Tomato Corn Curry Rice

TOMATO CORN CURRY RICE

Ever wonder what to do with fresh corn-on–the-cob besides eating it straight from the cob? I did, and this tomato corn curry rice is what I came up with. Super simple. Super tasty. Light and refreshing!

Makes 8 cups rice and 6 cups tomato corn

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Red And Greasy (that means tomato sauce)

 

RED AND GREASY

Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice!

Makes 9-1/2 cups

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Broccoli Red Fried Rice And Quinoa

BROCCOLI RED FRIED RICE AND QUINOA 4

BROCCOLI RED FRIED RICE AND QUINOA

Ever  taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving!

Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way!

Makes 9 cups

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Pink Lentil Cream

PINK LENTIL CREAM

Serve as an elegant first course appetizer soup, use as gravy or as thickener/flavor enhancer for other sauces instead of cornstarch/flour and bouillon. Easy, cheap and super smooth!

Makes 4 cups

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Fig And Yam English Muffin Stuffin’

#1 AFC INTERNATIONAL

FIG AND YAM ENGLISH MUFFIN STUFFIN’

This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift!

Serves 6-9

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Soft-Fri Saffron Potatoes And Corn – two way

#2 ANIMAL-FREE SOUS-CHEF

SOFT-FRI SAFFRON POTATOES AND CORN – two way

For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great!

Makes 9 cups

Bake potatoes:

2-1/2 lbs. russet potatoes – the kind you find in the grocery in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).

Cook corn:

Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for…

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WILD PUMPKIN SEED RICE

WILD PUMPKIN SEED RICE

A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!

Makes 12 cups

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BAKED VEG CHEESE AND VEAL CANNELLONI

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. 

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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GYPTIAN RICE

GYPTIAN RICE

White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!

Makes 14 cups

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ORANGE TEMPEH WITH SAFFRON RICE

ORANGE TEMPEH IN POT

ORANGE TEMPEH WITH SAFFRON RICE

Tempeh marinated in Orange Barbecue Sauce. Sautéed with onion, celery, red cabbage and fresh spinach. Served over saffron rice and garnished with cilantro and lime wedge!

Tempeh makes 3-1/2 cups; rice makes 5 cups

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GIMME LEAN SAUSAGE AND TOMATO

SAUSAGE AND TOMATO 3

GIMME LEAN SAUSAGE AND TOMATO

A plant meat and veggie saute. Tastier and more satisfying than the animal counterpart! No leap needed here. Low-fat too!

Makes 6-1/2 cups

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