Ingredients

• 2 − Lemons
• 1 Cup − Whipping Cream
• ¼ Cup − White wine
• 2/3 Cup − Parmesan Cheese
• Pasta − Fun Shape maybe half a pound or so…
• Grilled Chicken Breat Sliced

Instructions

Zest off lemons and Juice. Bring whipping cream, ½ the zest and juice to a low boil for 3 minutes. Add wine and cook until alcohol is evaporated. Cook pasta (Fun shape) and toss with grate4dd cheese, add sauce and toss again. Serve with a sprinkle of lemon zest and top with slices of grilled chicken.

Ingredients

• 2 tablespoons olive oil
• ½ chopped onion
• 1 ½ cups basmati rice well rinsed and drained*
• 2-3 garlic cloves, minced
• 2 teaspoons lemon zest
• 2 cups low sodium chicken broth
• ½ cup water
• ¼ cup lemon juice
• ¾ teaspoon salt plus more to taste
• 1 TBS EACH fresh dill, parsley OR 1 teaspoon EACH dried
• ¼ tsp EACH pepper, dried oregano, ground cumin

ADD LATER (optional)

• 1-2 tablespoons butter or more to taste
• ¼ cup feta
• lemon juice to taste

Instructions

1. Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes.
2. Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings.
3. Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook.
4. Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes.
5. Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste.
6. Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings.

Notes:
You can also use brown rice and adjust the amount of water/broth and cook according to brown rice directions.
 

Ingredients

• 4 cups long basmati rice
• 1 stick butter
• ½-¾ cup yogurt
• One packet/one pinch of saffron
• 1 tsp salt

Instructions

Parboil rice in 12 cups of water with salt. Drain rice after 7-8 minutes and reserve 1 cup of liquid. Melt butter in pot with liquid, salt, saffron and scoop 3 cups of rice and mix. Turn up burner to medium high heat and cook for ten minutes. Then add rest of rice and put a rag over top of lid and cook for an hour. Then flip onto a plate and enjoy.

Btw this recipe was Sean’s exact words so don’t judge me if it’s crap.

Ingredients

• 4 tbsp melted butter (or I used coconut oil)
• 2 cups blue cornmeal
• 2 tbsp caster sugar
• 2 tsp baking powder
• ½ tsp sea salt
• ¾ − 1 cup milk
• 2 eggs
• 1 ½ cup blueberries

Instructions

1. Mix blue cornmeal, sugar, baking powder, and salt in a bowl.
2. In another bowl mix the eggs, milk and cooled melted butter.
3. Add dry mix to wet mix.
4. Fold in blueberries.
5. Cook the pancakes (I used a lower heat (3) and cooked longer). Smaller sizes work better 3" or so. I found they were best left undisturbed for a good 3-4 minutes on the first side before flipping.

Ingredients

• 4 tbps greek evoo
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup long-grain rice
• 8 cups of fresh spinach, about 1 pound
• ½ cup water
• ½ cup wild fennel fronds or dill
• sea salt and pepper
• juice of 2 lemons

Instructions

1. In a large heavy skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook frequently until soft, 2-3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium low heat for 3 minutes.
2. Add the spinach and cook until wilted.
3. Add the water, fennel (or dill) and salt and pepper to taste.
4. Simmer covered, until all the liquid is absorbed and rice is very tender, 25-30 minutes.
5. Add more water as necessary to achieve a creamy consistency.
6. Add the lemon juice 3 minutes before the end.

Ingredients

• 2 tablespoons of corn, canola or vegetables oil.
• 1 small minced yellow or white onion, chopped (about ¾ cup)
• 2 teaspoons minced garlic
• 2 cups drained and rinsed canned black beans or drained and rinsed cooked black beans*
• 1 ½ cups long-grain white rice, such as white basmati, cooked and drained without salt but according to the package directions (about 3 cups cooked rice)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh packed cilantro leaves, chopped
• Up to 2 teaspoons minced and seeded habanero chili, optional
•  
• *Basic Cooked Beans
• 1 pound dried pinto, black, red kidney, great northern, cannellini, or cranberry beans
• 1 large yellow or white onion, chopped (about 1 ½ cups)
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• ½ teaspoon salt
•  
• 1. Spread the beans on a large baking sheet and discard any that are discolored or broken. Set the beans in a large bowl and add enough cool water so submerged by 2 inches. Soakat room temp for at least 8 hours, but no more than 16 hours.
• 2. Drain the beans in a colander set in the sink. Pour them into a 4-to 6-quart slow cooker; add the onion, garlic, and thyme. Stir in 5 cups of water.
• 3. Cover and cook until the beans are tender, about 5 hours on high or 9 to 10 hours on low.
• 4. Stir in the salt, cover, and cook for 10 more minutes. Uncover and let the beans cool, storing them with their cooking liquid in small, sealed containers in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Instructions

1. Warm the oil in a large saucepan set over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 20 seconds.
2. Pour in the beans and 1 cup of water. Raise the heat to a medium-high and bring to a full simmer, stirring gently to keep the beans intact. Gently stir in the rice, salt, and pepper until combined and hot, about 2 minutes. Stir in cilantro and habanero, if desired, before serving.
3. TIP: Habanero chilies are incendiary devices. If you’re not used to working with them, use only the smallest amount. You can always add more when you make this again. Never touch hands to your eyes or other sensitive bits until you’ve rubbed them thoroughly with oil and washed them with hot, soapy, water.

Ingredients

• 4 tbsp greek EVOO
• 1 cup finely chopped red onion
• 1 garlic clove, minced
• 1 cup long grain rice
• 8 cups chopped fresh spinach, about 1 lb
• ½ cup water
• ½ cup chopped wild fennel fronds or dill
• sea salt and black pepper
• juice of 2 lemons

Instructions

1. IN large heavy stock pot, heat 2 tbsp olive oil over medium heat. Add the onion and cook stirring frequently, until soft. Stir in garlic. Add rice and stir with a wooden spoon over medium heat for 3 minutes.
2. Add the spinach, cover and cook until the spinach loses most of its volume. Add the water, fennel (or dill), salt and pepper to taste. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rise is cooked and very tender about 25 minutes. Add more water as needed to achieve a creamy texture.
3. Add lemon juice 3 minutes before the end of cooking.

Ingredients

• 4 cups of flour
• 1 egg
• 1 cup of water
• 1 tbs sour cream
• 1 tbs butter
• Salt

Instructions

Roll into 1'‘ logs then slice and roll into circles.

Filling- 6-7 potatoes cooked.
8 oz-1 PK cream cheese.
Onion, salt and pepper.
Shredded sharp cheese to taste.

(if you use 5 lbs potatoes use 1 ½ PK cream cheese and add whatever else you like. Bacon, scallions, hot peppers, roasted garlic, etc. Or use fruit filling.)

After made, par boil (Until they bloat)
Drain and roll in melted butter, store until ready to use.
Fry or bake.

Ingredients

• 2 cups Arborio rice
• 1/3 cup butter
• 1 onion
• ½ cup dry white wine
• 6-6.5 cups bouillon
• 1 envelope saffron
• grated parmesan
• salt

Instructions

1. Sauté the finely chopped onion in half the butter until golden.
2. Add the rice and sauté until slightly golden.
3. Add a little salt.
4. Deglaze the pan with the white wine and slightly reduce over medium to medium-high heat.
5. While constantly stirring, add the bouillon a little at a time, approximately cup by cup, and allow the liquid to partially absorb before adding more.
6. Cook the rice to al dente (or more, to taste) and leave a little liquid remaining. Risotto should be neither soupy nor dry.
7. Stir in the saffron just before the risotto is done.
8. Add the parmesan, to taste, and remaining butter.

Ingredients

• 7 oz. pkg. tortellini
• 10 oz. pkg. frozen peas
• 4 tbsp. wine vinegar
• Juice of 1 lemon
• 1 clove garlic, crushed
• ½ c. olive oil
• 3 tsp. Dijon mustard

Instructions

1. Cook the tortellini; drain and set aside.
2. Rinse peas in cold water; drain and set aside
3. Mix with wire whisk, pour over tortellini and peas and mix
4. Before serving sprinkle with Romano or Parmesan cheese and pepper.

Ingredients

• ¾ cup long-grain rice
• 3 tbsp orzo (check the pasta aisle)
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

Instructions

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

Ingredients

Dough

4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed

Filling

12 Italian prune plums
12 cubes white sugar

Bread Crumbs

½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs

Garnish

Additional melted butter and sugar for garnish (optional)

Instructions

1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. On a floured surface, roll out the dough to ¼ inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. Melt the remaining ½ cup of butter in a small skillet over medium heat. Stir in bread crumbs, and ¼ cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Ingredients

• 2 cups water
• ½ cup quick-cooking grits
• 4 Tbsp butter
• ¾ cup shredded sharp cheddar or jalapeno jack cheese
• ¼ tsp salt
• 2 large eggs
• 1/3 cup milk
• ¼ cup freshly grated Parmesan cheese
• Pinch paprika (optional)

Instructions

Preheat oven to 350. Grease 8x8 glass or ceramic baking dish or six 6 ounce ramekins.
In 2 quart saucepan, heat water to boiling on medium high. Reduce heat to low. With wire whisk, gradually stir in grits. Continue whisking to eliminate any lumps. Cover and cook 10-15 minutes or until water is absorbed and grits are creamy. Transfer to large mixing bowl. Stir in butter, cheese and ¼ tsp salt until mixed.
In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
Pour mixture into prepared pan or ramekins. Sprinkle with parmesan, and paprika if you like. Bake uncovered, 45-60 minutes in baking dish (30 in ramekins) or until top is golden, puffed up and toothpick inserted in center comes out clean.

Ingredients

• 1 butternut squash about 2 lbs
• ½ tsp salt
• ¼ tsp each ground white pepper and freshly ground nutmeg
• 3 to 3 ½ cup flour, plus more for shaping (I used whole wheat pastry flour)
• 3 tbsp butter, melted
• ½ cup freshly shredded parmesan cheese, plus more at the table
• Freshly ground black pepper

Instructions

1. Bake or microwave squash until tender. Peel off skin and place flesh into bowl. Puree with hand mixer until smooth.
2. Combine 2 cups of the mashed squash with ½ tsp salt, white pepper and nutmeg. Stir in flour, 1 cup at a time until a dough forms (it will pull away from side of bowl).
3. Turn dough onto well floured surface. WIth well floured hands, kneed dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll the other batch into a ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a bowl. Boil gnocchi until they rise to the surface, about 4 minutes, cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter, cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

Ingredients

• ¾ pound pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• ½ cup grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

I usually have extra peppers around, so I through in two red ones or a yellow and red one. The more vegetables, the better!

Ingredients

• 1 package your favorite whole wheat pasta
• 1 large onion, thinly sliced
• olive oil
• 1 lb of sausage ( we used artichoke garlic chicken sausage)
• 4 cups or more chopped green tomatoes
• 2-3 cloves garlic
• large handful of fresh parsley, chopped coarsely
• Salt and pepper to taste

Instructions

Cook pasta according to directions and keep warm.
Saute onions in a generous amount of olive oil.
Add the sausage (broken up) and brown it.
Add tomatoes and cook over med-high heat til they are soft about 8-10 minutes.
Add chopped garlic. Stir for one minutes
Add parsley, salt and pepper. Simmer for several more minutes.
Serve over pasta with parmesan cheese.
So good!

Ingredients

• 2 tablespoons olive oil, divided
• 1 shallot, chopped
• 4 to 5 ounces mushrooms, sliced
• ¾ cup arborio rice
• ½ cup white wine
• 3 to 3 ½ cups simmering chicken, beef or vegetable stock, divided
• 2 tablespoons chopped parsley
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon olive oil in a deep, heatproof cooking vessel.
2. Add the shallot and mushrooms and cook over moderate heat, stirring occasionally, 3 to 4 minutes, or until they have softened and the pan juices have evaporated. Dish out and set aside.
3. Heat remaining olive oil in pan. Stir in rice; cook 1 minute. Pour in wine and ½ cup simmering stock. Cook over moderate heat, stirring constantly with a wooden spoon, until the liquid has been absorbed.
4. Add remaining stock, ½ cup at a time, stirring after each addition until the liquid has been absorbed. The rice is ready when the grains are soft and the mixture is creamy, about 25 minutes.
5. Stir in mushroom mixture, parsley and Parmesan cheese. Taste for seasoning and add salt and pepper.

Ingredients

• ½ cup water
• 3 carrots, thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms, thinly sliced
• 1 cup snow pea pod, fresh
• 3 scallions, thinly sliced
• 1 tablespoon grated, peeled gingerroot
• 3 cloves garlic, minced
• 6 ounces fettucine
• ¼ cup peanut butter
• 3 tablespoons reduced-sodium soy sauce
• ¼ cup fresh lime juice
• 1 tablespoon honey
• 1 small red bell pepper, seeded and diced

Instructions

1. Bring ¼ cup water to boil in a skillet.
2. Add the carrots, broccoli, and mushrooms, then bring back to a boil.
3. Reduce heat, cover and simmer until the vegetables are just tender, about 4 minutes.
4. Add the snow peas, scallions, ginger and garlic.
5. Cook uncovered, until the snow peas soften.
6. Meanwhile cook the fettuccine according to package directions.
7. Combine the peanut butter, soy sauce, lime juice, honey and the remaining ¼ cup water in a bowl.
8. Stir into the vegetables.
9. Add the bell pepper and the fettuccine; toss to coat.

Ingredients

• 6 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 garlic clove, chopped
• 10 whole cloves
• 1 cinnamon stick
• 10 cardamom pods
• 2 bay leaves
• ¼ teaspoon turmeric powder (optional)
• 1 ½ cups basmati rice
• 3 cups hot water
• 1 teaspoon salt
• 1 cups frozen mixed peas & carrots
• ½ cup golden raisins
• ¼ cup almonds or cashews

Instructions

1. Heat the oil in a large pot.
2. Sauté the onion until soft, and add the chopped garlic.
3. Then “splutter fry” the cloves, cinnamon, cardamom, bay leaves and turmeric powder for 30 seconds to 1 minute.
4. Lower the heat and add the rice.
5. Continue to fry and stir until the rice is well-coated with the spices and starts to become transparent.
6. Add hot water (exactly double the measure of basmati rice), add salt and cover the pan.
7. Bring to a boil, then reduce heat.
8. Stir in peas and carrots and cover.
9. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice has become tender (taste a grain to test it).
10. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice.
11. Do not overcook the rice—it will get sticky.

Ingredients

• 8 medium tomatoes
• 11 basil leaves, fresh chopped
• 14 oz. dry capellini pasta
• 2 ½ cloves garlic
• 6 tbsp. extra virgin olive oil
• salt and freshly ground black pepper

Instructions

Chop tomatoes, season with salt, pepper, chopped basil, garlic and oil.
Cook the capellini in salted boiling water, drain.
Toss with tomatoes and serve immediately.

Ingredients

• 1 ¼ cups dry kidney beans
• 1 cup coconut milk
• 1 sprig fresh thyme
• 1 teaspoon minced garlic
• 1/8 cup chopped green onions
• 1 hot red chile pepper, sliced
• 2 ¼ cups uncooked brown rice

Instructions

1. Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
2. Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes.
3. Stir in rice and bring to a boil.
4. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.

Ingredients

• ¼ cup butter
• 1 onion, diced
• 2 cloves garlic, peeled and diced
• 1 cup vodka
• 2-28 oz. cans tomatoes, one diced and one crushed
• add 1 tbsp. dried basil
• 1 cup heavy cream

Instructions

Melt butter in a heavy saucepan and saute onion and garlic; add vodka and boil some of the alcohol off. Add 2 cans of tomatoes and basil and heat thru; add heavy cream and heat thru. Serve over cooked pasta.

Ingredients

• 1 pound dried rice noodles
• 16 jumbo shrimp, peeled & deveined
• peanut oil
• 2 eggs, beaten
• ½ onion, finely chopped
• 2 tablespoons sugar
• 3 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• paprika
• ½ cup chicken stock
• ½ cup ground peanuts
• green onions cut into 1" pieces
• bean sprouts
• salt
• pepper

Instructions

1. Soak noodles in cold water for 30 minutes, drain.
2. Heat pan, add oil & sear shrimp on all sides, hold on plate.
3. Heat pan, add oil & scramble eggs until cooked through, hold
4. with shrimp on plate.
5. Heat oil, saute onion until tender.
6. Add sugar, vinegar, soy sauce, fish sauce, paprika and stock, reduce slightly.
7. Add noodles and cook until liquid is absorbed.
8. Add shrimp, egg & peanuts. Heat through.
9. Add green onions & bean sprouts, combine well & adjust seasoning.

Ingredients

• Noodles

  • 2 qt water
  • ¾ lb mung bean sprouts
  • 6 oz rice noodles (¼-inch wide)
• Sauce

  • 3 tb fresh lime juice
  • 3 tb catsup
  • 1 tb brown sugar
  • ¼ c fish sauce* or soy sauce
• Remaining Ingredients

  • 3 tb peanut oil or vegetable oil
  • 3 to 4 cloves garlic; minced or pressed
  • 1 tb fresh chile, minced or 1 ½ ts crushed red pepper flakes
  • 2 c carrots, grated
  • 4 lg eggs, lightly beaten with a pinch of salt
  • 2/3 c peanuts, chopped
  • 6 to 8 scallions, chopped (about 1 cup)
• *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.

Instructions

1. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well.
2. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
3. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
4. Heat the oil in a wok or large skillet.
5. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute.
6. Push the carrots to the sides to make a hollow in the center.
7. Pour the beaten eggs into the center and quickly scramble them.
8. When the eggs have just set, pour in the sauce mixture and stir everything together.
9. Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
10. Stir in the peanuts and scallions, and serve at once.

Ingredients

• Noodles

  • 8 oz Dried rice noodles
  • ¼ c Vegetalbe oil
  • 3 ea Cloves garlic, minced
  • ½ lb Chicken breast diced
  • ½ lb Shrimp deveined, diced
  • 2 ea Eggs, beaten
  • 2 c Bean sprouts
  • 1/3 c Unsalted peanuts, ground
• Sauce

  • 1/3 c Ketchup
  • 3 T Chinese fish sauce
  • 2 T Lemon or lime juice
  • 2 t Soy sauce
  • 1 t Chilli sauce or chilli paste
  • 1 t Granulated sugar
• Garnish

  • 3 ea Green onions, thinly sliced

Instructions

1. Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well.
2. Heat oil in large skillet or wok over medium high heat.
3. Add garlic, chicken and shrimp; stir fry about 1 ½ minutes until nearly cooked through.
4. Add egg; let set slightly then stir to scramble.
5. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
6. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
7. Add to noodles; stir fry until well coated.
8. Garnish with onions.

Ingredients

For rice:

1. 1 cup Thai jasmine rice (or Basmati)
2. 1 cup plus 2 tablespoons water
3. 2 ½ cups fresh or frozen petite peas
4. 2 ½ sups shredded poached chicken breast
5. ½ cup hot chicken stock

For sauce:

1. 1/3 cup creamy peanut butter
2. 1 tablespoon dry sherry
3. 2 tablespoons rice vinegar
4. 2 teaspoons peeled and grated fresh ginger
5. 1/8 teaspoon cayenne pepper
6. ½ teaspoon sugar
7. 1 clove garlic, minced
8. 2 green onions, white parts only, minced

For garnish:

Green tops of onions, chopped, and ½ cup chopped roasted peanuts

Condiments:

Separate bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro, mandarin orange segments, chopped apples, plain yogurt

Instructions

1. To make rice, coat rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Put rice in rice bowl. Add water, swirl to combine. Close cover and set for regular cycle.
2. To make sauce, in a medium-size saucepan, combine all sauce ingredients. Cover and cook over low heat, stirring a few times, until mixture acheives a sauce-like consistency. Cover and keep warm.
3. When machine switches to “keep warm” cycle, sprinkle peas and chicken on top of rice. Close cover and let rice steam for 20 minutes.
4. Transfer rice mixture to warmed serving platter with sloped sides. Pour hot stock and peanut sauce over rice. Stir gently to combine peas and chicken with stock and peanut sauce. Sprinkle with green onion tops and peanuts. Serve immediately with choice of condiments.