French Quarter Crepe Casserole

French Quarter Crepe Casserole

2 tps. Butter or margarine
1/2 lb. medium shrimp shelled and deveined
1/4 cup green chilies chopped
1/4 tsp. oregano crushed
1 10 1/2 oz. can New England clam chowder
1 cup Monterey Jack cheese shredded
1/4 cup roasted red pepper diced
1 tbsp. parsley chopped
4 flour tortillas

Preheat broiler. In skillet over medium heat, in hot butter, cook shrimp and chilies with oregano until shrimp turn pink.

Stir in soup, 1/2 cup cheese, red pepper and parsley. Heat to boiling. Reduce heat to low. Simmer 2 minutes.

Spoon about 1/3 cup shrimp mixture along center of each tortilla; roll up. Place filled tortillas, seamside down, in 1-quart casserole.

Completely cover with remaining mixture and cheese. Broil 4 inches from source of heat, 3 minutes or until cheese melts.

Serves 4

Cambodian Spiced Pork Ball Soup - {Khao Poun}

1 cup cellophane (bean thread) noodles, soaked in cold water

for 15 minutes, then cut into 6" lengths

6 cups chicken stock

1/2 cup finely-chopped smoked ham

1/2 cup ground pork

2 tablespoons minced water chestnuts

1/2 teaspoon cornstarch

1 tablespoon soy sauce

2 tablespoons minced green onions for garnish

 
1.    Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles. Reduce heat and simmer for 20 minutes.

2. Meanwhile, mix together the minced ham, pork, and water chestnuts with the cornstarch and soy sauce.

3. Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes. Taste. If the broth is too concentrated, dilute with a little water.

4. When ready to serve, ladle into bowls and garnish with scallions.

Serves 4 to 6.

Tofu With Apple And Spinach (Japan)

Tofu With Apple And Spinach (Japan)

1 apple
1/2 bunch spinach
1 hollow tube-shaped fish cake (chikuwa)

Tofu Paste;
1/2 bean curd (momen-tofu) cake
1 1/2 tablespoon white sesame seeds
1/2 tablespoon sugar
1/2 teaspoon light color soy sauce (usukuchi-shoyu)
 salt to taste

Wash apple, cut into 6 wedges. Remove core and slice.
Put spinach into boiling water, containing salt and boil for 1-min.

Quickly remove and soak in water. Cut into 2-inch pieces and squeeze out water.

Cut fish cake lengthwise into halves and slice into thin half-rounds.

Tofu Paste:

Drain bean curd. (Bean curd can be drained by wrapping with cloth, placing on plate, wrapping in plastic wrap and heating in microwave at high level for a few minutes)

Grind white sesame seeds in Japanese grinding bowl until powdery. Add bean curd, sugar, soy sauce and salt. Mix well until smooth.

Mix apple, spinach and fish cake pieces with bean curd paste and place on serving plate.

Yields 4 servings

Carmelized Black Pepper Chicken '98

Carmelized Black Pepper Chicken '98

Categories: Main Dish

1/2 c Dark Brown Sugar
3 T Asian Fish Sauce
1/4 c Water
3 T Rice Vinegar
1 t Garlic,Minced
1 t Fresh Ginger,Finely Grated
1 t Pepper,Coursely Ground
2 Thai Chiles,Halved
1 T Canola Oil
1 Shallot,Thinly Sliced
1 lb Boneless,Skinless Chicken Thighs, Cut Into 1-Inch
4 Cilantro Sprigs

[Note: At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken. Taken from Food and Wine September 2008. This was sooo good Paired with Daikon, Beet and Carrot Stir-Fry]

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet, Add the shallot and cook over moderate heat until softened, about 4 minutes. 

3. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 mins.

Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.

Yield: 4 Servings

Daikon, Beet And Carrot Stir-Fry

Daikon, Beet And Carrot Stir-Fry

Categories: Side Dish

1/4 c Pine Nuts
4 oz Daikon, Peeled
4 oz Raw Beet, Peeled
2 md Carrots, Peeled
1 1/2 T Vegetable Oil
Juice Of 1 Orange
2 T Fresh Cilantro, Chopped
Salt And Freshly Ground Pepper

1. Place the pine nuts in a preheated wok and toss until golden brown. Remove and set aside.

2. Cut the daikon, beet and carrots into long, thin strips.

3. Heat the oil in a preheated wok. When the oil is hot, stir-fry the daikon, beet and carrots for 2-3 minutes.

Remove and set aside.

4. Pour the orange juice into the wok and simmer for 2 mins. Remove and keep warm.

5. Arrange the vegetables attractively on a warmed platter, sprinkle the cilantro on top, and season to taste with salt and pepper.

6. Drizzle with the orange juice, sprinkle with the pine nuts, and serve immediately.

Yield: 4 Servings

Tortilla de Camote - Mexican Sweet Potato Tortilla (Alu Roti)

Tortilla de Camote - Mexican Sweet Potato Tortilla (Alu Roti)

1 roasted sweet potato
3.5 cups flour
3 tsp. vegetable shortening
1 pinch salt
water, if needed

Mix all the ingredients with a paddle of kitchen aid mixer.

Don't over mix, maybe two minutes till you get a dough that holds together, give it a final short knead on a table with a bit of dusting flour.

Cover and rest for 15-20 minutes. Divide into 12 pieces and roll out into round circles and cook on one side over a medium high heat until bubbles appear, turn over and you will notice air bubbles, remove and cool. Re-heat as need, you probably won't have any left, they're so good!

Makes 12 tortillas

Sweet Potato Stuffed Flatbread - Indian Sakkaraivalli Polli

Sweet Potato Stuffed Flatbread - Indian Sakkaraivalli Polli

For the stuffing:
2 medium sized Sweet potatoes
1/4 cup fresh coconut, (shredded)
1/4 cup raisins
1/4 cup cashew nuts, (Ground coarsely)
1 Tbsp Brown sugar
1/4 tsp Cardamom powder
1 pinch salt

For the dough:
1 cup Whole wheat flour
1 cup All purpose flour
2 tsp Salt
2 tsp Oil
1/2 cup warm water

1. Mix the ingredients for the dough except the water.

2. Knead into a soft dough using 2 tbsp water at a time. Set aside to rest for 30 minutes.

3. Wash and Prick the sweet potatoes with a fork. Cook in Microwave in “Potato” setting or approximately 5 minutes.

4. Peel and Mash the sweet potato. Add other ingredients and mix well. Make lime sized balls.

5. Take a lime-sized ball of dough. Spread into a 3-inch circle.

6. Keep the filling in the center and cover with the dough. Pinch the edges to seal.

7. Pat and dust with flour. Roll gently into 3-inch circle.

8. Heat a griddle and place the roti. Cook on both sides until brown spots appear.

Crockpot Pollo alla Contadina (Italy-Peasant style Chicken)

Crockpot Pollo alla Contadina  (Italy-Peasant style Chicken)

1 medium onion, thinly sliced
1 small-medium red bell pepper, cut into quarters, seeded and thinly sliced
4 large cloves garlic, minced
Leaves from 1 sprig fresh rosemary (4 inches), minced
Leaves from 1 sprig fresh oregano (4 inches)
1 lb. Portugese Linguica sausage (you can use Italian Sausage)
8 boneless, skinless chicken thighs
1/2 teaspoon Kosher or Sea Salt
Freshly ground black pepper
1/2 cup Sauvignon Blanc or other white wine
1 1/2 tbl cornstarch
2 tbl cold water

In crock pot, combine onion, bell pepper, garlic, rosemary and oregano.

Cut sausage into serving size pieces and place over vegetables

Rinse and pat dry chicken pieces and place in a single layer over the top of the sausages.

Sprinkle salt and pepper over top . Splash in the wine.

Cook on low for 7 hours until the chicken is falling-apart tender

Remove sauce from slow cooker to a saucepan, leaving slow cooker on warm or low to keep meat warm.

Heat sauce to boiling and reduce slightly. Mix cornstarch and cold water

Remove sauce from heat and whisk in cornstarch mixture

Return sauce to heat and cook until desired consistency (you can reduce the heat at this point)

Serve chicken and sausages with sauce on the side or over the top

Serves 8

New England Lobster Pie

New England Lobster Pie

 10 tablespoons butter, divided
1/2 cup good-quality sherry
2 cups lobster meat, in bite-size pieces
2 tablespoons flour
1 1/2 cups half-and-half
4 egg yolks, beaten

Heat oven to 325 degrees.

Melt 4 tablespoons of the butter, add sherry, and boil 1 minute. Add lobster and remove from heat.
In a medium saucepan, melt remaining butter. Add flour and cook, stirring, until mixture bubbles. Remove from heat. Drain and reserve the sherry from the lobster meat, then slowly stir sherry and cream into the mixture until thoroughly blended. Return to heat and cook, stirring constantly, until sauce is smooth and thick. Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 tablespoon at a time, stirring well after each addition. Return egg mixture to sauce and mix well. Stir over low heat about 3 minutes; do not allow to boil. Remove from heat and add lobster. Turn into four individual ramekins or a small, deep pie plate.
Combine topping ingredients, blend well, and sprinkle over pie(s). Bake about 10 minutes to heat through.

 Topping:
1/2 cup cracker meal
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons melted butter

Yields 4 servings

English Scones

English Scones
 
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, cut into pieces
3/4 cup milk
 
Preheat an oven to 450 degrees. Lightly grease a baking sheet with solid vegetable shortening.

In a food processor, combine the flour, cream of tartar, baking soda, sugar and salt. Pulse to combine. Add the butter and use on-off pulses until the mixture resembles coarse meal. Transfer to a bowl.

Alternatively, in a bowl, stir together the dry ingredients. Then, using a pastry blender, cut in the butter until the mixture resembles coarse meal.

Make a well in the center of the flour mixture and pour in the milk. Using a fork, mix together until a soft elastic dough forms.

Turn out the dough onto a lightly floured work surface and knead 5 or 6 times until the dough is smooth. Roll out about 3/4 inch thick.

Using a scallop-edged cookie cutter 3 inches in diameter, cut out rounds. Transfer to the prepared baking sheet.

Bake the scones until they rise and are golden brown on top, about 10 minutes.

Serve hot.

Makes 8 to 10 scones.

Brazilian Winter Squash Soup - {Quibebe}

Brazilian Winter Squash Soup - {Quibebe}

3 tablespoons butter

1 onion, chopped

1 tomato, peeled, seeded, chopped

2 garlic cloves, minced

1 red chile, seeded, chopped

2 pounds winter squash peeled, cut into 1/2" cubes such as butternut or acorn

4 cups vegetable stock

salt to taste

freshly ground black pepper to taste

1/4 teaspoon sugar

finely minced fresh parsley for garnish

Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened & the mixture is thick, about 15 minutes.

Stir in the squash and the stock and bring to a boil.

Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated & thickened the soup.

This may take a little mashing, but better to mash than overcook. You want a nicely chunky texture.

When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.

Makes 4 servings

Calories 120, Fat 6 g. Carbs 16 g, Sodium 67 mg, Fiber 2 g.

Spain-Annatto Oil

Spain-Annatto Oil
 
2 cups Vegetable oil
1 cup Annatto seeds
 
Place the oil in a 2-quart heavy saucepan and heat to about 350 degrees.
Add the annatto seeds and remove the pan from the heat.
Allow to cool and strain the oil in to a glass jar.
Makes 2 cups.

Moroccan Bouquet Garni

Moroccan Bouquet Garni

2 cinnamon sticks
3 allspice berries
1 slice fresh ginger
3 sprigs fresh cilantro (stems and leaves)
1 to 2 fresh hot green chilies, split, seeds left in if you like it hot
3 sprigs fresh Italian parsley, stems and leaves

Tie all ingredients in a bit of cheesecloth, knotting it with a piece of string or thread. Use in the Seven-Vegetable Seven-Spice Tagine with Couscous.
 
A bouquet garni is a kind of homemade cloth teabag that allows whole spices to steep in a stew and be removed later. You could just throw the whole spices in the stew, but then you do need to warn guests to watch out for cinnamon sticks, chiles, etc.

Moroccan Spiced Chickpea and Lentil Soup

Moroccan Spiced Chickpea and Lentil Soup

Charmoula:
4 - 5 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, toasted and ground
1 clove garlic
1 jalapeno pepper, seeded and deveined
1 lemon, Juice and zest
1 bunch cilantro
Salt and pepper, to taste

Soup:
1/4 cup extra virgin olive oil
1 fennel bulb, chopped
1 medium red onion, chopped
1 medium white onion, chopped
2 (14-ounces) cans chopped tomatoes, with their liquid
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 cloves garlic, finely chopped
1 Pinch saffron threads, (optional)
4 cups gluten-free, low-sodium vegetable broth
1 cup dried lentils, (green, brown, red or yellow), picked through and rinsed
4 sprigs cilantro
4 sprigs parsley
2 dried bay leaves
2 tablespoons sugar
Salt and pepper, to taste
3 cups canned chickpeas, drained and rinsed

For the charmoula, mix 4 tablespoons of the oil, cumin, garlic, jalapenos, and lemon juice in a food processor to make a purée. Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper. Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses. Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.

For the soup, heat oil in a 4-quart pot with over medium heat. Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes. Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer. Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes.

Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer. Add sugar and salt and pepper, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add chickpeas and cook, uncovered, for another 5 to 7 minutes until heated through. Mix well and season again with salt and pepper. Remove and discard bay leaves,cilantro,parsley.

Serve soup hot, with 1 tablespoon of the reserved charmoula on top, if desired. (For a thicker soup, remove about 1 cup of the cooked lentils and chickpeas from the soup and process them in blender, adding some extra liquid if needed. Add the blended mixture back to the soup. For a thinner soup, add extra vegetable-broth.)

Serves:8
 
Nutrition:
Per Serving (120.48g-wt. ): 340 calories (140 from fat), 15g total fat, 2g saturated fat, 10g protein, 42g total carbohydrate (10g dietary fiber, 10g sugar), 0mg cholesterol, 730mg sodium

Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Pick up the spice profile with a dollop of Charmoula, a Moroccan condiment with garlic, cumin, cilantro and jalapeno. Great with a warm whole wheat pita and a simple salad on the side.

Moroccan Carrot and Date Salad

Moroccan Carrot and Date Salad

1/2 cup pitted dates, chopped
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed orange juice
1 pound carrots, peeled and grated
1 clove garlic, finely chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground sweet paprika
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons chopped mint
1 tablespoon chopped flat-leaf parsley

Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.

Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl. Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley. Allow to sit an hour at room temperature before serving.

Serves 4
 
Nutrition Per serving (About 6oz/171g-wt. ): 190 calories (70 from fat), 8g total fat, 1g saturated fat, 2g protein, 31g total carbohydrate (6g dietary fiber, 21g sugar), 0mg cholesterol, 380mg sodium

"The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before serving."

Moroccan Carrot and Date Salad

Moroccan Carrot and Date Salad

1/2 cup pitted dates, chopped
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed orange juice
1 pound carrots, peeled and grated
1 clove garlic, finely chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground sweet paprika
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons chopped mint
1 tablespoon chopped flat-leaf parsley

Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.

Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl. Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley. Allow to sit an hour at room temperature before serving.

Serves 4
 
Nutrition Per serving (About 6oz/171g-wt. ): 190 calories (70 from fat), 8g total fat, 1g saturated fat, 2g protein, 31g total carbohydrate (6g dietary fiber, 21gugar), 0mg cholesterol, 380mg sodium

"The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before serving."

Moroccan Mint Tea

Moroccan Mint Tea

8 cups water
3 tablespoons loose green tea leaves or 5 tea bags
1 bunch fresh spearmint leaves
1/4 cup agave nectar or 1/3 cup sugar, more to taste

Bring the water to a boil in a large pot over high heat. Turn off the water and add the tea. Cover and steep 4 to 5 minutes. Rinse the mint and add it to the pot. Cover and steep 5 minutes more. Add the agave and stir to blend. Strain and serve. Garnish with a mint sprig.

To serve chilled, allow the tea to reach room temperature, then transfer the tea to a pitcher, cover and refrigerate until cold. Serve in a tall glass with ice and a mint sprig for garnish.

Serves 6

Nutrition Per Serving (11/3 cup/320 ml): 15 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 3g total carbohydrate (less than 1g dietary fiber, 1g sugar), 0mg cholesterol, 15mg sodium

"Typically, Moroccans combine green tea, mint leaves and a hearty dose of sugar to make this traditional beverage. We made it natural by using agave nectar, instead of sugar, which provides a more delicate, yet equally delicious drink."

Moroccan Spiced Goat Cheese

Moroccan Spiced Goat Cheese

1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 (4- to 6-ounce) log fresh goat cheese , crotin or pyramid  Crostini or crackers

Combine pepper, ginger, cumin, cinnamon, coriander, nutmeg, cardamom and cloves on a large plate. Roll goat cheese in mixed spices until completely covered.

Transfer to a serving plate with crackers or crostini.

Serves 4
 
Nutrition Per serving (about 1oz/30g-wt.) : 80 calories (60 from fat), 6g total fat, 4g saturated fat, 15mg cholesterol, 105mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 5g protein

"This fragrant spiced goat cheese is quick and simple to make. The combination of sweet and nutty spices, which includes cinnamon, cumin, cardamom and cloves, is delicious sprinkled on pork or chicken before grilling, too."

Middle Eastern Garlicky Pesto Sauce

Middle Eastern Garlicky Pesto Sauce

1/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh watercress or parsley
3 large cloves garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper or chile powder
3 tablespoons fresh lemon juice or jarred works
1/4 cup extra-virgin olive oil

In a food processor fitted with the metal blade, combine the cilantro, parsley, garlic, cumin, salt, and cayenne pepper and process until the herbs and garlic are finely chopped.

With the machine running, pour the lemon juice and olive oil through the feed tube and process until the sauce is combined.

Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days 

I love this tossed with spiral pasta or penne shaped pasta

Makes about 1/2 cup

Indian Fried Chick Peas

Indian Fried Chick Peas

 
1 1/2 cups dried chick peas
1 medium onion, diced
3 tablespoons peanut oil
1 tablespoon lemon juice
2 teaspoons dried parsley
2 teaspoons dried mint
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon ground cumin seed
 

Soak the chick peas overnight then boil, and simmer for 2 to 3 hours.
Mix the onions and spices together in a small bowl.
Using a non-stick pan, then fry in the oil until the onions are brown (5 to 10 minutes).

Thoroughly mix the fried onion, cooked chick peas, lemon juice, parsley, and mint in a medium size bowl.

On medium-high heat, fry everything until the chick peas start to soften (about 10 minutes).

Cover, and set the heat on very low for 15 to 20 minutes.
Serve hot or cold. Great for picnics!

Variations: Add one more diced onion. Use olive, sesame, or safflower oil instead of peanut.

Piquant Oriental Sauce

2 tablespoons corn oil
1 onion, cut in 1/4, then in thin slices
1 carrot, cut in julienne strips
1/2 green bell pepper, seeded, cut in thin strips
1 1 1/2 inch piece ginger root, peeled, chopped
3 pinches five spice powder
1 8 oz. can pineapple slices
1 tablespoon sugar
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon malt vinegar
1 1/2 tablespoons catsup
1 tablespoon cornstarch
2/3 cup stock
fresh pineapple leaves, optional

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes.

Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice.

Add enough water to make 2/3 cup liquid. Cut 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.

In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice.

Add pineapple juice mixture and pineapple pieces to vegetables.

Blend cornstarch smoothly with a little stock, then add remaining stock.

Add stock to vegetable mixture and bring to a boil, stirring constantly.

Reduce heat and simmer 2 minutes, stirring constantly.
Garnish with pineapple leaves, if desired.

Yields 2 1/2 cups.

Cheesy New Orleans Shrimp Dip

Cheesy New Orleans Shrimp Dip

 
1 slice bacon

3 medium onions, chopped

1 clove garlic, minced

4 jumbo shrimp, peeled and deveined

1 medium tomato, peeled and chopped

3 cups shredded Monterey Jack cheese

4 drops Tabasco sauce

1/8 teaspoon cayenne pepper

1 dash black pepper

Cook bacon until crisp. Drain on paper towel.

Saute onion and garlic in drippings until soft.

Drain on paper towel. Coarsely chop the shrimp.

Crumble bacon and place in a crockpot along with the other ingredients.

Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.

Serve with chips

Moroccan Couscous With Chickpeas and Tomatoes

Moroccan Couscous With Chickpeas and Tomatoes

1 cup instant couscous
1/3 cup dried currants
2/3 cup boiling water or vegetable broth
1 16 ounce can chickpeas, drained
1 10 ounce can diced tomatoes with chilies
1/2 cup tiny frozen peas, thawed
1/2 teaspoon ground cumin
salt, cayenne pepper to taste
1/3 cup chopped cilantro

Combine couscous and currants in a medium bowl.

Pour boiling water or broth over. 

Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.

Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).

Microwave on high power (or cook) until hot, 3 minutes.

Add peas, cumin, salt and cayenne; mix well.

Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.

Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro over top.

Serves 3 to 4

Curried Potatoes.... .Trinidad and Tobago

Curried Potatoes.... .Trinidad and Tobago

4 tsps. curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes

Use sharp knife to slice potatoes in wedges.

Use a large pan to heat the spices in the oil on medium heat but do not burn.

Add onion and garlic and cook 2 minutes.

Cook potatoes for 2 additional minutes.

Add the water and cook potatoes until tender on medium heat.

Serves 2

Afghani Biryani

Afghani Biryani

1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
1/2 cup green raisins
1/2 cup pine nuts.

* Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow it boil gently for 40 to 45 minutes until the meat is tender.

* Meanwhile, put rice in a sieve and wash it thoroughly under
running cold tap until water runs clear. Soak in plenty of water for 112 hours. Drain in a sieve and let it stand for a minute or two.

* Fry nuts, raisins and carrots separately in 2 tablespoons of oil
in a small frying pan. Keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups.

* Bring to boil and add rice to it. Carefully stir once. Cover and
reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.)

* Put a layer of carrot, raisins and pine nuts on the top of rice.
Cover with a tight fitting lid, reduce heat to very low and allow it cook for another 7 - 10 minutes until rice is tender.

* Fluff up rice with a fork and then transfer it into to a heated
serving dish.

Serve with Raita.
Serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 55 minutes

Strawberry Lassi

Strawberry Lassi
 
9 ripe strawberries, rinsed
2 tablespoons white sugar
1/4 cup whole milk
1 cup low-fat yogurt
3 ice cubes

Cut 3 strawberries into small pieces and set aside. In a blender, place the remaining strawberries and sugar; blend on high speed for 30 seconds.

Pour in the milk and blend another 30 seconds. Add the yogurt and blend on high speed for 1 minute.

To serve, place 1 ice cube in each of 3 glasses and pour in the lassi.

Top with the strawberry pieces and serve.

Butternut Squash Bisque (pressure cooker)

Butternut Squash Bisque (pressure cooker)

1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half & half (fat-free works well), or milk for thinner consistency
Salt, to taste

In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.

Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.

Open lid and allow it cool slightly.

Place ingredients into blender or food processor, along with half & half, add salt, if desired. Puree until smooth.

Serve medium hot

Jack-0-Lantern Rice

Jack-0-Lantern Rice

1 lb. spicy pork sausage
3 cups cooked rice
1 tart, red cooking apple, cored & soaked lightly in lemon juice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup raisins
1 tbsp. brown sugar
1/4 tsp salt
1/4 tsp. allspice
1/8 tsp. black pepper

Cook sausage; drain. Combine with remaining ingredients. Put in large casserole. Cook at 350° for 25 minutes. If cooking in pumpkin, hollow out inside removing all seeds. Put filling in pumpkin, place on cookie sheet and bake at 350° for 1 1/2 hours.

10-12 servings

Chinese Ginger Chicken With Peas And Shiitakes

 Chinese Ginger Chicken With Peas And Shiitakes 1 cup fresh pea pods, tips and strings removed 1 cup frozen peas, loosely packed 3/4 cup half-and-half or light cream 2 teaspoons cornstarch 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 tablespoon cooking oil 2 teaspoons grated fresh gingerroot 8 ounces fresh shiitake or other mushrooms, stems removed and sliced 12 ounces boneless skinless chicken breast halves, cut into thin, bite-sized strips 1/4 cup snipped fresh parsley In a medium saucepan cook pea pods and green peas in boiling water for 1 minute, or until pea pods are crisp-tender. Drain and set aside. In a bowl stir together half-and-half or light cream, cornstarch, salt, pepper. Set aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the gingerroot in hot oil for 30 seconds. Add mushrooms; stir-fry for about 2 minutes, or until tender. Remove vegetables from wok. Add chicken strips to hot wok. Stir-fry for 3 to 4 minutes, or until no pink remains.  

 Push chicken from center of wok. Stir half-and-half mixture; add to the center of wok.  

 Cook and stir until thickened and bubbly. Return cooked vegetables and parsley to wok.  

 Stir all ingredients together to coat with sauce. 

 Cook and stir for 1 minute more, or until heated through. Sprinkle with parsley.  

 Serves 4 

East Indian Chicken

1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 teaspoon garlic powder
1 teaspoon vegetable oil
2 cups skin, cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons curry powder
28 ounces whole tomatoes, can
1 tablespoon Worcestershire sauce
2 tablespoons chopped parsley
1/4 cup raisins
2 cups cooked rice

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min.

Serve over steamed rice.

Yields 4 servings

Middle Eastern Cardamom Fudge (Sheer Payra)

Middle Eastern Cardamom Fudge (Sheer Payra)

 

2 cups sugar

2/3 cup milk

1/4 teaspoon salt

2 tablespoons light corn syrup

2 tablespoons margarine or butter

1/2 teaspoon ground cardamom

1/4 cup chopped walnuts

1/4 cup chopped pistachios

        Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold-water forms softball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring.

 (Bottom of pan will be lukewarm.)

      Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm.

Cut into 1-inch squares.

Serves 32