Super Veggie Tossed Salad

Ingredients
1 cup torn leaf lettuce
1 small tomato, diced
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup diced cucumber
1 small carrot, julienned
2 radishes, sliced
2 tablespoons diced celery
2 tablespoons diced green pepper
1 green onion, thinly sliced
1/4 cup Italian salad dressing or dressing of your choice
Directions
In a serving bowl, combine the first 10 ingredients. Drizzle with
dressing and toss to coat. Yield: 2 servings.

Petite Pea Tomato Salad

Ingredients
2 plum tomatoes, seeded and cut into thin strips
1/2 cup frozen petite peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1-1/2 cups shredded lettuce
TOTAL TIME: Prep/Total Time: 15 min. MAKES: 2 servings
Directions
In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting
lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and
pepper; shake well. Pour over tomato mixture and toss to coat. Serve over
lettuce. Yield: 2 servings.

MAIN CURSE: Rice

Chinese Chicken Fried Rice

Ingredients
40 m 7 servings 425 cals
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1/2 tablespoon sesame oil 1 onion 1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce 2 large carrots, diced 2 stalks celery, chopped 1
large red bell pepper, diced 3/4 cup fresh pea pods, halved 1/2 large green
bell pepper, diced 6 cups cooked white rice 2 eggs 1/3 cup soy sauce
Directions
Heat oil in a large skillet over medium heat. Add onion and saute until soft,
then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and
stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve
hot.

MAIN CURSE: Rice

Shrimp Fried Rice

Ingredients
1 1/2 cups uncooked white rice 3 cups water 4 tablespoons vegetable oil 1
cup fresh bean sprouts 1/2 cup chopped onion 1 1/2 cups cooked medium
shrimp, peeled and deveined without tail 1/4 cup chopped green onion 2
eggs, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 4
tablespoons soy sauce 1/4 teaspoon sesame oil

Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and
simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour
in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring
constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for
another 4 minutes, stirring continuously, until eggs are cooked and
everything is blended evenly.

MAIN CURSE: Vegetables

Polenta & mushroom tart

Ingredients
25g butter
, plus extra for greasing
850ml vegetable stock
200g quick-cook polenta
50g Parmesan
(or vegetarian alternative), grated
2 rosemary
sprigs, leaves finely chopped
500g chestnut mushrooms, halved
small bunch thyme
, leaves only
2 tbsp olive oil
125g ball mozzarella, drained
large handful rocket
1 tsp balsamic vinegar
Method
Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking
parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the
polenta, whisking all the time. Bring it to the boil and bubble for 8 mins, whisking
continuously. Remove from the heat and stir in the cheese, butter, rosemary and
plenty of seasoning. Spread the polenta over the lined tray and bake for 30 mins.
Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash
of oil in a large frying pan and fry the mushrooms in a couple of batches until
golden. Tear the mozzarella into pieces and pat dry with kitchen paper. Top the
baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or
until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle
with the balsamic vinegar.

MAIN CURSE: Vegetables

Paneer with broccoli & sesame

Ingredients
200g sprouting broccoli
1 tbsp vegetable oil
pinch asafoetida
1 tsp cumin seed
1 tbsp sesame seeds
1 large green chilli, finely chopped
tsp brown mustard seeds
6 curry leaves
1 medium onion
, sliced
140g paneer cheese, cut into strips
1 tbsp grated ginger
2 garlic cloves, crushed
1 tsp lemon juice
tsp ground mace
Method
Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the
bite. Drain and cool under cold running water. Heat the oil in a wok or large
frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli,
mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add
the onion and cook another 2 mins.
Throw in the paneer, ginger and garlic, and season. Cook on a medium heat
for 4-5 mins until the paneer turns golden. Add the broccoli and mix through
the paneer and spices, then add lemon juice, mace and twist of pepper.

MAIN CURSE: Meat

Crispy Chicken Nuggets

Ingredients
1 egg salt and ground black pepper to taste 2 1/2 cups crispy rice cereal
(such as Rice Krispies), crushed 1 1/4 pounds skinless, boneless chicken
breasts, cut into 20 pieces 1/4 cup extra-virgin olive oil 2 tablespoons butter
1/2 cup apricot preserves
2 tablespoons water

Directions
Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a
separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into
cereal until coated.
Heat oil and butter together in skillet over medium heat; cook and stir
chicken until coating is golden brown and meat is no longer pink in the
center, about 7 minutes.
Whisk preserves and water together in a saucepan over medium-low until
heated through and smooth, 2 to 3 minutes. Serve apricot sauce with
chicken nuggets.

MAIN CURSE: Meat

Slow Cooker Pulled Pork

Ingredients
1 (2 pound) pork tenderloin 1 (12 fluid ounce) can or bottle root
beer 1 (18 ounce) bottle your favorite barbecue sauce 8
hamburger buns, split and lightly toasted

Directions
Place the pork tenderloin in a slow cooker; pour the root beer over
the meat. Cover and cook on low until well cooked and the pork
shreds easily, 6 to 7 hours. Note: the actual length of time may
vary according to individual slow cooker. Drain well. Stir in
barbecue sauce. Serve over hamburger buns.

MAIN CURSE: Fish

FISH AND CHIPS

INGREDIENTS
Flour -- 1 1/4 cups
Salt -- 1 teaspoon
Beer -- 1 1/4 cups
Egg yolk -- 1
Oil -- 1 tablespoon
Baking potatoes, peeled, cut 1/2-inch thick slices and soaked in cold water -4
Oil -- for deep frying
Fish (any firm white fish), cut into serving size pieces -- 1 1/2 to 2 pounds
Salt and pepper -- to taste
Egg white, beaten until it forms stiff peaks -- 1
Flour -- 1 cup
METHOD
Sift the 1 1/4 cups flour and 1 teaspoon salt together into a large bowl. Make
a well in the center and add the beer, egg yolk and 1 tablespoon oil. Beat
well with a whisk until smooth, and then set aside to rest for about 30
minutes.
Preheat oven to 200F and heat oil in a fryer or deep pot to 365-375F. Drain
the potatoes and pat dry. Add potatoes to the hot oil in batches, dropping in
one at a time to keep them from sticking together. Fry until well browned,
then drain and transfer to a paper towel-lined pan in the oven to keep them
warm. Let the oil return to the proper temperature between batches.
Season the fish fillets with salt and pepper. Gently fold the whipped egg
whites into the prepared batter with a spatula. Place the 1 cup flour into a
large bowl. Dip the fillets into the flour, coating them on all sides and shaking
off the excess. Set aside on a plate or platter.
Working in batches, dip the floured fish fillets into the batter and then gently
drop into the hot oil. Fry until browned on all sides. Remove from the oil and
hold in the preheated oven while you fry the remaining fillets.

Serve the fish and chips on tabloid newspapers with malt vinegar, tartar
sauce, a sprinkling of salt and a nice English ale.

MAIN CURSE: Fish

CA KHO TO (Vietnamese clay pot fish with caramel sauce)

INGREDIENTS
Catfish steaks or fillets -- 1 1/2 pounds
Fish sauce -- 1/4 cup
Shallots, minced -- 2 or 3
Garlic, minced -- 4 or 5 cloves
White pepper -- 1 teaspoon
Oil -- 2 tablespoons
Nuoc mau caramel sauce -- 1/3 cup
Scallions, chopped into 2-inch pieces -- 3
Cilantro sprigs -- for garnish
METHOD
Place the fish in a large bowl with the fish sauce, shallots, garlic and white
pepper. Mix and let marinate for about 30 minutes. Remove the fish from the
marinade, reserving the marinade, and pat dry.
Heat the oil over medium-high heat in a medium-sized claypot or Dutch
oven. Add the fish and brown on both sides.
Stir in the reserved marinade, caramel sauce and scallions and bring to a
boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until
the liquid is reduced to a fairly thick syrup.

Adjust seasoning to taste with fish sauce and sugar. Garnish with cilantro
sprigs and serve with steamed rice or sliced baguette.