eggs in a saucepan and cover with water. Bring water
In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.
oblems. Leave the lid loose and put in a cool, dark
In a non-reactive saucepan, combine vinegars and simmer.
Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools.
In a bowl, mix julienned pears with lime juice and season with pepper.
Using a sushi mat lay out one or two slices of prosciutto.
Lay the pear pieces across the bottom of the prosciutto.
Roll very tightly.
Drizzle some vinegar syrup on a plate in a zigzag pattern.
Slice rolls like sushi and garnish with chives and cracked peppercorns.
Combine sauces, syrup and espresso in 12-oz. mug.
br>For crust, combine margarine and sugar in a medium size
en reduce to a simmer and cook, skimming any foam that
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
Place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
In a small bowl, combine oregano and vinegars and whisk in olive oil. Drizzle half the dressing over the salad and season with salt and pepper.
Serve with remaining dressing on the side. May serve over lettuce greens if desired.
Mix the shallots with the vinegars and let stand while you process
ake dressing: place garlic, ginger, and oils into a small pan over
Make manty as in the \"Manty\" recipe, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Cook sugar, water and syrup in 2-quart saucepan; stir until sugar dissolves.
Cook to thread stage (232\u00b0) without stirring. Add cream of tartar; beat with wire whip until creamy.
Add a few drops flavored oil and food coloring.
Drop from teaspoon onto waxed paper, forming patties (keep pan over hot water).
Store tightly covered.
Makes about 60.
In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeno, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.
gredients in a food processor and process until they form a
orn oil, add the onion and saute until transparent. Add the
Clean and dry the apples.
Try
About 15
minutes
before
serving, in a small bowl use spoon to stir cottage cheese, mayonnaise, maple flavored syrup and salt until blended.
With knife, slice bananas and apples into bite size
chunks.
Peel
and
cut orange crosswise into thin slices. Drain pear halves.
Chill large platter and line with lettuce. Arrange
fruit
in
separate
piles on lettuce. Spoon dressing over top.
Muddle cucumber-flavored syrup and jalapeno pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until outside of shaker becomes frosted. Pour cocktail into a glass and garnish with cucumber slice.
owl, combine flour, baking soda and salt; set aside.
In
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.