People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Soaking overnight makes this the best oatmeal you've ever had! Created for the Ready Set Cook! Contest #10, the ingredients have been updated based on the reviewers' suggestions that it was too sweet, but feel free to increase the sugar and syrup to 1/2 cup each if you prefer a cake-like sweetness. This saves wonderfully in the refrigerator and can be cut in "oatmeal-to-go" pieces after chilling.
From chef Jon Ashton of Celebration, Florida - a friend I met in cooking class. This "htipiti" dip is one of a medley of Mediterranean dips served at Disney World.
It's fantastic with Recipe#219104 - serve with pork cubes and toothpicks.
You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!
A nice fitness lunch to keep you going all day! It's tastier than you would think considering the ingredients. Chipotle lovers may prefer Recipe#124740 for the dip or the easiest way is to use prepared dip from the jar. I love Guiltless Gourmet's Spicy Black Bean Dip or Desert Pepper Trading Company's Spicy Black Bean Dip. Based on a recipe from Ellie Krieger's Healthy Appetite, this serves two as an entree or eight as an appetizer.
Don't worry about using the exact fruit in the recipe: have fun and choose whatever looks good at the store or is growing on your trees! This gets more and more potent as time goes on; after three days one slice of apple will give you the giggles.
You won't feel blue when you read the Nutrition Facts! This is a healthier adaptation of Recipe #110317. For the pasta, I use Barilla Plus Multigrain Elbows which have 10 grams of protein and only 2 grams of fat per serving.
Don't rate this one as if it were the original version with 30 grams of fat but I do think you'll like it! I LOVE eggs benedict so played around with six different light versions to come up with the best!
Something different! A delicious breakfast or dinner that pleases people who don't like French Toast because it's too sweet. This was served at the bed and breakfast at Youngberg Hill Winery in the Oregon Wine Country.