Lo Mein with Steak and Veggies

Since I was 5 years old my parents had the tradition of eating out EVERY Thursday!  No matter what was happening during the week or the weekend, the three of us knew Thursday meant going to a restaurant (most of the time to a new one or one we have not gone in a while), it could be Italian, Spanish, Chinese, Panamanian, Seafood, or it could be a fancy restaurant or a diner, Thursday was a day in which the three of us will sit down and act like a family who enjoyed eating dinner out.

As I grew older, and my friends started getting together on Thursdays nights, I did not break the rule. I would go out with my parents and THEN meet my friends to study for a test, or to go to a party, or just to hang out. On Thursday’s family came first.  Even today, after 20 years of not living in Panama, I still call my parents on Thursday’s night to ask them where are they eating? Yes, they still go EVERY Thursday.

So usually, as a rule, on Wednesdays I take it easy for dinner. I would usually make one of my Buddha Bowls with whatever veggies or meat I have available, but Thursdays… I try hard to make it special.  We cannot go out to eat, truly the logistics between one kid’s soccer practice and the hectic school schedule of the other one would make it impossible. So I cook on Thursday and make it special by taking my time to make something delicious.

Today, Thursday’s menu was Lo Mein with Steak and Veggies: And this is how it was done: 

First cook the noodles. I have been using this brand ________ and I am in love with it. I will put a link at the bottom of the post.

After the noodles are cooked, we move on to the veggies, for this particular one I am adding carrots, cabbage, snow peas, garlic and shallots

The steak is next and I cooked in high heat for 3 minutes on each side and then I cut them in small pieces

Then I make the sauce by adding: 2 tbsp soy sauce, 1 tbsp of rice vinegar, 1 tbsp hoisin sauce, 2 tsp of sugar, 1 tsp sesame oil, 1 tsp Sriracha, 1/2 teaspoon of ground ginger, and 1/4 tsp of red pepper flakes.

Putting all together

Enjoy your at home (but could be a Restaurat) Lo Mein. From my kitchen to yours.

Below is the noodles I use, they are organic and come in many varieties, for this recipe I used the ramen, but the udon is delicious too.

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Last minute winner…Teriyaki Stir Fry

Monday afternoon rolls in and dinner needs to be served.  I get you, we are tired, we are hungry, we are overworked and our minds keep thinking we “deserve” to take off our shoes and put the feet up on the sofa… but that will not happen… your family needs to eat, so we roll up our sleeves and get going with dinner.

I have a fast solution… Teriyaki Stir Fry!

The best thing about this recipe is that the only constant is the Teriyaki sauce, every other ingredient is already in your fridge.

For the Terikai Sauce, we put the following in a saucepan and let it simmer until it thickens

Ingredients:

  • ½ cup of soy sauce
  • 1/4 cup of water
  • 1/4 cup of brown sugar
  • 1 1/2 tsp of garlic
  • 1 tsp of fresh ginger
  • 1 tbsp honey
  • 2 tsp of sesame oil
  • 3 tbsp of rice wine vinegar
  • 3 stp cornstarch
  • 1/8 tsp of red pepper flakes

Once the sauce is done, you can move to do the stir fry.

You can use noodles or rice. In this recipe, I used quinoa and rice (the leftovers of the previous weekend).  I cooked the onion first until translucent. Then remove them from the pan and cook shrimp and baby scallops (again leftovers from the weekend).  Once cooked, I removed them and add a bit of oil to the pan and added the napa cabbage and bok choy and cooked until soft. Add the quinoa and rice and combine it with a bit of salt and black pepper. Bring back all the ingredients to the pan (the shrimp, scallops, onions, bok choy, and napa cabbage and stir in the sauce until all is coated and fragrant.

Enjoy!!!

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Baked Crispy Eggplant

This weekend I cooked my baked crispy eggplant and again it was a hit with the family. It all started when my youngest one said “I don’s like eggplants” and to which I replied “Yes, you do!”, and yes, after eating this baked crispy eggplant he couldn’t deny that they were delicious.

You can eat them with a yogurt dipping sauce or with a good marinara sauce, or just by itself… Ingredients:

Ingredients:

  • 1 Eggplant
  • ½  cup of Panko
  • ½  cup of Bread Crumbs
  • ¼  cup of parmesan cheese
  • ½  tsp garlic powder
  • ¼  cup of parmesan cheese
  • ½  tsp garlic powder
  • 1  tsp dry oregano
  • ¼ tsp cayenne pepper
  • 2 eggs

Step 1:

Set your oven to 400º.  Cut the eggplant in 1-inch rounds and sprinkle with a little bit of salt. Let it sit for about 10 minutes until you can see the water that forms on top of the eggplant, pat dry and do the same with the other side.

Step 2

Mix the dry ingredients in a bowl.  Beat the eggs in a separate bowl.

Step 3

Dip the eggplant round in the eggs and then in the bread crumbs/panko bowl until it is totally covered.  Put them in a lightly greased baking sheet.

Step 4

Bake for 15-minutes and flip them and continue to bake for another 15-minutes. Voila. You are done. Enjoy.

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Stir Fry Ramen with Pork

Today recipe is a special one.  I make this on Friday night when we as a family are craving something different.  We try our best to eat meatless as much as we can, which is why this dish is a splurge when it comes to food.  It is a Stir Fry Pork Ramen and it is delicious.

For a full video, you can watch it on my YouTube channel @ Marisabel Park and below is the full recipe with pictures.  I am trying to get better at this so hopefully after a while the process is more understandable. I do have plenty of recipes to share and I am hopeful that with the videos and this blog the intention of providing you good and yummy recipes catered for the busy wife, husband, dad or mother, or just the busy you.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

Ingredients:

  • 1 tbsp of avocado oil (or oil of your preference)
  • ¼ cup of soy sauce
  • ¼ cup of rice vinegar
  • 1 tsp of sriracha
  • 1 tsp of sesame oil (and more to coat the ramen once cooked)
  • 1 tbsp of sugar
  • 1 tsp of chili garlic sauce
  • Salt and pepper
  • 2 boneless pork cutlets (cubed)
  • 2 zucchini (cubed)
  • 1 medium onion (sliced)
  • 4 garlic cloves (minced)
  • 3 bunches of green onions
  • ¼ cup of cilantro
  • 3 basil leaves
  • 1/2 ramen noodles

Hit your pan and add the oil, once its hot add the pork and cook for about 5 minutes until it is no pink anymore.  Add the onions and cook for about 4 minutes until it starts getting translucent. Add the garlic and cook for 1 minute.  Add the zucchini and cook until tender (about 8 minutes).

Cook the ramen as per the package instructions and once is drained, coat with a teaspoon of sesame oil.  Set aside.

In a bowl add the soy sauce, rice vinegar, chili garlic sauce, sriracha, sesame oil, and sugar and mix well until all is well combined.

Add the sauce into the pork/veggie mixture together with cilantro and green onion.  Let the sauce get hot (2 minutes) and add the ramen noodles. Combine well and serve with a some green onions (the green part) on top.

Enjoy.  You are very welcome.

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Beef Stew (Instant Pot) version

recipe follows….

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

Yesterday was one of those days in which we walk through the door we want to keep walking until we hit the cough (or bed). Yes, we all know those days in which last-minute errands, last-minute emergencies, school functions, and late work meetings can take a toll on us and yes, we do have a family to feed.  So what we do? We dust off the Instant Pot!. I am very particular towards what to cook in the Instant Pot and I stick to stews and soups most of the time (with very happy results). Below is our last-minute-thank-God-we-own-a-Instant-Pot beef stew.

Ingredients:

  • 1 lbs of stew meat (cut in equal cubes)
  • 2 tbsp of flour (to coat the meet)
  • 1 medium onion
  • 4 cloves of garlic
  • 2 cups of green beans
  • 1 1/2 cup of carrots
  • 1/4 cup of parsley and cilantro
  • 4 basil leaves (fresh)
  • 1 1.2 tbsp of olive oil
  • 1/4 cup of red wine
  • 5 cups of beef stock
  • 1 tsp of oregano
  • 1 tsp of turmeric
  • 1/2 tsp of rosemary
  • 1/2 tsp of thyme
  • salt and pepper

Put the Instant Pot in the sautee setting and add the olive oil.  Coat the meat with the flour and once the pot is hot add the meat and brown it on all sides.  Once it is browned (5 minutes), remove the meat and add ¼ cup of wine and about 1 tbsp of water in order to get the flavor of the drippings of the meat.  Add the onions and let them cook for 3 minutes, add the garlic and let it cook for 1 minute, add the carrots and let it cook for 3 minutes.

We now assemble the pot by adding the meat back into the pot, with the green beans, and all the spices and the herbs (parsley, basil, and cilantro).  Close the vent and let it cook in the stew/meat setting or pressure cooking setting for 25 minutes. After it is done, let the pressure self-relieve for 10 minutes and complete the process manually.

Serve over rice and enjoy.  The turmeric gives it that beautiful bright color and it is delicious! You are very much welcome.

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Got to love my children Kitchen Confidential Loving Life

De-constructed Dinner: an easy, quick, simple, and delicious solution to an un planned dinner

Sometimes, even when you have a weekly meal planner, dinner improvisation happens…  for example, last weekend my husband’s best friend came for the weekend to be with him for my husband’s birthday and after a full weekend of soccer games, late-night talks and dinners out, I found myself on Sunday afternoon without a meal plan and with no time to go to the supermarket, so Monday rolled over and I found myself in the improvisation mode.  I have been there before and when it usually happens, I have a to-go-meal that never fails: The deconstructed dinner.

What are the ingredients? Go to the pantry and open your fridge to find out… that’s right, the intention is to use ingredients that you already have.

In the picture is a clear sample of what I am talking about.  For example that Monday, I had a bag of frozen organic edamame, a can of each organic corn and chickpeas, a ripe avocado and a mixture of organic rice (black rice, quinoa, white rice, and bulgur). 

I cook each “main” ingredient with different spices.  For example, the edamame was cooked with paprika, salt, and pepper, the chickpeas were cooked with turmeric, cumin and cayenne pepper, and the corn with butter, salt, and paprika.  Each ingredient bringing a different flavor to the plate. I usually serve it in a bowl, with rice in the middle and the other ingredients around it. A boiled or fried egg is a nice addition on top with a splash of hot sauce.

I have used virtually every ingredient found in my pantry, fridge or freezer during this unplanned meals, including kale, broccoli, cauliflower, lentils, black beans (or any kind of beans), carrots, tofu, and chicken to mention a few.  The intention is that you can use anything you have and make it healthy, quick, easy and delicious.

Family Rules Kitchen Confidential Loving Life Wholesomeness is healthy

Easy and Delicious Fried Rice Recipe

Cooking Fried Rice has been a staple in my home for quite some time.  The main ingredients (as per the recipe below) always remain the same, however, sometimes I add Kimchi (my husband is Korean) when we have it in the house.  We usually keep it meatless but you can definitely add cubed ham or spam if you prefer it with meat.

Below is the recipe, is simple and takes about 30 from prep to completion.

We usually cook this for dinner on Fridays (who wants to cook after a full week ah?) or Sundays. It is easy, fast, delicious and minimum ingredients. Also this recipe works great with left over rice which is a plus when trying to recreate a meal with leftovers. I promise this is better than Take Out Fried Rice!

For the love of cooking…

Got to love my children Kitchen Confidential Loving Life Wholesomeness is healthy