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 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.

Tofu And Veggies In Peanut Sauce

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 small head broccoli, chopped
• 1 small red bell pepper, chopped
• 5 fresh mushrooms, sliced
• 1 pound firm tofu, cubed
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons molasses
• ground cayenne pepper to taste

Recipe

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


• heat oil in a large skillet or wok over medium-high heat. saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
• in a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. pour over vegetables and tofu. simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

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


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.

Ice Cream Snowball Pie

Ingredients

• Servings: 1
• 2 (4 ounce) bars german sweet chocolate
• 3 tablespoons butter, melted
• 2 cups crisp rice cereal
• 2 tablespoons butter
• 1 pint vanilla ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint strawberry ice cream

Recipe

• lightly grease a 9-inch pie pan. set aside.
• coarsely chop chocolate. set aside 1/4 of it.
• to make crust: place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. melt over low heat, stirring frequently, until smooth.
• place crisp rice cereal in a medium mixing bowl. pour chocolate mixture over cereal, and stir gently to coat. using the back of a spoon, press mixture onto bottom and sides of greased pie pan. place crust in freezer just until firm, about 5 to 10 minutes.
• to make chocolate topping: place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. melt over low heat, stirring frequently, until smooth. cool slightly.
• remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. drizzle chocolate mixture over top and serve immediately.

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 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 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.

Adobo Chicken With Ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

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


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.