Keeping up with my Culinary Skill

Do you want something low-calories meal for dinner? This one is perfect for you. It is only almost 390 calories but it is still under 500 calories as depend what food that you buy from the store. This recipe is called Sesame Steak Stir-fry. This recipe is so simple and easy. You can find this from Food Network or click the link here: Sesame Steak Stir-Fry.

I did the change on this recipe. Because of some of the food, that I don't like it and also not able to find in the store. I got rid of scallions and replace with yellow onion. Also I got rid of napa cabbage, ginger, and red jalapeno peppers. I was thinking of what my family will like it. That's why I change to make it my own recipe but still it is delicious.

Here is the recipe of my own with change of things.

Sesame Steak Stir-Fry

Prep: 15 minutes Cook: 15 minutes Serving: 4 

Ingredients
2 TBSP light-brown sugar
2 TBSP soy sauce (light soy sauce will be fine)
2 tsp corn starch
2 TBSP vegetable oil (since this ask for sesame oil, that is part where I cannot find in store)
8 oz Top round steak, thinly sliced against the grain
1 half yellow onion, thinly sliced
1 whole English cucumber, quartered and cut into 1/2 inch pieces
3 whole carrots, shredded
3 cups cooked white rice, for serving

Directions:
1. Whisk the brown sugar, soy sauce, cornstarch, 2 TBSP water, and 2 tsp vegetable oil in a bowl. Add the steak and toss. Let it aside.
2. Heat a large skillet over medium-high heat; add 2 tsp of vegetable oil, then add onions and cucumbers. Cook until it is become tender and the onion became little brown; about 2 minutes. Add the carrots and 2 TBSP water; cook; stirring, until the water is evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to the bowl and wipe out the skillet.
3. Add 2 tsp vegetable oil in the skillet over high heat. Add the steak to the skillet with slotted spoon, stir-fry until browned; 4 to 5 minutes. Whisk in 1/2 cup of water into the steak marinade; then add to the skillet and cook on high heat. Stirring, until quite thick, about 2 minutes. Return the vegetables to the skillet and continue to cook for 2 more minutes. Turn off the heat and let it set for few minutes. Serve over the rice.

Hope you enjoy it! Unless if you are really in mood for Asian food.

Craving for Avocado!

Lately, I have begin to craving for avocado. I was never like this before until last week, that when I start to crave for more avocado, just plain. So I looked through my recipes and cookbook to see anything related with avocado. I was looking for something with savory, not sweet. I started to remember one recipe that I really like the most that I found in Rachael Ray's magazine. It is called Pork Tenderloin with Bell Peppers and Avocado Mash. This recipe is really good and it is so simple and easy to do. This recipe had the most amazing flavor and I did change a little. Here is the recipe that you can look at Rachael Ray's... Pork Tenderloin with Bell Peppers and Avocado Mash

The only thing that I change is the rice, because when I read the recipe. It is just plain white rice so I decided to tried something new but it is well known rice that you can make it yourself as called Lime-Cilantro Rice. But I was testing by add lime juice in boiling water before you add the rice to cook it; to help infuse the lime juice into the rice so that you can taste it. So I decided to write the recipe on this to help you out with it. 


Pork Tenderloin with Bell Peppers and Avocado Mash (combine with Lime-Cilantro Rice)

Yield: 4 serving; Prep: 15 min; Cook: 30 min

Ingredients
- 3 TBSP Extra Virgin Olive Oil
- 1 pound pork tenderloin (in 1 or 2 pieces)
- Salt and Pepper
- 3/4 cup long-grain white rice (instant rice will be fine)
- 1 lime, juiced
- 1 TBSP fresh cilantro, minced (dried cilantro will be fine, just add 1 tsp but it does have less flavor in it)
- 2 cloves garlic, minced
- 3 Bell peppers (mixed colors as red, orange, and yellow), thinly sliced
- 1/2 small red onion, sliced
- 1 lemon, juiced
- 2 avocado, halved and pitted, mashed
- 2 TBSP chopped flat-leaf parsley (dried parsley will be fine, but only add 1 tsp)

Directions

1. Preheat the oven to 400 degrees . In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, turning, until browned all over, 5 minutes. Transfer the casserole pan covered in foil (to help less cleaning) to the oven and roast until cooked through but still juicy, 10 to 13 minutes for 2 pieces, or 15 to 18 minutes for 1 whole tenderloin. Let rest for 5 minutes before slicing. (Be sure the temperature is reach to 170 F degree; It might take longer as 30 to 45 minutes)

2. While the pork is roasting, Prepare the rice. If you are using instant rice, just follow the direction; when you add the water in pot and let it start to boil and add one whole lime juice into the water, then add the rice in it. If you are using long-grain rice; boil the water first, then add the lime juice, then add the rice in it and turn it to low simmer and cover for 20 to 25 minutes without touch it. When the rice is finished, add minced cilantro in it and stir to blend it. 

3. In a medium skillet, heat 1 tbsp. EVOO over medium heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and onion and cook until the vegetables are crisp-tender, about 5 minutes. Stir in halved juice and season with salt and pepper.

4. Scoop the avocado flesh into a small bowl. Mash in the parsley, another halved lemon juice, salt, and pepper to taste.

5. Serve the pork with the rice, peppers and avocado mixture.

Hope you enjoy it!