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Recipes
Stewed Pakchoi In Ningbou Style
By Jaymers
This is a sweet pakchoi served cold
- 8 oz packchoi
- 2 tbsp sugar
- 1/2 tbsp chicken stock
- 1/2 C dark soy sauce
- 2 tbsp black vinegar
Gold Medal Sizzling Fajitas
By Jaymers
1. in a heavy duty resealable plastic bag combine 2 tbsp oil, lemon juice,garlic, cumin, garlic powder, onion powde...
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- pepper
- oil
- lemon juice
- 1 1/2 lb meat (boneless, skinless chicken breast or beef)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 tortillas
- 1 lime, juice for topping
- sour cream, for topping
- salsa, for topping
- guacamole, for topping
- cheddar cheese, for topping
- rice a roni Mexican rice, if desired
Roasted Butternut Squash Soup
By Jaymers
1. Arrange butternut squash and carrots on a baking sheet and sprinkle with pepper
- 19 oz butternut squash, cubed
- 4 carrots, chopped into 1 inch pieces
- 1 red onion, chopped
- 4 C low sodium chicken broth
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 tbsp half and half
- 1/8 tbsp nutmeg
- 1/8 tsp ginger
- cinnamon, a sprinkle
- cloves, a sprinkle
- pepper
Baked Zucchini Chips
By Jaymers
1. Cut zucchini into thin slices
- 2 zucchini
- 1 tbsp. olive oil
- sea salt
- pepper
- smoked paprika
Mushroom Risotto
By Jaymers
1. Sauté mushrooms in a small amount of oil, about 5 minutes
- 2 cups flavorful mushrooms (i.e. baby bell) cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup dry white wine
- splash milk
- 7 cups vegetable stock
- 1 Tbsp olive oil
- 1/3 cup of peeled and minced shallots
- 1/3 cup of green onions
- 1 3/4 cups arborio rice
- Salt and freshly ground black pepper
Roasted Green Beans with Mushrooms, Baslamic and Parmesan
By Jaymers
1. Preheat oven to 450F/230C
- 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
- 1 lb. fresh green beans, preferably thin French style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese
Moroccan Lamb Tagine Smothered with Olives
By Jaymers
1. In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 ta...
- Pinch ground saffron
- 1 1/3 teaspoon ground ginger
- 1 1/3 teaspoon fresh ground black pepper
- 3/4 teaspoon ground cumin
- 1 1/3 teaspoon sweet paprika
- 1 1/3 tablespoon minced garlic
- 1 1/3 tablespoon salt
- 4 tablespoons olive oil
- 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
- 1 1/2 cup grated yellow onions, rinsed and squeezed dry
- Freshly ground black pepper
- 4 cups dark veal or chicken stock
- 3/4 cup finely chopped fresh parsley, plus extra for garnish
- 1/3 cup finely chopped fresh cilantro
- 1 pound crack green olives, drained and pitted
- 3 to 5 tablespoons fresh lemon juice
- Couscous, for serving
Seared Ahi with Blackened Rub and Soy-Mustard Sauce
By Jaymers
Soy-Mustard Sauce: 1. Mix the mustard powder and hot water to form a paste
- Soy-Mustard Sauce:
- 1 - 3 tuna staks (~ 1 1/2 lbs total)
- 2 tbsp mustard powder
- 1 tbsp hot water
- 2 tbsp unseasoned rice vinegar
- 2 tbsp soy sauce
- Blackened Rub:
- 2 tbsp blackening spice
- 2 1/4 tsp paprika
- 3/4 tsp cayenne powder
- 3/4 tsp red chili powder
- 1/8 tsp ground white pepper
Pad Thai
By Jaymers
1. In a small bowl, dissolve tamarind concentrate in hot water
- 1 1 1 tablespoon tamarind concentrate*
- 2/3 2/3 2/3 cup hot water
- 3 3 3 tablespoons fish sauce
- 1 1 1 tablespoon rice vinegar
- 3 3 3 tablespoons granulated sugar
- 3/4 3/4 3/4 teaspoon cayenne pepper
- 4 4 4 tablespoons peanut or vegetable oil
- 8 8 1/8-inch ounces dried rice noodles about 1/8-inch wide
- 2 2 2 eggs
- 1/4 1/4 1/4 teaspoon salt
- 2 2 12-16 chicken breasts, 12-16 ounces total
- 3 3 3 cloves garlic, minced
- 1 1 1 medium shallot, minced
- 6 6 6 tablespoons chopped unsalted roasted peanuts
- 3 3 3 cups (6 ounces) bean sprouts
- 5 5 5 green onions, green parts only, sliced thin
- Lime wedges, for serving (optional)
Curried Butternut Squash Soup
By Jaymers
1. Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat
- 1 2-lb butternut squash, peeled, seeded, diced into cubes (~4 cups)
- 3 carrots, sliced into circles
- Olive oil
- 1 tsp butter
- Salt
- 1 large yellow onion, chopped
- 2 tsp yellow curry powder
- 1 tsp cayenne pepper
- a dash of ground cumin
- 1 Tbsp minced fresh ginger
- 3 C chicken stock
- 1 tsp salt
- 1/2 C sour cream (can substitute plain yogurt)
- 1/4 C chopped fresh cilantro (can substitute parsley)
- 1/4 C cashew pieces, chopped
- Read more: http://www.simplyrecipes.com/recipes/curried_squash_soup/#ixzz3Gid6IXMC