Ginger Veggie Stir-Fry

Ingredients 

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water

1/4 cup chopped onion

1/2 tablespoon salt

Directions

. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Note: I sometimes add tofu or peanuts for added protein. 

Grilled White Fish

Here's the grilled fish recipe that I made, though I think you already got it before I left.  But now it's up here.  I found it on AllRecipes.com. I used any kind of white fish rather than halibut because I usually can't find halibut here and when I do it's whole with eyes and all.

Ingredients
1 clove garlic, minced

6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Directions

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil grate (I grilled them on aluminum foil placed on the grill). Set grate 4 inches from the heat.

 Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Browned Butter Buttermilk Syrup

I found this recipe from Two Peas and Their Pod.

Ingredients:

1/2 cup butter
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions:

1. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind.

2. Combine browned butter, sugar, and buttermilk in a large saucepan. Heat over medium heat and whisk together until sugar dissolves. When butter mixture starts to boil, carefully whisk in the baking soda and vanilla. The mixture will bubble up, so make sure you use a large saucepan. Serve with waffles, pancakes, or French toast.

Note-syrup will keep in the refrigerator for up to 2 weeks. Reheat before serving.

Cafe Rio Recipes

I don't know if you've ever eaten at Cafe Rio, but these are supposed to be knock-off recipes of their stuff.

Rio Pork
6lbs pork shoulder roast
2 c brown sugar ( I usually half this)
1 can Coke
16 oz picante sauce (or non-chunky salsa)

Put roast in crockpot. Fill with water half way. Cook 5hrs. Take out all but 2 ladles of liquid. Add brown sugar, picante sauce and coke. Cook on high 3 hrs. (I usually keep it on low). Pull pork apart and serve with rice or in burritos or however you want.

Rio Rice
3c water
4 tsp chicken bouillon
4 tsp garlic
1/2 bunch chopped cilantro
1 can gr. chiles
3/4 tsp salt ( I leave this out b/c the bouillon is salty enough)
1 Tbs butter
1/2 c chopped onion
1 1/2 c uncooked rice

I just noticed that they said to blend everything (except rice, water and boullion) in a blender first. I never do this. I just throw everything in the rice pot and cook it like you would plain rice.

Rio Black Beans (I've never made these, but they came with the other two recipes)
1 c black beans (cooked, rinsed, and drained)
1 1/3 c tomato juice
2 cloves garlic
1 tsp cumin
1 Tbs olive oil
1 1/2 tsp salt
1 Tbs chopped cilantro

Cook garlic and cumin in olive oil. Add beans, tomato juice, and salt. Stir until heated through. Add cilantro just before serving.

Meatballs

1 lb ground beef
1/2 lb ground veal (I don't use veal, I use sausage)
1/2 lb ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese (I use Kraft Italian cheese blend)
1 1/2 Tablespoons chopped Italian leaf parsley
salt and pepper to taste
2 cups stale Italian bread crumbs
1 1/2 cups lukewarm water

I mix everything together with my hands, the mixture should be pretty moist. Line a baking sheet with parchment paper and roll out the balls. I really pack them on the tray to get as many on there as possible. Bake at 350 for 45 minutes. I have had them cook as fast as 25 minutes and I have had them take the whole 45. 

Apple Pancakes

Pancake:
2 cups Bisquick
1/2 t. cinnamon
1 egg
1 1/3 c milk
3/4 c grated apple

Sauce:
1 c sugar
2 T cornstarch
1/4 t cinnamon
2 c apple cider
2 T lemon juice
1/4 c butter

For the pancakes I just make a basic pancake and add cinnamon and apple.
For the sauce I put it all in a sauce pan and heat it up! It does thicken slightly.