Vegetable Spring Rolls

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4 to 6

Ingredients:

• 10 spring roll wrappers
• ½ red pepper, thinly sliced
• 1 carrot, grated
• 6 bamboo shoots, thinly sliced
• some bean sprouts
• ¼ white cabbage, shredded
• some rice noodles, soaked in water
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• some salt and pepper
• 1 ltr vegetable oil
• 1 egg, beaten

Directions:

1. Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
2. Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
3. Place the pan with the oil for frying over a medium-high heat.
4. Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
5. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
6. Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
7. Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

Recipe taken from:

http://www.videojug.com/film/how-to-make-crispy-vegetable-spring-rolls

Lemonade recipe

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Ingredients:

1. 1-1/4 cups granulated sugar
2. 6 cups cold water, divided
3. 5-8 lemons

Preparation:

1. Combine sugar and 1 cup of the water in a medium (2- or 3-quart) saucepan.
2. Bring to a boil over medium heat. Stir until all the sugar is dissolved. Remove from heat and cool to room temperature. Refrigerate this mixture (simple syrup) while you make the rest of the lemonade.
3. Juice the lemons over a strainer, until you have 1 cup of fresh lemon juice.
4. Add the lemon juice to the remaining 5 cups of cold water. Stir in the refrigerated simple syrup (sugar and water mixture).
5. Garnish with lemon slices or fresh mint, if desired.

Recipe taken from:
http://kidscooking.about.com/od/beverages/r/lemonade.htm

Alfredo Chicken Pot Puff Pies

Prep time: 20 Min

Total time: 55 Min

Servings: 4

Ingredients:

• 1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
• 1 tablespoon butter or margarine
• 2 tablespoons finely chopped shallots
• 2 cups chopped cooked chicken
• 2 cup frozen peas and carrots
• 1 jar (16 oz) Alfredo pasta sauce
• 1 teaspoon dried thyme leaves
• 1 egg

Directions:

1. Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
3. Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

Recipe taken from:

http://www.bettycrocker.com/recipes/alfredo-chicken-pot-puff-pies/fa584231-e931-4ae9-b50b-d3977722d316#?st=6&term=Alfredo

Chicken and Cashews

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Servings: 1

Ingredients:

• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/3 cup water
• 2 tablespoons soy sauce
• 1 small onion, cut into wedges
• 1 tablespoon vegetable oil
• 1 boneless, skinless chicken breast, cut into 1/2 inch pieces
• 1/2 cup salted cashew halves
• Hot cooked rice

Directions:

1. In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside.
2. In a skillet, saute onion in oil until crisp-tender.
3. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in cashews. Serve over rice.

Recipe taken from:
http://allrecipes.com/recipe/chicken-and-cashews/detail.aspx

Tomatillo Salsa Verde

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients:

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Method:

1. Remove papery husks from tomatillos and rinse well.
2. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
4. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
5. Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

Recipe taken from:
http://simplyrecipes.com/recipes/tomatillo_salsa_verde/

Spinach Chicken Enchiladas

Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min
Serving: 8

Ingredients

• 4 boneless skinless chicken breast halves, cut into thin strips
• 1/4 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 1 cup sour cream
• 1 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded mozzarella cheese
• 8 (8 inch) flour tortillas
• Minced fresh parsley

Directions

1. Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well.
2. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas.
3. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray.
4. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.

Gingered Salmon

Prep. time: 15 min
Cooking time: 15 mins
Serves: 4

Ingredients:

• 4 salmon steaks, approximately 1 inch thick
• 2-inch piece of fresh ginger
• 1 teaspoon brown mustard
• 1 tablespoon honey
• 1 tablespoon soy sauce
• Vegetable oil or lecithin spray (like Pam)

 Directions:

1. Peel fresh ginger with paring knife and finely grate it into a small bowl.
2. Add mustard, honey and soy sauce to grated ginger; stir until thoroughly combined and set aside.
3. Spray nonstick grill pan or heavy skillet with vegetable oil or lecithin spray and preheat on medium-high heat until pan is very hot (fish should sizzle when added).
4. Place salmon steaks on hot grill pan, cook for 2 ½ minutes, turn over and cook for additional 2 ½ minutes.
5. Remove to serving platter and drizzle ginger mixture equally over the steaks.

Tips:

Steaks may be served hot, cold or room temperature.

Leftovers may be shredded and added to salad.

Recipe taken from:

http://www.parentsconnect.com/parents/food/recipe-center/low-carb-recipes/gingered_salmon.html

Edamame Dip

Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes about 2 cups.
Ingredients

• 12 to 16 ounces shelled edamame, fresh or frozen
• 1/2 cup, packed, roughly chopped fresh cilantro, including stems
• 1/2 cup plain yogurt
• 1 avocado, peeled, pitted, roughly chopped
• 1/2 cup water
• 1/4 cup lime or lemon juice
• 1-2 teaspoons salt
• 5 shakes of Tabasco (less or more to taste)
• 3 drops of dark sesame oil (more to taste)

Method

1. Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
2. Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).

Serve with pita, chips, crostini, or crudités.

If you want to make pita chips, cut pita bread into triangles, and cook in a 350°F oven for 15 minutes or until crispy.

Recipe taken from:
http://simplyrecipes.com/recipes/edamame_dip/

Crustless Vegetable quiche

Prep time: 10 min
Cooking time: 45 min
Serves: 5 - 6

Ingredients:

• 1 med. eggplant, peeled and cubed
• 2 med. zucchini, cubed
• 1 lg. onion, chopped
• 1/2 c. oil, preferably olive
• 4 med. tomatoes, peeled and chopped
• 3 eggs
• 3/4 c. Parmesan cheese
• 1 tbsp. minced parsley
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste
• 1/4 lb. Mozzarella, thinly sliced

Directions:

1. Saute eggplant, zucchini and onion in oil until vegetables are softened, about 10 minutes. Add tomatoes. Cover and simmer 20-25 minutes or until mixture is soft. Transfer to mixing bowl and let cool. Preheat oven to 350 degrees.
2. Beat eggs with 1/4 cup Parmesan cheese, parsley, basil and oregano. Add to vegetables with salt and pepper to taste. Pour half of mixture into greased 9-inch pie pan and top with 1/4 cup Parmesan. Layer with remaining vegetables and Parmesan. Top with Mozzarella and bake 40-45 minutes or until pie is set and cheese is golden brown.

Recipe taken from:
http://www.cooks.com/rec/view/0,1650,159178-240207,00.html

Chicken with Garlic, Basil, and Parsley

Prep Time: 10 Min
Cook Time: 40 Min
Ready In: 50 Min
Serves: 4

Ingredients

• 1 tablespoon dried parsley, divided
• 1 tablespoon dried basil, divided
• 4 skinless, boneless chicken breast halves
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Recipe taken from:

http://allrecipes.com/recipe/chicken-with-garlic-basil-and-parsley/detail.aspx

 

The Best Meatloaf

Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min
Serves: 6

Ingredients

• 1 1/2 pounds ground beef
• 1 1/4 teaspoons salt
• 1 egg
• 1 dash ground black pepper
• 1 cup soft bread crumbs
• 1/2 cup milk
• 1/3 cup steak sauce, (e.g. Heinz 57)
• 1 onion, chopped
• 1/2 cup diced green bell pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Nutritional Information

Amount Per Serving Calories: 286 | Total Fat: 18g | Cholesterol: 105mg