Low Fat Rice With Peas Carrots Kosher Pareve Recipes

LOW FAT RICE WITH PEAS & CARROTS (KOSHER-PAREVE)

Steps:

• Warm oil in pot. Do not over heat!
• Add onion and reduce heat, cover and slowly allow onion to golden. If needed, occasionally add 1 Tbs boiled water to prevent burn).
• Add rice, and fry while stirring.
• Add water, salt, consomme, thyme (if desired) and peas & carrots.
• Bring to boil.
• Reduce to the lowest heat, cover with clean dry kitchen towel and cover with lid.
• Cook for 12 minutes and take off the stove. Leave covered for additional 5 minutes.
• Do not open until cooking is done.
• Fluff gently with fork before serving.
• Enjoy!

LOW-FAT SPANISH RICE

Steps:

• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
• Add rice, onion, and bell pepper; saute 5 minutes.
• Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
• If using regular rice cook rice first.
• Add rice to sauteed ingredients.
• Add remaining ingredients and cook until heated through.

NO BAKE ENERGY BITES

Steps:

• Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

LOW FAT CHICKPEA SALAD (KOSHER-PAREVE)

Steps:

• Mix all and serve in room temperature or chilled.
• That's it!
• Enjoy!

LOW FAT CHICKEN IN COKE GRAVY (KOSHER-MEAT)

Steps:

• Preheat oven to 430°F.
• Place chicken quarters in oven pan facing down. (If there was skin, it would have been on bottom).
• Pour Coke on chicken quarters.
• Evenly spread onion soup powder.
• Cover and seal with heavy duty aluminum foil.
• Bake for 1 1/2 hours.
• Take pan out and uncover aluminum foil -- Careful! steam is very hot.
• Flip over chicken quarters.
• Put back into oven (without aluminum foil) for additional 10-15 minutes until chicken is nicely brown as desired.
• Occasionally wet chicken quarters with the fluids in the pan.
• Serving:.
• Arrange chicken quarters on a serving dish.
• Pour fluids into small pot and bring to a light gentle boil.
• In the meantime, mix and dissolve corn starch in one cup of tub water, and gradually add to the fluids in the pot. Make sure there are no lumps.
• Keep stirring the bubbly gravy on medium heat for additional 3-5 minutes until thickens.
• Pour some of the gravy to a serving gravy boat, and spread the rest all over ready to serve chicken quarters.
• Enjoy!

SUSHI SALAD (PAREVE)

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.