Easy enough for a weeknight meal even though it tastes like a fancy Saturday night dish!
1 cup fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 tsp canola oil, divided
1/2 pound sliced baby portobello mushrooms
1 tsp minced fresh gingerroot
2 cups hot cooked brown rice
1/4 cup minced fresh parsley
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine cornstarch, salt, pepper and milk until smooth; set aside.
In a wok (or large saucepan) coated with cooking spray, stir-fry chicken in 1 tsp hot oil for 5 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add snow peas; stir-fry 2 minutes longer.
Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with hot cooked rice. Sprinkle with parsley.
Simple soup for a Meat-Free Monday! And it's fast too--on the table in 30 minutes.
2 medium onions, chopped
2 tbsp canola oil
1 jar (7 oz) roasted red peppers, undrained and chopped
1 can (4 oz) chopped green chilies, drained
1 tsp ground cumin
1 tsp salt
1 tsp ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tbsp minced fresh cliantro
1/2 cup cream cheese, cubed
In a large saucepan, saute onions in oil until tender. Stir in roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to the saucepan and heat through before serving.
Swap savory for sweet...rice is very versatile! Makes 4 servings; easy to double if you need more.
1-1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick ( 3 inches)
1 cup sweetened condensed milk
3 tbsp raisins
In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed. Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.
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2 cups graham cracker crumbs
6 tbsp butter, melted
1/4 cup sugar
4 packages (8 oz each!) cream cheese, softened (32 oz total)
1 cup sugar
1/2 cup heavy whipping cream
1/4 lemon juice
2 tbsp all-purpose flour
1 tbsp grated lemon peel
2-1/2 tsp vanilla extract
1 tsp lemon extract
5 eggs, beaten
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 2-in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel and extracts. Add eggs, beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to lossen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Slice to serve.
1-1/2 cups butter, softened
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3-1/2 cups all-purpose flour
1/3 cup flaked coconut
1 tbsp water
1/3 cup apricot preserves (or your fav jam!)
In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in flour. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.
Place coconut in a bowl. In another bowl, whisk egg and water. Shape the cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing to adhere. Place balls 2 in. apart on parchment paper-lined baking sheets, coconut side up. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill holes with preserves. Bake at 350 for 18-20 minutes or until bottoms are browned.