FALL-OFF-THE-BONE SLOW COOKED ASIAN SHORT RIBS

Ever since I have been in self-isolation due to COVID-19 I have been cooking up a storm. Yesterday, Adam and I decided to try to make some Asian style beef short ribs in the Le Creuset his parents got us for Christmas and they turned out even better than imagined! Adam said I can definitely make this again! The best part, everything goes into one pot and you just have to let it sit on low. It’s so easy!

INGREDIENTS:

 Serves 2 People

-Short Ribs-
3 LBS of Beef Short Ribs - bone-in, cut crosswise into 2” pieces
1/2 a CUP of reduced-sodium soya sauce
1/2 a CUP beef broth
1/4 CUP of brown sugar
3 Garlic cloves (minced)
1 TBSP Ginger (freshly grated)
1 TSP of Sesame Oil
1 TSP of Crushed Red Chili Pepper flakes (optional)
2 TBSP of Corn Starch
1/4 CUP of Water
Sesame Seeds for garnish
Fresh parsley (chopped finely) for garnish

-Sides-
Sticky Rice

DIRECTIONS:

In a large bowl, combine soya sauce, beef broth, brown sugar, minced garlic, freshly grated ginger, sesame oil, and chili flakes (optional) in a large bowl. Wisk until well incorporated.

Place short ribs (bone down) in Le Creuset and add in the soya sauce mixture. With Le Creuset’s you will need to give each piece of meat a little space, in other words, don’t pack them in too tight. Make sure meat is well coated with sauce - there should be a pool but not necessarily completely submerged.

Cover and bring to a boil on medium before lower temperature to low and allowing to cook on low heat for 5-6 hours.

30 minutes before the meat reaches the end of its cooking time, in a separate small bowl mix cornstarch with 1/4 cup of water and whisk until fully incorporated. Add the cornstarch mixture to the Le Creuset and stir well. Allow meat to cook for the remaining 30 minutes or until the sauce has thickened.

After, start to preparing/cook your sticky rice!

Once meat is finished cooking, garnish with sesame seeds and freshly chopped parsley and serve immediately over sticky rice.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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SWEET HONEY SOY SHRIMP MARINADE - GLUTEN FREE OPTION!

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This recipe is so easy! I paired this dish with some Japanese sticky rice but you can use any starchy base you like. I would also recommend pairing this with Asian noodles, quinoa if you want to be a little bit healthier or even just on its own if you are trying to optimize your protein intake. This recipe is perfect if you are looking for something to prepare for dinner that is super quick or if you invited someone over last minute. I always keep some frozen shrimp in my freezer so that on the occasion I need to whip up something I have this awesome recipe to fall back on! ENJOY

INGREDIENTS:

1/3 cup of honey
1/3 cup of soya sauce (you can substitute for a gluten free soya sauce if you want)
2-3 crushed garlic cloves (or minced)
1 tbsp of grated fresh ginger
1 lbs of uncooked, cleaned shrimp
1 tbsp of olive oil
1/4 cup chopped green onion (for garnish)

DIRECTIONS:

Mix the honey, soya sauce, garlic and ginger in a large flat bowl. Add in your shrimp and allow to marinate in the fridge for at least 15 minutes

*If you are cooking a starchy base I would start cooking/prepping it now while the shrimp marinade

Heat up a pan on medium heat and add in your olive oil. When the olive oil is warm add in your shrimp including marinade and allow to cook until bright pink! Apx 4-6 minutes.

Remove from heat and add onto your rice (or whatever starch you choose). Garnish with some chopped green onions and enjoy!
 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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VEGAN TOFU FRIED RICE

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This fried rice recipe has got some POWER! I love a little spice in my food so you know I'm gonna turn it up with this dish but if that's not for you go easy on the garlic chili sauce. I love me some Asian fried rice!!! If you are vegan this tofu dish is perfect for you and if you are not... well dont stop there! I've been known to add some shrimp to this baby or even chicken but you can remix this however you want - just make it your own. Enjoy

VIDEO POSTED BELOW

INGREDIENT:

3/4 Cup of Tofu (diced)
1 Cup of Brown Rice
3-4 TBSP of Soya Sauce or Tamari
2 TBSP of Brown Sugar
1 TBSP of Peanut Butter
1-2 TBSP of Garlic Chili Sauce
1 TSP of Sesame Seed Oil (optional)
4 Cloves of Garlic (Crushed or minced - 1 for Sauce 3 For veggies)
Veggies (Corn, Celery, Peas and Carrots)

DIRECTIONS:

Preheat the oven at 400 degrees.

Place diced tofu on a baking tray covered in parchment (wax) paper. Place in the over for 30 minutes or until lightly browned.

Next get your rice cooking (I usually do two parts water to one part rice)

Time to compose the sauce, add the soya sauce, brown sugar, peanut butter, sesame seed oil, garlic and garlic chili sauce to a bowl and mix!

Once the tofu is ready throw it in the sauce and let it marinate for 5 minutes and soak up all that goodness. 

After five minutes you want to throw it in a pan on medium heat and let that cook up for 5 minutes. DO NOT throw all the sauce in with the tofu, just whatever it is coated in is fine - keep sauce for the veggies and rice.

Remove tofu from pan once cooked and throw in a little more sauce along with the veggies. You want them to soften so you may want to cover the pan to speed up that process and keep moisture in - stir every couple minutes.

Once the veggies are soft add the tofu back in along with some cooked rice and the remainder of the sauce. Mix it all together before serving.

*If you are adding an alternative protein (i.e. chicken or shrimp) you can make extra sauce and marinate it in that prior to cooking it separately and then adding it in at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!