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Sweet and Spicy Stir Fry with
Chicken and Broccoli
Ingredients
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3 cups broccoli florets
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1 tablespoon olive oil
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2 skinless, boneless chicken breast halves - cut into 1 inch
strips
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1/4 cup sliced green onions
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4 cloves garlic, thinly sliced
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1 tablespoon hoisin sauce
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1 tablespoon chile paste
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1 tablespoon low sodium soy sauce
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1/2 teaspoon ground ginger
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1/4 teaspoon crushed red pepper
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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4 cloves garlic, thinly sliced
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1/8 cup chicken stock
Directions
1.
Place broccoli in a
steamer over 1 inch of boiling water, and cover. Cook until tender but still
firm, about 5 minutes.
2.
Heat the oil in a
skillet over medium heat, and saute the chicken, green onions, and garlic
until the chicken is no longer pink and juices run clear.
3.
Stir the hoisin
sauce, chile paste, and soy sauce into the skillet. Season with ginger, red
pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2
minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Zucchini Pie
Ingredients
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1 (8 ounce) package refrigerated crescent rolls
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3 medium zucchini, thinly sliced
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1 garlic clove, minced
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2 tablespoons butter or margarine
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2 teaspoons minced fresh parsley
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1 teaspoon snipped fresh dill
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded Monterey Jack cheese, divided
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2 eggs, lightly beaten
Directions
1.
Separate crescent
dough into eight triangles; place in a greased 9-in. pie plate with points
toward the center. Press onto the bottom and up the sides of plate to form a
crust; seal perforations.
2.
In a skillet, saute
zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2
cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining
cheese. Cover edges loosely with foil. Bake at 375 degrees F for 25-30
minutes or until a knife inserted near the center comes out clean. Let stand
for 5 minutes before cutting.
Zucchini Spread
Ingredients
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1 cup finely shredded zucchini
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1 cup shredded sharp Cheddar cheese
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1/2 cup chopped walnuts
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1 teaspoon lemon juice
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3/4 cup mayonnaise
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
1.
Place zucchini in
cheesecloth or a strainer; squeeze out excess moisture. In a bowl, combine
zucchini with remaining ingredients; mix well. Cover and refrigerate at least
1 hour or overnight. Serve with crackers or raw vegetables.
Zucchini Relish
Ingredients
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3 cups grated zucchini
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1/3 cup chopped fresh cilantro
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1/4 cup fresh lime juice
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3 tablespoons vegetable oil
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1 teaspoon salt
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1/2 teaspoon white sugar
Directions
1.
In a medium bowl,
mix together grated zucchini, cilantro, lime juice, oil, salt, and sugar.
Pack into a jar or resealable container and refrigerate overnight before
serving.
Bok Choi With Peanuts and Cilantro
Ingredients:
Servings Size
4 tablespoons
roasted peanuts
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1/8 teaspoon
red pepper flakes
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1 pinch
salt
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4 cups
bok choy
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2 tablespoons
peanut oil
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1 cup
onion, finely chopped
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4 teaspoons
ginger, minced
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2 tablespoons
soy sauce
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1 teaspoon
cornstarch
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3 tablespoons
water
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1 cup
cilantro, chopped
1.
1 Fry the peanuts, pepper flakes pinch salt in 1 teaspoon
peanut oil for about 1 minute. Set aside.
2.
2 Slice the stems off of 1 bunch of bok choi, and cut
them into ½ inch pieces. Leave the leaves whole, or if they are very large
cut in half crosswise. Heat the other tablespoon oil until very hot then add
the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems
and leaves and stir-fry until wilted and glossy. Then add the soy sauce and
cornstarch mixture and cilantro and stir-fry for another minute. Add the
peanut mixture and serve warm.
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BOK CHOY or Tat Soi SALAD
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1 head Bok Choy, cut and chop leaves and stalk
2 to 3 green onions, chop, including some of stem
1/2 c. sesame seeds
1 c. sliced almonds
2 tbsp. sugar
2 pkgs. Ramen noodles (discard seasonings packet), crush before opening
1/2 c. butter
DRESSING:
Mix in pint jar. 1/2 c. sugar 1/4 c. red wine vinegar 1
tbsp. soy sauce
In
heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter.
Let cool. Prepare bok choy and onions in large salad bowl. Stir in cooked
noodle mixture. Pour dressing over and mix before serving.
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CREAMED BOK CHOY
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1/2 c. water
1 tbsp. soy sauce
1/2 tsp. instant chicken bouillon granules
Several dashes pepper
Dash garlic powder
6 c. chopped bok choy
1/4 c. light cream or milk
4 tsp. cornstarch
In large saucepan combine water, soy sauce, bouillon
granules, pepper and garlic powder. Bring to boiling. Add bok choy. Reduce
heat; cover and simmer about 5 minutes or until crisp-tender. Blend light
cream into cornstarch; stir into bok choy. Cook and stir until thickened
and bubbly. 6 servings.
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RED CABBAGE SALAD
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1/2 red cabbage, thinly sliced
1 red onion, thinly sliced
2 tbsp olive oil
2-3 tbsp light red wine vinegar
1 tsp salt
1 tsp pepper
Slice red cabbage and onion into thin pieces and place in a
large salad bowl. Add olive oil, red wine vinegar, salt, and pepper to
taste mixing all ingredients together. Serve right away and enjoy.
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EASY CRISPY EGGPLANT
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2 small eggplants
1/2 c. fine dry bread crumbs
2 eggs
4 tablespoons freshly minced parsley
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. ea. celery seed, paprika (optional)
1/4 tsp. ea. garlic and onion powder
salt and pepper
3 cloves garlic, whole
3 tablespoons olive oil
Wash and slice eggplant and sprinkle generously with salt.
Allow to sit out for 30 minutes. Rinse and pat dry.
Set
out 2 shallow dishes or trays. (We like to use aluminum foil or plastic
plates for easy cleanup).
Into
the first tray, measure bread crumbs, parsley, celery seed, 1/2 of the
cheese, paprika, garlic and onion powder (do not substitute garlic or onion
salt).
In
the second tray, beat the 2 eggs well with a fork. Add the chopped parsley
and the other half of the cheese.
Heat
a pan with 1/4 inch olive oil (does not need to be extra virgin for frying
purposes). Add the garlic in whole pieces; as the oil toasts the garlic,
mash it into the oil with the tines of a fork to flavor the oil; remove
before browning. Meanwhile, dip the eggplant into the egg mixture, turn to
coat both sides; dip and coat both sides in the bread crumb mixtures. Fry
in hot olive oil over medium-high heat for 5-10 minutes or until golden on
both sides and eggplant is tender in center. If eggplant is later to be
baked in a casserole, fry only until edges are browned as cooking will be
finished in the oven.
Serve
as is, seasoned to taste with salt and pepper, or bake in a casserole dish
for 30 minutes at 375°F topped with grated Parmesan, mozzarella and pasta
sauce.
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MEXICAN EGGPLANT
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1 lb eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes. Boil eggplant
in salted water for 10 minutes. Drain. Combine remaining ingredients,
except for the cheese.
Spray
or brush a 1 1/2 quart casserole (which has a cover) with oil.
Cover
and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle
top evenly with grated cheese and continue to bake until cheese melts and
becomes bubbly.
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PENNE WITH HOT PEPPER AND TOMATOES
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1 1/2 lbs. tomatoes
1/3 c. olive oil
1/2 sm. red or green hot pepper, chopped
2 cloves garlic
Salt to taste
2 tbsp. chopped parsley
1 lb. penne (quills)
Cut out tomato cores with a sharp knife. Fill a large
saucepan 2/3 full with water. Bring to a boil. Add tomatoes. Boil 20-25
seconds or until skins begin to split. Place tomatoes in a bowl of cold
water. Peel cooled tomatoes and cut in half horizontally. Squeeze seeds and
juice out of each tomato half. Dice tomatoes.
Heat
oil in a large skillet. Add hot pepper and garlic. Saute over medium heat
about 1 minute. Before garlic changes color, add diced tomatoes. Season
with salt. Cook uncovered over medium heat 8 to 10 minutes. Stir in parsley
and cook 1 to 2 minutes longer.
Fill
a large saucepan 2/3 full with water. Bring to a boil and add penne. Bring
water back to a boil and cook penne uncovered until tender but firm to the
bite (al dente), about 8 to 10 minutes. Drain penne and place in skillet
with sauce. Toss penne and sauce over medium heat until sauce coats penne,
20 to 30 seconds. Serve immediately. Serves 4 to 6.
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STUFFED HOT PEPPERS
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1 1/2 doz. hot peppers
1 lb. hot sausage
1 qt. spaghetti sauce
Mozzarella cheese
Remove tops and seeds from hot peppers. Stuff with hot
sausage. Place in a roaster with a little water to steam. Bake at 300
degrees for about 2 hours. During the last 45 minutes, drain off water and
top with spaghetti sauce. During the last 15 minutes, top with Mozzarella
cheese.
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BRAISED TURNIPS
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2 lbs. turnips, peeled and cut into 1/2" cubes
1/4 lb. bacon
1/2 c. onion, minced
2 tbsp. unsalted butter
1/2 c. chicken stock
3/4 tsp. sugar
3/4 tsp. salt
2 tbsp. parsley, minced
Juice of 1 lemon
Blanch the turnips in boiling salty water for 1 minute.
Drain the turnips in a colander, refresh them under running cold water, and
pat them dry. In a large skillet, saute bacon, diced, until crisp; drain.
Add to the skillet onions and butter, and cook until onions are soft. Add
the turnips, chicken stock, sugar and salt. Toss the mixture, and braise
it, covered, over moderately low heat for 15 minutes or until turnips are
tender. Cook the mixture, uncovered, stirring, until the liquid is
evaporated. Add bacon, parsley, lemon juice, and salt and pepper to taste.
Toss the mixture well, and transfer it to a heated serving dish. Serves 6.
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CARROTS & TURNIPS
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1 lb. carrots
1 lb. turnips or rutabagas
1 tsp. salt
2 tbsp. butter
1/2 tsp. white pepper
Peel and slice carrots, peel and dice turnips. Put together
in a pot with almost enough water to cover. Bring to a boil, reduce heat
and cook 15 to 20 minutes until tender. Drain water, reserving in case you
need some while mashing, so it's not dry. Mash with potato masher, adding
salt, pepper and butter.
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CARROT SLAW
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1 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
Dash of ground cloves
1/2 cup dairy sour cream
1 1/2 cups grated carrots
2/3 cup raisins
1/2 cup chopped celery
Lettuce cups
In a bowl mix together sugar, lemon juice, salt and cloves;
gently blend in sour cream. Add carrots, raisins and celery; toss lightly.
Cover and chill. Serve in lettuce cups.
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CREAMY PEACH DESSERT
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2 cups graham cracker crumbs
1/2 cup butter, reduced-calorie
2 packages gelatin
1 package aid mix, lemonade, sugar-free
2 cups boiling water
1 quart ice milk
2 cups fresh peaches, sliced
Melt butter over low heat. Add graham cracker crumbs. Mix
well.
Press
mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with
vegetable spray.
Dissolve
gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in
ice milk. Add peaches.
Pour
over graham cracker crust. Chill 4 hours or overnight.
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FRESH PEACH DELIGHT
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10 rhodes dinner rolls, thawed and risen
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 cup whipped topping
4-5 medium size peaches, peeled and sliced
nutmeg, if desired
Spray counter lightly with non-stick cooking spray. Combine
rolls into a ball and roll into a 9x13-inch rectangle. Place in a sprayed
9x13-inch baking pan to cover the bottom. Poke several times with a fork.
Bake
at 350°F 15-20 minutes or until lightly browned. Remove from pan to cool.
In
a bowl, combine cream cheese, sugar and almond extract until smooth; fold
in whipped topping. Spread evenly over cooled crust and top with peaches.
Sprinkle lightly with nutmeg, if desired.
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