Source: http://www.recipezaar.com/137387

Ingredients:

• 12 ounces canned tuna (drained)
• 1 small onion
• 1 small tomato
• 1 small green chili pepper
• 3 tablespoons vegetable oil
• 1 tablespoon curry powder (adjust to taste)
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Directions:

1. Heat the oil in a frying pan.

2. Add the Tuna carefully.

3. Add the curry powder, salt and mix well.

4. Stir the tuna regularly until well fried (aprx. 5 min.).

5. . Add the tomato, chili, onion, sugar and lemon juice.

6. . Keep stirring the mix until the onions soften and the mix is well cooked.

7. Serve with bread or rice.

Source: Kraft (from RecipeThing user darthz)

Ingredients:

• 2 Cups water
• 2 Tbsp butter
• 2 cups uncooked white rice
• 1 pkg (10oz) frozen corn
• 1 cup salsa
• 6 boneless skinless chicken breast halves
• 1 packet shakn bake chicken seasoned coating mix, savory roast

Directions:

1. Add water and butter to 13×9 baking dish. Stir in rice, corn salsa, spread evenly in baking dish.

2. Shake chicken with coating mix. Place chicken on rice mixture

3. Bake at 375 for 40 minutes or until chicken is cooked through

serve with roast chicken or fish

Source: A New Way to Cook (from RecipeThing user libraryhead)

Ingredients:

• 2 t. butter
• 1 t. vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup basmati or jasmine rice
• 1 1/4 teaspoons curry powder
• 1 1/2 tablespoons grated ginger
• 1/4 teaspoon saffron (optional)
• 2 cups chicken broth
• 1/4 cup chopped cilantro (optional)

Directions:

1. Crush saffron threads and soak in 1 tablespoon warm water for 10 minutes.

2. In a heavy saucepan, combine the butter, oil, and onions, cover, and cook over low heat until the onions are soft, about 5 minutes. Uncover, increase the heat slightly, stir in the garlic, and cook, stirring, until the onions are golden, about 3 minutes longer. Add the rice and curry powder and cook, stirring, for 2 minutes to coat the rice with the spices and oil. Stir in the ginger and saffron with its liquid, if using, and cook for 30 seconds.

3. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 17 minutes or until the rice is tender, but still firm. Turn off the heat and let the rice sit undisturbed for 5 minutes. Garnish with the cilantro, if desired, and serve.

4. variations: add chopped apple; chopped dried apricot, raisins, or currants; toasted sliced or slivered almonds

5. substitute any other mild grain such as quinoa, millet, brown rice, barley (with necessary adjustments in amount of liquid and cooking time)

Calories: 373
Total Fat: 14.4g
Cholesterol: 25mg
Sodium: 807mg
Total Carbs: 48.7g
Dietary Fiber: 11.3g
Protein: 15.8g

Source: http://allrecipes.com/Recipe/Vegetarian-Tortilla-Stew/Detail.aspx

Ingredients:

• 1 (19 ounce) can green enchilada sauce
• 1 1/2 cups water
• 1 cube vegetable bouillon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1/2 (16 ounce) can diced tomatoes
• 1 cup frozen corn
• 1/2 cup vegetarian chicken substitute, diced (optional)
• 4 (6 inch) corn tortillas, torn into strips
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

Directions:

In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Calories: 339
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 127mg
Total Carbs: 46.3g
Dietary Fiber: 22.3g
Protein: 19.8g

Source:

Ingredients:

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions:

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Calories: 289
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 36mg
Total Carbs: 45.7g
Dietary Fiber: 12.9g
Protein: 18.6g

Source: http://allrecipes.com/Recipe/Coconut-Lentil-Soup/Detail.aspx

Ingredients:

• 1 1/2 cups red lentils
• 2 1/2 cups water
• 1/2 red onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 inch piece fresh ginger root, finely chopped
• 1/2 cup fresh shredded coconut
• 3/4 cup soy milk
• 1 tablespoon curry powder
• 1 teaspoon ground black pepper

Directions:

1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.

2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.

Calories: 387
Total Fat: 11.4g
Cholesterol: 55mg
Sodium: 1059mg
Total Carbs: 41.4g
Dietary Fiber: 12.7g
Protein: 26g

Source: Sharon Boswell

Ingredients:

• 2 pounds ground beef
• 4 (14.5 ounce) cans kidney beans
• 4 (15 ounce) cans diced tomatoes
• 1 (12 fluid ounce) bottle beer
• 1 (12 ounce) bottle tomato-based chili sauce
• 1 large white onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons chili seasoning
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1/4 cup sugar
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce

Directions:

1. Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.

2. Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

Calories: 352
Total Fat: 7.2g
Cholesterol: 22mg
Sodium: 345mg
Dietary Fiber: 6.9g
Protein: 7.3g

Source:

Ingredients:

• 3 large sweet potatoes
• 3 (14 ounce) cans low-sodium chicken broth
• 1/4 cup brown sugar, or more to taste
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon ground nutmeg
• Black pepper to taste
• Cayenne pepper to taste
• 1/3 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.

3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Calories: 401
Total Fat: 20.8g
Cholesterol: 85mg
Sodium: 265mg
Total Carbs: 50.2g
Dietary Fiber: 2.6g
Protein: 4.5g

Source: Joyce Waits

Ingredients:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Calories: 268
Total Fat: 6.7g
Cholesterol: 26mg
Sodium: 995mg
Dietary Fiber: 1.7g
Protein: 17.9g

Source:

Ingredients:

• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of celery soup or cream of mushroom
• 1 cup milk
• 8 slices bread
• salt to taste
• pepper to taste

Directions:

1. In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.

2. Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Calories: 271
Total Fat: 11.5g
Cholesterol: 94mg
Sodium: 1130mg
Dietary Fiber: 2.4g
Protein: 30.9g
READY IN 8 Hrs 44 Min

Source: http://allrecipes.com/Recipe/Grilled-Jerk-Pork-Tenderloin/Detail.aspx

Ingredients:

• 2 habanero peppers
• 1 small onion, chopped
• 2 bunches green onions, chopped
• 1 (1 inch) piece fresh ginger, peeled and thinly sliced
• 3 garlic cloves, peeled
• 1/4 cup apple cider
• 1/4 cup white vinegar
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 1/2 tablespoons packed brown sugar
• 3/4 teaspoon mustard seed
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 1/2 pounds pork tenderloin, butterflied and pounded to 3/4 inch

Directions:

1. Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.

2. Place tenderloin in a shallow casserole dish; pour over jerk marinade, massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.

3. Preheat grill for medium -high heat.

4. Lightly oil grate. Cook tenderloin on the grill for 6-7 minutes on each side. Remove meat from grill; slice thinly and serve.

Calories: 449
Total Fat: 29.3g
Cholesterol: 117mg
Sodium: 279mg
Total Carbs: 29.9g
Dietary Fiber: 5.6g
Protein: 23.9g

Source: http://allrecipes.com/Recipe/Squash-and-Coconut-Milk-Stew/Detail.aspx

Ingredients:

• 1 tablespoon butter
• 1 (1 inch) piece fresh ginger, minced
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 acorn squash, peeled and cut into 1-inch cubes
• 1 (14 ounce) can coconut milk
• 8 ounces green beans, cut into 3-inch pieces
• 8 ounces cooked shrimp, peeled and deveined
• 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
• Salt and pepper to taste
• 2 tablespoons white sugar

Directions:

1. Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

2. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr
Servings Per Recipe: 4
Amount Per Serving
Calories: 265
Total Fat: 12.4g
Cholesterol: 67mg
Sodium: 639mg
Total Carbs: 14.2g
Dietary Fiber: 0.1g
Protein: 23.1g

Source: http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx

Ingredients:

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon

Directions:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

Source:

Ingredients:

• 1/2 cup heavy cream plus additional; for brushing scones
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/4 cup sugar plus additional; for sprinkling scones
• 1/2 teaspoon salt
• 1 tablespoon double acting baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons unsalted butter; cold, cut into bits
• 3/4 cup blueberries; picked over

Directions:

In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

i usually eat this as a “soup”, but you can also put it over rice, or just use the cooked sweet potatoes as a side dish (saving the coconut milk/curry combo to cook rice in, or cook another curry).

Source: RecipeThing user wearyaswater (from RecipeThing user jbsnow)

Ingredients:

• 3 sweet potatoes, cubed
• 1 can of light coconut milk
• red curry paste (to taste)
• 3 cloves garlic (minced)

Directions:

1. mix the garlic and curry paste in a little bit of water. heat in small soup pot until garlic and curry are fragrant.

2. add coconut milk and stir.

3. add sweet potatoes.

4. cook on medium heat until sweet potatoes are done.

5. pepper to taste.

Source: Maura

Ingredients:

• 4 boneless, skinless chicken breast halves (about 1 pound)
• 4 tablespoons butter
• ½ cup honey
• ¼ cup Dijon mustard
• 1 tablespoon curry powder
• ½ teaspoon salt

Directions:

1. Curried Chicken Breasts

2. eheat oven to 375. Put 4 boneless, skinless chicken breast halves (about 1 pound) into an 8-inch square baking dish.

3. In a small saucepan, combine 4 tablespoons butter, ½ cup honey, ¼ cup Dijon mustard, 1 tablespoon curry powder, and ½ teaspoon salt, and cook over medium heat, stirring, until mixture begins to bubble.

4. Pour over chicken; bake until chicken is cooked through, about 30 minutes.

Source: Maura

Ingredients:

• 1/2 cup butter, softened
• 4 tablespoons sugar, divided
• 1 egg yolk
• 3/4 to 1 cup all-purpose flour
• 2 pounds pears, sliced

Directions:

1. In a small mixing bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 10-in. pie plate.

2. Arrange pears, with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender. Yield: 6-8 servings.

3. *I also add a dash of cinnamon to the last tablespoon of sugar before sprinkling over pears.

Source: http://foodgeeks.com/recipes/recipe/984,pear_crumb_pie.phtml

Ingredients:

• 1/2 cup packed brown sugar
• 2 tbsp. cornstarch
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. salt
• 1 dash ground nutmeg
• 6 cups thinly sliced peeled pears
• 1 tbsp. lemon juice
• 1 unbaked 9-inch pastry shell
• Topping:
• 2/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup cold butter or margarine

Directions:

Combine filling ingredients; spoon into pasty shell. Bake at 400°F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake 40 minutes longer. Cover edges with foil if necessary.

Servings Per Recipe: 2
Amount Per Serving
Calories: 525
Total Fat: 24.6g
Cholesterol: 33mg
Sodium: 831mg
Total Carbs: 50.6g
Dietary Fiber: 6.6g
Protein: 28.4g

Source: http://allrecipes.com/Recipe/Tofu-and-Rice-Stuffed-Peppers/Detail.aspx

Ingredients:

• 1/2 cup uncooked brown rice
• 1 cup water
• 1 tablespoon olive oil
• 1/2 clove garlic, minced
• 1/2 (12 ounce) package extra-firm tofu, drained and diced
• 3/4 cup and 2 tablespoons marinara sauce, divided
• salt to taste
• ground black pepper to taste
• 1 red bell peppers, halved and seeded
• 1 orange bell peppers, halved and seeded
• 1 cup shredded mozzarella cheese
• 4 slices tomato

Directions:

1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.

2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.

5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Source: RecipeThing user koshka (from RecipeThing user metzj)

Ingredients:

• 8 ounces cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1 teaspoon red onion, chopped
• 1/2 teaspoon Lea & Perrins Worcestershire sauce
• 1/2 teaspoon light soy sauce
• freshly ground black pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed

Directions:

1. Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

2. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles(not a square).Wet the edges of the won ton. Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

3. Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

4. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

5. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.