Artichokes with Bread Crumb Stuffing

This was the only way that I would eat artichokes growing up.  Melt butter for a decadent dipping sauce.

Ingredients
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
Whole Artichokes (approx. 3 for this recipe)

Preparation

1. Mix bread crumbs, cheese, and garlic powder.
2. Snip off tips of artichoke leaves and cut bottom so the artichoke can sit stem side down
3. Rinse with water, pouring into petals, shake.
4. Fill leaves with bread crumb mixture
5. Cover in pot on steamer rack, steam for 45 minutes.
6. Serve with melted butter

Garic Mashed Red Potatoes

I found this recipe making dinner in college of Fillet Mignon, Asparagus, and potatoes.  The recipe only makes one serving, so increase based on number of people or servings necessary.

Ingredients
1/2  pound  small red potatoes, quartered
1  teaspoon  butter
1  garlic clove, minced
3  tablespoons  fat-free milk
1/8  teaspoon  salt

Preparation

1. Place potatoes in a small saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 13 minutes or until tender. Drain.
2. Combine butter and minced garlic in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. 
3. Add potatoes, milk, and salt. Mash mixture with a potato masher or fork to desired consistency.

Green Beans and Mushrooms

Ingredients
1/2 pound mushrooms, sliced with stems removed
1 pound string beans
1/2 stick butter
Salt, pepper, garlic salt

Preparation

1. Cut string beans French style (cut off ends at an angle)
2. Melt butter in large pan, saute mushrooms lightly
3. Add beans, cover to steam.
4. Add salt, pepper, and garlic salt to taste.

Steamed Carrots with Garlic -Ginger Butter

Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation

1. Prepare garlic, let stand 10 minutes
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat.
4. Add garlic to pan; cook one minute, stirring constantly
5. Remove from heat, stir in carrots, cilantro and remaining ingredients.

Stir Fried Broccoli

Ingredients
3-4 cups cut broccoli
Boiling salted water
1 tablespoon olive oil
1-2 teaspoons finely chopped fresh ginger
1-2 cloves garlic, minced
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon salt

Preparation

1. To precook broccoli, drop into a large quantity of rapidly boiling salted water and cook until just tender when pierced with a fork (3-4 minutes).
2. Drain broccoli and cool quickly with cold water, drain it again and set aside.
3. Before starting to cook, prepare all remaining ingredients and have them within reach of your range.
4. Heat a 10 inch or larger frying pan or wok over high heat, then put in oil.
5. As soon as oil is hot enough to ripple when the pan is tipped, add ginger and garlic; quickly stir with a spatula until browning starts (about 30 seconds).
6. Put in the broccoli, water, sugar, and salt
7. Keep turning with a spatula until heated through (about 1-2 minutes).
8. Turn out onto a warm serving dish. 

Spanish Rice

Dad's recipe...I'm still working on perfecting it to taste just like his, but have not yet been successful.  The goal for this is patience...

Ingredients
1 1/2 cups long grain rice, uncooked
1/4 cup Canola or vegetable oil.
1 medium Spanish/yellow onion, finely diced
2 cups frozen peas and carrots (no corn)
3 1/4 cups chicken broth
1/2 cup tomato sauce
1/2 teaspoon salt
3/4 teaspoon garlic powder

Preparation

1. Using a 3 quart saucepan, brown the rice in the oil.
2. Add onion to rice and saute for 1-2 minutes.  
3. Add remaining ingredients and bring to boil while stirring.
4. Lower heat and cover saucepan.
5. Simmer for 22 minutes, remove from burner and let stand, covered for 5 minutes before serving.