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.

creamy chicken and rice

Ingredients

• Servings: 6
• 4 cups cooked white rice
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 teaspoons chicken bouillon powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 cups cooked, shredded chicken breast meat
• 12 ounces processed cheese food (eg. velveeta), cubed
• 2 cups sour cream
• 1/2 cup butter
• 2 cups crushed buttery round crackers

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• spread rice in the bottom of a 9x13 inch baking dish; set aside.
• in a medium saucepan melt butter or margarine and stir in flour until smooth. gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. stir all together and bring to a boil. let simmer and stir for 2 minutes or until thickened and bubbly. reduce heat; add chicken, cheese and sour cream. stir until cheese is melted. mix all together and pour mixture over rice.
• melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. sprinkle crumb mixture over casserole. bake in the preheated oven for 10 to 15 minutes or unti heated through.

basic indian curry with paneer

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 serrano peppers, finely chopped
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garam masala
• 3/4 teaspoon ground turmeric
• 1 (14.25 ounce) can tomato puree
• 1 tablespoon ketchup
• 8 ounces paneer, cubed
• 1 (16 ounce) package frozen peas, thawed
• whipping cream or half-and-half to taste

Recipe

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


• heat oil in a large pan over medium heat. saute onions until lightly browned. stir in garlic and ginger, and continue cooking for 1 minute more. turn heat to low, add serrano peppers, and cook for an additional minute. sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• pour in tomato puree and ketchup; thin with water to desired consistency. stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. stir in cream, and increase heat to medium-high. allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.

Linnie's Spanish Rice

Ingredients

• Servings: 4
• 1 cup uncooked white rice
• 1 teaspoon minced garlic
• 2 cups water
• 1 (16 ounce) jar salsa

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• combine the rice with the garlic in a large saucepan. pour water and salsa into the rice mixture. bring the water to a full boil and then reduce the temperature to simmer. simmer for 20 minutes or until the rice is tender. fluff the rice when finished.

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.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

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


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

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


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.