Asian · Bariatric Surgery - My Story · Fish-Seafood · Korean · Uncategorized · WLS

Ahi Tuna

I love tuna…Ahi Tuna.  I like to eat it raw (sushi), or seared.  The other night I was craving seared tuna.  For the first time ever, I videoed myself of searing the tuna.  Y’all…it was terrible.  So…you get a picture of the completed tuna. Kuddo’s to anyone who does this themselves…without any assistance.  Seriously (side note…I have been saying this way too much).

Ahi Tuna…I purchased one steak (about five ounces).  Salt, pepper and sesame seeds to coat both sides.  Heat your pan with Grape Seed Oil on medium/high heat. img_4236The heat on this should have been a bit higher as the sear is not as good as it should be (too much oil as well – so more of a saute than sear).img_4238My serving…with a rice vinegar carrot salad, and Jasmine rice.  img_4239I drizzled a bit of soy sauce and scallions on top.  I love this fish, and the flavors of this dish.  I need to make it more often.

What is your favorite fish, and how do you prepare it?

Blessings.

 

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Asian · Bariatric Surgery - My Story · Dinner · Uncategorized · Vegetables · WLS

Roasted Bok Choy

I am in love with this recipe.  The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.

But a bit of change for the vegetables as I add more garlic and ginger.  So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces.  Dry off with a paper towel or wrap them up in a paper towel and rest.  Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil.  Place the Bok Choy on the cookie sheet.  Drizzle the marinade over the top of the Bok Choy.Roast in a pre-heated 350 degrees oven for about 15-20 minutes.  If you would like to have these still crispy, so be aware of the time in the oven.  If you like them more done, just roast for a longer time.  I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.

Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.

Blessings.

Asian · Bariatric Surgery - My Story · Chicken · Dinner · friends · menu · Uncategorized · WLS

Japanese Style Chicken Thighs

We had a sweet, younger couple over for dinner, and they have been eating healthy.  I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).

The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)

Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice

For the chicken, I used boneless, skinless chicken thighs.  For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Mix everything together in a bowl except the salt, pepper and green onions.  Place the chicken in a the bowl and pour the sauce over.  Cover and let sit at room temperature for about 45 minutes to a hour.

Place chicken on a sheet pan (I cover mine with aluminium foil).  Sprinkle the chicken with the salt and pepper.Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.Sprinkle the green onions on the chicken.  Serve hot with the Bok Choy and Cauliflower Fried Rice.

We loved it, and our guests were very happy with the meal.  (Yay!)  I didn’t end up taking pictures of our plates (I had forgotten-ugh).

Blessings.

Asian · Korean · Uncategorized · Vegetables

Kimchi Radish

I had this Kimchi powder mix and rice wine vinegar… so I sliced some radishes and added some of the powder mix.

It was a quick marinade, tangy and not too spicy. I really enjoyed it. If you like Kimchi, you can find powder mixes at your local Oriental market. Mix it with some rice wine vinegar and your favorite vegetable—Kimchi!

Blessings!

Asian · Bariatric Surgery - My Story · crock pot · Recipes · Uncategorized · WLS

Monogolian Beef

We tried the Mongolian Beef from The Recipe Critic the other night.  When we went to the store, the flank steak was almost double in price what the round steak was…so we ended up getting the round steak. Other than the steak we didn’t modify the recipe.

1 1/2 pounds round steak (flank steak)
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

  1. Cut flank steak (round steak) into thin strips. In a ziplock bag add steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions (forgot these).

David’s plate. It was, again, super yummy.

Blessings!

 

Asian · Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · weight loss · WLS

Honey Garlic Chicken

David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner.  You can find the original recipe here at The Recipe Critic.  She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.

Made the sauce…

Sautéed the chicken thighs…

Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.

David’s plate…with rice.

Blessings.

 

Asian · Bariatric Surgery - My Story · Korean · Uncategorized · WLS

Kalbi

Dinner out last night with Carmen.  She had sushi (I can’t have the rice), and I ordered the Kalbi.  I so need to learn how to make this.

I ate three of the BBQ ribs, and a couple slices of carrots. Lots of leftover rice, vegetables, and sushi for everyone else.  I will enjoy the leftover ribs for at least a couple of days.

Blessings.