Coconut Rice

• 1/2 cup coconut milk
• 1/2 cup rice (basmati)
• 1/2 cup water

Bring water and milk to a boil. Add rice. Simmer until soft and sticky.

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Cran Walnut Muffin Cake

• muffin mix
• 1/4 cup walnuts
• 1/4 cup craisins
• 2 tbsp margarine
  

Preheat oven to 375 degrees.
Mix ingredients together.
Pour into a shallow, round pan (we used pyrex).
Cook for 20 minutes (or follow muffin mix directions).

Serve with jam or butter.

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Stir Fry #6

• 2tbs oil, 2 tsp sesame oil
• 2 cloves garlic, chopped
  
• onion, chopped
  
• carrots, chopped
  
• nappa, chopped
• tofu, cubed
• edamame, shelled (frozen = ok)
• green pepper, chopped
• 1/4 cup fruit juice
• 2 tbsp soy
• 1 tbsp cumin
• 1 tbsp curry

Sautée onions and garlic in oils.
Add carrots, nappa, edamame, green pepper.
Stir in juice, soy, spices.
Cover, let simmer 5 minutes. Stir occasionally.

Make + serve with coconut rice.

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Stove Top Tofu Chili

INGREDIENTS

• 1/4 (12 ounce) package extra firm tofu
• 1/2 teaspoon chili powder
• 1/2 clove garlic, minced
• 1 tablespoon vegetable oil
• 1/4 cup onion, chopped
• 1 stalk celery, chopped
• 1/4 cup whole kernel corn, undrained
• 1/2 (15.25 ounce) can kidney beans, undrained
• 1/2 (14.5 ounce) can stewed tomatoes, undrained
• 2 cups water

1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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Creamy Macaroni and Cheese

Time: 1 hour 15 minutes

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

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Squash And Coconut Curry

• olive oil or butter
• 2 onion, diced
• 2 Tbsp fresh ginger
• 4 cloves garlic
• 4 jalepenos, serranos, or similar chilies
• 2 Tbsp curry powder
• 2 butternut squash
• 6 medium potatoes
• 1 tsp mustard seeds
• 1 can coconut milk
• 2 cups water

Directions

1. Saute onion in butter or oil in a soup pot
2. Mince ginger, garlic, and chilies, add to onion, along with mustard seed
3. Peel and seed squash
4. Dice squash and potatoes, add to pot and saute briefly
5. Add coconut milk and water
6. Simmer 30-45 minutes, until squash and potato are tender.

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Vegetarian Pad Thai

Ingredients:

• 1 pound Asian-style rice noodles
• 1/4 cup soy sauce
• 1/2 cup lime juice
• 2 tbsp peanut butter
• 2 tbsp hot sauce
• 1/4 cup sugar
• 1 block tofu, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp sesame oil
• 1/2 cup bean sprouts
• 1/4 cup chopped or crushed peanuts (optional)
• 4 green onions (scallions), sliced

Preparation:

Cook noodles according to package instructions.

Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.

In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.

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Roasted Edamame (shelled)

Ingredients

• 1-1/2 cups frozen shelled edamame (no need to thaw)
• 2 teaspoons olive oil
• 1/4 teaspoon dried basil, crushed
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon seasoned salt (or sea salt)
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper

Directions

1. Combine all ingredients in a small bowl.
2. Toss to coat.
3. Arrange the beans in a single layer in a shallow baking dish.
4. Roast, uncovered, at 375 degrees for 25 to 30 minutes, stirring once, until the beans begin to brown.
5. Serve hot as a vegetable side dish or cooled as a snack.
6. Refrigerate any leftovers.

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Coriander Chicken with Mango Salsa

Ingredients

• 1 skinless, boneless chicken breast half
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon ground coriander seed
• 2 tablespoons extra virgin olive oil
• 1 mango - peeled, seeded and chopped
• 1 orange, peeled and chopped
• 1/3 red onion, chopped
• 1 red chile pepper, seeded and chopped
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon black pepper

Directions

1. Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.

2. Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.

3. In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.

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Chili Con Carne

Ingredients

• 6 pounds dried pinto beans
• 3/8 cup salt
• 20 pounds lean ground beef
• 1 pound chopped onions
• 4 cloves garlic, minced
• 6 quarts canned peeled and diced tomatoes
• 2 quarts tomato paste
• 1 1/3 cups chili powder
• 3 tablespoons ground cumin
• 1 1/2 teaspoons ground black pepper

Directions

1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.

2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.

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Chickpea Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Directions

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.

2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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Brown Rice, Brocolli, Cheese and Walnut Surprise

Ingredients

• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 teaspoon minced garlic
• 1 cup uncooked instant brown rice
• 1 cup vegetable broth
• 1 pound fresh broccoli florets
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.

2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.

3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.

4. Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

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Bouillabaisse

Ingredients

• 3/4 cup olive oil
• 2 onions, thinly sliced
• 2 leeks, sliced
• 3 tomatoes - peeled, seeded and chopped
• 4 cloves garlic, minced
• 1 sprig fennel leaf
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon orange zest
• 3/4 pound mussels, cleaned and debearded
• 9 cups boiling water
• salt and pepper to taste
• 5 pounds sea bass
• 1 pinch saffron threads
• 3/4 pound fresh shrimp, peeled and deveined

Directions

1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.

3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.

4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

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Quinoa and Black Beans

Ingredients

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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