Donburi

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Ingredients

  • 1 carrot, sliced
  • shredded cabbage
  • 1 onion, julienned
  • 2 garlic cloves, minced
  • shiitake mushrooms, halved
  • 4 servings sticky rice
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 4 eggs

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and sauté for 1 minute. Add carrot, cabbage, onion, and mushrooms and sauté until tender.
  3. In a small bowl, mix soy sauce, mirin, oyster sauce, and sugar. Add mixture to vegetables.
  4. Heat a small nonstick skillet over medium heat. Coat with cooking spray. Scramble eggs in a small bowl and pour onto heated skillet. Scramble until cooked.
  5. Divide sticky rice over four bowls. Top with sautéd vegetables in sauce and cooked eggs.

Curried Stew

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Ingredients

  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil

Directions

  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!

Roasted Vegetable Pasta

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Ingredients

  • 4 servings pasta
  • 1 eggplant, cubed
  • 1 zucchini, sliced
  • 1 onion, chopped
  • 1 cup marina sauce
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • basil
  • oregano

Directions

  1. Preheat oven to 400 °F.
  2. Combine eggplant, zucchini, and onion in a large roasting pan. Drizzle with olive oil and salt, black pepper, basil, and oregano to taste. Mix well.
  3. Roast in oven for 25 minutes, stirring after the first 15 minutes.
  4. Prepare pasta according to package directions.
  5. Combine cooked pasta, roasted vegetables, and marina sauce.
  6. Serve and enjoy!

Potato Latkes

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Ingredients

  • 4 cups grated potato
  • 1/2 cup grated onion
  • 2 eggs
  • 1/2 cup flour
  • 1 teaspoon salt
  • vegetable oil
  • sour cream
  • apple sauce
  • green onions

Directions

  1. Combine potato, onion, eggs, flour, and salt in a medium bowl. Drain excess liquid from mixture.
  2. Cover the bottom of a frying pan with oil and heat over medium-high.
  3. Measure heaping 1/2 cups of potato mixture and fry in hot oil, pressing them down so that they are 1/4 to 1/2 inches thick. Fry for 3 to 5 minutes on each side, or until the browned.
  4. Serve with sour cream, apple sauce, and green onions. Enjoy!

Yakisoba

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Ingredients

  • 4 servings yakisoba noodles
  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 cup shredded cabbage
  • 2 tablespoons oil
  • yakisoba sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 2 teaspoons sugar

Directions

  1. Prepare noodles according to package directions.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion, carrot, and cabbage until vegetables are tender.
  3. While vegetables cook, combine sauce ingredients in a small bowl.
  4. Combine cooked noodles, vegetables, and sauce.
  5. Serve and enjoy!

Mushroom and Broccoli Alfredo

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Ingredients

  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 4 servings pasta
  • 2 tablespoons butter/margarine
  • 1 cup heavy cream
  • 1 + 1/2 cup grated parmesan cheese
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Melt butter/margarine in a large nonstick skillet over medium heat. Increase heat to medium high and add garlic, onion, broccoli, and baby portobello. Sauté until tender.
  3. Decrease heat to medium and add heavy cream. Simmer for 3 to 5 minutes. Add parmesan cheese and stir to combine.
  4. Add drained pasta and stir to coat.
  5. Serve and enjoy!

Pasta with Peas and Carrots in White Sauce

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Ingredients

  • 4 servings pasta
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 2 cups frozen peas and carrots
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Melt butter in a saucepan over medium heat. After butter has melted, stir in flour until combined and then add milk. Stir until sauce has thickened, about 20 minutes. Season with salt and pepper to taste.
  3. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and onion and sauté for 3 to 4 minutes. Add frozen peas and carrots and sauté until cooked.
  4. Combine cooked pasta, white sauce, and sautéed vegetables and serve.