Tag: vegetable

Channel Island Harbor Farmers Market in Oxnard, CA

Channel Island Harbor Farmers Market in Oxnard, CA

On a beautiful Sunday morning, Brandon, Lyz (Brandon’s mom) and I decided to go to the Channel Island Harbor farmers’ market to see what we could find.  The freshness of fall produce entangles through the various booths and stands of fresh vegetables just picked from 

My Birthday Celebration at Matsuhisa, Beverly Hills

My Birthday Celebration at Matsuhisa, Beverly Hills

Matsuhisa As Brandon and I made our way down to Beverly Hills from Ventura, my birthday dinner seemed to be well anticipated.  We’d eaten together years ago in Malibu at Nobu, and to say the least, that was an unforgettable meal and dinner, but Matsuhisa 

Shrimp and Vegetable Chirashi

Shrimp and Vegetable Chirashi

The type of chirashi that I’m used to is much different than the traditional Japanese-style dish that I had when I was in Japan, and the ones that I drool over in Japanese cookbooks, with lots of lovely expensive thin slices of fresh raw fish and other seafood over a bed of sushi rice. Growing up, we waited till Obon (a Japanese festival that takes place at the Buddhist temple behind my dad’s family house) in July to have different styles of simple Japanese American food. Amongst the teriyaki chicken and sato-shoyu grilled beef, we ate chirashi, which was a mix of marinated Japanese vegetables in sushi rice topped with a little ginger. Nothing too special or fancy, but with the other food we ate, it always tasted good.

This is my shrimp version of chirashi. I used a very simple package of Sushi Taro brand chirashi mix, which makes this a very simple process without having to pickle your own vegetables (including carrots, lotus, bamboo shoots, and shiitake mushrooms). In my chirashi I use leftover Japanese short grain rice to make an easy and delicious meal and add extra vegetables for additional nourishment. Even my niece Maleeya loves it.

Shrimp and Vegetable Chirashi
2 cups cooked short grain Japanese rice
1 package chirashi mix, set aside nori for topping
¼ cup kamaboko (Japanese fish cak–I like Yamasa brand), sliced into small strips
1 egg scrambled, plus 1 teaspoon water
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
½ lb peeled and deveined shrimp without tail
¼ cup frozen peas
¼ white onion, minced
¼ cup bamboo shoots, cut into small strips
½ portobello mushroom, cut into small dice
1 teaspoon pickled red ginger
Salt
Pepper
Non-stick spray

In a small sauce pan, heat over medium-high heat and spray the pan with non-stick spray. Scramble the cracked egg with a teaspoon of water and add a pinch of salt and pepper.
Fry the egg mixture in the pan, swirling the egg around till it becomes firm. Place a lid on the pot and turn the heat off, letting the egg sit for about 2-3 minutes. Slide a rubber spatula around the edges to loosen the egg and slide it out of the pan. Set aside. If the egg becomes broken, that’s fine, because it’s going to be sliced into small pieces once cooled.

In a small bowl, place shrimp, a pinch of salt and pepper, sesame oil, and soy sauce, then let the shrimp marinate for 5-10 minutes.

In a large sauté pan, place extra virgin olive oil at the bottom and heat over medium-high heat. Add the onion, portobello mushrooms and bamboo shoots, then sauté till the onions and mushrooms are cooked down (about 7 minutes). Add peas to the pot and cook another 3-4 minutes. Now add the marinated shrimp and cook for an additional 5-7 minutes or a little longer, depending on the size of your shrimp.

Take about 6 shrimps out of the mixture and set aside. In a large bowl, add the vegetable and shrimp mixture to the rice, then stir till incorporated together. Add the chirashi envelope and incorporate well. Place the sushi rice in a serving container and let cool. Slice 6 shrimp in half along the center of the shrimp and place them on top of the sushi rice. Take the sliced egg and sprinkle over the top, top with kamaboko slices, red ginger and nori and serve.

Cheers

-Unrivaledkitch

 

Arugula and Toasted Pita Salad with Tomato Red Wine Vinaigrette

Arugula and Toasted Pita Salad with Tomato Red Wine Vinaigrette

Anyone eat Fatoush salad? It’s that delicious bit of crunchy pita that satisfies your craving for extra bread and fresh vegetables, sitting in an acidic-flavored dressing, with a bit of middle eastern influence. I love it. Working with what I have, I decided that this 

Maleeya’s First Birthday Celebration and Catering

Maleeya’s First Birthday Celebration and Catering

My niece, Maleeya, just recently turned one on Easter, which was April 8th, so we decided that it would be a good idea to celebrate Easter with our family, including a small birthday celebration for her and then, the following Sunday, have her huge birthday 

Sloppy Joes Transformation into Messy Moes with Red Cabbage, Peanut and Carrot Molasses Coleslaw

Sloppy Joes Transformation into Messy Moes with Red Cabbage, Peanut and Carrot Molasses Coleslaw

Yes, I said it: sloppy Joes! Okay, so it’s a guilty pleasure, but I see no guilt in eating it when I really want something to satisfy my childhood craving. The subtle spices of sloppy Joes can be something to master, although once you do, I’m telling you, you won’t think twice about making that ground beef in your fridge into one of these. This is almost like southwest style Bolognese on bread with cheese. I know it’s more probable that the spices for the once eaten sloppy Joes of your childhood would squander in comparison to the sophisticated spice rack you now have, but I’m saying, forsake it all and go with your gut. Eat until your heart’s content, just like the youngster you once were.

My brother-in-law enjoys sloppy Joes and as a kid, my parents would make them on occasion. They were those thick tomato and greasy beef types, where we were more excited to make a mess than actually eat the things. I know my sister wasn’t a big fan of them at all, but I changed her mind today. These sloppy Joes are slow simmered, with fresh tomatoes and tomato paste, herbs and spices, and the slight sweetness that no sloppy Joes can be without. Lots of fresh veggies are added to this mix in order to make a more flavorful and substantial meal. So win over the kiddies, and even the inner kid in yourself, by making these Messy Moes!

Messy Moes

 

½ red bell pepper, minced

½ white onion, minced

2 stalks celery, minced

3 green onions, chopped

1 tablespoon dry parsley

1 tablespoon garlic powder

1/2 tablespoon smoked paprika

1 ½ pounds of ground beef

8 roma tomatoes

6-ounce can of tomato paste

3 tablespoons of Worcestershire sauce

¼ cup of loose brown sugar

2 tablespoons of ketchup

Black pepper

Salt

1/2 cup of water

2 tablespoons of extra-virgin olive oil

 

In a blender, add water, tomatoes, brown sugar and a couple pinches of black pepper. Liquefy for about 3 minutes until everything is nicely incorporated and the tomatoes are completely smooth, creating the tomato puree.

 

In a large skillet over medium heat, add olive oil and heat until warm.

 

Add white onions, bell pepper, green onions, dry parsley, and celery.

Cook for about 5-7 minutes until softened slightly.

Add smoked paprika and garlic powder and incorporate with vegetables, cooking for a couple minutes more.

Add beef to skillet. Mix-in completely, breaking up the meat with a spoon or a whisk, into small pieces and mixing in the vegetables together well.

 

Cook for 8 -10 minutes until meat is completely browned.

 

Reduce heat to medium, add 6 ounces of tomato paste to the meat. Cook for about 5 minutes.

 

Now add tomato puree mixture to the skillet.

 

Check to see how much liquid is in the mixture, after you stir everything together. Depending on how big and how juicy your tomatoes are, you may need to add more water to your Messy Moes mixture.

 

Reduce heat to low and simmer uncovered for about 30-45 minutes, stirring occasionally to prevent sticking. About 20 minutes in, add Worcestershire sauce and ketchup to sauce.

Adjust salt content and sweetness to your desired preference.

The sauce should now be thickened and ready to serve with American cheese and a white potato bun or white bun of your preference.

If the mixture looks too thin, continue to cook the sauce until most of the liquid has evaporated.

NOTES

 

When creating Messy Moes the balance of spice, salt and sweetness is critical to their success. I like my Messy Moes with the addition of a small pinch of cayenne and a little extra salt, aside from the salt content in the Worcestershire and ketchup. If you’re looking to cut out some excess calories or salt content, take out both of those items and the sugar and you can have a very nice veggie meat spread for a sandwich. But then it’s not really a Messy Moe; it’s closer to a Bolognese sauce, which can be good with pasta.

 

This can be made with tofu, ground turkey or ground chicken. Decrease cooking time for leaner protein so they don’t dry out by about 10 minutes. Tofu will have excess liquid, so be sure to decrease the water to1/4 – 1/2 a cup. Messy Moes can be made ahead of time and cooled and stored in the fridge. The flavor will develop even more the next day.

 

Also, if you’re making these for children, you can puree the vegetables onions, celery and red peppers into the tomato mixture so they won’t be able to see them; a very handy trick.

 

If you don’t have the additional ingredients or the time to make the tomato puree, you can use canned tomato sauce (about 24 ounces) and 1 cup of water instead, but reduce the salt content and taste it because canned tomato sauce has added salt to it. The fresh tomatoes from the puree add natural sweetness and balance well with the meat, adding nutrition without preservatives, but I’m all for quality canned tomato sauce as well.

 

Also, I added this sweet vinegar coleslaw to contrast to the hearty thick sandwich.

 

Red Cabbage, Peanut and Carrot Molasses Coleslaw

 

½ small head of red cabbage, shredded

2 stalks of celery, minced

½ red pepper

¼ red onion, minced

3 carrots, shredded finely

1 ½ pinches of black pepper

Salt

2 tablespoons of molasses

½ lime, juiced

¼ cup red wine vinegar

¼ cup rice wine vinegar

8 ounces roasted peanuts

2 1/2 tablespoons brown sugar

1 tablespoon extra-virgin olive oil

 

In a small bowl add vinegars, lime juice, oil, black pepper, molasses, brown sugar and a pinch of salt to this mixture, then add the minced red onions and set aside.

In a large bowl, grate red cabbage using the larger holes of the box grater. Then, using the medium to small holes of the box grater, grate the carrots. Note: If you don’t have any different sides, just grate it all the same. You can also use a food processor with a grating attachment, in place of the box grater.

Add minced pepper and celery.

Add the dressing to the mixture of vegetables and mix together thoroughly. Add roasted peanuts. If necessary, season with a bit more salt to taste.

Let flavors meld together for at least 20 minutes; the longer it sits in the fridge the better.

 

I hope you enjoy some Messy Moes, the way you like it.

Cheers

Unrivaledkitch

Turmeric Turkey Gyro style wraps w/ cilantro lemon “tzatziki”, basmati rice, &smashed avocado

Turmeric Turkey Gyro style wraps w/ cilantro lemon “tzatziki”, basmati rice, &smashed avocado

I’ve been wanting Persian/ Greek/ or middle eastern food. But getting my sister to go to the middle valley after she gets off of work is the last thing shes been feeling like doing and I haven’t felt like having lunch by myself lately so 

Because you can make pasta too! Farfalle with tomato poached chicken and broccoli

Because you can make pasta too! Farfalle with tomato poached chicken and broccoli

Cheers…Here’s to the most unconventional of recipes where I’m talking a lot instead of only showing you how to make something… ahahaha Easy pasta in case one day you’re a little hungry just cause it says poached don’t get scared its just tactics for fancy 

Food Projects as of late… enjoy

Food Projects as of late… enjoy



Peperonchio and Pomodoro(red pepper and tomato) Braised Rapini and spinach Linguine

Beef ribs braised in orange ale and bay leaf

cinnamon butternut squash empanadas

fideo with roasted tomato, corn, and cilantro

braised chicken thighs with chayote squash and pasilla chile

Spaghetti pomodoro, basilica, il manzo (mind you my Italian is not 1st rate)
spaghetti with tomato, basil, and beef topped with ricotta

Roasted Red Pepper and queso fresco crunchy four tortilla flat bread with shredded chicken breast and jalapeno re-fried pinto beans