Recipe in testing brown and white rice combo

From Simply Ming results soon to follow

House Steamed Rice (50/50 Brown & White Rice)

1 1/2 cups of brown rice
1 1/2 cups of white rice

1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger
4. Cover and boil over medium high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve

Baked Steak

2 Lb tender cut of beef such as a ribeye steak
12oz course salt
olive oil
6-8 cloves of garlic, peeled
Salt & pepper

Preheat oven to 500 degrees.
Allow meat to come to room temperature. Pierce steak with knife and insert garlic cloves. Coat both sides with olive oil. Mound salt making a "bed" for the steak in a cast iron skillet or baking sheet. Place steak on the salt. Bake 18-30 minutes until desired doneness is reached. Remove off salt bed and all ow the meat to rest tented with foil for 10 minutes prior to slicing and serving.

Adapted from Patricia Well at home in Provence: recipes inspired by her farmhouse in France

Stir-Fry Lettuce

Don't knock it till you've tried it!

1 head romaine, chopped and dried
1 1/2 tsp. crushed red pepper
2 cloves garlic, chopped
1/2 inch ginger root, minced
2 T olive oil
salt
pepper
handful unsalted peanuts, optional

Dressing:
2 T soy sauce
2 T rice wine or rice wine vinegar or dry sherry
large pinch sugar
splash of olive oil

Heat oil, red pepper, garlic and ginger over high heat till fragrant. Combine dressing with whisk. Add lettuce to hot pan stir fry just till wilted, sprinkle a little salt as you toss. Add dressing toss and serve topped with black pepper and peanuts.

Rice with green onions and bean sprouts

2 Cups long grain rice, not instant
3 Cups chicken broth
1 red hot pepper, diced
3 green onions roasted and chopped
1 Cup bean sprouts


Bring rice and chicken broth to a boil. Reduce heat and simmer covered 18-20 minutes. Let stand 5 minutes add remaining ingredients.

Whole Wheat Pizza with Roasted Red Peppers/Green Onion & Salami

1 portion of olive whole wheat pizza from Healthy Bread in Five
1/2 roasted red pepper, diced
3 green onions, roasted and diced (roast with root on then remove)
1 cup cheese
12 slices salami, chopped
1/4 cup pizza sauce
dehydrated garlic
black pepper

Roll and dock crust. Spread with olive oil. Top with sauce and spices. Assemble toppings. Bake at 500 degrees for 8-15 minutes.

Thanksgiving Part 2-Turkey

1	package cheesecloth (see note)
4	cups cold water
1	turkey , 12 to 14-pounds (see note), neck and giblets reserved
1	pound salt pork , cut into 1/4-inch-thick slices
Gravy
1	tablespoon vegetable oil
	Reserved turkey neck and giblets
1	onion , chopped
5	cups water
2	cups low-sodium chicken broth
4	sprigs fresh thyme
1	bay leaf
6	tablespoons all-purpose flour
	Salt and pepper

WIP No boil lasagna

This was my first attempt at lasagna using the no boil noodle so the recipe might be a little rough feel free to adjust as needed.
NOTE: I had extra room at the end of my 9x13 pan you may want to add extra noodles and filling to close the gap

12 no boil lasagna noodles
 1 jar spaghetti sauce with 1 cup water added
2 cups mozzarella cheese, shredded
8 slices provel cheese

Cheese Filling:
2 eggs, beaten
15 oz ricotta cheese
1 small bag frozen spinach, thawed and mostly drained
1/2 cup asiago cheese, grated
2 cups mozzarella cheese, shredded

Meat Filling
1 lb. hamburger
2 small onions, chopped
4 handfuls carrots, chopped
1- 1/2 C blanched broccoli
2 cloves garlic, minced
1 can diced tomatoes garlic flavored, drained
Italianseasoning

Mix cheese filling and set aside. Saute carrots for 5 minutes add onion and garlic cook for 5 more minutes. Add hamburger, tomatoes, and seasoning cook until the meat is done. Drain, add broccoli and set aside.

Thickly coat bottom of 9x13 pan with sauce. Place 4 noodles down. Put 1/3 of cheese filling on  the noodles. Cover with part of meat mixture. Add some sauce. Sprinkle with cheese. Lay 4 more noodles down, repeat proccess and top with 4 slices of provel. I ended up with 3 layers ending with the meat layer. Top the  final layer with all of the mozzarella cheese left. Cover tightly with foil. Can be refrigerated overnight (allow to warm up before baking) or baked at 375 for one hour. Remove foil top with 4 slice of provel, and bake until the cheese melts. Let stand 15 minutes before serving.