Recipes by Martha A. Cheves (Page 87)

United States Chef

	Pepper and Chicken Stir-Fry by Martha A. Cheves Pepper and Chicken Stir-Fry 2 Tbsp. lemon juice 2 tsp. chili powder 1 tsp. cumin powder 1 lb. chicken breasts, skinned, boned, cut into ½” wide strips 1 tsp. olive oil 1 cup red bell pepper, cut in julienne slices 1 cup yellow bell pepper, cut in julienne slices ¼ cup chicken stock ½ cup salsa 5 cups cooked brown rice Combine lemon…	1 vote 253 views
	Mushroom Rice by Martha A. Cheves Preheat oven to 350 degrees. Prepare rice according to package directions. Fold in mushrooms and sour cream. Place in a 3 qt. casserole dish sprayed with non-stick spray. Bake 25 - 30 minutes.You can also add my favorite, a little shredded cheese during the last 5 minutes. You can also add sliced water chestnuts along with the…	1 vote 218 views
	Apricot Porridge by Martha A. Cheves Apricot Porridge1 ½ cups water 3 Tbsp. dried apricots, chopped 1 Tbsp. molasses 2/3 cup rolled oats 2 Tbsp. wheat germ Place the water and apricots in a sauce pan and bring to a boil. Add molasses, stirring well. Add oats, wheat germ and return to a boil. Reduce heat and simmer for 2-3 minutes, covered. Remove from heat and let set…	1 vote 217 views
	Veggie Dip by Martha A. Cheves Assorted raw veggies for dippingIn a medium bowl, combine all ingredients (except veggies). Cover and refrigerate until ready to serve. Makes 3 cups.	1 vote 264 views
	Buckwheat Pancakes by Martha A. Cheves Buckwheat Pancakes ½ cup buckwheat flour½ cup wheat flour ½ tsp. baking soda 1 ½ cups buttermilk 2 egg whites, beaten 2 tsp. olive oil In a mixing bowl, combine the flour with baking soda. Add buttermilk, egg whites and oil. Stir together. Heat a large pan or griddle over medium high heat. Add small amount of oil to pan and wipe with…	1 vote 404 views
	Macaroni Caesar Salad by Martha A. Cheves Combine macaroni, bell pepper and broccoli. Toss with dressing. Chill.Changes - use your favorite pasta.. shells, spirals, etc. Add shredded carrots for color and taste. Maybe a little purple onion or spring onions with tops. Sprinkle with cheese.	1 vote 732 views
	Banana Strawberry Shake by Martha A. Cheves 1 large ripe banana, sliced5 packets SPLENDA® No Calorie SweetenerCombine all ingredients in the jar of a blender. Blend on medium speed until smooth.Pour into glasses and serve.Makes 2 servings.Preparation Time: 5 MinutesTotal Time: 5 MinutesNote: Add additional SPLENDA® Granulated Sweetener, if desired.Nutritional Info Per Serving…	1 vote 318 views
	Crab Soup by Martha A. Cheves Heat canola oil in large, nonstick wok or skillet over medium-high heat. Add onion, garlic and mushrooms; cook, stirring constantly, for about 1 minute or until fragrant. Add tomatoes; reduce heat to medium-low. Cook, stirring frequently, for 2 minutes.Stir in soup mix and 4 cups water. Bring to a boil. Add crabmeat; bring to a second…	1 vote 371 views
	Spinach With Chickpeas by Martha A. Cheves Preparation1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.2.…	1 vote 203 views
	Black Forest Cake by Martha A. Cheves Preheat oven to 350 degrees. Prepare brownie mix according to package. Divide dough in half and spread over the bottom of 2 8" round cake pans sprayed with non-stick spray. Bake 30 minutes. Cool in the pans for 10 minutes. Remove from pans and let cool completely. Place 1 brownie layer on a cake plate. Spoon half of the pie filing…	1 vote 362 views