Thair Basil Chicken Fried Rice

This was really yummy.  I ended up adding more rice because I thought the flavors were a bit strong.

4 Tbsp coconut butter (coconut oil is same thing)
2 shallots, peeled and finely chopped
2 scallions, white and greens, sliced
4 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1/4-inch strips
2 Thai red peppers, cut into ribbons
2 Tbsp fish sauce
3 Tbsp Oyster sauce
1/2 tsp sea salt
1/2 cup fresh thai basil
2 cups cooked brown rice
1 handful fresh cilantro, coarsely chopped
Pinch red pepper flakes

1) Heat coconut butter in large wok over medium-high heat.  Add shallots and scallions and stir-fry for a few minutes until fragrant.
2) Add garlic, chicken meat and red peppers.  Stir fry for 4 or 5 minutes.
3) Add fish and oyster sauces and sea salt.  Stir fry into mixture.  Reduce heat slightly if too hot.
4) Add basil and rice.  Stir fry until heated through.
5) Serve hot, garnished with cilantro and a pinch of red pepper flakes.

Steamed Wheat Berries

I have found several uses for this lately. It is so yummy and I can't believe I have never steamed wheat before.

Steam 1 cup wheat berries and 2 cups boiling water for about 2 hours. Add salt also. I think about 1/2 tsp or more. I brought it to a boil then let it simmer for over 2 I believe. Keep cooking until it is soft or at least like you like it.

Then add to other hot cereal for breakfast.
Or put it in soup, eat it as a snack, or throw it into a casserole. Be creative.
Yesterday I put it on my spinach salad with feta, craisins, sliced almonds, and my poppy seed salad dressing. It was so good.

Caroline's Cake

Caroline made a cake mix the other day and decided to add in some extras. It turned out so moist and delicious and even healthy ?!

1 yellow cake mix
2 grated carrots
3 smashed bananas
1 cup buttermilk
3 eggs
1/3 c. oil
1 tsp baking soda
couple handfuls of chocolate chips
several sprinkles of wheat germ

Toni's Outrageous Muffins

1/3 c. course ground corn meal
1/3 c. brown sugar
1/3 cup soy flour ( i used flour)
1 cup wheat flour
1/4 c. wheat germ
3/4 tsp salt
1 cup ground almonds ( I didn't use because of my kids, grrr.. . )
1 tsp baking soda
2 eggs
1 cup yogurt
1 tsp vanilla
1/3 c. oil (next time I will try these with half applesauce)
grated peel of one orange
1/2 cup craisins
1/2 cup diced dried apricots ( I used frozen blueberries instead of dried fruit)

Mix dry and wet in separate bowls then combine just until moistened. fill muffin cups and bake at 350
until golden.
This recipe is on the back of the Bob's Red Mill Course Grind Cornmeal package.
They are my new favorite blueberry muffin recipe. All my kids ate them.

Cilantro Corn Feta . . .and Tomato Salad

Freezer corn thawed
Lots of Cilantro (did you know you can use the whole thing not just leaves?) Could also use basil, instead.
Tomato diced
Onion (unless they are banned in your house like mine)
Black pepper, Sea salt, a little olive oil, a little balsamic vinegar
FETA CHEESE!

I add all ingredients together and just top each serving with feta so it doesn't get all soggy in the fridge. I have also turned this into a pasta salad by adding cooked pasta which is also good, but I prefer it without.

Fumi Yamasaki's Pork Donburi

Brown in a lightly oiled skillet 1 pound of pork steak, cut in bite sized cubes.  (May use  chicken breast)
Add in 2 cups assorted chopped vegetables (green onion, regular onion, cabbage, carrot, celery, bean sprout, brocolli) and saute until tender crisp.
Sprinkle with ground black pepper and 1 T. fresh grated ginger root, 2 T. sugar, 1/2 c. soy sauce
Pour 6 beaten eggs over the top and bake in 300 degree oven until the egg is set.
Cut in wedges serve over steamed rice with pickled ginger.

Homemade Kettle Corn

So I LOVE this stuff. A friend taught me how to make this and I want to eat it everyday. I beg the kids to have a movie night just so I can make this stuff. But unfortunately I just dump everything in so you will have to make this a few times before you figure out your stove and get things just the way you like them.

First you need a large stockpot preferably one that has a heavy bottom. Pour your popcorn in the bottom just don't exceed a single layer of corn across the whole bottom of the pan. Add in oil enough to coat the whole bottom of the pan. And add about a 1/2 tsp of salt or so depending on how much corn you are popping. Then fire up your burner. When it starts to get really hot add in about 1/4 cup - 1/3 c sugar. Stir the sugar and kernels. Put on the lid before the corn starts to fly. Then every 5 seconds or so I pick up my pan and swirl it around. Then continue to let it pop. When the popping is really strong sometimes I pull the pan off the stove and continue swirling it and letting it cool off a touch. The risk that you run is from burning the sugar. Sometimes I pull off the lid and dump off the top and so I can continue to cook the kernels on the bottom.

This stuff is amazing. When it is done you should have white kettle corn. If it is a little bit brown then turn down your heat next time or spend more time pulling the pot off the stove. I have flat electric cooktop and I have tried this on gas too and the gas was a little more difficult. But you will not be sorry if you overcook a few batches until you get it perfect.

Good luck!