"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Indian Coconut curry DINNER

             by Tabby D

2  cans 13.5-ounce coconut milk

1 can tomatoes puréed 

3 tablespoons curry powder

2 teaspoon ground coriander

2 teaspoon ground cumin

2 to 3 cloves garlic, grated

1-inch knob ginger, peeled and grated

1 red sweet pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium potatoes

1  can 14-ounce chick peas, drained and rinsed

Tofu (go vegetarian or meat of choice)

Salt and freshly ground black pepper

Cook in crock pot. 

Serve over basmati rice cooked with ground turmeric and fennel seeds. 

Garden Cilantro, PurseLane, and cashews to garnish 

Oh baby! So yummy 

Chicken Curry on Rice

Submitted by Lynne Maxfield

Place chicken into Crockpot and cook for 6-8 hours on LOW

When chicken is cooked, ADD to Crockpot:

2 cans 'Cream of Chicken' soup.

1/4 c. dehydrated onion

1/4 c. dehydrated carrots

salt and pepper to taste

3-5 T. curry (to taste)

ADD just before serving:

2 cans Sliced potatoes, or fresh potatoes peeled, boiled, and sliced

Cook the rice.

Serve Chicken Curry on top of rice