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Recipes |
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Volume 7 |
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Super Easy
Stir-Fried Cabbage Ingredients
·
1 tablespoon vegetable oil ·
2 cloves garlic, minced ·
1 pound shredded cabbage ·
1 tablespoon soy sauce ·
1 tablespoon Chinese cooking wine
(Shaoxing wine) Directions
1.
Heat the vegetable oil in a wok or large
skillet over medium heat. Stir in the garlic, and cook for a few seconds
until it begins to brown. Stir in the cabbage until it is coated in oil;
cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and
stir for another minute. Increase the heat to high, and stir in the Chinese
cooking wine. Cook and stir until the cabbage is tender, about 2 minutes
more. Ingredients
·
1 teaspoon lemon zest ·
1 tablespoon lemon juice ·
1 tablespoon pistachio oil ·
3 cups thinly sliced napa cabbage ·
2 cups thinly sliced romaine lettuce
leaves ·
1/4 cup chopped fresh Italian flat-leaf
parsley ·
1 tablespoon finely sliced fresh basil ·
1/8 teaspoon kosher salt ·
1/8 teaspoon freshly ground black pepper ·
2 tablespoons chopped pistachios Directions
1.
In a small bowl, whisk together lemon zest
and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly,
until the dressing is mixed well. 2.
In a large bowl, toss together the sliced
napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing,
salt and pepper. Gently toss until dressing is distributed evenly. Top with
chopped pistachios. Enjoy! Sweet Onions
with Radish Sauce Ingredients
·
2 large sweet onions cut into 1/2-inch
slices ·
1/4 cup olive or vegetable oil ·
1/2 teaspoon salt ·
1/8 teaspoon pepper ·
1/2 cup plain yogurt ·
1 tablespoon mayonnaise ·
1/4 cup chopped radishes ·
2 tablespoons snipped fresh dill Directions
1.
Brush both sides of onion slices with oil;
sprinkle with salt and pepper. Place the onions directly on grill rack.
Grill, covered, over indirect heat for 8 minutes on each side or until
crisp-tender. 2.
In a small bowl, combine the yogurt,
mayonnaise, radishes and dill. Serve with the onions. Easy
Broccoli Quiche Ingredients
·
2 tablespoons butter ·
1 onion, minced ·
1 teaspoon minced garlic ·
2 cups chopped fresh broccoli ·
1 (9 inch) unbaked pie crust ·
1 1/2 cups shredded mozzarella cheese ·
4 eggs, well beaten ·
1 1/2 cups milk ·
1 teaspoon salt ·
1/2 teaspoon black pepper ·
1 tablespoon butter, melted Directions
1.
Preheat oven to 350 degrees F (175 degrees
C). 2.
Over medium-low heat melt butter in a
large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring
occasionally until the vegetables are soft. Spoon vegetables into crust and
sprinkle with cheese. 3.
Combine eggs and milk. Season with salt
and pepper. Stir in melted butter. Pour egg mixture over vegetables and
cheese. 4.
Bake in preheated oven for 30 minutes, or
until center has set. Broccoli
Ham Ring Ingredients
·
1/4 pound cooked ham, coarsely chopped ·
1/4 pound fresh broccoli, chopped ·
1 bunch fresh green onions, chopped ·
1/2 cup chopped fresh parsley ·
1 cup shredded Swiss cheese ·
2 tablespoons Dijon-style prepared mustard
·
1 teaspoon lemon juice ·
2 (8 ounce) packages refrigerated crescent
rolls Directions
1.
Preheat oven to 350 degrees F (175 degrees
C). 2.
In a large bowl, toss together ham,
chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and
Dijon-style mustard. 3.
On a 13-inch stone or baking sheet,
arrange crescent triangles in a circle with bases overlapping in center and
points to the outside. There should be a 3-inch diameter circle in center.
Spoon the filling evenly over the crescent rolls. Fold points of triangle
over filling and tuck under base at center. Filling will not be completely
covered. 4.
Bake for 25 to 30 minutes in the preheated
oven, until golden brown. Serve warm. CRUMBLY MIZUNA Ingredients 2-3
small onions, chopped Directions Wilted
Greens with Toasted Sesame Seeds & Mango
Ingredients ¼ cup water Directions Sweet
Potato and Carrot Soup with Cardamom Ingredients
·
2 tablespoons butter ·
1 onion, diced ·
1/2 teaspoon ground cardamom ·
1/4 teaspoon ground turmeric ·
1/4 teaspoon ground ginger ·
1/4 teaspoon red pepper flakes ·
1/4 teaspoon ground cinnamon ·
1 pinch cayenne pepper ·
1 (14 ounce) can chicken broth ·
2 cups water ·
2 large sweet potatoes, peeled and diced ·
3 carrots, peeled and chopped ·
Salt and pepper to taste Directions
1.
Melt the butter in a large saucepan over
medium-high heat. Stir in onions, and cook until golden brown, 5 to 7
minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon,
cayenne; cook until fragrant, about 1 minute. 2.
Pour in chicken broth and water; add sweet
potatoes and carrots. Bring to a boil over high heat, then reduce heat to
medium-low, cover, and simmer until the vegetables are tender, 25 to 30
minutes. Remove from heat, and puree in batches until smooth. Carrot
Cashew Quiche Ingredients
·
1/2 cup butter ·
1 cup sliced carrots ·
1 cup cashews ·
1/2 cup honey ·
3 eggs ·
1 1/2 cups heavy cream ·
1/2 teaspoon nutmeg ·
1/2 teaspoon salt ·
3/4 cup shredded Cheddar cheese ·
1 (9 inch) pie crust Directions
1.
Preheat oven to 350 degrees F (175 degrees
C). 2.
Melt the butter in a skillet over medium
heat. Stir in the carrots and cashews, and cook until carrots are tender and
cashews are golden brown. Mix in the honey. 3.
In a bowl, beat together the eggs, heavy
cream, nutmeg, and salt. 4.
Evenly spread the cheese in the bottom of
the pie crust. Layer the carrot mixture over the cheese, and top with the egg
mixture. 5.
Bake 40 minutes in the preheated oven,
until a toothpick inserted in the center comes out clean. Carrot
Turnip Casserole Ingredients
·
1 (8 ounce) package instant stuffing mix ·
1 turnip, chopped ·
2 pounds carrots, chopped ·
2 tablespoons butter, melted ·
2 tablespoons brown sugar ·
1 (8 ounce) package processed cheese food,
shredded ·
2 tablespoons milk Directions
1.
Preheat oven to 350 degrees F (175 degrees
C). Lightly grease a medium casserole dish. 2.
Prepare the stuffing according to package
directions. 3.
Place turnip and carrots in a pot with
enough water to cover, and bring to a boil. Cook until tender. Drain, and
mash. Mix in butter and brown sugar until melted. 4.
Place processed cheese food in a
microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into
the mashed vegetables. Transfer to the prepared casserole dish. Top with the
stuffing. 5.
Bake 20 minutes in the preheated oven,
until golden brown. Sweet
Sweet Potato Casserole Ingredients
·
5 large sweet potatoes, peeled and
quartered ·
3/4 cup packed brown sugar ·
2/3 cup whole milk ·
2 tablespoons butter, melted ·
1/4 cup all-purpose flour ·
1 1/3 cups pecans ·
1 cup flaked coconut Directions
1.
Preheat oven to 375 degrees F (190 degrees
C). Lightly grease a medium baking dish. 2.
Boil the sweet potatoes in a large
saucepan approximately 10 minutes, or until tender. 3.
In a large bowl, mix together the sweet
potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the
baking dish. Sprinkle with pecans and coconut. 4.
Bake 30 minutes in the preheated oven. Candied
Sweet Potatoes Ingredients
·
2 sweet potatoes ·
1/4 cup butter ·
1/2 cup packed brown sugar ·
1/4 cup orange juice Directions
1.
Boil cut-up sweet potatoes or bake at 350
degrees F (175 degrees C) whole sweet potatoes until tender. 2.
In a frying pan, melt the butter and brown
sugar together until bubbly. Add the orange juice and stir until smooth. Add
the cut-up sweet potatoes and cook slowly, turning occasionally until the
sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a
bit more brown sugar. Chilled Sesame-Ginger Tatsoi Ingredients
Preparation
l. Bring a large pot of salted water to a rolling boil. Add the tatsoi,
blanch for I minute, drain, immediately plunge into ice water to stop the
cooking process, and drain again. 2. In a small bowl, combine the soy sauce,
sesame oil, ginger, sugar, vinegar and .
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