Teriyak Tuna Steaks

1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl olive or canola oil
2 Tbl White wine vinegar or cider vinegar
2 Tbl Sherry or chicken broth
2 Tbl pineapple juice
2 garlic cloves, minced
1 1/2 Tsp ground Ginger or fresh ginger

4 (6oz) tuna steaks

Mix well, remove 1/3 cup to small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag; add tuns. Seal bag and refrigerate up to 1 hour.
Coat grill with nonstick spray. Drain and discard marinade. Grill tuna, uncovered over medium heat 5-6 minutes ion each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

Sushi Rolls

3 cups uncooked rice to 2/3 cups solution

Solution:
6 oz rice vinegar
3 oz sake
8 oz sugar
1 oz salt

Cook the rice add the solution to the rice.
Make Sushi Rolls

California Rolls:
Crab
Cucumber
avocado

Shrimp Rolls:
Bay shrimp
cucumber
avocado

Vegetarian Rolls:
cucumber
avocado
Carrot, pare boiled

Tuna Rolls:
Rice
Raw Tuna

Mustard Vinaigrette

1 Tbl Dijon Mustard
1 Tbl Grainy Mustard
2 Tbl White Wine Vinegar
2 Tbl Olive Oil
Salt and Pepper
Best served with Flank Steak Lettuce Salads

Sweet Potato Fries

2 sweet potatoes, peeled and cut into sticks
2 Tbl olive oil
salt and pepper
1 Tbl lemon Juice
Preheat oven to 450 degrees. Toss potatoes with olive oil, salt and pepper.
Bake 25-30 minutes.
Sprinkle with lemon juice and salt and pepper.

Flank/Skirt Steak Fajitas

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp salt
1/2 tsp pepper
1 lb. steak
Rub steaks with spice. Cook 2-4 minutes per side. Transfer to cutting board, rest and tent with foil.
2 red bell peppers, sliced
1 red onion, sliced
1-2 jalapeno chilies, ribs and seeds removed, thinly sliced
2 Tbl Lime juice
Cook 8-10 minutes Add lime juice, and stir fry.
8 Flour/Corn tortillas
Wrap in damp paper towel and microwave 1 minute.
Thinly slice steak crosswise and serve with tortillas, peppers, onion, and chile's along with c\sour cream, salsa and lime wedges

Flank/Skirt Steak Bok Choy Stir Fry

2 Tbl soy sauce
2 Tbl rice vinegar
1 Tbl peanut butter
1 Tbl honey
2 garlic cloves
salt and pepper
Mix in small bowl mix soy mixture.
1 bl skirt/flank steak
1 Tbl cornstarch
Coat Steak (with cornstarch or not) salt and pepper
Stir fry steak 1-2 minutes on medium heat. Transfer to plate.
1 large head bok chow, cut crosswise
4 medium carrots, Julianne cut
Add to skillet bok and carrots. Cover and cook, toss in till tender about 5 minutes. Return steak to skillet, cook 5 minutes. Serve with rice.
Sprinkle with peanuts.

Flank/Skirt Steak Balsamic Marinate

1/2 cup Balsamic Vinegar
2 Tbl Brown Sugar
2 Gallic Cloves, minced
1 Tsp Crushed Dried Rosemary
salt and pepper
1 1/2 lb. steak

In a resealable plastic bag or hallow dish add all ingredients and marinate at room temperature at least 14 minutes or refrigerate up to 1 day.
Heat grill or broil. Remove steaks from marinade. Grill 2-4 minutes per side for medium rare.

Add to salad, stir fry, bok choy vegetables and rice dishes.

Fried Rice

1 TBL Oil
3 Eggs, lightly beaten
2 tsp Water
1/4 tsp Salt
Pour into large skillet, cook about 2 minutes, transfer to plate.

1 TBL Oil
4 Scallions thinly slices
4 garlic cloves minced
Cook for 1 minute

5 Oz Ham/Bacon
4 Cups Cooked Rice
Add to and cook 5 minutes.

3 TBL Rice Vinegar
1 1/2 cups frozen Peas
Add with eggs previously fried. Cook for 2 minutes

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes

Spinach Salad with Chicken

1 TBL Olive Oil
1 lb Chicken Breast
Salt and Pepper
In a large skillet, heat 1 tbl oil; season chicken and cook chicken till opaque 1-2 minutes per side.
Set aside.

1/2 lb Green Beans
Cook beans till tender 4-6 minutes Rinse under cold water, drain well.

3 TBL Red-Wine Vinegar
1 TBL Apricot Jam
1 TBL Dijon Mustard
2TBL Olive Oil
Whisk dressing ingredients, season with salt & pepper

5 oz Arugula
1 Head radicchio
(Or any salad mix)
In large bowl toss salad with dressing. Divide salad on plates, arrange chicken sliced, and green beans

1/3 Dried Cherries
1/4 Slivered Almonds
Top salad and serve

Chicken Wild Rice Soup

1 TBL Olive Oil
2 Carrots, chopped
2 Celery Stocks, chopped
1 small Onion
Salt & Pepper
Cook stirring occasionally until vegetables are tender- 3-5 minutes

1 Can Chicken Broth
2 Boneless, skinless Chicken thighs/ or chicken leftovers
1/3 cup Wild-rice
1 1/2 cups water
Add ingredients to vegetables and bring to boil. Reduce to simmer and cook uncovered until rice is tender.