gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

brown rice and quinoa sushi rolls

Ingredients

• Servings: 4
• 2/3 cup short-grain brown rice
• 2 1/3 cups water
• 1 pinch sea salt
• 2 tablespoons rice vinegar
• 1 tablespoon vinegar
• 1 tablespoon mirin (japanese sweet ) (optional)
• 2 tablespoons sugar
• 1/2 teaspoon sea salt
• 1/2 cup quinoa
• 4 sheets nori (dry seaweed)
• 1/2 carrot, shredded
• 1/2 cucumber, cut into thin strips
• 1 avocado - peeled, pitted, and cut into thin strips

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. reduce heat to low, cover pan, and simmer rice for 30 minutes. rice will not be dry.
• meanwhile, stir rice vinegar, vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. set the vinegar mixture aside.
• stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. let rice mixture cool until warm, about 10 minutes of stirring and fanning.
• place a nori sheet a sushi mat. with wet fingers, lightly press about 1/4 the rice mixture the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

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.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

italian holiday pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 8 eggs
• 1 1/2 cups cooked white rice
• 2 pounds ricotta cheese
• 2 cups white sugar
• 1/4 cup candied orange peel
• 1/4 cup candied lemon peel
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs until light and fluffy. add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. mix until thoroughly combined.
• roll out half of pastry to fit 10 inch deep-dish pie pan. place pastry in pan, and fill with ricotta mixture. roll out remaining pastry and cut 12 1-inch wide strips. lay strips in a lattice pattern on top of filling. brush pastry with milk.
• bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

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.

Khoresht Fesenjaan (chicken With Pomegranate Sauce)

Ingredients

• Servings: 12
• 1/2 cup vegetable oil
• 4 medium red onions, thinly sliced
• 3 pounds bone-in chicken pieces
• 2 cups hot water or as needed
• 2 1/2 cups pomegranate juice
• 4 cups chopped walnuts
• 2 tablespoons freshly ground cardamom
• 2 tablespoons ground cinnamon
• 1 medium butternut squash, seeded and cubed
• 1/4 teaspoon saffron powder
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• heat the oil in a large heavy skillet over medium heat. stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• raise heat to medium-high. add chicken pieces, and fry until lightly browned on the outside. pour in the water, and bring to a boil. reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
• preheat the oven to 325 degrees f (65 degrees c).
• combine the walnuts and pomegranate juice in the container of a blender or food processor. process into liquid. (this can be done in small batches if necessary.) add walnut-pomegranate mixture to the simmering chicken. season with cardamom, cinnamon, saffron powder, and salt. stir in the cubed squash. transfer the entire mixture to a 9x13-inch baking dish.
• bake, loosely covered, for 2 1/2 hours in the preheated oven. serve with white rice.

upside down chicken rice

Ingredients

• Servings: 12
• 1 (6 pound) whole chicken, skin removed and cut into pieces
• 1 medium onion, chopped
• 2 cinnamon sticks
• 4 carrots, peeled and cut into large chunks
• 1 1/4 cups canola oil
• 4 1/2 cups long grain rice, rinsed and drained
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• salt to taste
• 5 cups chicken broth
• 3/4 cup chopped almonds
• 3/4 cup canola oil, divided
• 1/4 cup pine nuts

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• trim any fat off the chicken and wash with water. place the chicken, onion, cinnamon sticks, and carrots in a pot; fill with water, and boil until the chicken and carrots are done. reserve the broth, chicken, and carrots.
• remove bones from chicken. warm 1 1/4 cup canola oil in a large pot over medium-high heat. place chicken and carrots in the pot; fry for 2 minutes.
• in a bowl, stir together the rice, ground cinnamon, pepper, and salt. pour the rice mixture evenly across the top of the chicken without stirring into the chicken. pour in the chicken broth. bring to a boil. cover, reduce heat to medium, and simmer until rice is tender, 20 to 35 minutes.
• heat 1/2 cup canola oil in a skillet over medium heat. stir in chopped almonds, and fry until golden. remove almonds to paper towels, and drain oil.
• heat 1/4 cup canola oil in a skillet over medium heat. stir in pine nuts, and cook until golden. drain oil, and remove pine nuts to paper towels.
• over a large dish or tray, flip the rice pot upside down, and release the contents the tray or dish. arrange the almonds and pine nuts on top.

Raspberry Currant Sauce

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen unsweetened raspberries, thawed
• 1/2 cup red currant jelly
• 1 tablespoon cold water
• 1 1/2 teaspoons cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. mix the cold water and cornstarch; stir into the raspberry mixture. bring to a boil, stirring constantly; boil and stir one minute. cool.
• press through a sieve to remove seeds. (don't skip this step!) chill before serving.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

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


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

orzo with parmesan and basil

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• melt butter in heavy skillet over medium-high heat. stir in orzo and saute until lightly browned.
• stir in chicken stock and bring to boil. cover. reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• mix in parmesan cheese and basil. season with salt and pepper. transfer to shallow bowl. garnish with basil sprigs.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

kale garlic saute

Ingredients

• Servings: 6
• 6 slices bacon
• 1 onion, chopped
• 1 bunch kale, stemmed and chopped
• 6 cloves garlic, minced
• 2 ounces cashews, or to taste
• 1 teaspoon rice vinegar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease in skillet.
• cook and stir onion in the bacon grease over medium heat until softened, 5 to 10 minutes. add kale; cook and stir until slightly wilted, 2 to 3 minutes. stir garlic into kale mixture and cook until garlic is fragrant, about 1 minute.
• transfer kale mixture to a serving bowl; crumble bacon, sprinkle cashews, and drizzle rice vinegar over kale.

jerusalem pudding

Ingredients

• Servings: 8
• 1/2 cup cold water
• 2 tablespoons uncooked rice
• 1 cup whipping cream
• 20 dates, pitted and chopped
• 1/2 cup powdered sugar
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup water
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 6 hrs 40 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. when the rice has cooked, drain any excess water, then spread on a plate to cool.
• whip the cream until stiff. stir in the cooled rice, dates, and powdered sugar. sprinkle the gelatin over the surface of the water, then set over a pot of boiling water until dissolved. stir into rice mixture along with the vanilla.
• place bowl into the refrigerator, and chill until the mixture begins to thicken. once the rice no longer settles to the bottom, rinse a mold to moisten the inside, then pour in the rice mixture. chill until set, about 3 hours. unmold and serve when very cold.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

Mediterranean Rice

Ingredients

• Servings: 8
• 8 cups water
• 2 cups wild rice
• 2 tablespoons sesame oil, divided
• 1 sweet onion, coarsely chopped
• 1/2 cup raisins
• 2 teaspoons honey
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon olive oil
• 1 yellow squash, cut into thick sticks
• 4 small turnips, cut into sticks
• 2 carrots, cut into sticks
• 1 poblano pepper, minced
• 1/2 cup finely chopped cilantro
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• bring water and wild rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
• heat 1 tablespoon sesame oil in a heavy skillet or dutch oven over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. add raisins, honey, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to onion; reduce heat to medium-low and cook until raisins are tender, about 4 minutes. transfer mixture to a bowl and keep warm.
• heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat; add squash, turnips, and carrots. cook and stir squash mixture until squash is just tender, 5 to 10 minutes. reduce heat to medium; add poblano pepper, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. cook and stir mixture until turnips and carrots are tender, 5 to 10 minutes more.
• stir onion mixture and wild rice into turnip mixture and cook until heated through, 2 to 3 minutes.

humitas chilenas

Ingredients

• Servings: 36
• 8 medium ears fresh corn in husks
• 2 tablespoons lard
• 1 onion, minced
• 2 cloves garlic, minced
• 2 serrano peppers, seeded and minced
• 2 long, green chiles, such as new mexican, seeded and diced
• 1 small red bell pepper, diced
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup whole milk
• 1/4 cup chopped fresh basil
• 2 plum tomatoes, seeded and diced
• 1 cup shredded manchego cheese

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• begin by gently husking the corn. reserve the larger, outer leaves for wrapping the humitas. slice the corn from the cobs with a sharp knife, and reserve the cobs. grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice; pour into a large mixing bowl, and set aside.
• melt the lard in a large skillet over medium heat. stir in the onion and garlic; cook until the onion has softened, and turned clear. stir in serrano peppers, green chiles, and red pepper; cook until softened. stir the peppers into the corn, and season to taste with salt and pepper. stir in the milk, then fold in basil, tomatoes, and manchego cheese.
• bring a few inches of water to a boil in a large pot; fill a separate container with cold water. dunk the corn husks into the boiling water for about 10 seconds to soften. once soft and pliable, immediately dunk them into the cold water, then drain and set aside. discard the boiling water.
• form the humitas by placing a few tablespoons of the mixture the bottom of a large husk (or two smaller husks overlapped). form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. tie with smaller strips of corn husk, or kitchen twine. repeat until all of the filling is used.
• to cook humitas, place four corn cobs pointing top to bottom, into the bottom of a large dutch oven. arrange the remaining four cobs pointing left to right. this will form a platform for steaming the humitas. pour about 2-inches of water into the pan, then arrange the humita packets on top of the corn cobs. cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

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


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Overnight Chinese Daikon Radish Pickles

Ingredients

• Servings: 2
• 1 1/2 cups chopped daikon
• 3/4 teaspoon salt
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sesame oil (optional)

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 50 mins


• in a mixing bowl, toss daikon with salt. cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
• drain and rinse daikon, removing as much salt as possible. pat dry with a paper towel, and return to bowl. stir in rice vinegar, black pepper and, if desired, sesame oil. cover, and refrigerate at least 8 hours.

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 Barbequed Butterflied Leg Of Lamb

Ingredients

• Servings: 10
• 2/3 cup hoisin sauce
• 6 tablespoons rice vinegar
• 1/2 cup minced green onions
• 1/4 cup mushroom soy sauce
• 4 tablespoons minced garlic
• 2 tablespoons honey
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (5 pound) boneless butterflied leg of lamb

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 9 hrs


• in a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. place lamb in bag, seal, and turn to coat. refrigerate for 8 hours, or overnight.
• preheat grill for high heat.
• oil the grill grate. place lamb on the grill, and discard marinade. cook 15 minutes on each side, to a minimum internal temperature of 145 degrees f (63 degrees c), or to desired doneness. transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Filipino Lamb Adobo

Ingredients

• Servings: 6
• 1 cup distilled white vinegar
• 1 cup soy sauce
• 1/2 cup ketchup
• 1 tablespoon minced garlic
• 3 bay leaves
• 1 teaspoon fresh-ground black pepper
• 2 1/2 pounds lean lamb, cut into 1 inch cubes
• 1 pound small green beans, trimmed (optional)

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. add the cubed lamb, and bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until the lamb is tender, about 2 1/2 hours. stir occasionally. if using the green beans, add them during the last half hour of cooking.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

brown and wild rice medley with black beans

Ingredients

• Servings: 6
• 3 (14 ounce) cans vegetable broth
• 3/4 cup wild rice
• 3/4 cup brown rice
• 1 1/2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dry
• 1 tablespoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• 1 cup canned black beans, rinsed and drained
• 1 (4 ounce) can shiitake mushrooms, drained
• 1/3 cup dried cranberries
• 1 tablespoon dried parsley

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. stir balsamic vinegar, , garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
• stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

middle eastern cumin meatballs

Ingredients

• Servings: 4
• meatballs:
• 1 1/2 pounds lean ground beef
• 1 egg
• 2 tablespoons minced garlic
• 1/4 cup bread crumbs
• 1/2 teaspoon cumin
• salt and pepper to taste
• 3 tablespoons vegetable oil
• tomato sauce:
• 1 1/2 cups water
• 3 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. roll the mixture into egg-sized balls, and set aside.
• heat the vegetable oil in a large skillet over medium-high heat. add the meatballs; cook until firm, and browned on all sides, about 10 minutes. remove meatballs from the skillet and pour out the fat.
• bring the water to a boil in the same skillet over medium-high heat. stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. bring to a boil, then reduce heat to medium. add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

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.

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.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

Make-believe Middle Eastern Chicken

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 2 skinless, boneless chicken breast halves - cut into cubes
• 1/2 cup sour cream
• 1/2 cup half-and-half cream
• 3 teaspoons ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground white pepper
• 1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
• turn heat to low. add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. do not allow mixture to boil.
• stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

bobotie

Ingredients

• Servings: 8
• 2 onions, thickly sliced
• 3 cups water, or as needed
• 1 tablespoon vegetable oil
• 1 slice white bread
• 1 cup milk
• 2 pounds lean ground beef
• 1 tablespoon curry powder
• 2 eggs
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric (optional)
• 2 tablespoons vinegar
• 3 tablespoons chutney
• 6 almonds
• 1/2 cup raisins
• 4 bay leaves

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 5 mins


• heat water in a saucepan over high heat. bring to a boil and add the onion slices. reduce heat and simmer until the onions appear translucent, 3 to five minutes. remove the onions and finely chop them.
• heat the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has browned slightly.
• preheat oven to 350 degrees f (175 degrees c). grease a 7x11-inch baking dish.
• soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. crumb the bread into a large mixing bowl. mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
• place the mixture the prepared baking dish. insert the bay leaves into the meat. bake in the preheated oven for 1 hour.
• beat the remaining egg with 3 tablespoons of the drained milk. pour over the meat and bake for another 30 minutes.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Tomato Rasam

Ingredients

• Servings: 3
• 2 teaspoons vegetable oil
• 1/4 teaspoon black mustard seed
• 5 fresh curry leaves
• 1 large tomato, diced
• 1 teaspoon cumin seed, freshly ground
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 pinches ground dried turmeric
• 3 cloves garlic, crushed
• 3 cups water
• 2 teaspoons tamarind paste
• salt to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a large saucepan over medium heat. add the mustard seeds. as they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. pour in the water and bring to a boil. stir in tamarind paste, adjusting to taste if you want, and season with salt. simmer for about 2 minutes.
• ladle into bowls and garnish with cilantro to serve. drink it like soup or eat it with rice.

easy cilantro-lime rice

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup basmati rice
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 cup chopped cilantro
• 1/4 cup whole-kernel corn
• 2 teaspoons green onions, chopped
• 1 lime, zested

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a saucepan over medium heat. cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
• stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Rice And Corn Side Dish

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 2 cups water
• 1 cup white rice
• 1 cup whole kernel corn
• 1 cube chicken bouillon
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium-high heat. saute celery and onion in olive oil until tender, 5 to 7 minutes.
• stir water, rice, corn, chicken bouillon, and salt with the celery mixture. bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

Mashed Potatoes From Lactaid®

Ingredients

• Servings: 4
• 4 medium russet potatoes, peeled and cut into 2-inch chunks
• 2 tablespoons butter or margarine
• 2 tablespoons plain greek yogurt
• 3/4 cup lactaid® reduced fat or whole milk, or as needed
• 1/4 cup chopped fresh chives
• salt and pepper to taste

Recipe

Ready Time: 30 mins


• place the potatoes in a saucepan and cover with cold water (optional: for added flavor, swap out part of water with broth, or add a spoonful of bouillon concentrated paste, such as better than bouillon®). add salt, bring to a boil, and cook just until the potatoes fall off a fork when pierced, about 20 minutes.
• drain the potatoes, and press through a potato ricer into a large bowl. mix in the butter, yogurt (optional), warmed lactaid® milk and chives to blend. add a tablespoon or 2 extra lactaid if necessary to obtain desired consistency. salt and pepper to taste.
• add suggested topping if desired (see footnotes).

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Soccer Ball Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) container vanilla frosting
• 12 black licorice whips
• 3/4 cup white sugar

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 15 mins


• heat oven to 350 degrees f (175 degrees c). grease and flour one 2 1/2 to 3-quart ovenproof bowl. place sugar in a bowl and stir in black food color until desired color is achieved. set aside.
• prepare cake batter according to package directions. pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
• once cake is completely cool, trim flat side of cake and place on a cake board. trim edges into a ball shape. frost with the white frosting. next, using a toothpick, draw a pentagon in the center top of the cake. surround the pentagon with five hexagons. repeating to cover entire cake. cover lines with black licorice cut into 1 1/2 inch pieces. fill the pentagon shapes with black-colored white sugar.

tunisian-style catfish nuggets

Ingredients

• Servings: 3
• vegetable oil for frying
• 1 pound catfish, cut into bite-sized pieces
• 1 egg
• 1 tablespoon water
• 2 cups dry bread crumbs
• 1/4 cup olive oil
• 1 onion, halved and sliced
• 1/2 green bell pepper, cut into 1/4 inch strips
• 1/2 teaspoon anise seed
• 3 tablespoons tomato paste
• 2 roma (plum) tomatoes, chopped
• 1 lemon wedge
• 1 clove garlic, crushed
• 1 cup water
• salt and pepper to taste
• 1 pinch cayenne pepper (optional)
• 1 teaspoon brown sugar
• 1/2 cup olives
• 1 cup water

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg into a shallow bowl with a tablespoon of water. place the bread crumbs in a shallow bowl. dip the fish pieces into the beaten egg and then into the crumbs until well coated. fry the catfish nuggets in batches, about 1 minute on each side. drain on paper towels and set aside.
• heat the olive oil in a skillet or dutch oven over medium heat. stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• coarsely crush the anise seed. add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes.
• chop the lemon wedge, peel and all, into five pieces. stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. bring the sauce to a boil and simmer for 20 minutes. stir in more water if the sauce gets too thick. gently stir in the catfish nuggets, and simmer for an additional 10 minutes.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

oriental hot 'n' sour soup

Ingredients

• Servings: 8
• 8 cups chicken broth
• 5 slices fresh ginger root
• 1 teaspoon whole black peppercorns
• 6 fresh green onions, chopped
• 1 red bell pepper, diced
• 1 cup fresh sliced mushrooms
• 1/2 cup bamboo shoots
• 1/2 cup rice vinegar
• 2 teaspoons chili powder
• 2 teaspoons sesame oil

Recipe

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


• in a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. reduce heat to low and simmer uncovered for 20 minutes.
• strain broth, discard ginger root and peppercorns. return strained broth to pot. add green onions, red pepper, mushrooms, bamboo shoots, rice vinegar, chili powder, and sesame oil. simmer for 10 minutes or until vegetables are just tender. serve in soup bowls over cooked white or brown rice.

basic chinese stir fry vegetables

Ingredients

• Servings: 4
• 2 cups uncooked brown rice
• 4 cups water
• 1 tablespoon safflower oil
• 1/3 cup leeks, chopped
• 2 cloves garlic
• 1 teaspoon minced fresh ginger root
• 1 cup zucchini, chopped
• 1 cup carrots, chopped
• 1 cup yellow squash, chopped
• sea salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• heat the safflower oil in a skillet over medium heat. stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. stir in the zucchini, carrots, and yellow squash. season with salt. continue cooking and stirring until the vegetables have softened, about 2 minutes. serve over brown rice.

Avocado Sushi With Brown Rice

Ingredients

• Servings: 4
• 1 cup uncooked short grain brown rice
• 2 cups water
• 1 pinch sea salt
• 1 tablespoon brown rice vinegar
• 1 avocado - peeled, pitted, and thinly sliced
• 1/4 red bell pepper, cut into matchsticks
• 1/4 cup alfalfa sprouts, or to taste
• 4 sheets nori (dry seaweed)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. let rice cool until warm; stir in brown rice vinegar. rice will be slightly sticky.
• to roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. lay a sheet of nori, rough side up, on the plastic wrap. with wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. dampen the bare nori edge with a wet finger and seal the roll. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.