JAPANESE GYOZA

Servings: 4

Ingredients:

1lb. ground pork [I used left over Italian sausages]

1/2 cup finely chopped cabbage

1/3 cup finely chopped carrot

3 finely chopped green onions

2 large garlic cloves, minced

2 heaping tablespoons of black bean paste

1 tsp. ground ginger or 2 tsp. fresh minced ginger

Gyoza Wrappers [I used Won Ton Wrappers]

Sesame or Vegetable oil

1/4 cup water ( or diluted with chicken stock for more flavor)

Egg wash:

1/4 cup water

1 egg

Sauce:

1/4 cup rice vinegar

1/4 cup low sodium soy sauce

1tsp. garlic & ginger powder

1tsp. sesame seeds

pinch of chopped green onions

Directions:

1. In a large bowl combine: cabbage, carrots, green onions, garlic, pork, black bean paste and ginger.

2. Prepare Sauce:

• whisk together soy sauce, rice vinegar, garlic and ginger powder
• add sesame seeds and green onions. Set aside for 15 minutes

3.  Prepare Egg wash by whisking egg into water, set aside.

4. Prepare Gyoza:

• place teaspoon of mixture onto wrapper
• moisten all sides with egg wash
• fold wrapped in half
• fold side in, creating a crescent shape

5. Heat large pan over medium heat, add about 2 tablespoons of sesame oil, heat oil through and add gyoza. Fry for about 1 – 2 minutes and add water. Cover until water has evaporated completely (do not lift lid).

6. Plate & ENJOY!

ASPARAGUS & TURKEY OMELETTE

Servings: 1

Ingredients:

2 eggs

12 thin asparagus twigs

1 slice of turkey meat chopped

1/4 onion chopped

1oz shredded yellow cheese

2 tbsp. water

cooking oil spray

salt + pepper

Directions:

1. Wash, cut and steam asparagus for 1-2 min.

2. Drain and dry pan used for steaming asparaugs. Heat pan over medium heat, add two sprays of cooking oil, onion, turkey and asparagus. Cook for 2-3 minutes.

3. In small bowl beat the eggs and water. Season with salt and pepper to taste.

4.  In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low and add filling with cheese fold and continue cooking for 2 to 3 minutes, or to desired doneness.

5. Serve and enjoy!

*  * OTHER DELICIOUS FILLINGS TO TRY:

1. mushrooms, asparagus and mozzarella

2. broccoli, ham and cheddar cheese

3. onions, bellpeppers, sausage and cheddar cheese

HOMESTYLE POTATO SCRAMBLE

Serves: 2

Ingredients:

2 tbsp. vegetable oil

4 whole eggs

2 slices of  smoked ham

1 vine ripe tomato

1 small yukon gold potato

1/4 white onion

1 tsp. smoked paprika

Directions:

1. Chop ham, potato, onion and tomato.

2.  Add vegetable oil in a nonstick skillet over medium heat.

3. Add onion and potatoes to skillet cook until potatoes is near tender, about 5 minutes.

4. Add ham and chopped  tomato and smoked paprika, reduce heat to low and let it cook for 2-3 minutes.

5. Add eggs and salt + pepper to taste.

6. Scramble to taste and enjoy!

Welcome to the official launch of EZ Meals Online.  Be sure to bookmark this page as we will upload a new recipe every Sunday.  

We’ll start our blog with a recipe of mine,  a simple breakfast scramble.  

Egg ’n’ Tortilla Scramble

Servings: 1

Ingredients:

1 tbsp. vegetable oil

2 whole eggs

1 corn tortilla

Salt + Pepper to taste.

Directions:

1. Cut tortilla into bite size pieces.

2.  Add vegetable oil in a nonstick skillet over medium heat.

3. Add tortilla chips to hot oil.

4. Fry the corn tortilla chips until crisp, turning once.

5. Add two eggs, salt + pepper to tortilla chips.

6. Scramble & Enjoy.