Spanish Rice

All Recipes

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 2 cups cooked brown rice
• 1 cup chunky salsa

add diced green & red peppers to the rice you are browning

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Asian Noodle Salad

Pioneer Woman

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons or 1/2c  Olive Oil
• 8 Tablespoons or 1/2c Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.  

Note: dressing keeps for up to three days before serving, without cilantro.

Amy's note- DELICIOUS!!!!  if you keep the ingredients seperate they will last longer.  Mix together right b4 you eat it

Asian Chicken Salad

From- Perfection Pending

For the Salad:

• 1 head cabbage, shredded (Or packaged for coleslaw is quicker, use 1 1/2 small bags)
• 6 green onions, chopped
• 2 pkg. Ramen Noodles broken up (set seasoning aside)
• 1/2 C. Slivered Almonds
• 1/2 C. Sunflower Seeds
• 2 Cups Cubed Cooked Chicken
• For The Dressing:
• 1 C. Vegetable Oil
• 1/2 C. Red Wine Vinegar (or apple cider vinegar or white vinegar)
• 1/2 C. Sugar
• 2 tsp. soy sauce
• 2 packets ramen noodle seasoning (chicken flavor)

Delicious!!!

Overnight Yeast Whole Wheat waffles

• Mix night before-
• 3 1/2 cups almond milk
• 1 tablespoon instant yeast (2 yeast packets)
• 6 tablespoons butter, cut into pieces
• 2 teaspoons vanilla
• 4 cups flour (3c whole wheat and 1 c white)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 
  
• The next day add-
• 4 large eggs
• 1/4-1/2t baking soda

The night before, combine the milk, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.

Next day Beat the eggs together with the baking soda and whisk them into the batter until combined

Serve the waffles hot with sliced bananas, toasted coconut, maple syrup. Sometimes I like to add mushed up bananas to the waffle batter


A combination from Mels Kitchen and Food Network

Salads

1.  Leafy Greens as a base- romaine, spinach, finely chopped kale, cabbage, any type of leafy veggie (even the finely chopped up leftover celery tops) and Grated carrots
Prepare this above for the next 3-4 days. I add the sliced/chopped greens and grated carrots in a large bowl. See note A

2.  Then in separate individual containers for each veggie- I slice and chop red/yellow/green peppers, cucumbers, finely chopped broccoli or cauliflower, tomatoes, chopped celery, peas, etc... If they aren't separated they get mushy and gross. See note B

3.  Fruit- mandarin oranges, strawberries,blueberries, apples... sometimes I don't add any fruit to the salad and leave it for dessert after dinner is over

4.  Crunch-  I like some sort of crunch (choose one of the following)- croutons, toasted nuts, Snapea Crisps, crunchy Chow mein noodles, tortilla chips, etc....

5.  Add beans of your choice- black beans, white great northern beans or garbonzo, etc...

When I serve the salad I usually assemble the salads individually on each plate and then follow with steps 2-5.

Notes-
A. When it is day 5 or later I add the wilted greens to a smoothie.
B. Another option for storing cut veggies. I have a large rectangular tupperware container with no sections for separating veggies, so I use tin foil to form smaller compartments/sections inside for rectangulat container. Works great!!!

Serve with:
Sesame Ginger dressing
Poppy seed dressing

Sesame Ginger Salad dressing

Serves 10
1/2c honey
2T apple cider vinegar (or rice vinegar, or white wine vinegar)
1/2c- 1c olive oil
1-2t mustard
2T soy sauce
1t ginger
1-2t toasted sesame seeds
salt and pepper

Mix everything.  Put 1/4c of dressing in a small container to leave in cupboard, so it isn't solidified, for easy accessible use.  Put the rest in a container in the fridge.

Shelf life of dressings- Taste of Home
The "shelf life" of salad dressings varies somewhat. 
Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. 
Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to 1 week.

Can also freeze- I received this recipe from the cook at the Bountiful Temple cafeteria.  But she made a half gallon at a time, so here is the big version:
Serves 100
2c sugar/honey
1 1/2c white vinegar
4 c oil
1/4c Dijon mustard
2/3c soy sauce
2T powdered ginger
1T dry mustard
1t celery seed
1T toasted sesame seeds
pink of salt.

Poppy Seed Salad Dressing

Poppy Seed Salad Dressing

The Kitchn

Makes 1 cup

1/4 cup Apple cider vinegar
1/4 cup sugar or honey
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 teaspoons mayonnaise, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix (See Recipe Note)

Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Recipe Notes

• Oil for the dressing: Olive oil will make a stronger-tasting dressing while grapeseed oil or another neutral-tasting vegetable oil will make a milder dressing. Personally, I like an equal mix of both.