Blog Archives

October 26th, 2019

10/26/2019

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/35 min

Teriyaki Chicken

Veggies

Start by cooking the veggies. Heat the oil in a pan on medium heat and add the vegetable ingredients. Cook for about 10 minutes or until the veggies are cooked through. Once cooked, put the veggies on a plate.
Add more olive oil and add the garlic and ground cloves. Cook until you can start smelling the garlic, about 1 minute. Add the chicken and cook for another 5 minutes or until the outside is cooked.
When the chicken starts to get color, add the soy sauce, honey, rice vinegar, and sesame oil. Reduce for about 3 minutes. In a separate small bowl, mix the corn starch and water with a fork until the mixture represents a slightly thick, white, muddy product. This is called a "slurry" and can be used to thicken sauces. Add the slurry to the teriyaki chicken and cook for about 5 minutes or until the sauce has thickened. Remove from heat and serve over top the veggies and sprinkle the toasted sesame seeds.

Me Cuisine Tips

10/26/2019

SERVINGS: 5
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/20 min

Cabbage Wraps

Pickled Veggies

Start by making the pickled veggies. Put all of the ingredients in a covered container and put in the fridge over night or for a couple hours if you don't have time. Be sure to to mix it really well before putting in the fridge.
Once the veggies have pickled for a while, start making the cabbage rolls. Heat the olive oil, ginger, garlic, chilies, and turmeric in a large pan. When the pan starts to sizzle, add the onion and ground turkey. Cook for about 10 minutes (or until brown and cooked through) and add the soy sauce, fish sauce, rice vinegar, and sesame oil.
Keep cooking until the sauce reduces slightly and take the mixture off the heat. Add the cilantro and green onion and mix well.
Remove the outer leaves of the cabbage and use the inner, more tender leaves for better wraps. Place the turkey in a leaf and top with the pickled vegetables.

Me Cuisine Tips

Not everyone will like the texture of the tough cabbage, so use lettuce wraps instead! Use something like bib or iceberg.
If you don't like the spice, remove the chilies.
This is a healthy version, but to make it more rich add beef instead or a fattier protein.

10/8/2019

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/25 min

Parmesan Creamed Spinach

Preheat the oven to 425 degrees F. Begin by adding the butter to a pan on medium heat until melted. Add the shallots and garlic and cook for about 6 minutes or until translucent and sweat down. At that stage, add the spinach to the pan.
Now, while cooking, the spinach is going to reduce in size. Cook the spinach until it reduces about a quarter of its original size. Once the spinach is reduced, add the heavy cream and simmer for 5 minutes.
After the liquid reduces slightly (do not boil), add a cup of the parmesan cheese. Mix the creamed spinach until the mixture has thickened and add some salt and pepper. Now, the mixture is going to be slightly loose since there is not flour. Turn the heat off the stove and either portion out the spinach or leave in the pan. If you portion it out, divide the rest of the cheese and top each portion. If not portioning, add the cheese on top of the spinach in the pan.
Then, you're going to add that mixture into the oven until the cheese is melted and turns brown on the top (this is called a "gratin," when you create a crust of cheese on top of a dish). This should only take about 7-9 minutes. When brown on top, remove from the oven and serve with a nice, big, juicy steak!

Me Cuisine

If you want a more traditional creamed spinach, thicken by mixing the 2 tbsp. of butter with 2 tbsp. of flour to make a "light roux" (used to thicken sauces). Add this mixture to the spinach after you add the cream and it should thicken once the flour is cooked down.
Add a tsp. of crushed red pepper for a little kick!