Recent Recipes

Japanese Tempura
15 Bean and Ham Hock Soup
Sweet and Sour Turkey Meatballs over Rice
Teriyaki Beef and Broccoli Stir Fry Over Rice
Chocolate Pudding Cake
Roasted Pork Loin and Vegetables
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Japanese Tempura

Posted in Asian, Main Course, Recipes
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Janpanese Tempenyaki

Japanese Tempura

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 1 cup flour
  • 1/3 cup corn starch
  • 1 tsp baking powder
  • 1 tsp table salt
  • ¼ tsp cayenne pepper
  • 1 ¼ cups cold club soda
  • assorted vegetables, shrimp, fish, small thinly sliced chicken pieces or beef

 

Instructions:

 

  1. Heat oil to 350 degree’s before you begin to mix the tempura batter.
  2. In a medium size bowl combine all the dry ingredients and whisk them together.
  3. Add cold club soda and stir in with a fork.  Batter will be very runny and may have some lumps in it.  Don’t over mix the batter.
  4. When oil is heated to 375 degree’s begin frying your batter dipped vegetables.  Be careful not to crowd them or add to many vegetables at once to the hot oil.  This will cool the oil down and cause your tempera to be greasy.
  5. Serve while hot.

 

 

Soy Sauce with Fresh Ginger

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • ¼ cup soy sauce
  • 3 tbsp water
  • 1 tbsp fresh minced ginger (can use powdered ginger)
  • 1 tsp brown sugar
  • 1 tsp hot chile oil or toasted sesame oil
  • 1 green onion sliced
  • juice of ½ a lime (optional)

 

Instructions:

 

  1. Combine all ingredients in a small bowl.
  2. Let sauce sit for 10 minutes and serve.

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15 Bean and Ham Hock Soup

Posted in Pork, Recipes, Soups
15 Bean and Ham Hock Soup
Print This Post     15 Bean and Ham Hock Soup Recipe Courtesy Chef Bryan Woolley   Ingredients:   2 cups 15 bean mix 1 ham hock 1 1/2 cups chopped onion ( I like to use a red onion) 1 large shallot, chopped 5 cups beef stock Salt and pepper to taste oil for cooking   Instructions:   Heat a heavy bottom stock pan on the stove and add just Read More

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Sweet and Sour Turkey Meatballs over Rice

Posted in Main Course, Recipes
Sweet and Sour Turkey Meatballs over Rice
Print This Post   Sweet and Sour Turkey Meatballs over Rice  Recipe Courtesy Chef Bryan Woolley   Ingredients:   4 cups cooked riced 2 pounds ground turkey 1 tbsp dijon mustard 1/2 cup Italian style bread crumbs 2 eggs 1 large yellow onion, thinly sliced 1 cup chopped carrots 1 20 ounce can pineapple pieces and juice 1/4 cup apple cider vinegar 2 tbsp soy sauce 1/4 Read More

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Teriyaki Beef and Broccoli Stir Fry Over Rice

Posted in Asian, Beef, Main Course, Recipes
Teriyaki Beef and Broccoli Stir Fry Over Rice
Print This Post     Teriyaki Beef and Broccoli Stir Fry Over Rice Recipe Courtesy Chef Bryan Woolley   Ingredients:   1/3 cup soy sauce 2 tbsp brown sugar 1 tsp onion powder 1 tsp garlic powder 1 tbsp corn starch (plus corn starch to coat chicken) 1 rib eye steak cut into thin strips 2 cups broccoli crowns 1 tbsp freshly minced ginger 2 garlic Read More

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Chocolate Pudding Cake

Posted in American Dishes, Desserts, Recipes
Chocolate Pudding Cake
Print This Post     Chocolate Pudding Cake  Recipe Courtesy The American Heart Association   Diabetic-Friendly Dessert Serves 12; 1 piece per serving   Rich and gooey, this easy-to-prepare pudding cake is intensely satisfying. It magically bakes into two distinct layers, one cake like and the other a chocolate pudding sauce.   Ingredients:   Cooking spray 1 teaspoon unsweetened cocoa powder Cake Layer 1 cup all-purpose Read More

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Roasted Pork Loin and Vegetables

Posted in American Dishes, Main Course, Pork, Recipes
Roasted Pork Loin and Vegetables
Print This Post     Roasted Pork Loin and Vegetables  Recipe Courtesy The American Heart Association Diabetic-Friendly Dinner Entrée Serves 4; 3 ounces pork and 1/2 cup vegetables per serving   Once you get this easy-to-assemble dinner in the oven, you can sit back and relax. A small amount of brown sugar and apple juice sweeten the pork, and Read More

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Pumpkin Spiced Cupcakes

Posted in Desserts, Recipes
Pumpkin Spiced Cupcakes
Print This Post     Pumpkin Spiced Cupcakes Recipe Courtesy Chef Bryan Woolley   Ingredients:   3 cups flour 1 tbsp baking powder 1 cup sugar 2 tbsp pumpkin pie spice (2 tsp cinnamon, 2 tsp nutmeg, 1/2 tsp all spice, 1 tsp ginger, 1/2 tsp ground cloves) 1 tsp salt 4 eggs 2 cups pumpkin puree 2 tsp vanilla 1 cup buttermilk 1/2 cup vegetable oil   Instructions:   Add Read More

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Falafel (Ta’Amia) with Cucumber Sauce

Posted in Mediterranean, Recipes
Falafel (Ta’Amia) with Cucumber Sauce
Print This Post   Falafel (Ta’Amia) with Cucumber Sauce Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 – 15 ounce can of garbanzo beans, drained 1 small onion diced 1/2 cup fresh Italian parsley, chopped 1 egg 2 tsp cumin 1 tsp coriander 1 tsp lemon juice 1 tsp baking powder 1 cup dried bread crumbs pinch of cayenne pepper Pita bread 3 tomatoes, diced 1 small red Read More

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Greek Meatball and Orzo Soup

Posted in Beef, Recipes, Soups
Greek Meatball and Orzo Soup
Print This Post   Greek Meatball and Orzo Soup Recipe Courtesy The American Heart Association Serves 4; heaping 1 1/2 cups per serving   Shredded carrot adds moistness to these meatballs, which are the stars of this satisfying soup.   Ingredients:   Cooking spray 8 ounces extra-lean ground beef 1 medium carrot, finely shredded 1 large egg white 1/4 cup plain dry whole-grain bread Read More

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Radicchio and Apple Salad with Radish Chips and Parmesan Crisps

Posted in Recipes, Salads
Radicchio and Apple Salad with Radish Chips and Parmesan Crisps
Print This Post     Radicchio and Apple Salad with Radish Chips and Parmesan Crisps Recipe Courtesy Chef Bryan Woolley   Ingredients:   2 tbsp honey 1 shallot finely chopped 1/3 cup olive oil 1/3 cup rice vinegar 1 tsp dijon vinegar 3 medium radicchio, leaves separated 2 cups baby arugula 1 large Fuji apple, thinly sliced 4 radishes, thinly sliced Shredded parmesan for crisps   Instructions:   In a small Read More