1 nappa cabbage- chopped
1/2 cup yellow onion chopped
1/2 yellow squash - chopped
1 bunch scallions- chopped
2 1/2 oz sesame seeds
1 package almonds
2 packs chinese noodles
2 cloves garlic
2 tbs soy sauce
3/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup oil
1.Combine onions and cabbage in large bowl
2.Saute the yellow squash broken noodles,
sesame seeds and garlic until lightly browned.
Add salt and pepper
3. combine soy sauce, rice wine vinegar, sugar
and oil boil 1 mintue store in refrigerator mix all
together just before serving. Try adding chicken
Monday, April 18, 2011
Stir fried Bok Choy In Garlic oil
3 tbsp- peanut oil
1 tbsp- salt
4 garlic cloves lightly crushed & peeled
1 1/2lb bok choy cut in 1 in pieces
1.Heat wok over a high flame for 1 mintute.
2.Add the oil, and when the oil is very hot add
the salt, garlic and bok choy.
3.This can be prepared in advance and served
cold.
1 tbsp- salt
4 garlic cloves lightly crushed & peeled
1 1/2lb bok choy cut in 1 in pieces
1.Heat wok over a high flame for 1 mintute.
2.Add the oil, and when the oil is very hot add
the salt, garlic and bok choy.
3.This can be prepared in advance and served
cold.
Thursday, April 7, 2011
Chicken with Asparagus & Roasted Red Peppers
1/2 cup chicken broth
1 pound boned and skinned chicken breast
in halfs salt and pepper to taste
1/2 pound fresh asparagus cut into 2 inch pieces
1 red pepper chopped
1/2 yellow onion chopped
1 clove of garlic minced
1 teaspoon balsamic vinegar
1/2 cup shredded mozzarella cheese
1/2 cup tomatoes diced
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken
with salt and pepper, place in skillet cook 15 min until chicken is almost
done.
2. Place asparagus red peppers and garlic in skillet continue cooking 10
minutes until the asparagus is tender. Place tomatoes in skillet during the
last 2 minutes of cooking time sprinkle with vinegar, top with mozzarella
and serve.
ENJOY!!!!
1 pound boned and skinned chicken breast
in halfs salt and pepper to taste
1/2 pound fresh asparagus cut into 2 inch pieces
1 red pepper chopped
1/2 yellow onion chopped
1 clove of garlic minced
1 teaspoon balsamic vinegar
1/2 cup shredded mozzarella cheese
1/2 cup tomatoes diced
Directions
1. Heat the broth in a large skillet over medium-high heat. Season chicken
with salt and pepper, place in skillet cook 15 min until chicken is almost
done.
2. Place asparagus red peppers and garlic in skillet continue cooking 10
minutes until the asparagus is tender. Place tomatoes in skillet during the
last 2 minutes of cooking time sprinkle with vinegar, top with mozzarella
and serve.
ENJOY!!!!
Honey ButterNut Squash
1 Butternut Squash
1/4 cup honey
1tbsp chopped walnuts
2 tbsp raisins
2 tbsp worcestershire sauce
1. Preheat oven to 400.
2.Cut squash lengthwise into halves; do not remove seeds place cut squash side up in baking pan or baking sheet . Bake 30- 45 mins or until soft remove seeds and fibers.
3. Combine honey, walnuts, raisins and worcestershire sauce; spoon into squash and Bake 5-10 minutes more until lightly glazed.
Makes 4 servings.
ENJOY!!!!
1/4 cup honey
1tbsp chopped walnuts
2 tbsp raisins
2 tbsp worcestershire sauce
1. Preheat oven to 400.
2.Cut squash lengthwise into halves; do not remove seeds place cut squash side up in baking pan or baking sheet . Bake 30- 45 mins or until soft remove seeds and fibers.
3. Combine honey, walnuts, raisins and worcestershire sauce; spoon into squash and Bake 5-10 minutes more until lightly glazed.
Makes 4 servings.
ENJOY!!!!
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