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Recipes
Caramelized Onions Common Mistakes—and How to Avoid Them
By Wewah
1. Thin Is In Thinly sliced onions will burn faster and stick to the bottom of your pan
- 2 large onions, sliced 1/8" thick (for a 12" pan)
- Oil and Butter together to just cover the bottom of the pan
- Stock, wine, beer, vinegar or water to deglaze the pan, depending on the dish that needs the caramelized onions.
Plantain Appetizer Recipe
By Wewah
Preheat oven 350 degrees Fahrenheit Use a paring knife to remove the skin from the plantain(s)
- 1-2 ripe plantain, dark yellow with discoloration
- Coconut oil for brushing
UN~STUFFED CABBAGE ROLLS
By Wewah
Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ul...
- 1 1/2 to 2 pounds lean ground beef or turkey
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
Chicken with Creamy Dijon Herb Sauce
By Wewah
Mix broth, mustard, cream cheese & herbs until well blended
- 1/2 c chicken broth
- 6 T Dijon Mustard
- 1/3 c cream cheese spread, softened
- 1 T minced herbs (parsley, Basil or chives)
- 1 T oil
- 4 6-oz boneless skinless chicken breasts
- 1 t minced garlic
Roasted Pepper and Salmon Pasta Salad
By Wewah
Marinate the salmon in Yoshida's Chicken Sauce and broil for 15-20 minutes
- 1 Box Penne Pasta
- 1/4 c. Yoshida's Chicken Sauce
- 1/4 c. roasted pepper spread
- 1/4 t. sesame oil
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 medium onion
- 1/2 c. olive oil
- 1/4 c. water
- 1/2 lb. cold pre-cooked Yoshida salmon
Apple and parsnip soup
By Wewah
1. Heat oil over medium high heat in a 12-inch or larger oven-proof skillet
- 2 tablespoons olive oil
- 2 large shallots, peeled and sliced
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
- 1/2 teaspoon curry powder
- 11/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 5 cups chicken broth
- Kosher salt
- Freshly ground black pepper
Massaman Curry Paste
By Wewah
Makes 1 ½ cups
- 3 oz dried red chilies
- 2 cardamom pods
- 1 1/2 t whole cumin seed
- 1 1/2 T whole coriander seed
- 1 1/2 t shrimp paste
- 1/4 t whole black peppercorns
- 2 whole cloves
- 1/4 t ground cinnamon
- 1 large stalk lemon grass - tough outer leaves removed and finely sliced
- 1 T finely chopped ginger or galanga
- 1/4 C chopped garlic
- 1/3 C chopped shallots
Chicken Biryani
By Wewah
1. Chop onions and place in a large pot with oil
- 1 small onion
- 2 tablespoons oil
- 2 tablespoons butter
- 4 chicken legs
- 1 tomato
- 1 teaspoon salt
- 1 teaspoon cumin seed powder
- 1/4 teaspoon chili powder
- half-inch ginger slice
- 2 garlic cloves
- 3 cups basmati rice (6 cups water)
- a pinch of coloring (or saffron)
- 1/2 teaspoon salt
Chocolate Chip Banana Oatmeal Cookies
By Wewah
Preheat oven to 375 degrees
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
Cranberry Pecan Brie Wrapped in Phyllo
By Wewah
Instructions In a large saucepan, combine cranberries, orange, peel, sugar and water
- 3 cups fresh cranberries
- 1 orange peeled and diced
- 1 Tbsp orange rind thinly sliced
- 1 cup sugar
- 3/4 cup water
- 1/4 cup pecans, toasted and chopped
- 1 8oz brie round
- 1 lb pkg phyllo, thawed
- 1/4 cup butter, melted