California Chopped Salad with shrimp

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Honey Garlic Chicken

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Carrot Leaves with Miso

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This type of dishes is commonly enjoyed with steamed white rice in Japan. I personally like to eat with plain tofu. The combination of tofu's blunt flavor and miso's strong and salty flavor goes well. Also, mixing with corns makes corn salad...and it was pretty good. Leaves of three carrots is about what you need to make this dish.

Kung Pao Chicken 宫保雞丁

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After trying several recipes, including those published in prominent cookbooks, I found that this version had the best flavor and appearance. I have tweaked it to eliminate the deep frying and to add some aromatics that we enjoy, substituting unsalted, roasted cashews for the peanuts. The dish was even better when I tracked down dried Tien Tsin chili peppers from Penzeys Spices!

Charky's skillet lasagne

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I got the idea for this flexible easy lasagna recipe from Food Network. One of their recipes called for called for 1 carrot and 1 zucchini peeled into ribbons and the other for pureed butternut squash. I have used different combinations of eggplant, carrot, arugula, mushrooms, broccoli. I also use jarred sauce mixed with tomato puree (most sauces are too salty). Meat can be added to the tomato sauce layer, but the recipe is hearty enough as a vegetarian dish. Per 1/8 pan wedge (~180 g): 259 calories, fat 9, sat fat 4, cholesterol 50, sodium 559, potassium 211, total carb 27, fiber 4, sugar 6, protein 16, vitamin A 58%, calcium 35%, vitamin c 6%, Iron 12%.