Around The World On Your Plate

Ingredients: Ingredients: 2 spring onion sliced (whites and greens separated) 1 medium bell pepper diced 1/4 cup green peas (fresh or frozen) 1 medium carrot sliced 1/2 cup pineapple chunks (either fresh or canned) (see  notes below) Salt to taste White pepper and black pepper to taste 1 tablespoon oil 2 cups rice cooked (see notes) 1 tablespoon soy sauce Method: Heat oil and saute some green onions (white), next add in the bell pepper and green peas, along with some carrots. Once the vegetables are soft, add the pineapple chunks and saute. Next add the cooked rice and soy sauce and mix well.  Season well with salt and pepper.  Garnish with scallions (greens) and serve hot. Notes: For this recipe, I used canned pineapple and after removing the chunks, I reserved some of the water to use in cooking the rice. This recipe works well with using left over rice too, just make sure to add at least a quarter of a cup of

Potato Pinwheel Buns Ingredients: For the buns: 1-1/4 cup whole milk 2 tablespoons of sugar 2-1/2 teaspoons of active dry yeast 1 teaspoon salt 3-1/2 tablespoons of butter 3-1/2 cups of all purpose flour and extra for dusting For the filling: 2 medium sized potatoes boiled, peeled, and mashed 2 green chilies sliced 1/8th teaspoon asafetida Cilantro to garnish Salt to taste 1 teaspoon mustard seeds 1 sprig curry leaves 1 tablespoon oil Optional: Sesame seeds Lemon juice For the filling: Boil, peel and mash up the potatoes and set aside.  Heat oil in a skillet and add mustard seeds and let them pop, next add in asafetida, curry leaves, and green chilies and fry.  Now add the potatoes along with salt and turmeric powder and mix well.  Add some lemon juice (optional) and garnish with cilantro and set aside. For the buns: Begin by warming up milk to about 110 degrees Fahrenheit, add yeast and sugar and let i