May 10th, 2008 by alice
Tags: Asian, Mushroom, Soup
INGREDIENTS
- 5dried shiitake mushrooms
- 2star anise
- 3tablespoonstamari
- 1bunchbaby bok choy
- 1/2cupfresh coriander, chopped
- 3cmgingerroot, peeled
- 3tablespoonsmirin
- 1carrot, julienned
- 2spring onions, finely chopped
DIRECTIONS
- Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes.
- Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari.
- Bring to the boil slowly and add the carrots and sliced shiitake (stems removed).
- Cook gently for 10-15 minutes.
- Add bok choy and cook a further 2 minutes.
- Remove ginger and star anise.
- Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.
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May 10th, 2008 by alice
Tags: , Dip, Easy, Pretzel
INGREDIENTS
- 8ouncessour cream
- 1/2teaspoononion salt
- 2teaspoonsmustard
DIRECTIONS
- Mix all 3 ingredients.
- Let chill forat least 30 minute
- Enjoy!
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May 10th, 2008 by alice
Tags: , Chicken, Parmigiana
INGREDIENTS
- 120gchicken breasts
- 1 1/2teaspoonstomato paste
- 4slicesbread
- 2slicescheese
- 30gham, sliced
- butter or margarine, to coat
DIRECTIONS
- Plug in the sandwich maker to heat up.
- In a small frypan fry chicken until cooked. Cut chicken into slices.
- Spread butter onto one side of the bread and tomato paste onto the other.
- Place 2 of these bread slices into the jaffle maker, butter side down. Top with chicken, cheese and ham.
- Place remaining slices of bread on top, paste side facing into the chicken filling.
- Cook in jaffle maker until browned to your liking.
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May 10th, 2008 by alice
Tags: Sauce, Tomato, Zesty
INGREDIENTS
- 8-10piecessun-dried tomatoes
- 2teaspoonsolive oil
- 1onion, finely chopped
- 2-3minced garlic cloves
- 1/4teaspoonsea salt(regular can be substituted)
- 2teaspoonsground fennel
- 1teaspoondried oregano
- 1teaspoondried basil
- 6baby portabella mushrooms or10 button mushrooms
- 1/2cupwater
- 1tablespoonsugar
- 1 (28 ounce)candiced tomatoes
- pepper
- crushed red pepper flakes
DIRECTIONS
- rehydrate tomato peices in enough boiling water to cover for 15 minute drain and discard water.
- in a sauce pan, mix oil, garlic, onion, and salt.Cook covered on med heat for 5 minute.
- slice rehydrated tomato into thin strips and add to sauce pan.
- add mushrooms and herbs.cook 5min.
- add water and sugar, bring to a boil.
- add diced tomato and simmer 10 minute.
- add pepper and salt to taste.
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May 10th, 2008 by alice
Tags: Cheesy, Spinach
INGREDIENTS
- 3 (10 ounce)packagesfrozen chopped spinach
- 1onion, chopped
- 3tablespoonsall-purpose flour
- 1cupskim milk
- 6ouncesjalapeno pepper cheese, cubed
- 1tablespoonworcestershire sauce
- 1/2teaspoongarlic powder
DIRECTIONS
- Cook spinach according to package directions.
- Drain well reserving 1/2 cup spinach liquid; set aside.
- In a skillet coated with nonstick cooking spray, saute onion until tender.
- Add flour; stir.
- Gradually stir in milk and spinach liquid to make sauce.
- Cook over medium heat until mixture thickens.
- Stir in cheese, Worcestershire sauce, and garlic powder, cooking until cheese is melted.
- Add spinach and mix well. Serve.
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