Chicken Breast Stir Fry is always a favorite amongst weight watchers by Nick Roche

It's been a busy week and NonChef's blogsite has suffered for it. A week without a new recipe post is completely out of the norm and sincere apologies are called for to all who follow. It's Sunday evening and time has finally opened up to post a recipe…

Low Sodium Garlic Chicken by Global Cookbook

Tasty and healthy Chicken recipe

Curry Lentil Soup by John Spottiswood

This is a surprisingly light and tangy lentil soup. If you are used to thick and heavy lentil soups, this one will surprise you. It's very tasty and was a great complement to the pizza recipe I just put up. This is also adapted from a Greens restaurant recipe.

Stir-Fry Broad Beans, Shanghainese-Style by tigerfish

Shanghai dish, easy

Toasted-Coconut Rice by Nancy Miyasaki

This is a light, tasty rice that goes well with curries or other asian dishes.

CHICKEN, RED PEPPER AND YELLOW SQUASH STIR-FRY by Devaki Das

A chicken, yellow squash and red pepper stir-fry in a delicious savory sauce

Deep Fried Chicken Gizzards by Global Cookbook

Fat Choy Lemon Chicken by Bert Sackman

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can…

Chinese Fried Rice Recipe by Pamela Patterson

Chinese Chicken Salad by Nancy Miyasaki

This is a tasty Chinese chicken salad that I've adapted and added to over time. The original recipe did not call for cabbage, but I like the crunch it gives. Enjoy!

Passionfruit Curd by Matthew Crabbe

This is a butter cream curd with a passionfruit flavor. It goes with well with toasted brioche, may be served with fruit or as accompaniment for cakes.

Spicy Pork with Black Beans by Barbara Ann Day

A very spicy Chinese type cuisine. One of our favorites. Wonderful with a side of vegetables prepared Chinese style with a light garlic sauce.

Black-Eyed Peas with Cumin by Mihir Shah

I had a craving for Black-Eyed peas this week so threw this together on the fly. It worked out really well. The chilli gives a kick but the small amount of spices keeps the flavor simple. Served over rice.

Cabbage Pachadi (salad) by Latha Samu

This is a wonderful and refreshing salad from the book, Great Vegetarian Dishes, by Kurma Dasa. This my favorite and has never failed to please my guests.

Stir-fried Baby Bok Choy with Garlic by Jessica Ryan