Enjoy some delicious recipes!
Program #647RHONDA MATTHEWS
Frozen Fruit Smoothie
1/2 cup frozen strawberries
1/2 cup frozen peach slices
1/4 cup frozen blueberries
1 ripe banana
2/3 cup orange juice
Blend until smooth and enjoy! Recipes doubles easily.
Variations: Add 1/2 cup vanilla yogurt for a creamy, tangier flavor. This is a great way to get your kids to eat fruit for dessert! Serve up this tasty treat in a fancy glass after letting the kids help with adding the fruit to the blender.
Crunchy Asparagus Marinade
1 1/2 to 2 pounds fresh asparagus
2 teaspoons toasted sesame oil
4 teaspoons soy sauce
1 teaspoon sugar
Rinse asparagus and snap off tough ends. Cut prepared asparagus into 1 inch pieces diagonally and cook in boiling water for 1 minute. Remove from boiling water and immediately plunge into ice water bath to stop cooking process. Dry asparagus on paper toweling. Combine remaining ingredients, mixing well to dissolve sugar. Add asparagus to the bowl and stir to coat. Chill 2 to 24 hours.
Teriyaki Orange Chicken
4 chicken breasts halves, pounded thin
2 tablespoons canola oil
2/3 cup teriyaki sauce
1/3 cup orange juice
Dash cayenne pepper
In a deep skillet, quickly brown chicken in canola oil over medium high heat until cooked through. Remove chicken from skillet, place on warm plate and cover. Add remaining ingredients to pan and quickly whisk together to make sauce. Reduce sauce slightly and return chicken to pan. Turn pieces to coat and simmer on low heat until ready to serve.
1 (15 ounces) can mandarin orange segments
1 teaspoon ground ginger
2 cups instant brown rice, uncooked
1/2 cup sesame salad dressing
1 (8 ounces) can water chestnuts, chopped and drained
1/2 cup sliced celery
In non stick pan that has been sprayed with vegetable spray, sauté celery until softened Set aside.
Drain oranges, reserving liquid. Add enough water to reserved liquid to measure 1 3/4 cups. Stir in ginger.
Prepare rice according to package directions, substituting orange liquid for water.
Add dressing, water chestnuts, celery and oranges to rice. Stir gently to combine.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!