Kasia's Broccoli Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 bunch broccoli (chopped)
• 1 cup celery (chopped)
• 1 bunch green onion (chopped)
• 1 can of chopped water chestnut
• 1 cup raisins
• 1 cup of peeled sunflower seeds (salted or unsalted is your choice)
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 2 tablespoons sugar

Recipe

• 1 once all ingredients have been washed and chopped, add them into a large bowl. mix in the mayo, lemon juice and sugar. stir until all ingredients have been coated in the dressing.
• 2 place the salad into the fridge for at least 1 hour before serving.
• 3 enjoy!

Galloping Horses Bites

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

Ingredients

• vegetable oil
• 8 shallots, finely sliced or 1 -2 red onion
• 2 tablespoons crunchy peanut butter
• 1 tablespoon palm sugar or 1 tablespoon light brown sugar
• 2 tablespoons soy sauce
• 1 small fresh pineapple, cut into cubes (or 4 rings from a can)
• 1 lime
• 1 red chili pepper, sliced finely
• 1/4-1/3 cup fresh cilantro (coriander leaves)

Recipe

• 1 heat a little oil in a frying pan and fry the shallots until they brown. reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted. the mixture should be sweet and salty so add a little salt if you need to. cool.
• 2 arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each. top each with a squeeze of lime, a piece of chilli and a cilantro leaf.

Kashmiri Baingan

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

Ingredients

• Servings: 2
• 200 g eggplants, cut into slices
• 1 cup yogurt
• 1 tablespoon fennel seed (saunf)
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon dry ginger powder (sonth)
• 5 green cardamom pods
• 4 tablespoons oil
• salt
• finely chopped fresh coriander, to garnis

Recipe

• 1 shallow fry the baigan slices in 2 tblsp oil and keep aside.
• 2 heat the remaining 2 tblsp of oil in a wok and put in the asafetida and cardamoms. mix salt and other ground spices in curd together and beat well to smoothen it up.
• 3 in the spluttering cardamoms, add this curd and keep stirring for about five minutes.
• 4 now add the baingan and cook for another two minutes so that they absorb the flavor.
• 5 garnish with coriander and serve.

Spiced Pineapple Lamb

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 4 boneless lamb loin steaks, trimmed of excess fat
• salt and pepper
• 2 tablespoons light brown sugar
• 1 teaspoon tomato paste
• 14 ounces pineapple, rings in juice, drained, but juice reserved
• 1/2 teaspoon chili powder
• 1 teaspoon chinese five spice powder
• cilantro leaf, to serve
• 1 tablespoon dark soy sauce

Recipe

• 1 add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through.
• 2 mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl.
• 3 add the pineapple rings to the pan and let them caramelise a little alongside the lamb.
• 4 add the chili and five-spice to the pan, then fry for 1 min until aromatic.
• 5 tip in the soy mix and let it bubble around the lamb and pineapple for a few mins until slightly reduced and sticky.
• 6 sprinkle with cilantro, and serve with rice and chinese greens.

Oseng-oseng Wortel

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 8 ounces carrots
• 4 shallots, sliced
• 1 garlic clove, crushed
• 1 teaspoon chili powder
• 4 tablespoons chicken stock
• 2 tablespoons vegetable oil

Recipe

• 1 peel carrots and cut into small sticks.
• 2 heat vegetable oil and saute shallots and chili for 1 minute.
• 3 add garlic and carrots.
• 4 stir mixture for 1 minute, then add stock.
• 5 cover and cook for an additional 6 minutes. add salt to taste.

Kashmiri Kehwa

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 2 cups water
• 1 clove
• 1 cardamom
• 1/2 inch cinnamon
• 4 -5 saffron strands
• 4 teaspoons sugar
• 1/2 teaspoon kashmiri tea leaves or 1/2 teaspoon green tea leaves

Recipe

• 1 place water and sugar in a pot and put it on the flame.
• 2 crush the clove, cardamom and cinnamon using a mortar and pestle (not in a mixie - we dont need dust) and add to the water.
• 3 let it boil and simmer till the water gets slightly tinted with the spices.
• 4 add the tea leaves and turn off the flame.
• 5 cover and leave for 3 minutes i(longer, if you prefer strong tea).
• 6 strain, add saffron and serve piping hot.
• 7 you can add crushed almonds to it and boil it again.
• 8 the original recipe contains a lot of dry fruits too - this is a simpler version and easier to make.

Kothu Parata

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 pieces indian flaky flat bread
• 3 eggs
• 1 large onion
• 1 tomato
• 3 green chilies
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 2 tablespoons coriander
• 1 teaspoon salt

Recipe

• 1 cook the flaky bread-the frozen paratha on a flat griddle and cool it. then shred it finely like small bits of paper.
• 2 finely chop the onions,mince the green chillies. deseed the tomato and chop it fine.
• 3 break the eggs and add little salt, beat it well.
• 4 heat oil in a wok over medium high flame.
• 5 add the chopped onions,minced green chillies.
• 6 fry till translucent,now add the tomato and fry for a minute.now mix in the beaten egg mixture and scramble it. once it is scrambled add all the dry powders,salt mix well.
• 7 add the shredded paratas, if required add a tsp of oil and attack the mixture in the wok with 2 flat laddles-like the one used for turning dosas.
• 8 this will scramble the mixture. they will become nicely shredded and flaky.
• 9 garnish the kothu parata with chopped coriander and serve it hot.

Spiced Up Red Lentils(masoor Dal)

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

Ingredients

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4-1/2 teaspoon red pepper flakes (or more to desired heat level)
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 -5 garlic cloves, minced (about 4 tsp.)
• 1 1/2 teaspoons grated fresh ginger
• 4 cups water or 4 cups vegetable broth
• 1 1/4 cups red lentils, rinsed
• 3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
• 1/2 cup fresh cilantro leaves
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper

Recipe

• 1 mix the spices in a small bowl and set aside.
• 2 heat the oil in a large saucepan over medium high heat until it shimmers. add the spices and saute until fragrant, about 10 seconds. stir in onion and cook till softened, 5-7 minutes. stir in garlic and ginger and cook till fragrant, about 30 seconds.
• 3 now stir in the water and lentils. bring to a boil. reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (at this point, you may refrigerate the lentils in an airtight container up to 2 days. reheat over medium low heat before continuing).
• 4 stir in tomatoes, cilantro, and butter. season with salt and pepper to taste before serving. enjoy!
• 5 variation:.
• 6 substitute 1 cup coconut milk for 1 cup of the water and omit butter. using coconut milk makes for a lush, creamy texture and rich flavor. don't use light coconut milk. you can freeze any leftover coconut milk.

Kashmiri Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons ghee or 4 tablespoons vegetable oil
• 3 large onions, finely sliced
• 10 peppercorns
• 10 cardamoms
• 2 inches cinnamon sticks
• 2 inches fresh gingerroot, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chili powder
• 2 teaspoons paprika
• 3 lbs skinless chicken pieces (i like boneless, skinless thighs)
• 1 cup plain yogurt
• salt

Recipe

• 1 heat the ghee or vegetable oil in a deep, lidded skillet.
• 2 add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
• 3 add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
• 4 add the chicken pieces and fry until browned.
• 5 gradually add the yogurt, stirring constantly.
• 6 cover and cook gently for about 30 minutes.

Gobi Manchuria

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

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 1 medium sized cauliflower
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon garam masala powder
• 1/2 teaspoon mango powder
• 2 teaspoons ginger-garlic paste
• 2 teaspoons vinegar or 2 teaspoons lemon juice
• 1 medium sized egg (all the above item r required to prepare the fried cauliflower)
• 1 onion, chopped in to small pieces
• 10 medium garlic cloves, chopped in to small pieces
• 1 tomato, chopped
• 5 medium sized green chilies, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1/4 cup tomato sauce

Recipe

• 1 cut the cauliflower in to small pieces.
• 2 first mix the flour with salt, chili powder, garam masala, mango powder, garlic ginger paste and then mix the egg use some water to make the batter (do not make the batter too diluted).
• 3 mix the cauliflower pieces in the batter.
• 4 put the pan and pour some oil in to fry the cauliflower pieces.
• 5 make sure the oil is heated sufficiently to fry the cauliflower which is mixed in the batter.
• 6 put the fried cauliflower pieces aside.
• 7 preparation of the gravy.
• 8 put 2 teaspoons of oil in the pan and heat it.
• 9 first put the chopped onion, chopped garlic, chopped chillies in the pan.
• 10 after 2 minutes put the chopped tomato in it.
• 11 cdd salt, garam masala, ginger garlic paste.
• 12 after everything is cooked add 1/4th cup of tomato sauce.
• 13 after 2 minutes add the fried cauliflower pieces in the gravy.
• 14 keep the flame high and stir the pieces frequently.
• 15 after making sure that all the pieces are mixed with the gravy turn of the stove and enjoy.

Curried Deviled Eggs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 6 hard-boiled eggs
• 1/4 cup mango chutney
• 1/4 cup mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon soy sauce

Recipe

• 1 cut eggs in half lengthwise. remove yolks to bowl. add chutney to yolks. mash together.
• 2 stuff egg cavities with yolk-chutney mixture.
• 3 in a small bowl, mix mayo, curry powder, and soy sauce.
• 4 spoon or pipe sauce over each egg half.

Spring Green Fattoush

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

Ingredients

• Servings: 6
• 500 g fresh broad beans (or frozen)
• 1 cucumber
• 3 wholemeal pita breads
• 1 lemon, zest and juice
• 4 tablespoons olive oil
• 1 teaspoon caster sugar
• 20 g bunch mint, smaller leaves picked, rest very roughly chopped
• 20 g bunch flat leaf parsley, very roughly chopped
• chives, 1 small bunch snipped
• 170 g feta cheese, crumbled

Recipe

• 1 first get all the ingredients ready.
• 2 bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. drain, rinse with cold water to cool, then drain again.
• 3 pod the beans from their skins into a large mixing bowl, discard the skins. halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans.
• 4 split the pittas so you have 6 thin circles of bread, then toast.
• 5 whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning.
• 6 pour over the beans and cucumber, add all the herbs and toss together. tear the toasted pitta into pieces and add this to the salad with the crumbled feta.
• 7 toss together very gently - hands are best - then pile onto a platter to serve.

Spiced Tofu In Butter Lettuce Wraps

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 carrots, peeled and diced small
• 4 celery ribs, diced
• 1 onion, diced
• 1 jalapeno pepper, minced
• 2 garlic cloves, minced
• 1 lb asian spiced tofu, drained, dried, and crumbled
• low-sodium tamari
• 2 tablespoons thai red chili paste
• 1 cup chopped scallion
• 1 bunch cilantro, finely chopped
• 1 lime, juice and zest of
• 1/2 cup dry roasted peanuts, chopped
• 1 -2 head butter lettuce (depending on size)

Recipe

• 1 heat olive oil in a large saute pan and add carrots, celery, onion, jalapeno, and garlic.
• 2 let cook 4-5 minutes.
• 3 add tofu and season with tamari and thai chile paste.
• 4 stir and cook for another 5 minutes.
• 5 turn off heat and add chopped scallions, cilantro, lime juice, and zest, and peanuts.
• 6 scoop 2-3 tablespoons tofu mixture onto each butter lettuce leaf, wrap, and enjoy!

Spiced Pilau Brown Rice

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 1 red onion, peeled and finely sliced
• 4 cloves
• 10 cardamom pods
• 1/2 cinnamon stick
• 3 bay leaves
• 1 pinch black peppercorns
• 1/2 teaspoon turmeric
• 11 ounces brown basmati rice
• sea salt

Recipe

• 1 heat a saucepan over a medium heat and add the butter.
• 2 add the sliced onion and all the spices and fry gently for 10 mins or so until the onion is soft and golden brown and the mixture is starting to smell aromatic.
• 3 add the rice to the saucepan and fry for 30 seconds or so to coat it in the spices then add 3 cups of cold water. bring to the boil and simmer gently for about 15 mins without stirring, until the level of the rice rises to meet the level of the water.
• 4 turn the heat down to minimun, cover and cook for 15 mins or until all the water and the flavors of the spices have been absorbed by the rice and it has gone a lovely golden color.
• 5 turn off the heat, fluff up the rice with a fork and season with sea salt to taste.
• 6 serve.

Sheer Mal

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 20 mins Cook Time: 30 mins

Ingredients

• Servings: 7
• 3 cups all-purpose flour (maida)
• 1 cup whole milk
• 2 tablespoons whole milk (separately for soaking saffron)
• 1 teaspoon sugar
• 3/4 cup cooking oil
• salt (to taste)
• 3 saffron strands (zaffron)

Recipe

• 1 soak saffron strands in the 2 tablespoons of warm milk; set aside.
• 2 sift together the flour and salt; sprinkle in sugar.
• 3 in a large bowl, add the melted clarified butter or oil. run in clarified butter or oil with finger until evenly distributed. add whole milk a little at a time, and knead in dough. when it forms a soft smooth lump, cover dough with a moist cloth. set aside for 2 hours, then knead again, set aside again for another 2 hours. and knead again, then divide flour into 7 parts.
• 4 rub saffron strands in milk with fingers to dissolve well.
• 5 place an inverted heavy iron pan on lower shelf of oven. keep the grill on upper rack. preheat oven to 250°c use dry flour for dusting while rolling flour. roll to thick round about 6" in diameter.
• 6 prick with fork all over. slap onto pan base. allow to bake until brown spots appear. move to grill with tongs.
• 7 dip fingers in saffron milk and splash on sheermals. keep in oven for a few more seconds. or, bake in traditional tandoor or in inverted pressure cooker.
• 8 remove; serve hot or wrap in slightly moist towel to collect. apply butter or ghee on top if desired.

Osh / Plov - Uzbek / Central-asian Rice

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 2 cups rice
• 600 g lamb shoulder
• 6 tablespoons vegetable oil
• 3 medium onions
• 4 carrots
• 4 garlic cloves
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon pepper
• 1 teaspoon salt

Recipe

• 1 wash the rice. allow to soak in salted water for 30 minute you can use thai or basmati rice.
• 2 cut the lamb shoulder into cubes. it should have some fat. bones are optional.
• 3 slice the onions thinly and cut the carrots into strips. you should approximately equal amounts of carrots, onions, and lamb.
• 4 heat a large cast-iron or metal wok with the oil. don't use olive oil. sunflower oil works well. animal fat tastes richer but is even worse for you and too heavy for many taste buds. while you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
• 5 fry the onions until golden brown.
• 6 add chopped garlic and lightly brown. you can alternatively put the whole cloves into the rice when you cook the rice.
• 7 add lamb and fry until cubes are lightly browned.
• 8 add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
• 9 this completes the first step called "zirvak". you are now ready to cook the rice in the second step. drain your rice which should have been soaking for 30 minute.
• 10 push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
• 11 carefully add your rice to the centre of the pot. do not mix it with the rest of the ingredients. try to fit most of it in the centre "hole".
• 12 add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. this will take approximately 30 minute.
• 13 stir the entire mixture well and serve on a hearty plate or bowl. top with spring onions. it goes well with a side-serving of salad, tomatoes, and bread. naan or other type of flat bread would be best.

Skillet Chicken With Broccoli, Ziti And Asiago Cheese

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1-inch squares
• table salt & fresh ground pepper
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 1 medium onion, minced (about 1 cup)
• 3 medium garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 8 ounces ziti pasta (2 1/2 cups)
• 2 3/4 cups water
• 1 2/3 cups chicken broth, low-sodium
• 12 ounces broccoli florets (4 cups)
• 1/4 cup sun-dried tomato packed in oil, rinsed and chopped coarse
• 1/2 cup heavy cream
• 1 ounce asiago cheese, plus extra for serving (1/2 cup)
• 1 tablespoon lemon juice

Recipe

• 1 season the chicken with salt and pepper. heat 1 tablespoon of the oil in a 12-inch nonstick skiller over medium-high heat until just smoking. add the chicken in a single layer and cook for 1 minute without stirring.
• 2 stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. transfer the chicken to a clean bowl and set aside.
• 3 add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. return the skillet ot medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes. stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
• 4 add the ziti, 2 cups water and the broth. bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.
• 5 addd the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. cover, reduce the heat to medium, and cook untl the broccoli turns bright green and is almost tender, 3-5 minutes.
• 6 uncover and return the heat to high. stir in the cream asiago, and reserved chicken with any accumulated juices, and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes. off the heat, stir in the lemon juice and season with salt and pepper to taste. serve, passing more grated asiago at the table, if desired.

Shannon's Curry Chicken That Firefighter Hubby Loves!

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

Ingredients

• Servings: 6
• 2 -3 tablespoons green curry paste
• 2 (14 ounce) cans coconut milk (regular or lite)
• 1/2 cup fresh basil (sliced)
• 6 tablespoons fish sauce
• 4 tablespoons brown sugar
• 2/3 cup chicken stock
• 6 chicken breasts, sliced into 2-inch long, 1/4 inch slices (boneless,skinless)
• 1/2-1 cup frozen sweet peas
• 1 onion, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons green onions, sliced thin, diagonally
• 2 jalapeno peppers, chopped
• crushed red pepper flakes

Recipe

• 1 in a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. add in curry paste, using a whisk to completely dissolve curry paste.
• 2 bring to a slight boil, then turn heat down and simmer 5 minutes.
• 3 add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (if you like any other vegetables, add them here, like bamboo shoots, etc.).
• 4 bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often.
• 5 serve with steaming jasmine rice (cooked with garlic salt instead of regular salt and a spoon of butter).
• 6 garnish with extra sliced green onion.

Plum Zinger Barbecue Sauce

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

Ingredients

• 5 plums
• 1 tablespoon minced fresh ginger
• 1 strip lemon zest (about 2x1/2in)
• 1 hot chili pepper, seeded (if you like it hot leave the seeds in)
• 2 scallions, both and green parts finely chopped
• 1 large garlic clove, minced
• 3 tablespoons soy sauce
• 1 tablespoon molasses
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 teaspoons fresh lemon juice
• 1/2 cup water

Recipe

• 1 combine all the ingredients in a saucepan and bring to a boil over medium heat. reduce the heat to medium-low and simmer, uncovered, until the plums are very soft about 5 minutes. transfer to a blender and puree then return to pan. taste for seasoning and add additional soy sauce, honey or lemon juice if necessary to taste. the sauce will be sweet, sour and spicy.
• 2 transfer to a bowl and serve warm or at room temperature. it's awesome with ribs or lamb.

Rudy's Thai Chicken Coconut Soup -- Tom Ka Gai

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

Ingredients

• 1 (32 ounce) carton thai stock
• 1 (14 ounce) can light coconut milk, well stirred
• 1 piece fresh ginger, thumb-sized, peeled and sliced (optional)
• 1 lb boneless skinless chicken breast, very thinly sliced
• 10 -12 ounces fresh mushrooms (shiitake and baby bellas work well)
• 1 lime, juice of
• 1 tablespoon thai fish sauce
• 1/2-1 teaspoon brown sugar
• 1 -1 1/2 teaspoon thai chili paste (vietnamese chili garlic sauce also works well)
• 1/2 cup fresh cilantro leaves
• 4 -5 fresh green onions, finely chopped
• 3 sprigs fresh thai basil (optional)

Recipe

• 1 in a soup pot, combine stock, 1/2 can of coconut milk, fresh ginger if using, and the parts of the chopped green onions. bring to a gentle boil over medium-high heat. add chicken and mushrooms, and let the chicken gently poach until it's fully cooked, about 10 minutes (or longer, depending on how thin the slices are cut). when chicken is firm and opaque, add lime juice, fish sauce, brown sugar and chili paste.
• 2 taste and adjust seasonings - you should have a harmonious balance of flavors. if you have too much heat, or want to add richness to the broth, add more of the coconut milk, to taste.
• 3 garnish each serving with the chopped green onion, cilantro leaves, and thai basil leaves (if using).

Rum Shrimp Curry

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

Ingredients

• Servings: 2
• 1 lb shrimp, peeled and deveined (26-30 count)
• 3 tablespoons spiced rum
• 1/2 teaspoon cajun seasoning (any kind will do)
• 2 tablespoons oil
• 1 medium onion, chopped
• 2 tablespoons oil
• 1/2 cup water
• 1 cup canned crushed tomatoes
• 1/3 cup thai curry paste (i used "mild", available at supermarkets)
• 2 cups cooked jasmine rice, made with the proper amount of
• 2 cups fish stock or 2 cups fish bouillon cubes, dissolved in water

Recipe

• 1 place shrimp in a medium bowl, add rum and sprinkle with cajun spice powder.
• 2 add 2 tablespoons oil and let marinate for 15 minutes.
• 3 meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
• 4 add curry paste and water, mixing well.
• 5 remove shrimp from marinade and set aside.
• 6 stir in marinade and tomatoes to the skillet and cook for 5 minutes.
• 7 add shrimp and cook gently for 3-4 minutes. don’t overcook or shrimp will be tough and rubbery.
• 8 serve over cooked jasmine rice.

Gnocchi

Total Time: 8 hrs 12 mins Preparation Time: 8 hrs Cook Time: 12 mins

Ingredients

• Servings: 8
• 4 lbs potatoes, peeled, quartered, boiled, and then mashed
• 4 eggs
• flour (see the directions for the amount of flour)
• salt and pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated romano cheese (may also use parmesan or asiago)

Recipe

• 1 peel, quarter, and boil the potatoes.
• 2 mash the potatoes. put them in a bowl and refrigerate at least over night.
• 3 in a larger bowl, place the cold mashed potatoes.
• 4 add the exact same amount of flour as potatoes. (use the bowl as the measuring instrument.).
• 5 add the remaining ingredients. knead into a soft dough.
• 6 add flour if the dough is too sticky.
• 7 separate the dough into four balls. cover with a clean dish cloth and let rest.
• 8 break a piece off of one ball. roll into a long snake about 1/4 inch thick.
• 9 cut into pieces about 1/2 to 3/4 inch long.
• 10 place each gnocchi on a cookie sheet, and then freeze.
• 11 after the gnocchi are frozen, fill plastic containers with the frozen gnocchi.
• 12 they will keep in the freezer for about 4 months.
• 13 to cook:.
• 14 drop individual gnocchi in boiling salted water. let them boil, gently, after they come to the top of the water for about 2 minutes.
• 15 remove from the water with a slotted spoon. place in a heated pyrex baking dish, cover with tomato sauce, and then bake in the oven for 10 minutes.

Kotlet - Persian Cutlet

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

Ingredients

• 1 lb ground beef (ground chicken works nicely too)
• 1 lb potato
• 2 eggs
• 1 onion
• 1/2 teaspoon turmeric
• 1 1/2 tablespoons spices, advieh (can be found at middle eastern markets or you can use vegetable or chicken bouillon)
• salt and pepper
• vegetable oil
• breadcrumbs

Recipe

• 1 place potatoes in a large pot and cover with cold water. add some salt, and cook until a fork easily goes through them.
• 2 grate onion in a large bowl.
• 3 once your potatoes are done, peel them, and then grate them in the same bowl with the onion. mix to combine. (this is traditionally done by hand!).
• 4 add turmeric, advieh, salt, and pepper in the bowl. mix to incorporate spices into potato-onion mixture.
• 5 crack eggs into the mixture and combine. (if you're still going the traditional route, you continue with your hands.).
• 6 finally, add the ground beef to the mixture and mix. (again, keep mixing at it with the hands!).
• 7 if you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
• 8 take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. then pat it flat into a patty that is not too thick or too thin. traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
• 9 continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
• 10 wash your hands, and heat vegetable oil in a large pan over medium heat. fry a few kotlets at a time, making sure not to overcrowd.
• 11 once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. add more oil as necessary.
• 12 place a dish with a paper towel in it next to your work station. when removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
• 13 serve immediately.
• 14 (they are also amazing right out of the fridge the next day :]).

Roast Rack Of Lamb With Lemon-mint Salsa Verde

Total Time: 8 hrs 35 mins Preparation Time: 8 hrs Cook Time: 35 mins

Ingredients

• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 cup packed fresh mint (1 oz)
• 2 tablespoons chopped garlic
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 3 frenched racks of lamb (8 ribs and 1 to 1 1/2 lb each)

Recipe

• 1 combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. pulse a few times and then with the motor running, add the oil. set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. the rest will be used as the marinade.
• 2 trim the fat on the lamb racks to a 1/4-inch-thick layer. poke holes all over the lamb with a fork to help the marinade penetrate. lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. brush the salsa verde marinade all over the racks. cover and refrigerate for at least 8 hours, and up to 24 hours.
• 3 heat the oven to 425°f take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. brush the top and sides of each rack with 1 tbs of the reserved salsa verde. roast for 15 minutes. brush with 1 tbs more of the salsa verde and continue to roast to an internal temperature of 130-135f for medium rare, about 15-20 minutes. let the meat rest for 5 minutes before carving into chops. drizzle the remaining salsa verde over each serving.

Kona K's Korean-style Steamed Egg Casserole (egg Jjim)

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

Ingredients

• Servings: 1
• 3 eggs
• 1 cup water
• 2 teaspoons salt
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon green onion, finely chopped

Recipe

• 1 bring about 3 inches of water to boil in a medium-sized pot.
• 2 whisk together eggs and water in a small bowl that's about 6 inches tall (this bowl will go into the boiling water, so make it's not plastic or anything). make sure eggs are well-beaten and frothy.
• 3 add salt and sesame oil to the eggs, and mix well again.
• 4 place the bowl carefully into the pot of boiling water. reduce heat to medium-high. water should be boiling gently. the height of the water should be about halfway up the bowl. make sure the water does not boil into the bowl (if it does, remove some of the water).
• 5 cover and let steam for about 10 minutes, then add the sesame seeds and green onions to the eggs. do not stir (they should just be resting on surface of egg).
• 6 cover again. cook for about 15-20 minutes or until the eggs start to pull away from the side of the bowl and it has completely set.

Orzo With Spinach And Asiago Cheese

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

Ingredients

• Servings: 4
• 3/4 cup orzo pasta
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 small celery rib, chopped
• 1 clove garlic, minced
• 1 cup spinach leaves, cleaned,packed,and chopped
• 1/4 cup reduced-sodium chicken broth
• 1/2 tablespoon red wine vinegar
• 1/4 cup asiago cheese, grated
• fresh ground pepper

Recipe

• 1 cook the orzo according to package directions.
• 2 meanwhile, heat a nonstick saucepan.
• 3 add the olive oil, then add the onion, celery, and garlic.
• 4 saute until softened, 3 to 4 minutes.
• 5 stir in the spinach, half the broth, and the vinegar; cook, stirring frequently, until the liquid evaporates, 2 to 3 minutes longer.
• 6 stir in the orzo, cheese, the remaining broth, and the pepper.

Portabella In Burgers

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

Ingredients

• Servings: 4
• 1 large portabella mushroom (or 2 medium)
• 1 tablespoon margarine
• 1 lb lean ground beef
• 1/2 cup grated fontina cheese (or more) or 1/2 cup asiago cheese (or more)
• 1 tablespoon fresh rosemary, finely chopped
• salt and pepper

Recipe

• 1 chop stem and cap of mushroom into 1/4 inch pieces, about 1 1/2 cups chopped.
• 2 melt margarine in skillet over medium high heat.
• 3 add mushrooms and stir fry 2 to 3 minutes.
• 4 cool mushrooms in large bowl.
• 5 crumble beef over mushrooms.
• 6 add cheese, rosemary, salt and pepper.
• 7 mix thouroughly.
• 8 shape into 4 large burgers, about 3/4 inch thick.
• 9 grill on pre heated bbq at least 5 to 6 minutes per side.

Koomis, Fermented Horse Milk From Kazakhstan

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 liters mare's milk
• 1/4 cup horse fat

Recipe

• 1 pour milk into a goat-skin bag. add horse fat and fermenting agent. leave in at room temperature, stirring once a day, for six weeks.
• 2 serve chilled. better yet, don't serve it.

Lemon Pickle

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 12 large lemons
• 1 kg fresh red chile
• 1 bottle vinegar
• 1 lb salt

Recipe

• 1 grind chillies.
• 2 wash and dry lemons.
• 3 cut them in convenient sizes.
• 4 to the chillies, add salt, vinegar and lemon sections.
• 5 toss well.
• 6 pack in a clean jar.
• 7 at intervals of 6 weeks, mix together half a cup of vinegar and 2 tbsp.
• 8 of salt.
• 9 pour this over the lemon pickle and stir into a bottle having a knife blade.
• 10 re-cap the bottle.
• 11 note: more vinegar and salt must be added if it appears to be drying out.

Korean Barbecue Burgers

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

Ingredients

• Servings: 6
• 1/2 cup chopped green onion
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced peeled gingerroot
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dark sesame oil
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 1/2 lbs ground sirloin
• 6 hamburger buns

Recipe

• 1 prepare grill.
• 2 combine first8 ingredients. divide mixture into 6 equal portions, shaping each into a 1/2-inch thick patty.
• 3 place patties on a grill rack coated with cooking spray; grill 6 minutes on each side, or until they reach an internal temperature of 160 degrees. remove from grill, let stand 5 minutes.
• 4 grill buns and build burger with desired toppings.

Spiced Up Soya Beans

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

Ingredients

• Servings: 4
• 450 g frozen soybeans
• 500 ml water
• 1 teaspoon olive oil
• 1 garlic clove, crushed
• 2 teaspoons fine sea salt
• 1 teaspoon chili flakes

Recipe

• 1 cook the soya beans in boiling water for 5 minutes. drain well and pat dry with kitchen paper.
• 2 heat the oil in a frying pan, add the garlic and fry for 1-2 minutes.
• 3 add the salt, chilli powder and fry for a further 2-3 minutes until aromatic.
• 4 tip in the beans and toss well in the seasoning. serve hot.

Korean Bbq Short Ribs

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

Ingredients

• Servings: 6
• 5 lbs beef short ribs (cut crosswise about 1/4-inch thick)
• 1 1/2 cups brown sugar
• 2 teaspoons fresh cracked black pepper
• 1 bunch green onion, finely chopped green and parts
• 1/4 cup soy sauce
• lots napkin

Recipe

• 1 wash the ribs in a sink of cool water, drain and dry with paper towels.
• 2 put ribs in large container. sprinkle with sugar, black pepper, onions and soy sauce. use your hands, rub mixture into ribs, making sure all surfaces have a coating. this should be a damp mixture, not a liquidy marinate. more juice will come from the ribs as they marinate.
• 3 cover container and marinate ribs in refrigerator at least 2 hours. overnight is recommended.
• 4 leave ribs at room temperature for about 30 minutes before grilling.
• 5 make sure the grease catcher in your grill is cleaned out and empty. make sure the grill is not close to the wooden fence or anything else that may be flamable.
• 6 line grill with aluminum foil (top and bottom) because it's going to get messy.
• 7 heat grill on high until hot.
• 8 mix up the ribs, putting the gooey brown mixture with onions at the bottom of the container on the ribs. put ribs on grill, do not crowd ribs. grill on medium high for about 4 to 5 minutes per side. i prefer my ribs slightly charred. the burnt edges are the best part.
• 9 watch the grill because there may be grease and sugar fire flare ups. stand by with a water spray bottle to put out the fires.
• 10 serve hot with rice and kimchi for asian style, or with coleslaw, macaroni salad or potato salad for american style and lots of napkins.
• 11 then clean out the grill and empty the grease catcher.

Hot Oriental Dipping Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 3/4 cup soy sauce
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon vinegar
• 1 tablespoon sesame oil
• 12 slices fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon lemon juice
• 1 teaspoon hot sauce
• 2 teaspoons cornstarch
• 1/4 cup cold water

Recipe

• 1 combine all ingredients except cornstarch and cold water in a saucepan, simmer 5 minutes.
• 2 dissolve cornstarch in cold water, add to pan.
• 3 cook, stirring constantly for 1 minute.
• 4 serve warm.

Korean Barbecued Short Ribs

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

Ingredients

• Servings: 4
• 4 lbs meaty short rib of beef (cut crosswise about a 1/4" thick)
• 3 tablespoons sugar
• 1/4 cup sesame oil
• 1/2 cup soy sauce
• 1 tablespoon cider vinegar
• 2 green onions, and tops minced
• 1 tablespoon finely minced gingerroot
• 1 teaspoon dried red pepper flakes
• 1/4 cup sesame seeds
• 1 tablespoon flour

Recipe

• 1 make deep cuts in the meat between the ribs so the meat will absorb the marinade.
• 2 rub well with sugar and oil and let sit for 30 minutes.
• 3 combine ingredients for marinade, pour over ribs and let stand for 1 hour.
• 4 bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

Spring Roll Dipping Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup water
• 3 tablespoons rice vinegar
• 1/4 cup fish sauce
• 1 tablespoon carrot (finely grated)
• 1 tablespoon granulated sugar
• 1 minced garlic clove (or 1/4 teaspoon garlic powder)
• 1/4 teaspoon dried crushed red pepper flakes

Recipe

• 1 in a small bowl add the seven ingredients.
• 2 allow to stand for 15 minutes to blend flavors
• 3 makes 1 1/2 cups.

Mini Chicken Satay Patties

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

Ingredients

• 500 g minced chicken
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried coriander
• 1 tablespoon soy sauce
• 4 chopped spring onions
• 2 tablespoons plain flour
• 1 clove garlic, crushed
• 2 slices fresh ginger, finely chopped
• 2 tablespoons smooth peanut butter
• 1 tablespoon honey
• 1 egg
• 1 tablespoon chopped fresh parsley

Recipe

• 1 combine all ingredients in a large mixing bowl.
• 2 mix well with hands.
• 3 heat some peanut oil in a non-stick frying pan and fry spoonfuls of mixture, flattened out into patty shapes, until golden and cooked through.
• 4 serve as an appetizer with a bought satay sauce.

Patoli (steamed Coconut Dumplings)

Total Time: 2 hrs Preparation Time: 1 hr 40 mins Cook Time: 20 mins

Ingredients

• 1 cup plain flour
• 1 pinch salt
• 1 1/2 cups water
• ghee, to serve (optional)
• 1 1/4 cups freshly grated coconut
• 2 cups grated jaggery or 2 cups soft brown sugar
• 1 tablespoon raisins
• 1 tablespoon crushed cashews
• 1 teaspoon green cardamom powder
• 2 teaspoons ghee

Recipe

• 1 sieve the flour and salt into a bowl.
• 2 mix well.
• 3 carefully add the water, a little at a time, stirring and mixing all the while to make a thick pancake like batter.
• 4 the mixture should spread easily but not have a runny consistency.
• 5 set aside for 15 minutes approximately.
• 6 combine all the ingredients for the stuffing and divide it into 8-10 portions.
• 7 you will now require aluminium foil cut into rectangles (approximately 4x6").
• 8 smear a little ghee on each piece of foil.
• 9 evenly spread 2 tbsps.
• 10 of batter in the center leaving a good margin all round.
• 11 carefully add 1 portion of stuffing over it and fold the foil over.
• 12 fold the edges to make a neat rectangular parcel.
• 13 repeat the process with the rest of the batter and stuffing.
• 14 steam the parcels in a steamer for 15-20 minutes till firm to the touch.
• 15 open the parcels just before serving.
• 16 serve hot or cold with ghee.

Korean Barbecue Potato Tacos With Quick Kimchi #5fix

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

Ingredients

• vegetable oil, for frying tortilla, plus 2 tablespoons vegetable oil, divided
• 12 corn tortillas
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 cup bottled korean barbecue sauce
• 1 1/4 cups sauerkraut, drained

Recipe

• 1 pour oil to a depth of about 1/2 inch into a small nonstick skillet and heat over medium-high heat until hot. fry tortillas one at a time, just until soft, about 15-25 seconds, then remove to a paper towel lined plate to drain.
• 2 heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until hot. add hash browns to the skillet and spread in an even layer, pressing down lightly with spatula. cook for 6 to 7 minutes or until golden brown on the bottom. stir with spatula and cook until golden brown and tender. turn off heat and stir in barbecue sauce until potatoes are evenly covered.
• 3 fill each tortilla with some of the potato mixture, then top with a spoonful of sauerkraut. 12 tacos.

Lemon Pickle Ii

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

Ingredients

• 500 g lemons
• 4 tablespoons salt
• 150 g sugar
• 1 pinch hing
• 1 tablespoon red chili powder
• 1 tablespoon garam masala

Recipe

• 1 wash lemons and cut each into 4 pieces.
• 2 add salt and sugar.
• 3 mix.
• 4 keep aside for half an hour.
• 5 add the lemons and sugar-salt mix in a wok.
• 6 heat on slow flame.
• 7 once the sugar melts, add remaining ingredients.
• 8 mix.
• 9 serve when desired.

Pol (coconut) Sambol

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups grated coconut
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon chili pepper flakes (optional)
• 1 tablespoon finely chopped red onion
• 1 teaspoon maldive fish (optional)
• 3 tablespoons lime juice or 3 tablespoons lemon juice
• salt

Recipe

• 1 mix together pepper flakes, red onion, salt, maldive fish, chilli powder and paprika.
• 2 add the coconut and lime or lemon juice.
• 3 mix together with hands so that coconut is coated.

Guava Soudhlay

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

Ingredients

• Servings: 2
• 4 big guavas, washed and sliced into quarters,de-seeded
• 2 cups whole milk
• 1 packet dream whip
• 1 (3 ounce) package strawberry jell-o gelatin dessert
• 1 can nestle cream
• 2 -3 tablespoons sugar
• 3 -5 slices strawberries, to garnish
• 3 -5 slices kiwi fruits, to garnish

Recipe

• 1 follow the instructions on the packet of the strawberry jelly and prepare it.
• 2 keep aside.
• 3 in a blender, prepare the guava milkshake.
• 4 to prepare the same, add milk and sugar to the guavas and process until smooth.
• 5 keep aside.
• 6 prepare whip cream in a bowl by adding 1/2 cup milk and a pkt.
• 7 of dream whip and mixing them together.
• 8 add the guava milkshake, chilled jelly, nestle cream and dream whip.
• 9 mix well in a blender.
• 10 pour the mixture in a serving bowl.
• 11 freeze for 3 hours before serving.
• 12 garnish with strawberry and kiwi fruit slices.
• 13 serve chilled on a hot summer afternoon and enjoy this treat.

Korean Barbecue Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 tablespoons sesame seeds, toasted and ground
• 3 green onions, chopped
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 2 -4 tablespoons sherry wine
• 1/8 teaspoon pepper

Recipe

• 1 stir or blend all ingredients until thoroughly mixed.
• 2 can be served over brown rice or used as a marinade.

Stuffed Artichokes

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

Ingredients

• Servings: 6
• 6 large firm fresh artichokes
• 1/2 kg ground beef
• 1 medium onion, diced small
• 4 medium ripe tomatoes, grated
• 1/2 cup rice, washed
• 1/2 bunch parsley, washed and cut small
• salt and pepper
• 1/2 lemon, juice of
• 4 tablespoons frying oil

Recipe

• 1 dissolve 1 tsp salt in water in a deep large bowl and add lemon juice.
• 2 peel outer leaves generously and cut off tips of artichokes.
• 3 carve out the centre of artichokes with the help of a spoon.
• 4 place them in water, making sure water covers completely.
• 5 saute onions until soft in hot oil.
• 6 stir in parsley and rice, and add ground beef to onions.
• 7 cook for 5 min, stirring occasionally.
• 8 add tomatoes, cook until liquid evaporates nearly completely, stirring occasionally.
• 9 add salt and pepper, and mix thoroughly.
• 10 remove meat mixture from frying pan into a bowl.
• 11 remove artichokes from bowl and drain for 1 minute.
• 12 stuff artichokes with meat mixture and place them in a pressure cooker in one layer.
• 13 add 2 cups of warm water and cook for about 10 minutes.

Portabella Kung Pao

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2/3 cup vegetable broth
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 cups portabella mushrooms, illed and sliced into 3-inch pieces
• 2 cups asparagus tips, cut into 2-inch pieces
• 1 cup scallion, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup cashew pieces

Recipe

• 1 whisk all ingredients for the sauce together except the cornstarch.
• 2 whisk in cornstarch until dissolved.
• 3 set aside.
• 4 prepare vegetables.
• 5 heat oil in a large skillet or wok over high heat.
• 6 add ginger, garlic, and pepper flakes.
• 7 stir fry 20-30 seconds.
• 8 add mushrooms and asparagus and stir fry 1 minute.
• 9 add water, cover, and steam 2 minutes.
• 10 uncover and stir in sauce mixture.
• 11 bring to a boil and cook 1 minute or until thickened.
• 12 add tomatoes and scallions.
• 13 garnish each serving with cashews.
• 14 serve immediately with sesame noodles.

Shantung Chicken

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

Ingredients

• Servings: 4
• 1 whole boneless skinless chicken breast
• 2 tablespoons cornstarch, divided
• 3 tablespoons soy sauce, divided
• 1 tablespoon dry sherry
• 1 garlic clove, minced
• 1 cup water
• 3 tablespoons vegetable oil, divided
• 1/2 lb fresh bean sprout
• 1/4 lb green onion, and tops cut into 1 & 1/2-inch lengths, separating whites from tops
• 1 tablespoon slivered fresh gingerroot
• 1 tablespoon sesame seeds, toasted
• hot cooked noodles

Recipe

• 1 cut chicken into narrow strips. combine 1 tablespoons each cornstarch and soy sauce with sherry and garlic in small bowl; stir in chicken. let stand 5 minutes. meanwhile, blend water, remaining 1 tablespoons cornstarch and 2 tablespoons soy sauce; set aside.
• 2 heat 1 tablespoons oil in hot wok or large skillet over high heat. add chicken and stir-fry for 2 minutes; remove.
• 3 heat remaining 2 tablespoons oil in same pan; add bean sprouts, parts of green onions and ginger; stir-fry for 3 minutes.
• 4 stir in chicken, soy-sauce mixture, green onion tops and sesame seeds.
• 5 cook and stir until mixture boils and thickens.
• 6 serve immediately over noodles.

Stuffed Beef With Soy Sauce And Leeks

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 lb beef roast, thinly sliced
• 3 leeks, cut like matchsticks
• 1/2 cup soy sauce
• 3 leaves shiso or 3 leaves basil
• salt and pepper, to taste

Recipe

• 1 marinate, in soy sauce, thin meat slices for one hour.
• 2 thinly slice basil and leek.
• 3 heat up a fry pan to high heat, you need it to be as high as possible.
• 4 roll meat slices around leeks and shiso or basil.
• 5 cook until done, do not over cook.

Poha

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

Ingredients

• Servings: 3
• 150 g flattened rice
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 6 curry leaves
• 2 green chilies, slit lengthwise (optional)
• 1 medium onion, chopped fine
• 100 g potatoes, boiled quartered and sliced very thin
• 10 g cashew nuts
• 1 pinch turmeric powder
• 1 tablespoon lime juice
• salt
• chopped coriander (to garnish)

Recipe

• 1 * put the poha in a sieve and wash under running water for 2 minutes. keep aside to drain.
• 2 heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. fry till the spluttering stops and then add the onion. fry till soft and translucent.
• 3 add the cashews nut and potatoes and stirring frequently, cook for 2-3 minutes.
• 4 drain the poha completely to remove all water and add it to the above mix. add the turmeric powder and stir well to blend all ingredients.
• 5 cook for another minute. turn off the fire. pour lime juice over the poha and mix well.
• 6 garnish with chopped coriander and serve while hot. poha tastes great with mint-coriander chutney!

Korean Beef Bulgogi

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

Ingredients

• 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. use a sharp)
• garlic, 5 minced cloves (i used a garlic press)
• ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
• 1 medium yellow onion, peeled
• 2/3 cup soy sauce
• 2 tablespoons toasted sesame seed oil
• 2 -4 tablespoons sugar (i like mine on the sweeter side, i went with 4)
• cracked pepper, to taste
• 1 onion (this one is for cooking)
• 1/2 cup shredded carrot
• crushed red pepper flakes, to taste

Recipe

• 1 using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
• 2 mix together with the soy sauce and minced garlic, and 2 t sugar then taste for sweetness. if it’s not quite sweet enough for your tastes, add all of the sugar.
• 3 put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
• 4 massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
• 5 cover and store in the fridge for at least a few hours, preferably overnight.
• 6 when it's time to cook: cut the second onion in half lengthwise and slice into thin strips.
• 7 heat an unoiled non-stick frying pan at med-hi heat. add beef with marinade, red pepper if using, carrot and onion. cook till done, about 10-15 minutes.
• 8 serve over rice.

Multi Beneficial Apricot Honey

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1 cup dried apricot
• 2 glasses mineral water
• 1 teaspoon honey

Recipe

• 1 soak the dried apricots overnight in mineral water.
• 2 the next morning, blend the apricots alongwith the water and honey.
• 3 liquify in the blender till you get a smooth drinkable consistency.
• 4 enjoy!

Spiced Vegetable And Banana Soup

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

Ingredients

• Servings: 8
• 1 1/2 tablespoons butter
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 3/4 cup chopped ripe banana
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 whole clove
• 5 cups low sodium chicken broth
• 2 cups canned pumpkin puree
• 3/4 cup light coconut milk
• 1/4 cup sweetened condensed milk
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crumbled dried sage
• 1/4 teaspoon ground allspice
• 1/4 teaspoon yellow curry powder
• 1/4 cup chopped fresh cilantro

Recipe

• 1 melt butter in heavy large pot over medium-high heat.
• 2 add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
• 3 discard bay leaf.
• 4 transfer mixture to processor and blend until smooth.
• 5 return mixture to pot. add broth and all remaining ingredients except cilantro.
• 6 boil soup over medium-high heat 15 minutes to blend flavors. cool slightly.
• 7 working in batches, puree soup in blender until smooth. return soup to pot. season to taste with salt and pepper. (can be made 1 day ahead. cool slightly, then cover and refrigerate.).
• 8 bring soup to simmer. divide among 8 bowls. sprinkle with cilantro and serve.

Korean Bbq Chicken Marinade

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

Ingredients

• Servings: 6
• 1 cup sugar
• 1 cup soy sauce
• 1 cup water
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 tablespoon lemon juice
• 4 teaspoons hot pepper paste

Recipe

• 1 in a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder and ginger. bring to a boil. reduce heat to low, and simmer 5 minutes.
• 2 remove the mixture from heat, cool, and whisk in lemon juice and hot pepper paste. place chicken in mixture. cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Hot Orange Dessert Soup

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups orange juice
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 large oranges, peeled and sectioned, each section cut into pieces
• 1/4 teaspoon orange extract
• 1/16 teaspoon vanilla extract

Recipe

• 1 in a small saucepan, combine orange juice, sugar, and cornstarch. mis well, stirring until cornstarch is completely dissolved.
• 2 bring mixture to a boil over medium heat, stirring constantly. continue to cook and stir, 1 to 2 minutes. remove from heat and add orange pieces and extracts. mix well, spoon into small bowls and serve right away.

Korean Baesuk Frozen Yogurt (for Ice Cream Maker)

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

Ingredients

• 2 korean pears
• 1/2 cup sugar
• 16 ounces greek yogurt
• 1 teaspoon vanilla extract
• 1 -2 teaspoon ginger juice
• 1 dash lemon juice

Recipe

• 1 first begin by peeling two korean pears (aka asian pears) and chopping into small pieces. place the pear pieces together with a dash of lemon juice into a blender with just enough water as was necessary to grind them to a smooth mixture.
• 2 combine 16 oz of greek yogurt (rbgh free) together with the korean pear mixture and 1/2 cup sugar in the ice cream maker.
• 3 while the mixture is churning in an ice cream maker, add 1-2 tsp ginger juice. also add 1/2 tsp vanilla extract.
• 4 after 30 mins of churning, the frozen baesuk yogurt will be ready to freeze in a freezer. place into a plastic container and allow to freeze for at least four hours before serving.

Dry-fried Eel Slices

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

Ingredients

• Servings: 2
• 8 ounces eel
• 3 pickled green chilies, sliced thin
• 3 pickled garlic cloves, sliced thin
• 3 ounces celery, cut in 2-inch sections
• 2 cups oil
• 5 slices pickled ginger
• 1/2 tablespoon chili, nam yuey
• 3 tablespoons stock, any will due
• 1/2 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon vinegar
• pepper

Recipe

• 1 clean, rinse, and cut eel.
• 2 heat oil in a wok fry eel until dry and crispy remove and drain.
• 3 save 3 tbls of oil in pan reheat.
• 4 stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
• 5 add eel, celery, soy sauce, and sugar continue to stir fry.
• 6 when ingredients are well mixed add stock keep boiling until there is very little liquid left.
• 7 add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.

Lemon Pilaf With Raisins And Almonds

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

Ingredients

• Servings: 4
• 1 cup long-grain rice
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cinnamon stick
• 6 cardamom pods
• 3 cloves
• 1 lemon, zest of
• 1 1/2 cups chicken stock
• 1/2 cup raisins
• 1/2 cup slivered almonds

Recipe

• 1 heat oil in a pan.
• 2 sautee onion, garlic, cinnamon, cardamom and cloves. add in raw rice and zest of a lemon.
• 3 season to taste.
• 4 put into rice cooker along with stock. let cook.
• 5 5 mins before its done, add raisins in and continue cooking for 5 minute.
• 6 serve sprinkled with almonds.

Spring Roll Wrappers

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

Ingredients

• Servings: 20
• 1 cup rice flour
• 4 tablespoons flour
• 1/2 teaspoon salt
• 4 large eggs
• 1 teaspoon vegetable oil
• 2 cups water

Recipe

• 1 sift rice flour, flour and salt together twice.
• 2 in a separate bowl, mix the eggs, oil and water.
• 3 pour this mixture into the dry ingredients to form a batter.
• 4 mix thoroughly to get all the lumps out.
• 5 cover and set aside in a cool place for an hour.
• 6 heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
• 7 pour in a little batter and quickly swirl it around to make a thin pancake.
• 8 you don't have to flip it to cook the other side and it should not brown.
• 9 remove it from the pan when it looks like it has set.
• 10 repeat until all batter is used.
• 11 use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
• 12 they freeze well, just remember to separate them with clingfilm between the wrappers.

Shantung Chicken

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

Ingredients

• Servings: 3-4
• 1 garlic clove (crushed)
• 10 g fresh ginger (2cm piece grated)
• 1 tablespoon dark soy sauce

Poha

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

Ingredients

• Servings: 3
• 150 g flattened rice
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 6 curry leaves
• 2 green chilies, slit lengthwise (optional)
• 1 medium onion, chopped fine
• 100 g potatoes, boiled quartered and sliced very thin
• 20 cashews, nut
• 1 pinch turmeric powder
• 1 tablespoon lime juice
• salt
• chopped coriander (to garnish)

Recipe

• 1 * put the poha in a sieve and wash under running water for 2 minutes. keep aside to drain.
• 2 heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. fry till the spluttering stops and then add the onion. fry till soft and translucent.
• 3 add the cashews nut and potatoes and stirring frequently, cook for 2-3 minutes.
• 4 drain the poha completely to remove all water and add it to the above mix. add the turmeric powder and stir well to blend all ingredients.
• 5 cook for another minute. turn off the fire. pour lime juice over the poha and mix well.
• 6 garnish with chopped coriander and serve while hot. poha tastes great with mint-coriander chutney!

Roast Red Curry Chicken

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

Ingredients

• Servings: 4
• 1 roasting chicken
• 2 tablespoons chopped lemongrass
• 1 tablespoon chopped turmeric, root
• 1/2 tablespoon coriander root
• 2 teaspoons chopped fresh galangal root
• 2 teaspoons coriander seeds
• 1/2 teaspoon chopped kaffir lime leaf
• 6 large dried red chilies, soaked for 15 mins in water then drained
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic

Recipe

• 1 pound dry paste ingredients in a mortar and pestle.
• 2 blend wet ingredients in a food processor.
• 3 add dry ingredients.
• 4 remove from food processor and grind in mortar and pestle until smooth.
• 5 make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken.
• 6 loosen skin of chicken from flesh.
• 7 push paste between skin and flesh of chicken, pressing to even out.
• 8 marinate overnight.
• 9 roast at 180c for one hour, basting regularly.

Korean Bbq Burgers

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

Ingredients

• 1/2 cup chopped green onion
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced peeled fresh ginger
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dark sesame oil
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 1/2 lbs ground sirloin (or ground turkey)
• cooking spray
• 6 whole wheat hamburger buns
• 6 red leaf lettuce leaves
• 6 tablespoons thinly sliced radishes (i use cucumbers instead)

Recipe

• 1 prepare grill.
• 2 combine first 8 ingredients. divide into 6 equal parts, shaping each into a 1/2 inch-thick patty.
• 3 place patties on grill rack coated with cooking spray; grill 6 minutes each side (160 degrees internal temp), remove patties from grill, let stand 5 minutes.
• 4 toast buns; serve 1 bun with each patty, top each patty with 1 lettuce leaf, 1 t radishes or cucumber slices. (i also enjoy tomatoes with them).
• 5 samuel smith nut brown ale is recommended.
• 6 i have also used the burgers in a salad, instead of on a bun, with romaine, all the veggies and a sesame ginger dressing and they are oh-so-delicious any way you eat them!
• 7 343 calories; 14.4 g fat; 26.7 g protein; 27.4 g carb; 3.7 g fiber;.

Spiced Veggies With Polenta And Cilantro-peach Chutney

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

Ingredients

• Servings: 6
• 12 pieces polenta, cut into strips
• 2 cups fresh broccoli, trimmed,washed and separated in small florets
• 1/2 lb baby portabella mushrooms
• 3/4 cup frozen artichoke heart
• 2 onions, chopped
• 2 small chopped tomatoes
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon crushed green chili pepper
• 1/4 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 1 bunch fresh cilantro (coriander)
• 2 ripe peaches
• 2 tablespoons lemon juice
• 4 green chilies
• 1/4 inch ginger
• 1/4 teaspoon red chili powder, to taste
• 1/2 teaspoon ground pomegranate seeds
• 1 teaspoon mango powder
• 1/2 teaspoon black salt
• 1 teaspoon salt

Recipe

• 1 brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes, turning once.
• 2 rinse mushrooms, pat dry, and dice.
• 3 heat the oil in a skillet on medium-high heat.
• 4 add garlic and onions; stir until light brown.
• 5 add the broccoli pieces and stir for a couple of minutes.
• 6 add all the seasonings except garam masala; stir for less than a minute.
• 7 add tomatoes; cook for a couple of minutes.
• 8 add the mushrooms and artichoke hearts; cook for about 5 minutes, increasing heat if the mushrooms leave too much water.
• 9 stir in garam masala.
• 10 spread the polanta pieces on a platter, top with spiced vegetables, and serve with the following chutney.
• 11 cilantro peach chutney: snip, wash, and chop the cilantro.
• 12 wash and cut the peaches.
• 13 put everything in a blender, and grind using about ¼ cup water as needed for semi liquid consistency.
• 14 the ingredients must be ground completely.
• 15 store in a nonmetallic container in the refrigerator.