Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
- Servings: 6
- 2 cups spinach, firmly packed,washed & chopped
- 2 cups cooked brown rice
- 1 cup frozen corn kernels
- 1/2 cup salsa
- 6 whole wheat tortillas or 6 corn tortillas
Recipe
- 1 place the spinach in a saucepan with only the water you washed it in still clinging to the leaves.
- 2 (if you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) cook, stirring, until just wilted, about 2 minutes.
- 3 remove from the saucepan and drain well.
- 4 place the brown rice, corn, and salsa in the saucepan.
- 5 cook, stirring, until heated through.
- 6 stir in the spinach.
- 7 spoon a line of the mixture down the center of each tortilla and roll.
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 1/4 lb butter
- 2 cups uncooked rice (uncle ben's long grain converted rice works well)
- 1/2 cup fresh lemon juice
- 5 cups hot chicken broth
- salt & freshly ground black pepper
Recipe
- 1 heat butter in a heavy skillet. when it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
- 2 add the lemon juice, chicken broth, and salt.
- 3 cover and simmer for 20 minutes.
- 4 remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.
Total Time: 15 mins
Preparation Time: 8 mins
Cook Time: 7 mins
Ingredients
- Servings: 2
- 1 cup oats
- 2 cups water
- 2 tablespoons crystallized ginger or 2 tablespoons candied ginger, fine diced
- 1 cup canned peaches in juice
- sugar (optional) or sugar substitute, to taste (optional)
- milk (optional) or yogurt (optional) or cream, to taste (optional)
Recipe
- 1 bring water to boil in a small saucepan; add oatmeal and cook 1 minute (if you want you can use the peach juice as part of your 2 cups of liquid).
- 2 add finely chopped ginger to the pot (be sure to cut small as it swells quite a bit); continue to cook another 2-3 minutes.
- 3 add peaches and cook oatmeal until desired doneness, about 2-4 minutes depending on your grain and eating preferences.
- 4 serve topped with sweetener, milk, yogurt or cream, again according to your tastes.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 2 (9 ounce) packages cheese tortellini, uncooked
- 1/2 cup cream cheese spread (1/2 of 8-oz. tub)
- 1 cup milk
- 1/4 cup grated parmesan cheese
- 2 cups frozen peas
- 2 cups chopped ham
Recipe
- 1 cook tortellini as directed on package; drain and set aside.
- 2 in a saucepan over medium-low heat, combine cream cheese spread, milk and parmesan cheese; mix well.
- 3 stir in peas and tortellini.
- 4 cover and cook on medium-low heat 5 minutes or until sauce is thick enough to coat tortellini, stirring occasionally.
- 5 stir in ham; cook until heated through.
- 6 sprinkle with a dash of nutmeg, if desired.
- 7 to reheat refrigerated leftovers, first stir in a little milk to keep it creamy.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- 3 large live fresh crabs, cleaned and halved
- 4 tablespoons olive oil
- 1/4 cup sesame oil
- 2 tablespoons fresh ginger, julienned (1 thumb size piece)
- 2 tablespoons garlic, minced
- 1 whole onion, chopped
- 1/4 cup oyster sauce (lee kum kee brand)
- 4 tablespoons vinegar
- 3 tablespoons kikkoman soy sauce
- 2 tablespoons sugar
- 1 bunch leek, cut to 2 inches long
Recipe
- 1 heat wok and add the oils.
- 2 dump in ginger till fragrant.
- 3 add in onions and garlic.
- 4 stir fry till soft. pour in oyster sauce, vinegar, sugar and soy. let simmer.
- 5 add in cleaned crabs that's been halved.
- 6 cover, simmer till crab changes color only.
- 7 stir vigorously to combine ingredients.
- 8 add about 1/4 cup of hot water and let the sauce simmer.
- 9 dump in leeks, cook 1 more minute and dish up.
- 10 serve with piping hot bowl of rice!
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1/2 cup cornstarch
- 3/4 cup soy sauce
- 3/4 cup wine
- 1 tablespoon chinese five spice powder
- 1 tablespoon crystallized ginger
- 2 garlic cloves
- 1 tablespoon sriracha sauce (or to taste)
- 2 green onions
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon wok oil
- 1/4 cup peanuts (chopped)
- 1/4 cup peanut sauce
- 1 cup sushi rice
Recipe
- 1 begin by mixing up 1 part cornstarch, 1.5 parts soy sauce and 1.5 parts either wine or mild vinegar. cut your chicken into strips and marinade in that mixture. this will give you that crunchy, yet tender texture that you only seem to find in chinese restaurants. as you want it, mince up some ginger, garlic and red chili or use sriracha (the hot, yet tasty red garlic-chili sauce with the rooster on the bottle). slice up a couple of green onions in half inch slices.
- 2 start by heating wok oil in wok on medium-high using only just a couple dashes of the oil. add the chicken and stir fry for 3 or 4 minutes or cook each side for about 2 minutes. reduce heat to medium-low and add the ginger, garlic, five spice, sriracha and 1 cup water. stir, cover and let simmer for about 15 minutes. after it's all simmered together, add the chopped peanuts and green onions, frying for a minute or so on high heat. remove and serve over prepared sushi rice and drizzle with a thai peanut sauce.
- 3 enjoy!
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 24
- 3 tablespoons butter
- 1 tablespoon vanilla
- 1 (10 1/2 ounce) package marshmallows
- 1/2 cup of jif chocolate hazelnut spread
- 5 cups rice krispies
Recipe
- 1 spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
- 2 in a saucepan over low heat melt butter with vanilla.
- 3 add in the 1/2 cup of chocolate hazelnut spread and stir till combined.
- 4 add in marshmallows and stir until completely melted; remove from heat.
- 5 mix in the cereal until combined.
- 6 using damp hands press into prepared pan.
- 7 cool completely then slice into desired pieces.
