Keredok

Allow me to introduce recipe from Traditional Indonesian, we call it Keredok.
It very easy to make, people usually buy Keredok at Morning.

Used this Ingredients:

1. 1 Lettuces.
2. A small bunch of long beans.
3. half Young cabbage.
4. 2 cucumber.
5. 5 Tofu.
6. 100 gr soybean cake.
7. 2 eggs (optional).
8. 3 Potatoes.
8. 5 pieces of red chili pepper.
9. 5 pieces of small chili pepper.
10. 3 pieces of shallots.
11. 100 gr. peanuts.
12. Lemon.
13. 1/4 Brown sugar.
14. Salt.

Please used this direction:

1. Fry peanuts
2. Fry an egg and soybean cake
3. Cut into small pieces
4. Boil one egg and slice it
5. Boil young cabbage, long beans, and slice them
6. Peanut sauce:
7. Slice shallots, and brown with chili peppers
8. Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.
9. Ready to serve
   

Authentic Chinese Spring Rolls

Here are the Authentic Chinese Spring Rolls, at last we provided for you.

Here are Ingredients as follow:

a. 2 lbs ground lean pork

b. Pork marinade

- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
- 2 tablespoons dry sherry
- 1 teaspoon salt

c. Vegetables for filling
- 10-12 cups cabbage, shredded
- 12 ounces carrots, shredded
- 1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
- 8-10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
- 1 bunch green onion, thinly sliced

d. Binder for filling
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 4 tablespoons soy sauce
- 1-2 teaspoon sesame oil
- 1-2 tablespoon dry sherry

e. Wrappers
- 50 spring roll wrappers, paper-thin wheat-based,
thawed if frozen. Wei-Chan brand recommended.

f. Sealer for rolls
- 4 tablespoons all-purpose flour
- 6 tablespoons water

g. Oil for frying
- 1 quart vegetable oil

h. Dipping sauce
- 2 tablespoons hot sauce, Frank's or Durkee brand recommended
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon dry sherry

i. Alternate dipping sauce
- 6 tablespoons apricot jam
- 2 tablespoons dry sherry
- 4-6 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 green onion, sliced
- 1 dash white pepper
- 1 tablespoon hot sauce, Frank's or Durkee brand recommended (optional)

Use this directions as follow:
- Mix marinade ingredients well.
- Add pork.
- Mix well and marinate at room temperature for about 20 minutes.
- Saute cabbage and carrots in 1 - 2 tablespoons
vegetable oil in wok until crisp-tender.
Alternately, steam vegetables in a bamboo steamer
until crisp-tender (about 5 minutes).
- Spread out on a cookie sheet or jellyroll pan and put in
refrigerator (or freezer, if you’re in a hurry) until thoroughly cold.
- Saute meat in wok in 1 - 2 tablespoons vegetable oil until
no longer pink. Continue to saute until all moisture/juices have evaporated.
- Meat should appear dry.
- Spread out on another cookie sheet or jellyroll pan
and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold.
- Stir together cooled meat, binder mixture, cooled cabbage
and carrots, bamboo shoots, mushrooms and green onions.
- Mix well. Make sure filling is cool to the touch.
- Combine sealer ingredients and mix until smooth.
- Place one wrapper on the counter with a point facing
toward you, so the wrapper looks diamond-shaped, not square.
- Place a small amount of filling, about 1/4 cup, about 1/3 of the way
up on on the wrapper. roll the wrapper tightly, tucking in the sides,
to form a narrow finished roll about 1/2 to 2/3 inch in diameter.
- Seal the roll by brushing the triangle end flap with sealer for about
the last 1-1/2 to 2 inches.
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- Keep finished rolls under a damp towel or a couple of damp paper towels.
- Can be refrigerated or frozen at the point.
- For long term storage in freezer, put rolls in plastic bags.
- To make the dipping sauce, combine all ingredients and stir well.
To make the alternate dipping sauce, combine all ingredients in a small sauce pan.
- Simmer 5 minutes, stirring until smooth. Strain and cool.
- Heat 1 quart vegetable oil in wok to about 350 degrees.
- Add rolls one at a time. Do not crowd.
- Cook in batches of 8 to 10 until deep golden brown.
- Drain on paper towels. Regulate heat as necessary to maintain
temperature. Don’t let temperature go over 375 degrees.
- Cut in half diagonally and serve warm with a Chinese mustard for
dipping and one of the soy-sauce based dipping sauces listed above.
- Cutting the rolls in half diagonally facilitates absorption of the sauce
into the filling when the roll is dipped. Also, it makes the rolls go
farther and be easier for people to handle at a party, etc.
- Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
- Ready to serve.

Source:
- Recipezaar.com

Simply Peanut Sauce in Thai Chicken Stir-Fry and Cheap

Founding this recipes from My Old Buddy "Thai Sasak", give me a recommended the formula to me as a gift. All recipes simply to cook.

Here are Ingredients:
1. 2 tablespoons low sodium soy sauce
2. 1 1/2 tablespoons brown sugar
3. 1/4 cup creamy peanut butter
4. 1/2 teaspoon ground ginger or used 1 teaspoon finely minced fresh ginger
5. 1 teaspoon sesame oil
6. 1 teaspoon asian chili oil
7. 1 tablespoon rice vinegar
8. 3 tablespoons chicken broth
9. 1 (6 3/4 ounce) package thin rice noodles
10. 8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
11. 3 medium carrots, peeled and sliced on the diagonal
12. 1 tablespoon peanut oil or vegetable oil
13. 1 teaspoon sesame oil
14. 1 lb boneless skinless chicken breast, cut into bite-sized pieces
15. coarse-ground garlic salt
16. 1 cup sliced mushrooms
17. green onion, thinly sliced
18. unsalted dry roasted peanuts, coarsely chopped

Use this directions as follow:
1. In a microwave-safe bowl, whisk soy sauce and
brown sugar together until dissolved then add
gradually to peanut butter.
2. Stir until smooth.
3. Stir in ginger, Sesame oil, chili oil, and rice vinegar.
4. Blend well.
5. At this point the thick peanut sauce makes a great dipping sauce!
6. Stir chicken broth into peanut sauce.
7. Cook in microwave oven about 45 seconds or just until bubbly around edges.
8. Stir and set aside.
9. Bring a large saucepan containing 5-6 cups water to a boil.
10. Remove pan from heat and add rice noodles.
11. Soak noodles in hot water for 3-5 minutes until
they are cooked but still al denté firm.
12. Rinse noodles under cold water; drain and set aside.
13. If your noodles are very long you may want to chop
them into a more manageable length.
14. Meanwhile, peel carrots then slice them with a diagonal
cut into pieces about 1/8" thick and 2" long.
15. Par boil or steam carrots slices together with
frozen broccoli cuts for about 3 minutes or until
carrots are barely crisp-tender and broccoli is no longer frozen.
16. Remove from heat and rinse under cold water.
17. Trim down any oversized pieces of broccoli; set aside.
18. Add peanut oil and sesame oil to a large nonstick skillet
or wok over medium-high heat.
19. Heat until oil is almost smoking.
20. Add chicken to skillet and sauté 1 1/2 minutes
or until the chicken is not quite done.
21. Add mushrooms, carrots, and broccoli to skillet.
22. Sauté another 1 1/2 minutes.
23. Add peanut sauce and toss about 30 seconds
until chicken and veggies are evenly coated with sauce.
24. Add rice noodles;
25. Cook and toss for 1 minute until heated through.
26. Turn onto serving plate(s) and serve immediately
garnished with sliced green onions and chopped peanuts.
27. Ready to serve.
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Source:
This recipes for make serves 6,

Special Italian Sausage and Zucchini Soup

This recipes special from Denny family parties.

Please use this ingredients as follow:
1. 5 links (19.5 oz.) hot Italian Sausage (I used turkey Italian Sausage) olive oil, for browning sausage.
2. 1 small onion, diced small.
3. 1 T finely chopped fresh garlic (or garlic puree).
4. 2 cups diced zucchini .
5. 6 cups homemade chicken stock (or 4 cans chicken broth, reduced slightly).
7. 3 cups frozen slow-roasted tomatoes (or 2 cans diced tomatoes with juice).
8. 1-2 cups water.
9. 2 tsp. dried oregano.
10. 2 tsp. dried basil.
11. 1 cup Dreamfield's macaroni.
12. 3 T minced fresh basil (optional, or you can use frozen basil).
13. fresh grated parmesan cheese for topping soup.

Use this directions as follow:
1. Brown sausage in olive oil in large nonstick frying pan until well browned and firm.
2. Remove sausage to cutting board and cut in 3/8 inch slices.
3. Put sausage back in frying pan and brown both sides of slices well.
4. While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in medium stock pot and start to simmer.
5. When sausage is thoroughly browned, add it to stock mixture.
6. Put onions in pan you used to brown sausage and saute 3-4 minutes, until starting to soften.
7. Add minced garlic and cook 1-2 minutes more.
8. Add onions and garlic to soup.
9. Deglaze pan with 1 cup water and add to soup, then simmer 30 minutes.
10. Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8 inch of white part.
11. Cut zucchini strips into 1/2 inch slices.
12. Add zuccini to soup and simmer 15 minutes.
13. Taste soup for flavor and add second cup of water if needed.
14. Add pasta, check heat to be sure soup is at a very gentle boil and cook 15 minutes more.
15. Stir in fresh basil if using and cook 5 minutes more.
16. Serve soup with fresh grated parmesan cheese.
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South Beach Suggestions:
If you use turkey Italian Sausage and Dreamfield's pasta, and only a moderate amount of parmesan cheese, this soup would be a great choice for phase two or three of the South Beach Diet or any type of low-glycemic eating plan. I think you could make a pretty great tasting soup for phase one by leaving out the pasta and replacing it with a can of white beans or garbanzo beans.

Source:
This recipes for makes about 6 servings, recipe created by Kalyn and served at many Denny family parties through the years.

Green Thai Coconut Curry Chicken Wraps

Special recipes from Great Thailand,
we called by Green Thai Coconut Curry Chicken Wraps.
The ingredients are a mixture of chile, garlic, galangal, shallots and spices.
Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads. Serve this lunch with fresh fruit; sliced apples are a great match.

Our Ingredients as follow:
1. 1/2 cup regular or light coconut milk.
2. 1 tablespoon Thai green curry paste.
3. 2 tablespoons chopped cilantro.
4. 1 1/4 cups shredded cooked chicken.
5. 1/4 cup shredded carrots
6. 2 tablespoons thinly sliced green onions
7. 2 tablespoons chopped roasted peanuts (optional)
8. 4 (8-inch) whole wheat tortillas or wraps
9. 1 cup shredded green leaf lettuce
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Use this direction as follow:
1. In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat.
2. Arrange tortillas in a single layer on a flat surface.
3. Place one-quarter of the chicken mixture down the center of each tortilla.
4. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly.
5. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.
6. Ready to serve.

See our nutrition as follow:
1. Per serving (about 9oz/248g-wt.).
2. 560 calories (200 from fat).
3. 22g total fat.
4. 11g saturated fat. 5. 60mg cholesterol.
6. 670mg sodium.
7. 55g total carbohydrate (3g dietary fiber, 2g sugar). 8. 31g protein

source:
This recipes for make serves 4, wholefoodsmarket


Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider.

Cream Cheese and Chives in Smoked Salmon Sandwiches

This recipe sandwiches in Italians made with soft white bread, Tramezzini.
This twist pairs smoked salmon and light cream cheese with a touch of lemon zest.

Ingredients as follow:
1. 3 ounces Neufchâtel or other light cream cheese, softened.
2. 6 slices white sandwich bread, crusts removed.
3. 1 teaspoon lemon zest.
4. 1 tablespoon chopped chives
5. 1/4 pound (4 ounces) sliced smoked salmon

Use this direction as follow:
1. Spread cream cheese on one side of each slice
of bread then sprinkle with zest and chives.
2. Top with slices of salmon, then remaining slices of bread.
3. Cut sandwiches in half and transfer to plates.
4. Serve immediately or wrap tightly with plastic wrap
and refrigerate until ready to serve.
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All about our nutrition as follow:
1. Per serving (about 4oz/120g-wt.).
2. 340 calories (110 from fat).
3. 12g total fat.
4. 5g saturated fat.
5. 80mg cholesterol.
6. 400mg sodium.
7. 29g total carbohydrate
(1g dietary fiber, 3g sugar).
8. 29g protein

Source:
This recipes for make serves 3, by wholefoodsmarket


Note: We've provided special diet and nutritional information
for educational purposes. But remember — we're cooks, not doctors!
You should follow the advice of your health-care provider.

Supper Sandwich for Portobello Mushroom.

Ingredients as follow:
1. 2 large portobello mushrooms, stems removed
2. 1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
3. 2 pieces focaccia bread, about 6-x-6-inches each
4. 2 slices provolone cheese
5. 2 jarred roasted red peppers, drained well
6. Handful arugula leaves

Use this direction as follow:
1. Marinate mushrooms at room temperature in 1/4 cup
of vinaigrette for about 20 minutes.
2. Preheat broiler. Broil mushrooms about 3 inches from
the broiling element 6 to 7 minutes per side, until lightly browned.
3. Halve the focaccia horizontally and place the cheese on one side of the bread.
4. Cut the broiled mushrooms into l-inch-thick slices diagonally
and arrange them over the cheese.
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5. Place the peppers over the mushrooms and top with the arugula.
If you like, sprinkle a little vinaigrette over the arugula.
6. Close up the sandwiches and serve.

About our Nutrition as follow:
1. Per serving (about 8oz/229g-wt.).
2. 380 calories (150 from fat).
3. 16g total fat, 6g saturated fat.
4. 20mg cholesterol.
5. 1030mg sodium.
6. 43g total carbohydrate
(2g dietary fiber, 5g sugar).
7. 15g protein


source:
this recipes for make serves 2, by wholefoodsmarket

Note: We've provided special diet and nutritional information
for educational purposes. But remember — we're cooks, not doctors!
You should follow the advice of your health-care provider.

Great Coconut Rice in Indonesian Beef Curry

To make this Great Coconut Rice in Indonesia Beef Curry, we separate in to 2 ingredients.
Rice is the main, curry is the remain recipes.
See all the completely below.

Ingredients as follow :
A. Curry
1. cooking spray
2. 1 1/2 lbs lean top round beef, thinly sliced
3. 1 1/2 tablespoons canola oil
4. 1/2 cup thinly sliced shallot
5. 2 tablespoons minced peeled fresh ginger
6. 6 garlic cloves, thinly sliced
7. 2 serrano chilies, thinly sliced
8. 2 teaspoons ground coriander
9. 3/4 teaspoon salt
10. 1 1/2 teaspoons ground cumin11.
11. 1/2 teaspoon ground cloves
12. 1/2 teaspoon fresh ground black pepper
13. 3 cardamom pods, crushed
14. 1 (3 inch) cinnamon sticks
15. 1 cup organic vegetable broth (such as Swanson Certified Organic)
16. 1 tablespoon fresh lime juice

B. Rice for main recipes.
1. 1 1/4 cups water
2. 1 cup uncooked basmati rice
3. 1 cup light coconut milk
4. 1/4 teaspoon salt.

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Used this directions as follow :
1. To prepare curry, heat a large skillet over medium-high heat.
2. Coat the pan with cooking spray.
3. Place half of the beef in skillet.
4. Cook 1 minute on each side or until browned.
5. Remove the beef from pan. Keep warm.
Repeat process with the remaining beef.
6. Lower heat to medium.
7. Add oil to pan.
8. Add shallots, ginger, garlic, and chiles.
9. Cook 4 minutes or until tender, stirring occasionally.
10. Stir in coriander and next 6 ingredients (through cinnamon).
11. Cook 30 seconds, stirring constantly.
12. Return beef to pan.
13. Add broth.
14. Bring to a simmer.
15. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
16. Uncover and cook 10 minutes or until sauce thickens.
Discard cinnamon stick; stir in juice.
17. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
18. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
19. Remove from heat. Let stand, covered, 5 minutes.
20. Fluff with a fork.
21. Place 2/3 cup rice onto each of 6 plates.
22. Top each serving with 1/2 cup curry.

Vegetarian and Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa

Ingredients as follow :
1. 1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini.
2. 1-2 tsp. olive oil
3. 1/3 cup lowfat cottage cheese
4. 1/4 cup parmesan cheese
5. 1/4 cup quinoa flakes
6. 2/3 cup almond meal (finely ground almonds can be substituted, but if you grind your own almonds, the texture will be a bit chunkier)
7. 1 tsp. baking powder
8. 4 eggs, well beaten
9. 3 T water
10. 1/2 cup crumbled feta (not packed)
11. 2 T sliced green onions
12. 1 tsp. Spike Seasoning (optional but recommended)

Used this direction as follow:
1. Preheat oven or toaster oven to 400F.
2. Cut stem and blossom end off zucchini, then cut in fourths lengthwise.
3. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white.
4. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.
5. Heat olive oil in non-stick frying pan and saute zucchini until it's softened and just starting to brown, about 5 minutes.
6. In large plastic bowl, combine cooked zucchini, cottage cheese, parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using.
7. Gently mix together with large spoon.
8. Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil.
9. Divide the mixture between 12 muffin cups.
10. Bake muffins about 25 minutes, or until muffins feel firm and are lightly browned.
11. These will stay good in the refrigerator for quite a few days and can be reheated in the microwave.
12. Be careful not to overcook when reheating or they will be too hard.
South Beach Suggestions:
These nutritionally dense muffins are okay for any phase of the South Beach Diet or any other low-glycemic eating plan. They are relatively high in fat, so I would be sure to choose lower fat foods for the rest of your meals that day.

Source :
This recipes for makes 12 muffins, recipe adapted from a muffin recipe by Rose Elliot.)

Fantastic Chile Rellenos Bake for 6

Ingredients as follow :
1. 1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
2. 4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
3. 1/2 cup very thinly sliced green onions.
4. 5 eggs
5. 1/2 cup fat-free or low-fat milk
6. 1/2 tsp. ground cumin
7. 1/2 tsp. chile powder (I used ground Ancho chile powder from Penzeys)
Used this direction as follow:
1. Put green chiles in a colander placed in the sink and let drain for about 15 minutes.
2. While chiles drain, preheat oven to 375F.
3. Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.)
4. Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)
5. Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.
6. Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined.
7. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.) 8. Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)
9. Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers.

South Beach Suggestions:
Made with with fat-free milk and low-fat cheese, this is good for any phase of the South Beach Diet or any type of low-glycemic eating plan, but it's probably a "once in a while treat" for South Beach due to the fat content. (The cheese I used had 9 grams of fat in 1/3 cup, so this is about 18 grams of fat per serving, of which 12 grams is saturated fat.)

Source:
This recipes for makes 6 servings, recipe from Brooke with slight adaptations by Kalyn)

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

Ingredients as follow :
1. 1 T olive oil
2. 1 onion, finely chopped
3. 8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)
4. 1 T finely minced garlic
5. 1 T dried cilantro (optional, but recommended, available from Penzeys)
6. 2 tsp. dried Mexican Oregano
7. 2 tsp. ground cumin
8. 2 cans black beans, rinsed well
9. 2 cans diced tomatoes with juice
10. 4 cups chicken stock (I used homemade chicken stock, but you could use canned chicken broth)
11. 1 cup water
12. 1/2 cup uncooked brown rice

13. 1/2 cup fresh squeezed lime juice.

14. 1 cup chopped fresh cilantro, plus more for garnish if desired.
15. Ready to serve.

Used this direction as follow:
1. Chop onions and tomatillos into pieces about 1/4 inch.
2. Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, dried cilantro, Mexican Oregano, and cumin and saute 1-2 minutes more.
3. While vegetables saute, dump beans into a colander placed in the sink and rinse until no more foam appears.
4. Put tomatillo-onion mixture into large 4-5 quart crockpot. (I used a 5 1/2 quart crock pot, but it was not completely full.)
5. Add beans, tomatoes with juice, chicken stock, water, and brown rice.
6. Cook on high for 4 hours , this could also be cooked on low for 8 hours.
7. Slow cookers can vary, so check and adjust the cooking time accordng to how hot your crockpot gets.
8. After 4 hours (or 8 hours if using low) turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature, then add the fresh lime juice and cilantro and cook 10 minutes on low.
9. Serve hot, with additional chopped cilantro for garnish if desired.

For the best result:
This recipe could be cooked on the stove. Follow directions above, but put ingredients into medium sized soup pot and add one cup more water. Cook at very low simmer for about one hour, then reduce heat for five minutes, then add lime juice and cilantro and simmer five minutes more.
Serve hot, with additional chopped cilantro if desired.



South Beach Suggestions:
With low-glycemic black beans and lots of vegetables, this soup is a perfect dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.
Source:
This recipes for makes about 6 servings, recipe created by Kalyn

Fantastic Red Kale and Cheese Omelet for Two portion

Ingredients as follow :
1. 5 eggs, beaten well
2. 1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don't have Spike.)
3. 2 T chopped onion or red onion
4. 1-2 tsp. olive oil (or more, depending on your pan)
5. 3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
6. 1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese.

Used this direction as follow:
1. Beat eggs with Spike seasoning in small bowl.
2. Heat olive oil medium high in non-stick 10" frying pan.
3. Add onions and saute about 2 minutes, until soft but not browned.
4. Add kale all at once (it will be above the top of the pan.)
5. Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
6. Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
7. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half.
8. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
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9. Serve topped with fresh parsley if you have parsley in your garden that's begging to be used. This is great served with sour cream on top.


South Beach Suggestions:
This is a great breakfast, brunch, or dinner for any phase
of the South Beach Diet or any type of low-glycemic eating plan.
For phase two or three. serve with toast made from South Beach
Diet Friendly Whole Wheat bread, or fruit on the side.

Source :
This recipes for makes 2 servings, recipe created by Kalyn

Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub

Ingredients as follow :
1. 4 boneless, skinless chicken breasts
2. 1 T dried sage.
3. 1 tsp. dried rosemary.
4. 1 tsp. dried garlic.
5. 1/2 tsp. sea salt

Ingredients Marinade:
1. 2 T white wine vinegar
2. 5 T extra-virgin olive oil
3. 1 tsp. Dijon mustard
4. 1 tsp. minced garlic (I used garlic puree in a jar)

Used this direction as follow:

1. Trim all visible fat and tendons from chicken breasts.
2. Then make tiny slits crosswise down the length of each chicken breast.
(This helps the marinade to penetrate the meat better.)
3. Put the 2 T of dried herb rub (or the mixture of dried herbs listed above)
into mortar and pestle and grind until crushed and powdered.
4. If you don't have a mortar and pestle, put the herb rub or herb mixture
in a plastic bag and crush with something heavy.
5. Rub chicken on both sides with the herb mixture,
rubbing it in until all the dried herbs are used.
6. Put chicken in a Ziploc bag or flat plastic container.
7. Whisk together marinade ingredients, then pour over chicken.
8. Seal bag or container and marinate chicken in refrigerator all day.
(If you're home, turn it a few times, but it's not essential.)
9. To cook, spray grill with nonstick spray or olive oil,
then remove chicken from refrigerator and
let it come to room temperature while gas or charcoal
grill preheats to medium-high.
10. You can only hold your hand there for a few seconds at that temperture.
11. For grill marks, cook chicken 4-5 minutes on first side,
then rotate and cook 4-5 minutes more before turning chicken over.
Total cooking time will be 15-20 minutes, but chicken is done
when it feels firm to the touch and is lightly browned on both sides.
(Don't talk on the phone and overcook the chicken like I did,
although it still did taste great.)
12. Serve hot.



For best result :
This chicken could also be cooked in a stove-top grill pan with ridges
or a George Foreman Grill with good results.

South Beach Suggestions:
Lean chicken cooked on the grill like this is perfect for any phase of the South Beach Diet, or any low-glycemic eating plan. This chicken would make a great phase one dinner paired with Grilled Asparagus with Double Lemon and Parmesan and Mashed Cauliflower with Cheese and Dill


Source:
This recipe for makes 4 servings, recipe created by Kalyn using Judy and David's Recipe for Dried Herb Rub.
Have a nice try

Deliciuos Kim Chi

Kim chi is very famous side dish that everybody in Korea love this
and also suitable for people who love in Korean diet, good for your health.

Ingredient and tools:
1. Large Mixing Bowl in your kitchen
2. Salt
3. Crispy
4. Sweet cabbage
5. Green Onions
6. Red Pepper Powder
7. Minced Garlic
8. Ginger
9. Flour Starch


Direction as follow :

1. Slice the cabbage into small bite sized pieces.
2. Place sliced cabbage pieces into bowl. (Make sure no overlaps are occurring.)
3. Sprinkle salt on the cabbage pieces
4. Add enough water to soak the entire cabbage.
5. This is a crucial step because the cabbage must be well seasoned with salt.
6. Leave the cabbage at this stage for an hour or two.
7. For everyone 1 cup of water, add 1 spoonful of flour.
8. Boil water in a small pan. Stir until it becomes dense
9. Slice green onions into small bite sized pieces
10. Add water and fichu sauce into the red pepper in a small bowl for a richer taste.
11. Leave it for 10 minutes to blend
12. Add ginger, spicy garlic, sugar and salt.
13. Add the boiled flour water and mix until it thickens.
14. Putting it all together.
15. Rinse the cabbage we put aside with cold water
to wash away impurities and left over salt.
16. Gently mix the cabbage and the sauce together in a bowl.
17. Lastly, put in the green onions and mix it.

Vegetarian Lasagna with Quick-Roasted Tomato and Herb Sauce

Here are the ingredient as follow :

1. 5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes)
2. 2 T olive oil
3. 1 T dried basil
4. 1 T dried Turkish, Greek, or Italian oregano
5. 1 T ground fennel seed
6. 1 cup plain tomato sauce (canned sauce is fine)
7. 1/4 cup water
8. 1 T finely minced garlic or garlic puree
9. 1/2 tsp. salt
(2-3 T chopped fresh basil and oregano would be great added to the sauce)
10. 2 cups low-fat cottage cheese
11. 2 eggs
12. 3-4 cups grated low-fat mozzarella cheese
(I used a 16 oz. package, which was not quite 4 cups)
13. 10-12 dried lasgna noodles
14. olive oil or non-stick spray for spraying lasagna dish

Used this direction as follow :

1. Preheat oven to 500F in your stove , check out in your lovely kitchen.
2. Wash cherry tomatoes if needed and cut in half.
3. Place tomatoes in bowl and toss with 2 T olive oil, dried basil,
dried oregano, and ground fennel. Roast tomatoes 30 minutes.
4. Remove tomatoes from oven and lower temperature to 375F.
5. Scrape tomatoes with all accumulated juice and pieces of herbs
into bowl, then add plain tomato sauce, minced garlic, salt, water,
and chopped fresh herbs if available.
6. In small bowl, beat eggs, then mix in cottage cheese.
Do you still looking for the most wanted recipes all here,
also good for your health especially your stomach and skinny.
7. Spray 9.5 by 13.5 inch glass casserole dish with
olive oil or non-stick spray.
8. Make a layer of uncooked lasagne noodles covering bottom of dish.
(You may need to break the noodles to make them fit.)
10. Spread half the roasted tomato sauce over noodles,
then half the cottage cheese mixture and half the mozzarella.
11. Top with another layer of noodles, sauce, cottage cheese, and cheese.
12. Cover the dish tightly with aluminum foil and bake
about 1 hour 30 minutes, or until noodles feel soft when
pierced with a fork.
13. Remove foil and bake 20-30 minutes longer,
until cheese is nicely browned and mixture is bubbling.
14. Serve hot, with a perfect green salad.


South Beach Suggestions:

- Lasagna made with Dreamfields pasta is something
I've eaten since the time I started eating the South Beach Diet way.
- I haven't ever seen Dreamfields Pasta on any official list for
South Beach, but Dreamfields is low on the glycemic index.
- Even though I'm using low-fat cottage cheese and mozzarella,
this is probably a "once in a while treat" for phase 2 or 3 for South Beach dieters.



(Makes 8-10 servings, recipe created by Kalyn)