How to cook a blog... or was it blog a cook?

Banoffee Pie (Banana Toffee Pie)

2010-12-23T16:24:00.009-05:00

Hard to believe it's been a year since I started this blog to keep track of my recipes. Well, to celebrate our first anniversary, allow me to share with you a recipe that has always gotten appreciated.

Some pies are born great. Others acheive greatness. And some have greatness thrust upon them. I'm not sure category the Banoffee (BANana toFFEE) pie falls under, but I like making it, and people sure as heck like eating it!

First conceived way before I was in the 70s at The Hungry Monk restaurant in Jevington, East Sussex, this dessert is the best thing to come from England since the Industrial Revolution (seriously, England, what have you done for us lately?)

This recipe is my take on the classic. I've made it fairly standard so far, but hope to start to experiment with different additions soon. Keep watching this space for the latest!

Word of warning: While the actual making of the pie can take as little as 30 minutes, the toffee takes 3 hours to make and the pie needs to sit in the fridge overnight (at least 12 hours). So start early! I like to boil and keep tins of toffee handy so I can crack them open and use whenever necessary.

Ingredients	Quantity	Preparation
Sweetened Condensed Milk	1 can
Graham Cracker Pie Crust	1, 8-9 inches
Bananas	3 Med. or 2 Large
Heavy Cream	1 Small Packet (~250 ml)
Lemon Juice	1 Med. Lemon
Instant Coffee	1 heaped teaspoon	Optional
Powdered Chocolate	2-3 teaspoons
Cinnamon	1/2 tsp ground
Nutmeg	1/2 tsp ground

Method:

Remove all the paper from the can of Sweetened Condensed Milk. Try to remove any glue as well.
Boil water in a tall stockpot. There should be enough water such that after the can is submerged, there's a couple of inches between the level of water and the brim.
Once the water starts boiling, gently lower the can (WITHOUT OPENING IT!) into the pot, careful not to splash water on yourself.
Note the time. You're going to let it boil on medium for 3 hours. Make sure the can is completely covered with water at all times. If need be, add more water. This part is time/energy consuming, so I try to make 3-5 cans at once to save myself time later. Those cans will keep for a while in the pantry.
After 3 hours, take out the can and empty the stockpot. Let the can cool for at least an hour or so.
Peel and slice the bananas into 1/4 cm (~1/8 inch) thick slices. Think 2 quarters thick. Place them in a bowl and toss with about half the lemon juice.
Open the can of toffee. Start with the can opener at the far edge. Depending on how warm the can is, the toffee may be under significant pressure.
Using a butter knife, empty and spread the toffee over the graham cracker pie crust. Be careful to use gentle strokes, lest you break the crust.
Once the toffee is spread, arrange the banana slices in layers on top of the toffee. Usually I end up with 2-3 layers.
Press down gently on the bananas with both hands. This helps to make the pie dense.
Next, we're going to whip the cream in a bowl with the instant coffee and remaining lemon juice. Use a whisk (hand or automated) to whip the cream until it forms stiff peaks. When it starts to look like the tip of aa soft serve ice cream cone, you're done.
Empty the whipped cream on top of the pie and spread evently with a butter knife. You'll probably have a gentle peak in the middle.
Next, mix the powdered chocolate, cinnamon and nutmeg. Sprinkle on on the pie in a light or heavy dusting (as desired) using your hands or a shaker with thin holes.
Refridgerate overnight and serve the next day.

Makes 12 small servings.

Serving suggestion: None.

Variations:

Might try sprinkling with crushed pistachios instead.
Made it with a layer of strawberries and bananas once. Came out good!

I won't tell you how many calories there are in this one. Just enjoy it!

Date-Nut Drama

2010-10-31T22:43:00.004-04:00

If you're like me, every time Ramadan rolls around you spend a decent chunk of your paycheck on a treasure chest full of California-grown Medjool dates. If you're like me, you also barely make a dent in them by the time the month is done!

So what do you do with all those leftover dates? Well, you could just eat 'em like popcorn while watching The Office or 30 Rock (that's Glee and Gossip Girl for you ladies). Or, you could make this fairly simple dessert recipe to share with friends and family.

As desserts go, this one is fairly healthy: No added sugar, butter, Crisco, or anything of the sort. Just plain old dates to make it sweet, and some other stuff to add flavor!

Let me know how it turns out!

Ingredients	Quantity	Preparation
Medjool Dates	10 oz	Chopped
Pistachios	1 1/2 cups	Shelled
Graham Crackers	5 oz	Ground crumbs
Clementines	3 medium
Evaporated Milk	1 cup
Chocolate	1 tsp	Powdered
Cinnamon	1/4 tsp	Powdered
Nutmeg	1/4 tsp	Powdered

Method:

Peel the clementines, being careful to remove the peel in large quarters.
Use a butter knife to remove and discard as much of white pith from the inside of the peel as possible by scraping it.
Arrange the peels orange side up on a baking dish. Place the dish in a toaster oven set at 135F for a couple of hours until the Peel appears dry and slightly crispy
Meanwhile, remove the pits from the dates and chop into quarter inch peices. Transfer to a big mixing bowl.
Crush the graham crackers until finely ground. Should yield about 1 1/2 cups. Transfer to the mixing bowl with the dates.
Once the clementine peels have dried, chop them up into tiny peices. Transfer to the mixing bowl.
Arrange the shelled pistachios in a baking dish. Place in toaster oven at 400F for about 5 minutes or until the nuts are toasted.
Once done, roughly crush the nuts by pressing down on them with a hard object like the bottom of a glass bottle. Also transfer to the mixing bowl.
Add the evaporated milk to the mixing bowl.
Use your hands to mix all the ingredients together properly for 5 minutes.
Lay out the resulting mixture in a shallow dish. Spread it evenly and press down on it to compact. The mixture should form a layer about 3/4th inch (2 cm) thick.
Sprinkle on top with powdered chocolate, cinnamon and nutmeg.
Refrigerate uncovered for 3-4 hours.
Before serving, cut and arrange in 1 inch squares on serving dish.

Makes 20-24 individual-sized servings.

Serving suggestion: None.

Variations:

If you can't find clementines, try other citrus fruit like tangerines, lemons, or even candied limes.
You can probably do these with any dates. Try Deglet Noors if Medjools aren't your thing.

Bon Ap, y'all!

Spicy Burgers from Hell!

2010-10-22T16:14:00.002-04:00

Some of you know how much I enjoy me a good Ronie Burger at Miracle of Science. Well... as much as I do, I couldn't help but wonder: What if you could take this symphony of meat, peppers and cheese, and amp the spice level up to 11?

Introducing: The Spicy Burger from Hell!

Don't worry. It's still halal.

I used this recipe for a small party at ma man Adnan's the other day. You can scale everything up or down proportionally, or just make a big batch and store it in the freezer. Should keep for a month or two.

Ingredients	Quantity	Preparation
Ground Beef	5 lbs	I prefer ~75-80% lean
Habanero Chili powder	1 tbsp
Habanero Crushed pepper	1 tbsp
Assorted Hot Peppers	8 oz	Chopped into 1/4" size pieces
Salt & Pepper	To taste

Method:

Mix all the ingredients with the ground beef. Knead the mixture for a few minutes. DO NOT touch your face during or after the process! Not until you've washed your hands thoroughly anyway! Use gloves if you have them.
Form the beef into loose patties about 3/4-1 inch thick. Don't pack it in tight. 5 lbs of meat yields about 12-15 patties depending on how big you like 'em.
Season the patties with a sprinkle of salt and fresh pepper.
Cook the burgers on Med-High heat on a pan or grill. If you're doing this indoors, you might want to open a few windows...
You want to cook them about 6 minutes per side for Well-Done, about 3 for Med-Rare. The more you cook it, the more subdued the spices get.
Don't press down on the burgers while they're cooking. Nobody likes a squished burger.

Makes 12-15 regular-sized servings.

Serving suggestion: suggestion.

There's more to a burger than just the beef. Try different kinds of bread. I prefer a Ciabatta or Multigrain roll.
Having said that, don't forget about cheese. Sliced pepperjack complements the burger perfectly.
Serve with standard condiments like sliced red onions, tomato slices, lettuce, ketchup, and pickles. I prefer just the first two.

Variations:

For the "Assorted Peppers", I prefer using Jalapenos for half and whatever other hot peppers I have lying around for the rest. Jalapenos hold a lot of moisture and therefore make for an interesting bite when you chow down on the burger.
You could probably just use one type of Habanero (either the chili powder or driend & crushed version). I had both lying around so I threw em both in.

I won't even take a stab at telling you the nutritional info on this one. Just enjoy it. You deserve it.

Here are the pictures. Yes, I had the heat on too high for the first batch.

Tzexy Tzatziki Dip!

2010-09-13T10:01:00.001-04:00

I love Tzatziki sauce. Not as much as other sauces from the Mediterranean, particularly those from Turkey, Morocco and Italy, but there's something refreshing about a cool yogurt-based sauce you can use for dipping, and for taking the edge off of spicy food.

So when presented the opportunity to make a dip for a friend's party that wasn't as run of the mill as salsa, or as unhealthy as fake cheese in a can (yes, I'm talking to you Aarti!), I came up with my own take on Tzatziki. The final version had a zing to it like you wouldn't believe, so I called it Tzexy Tzatziki© (That is now a trademarked term btw, so no Kraft, you can't have it!)

People familiar with Indian cuisine who are tempted to dismiss it as Raita (another yogurt based sauce) would be well served to try it before they diss it. Unless you wanna take it outside. What's that? Didn't think so...

Ingredients	Quantity
Non- or Low-Fat Greek Yogurt	1 lbs/500 grams/2 cups
Cucumber	1 cup finely chopped
Olive oil	1 Tbsp
Garlic (aka Gahlic in New England)	3 cloves pressed or crushed
Mint (Optional)	~8 leaves finely chopped
Lemon	1/2 large, juice and zest
Red Chilli powder	1/4 tsp
Cumin	1/2 tsp
Pepper	1 tsp coarsely ground
Salt	to season (healthy sprinkle)

Method:

Empty out the Greek Yogurt into a large mixing bowl.
Add all the other ingredients.
Whip using a whisk or large fork for a couple of minutes, or until the mixture starts to look consistent.
Empty out the mixture into a large shallow dish. Level out the mixture by brushing a knife over it if you have to.
Put the dish uncovered (or loosely covered if you must) in the fridge overnight. The shallow dish helps more of the moisture escape, turning the yogurt into more of a paste. The refridgeration helps the ingredients do their magic!
And... (the next day), you're done!

Makes 6 servings (1/2 cup each)

Serving suggestion:
Garnish with a thin slice of lemon and some mint leaves right before serving. Tzatziki is a very versatile sauce. Its thick enough to use as a dip with Zaatar Pita Chips (Recipe coming soon!). I've also used it with kebabs, on spicy burgers (Look forward to that one as well!) or even with a spoon as a midnight snack on lazy nights!

Variations:

For some reason I want to try it with chopped sundried tomatoes next. Stay tuned!
Other serving suggestions or variations? Let me know by leaving a comment!

Here's a close approximation of the nutrition information per serving (serving size = 1/2 cup, using Low-fat Greek Yogurt):

Calories	85
Fat	4g
Carbohydrates	5g
Protein	8g

Pictures to come soon! Enjoy!

Rosemary-Garlic Marinade

2010-02-24T22:45:00.002-05:00

This is a quick and easy marinade that works well for most types of meat. I like it particularly well with fatty fish like Salmon. See Serving suggestions for how to use it.

Ingredients	Quantity	Preparation
Fresh Rosemary Leaves	4 Tbs	Chopped fine
Garlic	2-3 tsp	crushed (~4 cloves)
Olive oil	1/2 cup
Lemon Juice	2 tsp
Dijon Mustard	1 tsp	optional

Method:

Put it all together in a small bottle and shake the life out of it! Or, stir in a bowl, and then put in a bottle so you can refrigerate it.

Use about 1 tsp on each serving of meat.

Serving suggestions:

Salmon Steak: Heat a pan on Medium heat. Once heated, add steak. Brush 1 tsp of the marinade on the top. After 5 minutes, flip the steak and continue to cook for another 5 minutes.
Salmon Filet: Put filet skin down on aluminium foil sheet. Brush 1 tsp of marinade on top. Fold the foil over to fully enclose the fish and seal by folding the edges. Cook on a pan on medium high heat or in a George Foreman for 5 minutes for filets up to an inch thick.
Steak: I use cheaper cuts about 1/2 inch thick. After you rub in any spices of your choice, brush 1 tsp on top of steak once you start cooking. Apply just on one side.
Chicken Breast: Just like the salmon filet, use 1 tsp on a thin breast (less than inch thick). Cook about 7 minutes on a pan or in a George Forman.

Variations:

Try adding balsamic vinegar, or crushed ginger for a more interesting flavor.

Have any other ideas? Leave a comment & let me know!

UPDATE: March 1st, 2010

Note that you really only need to use it on one side of all of your meats.

Muhammara: Red Pepper, Pomegranate & Walnut Dip

2010-02-01T20:14:00.007-05:00

Tired of hummus? Try this other dip from the same region for a more complex, hotter taste. Muhammara can be served as an appetizer, or with kebabs as a dipping paste.

When going through this recipe, feel free to adjust all the ingredients to your taste. The olive oil gives the muhammara a creamier texture, so adjust accordingly (more for creamier, less for drier).

Ingredients	Quantity	Preparation
Red Peppers	2 large or 3 medium
Walnuts	1/2 cup	Shelled
Garlic	1 tsp	Crushed
Fresh breadcrumbs	1/2 cup
Red chillies	2 small pieces	Seeded & chopped
Olive oil	1/4 cup
Pomegranate seeds	1/4 cup
Lemon juice	2 tbs
Cumin	1 tsp	Powdered or ground
Red chilli flakes	1/2 tsp	Optional. Replace with another red chilli.

Method:

Preheat the oven to 450F.
Cut the peppers into large, flat pieces. Arrange them skin side up in a baking dish & place in the oven for 10-20 minutes.
Once the skins turn black, remove the peppers and place them in a plastic bag. Allow the bag to cool in the refrigerator for about 20 minutes.
Once cooled, the skins should just peel off of the red peppers. Discard all the skins and process the peppers in a food processor until they turn into a fine paste. Remove and set aside.
Chop the walnuts, garlic and breadcrumbs until finely ground.
Add the peppers, chopped chillies, olive oil, pomegranates and lemon juice. Process in short bursts to combine.
Transfer to a mixing bowl. Use a spoon to stir in the cumin and chilli flakes.
Season with salt, and refridgerate overnight to allow the flavors to mellow.

Serving suggestions:

Decorate with walnuts, pomegranate seeds, or olives. Make a pattern that looks kinda cool. Check out mine below!
Serve with toasted flatbread, or my favorite: Falafel chips!.

Variations:

If you have access to pomegranate syrup, you could use 1 teaspoon of that instead.
Small red chillies... green chillies... doesn't make much of a difference for this recipe. Use either. But, you CANNOT replace the red bell peppers!
I wonder what it would taste like with almonds or pine nuts instead of walnuts...

Enjoy! And feel free to leave comments!

Sweet Ginger Lassi

2010-01-18T20:15:00.009-05:00

You know what's better than the regular lassi that you get for breakfast in Punjab? Nothing!

This is the next best thing! It adds some interesting flavors to make a drink that is light, refreshing and full of taste.

Ingredients	Quantity	Preparation
Yogurt	2 cups
Water	2 cups	Cold
Ginger	1 tsp	Solid, crushed, any form will do.
Sugar	1/3 cup	Organic cane preferred
Cumin	1/2 tsp
Nutmeg	To sprinkle	Optional

Method:

Throw it all in a blender, except the nutmeg, and blend for 10-15 seconds.
Serve in a glass with a light sprinkle of nutmeg.

Makes 4 glasses 8 ounce (250ml) glasses. You probably want to make around 2 per person if serving with food.

Serving suggestions:

Serve with a couple of mint leaves on top.

Variations:

Try using ice instead of water for a frostier drink.
Rooh Afza makes everything better! :-).

Byee!

Paella!

2010-01-15T16:50:00.001-05:00

I've tried various versions of paella, and I've finally settled on this one. I think what I like most about it is how it blends different types of meats. Give it a go and let me know.

It helps if you have a large paella pan. If you don't, you can either halve the quantity and use a large frying pan, or just use a large, deep pot. If you do use the pot, make sure to stir occasionally to ensure all of the paella gets heated more or less evenly.

Ingredients	Quantity	Preparation
Chicken	1 lbs	Chopped into pieces or strips
Sausages (I prefer spicy chicken)	1 lbs	Diced
Shrimp	1/2 lbs	Peeled & Deviened
Mussels	1 pound	Debearded & Scrubbed
Rice	2 cups	Rinsed
Olive oil	As needed (not more than 1/4 cup)
White Onions	1 piece	Diced
Red Peppers	1 large	Cut into strips
Tomatoes	2 pieces	Crushed
Garlic	1 tbs	Crushed
Chicken Stock Cube	1 piece
Chilli Powder	1/2 tsp
Paprika	1/2 tsp
Turmeric	1/4 tsp
Salt & Pepper	To taste
Frozen Peas	1 cup
Parsley	1/4 cup	Leaves only

Method:

Heat a little bit of olive oil in a frying pan.
Smoke the red peppers and shrimp (if not already cooked) and set aside.
Add the chicken & the sausages. Stir until you hear that the frying has started.
Stir in the chopped onions and garlic. Fry away gently for another 5 or so minutes until the onions start to change color. Turn off the flame.
Add 6 cups water to another deep saucepan and throw in the mussels. Boil for 5-10 minutes or until all shells are open.
Strain the mussels, leaving the liquid in the pot and set aside. Discard any mussels that do not open.
Add chicken stock cube and turmeric to the water & bring to a simmer.
Meanwhile, heat up the paella pan (or large stockpot) and add the contents of the pan containing the chicken, onion and garlic.
Once these start sizzling, throw in the rice and tomatoes. Make sure to spread evenly with a spatula.
Pour in enough of the yellow stock to cover the rice and a little more. Stir and boil very gently.
Add the spices, frozen peas, and arrange the mussels, shrimp and strips of red peppers around the pan.
Sprinkle the salt and pepper around the pan.
Cover and allow the paella to cook gently for around 20 minutes, turning the pan occasionally to ensure even heating. Add more stock if required to ensure rice cooks.
Garnish with parsley and serve!

Makes 8-10 servings, depending on how hungry your guests are.

Serving suggestions:

The paella can be reheated and served in a large frying pan. Just cover the pan with a lid or foil and put it on very low heat for 15-20 minutes.

Variations:

Experiment with the meats. Instead of doing all chicken, try a mix of chicken and fish or even rabbit.
Also, you could use clams instead of or in combination with the mussels.

Good Luck!

Steamed Mussels

2010-01-14T14:31:00.007-05:00

Adapted this one from a few youtube videos saw. I had plenty of mussels left over after making the Paella (coming soon!) but nothing to do with them, so I came up with this! Tastes great and is fun to serve and eat in a group!

Ingredients	Quantity	Preparation
Mussels	1 pound	Debearded & Scrubbed
Butter	3 tbs
White Onion	1 small piece	Diced
Garlic	1 tsp	Crushed
Red Peppers	1/2 piece	Diced
Tomato	1 piece medium	Crushed
Sparkling Cider	1/2 cup
Vinegar	1/4 cup
Lemon	1 medium
Parsley	1/4 cup	Chopped
Cumin	1/2 tsp
Curry Powder	1 tsp	Optional

Method:

Heat a pot on medium heat that's deep enough so that the closed mussels would only fill it up half way. If you overfill, the mussels will open up and may pop out of the pot!
Add the butter. Once it melts, add the onions, garlic and parsley and stir.
After 2-3 minutes when the onions start to become translucent, add the cider and increase the heat a bit.
Once the mixture starts simmer, add the mussels. Cover and steam for 5-10 minutes, till all the mussels have opened up.
Drain and remove the mussels, being careful to save the juice in the pot. Discard any that have not opened after 10 minutes in the pot.
Remove and throw the top half of the mussels. Arrange the bottoms in a flat dish that's at least an inch deep.
Coming back to the liquid, add curry powder, cumin, red peppers and tomato to the pot and bring to a boil on slow heat. Let it simmer for 15 to 20 minutes, being careful to not let it dry out.
Once the mixture is ready, pour evenly over the mussels in the dish and top with juice of squeezed lemon. You're ready to serve!

Makes ~6 servings, depending on the size of the mussels.

Serving suggestions:

Instead of pouring the mixture over the mussels, serve it in a separate bowl. Allow your guests to scoop it up with the mussels!
Garnish each mussel with a thin slice of lemon and a bit of parsley to make it look more appealing.
Keep a spoon handy to allow your guests to pile on the sauce into the mussels. Some people are finicky with their hands.

Variations:

I used sparkling cider as the base for the sauce. You could use dry white wine, apple juice, or even water. Experiment around for different flavors!

Bon Apetite!

Spicy Basque Chicken

2010-01-11T20:54:00.012-05:00

Picked this one up on a fitness forum. Adapted it for a little more flavor. This thing has a great aroma when you're cooking it, although admittedly, not the best looker!

Ingredients	Quantity	Preparation
All-purpose flour	4 tbs
Chicken Breasts	4 pieces	Skinless & Boneless
Cooking Spray
Water	1/2 cup
Red Bell Pepper	1 piece	Chopped into 1 inch strips
Spanish Onion	1 piece	Sliced thin
Tomato	2 pieces, med.	Diced small or Crushed
Red Chilli Powder	1/4 tsp
Paprika	1 tsp
Garlic	1 tbs	Crushed
Olives	1/4 cup	Deseeded & Sliced
Salt & Pepper	To taste
Oregano	To taste
OPTIONAL: Green Chilli	1 piece	Chopped & deseeded

Method:

Coat both sides of the chicken with the flour.
Heat a medium sauce-pan on medium-high. Spray with cooking spray.
Add the chicken. Sear for about 2-3 minutes on each side until browned. Remove and set aside.
Add the bell pepper, onion, and garlic to the sauce-pan. Stir fry for 3-4 minutes until vegetables are crisp-tender.
Add the paprika and red chilli powder. Cook for another minute.
Add the tomatoes, water and olives. Raise heat to bring to boil.
Add chicken, green chilli, salt and pepper. Spoon the sauce over the pieces.
Lower the heat to Low/Med-Lo. Cover the dish and allow to simmer for 15-20 minutes, being careful to not let it dry too much.

Makes 4 regular-sized servings.

Serving suggestion: Serve with sauce spooned over chicken, garnished with oregano.

Variations:

Try it with olive oil instead of cooking spray. Adds a little more flavor, and quite a bit of fat.
Might try it with Salmon instead of chicken some day.

Here's a close approximation of the nutrition information per serving:

Calories	223
Fat	3g
Carbohydrates	19g
Fiber	3g
Sugar	0g
Protein	30g

Bon Apetite!

Shrimps on a Life Raft

2009-12-23T12:02:00.004-05:00

This is a great shrimp & bruschetta appetizer! The beauty of this one is, it can be made up to a day in advance and then just toasted before serving without any loss in flavor.

Ingredients	Quantity	Preparation
Cooked small shrimp (71-90 count)	18 pieces (3 per serving	Defrosted
Red Bell Pepper	1/3 cup	Diced
Onion (yellow/white)	1/3 cup	Diced
Garlic	1/3 cup	Diced
Goat Cheese	To sprinkle	Crumbled
Cherry Tomatoes	1/2 cup	Halved
Pasta/Tomato sauce	1/2 cup	Try a Sweet Peppers sauce if you can find one
Olive oil	1/4 cup
Bruschetta	6 1-inch thick slices
Fresh ground pepper	To taste
Oregano	To taste

Method:

Line serving dish with aluminium foil.
Brush or gently dip bread slices in olive oil, and lay them in the serving dish, oily side up.
Heat oil in a small saucepan on Med-High.
Add onions and garlic. Fry & stir till the onions start to look clear.
Add shrimp, red peppers, tomatoes and pepper. Fry & stir for ~2 minutes.
Reduce heat to low. Add tomato sauce and oregano, and cover.
After 5-10 minutes, when the sauce becomes thick, remove from oven and spoon over bread.
Sprinkle goat cheese over generously.
Cover & refrigerate until 30 minutes before serving.
Before serving, preheat toaster oven to 450 F / 230 C.
Pick up the bruschetta using the foil and place in oven.
Once cheese starts to brown, remove and serve!

Makes 6 servings.

Serving suggestions: None

Variations:

Try using different cheeses, like feta.
Spread over flatbread to make a pizza!
Stuff in a hollowed-out dinner roll.
Try ranch sauce instead of the pasta sauce.

Apple/Pomegranate Salad

2009-12-22T15:01:00.004-05:00

This one is my own creation, based on several other salad recipes I've made and tried. Great when served with other entrees, or as part of a multi-course meal as a palate cleanser.

It's a very feel as you go recipe, so take the quantity suggestions very loosely (double or halve as you like).

Ingredients	Quantity	Preparation
Mixed Greens	1/2 lbs	I like a blend of baby spinach, romaine, etc.
Pomegranate Seeds	1/2 cup	Yes, you have to take the seeds out by hand and its not hard
Small Apple	1 piece	Chopped to look like 1 inch fries
Goat Cheese	2 tbs	Crumbled
Cherry Tomatoes	1/2 cup	Halved
Olives	1/2 cup	Sliced, whole, halved, or blend
Fresh Cilantro Leaves	1 tbs	Optional

Method:

In a big bowl, add the greens. Shake the bowl a bit to let the greens settle.
Spread the tomatoes, olives, and apple.
Sprinkle with pomegranate seeds. Add more if necessary
Sprinkle with goat cheese. It should look like a green field with a little dusting of snow!
Spread the Cilantro leaves around.
Refrigerate until serving time.

Makes ~4 regular-sized servings.

Serving suggestion: Serve with salad dressing (Vinaigrettes work best), extra pomegranate seeds and goat cheese sprinkles on the side.

Variations:

Sprinkle slivered almonds for a little more crunch.
Use feta cheese instead of goat cheese.
Diced red/yellow peppers add more color to the salad.

I'll attempt my own salad dressings soon enough, and will provide a link on this post.

Spiced Split-Pea Soup

2009-12-21T22:04:00.014-05:00

I picked up this recipe on a fitness forum. Great winter soup: high in protein, high in fiber, low in fat. Not so spicy that it'll burn your tongue, but will leave you with a warm feeling inside!

Ingredients	Quantity	Preparation
Split Peas	1 cup	Rinsed & Sorted
Ginger	1/4 tsp	Crushed
Garlic	1/4 tsp	Crushed
Red Chilli Powder	1/4 tsp
Turmeric	1/8 tsp
Cilantro	1 tsp	Chopped
Small Green Chilli	1 piece	Chopped & deseeded
Salt & Pepper	To taste
Lime	1 piece	Quartered

Method:

Rinse and sort the split peas in a bowl.
Put 4 cups of water in a medium saucepan and set to boil on high.
When the water boils, add the chicken stock cube, garlic, ginger, red chilli powder & turmeric to the split peas.
Once the mixture starts boiling again, lower the heat to simmer (I do between gas mark 2-3) and cover.
Let it boil for about 30 - 45 minutes, depending on how firm you like your split peas (30 for al dente, 45 for mushy). Stir it every 10 minutes or so to make sure it doesn't dry out. If its getting too dry, add some hot water.
Once the split peas become mushy, add the chopped cilantro, green chilli, salt and pepper. Stir & let it simmer for a few minutes (2-3). The soup is now ready!

Makes 3 regular-sized servings.

Serving suggestion: Serve with lime wedges, fresh chopped cilantro, and crusty sliced bread on the side.

Variations:

Use half a chicken stock cube for more flavor.
Use red lentils instead of split peas. You should only need to boil lentils for 15 minutes and it has almost the same nutritional values.

Here's a close approximation of the nutrition information:

Calories	216
Fat	0g
Carbohydrates	36g
Fiber	20g
Sugar	0g
Protein	18g