cooking

best Roll Cake Recipe

2010-11-28T01:56:00.000-08:00

Ingredients:

* 1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY’S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* 1 package (8 ounces) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)

Directions

Go ahead & preheat your oven to 375 F or 100 C. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel withpowdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake in preheated oven for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Directions :Filling

Beat your cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle withpowdered sugar before serving.

crustless-apple-pie

2010-11-28T01:55:00.000-08:00

Ingredients
4 large apples
2 tablespoons rendered bacon fat (or butter)
3 tablespoons sugar
1/2 – 1 teaspoon cinnamon
Topping
whipped cream
– or –
vanilla ice cream
Directions
If you’re making this for kids, you’ll probably want to peel the apples. I prefer the texture from the peel, and the color looks much better. Either way, cut them into eighths and cut out the stem and seeds.
Now you can ask the question you’ve been thinking since you read the ingredients: Bacon fat? Yes, bacon fat. Butter works, but it scorches easily. If you use butter, add about a half-teaspoon of salt with the sugar. Melt the fat over medium heat in a non-stick pan.
Once the fat is melted, carefully lay in enough apples to cover the bottom of the pan, then pour in the rest. (You want to do the a layer first so the fat doesn’t splatter when you dump it all in.) Then stir or toss the apples to coat them all evenly.
Add about a half teaspoon of cinnamon — just enough for a light dusting over all the apples — plus a tablespoon of sugar, and give it another stir.
Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes. Stir once halfway through.
Check to see that they’re fork tender. (Make sure you let all the steam from the bottom of the lid run back into the pan. You’ll need that liquid later.) If they’re still crunchy in the middle, simmer for another five minutes at a time until they’re soft all the way through. Then taste. Add more cinnamon if it needs it.
Now add another tablespoon of sugar and stir. With the liquid that has come out of the apples, plus the sugar you just added, you’ve got the makings of a nice syrup. Leave the lid off, turn the heat up to medium, and stir constantly as the liquid thickens up. Don’t leave it alone, it can burn very easily.
Arrange a single layer of apples in a plate. Add a scoop of whipped cream or vanilla ice cream. Spoon a little bit of the syrup over the top.

pumpkin-pie

2010-11-28T01:53:00.000-08:00

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
1/2 teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Directions

Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Discover The World Best Recipes

2010-05-17T02:00:00.000-07:00

Discover The World Best Recipes
Contents:
Cooking The Australian Way
Cooking The Austrian Way
Cooking The Brazilian Way
Cooking the Caribbean Way
Cooking The Chinese Way
Cooking the Costco way
Cooking The Cuban Way
Cooking The East African Way
Cooking The English Way
Cooking the French Way
Cooking The German Way
Cooking The Greek Way
Cooking the Holiday
Cooking the Hungarian Way
Cooking the Indian Way
Cooking The Indonesian Way
Cooking The Israeli Way
Cooking The Italian Way
Cooking the Japanese Way
Cooking the Korean Way
Cooking The Lebanese Way
Cooking The Mediterranean Way
Cooking The Mexican Way
Cooking The Middle Eastern Way

Cooking The North African Way
Cooking The Norwegian Way
Cooking The Polish Way
Cooking the Real Age Way
Cooking The Russian Way
Cooking The South American Way
Cooking The Southern African Way
Cooking The Spanish Way
Cooking The Thai Way
Cooking The Turkish Way
Cooking The Vietnamese Way
Cooking the West African Way

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The Complete Book of Hot & Spicy Asian Cooking

2010-05-10T02:02:00.000-07:00

Periplus Editions | 226 pages | PDF | 18.10 MB

The Complete Book of Hot & Spicy Asian Cooking is a wonderful guide to the incredible variety of chili peppers and Asian herbs and spices used to create the luscious, highly sought-after flavors of Eastern cuisine. Whether you are a fan of hot, fiery flavors or of more subtle, tangy aromas, this book provides recipes you’ll love from Thailand, Sri Lanka, India, Burma and Indonesia, among other...

Also included are instructions for the storage of spices and guidelines for making your own curry pastes, salsas and relishes. The chilies, herbs and spices used in this book can be added, subtracted or substituted to suit individual hot and spicy tastes. Covering everything from appetizers to meat dishes, soups to vegetables, desserts to drinks, The Complete Book of Hot & Spicy Asian Cooking shows just how easy it is to prepare and cook traditional hot and spicy foods.

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57 Cooking eBooks

2010-05-10T01:56:00.000-07:00

365 Foreign Dishes
A Little Cook Book for a Little Girl
Awesome Restaurant Recipes
Barbecue Recipes
Beef Recipes
Betty Crocker’s Best Of Baking Recipes
Cajun Recipes
Chinese Recipes
Chocolate And Cocoa Recipes
Click To Cook
Comfort Foods
Cook It Juicy
Cooking By The Book
Creative Homemaking Guide To Casseroles
Crockpot Recipies
Dale Recipe Book
Desserts Of Vitality
E-Cookbooks Recipe Sampler
Every Step In Canning
Favorite Dishes
For Breakfast
Generations Of Recipes
Grill Recipes
Grillmaster- Barbecue Recipes
Hillbilly Hanks Roadkill Recipes
Homebrew Favorites
Hotdog Recipes
Indian Recipes
Italian Recipes
Jamie Oliver’s Cookbook
Low-carb Recipe Secrets
Malaysian Recipes
Many Ways For Cooking Eggs
Meals For A Healthy Weight
Mexican Recipes
Native American Health Recipes
Now We’re Cooking
One-Pot Meals
Pasta Recipes
Pizzeria Recipes
Prizewinning Recipes
Recipes To Spice Up Your Summer
Salads Recipes
Sauce Recipes
Secret Ingredients
Simple Italian Cookery
Soup Recipes
Starbucks Frappucino
Thanksgiving Recipes
The Belgian Cookbook
The Essential Seafood Cookbook

The Greek Kitchen
The Quilt Inn Country Cookbook
The Ultimate Grilling Guide
The World’s Best Burger

Ultimate cheesecakes

Veggies

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The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion

2010-05-10T01:47:00.000-07:00

The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion
Publisher: Wiley | edition 2005 | PDF | 288 pages | 13 mb
Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special

occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.

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How To Cook Everything

2010-05-10T01:39:00.000-07:00

How to Cook Everything (Completely Revised 10th Anniversary Edition)
Publisher: Wiley 2008-10-20 | 1056 Pages | PDF | 164 MB

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural

ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for
every occasion

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Professional Cooking 6th Edition Study Guide

2010-05-10T01:30:00.000-07:00

Professional Cooking 6th Edition Study Guide

Publisher: Wiley (May 23, 2006) | 1056 pages | PDF | 36 MB

Key features of this new Sixth Edition include:

* Over 100 new, fully tested recipes

* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets

* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service

* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail

* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines

* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes,
and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content

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The Way We Cook: Recipes from the New American Kitchen

2010-05-10T01:24:00.000-07:00

The Way We Cook: Recipes from the New American Kitchen
Houghton Mifflin Harcourt | 2003 | ISBN: 0618171495 | 400 pages | PDF | 14 MB

For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best.

Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master.

It's all here in The Way We Cook:
Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette
Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion

Salad
When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples
Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup
New Classics: Succotash with Seared Scallops * Chicken Pot Pie
Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-

Marinated Turkey Breast

Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew
Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables

Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata
If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies

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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking

2010-05-10T01:18:00.000-07:00

jhg

The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking

Da Capo Lifelong Books | 2009 | 376 pages | PDF | 15 MB

Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.

Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.

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cooking for two

2010-05-10T01:13:00.000-07:00

Cooking for Two

Silverback Books | Pages: 62 | PDF | 10 MB

Whether you're a new bride or just want to prepare the most delicious meals for the two of you, this book offers fail-proof tips and recipes to long treasure. Tasteful cozy brunches and breakfasts in bed, casual dinners at home, and quick, light lunches will bring good taste and nutrition to any time of the day or week.

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The 1500 Calorie a Day Cookbook by Nancy Hughes

2010-05-10T01:07:00.000-07:00

The 1500-Calorie-a-Day Cookbook - Nancy Hughes2008 | Pages: 208 | PDF | 28 MB
Eat up. Slim down. It’s just that easy--with just 1,500 delicious calories a day!
From the author of The 1,200-Calorie-a-Day Menu Cookbook, comes all new recipes for when you are counting calories but don’t want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, thiscookbook serves

up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It’s hard to believe it’s just 1,500 calories.

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"Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head"

2010-05-10T01:02:00.000-07:00

Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head
Spring Hill (2009) | 266 pages | PDF | 11 MB

Tired of eating bland, ready-made meals and packaged and processed food? Let Good Home Cooking be the answer to your prayers. You'll learn how to make tasty, healthy food, and discover that what you make is not only better-tasting than anything you can buy, it's cheaper, too! Good food shouldn't be a luxury; it's a right, and this book will show you how to make simple, inexpensive recipes that ensure you eat well every day of the week. From light snacks to hearty main courses and

home baking, you will find out how a cleverly stocked store-cupboard and some simple recipes mean tasty family meals, whatever your budget. Here you can create everything from light bites and tasty treats to hearty main courses, while learning just how easy it is to prepare food from fresh ingredients with fantastic results every time.
In addition, you can also discover how to make your own pickles, baked beans, bread, butter, yoghurt, cream and cottage cheese - even sausages and bacon - and all without having to buy any expensive equipment. With almost 300 tried-and-tested recipes, Good Home Cooking is a must for anyone who wants to eat good, fresh, local, homemade food, whatever their income. It is essential reading for anyone who wants to provide their family with the best food possible.

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How to Cook Meat

2010-05-10T00:52:00.000-07:00

How to Cook Meat
William Morrow Cookbooks | 480 pages | PDF | 12 MB

How to Cook Meat offers recipes and techniques for anyone who wants

to savor the flavor of meat.
Anyone who's ever visited a supermarket or butcher knows how intimidating choosing the right cut can be. Which cut to buy, and then how to cook it? Now experts Chris Schlesinger and John Willoughby offer expert advice on picking the right cut—and matching it with the best cooking method. Suitable substitutions and hands-on advice appear throughout the book, side-by-side with detailed recipes for ribs, meat loaf, leg of lamb, stews, and the perfect steak for two.

For meat lovers this is sure to become the ultimate reference on the subject.

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the thrill of the grill techniques recipes down home barbecue

2010-05-10T00:40:00.000-07:00

The Thrill of the Grill: Techniques, Recipes, & amp; Down-Home Barbecue

William Morrow Cookbooks | ISBN: 0060084499 | 400 pages | PDF | 13 MB

The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...

Expert advice on getting your grill set up

190 sensational recipes from appetizers to dessert

Great tips for grilling foods to perfection

An up-to-date guide to barbecuing

An indispensable list of tools you'll need to have

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Thai Basil Chicken Recipe

2010-04-28T09:52:00.000-07:00

Ingredients :

1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Method :

Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stir-fry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stir-fry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.

Yellow Coconut Chicken Curry Kaeng Kari

2010-04-28T09:50:00.000-07:00

Ingredients:

oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish

Prepararation:

Peel the potatoes, cut them to quarters and cook them, until done in salted water.
Heat oil in a pot and roast the chicken drumsticks gently,
add the red currypaste and stir well, add the yellow currypowder and roast
until it smells aromatically, then deglaze with water.
Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently.
Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.

Red Thai Curry - Kaeng Phed

2010-04-28T09:48:00.000-07:00

Ingredients :

1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish

Preparation:

Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).

Penang Gai (Chicken Penang Curry)

2010-04-28T09:39:00.000-07:00

Ingredients:

2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.

Moo Satay (Pork Satay) with Peanut Sauce

2010-04-28T09:35:00.000-07:00

Ingredients:

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1 stalk lemongrass (peeled & chopped)
1 tablespoon galangal (or ginger, grated)
1 teaspoon kaffir lime peel (or regular lime peel, grated)
1 teaspoon turmeric (ground)
1 teaspoon salt
2 tablespoons oil
2 tablespoons palm sugar (grated)
1 pound pork (cut into thin strips)
1/4 cup peanut sauce
* wooden skewers (soaked in cold water for 30 minutes)

Directions:

1. Mix the coriander seeds, cumin seeds, lemongrass, galangal, lime peel, turmeric and salt in a mortar and pestle of a food processor.
2. Mix in the oil and palm sugar.
3. Cover the pork in the mixture and marinate for 3-5 hours.
4. Skewer the pork and grill it for about 5 minutes on each side.

Peanut Sauce
Ingredients:

1 tablespoon peanut oil
1 tablespoon penang curry paste or red curry paste
1/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon palm sugar (grated, or sugar)
1 teaspoon salt
2 tablespoons lime juice
1 tablespoon peanut butter
1/4 cup peanuts (roasted, and crushed)

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the coconut milk, chicken stock, sugar, salt, lime juice and peanut butter and simmer of a few minutes while stirring.
4. Add the peanuts, stir and remove from the heat.

Falafel recipe

2010-04-28T09:21:00.000-07:00

It’s very easy to make falafel. You should try that.

Falafel - as oppose to hummus (recipe) – is very easy to make, and with a little effort is needed so it would come out great. In case you don’t know what it is – falafel is the second most popular chick pea (garbanzo been) dish. A small, crunchy, chick pea burger which tastes delicious.

Of course, you can always use instant powders like the ones usually shown below:

This recipe that I’m going to share with you, is for Arabic falafel, which is very different from the Turkish falafel that you can find in some European cities (I ate some in Berlin). I think it’s much better.

The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini. You should try that.

The Ingredients:

(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying

Preparation:

1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!

Kosheri

2010-04-28T09:19:00.000-07:00

Ingredients:

1 1/3 cup(s) uncooked brown or white rice.
2/3 lbs.lentils
1 1/3 Tablespoon(s) vegetable oil, divided.
2/3 Tablespoon crushed garlic.
1 1/3 can(s) of tomato sauce.(16-ounce)
1/3 cup(s) water.
1/6 cup(s) vinegar.
2/3 medium onion.

Preperation:

Cook rice according to directions. Rinse lentils and put them in a pot, covering
them with water and bring to a boil. Then simmer on a low heat until almost all
water is absorbed and lentils are well cooked. Add extra water if longer time
is needed.

To make the sauce, first saut? the garlic in 1/2 of the oil until golden.
Add all of the tomato sauce and simmer 10-15 minutes.
Add water and vinegar and bring to a boil.
Remove from heat immediately and add salt to taste.

Finally, slice onion in thin, small pieces and saut? in the remaining half of the oil
until brown and crispy.

Shakshouka

2010-04-28T09:08:00.000-07:00

Ingredients:

1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs

Preperation:

1) Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2) Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3) Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4) Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.
(Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve.)

Serves : 2 to 4

Moroccan Lemon & Cumin Chicken

2010-04-28T09:05:00.000-07:00

Ingredients:

- 2 chicken breasts, cut into cubes
- 1 medium onion
- 5 spring onions
- chopped garlic
- mushrooms, chopped
- broccoli, chopped
- green olives
- a handfull of sultanas (or raisens)
- lemon juice
- olive oil
- 1/2 teaspoon saffron
- 2 teaspoons cumin
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- salt and pepper
- 300ml chicken stock

Cooking Method:

- In a large saucepan heat the olive oil, fry the onion, spring onions and garlic. Add the chicken and cook for a few minutes.
- Add the saffron, cumin, ginger, cinnamon, salt and pepper and keep stirring.
- Add the lemon juice.
- Then add the broccoli and mushrooms and the chicken stock and sultanas.
- Cover and cook on a low heat for 10 minutes. Add water if it looks dry. Add the green olives 3 minutes before removing the pan from the heat. You should end up with nice tender chicken in a lemon/cumin juice.
- Serve with rice or couscous.