vegetables can taste good. Here are some good ones.

1) marinade vegetables in 1/3 olive oil, 1/3 fish sauce and 1/3 sesame oil. Bake

2) Same as 1, only fry them and add basil.

In this video I didn’t add basil. 



 

 

 

 

 

 

 

 

 

3) half olive oil, half fish sauce marinade.  Add cayenne and paprika.  Bake.  Can be served with rice and 2 eggs over easy.

4) Kimchi and peanut sauce

5) Bake a sweet potato or yam at 350F-375F, or 175C-190C.  Cook it for about an hour or until you can stick a fork in. Cut open along the side and add butter and parmesan. Wait for this to melt.

6) Meat with vegetables.  You need:  vegetables, a steamer, turkey meat and                                                                            
                    Onion(s)
                    Garlic
                      Sesame seeds
                      Soy sauce
                      Red Curry paste
                      Teriyaki sauce
                      Cajun spice (optional)
                      cayenne pepper
                      paprika
                      olive oil
                      vegetable oil
                      jalapenos
                      fish sauce

Chop up the garlic and jalapenos. Slice and chop the onions.

 In a wok, heat half olive oil/half vegetable oil medium. Put in enough red curry paste to dissolve/spread out.

Marinade vegetables in 1/2 olive oil, 1/2 fish sauce and steam until slightly tender.

 Put the onion, garlic and jalapenos in the wok.  Mix and fry for 1-2 minutes.  Meanwhile chop up your meat.

 Next put in meat. Mix it all around. Once the meat is saturated in the oil and mixed up with the garlic and onions and sizzling but only a little cooked, start adding the other ingredients.  Put in some amount of teriyaki sauce depending on how sweet you want this.  Now put in some soy sauce.  This compliments the teriyaki and gives a delicious flavor.  Now put in some sesame seeds.  As the meat is becoming cooked enough to sample, try it out.  Add the other spices if you think it needs it. Identify which ingredients are spices, and try to use a little of each to add up to the level of spice you want.

Add more olive oil and vegetable oil if necessary.  Put the vegetables in the wok and sear.  Serve.





9) Asparagus.  Coat in olive oil and 1/2 cajun spice and 1/2 creole.  Bake

10) Meat and vegetables recipe.   Turkey meat, cut up vegetables, teriyaki marinade with ginger and sesame flavor, green tea marinade (looks like soy sauce), sriracha sauce, peanut oil, red curry paste, onion, garlic, paprika, canned mushrooms.

Use a wok or frying pan. I recommend a wok. Start by chopping up your onions and garlic. Now put some peanut oil in a wok. Put in some red curry paste. Turn the heat on low for now. Don’t use too much curry paste. Spread around the amount you have. Put in your garlic and onions. Get that coated and sizzling, as you add perhaps a little more heat. Now put in your turkey meat in little, bit-sized amounts until you have the total amount you want. It can cook a little bit. In other words, you may go up to medium heat. Cook just to the point that you don’t see any more pink. Use some of the teriyaki marinade and the green tea marinade. The teriyaki marinade is thick. The green tea marinade is more watery. Mix that stuff up. I used a whole small can of mushrooms and I put in all the liquid that was in the can, into the wok. Get enough liquid to cook your vegetables and cook your meat the rest of the way. Cut up any really big vegetables before you do this. You may want to go with high heat now. The liquid in your wok or pan is going to boil down until there is not that much liquid left, or none. At some point, you should use some sriracha sauce and some paprika to spice things up a bit, if a taste test indicates this is what you need. I used a lot of sriracha and paprika and it was still not that spicy, just very flavorful. Once there is no more liquid in your pan, your vegetables should be cooked, and your meat should be thoroughly cooked and flavorful. The vegetables should take about five minutes to cook. Add more liquid, in the form of your ingredients if you need to. Serve.

OPTIONAL: If you are going to then make this into a sandwich you need French bread and some mustard, mayonnaise and pepper or whatever you like on a philly steak. Slice the bread down the middle. I recommend actually cutting it in half after toasting it. You can do it “Philly-Steak” style, that’s the idea here, where you don’t quite cut all the way across the bead. I always have philly-steaks with mayo and mustard. Maybe you like yours with ketchup

 

11) packaged organic butternut squash, milk, Cajun spice, paprika, butter, parmesan cheese

Prepare organic butternut squash the way it says on the package, but cook it in milk, not water. I would use a little more milk, too. Use some cajun spice on this and some paprika, go about half and half and get all the pieces of squash covered and mix it all up.  Put in just a little butter into your pan.  When this is done cooking, in about 5 minutes, serve it and put a good amount of parmesan cheese over it while it is hot and the cheese will melt.  Make sure you get all of it covered with a good amount.

12)  green peas, sliced carrots, butter, olive oil, Cajun spice, cumin, seasoned salt, hot sauce

Make peas and carrots by frying them.  Start with olive oil and butter in a frying pan.  Heat that up so the butter melts. Spread it around.  Put your chopped up carrots in there. Chop them up into slices.  Sizzle that up for about 2-3 minutes. Now put in some peas.  Green peas. Have the heat at about medium now. If this is too hot, the peas will pop. Now put in a sensible amount of cajun spice. Use enough to give everything a light coating. Also use just a little cumin.  Just about 2 shakes for every person you will be serving. Serve this with seasoned salt and hot sauce. I think this is really good just with seasoned salt, but I think you should serve it with hot sauce too.

13)   frozen green peas, olive oil, corn oil, ground beef (hopefully high quality organic beef), roasted red chili paste, cajun spice, fish sauce, Taco seasoning mix, and Sriracha sauce (or some other red chili sauce).

This is a spicy Asian dish-beef with green peas.  You can make it less spicy, but I think it should be spicy.  You are going to bake peas while you are frying meat, and then put the peas in you frying pan (or wok), with your meat. First think about how much meat and how many peas you want. Get the right mix, but I recommend using a lot of peas.  Put your peas in some kind of pan that you are going to put in some kind of oven. Coat the peas with olive oil and fish sauce. Go half and half with those ingredients and get them soaked, but don’t overdo it. Also coat them with cajun spice. This is one thing that adds to the spice, but cajun spice is not all that hot, just flavorful. It is a little salty, so don’t use too much, but mix it all up with the peas, olive oil and fish sauce in your pan (or dish or whatever you call it).  You are going to preheat your oven to 450F/230C and bake them about 8 minutes and then throw them into your wok/frying pan, where you are cooking your beef.                                                                                                                                                                                                         About that, chop up some beef into bite sized little bits.  Have that ready on a cutting board. In your wok/frying pan, put down some corn oil for a lubricant.  Add some red chili paste and spread it around in the corn oil as you heat it on medium.  You don’t want to make it too oily, but you don’t have to serve the oil.  Use enough red chili paste to influence the flavor. You are going to put your chopped up beef in your wok and coat it with some Taco seasoning mix.  Use a sensible amount.                                                                        Think about how cooked you want your meat to be.  I like mine well done.  I started baking my peas just a minute or 2 before I started frying my meat. You can wait about 4 or 5 minutes if you want more tender meat.  Once you start cooking your meat, watch to see that there is no pink that you can see.  Never eat meat like that. You should not be able to see any pink, even if like it rare.  It can still be rare on the inside, but I recommend cooking your meat at least 2 minutes past the point that you can’t see anymore pink.                                                                                                                                                                                                                    After baking the peas for about 8 minutes, put them in with your meat.  Try to put them in the wok without the fluid from their pan.  Now put in some Sriracha sauce. I have a plastic bottle of that, and I squirted a lot of it in.  USE LESS IF YOU DO NOT WANT IT TO BE TOO SPICY.  Mine was about as spicy as they are allowed to serve you at U.S. restaurants, maybe even a little less. Cook everything until the peas are tender but firm.  Serve it hot. I recommend chopsticks, a plate you can pick up, and cold milk.  Maybe a napkin, too.

14) “Chef Boyardee mini ravioli”, “Campbells pork and beans,” canned sweet peas, Taco Bell hot sauce, Sriracha sauce, seasoned salt

Mix “Chef Boyardee mini ravioli” and “Campbells pork and beans.” These are canned foods.  One is meat ravioli, the other is baked beans. Do it about half and half. Heat it up in a pot. I also added Taco Bell hot sauce, a little Sriracha sauce and some seasoned salt. I added the sriracha and seasoned salt first, and it was ok.  Then I added the Taco Bell hot sauce and it got much better.    Eventually, I added some canned sweet peas.
 
15) Canned sweet peas and canned sweet corn kernals

                                                                   

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