|Pork, spring onions, spinach, garlic sesame oil, olive oil. sesame seeds|
|chop the pork into small pieces (season with pepper only not salt), fry in a low heat (in a wok or large pan) with the sesame oil, when cooked add in chopped garlic & spring onion. add in a generous amount of sesame seeds. then a large handful of spinach till it wilts down. have some noodles already cooked and toss them through the wok or pan. to vary the flavour finish with small amount of thai oyster sauce|
|1 Tbsp. butter
1/2 small yellow onion, diced in small pieces
1 cup medium or long grain rice
8 oz. can tomato sauce
2 cups water
|-Melt butter over medium heat in medium saucepan.
-Add rice when butter is melted. Stir until rice becomes light brown.
-Add onions, and stir until onions become translucent.
-Stir in tomato paste and spice taste.
– Stir to mix ingredients. Let mixture come almost to a boil and then add the water.
-Stir to make sure everything is mixed well.
-Let rice mixture sit on medium to medium high heat until water is absorbed. (About 20-25 minutes)
|1 lb. low fat chopped meat
1 can Campbell’s French onion soup
1 cup water
1 small can tomato paste
2 egg whites
1 cup bread crumbs
3 tbsp worchestershire sauce
|In a large pan with a cover, stir soup,water, tomato paste and worchestershire sauce. Cover and let sauce simmer. Next,
mix together chopped meat, bread crumbs and eggs. Form meat into patties and lay in the sauce. Cover and simmer for about 20 minutes or until meat is cooked through, turning patties occasionally once they have set.
You can add veggies to the sauce for added nutrition. We like portobello mushrooms, peppers and onions, or whatever you might like.
Serve with instant mashed potatoes and a nice pre-bagged salad and you have a terrific meal in around 30 minutes.
|1 small diced onion
1/2 cup broken vermicelli
1/4 cup butter
|Brown above in butter. add: 2 cup rice and lightly fry 3 cups water, 2 bouillion cubes, dash of salt. summer covered little tenders (25″)|
|2 whole boneless chicken breasts
2 tablespoons sweet butter
1/4 cup finely chopped yellow onion
4 tablespoons raspberry vinegar
1/4 cup chicken stock
1/4 cup heavy cream
1 tablespoon canned crushed tomatoes
16 fresh raspberries (garnish)
|Brown chicken in butter,set aside, cook onions, add raspberry vinegar. Tie thick, then the rest, simmer with chicken until done, add raspberries last.|
|1 cup uncooked, rinsed quinoa
2 cups water
1 pound extra lean ground beef (can be omitted)
1 tablespoon olive oil
1 chopped onion
4 minced garlic cloves
1 finely chopped jalapeno pepper (seeded if you don’t like a lot of heat)
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 (19 ounce) can of corn
1 chopped green bell pepper
1 chopped red bell pepper
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
crushed red pepper flakes to taste
1/4 cup chopped fresh cilantro
|Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, oregano, and parsley. Season to taste with salt, black pepper, and crushed red pepper flakes. Simmer until the bell peppers are tender, about 20 minutes. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.
*Water can be added during cooking to adjust thickness*
Makes about 8 servings
|1 pound firm tofu crumbled
1/4 cup soy milk
1/4 cup chopped fresh parsley leaves
1/8 teaspoon turmeric
1/2 cup shredded soy mozzerella
1 tablespoon olive oil
2 garlic cloves, minced
2 large Yukon Gold or russet potatoes, baked or roasted and cut into 1/2 inch dice
|preheat oven to 400 degrees F
place half the tofu in a food processor,along with the soy milk, parsley, turmeric and 1/4 cup of the soy cheese. Process until smooth and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally until potatoes are lightly browned on all sides, about 5 minutes.
add the remaining crumbled tofu and the pureed mixture stirring well to combine. Cook for 5 minutes,or until beginning to set.
transfer the frittata to the oven and bake until firm and hot, about 20 minutes
sprinkle with 1/4 cup cheese and return to oven to melt for 5 minutes. let stand 10 minutes, cut and serve. (serves 4)
|1/4 cup teriyaki sauce
8 oz. firm tofu, cubed
1 Tbsp. Vegetable Oil
1 medium red pepper, cut into strips (about 1-1/2 cups)
1/2 cup (1-inch) green onion pieces
2 cups Rice, cooked, chilled
1 can (8 oz.) pineapple tidbits in juice, drained
1/2 cup cashews, chopped
|-Pour teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce.
-Heat oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet.
-Add red pepper to skillet; cook and stir 2 minutes. Add green onion; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, cashews and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally.
|1 (12 ounce) package thin egg noodles
6 onions, diced
1/8 cup vegetable oil for frying
salt and pepper to taste
1/4 cup dry bread crumbs
paprika to taste
|-Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
-While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
-In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.