Yummy Water Recipes Recipezaar

REFRESHING LEMON & CUCUMBER WATER

Steps:

• Place all the ingredients into a pitcher and serve!
• For a stronger taste, let the water sit in your refrigerator for an hour prior to serving.

EASY AND YUMMY CHICKEN STIR - FRY

Steps:

• Bring a wok of water to the boil. Blanch the broccoli and corn in the water for 2 minutes.Drain well.
• Cut the chicken into strips, peel and slice the ginger into thin matchsticks. Trim and diagonally slice the spring onions. Peel and cut the carrots into matchsticks.
• Wipe the wok with paper towel and heat oil until almost smoking. Add the chicken and stir-fry until golden and cooked through. Transfer to a plate and keep warm.
• Stir-fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and baby corn, cooking for 1 minute.
• Whisk together the sauce ingredients until smooth and well blended. Add to the pan, along with the chicken. Bring to the boil and simmer for a further 2 minutes, or until heated through.
• Serve over rice.
• Enjoy.

DELICIOUS LENTIL CHILI

Steps:

• Boil water.
• Add salt and lentils.
• Cover and cook over low heat 30 minutes.
• Do not drain.
• Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water.
• Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
• Turn off heat, taste for seasoning.
• I add about 1 teaspoon salt and 1/8 teaspoon pepper.
• Top with shredded cheese, chopped onion and a dollop of sour cream or whatever you usually put on your favorite chili!

ABSOLUTELY DELICIOUS BRAN MUFFINS

Steps:

• Pour boiling water over cereal and let stand.
• Mix together remaining ingredients then add softened cereal.
• Bake as many as you'd like in muffin tins sprayed with cooking spray.
• Bake for 15-20 minutes at 400°F.
• This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
• Enjoy!

ROASTED CAULIFLOWER AND CURRY SOUP

Steps:

• Preheat your oven to 450 degrees.
• Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
• Roast cauliflower until it turns brown, about 25 minutes.
• Melt butter and add onions to medium size sauce pan. Cook onions until soft.
• Add curry powder, cauliflower, water and broth to pan.
• Cover and bring to a boil.
• Uncover, reduce heat and simmer for 5 minutes.
• Remove 3 cups of cauliflower from the pot.
• Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
• Add the 3 cups of cauliflower back inches Top with parsley.
• Enjoy.