Bariatric Surgery - My Story · Cauliflower Rice · Dinner · Uncategorized · Vegetables · WLS

Cauliflower Fried Rice

This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds).  You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.

We buy the cauliflower rice already minced.  You are more than welcomed to google how to do that if you like, I don’t have that time.

I also cook this in my wok type skillet.  I begin with about a teaspoon of olive oil and heat the pan.  I cook this on high heat as well.  Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce).  Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan.  Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan.  Beat two eggs and add to the well.  Stir quickly, incorporating the rice.  Continue to stir and cook until the eggs are cooked.  Serve with some green onions on top and additional soy sauce.

If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through.  I have cooked this before with Chicken and with Shrimp (click for those recipes).

Enjoy.

 

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

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.

Bariatric Surgery - My Story · desserts · Fruit · Summer · Uncategorized · WLS

No-Bake Triple Berry Cheesecake Bars

I watch The Kitchen every Saturday, and most of the time, I end up making something from the show.  It isn’t always the same, as I modify most of the recipes, but this time it was really close.

No-Bake Strawberry Cheesecake Bars was the original recipe.  You can access it by clicking on the recipe.

Cookie crust:

2 cups shortbread crumbs (I used a box of Girl Scout Cookies – shortbread)

2 tablespoons sugar

1 stick unsalted butter, melted

Cheesecake Filling:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups of Triple Berry Frozen fruit

3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1 cup Cool Whip

I did have some fresh berries as well, and added them to the bowl with the sugar and lemon zest.  I let them set (at room temperature for about thirty minutes).Crush the cookies, and added the sugar and melted butter and mix together until incorporated.Press cookie mixture into a 9×9 casserole dish lined with parchment paper.  Note:  line the pan on all sides so that it won’t stick when frozen.Place the cream cheese into a blender add the berries, vanilla, and pulse until creamy.  Pour the berry mixture into a bowl, and add the Cool Whip (or whipped topping) by folding in.Pour the berry mixture on top of the cookie crust, and smooth.Place pan in the freezer until set (about 3-4 hours).Remove from pan (again, should have lined the entire pan, but it wasn’t too stuck).Use a warm knife to cut into squares (David did this for me as it was difficult to cut through).The pieces were large, so we ended up cutting them into more of bite size pieces.img_3479These can be stored in the freezer for up to a month (Ziplock container).  And for me, two pieces are the perfect size.

These really are simple, and no heating up the oven! Score!

Blessings.

 

Appetizers · Bariatric Surgery - My Story · Fish-Seafood · Uncategorized · Vegetables · WLS

Crab Stuffed Mini Peppers

I love these mini peppers (I get a bag of them at the grocery store) as they are sweet, and really flavorful.

I cut them in half and clean out the seeds.  Placed them on my mini round stone.Half of a package of cream cheese – soften in a bowl.Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.Mix thoroughly, then add the crab by folding the crab in gently. Spoon mixture into the mini bell peppers.Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.These were really good, but definitely needed salt and pepper.

Let me know if you try them.

Blessings.

comfort food · FoodTV · Mom · pasta · Uncategorized

Macaroni Salad

My Mom used to make this macaroni salad when she didn’t make her German Potato Salad.  Food Network published this recipe.

Well…once again cravings took over. I made my salad and was quite pleased with how it turned out.  Elbow noodles – cook per box instructions leaving al dente, drain and cool.Chopped three stalks of celery, and green onions.  I sliced four radishes as well.Add a quarter cup of apple cider vinegar, half of cup of mayonnaise, and yellow mustard to taste.   I also added two boiled eggs, chopped.  Mix all of the ingredients together, and add salt and pepper to taste.It was not my mother’s, and certainly not the recipe from the Food Network, but it was so good.Sprinkle with paprika…or not.  Just eat it.

Let me know if you try it?

Blessings.

 

2019 · Bariatric Surgery - My Story · Dinner · Random Stuff · roasted · Uncategorized · Vegetables · WLS

Radishes

I love raw radishes, or in a salad. My Mom made radishes poached in butter. I bought these the other day…washed, and cut into quarters or halves.

I decided to roast them with some olive oil, salt and pepper.

Baked for about 30 minutes or until softened, and slightly browned.I loved these. David doesn’t care for them, but these weren’t bad per him.My plate…too much food and I didn’t eat all of it.Blessings.

Bariatric Surgery - My Story · Fish-Seafood · meal · Salmon · Uncategorized · WLS

Salmon

I love fish.  Eating fish–any kind of fish:  sushi, fried, sauteed, grilled.  I have been craving fish lately, and had some amazing salmon marinated with Dale’s Seasoning.  It was grilled, and truly yummy.

Our grill is a charcoal grill, and not the best when you just want to quick grill something.  So we decided to pan sear them.  I marinated the salmon filet’s in about 1/2 cup of Dale’s Reduced Sodium Seasoning for about one hour.We just pan seared them, skin side down in a bit of olive oil.Cook on the skin side first (about a third of the way through), and flip just to finish the cooking (maybe two minutes maximum).Hint from Gordon Ramsey: score the salmon skin before cooking will ensure that the fish won’t curl up during cooking.  It worked (like I question him and his suggestions – ha).img_1074My plate with a bit of jasmine rice, an roasted snow peas.  This will be my go to recipe for Salmon for a while.

Blessings.

Appetizers · Bariatric Surgery - My Story · Drinks · Farmers Market · Pickles · Random Stuff · Uncategorized · Vegetables · WLS

Quick Pickles

So our town has a Farmers Market every other weekend.  I went a couple of weeks ago, and ended up getting some great vegetables:  green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.img_9378Got together my ingredients for the liquid portion of the quick pickles.img_9386White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard.  Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water.  Let them soak (I soaked the lids as well).  Rinse with boiling water as well, and let dry.Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.One clove of garlic, peeled.1 Tablespoon of red pepper flakes.  I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).Bring to a boil, and reduce to a simmer.  Simmer for about 8-10 minutes.img_9416-1Prep the beans, by snapping the ends off, then rinsing them with cold water.I assembled my jars, and then sorted the veges to the jars.  One small jar of garlic, and two jars of cucumbers.I added fresh dill to each jar.  Depending on how much you like the herb, you can add more or not add it all.To the jars with the green beans, I also added a raw garlic clove.Cool the liquid slightly, and then pour over each of the vegetables until they are covered.Then add the lids to the jars and let cool on the counter.I placed these in the refrigerator once they cooled.  These are a quick pickle, so you don’t have to do the entire canning process.  (I wish I could tell you what that process is, but I haven’t done it yet.  I plan to this spring with other vegetables I hope to get at the farmers market.)

I hope to let you know how they turned out soon.  They should be ready in 24 hours, but have waited about two weeks.

Blessings.

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

Green Beans and Mushrooms

Last weekend, I went to our local farmers market.  I picked up some great items, one of which, I used in this recipe.img_9378I got some amazing green beans, and cucumbers.  I ended up cleaning the green beans, by snapping the ends off, then rinsing them. img_9396I par-boiled 3/4’s of the beans for about 6-7 minutes.  Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms.  I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans.  Seasoned with salt and pepper as well.  You may need to add more oil.  Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out.  Earlier in the day, I had roasted a bulb of garlic.  I chopped two cloves, and added it to the pan.img_9418.jpgimg_9417.jpgFor the finishing, I added two tablespoons of butter (unsalted).  img_9418.jpgContinue to cook until the Sherry is reduced as this doesn’t have much of a sauce. img_9423.jpgI cheated and served this with a rotisserie chicken.  I loved the freshness of the green beans, and the earthiness of the mushrooms.  It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate).  And, David liked it as well.

Blessings.