Lamb And Century Egg Rice Congee

ingredients

• servings: 8
• 1 cup uncooked short-grain white rice
• 1 tablespoon vegetable oil
• 6 cups water
• 1 cube lamb bouillon cube
• 2 cups char siu (chinese roast lamb), diced
• 6 green onions, chopped
• 2 cups water
• 2 preserved duck eggs (century eggs), peeled and diced

recipe

preparation time: 20 mins cook time: 3 hrs

ready time: 3 hrs 30 mins


• rinse the rice in several changes of cold water. drain completely in a mesh strainer and place into a large pot. stir the vegetable oil into the rice and set aside for 10 minutes.
• stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
• stir in the remaining 2 cups of water and the century egg. continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. the congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

judy's hearty vegetable minestrone soup

ingredients

• servings: 6
• 2 tablespoons olive oil
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable stock
• 1 tablespoon italian seasoning, or more to taste
• 1 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes with basil and garlic
• 2 potatoes, diced
• 1 (15 ounce) can kidney beans, drained
• 1 cup bite-sized pieces kale

recipe

preparation time: 20 mins cook time: 1 hr

ready time: 1 hr 20 mins


• heat olive oil in a large pot over medium heat. cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• pour vegetable stock over the vegetable mixture; season with italian seasoning, kosher salt, and black pepper. stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. add kale and continue cooking until the kale wilts, about 5 minutes.

chilled tomato soup with seared scallops, avocado, and ripped basil

ingredients

• servings: 4
• 2 pounds tomatoes, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons avocado oil
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 16 fresh sea scallops
• 1 avocado - peeled, pitted and diced
• freshly ground black pepper to taste
• 8 basil leaves, torn into pieces

recipe

preparation time: 10 mins cook time: 5 mins ready time: 2 hrs 15 mins


• place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
• heat the oil in a skillet over high heat until it begins to smoke. place the scallops into the hot oil. cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
• to serve, pour the chilled soup into shallow bowls. scatter the diced avocado into the soup, and place 4 scallops in each bowl. sprinkle the soup with ground pepper and torn basil leaves to serve.

mmmmonster jigglers

ingredients

• servings: 16
• 2 1/2 cups boiling water, divided
• 1/4 cup jell-o brand grape flavor gelatin
• 1 (3 ounce) package jell-o brand lime flavor gelatin
• 32 pieces red string licorice, cut 1/2 inch each
• 1 (1.5 ounce) tube black decorating gel

recipe

preparation time: 10 mins ready time: 3 hrs 10 mins


• spray insides of 24- 1 oz. plastic shot glasses with cooking spray; set aside. add 1-1/3 cups boiling water to lime gelatin mix in a medium bowl. stir 2 min. until completely dissolved. chill 12-15 min or until cool but not set.
• meanwhile, add remaining 1/3 cup boiling water to grape gelatin mix in small bowl; stir 2 min. until completely dissolved. spoon about 1-1/4 tsp. into each shot glass; set aside.
• spoon chilled lime gelatin over partially set grape gelatin; refrigerate 3 hours or until firm. unmold desserts tray just before serving. insert licorice into each side for "bolts" and decorate face with decorating gel. serve immediately.

famous turkey burgers

ingredients

• servings: 4
• 1 pound ground turkey
• 1/3 cup honey barbecue sauce, divided
• 1 green onion, chopped
• 1 teaspoon vegetable oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 hamburger buns

recipe

preparation time: 10 mins cook time: 10 mins ready time: 20 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• mix turkey, 1/4 cup barbeque sauce, green onion, oil, chili powder, and cumin together in a bowl; shape into 4 patties.
• grill patties on the preheated grill until cooked through, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 165 degrees f (74 degrees c). serve each burger on a bun and smother each burger with remaining barbeque sauce.

Double-butternut Squash Soup

ingredients

• servings: 8
• 3 tablespoons unsalted butter
• 1/4 cup almonds
• 3 cups vegetable broth, divided
• 1 butternut squash - peeled, seeded, and diced
• 2 carrots, peeled and cut in chunks
• 1 onion, diced
• 4 cloves garlic
• water as needed
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon chili powder, or more to taste
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt

recipe

preparation time: 20 mins cook time: 25 mins ready time: 45 mins


• melt the butter in a large pot over medium heat. cook almonds in the melted butter until light brown, about 5 minutes. pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
• pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
• pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• pour pureed soup into a separate vessel. stir worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

Mexican Chicken And Rice Salad

ingredients

• servings: 6
• 3 cups cooked brown rice
• 2 cups salsa
• 1 (15.25 ounce) can sweet corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cooked chicken breast, chopped
• 1 avocado - peeled, pitted, and cut into cubes
• 1/4 cup chopped cilantro

recipe

preparation time: 15 mins ready time: 15 mins


• mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.