Tuesday, January 15, 2013

1/15/13 ChefElla's Teriyaki Fried Rice

My Grandmother likes to come visit as often as she can.  When I was little we always went to the restaurants that I liked.  But as I got older my Grandmother wanted me to try more of the foods that she likes.  I did not always like the food we tried, but I tried everything.  One night my Grandmother took me to a Japanese restaurant, it was so much fun because the chefs cooked right in front of you on a grill at the table.  This is called teppan-yaki or hibachi style cooking.  The chef put on a show cutting the ingredients, mixing the food, and making funny noises.  For dinner I had teriyaki chicken, vegetables, and fried rice.  I can't wait until my Grandmother comes for another visit, but until then, I can make my own special fried rice recipe for dinner.
For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.
2.  For this recipe you will need a cutting board, a knife, measuring cups and spoons, a small cup, a
    heat proof spatula and a large sauté pan.

Ingredients: (This recipe will make 4-6 servings)
4 Cups      Brown Jasmine Rice, Cooked
                 -The rice needs to be cooked the night before and cooled in the refrigerator overnight
                 uncovered.  If you cannot find brown jasmine rice you can use, brown basmati or other long
                 grain brown rice.
1/2 Cup    Carrot, Small Diced
                 -The carrot should be cut to about the same size as your peas.
1/3 Cup    Peas
1/3 Cup    Red Onion, Small Diced
2              Eggs
3 Tbl.        Canola or Extra Virgin Olive Oil
1 tsp.       Kosher or Sea Salt
1/2 tsp.    Black Pepper
3 Tbl.        Soy Sauce
2 Tbl.       Teriyaki Sauce or Marinade

3.  Heat your sauté pan on medium high heat on the stove.
4.  When your pan is hot add 1 tablespoon of oil to the pan.  
5.  Crack your eggs into a small cup.  Pour unbeaten eggs into the sauté pan.  Mix the eggs in the hot
     oil with your heat proof spatula.  As the eggs cook there will be white and yellow pieces of egg in
     your pan.
6.  When the eggs are cooked (the liquid is gone).  Add the remaining oil and vegetables to the pan.
7.  Mix the vegetables well and cook for 3-4 minutes.  Continue to stir the ingredients frequently so
     they do not burn.
8.  Add the rice and mix well with all of the other ingredients.
9.  Let the rice sit on the heat for 1 minute and then stir.  Continue to do this for 4-5 minutes.
10.  The rice will begin to brown.  Add the soy sauce and teriyaki sauce.
11.  Mix the rice until all of the sauce coats the rice.  Continue to cook the rice for 2-3 minutes stirring
       occasionally.  The rice should be dry, but look shiny when it is done.
Put your fried rice in a bowl and serve with dinner.

*If you want you can add as many other ingredients or vegetables to your rice as you like:
  water chestnuts, corn, zucchini, peppers, mushrooms, spinach, broccoli or what ever other vegetables
  you like in your fried rice.
*To make your fried rice a meal you can add 1 pound of cooked chicken, beef, shrimp or tofu.



Friday, January 4, 2013

1/02/13 ChefElla's Quesadillas

I like nachos, but someone always gets the chips with all of the cheese, and someone else gets the chips with all of the meat and I always end up with just plain chips.  One day while visiting my favorite Mexican restaurant I saw something that looked like a pizza smashed in between two crispy tortillas.  I just had to know what it was.  My Mom said it was a quesadilla (k-saa-de-ya).  At home I took my favorite nacho ingredients and put them in between two crispy tortillas and I made my own quesadillas.
Quesadillas are fun because they give you the best parts of nachos in every bite.
For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have your mom or dad help.

1.  Wash your hands.
2.  For this recipe you will need a cookie sheet, a microwaveable bowl, a large sauté pan, measuring
    cups and spoons, a spoon, a fork, a pancake turner, a spatula, a cutting board, and a knife.

Refried Beans: (This recipe will make 4-6 servings)
1 Can         Refried Beans, Fat Free, 15oz
1 tsp.         Butter
2 tsp.         Ground Cumin
1/4 Cup     Cheddar / Jack or Mexican Cheese Mix, Shredded

3.  Add All of your ingredients in a microwaveable bowl cover loosely and microwave for 2 minutes.
4.  Remove bowl from the microwave with a hot pad or dry towel.  Remove cover and mix well.
     Set beans aside for later.

Taco Meat: (This recipe will make 6-10 servings)
1 lb.          Ground Turkey Meat, you can also use beef or ground meat substitute.
1 packet    Taco Seasoning, lower sodium

5.  Heat your sauté pan on the stove on medium-high.  Spray the pan with pan spray.  Add the meat
     to the hot pan.  Using your spatula, gently chop the meat as it cooks.  Make sure to break all of the
     big pieces into small pieces.  Be careful not to touch the pan with your hands.  When the meat is not 
     pink anymore, add the taco seasoning, and 1/3 of a cup of water, and mix well.
     Let the meat cook for a few more minutes or until the water is almost gone.  Remove from the
     stove and set aside.
Whole Wheat Tortillas, 8 inch: (You will need 2 for each Quesadilla) 
6.  Pre-heat your oven to 425F.
7.  Put two tortillas on your cutting board and dock.
     -Docking is when you take a fork and poke a lot of holes in something.  Do not tear the tortillas,
      only pierce the skin.
8.  Put your tortillas on a cookie sheet and spray the top with pan spray.  Bake for 4 minutes.  If the
     tortillas balloon up just flatten them with your pancake turner.  Remove tortillas and put on the
     cutting board and let cool for a few minutes they will harden like chips.
9.  Spread 1/3 cup of refried beans on one of the tortillas.  Spread evenly all the way around.
10.  Sprinkle 1/4 cup of taco meat on top of the refried beans.  Spread evenly over the beans.
11.  Sprinkle 1/4 cup of shredded cheese over the taco meat.  Spread evenly over the meat.
12.  Take the other tortilla and put on top of the cheese and push down lightly.  Spray the top
       tortilla with pan spray.
13.  Repeat process and make two quesadillas in the oven at a time.  Bake Quesadillas on cookie sheet
       for 5 minutes.
14.  Remove the quesadillas from the cookie sheet and let cool on the cutting board.
15.  Cut into triangles and serve with whatever toppings you like.  Sour Cream, Salsa,
       Guacamole, Cheese Sauce, or whatever toppings you like.
       -You can also make your quesadillas with whatever ingredients you like, corn, black beans,
       chicken, zucchini, mushrooms, onions, peppers, or whatever you like on your nachos.