Sunday, 05 August 2012 19:43

Sweet Chili and Prawns Udon

14 oz. udon noodles
1 clove garlic, minced
1-2 tbsp. water
1-2 medium carrots, sliced lengthwise
20 whole sugar snap peas
10 small baby corn, cut in half
1 green onion, chopped
10-15 medium sized raw prawns
sweet chili sauce to taste
1/4 cup cilantro, chopped
Prepare udon according to package directions.  In a non-stick pan, cook garlic for a few minutes.  Add
carrots, sugar snap peas, corn, and onions.  Cook until veggies soften up a bit.  Throw in the raw prawns
until they turn pink.  Add the udon into the pan along with sweet chili sauce to taste.  Toss with cilantro and
serve.
14 oz. udon noodles
1 clove garlic, minced
1-2 tbsp. water
1-2 medium carrots, sliced lengthwise
20 whole sugar snap peas
10 small baby corn, cut in half
1 green onion, chopped
10-15 medium sized raw prawns
sweet chili sauce to taste
1/4 cup cilantro, chopped
Monday, 11 June 2012 20:02

Teriyaki Chicken or Salmon

1/4 cup "soy" sauce
2 tbsp. sesame oil
2 tbsp. sugar
1 tsp. salt
1 cup water
2 salmon and/or chicken fillets
2 tbsp. sesame seeds
Mix together "soy" sauce, sesame oil, sugar, salt, and water; taste and adjust as you like.  If using a chicken breast, butterfly it.  Marinate fillets for 15 minutes (if using some chicken and some salmon, marinate separately).  Grill the meat in a skillet, including about 1/3 of the sauce as well as a few sprinkles of sesame seeds.  Put meat over brown rice.  Boil the remaining sauce, reduce heat, and cook for about 5 minutes to thicken up.  Pour the sauce over the meat and rice.  Sprinkle with sesame seeds.
1/4 cup "soy" sauce
2 tbsp. sesame oil
2 tbsp. sugar
1 tsp. salt
1 cup water
2 salmon and/or chicken fillets
2 tbsp. sesame seeds
Saturday, 02 June 2012 20:11

Halloumi and Pesto Linguine

4 oz. linguine
half an onion, sliced
2 tsp. olive oil
4 tsp. pesto (homemade or store bought)
1 clove garlic, minced
4 oz. halloumi (goat's cheese)
half an eggplant, sliced
Cook pasta according to directions; drain.  Meanwhile, in a pan, saute onions, olive oil, pesto, and garlic together.  Add in eggplant and saute a bit longer.  Slice halloumi into squares and brown on skillet.  Mix linguine with mixture.
4 oz. linguine
half an onion, sliced
2 tsp. olive oil
4 tsp. pesto (homemade or store bought)
1 clove garlic, minced
4 oz. halloumi (goat's cheese)
half an eggplant, sliced
Wednesday, 30 May 2012 20:02

No Yeast Pizza Dough

2 1/2 cups flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 to 1 cup water
Mix dry ingredients.  Add 3/4 cup water and oil.  Stir until it forms a ball.  If dough is stiff, add more water.  The dough will be soft, not sticky.  Knead on a floured surface for 3-4 minutes.  Bake at 400 for 15-25 minutes.
2 1/2 cups flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 to 1 cup water
Monday, 28 May 2012 12:36

Homemade Tortillas

2 cups flour
1/2 tsp. salt
3/4 cup water
3 tbsp. olive oil
In a large bowl, combine flour and salt.  Stir in water and oil.  Turn onto a floured surface; knead 10-12 times, addng a little flour or water if needed to achieve a smooth dough.  Let rest for 10 minutes.  Divide dough into 8 portions.  On a lightly floured surface, roll each portion into a 7" circle.  In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.  Keep warm until serving.
2 cups flour
1/2 tsp. salt
3/4 cup water
3 tbsp. olive oil
Wednesday, 23 May 2012 12:12

Berry Jam

2 tbsp. water
1/2 cup fresh or frozen berries
1 tbsp. agave
1-2 tbsp. sugar
Combine water and berries in a medium skillet.  Cook until they are soft enough to squish.  Add sugar and agave.  Squish them up to your liking.  Serve with toast.  (Makes enough for about 4 slices of toast)
2 tbsp. water
1/2 cup fresh or frozen berries
1 tbsp. agave
1-2 tbsp. sugar
Thursday, 17 May 2012 12:24

Raw Fruit Cake

8 dates
1/2 cup shredded coconut
1-2 bananas
fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
Cut a banana into pieces and lay on the bottom and sides of a glass dish that is about 4x4".  In a food processor, mix dates and shredded coconut until you get a thick and sticky paste.  Cover the banana layer with about 2/3 of that paste.  Layer fruit into inside.  Cover with remaining date-coconut mix.  Place the cake in the fridge for a few hours to overnight.  Turn upside down carefully onto a plate and serve.  Eat within a day or so.
8 dates
1/2 cup shredded coconut
1-2 bananas
2 cups fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
Wednesday, 16 May 2012 12:22

Lemon Drizzle Cake

1 cup sugar
1/2 cup margarine
1 egg replacer
2 tbsp. plain non-dairy yogurt
1/2 cup rice milk
1 1/2 cups flour
1 tsp. baking powder
zest of one lemon
For icing:
juice of one lemon
1/4 cup powdered sugar
Spray a 9" round pan.  Cream the margarine and sugar.  Beat in the egg and yogurt.  Beat in the rice milk.  Combine flour and baking powder and then beat into sugar mixture until blended.  Stir in the lemon zest.  Pour into pan.  Bake at 350 for 30-45 minutes or until a toothpick comes out clean.  To make icing, combine lemon juice and powdered sugar.  Poke holes with a piece of dried spaghetti all over the cake.  Pour icing over warm cake.  If desired decorate with lemon.  Cool and enjoy.
1 cup sugar
1/2 cup margarine
2 tbsp. plain non-dairy yogurt
1/2 cup rice milk
1 1/2 cups flour
1 tsp. baking powder
zest of one lemon
For icing:
juice of one lemon
1/4 cup powdered sugar
Tuesday, 15 May 2012 12:20

Sweet Breakfast Burrito

taco size tortillas
margarine
raisins
walnuts, chopped
bananas, sliced
cinnamon sugar
agave nectar
Spread a small tortilla with a thin layer of margarine.  Add your choice of toppings such as raisns, walnuts, bananas, and cinnamon sugar.
Wrap up and grill on a skillet on the stove with a small amount of margarine.  Serve drizzled with agave nectar.
taco size tortillas
margarine
raisins
walnuts, chopped
bananas, sliced
cinnamon sugar
agave nectar
Saturday, 07 January 2012 20:11

English Christmas Cupcakes

3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
1 egg replacer
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
Place sugar into a medium bowl and add tea and whiskey.  Stir to dissolve sugar.  Add golden raisins, raisins, and apricots and stir to combine.  Cover and leave fruit overnight at room temperature to macerate.  Line 9 muffin tin cups with cupcake liners.  In a medium bowl, combine flour, baking powder, and cinnamon.  Stir into fruit mixture.  Add egg and gently combine.  Spoon into prepared cups and bake at 350 for 20-25 minutes or until a toothpick comes out clean.  Brush with honey and allow to cool.  Stir together frosting and cinnamon.  Frost cupcakes.
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
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