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Banana Sandwich

by | Oct 16, 2006 | Recipes

Prep Time

1 serving in less than 5 minutes

Another recipe for the kids.

Ingredients

1/2 banana

2 slices bread

1 tbsp. Peanut Butter (smooth or crunchy)

1 to 2 tsp. butter (optional)

Instructions

Spread peanut butter on one slice of bread.

Spread butter, if desired, on the other slice.

Slice across the banana to make 9, 1/8 to 1/4 inch pieces.

Save remaining banana for additional sandwiches, or to serve with sandwich.

Place banana slices on peanut butter. (evenly spaced)

Cover with other slice of bread.

Cut sandwich to the appropriate size.

–Barry Tikkanen

Egg Drop Soup

Egg Drop Soup

by | Oct 16, 2006 | Recipes

Prep Time

15 to 20 minutes

Serves 4 to 6

May not be truly authentic, but it tastes great!

Ingredients

1-1/2 tbsp cornstarch

1 tbsp dark soy sauce

2 to 3 tbsp rice wine/cooking wine

5 cup chicken stock

1/2 tsp sugar (optional)

6 green onions, shredded

1/2 pound baby shrimp or diced chicken (optional)

1/4 cup green peas (optional)

1/4 cup mushrooms (optional)

1-1/2 tbsp flour

2 to 3 eggs

Dash white pepper (optional)

Dash coarse black pepper (optional)

Instructions

In a small bowl, beat eggs and flour. Set aside.

In a large saucepan, combine cornstarch, sugar, wine, and soy sauce. Pour in stock and slowly bring to a boil. Simmer for 3 minutes. Add green onions, peas and chicken or shrimp as desired. Simmer for an additional 2 to 3 minutes. Add pepper to taste.

While soup is simmering, slowly stir soup while pouring egg mixture into the soup. Simmer for 1 more minute.

Remove from heat and serve.

–Barry Tikkanen

eggdrop1

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Inspired by CHICKEN EGG DROP SOUP recipe from cooks.com

Quick Stir Fry

by | Oct 16, 2006 | Recipes

Prep Time

1 serving in under 15 minutes

Approximately 250 calories, depending on your choice of ingredients. Can be multiplied easily for more servings.

Ingredients

4 oz. (115 g) tofu, or fully cooked chicken or pork

5 oz. (140 g) green pepper

5 oz. (140 g) red pepper

1/2 small to medium onion

2 cups (470 ml) zucchini

1 cup (235 ml) yellow squash

4 oz. (115 g) mushrooms (portabella, button, or shitake)

1 tbsp. (15 ml) cooking oil (canola, corn, or olive oil)

salt, pepper, and/or garlic to taste

1 tbsp. (15 ml) soy sauce (optional)

1 chicken bouillon cube, crushed (optional)

Instructions

Cut tofu/chicken/pork into 1/2 inch cubes.

Slice green and red pepper, and onion into 2 inch long 1/4 inch strips.

Slice zucchini and yellow squash into 1/8 inch thick disks.

Cut mushrooms into quarter inch thick slices.

In a medium skillet, over medium-high heat, heat cooking oil.

Add tofu/chicken/pork.

Cook until lightly browned, stirring frequently.

Add salt, pepper and or garlic.

You may optionally add chicken bouillon and/or soy sauce.

Add all the vegetables, cook until mushrooms are mildly darkened and onions have become partially translucent. Stir frequently!

Remove from heat and serve.

–Barry Tikkanen