2 tbsp soy sauce 1 tsp cornstarch 1 tbsp rice wine vinegar 1/2 tsp sugar 1 lb cooked chicken, chopped (use the chicken from making stock) 2 medium portobello mushrooms, stemmed, sliced thin 2 tbsp canola oil 4 scallions, minced salt and pepper 1" fresh ginger, minced 3 garlic cloves, crushed 2 eggs, beaten 1/4… Continue reading Mushu Chicken (use leftover stock chicken)
Open Faced Egg Sandwich
10 1/2 oz can cream of mushroom soup 1/2 cup cheddar cheese, shredded 4 hard boiled eggs, sliced 1 red pepper, roasted, sliced english muffins, toasted paprika In a small saucepan heat the soup until bubbly for 3 to 5 minutes. Stir in the cheddar until it has melted. Fold in the egg and the… Continue reading Open Faced Egg Sandwich
Herbed Carrots
5 carrots, peeled and julienned 1 1/2 tbsp butter 1/2 tsp salt 2 tbsp parsley, minced 1/4 tsp white sugar 1 tsp lemon juice 1/4 tsp dry thyme 2 tbsp light cream Melt the butter in a medium saucepan. Add the parsley, sugar, salt, and thyme. Stir in the carrots. Sprinkle with lemon juice. Cover… Continue reading Herbed Carrots
Cheese Soup
2 scallions, minced 3 tbsp carrot, grated 1 tbsp butter 4 cups chicken stock 1/2 tsp dry mustard 1 tsp paprika 1/4 cup milk 2 tbsp cornstarch 1/4 lb sharp cheddar cheese, grated salt and cracked pepper 3 tbsp parsley, minced Melt the butter in a dutch oven. Saute the scallions and the carrot on… Continue reading Cheese Soup
Fried Egg Salad Sandwiches
4 hard boiled eggs, chopped 1/2 cup cheddar cheese, shredded 1/4 cup mayonnaise 1 tsp dijon salt and pepper 1/4 tsp worcestershire sauce 8 slices bread butter Spread the butter on one side of each slice of bread. Combine the remaining ingredients, mixing well. Spread the mixture evenly on the un-buttered side of 4 pieces… Continue reading Fried Egg Salad Sandwiches
Baked Egg Sandwiches
6 eggs, beaten 2 crusty rolls, split lengthwise butter salt and pepper 3/4 cup fresh mushrooms, diced 1/3 cup gruyere, shredded Pre-heat the oven to 400 F. Butter the inside of the rolls. Bake the rolls for 6 minutes. Remove from oven. Increase the oven temperature to 450 F. Season the eggs with salt and… Continue reading Baked Egg Sandwiches
Sauteed Spinach with Pine Nuts
1 bunch fresh spinach 1 tsp peanut oil 1 garlic clove, minced 2 tbsp pine nuts salt dry sherry Heat the peanut oil in a large skillet. Add the garlic and saute 30 seconds. Add the pine nuts and saute 30 seconds. Toss in the spinach. Season with salt and sprinkle with sherry. Saute until… Continue reading Sauteed Spinach with Pine Nuts
Grilled Lamb in Tortillas
1 lb lean ground lamb 2 scallions, minced 3 tbsp bread crumbs 3 tbsp pine nuts 1 clove garlic, crushed 1 egg, beaten salt cracked pepper 1/2 tsp dry rosemary 8 slices bacon 12 button mushrooms 4 large tortillas plain yogurt toothpicks Combine the lamb, scallions, crumbs, pine nuts, garlic, and egg. Season with 1… Continue reading Grilled Lamb in Tortillas
Green Beans in Sour Cream
10 button mushrooms 3 cups fresh green beans, trimmed 1/2 cup sour cream salt and cracked pepper butter Melt 2 tbsp of butter in a skillet. Add the whole mushrooms and saute until tender. Meanwhile, steam the green beans until tender. Add the beans to the mushrooms. Stir in the sour cream. Do not allow… Continue reading Green Beans in Sour Cream
Beets with Balsamic Vinegar
4 beets (about 1 lb), coarsely shredded 1 tbsp butter 1/2 tsp salt 1/2 tsp pepper 1/4 cup water balsamic vinegar Melt the butter in a skillet. Add the beets and season with salt and pepper. Add the water. Cover and cook on medium a few minutes until the beets are tender. Remove the lid… Continue reading Beets with Balsamic Vinegar