chalambok

White Bean Chili

3 Boneless Chicken Breasts
Boil until done. Shred to small pieces
2 15-oz cans white beans
2 16-oz jars salsa (mild or medium, do not use hot)
2 cups grated pepperjack cheese
Mix all ingredients together
Cook over medium heat until cheese is melted. Stir to keep from scorching

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chalambok

6 oz dry vegetable pasta spirals
1 cup chopped broccoli tops
1/2 cup cubed spicy nonfat cheese
1 cup canned white tuna, in water, drained
1 large chopped tomato
1 tsp dried Italian herbs
1/2 cup chopped onions
1/2 cup nonfat dressing
Scallions, sliced lengthwise for garnish

Cook pasta according to directions; drain and cool. Steam or microwave broccoli and cool. In large bowl, combine cheese, tuna, broccoli & pasta. Add tomato, herbs, onions and dressing, mix well. Garnish individual servings.

Thanks brad j. I am editing this to reflect credit to Muscle & Fitness Magazine. Previous menu was courtesy a teller at Wells-Fargo Bank.

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brad j

What you'll need
40 wing pieces or 20 whole wings
2 tablespoons chinese 5- spice powder
1 tablespoon cayenne pepper
Kosher salt and fresh ground pepper to taste

1. preheat oven to 500. Place the wings in a large bowl. Sprinke the chinese spice powder and cayenne pepper mixture on the wings,add generous pinches of salt and about 15 grinds of the pepper.Rub the mixture into all the wings until no more loose run remains.

2. Line the wing up on a baking sheet so the side of the wing with the most skin is facing up.Roast until cook through brown and crispy,about 20-25 min.
Ive brought these wings to sevreal parties and theyve been a hit. Btw this recipe comes from a cookbook I have so I cant take the credit.

rumbleandfrenzy

does anyone have a recipe to make brown rice not taste so awful?

Garland

check out www.bankokthai.com
my parents' restaraunt...we're currently looking for a new location...there are a bunch of recipes up.

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chalambok

2 tablespoons brown sugar
2 tablespoons plus 1/3 cup orange juice
2 tablespoons soy sauce
3/4 teaspoon ground cardamom
1/2 teaspoon curry powder (mild)
1/8 teaspoon ground pepper
4 boneless pork chops
2 teaspoons extra virgin olive oil
3 cups thickly sliced & peeled peaches
2 tablespoons chopped cilantro for garnish

Stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper in bowl until sugar dissolves. Lay pork chops in a shallow glass dish, pour the spice mixture over the chopsand turn to coat both sides. Let marinate for 10-15 minutes.

Heat oil in a large skillet over medium-high heat. Place the chops in the pan, preserving the rest of the marinade. Brown the chops. While chops are cooking add peaches to the reserved marinade and stir to coat.

Add the 1/3 cup orange juice to the pan and bring to a simmer, stirring. Reduce heat to medium-low and simmer the chops for 3-4 minutes until cooked through. Remove chops.

Add the peaches and the marinade, increase heat to medium-high and bring to a simmer. Cook until the liquid is reduced to a light sauce, stirring often. Stir in any juices left from the pork chops.

To serve, spoon the sauce and peaches over the chops. Sprinkle with cilantro to garnish.

menu from Eating Well magazine

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William

Sami-Yaki

1.) Depending on your preference:
Lean steak
Boneless chicken breast
Shrimp
Scallops

2.) Two Red bell peppers
3.) One or two cloves of garlic
4.) 5 - 8 scallions
5.) 1/2 cup soy sauce
6.) 1/4 cup Red cooking sherry
7.) 16oz - 24oz of this spaghetti (whole wheat, buck wheat, regular...your choice)
8.) Two Good sized fresh cucumbers
9.) Two to three fresh, ripe red tomatoes (a few more if you use Roma tomatoes)
10.) Teaspoon of fresh ground pepper
11.) Teaspoon of sugar
12.) Two tablespoons of apple cider vinegar

Marinate:
Cut the meat into thin slices (red meat or chicken).
Cut the red peppers into match sized pieces.
Dice the scallions and garlic.
Combine together in a bowl with the sherry and soy sauce.
Let it marinate for at least an hour. Overnight is better.

Vegetables:
Remove skin on cucumbers. Cut them in-half. Then cut the halves length wise so you end up with a bunch of long, some what thin wedges.

Halve the tomatoes and then cut into chunks.

Set both aside in a bowl.

Pepper sauce:
Mix pepper, sugar, and apple cider vinegar in a cup and set aside.

Cooking:
Pour out most of the liquid from the marinade. Then cook in a wok or a good (seasoned ) iron skillet.
At the same time get the pasta cooking.

When the pasta is done, drain and then put into a large mixing bowl. Add the cooked meat/peppers/scallions/garlic and mix together. Then add the cucumbers and tomatoes and mix again. The stir up the pepper sauce and pour on top. Then mix it all up and you've got a delicious, healthy, spicy meal.


William

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Mongrel Combative Arts
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All you need is love........and a sharp blade.....a hardwood flat stick......Oh, oh, oh and a Paraordinance lda 14.45 loaded with 230 grain hydra shocks,ranger SXT's or golden sabres

chalambok

1/4 cup soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup white wine
2 tablespoons Thai fish sauce
4 garlic cloves, finely chopped
2 tablespoons freshly squeezed lime juice
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon natural peanut butter
1 tablespoon packed brown sugar
1 pound boneless, skinless chicken breasts, cut into 3/4 inch strips
6-8 skewers

Mix, in a medium bo0wl, soy sauce, orange juice, wine, fish sauce, garlic, lime juice, ginger, cumin, coriander, peanut butter and brown sugar

Thread chicken strips onto skewers

Place skewers in a plastic container just big enough to hold them. Spoon or pour half the marinade over, keep cold in a refrigerator from 1-4 hours

Grill chicken on medium-high for 6-7 minutes, turning once, until golden brown on both sides

Serve immediately with reserved marinade as dipping sauce

by Chef Mario Batali

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aseepish

If you can find Asian Home Gourmet spice pastes in your area, try their Thai Aromatic Grill marinade for Kai Yang. Just marinate two pounds of chicken with one package of paste overnight and then grill/BBQ/broil/pan-fry.

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chalambok

3 cups frozen whole-kernel corn
2 cups low-sodium chicken broth
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup skim milk
3/4 pound peeled fresh shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Nonstick olive oil cooking spray

Combine 2 cups corn and 1 cup chicken broth in a food processor, blend until smooth. Set aside
Spray saucepan with cooking spray, heat on medium
Add onion and peppers to saucepan, saute until tender
Stir in pureed corn mixture, remaining broth and milk, bring to boil
Cover, reduce heat and simmer 5 minutes
Add remaining corn, shrimp and all other ingredients
Simmer 5 minutes or until shrimp is done

by Laura Creavalle

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chalambok

1 1/4 cups whole-wheat flour
1 cup quick-cooking oats
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup prune butter (usually found in baking section)
6 tbsp honey
3/4 cup grated carrots
1/3 cup golden raisins
32 pecan halves (optional for placing atop)
nonstick cooking spray

Combine flour, oats, baking soda and cinnamon, stir well in large bowl
Add prune butter, honey, carrots and raisins and mix well
Roll dough into 1-inch balls and place on baking sheet pre-sprayed with cooking spray
Flatten the cookies to about 1/4 inch. If desired, now is time to put pecan halves on top
Bake at 375 for 16-18 minutes

Thanks to Laura Creavalle

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chalambok

1/2 pound baby spinach, washed and spun dry
Kernels from 3 fresh ears of sweet corn
6 ounces Feta cheese, crumbled
6 oil-packed, sun-dried tomatoes, thinly sliced
4 green onions, sliced lengthwise & thinly
8 fresh mint leaves, halved
6 tbsps extra-virgin olive oil
Kosher salt & fresh ground black pepper
3/4 pound farfalla pasta

Prepare pasta in boiling water with a little salt
While water is boiling, and pasta cooking, set spinach, corn, feta, sun-dried tomatoes, green onions, half the mint, half the olive oil, 1/2 tsp salt and 3/4 tsp pepper in a large bowl and toss well

After pasta is cooked tender, drain and return it to the pot along with the spinach mixture and the remaining olive oil. Toss well and sprinkle generously with salt and pepper to taste. Cook over medium heat, stirring, for 2 minutes. Serve with the remaining mint. The pepper should be prominent to impart a sharp edge that cuts the sweetness of the corn and cheese.

thanks to Tony Rosenfeld

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treelizard

Mmmm! Recipes on the bottom:

http://www.westonaprice.org/foodfeatures/broth.html

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Little Apple

Meat Chili

2 big containers of salsa
1 big package of gound beef
Cumin
Chilli Powder
veggies (like Mushrooms and green onions and stuff)

Brown the beef, then add everything together in proportions that seem good at the time. Use a big pot.

treelizard

4 cups of the delicious homemade chicken broth
1.5 cups of coconut milk
a tsp or so grated ginger (can sub ginger powder)
1/4 tsp chipotle pepper flakes
juice from 1 lemon
boil broth, skim off foam, then add everything else and let simmer for about 15
you can add green onions or cilantro or whatever to your finished product as a garnish
mmmm! nutritious and delicious!

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