Cooking in Pajamas

Adapted from Healthy Delicious . 6 links European sausages 4 c. Fresh vegetable mix, chopped (2 onions, 1/2 red pepper, 1/4 cauliflower head, 6-8 mushrooms) 1 1/2 c. Arborio Rice 1 c. White Wine 5 c. Chicken stock, low sodium 1/2 c. Parmesan cheese, grated 3 c. Spinach, chopped Preheat the oven to 425 ° F. Remove the casing from 3 sausages and cook the meat on a large frying pan.  Break up any large pieces and continue to cook until the sausages start to brown. Add the vegetables and cook for a few more minutes. Stir in the rice and cook until the grains start to become translucent and white in the center, about 1-2 minute. Pour in the white wine, stir and cook until the wine evaporates.  Stirring often to ensure even cooking. Meanwhile, bring the chicken stock to a boil. Once the wine has evaporated, add the chicken stock and bring to a boil again. Preheat a large casserole dish by placing it in the oven 5 minute before using it. Carefully transfer ...

Adapted from AllRecipes 's To Die For Blueberry Muffins Muffin 1 c. All-purpose flour 1/2 c. Rolled oats 2/3 c. Brown sugar 1/2 tsp Salt 2 tsp Baking powder 1/3 cup Vegetable oil 1 Egg ~1/3 c. Milk 1 c. Blueberries, fresh or frozen Streusel Toppings 1/3 c. Brown sugar 1/6 c. All-purpose flour 1/6 c. Rolled oats 1/4 c. Unsalted butter, cubed 1.5 tsp Ground cinnamon Preheat oven to 400 ° F.  Line muffin pan with paper liners. For the streusel topping, combine the ingredients in a bowl.  Smush the ingredients around with the finger tips but do not over-handle the butter.  Cold butter is necessary for great streusel toppings.  Set this aside while making muffin batter. For the muffin batter, whisk together the flour, rolled oats, brown sugar, salt and baking powder. Measure the vegetable oil into a large measuring cup.  Whisk in the egg.  Then, add enough milk to make the volume up to 1 cup.  (I used 1 large egg and I used a litt...

Adapted from An Edible Mosaic . Roasted Vegetables Olive oil Salt & pepper Your favourite vegetables (this is what I used) 4 medium size onions, halved 1 large green pepper, quartered 2 tomatoes, halved 1/2 cucumber, quartered 10-12 white mushrooms Quinoa Mixture 1 c. Red quinoa 1-2 c. Water 1 clove Garlic, minced 1 can (680 mL) Thick tomato-based pasta sauce Sprinkle of oregano Sprinkle of allspice Cream Sauce 2 tbsp Butter 2 tbsp Flour 1.5 c. 1% or 2% Milk 2 Egg yolks, lightly beaten Pinch of nutmeg Salt & pepper 2-3 sprigs Fresh basil, chopped (optional) 1 pkg Shredded cheese (I used PC Tre Formaggi Shredded Italian Cheese ) Preheat broiler. Brush both sides of the vegetables with olive oil.  Arrange the vegetables in a single layer on the baking sheet.  Season with salt and pepper. Bake for 12- 15 min, flip the vegetables 1/2 way through. Note: You can also preheat the oven to 400°F and bake the vegetables for 40 min, flipping ...

1 c. Israeli couscous 1 c. Chicken stock, low sodium 1 c. Water 4 c. Vegetables, chopped 1 clove Garlic, chopped 1 tsp Basil, dried 2 tbsp Olive oil Sesame oil Salt & Pepper to taste Rinse the couscous with water. Bring the chicken stock and water to a boil in a sauce pan. Stir in the couscous. Reduce to low heat and simmer for about 10 min, covered. When the couscous are soft, fluff with a fork. You may drain the excess liquid with a strainer. Prepare approximately 4 cups of vegetables, chopped the way you like. I used mushrooms, asparagus, green onion, white onion and sweet peppers. Heat the olive oil in a large frying pan. Add garlic and white onions and cook for about 1 minute until fragrant. Stir in the basil and the rest of the vegetables (except for the green onion) and cook until they begin to soften. (Cooking time depends on whether you like your veggies soft or crunchy.) If you are using green onion, add them to the rest of the vegetables and cook for a few more min...

3 c. Cooked rice* 2-3 tbsp Vegetable oil 2 Stalks of green onions, chopped 2-3 cloves Garlic, minced 4 Eggs 1 c. Carrots, grated 2 c. Mushrooms, cut small 1 tbsp Sesame oil 2-3 tbsp Soya sauce 1.5 c. Chicken, cut into small cubes 1 tbsp Teriyaki marinate sauce (or Soya sauce) 1/2 tbsp Vegetable oil 1 tsp Sugar 1/2 tsp Salt Pepper 1 tsp Sesame oil (optional) * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. Frozen vegetable mix works well if you want to save some time (use 1 - 1.5 cup for this recipe). Thaw the vegetables to room temperature before frying. Marinade the chicken with teriyaki sauce, oil, sugar, salt and a little bit of ground pepper. Leave the chicken, covered, in the fridg...

3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,...

1 c. Chinese white rice 6 c. Water 1/2 lb. Lean ground beef 1 Salted duck egg Salt & pepper to taste Lettuce, thinly sliced Sauce: 2 Green onion, chopped 3 tbsp Soya sauce (Kikkoman) 1/2 tsp Sesame oil Wash the rice several times with water. Drain out as much water as possible. Refridgerate for a few hours to let the water soak into the rice. It is easiest to pre-soak the rice overnight or in the morning, so that the rice will be ready to cook when you come home from work. In a large pot, boil the water and add the rice. Let it simmer for 30 min on medium heat. The rice should become very soft and fluffy and the liquid is slightly thickened. The consistency of the congee is typically similar to a Western style cream soup, but you can always add or reduce the water to make the congee to your desired consistency. I like my congee with medium consistency (not too watery but not too thick). While the rice is cooking, lightly marinade the ground beef with a little bit of salt or ...

5 Sundried tomato 2 c. Green onion, chopped 1 tsp Garlic, minced 2 White mushrooms, chopped small 1 c. Asparagus, chopped to about 1" in length 2 c. Arborio rice 2 c. Water 4 c. Chicken or Vegetable broth 1/2 c. Dry white wine Olive oil Romano cheese, grated Combine the water and the chicken broth, bring to a boil. Then reduce the heat and keep the broth at a low simmer. Chop the sundried tomatoes. Set aside. In a large saucepan, soften the green onion, mushrooms, asparagus and garlic in a little bit of olive oil. Add the rice, stirring until the rice is coated with oil, add more oil if necessary. Stir in the tomatoes and cook for about 1 min. Add the wine and stir until the wine evaporates. Add 1/2 cup of simmering broth and cook the risotto over medium heat. Stir constantly until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time and stirring constantly. Always allow the broth to be absorbed before adding more broth. It will take approximately 20-30 min to...

[Vegetarian version: Omit the chicken or replace it with chickpeas.] 1 c. Brown rice 1 3/4 c. Water 3-4 pc. Chicken thighs, deboned and cut small 1/2 Red onion, chopped small 1 tbsp Curry powder 1/4 c. Olive oil 1 tsp Cumin 1 tsp Paprika 1 tsp chilli powder 1/2 tbsp Sesame oil 1 Apple 2 tbsp Honey 1 stalk Celery Fresh Cilantro (3-4 sprigs) Dried cranberries Salt Chopped walnuts or pecan (optional) Wash the rice a few times with water and drain as much as possible. Put the rice and water in a pot and add water and bring to a boil. Lower the heat and simmer for 40 min. Turn off the heat and keep cover for at least 10 min. Fluff the rice with a fork. In a frying pan, cook the chicken with 1 tbsp olive oil. Add a little bit of salt while cooking. Set cooked chicken aside. In a small pot, combine the olive oil, curry powder, cumin, paprika, chilli powder and sesame oil. Mix well and let the oil simmer for 1 minute. Add the chopped onion and cook until they are translucent. Add honey to the ...