N’dole (steak And Collard Greens)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 bunch collard greens
• 1/2 lb stewing beef, chopped
• 1/2 cup peanuts, shelled and roasted
• 1/2 onion, sliced in thin wedges
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/4 tablespoon chopped celery
• 1/4 tablespoon parsley
• 1/2 bouillon cube
• black pepper, to taste
• vegetable oil

Recipe

• 1 chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum. it shouldn’t be too soft.
• 2 in one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. use the stock from pot to add to the peanut powder (see below).
• 3 grind peanuts in blender until peanuts are like a powder. in a large dutch oven, fry peanut powder in a little oil until there is a roasted smell. stir often, so the peanuts don’t stick to the pot.
• 4 add the cooked beef, beef broth to the peanut powder to make a thin sauce. add ginger and garlic to sauce.
• 5 stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
• 6 chop onions and fry in oil until opaque. sprinkle onions over dish just before serving.

Pan De Cazón (shredded Fish And Black Beans Tortillas)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon corn oil
• 1/2 cup chopped onion
• 1/2 lb firm-fleshed fish, poached and shredded
• 1 -2 epazote leaves
• 1 roasted peeled tomato, finely chopped
• 1 tablespoon corn oil
• 1/2 cup chopped onion
• 3 roma tomatoes, boiled, peeled and pureed
• 1 -2 epazote leaves
• salt
• 8 tortillas
• 12 tablespoons cooked black beans

Recipe

• 1 to make the fish filling: heat the corn oil, add the onion and sauté until transparent. add the fish, epazote and tomato and cook until the juice from the tomato has evaporated.
• 2 to make the sauce: heat the oil, add the onion, sauté until just softening, then add the epazote, tomato puree and salt to taste. cook until the sauce has thickened slightly.
• 3 to assemble each pan de cazon: heat the tortillas on both sides in a bit of oil until soft but not crispy. spread 3 of the tortillas with 2 tablespoons each of the refried beans. top each with 2 tablespoons of the fish filling. stack one on top of another, top with the 4th tortilla and some of the tomato sauce.
• 4 filling and sauce recipes make enough for 2 hearty, full-meal servings. to make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.

Moroccan Chicken With Pistachio Couscous

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 teaspoons lemon rind, finely grated
• 4 chicken breasts
• 1 red capsicum, sliced thinly
• 2 (100 g) sachet's quick-cooking couscous (i buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
• 1 -2 teaspoon vegetable bouillon granules
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 cup roasted pistachios, chopped coarsely
• 2 tablespoons sultanas, chopped roughly
• 1/2 cup fresh coriander, chopped coarsely

Recipe

• 1 combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. remove and set to one side.
• 2 in same cleaned pan add capsicum and cook for 1 minute, stirring.
• 3 while chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
• 4 cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
• 5 stir in nuts, sultana's and coriander.
• 6 to serve: place couscous in a serving bowl, top with sliced chicken and capsicum.

Latin Roasted Lamb Shoulder

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 12 large garlic cloves
• 2 tablespoons salt
• 2 tablespoons dried oregano
• 1 tablespoon ground black pepper
• 1 -2 tablespoon red wine vinegar, depending on consistency of the paste you want
• 7 lbs fresh lamb shoulder, picnic
• 1 1/2 cups chicken stock (or 3/4 cup chicken stock and 3/4 cup wine)

Recipe

• 1 mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
• 2 remove the mixture to a bowl and stir in the dried oregano and black pepper. add red wine vinegar and mix to a paste-like consistency.
• 3 with a paring knife, cut deep tunnels into the exposed fleshy ends (i made a mistake once and made tunnels all over; the lamb comes out much better if deep tunnels are cut into the ends only). push two-thirds of the paste into the pockets with your fingers. loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin. wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
• 4 position a rack in the lower third of the oven. preheat the oven to 325 degrees. arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees. (this will take between 4 to 4 1/2 hours.) when the roast reaches 190 degrees, remove from the oven.
• 5 let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving. skim off the fat from the pan juices and add the chicken stock or stock/wine mixture and bring to a boil, scraping up the browned bits on the bottom of the pan. cook over high heat for 2-4 minutes to dissolve the roasting particles. remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. pour the sauce over it and serve immediately.

Light Roasted Cauliflower Soup

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 lbs cauliflower florets, about 2 large heads
• 2 teaspoons olive oil
• 1 1/2 teaspoons fresh thyme, minced
• 1 teaspoon kosher salt
• 4 cups low sodium chicken broth
• 1 3/4 cups 2% low-fat milk
• 1 dash pepper

Recipe

• 1 preheat oven to 400.
• 2 combine florets with oil; toss well. add thyme and salt and toss well again. arrange on a jelly-roll pan coated with nonstick spray. bake at 400 1 hour or until golden brown, stirring after 30 minute.
• 3 combine florets, 2 c broth, and milk in a blender. process 3 min or til smooth. pour pureed mixture into a large saucepan. add remaining broth and pepper. cover over medium until heated. garnish with fresh parsley or fresh thyme, if desired.

Oil-poached-garlic Puree And Roasted-garlic Oil

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 4 large heads of garlic, cloves separated, unpeeled
• 4 cups water
• 1 1/2 cups canola oil
• 1/2 cup extra virgin olive oil (evoo)

Recipe

• 1 bring 4 cups of water to boil in a medium saucepan.
• 2 remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
• 3 strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
• 4 place the garlic, canola oil and evoo in a medium saucepan; bring to a gentle simmer over medium-low heat.
• 5 reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. let cool for 30 minutes.
• 6 transfer the cooled garlic to a sieve to drain, reserving the oil. transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. store the puree and the oil separately in the refrigerator.
• 7 note: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.

Onion Roasted Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 envelope lipton recipe secrets onion soup mix
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• 4 bone-in chicken breast halves

Recipe

• 1 preheat oven to 450 degrees.
• 2 in large plastic bag, add all ingredients.
• 3 close bag and shake until chicken is evenly coated.
• 4 in 13 x 9" pan, arrange chicken breast side up.
• 5 bake uncovered for 45 minutes or until chicken is no longer pink, basting halfway through.

Perfect Roasted Chicken And Gravy

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 chicken, 5 to 6 pound
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup butter
• 2 tablespoons extra virgin olive oil
• 1 medium head of garlic
• 1 (14 ounce) can chicken broth
• 1 tablespoon cornstarch
• 3/4 cup water
• 1/2 tablespoon lemon juice
• salt and pepper

Recipe

• 1 for the chicken---.
• 2 preheat oven to 400°f.
• 3 mix the spices in a small bowl.
• 4 in a separate bowl, melt butter and blend with the olive oil.
• 5 clean out the chicken and rinse completely. put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
• 6 cut the top off the head of garlic and remove the excess skin. place inside the chicken.
• 7 pour the oil and butter mixture over the chicken, coating well. pour the rest in the roasting pan under the chicken on the rack.
• 8 rub the spice mixture all over the chicken, inside and out. it's okay if there is a little spice left over, you don't have to over do it. these spices will blend with the drippings and flavor your gravy too!
• 9 place in oven.
• 10 baste the chicken completely every 25 minutes until chicken is done. i like to use the pop up timers but if you prefer, the internal temperature should reach 170°f at the thickest point in the thigh, not touching the bone.
• 11 after the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
• 12 place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
• 13 pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
• 14 meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
• 15 whisk the cornstarch mixture into the drippings and water, continuing to simmer. gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. feel free to add more or less cornstarch until the desired consistency is reached.
• 16 when the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. you can strain the gravy if you'd like, but i prefer it with the little pieces of chicken.

Rainbow Fruit And Nut Salad For One

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1 1/2 cups fresh spring greens
• 1/2 cup arugula
• 2 slices red apples, your choice to peel, seeded
• 2 slices yellow apples, your choice to peel, seeded
• 1 tablespoon macadamia nuts, roasted
• 1 tablespoon dried cranberries (i used trader joe's orange scented dried cranberries)
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar or 1 tablespoon wine vinegar
• 1 pinch salt
• 1 pinch raw sugar
• 1 teaspoon lemon juice

Recipe

• 1 toast macadamia nuts until light golden and set aside to cool.
• 2 prepare salad dressing in glass jar. set aside.
• 3 wash greens well and dry the leaves using salad spinner.
• 4 arrange greens on a salad plate and top with fruit and garnish with macadamia nuts. drizzle the vinaigrette on top and serve.

Perfect Roasted Potatoes With Garlic

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs red potatoes, cut into wedges
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• salt and pepper
• 3 tablespoons vegetable oil
• 1 tablespoon unsalted butter, softened
• 1 large garlic clove, minced
• 1 teaspoon fresh minced parsley
• 1/8 teaspoon grated lemon zest

Recipe

• 1 adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450.
• 2 toss potatoes, cornstarch, garlic powder, salt, and pepper in large bowl.
• 3 remove baking sheet from oven, coat with oil, place potatoes on sheet.
• 4 while potatoes roast for 30 min., mix butter, fresh garlic, and lemon zest in bowl.
• 5 turn potatoes and roast another 10 - 15 minute.
• 6 remove and toss with butter mixture and serve.

Fast And Easy Bean And Corn Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 9 ounces romaine lettuce
• 8 ounces corn, chilled and drained
• 8 ounces black beans, chilled, rinsed and drained
• 1 deseeded tomato, diced
• 2 green onions, thinly sliced
• 1/2 cup grated cheddar cheese
• 1/2 cup ranch dressing
• 1 -2 tablespoon salsa

Recipe

• 1 in a large serving bowl put the lettuce, canned corn, canned beans, tomato, green onion and cheese. lightly toss.
• 2 right before serving mix together the ranch dressing and salsa and pour over the salad. mix well.
• 3 serve at once.
• 4 you may top the salad with roasted chicken pieces that you have diced, but that is optional.

Pamplona

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin
• 2 slices provolone cheese
• 1 roasted red pepper, seeded and skinned
• olive oil, salt & pepper

Recipe

• 1 cut the lamb tenderloins in two cross wise. butterfly each half and pound it until it's about .5 inches thick.
• 2 cut the provolone cheese into thin strips.
• 3 slice the roasted red peppers into thin strips.
• 4 place cheese and red pepper strips on the middle of each butterflied tenderloin. roll and tie it up.
• 5 brush olive oil on each roll, season with salt and pepper.
• 6 heat the grill to medium-high. make sure the grill rack is clean and oiled grill each tenderloin until done, about 4-5 minutes in each of its four sides.

Chili Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 -5 dried arbol chiles
• 1/2 tablespoon oil
• 8 ounces tomato sauce
• 1 -2 garlic clove
• 1 -2 slice onion
• 1/8 cup water
• 1 teaspoon salt
• 1/2 teaspoon oregano

Recipe

• 1 remove stems from chilis. saute chilis in oil until lightly roasted. drain on paper towels.
• 2 add the water and the chilis to a food processor and pulse until chilis are broken up and well blended.
• 3 add garlic, onion, salt and oregano. pulse again to combine well.
• 4 add tomato sauce and blend well.

Greek Deli Kabob

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 24 roasted red peppers, strips
• 1 lb mozarella cheese, cut into 48 1/2inch cubes
• 24 broccoli florets
• 24 slices hard salami
• 1/2 cup greek vinaigrette

Recipe

• 1 it might be a good idea to blanch the broccoli first. put all ingredients in a large ziploc bag and marinate for 4 hours in the refrigerator.
• 2 discard marinade and thread ingredients onto small skewers.

Onion Roasted Potatoes

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 medium sized potatoes
• 1 (1 1/4 ounce) envelope lipton onion soup mix
• 1/4 cup olive oil
• 2 tablespoons melted margarine
• 1 garlic clove, minced
• 1 tablespoon basil
• 1 teaspoon oregano
• 1/2 teaspoon pepper

Recipe

• 1 wash potatoes well (scrub if keeping the skins on. the skins add colour and more nutrition, so i prefer to leave them on, but if you don't like skin, the recipe works just as well).
• 2 cut potatoes into bite sized pieces.
• 3 mix all other ingredients together in a large bowl.
• 4 add potatoes and toss until well coated.
• 5 pour into casserole dish (or whatever other type of dish you want ~ see above in the description).
• 6 cook covered for 45 minutes at 400 degrees f. stir a few times while cooking to help prevent sticking. (if cooking on a baking sheet, no need to cover.).

Onion Ring Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 cup sour cream
• 3/4 cup mayonnaise
• 3 tablespoons sun-dried tomatoes
• 1/4 cup red bell pepper, roasted
• 1 tablespoon lime juice
• 1 1/2 teaspoons pepper, fresh cracked
• 2 teaspoons salt
• 3 tablespoons wine
• 1 tablespoon garlic, minced

Recipe

• 1 in a food processor combine ingredients until mixed thoroughly.
• 2 cover and refrigerate for 1 hour.

Raised Waffles

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 cup water
• 1 1/2 tablespoons active dry yeast
• 1 1/4 teaspoons granulated sugar
• 2 1/2 cups water
• 1 1/4 cups nonfat dry milk powder
• 3/4 cup butter, melted (1 1/2 sticks)
• 1 1/4 teaspoons salt
• 3 cups flour
• 3 eggs
• 1/2 teaspoon baking soda
• pure maple syrup, warmed

Recipe

• 1 * flour may be any of or any combination of , whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal.
• 2 put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. let dissolve for 5 minutes.
• 3 add the 2 1/2 cups water, the milk, butter, salt, and flour(s) to the yeast mixture and whisk until smooth and blended.
• 4 cover the bowl with plastic wrap and let stand overnight at room temperature. (the batter will rise to double its original volume.) before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined.
• 5 (the batter will be thin.) pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. serve immediately with the warm syrup.
• 6 variation: top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. dust with confectioner's sugar.

Okara Hummus

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup okara
• 1 lb canned chick-peas (about 1 1/2 cups)
• 1 tablespoon fresh lemon juice
• 3 garlic cloves
• 1/4 cup extra virgin olive oil (more if you like a thinner hummus)
• 1 tablespoon tahini
• salt and pepper

Recipe

• 1 saute the garlic cloves in olive oil until golden brown. (this eliminates the garlic "kick" that a lot of people find offensive, and the flavor of roasted garlic adds a warm taste to the hummus.).
• 2 add the chickpeas to a food processor or blender and blend until smooth.
• 3 add all of the other ingredients. adjust the seasonings to taste.
• 4 serve with raw vegetable crudites, crackers, or toasted pita points.

Marinated Chinese Chicken Salad

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 -5 minced garlic cloves
• 2 tablespoons fresh ginger, grated
• 2 teaspoons dried red pepper flakes
• 4 tablespoons honey
• 6 tablespoons low sodium soy sauce
• 4 boneless skinless chicken breast halves
• 1/2 cup rice wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons honey (or more to taste)
• 1 large head iceberg lettuce, shredded
• 2 carrots, julienned
• 1/2 cup dry roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• 3 ounces maifun, fried in hot oil as directed on package. (just takes a few seconds)

Recipe

• 1 mix marinade ingredients in a small bowl.
• 2 place chicken in slow cooker and pour marinade over chicken, coating each piece well.
• 3 cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (depending on how large your chicken breast are. mine were small and were done in 5 1/2 hours on low).
• 4 remove chicken from slow cooker and cool.
• 5 reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (i didn't strain it but you might want to if you have excess residual.).
• 6 shred chicken into bite-sized pieces.
• 7 in a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
• 8 in a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
• 9 just before serving, drizzle with the salad dressing.
• 10 toss well and serve.

Hatch Green Chilie Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 2 1/2 lbs yukon gold potatoes
• 3 green chilies
• 1 sweet onion
• 4 cups half-and-half cream
• 1 cup sour cream
• 1/2 cup chicken soup base
• sea salt
• fresh cracked pepper
• 4 quarts water

Recipe

• 1 fire roast green chili peppers remove seeds skin and stems.
• 2 boil potatoes.reserve the potato water -- 4 quarts.
• 3 add chicken soup base bring to boil.
• 4 add some potato water to the blender.
• 5 then:.
• 6 potatoes, chili peppers, and sautted onions.
• 7 blend all ingredients.
• 8 make a rue/butter and flour.
• 9 add remaining potato water.
• 10 then sour cream and half and half.
• 11 simmer for 30 minute on low heat.
• 12 top with sun dried tomato slice, melted cheese and green onions.
• 13 add 1 cup roasted sweet corn if you desire -- .

Chana Pindi (indian Chickpeas Masala)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 300 g chickpeas
• 1 black cardamom pod
• 2 green cardamoms
• 2 tea bags
• 4 tablespoons cooking oil
• 1 tablespoon roasted coriander seed
• 1 teaspoon ajwain
• 2 tablespoons gram flour
• 2 tablespoons ginger-garlic paste
• 2 large chopped onions
• 3 -4 medium tomatoes, chopped
• 1 tablespoon crushed cumin powder
• 1 tablespoon coriander powder
• 1/4-1/2 teaspoon chili powder (1/4 of a teaspoon if you want it mild and 1/2 a spoon if you want it hot)
• 50 g chana masala
• 1/2 lemon, juice of
• 1/2 teaspoon chat masala
• salt
• coriander leaves, for garnishing
• 1/3 teaspoon garam masala

Recipe

• 1 soak chickpeas overnight or for at least 6 hours.
• 2 boil them with enough water and teabags till they are soft.
• 3 throw away the teabags (the tea bags are to give the chick peas a dark colour) traditionally chana pindi was cooked in an iron kadahi (skillet) that gave the chickpeas a dark colour.
• 4 heat oil in an iron skillet.
• 5 if you do not have one use a non stick pan.
• 6 add the cardomoms.
• 7 after a minute add onions and saute.
• 8 after about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
• 9 when the onions turn golden, add the gram flour (besan).
• 10 this is to give body to the curry.
• 11 now add ginger garlic paste and keep frying.
• 12 take care that the ginger garlic paste does not stick to the base.
• 13 saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
• 14 now add tomatoes and fry add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
• 15 add the boiled chickpeas and fry.
• 16 mash 3-4 tablespoons of chickpeas and mix it in.
• 17 simmerfor 15- 20 minutes.
• 18 garnish with coriander leaves and serve with chapati, naan, kulcha etc.
• 19 enjoy.

Perfect Paella

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 6 chicken thighs, trimmed
• 6 chicken wings, trimmed
• 8 ounces medium shrimp, shelled, tails intact
• 1 medium onion, chopped
• 1 large green bell pepper, diced
• 8 ounces chorizo sausage, cut into 1/2-inch slices (or kielbasa)
• 4 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon saffron thread
• 1/8-1/4 teaspoon dried thyme
• 1 (35 ounce) can italian plum tomatoes, coarsely broken up in colander and drained well
• salt & freshly ground black pepper
• 2 cups italian short-grain rice (arborio or tesori)
• 2 (13 3/4 ounce) cans chicken broth
• 1 (6 1/2 ounce) jar whole roasted red peppers, drained, diced
• 1/2 cup frozen peas
• 6 small mussels, soaked, scrubbed, bearded
• 12 -16 stuffed spanish olives

Recipe

• 1 heat oil in deep oven proof 12-inch skillet or paella pan over medium-high heat. add thighs and saute, turning once, about 5 minutes. add wings and saute, turning all pieces once or twice, until light golden, about 12 minutes. transfer to plate.
• 2 add shrimp to skillet and cook, tossing frequently, 1 minute. transfer to plate.
• 3 add onion and bell pepper to skillet. reduce heat to medium and cook, stirring frequently, until slightly softened, about 10 minutes. stir in sausage, garlic, bay leaf, saffron, and thyme; cook 1 minute. stir in tomatoes and a pinch each of salt and pepper. cook, stirring and breaking up tomatoes, about 5 minutes.
• 4 heat oven to 350 degrees.
• 5 add rice to skillet and stir with large fork until grains are translucent, about 5 minutes. pour broth into quart measure, spoon off fat, and add enough cold water to make 1 quart. pour diluted broth into skillet and increase heat slightly. heat to boiling, then gently boil 5 minutes, stirring frequently. remove from heat.
• 6 tuck chicken and shrimp into rice. scatter roasted red peppers and peas over top.
• 7 bake uncovered until liquid is absorbed but rice is still moist, about 15 minutes. add mussels and bake 5 minutes longer.
• 8 remove skillet from oven and cover tightly with foil. let stand 5 minutes. scatter olives over paella and serve hot.

Milanese-style Cutlets With Roasted-pepper & Tomato Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup onion, diced
• 7 tablespoons extra virgin olive oil, divided
• 1 (15 ounce) can whole tomatoes, drained
• 1 cup roasted red pepper, chopped
• 1/4 cup fresh parsley leaves, copped and divided
• 1 tablespoon red wine vinegar
• kosher salt
• black pepper
• 1 cup breadcrumbs, panko
• 2 eggs
• 1 tablespoon dijon mustard
• 1/2 cup all-purpose flour
• 12 ounces veal (8 pieces) or 12 ounces beef (8 pieces) or 12 ounces lamb (8 pieces) or 12 ounces chicken cutlets (8 pieces)

Recipe

• 1 saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
• 2 stir in tomato and rosted pepper; cook until heated through.
• 3 transfer mixture to a blender; puree until smooth.
• 4 return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
• 5 keep sauce warm until ready to serve.
• 6 combine panko with the remaining 2 tablespoons parsley in a shallow dish.
• 7 whisk together eggs and dijon in another shallow dish.
• 8 place flour in a third shallow dish.
• 9 season panko mixture, egg mixture, and flour with salt and pepper.
• 10 coat meat in flour, tapping to remove excess.
• 11 dip meat into the egg mixture and then into the panko mixture.
• 12 heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
• 13 working in two batches, saute' cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
• 14 transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottom cutlets don't get soggy.
• 15 add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
• 16 serve cutlets with roasted pepper and tomato sauce.

Holiday Soft Caramel Corn

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 quarts popped popcorn
• 1 cup butter
• 1/2 cup honey
• 1 1/3 cups sugar
• 1 teaspoon vanilla
• 1 cup roasted almonds

Recipe

• 1 pop all of the corn and use two large bowls to lift the popped corn from one bowl to the next (all of the unpopped kernels will remain in the bottom of the original bowl).
• 2 on medium high, melt the butter, honey and sugar together, creating a smooth caramel. simmer on a steady boil until the mixture no longer has a granular sugar texture. an easy way to test this is place cold water in a small bowl and drip a bit of the boiling caramel in the bowl. this will cool off the caramel and allow you to test by tasting (i know, terrible that you actually have to continue sampling caramel).
• 3 once the caramel is ready, remove from the heat and add the 1 t vanilla (mixture will spatter a bit, stand back). whisk together until fully combined.
• 4 sprinkle the roasted almonds over the popped popcorn and evenly drizzle the caramel over the top. quickly toss the caramel corn to coat and then pour out on a greased tabletop (simply spray pam on a clean surface). allow caramel corn to cool before packaging.

Cucumber Raita, Super Simple, Quick And Easy.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cucumber (grated)
• salt (to taste)
• 140 g plain yogurt (5 oz)
• 1 pinch chili powder
• 1 pinch ground cumin or 1 pinch roasted cumin seeds
• fresh ground pepper (to taste)
• 1 slice cucumber, dusted with
• paprika (to garnish)

Recipe

• 1 drain the grated cucumber well so that you squeeze out as much moisture as possible.
• 2 add the yougurt, chili powder, ground cumin (or toasted cumin seeds) and salt and pepper to taste.
• 3 chill 30 minutes in refrigerator and stir well before serving.
• 4 dust the single cucumber slice in paprika and garnish
• 5 goes well with poppadoms.

Onion Roasted Potatoes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 lbs potatoes
• 1 (1 ounce) packet dry onion soup mix
• 1/3 cup olive oil

Recipe

• 1 preheat oven to 400 degrees.
• 2 wash and peel potatoes. cut into chunks.
• 3 pour all ingredients into large plastic, resealable bag. close bag and shake until potatoes are well coated.
• 4 place potatoes onto foil lined cookie sheet that has been sprayed with cooking spray.
• 5 bake for 40 minutes, stirring occasionally. potatoes are done when tender and golden brown.

Peach, Cherry And Poblano Chili Chutney

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 4 cups dried peaches, chopped coarsely
• 2 1/2 cups cider vinegar
• 2 cups brown sugar
• 1 1/2 cups roasted poblano chiles
• 1 cup sweet dried cherries or 1 cup dried cranberries
• 1 cup chopped red onion
• 2 cinnamon sticks
• 2 1/2 teaspoons mustard seeds
• 1/2 tablespoon salt

Recipe

• 1 in a large kettle, combine cider vinegar and red onions and bring to a boil.
• 2 continue boiling for 5 minutes, then add remaining ingredients and return to a boil. reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
• 3 let cool, discard cinnamon and serve.
• 4 you can also cover and chill.
• 5 refrigerate and use as needed.
• 6 will keep for up to one month.

Hash Browns Pizza Crust

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 cups frozen hash browns
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 3/4 cup marinara sauce
• 3 ounces smoked mozzarella cheese
• 3 ounces fully-cooked chicken sausage, diced and browned in a skillet
• 1/2 cup chopped roasted red pepper
• 1 ounce fresh grated parmesan cheese

Recipe

• 1 preheat oven to 450 with a rack on the bottom.
• 2 mix crust ingredients in a mixing bowl and mix well. pack mixture on a pizza pan and bake for 25-30 minutes until brown and crusted.
• 3 remove and spread the crust with marinara sauce. scatter the top with the smoked mozzarella, browned chicken sausage and chopped peppers. sprinkle with parmesan cheese over the top. place back in the oven and bake until the cheeses melt - about 5 to 10 minutes. remove and let cool a couple minutes before serving.

Hashbrown Casserole #rsc

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 lbs red potatoes, shredded
• 1/4 cup butter, melted
• 1/4 cup plain greek yogurt
• 1 cup hidden valley® original ranch® dressing
• 1/2 cup shallot, finely chopped
• 2 teaspoons roasted garlic, minced
• 2 cups cheddar cheese, grated
• 8 ounces cheese spread
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup parmesan cheese, grated
• 1 cup breadcrumbs, coarsely chopped
• 1/2 cup butter, melted

Recipe

• 1 preheat oven to 350°f., and spray a 9 x 13-inch baking dish with non-stick cooking spray.
• 2 mix all the ingredients above the topping ingredients together, place in prepared baking dish. combine the topping ingredients, and place on top of casserole mixture. cover and bake for 35 minutes. remove the cover, and bake uncovered for 10 minutes, or until light brown on top.

Marinated Mozzarella

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 12 ounces mozzarella cheese
• 4 tablespoons olive oil
• 2 tablespoons sun-dried tomatoes
• 2 teaspoons mixed italian herbs
• 1 ounce marinated roasted red peppers, diced
• 1 garlic clove, sliced

Recipe

• 1 chop mozzarella into 1/2" cubes.
• 2 mix all the ingredients togther and leave in fridge to marinade overnight.

Rahat Al-holqum

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 2 tablespoons rose water or 1/2 teaspoon rose food flavoring or 1/4 cup fruit juice (apple is nice) or 1 tablespoon vanilla extract or 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring (looks nicer with it) (optional)
• 1/2 cup chopped roasted pistachios (add along with your choice from above) (optional) or 1/2 cup almonds (add along with your choice from above) (optional)
• 1 cup confectioners' sugar or 1 cup granulated sugar (1 c equals 250 ml) or 1 cup desiccated coconut, for dusting (1 c equals 250 ml)

Recipe

• 1 combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
• 2 in a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture.
• 3 boil over medium-low heat for 20-30 minutes, until the mixture reaches "firm-ball stage," or 248 f (120c) on a candy thermometer.
• 4 apply non-stick cooking spray to a form (ice cube trays will do nicely) or an 8x8 pan.
• 5 pour the hot mixture into the pan or form and allow to set. when cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
• 6 store at room temperature in airtight container.

Onion Roasted Potatoes

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (1 ounce) envelope dry onion soup mix
• 4 medium size new potatoes, cut into quarters
• 1/3 cup olive oil

Recipe

• 1 pre heat oven to 425 degrees.
• 2 in a medium sized baking dish, combine all ingredients.
• 3 bake, stirring ocassionally, about 35 minutes, or until potatoes are tender and golden brown.

Marinated Feta

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1/4 cup roasted red pepper, cut into 1/2 inch pieces (from a jar)
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano leaves
• 2 (8 ounce) packages feta cheese, cut into 3/4 inch cubes

Recipe

• 1 in medium bowl, combine all ingredients except cheese.
• 2 mix well.
• 3 add cheese, stir gently to coat.
• 4 cover and refrigerate at least 2 hours to allow flavors to blend.

Grilled Steak Bruschetta Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup apricot preserves
• 1/4 cup prepared horseradish
• 1/4 cup creamy dijon-style mustard
• 2 tablespoons lemon juice
• 24 ounces beef tenderloin steaks, 1-inch thick
• 12 1/4 inches thick slices baguette-style french bread
• 4 cups arugula
• 1/4 cup bottled roasted red sweet pepper, chopped
• 1/4 cup crumbled blue cheese

Recipe

• 1 snip any large pieces in preserves. in bowl combine preserves, horseradish, mustard blend, and lemon juice. set aside.
• 2 sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
• 3 for charcoal grills, grill steaks on the rack on uncovered grill directly over medium coals, turning once. allow 10-12 minutes for medium-rare, 12-15 minutes for medium. grill bread slices with steaks during the last 2 minutes, or until bread is toasted; turn once.
• 4 for a gas grill, preheat grill. reduce heat to medium. place steaks on rack over heat. cover and grill for times above.
• 5 divide arugula among 4 serving plates. top with bread slices. drizzle with dressing. slice steak and arrange on bread. top with red peppers and blue cheese.

Fruit And Nut Chocolate Chunks

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/4 lbs fine-quality bittersweet chocolate, broken into small pieces (not unsweetened)
• vegetable oil, for greasing pan
• 2/3 cup dried cranberries
• 2/3 cup raisins
• 2/3 cup salted roasted shelled pistachios (3 oz)
• 2/3 cup salted roasted cashews (3 oz)

Recipe

• 1 melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
• 2 while chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
• 3 remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan.
• 4 freeze until firm, about 20 minutes.
• 5 lift candy in foil from pan using overhang and transfer to a cutting board. peel off foil and cut candy with a long heavy knife into 36 pieces.
• 6 cooks' notes:.
• 7 • if you have more time, chill the candy in the refrigerator (instead of in the freezer) until firm, about 1 hour.
• 8 • candy keeps, wrapped well in foil and chilled, 2 weeks.

Mikey's Cheese Tortellini With Roasted Red Pepper Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 lbs cheese tortellini, prepackaged (or approximate. the large one plus a small is what i usually use)
• 1 tablespoon olive oil
• 1 large onion
• 1 (10 ounce) jar red peppers (or 3 red peppers, roasted and peeled)
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons dried basil or 2 tablespoons fresh basil, chopped

Recipe

• 1 fill a large pot with hot water and set to boil on stove/cooktop.
• 2 heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
• 3 add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
• 4 when your hot water is at a boil, add the tortellini and set a timer.
• 5 add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
• 6 add the tomatoes and basil to the sauce and bring to a boil. reduce the heat and let it reduce. if you use fresh basil, add it a minute before serving.
• 7 drain tortellini well, and put back in the pot and cover. check the sauce for desired consistency.
• 8 add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.

Grilled Steak With Roasted Garlic And Herbs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 -2 head garlic
• 3 -4 teaspoons snipped fresh basil or 1 teaspoon dried basil
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 1 1/2 boneless sirloin steaks or 3 rib eye steaks
• 1 -2 teaspoon cracked black pepper
• 1/2 teaspoon salt

Recipe

• 1 remove papery outer layers from garlic bulbs, leaving individual cloves attached to the bulbs.
• 2 cut off about 1/2 inch from the top of each bulb and throw away.
• 3 place garlic in the center of a double layer of foil.
• 4 fold foil up around garlic to form a shallow bowl.
• 5 sprinkle garlic with basil and rosemary.
• 6 drizzle with oil.
• 7 completely enclose garlic in the foil, twisting ends of foil on top.
• 8 grill foil packet over medium coals for 30 minutes or until cloves are soft.
• 9 remove bulbs from foil, reserving herb and oil mixture.
• 10 let cool slightly.
• 11 meanwhile, season steaks with the salt and pepper and grill until desired doneness alongside the garlic packets.
• 12 to serve, cut steak into servings.
• 13 carefully squeeze pulp from garlic cloves onto steaks.
• 14 mash pulp slightly with a fork.
• 15 drizzle herb-oil mixture over steaks and garlic.

Marinated Feta With Kalamata Olives

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 lb feta cheese, cut into large cubes
• 1 cup kalamata olive, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)
• 2 roasted red peppers, cut into strips
• 1/2 cup olive oil
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh oregano
• salt and pepper
• lemon juice (always fresh!)

Recipe

• 1 combine the peppers, feta and olives in a large bowl.
• 2 add the olive oil and toss gently.
• 3 add the remaining ingredients and toss gently again.
• 4 adjust seasonings, cover and chill atleast 5 hours before serving.

Marinated Leg Of Lamb (oamc)

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 lbs boneless leg of lamb, butterflied flat
• 4 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 large lemon, juice of
• 1 large lemon, rind of, of sliced thin
• 1 tablespoon dried rosemary or 2 sprigs fresh rosemary
• 8 garlic cloves, diced
• 2 tablespoons oregano or 4 sprigs fresh oregano
• 2 1/2 tablespoons basil or 5 leaves fresh basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup dry red wine

Recipe

• 1 combine marinade ingredients and place in bag with lamb.
• 2 let rest overnight. or place all in a freezer bag remove all air and freeze, while thawing overnight in fridge it will marinate itself.
• 3 preheat grill or coals, place grill on lowest level.
• 4 place lamb on grill.
• 5 brush with sauce.
• 6 grill 20 minutes, turn cook additional 15-20 minutes for slightly rare lamb.
• 7 remember to use twice as much fresh as dried herbs.
• 8 serve with roasted garlic mashed potatoes.

Pampered Chef Roasted Pepper Focaccia

Total Time: 58 mins Preparation Time: 30 mins Cook Time: 28 mins

Ingredients

• Servings: 8
• 1 (13 7/8 ounce) package refrigerated pizza dough
• 1/4 cup italian salad dressing
• 2 garlic cloves, pressed
• 1 cup shredded mozzarella cheese, divided
• 1 (7 ounce) jar roasted red peppers, drained, patted dry and chopped
• 1/2 cup sliced ripe olives
• 1/4 cup grated fresh parmesan cheese
• 1/2 teaspoon italian seasoning

Recipe

• 1 preheat oven to 400°f.
• 2 unroll pizza crust lengthwise over bottom of stoneware bar pan (or use 13" x 9" pan).
• 3 using fingertips, press indentations 1/2 inch apart into surface of dough.
• 4 in small bowl, combine salad dressing and garlic; brush over dough.
• 5 sprinkle with half of mozzarella cheese. top with peppers and olives.
• 6 sprinkle with remaining mozzarella cheese, parmesan cheese and seasoning.
• 7 bake 25 - 28 minutes or until deep golden brown.
• 8 remove from oven; let cool 10 minutes.
• 9 cut into squares and serve warm or at room temperature.

Onion Roasted Potatoes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (8 ounce) envelope lipton onion soup mix
• 4 medium all purpose potatoes, cut into large chunks (about 2 lbs)
• 1/3 cup olive oil or 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 450. in 13x9-in baking or roasting pan combine all ingredients until evenly coated.
• 2 bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.

Pammy's Crock Pot Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 lb ground round
• 1/3-1/2 cup onion, finely chopped
• 1/2 teaspoon olive oil
• 1 teaspoon roasted garlic
• 2 tablespoons taco seasoning mix, packaged
• 1/2 teaspoon chili powder
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon beef bouillon
• 1/4 teaspoon celery salt
• 2 tablespoons ketchup
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can chili beans

Recipe

• 1 brown ground round.
• 2 while that is browning, put the oil in a small saucepan.
• 3 add onion and garlic to the small saucepan and saute until lightly browned.
• 4 put ground round in sprayed crock pot.
• 5 add onion - garlic mixture to crock pot.
• 6 add the rest of the ingredients to crock pot and stir to mix well.
• 7 use garlic powder, but less, if you don't have any roasted garlic on hand.
• 8 cook on high for 1 - 2 hours.

Moroccan Couscous

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 8 ounces baby carrots, halved lengthwise, cooked
• 4 cups yellow squash, cut into 1-inch cubes
• 1 red onion, cut into 1-1/2-inchcubes
• 1/2 cup chicken broth
• 1/4 cup honey
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1 lemon, zest of
• 3/4 cup couscous
• 1/3 cup raisins
• 1/2 cup fresh parsley, chopped

Recipe

• 1 microwave carrots until slightly tender, add squash and red onion and microwave until tender.
• 2 combine broth, honey, lemon juice. oil, spices and lemon zest in a small saucepan, bring to a boil. take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
• 3 fluff couscous with a fork and transfer to a large mixing bowl. add roasted vegetables and parsley, toss to combine. serve warm or at room temperature.

Dijon Honey Mustard Roasted Potatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 medium red potatoes, chopped into bite-size pieces
• 1 clove garlic, peeled and minced fine
• 1/4 cup dijon mustard
• 3 tablespoons honey

Recipe

• 1 place potatoes in a bowl.
• 2 mix the garlic, mustard, and honey together and pour over potatoes and stir to coat put into a shallow baking dish and bake at 400 f until fork tender (about 15 minutes).

Fast And Easy Roasted Clams

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 dozen littleneck clams
• 2 tablespoons parsley, chopped
• sea salt (optional)

Recipe

• 1 make a nice charcoal fire in your grill and toss the clams onto it. do not turn the clams or you will lose the juices. when they open remove them carefully with tongs and sprinkle with parsley and sea salt if you like.

Last Minute Casserole

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 small cooking onion, finely chopped
• 3 medium potatoes, sliced thinly
• 2 large carrots, sliced thinly
• 1 cup peas
• 1/4 cup sour cream
• 2/3 cup ketchup
• 1/4 cup water
• 1/2 cup old cheddar cheese, shredded
• ground pepper, to taste
• spices

Recipe

• 1 brown the ground beef with the onion.
• 2 meanwhile, peel vegetables and chop.
• 3 preheat oven to 350°f.
• 4 layer ground beef, potatoes, carrots, and peas in a casserole dish.
• 5 combine sour cream, ketchup and water. pour over ingredients in casserole dish.
• 6 sprinkle cheddar cheese over top.
• 7 sprinkle club house roasted garlic and peppers one step seasonings (or the seasoning of your choice) over cheese.
• 8 sprinkle with freshly ground pepper.
• 9 cover; bake for one hour or until ingredients are cooked through.

Perfect Roasted Red Pepper

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 red bell pepper, or
• 1 yellow bell pepper, or
• 1 orange bell pepper

Recipe

• 1 preheat broiler to high. wash a red, orange or yellow pepper. slice the top off the pepper and then slice the pepper in half lengthwise. clean the seeds and membrane out, and flatten the pepper with the palm of your hand against a cutting board. place the two sides and the top of the pepper directly on your oven rack skin side up, and broil until the pepper is dark and well blistered. the time for this will vary depending on your oven temperature and the distance of the pepper from the flame. after the pepper is cooked, place it into a paper bag and seal for 15 minutes. after 15 minutes, take a sharp knife and remove the blistered skin. the pepper is now ready to use in your favorite recipes.

Perfect Roasted Chicken

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 1 bunch thyme
• 1 lemon, quartered
• 1 head garlic, halved
• 2 tablespoons melted butter
• salt
• pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 after removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
• 3 stuff the cavity with thyme, lemon quarters and garlic halves.
• 4 brush the outside of the chicken with melted butter.
• 5 salt and pepper outside of chicken.
• 6 tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
• 7 cook in oven for 1 1/2 hours or until done.

Rainbow Roasted Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 garlic cloves
• 1/2 lemon
• 3 cups vegetable broth
• 1/4 teaspoon garlic salt
• ground black pepper
• 1 teaspoon fennel seed
• 1/4 teaspoon dried thyme

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c) , halve all peppers (remove seeds) and peel garlic.
• 2 place halved peppers, cut side up in shallow baking dish. place one garlic clove in each half and squeeze lemon juice generously over peppers.
• 3 roast for 1 hour.
• 4 meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. bring to boil, cover and simmer.
• 5 when peppers are done, remove from oven and set aside to cool. when cool enough to touch peel skin from peppers.
• 6 strain fennel seeds from broth and return to a boil. add thyme and simmer 15 minutes, reducing amount of broth.
• 7 slice a 1 inch section from each color of pepper and cut into pieces. set aside for later garnishing.
• 8 in a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. you want to see the different colors.
• 9 pour the blended peppers into the broth and stir well. add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
• 10 do not boil or cook any longer as the colors will fade.

Momma's Manicotti

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 12 pasta, tubes
• 2 cups ricotta cheese
• 2 cups parmesan cheese
• 2 cups mozzarella cheese
• 2 tablespoons italian seasoning
• 1 egg
• 1 1/2 cups roasted pine nuts
• 3 cups pasta sauce
• 1 cup water
• 2 cups cooked italian sausage
• 1 diced orange bell pepper
• 1 red onion
• 2 garlic cloves

Recipe

• 1 cook pasta tubes til al dente.
• 2 in one bowl mix cheeses, seasoning egg and pine nuts.
• 3 in another bowl mix sauce and water.
• 4 in a skillet sautee sausage with pepper onion and garlic and mx into sauce.
• 5 with a pastry bag stuff each tube with cheese mix and lay in a roaster. pour sauce with meat mix over tubes.
• 6 top with mozzerella cheese.
• 7 bake for 1 hour on 350.

Farfalle With Roasted Chickpeas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 red peppers
• 1 tablespoon extra virgin olive oil
• 2 (15 ounce) cans chickpeas, drained
• 2 dozen plum tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sweet onion, finely chopped
• 5 garlic cloves, smashed then minced
• 2 lemons, juice and pulp of 2
• 1 teaspoon dried sweet basil leaves
• 1 pinch dried oregano
• 2 tablespoons dried parsley
• 1/4 cup fresh parmesan cheese
• 1 lb farfalle pasta

Recipe

• 1 preheat gas grill to a medium heat.
• 2 trim peppers to remove stems and seeds. quarter and set aside.
• 3 half the plum tomatoes longwise and set aside.
• 4 rub 1 tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. set aside.
• 5 on the stove, heat 2 tbsp olive oil to a large frying pan or dutch oven and slowly saute onion and garlic.
• 6 place peppers and tomatoes skin side down onto grill. place the pan of chick peas onto grill. adjust the heat to low or leave grill lid open while grilling. stir chickpeas occasionally to prevent burning. remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
• 7 turn peppers to prevent charring and remove after about 10-15 minutes when tender.
• 8 do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. set aside and allow to cool enough to handle.
• 9 coarsely chop grilled tomatoes and peppers and add to onion and garlic--i use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. stir in chick peas, lemon juice, basil, oregano. add salt and pepper to taste. cover and keep warm.
• 10 cook farfalle according to package directions and drain. top with the chickpea sauce. sprinkle with parsley and shredded parmasean cheese to taste. serve with a green salad and enjoy!

Peanut Butter And Bacon Truffles

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 6 slices very crisp cooked bacon, well drained
• 1/2 cup salted dry-roasted peanuts
• 4 teaspoons sugar
• 1/4 cup smooth peanut butter
• 8 ounces semisweet chocolate chips
• 1/4 cup quality unsweetened cocoa powder

Recipe

• 1 put bacon, peanuts and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. transfer bacon-peanut mixture to a small bowl, add peanut butter and stir until thoroughly combined. cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
• 2 line a cookie sheet with parchment or wax paper and set aside. roll peanut butter mixture into one inch balls and put them on the prepared cookie sheet. drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
• 3 meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. remove bowl from heat and set aside to let chocolate cool until warm. sift cocoa into another bowl and set aside.
• 4 working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. transfer truffles to bowl of cocoa powder, dredging truffles completely. truffles will keep at room temperature in an airtight container with some additional cocoa for up to two days, in the refrigerator for up to one week, or in the freezer for up to one month. bring to room temperature before serving.

Moroccan Coconut Truffles

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 2 1/2 cups dried coconut flakes, (natural, no sugar added, be sure to get medium size flakes, not the coarse or fine flakes).
• 14 ounces can sweetened condensed milk
• 12 -16 roasted almonds, (depending on how many truffles you make). you can also use walnuts or hazelnuts.
• 1 cup coconut flakes, for coating

Recipe

• 1 mix the condensed milk and dried coconut flakes together. check to see if you can make a ball with the mixture. if not, add some more coconut flakes. mix again and set aside for 15 minutes to firm up.
• 2 with your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. pat over where the nut was inserted.
• 3 gently roll in a bowl of coconut to coat.
• 4 place in the refrigerator for at least 4 hours. these are served cold.

Fast And Easy Stromboli

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can refrigerated pizza dough
• 2/3 cup shredded part-skim mozzarella cheese
• 3 ounces prosciutto ham
• 3 ounces turkey pepperoni
• 2 roasted red peppers, diced

Recipe

• 1 preheat oven to 375 and spray a cookie sheet with nonstick spray.
• 2 on a lightly floured surface, press pizza dough into a 9x12 rectangle.
• 3 top with mozzarella, leaving a 1/2 to 1 inch border.
• 4 top with proscuitto, pepperoni and diced roasted red peppers.
• 5 roll up jelly-roll style, seal the edges and place seam-side down on the baking sheet.
• 6 bake at 375 for about 25 minutes or until golden.
• 7 serve with a side of warm marinara sauce for dipping.

Lentil And Potato Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 200 g dried brown lentils
• 3 medium fresh fennel bulbs, quartered
• cooking spray
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 large waxy potatoes, diced
• 1 tablespoon italian herb seasoning
• 1 tablespoon tomato paste
• 1 (425 g) can whole tomatoes
• 1 cup vegetable stock

Recipe

• 1 soak lentils in a bowl of cold water for at least 30 minutes.
• 2 drain water and cook lentils for 20 minutes in boiling water.
• 3 drain lentils and put aside.
• 4 place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
• 5 sauté onions in the oil until transparent.
• 6 add the potatoes, tomato paste and herbs and sauté for 3 minutes.
• 7 add the tomatoes, lentils and stock and cook a further 10 minutes.
• 8 transfer to a casserole dish and place the roasted fennel just under the surface.
• 9 bake in a moderate oven 180 degrees for 30 minutes.
• 10 serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
• 11 note: cooking time can be reduced by using canned lentils.

Low-fat Creamy Green Chile Soup (high Fiber)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon reduced-calorie margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granule
• 2 cups water, hot
• 2 cups skim milk
• 1/4 teaspoon chili powder
• 1/8 teaspoon red pepper, ground
• 2 (4 ounce) cans green chilies, chopped, drained
• 8 ounces anaheim chilies, chopped and roasted
• 1 1/2 ounces low-fat cheddar cheese

Recipe

• 1 in a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
• 2 microwave at high for 3 to 4 minutes or until vegetables are crisp-tender.
• 3 add flour; stir well.
• 4 dissolve bouillon in hot water.
• 5 gradually add bouillon, milk, chili powder and pepper to mixture and stir well.
• 6 microwave at high for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
• 7 stir in chiles and microwave at high for 1 minute. stir well before serving.
• 8 to serve: ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. serve immediately.
• 9 makes 6 (1-cup) servings makes 4 servings.

Moroccan Couscous And Smokey-paprika Honey Roasted Carrot Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb carrot (cut on the diagonal in 1/2' pieces)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 (4 ounce) package feta cheese (crumbled) or 1 (4 ounce) package goat cheese (crumbled)
• 8 -10 large medjool dates (seeds removed and quartered on the long axis)
• 1 (14 ounce) can garbanzo beans (drained)
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon (reserved for juice)
• 1 tablespoon sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves (chopped)
• sea salt
• black pepper

Recipe

• 1 preheat oven to 375°f place the carrots, honey, cinnamon, sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture. cook in the oven for 20 minutes, stir in garbanzo beans and cook an additional 5 minutes.
• 2 while the carrots are roasting, prepare the couscous by adding to the boiling hot vegetable stock. stir well and fluff after about 15 minutes.
• 3 right before the carrots are done roast the sesame seeds quickly in a frying pan. be careful they don't burn!
• 4 combine the carrots and couscous, lemon juice, date quarters, toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste. after seasoned just right, add in the cilantro and serve in a bowl warm.

Lentil And Red Pepper Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 12 ounces hot italian sausage
• 1 teaspoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 2 garlic cloves, diced
• 12 ounces roasted red peppers, drained and chopped
• 1 1/2 cups lentils
• 8 cups chicken broth
• 14 1/2 ounces diced tomatoes
• 2 bay leaves

Recipe

• 1 cook sausage (casing removed) in olive oil in large pan over medium high heat.
• 2 add onions, celery, and carrots and cook until tender, add garlic.
• 3 add remaining ingredients bring to boil, reduce heat, cover, and simmer for 25 minutes or until lentils are tender.

Perfect Roasted Chicken And Root Vegetables

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 carrot, peeled and cut into thirds
• 1 celery rib, cut into thirds
• 1 medium onion, peeled and cut into half
• 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
• 1 tablespoon kosher salt
• pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 1/2 cup dry wine
• 6 garlic cloves, smashed, roughly chopped
• 4 sprigs rosemary, roughly chopped, substitute dried
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chicken stock
• 1 cup dry wine
• 1 -2 tablespoon cornstarch flour
• 2 -3 carrots, large, peeled and cut into 3rds
• 2 parsnips, large, peeled and cut into 3rds
• 2 onions, large, peeled, cut into thick slices
• 2 -3 tablespoons olive oil
• kosher salt or sea salt

Recipe

• 1 preheat the oven to 500°f.
• 2 you will need a 9 x 13-inch roasting pan with rack. place roaster on the bottom most oven rack. reserve the top rack for the roasted root vegetables.
• 3 season the chicken both inside and out with the kosher salt and pepper.
• 4 in a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• 5 rub the chicken both inside and out with the garlic rosemary blend. place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• 6 pour 1 c water into the roasting pan, note: watch to refill during first 30 minutes of roasting.
• 7 squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• 8 place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• 9 pour 1/2 cup of wine inside the cavity.
• 10 place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. add water to the bottom of the roasting pan as needed. drippings will burn & smoke!
• 11 in the mean time, prepare: roasted root vegetables:.
• 12 combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. they will be carmalized on the bottom.
• 13 reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. to test this, insert a thermometer in the thickest part of a breast meat. it should register at 160 degrees internal temperature.
• 14 remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. cover with a foil tent until ready to carve & serve.
• 15 pour off excess fat from pan and return to heat. whisk in 1 t flour or cornstarch, chicken stock, wine, scraping up the bits on the bottom of pan. bring to a boil, then reduce to a simmer. reduce gravy by half, until thickened. strain if necessary.
• 16 serve chicken with mashed potatoes & gravy on the side.

Cucumber Raita

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups plain yogurt
• 1/2 cup sour cream
• 1 cucumber, peeled, seeded, finely chopped
• 2 tablespoons fresh mint, finely chopped plus sprig for garnish
• 1/2 teaspoon ground cumin, roasted in dry skillet until you can smell it
• 1/4 teaspoon cayenne pepper
• salt
• pepper

Recipe

• 1 mix the yogurt and sour cream together. add all the other ingredients and mix. cover and refrigerate until ready to eat.

Ginger Honey Chicken Stir Fry

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 2
• 20 -40 chicken pieces (see chinese chicken nuggets)
• 1/2 cup honey
• 1/4 cup teriyaki sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sake
• 1/2 tablespoon sesame seed oil
• 1 meyer lemon, juice of
• 2 teaspoons washed raw sugar
• 2 -4 garlic cloves, micro grated
• 2 -4 garlic cloves, finely chopped
• 1 inch frozen ginger, mirco grated
• 1/2 inch frozen ginger, mirco grated
• 2 -4 green onions, chopped whites
• 1/2 large orange bell pepper
• 2 tablespoons peanut oil

Recipe

• 1 combine the honey, teriyaki, vinegar, sake, sesame oil, juice from the meyer lemon, sugar, grated garlic and 1 inch grated ginger in a bowl. mix thouroughly.
• 2 heat the peanut oil in a wok on medium high. add the onions and reduce the heat to medium. cook for a minute and add the chopped garlic and 1/2 inch ginger. cook for 2 minutes and then add the colored bell pepper and cook for another 2 minutes.
• 3 next increase the heat to med. high and stir fry for another minute.
• 4 now add the chicken pieces and stir fry for another minute. increase the heat to high and then add the honey sauce. cook for another minute or two.
• 5 add the chopped onion greens to the dish. serve hot from the wok .
• 6 serve over rice. sprinkle roasted sesame seeds over serving.