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Recipes - Cooking With Shane

April 13, 2013 · 6:58 pm

Stir Fry


Pork (I used boneless pork chops), which I had already cooked, and then cut into little pieces. Any kind of meat or no meat can do, it’s completely optional. I used about 8 Ounces of cooked meat.

About 1 cup, or roughly 180 grams, dry rice, I prefer brown rice.

Onion, Yellow or White, Chopped, probably about 2/3 cup worth, or one medium onion.

About 6 ounces of mushrooms.

I used a 16 ounce frozen vegetable blend that contained, Green Beans, Broccoli, Onions, Mushrooms, Red Peppers. It was called Japanese Stir Fry, store brand, (Wegmans)

You could also use the vegetables, just add a little extra onion and mushrooms, and then add broccoli and chopped peppers.

About 2 Parsnips, peeled, chopped, I prefer matchstick shape (5 Ounces)

These all get mixed together and are poured over it:

1 Lemon, zested, juiced

4 teaspoons olive oil.

Garlic Powder – 1 Teaspoon

Ginger, Ground – 1/2 Teaspoon

Salt – 1/2 Teaspoon

Serve over cooked rice, or mix the cooked rice in at the last minute.

Once everything is chopped up, it cooks fairly quickly, so having everything prepared before starting is helpful. I’m still getting familiar with cooking with a wok, so I’m afraid I can’t be too specific as far as instructions go other then that. Sorry! But, that is a rough idea of the amounts of ingredients used at least!

August 31, 2011 · 8:45 pm

Pumpkin Pie Yogurt

This is a quick snack I came up with that turned out to be quite delicious. I was craving pumpkin pie flavor, but I didn’t want to take the time to bake a whole pie, I love experimenting with flavoring my greek yogurt.

Serves One Person.


10 Grams (About 1 teaspoon), Honey. You could probably omit if using a sweetened yogurt.

A bit of pumpkin pie spice, and ground cinnamon. (If you don’t have pumpkin pie spice you can just sprinkle on a little of the following mixture: Take 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ ground nutmeg, ⅛ ground allspice or cloves. Don’t put in the entirety of the mixture, that would be a bit strong for a single serving. Keep the rest for another time!)

15 Grams Almond Meal/Flour (Optional)


Mix your pumpkin, spices, and yogurt together, and enjoy promptly.

If you’d like you could also add about 15 grams of Almond Meal/Flour for both its interesting texture and flavor.  It’s almost like having a bit of a pie crust mixed in. 🙂

August 28, 2011 · 11:19 pm

Pytt Y Panna

I first came across this recipe from a Jamie Oliver video clip, where he demonstrated the cooking of it, he does it quite differently then I do, but I still like it, then again it is a traditional dish from Sweden, and apparently it is made in all sorts of different ways. This is my sister’s favorite dish that I make.

Serves Four Hungry Folks.


6 ounces of cooked meat, diced into roughly one centimeter cubes. The meat can be chicken, turkey, beef. Just about any kind, you can’t go too wrong. I haven’t tried pork or wild game yet, but I’m sure they’d be good.

About 30 grams of bacon broken into pieces. (tends to be roughly four slices of the bacon I use, which is the grocery store’s brand, but a different brand might be different.)

1½ pounds diced potatoes

2 carrots, medium

1 sweet bell pepper, any color.

2 onions, medium

6 ounces sliced mushrooms

4 Teaspoons Extra-Virgin Olive Oil for the dressing + a little for the pan.

1 Tablespoon Balsamic Vinegar

1 Teaspoon Whole-Grain Dijon Mustard

Chopped Fresh Herbs such as Rosemary, Dill, and Thyme. In a pinch dried herbs will work, but they won’t be nearly as flavorful.


You’ll want to have everything chopped before you start. Once you start there isn’t a lot of time between adding each ingredient. Mix up the 4 teaspoons olive oil, balsamic vinegar, a bit of the herbs, chopped finely, and the mustard to make the ‘dressing’ for the last step.

Heat a pan on medium heat, add about a teaspoon of oil. If using cooking spray, heat it with the pan. Add the potatoes and carrots. As they are the hardest, they’ll take the longest to cook. Stir often.

Once they are soft, or are almost softened, add the onions and peppers, when the onions are starting to look translucent, add the mushrooms. Keep stirring often.

When the mushrooms are done, and the potatoes are soft, add the dressing, the remaining herbs, and remove immediately from the heat. Stir together, and serve.

August 24, 2011 · 12:09 am

Spiced Brown Rice with Tea and Raisins

This simple recipe is quick to make and surprisingly delicious. It is one of my own creations.

Serves Four Happy People.


1 3⁄4 Cups Water

2 Teabags, Your choice but chai flavored works well.

2 Cups Instant Brown Rice

4 Teaspoons Extra-Virgin Olive Oil, or other high quality Olive Oil.

1⁄4 Cup (40 Grams) Raisins

1⁄2 Teaspoon sea salt, divided into 1⁄4 Teaspoon portions

1 Teaspoon Ground Cinnamon

1⁄2 Teaspoon Ground Ginger

1⁄4 Teaspoon Ground Nutmeg

1⁄8 Teaspoon Ground Allspice

1⁄8 Teaspoon Ground Pepper, if desired.


In a medium saucepan over medium-high heat boil the water. Once it comes to a boil add the teabags, if possible with strings removed, and stir until the water is darkened by the tea. Remove teabags and stir 1⁄4 Teaspoon salt, stir in rice, return to boil, cover, lower heat to low, and let it cook for five minutes, remove from heat add all of the remaining ingredients , stir, cover, and let stand for five minutes, stir again, and serve.


August 23, 2011 · 1:41 am

Turkey Soup with Brown Rice

This recipe is adapted from my grandmother’s recipe for Turkey Bisque with Wild Rice, I’ve made some modifications and as much as I love the original, I find I almost will always think of this recipe when this soup is brought up as a meal suggestion.

Serves Four Hungry People.


6 ounces cooked turkey meat, light and/or dark,  precooked, leftover, whatever, just make sure you have it cooked before adding to the soup. I usually buy pieces from packages they have at the store when I make the soup. I usually like to have it set and ready to go when I’m ready to add the vegetables, you can either dice it or you can tear it into pieces, your preference. Dicing it tends to be the faster of the two.

1 Cup, dry, instant brown rice. Cook according to package direction, which in general is 1 cup rice added to 1 cup boiling water, then once the water is brought back to a boil, covered, cooked over low heat for about 5 minutes, taken off the heat, stirred, covered, and let set for at least 5 minutes. It’ll be fine to cook this ahead before you start on the soup. So long as you keep the cover on it, it won’t cool enough to affect the temperature of the soup.

A little Olive, Canola, or other suitable cooking oil for use in cooking the vegetables.

2 Medium Carrots, chopped

2 Medium Celery Stalks, chopped

2 Medium or 1 Large Onion(s), chopped

2 Cloves Garlic, chopped semi-finely

4 Tablespoons of Brown Rice Flour, for thickening.

32 Ounces or one 32 Ounce carton of Turkey, Chicken, or Vegetable Stock (4 cups)

8 Ounces of unsweetened Almond Milk or unsweetened Hemp Milk. (You’ll want something creamier then skim milk or rice milk.)


In a medium saucepan, place a little oil, (if in doubt a tablespoon will usually do the trick for this amount of vegetables, though I’ve done it with less lots of times.), and turn it on to medium heat. I usually wait until the oil is heated, checking to see if it’s hot enough either by taking one of the chopped onion pieces and seeing if little bubbles form around the edges, or by taking a small drop of water and seeing if it starts ‘jumping’ a bit. Add your vegetables. Stirring them often, until the carrots have softened and the onions are translucent.

Meanwhile, put about 4 ounces (1/2 cup) of the stock into a 1 cup measuring cup, and have a fork ready. In a small bowl measure out 4 Tablespoons of the Brown Rice Flour. Add the flour to the stock while stirring. If you stir the mixture immediately, it will not clump as much. Add the rest of the stock to the soup, slowly at first as it will sizzle quite a bit from the cool liquid hitting the hot pan. Then immediately add the bit of stock with the flour in it while the liquid is still cool. If you add the stock with the flour when the liquid in the pan is hot, it tends to clump more. Stir occasionally and bring to a boil.

Meanwhile, divide the turkey and rice into four bowls so they will be ready when the soup is ready to be added. Alternatively you can add the turkey and rice to the soup itself. I find it a little easier to divide evenly this way however.

Add the almond or hemp milk to the soup, let it heat up again, stirring frequently or even constantly, but not until boiling. Divide into the bowls and serve.

(Sometimes, I’ll add frozen, chopped, brocolli peices right when I add the stock, it really adds a nice flavor to the soup. Roughly 10 ounces worth.)

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