Japanese Soy Glazed Sweet Potato

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons brown sugar
• 3 tablespoons low sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 2 -3 sweet potatoes, diced
• 1 tablespoon toasted sesame seeds
• 1 sheet of toasted nori

Recipe

• 1 preheat oven to 400°.
• 2 combine first 6 ingredients; stir well with a whisk. arrange potatoes in a single layer in a 13 x 9-inch baking dish.
• 3 pour soy sauce mixture over potatoes. cover and bake at 400° for 50 minutes or until tender.
• 4 baste with the soy sauce mixture. uncover, and bake an additional 10 minutes or until liquid is absorbed.
• 5 sprinkle with sesame seeds and shredded nori, toss and serve.

Fettuccine Carbonara With Fried Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 large eggs
• 2/3 cup grated parmesan cheese
• 1/3 cup grated pecorino romano cheese
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ground black pepper
• 4 ounces thinly sliced pancetta, finely chopped (italian bacon)
• 12 ounces egg fettuccine
• 1 bunch broccoli rabe, rapini

Recipe

• 1 whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. using slotted spoon, transfer to small bowl. reserve skillet with drippings.
• 2 cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. return hot pasta-broccoli rabe mixture to pot (off heat). immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. season to taste with salt and more pepper, if desired. cover to keep warm.
• 3 heat skillet with drippings over medium heat. crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. remove from heat. top pasta with eggs and serve.

Fresh Corn And Tomato Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 -4 ears fresh corn (in husk)
• 1 -2 cup cherry tomatoes
• 1/2 yellow onion
• 1/2 head fresh garlic
• 1 teaspoon olive oil (cooking)
• 1 tablespoon butter
• 1 tablespoon wine (optional)
• 1 (8 ounce) package linguine (or thick spaghetti)
• 3 -4 leaves fresh basil
• salt and pepper

Recipe

• 1 shuck the corn removing as many of the silk strings as possible. hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. it's a good idea to place a towel under the cutting board to catch flying kernels.
• 2 heat the olive oil at medium heat in a non-stick skillet.
• 3 chop the onion and saute it with salt and pepper in the skillet.
• 4 meanwhile, heat a pot of salted water for the pasta.
• 5 when the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
• 6 when the water boils, add the pasta and cook while continuing to saute.
• 7 add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the wine. be sure not to overcook the vegetable mix.
• 8 cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
• 9 drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.

Fettuccine Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package fettuccine pasta (green or or use 1/2 of each )
• 1/2 cup red onion, diced
• 1 cup black olives, sliced
• 1/4 lb hard salami, cut into strips
• 1/2 cup parmesan cheese, grated
• 1 cup italian dressing, i use wish bone

Recipe

• 1 cook fettucine according to package directions rinse with cool water and drain.
• 2 add remaining ingredients to fettucine.
• 3 mix well.
• 4 i make this in the morning, then by supper time the flavors have melded nicely.

Japanese Style Curry Udon Noodles (karei Udon)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons oil
• 1/2 cup flour, plus
• 2 tablespoons flour
• 1 -2 tablespoon curry powder
• 5 cups vegetable stock or 5 cups mushroom stock
• 4 tablespoons soy sauce
• 2 teaspoons maple syrup or 2 teaspoons other artificial sweetener
• 8 -10 ounces udon noodles
• water, for boiling udon noodles
• 3 -4 scallions or 3 -4 green onions, chopped

Recipe

• 1 in a 2 quart saucepan, heat the oil. add the flour and cook, stirring for a minute over low heat. add the curry powder and cook another minute. whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
• 2 cook the udon noodles in a large pot of boiling water. when al dente, drain well, rinse and place into 4 large bowls. fill each bowl with curry sauce, top with scallions and serve immediately.

Grandma's Tomato Soup Special

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 ounces elbow macaroni, uncooked
• 1 (10 1/2 ounce) can condensed tomato soup
• 5 ounces 2% low-fat milk (do not use skim milk)
• 1 slice sandwich cheese slice
• 1 teaspoon butter
• salt & pepper, to taste

Recipe

• 1 cook the noodles as directed on the package.
• 2 meanwhile, pour the tomato soup into a small sauce pan. fill the empty can halfway up with milk then add to the soup.
• 3 pull the cheese apart into small pieces then add along with the butter. heat over medium-low heat until the cheese is melted then salt & pepper to taste.
• 4 drain the water from the noodles then pour in the tomato soup. stir to mix then serve.

Fettuccine With Asparagus, Artichokes And Lemon Thyme

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 250 g fettuccine
• 2 tablespoons extra virgin olive oil (or half oil and half butter)
• 4 shallots, finely chopped
• 1 -2 clove garlic
• 1 bunch asparagus
• 2 globe artichokes
• 2 tablespoons fresh lemon thyme leaves
• 50 g pecorino cheese, freshly grated
• salt & freshly ground black pepper

Recipe

• 1 have a bowl of water with a squeeze of lemon juice in it standing by.
• 2 prepare the artichokes by first removing half of the outer green leaves.
• 3 cut the top half or two-thirds off of the artichoke and discard.
• 4 dip the cut artichoke into the lemon water.
• 5 continue to remove any leaves that have any green colour to them as they are tough (it may look like you are wasting a lot, but you really don't want to eat the green parts- trust me).
• 6 cut off the stem where it joins to the base of the artichoke (which is the flower), dip in the lemon water and set aside.
• 7 once only the inner, yellow part of the artichoke remains, cut the it in half lengthwise and scrape out the hairy choke with a teaspoon.
• 8 dip the halves in the lemon water again, then cut each half into three or four wedges, lengthwise.
• 9 place the artichoke pieces in the bowl of lemon water.
• 10 they will keep there without going brown until you are ready to cook them.
• 11 if the stem of the artichoke was in good shape (nice and crispy, not brown and limp), cut off the outer green part, as the inner, pale part and the base of the flower are edible (and may even be the best parts).
• 12 chop into pieces of about the same size as the artichoke wedges and add to the lemon water.
• 13 repeat with the other artichoke.
• 14 to prepare the asparagus, remove the woody base of the stem by snapping at the lowest point it will break naturally.
• 15 discard the tough bases.
• 16 cut off the asparagus tips and set aside.
• 17 cut the remaining stems into approximately 3 cm lengths.
• 18 bring a large saucepan of water to the boil, add salt and cook the fettuccine according to the packet instructions.
• 19 when cooked al dente, pour in some cold water to stop the cooking, then drain in a colander.
• 20 meanwhile, heat the oil (or oil and butter) in a medium, heavy-based saucepan over medium-low heat, then add the shallots and garlic and sauté gently until softened.
• 21 add the lemon thyme leaves (just strip them straight off the stems and throw them in) and stir.
• 22 drain the artichoke pieces and add them along with the asparagus pieces (but not the tips) to the pan.
• 23 sauté gently until the asparagus is about half cooked.
• 24 add the asparagus tips and continue to sauté, stirring occasionally, until the asparagus is tender.
• 25 once the pasta and the vegetables are cooked, turn off the heat, and combine them in one pan.
• 26 add the pecorino cheese and salt and pepper to taste, and stir together.
• 27 serve immediately.