This is Why i Cook .com

Main

• Salmon Filet (I prefer the tail part, it has less fat)
• Whole wheat flower
• Sesame Seed (I keep a mix, toasted and natural in a container)
• Crushed chilly pepper
• Salt
• Teriyaki Sauce (thick kind)

Sides

• Plain White Japanese Rice
• 1 Orange Pepper (fine shop it)
• 1 Cup Portobello Mushrooms (chop it, 4mm slices)
• Half table spun Sesame seed oil

Preparation

Cut the filets in half on the fish spine. Mix flower with salt, chilly and sesame seeds. Now role the fish on it till you have cover it all, repeat it after 10 min. Now fry it in a non-stick pan with little oil.

On another pan you can fry the Pepper and the mushrooms with the sesame oil and a drop of plain oil.

The rice is done like all, 1 to 1 mix

Now serve it all, and add the teriyaki sauce on top of the fish.

After last burger i had to make another one, i could have them everyday

• Ground Lean Beef Meat
• ¼ cup onion
• ¼ cup tomato
• Parsley
• Basil
• Fresh Mint
• 1 table spoon of miso (Dark Kind, dilute it half spoon of water)
• 1 table spoons ketchup
• 1 table spun honey
• Pepper
• Garlic
• Broccoli (just the flower very fine chopped)
• 1 Egg

Fine chop all veggies, very fine! add the spices mix it all but the beef

Now add the beef without over working it, put it in the fridge for 15 min, heat up a pan to 3/4 of the power add some oil, with you hands make it the form you want and cook it for about 5 min each side, heat up the bread in the oven and serve it.

Again, don’t forget the juice left in the pan after done goes back on top of the meat

• Ground Turkey Meat
• ¼ cup onion
• ¼ cup tomato
• Parsley
• Basil
• Olive oil
• 2 table spoons ketchup
• Pepper
• Garlic
• 1 table spun honey or syrup

Fine chop all veggies, very fine! mix everything without over working it, put it in the fridge for 15 min, heat up a pan to 3/4 of the power add some oil, with you hands make it the form you want and cook it for about 6 min each side, heat up the bread in the oven and serve it.

note: the juice left in the pan after done goes back on top of the meat

• 1 Fine chopped red pepper
• ½ cup purple onion
• ½ cup mushroom
• Minced garlic
• 1 Tuna Can
• 1 Fine chopped Potato
• Fresh parsley
• Soy sauce
• Salt
• Fish Stock
• 1 cup of rice

1. Chop everything in thin pieces
2. Cook the rice aside
3. Heat up the wok, add some olive oil, add the anion and potato, let get brown, add the garlic, wait a bit and add Red pepper and parsley , mushrooms, toss it for a bit and add soy sauce and fish stock. And serve it on top of the rice

• 2 cups Napa Cabbage
• ½ cup purple anion
• ½ cup mushroom
• Minced garlic
• Fresh mint
• Lime (for zest and juice)
• Honey
• Salt
• White pepper
• Crushed or fresh Chilly pepper
• Sesame seed oil
• 1 cup of Noodle

1. Chop everything in thin pieces
   In a separated container add 1 and half table spoons of honey, couple drops of sesame seed oil, some lime zest, the juice of the same lemon, some salt,  chilly pepper, white pepper mix and let it sit.
2. Cook the noodles aside and wash it on cold water and let it dry.
3. Heat up the wok, add some oil, add the anion, let get brown, add the garlic, wait a bit and add theNapa Cabbage , mushrooms and mint, toss it for a bit and add the noodle with a little sesame seed oil, mix it and add the sauce that you made in the container, let it all blend. And serve it

Preparing the chicken breast

• pour maple syrup on chicken
• toss some rosemary
• black pepper
• salt
• seasoning salt
• coat it with wholewheat flower

Fry it on a non stick pan until it is golden, place it on cutting board and slice it (quarter of an inch thick), place it on the plate and add the sauce on top.

The sauce

• Syrup
• olive oil
• lemon
• chilly pepper
• black pepper
• salt
• nutmeg