general tsao's chicken ii

Ingredients

• Servings: 6
• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg in a mixing bowl. add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. remove the chicken and allow to cool as you fry the next batch. once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. cook until the chicken turns deep golden brown, about 2 minutes more. drain on a paper towel-lined plate.
• heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. stir in the green onion, garlic, whole chiles, and orange zest. cook and stir a minute or two until the garlic has turned golden and the chiles brighten. add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. stir the chicken into the boiling sauce. reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

asian salmon wrap

Ingredients

• Servings: 2
• 2 green onions, chopped
• 1/3 cup thinly julienned daikon radish
• 1/3 cup chopped cucumber
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/4 teaspoon wasabi paste
• 1/8 teaspoon ground ginger
• 2 (12 inch) flour tortillas
• 1 cup cooked white rice
• 2/3 cup canned salmon, drained
• 2 teaspoons sesame seeds

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• toss together the green onion, daikon radish, and cucumber in a small bowl. in a separate bowl, whisk together the rice vinegar, soy sauce, wasabi paste, and ground ginger.
• lay to two tortillas a flat surface. divide the rice and place in the center of each tortilla. top each portion of rice with half of the salmon and half of the vegetable mixture. drizzle half of the soy sauce mixture over each portion of vegetables. sprinkle each with 1 teaspoon sesame seeds. wrap the edges of the tortillas around the filling completely to serve.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Asian Coconut Rice

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice

Recipe

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


• in a saucepan, combine coconut milk, water, sugar, and salt. stir until sugar is dissolved. stir in rice. bring to a boil over medium heat. cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Lentils And Rice With Fried Onions (mujadarrah)

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain white rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat the olive oil in a large skillet over medium heat. stir in the onions, and cook about 10 minutes, until browned. remove from heat, and set aside.
• place lentils in a medium saucepan with enough lightly salted water to cover. bring to a boil, reduce heat, and simmer about 15 minutes.
• stir rice and enough water to cover into the saucepan with the lentils. season with salt and pepper. cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• mix half the onions into the lentil mixture. top with yogurt or sour cream and remaining onions to serve.

okinawa shoyu lamb

Ingredients

• Servings: 6
• 1 1/2 pounds whole lamb belly
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup mirin (japanese sweet )
• 2 teaspoons ground ginger
• 1 clove garlic, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place lamb belly into a large pot, and cover with water about 1-inch above the lamb. bring to a boil over medium-high heat, and simmer for 2 minutes. discard water and fill pot with fresh water about 1-inch above the lamb. bring to a boil over medium-high heat, then reduce heat to a simmer. cook until the lamb begins to soften, about 1 hour.
• remove the lamb from the water, and place on a cutting board. allow lamb to cool for a few minutes, then slice off the thick skin and discard. cut the remaining lamb meat into 1-inch wide slices. set aside.
• combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. add the sliced lamb belly, then bring to a boil again. reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. simmer uncovered until the lamb is tender, 30 to 45 minutes, turning the lamb several times to cook evenly.

Cuban Ropa Vieja

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• heat vegetable oil in a large skillet over medium-high heat. brown the flank steak on each side, about 4 minutes per side.
• transfer beef to a slow cooker. pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. stir until well blended. cover, and cook on high for 4 hours, or on low for up to 10 hours. when ready to serve, shred meat and serve with tortillas or rice.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

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


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Baked Brown Rice

Ingredients

• Servings: 8
• 2 cups brown rice
• 1 teaspoon butter
• 3 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon onion powder
• 1 pinch cayenne pepper

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. transfer rice to a dutch oven or lidded casserole dish.
• bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
• cover and bake in preheated oven for 1 hour and 15 minutes.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Oh-so-good Chicken

Ingredients

• Servings: 4
• 4 teaspoons olive oil
• 6 tablespoons sour cream
• 4 ounces shredded cheddar cheese
• 2 cups fresh sliced mushrooms
• 1 (16 ounce) jar salsa
• 2 cups cooked white rice
• 8 ounces boneless chicken breast halves, cooked and diced

Recipe

• in a skillet, heat oil over medium heat. saute mushrooms.
• combine mushrooms, sour cream, cheese, salsa, rice, and chicken. place in a greased casserole dish.
• bake at 350 degrees f (175 degrees c) for 25 to 35 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

ancho honey mustard sauce

Ingredients

• Servings: 1
• 1/2 cup dijon mustard
• 1/2 cup honey
• 2 teaspoons ancho chile powder
• 2 teaspoons garlic powder
• 1 teaspoon rice vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the mustard, honey, ancho powder, garlic powder, and rice vinegar in a small bowl until evenly combined.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Gluten-free Irish Soda Bread

Ingredients

• Servings: 8
• 1 1/2 cups white rice flour
• 1/2 cup tapioca flour
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup buttermilk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch round cake pan.
• combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. in a separate bowl, whisk together egg and buttermilk . make a well in the center of the dry ingredients and pour in the wet. stir just until the dry ingredients are moistened. pour into the cake pan.
• bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. cool on a wire rack, for 10 minutes before removing from the pan. wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

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


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Take Out-style Fried Rice

Ingredients

• Servings: 4
• 4 teaspoons canola oil, divided
• 2 eggs, beaten
• 2 carrots, chopped
• salt and ground black pepper to taste
• 3 cloves garlic, crushed
• 1 cup frozen peas
• 4 scallions, minced
• 4 cups cooked rice
• 1 teaspoon soy sauce, or to taste

Recipe

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


• heat a wok or large skillet over high heat; add 1 teaspoon canola oil. cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. transfer eggs to a plate, clean the wok, and return to high heat.
• mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. lower heat to medium.
• stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. cook and stir rice mixture until heated through, 2 to 3 minutes.

quick and easy black beans and rice

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups water
• 1 (15.5 ounce) can black beans
• 1 teaspoon ground cumin
• 1 beef bouillon cube
• 1 cup rice
• 1/2 teaspoon seasoning, or to taste
• 1/2 teaspoon dried cilantro

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
• gently stir seasoning and cilantro into the beans and rice.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Zucchini With Dill Weed And Garlic-yogurt Sauce

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 teaspoon white sugar
• 4 zucchini, chopped
• 1 cup chopped fresh dill weed
• 1/4 cup uncooked long grain white rice
• 1/2 cup water
• salt and pepper to taste
• 2 cups plain yogurt
• 2 cloves garlic, crushed
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. stir in the sugar, then add the chopped zucchini, dill, and rice. cook and stir until the zucchini is softened, about 5 minutes. pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. turn off the heat, and let the mixture cool to lukewarm.
• make a sauce by mixing the yogurt, garlic, and salt in a bowl. serve over the lukewarm zucchini and rice.

authentic new orleans red beans and rice

Ingredients

• Servings: 10
• 1 tablespoon shortening, or as needed
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• 8 cups water
• 1 pound dried red beans
• 1 smoked ham hock
• 1 pound smoked sausage, cut into bite-sized pieces
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tablespoon seasoning (such as tony chachere's®)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 dash hot pepper sauce (such as tabasco®), or to taste (optional)
• 3 cups cooked white rice

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• melt shortening in a skillet over medium heat. cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• combine water, red beans, and ham hock in a large pot; bring to a boil. stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. stir bay leaves, seasoning, thyme, and sage into the boiling water. reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

classic savory deviled eggs

Ingredients

• Servings: 12
• 6 hard-cooked eggs, halved
• 1/4 cup mayonnaise
• 1 teaspoon rice vinegar
• 1/2 teaspoon chopped fresh dill
• 1 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 12 sprigs fresh dill (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• scoop egg yolks into a bowl and set egg whites aside. mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, dijon mustard, garlic powder, and salt. spoon yolk mixture into egg whites. garnish with dill sprigs. refrigerate until ready to serve.

Creamiest Rice Pudding

Ingredients

• Servings: 1
• 1/2 gallon milk
• 1 cup white sugar
• 1 cup uncooked long-grain white rice
• 3 eggs, lightly beaten
• 1/4 cup milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• ground cinnamon to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 8 hrs


• in a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. simmer, covered, 1 hour, stirring frequently. remove pan from heat and let rest 10 minutes.
• in a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• when pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Slow Cooker Lamb Loin Roast With Apple Cranberry Rice

Ingredients

• Servings: 10
• 1 (5 pound) boneless lamb loin roast
• 2 teaspoons olive oil
• 1 tablespoon herbes de provence (optional)
• salt and ground black pepper to taste
• 4 cups cooked rice
• 1 large yellow onion, chopped
• 2 granny smith apples, chopped
• 1 1/2 cups dried cranberries
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place lamb roast in a large slow cooker; drizzle with olive oil. sprinkle in herbes de provence; season with salt and black pepper to taste.
• mix rice, onion, apples, cranberries, 1 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl. spoon rice mixture over and around lamb.
• cover and cook on high for 6 hours or on low for 8 to 10 hours.

Grandpa's Tomato Gravy

Ingredients

• Servings: 10
• 8 slices bacon, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 (28 ounce) cans diced tomatoes
• 1 (14 ounce) can tomato sauce
• 1 teaspoon white sugar, or more to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1 tablespoon butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place the bacon in a dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the diced tomatoes and tomato sauce to the pan. season with sugar and black pepper. simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. stir in the butter just before serving.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

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


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

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


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Oven Baked Rice

Ingredients

• Servings: 4
• 1 cup jasmine rice (such as mahatma®)
• 2 1/4 cups water
• 1/4 cup butter
• 1 teaspoon salt
• 1 teaspoon white vinegar

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). butter a 2 1/2-quart baking dish.
• pour rice into the prepared baking dish.
• stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. pour the water mixture over the rice; stir.
• bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

Slow Cooker Lamb Loin Roast With Apple Cranberry Rice

Ingredients

• Servings: 10
• 1 (5 pound) boneless lamb loin roast
• 2 teaspoons olive oil
• 1 tablespoon herbes de provence (optional)
• salt and ground black pepper to taste
• 4 cups cooked rice
• 1 large yellow onion, chopped
• 2 granny smith apples, chopped
• 1 1/2 cups dried cranberries
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place lamb roast in a large slow cooker; drizzle with olive oil. sprinkle in herbes de provence; season with salt and black pepper to taste.
• mix rice, onion, apples, cranberries, 1 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl. spoon rice mixture over and around lamb.
• cover and cook on high for 6 hours or on low for 8 to 10 hours.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

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


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

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


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Asparagus Cashew Rice Pilaf

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups vegetable broth
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 cup cashew halves

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• melt butter in a medium saucepan over medium-low heat. increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. stir in jasmine rice, and cook about 5 minutes. pour in vegetable broth. season mixture with salt and pepper. bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• place asparagus in a separate medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm.
• mix asparagus and cashew halves into the rice mixture, and serve warm.

Sesame Noodles

Ingredients

• Servings: 8
• 1 (16 ounce) package linguine pasta
• 6 cloves garlic, minced
• 6 tablespoons sugar
• 6 tablespoons safflower oil
• 6 tablespoons rice vinegar
• 6 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons chili sauce
• 6 green onions, sliced
• 1 teaspoon sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and transfer to a serving bowl.
• meanwhile, place a saucepan over medium-high heat. stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. bring to a boil, stirring constantly, until sugar dissolves. pour sauce over linguine, and toss to coat. garnish with green onions and sesame seeds.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Beef Bulgogi

Ingredients

• Servings: 4
• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 1/2 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 1 hr 15 mins


• place the beef in a shallow dish. combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. pour over beef. cover and refrigerate for at least 1 hour or overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

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


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

chicken wild rice soup i

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 3 tablespoons dry
• 2 cups half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• melt butter in a large saucepan over medium heat. stir in the onion, celery and carrots and saute for 5 minutes. add the mushrooms and saute for 2 more minutes. then add the flour and stir well. gradually pour in the chicken broth, stirring constantly, until all has been added. bring just to a boil, reduce heat to low and let simmer.
• next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and . allow to heat through, then pour in the half-and-half. let simmer for 1 to 2 hours. (note: do not boil or your roux will break.)

Wild Rice Stuffed Acorn Squash

Ingredients

• Servings: 8
• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. bake in the preheated oven until barely soft to the touch, about 25 minutes.
• make the stuffing mix as instructed on the package, and set aside.
• melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. pour in the vegetable stock, stir to combine, cover, and reduce heat. simmer the rice mixture until tender, 30 to 40 minutes.
• lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

asian ginger grill marinade

Ingredients

• Servings: 1
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 1 tablespoon grated fresh ginger root
• 1 tablespoon chopped green onion or shallot
• 1 tablespoon raw sesame seeds
• 1/2 teaspoon ground pepper

Recipe

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


• whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

Delicious Broccoli Cranberry Salad

Ingredients

• Servings: 8
• 2 large heads broccoli, cut into florets
• 1 cup dried cranberries
• 1/2 small red onion, chopped
• 1/2 cup chopped celery
• 1 cup mayonnaise
• 1/4 cup white sugar
• 1/4 cup rice vinegar
• 1/3 cup cashews

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix broccoli, cranberries, onion, and celery in a large bowl. whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. toss to combine. sprinkle with cashews just before serving.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.