Side Dishes
ASPARAGUS & ALMONDS OVER RICE
Marinated Green Beans
CURRY RAISIN RICE
CARROT COCONUT RICE
PEAS & MUSHROOMS OVER RICE
PURPLE GREEK POTATOES
DILL RICE WITH FAVA BEANS
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ASPARAGUS & ALMONDS OVER RICE
1 cup white Basmati rice
2 cups water
2 cups asparagus
1 cup mushrooms
2 tablespoon olive oil or sesame oil
1 tablespoon fresh garlic (grate with cone #1)
3 tablespoons lemon juice
2 tablespoons water
3 tablespoons soy sauce
¼ cup slivered almonds
Put Basmati rice & water in the electric skillet and cover.
Set temp. to 350F, cook until the clicker rings turn down temp to 190-185F
add all remaining ingredients, Cook 15-20 minutes.
Marinated Green Beans
3/4lb fresh green beans
¼ cup red onion, chopped fine with #2 shredder cone
3 cloves garlic, minced
1 tsp sea salt
2 tbsp Soy Sauce or Bragg’s Amino’s
6 tbsp olive oil
1 whole juiced lemon
1 pinch black pepper
Snap beans & break into 2 pieces. Fill 11” skillet ¾ full
with green beans. Cook on medium until vapo-valve clicks, reduce to low
for 8 minutes or until tender-crisp. Drain. Mix beans with all other ingredients
except lemon juice and allow to sit covered for around one hour .. if pressed
for time you may add the ingredients and let cook for a few minutes more
and serve immediately. Add lemon & stir right before serving. Serves:
4
CURRY RAISIN RICE
2 cups carrots (Process with #5 Waffle cone)
1 tablespoon olive oil (optional)
1 tablespoons water
½ teaspoon salt or soy sauce
Put all ingredients into the 11” Skillet. Bring to medium, then to
187F at the click. Cook 20 minutes.
CARROT COCONUT RICE
1 cup long grain brown rice
2 1/3 cups water
2 tablespoons oil
1 ½ teaspoon sesame seeds
6 whole cloves
6 black peppercorns
1 ½ “cinnamon stick
3 tablespoons shredded coconut
1 ½ cups carrot (Use #2 Shredder Cone)
1 ¼ teaspoon salt
2 tablespoons raisins
Heat the oil in the 3 Quart Sauce pan and add sesame, coconut and
spices. When coconut starts to brown, add the rice and fry for two minutes.
Add all other ingredients and reduce to simmer at 187F for 35 minutes.
Let tenderize for 10 minutes.
PEAS & MUSHROOMS OVER RICE
1 cup cooked Basmati rice
½ cup peas
½ cup mushrooms
2 tablespoon olive oil
1 tablespoon fresh garlic
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
¼ cup slivered almonds (optional)
Put all ingredients, except rice, into 11” Skillet, bring to medium,
then to 187F at the click. Cook 4 or 5 minutes and pour over rice.
PURPLE GREEK POTATOES
2 cups cubed purple potatoes (or any other type)
2 tablespoon olive oil
1 tablespoon fresh garlic
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon oregano
Put all ingredients into 11” Skillet, bring to medium, then to 187F
at the click. Cook 20 minutes and pour over rice.
DILL RICE WITH FAVA BEANS
4 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 ½ cups fresh or cooked fava beans
4 tablespoons finely chopped fresh dill
1 teaspoon Ibzar (Arabian Gulf spice)
1 teaspoon Salt
1 cup cooked brown basmati rice
Sauté’ Favas, onions, garlic, spice and olive oil for 5 minutes
on medium. Mix dill with the rice and place favas on top.
Irish Kale & Potatoes
Ingredients
6 cups coarsely chopped kale (about
1 pound)
3 cups cubed red potato (about
1 pound)
1/2 teaspoon salt
1 teaspoon olive oil
2 tsp water
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
Preparation
Use 5qt wok or 11 inch skillet
place cubed potatoes, garlic,oil and water to pan. Cover and start
cooking at medium heat, cook for 10 minutes. Reduce heat when
the clicking occurs. Add Kale and let tenderize.
Note: Substitute collard greens
for kale, if desired.
Artichokes with Creamy Sunflower seed Garlic
Dip
Artichokes
2-4 med artichokes
Use 3qt with inset place 1 inch or so of water in the bottom of the
3qt.
cut artichokes in half and cook- tenderize for 20-30 mins. Sever with sunflower
seed dip & lemon.
Creamy Sunflower seed Garlic Dip
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1 1/2 cups of raw sunflower seeds (shelled)
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3 cloves of fresh garlic
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1 1/2 c water
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2 T realsalt
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1/4 c raw apple cider vinegar
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4 T. your favorite fresh herbs ( cilantro, dill,
taragon)
In a blender add sunflower seeds garlic
water Blend well 5-7 min. until creamy you might need to add more water
if you want to make a salad dressing instead of a dip. Add vinegar, salt,
herbs. You can make a great sesame dip too! Just replace the sunflower
seeds for sesame seeds.
M.
Isis Israel - Authorized Direct Dealer
Northern
California
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