Fresh Green Beans with Garlic
20 min | 5 min prep
SERVES 4
- 1 lb fresh green beans
- 2 teaspoons butter or olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme or oregano (or 1/2 tsp dried)
- salt
- cayenne pepper
- hazelnuts (or your favourite)
- Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat.
- Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through.
- Add nuts just before serving.
http://www.recipezaar.com/Fresh-Green-Beans-with-Garlic-12436
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Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas )
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me. by SusieQusie
1¾ hours | 15 min prep
SERVES 4 -6
- 2 cups basmati rice (or long grain rice)
- 2 cups water
- 2 tablespoons butter (or ghee)
- 1 tablespoon cumin seed
- 1 tablespoon fresh ginger, grated
- 1 cup shelled green peas
- 1 cup potato, peeled and chopped fine
- 2 tablespoons powdered coriander seeds
- 1 teaspoon powdered garam masala
- 1 tablespoon salt
- 1 teaspoon turmeric
- 4 cups water
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.
http://www.recipezaar.com/Aloo-Matar-Ka-Pulao-Indian-Rice-With-Potatoes-and-Peas-172775
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Coriander Lemon Chicken
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites. by Pets’R’us
1 hour | 30 min prep
SERVES 6
- 2 lbs skinless chicken breasts or skinless chicken thighs, cut in large chunks
- 6 tablespoons vegetable oil
- 5 cloves finely chopped garlic
- 1 tablespoon fresh grated ginger, mixed with
- 4 tablespoons water
- 7 ounces fresh coriander leaves, washed and very finely chopped
- 1 finely chopped and deseeded green chili pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- salt
- 5 fluid ounces water
- 2 tablespoons lemon juice
- Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
- Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.
http://www.recipezaar.com/Coriander-Lemon-Chicken-57908
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Green Beans from a Can That Don’t Taste Like It!
As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one! by mama’s kitchen
5 min | 5 min prep
SERVES 4
- 1 (15 ounce) can green beans
- 1 teaspoon butter or margarine
- 1 tablespoon parmesan cheese, canned is fine
- 1 pinch thyme (optional)
- Heat entire contents of the canned green beans. Drain.
- Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
- Sprinkle with parmesan (and thyme if using)and serve.
- NOTE: This would work equally well on fresh or frozen green beans.
http://www.recipezaar.com/Green-Beans-from-a-Can-That-Dont-Taste-Like-It-162873
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Rosemary Potatoes - Microwave Recipe
Nummy, Nummy!! Good with steak or anything else. from Cooking Light. by Derf
21 min | 5 min prep
SERVES 4
- 1 tablespoon butter
- 2 cloves garlic, smashed
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs red potatoes, quartered,about 4 cups
- Place the butter and garlic in an 8 inch square baking dish.
- Microwave at medium high (70%) 45 seconds or until butter melts.
- Add rosemary, salt, 1/4 teaspoon black pepper and potatoes, toss well.
- Cover and microwave at high 15 minutes or until potatoes are tender.
http://www.recipezaar.com/Rosemary-Potatoes-Microwave-16859
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Stove-top Scalloped Potatoes
Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. by Derf
1¼ hours | 10 min prep
SERVES 6 -8
- 4 cups peeled, diced potatoes
- 1/2 cup diced onion
- 2 teaspoons salt
- 1 1/2 cups 2% low-fat milk
- 1/2 cup shredded cheddar cheese
- 1 dash cayenne pepper
- 1/4 cup bread or cracker crumb
- Combine potatoes with onion, salt and milk in heavy frypan.
- Simmer covered for 30 to 40 minutes or until potatoes are tender.
- Sprinkle cheese, cayenne and crumbs over top.
- Continue cooking uncovered for 15 to 20 minutes.
http://www.recipezaar.com/Stove-top-Scalloped-Potatoes-14701
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Pad Thai with Chicken and Shrimp
Many people consider this the best Pad Thai they have ever had. I quite often make a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. It is always a hit at our house. by Just Call Me Martha
25 min | 15 min prep
SERVES 8
- 1 (1/2 lb) package rice noodles
- 3 tablespoons fish sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili-garlic sauce (sambal oelek)
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 6 cloves garlic
- 1 lb boneless skinless chicken breast
- 1/2 lb fresh shrimp
- 1/2 teaspoon red pepper flakes (hot)
- 2 eggs
- 2 cups bean sprouts
- 5 green onions
- 1 cup chopped cilantro (coriander)
- 3 limes
- 1/4 cup coarsely chopped roasted peanuts
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1” cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
http://www.recipezaar.com/Pad-Thai-with-Chicken-and-Shrimp-45005
** Double the sauce!!!
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Thai Chicken Fried Rice with Basil - Kao Pad Krapao
Another delicious way to enjoy fried rice, fragrant with the heady aroma of basil! by Sue L20 min | 10 min prep
SERVES 2 -3
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh Thai red chili pepper
- 8 ounces boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups cold cooked rice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons chopped shallots
- 1/3 cup Thai holy basil (regular basil ok)
- 1 tablespoon chopped fresh cilantro
- In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
- Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
- When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
- If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
http://www.recipezaar.com/Thai-Chicken-Fried-Rice-with-Basil-Kao-Pad-Krapao-32321
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Genuine Hawaiian Teriyaki Sauce
Easy to make, last weeks and tastes delicious! You will find yourself putting this on almost anything once it’s in your refrigerator. by Somogirl20 min | 15 min prep
SERVES 4 , 1 2 cups
- 1 cup soy sauce
- 1 cup sugar
- 1 teaspoon grated ginger, very fine
- 1 large garlic clove, minced
- 3 scallions, chopped fine
- Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
- Let cool and store in a glass jar in refrigerator.
- A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
- I use my parmesan cheese grater to grate ginger—comes out well that way.
- This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.
http://www.recipezaar.com/Genuine-Hawaiian-Teriyaki-Sauce-121014
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Sweet Potato & Black Bean Filling
This method for cooking the sweet potatoes gives them more flavor. This is great in burritos or on its own over rice. by Somogirl
25 min | 5 min prep
SERVES 4
- 2 cups peeled and cubed raw sweet potatoes
- 1 (15 ounce) can canned black beans, rinsed and drained
- 1 tablespoon oil
- 4-5 tablespoons taco seasoning (or half a 1.25 oz packet)
- 1 teaspoon cumin
- cayenne pepper, to taste
- Heat oil over medium heat in a heavy saucepan or pot. Add half of the taco seasoning careful not to burn. After a few seconds add sweet potatoes and enough water to cover 2 inches of pan bottom. (The amount of water depends on size of pan, so I didn’t state it in cup measurement). Water should not cover sweet potatoes all the way.
- Bring to boil,then reduce and simmer until potatoes are soft, about 15 minutes. Stir once or twice.
- When done add black beans, mix in remaining spices until beans are heated through. If mixture is too watery, turn heat up high for a few minutes, watching carefully until liquid is reduced and thicker.
- For burritos, add cooked rice and cheese; roll or serve over rice.
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