Recipe to life

Herb de Provence dressing tuna summer salad

2012-08-10T09:00:00.002-07:00

· 1 head romane lettuce

· 1 lime

· 1 teaspoon olive oil

· 2 garden tomatoes

· 1 3 -5 ozs. can tuna in water

· 1 tea spoon herb de Provence

· 1 pinch salt

· 1 large bowl for mixing

In bowl combine: juice of lime, olive oil, herb de Provence and salt. Use clean fingers to mix.

Cut off bottom of lettuse and rinse. Cut l time lengthwise and cut into small bite size pieces to your own desire and add to bowl. Wash and cut tomotoes and add to bowl. Open tuna and dump in bowl. With clean hands, mix the salad. Dish in a serving bowl and enjoy!

Herbs de Provence chicken

2012-06-16T09:38:00.000-07:00

6 pieces chicken

2 tbsp. olive oil

1 tbsp.apple cider vinegar

½ tbsp. curry powder

½ tbsp. roasted cumin powder

1 tsp. coriander powder

1 tsp. hot pepper sauce

1 ½ table spoon Herbes de Provence herb mix

1 tbsp. dried basil

Pinch salt

Place chicken in large baking dish

Add spoon olive oil

Add apple cider vinegar

Add curry powder

Add roasted cumin powder ( Or use regular cumin)

Add coriander powder

Add hot pepper sauce

Add salt to taste

Add Herbes de Provence

Add dried basil

Mix, cover and bake for 1 hr at 350.

Red lentils / malka masoor

2012-06-16T09:12:00.001-07:00

Main dish

Time to prepare: 20 minutes.

Ingredients:

1 cup washed red lentils

3 cups water

1 teaspoon ghee

1 medium onion chopped

3 garlic cloves chopped

1 teaspoon whole cumin

1 teaspoon tumeric powder

1 medium tomato chopped

½ teaspoon ground cumin

Hot pepper sauce to taste

Salt to taste

½ lime

Place washed red lentils in medium sauce pan. Add 3 cups water and bring to a boil. Cook lentils on medium heat for 10-15 minutes or until soft. The lentils cook really fast so keep an eye on them.

Turn off flame of the lentils when soft.

In small pot add ghee over medium heat. When ghee is melted add whole cumin. After the cumin starts to pop add chopped onions. When the onions are translucent add garlic, tomatoes, salt, pepper, tumeric and ground cumin. Cook while stirring and mash the tomatoes.

Add mixture to the lentils and turn on the flame of the lentils and stir in to lentils for 2 to 3 minutes. Squeeze lime on top.

Jalapeño hot sauce

2012-05-19T15:38:00.001-07:00

Jalapeño hot sauce

10 Jalapeño
2 cloves garlic
1 small onion
1 cucumber
1 tomato
3 leaves Spanish thyme
1 teaspoon salt
1 cups vinegar
1 tablespoon olive oil
I pair gloves

Wear gloves when handling hot peppers. Wash Jalapeños, cucumber, tomatoes and thyme leaves. Cut lengthwise Jalapeño, cucumber and tomatoes and put on blender, break thyme and place in binder. Peel garlic and onion. Cut onion in 4 and place in blender. Add salt, vinegar, olive oil. Blend.

Pour in glass jar with lid and store in refrigerator.

Sofrito

2012-05-19T15:37:00.001-07:00

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or 2 sweet bell peppers
16 to 20 cloves garlic, peeled
2 large bunch cilantro, washed
Pinch of cayenne pepper
1 ripe plum tomatoes, cored and cut into chunks
½ peeled lime
¼ cup vinegar
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Chop all ingredients into manageable blender size (or food processor size if you are using a food processor). Blend (or use food processor) until its all is smooth.

Mix well.
This will keep in the refrigerator for up to 3 days. (I usually pour into muffin/ice cube pans and freeze. When frozen I put in zip lock bags and store in the freezer. I keep a small jar in the fridge with a few frozen sofrito for daily use.)

This recipe is an adaptation of Daisy Cooks recipe.

Hot pepper sauce

2012-05-19T15:36:00.001-07:00

½ lbs. hot peppers (chilies of your choice)
2 cloves garlic
1 small onion
1 cucumber
1 teaspoon salt
2 cups vinegar
1 tablespoon olive oil
1 pair gloves

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Peel garlic
Chop onion very fine
Peel and grate cucumber
Wear gloves and take stems off chili peppers and rinse
In blender: combine peppers, garlic and onion and blend until smooth
Pour pepper mixture in bowl add cucumber, salt, vinegar and oil. Stir until well mixed.
Pour in glass container and cover with tight lid. It will last months in refrigerator.

Tilapia and cilantro rice

2012-05-19T15:33:00.001-07:00

Tilapia and cilantro rice
Time: 20 minutes
Serving 2

Ingredients:

2 Tilapia fillets
1 cup Basmati rice
¼ cup fresh cilantro
1 clove garlic
3 teaspoon extra virgin olive oil
Pinch ground cumin
1 tea spoon sofrito (see separate recipe)
Pinch salt and pepper
½ lemon
Hot sauce to taste (see separate recipe)

Method:
1. Boil basmati rice per instructions
2. chop cilantro small
3. peel and chop the garlic into very smallest pieces
4. Heat skillet with 1 teaspoon olive oil, add tilapia fillets and sprinkle salt and pepper on fish. Cover and Cook for 3 minutes. Gently flip tilapia and sprinkle salt and pepper. Cover and Cook for 3 minutes. Turn off flame and squeeze ¼ lemon.
5. In bowl combine: chopped cilantro, 2 teaspoon olive oil, hot sauce, ground cumin and garlic to taste and hot cooked basmati rice. Mix together with 1 teaspoon sofrito and ¼ lemon.
6. Enjoy tilapia on bed of cilantro rice!