• 1-2 slice of fine New York Strip Steaks
• some salt and pepper
• some oil

1. Preheat oven for 425F.
2. Sprinkle salt and pepper on both side of the steak.
3. Add oil to a pan. Place steak in the pan when oil is hot.
4. Fry steak about 30 sec. each side on high heat.
5. Transfer steak into oven.
6. Bake until the center of the steak is 135F for medium.
7. When cooked, allow steak to sit for 5 minutes before cutting.

Enjoy !!!

• 3 cups of Okras
• 2 cups of Tofu
• 1 tbsp of chopped Cilantro
• 2-3 tbsp of soy paste
• some sriracha chili sauce
• 2-3 tbsp of katsuobushi (dry fish flakes)

1. Clean and cut okras in half.
2. Boil okras in water for 5 minutes.
3. Rinse okras in cold water.
4. Cut tofu into bit size.
5. Place okra and tofu in plate.
6. Top with cilantro and katsuobushi.
7. Drizzle soy pasta and sriracha on top.

This is a fun version of my sandwich. Easy, fast, delicious and fun.

• 1 piece of frozen naan
• 2 tbsp of hummus
• 1 tbsp of chopped green scallion
• some roast beef

1. Bake naan at 375 degree oven for 5 minutes or until the bread softened.
2. Spread hummus on naan.
3. Sprinkle scallion.
4. Finally place roast beef on top.
5. Bake the sandwich for additional 10 minutes.

I love my recent discovery of new dish.
A friend of my made a variation of this dish for me when I was over at their house for dinner.
It is a quick and easy meal. Full with nutrition and extremely delicious.

• Some corn (can or on the cob)
• Some tomatoes
• Some lettuce, spinach, and/ or kale
• Leeks
• Onions
• Salt and pepper
• Chicken or Vegetable stock
• Cooked rice
• Some Chicken breast (if you want some meat)
• Oil

1. Wash all vegetables carefully. Slice leeks, onions and tomatoes.
2. Steam the corn if it is still on the cob.
3. If desired, sprinkle seasoning and oil on chicken. Bake in 400 degree oven for 40 minutes.
4. In a pan, saute leeks and onions in oil until fragrant.
5. Add chicken stock or vegetable stock, and kale.
6. Cover with lid, cook for 10 – 15 minutes.
7. In a serving plate, place lettuce, spinach on the bottom.
8. Add tomatoes, corn on top.
9. Pure chicken stock, leek mixture on top.
10. Serve with rice and chicken.

A quick easy meal in under 10 minutes.

• some cooked rice
• some ground meat (chicken, pork, beef which ever you prefer)
• some salt & pepper
• some sliced onion, pepper and mushroom
• store bought salsa
• some shredded cheese
• half avocado
• some oil

1. Stir-fry onion in oil until fragrant.
2. Add meat and salt and pepper.
3. When meat is cooked, add vegetables. Cook until the vegetables soften.
4. Put warm rice in a bowl.
5. Add meat, vegetable stir-fry and avocado.
6. Sprinkle salsa and cheese on top.
7. Eat with tortilla chips if desired.

• 1-2 cups of fresh or frozen strawberries
• 2 shots of Bacardi rum
• some fresh mint leaves
• 3 tbsp of honey
• some ice cubes

1. Blend everything in a blender.
2. Serve and enjoy the refreshing drink on a hot summer day.

Salad ingredients:

• 1 package of thick egg noodles
• some fresh ginger
• some scallions
• some cilantro
• some soy bean sprouts or bean sprouts

Sauce ingredients:

• 1 tbsp of soy sauce
• 1 tbsp os sesame oil
• 1 tbsp of rice vinegar
• 1 tbsp of black vinegar
• 1 tsp of sriracha sauce
• olive oil
• pepper and salt

1. Boil noodles with some salt and olive oil.
2. When noodles are cooked, add sprouts. Cook until the water is boiling again.
3. Drain and rinse noodles and sprouts in cold water.
4. Finely chop ginger, scallions, cilantro.
5. Mix all sauce ingredients together with herbs.
6. Mix sauce and noodles together.
7. Add salt and pepper as needed.

• Pasta
• 1/2 cup of pin nuts
• 1 cup of sliced mushroom
• 1 cup of broccoli
• 1 cup of shrimp or chicken breasts
• salt and pepper
• 1 tbsp of bourbon
• 2 cup of chicken stock or vegetable stock
• 1 tbsp of butter

1. Cook pasta with some salt and pepper.
2. Toast pin nuts until golden brown.
3. In a sauce pan, cook chicken breasts and/or shrimp in butter.
4. Add stock in the sauce pan,  cook until boil.
5. Add mushroom, broccoli and bourbon. Cook until boil again.
6. Mix pasta with sauce.
7. Sprinkle pin nut on top.

• 1 leftover rotisserie chicken
• some boiled potatoes
• some chopped onion and cucumber
• black pepper, salt
• 5 tablespoons of mayonnaise
• some canned corn
• sliced bread

1. Pull meat from the leftover rotisseries chicken
2. Cut potato into bite sized pieces
3. Mix chicken meat with corn, mayonnaise,  onion, cucumber, potato and add pepper, salt to season
4. Place chicken salad in fridge for 10 minutes
5. Serve salad in two slice of bread and enjoy