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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