This is a simple recipe for an Asian inspired stir-fry wheatberries with eggs and Chinese sausage. Just by substituting rice for wheatberries you will have a healthy version of fried rice.

This is a very simple and fast recipe considering that you have cooked wheatberries. The recipe is similar to the Egg Fried Rice with Chinese Sausage…and it is great as a main dish since it contains veggies and protein.

Wheatberries are wheat, I mean the whole wheat kernel except the hull. I personally like to wash and soak the wheatberries before cooking, usually overnight. Wheatberries are chewy and packed with nutrients and dietary fiber, therefore much healthier than plain rice. So if you like wheatberry it is good to cook a big batch and use throughout the week in salad, soup or stir-fry.

Ingredients:

• 1 cup wheatberries
• 3 to 4 cups water
• Pinch salt
• 1 small onion, chopped
• 2 green onions finely chopped
• 3 Chinese sausages sliced
• 2 cups frozen vegetables, boiled and drained
• 2 eggs lightly beaten
• 1 ½ tablespoons oil, preferably vegetable oil
• Salt and pepper to taste

Method:

Wash and soak the wheatberries overnight.

Place the wheatberries into a medium pan and add 3 to 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Simmer for approximately 30 to 35 minutes and check the texture of the grains. If the grains still hard cook until they reach a chewy texture.

Once the wheatberries reach the desire consistency, drain the berries and transfer to a bowl. At this point you can use the wheatberries by following the recipe or store in the refrigerator for later use.

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the cooked wheatberries under medium heat. Stir fry until the wheatberries are hot. Pour in the beaten egg and gently stir until all the wheat grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the wheatberry mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

I hope you enjoy this simple and easy recipe using wheatberries. You might want to check here for more Asian Inspired Recipes.

Did you know that most of the vitamins from the wheatberries are derived from the bran? Wheatberries are a good source of magnesium, potassium, B vitamins and vitamin E.

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This is a very simple and versatile recipe for Asian inspired fried rice.  Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish.

I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, pork, shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum!

This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, baking and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!

Ingredients:

• Approximately 2 cups of cooked rice, preferably long grain
• 1 tablespoon soy sauce (optional)
• 1 small onion, chopped
• 2 green onions finely chopped
• 3 links Chinese sausages sliced
• 2 cups frozen vegetables, boiled and drained
• 2 eggs lightly beaten
• 1 ½ tablespoons oil, preferably vegetable oil
• Salt and pepper to taste

Method:

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.

Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, glutinous rice…you name it…or the combination of many ingredients.

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Leftover steak? No problem, this recipe will transform the leftover steak into a brand new dish…and you will not even be able to know that it came from a leftover.

Have you ever find yourself with a big piece of leftover steak? This time we brought home a big chunk of prime rib after a big feast last night. If I did not tell you that this dish was made using leftover you probably will not know…now the leftover prime rib turned into a nice dish with lots of veggies with an Asian twist.

This simple is very recipe, feel free to add whatever vegetables you have in your fridge just color it, I mean flavor it according to your mood…

Ingredients:

• Leftover steak
• 2 to 3 garlic cloves, finely chopped
• 1 small onion sliced
• ½ bunch asparagus, cut into approximately 1 ½ in
• 1 red bell pepper, sliced
• ½ bunch fresh parsley finely chopped
• 1 to 1 ½ tablespoon soy sauce
• Salt and pepper to taste
• 1 tablespoon olive oil

Method:

Slice the leftover meat against its grain. In a fry pan or wok heat the meat in medium high heat, do not overcook. Set aside.

In the same pan, over medium heat add the olive oil and sauté the garlic until slightly golden, add the onion until the onion soft a little. Add the asparagus and the red bell pepper, cook for a couple of minutes, add the soy sauce, salt and pepper.

Stir in the parsley and the beef. Remove from the heat and serve hot.

I hope you enjoy this simple Asian twist recipe…you might want to check on Beef  Carrot Celery Stir-Fry recipe.

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This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.

I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.

One more thing, this  great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.

Ingredients:

Pie/Cake Batter

2 cups milk
¾ cup canola oil or any vegetable oil
3 eggs
2 tablespoons grated Parmesan cheese
1 cup corn starch
1 cup all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt

Vegetable Filling

5 tomatoes, seeds removed
2 green bell peppers, sliced
1 large onion, sliced
2 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste

Method:

Pie/Cake Batter

Mix all the ingredients in the mixer and set aside.

Vegetable Filling

Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.

Assembly

Preheat oven at 350F

Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper.
Spread half of the batter on the prepared pan and layer the filling on the batter.

Finish by covering the vegetable filling with the other half of the batter.

Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.

Remove from the oven, let it cool down before cutting the pie/cake.

Serve warm or cold.

If you enjoy this recipe you might want to check the one the Easy Blender Chicken Pie.

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This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.

For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.

Baked eggs

Ingredients:

2 eggs
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins

Method:

Preheat oven at 375F.

Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.

Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.

Bake until the egg whites are just set and the yolks are still soft.

Serve hot.

I hope you enjoy this breakfast and have a wonderful week!

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This is great for summer, since I try not to fry food at home, this chicken wrap is a great way to serve the spring rolls without frying it. I usually have the filling in a bowl and we just wrap as we eat. You can serve with peanut butter and/or sweet sauce like plum sauce. Since I did not have them handy, we just ate without them. It is healthy due to the amount of vegetables in it and the spring rolls wrap are lighter than the flour tortilla.

I usually buy the spring rolls wrap at Asian market. You can find them at the freezer section. I keep them in the freezer and let them thaw while I am cooking the filling. Once the wraps are defrosted, gently remove them. The remaining wraps can be returned to the freezer.

Ingredients:

1 chicken breast
1 clove of garlic
1 teaspoon corn starch
1 tablespoon soy sauce
Salt and pepper to taste
3 tablespoon olive oil
1 onion thinly cut
2 carrots shredded
½ cabbage shredded
5 dry shitake mushroom
½ bunch of cilantro finely chopped
½ tablespoon sesame oil
Spring rolls wrap

Method:

Cut the chicken breast in small size and marinate with soy sauce, garlic, corn starch, salt and pepper to taste, let it sit for approximately 10 minutes.

In the meantime soak the dry mushroom in ½ cup of warm water until soften, approximately 5 minutes.

Squeeze the water from the mushrooms and cut into thin slices.

Heat 1 tablespoon of olive oil, sautee the chicken until brown and place aside. In the same pan add 1 tablespoon olive oil and sautee the onion until slightly brownish, add the mushroom, remove and place it aside with the chicken. Again, in the same pan place the cabbage and carrot. Add salt and pepper to taste.

Once the vegetables are cooked, add the cooked chicken with the onion and mushroom to the cabbage and the cilantro. Remove from the heat and add the sesame oil.

Place the chicken filling in the middle of the sprig roll wrap and fold like you wrap a burrito.

Did you know that shitake mushrooms are native of China? Now is cultivated and consumed in many countries beside Asia. Studies suggest that shitake mushroom contain certain chemicals that may be beneficial for human health which include anti-tumor properties.

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