Cook Without Book

                Ingredients 3 cups   cooked brown rice 2 tablespoons   lemon juice 1 pound   peeled, deveined shrimp 1 tablespoon   oil 1  seeded, sliced Thai red chile pepper 1/4 cup   chopped lemongrass 1 tablespoons   chopped ginger 1/2 cup   sliced red onion 3 tablespoons   sugar 1 1/2 tablespoons   fish sauce 1 cup   coconut water Preparation Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 min...

Prep Time:  12 minutes Cook Time:  10 minutes Yield:  4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)                      Ingredients 3/4 pound   asparagus spears 3/4 cup   vegetable broth 1/4 cup   low-sodium soy sauce 2 teaspoons   cornstarch 2 tablespoons   sesame oil, divided 1  (8-ounce) package multigrain tempeh (such as White Wave Five-Grain), thinly sliced 4  garlic cloves, minced 1/2 teaspoon   crushed red pepper 1  (6-ounce) package sliced shiitake mushrooms 3 cups   hot cooked instant brown rice Preparation Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry 4 to ...

Yield:   5 servings                          Ingredients 1 cup   diced onion 1 teaspoon   grated peeled fresh ginger 1 teaspoon   ground coriander 1 teaspoon   ground cumin 1/2 teaspoon   ground turmeric 2  garlic cloves, minced 2  bay leaves 3 cups   water 1 1/2 cups   dried small red lentils 3/4 teaspoon   salt 2 tablespoons   butter or stick margarine 3/4 cup   chopped green onions 1 tablespoon   seeded minced jalapeño pepper 3 tablespoons   fresh lime juice 2 tablespoons   minced fresh cilantro 1 teaspoon   garam masala 2 1/2 cups   hot cooked brown basmati or brown rice 5 tablespoons   low-fat plain yogurt Preparation Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginge...

Brown Rice Kheer Brown rice is way healthier than white rice. When making rice based desserts use brown rice for healthier option. The taste is a bit nutty and harder than the white rice. Brown rice has a tough layer and so it softens slower than the white rice. Please dont compare it with the mushiness of white rice when cooking, this will remain nutty and crisp in texture with some stickiness. Preparation Time:  10 mins Cooking Time:  30 mins Makes 4 to 6 servings Ingredients 1 cup   brown rice 5 cups   milk 3 cups   water 1 cup   sugar 1 tsp   cardamom (elaichi) powder 1 tbsp   ghee pinch of  saffron (kesar) strands 2 tbsp   condensed milk 2 cups   grated carrot Method Soak brown rice in warm water for 24 hours. Now drain the rice completely, and heat ghee in a heavy bottomed pan. Fry the rice in this ghee at medium flame for 5-6 min. Transfer the rice to pressure cooker and add 3 cups of water and pre...

Peas Pancake Preparation Time:  15 mins Cooking Time:  15 mins Makes 4 serving Ingredients 1 cup   brown rice 1 cup   blanched green peas 1/4 cup   urad dal (split black lentils) 1/4 cup   toovar (arhar) dal 1/2 cup   chopped onions 1/2 cup   chopped tomatoes 1/4 cup   grated carrot 2 tbsp   chopped coriander (dhania) 3 tbsp   sesame (til) oil salt  to taste 4   green chillies 1 cheese cube a pinch  asafoetida (hing) Method Wash and soak the brown rice, urad dal and toovar dal separately in enough water for 2 hours. Combine all the dals and rice and blend in a mixer along with salt, asafoetida and green chillies into a coarse mixture. Add the green peas and blend again slightly. Add the onions, tomatoes, coriander and carrots and mix well. Leave the batter to raise for 1 hour. Take a tawa pour the batter in small round thick shape , make small hole in the center and pour a tsp of oil . Cov...