Lemony Rice

Basic Rice Recipe:

1 cup rice

2 cups water

Boil water, add rice, bring to boil again.

Reduce heat to low, cover and simmer for about 20 minutes or

until you see small holes formed on the surface of the rice –

(or until a spoon stands up).

To make Lemony Rice

For every cup of rice, use 1 cup of fresh lemon juice.

Use chicken stock to make up the rest of the liquid.

Add lemon zest on top for a little more pizzaz.

Stir Fry

Slivers of fresh ginger – sliced small

Thinly sliced meat (or ground meat)

Chopped Vegetables: carrots, onions, celery yellow &  green bell peppers, spinach (bean sprouts are also good!)

Sauce: Bragg Liquid Aminos (or soy sauce), small amount of water & gelatin (thickener + joint health)

Add about 2 tblsp oil to pan.

Saute fresh ginger for a few moments then add meat

Add vegetables last – cook to desired consistency

Add Sauce

Carrot Soup

10-12 carrots cut into chunks

1 onion – chopped

several celery stalks – chopped

1 cup cream (or milk or soy milk)

1/4 cup butter

fresh lemon juice, salt and pepper to taste

cinnamon or nutmeg if desired

Add all chopped vegetables to 8 cups boiling water. Boil until vegetables are soft.
Use a food processor or blender to puree. Add butter, dairy, lemon juice and seasonings.

To Make the Rabbit:

Shape rabbit face out of soft cheese – use black peppercorns for the eyes; red for the nose.
Use a vegetable peeler to make the whiskers and to shape the tiny carrot at the bottom.
Hollow out a space at the fat end of the tiny carrot to insert a celery leaf or two.
(The white and blue part of the eyes were drawn in digitally)

Jeanettes Teriyaki Chicken

Jeanette’s Teriyaki Chicken

3/4 cup soy sauce

1/3 cup Vermoth (or dry white wine)

2 tblsp. brown sugar

1/4 tsp. garlic powder

1/8 tsp. pepper

2 green onions chopped fine

 

Marinate chicken and / or cook in sauce

**DO NOT use marinate sauce after raw chicken has been removed – unless it’s thoroughly cooked (salmonella)

 

Special Scrambled Eggs – Kids Cooking

Our son started cooking for himself several weeks ago. It gave him a huge boost in self confidence. After that, he wanted to cook scrambled eggs for us for breakfast, lunch and dinner.

• start with a cold, non sick pan

• crack desired number of eggs into the pan (if it’s cold, one can pick out the shells without getting burned)
• turn on the burner heat and mix them up as they start to solidify
• when they are almost done, add any kind of pesto and stir it all up!