Szechuan Noodles

Szechuan noodlesThis fantastic recipe is from our sister site CC Palate – where every recipe is created by you, but calorie counted by me.

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (do not use olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned
1/2 cup cilantro chopped

Garnish: 1 or 2 green onions, sliced Read More


Cajun Green Beans and Brown Rice

Green Beans Brown Rice 1Ingredients:

2 T olive oil
1/2 cup sweet onion, chopped
1 banana pepper, deveined, and chopped
1/4 cup celery, chopped – or a pinch of ground celery seed
2 cloves garlic, minced
2 cups green beans, sliced on the diagonal
1 cup uncooked brown rice
1/4 t paprika
1/4 t oregano
1/4 t thyme
1/8 t ground black pepper
1/8 t ground white pepper
1/8 t cumin
Pinch of salt
2 1/2 cups chicken stock
1/4 cup slivered almonds

Garnish: 2 green onions, sliced, hot red pepper flakes Read More



Scalloped Jarlsberg Potatoes

Scalloped Jarlsberg potatoesIngredients:

2 T butter, unsalted
1/2 cup onion, grated or very finely chopped
2 T flour
1/4 t white pepper
1/8 t dried rosemary
2 C milk, whole is best, but you can use 2%. Do not use skim milk.
8 oz Jarlsberg cheese, grated
3 lbs red potatoes, skin on, less than perfect bits discarded, the remaining potato cut into 1/4 inch slices
paprika Read More


How to Bake a Potato

potatoes wiki

potatoes from Wikimedia Commons

Don’t pass on the potatoes because you are not quite sure if they are healthy or how to bake them. A mindfully confident home cook should be wise in the way of the spud.

Select the perfect potato!

Russets are usually used for baking because their flesh is more agreeable to the process and the skin will hold up when split in half to be slathered with whatever bit of deliciousness you want to add. Sweet potatoes make a delightful change from the ordinary spud. Buying and baking either kind is easy. Read More


Ratatouille with Mushrooms and Tomatoes

ratatouilleIngredients:

3 T olive oil
4 cloves garlic, minced
1 t dried basil
1/8 t ground black pepper
1/4 t turmeric
2 twists of kosher salt
1 medium globe eggplant, cubed
1 zucchini, sliced
1/2 sweet onion, sliced
2 banana peppers, deseeded, deveined, and cut into 1inch strips
1 bell pepper, deseeded, deveined, and cut into 1 inch strips
8 oz small cremini mushrooms, rinsed, dried, and thickly sliced
2 large tomatoes, chopped, about 1 1/2 cups
2 T parsley, roughly chopped
1 t lemon juice Read More