Friday, August 3, 2012

Easy Vegetarian Pad Thai

1 package mung bean noodles (cooked to package directions)
1/2 cup matchstick carrots
1 can sliced waterchestnuts
1 can shiitake mushrooms
1 cup mung bean sprouts
1/2 cup snow pea pods thinly sliced
1/2 cup thin sliced green onions
1/2 cup raw cashews
Olive oil for cooking about 2 tbsp
1 to 1 1/2 tbsp fish sauce
1/2 cup Bangkok Padang peanut sauce

What to do:
In large skillet heat oil. Toss in all ingredients except mung bean noodles and stir fry until veggies are tender. Toss with noodles. Add a few raw bean sprouts just before serving.

Sunday, May 13, 2012


What you need:
Precooked Gyro meat (amount depends on how many you want to feed)
8-12 oz plain greek yogurt
1 lemon
1 cucumber diced, peeled and seeded
1 TBSP garlic
2 TBSP dried dill
Feta cheese crumbles
tomato cut in bite size strips
Pita or thick flatbread

What to do:
For the tzatzki sauce: in blender combine yogurt, cucumber, juice from lemon, dill, and garlic and blend till smooth.

Quick fry the meat to release the fat and heat it up. We like ours kinda crispy, but cook to your own taste.

Assemble with pita/ flatbread, sauce, lettuce, tomato, feta and meat. Roll it up and eat!!

Sunday, April 22, 2012

Crockpot baked oatmeal

2 1/2 cups regular or steel cut oats
1 c brown sugar
2 t baking powder
1 1/2 t cinnamon
1 1/2 c chopped dried apples
1/2 c dried cranberries
3 eggs beaten
1 c milk
1/2 cup oil

How to:
whisk wet ingredients together and set aside. mix dry ingredients together in crockpot. pour wet ingredients over dry ingredients and mix together. cook in crockpot on high for 1 to 1 1/2 hours stirring often. makes 4- 6 servings, may double recipe in crockpot and keeps in fridge for reheating for a week.                    kel