Thanks to Live♥Laugh♥Love, on Flickr for the photo, click the image to see more of Sabrina’s photos.

2 tbsp sesame oil
1 chili, finely chopped
1 lb oriental mushrooms (oyster, shitake etc)
3 1/2 oz pine nuts
1 onion, sliced
1 lb green vegetables (Pak Choi, Bok Choi, Spinach, Chinese cabbage etc)
1 11 oz can baby corn, halved lengthwise
2 red bell peppers, sliced
3-4 tablespoons soy sauce
Handful fresh cilantro, chopped

Directions: Heat the sesame oil in a wok and add chili, pine nuts and garlic. Sautè for about 30 seconds on high heat. Add mushrooms, onion, green vegetables, baby corn and red pepper and stir-fry for a further 3 to 4 minutes. Pour in the soy sauce and stir-fry for about a minute. Sprinkle with cilantro, stir well and serve immediately with rice  or oriental noodles.
(Serves 4)

Stir fry tips:

• vegetable should be tender but still a bit crisp when done.
• left over stir fry keeps and reheats well, make extra for packed lunches. A healthier and cheaper alternative to fast foods.
• add some tofu or left over cooked meat to make this a main dish.
• don’t have pine nuts? substitute slivered almonds

Ingredients:
1 tablespoon Watkins grapeseed oil, original
1 (16 ounce) bag prepared coleslaw vegetables, washed or 4-5 cups shredded cabbage, and carrots
1 tablespoon Watkins cilantro
1 teaspoon Watkins chili powder
1 teaspoon Watkins sea salt
1 teaspoon Watkins ground cumin
1/4 teaspoon Watkins ground turmeric
3 tablespoons lime juice
Optional – 1/2 – 1 teaspoon Watkins Red Pepper Flakes, for more heat

Instructions: Heat the oil in a large skillet until hot over medium high heat. Add the coleslaw mix, cilantro and chili and blend together. Sprinkle in the salt, and cumin; stir well to incorporate the flavors. Continue cooking and stirring continuously for 4 minutes or until vegetables are crisp tender. Pour in the lime juice and cook an addition 1 minute.

Makes 6- 8 servings. This healthy slaw goes great with both a Mexican and a south western menu. Learn more about cooking with hot peppers and their associated health benefits.

You’ll find Watkins grapeseed oil, coleslaw seasonings, spices and more in the US store and the Canadian store.

Ingredients:
3 1/2 cups Bread Cubes, dry unseasoned
2 Tablespoons Watkins Parsley
2 Tablespoons Watkins Onion Flakes
2 teaspoons Watkins Chicken Soup and gravy base
1/2 teaspoon Watkins Poultry Seasoning
1 1/4 cups Water
2 Tablespoons Butter, Margarine or Watkins grapeseed oil`

In a large saucepan bring water and butter or oil to a boil. Add seasonings to hot water, and bring mixture back to a boil. Reduce heat, and cover pan. Simmer for 5 minutes. Remove pan from heat, add bread cubes and mix to moisten completely. Cover pan, and let sit for 5 – 10 minutes.

Tips:

• You can easily make your own dry bread cubes by cutting leftover bread (your choice of type) into 1/3 – 1/2 inch cubes, and leaving them out to dry for several hours. To speed up the drying process, you can also place them in the oven at 200 °F for about 2 hours, making certain to check and stir often.
• If you are watching your cholesterol make your stuffing with grapeseed oil rather than butter. Learn more about the health benefits of grapeseed oil. Try citrus and cilantro grape seed oil when you are serving this stuffing with fish, it tastes delicious and compliments the flavor perfectly.
• This is great for vegetarian menus, serve this with turkey or chicken substitutes.

Ingredients:
2 Tablespoons Watkins grapeseed oil, original unflavored, garlic and parsley or citrus and cilantro
2 organic red bell peppers, diced
1 onion, diced
4 cloves of garlic, mined or pressed or 2 teaspoons Watkins organic garlic granules
2 teaspoons Watkins organic chili powder
2 cups organic tomatoes, peeled or 2 cups canned tomatoes
1 can black beans, drained and rinsed
2 cups organic corn kernels, fresh or frozen
1/2 teaspoon Watkins sea salt, or to taste
1 teaspoons Watkins organic black pepper, or to taste

Garnish with:
1/2 cup no fat sour cream
1 tablespoon Watkins cilantro
1 clove garlic, or 1/2 teaspoons Watkins organic garlic granules
1 organic lime, cut into wedges
1 organic avocado, peeled and diced
1/4 cup cheddar or cheese of choice, shredded (optional)

Directions: Heat grapeseed oil in a large saucepan over medium heat, add onions and sauté for a few minutes or until they start to caramelize. Add peppers, garlic and chili powder and sauté for another few minutes. Add tomatoes, beans and corn; simmer for 10 minutes. Add salt and pepper, taste and adjust seasonings if needed. Serve with the following garnishes.

Using a blender or food processor, purée sour cream with cilantro, garlic and a squeeze of lime juice. Garnish each serving of chili with a dollop of sour cream mixture, a sprinkling of cheese, diced avocado and an extra squeeze of lime juice or serve garnishes on the side.

Notes from the kitchen:

• To use fresh corn cook it first, then cut the kernels off the cob using a sharp knife. You might want to read How To Cook Corn On The Cob.
• Pump up the heat on this chili; by increasing the chili powder to 3 teaspoons, or by adding a few red pepper flakes, or 1/2 teaspoon Cayenne Pepper or you can also add a dash of Watkins Jalapeño hot pepper sauce to each serving.

You can order ingredients to make this chili including heart healthy grapeseed oil and organic spices at the Watkins online USA store or the Watkins Canadian online store.