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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Easy Potato Pie

Easy Potato Pie

Ingredients :
- 6-8 Small or medium Potatoes -
- 1 Onion, thinly sliced -
- 1/4 cup Butter -
- 1/4 cup Parmesan cheese -
- 1/8 tsp Salt -


How to Prepare :
Preheat oven to 400 degrees. Grace a large square pan. Thinly
slice potatoes and place on the bottom of the pan. Place half the
sliced onions over potatoes. Dot with half the butter. Repeat layers.
Cover and bake for 45 minutes. Uncover, sprinkle cheese on top,
and put back into oven until cheese is melted.


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Joojeh Kabab

Joojeh Kabab

Ingredients :
- chicken, 1 kg -
- extra-virgin olive oil, 1/2 cup -
- 2 large onions, grated -
- 4 medium tomatos -
- salt -
- black pepper -
- saffron, 1/2 teaspoon (optional) -

How to Prepare :
1. Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.
2. Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread.

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Iskender Kebab

Iskender Kebab

Ingredients :
- 4 pita bread rounds -
- 1 tablespoon olive oil -
- 4 skinless, boneless chicken breast halves - chopped -
- 2 medium onion, chopped -
- 1 clove garlic, minced -
- 1 (10.75 ounce) can tomato puree -
- ground cumin to taste -
- salt to taste -
- ground black pepper to taste -
- 1/2 cup butter, melted -
- 1 cup Greek yogurt -
- 1/4 cup chopped fresh parsley -


How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.


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Indian Mustard Fish

Indian Mustard Fish

Ingredients :
- 3 tablespoons mustard seed -
- 5 green chile peppers, diced -
- 1/4 cup vegetable oil -
- 4 medium onions, chopped-
- 1 teaspoon chili powder -
- 1 teaspoon ground turmeric -
- salt to taste -
- 1/3 cup water -
- 2 pounds salmon, cut into chunks -

How to Prepare :
1. Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
2. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.


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Gajar Ka Halva

Gajar Ka Halva

Ingredients :
- 1 kilo carrots grated 1cup sugar seeds of 4-5 iaalichi -
- 1tbs oil khoya (Riccota cheese) -
- 1tbs khevera essence -
- dry fruits (pistachio,almond,raisins) -
- 4-5 tbs powder milk -

How to Prepare :
1. Grate the carrots and put them in a pot on low heat along with the illaichi seeds. When they become soft and water dries add sugar and again leave for the water to dry.
2. Then add oil,khoya,dryfruit and milk and dry the water on high heat. When done add khevera just before removing from heat. Can be served hot or cold.


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Green Beans with Tahini and Garlic

Green Beans with Tahini and Garlic

Ingredients :
- 2 & 1/2 Pounds green beans (fresh) -
- 1 tbsp Salt -
- 6 tbsp Oil -
- 2 tsp Mustard seeds -
- 8-9 Cloves garlic, crushed -
- 1" Cube, ginger crushed -
- 3 tbsp Tahini* (sesame seed paste) -
- 1 tbsp Lemon juice -
- 1/4 cup Cilantro -
- Black pepper (dash) -
- Cayenne pepper (dash) -


How to Prepare :
1. Cut beans 1 inch long. Boil in salted water till tender but crisp. Drain. Heat oil, put in mustard seeds. When they pop add garlic, stir, add ginger, and stir. Add rest of ingredients. Turn heat to low, mix through, and serve.
2. Frozen green beans can be used instead of fresh.


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Black Glutinous Rice Porridge

Black Glutinous Rice Porridge

Ingredients :
- 1 2/3 cups water -
- 1 pandan leaf -
- 3/4 cup black glutinous rice -
- 1/2 cup brown sugar -
- 1/4 cup white sugar -
- 2 cups coconut milk -

How to Prepare :
1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.


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Chinese Lettuce Wraps

Chinese Lettuce Wraps

Ingredients :
- 3/4 lb / 375 g Maple Lodge Farms Extra-lean Ground Chicken -
- 2 cloves garlic, minced -
- 1 tbsp / 15 ml minced gingerroot -
- 1 tbsp / 15 ml oil -
- 1 medium carrot, finely diced -
- 1 stalk celery, chopped -
- 2 green onions, chopped -
- 2 tbsp / 30 ml soy sauce -
- 1/2 tsp / 2 ml sesame oil -
- 1 head iceburg lettuce -
- 1/3 cup / 75 ml hoisin sauce -
- 2 1/2 cups / 625 ml bean sprouts -

How to Prepare :
1. In a skillet, stir-fry chicken, garlic and ginger in oil, breaking up with back of spoon, until no longer pink. Add carrot, celery, green onions, soy sauce and sesame oil; cook for about 1 minute or until vegetables are tender. Separate lettuce into 8 cup-shaped leaves.FOR SERVING: Spread about 2 tsp (10 ml) hoisin sauce on bottom of each lettuce leaf. Spoon in small amount of chicken filling. Top with a few bean sprouts. Fold lightly and eat with hands.Hoisin Sauce: Available in International section of food stores.


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Brown-Sugar Sweet Potato Sticks

Brown-Sugar Sweet Potato Sticks

Ingredients :
- 2 T cider vinegar -
- 6 small, sweet potatoes with skins scrubbed -
- 1 T butter -
- 1/4 cup walnuts, chopped -
- 1/4 t salt -- 1/4 cup + 2 T packed light, brown sugar -
- 1/4 t black pepper -
- 1/4 t ground allspice -

How to Prepare :
1. Prepare outdoor grill with medium to hot coals, or set the gas grill to medium-high.
2. Pierce potatoes with a fork and placed them on a piece of paper toweling in the microwave oven. Microwave on 100% power for 10 minutes, or until partially cooked, but still very firm and turning over halfway through the cooking process.
3. When potatoes are cool enough to handle, cut each lengthwise into quarters.
4. Meanwhile, in another skillet, melt the butter over medium heat. Add the walnuts, brown sugar, salt, black pepper, allspice and vinegar. Cook, stirring until the brown sugar is melted for about 2 minutes. Remove the skillet from the heat.
5. Brush the sides of the potatoes with the brown sugar glaze, leaving the walnuts in the skillet. Grill the potatoes, cut side down, uncovered for about 5 minutes. Turn the wedges, so the second cut side is facing down, grill that for 5 minutes or until the potatoes are tender.
6. Spoon remaining glaze with nuts over potato wedges and serve


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Roasted Tomato Soup

Roasted Tomato Soup

Ingredients :
- 6 cups of chicken / vegetable broth -
- 3 slices day-old Italian bread, 1/2-inch thick -
- 1 x small red bell pepper, cored and seeded -
- 1 x yellow pepper -
- 20 x Roma tomatoes, halved, cored, seeded -
- 1 medium onion, peeled, cut into 1/2-inch slices -
- Olive oil -
- 1 tsp of salt or to taste -
- 1/2 tsp freshly ground black pepper -
- 2 stalks celery, diced -
- 3 cloves garlic, minced -
- 1/2 cups of basil leaves -
- 4 tbsp of balsamic vinegar -

How to Prepare :
1. In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
2. Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
3. Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
4. Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
5. Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
6. Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
7. After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
8. Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.
9. Serve warm or cold as preferred.


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