Chilli Prawns

Chilli Prawns

Ingredients :
- 1 lb fresh shrimps (large) -
- 1 sprig Chinese celery (sectioned) -
- 1/2 onion (shredded) -
- 1/2 sprig lemongrass (crushed) -
- 1 tsp crused garlic -
- 1 tsp crushed shallot -
- 2 tsp Thai shrimp paste (mixed with some water) -
- Suitable amount of Chinese parsley -

Seasoning :
- 2 tsp chilli paste -
- 1 tso yellow curry paste -
- 2 tsp fish gravy -

Method :
1.Trim and devein shrimps. Wash and drain well.
2. Hear wok. Add 3 tbsp oil.. Saute onion, lemongrass, garlic, shallot and shrimp paste. Add shrimp. Stir-fry for a while. Add seasoning and 2 tbsp water. Stir well. Cover for a while. With shrimps cooked, add celery. Stir-fry and dish up. Garnish woth Chinese parsley.

Tasty Thai Cuisine

Fried Mussel In Thai Style

Fried Mussel In Thai Style

Ingredients :
- 1 pack frozen mussel (with Shell) -
- 1/4 onion (shredded) -
- 1 tsp garlic )crushed) -
- 1 tsp shallot (crushed) -
- 1 tomato (sliced) -
- 1 red chilli (carved) -
- a few mint leaves -

Seasoning :
- 1/2 tsp soy sauce -
- 1/2 tsp dark soy sauce -
- 2 tsp chilli paste -
- 1/4 tsp sugar -

Method :
1. Defrost mussel. Take out flesh with a knife. Wash and scald. Drain well.
2. Rub mussel shells with sea salt. Scald in boiling water for 10 minutes. Drain well.
3. Heat wok with 3 tbsp oil. Saute onion garlic, shallot and mussel. Add seasoning. Stir-fry quickly. Thicken the sauce with a little cornflour solution. Return mussel to shells. Garnish with tomato slices, red chilli and mint leaves. Serve hot.

Tasty Thai Cuisine

Thai Style Fish Cake

Thai Style Fish Cake

Ingredients :
- 10 oz mackarel flesh -
- 2 lemon leaves -
- 4 sprigs green string bean or suitable -
- Amount of peas -
- Suitable amount of mint leaves -
- Suitable amount of chilli dices -

Seasoning :
- 1 tsp sugar -
- 2 tsp fish gravy -
- 2 tsp cornflour -
- 1/4 tsp salt -
- 1 tsp red curry paste -
- 3/4 tsp Thai shrimp paste (mixed with some water) -

Sweet and Sour Sauce :
- 1 tbsp Chinese parsley (chopped) -
- 2 tbsp peanut (crushed an stir-fried) -
- 1 tbsp tomato juice -
- 1 tbsp vinegar -
- 1 tbsp sugar -
- 1 red perennial chilli (chopped) -
- 1 cloe garlic (chopped) -
- 1 shallot (chopped) -
- 1 1.2 tsp caltrip starch -
- 3 tbsp water -
* Mix all ingredients well. Cook over low heat until boiling. Add Chinese parsley and peanuts to form a sweet an sour sauce. The sauce can be made well in advance and refrigerated for 2 to 3 days.

Method :
1. Scald and dice peas. Tear lemon leaves to pieces.
2. Wash mackerel and wipe dry. Scoop out its flesh with a spoon. Add 1/8 tsp salt. Mash the flash with te back if knife. Add (1) and seasoning. Stir in one direction until sticky. Mould the mash into cakes of round and thin shape. Deep-fry the cake until golden. Serve with sweet an sour sauce. Garnish with mint leaves and chilli dices.

Tasty Thai Cuisine

Lexington Style "Dip"

Lexington Style "Dip"

Ingredients :
- 3 quarts apple-cider vinegar -
- 2/3 cups brown or white sugar -
- 1/2 cup catsup -
- 2 tablespoons Texas Pete hot sauce -
- 1 teaspoon salt -
- 1 teaspoon black pepper -
- 1 teaspoon Worcestershire sauce -
- 1 teaspoon onion powder-
- 2 teaspoons Kitchen Bouquet browning sauce -

How to Prepare :
Combine all ingredients in a large pot. Bring to a simmer over medium heat and stir until sugar melts. Let sit for several hours before serving over chopped or sliced pork shoulder. May be stored in tightly sealed container without refrigeration.


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Strawberry Melon Fizz

Strawberry Melon Fizz

Ingredients :
- 2 c sugar -
- 1 c water -
- 5 fresh mint sprigs -
- 1 quart fresh strawberries, halved -
- 2 c cubed honeydew -
- 1-3/4 c cubed cantaloupe -
- Ginger ale or sparkling white grape juice -

How to Prepare :
1. In a saucepan, combne the sugar, water and mint. Bring to a boil. Boil and stir until a candy thermometer reads 240 degrees (soft-ball stage).
2. Remove from heat, allow to cool. Discard mint. Combine the strawberries and melon.
3. Just before serving, fill tall glasses with fruit and drizzle 1 T syrup. Add ginger ale or white grape juice to each.


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Baklava

Baklava

Ingredients :
- 1 package phillo pastry sheets -
- 4 cups chopped walnuts or pistachios -
- 1 tablespoons cinnamon -
- 1 teaspoon allspice -
- 1 teaspoon nutmeg -
- 1/2 teaspoon ground cloves -
- 1/2 cup sugar -
- 1 pound unsalted butter -
- Honey Syrup -
- 4 cups sugar -
- 2 cups water -
- 2 tablespoons lemon juice -
- 1/2 cup honey -

How to Prepare :
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F. Butter a 9" x 13" glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phillo sheets as before. Cut into 2" diamonds. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving


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Onion Cookies

Onion Cookies

Ingredients :

Ingredients A
- 210 gm flour -
- 50 gm corn flour -
- 1/4 teaspoon salt -
- 1/2 baking powder -
- 1 cup corn flakes (blended finely) -

Ingredients B
- 150 cm butter -
- 100 gm castor sugar -
- 1 yolk -

Ingredients C
- 1 tablespoon fried shallots (x) -
- 3 shallots (x) -
- 3 garlic (x) -

(x): Pounded fine altogether
Beaten egg white for glazing

How to Prepare :
1. Sift together ingredients A and stir in corn flakes: set aside
2. Beat ingredients B till fluffy. Add in pounded ingredients. Fold in mixture A and mix well.
3. Roll out dough into 3 mm and cut into round shape with a cookie cutter.
4. Place on lightly greased baking tray, allowing room for spreading. Glace with egg white.
5. Bake in preheated oven 180 celcius for 15-20 minutes or till golden brown.
Makes about 6 dozen.


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Potato Salad

Potato Salad

Ingredients :
- 12 large potatoes
- 2 large onions
- 6 hard-boiled eggs
- 1 1/2 cups of celery
- 1 cup mayo
- 1 cup sweet pickle relish
- 2 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp pepper

How to Prepare :
Peel potatoes, dice into small pieces. Boil until tender. Chop eggs and add to potatoes. Let cool. Peel and chop fine the celery and onion. Add remaining ingredients, mix well. May need more mayo. Chill and serve.


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Sesame Chicken Balls

Sesame Chicken Balls

Ingredients :
- 1 lb / 500 g Maple Lodge Farms Ground Chicken -
- 1/4 cup / 50 ml light sour cream -
- 1/2 tsp / 2 ml salt -
- 1/4 tsp / 1 ml pepper -
- 1/3 cup / 75 ml flour -
- 1 egg -
- 1/2 cup / 125 ml sesame seeds
- 2 tsp / 10 ml paprika -
- 1/4 cup / 50 ml melted butter -

How to Prepare :
Combine ground chicken, sour cream, salt and pepper; mix well. shape (with wet hands) into 1 inch (2.5cm) balls. Dust lightly with 1 tbsp (15 ml) of water. Combine remaining flour, sesame seeds and paprika. Dip chicken balls into the egg mixture then into the sesame mixture. Place onto a greased baking sheet and drizzle with melted butter. Bake at 400°F (200°C) for 25 to 30 minutes, turning and brushing occasionally, until browned and cooked through.


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Chocolate Bananas

Chocolate Bananas

Ingredients :
- 4 medium bananas, peeled -
- 4 flat sticks -
- 200g dark cooking chocolate, broken into pieces -
- 3/4 cup cream -
- 1 cup shredded coconut, lightly toasted OR chopped nuts OR hundreds and thousands -

How to Prepare :
1. Place a stick into each banana and freeze for about 30 minutes.
2. Melt together chocolate and cream in a small saucepan.
3. Remove the bananas from the freezer and swirl to coat with chocolate sauce then roll in coconut, nuts or hundreds and thousands.
4. Place on a tray and refrigerate until set.


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Garlic Dip

Garlic Dip

I've been making this dip for years, and now my grown daughters fix it for their families. My mom makes it, too, and her motto is " you can never have too much garlic

- 1 packed (8 ounces) cream cheese, softened -
- 1/2 cup sour cream -
- 1 tablespoon milk -
- 1-1 1/2 teaspoons worcestershire sauce
- 3 garlic cloves, minced -
- 1/4 teaspoon salt -
- 1/8 teaspoon pepper -
- Fresh vegetables and/or pretzels -

In a small mixing bowl, beat the cream cheese, sour cream, milk, Worcestershire souce, garlic, salt and pepper. Serve with vegetables and/or pretzels.

Yield : 1 - 1/2 cups.

Mutritional Analysis : 1/4 cup if dip (oreoares with fat-free cream cheese and reduced - fat sour cream) equals 68 calories, 2 d fat ( 2 g saturated fat), 10 mg cholesterol, 333 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Diabetic Exchange : 1/2 fat - free milk.


Taste of Home 2004 - Annual Recipes

Raspberry Barbecue Wings

Raspberry Barbecue Wings

I came up with this recipe when I got tired of the same old wings. These are bake with onion and garlicm then boiled and basted with a mixtured of raspberry jam, barbecue sauce and jalapelo peppers. The sauce is also excellent on meat................and is great for dipping

- 2/3 cup barbecue sauce -
- 2/3 cup seedless rasberry jam -
- 2 tablespoons finely chopped onion -
- 1 to 2 jalapenos, seeded and finely chopped -
- 2 teasponns minced garlic, divided -
- 2 teaspoons liquid smoke, optional, divided -
- 1/4 teaspoons salt -
- 15 whole chicken wings (about 3 pounds) -
- 1 small onion, sliced -
- 1 cup water -

In small bowl, combine the barbecue sauce, jam, chopped onion, jalapenos, 1 teaspoon garlic, 1 teaspoon liquid smoke if disired and salt; mix well.
Cover and refigerate foe at least 2 hours.
Cur chicken wings into thee sections; discard wing tip section. Place the chicken wings in a greased 15-in x 10-in x 1-in. Bakin gpan. Top with sliced onion and remaining garlic. Combine the water and remaining liquit smoke if desired; pour over wings. Cover and bake at 350 o for minutes or until juicer run clear.
Transfer wings to a greased broiler pan; brus with sauce. Boil 4-6 in. from teh heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.

Yield : 10-12 servings.

Editor's note : 3 pounds of uncooked chicken wing section (wingettes) may be subtituted for the whole chicken wings. Omit cutting wings and discarding tips. When cutting or seeding hot peppers, use rubber or plastic glove to protec your hands. Avoid touching your face.

Taste of Home 2004 - Annual Recipes

Summer Squash Casserole

Summer Squash Casserole

Ingredients :
- 2 lbs zucchini OR yellow squash (about 6 cups sliced in all) -
- 1/4 c chopped onion -
- Salt to taste, optional -
- 1 can (10-3/4 oz) condensed cream of chicken soup -
- 1 c dairy sour cream -
- 1 c shredded carrots -
- 1 package (8 oz) herb seasoned stuffing mix -
- 1/2 c melted butter or margerine -

How to Prepare :
1. Heat oven to 350 degrees. Combine squash (or zucchini) and onion in a large sauce pan. Cover with water (not too much) and season with salt if desired. Cook for 5 minutes and then drain.
2. Combine soup and sour cream in a large bowel. Stir in the carrots. Fold in squash and onions. Then combine the stuffing mix and butter.
3. Spread half of the mixture into the bottom of a 12x7-1/2x1/2 inch baking dish. Spoon in vegetable mixture, sprinkle with remaining stuffine and bake for 30 minutes or until heated thoroughly.


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Lamb Tagine

Lamb Tagine

Ingredients :
- 3 tablespoons olive oil, divided -
- 2 pounds lamb meat, cut into 1 1/2 inch cubes -
- 2 teaspoons paprika -
- 1/4 teaspoon ground turmeric -
- 1/2 teaspoon ground cumin -
- 1/4 teaspoon cayenne pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground cloves -
- 1/2 teaspoon ground cardamom -
- 1 teaspoon kosher salt -
- 1/2 teaspoon ground ginger -
- 1 pinch saffron -
- 3/4 teaspoon garlic powder -
- 3/4 teaspoon ground coriander -
- 2 medium onions, cut into 1-inch cubes -
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips -
- 3 cloves garlic, minced -
- 1 tablespoon freshly grated ginger -
- 1 lemon, zested -
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth -
- 1 tablespoon sun-dried tomato paste -
- 1 tablespoon honey -
- 1 tablespoon cornstarch (optional) -
- 1 tablespoon water (optional) -


How to Prepare :
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.


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Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts

Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts


Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress. artichoke hearts, Parmesan, crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Serves 4

Ingredients :
- 1 tablespoon sea salt -
- 10 ounces (dry) angel hair pasta -
- 1 bunch watercress (or other tender green like spinach or arugula) -
- 3/4 cup Parmesan cheese, grated -
- 1 1/2 cups artichoke hearts, cut into 1-inch pieces -
- 2 tablespoons lemon juice -
- 1/2 cup crème fraîche -
- sea salt, to taste -

How to Prepare :
1. Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
2. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
4. Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
Nutrition Info

Per serving (7.15 oz-wt.): 380 calories (110 from fat), 12g total fat, 6g saturated fat, 18g protein, 54g total carbohydrate (8g dietary fiber, 3g sugar), 30mg cholesterol, 640mg sodium


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Warm Chicken Salad

Warm Chicken Salad

Ingredients :
- 6 cups / 1.5 l Maple Lodge Farms Premium Chicken Breast Roast -
- 1/2 red pepper, cut into strips -
- 1/2 small red onion, sliced -
- 1/2 lb / 250 g mixed salad greens -
- 1 tbsp / 15 ml olive oil -
- 1 cup / 250 ml bean sprouts -

DRESSING
- 1/2 tsp / 2 ml juice of one orange
- 2 tbsp / 30 ml sesame oil
- 1 tsp / 5 ml Dijon mustard
- 1 tsp / 5 ml freshly ground pepper, to taste

How to Prepare :
Combine dressing ingredients; set aside. Divide greens among 4 individual servings plates. Top with red pepper and onion slices. In a skillet, stir fry chicken breast roast strips in olive oil until lightly browned. Whisk dressing and add to pan; heat for 30 seconds. Pour equally over salad plates and top with bean sprouts. Serve immediately.

Nutritional Information
CALORIES : 196.7
PROTEIN : 13.8g
FAT : 12g
CARBOHYDRATES : 10.7g
DIETARY FIBRE : 2.8g


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Crab Salad with Lemon Dressing

Crab Salad with Lemon Dressing

Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad.

Ingredients

Crab
- 1/2 shallot, finely chopped -
- 2 dashes hot sauce -
- 2 tablespoons mayonnaise -
- 1 teaspoon Dijon mustard -
- 2 teaspoons lemon juice -
- 1 tablespoon finely chopped chives -
- Salt and pepper -
- 8 ounces lump crabmeat -

Salad
- 1 teaspoon Dijon mustard -
- 1/2 shallot, finely chopped -
- 2 teaspoons champagne or white wine vinegar -
- 1 tablespoon chopped chives, more for garnish -
- 1 tablespoon freshly squeezed lemon juice -
- 1/4 cup extra virgin olive oil -
- 1/2 pound baby Yukon gold potatoes, scrubbed -
- 1/3 pound haricots verts or thin green beans, trimmed -
- 1 bunch watercress, chopped coarsely -
- 1 bunch endive, chopped in 1/2-inch-thick slices -
- 3 radishes, thinly sliced -
- 1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges -
- 2 hard-cooked eggs, peeled and finely chopped -

How to Prepare :
1. For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.
2. For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.
3. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.
4. Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.
5. Toss celeriac with remaining dressing in a small bowl.
6. To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.

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Chicken Salad Nicoise

Chicken Salad Nicoise

Ingredients :
- 4 Maple Lodge Farms IQF Chicken Breasts -
- 1/2 lb / 250 g green beans -
- 3 medium potatoes, cooked and cut into chunks -
- 2 tomatoes , cut into wedges -
- 2 hard cooked eggs, cut into wedges -
- 12-16 black olives -
- lettuce leaves -

Dressing :
- 3 tbsp / 45 ml lemon juice -
- 1 1/2 tsp / 7 ml dijon mustard -
- 1/2 tsp / 2 ml dried basil -
- 1/2 cup / 125 ml olive oil -
- salt and pepper, to taste -

How to Prepare :
Combine all dressing ingredients; mix well. Brush chicken breasts with a little dressing and broil or grill about 8 to 10 minutes, turning once, or until tender. Cool slightly, then slice into strips. In saucepan of boiling water, cook green beans until just tender, about 3 to 5 minutes. Drain and plunge into cold water; drain well. Toss beans and potatoes with small amount of remaining dressing. Just before serving, arrange beans, potatoes, chicken, tomatoes, eggs and olives on lettuce leaves. Drizzle with remaining dressing. Serve at room temperature.

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Caribbean Saucy Summer Fruit Salad

Caribbean Saucy Summer Fruit Salad

Ingredients :
- Peaches, peeled and cut into chunks -
- 1 1/2 cups of blueberries -
- 1 1/2 cups of sliced strawberries -
- 2 sliced bananas -
- 3 teaspoons lemon juice -

Orange-Yogurt Sauce:
- 1 cup vanilla nonfat or low-fat yogurt -
- 2 tablespoons of frozen orange juice concentrate -

How to Prepare :
1. Combine fruit and lemon juice -
2. Mix yogurt and leave to concentrate -
3. Serve fruit in a large glass bowl or small bowls -
4. Drizzle sauce over fruit and top with mint -


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Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad

Ingredients :
- 4 cups (1-inch) cubes peeled and seeded butternut squash -
- 5 tablespoons olive oil, divided -
- 3 tablespoons capers, drained -
- 1 tablespoon chopped garlic -
- Pepper to taste -
- 4 cups (1-inch) cubes baguette or other crusty bread -
- 1 1/2 teaspoons chopped sage -
- Salt to taste -
- 2 tablespoons lemon juice -
- 1/2 teaspoon grated lemon zest -
- 1 tablespoon red wine vinegar -
- 4 to 6 cups chopped romaine lettuce -
- 1/4 cup thinly sliced red onion -
- Queso fresco or feta cheese, crumbled (optional) -

How to Prepare :
1. Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
2. In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature.
3. In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.


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Sambousa

Sambousa

Ingredients :
- 1 pound lean ground beef -
- 1/2 carrot, minced -
- 1/2 onion, minced -
- 1 clove garlic, minced -
- 1 teaspoon tomato paste -
- 1 green onion, chopped -
- 1 pinch seasoning salt -
- 1 green chile peppers, diced (optional) -
- 1 (16 ounce) package egg roll wrappers, cut in half into rectangles -
- 1 tablespoon all-purpose flour -
- 1 tablespoon water -
- 2 cups vegetable oil -

How to Prepare :
1. In a large skillet, brown meat. Remove the meat from the skillet.
2. In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat.
3. In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used.
4. Using oil to taste, fry the triangular packages until crisp. Delicious!

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Mrouziya

Mrouziya

Ingredients :
- 2 pounds lamp chunks -
- 2 cups water -
- 2 teaspoons Ras El Hanout -
- 1/4cup honey -
- 1/4cup olive oil -
- 1/2 cup whole blanched almonds, toasted -
- 1/4 cup raisins -

How to Prepare :
1. Heat oven to 345 degrees.
2. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
3. To the pot, add the water, honey and olive oil
4. Bake in the oven for about 2 hours until the meat tenderizes.
5. Remove the meat from the pot and keep warm. Remove extra oil.
6. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
7. Return the lamp to the stew. Bring back to boil for about 2 minutes.
8. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

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Moroccan Lentil Soup

Moroccan Lentil Soup

Ingredients :
- 2 onions, chopped -
- 2 cloves garlic, minced -
- 1 teaspoon grated fresh ginger -
- 6 cups water -
- 1 cup red lentils -
- 1 (15 ounce) can garbanzo beans, drained -
- 1 (19 ounce) can cannellini beans -
- 1 (14.5 ounce) can diced tomatoes -
- 1/2 cup diced carrots -
- 1/2 cup chopped celery -
- 1 teaspoon garam masala -
- 1 1/2 teaspoons ground cardamom -
- 1/2 teaspoon ground cayenne pepper -
- 1/2 teaspoon ground cumin -
- 1 tablespoon olive oil -

How to Prepare :
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

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Moroccan Ksra

Moroccan Ksra

"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew."
Ingredients :

- 7/8 cup water
- 2 1/4 cups bread flour -
- 3/4 cup semolina flour -
- 1 teaspoon anise seed -
- 1 1/2 teaspoons salt -
- 1/2 teaspoon white sugar -
- 2 teaspoons active dry yeast -
- 1 tablespoon olive oil -
- 1 tablespoon sesame seeds (optional) -

How to Prepare :

1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients :
- 1 3/4 cup all purpose flour -
(for healthier cookies, I use 1 cup all-purpose & 3/4 cup whole wheat flour) -
- 1 tsp baking soda -
- 1/2 tsp salt -
- 1 1/4 cup packed brown sugar -
- 1 cup (2 sticks) butter or margarine, softened -
- 1/2 cup granulated sugar -
- 2 large eggs -
- 2 tbspn milk -
- 2 1/2 cup quick or old-fashioned oats -
- 1 3/4 cups raisins -
- 1 tsp cinnamon (optional) -

How to Prepare :
1. Preheat oven to 375.
2. Combine flour, baking soda, salt, and optional cinnamon in a bowl. Stir well to mix evenly.
3. In a large bowl, beat brown sugar, granualted sugar, and butter until creamy. (Eat some!) Then beat in eggs and milk.
4. Gradually beat in flour mixture until well mixed. Then stir in oats and raisins. Mix well until everything's evenly coated and smelling delicious.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake for 9-10 minutes for chewy cookies, or 12-13 minutes for crispy cookies. (I usually do about 11 minutes. Everything in moderation!) Cool on baking sheets about 1 minute before removing to wire racks.

Depending on the size of the dough drops, this will make 3 or 4 dozen cookies, 12 per sheet.


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Thai Chicken Kabobs

Thai Chicken Kabobs

Ingredients :
- 4 Maple Lodge Farms IQF chicken Breasts, thawed -
- 8 skewers MARINADE -
- 2 tbsp / 30 ml soy sauce -
- 2 tbsp / 30 ml lime juice -
- 1 tbsp / 15 ml sesame oil -
- 1 clove garlic, minced -
- 1 tsp / 5 ml sugar -
- 2 tbsp / 30 ml chopped coriander -
- 1/4 tsp / 1 ml hot pepper flakes or to taste -

How to Prepare :

Cut chicken into 1/2-inch (1 cm) wide strips. Combine all marinade ingredients. Toss with chicken and allow to maninate for at least 30 minutes at room temperature or longer in the refrigerator. Thread chicken onto skewers. Broil or grill for about 5 minutes, turning once, brushing with marinade.TIP: Soak bamboo skewers in water for at least 10 minutes to prevent them from charring.

Nutritional Information
CALORIES : 182
PROTEIN : 29g
FAT : 5g
CARBOHYDRATES : 3g
DIETARY FIBRE : 0g


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Chicken and Tomato Pasta

Chicken and Tomato Pasta

Ingredients :
- 1 lb/500g Maple Lodge Farms Extra Lean Ground Chicken -
- 1 Onion Chopped -
- 1 Clove Garlic, Minced -
- 1 tbsp/15ml Olive Oil -
- 28oz/796mL Can Crushed tomatoes -
- 1/2 cup/125mL Grated carrot -
- 1 lb/500g Spaghetti, cooked and drained -
- Salt and Pepper -


How to Prepare :
In skillet, cook onion and garlic in oil until softened. Add chicken and cook, breaking up with back of spoon, for about 5 minutes. Add tomatoes, carrot and seasoning. Bring to boil; reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened. Serve over hot cooked pasta. Makes 4 servings.


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Chicken and Mushroom Loaf

Chicken and Mushroom Loaf

Ingredients :
- 1 1/2 lbs / 750 g Maple Lodge Farms Ground Chicken -
- 1/2 cup / 125 ml dry bread crumbs -
- 1 small onion, chopped -
- 1 egg -
- 1 tsp / 5 ml salt -
- 1/2 tsp / 2 ml dried thyme -
- 1/2 tsp / 2 ml pepper -
- 2 cups / 500 ml sliced fresh mushrooms -
- 1 tbsp / 15 ml butter -
- 1/4 cup / 50 ml chili sauce -

How to Prepare :
In a bowl, combine ground chicken, bread crumbs, onion, egg and seasonings. In a skillet, cook mushrooms in butter for 3 to 4 minutes. add to chicken mixture; mix well. Spoon into an 8 x 4 inch (1.5 L) loaf pan and smooth the surface. Bake at 350° F (180°C) for about 1 1/4 hours until a meat thermometer registers 185°F (85°C). Spread chili sauce over the surface after baking 1 hour. Let stand for 10 minutes before slicing.


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Chicken-Vegetable Soup

Chicken-Vegetable Soup

Ingredients :
- 3 or 4 chicken breast cutlets (cubed) -
- carrots (chopped the way you like, cubes or julienne) -
- celery (chopped) -
- potatoes (cubed) -
- noodles ( I use the very small and thin ones that we put with the rice, "sh3eeriyyeh") -
- chicken broth (I usually take the wings and neck of the chicken-on the bone- and make the broth out of that) -
- 1 tablespoon of vegetable oil -
- salt and pepper -
- 1 cube of chicken broth (if needed) -

How to Prepare :
1. Make the chicken broth (scroll down for instructions)
2. Fry the chicken cutlets in the oil until the chicken is golden brown, add salt and pepper as needed.
3. bring chicken broth to a boil and then drop chicken cubes, celery, carrots, potatoes
4. once the veggies are almost cooked, drop in the noodles.
5. taste the soup, if you feel it needs some more flavor you can add a chicken broth cube at this point. You might wanna leave off adding salt until after this step because the chicken broth cubes are usually salty.



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Chicken Quesadillas

Chicken Quesadillas

Ingredients :
- 4 Maple Lodge Farms Fajita Breast Roast -
- 4 ozs / 125 g cream cheese, softened -
- 3 ozs / 100 g chevre (goat's cheese) -
- 1/2 lb / 250 g 10-inch (24 cm) tortillas -
- 1 roasted red pepper, cut into thin strips -
- 2 green onions, chopped -
- 1 tomato, diced -
- 1/2 cup / 125 ml chopped coriander -


How to Prepare :
Lay tortillas on work surface. Combine cream cheese and chevre. Spread 1/4 of the cheese mixture over the surface of each tortilla. Top 1/2 the tortilla with some fajita chickenbreast roast strips, red pepper, green onion, tomato and coriander. Fold in half and press down gently. Bake in a single layer on a baking sheet at 400° F (200°C) for about 10 minutes (or grill about 2 minutes per side). Cool slightly before cutting into wedges. Serve with sour cream, guacamole or salsa if desired.


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Crispy Almond Baked Thigh

Crispy Almond Baked Thigh

Ingredients :
- 8 Maple Lodge Farms Skinless Chicken Thighs -
- 1/2 cup / 125 ml toasted sliced almonds, coarsley chopped -
- 1/2 cup / 125 ml seasoned or plain dry breadcrumbs -
- 1 tsp / 15 ml melted butter salt and pepper (optional) -
- 1 egg


How to Prepare :

Combine almonds, bread crumbs, butter, and salt and pepper (if using plain crumbs). In separate shallow dish, beat egg with 1 tsp (15 ml) water. Dip chicken into egg mixture then into crumb mixture, turning to coat and shaking off excess. Bake on greased baking sheet at 400 degrees F (200 degrees C) for 35 minutes or until golden and juices run clear when chicken is pierced.

Nutritional Information
CALORIES : 372
PROTEIN : 40g
FAT : 18g
CARBOHYDRATES : 11g
DIETARY FIBRE : 1g


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Chicken Pot Pie

Chicken Pot Pie

Ingredients :
- 4 cups vegetable mix (peas, carrots, potatoes)
- 1 to 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups cubed cooked chicken
- 1 1/2 cups chicken broth (make broth from chicken)
- 1/2 cup milk
- 3 tablespoons flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 package puff pastry

How to Prepare :
1. Preheat oven to 400 degrees F.

2. Toss vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. (this is to be done if the vegetables are frozen, otherwise you can cook the vegetables any way you like-don't over cook as they will go into the oven again later)

3. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.

4. In another saucepan, heat the broth and milk.

5. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the vegetables and the chicken. Pour into a baking pan, and top with 1 sheet of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

(you can cut the puff pastry into circles and lay them side by side-slightly overlapping- to cover the chicken mixture)



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Pumpkin Swirl Cheese Cake

Pumpkin Swirl Cheese Cake

Ingredients :
- 1-1/2 cups finely crushed ginger snaps (about 28 pieces) -
- 1/3 c margerine or butter, melted -
- 1 T all purpose flour -
- Two 8 oz packages of cream cheese, softened -
- 2/3 granulated sugar -
- 3 T all purpose flour -
- 2 t grated fresh ginger OR 1/2 t ground ginger -
- 1 t vanilla -
- 4 eggs -
- 2 T milk -
- 2/3 c canned pumpkin -
- 1/4 c packed brown sugar -
- 1/4 t ground cinnamon -
- 1/4 t ground nutmeg -

How to Prepare :
1. FOR THE CRUST: in a medium bowel, combined the crushed gingersnaps, melted margerine or butter, and the 1 T flour. Press onto bottom of pan about 1-1/2 inches up the sides of an 8 or 9 inch spring form pan. Set the pan aside.
2.FOR FILLING: In a large mixing bowl, beat cream cheese until smooth. Add sugar, 3 T flour, ginger and vanilla, beating on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling, set aside.
3. To the remaining mixture, add pumpkin, brown sugar, cinnamon, and nutmeg. Spoon plain cheese mixture into crust lined spring form pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use spatula to gently swirl batters, being careful not to disturb the crust. Place the spring form pan on a shallow baking pan on the oven rack.
4. Bake at 375 degrees for 50-55 minutes for an 8 inch baking pan/ 45-50 minutes for a 9 inch baking pan, until the center appears nearly set when shaken.
5. Remove spring form pan from the baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen the crust from the sides of the pan.
6. Cool 30 minutes more. Remove sides of the spring form pan and cool for another 1 hour, then cover and chill at leat 4 hrs.


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Koofteh Berenji

Koofteh Berenji

Ingredients :
- Basmati or Long Grain Rice, 100 grams -
- Ground Beef or Lamb, 500 grams -
- Chick-pea Flour, 100 grams -
- Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams -
- 3 Eggs -
- Split-peas, 100 grams -
- 3-4 onions -
- 0.5 cup of cooking oil -
- 2-3 spoons of turmeric (or tomato paste) -
- Salt -
- Black pepper -
- Barberries, 100 grams -
- Walnuts, 100 grams -

How to Prepare :
1. Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside. Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same to split-peas.
2. Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and bring to boil.
3. Make balls about the size of an orange from the mix, leaving a bit of barberries, walnuts and fried onions at the center. Place the balls in the boiling water and cook for a few minutes. Then continue cooking at low temperature until the koofteh is completely cooked. Make sure the container is not covered during cooking.



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Spicey Fried Plantain

Spicey Fried Plantain

Ingredients :
- 4 large yellow ripe plaintains, peeled -
- 2 T grated fresh ginger -
- 1 T ground cloves -
- 1/2 t cayenne pepper, or more to taste -
- 1/4 t grated nutmeg -
- 1/4 t ground cinnamon -
- 1/2 t salt -
- 2 T water, warm -
- vegetable oil for frying -

How to Prepare :
1. Cut the plaintains into diagonal slices, about 1/2 inch thick. In a medium bowel, combine the ginger, cloves, cayenne, nutmeg, cinnaon, and salt. Stir in the water to form a paste. Add the plaintain slices and toss to coat well. Let stand for 30 minutes.
2. Preheat oven to 200 degrees. Pour enough vegetable oil into a large skillet to reach 1/2 inch up the sides. Heat the oil over medium-high heat until hot, but not smoking (an electric skillet set at 350 works well).
3. In batcjes, fry the plantain slices, turning once, until golden brown, for about 5 minutes. Using a slotted spoon, transfer the fried plantains to a paper towel lined baking sheet, and keep warm in the oven while frying the remaining plantains. Serve warm


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Salmon Pattie Burger

Salmon Pattie Burger

Ingredients :
- 1 can -14 3/4 oz red sockeye salmon, drained -
- 1 egg white -
- 1 T dried onion flakes -
- 1/2 t black pepper -
- 2 T toasted plain wheat germ -
- Dijon mustard -
- 4 fresh tomato slices -
- 4 thin slices red onion, or 8 dill pickle slices -
- 4 lettuce leaves -

How to Prepare :
1. Place drained salmon in a medium bowel; mash bones and skin with fork, flake salmon (if you prefer, discard the bones and skin). Add egg whites, capers, onions, thyme, pepper, and wheat germ; mix well.
2. Divide into 4 portions and shape into firm patties; pressing between palms. Place on plate; cover with plastic wrap and refrigerate for 1 hr to firm.
3. Spray a medium skillet with non-stick cooking spray. Fry patties on medium heat for 5 minutes per side. Spread buns lightly with mustard. Place each pattie on bottom of bun; top with tomato and onion, or 2 pickle slices, lettuce and cover with the bun top


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Quick Quiche

Quick Quiche

Ingredients :
- 4 eggs -
- 1 c half n half -
- 1/2 c real mayonnaise -
- 2 T flour -
- 1/4 c minced onions -
- salt to taste -
- garlic powder to taste -
- 8 ozz shredded Swiss cheese or sharp chedder cheese -
- 1 package frozen, chipped spinach -
- 1 -9 inch unbaked pie shell -

How to Prepare :
1. Preheat overn to 350 degrees.
2. Hand whip eggs, half and half, mayonnaise, and flour in a medium mixing bowel. Add remaining ingredients after this. Pour into the unbaked 9 inch pie crust and bake for 45 minutes to 1 hour, or until the top is golden brown. Serve


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Pan Fried Crab Cakes

Pan Fried Crab Cakes

Ingredients :
- 1 T unsalted butter -
- 1/2 c finely chopped onion -
- 1 lb fresh crabmeat -
- 3/4 c unseasoned breadcrumbs -
- 1 large egg -
- 1 T mayonnaise -
- 1 t chopped fresh dill -
- 1 T sour cream -
- 1 T dry mustard
- 1 t Old Bay Seasoning -
- 1/2 t garlic powder -
- 2 T vegetable oil -

How to Prepare :
1. Heat the butter in a small skillet and saute the onions until soft. Set aside.
2. In a large mixing bowel, stir together the crabmeat, 1/4 c of the bread crumbs, onions, egg, mayonnaise, sour cream, dill, Old Bay seasoning, dry mustard, and garlic powder. Mix thoroughly. Mold the mixture into 1 inch patties and coat them with the remaining breadcrumbs. Chill at least half an hour in the refrigerator so that the cakes will hold together when frying.
3. Heat the oil in a large skillet and cook the crab cakes on both sides for 4-6 minutes, or until lightly golden brown. Serve immediately.


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Fried Greens and Cabbage

Fried Greens and Cabbage

Ingredients :
- 4 c water
- 1 bunch collard greens, cut into thin strips -
- 3 T olive oil -
- 1 small green cabbage, cut into very thin slices -
- 4-6 cloves garlic, minced -
- 1/4 t crushed red pepper -
- 2 t water -
- salt to taste -

How to Prepare :
1. Bring salted water to boil in a large saucepan. Add collards, cover and cook over medium heat until collards are tender and bright green, about 15-20 minutes.
2. Drain well. Heat oil in skillet or Dutch oven until hot. Add ingredients; cook and stir until greens and cabbage reach desired doneness, about 10-15 minutes.
3. Adjust seasoning and seve.


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Fish Parmesan

Fish Parmesan

Ingredients :
- 5 lbs whiting fish -
- Olive oil, light -
- 1 lb pkg Mozzarella cheese slices, low-fat -
- 1 jar tomato sauce -
- Spike (All Natural All Purpose Seasoning) -
- Oregano -
- Pepper and salt to taste -
- Fresh garlic cloves, sliced thin -

How to Prepare :
1. Add Olive oil to the bottom of your casserole dish. Place your fish in the casserole dish, seasoned with Spike, oregano, salt, and pepper. Lay your fresh garlic slices on each fish fillet. Sprinkle olive oil over the fish and bake until an even light brown topping forms. Lay the cheese slices on top of the fish, sprinkle the oregano on top of the cheese and pour the tomato sauce on top of the fish.
2. Bake until cheese has melted, cooled and serve with your favorite side dish.


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Biryani

Biryani

Ingredients :
- 500 gms Basmati Rice -
- 1kg Mutton (cut into small pieces) -
- 2 tsp. Garam Masala -
- 6 Red chilies -
- 7 Cashewnuts -
- Onions.(A handful, sliced fine and fried till crisp) -
- 5 Lavang (Cloves) -
- 2 Dalchini (Cinnamon Sticks) -
- 2 pieces Elaichi.(cardamom) -
- 3 Green chilies. -
- 6 Kothmir, (chopped Fresh coriander) -
- 1 small bunch Pudina chopped -
- Ginger Garlic paste -
- 3 tsp. Saffron. (dissolved in ¾ cup milk) -
- Curd beaten 1 cup -
- Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp -
- Salt to taste -

How to Prepare :
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.


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Backed Fish with Fresj Mediterranean Salsa

Backed Fish with Fresj Mediterranean Salsa

Ingredients :
- 4- 6 oz lean, mild fish fillets (such as flounder, tialpia or snapper) -
- 2 T water -
- 1/2 t chili powder -
- 1 large tomato, seeded-chopped -
- 1 can-1/2 oz sliced, rip olives or kalamat olives, drained -
- 2 T chopped fresh parsley -
- 2 T lemon juice -
- 1 T capers, drained -
- 2 t extra Virginia Olive Oil -
- 1 t dried oregano leaves -

How to Prepare :
1. Preheat oven 350 degrees. Coat a 12x8 in ch glass baking dish with nonstick cooking spray. Arrange fillets in single layer. Pour water over fillets and sprinkle with chili powder. Cover tightly with aluminum foil and bake 15 minutes or until fish is opaque in the center.
2. Meanwhile, combine tomato, olives, parsley, lemon juice, capers, oil and oregano in a small bowel; mix well. Remove fish from pan with slotted spatula and place on individual plates. Spoon 1/3 cup salsa over each serving.


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Gado-Gado

Gado-Gado

Preparation time : 15 minutes
Cooking time : 15 - 20 minutes
Serve : 6
Calories 147 per portion

You will need :
- 100 g / 4 oz cabbage, shredded -
- 100 g / 4 oz french beans, cut into 4 cm / 1/2 inch lengths -
- 100 g / 4 oz carrots, sliced -
- 100 g / 4 oz cauliflower, devided into small florets -
- salt -
- 50 g / 2 oz bean-sprouts -
- 2 hard-boiled eggs, shelled and sliced (optional) -
- 50 g / 2 oz salted peanuts to garnish -

For the sauce :
- 4 tablespoons crunchy peanut butter -
- juice of 1 lemon -
- 4 tablespoon water -
- Few drops chilli sauce -
- pepper -

Simmer the cabbage, beans, carrots and cauliflower separetly in boiling salted water for a few minutes until jus tender

Quick & Easy Cookbook

Turkish Fish Stew

Turkish Fish Stew

Ingredients :
- 3 cups water -
- 1 1/2 cups dry couscous -
- 2 tablespoons olive oil -
- 1 small white onion, chopped -
- 1 green bell pepper, chopped -
- 2 cloves garlic, minced -
- 1 cup marinated artichoke hearts, liquid reserved -
- 2 teaspoons capers, liquid reserved -
- 12 small green olives -
- 1 (14.5 ounce) can chopped stewed tomatoes, drained -
- 2 tablespoons white wine -
- 1 tablespoon lemon juice -
- 1 cup water -
- 2 teaspoons sumac powder -
- 1 1/2 teaspoons crushed red pepper flakes -
- 1 teaspoon dried basil -
- 1 teaspoon cumin -
- 1 teaspoon minced fresh ginger root -
- ground black pepper to taste -
- 1 pound tilapia fillets, cut into chunks -

How to Prepare :
1. In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
2. Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
3. Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

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Spicy Tea

Spicy Tea

Prep: 2 min, Cook: 5 min.

Ingredients :
- cloves -
- cinnamon sticks -
- cardamom cloves -
- ginger -
- Optional: whole black pepper -
- Optional: tea bag or hibiscus (we call it in Mid EAST - Carcaday) -
- Optional: milk, soy milk or oat milk -

How to Prepare :
Combine your spices (but not tea bag) and boil. Once it boils for 2 min, you can add milk and a tea bag or delete any of them…….. as you like, let stand for 3 min and serve

For sweetener, again it is up to you……. try to use honey though stay away from the sugar this month.


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Tomato Ginger Salsa

Tomato Ginger Salsa

Ingredients :
- 3 cups chopped seeded tomatoes (about 1 1/4 pounds) -
- 3/4 cup chopped red onion -
- 1/2 cup chopped fresh mint -
- 1.5 tablespoons minced peeled fresh ginger -
- 2 tablespoons fresh lime juice -
- 2 tablespoons chives -
- salt and pepper to taste -

How to Prepare :
1. Combine all ingredients in medium bowl. Season to taste with salt and pepper. Salsa can be made 1 day ahead. Cover and refrigerate.

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Herbed Potatoes

Herbed Potatoes

Ingredients :
- 12 small potatoes (fresh) -
- 4 t butter -
- 4 t minced, fresh parsley OR 1-1/2 t dried parsley -
- 4 t minched fresh chives OR 1-1/2 t dried chives -
- fresh parsley sprigs for decoration -

How to Prepare :
1. Peel 1/2 inch strip around the center of the potato and immediately place potatoes in a medium saucepan of cold water. Add enough additional water to the saucepan to cover the potatoes by 2 inches.
2. Bring to a boil over medium-high heat, boil until they are easily pierced with a fork but are still firm (about 20 minutes); drain and do not over cook. Cover to keep warm. Sprinkle with parsley and chives and serve.


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Green Bean Casserole

Green Bean Casserole

Ingredients :
- 1-1/3 T butter -
- 2 T all purpose flour -
- 1-1/2 c milk -
- 3-4 t dry ranch style salad dressing mix -
- 1/4 to 1/2 t white pepper -
- 1 c chopped onion -
- 2 cloves garlic, minced -
- 1-1/2 c sliced fresh mushrooms -
- 1-1/4 lbs fresh green beans, cooked until crisp-tender -
- 1 c fresh bread crumbs, toasted -

How to Prepare :
1. To make white sauce: melt butter in small saucepan over low heat. Stir in flour, cook 1-2 minutes, stirring constantly 1-2 minutes or until thick.
2. Preheat oven to350 degrees. Add garlic and onion, cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside. Add mushrooms to onion mixture remaining in the skillet and cook about 5 minutes, or until the mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1-1/2 quart casserole dish.
3. Combine bread crumbs with reserved onion mixture, sprinkle over casserole dish. Bake, uncovered until heat through abut 20-30 minutes. Serve


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Spiced Couscous Tabouleh with Feta

Spiced Couscous Tabouleh with Feta

The intriguing aroma of cinnamon and allspice mixes with fresh mint in this unique tabouleh recipe. Whole wheat couscous cooks in only five minutes, making it a quick and delicious foundation for the cucumber, tomato and feta. Try it with barbecued chicken or tempeh, for a quick and tasty dinner.
Serves 4

Ingredients :
- 1 3/4 cups water -
- 1/4 teaspoon sea salt -
- 1 1/2 cups couscous -
- 1 cup fresh parsley, chopped -
- 1/2 cup fresh mint, chopped -
- 1/2 cucumber, peeled, seeded and chopped -
- 1 cup tomato, seeded and chopped -
- 1 cup feta, crumbled -

Dressing
- 1/3 cup fresh lemon juice (about 3 large lemons) -
- 3 tablespoons olive oil -
- 1 teaspoon allspice -
- 1/2 teaspoon cinnamon -
- sea salt, to taste -
- ground pepper, to taste -


How to Prepare :
1. Bring the water to a boil in medium saucepan. Stir in salt and couscous, cover and remove from heat. Let stand for 5 minutes then fluff with fork.
2. Whisk together dressing ingredients. Mix together couscous, parsley, mint, cucumber, tomato, feta and dressing.
Nutrition Info

Per serving (206g-wt.): 280 calories (170 from fat), 19g total fat, 7g satu

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