Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 1 1/2 lbs ground chicken
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 (3 1/2 ounce) can water chestnuts, finely chopped
- 3 teaspoons low sodium soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon sugar
- 6 scallions
- 4 lettuce leaves
- oyster sauce, as topping, to taste (optional)
Recipe
- 1 heat the oil in a wok or frying pan. add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
- 2 reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
- 3 trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles).
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 lb sausage, cut into bite size pieces (i used rogerwood but i can't get that up north)
- 1 large onion, cut into slices (not to big and not to small will cook down)
- 1 bell pepper, cut into just little bigger than bite size
- 1 (8 ounce) bag carrots, peel and cut into bite size pieces
- 1 (15 ounce) can diced tomatoes
- salt and pepper
Recipe
- 1 place sausage in pot and brown on medium heat.
- 2 place all remaining ingredients in pot except diced tomatoes.
- 3 cook until onions start to brown, pour in diced tomatoes.
- 4 simmer on low till carrots are tender.
- 5 cooking time varies on how big you cut the ingredients.
Total Time: 6 mins
Preparation Time: 3 mins
Cook Time: 3 mins
Ingredients
- Servings: 2
- 1 -2 medium zucchini
- 2 tablespoons butter
- 1/4 teaspoon dried dill
- salt and pepper
Recipe
- 1 thinly slice the zucchini, slightly on the bias while you melt and heat the butter in a 12 inch saute pan on medium/medium-high heat.
- 2 when the butter is hot, but not browned, add the zucchini, dill and salt and pepper to taste. using tongs, saute until the zucchini is soft and slightly brown.
- 3 enjoy!
Total Time: 18 mins
Preparation Time: 10 mins
Cook Time: 8 mins
Ingredients
- Servings: 4
- 1 (6 ounce) envelope salmon
- 1/4 cup green onion (finely chopped)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/4 cup red bell pepper, finely chopped (can use green pepper)
- 1 egg, beaten
- 1 cup breadcrumbs, seasoned, divided
- 3 tablespoons butter
- 1/4 teaspoon salt (seasoned)
Recipe
- 1 combine first seven ingredients in bowl. stir in salmon, egg and 1/3 - cup breadcrumbs. form mixture into four balls, i use an ice cream scoop and it makes 4 perfect patties. roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 - inch thick. in skillet, melt butter over medium heat. fry three to four minutes per side or until golden brown.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 12 ounces boneless skinless salmon
- 1/2 cup green pepper, diced
- 1/2 cup green onion, chopped
- 2 eggs
- 1/2 cup italian seasoned breadcrumbs
- 1 tablespoon garlic, minced
- 1/2 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill
- pepper
Recipe
- 1 in a large bowl, combine salmon, eggs, lemon juice, mustard, garlic, dill and pepper. stir in green peppers, green onions and bread crumbs. form into 4 patties. spray skillet with nonstick cooking spray. cook salmon cakes on medium low heat for 5 minutes on each side, or until golden brown.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 3 -5 slices bacon, cut into small pieces
- 1 large onion, halved and cut slices
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 (12 ounce) bottle (i prefer med-darker in this)
- 1 lb bratwursts or 1 lb smoked kielbasa, cut into 2-inch-long pieces
- 1 head cabbage, halved and cut into 2-inch-thick wedges
- 3/4 lb red potatoes, quartered (optional)
- 1/2 lb baby carrots, halved (optional)
- 1/2 lb mushroom, quartered (optional)
Recipe
- 1 cook bacon in 6-8 quart dutch oven or heavy stock pot over med-low heat until fat is rendered. remove bacon and set aside.
- 2 add onion, sugar, and salt and cook, stirring frequently until onion has turned golden but be very careful not to burn the bottom of the pan.
- 3 stir in to deglaze, scraping up any brown bits on the bottom of the pan.
- 4 add sausage, bacon, cabbage, and veggies. the will not entirely cover the veggies but that's fine, the veggies will release extra liquid as they cook. simmer, covered, stirring occasionally until veggies are tender, about an hour. transfer sausage and veggies to platter, you can discard remaining liquid if you don't care for it. i serve it over the sausage and veggies.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 2 lbs swiss chard, cleaned and coarsely chopped
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, to taste
- 1 teaspoon pepper, to taste
- 1 lemon, juice of
Recipe
- 1 wash chard by gently submersing in cool water several times.
- 2 remove the stems from leaves and chop stems into 1 inch pieces. set aside. stack the washed leaves and roll them in to a long scroll. using a sharp knife, cut the scroll in quarters.
- 3 heat a skillet or heavy dutch oven over medium-high heat, add the olive oil and chopped stems and saute for 5 minutes.
- 4 add the garlic and saute for an additional 15-20 seconds.
- 5 add the wet chard leaves, one handful at a time, stirring after each addition.
- 6 after all the leaves have been added, immediately cover the pan with a tight fitting lid and continue cooking over high heat for about 2 or 3 minutes. uncover and cook just until most of the liquid has evaporated (another 1 minute or so).
- 7 squeeze a couple of wedges of fresh lemon over prepared chard, season to taste with salt and pepper and serve immediately.
