Ingredients
- Servings: 3
- 1 pound whole dungeness crab
- 5 tablespoons ketchup
- 1 cup water
- 2 tablespoons cornstarch
- 3/4 teaspoon dark soy sauce
- 5 tablespoons vegetable oil
- 7 cloves garlic, crushed
- 2 tablespoons chopped shallots
- 10 red chili peppers, pounded with seeds
- 3/4 teaspoon lemon juice
- 1 egg, beaten
- 4 green onions, minced
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- wash crabs and separate claws from body. crack the shell and cut the body into 4 to 6 pieces.
- in a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
- heat skillet and the oil, stir in garlic and shallots. fry the garlic and shallots for 1 to 2 minutes before adding the chili. fry another 2 minutes. add crab pieces and fry until they turn red, about 4 minutes.
- stir sauce mixture into the skillet until the crabs are well coated. cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
- remove cover and stir in the lime juice. stir in beaten egg until it is fully cooked. turn the heat off and stir in green onions.
Ingredients
- Servings: 2
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 zucchini, chopped
- 1 (10 ounce) can crushed tomatoes
- 4 dashes hot pepper sauce (such as tabasco®)
- 4 eggs
- 1 pinch salt
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat the vegetable oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in zucchini; cook and stir for 5 minutes. mix in the crushed tomatoes and hot pepper sauce. cover and simmer for 10 minutes.
- make 4 wells in the tomato mixture, and crack the eggs into each well. do not stir. cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. carefully remove the eggs from the skillet and serve with the tomato sauce.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 2
- 1/4 cup spaghetti sauce
- 2 matzo crackers
- 1 pinch garlic salt
- 1 pinch dried oregano
- 3/4 cup shredded mozzarella cheese
- 1 tomato, sliced
- 1/4 cup sliced black olives
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- spread marinara sauce on the pieces of matzo. sprinkle garlic salt and oregano over the tomato sauce. cover with cheese, tomato slices, and olives. place pizzas on cookie sheets.
- bake for 5 minutes at 350 degrees f (175 degrees c), or until cheese has melted.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
