- water
- julienne-cut peeled fresh ginger
- sugar
- salt
Winter 2012 issue 35 gr CARB 1 chicken breast half and 1 cup rice mixture/serving 344 calories/serving Exchanges: 1 vegetable 2 starch 3.5 lean meat
- butter
- coarsely chopped onion
- coarsely shredded carrot
- chopped sweet red pepper
- reduced-sodium chicken broth
- uncooked long grain brown rice
- water
- no-salt-added tomato paste
- recipe Tandoori Spice Mixture
- butter
- Snipped fresh cilantro
- Tandoori Spice Mixture::
- yellow curry powder
- garam masala
- ground ginger
- ground cumin
- coriander
- cardamon
- cinnamon
- salt
- black pepper
Winter 2012 38 gr Serving size 1 cup 323 cal Exchanges: 1 vegetable 2 starch 2 lean meat 1 fat
- butter
- all-purpose flour
- no-salt added tomato sauce
- reduced-sodium chicken broth
- chili powder
- ground cumin
- ground cinnamon
- chopped green sweet pepper
- chopped onion
Winter 2012 issue - Serving size 1 1/3 cup, 40 gr Carb - 240 calories EXCHANGES: 2 vegetable 2 starch 2 lean meat
- chopped green sweet pepper
- sliced carrots
- sliced bok choy
- celery
- crushed red pepper
- cornstarch
- grated fresh ginger
- hoisin sauce
- reduced-sodium chicken broth
- cooked brown rice
- cashews
- sliced green onions
PermaLink at: http://www.alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.
- cucumbers
- scallions
- Peanut Dressing::
- boiling water
- cider vinegar
- Sriracha to taste
- olive oil
- chopped onion
- minced garlic cloves
- diced celery stalks
- peeled diced carrots
- chopped broccoli
- cooked chickpeas
- white miso
Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/
To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.
- quinoa
- maple syrup
- cinnamon
- vanilla extract
- i cup orange juice
- cranberry juice
- lg fresh or frozen strawberries
- fresh or frozen raspberries
- banana
- soy powder
- ice
PermaLInk at: http://www.poorgirlgourmet.com/search?updated-max=2013-02-23T12:34:00-05:00&max-results=4
- ginger syrup
- Frosting:
- diced crystallized ginger
- large eggs
- granulated sugar
- kosher salt
- ground ginger
- ground cinnamon
- baking powder
- Hodgson Mill Whole Wheat Pastry Flour
- ginger syrup*
- ground ginger
- Optional garnish:
- diced crystallized ginger
- ginger syrup
- water
— from A SMALL SNIPPET
- green onions
- soy sauce
- honey
- Sesame oil
- vegetable oil
- - 2 Tbs Crushed Red Pepper
- cilantro
- chopped peanuts