I know what you’re thinking…. GROSS. It’s actually a very good pizza! I promise…
Since we’ve moved into the new house we haven’t made as as many pies as we used to. I guess we are still getting used to the space 🙂 This one was AWESOME!
Prep: 1 hr
Cook Time: 20-25 min
- 1 Cup Kimchi (drained of liquid, pres with paper towel).
- 1/3 lb Sirloin sliced thinly (helps to freeze slightly before slicing).
- 1 Cup Rough cilantro
- 1/2 Cup Green onion
- 10 oz Mozzarella cheese, (I use slices of fresh mozz).
- 1/2 Cup Cheddar cheese
- 1/8 Cup Ponzu sauce
- 1 TBS Fish sauce
- 1/4 C. Sirracha
- 1 (1/4 ounce) Package active dry yeast
- 1 C. Warm water (may need more)
- 1 TBS. Sea salt
- 2 tsp Sesame oil
- 2 1/2-3 1/2 cups Bread flour
Instructions For Dough:
Dissolve yeast in warm water in warmed bowl.
Add sea salt, olive oil, and 2 1/2 cup flour.
Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls. Knead until the edges of bowl are clean, this may take more flour or more water.
Place in greased bowl, turning to grease top.
Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
Punch dough down each ball.
Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
- Par Bake for 5 min if crispy crust is desired…
- Marinate sirloin in fish sauce and ponzu for 1 hr. Then cook in skillet until browned and done.
- Once dough is ready. (Par baking is optimal), spread a very thin layer of Sirracha on pie, then add mozzarella, cooked sirloin, then cheddar cheese. Bake until cheese is melted and bubbly, about 10-15 min.
- Add drained kimchi, cilantro, and green onion to top of pie.
Prep: 20 min
Cook Time: 1-1.5 hrs
- 1 whole chicken (fryer works well), about 3.5 lbs
- .5 Cup Dried dates, chopped roughly (pitted)
- .5 Cup Roasted peanuts
- 1 Cup Whole wheat rice
- 8 Cups Chicken stock
- 3 Cups water
- 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
- 2 Cloves of garlic, peeled and split in half (remove after cooking)
- 1/2 Cup Soy sauce, light
- In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
- In large pot add broth, water, ginger, and garlic. Bring to a boil.
- Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is. Bring back to a boil.
- Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
- Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
- Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.
Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!
ZestyBeanDog has entered another Marx Foods Contest! They are just too much fun to not partake in! Marx Foods send you a box of sample sized goodies and the rules are simple: You have to use at least two ingredients and then blog the recipe. This time around there will be 2 winners, one from internal vote and one from public vote (that me means YOU, my dear friends). Voting will begin on Tuesday at which point I will add the new link to my blog. Then you can check out all the recipes and vote for your favorite one! The winners get $100 in Marx Food Store Credit and you know I need that BAD!!! I’m all out of YUZU juice! 😉
I chose to use the Bamboo Rice, Cardamom, and the Mint Herb Crystals to create a Kiwi and Mango Nigiri. This was a tasty and whimsical play on dessert and sushi that I will be making it again for sure, probably for a dinner party. The cardamom infused bamboo rice was subtle yet alluring and the slight crunch of the crystalized mint paired surprisingly well with the mango and bamboo rice. I couldn’t resist doing kiwi not only because it’s green but also because I love it and the little seeds gave a great texture to the nigiri. The nigiri was then served with a orange honey marmalade and rice wine sauce. Overall it was a fun dish, to eat and to make!
Prep Time: 60 min
Cook Time: 20 min
Serves: Makes 8 Nigiri
- Boil 1 Cup of water add crushed cardamom pods and seeds, let sit for 10 min on simmer. Strain and reserve water for rice.
- Add rinsed bamboo rice to water bring to a boil, add 1 tsp rice wine vinegar, cover and simmer for 20 min or until done.
- Cut up kiwi and mango thinly to arrange on top of rice.
- Let rice cool for about 20-30 min.
- Make 8 nigiri mounds with your hands and place fruit on top and garnish with crystalized mint and real mint.
- Serve with honey orange marmalade with a splash of rice wine.
Enjoy with a glass of wine!
This is a delicious and healthy lunch or dinner dish that is super simple to prepare. You will love it!!!
Prep Time: 10 min
Cook Time: 6 min
- 2 Ahi tuna steaks (I like to do about a 4-5 oz steak).
- 2 cups Green cabbage, shredded
- 2 cups Purple cabbage, shredded
- 2 TBS Pickled ginger
- 3 TBS Cilantro, chopped rough
- 1 TBS Black sesame seeds
- Salt and pepper
- Coconut oil
Dressing for slaw
- 1 tsp Sesame oil
- 1 tsp Agave nectar
- 1 TBS Yuzu juice
- 2 TBS Rice wine vinegar
- 1 tsp Wasabi paste
- Wash Ahi and pat dry, season with salt and pepper. Place in fridge while you prep slaw.
- Mix cabbage, cilantro, sesame seeds, and ginger in a medium mixing bowl. Place in fridge.
- Mix up slaw dressing and reserve, dress right before serving.
- In medium to large skillet heat 1 tsp of coconut oil on medium high.
- Sear tuna for about 3 min on each side, at the end of the second side sear the edges quickly- serve rare. You can always cook longer but do not over cook! You want it to be pink in the middle. 🙂
- Place tuna on top of dressed slaw salad! Serve with anything else you like, I did sweet potato gnocchi!
We had a sushi night last Saturday and it was amazing! I’m doing a 40 day yoga challenge and one of my commitments was to NOT eat meat… so I haven’t had any meat but some occasional seafood. I’m halfway through it and doing well. 🙂 See the end of post for details on how to vote for my Marx Foods entry!
These tempura veggies are a light and tasty snack or side to a meal.
Prep: 10 min
Cook: 4 min or until lightly golden
Ingredients for batter:
- 1 C. Flour
- 1 TBS Corn Starch
- 1 1/2 C. Club Soda
- 1 tsp. Salt
- Peanut oil
You can use what ever veggies you would like. I like sweet potato, bell peppers, Carrots, and Brocoli. Make sure you don’t slice too thick.
- 1/2 C. Soy sauce
- 1/2 tsp. Sesame oil
- 1 TBS. Green onion
- 5 Thin slices of ginger, fresh
- 1/2 clove of garlic, minced
- 1 tsp. Lime juice
- 2 TBS Rice wine vinegar
- Slice veggies and make sauce.
- Heat fryer oil to 375 degrees.
- Coat veggies in batter, shake off remaining batter and fry for 3-4 min. Doing small batches at a time.
- Place on paper towel. Repeat until done.
- Serve with sauce.
Please vote for my submission to Marx Foods, I made a Chile, Yuzu, and Jasmine Tea Granita, it was DELISH! The voting polls close Thursday evening! Thank you so much for the support!
This granita is a flavorful multi-dimensional creation that starts off cool and tart and builds with a fiery heat from the Thai and tepin chilies. It’s a short lived heat that surprisingly keeps you coming back for more. It’s sure to take your taste buds on a roller-coaster! I’m submitting this to the Fire and Ice Contest held by Marx Foods. I will post the link where you can vote for my creation as soon as it goes live. I appreciate the support as always! To read more about the contest click here. VOTE HERE NOW 🙂
Serves : 2
Prep: 10 min
Set Time: 3 hrs
- 1/4 C. Yuzu Juice
- 1/4 C. Water
- 1/4 C. Jasmine Tea
- 1/4 C. Agave Nectar
- 1 Thai chile, ground
- 2 Tepin chiles, ground
- 2 Cherries, pitted
- In a mortar and pestle, grind chilies, seeds and all.
- In a small/medium pot combine all ingredients and heat to a simmer for 10 min.
- Strain liquid, removing chilies and cherries. Reserve liquid and cherries.
- Place liquid in a shallow container and freeze for 3 hrs.
- Slice cherries and reserve.
- Once liquid is frozen, churn up with two forks and serve, garnishing with the soaked sliced cherries.
Disclaimer: I did not receive any compensation from Marx Food for this post. All opinions are my own.
This is a great weeknight meal that is easy to cook, it takes just a little bit of prep work but is worth it! I love making stir fry’s like this, they are so tasty and far healthier than your standard “Chinese Food Take Out”, I’m still not even sure what that stuff is… The only ethnic take out we do is Thai. Enjoy
Prep: 20 min
Cook Time: 10 min
- 1 Chicken breasts raw, sliced into chunks
- 2 C. Fresh brocoli, trimmed and washed
- 1 Large clove of garlic, minced
- 1/4 C. Onion, sliced longways
- 1/4 C. Carrots, sliced longways
- 1/2 C. Shitake mushrooms, rehydrated if dry
- 1/8 C. Slivered almonds (I prefer cashews for this but we were out, either will do, or omit them completely).
- 1/4 C. Green Onion
- 2 TBS canola oil for frying
- 1 Pkg of Soba noodles, your choice on how much to cook. Cooked
- 1/4 C. Light Soy sauce
- 2 TBS Fish sauce
- 2 TBS water
- 2 TBS. Brown Sugar
- 1/2 tsp. Chili paste, I like garlic chili paste
- 1/2 tsp. Minced garlic
- 1 tsp. Agave nectar
- 1 pinch green onion, scallion part
- 1 pinch pepper
Heat sauce up to dissolve sugars and meld flavors.
- Clean and cut up chicken pat dry and set aside.
- Cut up produce accordingly.
- Heat wok or large skillet on high with canola oil
- Stir fry chicken in a TBS of oil and a TBS of sauce, for 3 min. Transf. to bowl and keep warm.
- Stir fry veggies and garlic (minus green onion) in other TBS of oil and 2 TBS of sauce, for about 4 min.
- Add chicken to veggie mixture and fry for 2-3 mor min until done. Add more sauce if desired.
- Serve on top of soba noodles, and garnish with green onion and almonds!