Monthly Archives: January 2012

Kao Pad

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Ingredients:
  • 6 cups cooked rice (I used 2 cups parboiled rice, and 4 cups water, pinch of salt)
  • 8 oz Tofu
  • 1/2 medium Onion diced or sliced green Onion
  • 1 large Carrot diced
  • florets from one stalk of Broccoli
  • Coconut oil
  • 2 Tbsp Soy Sauce
  • 1/2 tsp Sugar
  • Cilantro
  • 4 eggs
Directions:
  1. Cook rice – use 2:1 ratio water to rice.
  2. Cut tofu into triangular bite-sized pieces, then fry in Coconut oil until golden brown.
  3. Stir fry Onion until brown, then add Carrots and Broccoli.
  4. Add Rice, Soy Sauce and Sugar. Stir until warm.
  5. Scramble eggs, and add to rice.
  6. Add Eggs and Tofu to Rice, then garnish with Cilantro.

 

 

Nathan’s Famous Breadsticks

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Ingredients:
  • 2 Tbsp Yeast
  • 1 cup warm Water
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 Tbsp Olive oil
  • 2 1/2 cups Flour
Directions:
  1. Mix dry ingredients, then add wet ingredients.
  2. Let mixture rise for at least an hour. (tip: use microwave to heat some water, then put dough in microwave)
  3. On a floured surface, pat dough to 1/2″ thickness, then cut into sticks with a pizza wheel.
  4. Bake at 425° until golden brown (around 15 min).

 

 

Kale and Fruit Salad

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Ingredients:
  • Kale
  • Fruit (Apples, Pears, Oranges, Raisins)
  • Nuts (Walnuts, Almonds or Pecans)
  • 1/4 cup Raspberry red wine Vinegar
  • 2 Tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil
  • 3 Tbsp Brown Sugar
  • 1/2 tsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
Directions:
  1. Combine Vinegar, Oil, Sugar, Salt and Pepper in salad dressing container. Shake well.
  2. Slice stems off of Kale, and cut Kale into small leaves.
  3. Slice fruit, and mix with Kale leaves.
  4. Pour dressing over salad.

 

 

Three Cheese Omelet

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Ingredients:
  • two Jumbo Eggs
  • three Cheeses (I prefer Cheddar, Feta and Parmesan)
  • enough Butter to coat frying pan
Directions:
  1. Coat a small frying pan with butter.
  2. Break eggs into a bowl, and beat until yolks are mixed. Pour eggs into frying pan.
  3. Flip eggs when brown on the bottom. Add cheeses, and fold omelet in half.
  4. Cook until golden brown.

 

 

Bean and Kale Soup

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Ingredients
  • 15 oz Eden Organic Chili Beans (Red Chili, Jalapeno)
  • 15 oz Libby’s Organic Garbanzo Beans
  • 1 cup stock
  • 1 sliced Onion
  • 1 sliced Carrot
  • 2 leaves Kale
  • pinch Cinnamon
  • 1 tsp Garlic Salt
  • pinch Cumin
Directions
  1. Saute Onion in Butter or Oil. Add Carrot when Onions are nearly done.
  2. Add Beans and Stock to a pot, and bring to a simmer. Add Carrot and Onions.
  3. Season to taste with Cinnamon, Garlic Salt and Cumin. Add Kale and simmer for 3 min before serving.

Vegetable Chowder

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Ingredients
  • 1 chopped Onion
  • 1 Tbsp Butter (to saute Onion)
  • 1 clove minced Garlic
  • 4 cups chopped veggies of choice (Broccoli, Cauliflower, Carrots, Mushrooms, Potato, Asparagus, Kale, Brussel Sprouts, etc)
  • Broth or water, enough to cover veggies
  • 1 cup Heavy Cream or Half & Half
  • 1/2 cup Parmesan
  • Garlic Salt
  • Pepper
Directions
  1. Saute Onion, Garlic, and Mushrooms in Butter.
  2. Simmer veggies 6 min in enough Water or Broth to cover completely.
  3. Turn down heat and add Cream and Cheese.
  4. Season to taste with Garlic Salt and Pepper.