Captain Cooks-A-Lot

Servings: 4 servings Ingredients: 3 cups cooked and chilled brown rice* 2 Tbsp canola oil 1 cup diced carrots (dice somewhat thin) 1 cup chopped yellow onions 4 cloves garlic , minced 1 Tbsp peeled and minced fresh ginger 1 1/2 cups small diced broccoli florets 3/4 cup small diced red bell pepper 4 large eggs 3/4 cup frozen petite peas , thawed and drained 3/4 cup frozen petite corn , thawed and drained 3 - 4 Tbsp soy sauce , to taste 1 Tbsp sesame oil Directions: Heat oil in a large non-...

Servings: Serves 6 Ingredients: 1 package (500 grams) of tricolour fusilli pasta 2 tablespoons olive oil 4 medium carrots, julienned 1 medium bell pepper, colour of your choice (I usually use a mix of red and green), sliced 2 teaspoons dried basil Pepper to taste 1 can (about 300 grams) white beans, drained and rinsed 1 - 425 gram can tomato sauce 1 can (about 400 grams) artichoke hearts, quartered Directions: Cook pasta according to package directions. Heat oil in a large pot over medium...

Servings: Recipe yields 2 large portions Ingredients: 1 cup dry quinoa 1.5 cups vegetable broth or water 2 tsp low sodium soy sauce 2 cloves garlic minced 1-2 cups fresh or frozen veggies: peas, carrots, onion + broccoli 1/8 tsp garlic powder salt and pepper to taste Directions: Rinse a cup of quinoa in a mesh sieve/strainer, drain, and allow to dry on a few sheets of paper towels. Drying time will vary, I usually rinse, strain, and just walk away. Once dry, toss quinoa into a pot and all...

Ingredients: Oil Jeera Onions Premix Water Tomatoes Coriander Lemon juice Salt to taste Directions: Add oil to pan Add jeera Add onions Fry Add premix and stir Add salt Add water double of premix Cover and allow water to dry Add tomatoes, coriander and lemon juice Mix well and serve ...

Servings: 10 Ingredients: 1 pound pasta , I used large shells, but you could use elbows, rotini or capatappi 9 tablespoons butter 1/4 cup panko breadcrumbs 1/2 teaspoon garlic salt 2 cloves garlic , pressed or minced 1 1/2 lb. cauliflower , cut into 1/2-inch florets and roughly chopped into smaller pieces ¼ cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 3 cups whole milk 3 cups Cache Valley Dairy Colby and Monterey Jack cheese , shredded 2 cups Cache Valley Dairy Med...

Servings: Serves 4 Ingredients: 350g pasta 140g broccoli florets 100g frozen soya beans 100g frozen peas 100g mange tout 150g mascarpone or soft cheese zest and juice 1 lemon 85g grated parmesan or vegetarian alternative handful basil leaves Directions: Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time. Drain, saving a ladleful of the cooking water first, then tip ever...

Ingredients: Water Pasta Vegetables Olive/avocado oil Sauces Seasoning Directions: Boil water Add pasta Cook pasta Remove pasta from water, set water aside Blanch vegetables in water Remove vegetables from water, set water aside Heat pan Add olive/avocado oil Add sauces Add seasoning Add vegetables Add pasta ...

Servings: Serves 4 Ingredients: 1 bunch Spinach blanched & chopped 3 cups Rice cooked 100 grams Paneer (cottage cheese) cut into ½ cm cubes 1 tablespoon Oil 1 tablespoon Butter 1 teaspoon Cumin seeds 1 medium Onion finely chopped Salt to taste 1 cup Pasta sauce 100 grams Cheddar cheese cut into ½ cm cubes Directions: Preheat oven to 180ºC. Heat oil and butter in a non-stick pan. Add cumin seeds and let them change colour. Add onion and sauté till it is translucent. Add spinach, mix an...

Servings: 2 Ingredients: 1 cup orzo pasta, cooked (drain well) 2 (12 ounce) bags Mann’s Broccoli Wokly® 2 tablespoons chopped red bell pepper 2 tablespoons chopped sliced green onions 4 teaspoons prepared pesto 2 tablespoons Caesar salad dressing 2 flour tortillas, vegetable flavored or plain Directions: Bring water and salt to boil in a pot and cook orzo pasta according to the directions on the package. About 5 minutes before orzo pasta is done cooking, add Mann’s Broccoli Wokly® to pot,...

Servings: Serves 6 people when served as a main course Ingredients: 1 pound pasta Penne, bowtie, rotini - something easy to eat in one bite. 1 cup tomatoes - chopped 1/2 cup red bell pepper - diced 3 green onions - thinly sliced 4 cups romaine lettuce - chopped 1 small can sliced olives 1/2 cup shredded cheese - cheddar or cheddar mix 1/4 cup Parmesan cheese 1/2 cup Italian croutons 2/3 cup Italian salad dressing 1/2 cup Optional - pepperoni Directions: Cook pasta according to package dir...

Servings: 8 servings Ingredients: EQUIPMENT 5 Quart Sauce Pan 8 oz elbow macaroni uncooked Cheese Sauce: 2 TBS butter 2 TBS all-purpose flour ½ tsp sea salt ¼ tsp garlic powder (optional but recommended) 1 cup whole milk ¼ cup sour cream or Greek yogurt 2 cups shredded cheddar cheese Directions: Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside. Make the cheese sauce: Mix flour, sea salt, and...

Servings: Yield: 8 Ingredients: 3/4 cup olive oil 1/4 cup red or white wine vinegar 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried basil 1/2 tsp onion powder 1/2 tsp crushed red pepper 3/4 tsp salt 1/2 tsp pepper 1 tsp lemon juice Directions: Add all ingredients to a jar, place the lid on the jar, and give it a good shake! Just like with all vinegar based dressing you'll need to shake it up again before pouring to eliminate separation. Source: https://thewholecook.com/easy-homemade...

Servings: 4 Ingredients: 450g smooth or salad potatoes, scrubbed and sliced 1 tablespoon vegetable oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and crushed 2 red or green peppers, cut into small chunks 1 courgette, chopped 1 celery stick, chopped 1 tablespoon tomato purée 3 tablespoons red wine (or you can use a shake of Worcestershire sauce instead) 1 tablespoon dried oregano 3 tomatoes, roughly chopped 50g hard cheese, grated Directions: Heat the oil in a large pan then...

Servings: 4 servings Ingredients: 2 cups paneer (cottage cheese) cubes 1 tbsp oil 1/2 tbsp green chilli paste 1/4 cup finely chopped tomatoes 2 1/2 tbsp tomato puree 1 tsp chilli powder 1 1/2 tsp coriander (dhania) powder 1 tsp pav bhaji masala 1/2 tsp dried fenugreek leaves (kasuri methi) salt to taste 1/2 tbsp lemon juice For The Garnish a sprig of coriander (dhania) Directions: Heat the oil in a deep non-stick kadhai, add the green chilli paste and sauté on a medium flame for a few sec...

Ingredients: 2 pieces of bread ¼ cup grated mozzarella ¼ cup grated tasty cheese ¼ cup Just Veg Carrot Shred 1 tbs chives chopped 1-2 tbs mayonnaise Salt and pepper to taste Directions: Spread one piece of bread with mayonnaise. Place both cheese and carrot onto one piece of bread. Add Just Veg. Carrot Shred evenly. Sprinkle chives over and season with salt and pepper to taste. Sandwich the second piece of bread on top. Spray top of bread with olive oil, or spread with butter. Place into a...

Yield: 2 cups Ingredients: 2 Tbsp. unsalted butter 2 Tbsp. all-purpose flour 2 cups whole milk 2 cups shredded sharp cheddar cheese 1/2 tsp. salt 1 tsp. Dijion mustard (optional) a pinch of cayenne pepper (optional) Directions: In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk together to form a paste. Cook for 2 minutes while whisking continuously. Add 1/4 cup of the milk and whisk until smooth. Repeat until you’ve added 1 cup of milk. Add remaining milk...

Servings: 8 servings Ingredients: 1 Tbsp. kosher salt, plus more 6 Tbsp. extra-virgin olive oil ½ large white onion, finely chopped (about 1½ cups) 2 cups carnaroli, arborio, or Japanese sushi rice, such as RiceSelect® Arborio Rice 1 cup dry white wine 5 Tbsp. unsalted butter, cut into pieces 1¾ cups finely grated Parmesan, divided Freshly ground black pepper Directions: Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat. Meanwhile, h...