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brown rice salad

August 24, 2013 · Posted in Recipes · Comment 

A few nice recipes images I found:

brown rice salad
recipes

Image by Stacy Spensley
Recipe: littlebluehen.com/?p=1866

Really good
recipes

Image by looseends
This recipe is from a friend who is a food hero of mine.

Raspberry Bars
1 C softened butter
1 C dark brown sugar
1 3/4 C flour
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 1/2 C oats (not the quick kind)
1 C toasted walnuts, chopped (I throw in my cast iron pan to toast)
3/4 C coconut
1 ish C of raspberry jam (I used apricot preserves)

Cream butter, sugar. Combine flour, baking soda, salt, cinnamon and add. Add oats, walnuts, coconut. Blend briefly in a mixer.

Grease 9 x 13 pan. Spread a little over half of the mixture in pan. Then spread jam, being careful not to let the jam get to the edge (will burn). Top with remaining mixture – crumble it so the jam can peek through in spots.

Bake 30 min at 350. Cool. Cut into squares.

Empress Rice

June 21, 2013 · Posted in Recipes · Comment 

Some cool recipes images:

Empress Rice
recipes

Image by sweet mustache
The recipe is from this book.

Rice
1 cup jasmine rice, rinsed and drained
2 4" Asian vanilla leaves
2 cups coconut juice

Meat Mixture
1/2 cup diced Asian sausage
1/4 cup Asian ham (I used some pork meatballs, diced)
1/2 cup cooked chicken, diced
2 oz cooked long beans
1/2 cup dried shrimp, soaked in water
2 Salted duck eggs (use only chopped yolks)
2 thin omelets
1 tsp chopped garlic (1 clove)

Seasoning
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp soy sauce

The Rest
5 quail eggs, hard cooked
2 tbsp oil for stir-frying

Cook the rice according to package directions with the coconut juice and vanilla leaves.

Make two thing omeletes (recipe here) and shred. Combine with the other meat mixture ingredients.

Heat the oil in a wok or large pan over medium-high heat. Add all the ingredients for the meat mixture. Stir-fry until everything is heated through, 4-5 minutes. Add the seasoning and cook for another minute.

Place the quail eggs in the bottom of a rice bowl or mold. Add the meat mixture on top and press it down. Add the rice and press down again.

Flip the bowl over to unmold and serve.

My bowl was too big and I didn’t wait long enough before unmolding, so it didn’t stay together very well. This is what it should look like.

If I were to make this again, I would cut the amount of dried shrimp in half. Too much salty shrimp for me. But everything tasted great.

This is supposed to serve 4.

Lime-and-Honey Glazed Fish with Warm Black Bean and Corn Salad
recipes

Image by sweet mustache
The recipe is from this book.

4 tbs olive oil
1 medium onion, chopped
2 large garlic cloves, chopped
1 tsp red pepper flakes (or to taste)
1 tsp groun cumin
Salt and freshly ground black pepper to taste
Juice of 2 limes
3 tbs honey
1 tsp chili powder
4 6-ounce fish fillets (Talipia, Salmon, etc)
1 bell pepper, chopped
10 oz fresh or frozen corn (defrosted)
1/2 cup chicken broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tbs fresh cilantro leaves
6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tbs olive oil. Add the onions, garlic, red pepper flakes, cumin salt and pepper. Cook, stirring occasionally for 3 – 5 minutes.

While the onions are cooking, preheat another medium skillet over medium-high heat with the remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the fish to the mixture and toss to coat. Add the seasoned fish to the hot skillet and cook until cooked through, about 3 to 5 minutes on each side.

To the cooked onions, add the bell peppers and corn. Cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove the pan from the heat and add the juice from the second lime, the cilantro and spinach. Toss to wilt the spinach and then taste to adjust seasoning.

Dish the salad onto a plate and place the warm fish on top.

See the just the salad here.

The fish was decent, but the salad was awesome.

Lentil Soup for People Who Thought They Hated Lentils
recipes

Image by vigilant20
vegetarian oamc recipe
www.recipezaar.com/99564

The Rice Diet Cookbook: 150 Easy, Everyday Recipes and Inspirational Success Stories from the Rice DietProgram Community

September 6, 2010 · Posted in Bestselling Cooking Books · 3 Comments 


Product Description
Based on the New York Times bestselling Rice Diet Solution. After the success of The Rice Diet Solution, the Rice Diet Program’s message boards were bombarded with pleas and suggestions for more Rice Dietfriendly recipes. The result is this collection of healthy whole-food dishes, which includes personal favorites from the Rice Diet kitchen as well as from successful dieters who want to share their weight-loss tips with everyone who intends to lose weight an… More >>

The Rice Diet Cookbook: 150 Easy, Everyday Recipes and Inspirational Success Stories from the Rice DietProgram Community

The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

August 27, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There’s a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entr e of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains… More >>

The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker

January 16, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
The Ultimate Rice Cooker Cookbook proves there’s more to this popular appliance than a convenient way to cook a pot of rice. Complete with tips on buying and using a rice cooker, as well as selecting and preparing every kind of rice, grain, and dried bean, this book includes 250 recipes for everything from hot breakfast cereals and creamy desserts and puddings to classic vegetable, bean, and rice combinations and savory whole meal cuisines.Amazon.com ReviewMore >>

The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker