Recipes

My Yummy Recipes

Sushi in a bowl 

1 Cup Sushi Rice

1 Cup water

6T Rice vinegar

6t Sugar

3t Salt

3T Mirin (optional)

1 Tuna Steak

2T Olive oil

Sround black pepper

Salt

Nori cut into shreds

1 Avocado sliced

1 Carrot julienned

1/2 Purple onion sliced

1T Toasted sesame seeds

Soy sauce 

Japanese mayo (optional)

wasabi (optional)

 First you will cook the Sushi Rice. 

(I have noticed using a rice cooker and pressing white rice is so much easier)

1) Rinse water off about 3-5 times until it runs clear. 

(Rice Cooker directions: After rinsing rice add sushi rice and 1.5c water to the cooker and press white rice on cooker)

2) Place rice to drain in a strainer (Drain for one hour in winter or 30 minutes in summer)

3) Combine vinegar, sugar, salt and mirin together in a small sauce pan and mix until sugar and salt is dissolved.(Only 1/3 will be used for the sushi rice)

4) Add water and rice to the pot and bring to a quick boil and then reduce to a simmer.

5) Cover the pot and don't touch it until the end, NO PEEKING.

6) Cook for 15 minutes before removing pot from the heat (keep lid closed).

7) Let rice rest for 10 minutes and then remove the cover.

8) Place in a glass dish to cool (no metal) and lightly fan the rice while adding the vinegar mixture.

9) Mix rice gently

You will  be searing the Tuna steak. 

1) Season the steak to taste with black pepper and salt

2)Place a skillet over med-high heat and coat with olive oil when oil is piping hot  and add tuna steak and cook for 1 minute on both sides and then remove from heat and let rest for 5 minutes.

3) Cut the tuna in thin slices

Now for the Preparation

1)Rice will go down in a bowl layered with the red onions, avocado, carrots, nori and then Tuna. 

2) Sprinkle with toasted sesame seeds and drizzle the vinegar mixture over the top along with soy sauce 

Enjoy

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One Dish Pasta Taco Chili

So I had a taste for tacos and chili last night.  So I warped up this amazing dish. And just a for a better understanding of how I write recipes.... I play around with recipes to my taste so you may not see me always put the exact amount I use because I just keep adding sometimes until it meets my taste.  So I will put around the amount I use and you can subtract from that or add to it to meet your taste.  When it comes to cans I will usually use the terminology  extra small (xs), small (sm), medium (med), large (l), and extra large (xl).  The xs can is usually around 8 oz, the sm is usually around 15 oz,  the med is usually around 28 oz, the large is usually around 55 oz, and the xl is usually 6lb and 10 oz.3lb Ground hamburger1 sm can chili beans1 sm can and a 1/2 of salsa1 med can crushed tomatoes3 packs of taco seasoning2 cups beef broth32 oz box of noodles (rotini, elbows, shells, etc...)1.5 cup Mexican cheese ( or any cheese of your choice)GuacamoleSour CreamGreen Onions (chopped)
1) Season and brown your hamburger any way you like. 2) Then you will add the taco seasonings, beans, salsa, tomatoes, beef broth and stir this all together in a large pot or electric skillet and let it simmer for a bout a good 20 minutes or so.  3) While you are doing this you will be cooking your noodles and you can follow the boxes directions on this or cook it a al dente.  4) Once Noodles are finished you will add them to your pot or skillet.  And stir and then add the cheese.  You will let this simmer for about 15 minutes or so.  Serving5)Taco chili in a bowl, and top with guacamole, sour cream, and green onions.

EnjoyDisfrutar