1 Cup Day-Old Rice
1 Medium Onion, chopped / minced
1 Bell Pepper, chopped
1/2 Cup Pineapple chopped, with some juice saved
1/4 Cup Raisins
1/4 Cup Cashews / Almonds
2 Cloves Garlic, minced
2 Tbsp Soy Sauce
4 Tbsp Sugar
3 Tbsp Ginger Powder (or fresh ginger)
Oil for cooking
Spices (Paprika, Curry)
1. Begin by placing the oil in the frying pan and then adding the onion and the bell pepper and sautéing the vegetables for about 5 minutes.
2. Next, add the raisins and about half of the cashews / almonds to the mix. Mix these items in with the onion and bell pepper for about 3 minutes, and then add the pineapple and again mix and sauté for about another 4 minutes.
3. Next, add the rice to the mixture and being stirring everything into each other. Begin adding the sugar, soy sauce, ginger, and pineapple juice to the mixture, and stir these into the mixture.
4. Finally, add the coconut flakes (optional), the rest of the nuts, the garlic and any additional spices to the mixture and cook for another 5 – 6 minutes, or until you feel confident with the mixture being hot enough.
Notes: I enjoy having my almonds and cashews at different levels of heat, which is why I add half at one time and the other half later, but you can add them all at once of course if you like. Also, feel free to increase an amount of any one ingredient, and alternatively decrease the amount of anything as well, as my tastes prefer something nice and sweet (hence the amount of sugar and pineapple juice).
Finally, there are a lot of other vegetables that go well with this dish, such as zucchini!
4 large red peppers
10 mushroom stems (mushrooms used with the mamaliga and satueed veggies), diced
1 small onion, diced
2 cloves of garlic, minced
1/2c uncooked rice
1/2 a bag of soy(soia) crumbles
1 Tbsp oil
1/4c tomato bullion
1c vegetable bullion
1 packet of saramle seasoning
1. Cook the rice as you normally would. Start another pot of boiling water.
2. While the rice is cooking chop the tops off the peppers and remove the seeds and white membrane? (what is that stuff called?).
3. When your rice is done drain it well. Hopefully the other pot of water is boiling. To that pot add the soia crumbles and cook for approximately 10-15 minutes until they are soft. Drain the crumbles.
4. In a skillet sautee the onion and garlic in the oil until the onions are transparent. Add the crumbles, mushroom stems and the saramale seasoning. Stir well.
5. In a large bowl combine the crumbles mixture and rice. In an oven safe casserole dish fill the peppers with the rice and crumble mix. Combine the tomato and vegetable bullion and pour over the peppers. Cover the dish and throw in the oven for 20-30 minutes (depending on how soft you would like the peppers to be).
4 Tbls. Soy Sauce
2 Tbls. Peanut Butter
1 Tbls. Honey(or sugar)
2 Tbls. White Vinegar
1/8 tsp. Garlic Powder
2 tsp. Sesame Oil
20 drops of Chinese Hot Sauce
1/8 tsp. Black Pepper
Mix Well. For lo mein add a little water(or vegetable stock), top lo mein with desired amount of Soy Sauce.
[Please note that this recipe is in a format that’s step by step, in order as you cook. Comments about the format would be appreciated!]
**********boil water for noodles
2 Small Onions minced
4 Cloves of Garlic minced
———sauté onions and garlic over med. heat for 5 minutes then add:
1 Bell Pepper (I prefer green) chopped small
———add bell pepper and sauté over med. heat for 5 minutes then add:
2 tsp. Basil
2 tsp. Oregano
1/2 tsp. Black Pepper
6 Olives chopped plus 4 Tbls. of Olive juice
———-add tomato paste, basil, oregano, pepper and olive/olive juice to onion,garlic,bell peppers.
*********add noodles to boiling water
———–simmer sauce until noodles are done.
*********drain the noodles(add a little olive oil if you aren’t using your noodles immediately to prevent sticking.)
Serve the desired amount of noodles with desired amount of sauce.
———–**diced/grated Cheese (I prefer Telemea(feta cheese)) over the pasta and pasta sauce.
*****This recipe is vegan if you omit the cheese. *****