Kate's Rice

Kate is a chef. She loves to cook and she's excellent at it. Here's the recipe for Kate's Rice that her friend Sherry taught her to make.

1 Can Cream of Mushroom Soup
4 chicken bouillon cubes dissolved in 2 cups boiling water
3/4 Cups uncooked white rice
1/4 tsp. paprika
1/8 tsp. white pepper
2 tsp. Worcestershire sauce

Mix together and back at 350 degrees for 1 hour.

Curry Apples and Chicken

chopped celery

chopped apple

grilled chicken breast

saute' celery and apple in chicken broth or water. Add curry to taste. Add grilled chicken breast last minute, squeeze lime or lemon on it and sprinkle chopped cilantro on top.

Spicy Crab Cucumber Salad

1 T liquid aminos

cucumber--peeled, seeded and julienned

100 grams of crab, shredded

1/2 T rice vinegar

1/2-1 T spicy mustard

1/2-1 t wasabi powder

grissini - coarsely ground (optional)

1. Combine liquid aminos, rice vinegar, spicy mustard, and wasabi powder. Stir.
   
2. Add remaining ingredients, toss & serve.

How To Boil (Or Steam) A Lobster Tail

http://www.ehow.com/how_5430324_boil-lobster-tail.html

http://www.lobsterhelp.com/steaming-lobster-tails.html

Chicken Broth

100g chicken (you can add more chicken - you just need to track your portions)
parsley
onion powder
garlic
thyme
rosemary
oregano
basil
bay leaf
salt
black pepper

Fill saucepan 3/4 full with water.
Bring to boil.
Add chicken and seasonings.
Boil for 20 mins.
Remove boiled chicken & serve or refrigerate and save for later.
Strain out bay leaf & seasonings.
Let broth cool to room temperature.
Skim fat off surface (if any).
Refrigerate broth.

Once cold, skim the rest of the fat from the top (if any).
Store in refrigerator or freeze for later use.

TIP: You can add veggies such as 3-4 stalks celery (I usually add the trimmings that I don't eat) and 1 onion for more flavor - just be sure to strain them at the end. You can also choose to omit the chicken altogether and just use the celery and onion with the seasonings for a simple veggie broth. OR add your steak trimmings that you've inevitably had to trim from your steaks and add to the broth for a beef broth.

TIP2: I usually freeze the broth in ice cube trays after cooling and skimming all fat. Then after they freeze, I place the cubes of broth in a freezer bag. This makes for easy use when 'frying' up shrimp, chicken, etc. Just toss a broth cube into a pan and let it melt then add your meat, etc. It adds flavor and keeps food from sticking.

White Fish and Asparagus Oregano Packet

This is for one serving.

100g whitefish
asparagus
juice of one lemon
1 t oregano
salt/pepper

Preheat the oven to 400F.
Snap off woody ends of asparagus and discard.
Tear off a large sheet of non-stick aluminum foil.
In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
Place whitefish on top of asparagus.
In small bowl, combine lemon juice & oregano, and pour over fish.
Fold up edges and completely seal packet on all sides.
Bake 10-20 mins, until fish flakes.
Serve.

Pizza Sauce

Lauren's Mom Laurel sent this one.

1 can tomato sauce
3/4 tsp. garlic salt
3/4 tsp. oregano
1/2 tsp. pepper