Stir-fried Lotus Root With Sesame And Green Onions

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

Ingredients

• Servings: 2
• 1/2 , a whole lotus root sliced very thinly
• 1 piece fresh ginger, peeled and chopped (about 1 inch long)
• 2 garlic, cloved peeled and chopped
• 1 1/2 cups of roughly chopped green onions
• 2 tablespoons hot red chili peppers, finely chopped
• oil
• vinegar for the lotus root water
• 1 tablespoon sesame seeds
• pepper
• 1 1/2 tablespoons soy sauce
• 1 teaspoon sesame oil

Recipe

• 1 put the sliced lotus root into vinegar water as you slice it, as described above. drain well just before cooking.
• 2 heat up a large frying pan with the oil. add ginger and garlic, and stir fry until the oil is very fragrant.
• 3 add the drained lotus root slices in a single layer. cook until the lotus root slices start to change color - they turn a bit translucent looking. turn over and cook a couple more minutes.
• 4 add the chili pepper and green onions, and stir-fry. add the sesame seeds, pepper, soy sauce and sesame oil.
• 5 the lotus roots should get a bit caramelized from the soy sauce. serve hot or cold. this is very nice for bento.

Quick Sukiyaki Style Beef Donburi

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

Ingredients

• Servings: 1
• 1 ounce snow peas, trimmed
• 1 teaspoon vegetable oil
• 1 green onion, part only thinly sliced (save the green part to garnish another dish)
• 2 cremini mushrooms, thinly sliced
• 3 ounces beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
• 1 1/2 teaspoons sugar
• 1/4 cup dashi
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 cup cooked brown rice
• shichimi pepper, to taste

Recipe

• 1 bring a very small saucepan of water to a boil. add the snow peas and cook for 1 minute, until the color turns very bright. drain and set aside.
• 2 in a small skillet, heat the oil. add the onion, and saute until it starts to soften.
• 3 add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
• 4 add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
• 5 add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
• 6 ***if using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. garnish with the blanched snow peas and shichimi pepper.
• 7 if serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. place the snow peas on top and sprinkle with the shichimi pepper.

Primal Chicken Soup With Coconut Milk

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

Ingredients

• Servings: 4
• 1 (13 1/2 ounce) can coconut milk
• 3 cups chicken stock
• 1 lemons, juice of or 2 limes
• 2 teaspoons fresh ginger, peeled and grated
• 1 piece lemongrass, 3 inch section (optional)
• 1 -2 carrot, thinly sliced
• 1/8-1/2 teaspoon thai curry paste or 1 dash hot sauce or 1/2 teaspoon crushed red pepper flakes
• 1 head cauliflower, cut into small florets
• 1 -2 cup cooked chicken meat, diced
• 4 fresh basil leaves, chopped or 1 teaspoon dried basil

Recipe

• 1 place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
• 2 when carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
• 3 add chicken meat and simmer a few more minutes.
• 4 stir in chopped basil leaves and season with salt and more hot spice to taste.
• 5 remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.

Spicy Stir Fried Shrimp And Peppers

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 1 poblano pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 green onions, sliced
• 1/2 cup sweet asian chili sauce, to taste
• 4 ounces sherry wine
• 1 -2 tablespoon sambal oelek or 1 -2 tablespoon chili paste, to taste
• 1/2 teaspoon sesame oil
• 1/2 cup butter

Recipe

• 1 on medium high heat add oil to a large skillet.
• 2 when oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
• 3 add remaining ingredients (chili sauce-butter), stirring well until hot.

Spinach & Asiago Cheese Wine Sauce Over Rice

Spinach & Asiago Crepes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 tablespoon water
• 1 1/2 teaspoons cayenne, peppers ground
• 1 medium tomato, chopped
• 6 tablespoons cooking onions, chopped
• 8 tablespoons mushrooms, chopped
• 1/4 teaspoon mace, ground
• salt & pepper
• 4 cups spinach, fresh, chopped, firmly pressed into the cup
• 2 slices bacon, fried, crumbled (optional)
• 8 tablespoons asiago cheese, grated

Recipe

• 1 beat together the crepe ingredients.(egg, flour, milk & water).
• 2 pour approx 3 tbsp of batter into a no stick heated pan (medium high heat) swirl around to form a 6" crepe.
• 3 cook 1 minute flip and cook a further 1/2 minute.
• 4 remove & place on a plate with a pieces of wax paper covering it. continue til you have cooked all the crepes.
• 5 filling:.
• 6 saute the tomato, onion & mushrooms in a medium size fry pan until the onion is translucent (approx 5 minutes).
• 7 add salt & pepper & mace.
• 8 add spinach and stir until the spinach has wilted - (add bacon if using).
• 9 place 2 1/2 tbsp of filling on edge of each crepe, roll up and place it in an oven proof dish.
• 10 you may now set the ready crepes aside until 10 minutes before serving or continue to the end of the recipe.
• 11 sprinkle the asiago over the crepes.
• 12 bake in 375 oven for 10 minutes. if the asiago isn't golden broil for a minute.
• 13 serve warm.

Summer Sweet Chilli Prawn Salad

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 20 prawns, cooked cutlets
• 400 g coleslaw, asian
• 3 spring onions, finely chopped
• 220 g corn niblets
• 40 g pumpkin seeds
• 100 g rocket
• 100 g noodles, crispy and thick
• mint leaf, handful
• 1 cup sweet chili sauce, trident
• 1/2 cup mayonnaise
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon ginger, fresh and grated

Recipe

• 1 de-vein the prawns and set aside.
• 2 in a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
• 3 combine the last 6 ingredients in a small bowl to make the dressing. whisk well.
• 4 arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
• 5 garnish with mint leaves and fried spring onions.
• 6 serve.

Spicy Stir Fry Chicken & Snap Peas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cubed
• 1/2 lb sugar snap peas or 1/2 lb snow peas
• 3 green onions, cut into 1-inch pieces
• 3 carrots, sliced very thin
• 2 garlic cloves, minced
• 5 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne
• 1/2 cup chicken broth
• 1 tablespoon wine or 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch, plus 1/4 c. water

Recipe

• 1 combine soy sauce, hoisin, sugar, broth, wine, ginger and cayenne in a bowl and set aside.
• 2 heat sesame oil in pan or wok over medium high heat until shimmering and add chicken and garlic. cook until chicken is just cooked through. add carrots and peas and cook for 2 minutes.
• 3 stir in sauce, sprinkle with crushed pepper and cook an additional 2 minutes, until veggies reach desired doneness.
• 4 mix cornstarch and water and add to pan. stir and then add green onions. cook until sauce thickens.
• 5 serve over hot rice.

Spicy Steamed Zucchini

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces zucchini (courgettes)
• 1 onion, chopped
• 1 tablespoon cumin seed
• 2 tablespoons finely-chopped fresh coriander
• 1 green chili pepper (optional)

Recipe

• 1 cut the courgettes in half lengthwise, then slice into thin half moons. if using the green chilis, cut in half, de-seed, remove all membrance, then slice thinly.
• 2 put the onion in a pan with enough stock to cover. bring to the boil - don't put a lid on - and boil off the liquid, stirring regularly. the idea is to soften the onion without browning it.
• 3 when the liquid is almost gone (approx. 10 minutes), add the cumin seed and stir fry briefly before adding the courgette slices. add a little water only if necessary (there really should be hardly any in the pan) a pinch of salt and mix well. turn the heat to very low and cover.
• 4 leave to steam until very soft (about 20 minutes) - this is not a 'crisp' vegetable dish at all, rather a meltingly tender one. you will probably not need to stir at all. keeping the lid on retains all the moisture so it won't burn. just before serving, add the coriander leaves and green chili (if using) and stir well.

Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

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

Ingredients

• Servings: 6
• 5 red bell peppers
• 5 ripe tomatoes
• 3 cloves garlic, minced
• 1 lemon
• sea salt
• 2 -3 teaspoons olive oil

Recipe

• 1 grill or flame-roast the peppers and tomatoes.
• 2 if you don't have a grill available, roast the peppers and tomatoes in the oven.
• 3 after removing from the flame or heat source, place them in a paper bag and seal.
• 4 after 5-10 minutes, the skins will peel off easily.
• 5 peel and seed peppers and tomatoes.
• 6 slice and chop into small cubes.
• 7 add garlic to vegetables and mix.
• 8 squeeze lemon juice and drizzle oil over salad.
• 9 stir.
• 10 salt to taste.
• 11 refrigerate.
• 12 serve cold.

Papaya-banana Smoothies

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 cup plain yogurt
• 1 1/2 teaspoons honey
• 1 small banana
• 1 cup orange juice
• 1/2 papaya, diced

Recipe

• 1 mix all ingredients in blender.
• 2 enjoy!

Fresh And Good For Health: Tomato, Bell Pepper And Corn Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 2 medium fresh tomatoes, washed and chopped
• 2 medium green bell peppers, washed and chopped
• 1 small onion, peeled,washed and chopped
• 1/2 cup low-fat plain yogurt or 1/2 cup plain fat-free yogurt, beaten

Recipe

• 1 mix/toss together all the ingredients in a large glass bowl (i like using the see-through type so it makes me able to admire the salad on the dinning table) cover and chill for as little as 2 hours or as long as 24 hours!
• 2 serve on a bed of fresh green iceberg lettuce and enjoy it to the fullest!

Salt-and-pepper Shrimp

Total Time: 20 mins Preparation Time: 13 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon green peppercorn
• 1/2 teaspoon red peppercorns
• 1/2 teaspoon peppercorns
• 2 lbs shrimp, shells on
• 2 teaspoons salt, divided
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 4 garlic cloves, chopped
• 1 cup fresh cilantro leaf, roughly chopped

Recipe

• 1 put peppercorns in a mortar and crush roughly with a pestle. or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
• 2 put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. set aside.
• 3 heat a wok or large (not nonstick) pot over high heat. add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. add cilantro, turn off heat, and toss to combine. serve immediately.

Stir-fried Minced Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 250 g minced chicken
• 1 medium onion, sliced
• 3 green chilies, slit
• 5 fresh curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon curry powder
• 1/2 chicken stock cube
• 1 tablespoon oil

Recipe

• 1 heat oil in a pan.
• 2 add curry leaves, onions and green chillies.
• 3 saute until onions are browned and curry leaves fragrant.
• 4 add the remaining ingredients and mix well.
• 5 cook until the chicken is tender.
• 6 serve hot.

Quick Thai Chicken Red Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 (8 ounce) can bamboo shoots
• 1 bunch scallion, sliced
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 teaspoons red curry paste
• 1 lb boneless skinless chicken breast
• 1/4 teaspoon curry
• 1 cup reduced-sodium chicken broth (to taste)
• 1 (13 1/2 ounce) can light coconut milk
• 1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce
• 1 teaspoon light brown sugar

Recipe

• 1 heat medium pot over medium-high heat. add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
• 2 add pepper and scallions to coconut sauce while cooking chicken. add bamboo shoots before adding chicken. add red curry paste to taste.
• 3 cut chicken into 1/2 cubes or smaller. add chicken to frying pan with non-stick oil spray and add curry powder. cook so that it is 90% done. add to sauce mixture. add more red curry paste to taste.
• 4 let it simmer for another 10 minutes.
• 5 serve immediately, with jasmine or brown rice.
• 6 calories: 253 cal. carbohydrates: 11 g. dietary fiber: 2 g. fat: 11 g. protein: 26 g. sugars: 5 g.

Summer Thai Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup salsa
• 1 1/2 cups chunky peanut butter
• 2 tablespoons honey
• 2 tablespoons orange juice
• 1 teaspoon soy sauce
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground ginger
• 3 cups cooked fettuccine
• 2 cups cubed chicken
• 1 (8 ounce) package salad greens

Recipe

• 1 in a large skillet, combine salsa, peanut butter, honey, orange juice, soy sauce, red pepper and ginger.
• 2 over low heat, cook until heated through, stirring occasionally.
• 3 sir in the cooked fettuccine and chicken.
• 4 evenly coat.
• 5 place salad greens on serving platter and top with fettuccine mixture.
• 6 toss before serving.

Salt Free Peanut Satay Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons brown sugar
• 2 teaspoons brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons sodium-free peanut butter (may increase to 3 t)
• 2 tablespoons sodium-free tomato paste
• 2 tablespoons water
• 1 large garlic clove, chopped (may increase to 2 or 3 cloves)
• 1/4 cup coconut milk

Recipe

• 1 put all of the ingredients except the coconut milk in a blender or food processor and blend until smooth and creamy.
• 2 transfer to a bowl and stir in the coconut milk. keep sauce refrigerated if you are not going to use it right away.

Quick Tava Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups cooked rice
• 1 sliced onion
• 3 cloves crushed garlic
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 chopped tomato
• 1 sliced red capsicum
• 3 tablespoons oil
• 1 tablespoon low-fat plain yogurt curds
• salt

Recipe

• 1 heat oil in a tava and fry the onions till they turn golden brown.
• 2 add the garlic and fry for a few seconds.
• 3 next, add the chilli & turmeric powders, capsicum, tomato and curds.
• 4 fry for a few minutes.
• 5 add the cooked rice and salt.
• 6 cook for a few minutes.
• 7 serve hot.

Stir-fried Lemongrass Beef With Asian Greens

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

Ingredients

• Servings: 6
• 1 1/2 lbs top sirloin steaks, fat trimmed, cut lengthwise in half
• 3 tablespoons minced lemongrass
• 4 tablespoons fish sauce (can be found in asian markets)
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons sugar
• 3 garlic cloves, minced
• 4 tablespoons peanut oil
• 3 tablespoons fresh lime juice
• 1 large shallot, minced
• 1 tablespoon minced seeded serrano chili
• 1 bunch mustard greens, torn into 1 inch pieces
• 1 head bok choy, torn into 1 inch pieces
• 2 cups thinly sliced red onions
• 1 cup packed opal basil (can be found in asian markets or you can use regular basil leaves)

Recipe

• 1 freezing the meat for 30 minutes will make it easier to slice.
• 2 freeze beef 30 minutes.
• 3 using large nife, thinly slice beef crosswise.
• 4 mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
• 5 sprinkle generously with black pepper.
• 6 let stand at room temperature for 30 minutes or chill up to 3 hours.
• 7 whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
• 8 season dressing with salt and pepper.
• 9 let stand at room temperature for 30 minutes.
• 10 place mustard greens, bok choy, onions and basil in large bowl.
• 11 add 3/4ths of dressing and toss to coat.
• 12 season salad with salt and pepper.
• 13 heat 1 tablespoon oil in heave large skillet over high heat.
• 14 working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
• 15 add to greens.
• 16 add remaining dressing and toss to combine.
• 17 serve immediately.

Summer Sunshine On A Salad Plate

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 3 bunches fresh spinach
• 1/2 head romaine lettuce
• 1/4 cup shallot, minced finely
• 1 hard-boiled egg, mashed
• 1/2 cup mayonnaise
• 1 tablespoon honey
• 1 blood orange, juice of
• 1 cup chopped pecans, toasted
• 1 cup sliced strawberry
• 6 slices bacon, crumbled
• 1/3 cup grated asiago cheese
• 6 -12 fresh strawberries

Recipe

• 1 combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• 2 just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• 3 drizzle dressing over greens, tossing well to coat everything evenly.
• 4 portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• 5 garnish with one or two fresh strawberries.

Papaya Parfait

Total Time: 1 hr 19 mins Preparation Time: 1 hr 9 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 lbs papayas, peeled, halved and seeded
• 2/3 cup sugar
• 3 tablespoons water
• 6 egg yolks, room temperature
• 1 1/2 cups whipping cream
• 2 tablespoons port wine
• whipped cream, garnish
• chocolate curls, garnish

Recipe

• 1 dice enough papaya to measure 1/2 cup and set aside. cut the remainder into one-inch pieces. puree in a food processer or blender.
• 2 in a saucepan over low heat cook the sugar and water until sugar dissolves. increase heat to high and boil until mixture registers 230-degrees f on a candy thermometer (thread stage) (3 minutes). remove from heat.
• 3 in a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
• 4 fold in papaya puree.
• 5 in a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
• 6 divide mixture among 8 pafait or wine glasses. refrigerate for one hour.
• 7 top with whipped cream and chocolate curls, if desired.

Sea Bass Thai Style

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

Ingredients

• Servings: 2
• 2 (150 g) sea bass fillets
• 1 bunch fresh coriander, chopped (cilantro)
• 1 teaspoon fresh ginger, chopped
• 1 orange, juice of
• 1 lemon, juice of
• 2 tablespoons light soy sauce
• 1 bunch spring onion, chopped
• 2 teaspoons thai fish sauce
• 2 tablespoons rice wine vinegar
• 1 red chile, chopped
• 1 teaspoon sweet chili sauce

Recipe

• 1 apart from the sea bass, mix all the other ingredients together.
• 2 arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
• 3 score the fillets, and pull up the corners of the foil. spoon over the thai dressing and crimp the corners together to create a sealed bag.
• 4 dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
• 5 remove from the pan, tear open bag and serve.

Salt And Pepper Red Crab (cua Rang Muoi)

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

Ingredients

• Servings: 4
• 800 g crabs (live or raw)
• vegetable oil (for deep frying)
• potato starch (for dusting)
• 3 red shallots (finely diced)
• 2 garlic cloves (finely diced)
• 3 spring onions (scallions cut into 5cm lengths)
• 2 chilies (red long thinly sliced diagonally)
• jasmine rice (to serve)
• 1 tablespoon salt
• 1 tablespoon pepper (fine)
• 1 teaspoon sugar
• 1/4 teaspoon five-spice powder

Recipe

• 1 to make the seasoning, combine all ingredients in a bowl.
• 2 to prepare your crabs humanely, place them in the freezer for 1 hour or submerge them in an ice bath for 5 minutes.
• 3 remove the upper shell of the crab, pick off the gills, which look like little fingers and discard.
• 4 clean the crab under running water and drain.
• 5 place the crab on its stomach and chop the crab in half with a heavy cleaver.
• 6 next, divide each half into 4 pieces, chopping each piece after each leg (if your crabs are small cut each half into 2 pieces).
• 7 with the back of the cleaver, gently crack each claw - this makes it easier to extract the meat.
• 8 heat the oil in a wok to 200c (400f) or until a cube of bread dropped into the oil browns in 5 seconds).
• 9 dust the crab pieces with potato starch, shaking of any excess.
• 10 deep fry the crab in batches for 3 minutes, turning over once until golden brown.
• 11 remove from the wok and drain on kitchen paper.
• 12 remove the oil, reserving 2 tablespoons and clean the wok.
• 13 heat the reserved oil in the work, then add the shallots and garlic and fry until fragrant.
• 14 return the crab to the wok with the spring onion and chilli and add the salt and pepper seasoning to taste.
• 15 serve with jasmine rice and finger bowls.

Stir-fried Noodles With Shrimp, Chiles & Lime

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 ounces dried wide rice noodles (pad thai)
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon chile sauce with garlic (such lee kum kee brand)
• 1 tablespoon vegetable oil
• 6 ounces medium shrimp, peeled and deveined (51-60 per pound)
• 1 (4 ounce) can fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
• 1 1/2 cups bean sprouts
• 2 tablespoons crushed unsalted peanuts
• 1/3 cup chopped fresh cilantro
• 10 mint leaves, torn into small pieces
• 1 lime, cut into wedges for serving

Recipe

• 1 soak the dried rice noodles in a bowl of very warm (110f) water and soak until they're pliable but still rather firm, about 30 minutes. drain in a colander - no need to pat dry. meanwhile prep the rest of the ingredients.
• 2 in a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
• 3 once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
• 4 add the garlic, stir and immediately add the shrimp. stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
• 5 add the fish sauce mixture. stir to mix for about 20 seconds, then add the chile slivers and the noodles. stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. if the noodles are too firm, add 1 tablespoon of water and cook another minute.
• 6 add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
• 7 serve immediately, with lime wedges on the side.

Leek And Mushroom Topping With Asiago Cheese

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 4 cups sliced cremini mushrooms
• 5 cups sliced leeks
• 2/3 cup shredded asiago cheese
• 2/3 cup shredded cheddar cheese
• 2 lbs pizza dough, divided and partially cooked

Recipe

• 1 in saucepan, heat oil over medium heat. add garlic, mushrooms and leeks; cook until tender.
• 2 spread vegetables over partially baked pizza crust. top with cheeses.
• 3 bake at 400* for 15 to 20 minutes, or until crust is cooked and golden brown and cheese is melted.

Quick Sweet Lamb Curry (microwave Or Oven)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 large onion
• 1 -2 tablespoon curry powder
• 2 tablespoons butter
• 1 medium apple
• 1 banana
• 1/2 cup currants
• 1 tablespoon coconut
• 2 tablespoons fruit chutney or 2 tablespoons jam
• 3 tablespoons flour
• 1 1/2 cups beef stock
• 800 g shoulder lamb chops (i use lamb chunks)
• salt and pepper

Recipe

• 1 peel and slice onion.
• 2 combine in a large flat dish with curry powder and butter.
• 3 cook covered at high power in the microwave for 4 minutes.
• 4 peel and slice apple and banana.
• 5 add to onion with currants, coconut, chutney and flour.
• 6 stir.
• 7 add meat and stock and stir again.
• 8 add salt and pepper.
• 9 microwave: cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
• 10 rearrange meat in dish once during the cooking.
• 11 stand covered for 10-15 minutes before serving.
• 12 oven: put everything into an oven-proof dish with the lid on.
• 13 cook at 180 degrees (celcius) for 1 1/2 – 2 hrs.
• 14 stir once during cooking.

Sicilian Popcorn Spice

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 3
• 2 tablespoons italian seasoning
• 3 tablespoons asiago cheese, finely grated (romano or parmesan would work as well)
• 1/2 teaspoon garlic powder

Recipe

• 1 place the italian herb blend and garlic powder in a spice grinder, coffee grinder or mini chopper. pulse until the herb leaves are broken up.
• 2 grate the cheese and blend with the ground spices.
• 3 sprinkle on hot popcorn to taste.
• 4 if you are making a big batch, doubling or tripling the recipe, spread out on a plate and allow it to air dry for 2 to 3 hours. store in an air tight jar in the fridge.

Orange Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs chicken, thinly sliced
• 1/4 cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon peanut oil
• 2 garlic cloves, smashed
• 2 slices fresh ginger, smashed
• 1/4 cup fresh cilantro leaves, torn
• peanut oil, for frying
• 1 large eggs or 1/4 cup egg beaters egg substitute, lightly beaten
• 1/2 cup cornstarch
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 teaspoon sesame oil
• 1 teaspoon dried chili pepper flakes
• 4 scallions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 inch piece fresh ginger, peeled and finely chopped
• 3 thick strips orange zest
• 3 tablespoons fresh orange juice
• 1/4 cup low sodium soy sauce
• 1 1/2 cups chicken stock
• 2 tablespoons rice vinegar
• 1/4 cup honey
• 2 tablespoons cornstarch mixed with 2 tablespoons water

Recipe

• 1 preheat the oven to 300. cover a shallow pan with aluminum foil and have it next to the skillet while you cook the chicken.
• 2 combine all the ingredients for the marinade and add the sliced chicken. cover and refrigerate for at least 30 minutes. you can leave the chicken in overnight if you wish.
• 3 in a large skillet, heat 2 inches of peanut oil over medium heat. remove the chicken from the marinade and discard half of the liquid and all solids from the marinade. add the water, cornstarch and flour to remaining marinade liquid and mix well. this should form a batter for the chicken. coat the chicken pieces well while the oil heats.
• 4 in a small bowl combine orange juice, honey, soy sauce, rice vinegar and set aside.
• 5 when the oil is hot, lightly fry the chicken on both sides. drain well on paper towels. put the chicken on the aluminum covered pan and keep warm in the oven while you finish the rest of the chicken.
• 6 after all the chicken has been fried and is in the oven, pour off all of the oil except for 1 tablespoon. add 1 teaspoon of sesame oil and sauté the garlic, scallions, pepper flakes, ginger root & orange zest. add the mixture from the small bowl and the 1 ½ cups of chicken broth. heat to boiling and add the 2 tablespoons of cornstarch & water to thicken.
• 7 remove the chicken from the oven, and serve it over rice and top with the orange sauce.

Papaya, Cucumber And Shallot Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 papaya, preferably unripe
• 1 cucumber
• 1 1/2 tablespoons superfine sugar
• 1 1/2 tablespoons lime juice
• 3 tablespoons fish sauce
• 12 mint leaves
• 3 shallots, peeled and finely sliced
• 12 cherry tomatoes, halved
• 1 red chili pepper, deseeded and finely sliced
• 6 large lettuce leaves
• 3 tablespoons sweet chili sauce
• 3 tablespoons unsalted cashews, roughly crushed (optional)

Recipe

• 1 peel the papaya, remove the seeds and, using a peeler, slice the flesh lengthways. cut into strips.
• 2 thinly slice the cucumber lengthways with the peeler, avoiding the seeds and cut into strips.
• 3 mix the sugar, lime juice, fish sauce and mint in a large bowl and toss with the papaya, cucumber, shallots, tomatoes and chili. chill.
• 4 line 6 bowls with the lettuce leaves and pile the salad on top.
• 5 drizzle with a little sweet chili sauce and scatter with cashews if using.
• 6 serve.

Sunday (game Day : ) Roast Beef Dinner

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
• 4 -6 medium potatoes, unpeeled and quartered
• 1 large onion, peeled and cut into eighths
• 2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
• basil
• dried garlic
• garlic powder
• salt and pepper
• water
• 2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
• flour (optional)

Recipe

• 1 preheat oven to 350*.
• 2 place roast in large roasting pan or baking dish.
• 3 arrange vegetables around roast.
• 4 sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• 5 place in oven and allow to cook for about 15 minutes.
• 6 add water to pan about 1/2 inch to an inch up.
• 7 about every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• 8 you can pour this over the roast if if is getting too dry on top.
• 9 allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• 10 remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• 11 to make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• 12 or, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• 13 heat over low heat until mixture starts to bubble.
• 14 add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• 15 simmer 5 minutes, remove from heat and add 1 tsp.
• 16 (or more) of gravy master.
• 17 stir in some salt and pepper to taste and serve with sliced beef.
• 18 slice beef after it has sat for about 15 minutes to retain juices.

Spicy Stir-fried Green Beans And Scallions

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

Ingredients

• Servings: 2
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons peanut oil
• 3/4 lb green beans, cut on bias into 1 . 5-inch pieces
• 4 scallions, cut into 1 . 5-inch pieces
• 1 teaspoon peanut oil
• 3 garlic cloves, mashed

Recipe

• 1 mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. set aside.
• 2 heat a heavy skillet (12") over high heat until extremely hot. carefully swirl 2 tablespoons oil to coat the bottom. fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. add scallions, continue cooking in same manner until scallions are charred and beans are tender.
• 3 make a well in the center of the pan; mash garlic and remaining 1 t. oil together. fry until fragrant - about 5 seconds - and stir into vegetables. add soy mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. serve immediately.

Mast O Choghondar (yogurt With Beets)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups whole-milk plain yogurt
• 2 cups cubed beets

Recipe

• 1 roast 2 medium beets in oven at 350 degrees until beets are tender. skin and cube.
• 2 add to yogurt, mix and chill.
• 3 this sounds and looks weird, it is a bright pink. even people who don't like beets will like this.

Spicy Squid Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 small squid (cleaned)
• 1 tablespoon roasted chili paste
• 1 teaspoon sunflower oil
• 1 teaspoon chopped gingerroot
• 1 teaspoon chopped garlic
• 1 teaspoon honey
• 1 lime, juice of
• 1 tablespoon fish sauce
• 2 tablespoons sunflower oil
• 1 teaspoon sesame oil
• 1 cucumber
• 4 spring onions
• 1 medium bell pepper (deseeded & sliced lengthways)
• 2 tablespoons mint
• 2 tablespoons coriander
• 1 red thai chile
• mixed salad green
• sesame seeds

Recipe

• 1 score the squid on a chopping board. place in a bowl with the roasted chilli paste and oil. mix well. place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown.
• 2 in the meantime, pound the ginger and garlic together in a pestle and mortar. add the honey and lime and mix well. whisk in the sunflower and sesame oil.
• 3 chop the cucumber, pepper, spring onions and chilie peppers and place in a bowl with mixed salad leaves, mint and coriander.
• 4 finely slice the grilled squid and add to the salad bowl. pour over the dressing and sprinkle with sesame seeds.

My Sister Chris' Tofu Stir Fry

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

Ingredients

• 1 (375 g) package extra firm tofu, drained and diced
• 1/3 cup soy sauce
• 3 garlic cloves, pressed
• 1 -2 tablespoon fresh ginger, minced (about the size of a man's thumb, (or more)
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon chili paste, to taste
• 4 cups vegetables, chopped (broccoli, peppers, carrots, etc)
• 1 -2 tablespoon oil, for stirfrying
• 1/2 cup cashews (optional)

Recipe

• 1 marinate tofu in soy sauce, garlic, ginger, and cayenne or chili paste, for an hour or so. i often prep it in the morning, and let it marinate all day, but i hear proper tofu marinating teqnique says to marinate no more than an hour. ;o).
• 2 stirfry veggies and tofu in a bit of oil until veggies are tender-crisp and tofu is hot. sprinkle with cashews and serve over noodles or rice.

Quick Tikka Masala

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 inches piece fresh ginger, peeled and cut in 2 equal pieces
• 1 garlic clove, minced or pressed
• salt
• ground black pepper
• 1/2 cup cilantro, finely chopped
• 1 lemon, zest of
• 1/2 lemon, juice of
• 1 tablespoon plain yogurt
• 3 tablespoons vegetable oil, divided
• 4 skinless chicken breasts, cut into 1/2-inch cubes
• 1 red onion, roughly chopped
• 1 teaspoon chili powder
• 1 teaspoon garam masala or 1 teaspoon other curry powder
• 1 teaspoon ground turmeric
• 10 ounces light cream or 3/4 cup plain yogurt
• 1 teaspoon flour (only if using yogurt, omit if using cream)
• 2 teaspoons tomato paste

Recipe

• 1 grate 1 piece of ginger into a large zip top bag. add the garlic, salt, pepper, cilantro, lemon zest, lemon juice, 1 tbsp yogurt and 1 tbsp oil. add the chicken, press out as much air as possible and seal. set aside (at room temperature) to marinate while proceeding.
• 2 heat the remaining oil in a large skillet over low heat. roughly chop the remaining piece of ginger and add it to the oil, with the onion. cook gently 10-15 minutes until well caramelized and almost mushy. add chili powder, garam masala and turmeric; stir well. cook 2-3 minutes to bloom and blend the flavors. season with a generous pinch of salt and scrape mixture into a bowl; set aside.
• 3 increase heat to medium-high; empty the zip top bag into the skillet. cook, turning occasionally, until golden brown and cooked through but still tender. return spice mix to pan. if using cream, add it at this point. if not, add flour then yogurt. stir in tomato paste. simmer 5 minutes.
• 4 adjust seasoning with salt, pepper or lemon juice if needed. serve with basmati rice or naan.

Fresh Herb And Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 large tomatoes, sliced
• 1/3 cup flat leaf parsley
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh tarragon leaves
• 2 scallions, sliced (with tops)
• 1/4 cup crumbled feta cheese
• plain yogurt

Recipe

• 1 arrange tomatoes on serving platter.
• 2 chop herbs and scallions.
• 3 mix remaining ingredients except cheese and yogurt; sprinkle over tomatoes. sprinkle cheese over herbs.
• 4 serve with yogurt.

Stir-fried Lamb With Green Beans & Baby Corn

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb lamb tenderloin
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon dark sesame oil
• 1/3 cup water
• 2 tablespoons water
• 2 tablespoons peanut oil
• 1 lb green beans, fresh or frozen, trimmed and cut into 1 1/2 inch pieces
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 tablespoon black bean sauce
• 1 teaspoon hot chili paste
• 1 (14 ounce) can whole baby corn, rinsed and drained
• 1 large ziploc bag

Recipe

• 1 slice lamb across grain into thin slices into 3/4 inch strips.
• 2 combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. mi wella nd pour into a large ziplock bag. add lamb and toss to coat. seat aside to marinate for 30 minutes. combine remaining 1 tbsp cornstarch and 1/3 cup water in small cup; set aside.
• 3 heat 1 tbsp peanut oil in wok or large skillet over high heat. add beans; stir-fry about 4 minutes. add remaining 2 tbsp water; reduce heat to medium-low. cover and simmer 10 to 12 minutes or until crisp-tender. remove beans from wok and set aside.
• 4 heat remaining 1 tbsp peanut oil in wok over high heat. add garlic and ginger and lamb along with marinade. stir fry about 3 minutes or until meat is no longer pink in the center. add black bean sauce and hot chili paste; stir fry 2 minutes.
• 5 return beans to wok. stir cornstarch mixture; add to wok. bring to a boil; cook until sauce thickens. stir in baby corn; heat through.

Stir-fried Rice Noodles With Chicken And Vegetables

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

Ingredients

• Servings: 1
• 1 1/2 tablespoons vegetable oil
• 1 chicken breast, shredded
• 1 egg
• 6 1/2 ounces rice noodles, broad variety, soaked as per instructions on the packet, drained
• 2 1/2 ounces greens, roughly chopped
• 4 ounces broccoli florets
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons dark soy sauce
• 1/2 tablespoon light soy sauce
• 2 tablespoons stock (optional)
• 1/2 teaspoon ground black pepper

Recipe

• 1 heat the oil in a wok, placed over a medium heat. tip in the chicken and stir-fry for 2-3 minutes. break in the egg and cook briskly with the chicken until cooked through
• 2 add the drained rice noodles, followed by the vegetables. season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
• 3 the noodles should be quite moist - add a little stock or water to loosen the texture. sprinkle with black pepper just before serving.
• 4 this dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.

Stir-fried Sausage And Veggies

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 2 cups broccoli florets
• 1 cup red bell pepper, strips
• 1 cup sliced carrot
• 1 -2 garlic clove, minced
• 1 lb cooked turkey sausage, sliced
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup teriyaki sauce
• hot cooked rice

Recipe

• 1 1. heat oil in wok or large skillet over mediumhigh heat. add broccoli, pepper and carrots; stir-fry 2-3 minutes.
• 2 2. add garlic; stir-fry 1-2 minutes. add sausage, water chestnuts and teriyaki sause. increase heat to high; cook until sausage us heated through. serve over rice.

Orange Chicken And Rice Bowl

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

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast, cut into strips
• 1/4 cup asian toasted sesame dressing (kraft makes this)
• 1/4 cup orange juice
• 3 cups frozen stir fry vegetables
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3 cups cooked rice
• 1/4 cup peanuts, chopped (, cashews would work well also) (optional)

Recipe

• 1 heat large skillet on medium-high heat. add chicken and stir-fry 5 to 7 minute or until cooked through.
• 2 stir in dressing and juice. bring to boil.
• 3 add vegetables (and red pepper if using); cook 5 to 7 minute or until heated through, stirring occasionally.
• 4 serve over rice. top with nuts (or chow mein noodles) for crunch.

Orange Chicken

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

Ingredients

• Servings: 4
• 4 chicken breasts
• 2 cups orange juice (with pulp)
• 1 cup soy sauce
• 4 tablespoons brown sugar
• 2 tablespoons garlic
• 1 teaspoon salt
• 1/4 cup flour
• butter (for cooking)

Recipe

• 1 begin by mixing the orange juice, soy sauce, brown sugar, garlic, salt, and flour together in a separate bowl.
• 2 cut the chicken breasts into strips or pieces (can also leave as a breast but the sauce does not penetrate as well).
• 3 begin by cooking the breasts on the stovetop with a bit of butter.
• 4 once the breasts are cooked to your liking, pour the sauce mixture into the pan (it is good to have a deep-dish frying pan, as there will be alot of sauce).
• 5 turn up the heat and stir the sauce with the chicken. the sauce should thicken. if sauce has trouble thickening, you can always add a bit more flour. you can leave the sauce cooking until it reaches your preferred consistency, but usually does have a nice, thick sauce after a few minutes.
• 6 take off of the heat and serve with rice and fresh vegetables. enjoy!

Stir-fried Lamb With Straw Mushrooms

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 1/3 lbs lamb loin (boneless)
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1 teaspoon soy sauce (light or dark)
• 1/2 teaspoon sugar
• 1 dash pepper
• 8 ounces pea pods
• 3 green onions (with tops)
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 cup vegetable oil
• 1 teaspoon garlic, finely chopped
• 2 (8 ounce) cans straw mushrooms, drained
• 1 (8 1/2 ounce) can sliced bamboo shoots, drained
• 1 tablespoon dark soy sauce
• 1/4 cup chicken broth

Recipe

• 1 trim fat from lamb; cut lamb into slices, 2 x 1 x 1/2 inch.
• 2 toss lamb, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and pepper in glass or plastic bowl.
• 3 cover and refrigerate 20 minutes.
• 4 remove strings from pea pods.
• 5 place pea pods in boiling water.
• 6 cover and cook 1 minute; drain.
• 7 immediately rinse under running cold water; drain.
• 8 cut green onions into 2-inch pieces.
• 9 mix 1 tablespoon cornstarch and the water.
• 10 heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• 11 add vegetable oil; rotate wok to coat side.
• 12 add lamb and garlic; stir-fry until lamb is no longer pink.
• 13 add mushrooms, bamboo shoots and 1 tablespoon soy sauce; stir-fry 1 minute.
• 14 stir in chicken broth; heat to boiling.
• 15 stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• 16 add green onions and pea pods; cook and stir 30 seconds.

recipe

• 17 microwave reheat directions: prepare stir-fried lamb with straw mushrooms; cover and refrigerate no longer than 24 hours. just before serving, cover tightly and microwave on microwave-proof platter or bowl on high (100%) power 5 minutes; stir. cover and microwave until hot, about 4 minutes longer. let stand covered 2 minutes.

Spinach & Artichoke Stuffed Rolled Bread

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water)
• 2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out
• 2 cups provolone cheese, shredded
• 1 cup asiago cheese, grated
• 1 lemon, zest of
• 8 sprigs fresh thyme, leaves removed
• 2 garlic cloves, grated
• salt & freshly ground black pepper
• 1 (8 ounce) package pizza dough, such as pillsbury
• 1 tablespoon extra virgin olive oil (evoo)
• 1 tablespoon sesame seeds

Recipe

• 1 in a large bowl, combine the artichoke hearts, spinach, provolone, asiago, lemon zest, thyme, garlic, salt and ground pepper.
• 2 unroll the pizza dough onto on a baking sheet with the long edge facing you. be careful not to stretch it too much.
• 3 pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
• 4 fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. turn the stuffed bread over on the sheet pan so the seam is on the bottom. brush with evoo and sprinkle sesame seeds over the top.
• 5 bake the stuffed bread until evenly golden brown, 15-18 minutes. cool slightly before slicing.

Stir-fried Shrimp With Xo Sauce

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

Ingredients

• Servings: 4
• 8 tablespoons peanut oil, plus 1 tbsp
• 3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 stick lemongrass, finely chopped
• 1 ounce dried shrimp, chopped
• 1 ounce prosciutto, finely chopped
• 1 teaspoon dried red chili pepper flakes
• 2 tablespoons sesame oil (optional)
• 5 ounces snow peas, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 lb shrimp, shelled
• 1 pinch sugar
• 1 teaspoon cornstarch
• 1 pinch pepper

Recipe

• 1 for the xo sauce: heat half of the oil in a wok or saucepan set over a very low heat. add the chopped garlic, followed by the shallot and lemon grass. poach everything in the oil for 5-10 minutes stirring often.
• 2 add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• 3 continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• 4 remove the pan from the heat and leave to cool. transfer everything to a large glass jar secured with a lid. leave everything to steep for a minimum of 2-3 hours.
• 5 this sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. a little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• 6 for the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• 7 tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• 8 add the shrimp, sugar and pepper and continue frying for 2-3 minutes.
• 9 return the peppers and sugar snaps to the pan and stir in enough xo sauce to give a spicy kick - you'll probably only need a tablespoon or so. the rest of the sauce can be used for other south east asian dishes.
• 10 combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. this will bring all the juices together. serve straight away with rice or noodles.

Stir-fried Lamb With Mustard Greens

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 10 -11 ounces mustard greens
• 1 teaspoon cornstarch, combined with
• 1 teaspoon cold water
• 1/2 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 teaspoon rice wine or 1 teaspoon water
• 3/4 lb lamb tenderloin
• 2 tablespoons vegetable oil
• 2 tablespoons black bean garlic sauce
• 2 tablespoons water, about
• fresh ground black pepper

Recipe

• 1 wash greens and discard tough stems.
• 2 bring a large pot of water to a boil, add greens and time 2 minutes.
• 3 drain and rinse with cold water to stop the cooking.
• 4 drain again, then cut greens into long diagonal strips.
• 5 in a medium bowl, combine cornstarch and water.
• 6 stir in sugar, soy sauce and rice wine.
• 7 cut lamb into thin slices and add to the mixture.
• 8 marinate about 20 minutes, stirring occasionally.
• 9 heat oil in a preheated wok or large heavy skillet over medium heat.
• 10 add black bean sauce and stir-fry 1 minute, then add lamb and stir-fry 2 minutes.
• 11 add mustard greens and water.
• 12 mix well and simmer gently about 4 to 5 minutes, until lamb is cooked through and greens are tender.
• 13 season with pepper and serve.

Stir-fried Lamb In Hoisin Sauce

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 3 tablespoons hoisin sauce
• 2 tablespoons rice wine
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 1/4 teaspoon sesame oil
• 3/4 lb lamb tenderloin, sliced into 1 1/2 x 4-inch strips
• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 2 tablespoons garlic, minced
• 4 teaspoons cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil
• 1 1/2 tablespoons peanut oil
• 2 tablespoons water
• 6 green onions, julienned

Recipe

• 1 for sauce:.
• 2 stir all ingredients in a medium bowl until well blended.
• 3 for lamb:.
• 4 stir lamb and next 6 ingredients in small bowl until blended.
• 5 heat 1 1/2 tablespoons peanut oil in heavy large skillet.
• 6 add sauce; bring to simmer.
• 7 add lamb; stir-fry 3 minutes.
• 8 add 2 tablespoons water and onions.
• 9 stir-fry until lamb is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.

Stir-fried Oriental Celery

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

Ingredients

• Servings: 8
• 2 tablespoons oil
• 4 cups diagonally sliced celery
• 8 ounces fresh mushrooms, sliced
• 8 ounces fresh pea pods
• 3 green onions, sliced
• 1 tablespoon cornstarch
• 1/4 teaspoon ginger
• 1/4 cup corn syrup
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1/4 cup sliced almonds, toasted

Recipe

• 1 in wok or large skillet, heat oil; saute celery in oil 3 minutes or until crisp-tender.
• 2 stir in mushrooms, pea pods and onions; saute 3 minutes.
• 3 in small bowl, combine cornstarch, ginger, corn syrup, soy sauce and orange juice; pour over vegetables.
• 4 cook 1 minute, stirring constantly.
• 5 sprinkle with almonds.

Madras Sweet Potatoes

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 large sweet potatoes or 2 large yams
• 2 tablespoons butter
• 1 teaspoon madras curry powder or 1 teaspoon garam masala
• 1/4 teaspoon salt
• 1 tablespoon honey

Recipe

• 1 chop sweet potatoes into 1 inch squares.
• 2 steam in steamer basket over medium-low heat for about 20 minutes or until fork tender.
• 3 place in bowl and mash with butter until almost smooth.
• 4 add salt and curry powder. continue to mash until blended.
• 5 add honey to sweeten to your liking.

Orange Chicken

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

Ingredients

• Servings: 6
• 2 lbs chicken breasts, cubed
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup cornstarch
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine vinegar
• 1/4 cup water
• 2 tablespoons orange zest
• 1/4 cup orange juice
• 1/2 teaspoon sugar
• 2 tablespoons chicken stock
• 1 tablespoon soy sauce

Recipe

• 1 mix together egg, salt, pepper and 1 tablespoon oil in a large mixing bowl.
• 2 add chicken pieces and stir to coat.
• 3 mix 1/2 cup cornstarch and 1/4 cup flour together. add to chicken and stir to combine.
• 4 heat oil to 375.
• 5 add chicken pieces a few at a time and fry until golden brown, 3 to 4 minutes.
• 6 remove chicken from oil and drain on paper towels. set aside.
• 7 combine all ingredients for the orange sauce and set aside.
• 8 add 1 tablespoon oil to a wok and heat for 30 seconds.
• 9 add ginger, garlic, crushed red pepper, and green onions. stir fry for 30-45 seconds.
• 10 add rice wine vinegar and stir for 5 seconds.
• 11 add orange sauce and bring to a boil.
• 12 add chicken pieces and stir until coated well.
• 13 mix together water and 1 tablespoon cornstarch until smooth.
• 14 add chicken and heat until sauce is thick.
• 15 serve immediately.

Stir-fried Shrimp In Aromatic Tomato Cream Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/8-1/4 teaspoon cayenne
• 3 tablespoons chopped cilantro
• 1 fresh green chile, finely chopped
• 1 tablespoon lemon juice
• 7 ounces coconut milk, well stirred (or 7/8 cup cream)
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 3 garlic cloves, peeled and chopped
• 10 -15 curry leaves (optional)
• 1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Recipe

• 1 make the sauce:.
• 2 put the tomato paste in a bowl. add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 t water.
• 3 mix well. slowly add the coconut milk or cream, mixing as you go. set aside.
• 4 the sauce can be made ahead and refrigerated for several hours.
• 5 stir-fry:.
• 6 put oil in wok or skillet and set over medium high heat. when oil is hot, put in the mustard seeds. as soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• 7 stir till garlic turns medium brown and put in the shrimp.
• 8 stir till the shrimp turns opaque most of the way through.
• 9 add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. the shrimp should be completely opaque and cooked thorugh. turn off heat.

Stir-fried Red Rice With Sliced Sirloin Steak And Peas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup red rice
• 1 cup water
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 6 ounces sirloin steaks, thinly sliced
• salt, to taste
• 1 large sweet onion, thinly sliced
• 1 1/2 tablespoons fresh ginger, minced
• 4 cups kale, thinly sliced
• 1 cup peas (fresh or thawed)
• pepper, freshly ground
• 1/4 cup cilantro, chopped
• lime wedge, for garnish

Recipe

• 1 in a small saucepan, cover the rice with the water and bring to a boil. cover and cook on low heat for about 25 minutes, until the water is absorbed. then spread the rice out on a baking sheet and let cool.
• 2 in a skillet or wok, heat 1 tablespoon of the oil until simmering. add garlic and cook over moderately high heat for about 30 seconds
• 3 add the sirloin, season with salt and cook until browned, turning once then transfer to plate.
• 4 heat remaining oil and add onion and ginger to skillet and cook for about 6 minutes, stirring occasionally.
• 5 stir in greens and stir-fry over high heat until wilted, about 1 minute.
• 6 stir in the rice and peas, then the soy sauce and steak, stirring well.
• 7 season with salt and pepper and transfer to bowl. garnish with the cilantro and serve with lime wedges.

Spinach & Garlic Scapes Pasta

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

Ingredients

• Servings: 4
• 2 cups baby spinach, rinsed & dried
• 1/2 cup chopped garlic scape
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons butter
• salt
• fresh ground pepper
• 1 lb pasta, of your choice

Recipe

• 1 place spinach, garlic scapes& parmesan in a food processor& pulse until mixture is chunky.
• 2 with machine running, pour in olive oil.
• 3 process until mixture is smooth.
• 4 add butter& seasonings to taste.
• 5 meanwhile, cook pasta as directed on package until el dente.
• 6 if the sauce is too thick, add a little pasta water& mix well.
• 7 drain pasta, place in serving dishes& top with sauce.

Spinach & Artichoke Stuffed Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 0.5 (10 ounce) package frozen chopped spinach
• 1.5 (8 ounce) packages cream cheese, room temperature
• 1/2 cup parmesan asiago and romano cheese blend
• 1 cup artichoke heart, canned, chopped
• 1 (1 1/4 ounce) package lipton recipe secrets savory herb with garlic soup mix
• 18 mushrooms, washed with stems removed

Recipe

• 1 cook and drain spinach. combine spinach, cream cheese, parmesan, artichokes, and soup mix in a medium mixing bowl. stuff mushrooms generously with mixture. place on a oiled cookie sheet covered with foil. place into 375 degree oven and bake 20-25 minutes, until mushrooms are soft and stuffing has started to brown. serve and enjoy!

Sea Shells With Shrimp & Pearls

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

Ingredients

• 4 cups shell pasta, shaped
• 2 (8 ounce) jars alfredo sauce
• 12 ounces peas
• 1 (5 lb) bag of ready to eat frozen shrimp (no tails)
• 1/2 cup parmesan cheese

Recipe

• 1 boil the shell noodles till tender.dont over cook them.
• 2 pour noodles into a strainer and shake out all the excess water. give the noodles a rinse while your at it. place rinsed, drained noodles in a large bowl. set aside.
• 3 bring 4 cups of water to a boild and drop in the shrimp. you can have as many or as few shrimp as you desire. let the shrimp boil till they turn pink and are hot to the touch. strain the shrimp and pour them in with the noodles. now open and drain the can of peas. pour those in the bowl with the shrimp and noodles. now add both jars of alfredo sauce and mix well.
• 4 try not to steal shrimp from the bowl or lick your fingers. now sprinkle with parmasian cheese and enjoy.
• 5 fast simple and a real proven crowd pleaser!

Stir-fried Rice Noodles With Black Bean Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 2 garlic cloves, crushed
• 1 tablespoon fresh gingerroot, grated
• 6 spring onions or 6 green onions, cut into 3cms lengths
• 1 kg rice noodles, fresh - 2 cms thickness
• 2 tablespoons black bean sauce, bottled
• 2 tablespoons chinese rice wine (shao hsing)
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1/2 teaspoon sesame oil
• 1 tablespoon chives, 5cm lengths

Recipe

• 1 heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• 2 add the noodles and stir-fry until soft.
• 3 add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• 4 serve immediately and garnish with chives.

Panko-crusted Mushrooms

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

Ingredients

• Servings: 4
• 2 cups vegetable oil, for frying
• 2 large eggs
• 2 cups panko breadcrumbs (japanese bread crumbs)
• 12 large mushrooms, stems discarded
• salt

Recipe

• 1 in a medium skillet, heat the oil until shimmering.
• 2 in a small bowl, beat the eggs. spread the panko in a shallow bowl.
• 3 dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko.
• 4 fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
• 5 drain on a wire rack set over a baking sheet.
• 6 season with salt and serve right away.

Panko Tofu

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

Ingredients

• Servings: 2
• 1 (250 g) package firm tofu (cotton or silken)
• 1 egg, beaten
• 1/4 cup chili sauce
• 1 cup panko breadcrumbs
• oil (for frying)

Recipe

• 1 open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel.
• 2 try to get as much water out as you can by changing the towels when they are damp. the tofu needs to be as dry as possible for this recipe.
• 3 coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on.
• 4 fry until crisp and golden brown.
• 5 drain on kitchen towel and serve with your choice of sauce.