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Aiden's Awesome Rice

lime curry rice:
saute- 4 cloves garlic, 4 tbsp minced ginger, 1/2 a sliced red onion, 1/2 a large diced carrot, 2 diced baby eggplants, 1 diced pear, 1/2 a diced red and green pepper (I think that's all the veg I used). add curry powder, red chilies, cardamom and coriander. (i eyeballed them in that descending order; I don't know the measurements). Add 2 cans coconut milk, 5 kaffir lime leaves, (I'm told you can buy these at superstore) juice and zest of 2 limes, a handful of golden raisins, and some brown sugar to handle any unwanted tartness. Stir in 2 1/2 cups of white medium grain rice and cook until al dente. cool on a flat sheet to prevent overcooking. Season with salt and pepper

 

 CHRISTINE'S GINGER G-SPOTS


You'll need approx. 3/4 C white sugar to coat cookies.
Oven: 350

Dry:
4 1/2 C flour
2 t. baking soda
1 t. baking powder
3 t cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/4 t. salt


Wet:
1 to 2 T. fresh ginger, finely grated
1 1/2 C. canola oil
2 C brown sugar
1/2 C molasses
2 T lemon juice


Mix wet into dry.
Add approx. 1 C water (or non-dairy milk) to adjust texture.
Do not overmix!
shape dough into 1-inch balls, roll in sugar, place on greased cookie sheet,
flatten them a little.
Bake at 350 for 8-9 minutes.