Indispensable Green Bean Salad from BHG

1 sweet onion
1 T olve oil
1 lb green beans, trimmed
1 t. fresh rosemary
1 clove garlic minced
2 peaches
1 T lime juice

In a 12 inch skillet cook onions and green beans until starting to soften. Add rosemary, garlic and salt. Cover and cook until crisp-tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold. DELISH!

Changing up the BLT

Bacon Lettuce Tomato AVOCADO Sandwich. How could you go wrong?

It is as easy as it sounds. And I decided that this picture was a good reminder to have it a little more often than we our annual BLT+A night. Summer is the perfect time to indulge because it's the best time for homegrown lettuce and tomato!

Minestrone Soup

What I love about this soup is that pretty much everything is optional. Last night I made it with homegrown tomatoes, omitted the celery, ground beef, beans and spinach -- BUT -- added green beans, shredded beef and broccoli and it was still delish! Just use what you have on hand! We also love it with grilled cheese. Yummo.




Minestrone Soup
1 large onion, diced
1.5 lbs. ground beef
7 cups beef broth
1 can tomatoes
1 can kidney beans
1/2 tsp. oregano
1/2 tsp. basil
1 c. sliced carrots
1 c. sliced celery
1 c. elbow macaroni
1 package frozen corn
1 package frozen spinach
Brown hamburger, drain. Add onion and saute. Stir in broth, tomatoes, beans, spices, carrots and celery. Cover and simmer 20 minutes. Add noodles and simmer 10 minutes. Add corn and spinach. Cook just until spinach is done. Serve with Parmesan cheese. Freezes well.

White wine chicken

Great go-to-dinner with pantry staples!

Ingredients
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 to 4 lb. of chicken, cut into tender or bite size pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1/2 cups chicken stock
1+1/2 cups white wine

Directions

1. In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
2. In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker or oven safe pot. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, garlic, parsley, thyme, and stock to the slow cooker and stir to combine.
3. Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook for as long as possible. 

Is great with rice!

The original recipe is here.

TAco Soup

5-6 chicken broth
2 c. shredded cooked chicken breast
1 onion, sauteed
1 large can of tomato sauce
2 cans of kidney beans
2 T. taco seasoning
1 c. kerneled corn

Cook together. Top with cheese, sour cream, guacamole. Eat with chips.

Quinoa Soup

1 c. quinoa
4-8 c. chicken broth
1/2 c. white wine
2 t. thyme
1 t. salt
4-6 carrots
1 onion
2 chicken breasts
3 T butter

Cook together.

Creamy Cheesy Scalloped Potatoes

8-10 med. sized potatoes- peeled and sliced thinly
1 can cream of chicken soup
3 c. cheddar cheese
1 c. sour cream
salt & pepper

Boil potatoes until almost tender, drain and cool.
Combine soup/2 c. cheese/sour cream.
Stir in potatoes
GRease 9X13 pan.
Pour potatoes and sauce into pan.
Top with cheese.
Bake at 350 for 25-35 minutes.

Creme Brulee

4 egg yolks
1 t. vanilla
3 T. sugar
2 cups cream
pinch of salt
Preheat oven to 350. In mixing bowl, beat egg yolks until thickened. Gradually stir in sugar and salt. Heat the cream in a saucepan, remove before cream starts to boil. Stir slowly into egg mixture and add vanilla.

Divide the mixture into four ramekins and place them in baking pan. Fill the baking pan with water about half way up the ramekins. Bake for 1 hour or until firm.

Remove from oven and let cool. Sprinkle the top with sugar and carmalize with kitchen torch.

Chocolate Pie

2 T. lard
6 T. unsweetened cocoa powder
1 1/2 c. sugar
1/3 c. cornstarch
1/2 t. salt
3 c. of milk

Let come to a boil for one minute (WHILE STIRRING). Add half of the mixture to:

4 egg yolks.
Pour back in with the rest of the mixture and let boil together for 1 minute. (WHILE STIRRING)

Add 2 T. of butter and pour into cooked pie crust.

Soft Snickerdoodles

1/2 c. butter
1/2 c. crisco
1 1/2 c. sugar
Cream.
Add:
2 eggs

2 3/4 c. flour
2 t. cream of tartar
1 t. soda
1.4 t. salt

Cream and fluff together.

Roll into balls. Roll in Sugar and Cinnamon. Flatten with glass dipped in water. Cook at 375 for 8-10 minutes on ungreased cookie sheet.

Great Scott Casserole

4 cooked, shredded, chicken breasts
1 bunch of broccoli

2 cans of crm of chicken soup
1/2 c. ranch dressing
1 T. lemon juice
1/2 t. curry
2 T. chicken broth
Mix.

4 oz. corn bread

2 c. rice

Layer the following: meat, broccoli, sauce, cornbread. Bake 350 for 30-45 minutes

Sally's Bread (zuchinni bread or banana bread)

3 eggs
Beat.

1 c. oil
2 c. Sugar
Beat until fluffy.

3 t. vanilla
3 t. cinnamon
1 t. salt
1 t. soda
3 c. flour
1 c. nuts
1 t. baking powder
2 c. grated zuchinni OR bananas
Mix all ingredients.
Pour into greased/floured loaf pans. 1 hour. 325.

Homemade English Muffins

I got this recipe from a friend's blog: www.motherhoodnaturally.com/scratchcooking

My stove top is very hot, and the outsides cooked very quickly in my cast iron, so I had to turn the heat to medium -low and make the dough rounds thin (they plump a bit when cooked) and the middles will be raw if the outsides cook too quickly.

Make sure to use a fork to cut them open! 

 

English muffins

1c milk
2 TB sugar
2 ¼ tsp. yeast
1c warm water
¼ c melted butter
6c flour
1 tsp salt
cornmeal

Combine sugar, yeast and water. Let proof until foamy.
Warm the milk until warm to the touch. If it’s too hot, it’ll kill the yeast.

Add milk, butter and salt to the water/yeast/sugar mix.

Add flour until dough forms. Knead until smooth and elastic, adding flour as necessary. Let rise until double. Punch down and roll into a tube shape about as round as typical English muffins. Cut about 1.5-2 inch rounds off the tube, dust with cornmeal and set aside. Once you have cut your rounds (you’ll end up with about 18 of them), let them rise another 20 minutes.

Cook in an ungreased skillet on medium heat about 8 minutes per side. You want them to get a light shade of brown but you don’t want them to burn. Adjust heat until you find the right setting.

Julia Child's Potage Parmentier

I tried my first Julia Child recipe, and it did not disappoint! I am still trying to get my hands on an actual copy of Mastering the Art of French Cooking, so I can't guarantee that this recipe is exactly right, but it was simple and fantastic. You could easily add other veggies or spices to create your own variations of this soup. However, you don't need to, because the simplicity of it is excellent.

Ingredients

1 lb potato, peeled and diced

3 cups leeks, thinly sliced (white and tender green parts only)

2 quarts water

1 tablespoon salt

4-6 tablespoons whipping cream or 2-3 tablespoons softened butter

2-3 tablespoons minced parsley or chives

Directions

1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.

2. Mash the vegetables in the soup with a fork. Correct seasoning.

3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

4. Good hot, cold or room temperature.

Sweet Spiced Nuts

This recipe is a quick and easy way to have your whole house smelling delicious and to have a yummy snack on hand. I particularly love them sprinkled over vanilla ice cream. You can change the spice measurements easily to taste. Last time, I doubled the amount of cinnamon, nutmeg and allspice, and they turned out great.

1 egg white

5 cups walnut halves or pieces

1 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1. Grease 15x10x1 inch baking pan; set aside. In a large bowl beat together egg white and 1 teaspoon water with a fork. Add nuts, toss to coat. In a small mixing bowl combine sugar, cinnamon, nutmeg, allspice, and 1/2 teaspoon salt. Sprinkle sugar mixture over walnuts; toss to coat.

2. Spread nuts in prepared baking pan. Bake in a 325 degree oven 20 minutes. Spread on waxed paper; cool. Break into pieces. Store in airtight container. Makes 7 cups nuts.

Savory Cheese Soup

Ingredients

• 3 cans (14-1/2 ounces each) chicken broth
• 1 small onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 1/4 cup chopped sweet red pepper
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 1 package (8 ounces) cream cheese, cubed and softened
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (12 ounces) beer, optional
• Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Directions

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Chicken Pad Thai

Joshua and I are always on the lookout for good Pad Thai recipes, so we were happy to find this one. This recipe is a nice way to try Pad THai if you don't usually make a lot of Asian food at home, because it doesn't have some of the stranger ingredients that can be difficult to come by. It is a little spicy, so cut back on the chile sauce if you are concerned about it being too "hot" for you.

ingredients

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4 cup salted peanuts, finely chopped
• 1/2 teaspoon grated lime peel
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4-1/2 teaspoons rice vinegar
• 1 tablespoon Asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 1/3 cup sliced green onion
• 2 tablespoons snipped fresh cilantro

directions

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Pumpkin Scones

Pumpkin Spice Scones

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powderered Sugar Glazze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1.TO MAKE THE SCONES:
2.Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5.Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7.TO MAKE THE PLAIN GLAZE:.
8.Mix the powdered sugar and 2 tbsp milk together until smooth.
9.When scones are cool, use a brush to paint plain glaze over the top of each scone.
10.AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11.Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Pie Crust

Cools' Pie Crust Recipe

Makes 2 double crusts

3 c. flour
1 ¼ c. shortening (you can use cold butter, to be healthier, but it never is quite as flaky)
1 t. salt
Cut together.
1 egg, well beaten
5 t. water
1 T vinegar
Mix. Pour liquid mixture into flour mixture and mix with fork.


Some extra tips for you over achievers...
For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
Remember to cut vents (make them decorative!) in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

THE BEST PIZZA!!

I haven't posted on here before, but I figured since Michelle invited me to, I would! I've been trying quite a few different crust and sauce recipes, and these are the ones I'm sticking with. 

The crust is from Martha Stewart's Website: "Chris Bianco's Pizza Dough," but I made a couple changes. I used quick rising yeast, so I only let it rise once for about 2 - 3 hrs. I also didn't have my pizza stone up here in Alaska, so I didn't really follow directions 4-8. After the dough was finished rising, I punched it down, rolled it out on the baking sheet, and put sauce (recipe follows), two cups mozzarella cheese, and desired toppings on, and baked in a 400 degree pre-heated oven for 10 - 15 minutes. 

The sauce is from Allrecipes.com: "Easy Pizza Sauce III" and I added a few spices to it. 

Pizza Dough Ingredients

Makes four 12-inch pizzas (It made two 16-inch pizzas for me)

• 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 2 cups warm water (105 degrees to 115 degrees)
• 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
• 2 teaspoons fine sea salt (I used garlic salt)
• Extra-virgin olive oil, for bowl

         Directions

1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
4. Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
5. Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
6. Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
7. Arrange desired toppings on dough.
8. Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

Pizza Sauce: 

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tsp. ground oregano
• 1 1/2 tsp. dried minced garlic
• 1 tsp. ground paprika
• I also added: 1/2 Tbsp basil
• 1/2 tsp sugar
• 1/2 tsp onion powder

Directions: 

1. In a medium bowl, mix together tomato sauce and tomato paste until smooth. 

2. Stir in spices. 

I like to double the sauce recipe and freeze half of it so its ready for the next pizza night! 

Classic Dinner Rolls

I tried this recipe that Steph put on her blog, and the rolls were awesome! I made them for our weekly shared meal, and got lots of compliments. I only have a 12 ct. muffin tin, so I just formed the rest of the dough into rolls on a baking sheet.

1 c. whole milk

6 T. butter (room temp.)
1 T. yeast
1/4 c. warm water
2 eggs
3 T. sugar
4+ c. flour
1 T. salt
more butter

1. Heat milk to 120 degrees; add the butter let sit until room temp.

2. In different bowl, dissolve yeast in water. Add cooled milk, eggs, and sugar to dissolved yeast and stir. With a wooden spoon add 2 c. flour and salt, add remaining flour 1 c. at a time...stirring vigorously for 3-5 minutes until dough is smooth and elastic.

2. Cover with plastic wrap in bowl and let rise 1-2 hours.

3. Butter muffic tins. Gently press dough to deflate. Pinch off one inch balls of dough and put (about 3 balls each) into muffin cups.

4. Let rise in moderately warm area until the rise, doubled in size. About 1 hour.

5. Heat oven to 400. Bake rolls for 20 minutes. Remove from oven and brush with butter. Return to oven for 1-2 minutes. Remove and let cool for 5 minutes.

EAT!

This is an abbreviated version of Better Home and Gardens recipe entitled "Classic Dinner Rolls"

Black Bean Quesadillas with Corn Salsa

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

Ingredients

• QUESADILLAS:
• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 1/2 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, drained and rinsed
• 4 (8-inch) flour tortillas
• Cooking spray
• 3/4 cup (3 ounces) preshredded Mexican blend cheese
• 
  SALSA:
• 1 cup frozen whole-kernel corn
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon bottled minced garlic
• 1 red bell pepper, chopped

Preparation

To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Roast Beef

I'm making a roast for dinner tonight. Anyone have any good recipes? I've only ever made roast beef one way - pot roast in the crock pot. Today I'm going crazy and cooking it in the oven. I'm living on the wild side ;)

Bi Bim Bop (Korean)

When Joshua came back from Seattle after his 2L year, he had a thing for Korean food. So, I tried some recipes, and this is now one of his favorite dishes - it was a big hit with fellow law students as well. It's terrific, but does take quite awhile to prepare because of cutting all the cucumber and radishes. I recommend sharpening your knives beforehand, and then recruiting your husband to help prepare the veggies :)

Bi Bim Bop
1 pound or your preference, sirloin tip steak
1 cup teriyaki sauce (see recipe)
3 cup uncooked long-grain white rice
1/2 pound (8 ounce) bean sprouts
8 to 10 ounces fresh spinach
2 or 3 tablespoons vegetable sauce
2 cloves garlic, finely minced
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon vinegar
2 large radishes
2 cucumbers
2 tablespoons sesame oil
4 eggs
Hot chile paste, to serve on the side

Freeze the beef for at least 1 hour to make it easier to handle. Slice, cutting across the meat's grain, into 1/4-inch-thick strips, or smaller.

Marinate beef strips in the teriyaki sauce for about 3 hours or overnight.

About 30 minutes before you want to eat, begin cooking the rice according to package directions.

Meanwhile, bring two pots of water, about 2 quarts each, to a boil.

When water boils in one pan, drop in sprouts and allow to cook for only 20 seconds, then remove the sprouts and rinse under cold water (to cool them enough to stop the cooking process). Drain on paper towels. Then, cook the spinach the same way in the second pot.

In a small bowl, mix the sprouts with 1 or 2 tablespoons of the vegetable sauce and half the garlic. In a second bowl, do the same with the spinach. Set aside.

In a small bowl, mix together sugar, salt and vinegar. Set aside.

Cut the cucumbers in half lengthwise, then use a spoon to scoop out the seeds. Chop in half horizontally, then slice each half into long, thin, matchstick pieces. Marinate in enough of the vinegar mixture - a little more than half - to coat all the cucumber pieces. Slice the radishes into thin strips and marinate in the rest of the vinegar mixture.

Heat sesame oil in a large, wide skillet over medium-high heat. Drain the beef, discarding marinade, and add beef to the skillet. Cook, stirring occasionally, until the beef cooks through, 2 to 5 minutes, depending on how thinly the pieces are sliced. Set aside and keep warm.

Into the same skillet, crack the eggs and fry each egg about 5 minutes on one side. Then flip over and fry for 30 seconds on the other.

Divide rice among serving dishes. Spoon beef, sprouts, spinach, cucumber and radish into their own discrete areas decoratively on top of the rice. Top each with the fried egg. If you wish, spoon some chili paste into each serving and stir the ingredients together. Or let each diner mix his or her own bowl.

Serves 4.

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup sugar
1/2 cup sesame oil
1/2 cup rice wine (not rice wine vinegar)
1 teaspoon black or white pepper
Pinch salt

Mix all ingredients thoroughly. Makes 1 1/2 cups

Vegetable Sauce:
1/4 cup soy sauce
1/2 cup sesame oil
1 teaspoon salt
1 teaspoon black or white pepper

Mix all ingredients thoroughly. Makes 3/4 cup.

Garlicky Pasta with Fresh Tomatoes and Basil

This is really simple, but really yummy, and super quick and healthy. I used shells for the pasta.

Total Prep Time: 24 minutes

3 Tbsp. extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 lbs.)
6 cups hot cooked campanella (about 12 oz uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 oz) grated fresh Parmesan cheese
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic, saute' 30 seconds. Add tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add pasta and remaining ingredients, tossing gently to combine.

Yield: 6 servings

A-M-A-Z-I-N-G Sesame Chicken

Joshua and I absolutely love Asian food, particularly Sesame Chicken, and this recipe is better than any Sesame Chicken we have had (even in restaurants). My tips: Be careful, the sauce looks like it won't thicken, and then it does extremely quickly. This recipe makes more than enough sauce (you could make less sauce or add more chicken in my opinion). Lastly, we often skip frying the chicken and just sauté it in order to save money on peanut oil, time on frying, and calories in eating :) However, frying does give it that perfect touch. Enjoy!

Ingredients
3 whole boneless chicken breasts

Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce
1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch1 cup sugar (we use 1/2 cup sugar but the original recipe called for 1 cup)
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)

Frying
peanut oil (3 1/2-4 cups)

Serving
2 tablespoons toasted sesame seeds

Directions

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
• To deep-fry the chicken: Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.