Breaded Chicken Wings
Ingredients :
- 8 chicken wings -
- 1/2 cups breadcrumbs -
- 1/4 cup grated parmesan cheese -
- 2 spring onions, finely chopped -
- 1/2 tsp paprika -
- 2 tbsp chopped parsley -
- 1 egg, lightly beaten -
- 60g butter, melted -
- 1/4 cup milk -
- 1/2 cup flour -
How to Prepare :
1. Combine breadcrums with cheese, onions, paprika, parsley.
2. Combine egg and milk.
3. Toss chicken in flour shaking off excess. Dip in egg mixture. Coat with breadcrumbs.
4. Place in a baking dish in a single layer. Drizzle with butter and bake in a moderate oven for 30 min or until chicken is tender and golden brown.
5. Do not turn chicken during cooking as it will not become crisp then.
6. Serve with tomato ketchup
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Sunday, August 9, 2009
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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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
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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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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Tropical Fruit Salad
Ingredients :
4 cups (1/2 inch) cubed, fresh pineapple 2 cups diced and peeled ripe mango (about 2 medium) 1-1/2 cups (1/2 inch) sliced banana (2 medium) 2 T brown sugar 2 T fresh lime juice 1 cup unsweeted coconut
How to Prepare :
Combine the first six ingredients in a medium sized bowel and toss gently to combine well. Then cover and chill for at least one hour. Then sprinkle with the fresh, unsweetened coconut and serve.
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Ingredients :
4 cups (1/2 inch) cubed, fresh pineapple 2 cups diced and peeled ripe mango (about 2 medium) 1-1/2 cups (1/2 inch) sliced banana (2 medium) 2 T brown sugar 2 T fresh lime juice 1 cup unsweeted coconut
How to Prepare :
Combine the first six ingredients in a medium sized bowel and toss gently to combine well. Then cover and chill for at least one hour. Then sprinkle with the fresh, unsweetened coconut and serve.
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Tofu Salad with Chutney and Raisins
Ingredients :
- 2 tablespoons vegan mayonnaise -
- 1 tablespoon mango chutney -
- 1 (7-ounce) package baked tofu, crumbled into small pieces -
- 2 tablespoons seedless raisins -
- 1 tablespoon sliced green onions, plus more for garnish -
How to Prepare :
1. Put mayonnaise and chutney into a medium bowl and stir to combine. Add tofu, raisins and green onions and fold gently just until combined. Garnish with green onions and serve immediately, or cover and chill until ready to serve.
Nutrition
2. Per serving (about 3oz/89g-wt.): 200 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 11g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein
3. This is a delicious vegan alternative to tuna or chicken salad. Use it as a sandwich filling or dip for crackers or pieces of warm naan.
www.shawuniversitymosque.org
Ingredients :
- 2 tablespoons vegan mayonnaise -
- 1 tablespoon mango chutney -
- 1 (7-ounce) package baked tofu, crumbled into small pieces -
- 2 tablespoons seedless raisins -
- 1 tablespoon sliced green onions, plus more for garnish -
How to Prepare :
1. Put mayonnaise and chutney into a medium bowl and stir to combine. Add tofu, raisins and green onions and fold gently just until combined. Garnish with green onions and serve immediately, or cover and chill until ready to serve.
Nutrition
2. Per serving (about 3oz/89g-wt.): 200 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 11g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein
3. This is a delicious vegan alternative to tuna or chicken salad. Use it as a sandwich filling or dip for crackers or pieces of warm naan.
www.shawuniversitymosque.org
Sonoma Chicken Salad
Ingredients :
Dressing
- 1 cup mayonnaise -
- 4 teaspoons apple cider vinegar -
- 5 teaspoons honey -
- 2 teaspoons poppy seeds -
- Salt and freshly ground pepper to taste -
Salad
- 2 pounds boneless, skinless chicken breasts -
- 3/4 cup pecan pieces, toasted -
- 2 cups red seedless grapes -
- 3 stalks celery, thinly sliced -
How to Prepare :
1.In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2.Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3.When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
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Ingredients :
Dressing
- 1 cup mayonnaise -
- 4 teaspoons apple cider vinegar -
- 5 teaspoons honey -
- 2 teaspoons poppy seeds -
- Salt and freshly ground pepper to taste -
Salad
- 2 pounds boneless, skinless chicken breasts -
- 3/4 cup pecan pieces, toasted -
- 2 cups red seedless grapes -
- 3 stalks celery, thinly sliced -
How to Prepare :
1.In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2.Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3.When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
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Sesame Rice Salad
For an Asian-inspired side dish, look no further. This rice salad is packed with bright flavors like pickled ginger and snow peas. Drizzles of sesame oil and balsamic vinegar make it a fragrant choice for picnics or light suppers.
Ingredients :
- 1 teaspoon toasted sesame oil -
- 1 teaspoon balsamic vinegar -
- 1/4 teaspoon garlic powder -
- 1 1/2 teaspoons tamari -
- 1 teaspoon pickled ginger, finely chopped -
- 2 cups cooked brown rice -
- 1/2 cup snow peas, cut into thirds -
- 2 tablespoons chopped filberts -
- 1 broccoli stem, peeled and thinly sliced -
How to Prepare :
Put oil, vinegar, garlic powder, tamari and ginger into a large bowl and whisk together to make a dressing. Add rice, snow peas, filberts and broccoli, toss gently to combine and serve.
www.shawuniversitymosque.org
For an Asian-inspired side dish, look no further. This rice salad is packed with bright flavors like pickled ginger and snow peas. Drizzles of sesame oil and balsamic vinegar make it a fragrant choice for picnics or light suppers.
Ingredients :
- 1 teaspoon toasted sesame oil -
- 1 teaspoon balsamic vinegar -
- 1/4 teaspoon garlic powder -
- 1 1/2 teaspoons tamari -
- 1 teaspoon pickled ginger, finely chopped -
- 2 cups cooked brown rice -
- 1/2 cup snow peas, cut into thirds -
- 2 tablespoons chopped filberts -
- 1 broccoli stem, peeled and thinly sliced -
How to Prepare :
Put oil, vinegar, garlic powder, tamari and ginger into a large bowl and whisk together to make a dressing. Add rice, snow peas, filberts and broccoli, toss gently to combine and serve.
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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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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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Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Tropical flavors of mango and citrus complement black beans in this colorful salad.
Ingredients :
- 2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
- 3 tablespoons lime juice, divided
- 1 firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1 jalapeño, seeded and minced
- Sea salt and freshly ground black pepper
- 1 teaspoon grated lime zest
- 1/4 teaspoon sugar
- 2 tablespoons chopped cilantro, more for garnish
- 4 tablespoons olive oil
- 1 (15-ounce) can black beans, drained and rinsed
How to Prepare :
1. Gently toss avocado with a tablespoon of lime juice in a medium bowl; add mango, jalapeño and salt and toss to combine.
2. To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar and cilantro in a small bowl. Whisk in the oil until thoroughly combined. Season to taste with salt and pepper. Toss the black beans with the vinaigrette.
3. To assemble the salad, spoon the black bean mixture onto the middle of a small platter. Arrange the chopped mango and avocado around the black beans. Garnish with chopped cilantro and serve immediately.
Nutrition
Per serving (about 10oz/282g-wt.): 460 calories (310 from fat), 35g total fat, 5g saturated fat, 0mg cholesterol, 230mg sodium, 36g total carbohydrate (11g dietary fiber, 9g sugar), 9g protein
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Tropical flavors of mango and citrus complement black beans in this colorful salad.
Ingredients :
- 2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
- 3 tablespoons lime juice, divided
- 1 firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1 jalapeño, seeded and minced
- Sea salt and freshly ground black pepper
- 1 teaspoon grated lime zest
- 1/4 teaspoon sugar
- 2 tablespoons chopped cilantro, more for garnish
- 4 tablespoons olive oil
- 1 (15-ounce) can black beans, drained and rinsed
How to Prepare :
1. Gently toss avocado with a tablespoon of lime juice in a medium bowl; add mango, jalapeño and salt and toss to combine.
2. To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar and cilantro in a small bowl. Whisk in the oil until thoroughly combined. Season to taste with salt and pepper. Toss the black beans with the vinaigrette.
3. To assemble the salad, spoon the black bean mixture onto the middle of a small platter. Arrange the chopped mango and avocado around the black beans. Garnish with chopped cilantro and serve immediately.
Nutrition
Per serving (about 10oz/282g-wt.): 460 calories (310 from fat), 35g total fat, 5g saturated fat, 0mg cholesterol, 230mg sodium, 36g total carbohydrate (11g dietary fiber, 9g sugar), 9g protein
www.shawuniversitymosque.org
North African-Style Grilled Vegetable Salad
Ingredients :
Vinaigrette
- 1 shallot -
- 1/2 clove garlic -
- 1/4 teaspoon prepared harissa chile paste, more to taste -
- 1 tablespoon tomato purée -
- Juice and finely grated zest of 1 lemon -
- 2 tablespoons water -
- 1/2 teaspoon ground cumin -
- 1/2 teaspoon ground coriander -
- Salt and pepper -
- 1 cup loosely packed parsley leaves -
- 1 teaspoon honey -
- 1/2 cup extra virgin olive oil -
Salad
- 1 eggplant, sliced in 1/4-inch-thick rounds -
- 4 tablespoons extra virgin olive oil, divided -
- 1 green bell pepper, seeded and quartered -
- 1 red bell pepper, seeded and quartered -
- 1 red onion, cut into 1/2-inch-thick rings -
- 8 cups mixed greens -
- 2 cups parsley leaves -
- 1 cup chickpeas -
- 1 cup cooked whole wheat couscous -
- 1/2 cup pitted black olives -
- Pinch each of ground cayenne, coriander and cumin -
How to Prepare :
1. To prepare the vinaigrette, add all ingredients except olive oil to a blender. Blend on medium speed for 2 minutes, then slowly drizzle in olive oil with machine running. Taste and adjust seasoning as desired. Transfer to a bowl, cover and chill for at least 1 hour.
2. To prepare the salad, preheat a grill to high heat. Toss eggplant slices with 2 tablespoons of the olive oil and season with salt and pepper. Grill each slice for about 3 minutes on each side, turning once. Transfer to a bowl large enough to hold all the vegetables. Toss peppers in another tablespoon of olive oil and season with salt and pepper. Grill peppers for about 3 minutes on each side and add to bowl with eggplant. Toss onion slices in remaining tablespoon of olive oil, season with salt and pepper and grill for about 3 minutes per side. Add to bowl with peppers and eggplant. Cover and let vegetables sit for about 20 minutes, This will allow them to finish cooking through. Uncover and let cool to room temperature.
3. To assemble salad, toss greens with parsley leaves and arrange in a large salad bowl or on a platter. Arrange the grilled vegetables and chickpeas in sections over the greens. Arrange couscous in the middle and top with black olives. Stir dressing to recombine and serve alongside salad.
www.shawuniversitymosque.org
Ingredients :
Vinaigrette
- 1 shallot -
- 1/2 clove garlic -
- 1/4 teaspoon prepared harissa chile paste, more to taste -
- 1 tablespoon tomato purée -
- Juice and finely grated zest of 1 lemon -
- 2 tablespoons water -
- 1/2 teaspoon ground cumin -
- 1/2 teaspoon ground coriander -
- Salt and pepper -
- 1 cup loosely packed parsley leaves -
- 1 teaspoon honey -
- 1/2 cup extra virgin olive oil -
Salad
- 1 eggplant, sliced in 1/4-inch-thick rounds -
- 4 tablespoons extra virgin olive oil, divided -
- 1 green bell pepper, seeded and quartered -
- 1 red bell pepper, seeded and quartered -
- 1 red onion, cut into 1/2-inch-thick rings -
- 8 cups mixed greens -
- 2 cups parsley leaves -
- 1 cup chickpeas -
- 1 cup cooked whole wheat couscous -
- 1/2 cup pitted black olives -
- Pinch each of ground cayenne, coriander and cumin -
How to Prepare :
1. To prepare the vinaigrette, add all ingredients except olive oil to a blender. Blend on medium speed for 2 minutes, then slowly drizzle in olive oil with machine running. Taste and adjust seasoning as desired. Transfer to a bowl, cover and chill for at least 1 hour.
2. To prepare the salad, preheat a grill to high heat. Toss eggplant slices with 2 tablespoons of the olive oil and season with salt and pepper. Grill each slice for about 3 minutes on each side, turning once. Transfer to a bowl large enough to hold all the vegetables. Toss peppers in another tablespoon of olive oil and season with salt and pepper. Grill peppers for about 3 minutes on each side and add to bowl with eggplant. Toss onion slices in remaining tablespoon of olive oil, season with salt and pepper and grill for about 3 minutes per side. Add to bowl with peppers and eggplant. Cover and let vegetables sit for about 20 minutes, This will allow them to finish cooking through. Uncover and let cool to room temperature.
3. To assemble salad, toss greens with parsley leaves and arrange in a large salad bowl or on a platter. Arrange the grilled vegetables and chickpeas in sections over the greens. Arrange couscous in the middle and top with black olives. Stir dressing to recombine and serve alongside salad.
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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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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
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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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
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 -
www.shawuniversitymosque.org
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
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.
www.shawuniversitymosque.org
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.
www.shawuniversitymosque.org
Ginger Beer
Ingredients :
- 2 quarts water -
- 1/2 lb fresh ginger, thinly sliced -
- 1/2 c fresh lemon juice -
- 1 c honey -
- Ice cubes -
How to Prepare :
In a medium saucepan, combine 2 cups of the water with the ginger, and simmer over medium heat for 20 minutes. Stir in the lemon juice and honey, and let cool completely. Strain the ginger mixture into a large pitcher and add the remaining 1-1/2 c water. Add the ice cubes and let stand until well chilled before serving.
www.shawuniversitymosque.org
Ingredients :
- 2 quarts water -
- 1/2 lb fresh ginger, thinly sliced -
- 1/2 c fresh lemon juice -
- 1 c honey -
- Ice cubes -
How to Prepare :
In a medium saucepan, combine 2 cups of the water with the ginger, and simmer over medium heat for 20 minutes. Stir in the lemon juice and honey, and let cool completely. Strain the ginger mixture into a large pitcher and add the remaining 1-1/2 c water. Add the ice cubes and let stand until well chilled before serving.
www.shawuniversitymosque.org
Yogurt Salad
This yogurt salad goes well with byriani and any other rice or meat dish.
Ingredients:
- 2 cups low fat yogurt -
- 1 cucumber, chopped small -
- 1 large tomato, chopped small -
- 2 green onion sprigs, chopped fine (or 1 small onion chopped fine) -
- 1/2 bunch cilantro, chopped -
- salt and pepper to taste -
How to Prepare :
Combine all ingredients in large bowl. Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.
www.soundvision.com
This yogurt salad goes well with byriani and any other rice or meat dish.
Ingredients:
- 2 cups low fat yogurt -
- 1 cucumber, chopped small -
- 1 large tomato, chopped small -
- 2 green onion sprigs, chopped fine (or 1 small onion chopped fine) -
- 1/2 bunch cilantro, chopped -
- salt and pepper to taste -
How to Prepare :
Combine all ingredients in large bowl. Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.
www.soundvision.com
Irish Lace Biscuits
Preparation time : 10 minutes
Cooking time : 10 minutes
Oven temperature : 180C, 350F, Gas 4
Makes 24
Calories : 90 per biscuit
You will need
- 100 g / 4 oz butter, softened -
- 100 g / 4 oz soft brown sugar -
- 25 g / 1 oz self-raising flour, sifted -
- 2 tablespoons milk -
- 100 g/ 4 oz rolled oats -
- 1 teaspoon vanilla essence -
How to Prepare :
Cream together the butter and sugar until light and fluffy. Stir in the flour, milk, rolled oats and vanilla essence.
Drop teaspoons of the mixture onto well-greased baking sheets, leaving room for the biscuits to spread. Place in a preheated oven 10 minutes, then cool on a wire tray. Store in an airtight container until ready to serve.
Cook's tip
Serve these delicate biscuits with creamy desserts such as mousses and ice cream or on yheir own. They can also be flavoured with almond essence or grated orange or lemon rind.
Quick & Easy Cookbook
Preparation time : 10 minutes
Cooking time : 10 minutes
Oven temperature : 180C, 350F, Gas 4
Makes 24
Calories : 90 per biscuit
You will need
- 100 g / 4 oz butter, softened -
- 100 g / 4 oz soft brown sugar -
- 25 g / 1 oz self-raising flour, sifted -
- 2 tablespoons milk -
- 100 g/ 4 oz rolled oats -
- 1 teaspoon vanilla essence -
How to Prepare :
Cream together the butter and sugar until light and fluffy. Stir in the flour, milk, rolled oats and vanilla essence.
Drop teaspoons of the mixture onto well-greased baking sheets, leaving room for the biscuits to spread. Place in a preheated oven 10 minutes, then cool on a wire tray. Store in an airtight container until ready to serve.
Cook's tip
Serve these delicate biscuits with creamy desserts such as mousses and ice cream or on yheir own. They can also be flavoured with almond essence or grated orange or lemon rind.
Quick & Easy Cookbook
Fruits Bars
Preparation time : 15 minutes, lus chilling
Makes about : 450 g / 1 lb
Calories : 1200 per 450 g / 1 lb
You will need
- 175 g / 6 oz ready-to-eat dried apricots, finely chopped -
- 50 g / 2 oz seedless raisins, finely chopped -
- 50 g / 2 oz pecan nuts, finely chopped -
- 50 g / 2 oz hazelnuts without skins, ground -
- grated rind of 1 orange -
- 2 dessertspoons clear honey -
- 2-3 dessertspoons lemon juice -
- icing sugar for dusting -
How to Prepare :
Combine the apricots, raisins, pecans, hazelnut and orange rind in a small bowl. Add all the honey and 1 dessertspoon of the lemon juice. Stir in the remaining juice gradually until the mixture forms a firm paste.
Turn the mixture onto a piece of baking foil and pat into an oblong shape 2 cm / 3/4 inch thick. Wrap the foil round to make a flat packet and refrigerate for 3 hours, until firm.
Remove the foil and cut the bar into small 1 cm / 1/2 inch wide and 4 cm / 1 1/2 inches long. Dust ligaty with icing sugar before serving.
Cook's tip
To remove the skins from hazelnuts, put the nuts under a preheated hot grill until the skins begin to split. Place the nuts in a folded tea towel and rub together until the skins come off.
Quick & Easy Cookbook
Preparation time : 15 minutes, lus chilling
Makes about : 450 g / 1 lb
Calories : 1200 per 450 g / 1 lb
You will need
- 175 g / 6 oz ready-to-eat dried apricots, finely chopped -
- 50 g / 2 oz seedless raisins, finely chopped -
- 50 g / 2 oz pecan nuts, finely chopped -
- 50 g / 2 oz hazelnuts without skins, ground -
- grated rind of 1 orange -
- 2 dessertspoons clear honey -
- 2-3 dessertspoons lemon juice -
- icing sugar for dusting -
How to Prepare :
Combine the apricots, raisins, pecans, hazelnut and orange rind in a small bowl. Add all the honey and 1 dessertspoon of the lemon juice. Stir in the remaining juice gradually until the mixture forms a firm paste.
Turn the mixture onto a piece of baking foil and pat into an oblong shape 2 cm / 3/4 inch thick. Wrap the foil round to make a flat packet and refrigerate for 3 hours, until firm.
Remove the foil and cut the bar into small 1 cm / 1/2 inch wide and 4 cm / 1 1/2 inches long. Dust ligaty with icing sugar before serving.
Cook's tip
To remove the skins from hazelnuts, put the nuts under a preheated hot grill until the skins begin to split. Place the nuts in a folded tea towel and rub together until the skins come off.
Quick & Easy Cookbook
Pear and Ginger Crumble
Preparation time : 8 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Calories : 414 per portion
You will need :
- 1 kg / 2 lb cooking pears, peeled, cored and halved
- 1/2 teaspoon ground ginger
- soft light brown sugar
- singel cream to serve (optional)
For the topping :
- 50 g / 2 oz margarine
- 25 g / 1 oz butter
- 175 g / 6 oz plain wholemeal flour
- 1 tablespoon wheat bran
- 2 tablespoon soft brown sugar
How to Prepare :
Gently poach the pears in a little water, with the ginger and sugar to taste, for 10-15 minutes or until tender. Remove from the heat and cool in the syrup.
Meanwhile, to make the topping, rub the margarine and butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the bran and sugar.
Using a slotted spoon, arrange the pears in a greased pie dish. Pour over 2 tablespoons of the cooking syrup and cover with the topping,Making a hole in the centre.
Bake above the centre of a preheated oven for 15 minutes until browned. Serve hot, with single cream if desired.
Cook's tip
For a crunchier crumble, stir 2 tablespoons chopped walnut halves or blanched almonds into the topping mixture.
Quick & Easy Cookbook
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Calories : 414 per portion
You will need :
- 1 kg / 2 lb cooking pears, peeled, cored and halved
- 1/2 teaspoon ground ginger
- soft light brown sugar
- singel cream to serve (optional)
For the topping :
- 50 g / 2 oz margarine
- 25 g / 1 oz butter
- 175 g / 6 oz plain wholemeal flour
- 1 tablespoon wheat bran
- 2 tablespoon soft brown sugar
How to Prepare :
Gently poach the pears in a little water, with the ginger and sugar to taste, for 10-15 minutes or until tender. Remove from the heat and cool in the syrup.
Meanwhile, to make the topping, rub the margarine and butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the bran and sugar.
Using a slotted spoon, arrange the pears in a greased pie dish. Pour over 2 tablespoons of the cooking syrup and cover with the topping,Making a hole in the centre.
Bake above the centre of a preheated oven for 15 minutes until browned. Serve hot, with single cream if desired.
Cook's tip
For a crunchier crumble, stir 2 tablespoons chopped walnut halves or blanched almonds into the topping mixture.
Quick & Easy Cookbook
Tuesday, July 28, 2009
Hummus
Ingredients :
- cans chick peas, reserve juice -
- 2-3 cloves garlic -
- 2 tbsp. Tahini (sesame seed paste) -
- 1 tsp.salt -
- 1/4 cup cold water -
- 1/3 cup fresh lemon juice -
- 1/4 cup olive oil -
How to Prepare :
1. Heat the chick peas in a saucepan. In a food processor, add beans, tahini, water, salt and garlic. Mix until smooth, about 4 minutes. It should be the consistency of dip; if not, add 1/4 cup of juice from the beans (I almost always add the juice; it's more smooth this way). Then add the olive oil and lemon juice; mix again for 2 minutes.
2. Put in a shallow bowl, sprinkle olive oil and paprika on top, and garnish with fresh parsley and mint leaves.
3. This can be eaten with pita bread, crackers, salad, whatever you'd like; if you want it thicker, omit the ban juice.
www.shawuniversitymosque.org
- cans chick peas, reserve juice -
- 2-3 cloves garlic -
- 2 tbsp. Tahini (sesame seed paste) -
- 1 tsp.salt -
- 1/4 cup cold water -
- 1/3 cup fresh lemon juice -
- 1/4 cup olive oil -
How to Prepare :
1. Heat the chick peas in a saucepan. In a food processor, add beans, tahini, water, salt and garlic. Mix until smooth, about 4 minutes. It should be the consistency of dip; if not, add 1/4 cup of juice from the beans (I almost always add the juice; it's more smooth this way). Then add the olive oil and lemon juice; mix again for 2 minutes.
2. Put in a shallow bowl, sprinkle olive oil and paprika on top, and garnish with fresh parsley and mint leaves.
3. This can be eaten with pita bread, crackers, salad, whatever you'd like; if you want it thicker, omit the ban juice.
www.shawuniversitymosque.org
Khoresht Anaar-Aveej
Ingredients :
- chicken pieces, 1-1.5 kgs -
- ground walnuts, 500 grams -
- rice-flour, 2 spoonfuls -
- herbs (parsley, mint, coriander, spring-onion ends), 500 grams -
- 3-4 onions -
- garlic, 2-3 cloves -
- pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste) -
- sugar, 2-3 spoons -
- 1/2 cup of cooking oil -
- salt -
How to Prepare :
1. Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
2. Wash and rinse the herbs, then finely chop them. Peel garlic cloves and thinly slice them. Fry herbs and garlic in oil for a few minutes.
3. Add herbs, salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Dissolve rice-flour in a cup of cold water and add to khoresht near the end of cooking
www.shawuniversitymosque.org
Ingredients :
- chicken pieces, 1-1.5 kgs -
- ground walnuts, 500 grams -
- rice-flour, 2 spoonfuls -
- herbs (parsley, mint, coriander, spring-onion ends), 500 grams -
- 3-4 onions -
- garlic, 2-3 cloves -
- pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste) -
- sugar, 2-3 spoons -
- 1/2 cup of cooking oil -
- salt -
How to Prepare :
1. Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
2. Wash and rinse the herbs, then finely chop them. Peel garlic cloves and thinly slice them. Fry herbs and garlic in oil for a few minutes.
3. Add herbs, salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Dissolve rice-flour in a cup of cold water and add to khoresht near the end of cooking
www.shawuniversitymosque.org
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
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
Saleeg
"This is a traditional Saudi main dish, made of rice with chicken or meat served with it."
Ingredients :
- 3 pods black cardamom -
- 1 cinnamon stick -
- 1 medium red onion -
- 1 (3 1/2) pound chicken, split in half lengthwise -
- 1 teaspoon dried cilantro -
- 1/2 teaspoon ground black pepper -
- 1/2 teaspoon salt -
- 2 cups long grain white rice -
- 3 cups milk -
How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.
www.shawuniversitymosque.org
Ingredients :
- 3 pods black cardamom -
- 1 cinnamon stick -
- 1 medium red onion -
- 1 (3 1/2) pound chicken, split in half lengthwise -
- 1 teaspoon dried cilantro -
- 1/2 teaspoon ground black pepper -
- 1/2 teaspoon salt -
- 2 cups long grain white rice -
- 3 cups milk -
How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.
www.shawuniversitymosque.org
Pomegranate Stew with Chicken (Khoresh Fesenjan)
"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
Ingredients :
- 2 tablespoons olive oil -
- 1 1/2 pounds chicken legs, cut up -
- 1 white onion, thinly sliced -
- 1/2 pound walnuts, toasted and finely ground in a food processor -
- 1 teaspoon salt -
- 4 cups pomegranate juice -
- 1/2 teaspoon cardamom (optional) -
- 2 tablespoons sugar (optional) -
How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
www.shawuniversitymosque.org
"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
Ingredients :
- 2 tablespoons olive oil -
- 1 1/2 pounds chicken legs, cut up -
- 1 white onion, thinly sliced -
- 1/2 pound walnuts, toasted and finely ground in a food processor -
- 1 teaspoon salt -
- 4 cups pomegranate juice -
- 1/2 teaspoon cardamom (optional) -
- 2 tablespoons sugar (optional) -
How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
www.shawuniversitymosque.org
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.
www.shawuniversitymosque.org
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.
www.shawuniversitymosque.org
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.
www.shawuniversitymosque.org
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.
www.shawuniversitymosque.org
Friday, July 3, 2009
Sweet Potato / Pecan Pancakes
Prep : 15 min, Cook: 5 min.
Ingredients :
- 1 cup cooked sweet potatoes, peeled, and roughly mashed -
- 1/2 cup of pecans gently broken -
- 2 eggs -
- 1/3 cup of whole wheat flour -
- 1/3 cup all purpose flour -
- 1 tsp. baking powder -
- 2 Tbs. unsalted butter, melted -
- 1/2 cup milk, plus extra -
- 1 cup sour cream (or if overseas mix lebnah with equal part of yogurt) -
How to Prepare :
Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
www.shawuniversitymosque.org
Prep : 15 min, Cook: 5 min.
Ingredients :
- 1 cup cooked sweet potatoes, peeled, and roughly mashed -
- 1/2 cup of pecans gently broken -
- 2 eggs -
- 1/3 cup of whole wheat flour -
- 1/3 cup all purpose flour -
- 1 tsp. baking powder -
- 2 Tbs. unsalted butter, melted -
- 1/2 cup milk, plus extra -
- 1 cup sour cream (or if overseas mix lebnah with equal part of yogurt) -
How to Prepare :
Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
www.shawuniversitymosque.org
Frozen Yoghurt Cones
Ingredients :
- Fruit yoghurt -
- Ice-cream cones -
How to Prepare :
1. Freeze yoghurt until the mixture is firm but not frozen hard.
2. Scoop mixture into ice-cream cones.
www.shawuniversitymosque.org
Ingredients :
- Fruit yoghurt -
- Ice-cream cones -
How to Prepare :
1. Freeze yoghurt until the mixture is firm but not frozen hard.
2. Scoop mixture into ice-cream cones.
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Banana Bread
Ingredients :
- 5 T butter -
- 1/2 c granulated sugar -
- 1/2 c firmly packed light brown sugar -
- 1 large egg -
- 2 egg whites -
- 1 t vanilla extract -
- 1-1/2 c mashed, very ripe bananas -
- 1 3/4 cups all purpose flour -
- 1 t baking soda -
- 1/2 t salt -
- 1/4 t baking powder -
- 1/2 of heavy cream -
- 1/4 c chopped walnuts -
How to Prepare :
- Preheat oven to 350 degrees.
Spray bottom only of a 9x5x3 inch loaf pan with non-stick cooking spray. Beat batter in large bowel with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed bananas and beat on high speed for 30 seconds. Combine flour, baking sode, salt and baking powder in medium bowel. Add flour mixture to butter mixture, alternately with cream, ending in flour mixture. Add walnuts to batter, mix well. Pour batter into prepared loaf pan and bake until browned and a toothpick near the center comes out clean. This is about 1 hr 15 minutes baking time. Cool bread in pan, cool completely on wire rack.
Slice and serve with butter and jam, or eat plain.
www.shawuniversitymosque.org
Ingredients :
- 5 T butter -
- 1/2 c granulated sugar -
- 1/2 c firmly packed light brown sugar -
- 1 large egg -
- 2 egg whites -
- 1 t vanilla extract -
- 1-1/2 c mashed, very ripe bananas -
- 1 3/4 cups all purpose flour -
- 1 t baking soda -
- 1/2 t salt -
- 1/4 t baking powder -
- 1/2 of heavy cream -
- 1/4 c chopped walnuts -
How to Prepare :
- Preheat oven to 350 degrees.
Spray bottom only of a 9x5x3 inch loaf pan with non-stick cooking spray. Beat batter in large bowel with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed bananas and beat on high speed for 30 seconds. Combine flour, baking sode, salt and baking powder in medium bowel. Add flour mixture to butter mixture, alternately with cream, ending in flour mixture. Add walnuts to batter, mix well. Pour batter into prepared loaf pan and bake until browned and a toothpick near the center comes out clean. This is about 1 hr 15 minutes baking time. Cool bread in pan, cool completely on wire rack.
Slice and serve with butter and jam, or eat plain.
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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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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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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.
www.shawuniversitymosque.org
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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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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- 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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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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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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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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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
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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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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Crispy and Creamy Doughnuts
Ingredients :
- 2 package envelopes active dry yeast -
- 1/4 cup warm water 105 to 115 degrees -
- 1 1/2 cups Warm Milk lukewarm -
- 1/2 cup White sugar -
- 1 teaspoon Salt -
- 2 Eggs -
- 1/3 cup Shortening -
- 5 cups All purpose flour -
- 1 quart Vegetable oil for Frying -
- 1 teaspoon Vanilla -
How to Prepare :
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
NOTE: While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.
Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for.
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Ingredients :
- 2 package envelopes active dry yeast -
- 1/4 cup warm water 105 to 115 degrees -
- 1 1/2 cups Warm Milk lukewarm -
- 1/2 cup White sugar -
- 1 teaspoon Salt -
- 2 Eggs -
- 1/3 cup Shortening -
- 5 cups All purpose flour -
- 1 quart Vegetable oil for Frying -
- 1 teaspoon Vanilla -
How to Prepare :
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
NOTE: While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.
Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for.
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Monday, June 29, 2009
Basic Bread Dough
Ingredients :
- 1 pkg. of Yeast -
- 6 cups Flour -
- 2 cups Lukewarm water -
- 1/3 cup Milk -
- 1 tbsp Sugar -
- 2 tsp Salt -
How to Prepare :
Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. ( Hands are occasionally dipped in more water while kneading to give a smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours). Grab orange-size balls from edge of dough and form into smooth balls. Cover and let rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned. Cool. This freezes well for later use.
Note: Many elegant recipes are made with this basic dough.
Ingredients :
- 1 pkg. of Yeast -
- 6 cups Flour -
- 2 cups Lukewarm water -
- 1/3 cup Milk -
- 1 tbsp Sugar -
- 2 tsp Salt -
How to Prepare :
Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. ( Hands are occasionally dipped in more water while kneading to give a smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours). Grab orange-size balls from edge of dough and form into smooth balls. Cover and let rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned. Cool. This freezes well for later use.
Note: Many elegant recipes are made with this basic dough.
Monday, June 22, 2009
Sun Iced Tea
Ingredients :
- 5 regular sizetea bags -
- 5 saccharine tablets -
- 1/3 cup sugar -
- Sprig of mint or Lemon slices -
How to Prepare :
Place saccharine and tea bags in 2 quarts of water
allow to steep in sun to desired strength add
1/3 cup sugar. Serve chilled over ice.
Add sprig of mint or Lemon slices to taste.
Ingredients :
- 5 regular sizetea bags -
- 5 saccharine tablets -
- 1/3 cup sugar -
- Sprig of mint or Lemon slices -
How to Prepare :
Place saccharine and tea bags in 2 quarts of water
allow to steep in sun to desired strength add
1/3 cup sugar. Serve chilled over ice.
Add sprig of mint or Lemon slices to taste.
Spiced Lemon tea
Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -
How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired
Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -
How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired
Spiced Lemon tea
Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -
How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired
Ingredients :
- 3 c boiling water -
- 6 tea bags -
- 3 cinnamon sticked -
- 1/4 t ground nutmeg -
- 2/3 c. suugar -
- 1-1/2 c cold water -
- Juice 3 lemons (about 1/2 c) -
How to Prepare :
Pour boiling water over tea bags, cinnamon stcks, cloves and nutmeg; steep for 5 minutes. Remove tea bags and cinnamon sticks, stir in sugar, cold water and lemon juice. Chill. Serve over ice with cinnamon stick stirrers if desired
Janie Mae's Iced Tea
Ingredients :
- 2 quarts of water -
- 2 c sugar -
- 1 lemon -
- 4 large Tea bags -
- 1 c cold water -
How to Prepare :
Boil 2 quarts of water; add 2 cups of sugar, tea bags and let stand until leaves are completely seeped. Slice one lemon. Do not squeexe; just place the slices into the hot tea. Add 1 cup of cold water. Refrigerate until ice cold. Adding more ice is optional and should be added only when the ice tea is at the desired coldness.
Ingredients :
- 2 quarts of water -
- 2 c sugar -
- 1 lemon -
- 4 large Tea bags -
- 1 c cold water -
How to Prepare :
Boil 2 quarts of water; add 2 cups of sugar, tea bags and let stand until leaves are completely seeped. Slice one lemon. Do not squeexe; just place the slices into the hot tea. Add 1 cup of cold water. Refrigerate until ice cold. Adding more ice is optional and should be added only when the ice tea is at the desired coldness.
Hibiscus Punch
Ingredients :
- 8 cups water -
- 1 c Hibiscus pods -
- 2/3 c super-fine sugar -
How to Prepare :
Combine water and hibiscus in a non-aluminum Dutch oven. Cover and let stand for 2 hrs. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar. Stir until sugar dissolves.Chill.
Ingredients :
- 8 cups water -
- 1 c Hibiscus pods -
- 2/3 c super-fine sugar -
How to Prepare :
Combine water and hibiscus in a non-aluminum Dutch oven. Cover and let stand for 2 hrs. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar. Stir until sugar dissolves.Chill.
Gingered Pineapple Juice
Ingredients :
- 2 whole unpeeled pineapples -
- 10 cups water, divided -
- 1-3" piece of peeled fresh ginger, coarsely chopped (about 3 oz) -
- 1/4 c coarsely chopped and peeled fresh lemongrass -
- 2 T water -
- 1 c powdered sugar -
- Mint sprigs, optional -
How to Prepare :
1. Remove peel from pineapples; cut peel into 3 inch pieces reserving the pulp for another use. Combine peels and 6 cups of water in a Dutch oven; bring to a boil. Reduce the heat; simmer 30 minutes.
2. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard the peels.
3. Combine ginger, lemongrass and 2 T water in a food procesor; process until finely chopped. Place ginger mixture on a dampened double layer of cheesecloth. Gather the edges of the cheesecloth together and tie securely. Place the cheesecloth bag and 4 cups of water in a medium bowel; let stand for 30 minutes. Strain reserved pineapply cooking liquid and ginger mixture into a larger pitcher. Discard the cheesecloth bag. Add sugar and stir well. Chill. Serve over ice. Garnish with mint sprigs if desired.
Ingredients :
- 2 whole unpeeled pineapples -
- 10 cups water, divided -
- 1-3" piece of peeled fresh ginger, coarsely chopped (about 3 oz) -
- 1/4 c coarsely chopped and peeled fresh lemongrass -
- 2 T water -
- 1 c powdered sugar -
- Mint sprigs, optional -
How to Prepare :
1. Remove peel from pineapples; cut peel into 3 inch pieces reserving the pulp for another use. Combine peels and 6 cups of water in a Dutch oven; bring to a boil. Reduce the heat; simmer 30 minutes.
2. Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard the peels.
3. Combine ginger, lemongrass and 2 T water in a food procesor; process until finely chopped. Place ginger mixture on a dampened double layer of cheesecloth. Gather the edges of the cheesecloth together and tie securely. Place the cheesecloth bag and 4 cups of water in a medium bowel; let stand for 30 minutes. Strain reserved pineapply cooking liquid and ginger mixture into a larger pitcher. Discard the cheesecloth bag. Add sugar and stir well. Chill. Serve over ice. Garnish with mint sprigs if desired.
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.
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.
Popcorn Toffees
Ingredients :
- 1 1/2 cup popcorn -
- 3/4 cup unsalted roasted peanuts -
- 3 cups sugar -
- 1 cup water -
How to Prepare :
1. Mix popcorn and peanuts and place in lightly greased small muffin tins.
2. Combine sugar and water in a pan, stir on low heat till sugar dissolves. Bring to a boil, boil rapidly without stirring for about 10 mins or until golden brown.
3. Pour toffee over popcorn mixture and allow to set. Remove clusters and store in airtight container until required.
Ingredients :
- 1 1/2 cup popcorn -
- 3/4 cup unsalted roasted peanuts -
- 3 cups sugar -
- 1 cup water -
How to Prepare :
1. Mix popcorn and peanuts and place in lightly greased small muffin tins.
2. Combine sugar and water in a pan, stir on low heat till sugar dissolves. Bring to a boil, boil rapidly without stirring for about 10 mins or until golden brown.
3. Pour toffee over popcorn mixture and allow to set. Remove clusters and store in airtight container until required.
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.
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.
Thursday, May 28, 2009
Almond Scones
Preparation time : 15 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Makes 10
Calories : 123 per scone
You will need
- 175 g / 6 oz plain flour -
- 1/2 teaspoon salt -
- 4 teaspoons baking powder -
- 50 g / 2 oz chiled butter, cut into chunks -
- 50 g / 2 oz sultanas -
- few drops almond essence -
- milk to glaze -
How to Prepare :
Sift the flour, salt and baking powder together in a bowl, then stir in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sultanas.
Make e well in the centre, then pour in the milk and almond essence. Mix lightly until a soft dough is formed.
Turn the dough onto a floured surface and knead gently unyil smooth. Roll out the dough to 1 cm / 1/2 inch thick and cut into rounds with a 6 cm / 2 1/2 inch cutter.
Place the scones on a lightly greased baking sheet and brush the tops lightly with milk. Bake in a preheated oven for 7-10 minutes, until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray. Store in airtight container until ready to use.
Cook's tip
Make these luscious scones extra special by serving with straeberry jam and clotted or whipped cream. Peach jam would also be delicious.
Preparation time : 15 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Makes 10
Calories : 123 per scone
You will need
- 175 g / 6 oz plain flour -
- 1/2 teaspoon salt -
- 4 teaspoons baking powder -
- 50 g / 2 oz chiled butter, cut into chunks -
- 50 g / 2 oz sultanas -
- few drops almond essence -
- milk to glaze -
How to Prepare :
Sift the flour, salt and baking powder together in a bowl, then stir in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sultanas.
Make e well in the centre, then pour in the milk and almond essence. Mix lightly until a soft dough is formed.
Turn the dough onto a floured surface and knead gently unyil smooth. Roll out the dough to 1 cm / 1/2 inch thick and cut into rounds with a 6 cm / 2 1/2 inch cutter.
Place the scones on a lightly greased baking sheet and brush the tops lightly with milk. Bake in a preheated oven for 7-10 minutes, until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray. Store in airtight container until ready to use.
Cook's tip
Make these luscious scones extra special by serving with straeberry jam and clotted or whipped cream. Peach jam would also be delicious.
Drop Scones with Bilberry Sauce
Preparation time : 10 minutes
Cooking time : 4 - 6 minutes
Makas about 12
Calories : 80 per portion
Yau will need :
- 100 g / 4 oz plain flour -
- 2 teaspoons baking powder -
- pinch salt -
- 1 egg, beaten -
- 150 ml / 1/4 pint milk -
- oil for greasing -
- 150 ml / 1/4 pint soured cream to serve -
For the sauce :
- 225 g / 8 oz bilberries or blueberries, thawed if frozen -
- 2 teaspoons blackberry jelly -
- 1 teaspoon lemon juice -
- 1 tablespoon sugar (optional) -
How to Prepare :
Sift the flour, baking powder and salt together, then stir in the egg. Gradually pour on the milk, beating constantly until the batter is smooth.
Lightly oil a heavy Frying pan, and when hot, drop the batter on to it, 2 teaspoons at a time, well apart.
Cook the scones over moderate heat for 2-3 minutes until golden brown.Keep warm in a folded tea towel.
To make the sauce, stir together the bilberries, fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes. Sweeten with sugar, if necessery.
Serve the drop scones warm, and the sauce and soured cream separately.
Cook's tip
Bilberries are small blueberries that grow on moors and in mountain woods. Blueberries are easier to find, being i season from mid-july unyil october. Frozen ones should be thawed before using in this recipe.
Preparation time : 10 minutes
Cooking time : 4 - 6 minutes
Makas about 12
Calories : 80 per portion
Yau will need :
- 100 g / 4 oz plain flour -
- 2 teaspoons baking powder -
- pinch salt -
- 1 egg, beaten -
- 150 ml / 1/4 pint milk -
- oil for greasing -
- 150 ml / 1/4 pint soured cream to serve -
For the sauce :
- 225 g / 8 oz bilberries or blueberries, thawed if frozen -
- 2 teaspoons blackberry jelly -
- 1 teaspoon lemon juice -
- 1 tablespoon sugar (optional) -
How to Prepare :
Sift the flour, baking powder and salt together, then stir in the egg. Gradually pour on the milk, beating constantly until the batter is smooth.
Lightly oil a heavy Frying pan, and when hot, drop the batter on to it, 2 teaspoons at a time, well apart.
Cook the scones over moderate heat for 2-3 minutes until golden brown.Keep warm in a folded tea towel.
To make the sauce, stir together the bilberries, fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes. Sweeten with sugar, if necessery.
Serve the drop scones warm, and the sauce and soured cream separately.
Cook's tip
Bilberries are small blueberries that grow on moors and in mountain woods. Blueberries are easier to find, being i season from mid-july unyil october. Frozen ones should be thawed before using in this recipe.
Avocado and Fruit Cocktails with Blue Cheese Dressing
Preparation time : 10 minutes
Make : 4
Calories : 240 per portion
You will need :
- 1 avocado, peeled, stoned and diced -
- 1 manggo, peeled, stoned and diced -
- 2 grapefruit, peeled and segmented -
For the dressing :
- 2 tablespoons mayonnaise -
- 1 tablespoons oil -
- salt and pepper -
- 50 g / 2 oz blue cheese -
To make the blue cheese dressing, mix together the mayonnaise, oil and salt and paper tp taste. Grate or crumbel in the blue cheese and mix well.
Put the avocado, manggo and grapefruit in a bowl. Pour in the dressing, toss lightly, then divide between four dishes. Cover and chill until ready to serve.
Cook's Tip
If manggo isn't available, another suitable exotic fruits is papaya, also known as paw-paw. Helve the fruit, scoop out and discard the seeds, then peel ang dice the flesh.
Preparation time : 10 minutes
Make : 4
Calories : 240 per portion
You will need :
- 1 avocado, peeled, stoned and diced -
- 1 manggo, peeled, stoned and diced -
- 2 grapefruit, peeled and segmented -
For the dressing :
- 2 tablespoons mayonnaise -
- 1 tablespoons oil -
- salt and pepper -
- 50 g / 2 oz blue cheese -
To make the blue cheese dressing, mix together the mayonnaise, oil and salt and paper tp taste. Grate or crumbel in the blue cheese and mix well.
Put the avocado, manggo and grapefruit in a bowl. Pour in the dressing, toss lightly, then divide between four dishes. Cover and chill until ready to serve.
Cook's Tip
If manggo isn't available, another suitable exotic fruits is papaya, also known as paw-paw. Helve the fruit, scoop out and discard the seeds, then peel ang dice the flesh.
Kobete Chicken
Ingredients :
- 3 cups all-purpose flour -
- 1/2 teaspoon salt -
- 1 cup warm water -
- 1 (2 to 3 pound) whole chicken -
- water to cover -
- 1 teaspoon salt -
- 1 onion, peeled -
- 2 tablespoons butter -
- 3 cups uncooked white rice -
- 1/2 teaspoon salt -
- 6 cups water -
- freshly ground black pepper -
- 1 egg, beaten -
- 1 (10 inch) unbaked pie crust -
How to Prepare :
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
Ingredients :
- 3 cups all-purpose flour -
- 1/2 teaspoon salt -
- 1 cup warm water -
- 1 (2 to 3 pound) whole chicken -
- water to cover -
- 1 teaspoon salt -
- 1 onion, peeled -
- 2 tablespoons butter -
- 3 cups uncooked white rice -
- 1/2 teaspoon salt -
- 6 cups water -
- freshly ground black pepper -
- 1 egg, beaten -
- 1 (10 inch) unbaked pie crust -
How to Prepare :
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
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!
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!
Friday, May 15, 2009
Mawmenye (Lentils and Beef Stew)
PREP TIME 30 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 40 Min
Ingredients :
- 2 tablespoons butter -
- 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes -
- 1/4 teaspoon pepper -
- 1/2 teaspoon salt -
- 1 cup chicken broth -
- 1 cup dry lentils -
- 4 cups beef broth -
- 1 cup diced turnip -
- 1/4 teaspoon ground cinnamon -
- 1/4 teaspoon ground nutmeg -
- 1/4 teaspoon salt -
- 1/2 teaspoon dried basil -
- 1 cup raisins -
- 2/3 cup chopped dried figs -
How to Prepare :
1. Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper, then cook in the pot until browned on the outside. Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender. Remove the beef from the liquid, and set aside.
2. Pour the beef broth into the pot, and add the lentils. Bring to a boil, then simmer over low heat for 15 minutes.
3. Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot. Return the beef to the pot, and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.
PREP TIME 30 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 40 Min
Ingredients :
- 2 tablespoons butter -
- 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes -
- 1/4 teaspoon pepper -
- 1/2 teaspoon salt -
- 1 cup chicken broth -
- 1 cup dry lentils -
- 4 cups beef broth -
- 1 cup diced turnip -
- 1/4 teaspoon ground cinnamon -
- 1/4 teaspoon ground nutmeg -
- 1/4 teaspoon salt -
- 1/2 teaspoon dried basil -
- 1 cup raisins -
- 2/3 cup chopped dried figs -
How to Prepare :
1. Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper, then cook in the pot until browned on the outside. Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender. Remove the beef from the liquid, and set aside.
2. Pour the beef broth into the pot, and add the lentils. Bring to a boil, then simmer over low heat for 15 minutes.
3. Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot. Return the beef to the pot, and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.
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!
Publish Post
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!
Sawaiyan
Ingredients :
- 1 cup vermicelli (sayaiyan) -
- 1 tablespoon ghee(clarified butter) -
- 1 cup milk, condensed -
- 1 tablespoon custard powder, dissolved in some -
- 1/2 cup sugar -
- 3-4 cups milk, whole diluted with 1-2 cup -
- 1 tablespoon raisins (kish mish) -
- 1 tablespoon cashewnuts, halved dry roasted. -
- 1 tablespoon cardamom, crushed -
How to Prepare :
1. Heat the ghee in a pan and add the vermicilli to it.
2. Fry the vermicilli till it turns brown in color.
3. The color should be between dark and light brown.
4. Take a open pan and add the milk to it.
5. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
6. This should take about 20-30 minutes.
7. Now add the custard powder and keep stirring.
8. Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
9. Add the cardamom and serve hot.
10. It can also be stored in the fridge and served chilled. It is delicious both ways!
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Serving Options:
Serve Cold
Serve Hot
Ingredients :
- 1 cup vermicelli (sayaiyan) -
- 1 tablespoon ghee(clarified butter) -
- 1 cup milk, condensed -
- 1 tablespoon custard powder, dissolved in some -
- 1/2 cup sugar -
- 3-4 cups milk, whole diluted with 1-2 cup -
- 1 tablespoon raisins (kish mish) -
- 1 tablespoon cashewnuts, halved dry roasted. -
- 1 tablespoon cardamom, crushed -
How to Prepare :
1. Heat the ghee in a pan and add the vermicilli to it.
2. Fry the vermicilli till it turns brown in color.
3. The color should be between dark and light brown.
4. Take a open pan and add the milk to it.
5. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done.
6. This should take about 20-30 minutes.
7. Now add the custard powder and keep stirring.
8. Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens.
9. Add the cardamom and serve hot.
10. It can also be stored in the fridge and served chilled. It is delicious both ways!
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Serving Options:
Serve Cold
Serve Hot
Spicy Pakistani Zucchini
This dish is traditionally served with chapati, but you can serve it with boiled rice too
Original recipe yield: 5 servings.
Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:5
Ingredients :
- 1/4 cup cooking oil -
- 1 onion, thinly sliced -
- 6 zucchini - peeled, seeded and cut into semicircles -
- 1/2 teaspoon salt -
- 2 cups water -
- 2 teaspoons chili powder -
- 1/2 teaspoon ground turmeric -
- 1/2 teaspoon garlic powder -
- 1 teaspoon ground coriander seed -
- 3 whole cloves -
- 7 whole peppercorns -
- 4 tomatoes, chopped -
- 2 tablespoons plain yogurt -
How to Prepare :
Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
This dish is traditionally served with chapati, but you can serve it with boiled rice too
Original recipe yield: 5 servings.
Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:5
Ingredients :
- 1/4 cup cooking oil -
- 1 onion, thinly sliced -
- 6 zucchini - peeled, seeded and cut into semicircles -
- 1/2 teaspoon salt -
- 2 cups water -
- 2 teaspoons chili powder -
- 1/2 teaspoon ground turmeric -
- 1/2 teaspoon garlic powder -
- 1 teaspoon ground coriander seed -
- 3 whole cloves -
- 7 whole peppercorns -
- 4 tomatoes, chopped -
- 2 tablespoons plain yogurt -
How to Prepare :
Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
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.
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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