Non-fat Paneer

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

Ingredients

• Servings: 5
• 8 cups nonfat milk
• 4 tablespoons lemon juice

Recipe

• 1 place a large strainer lined with a cheese cloth in a large bowl. if you don’t have cheese cloth a brand new handiwipe also works well but it tears a bit more easily.
• 2 use a low to medium heat to slowly bring the milk to boil in a large saucepan.
• 3 add the lemon juice and begin stirring the milk. the milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
• 4 remove the pan from the heat and allow it to stand for about five minutes. pour the curdled milk into the strainer. use the cheese cloth to begin to shaping the paneer cheese into a ball.
• 5 fold the cheese cloth over the ball of cheese and place on a flat surface. place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). if you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
• 6 the paneer is now ready to be used in your favorite dishes.

Pineapple Rice

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

Ingredients

• Servings: 6
• 2 cups rice
• 1 (20 ounce) can pineapple chunks
• water
• ginger
• wasabi, furikake

Recipe

• 1 in a rice maker, put 2 scoops rice like you're making normal rice. drain the liquid from the pineapple into it and add water up to the "2" line in the rice maker. dump in pineapple chunks. sprinkle with ginger and wasabi furikake to taste.
• 2 start your rice maker.

Roasted Red Lentil Soup

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

Ingredients

• Servings: 8
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds or 2 teaspoons brown mustard seeds
• 2 teaspoons cumin seeds
• 1/4 cup sesame seeds
• 1 tablespoon minced garlic
• 2 cups uncooked red lentils (masoor dal)
• 1 cup finely chopped onion
• 2 cups finely chopped celery
• 2 cups finely chopped carrots
• 5 cups vegetable broth
• 3 cups water
• 1 cup diced tomato (may used canned)
• 1 teaspoon salt

Recipe

• 1 heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
• 2 lower heat and add sesame seeds.
• 3 cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
• 4 add the lentils and cook for 5 minutes.
• 5 add the onions, celery and carrots, and cook for 1 minute more.
• 6 add broth and water, and bring to a boil.
• 7 reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
• 8 add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
• 9 check and adjust for seasoning before serving.
• 10 serve hot.

Passover Yerushalmi Kugel

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

Ingredients

• Servings: 6
• 4 1/2 lbs potatoes
• 4 eggs
• 1 teaspoon oil
• salt
• 2 tablespoons oil

Recipe

• 1 cooked the peeled potatoes until tender but not soft.
• 2 drain and mash.
• 3 add 4 eggs, 1 teaspoon of oil and a little salt.
• 4 prepare a pot by spreading oil on sides and bottom.
• 5 heat.
• 6 when oil is hot, pour in the potato mixture.
• 7 cook for at least 1/2 hour on top of stove on a small flame until the sides are browned and kugel has risen in bulk.
• 8 cool until completely cold.
• 9 turn over.
• 10 bake on other side in same pot 1/4 to 1/2 hour.

Spicy Eggs

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g chicken breasts
• 2 cloves garlic
• 1 tablespoon cilantro
• 2 tablespoons potatoes, mashed
• 2 slices bread
• 1/4 cup milk
• salt
• 1 teaspoon green chili, minced
• 2 eggs, boiled
• breadcrumbs, as required
• oil (for frying)
• 1 egg, well beaten

Recipe

• 1 soak bread in milk.
• 2 squeeze excess milk from bread.
• 3 hard boil 2 eggs and shell.
• 4 blend well chicken, garlic, cilantro, bread, 1/2 beaten egg, salt, green chillies and potato.
• 5 divide the blended mixture into 2 parts.
• 6 pat each portion into the hard boiled egg.
• 7 dip these in the remaining beaten egg, then roll gently in breadrumbs and deep fry till golden brown.
• 8 serve with thinly sliced onion rings.

Pineapple Raita

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 400 g yogurt (whipped)
• sugar (optional)
• 1 cup canned pineapple (diced)

Recipe

• 1 add pineapple to yogurt.
• 2 taste and add sugar if required (it should be sweet but not overly sweet).
• 3 mix well.
• 4 chill well before serving.

Golden Middle-east Dressing

Total Time: 1 hr 3 mins Preparation Time: 3 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon flax seed oil or 1 tablespoon other vegetable oil
• 1 tablespoon water
• 1 teaspoon nutritional yeast
• 2 tablespoons lemon juice
• 1 medium garlic clove, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• 1/2 teaspoon raw sugar (turbinado)
• 1/8 teaspoon sea salt

Recipe

• 1 combine all ingredients in a jar with a tight lid. shake before serving.
• 2 it really tastes best if you let the flavors develop in the fridge for at least an hour or two. (note: you can use just a pinch of salt- depends on your taste. i use slightly less than 1/8 tsp.).

Singaporean Chili Crab

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

Ingredients

• Servings: 4
• 3/4 cup chicken broth
• 1/2 cup catsup
• 2 tablespoons soy sauce
• 1 tablespoon chili-garlic sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 live dungeness crabs (or mud crabs)
• 2 tablespoons cooking oil
• 2 tablespoons fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red chile, seeded and minced
• 1 large egg, slightly beaten
• green onion, sliced 1 inch (garnish)

Recipe

• 1 mix the sauce ingredients in a small bowl and set aside.
• 2 in a very large pot of boiling water, parboil the crab for 3 minutes. take out of the water and drain. rinse the crab with cold water and drain again.
• 3 pull off the top shell in one piece and reserve for additional garnish.
• 4 remove and discard the gills and the spongy parts under the shell.
• 5 twist off the claws and legs; crack them with a cleaver or a mallet. now cut the body into 4 pieces.
• 6 now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
• 7 add the crab, and stir fry an additional 2 minutes. now add the sauce, reducing the heat to low. cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
• 8 finally stir in the egg and cook just until it begins to set (1 minute).
• 9 arrange the crab and top shell on a large platter. pour the sauce all over the crab and garnish with the green onion.
• 10 serve right away with crusty bread to soak up the sauce.

Spicy Curry Aioli

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup mayonnaise
• 1 1/2 tablespoons lemon juice (fresh)
• 2 -3 garlic cloves, pressed
• 1/2-3/4 tablespoon madras curry powder
• 1 pinch cayenne pepper (sprinkled on top to garnish)

Recipe

• 1 combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• 2 add pressed garlic and curry powder and continue to mix once again until uniform in texture.
• 3 serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. serve cool to slightly below room temperature.

Singapore-style Chili Crabs

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 whole cooked dungeness crabs
• 1/4 cup tomato ketchup
• 2 tablespoons hot chili paste
• 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce
• 2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce
• 1 tablespoon tamarind paste
• 3 tablespoons peanut oil
• 4 scallions, sliced thin
• 1 inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 serrano chili, chopped
• 2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Recipe

• 1 pull the main shell off the crab and discard it. remove the gray gills and the soft insides. cut the body in half and then cut between each leg. crack the legs and claws with the back of the knife or a hammer and set aside.
• 2 in a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. pour the oil into a wok or large skillet over high heat. add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. add the crab and stir-fry for another minute. pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
• 3 put onto a platter and garnish with the rest of the chile and cilantro. serve with plenty of napkins!

Herb Chevre Fig Spread

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

Ingredients

• boiling water
• 3/4 cup chopped dried fig (about 14 whole figs)
• 3 ounces crumbled chevre cheese
• 1/2 cup light sour cream
• 3 tablespoons fresh basil, snipped
• 1 tablespoon fresh thyme, snipped
• salt, to taste
• ground black pepper, to taste
• 1/2 cup chopped toasted almond, divided
• 2 tablespoons milk (optional)
• fresh thyme (optional)

Recipe

• 1 in a small bowl pour boiling water over figs to cover; let stand 15 minutes. drain well.
• 2 meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. season to taste with salt and pepper. stir in drained figs and 1/4 cup almonds. thin with milk if needed. cover and chill in refrigerator up to 24 hours.
• 3 to serve, transfer spread to a serving bowl. sprinkle with remaining almonds and fresh thyme (if using).
• 4 serve with toasted baguette slices or crackers.

Quick & Easy Chicken And Vegetable Stir Fry

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

Ingredients

• Servings: 8
• 3 lbs boneless skinless chicken thighs
• 3 tablespoons coconut oil
• 1 tablespoon minced garlic clove
• 1 tablespoon minced ginger
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 -2 dried red pepper (optional)
• 2 tablespoons coconut oil
• 3 lbs frozen mixed vegetables

Recipe

• 1 wash and dice chicken into bite size pieces. use the soy sauce, garlic, ginger, soy sauce, and vinegar to marinate.
• 2 heat a wok to high and add coconut oil and chicken with marinade and peppers if using them.
• 3 stir fry until well done.
• 4 remove chicken set aside in a dish.
• 5 add next two tablespoons of coconut oil and frozen vegetables. do not add water. cover and cook for 7 minutes.
• 6 stir vegetables and continue to cook covered if not thawed. if thawed continue to stir fry open. do not over cook this you are basically reheating the vegetables.
• 7 when vegetables are done add chicken and stir until blended. serve with rice.

Little Italian Stuffed Peppers

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

Ingredients

• Servings: 6
• 24 little sweet peppers, tops cut off, seeded (save tops)
• 1 cup breadcrumbs
• 3/4 cup asiago cheese
• 1/4 cup fresh minced herbs
• 3 tablespoons olive oil

Recipe

• 1 lightly toast the bread crumbs in a preheated oven at 350 degrees for 12 minutes. set aside to cool.
• 2 mix bread crumbs, cheese and herbs together in a mixing bowl. stir in the olive oil. adjust salt to taste.
• 3 stuff the peppers with the bread mix and put the tops back on. secure the tops with a toothpick if desired.
• 4 brush the peppers with a little olive oil.
• 5 bake for 6 minutes and then turn. bake for about 6 more minutes or until soft and brown on the outside.
• 6 remove any toothpicks before you serve.

Spicy Cucumber Relish

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

Ingredients

• 1 cup coconut vinegar or 1 cup vinegar
• 1 cup sugar
• 1 dash fish sauce
• 1 large english cucumber
• 4 small red chilies, finely chopped
• 1/2 cup unsalted peanuts, roasted and crushed
• 1/3 cup fresh coriander, chopped (including stems)

Recipe

• 1 combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. bring to a gentle boil, stirring occasionally and cook for 1 minute.
• 2 remove from heat and cool to room temperature.
• 3 peel cucumber, scrape out seeds and cut into small dice.
• 4 place the cucumber, chillies, peanuts and coriander in a bowl.
• 5 pour over dressing and toss gently.

Steak With Mushroom Stuffing

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 1 onion (chopped)
• 2 green onions (chopped )
• 2 tablespoons beef stock
• 1 cup mushroom (chopped)
• 1/4 teaspoon red chili powder
• 2 tablespoons oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 kg undercut steak
• 3 tablespoons coriander leaves
• 1 tablespoon lemon juice

Recipe

• 1 simmer onion and green onions in stock for five minutes and mix in mushrooms, red chilli powder, salt and pepper. flatten the steak with a hammer and sprinkle salt pepper and squeeze lemon juice. put stuffing on one side of the steak. roll and secure with wooden picks.
• 2 heat two to three tbsp oil and fry the steaks. cover the pan for 10-15 minutes. sprinkle coriander leaves and serve hot with french fries and tomato sauce.

Roasted Red Bell Peppers Stuffed With Potato Poriyal

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 medium red bell peppers
• 1 1/2 lbs potatoes
• salt
• 2 green chilies, chopped, and seeded if desired
• 1 inch fresh ginger, peeled and finely chopped
• 1/2 teaspoon turmeric powder
• 2 tablespoons grated fresh coconut or 2 tablespoons unsweetened desiccated coconut
• 1 lemon, juice of
• 4 teaspoons butter (optional) or 4 teaspoons ghee (optional)
• extra vegetable oil
• 1 bunch cilantro, finely chopped
• 2 teaspoons coconut oil or 2 teaspoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1 teaspoon split urad dal (uncooked)
• 1 teaspoon channa dal (uncooked, or use toor dal or yellow split peas)
• 1 red chili pepper, chopped, and seeded if desired
• 1/2 teaspoon asafetida powder
• 8 fresh curry leaves

Recipe

• 1 heat oven to 400 degrees fahrenheit.
• 2 slice the top off each bell pepper, remove the seeds and ribs and set aside.
• 3 peel and boil potatoes, then mash and set aside.
• 4 heat oil in a heavy saucepan, and add mustard seeds, cumin seeds, split urad dal, channa dal, chopped chili, asafoetida powder and curry leaves.
• 5 stir-fry until the mustard seeds splutter, then add the chopped green chiles and ginger and saute for a few seconds longer.
• 6 now add the mashed potato, salt to taste, tumeric and grated coconut, and mix thoroughly.
• 7 cook 1 minute, stirring, until thoroughly blended.
• 8 remove from heat, add the lemon juice and mix.
• 9 cut a thin slice off the bottom of each bell pepper so that it stands upright.
• 10 spoon the potato mixture into the red peppers, and top each with a teaspoon of butter or ghee if desired.
• 11 rub the outside of the red peppers with vegetable oil.
• 12 place peppers on a baking tray and bake in the oven for 20 to 25 minutes or until just tender and golden-tinged.
• 13 serve hot, garnished with cilantro.

Roasted Red Pepper & Green Onion Dip

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 cup light mayonnaise
• 1 cup reduced-fat sour cream or 1 cup light sour cream
• 1/2 cup asiago cheese, grated
• 1 (2/3 ounce) envelope good seasons italian dressing, and recipe mix
• 1 (7 ounce) jar roasted red peppers, well drained and chopped
• 3 tablespoons green onions, sliced and divided

Recipe

• 1 mix mayo, sour cream, cheese and salad dressing until well blended.
• 2 add peppers and 2 t of the onions, mix well and cover.
• 3 refrigerate several hours or until chilled.
• 4 sprinkle with remaining 1 t onions.
• 5 serve with chips and assorted cut-up fresh vegetables.

Quick And Easy Chicken Satay

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

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 800 g chicken breasts (if you serve this as is without the rice i would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (if you serve this as is without the rice i would up the chicken to 1kg-1.1kg for 4.)
• 2 brown onions, sliced thinly
• 3 garlic cloves, crushed
• 50 ml water
• 1 teaspoon chicken stock
• 150 ml satay sauce
• 1 teaspoon chili flakes
• 250 ml coconut milk
• 200 ml coconut cream
• 2 green onions, sliced

Recipe

• 1 heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. remove and set to one side.
• 2 cook onion and garlic in same wok, stir-until onion softens.
• 3 return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
• 4 to serve: spoon chicken over rice and sprinkle with green onions.

Sarasota's Simple Sweet Citrus Salad

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• orange (mix of naval, tangelo, seville, blood oranges, valencia, clementines, any fresh citrus will work)
• grapefruit (ruby red, pink or )
• mint leaf
• powdered sugar
• 1 pinch cinnamon
• orange blossom water (found at any asian markets, whole foods or any health market)

Recipe

• 1 salad -- i can often find my citrus, prepared and segmented right in the grocery store or local citrus markets, stands. but if not, to segment the fruit. cut a small slice off of the top and bottom so it sets flat, then use a small sharp knife and cut off the skin. then run your knife inbetween each segment and remove the fruit. just use a nice sharp knife for this. it is really not difficult.
• 2 serve -- i serve this 2 ways. first, you can serve this family style on a platter by arranging the different colors of the citrus; or you can serve this individually on small plates or in small martini glasses, or small bowls.
• 3 dressing -- drizzle a little of the orange blossom water over the fruit. just a teaspoon or two (it is like drizzling a little vinegar over a salad, just a bit for flavor), then some powdered sugar (just a light dusting, and a pinch of cinnamon. garnish with fresh mint leaves.
• 4 since this is really a no recipe, there are no amounts. so make this for 2, 4, 6, 8 or for a large crowd. just a nice simple salad.

Spicy Crock Pot Thai Chicken

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 6 boneless skinless chicken thighs
• 1/4 cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (tamarind to be gluten free)
• 1 teaspoon grated fresh ginger
• 1/4 cup sweet chili sauce
• 1/4 cup sambal oelek ground chili paste (adjust amount to preference)
• 2 tablespoons chopped peanuts (optional)
• 3 tablespoons chopped fresh cilantro (optional)

Recipe

• 1 in a medium bowl, mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek.
• 2 brown the chicken using a small amount of oil or use a stovetop grilling pan.
• 3 once the chicken is browned, dip the chicken in the sauce and place in slow cooker.
• 4 pour the rest of the sauce over top of the chicken.
• 5 cook on low 8 hours or on high 4 hours.
• 6 garnish with peanuts and cilantro, if using.
• 7 **this is very hot! it's best to add the sambal oelek after everything else and adjust the amount to your preference.

Mama's Favorite Lasagna

Total Time: 2 hrs 10 mins Preparation Time: 35 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 18
• 1 lb lasagna noodle, cooked and drained
• 2 (25 1/2 ounce) jars of your favorite spaghetti sauce
• 2 lbs mozzarella cheese
• 2 lbs provolone cheese
• 12 ounces whole milk ricotta cheese
• 8 ounces sweet bell peppers, chopped
• 8 ounces fresh mushrooms, sliced
• 1 lb italian sweet sausage (cooked & drained)
• 8 ounces lean ground beef (cooked & drained)
• 4 ounces asiago cheese, grated finely
• 2 ounces pepperoni (pizza size)
• 1 egg (beaten)

Recipe

• 1 you will need a large roaster and a small pan for run over.
• 2 in the bottom of the pan to prevent noddles from sticking lightly rub a little vegetable oil.
• 3 cook the lasagna noodles to the firmness you like.
• 4 mix in with the ricotta cheese: 1 egg, the ground round,& sausage.
• 5 then drain the noodles.
• 6 begin to layer the pan starting with noodles.
• 7 start layering in the cheeses and sauces, alternating between the provolone and mozzarella & ricotta mix.
• 8 as you go every other layer add the mushrooms and bell peppers and the pepperoni.
• 9 cover with foil and make a vent in the middle.
• 10 bake at 375°f for 1 hour and 35 minutes or until done.

Spicy Cucumber Salad With Peanuts

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

Ingredients

• Servings: 4
• 1 1/2 lbs cucumbers, peeled, halved lengthwise, and thinly sliced (about 4 cups)
• 2 teaspoons kosher salt
• 1/2 cup rice vinegar
• 1/2 cup water
• 3 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons minced red onions
• 1 tablespoon chopped dry roasted peanuts

Recipe

• 1 place the cucumber slices in a colander; sprinkle with salt. toss well. drain 1 hour.
• 2 place cucumber slices on several layers of paper towels; cover with additional paper towels. let stand 5 minutes, pressing down occasionally. rinse and pat dry.
• 3 note: salting the cucumber removes moisture so they'll be more crisp in the salad.
• 4 combine vinegar, water, sugar, and pepper in a small saucepan. bring to a boil. reduce heat; cook until reduced to 1/3 cup (about 10 minutes). remove from heat; cool. stir in onion.
• 5 combine cucumbers and vinegar reduction in a medium bowl; toss well. sprinkle with peanuts.

Italian Asparagus

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

Ingredients

• Servings: 4
• 1 lb fresh asparagus spear
• 3/4 cup chopped tomato
• 2 tablespoons chopped green onions
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 teaspoons freshly grated parmesan cheese or 2 teaspoons asiago cheese

Recipe

• 1 snap off tough ends of asparagus.
• 2 remove scales from stalks with a knife or veggie peeler, if desired.
• 3 arrange asparagus in a veggie steamer over boiling water.
• 4 cover and steam 4 to 5 minutes or until crisp tender, keep warm.
• 5 combine tomato and next 4 ingredients in a small bowl, stir well.
• 6 to serve, spoon tomato mixture over asparagus, sprinkle with cheese.

Simple Peanut Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 14 ounces coconut milk
• 1 lb crushed roasted peanuts
• 10 1/2 ounces sushi vinegar
• 1 lb superfine sugar
• 1 1/2 tablespoons red curry paste
• 2 tablespoons fish sauce

Recipe

• 1 blend all the ingredients together in the blender until smooth, leave in fridge to set.

Garlic Paste

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 30
• 6 -8 cloves garlic
• 1/2 teaspoon salt
• virgin olive oil

Recipe

• 1 slice the garlic.
• 2 add salt.
• 3 begin to crush until salt has dissolved.
• 4 now add 1/2 tps of virgin olive oil and stir in until it disappears.
• 5 once the garlic has absorbed the oil add another 1/2 tps and repeat.
• 6 if you keep doing this 3 cloves of garlic will then become a whole bowl of garlic paste.
• 7 it is time consuming but the results pay off.
• 8 its fantastic as it keeps well and you can use it whenever required for cooking.
• 9 it tastes great on bbq or grilled chicken.

Spicy Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 english cucumbers
• 1/2 medium red onion, chopped
• 1 -2 jalapeno pepper, seeded and chopped
• 3 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/4 cup chopped unsalted dry roasted peanuts, for garnish (optional)

Recipe

• 1 cut cucumbers in half lengthwise and remove seeds.
• 2 slice the cucumbers thinly
• 3 place cucumbers, onions and chillies in a bowl
• 4 combine remaining ingredients (except the peanuts) and drizzle over the salad
• 5 toss well, (at this point you may place the salad in the fridge for an hour or so but i like to finish it and serve at once)
• 6 garnish with the peanuts & serve.

Serge Theophile's Chili-hot Fruit Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 fresh pineapple, peeled, cored, and diced
• 1 mango, peeled, seeded, and diced
• 1 papaya, peeled, seeded, and diced
• 1/4 cup chipped fresh mint
• 1/2 cup rum
• 1 teaspoon chopped hot pepper

Recipe

• 1 place all the ingredients in a bowl and toss until well-blended. chill for at least 2 hours, toss again, and serve.

Singhalese Cream Soup

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

Ingredients

• 3 medium tart apples, such as granny smith
• 2 tablespoons unsalted butter
• 2 carrots, chopped
• 2 cups cooked chicken, chopped
• 1 large onion, chopped
• 2 celery ribs
• 1/4 cup raisins, golden
• 1 garlic clove, chopped
• 3 tablespoons curry powder
• 2 tablespoons all-purpose flour (preferably unbleached)
• 8 cups chicken broth
• 1/2 cup coconut milk
• bottled mango chutney

Recipe

• 1 peel and core apples and chop. in a heavy kettle, heat butter over moderate heat until foam subsides and cook apples, carrots, celery, onion, and garlic, stirring occasionally, until they begin to soften, 10 to 12 minutes. add curry powder, chicken and raisins and cook, stirring, 1 minute. add flour and cook stirring, 2 minutes. stir in broth and simmer, covered, 1 hour and 20 minutes. stir in coconut milk and salt to taste and simmer, uncovered, 10 minutes. add a dash (or two) of cayenne and pepper.
• 2 optional:.
• 3 cool soup and in a food processor or blender purée in batches until smooth. strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours. garnish each serving with about 1/2 teaspoon chutney.
• 4 this recipe can be made in a crock pot.

Oriental Sesame Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 12
• 3/4 cup hoisin sauce
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated gingerroot
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 whisk together all ingredients.
• 2 store in an air-tight container in the refrigerator for up to one week; mix well before using.

Oriental Rice Salad

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

Ingredients

• Servings: 10
• 1 cup rice
• 1 can mushroom, rinsed and drained
• 1 can mandarin orange section
• 1 cup celery, thinly sliced
• 2 tablespoons green onions, thinly sliced
• 1/4 cup almonds, sliced
• 1/2 cup oil
• 1/4 cup vinegar
• 2 tablespoons soya sauce
• 1/2 teaspoon salt

Recipe

• 1 cook rice.
• 2 combine oil, soya sauce, vinegar and salt.
• 3 add mushrooms to rice and stir in dressing.
• 4 cover and chill at least 2 hours.
• 5 just before serving add oranges,celery,green onions and almonds.

Kielbasa Stir-fry

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

Ingredients

• Servings: 6
• 2 (1 lb) packages kielbasa
• 3 carrots (diagonally sliced)
• 1 head broccoli
• 1 small onion (sliced)
• 1 head cauliflower
• 1 red bell pepper (sliced)
• 1 clove garlic (minced)
• 1/4 cup low sodium soy sauce
• 2 tablespoons worcestershire sauce
• 1 tablespoon sugar
• 2 cups rice
• 4 cups water

Recipe

• 1 begin rice first, using instructions on package.
• 2 slice sausage in 3/4" pieces or smaller pieces if desired and place in a heated wok or a large skillet.
• 3 add broccoli, cauliflower, carrots, onion, bell pepper, and garlic after the sauage becomes slightly browned.
• 4 let saute for approximately 8 minutes or until the onion becomes clear add the soy sauce, worcestershire sauce and sugar and continue to saute until the vegetables are tender and the sausage is browned.
• 5 serve over rice and enjoy!

Little Italy Macaroni & Cheese

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

Ingredients

• Servings: 8
• 1 lb pasta shells, cooked and drained
• 2 cups alfredo sauce
• 1 cup wine
• 1 tablespoon fresh basil, chopped
• 1/4 cup sun-dried tomato packed in oil
• 1/4 lb salami, julienned
• 1/4 lb ham, julienned
• 1/4 lb provolone cheese, julienned
• 2 cups mozzarella cheese, shredded
• 1/2 cup asiago cheese, grated

Recipe

• 1 combine alfredo sauce-i use store-bought- with wine, basil and sun-dried tomatoes.
• 2 simmer to combine flavors and puree with a hand blender.
• 3 mix sauce with pasta, mozzarella, provolone, salami and ham.
• 4 pour into a 9x13-inch greased baking dish.
• 5 top with asiago.
• 6 bake at 350°f for 20-30 minutes or until golden brown.

Oriental Rice

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

Ingredients

• Servings: 10
• 1 1/2 cups water
• 1 cup chicken stock or 1 cup broth, skim fat from top
• 1 1/3 cups uncooked long-grain rice
• 2 teaspoons olive oil
• 2 tablespoons onions, finely chopped
• 2 tablespoons green peppers, finely chopped
• 1/2 cup pecans, chopped
• 1/4 teaspoon sage, ground
• 1 cup celery, finely chopped
• 5 ounces sliced water chestnuts
• 1/4 teaspoon nutmeg
• black pepper

Recipe

• 1 oriental rice
• 2 oriental rice
• 3 serves: 10.
• 4 skimming the fat off the chicken stock, using a minimal amount of oil, and not adding salt means that this crunchy rice is tasty and healthy!
• 5 ingredients
• 6 directions.
• 7 1. bring water and stock to a boil in medium-size saucepan.
• 8 2. add rice and stir. cover and simmer 20 minutes.
• 9 3. remove pan from heat. let stand, covered, 5 minutes or until all liquid is absorbed. reserve.
• 10 4. heat oil in large nonstick skillet.
• 11 5. sauté onion and celery over moderate heat 3 minutes. stir in remaining ingredients including reserved cooked rice. fluff with fork before serving.

Spicy Dal Parathas (indian Lentil-stuffed Tortillas)

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

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt (or to taste)
• 1/3 cup water
• 1/2 cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
• 3/4 cup water
• 1/2 teaspoon cumin seed
• 1/4 teaspoon asafetida powder (optional)
• 1/8 teaspoon turmeric powder
• 1/8-1/4 teaspoon red chili powder
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt (or to taste)
• flour
• 1 tablespoon ghee or 1 tablespoon vegetable oil, for cooking

Recipe

• 1 for the dough: combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
• 2 divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
• 3 for the stuffing: cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
• 4 heat 1 teaspoon oil in a skillet and add the cumin seeds.
• 5 when they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
• 6 cook till the lentil mixture is dry, stirring continuously.
• 7 cool completely and divide into 6 equal portions.
• 8 to prepare the parathas: on a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
• 9 place one portion of the stuffing mixture in the centre of the circle.
• 10 bring togehter all the sides in the centre and seal tightly.
• 11 roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
• 12 place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
• 13 repeat with the remaining dough and stuffing to make 5 more parathas.
• 14 serve hot with chilled yogurt, pickle or a raita.

Subgum With Lamb (vegetables And Lamb)

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

Ingredients

• 1/4 cup oil
• 1 lb lamb sirloin chops, cut in bite size pieces
• salt
• pepper
• 2 cups celery, sliced diagonally (thin, about 1/4-inch)
• 1 cup carrot, sliced diagonally
• 1 bell pepper, cut in strips
• 1 medium onion, sliced
• 1 plum tomato, quartered
• 1 (10 3/4 ounce) can cream of mushroom soup, plus
• 5 3/8 ounces water
• 2 green onions (optional) or 2 chives, for garnish (optional)

Recipe

• 1 in wok or large skillet, put oil and heat medium high,.
• 2 stir fry lamb about 5 minutes, till no longer pink; take out.
• 3 in same pan put vegetables and stir fry about 5 minutes.
• 4 add the lamb to the vegetables and add soup and water.
• 5 cook 10 minutes more.
• 6 serve over rice or noodles.
• 7 garnish with chives or chopped green onions (optional).

Stunning Strawberry Cheesecake

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

Ingredients

• Servings: 6
• 450 g frozen strawberries
• 15 g gelatin
• 3 tablespoons water
• 16 triangles regal picon cream cheese
• 120 g caster sugar
• 200 g digestive biscuits, crushed finely
• 3 -4 tablespoons butter or 3 -4 tablespoons margarine
• 2 packets dream whip

Recipe

• 1 grease a 7-inch springform pan with margarine.
• 2 add the crushed biscuits and butter or margarine.
• 3 mix together with fingertips and press the mixture at the base of the springform pan and chill.
• 4 wash and drain the strawberries.
• 5 reserve a few for decoration.
• 6 chop the remaining strawberries into small pieces.
• 7 soak the gelatine in water and heat in a pan of water till it gets dissolved.
• 8 remove from heat and keep aside.
• 9 beat the cheese and sugar together with an electric beater till light and fluffy.
• 10 add the gelatine liquid and beat again.
• 11 whip up one sachet of dream whip (according to the instructions on the packet) and fold into the cheese mixture.
• 12 mix in the chopped strawberries.
• 13 pour into the tin and leave till it sets.
• 14 when it sets, remove into a flat dish and decorate with the second sachet of dream whip and strawberries.
• 15 chill again and serve.

Roasted Beet, Pistachio And Pear Salad

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 2 beets (about 3/4 pound)
• 1 cup diced asian pears or 1 cup ripe pear
• 1/4 cup diced celery
• 2 tablespoons chopped pistachios
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 1 dash salt
• 1 dash cayenne pepper
• 2 curly leaf lettuce leaves (optional)

Recipe

• 1 preheat oven to 425f degrees.
• 2 leave root and 1 inch of stem on beets, scrub with a brush.
• 3 place beets in a small baking dish.
• 4 bake at 425f degrees for 50 minutes or until tender.
• 5 cool, trim off beet roots, rub off skins, dice beets.
• 6 combine beets, pear, celery, and pistachios in a medium bowl.
• 7 combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
• 8 drizzle over beet mixture, tossing gently to coat.
• 9 serve at room temperature or chilled on lettuce leaves, if desired.

Spicy Curried Lentil Stew With Cashew Nuts

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

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 onions, peeled and chopped
• 3 garlic cloves, peeled and minced
• 1 jalapeno, seeds and ribs removed and finely chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 medium tomatoes, rinsed and cored and seeded and chopped
• 1 1/2 cups brown lentils
• 2 (14 1/2 ounce) cans vegetable stock
• 2 cinnamon sticks
• 2 cardamom pods
• 1 cup cashew nuts
• 3 medium zucchini, rinsed and trimmed and diced in half-inch pieces
• 1/4 cup chopped fresh cilantro
• salt
• fresh ground pepper

Recipe

• 1 heat oil in medium skillet over medium-high heat. add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. stir in curry powder, cumin, coriander and turmeric. cook, stirring constantly, for one minute. scrape mixture into the slow cooker.
• 2 add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• 3 while lentils are cooking, preheat the oven to 350 degrees. toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. set aside.
• 4 if cooking on low, raise the heat to high. remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. cook for 30 to 45 minutes or until zucchini is tender. season with salt and pepper, and serve immediately over rice.

Quick And Easy Curried Turkey Soup

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

Ingredients

• 1 (10 ounce) package fresh baby spinach
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups onions, chopped
• 3 tablespoons all-purpose flour
• 2 1/4 teaspoons curry powder
• 2 (14 1/2 ounce) cans chicken broth
• 1 1/2 cups red potatoes, unpeeled and diced
• 3/4 cup carrot, peeled and diagonally sliced
• 3/4 cup celery, chopped
• 2 1/2 teaspoons fresh parsley, chopped
• 3/4 teaspoon rubbed sage
• 3 cups cooked turkey, chopped
• 2 cups half-and-half
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste

Recipe

• 1 remove stems from spinach; wash leaves thoroughly, pat dry. set aside.
• 2 in a large dutch oven, melt butter or margarine over medium heat. add onion and cook, stirring frequently, until tender. add flour and curry powder, stirring until smooth. cook 3 minutes, stirring constantly. gradually add broth, stirring until blended.
• 3 add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. cook, stirring constantly, until mixture thickens slightly. cover, reduce heat, and simmer 15 minutes.
• 4 stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. adjust spices to taste before serving.

Flan (japanese Or Asian Style)

Total Time: 31 mins Preparation Time: 16 mins Cook Time: 15 mins

Ingredients

• 1 3/4 cups milk
• 5 tablespoons sugar
• 3 eggs
• 1 dash vanilla
• 3 tablespoons sugar
• 1 tablespoon water

Recipe

• 1 put milk on low heat and then add sugar. stir well and when the sugar melts, stop the heat and cool for a minute. make sure you don't let the milk boil.
• 2 break the eggs in a bowl and stir well.
• 3 slowly pour the milk from step 1 into the bowl from step 2. add some vanilla.
• 4 pour the mix from step 3 through a strainer. this makes the flan smoother.
• 5 make the caramel sauce in a pot and stir quickly over high heat. when it becomes brown remove from heat and divide it evenly into the four cups.
• 6 pour mix from step 4 into the cups over the caramel sauce.
• 7 fill a pot with water an put a steamer above it. when the water starts steaming stop the heat and put the cups in the steamer. don't burn yourself! after 2-3 minutes on high heat lowere the hat and steam for another 13-15 minutes. when you put it on low heat move the lid a bit so some of the steam will escape. the point is to maintain it on low heat. and put a towel under the lid so your flan doesn't get wet!
• 8 poke a hole in the flan with a tooth pick if juice doesn't come out it's done!
• 9 top it whipped or fruit or both for the teacup people and for the plastic cup people tilt it upside down and slide it on a plate brown side up. trust me it'll be good!

Spicy Dhal With Tomatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 1 cup thoor dhal or 1 cup yellow split peas
• 2 1/2 cups water
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cumin seed
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 2 -3 jalapeno peppers or 2 -3 serrano chilies or 2 -3 thai red chili peppers, split lengthwise
• 1 cup tomato, chopped
• 1 teaspoon salt
• 2 tablespoons cilantro, chopped

Recipe

• 1 add water, thoor dhal (or yellow split peas), and turmeric to a medium saucepan; bring to a boil.
• 2 turn heat down, cover pan, and simmer for about 30 minutes (45 minutes for split peas); do not stir.
• 3 if bubbles begin to spill over, remove cover until bubbles subside.
• 4 while the dhal cooks, add cumin seeds, mustard seeds, and crushed red pepper to a heavy 3-quart saucepan, cover and cook over medium-high heat until mustard seeds begin to pop.
• 5 turn heat down to medium, add onion, garlic, and peppers, and saute until onion is soft (about 5 minutes).
• 6 add tomatoes and cook until they are soft (but not so long that they begin to lose their shape).
• 7 when dhal is completely tender, mash it and add it to the tomato mixture.
• 8 add salt and bring to a boil.
• 9 add more water if necessary; consistency should be roughly that of thick soup.
• 10 simmer for 2 minutes.
• 11 remove from heat and granish with chopped cilantro.
• 12 serve over rice.

Red Lobster Hot Crab Spinach Artichoke Dip Copycat Recipe

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

Ingredients

• 1 lb lump crab (phillips)
• 3 -10 ounces frozen chopped spinach
• 12 ounces artichoke hearts
• 4 1/2 cups milk
• 8 ounces velveeta cheese
• 8 ounces cheddar cheese
• 1 1/2 cups monterey jack cheese, divided
• 1 cup asiago cheese
• 1 teaspoon garlic powder
• 1 3/4 teaspoons red pepper flakes
• 1 teaspoon ground mustard
• 5 tablespoons butter
• 3/8 cup flour
• 1/2 medium yellow onion (finely chopped )

Recipe

• 1 thaw spinach and drain very well!
• 2 heat milk and all spices on med. heat ( do not boil) reduce heat and simmer sauté onion and 1 tablespoon butter until translucent about 8 minute.
• 3 add to milk mixture.
• 4 melt remaining butter and add flour, making a roux , about 3-4 minutes. add to milk mixture on low heat add cheese, except 1/2 cup montery jack for topping. keep on very low heat careful not to burn, stir until melted remove from heat and cool 15 minutes drain artichokes and cut into small pieces add spinach and artichokes to mixture and blend well.
• 5 finally, add lump crab with large spoon. fold in gently.
• 6 pour into 11x9x2 casserole pan and top with remaining monterey jack cheese. bake at 350°f 12-15 minutes.
• 7 serve with tortilla chips warmed in the oven and pico de gallo!

Romany Creams

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

Ingredients

• Servings: 5
• 2 cups coconut
• 1 teaspoon baking powder
• 1/2 cup margarine
• 2 tablespoons cocoa powder
• 2 1/2 cups flour
• 1 pinch salt
• 1 cup sugar
• 1 cup boiling water

Recipe

• 1 cream margarine and sugar well together in a bowl.
• 2 add the sifted flour, salt and baking powder.
• 3 mix the cocoa powder into the boiling water.
• 4 add to the flour-sugar mixture.
• 5 if the dough is a bit soft, add some more coconut.
• 6 form into balls.
• 7 press with the back of a fork.
• 8 bake at 350 degrees f.
• 9 sandwich together with melted chocolate for an extravagant cookie!
• 10 likewise, repeat for all the cookies and gobble'em down and enjoy the yummy feeling they impart!

Josephs Garlic Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 head garlic
• 1 cup corn oil or 1 cup vegetable oil
• 1/4 cup lemon juice concentrate
• 1 teaspoon salt

Recipe

• 1 peel one complete head of garlic and place peeled cloves into a blender.
• 2 (a normal head will produce 10-15 cloves.) pour in oil and blend on high until cloves appear to be blended well into oil.
• 3 pour in the lemon juice and salt and blend for 30 seconds until ingredients are well blended.
• 4 use a rubber spatula to mix well and repeat the blending until satisfied that it is blended enough.
• 5 can be kept refrigerated up to 2-3 weeks in an air tight container.

Miss American Pie

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

Ingredients

• 15 -16 ounces tomato sauce
• 7 ounces sun-dried tomatoes packed in oil (including oil, or 1/2 cup sun-dried tomatoes packed without oil, plus 2 tablespoons extra-virgin oli)
• 1/4 cup grated asiago cheese
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt or 1 teaspoon anchovy paste
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon brown sugar
• 3/4 cup warm water (100 degrees f)
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 1/2-3 cups all-purpose flour
• 2 teaspoons vital wheat gluten (optional)
• your choice pizza toppings (suggestions include mozzarella or provolone cheeses, chevre cheese, pepperoni, cooked italian sausag)

Recipe

• 1 make the sauce:.
• 2 puree ingredients in a food processor and simmer in a saucepan over low heat for about 20 minutes, adding water if necessary to make it your desired consistency.
• 3 if using dried tomatoes, soak them in hot water to soften them before pureeing the sauce. you may also mix the sauce by hand if you finely chop the softened or oil-packed tomatoes.
• 4 make the crust:.
• 5 dissolve yeast and brown sugar in warm (not hot) water.
• 6 let sit for 10 minutes. it should start to bubble.
• 7 stir the salt, and oil into the yeast mixture.
• 8 mix in 2 1/2 cups of the flour along with the vital wheat gluten (not necessary but it makes the crust more chewy. you can find it in the baking aisle of most markets near the flour, in a small, cornstarch-sized box).
• 9 turn dough out onto a clean, dry surface dusted with flour and knead for about 5 minutes more, adding a little flour as necessary (1/4-1/2 cup) to make the dough come together in a firm, smooth ball. if you accidentally make the dough too dry, try adding small amounts of extra-virgin olive oil or drops of warm water to the dough to reachive a glossy consistency. you may use a food processor or stand mixer to mix and knead your dough if you prefer.
• 10 place the dough into a well oiled bowl, and cover with a clean cloth. if you can refrigerate your dough overnight at this point it will be preferred (cover with plastic instead of cloth to keep the dough moist). if you do so, allow time the next day for the dough to warm and double in size with a cloth covering, as mentioned in the next step.
• 11 let the dough double in size. this could take up to an hour depending on the temperature in your proofing area.
• 12 make the pizza:.
• 13 punch down, divide the dough, and let the dough rest for 15 minutes. you can start preheating your oven at this point to about 425°f or 220°c if using a baking stone, it needs to be preheated as well. place your stone or pan as high in the oven as possible, because very hot air is preferred to bake the pizza and hot air will rise to the top of the oven.
• 14 roll out on a lightly floured or cornmeal dusted surface or parchment paper (i roll mine out on parchment paper), and top the dough with sauce (any extra sauce can be refrigerated or frozen), and whatever toppings you like, being careful not to add too many. if the dough contracts too much when rolling out, walk away from it for 15 minutes to allow the dough to relax. then come back and roll it out (or hand toss it if you feel confident or feel like having fun).
• 15 transfer your dough to a pizza peel or oiled pizza pan (i use a peel with the dough on parchment and slide the paper right onto a heated baking stone).
• 16 you can par-bake your dough for 5 minutes or so to get the dough more crunchy, but be careful with thin doughs as they might try to bubble and burn.
• 17 bake your pizza for 10-20 minutes until it is bubbly and the cheese is lightly browned (your time increases with increased toppings).
• 18 remove from oven, cut into serving slices and enjoy. (bye-bye miss american pie!).

Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups water (or boiled toor dal, yellow lentils water, i used the boiled yellow lentils water)
• 5 teaspoons salt
• 6 tablespoons oil
• 2 medium green chilies, slit
• 2 inches fresh ginger, peeled, washed and finely chopped
• 1 garlic clove, peeled, washed and finely chopped
• 5 tablespoons whole black peppercorns
• 1 cup of fresh curry leaf, washed and torn
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 1 teaspoon fenugreek seeds (methi)
• 3 whole red chilies
• 2 medium tomatoes, washed, peeled and chopped into cubes
• 1/4 cup water (this is to be added to cook the tomatoes)
• 1/2 teaspoon red chili powder
• 2 teaspoons turmeric powder
• 1 1/2 teaspoons coriander powder
• 7 cups water (this is added to prepare the curry for rasam. you can add more or less depending on the consistency)
• 1/2 cup tamarind pulp
• 3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)

Recipe

• 1 with the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• 2 keep aside.
• 3 extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• 4 press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• 5 transfer the tamarind pulp in a clean bowl.
• 6 keep aside.
• 7 heat oil in a pot on medium-high flame.
• 8 when its hot, add mustard seeds, methi seeds and cumin seeds.
• 9 allow to splutter and crackle.
• 10 once it stops spluttering and crackling, add curry leaves and green chillies.
• 11 stir-fry for a minute or two.
• 12 then add the whole red chillies and stir-fry for another minute.
• 13 add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• 14 mix well.
• 15 then add turmeric powder, red chilli powder and corriander powder.
• 16 mix well and continue to stir-fry for 2-3 minutes.
• 17 put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• 18 squeeze them as well as you can to extract the juice/pulp out of them.
• 19 now add the crushed tomatoes alongwith the juice squeezed out.
• 20 mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• 21 add salt and mix well.
• 22 then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• 23 stir well and bring to a boil.
• 24 lower flame, then add about 7 cups more of water.
• 25 you can add upto 3-4 cups more also, if required.
• 26 mix well and allow it to boil for 15 minutes.
• 27 then add tamarind pulp and stir well.
• 28 boil for 10-15 more minutes.
• 29 garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Dal Vada (chickpea Paties)

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

Ingredients

• 2 cups channa dal, soaked for min. 2 hrs (chick peas)
• 2 medium onions, finely chopped
• 4 dried red chilies, coarsely chopped
• 1 tablespoon ginger, finely chopped
• 6 curry leaves
• 1 teaspoon anise seed (anise)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt, to taste
• 3 cups oil, to deep fry

Recipe

• 1 drain the soaked chanas and spread them on a cloth or paper to drain of the excess water.
• 2 grind coarsely in grinder (there should be whole chanas here and there).
• 3 add in all the other ingredients.
• 4 mix well with a spoon (dont try to make a dough out of it).
• 5 make medium sized, tweleve to fifteen balls of the mix.
• 6 heat oil in a wok or kadahi.
• 7 keep the heat on a medium flame.
• 8 take each ball and keep it in the centre of your palm and press it down with the other, exerting pressure towards the outer end of stuff.
• 9 give it a convex look from above and below.
• 10 fry them till golden brown.
• 11 serve hot with tea and fried green chillies!

Lemon Chicken With Red Peppers And Snow Peas

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

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 1/2 cups thinly sliced red peppers (, or a combo of red, orange and yellow)
• 1 1/2 cups snow peas
• 1 small onion, cut into thin lengths
• 1 lb boneless skinless chicken breast
• 1/4 cup flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil (yes, again)
• 1 cup chicken stock
• 4 teaspoons lemon juice
• 2 teaspoons sugar
• 1 teaspoon vegetable oil
• 4 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon lemon, rind of, grated
• 2 cloves garlic, minced
• 2 teaspoons chopped parsley or 2 teaspoons chopped cilantro

Recipe

• 1 in a large skillet heat 1 t.
• 2 of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
• 3 cut chicken into thick strips and dust with flour/salt.
• 4 add 3 t's of oil into skillet and cook chicken until done-around 8 min- meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
• 5 place chicken on pepper/snowpea mixture and pour a little sauce over it.
• 6 reserve the rest for the table.
• 7 serve with hot rice and vegetable spring rolls.

Nori Crab Rolls

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 8 ounces nori
• 7 3/4 ounces flaked crab
• 8 ounces softened cream cheese
• 3/4 teaspoon worcestershire sauce
• 1/4 teaspoon garlic salt

Recipe

• 1 mix together the crab, cream chese, worchestershire sauce and garlic salt.
• 2 place a small amount of the crab mixture on some seaweed and roll.
• 3 cut into bite size pieces and serve.

Kikochan's Oyako Donburi

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• cooked rice (to fill bowls)
• 3/4 lb chicken breasts or 3/4 lb chicken thigh
• 4 eggs
• 4 pieces dried mushrooms
• 3 stalks watercress (i used green onions instead) (optional)
• 1 nori sushi sheet (to garnish)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 3/4 cups water

Recipe

• 1 preparation:.
• 2 soak mushrooms in water ahead of time.
• 3 slice chicken into thin pieces.
• 4 wash watercress throughly, cut to 1 1/2 inches pieces.
• 5 beat eggs well in a container. when serving in individual bowls, separate eggs into four portions.
• 6 after mushrooms have softened, remove stems and cut into small pieces. (i used a packaged of dried shiataki mushrooms found in the oriental section of my grocery store).
• 7 preparing the broth and cooking:.
• 8 quickly boil all broth ingredients together.
• 9 remove from heat.
• 10 add chicken, mushrooms, green onions/watercress and let boil.
• 11 immediately lower heat and remove scum that may have surfaced to the top of the broth.
• 12 cook for 2 - 3 minutes.
• 13 slowly and gently pour the beaten egg mixture.
• 14 from about 8 - 10 inches above the broth so that the egg cooks into a stringy consistency.
• 15 fill the donburi bowls with 2/3 full with hot rice.
• 16 gently ladle broth mixture over rice.
• 17 garnish with slivers of nori. (i used my kitchen shears to strip it up).
• 18 serve hot.

Spicy Eggplant Slices With Variation (indian)

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

Ingredients

• Servings: 4
• 1 eggplant, thinly sliced
• 4 tablespoons coriander powder
• 1/2 tablespoon cumin powder
• 1 tablespoon chili powder
• 1/2 tablespoon turmeric powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/4 teaspoon sugar
• 1/2 teaspoon lemon juice
• 1/2 tablespoon garam masala
• salt
• 1/2 cup oil
• 1 tablespoon oil

Recipe

• 1 make slits on the eggplant slices.
• 2 mix all the other ingredients ( spices) except the oil.
• 3 add about a tablespoon of water to wet the mix.
• 4 apply the spice mix on the eggplant slices.
• 5 add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
• 6 turn over the eggplant slices and pour some more oil and fry.
• 7 complete with the remaining slices.
• 8 serve with indian bread.
• 9 note: i try to use as much less oil as possible.
• 10 variation:.
• 11 cut up the eggplant into thin strips.
• 12 heat the oil.
• 13 put all the ingredients (except eggplant) and saute for 2-3 minutes.
• 14 add eggplant strips.
• 15 cook for about 15-20 minutes on fairly high heat. stir in between so that nothing sticks to the bottom of the pan.
• 16 enjoy this easier version :).

Red Lentil, Cumin And Turmeric Mash

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

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 bay leaf
• 2 teaspoons turmeric
• 2 teaspoons curry powder
• 1/2 teaspoon chili paste
• 2 teaspoons black mustard seeds
• 1/2 teaspoon cumin seed
• 400 g red lentils, drained and rinsed
• 300 ml vegetable stock
• 1 tablespoon freshly chopped coriander
• black pepper

Recipe

• 1 heat the oil and add the onion, garlic and bay leaf. cook gently for 5 minutes.
• 2 add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
• 3 add lentils and stock.
• 4 bring to boil and then simmer for 15 minutes.
• 5 the lentils should be very tender and the stock absorbed.
• 6 coarsely mash and serve.

Miso-glazed Kabocha Squash

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

Ingredients

• Servings: 8
• 6 tablespoons miso
• 3 inches fresh ginger, peeled and very finely grated
• 1/4 cup sake or 1/4 cup fino sherry wine
• 3 tablespoons vegetable oil
• 2 tablespoons rice vinegar (not seasoned)
• 2 tablespoons soy sauce
• 2 tablespoons firmly packed light brown sugar
• 1/2 kabocha squash, seeded and cut into 1/4-in . slices (about 1 1/2 lbs.)
• 2 teaspoons toasted sesame oil

Recipe

• 1 preheat oven to 375°. in a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
• 2 in a large bowl, toss squash slices with miso mixture to coat thoroughly. lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. reserve sauce.
• 3 bake 15 minutes. brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes.
• 4 drizzle with sesame oil and serve hot or warm.

Nori Rolls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 8 sheets nori
• 2 carrots
• 1 beet
• 4 avocados
• 1 cup uncooked rice

Recipe

• 1 cook rice.
• 2 chop carrots in half. slice into slivers slightly narrower than a chopstick.
• 3 grate the beet.
• 4 mash the avocados.
• 5 set out the carrots, beets, and avocados in separate dishes above a cutting board.
• 6 place a small dish of water nearby.
• 7 place the nori sheet shiny side down and the lines running vertically.
• 8 spread a thin layer of rice beginning 1 inch from the bottom of the sheet going up 2 inches, and extending all the way from the left to the right.
• 9 spread a thin strip about 1 inch wide of avocado at the bottom edge of the rice all the way across the nori sheet from left to right.
• 10 make a row of carrot strips down the center of the avocado.
• 11 sprinkle a thin layer of beet the same way.
• 12 pick up the edge of the nori paper closest to you and roll over the avocado, carrot, and beet. keep it tight and circular and keep rolling till there is only 1/2 inch of paper remaining at the top.
• 13 wet your fingers in the water dish and wet the 1/2 inch of paper, then finish rolling.
• 14 once it is rolled, lightly wet the seam again, and place seam side down in a tray.
• 15 keep whole or cut in halves or smaller.

Subru Uncle's Whole Green Moong Dal I'll Be Making Alot In The U

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 5
• 1 tablespoon cumin seed
• 1 teaspoon mustard seeds
• 3 tablespoons oil
• 1 medium green chili, washed,ends trimmed and finely chopped
• 2 medium onions, peeled,washed and finely chopped
• 1 inch fresh ginger, peeled,washed and finely chopped
• 5 cloves garlic, peeled,washed and finely chopped
• 2 medium tomatoes, peeled,washed and finely chopped
• 1 teaspoon coriander powder
• 1 1/4 teaspoons turmeric powder
• 1/2 teaspoon red chili powder (use a little less than 1/2 tsp.)
• 4 sprigs of fresh curry leaves, washed and torn
• 1/4 cup water (this is added for cooking the tomatoes)
• 2 cups water (to boil whole green moong dal)
• 1 1/2 teaspoons salt
• 3/4 teaspoon salt
• 1 1/4 cups water (to make gravy for the lentils this is added at the end)
• 1 1/2 cups whole green lentils, cleaned,washed,soaked in water for 30 minutes and drained (whole green moong dal)

Recipe

• 1 put the drained green lentils alongwith 2 cups of water in a large pot and bring to a boil.
• 2 lower flame to medium, cover and allow the lentils to continue to cook until tender.
• 3 this will take about 30 minutes.
• 4 do not throw out this water in which you have cooked the lentils.
• 5 now, with the back of a large mixing spoon, mash the lentils.
• 6 keep aside.
• 7 heat oil in a large pan on medium flame.
• 8 once it's hot, add mustard seeds and allow to splutter.
• 9 once they start spluttering, add cumin seeds and allow to crackle.
• 10 once they start crackling, add curry leaves and stir-fry for 2 minutes on medium flame.
• 11 then, toss in the chopped ginger,garlic,onions and green chilli.
• 12 mix well and continue to stir-fry until the masala becomes very dry.
• 13 add turmeric powder, corriander powder and red chilli powder.
• 14 mix well and continue to stir-fry for another 3 minutes.
• 15 fold in the chopped tomatoes alongwith 1/4 cup of water.
• 16 this water is to be added to cook the tomatoes.
• 17 mix well and cook on medium flame until the tomatoes become really soft and mushy.
• 18 add salt and mix well.
• 19 add the lentil-water mixture to this pot containing the prepared masala mixture.
• 20 mix well.
• 21 stir in 1 1/4 cups of water (so that you obtain the correct consistency of this lentil curry).
• 22 remove from heat.
• 23 serve hot with rotis (indian flatbreads) or bread or cooked long-grain basmati rice.

Simple Miso Soup

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

Ingredients

• Servings: 4
• 3 cups water
• 1 teaspoon instant dashi stock (granules)
• 1 -2 tablespoon miso (i like a mix of about 4 parts red to 1 part )
• 2 -3 tablespoons dried wakame seaweed (sea vegetable)
• 1/2 cup diced tofu (i like kinugoshi, silken tofu)
• 2 -4 tablespoons very thinly sliced green onions

Recipe

• 1 place water and dashi granules in a small saucepan. bring to a boil and stir until dashi is dissolved.
• 2 add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
• 3 meanwhile, place tofu in 4 small bowls (preferably japanese soup bowls that have lids).
• 4 when wakame is tender, remove soup from heat. place miso into a small, shallow bowl or dish and add a small amount of broth. blend into the miso. repeat until miso mixture is somewhat runny and well mixed with the broth.
• 5 add miso to soup and stir. return to heat briefly just until very hot (do not boil miso).
• 6 pour over tofu in bowls, garnish with green onion, cover and serve immediately. miso soup should be served very hot.