Goat Cheese Bruschetta (ambush cook)

Ingredients:

4 medium to large tomatoes (approx. 1 ¼ lb)
¼ cup finely chopped red onion
2-3 garlic cloves, minced
3 Tbsp chopped fresh basil
¾ cup finely chopped strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp white sugar
Italian or French bread, sliced
4 oz Goat cheese
Olive oil (for bread)


Directions:

Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)

Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.

Mix well, cover and refrigerate.

Pre-heat the oven to 400 degrees.

Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.

Spread one side of each toast with goat cheese.

Mix well, cover and refrigerate.

Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.

Heat the olive oil in a large skillet over medium heat.

Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.




Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Goat-Cheese-Bruschetta#ixzz1fUqP7AB9

Fried Brown Rice (ambush cook)

Ingredients:

2 1/2 cups water
1 cup brown rice
1 tsp salt
2 Tbsp olive oil
1 small onion, chopped
1 cup chopped carrots
1 cup frozen peas
3 garlic cloves, minced
2 large eggs
2 to 3 Tbsp low-sodium soy sauce
1 tsp sesame seed oil
2 Tbsp toasted sesame seeds


Directions:

In a saucepan, on high heat, bring water to a boil. Add salt and rice.

Cover, and turn heat to low. Cook for 45 minutes or until all the water is absorbed.

Cool to room temperature.

Heat olive oil in a wok or a large skillet over medium heat.

Add the onions and cook, stirring, until tender.

Add the carrots and peas and cook for one to two minutes.

Push all the ingredients to the edge of the pan.

Break the eggs in the center of the pan and cook, stirring constantly with a heat resistant spatula to break up the egg and prevent it from sticking to the pan (add a little more oil if needed).

Add the cooled brown rice and mix well.

Add 2 to 3 Tablespoons low-sodium soy sauce (use less if using regular soy sauce), sesame seed oil and sesame seeds.

Mix well making sure all ingredients are well incorporated. Taste, and add more soy sauce if needed.



Quick Tip -- To cool rice faster, spread on a baking sheet.

Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Vegetable-Fried-Brown-Rice#ixzz1fUphSnMD

Mongolian Beef (ambush cook)

Ingredients:

Sauce
1 teaspoon minced fresh ginger
1 Tablespoon chopped garlic
1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup dark brown sugar

1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
3 Tbsp canola oil
5 scallions, cut into 1 inch pieces


Directions:

On medium-low heat, make the sauce by combining the ingredients and stirring occasionally until the sugar dissolves.

Bring the sauce to a boil, then remove from heat and set aside.

Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated.

Pour canola oil in a large frying pan (or a wok) and heat over high heat.

Once the oil is hot, add the steak, quickly sautéing it until browned on all sides.

Add the sauce, mixing to make sure all the meat is coated with the sauce.

Add scallions, and cook for one more minute. Serve with rice.




Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Mongolian-Beef#ixzz1fUpOyTfb