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Breakfast
Hash Brown Potatoes
Servings 2-4
Preparation Time: 1 minute
Cooking Time: 20 minutes
- 1 bag Ore-Ida Country-Style Hash Browns
Pour potatoes into a dry, nonstick frying pan. Cook over medium-low heat, stirring frequently until golden brown, about 20 minutes. Serve with BBQ sauce, ketchup or salsa.
Lunch
French Leafy Buns
Servings: 2-4
Preparation Time: 15 minutes
Cooking Time: 5 minutes
- 6 whole wheat buns
- 1 15 ounce can white beans, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon capers
- 2 tablespoons balsamic vinegar
- 1 teaspoon bottled fresh minced garlic
- 1 teaspoon bottled fresh minced ginger
- 4 cups chopped leafy greens, such as: spinach, chard, kale, etc.
- several twists fresh ground pepper
Place the beans, lemon juice, water and capers in a food processor and process until smooth.
Place the vinegar in a medium saucepan. Add the garlic and ginger and cook over low heat for one minute. Add the greens and stir for another two to three minutes until softened.
Season with pepper.
Split buns in half. Spread the bean mixture evenly over the top and bottom of the buns. Place the greens mixture in between, close up and eat.
Dinner
Red Curry Sauce
Servings: Makes 4 cups
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- 1/2 cup water
- 1 onion, finely chopped
- 1 tablespoon bottled, minced ginger
- 1/2 teaspoon bottled, minced garlic
- 1 28-oz. can crushed tomatoes
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground coriander
Place the water in a saucepan. Add onions, garlic and ginger. Cook and stir for a few minutes. Add remaining ingredients. Mix well. Cook for another 6-7 minutes to allow flavors to blend. Serve hot.
Potato Peppers
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 20 minutes
- 6 large green bell peppers
- 4 cups frozen chopped hash brown potatoes
- 1/2 cup vegetable broth
- 1/3 cup finely chopped onion
- 1 cup chopped onion
- 2 tablespoons chopped pimiento
- 1/4 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon minced, bottled ginger
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- fresh ground pepper
Cut peppers in half lengthwise and clean out the insides. Steam over boiling water for 5 minutes. Set aside.
Cook the potatoes in water to cover until tender, about 12 minutes. Drain, reserving the cooking water. Mash the potatoes with a potato masher, using a small amount of the cooking water to moisten them. Set aside.
Preheat oven to 350 degrees. SautÈ the onions in the vegetable broth for 3 minutes. Add broccoli, pimiento, curry powder, cumin, turmeric and ginger. Cook and stir for 3 more minutes. Stir vegetable mixture into mashed potatoes. Add lemon juice, soy sauce and a few twists of fresh ground pepper.
Stuff the peppers with the potato mixture. Place peppers in a non-sticking baking dish. Bake in 350-degree oven for 20 minutes. Serve with Red Curry Sauce.
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