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.
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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!