIITAKE MUSHROOMS AND LEEKS WONTONS

PORTIONS: 22

INGREDIENTS

2 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

¼ cup diced onions

1½ cups finely diced leeks

2 cups finely diced shiitake mushrooms

½ cube chicken bouillon without MSG

1 tbsp. soy sauce

¼ tsp. ground pepper

¼ cup water

½ tsp. cornstarch

22 wonton wrappers

1 beaten egg or water

DIRECTIONS

In a small bowl, mix soy sauce, water and dissolve cornstarch. 

Heat a frying pan with the oil and stir fry garlic, ginger and onions together.

Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.

Add chicken base and dissolve it in the mix.

Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.

Put the mix in a dish and place in refrigerator to cool off.

On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.

Wet the wrapper edges and roll it.

Bend the ends and tighten them together.

Freeze the wontons until you are ready to use them.

You can steam it, fry them or use them in soups.

INGREDIENTS

2 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

¼ cup diced onions

1½ cups finely diced leeks

2 cups finely diced shiitake mushrooms

½ cube chicken bouillon without MSG

1 tbsp. soy sauce

¼ tsp. ground pepper

¼ cup water

½ tsp. cornstarch

22 wonton wrappers
1 beaten egg or water

DIRECTIONS

In a small bowl, mix soy sauce, water and dissolve cornstarch. 

Heat a frying pan with the oil and stir fry garlic, ginger and onions together.

Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.

Add chicken base and dissolve it in the mix.

Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.

Put the mix in a dish and place in refrigerator to cool off.

On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.

Wet the wrapper edges and roll it.

roll it.

Bend the ends and tighten them together.

Freeze the wontons until you are ready to use them.

You can steam it, fry them or use them in soups.