marinated tofu

Ingredients

• Servings: 2
• 7 ounces fresh tofu, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon honey
• 1 cup basmati rice
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 8 hrs 45 mins


• combine the soy sauce and ginger in a small bowl. add tofu slices; cover and refrigerate overnight.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. keep hot.
• preheat an oven to 350 degrees f (175 degrees c). remove tofu from marinade, place on a baking sheet. reserve marinade.
• toast the sesame seeds by placing them in a dry skillet over medium heat. stir seeds constantly until lightly toasted and fragrant, about 3 minutes. immediately remove toasted seeds from pan to prevent burning. reserve.
• bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. drizzle tofu with remaining marinade.
• divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.

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.

Guamanian Mochi

Ingredients

• Servings: 48
• 2 cups sweet rice flour (mochiko)
• 1 3/4 cups white sugar
• 1 tablespoon baking soda
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 (13.5 ounce) can coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch glass baking dish with cooking spray.
• sift together the rice flour, sugar, and baking soda; set aside. beat eggs with evaporated milk, coconut milk, and vanilla extract. add flour and butter; beat until well combined.
• pour into prepared pan and bake in preheated oven for 30 minutes. allow to cool completely before cutting into small (1 1/2 inch) squares.

Turkey Gumbo

Ingredients

• Servings: 4
• 1 1/8 cups vegetable oil
• 1 1/4 cups all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pound smoked sausage, cut into 1/2-inch slices
• 3 bay leaves
• 6 cups turkey stock
• 3 1/2 cups coarsely chopped leftover turkey
• 1 tablespoon file powder
• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 1/2 cup chopped green onions

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 40 mins

Ready Time: 4 hrs 10 mins


• stir oil and flour together in a large, heavy-bottomed pot over medium heat. cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. season with salt and cayenne pepper.
• stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. pour in the turkey stock and stir until the stock and roux mixture are well combined. bring the gumbo to a boil, then reduce heat to medium-low. cook, uncovered, stirring occasionally, for 1 hour. stir in the turkey and the file powder; simmer for 2 hours.
• about 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• skim off any fat that rises to the surface of the gumbo; remove from heat. stir in the parsley and green onions. remove the bay leaves, and serve the gumbo in deep bowls with 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.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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.