Chicken Smothered In Onions

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 1/2 lbs large fryer, cut into serving pieces (about)
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon flour
• 1/4 cup vegetable oil
• 8 cups thinly sliced onions (about 2 1/2 pounds)
• 1 cup thinly sliced bell pepper
• 1 bay leaf
• 1/2 cup water
• 1 cup whole kernel corn
• 1 cup young sweet peas
• 2 cups sliced mushrooms
• 3 tablespoons minced parsley
• cooked rice, for serving

Recipe

• 1 in mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
• 2 in large heavy pot heat oil over medium high heat.
• 3 when hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
• 4 remove and set aside.
• 5 add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne.
• 6 stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
• 7 add the bell pepper and bay leaf.
• 8 continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
• 9 add the water and the chicken, cover and reduce heat to medium.
• 10 stir occasionally and cook for about 30 minutes or until the chicken is tender.
• 11 add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally.
• 12 add the parsley.
• 13 remove the bay leaf and serve immediately.

Dale's Seasoned Boneless Lamb Chops

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

Ingredients

• Servings: 4
• 4 lamb chops
• 1 cup dales seasoning (more for taste)
• 1 (14 1/2 ounce) can mixed vegetables, drained (optional)

Recipe

• 1 i generally marinade lambchops before i go to work, but you don't have to. you do want to at least marinade for an hour so the lambchops soak up the seasoning. add a can of mixed vegetables (drained), this is optional.
• 2 turn the oven on to broil, hi.
• 3 place the lambchops on a broiling pan drain the leftover marinade over the lambchops. place in oven for 5 minutes, turn over and then another 5 minutes.
• 4 you're done.
• 5 this is good with any sides of your choice.

Christmas Broccoli Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 16
• 4 1/2 cups fresh broccoli florets
• 3 cups sweet red peppers, chopped
• 10 slices bacon, strips cooked and crumbled
• 1/3 cup green onion, sliced
• 1/4 cup pecans, chopped
• 3/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 dash pepper

Recipe

• 1 in a large bowl, combine the first five ingredients.
• 2 in a small bowl, combine the mayonnaise, cider vinegar and pepper until smooth. pour dressing over broccoli mixture; toss to coat.
• 3 cover and refrigerate until serving.

Creamy 3 Cheese Quesadillas

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

Ingredients

• Servings: 1
• 2 small flour tortillas
• 1 teaspoon butter
• 4 tablespoons light cream cheese, flavored, i use garden vegetable
• 4 tablespoons low-fat cheddar cheese, shredded
• 4 tablespoons low-fat mexican cheese blend, shredded

Recipe

• 1 melt butter in skillet.
• 2 on one half of each tortilla, spread 2 tbsp of cream cheese, then sprinkle 2 tbsp of mild cheddar, followed by the mexican blend.
• 3 fold tortillas over to make half-moon shapes.
• 4 place in skillet and cook until both sides are slightly browned to your liking.
• 5 cut in half and enjoy!

Creamed Spinach (paula Deen)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 vidalia onion, minced
• 1 garlic clove, minced
• 2 bunches spinach, stemmed and chopped
• salt & freshly ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/4 cup heavy cream

Recipe

• 1 in a medium saute pan over medium-high heat, melt butter and then add the olive oil.
• 2 mix in the onions and garlic; cook for 2 minutes until soft. add the chopped spinach and warm through.
• 3 add the salt, nutmeg and the heavy cream. mix well. cook until liquid reduces by half, roughly 3 to 4 minutes.

Creamed Turnips

Ingredients

• Servings: 8
• 9 (1/3 lb) turnips
• 4 shallots
• 4 cups milk
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
• 3/4 teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 tablespoons all-purpose flour
• to taste pepper
• to taste nutmeg, freshly grated
• to taste fresh parsley leaves, chopped (for garnish)

Recipe

• 1 peel and quarter turnips. in a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander.
• 2 in a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
• 3 chop shallots. in a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
• 4 add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. add flour and cook roux, stirring, 3 minutes.
• 5 whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
• 6 pour sauce through a sieve into a large heavy saucepan and discard solids.
• 7 into sauce stir pepper, nutmeg, and salt to taste. turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
• 8 return sauce to a simmer and add turnips. cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
• 9 garnish turnips with parsley.

Bissara

Total Time: 1 hr 45 mins Preparation Time: 5 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1/4 kg crushed, dried beans (, , fool madshoosh)
• 3 onions
• 10 -15 cloves garlic
• 1 cup dill
• 1 cup fresh parsley leaves
• 1 cup coriander leaves
• 1 teaspoon cumin powder
• 1 tablespoon mint powder
• 2 tablespoons oil
• salt
• 1 tablespoon dry molokhiya (optional)
• hot chili (optional)

Recipe

• 1 place crushed beans, garlic, dill, parsley, coriander and 2 onions on heat
• 2 boil until well cooked, about 60-90 minutes.
• 3 press in juice extractor or whirl in blender, then pass through a fine wire sieve
• 4 return to heat
• 5 slice remaining onion very thinly and fry to a golden brown color.
• 6 remove the onions, strain the oil into the bissara and pour into a shallow serving dish.
• 7 decorate with the fried onion.

Dal - As We Like It!!

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

Ingredients

• Servings: 4
• 1 cup split red gram, washed and soaked in 3 cups water for an hour
• 1 onion, sliced
• 1 big tomato, chopped
• 3 cloves garlic, chopped
• 1/2 inch gingerroot, peeled and minced
• 2 green chilies, deseeded and slit
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1/2 teaspoon oil
• 1 tablespoon oil
• 1 pinch asafetida powder
• 2/3 teaspoon mustard seeds
• 1/2 teaspoon cumin seed
• 2 sprigs curry leaves
• 1 chicken stock cubes or 1 vegetable stock cube
• 1/2 an onion, sliced
• 2 cloves garlic, minced
• 1 small tomato, chopped
• 1/4 teaspoon chili powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 3 tablespoons chopped coriander leaves (to garnish)
• 2 teaspoons lime juice

Recipe

• 1 boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) in the meanwhile keep the rest of the ingredients ready.
• 2 when the dal is cooked heat a tblsp of oil in a kadai/ vessel add the asafetida and the mustard, cumin and curry leaves in quick succession.
• 3 add the garlic as soon as the mustard splutters.
• 4 then add the onion slices and fry till light brown.
• 5 then add the stock cube and saute.
• 6 when you get the aromas add the chopped tomato and then the spice powders.
• 7 add the cooked dal and stir to mix well.
• 8 when heated through add the lime juice.
• 9 (one tsp at a time taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) garnish with coriander leaves (we really add a lot of these but i have only put and serve hot over rice).
• 10 try a dry meat dish as an accompaniment.

Dal Ma

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

Ingredients

• Servings: 2
• 3/4 cup toor dal
• 1/3 cup channa dal
• 1 teaspoon ghee or 1 teaspoon oil
• 1 peeled potato, and cut into large pieces
• 1/2 lb yellow squash, cut into pieces
• 1 small eggplant, cut into medium size pieces
• 1 g banana, cut into medium size pieces
• 2 teaspoons shredded coconut
• 4 dried red chilies
• 1 tablespoon gingerroot, minced
• 1 tablespoon turmeric
• 1 teaspoon chari-phutana seeds (cumin, mustard, fennel, fenu greek)
• 1 teaspoon cumin seed
• salt

Recipe

• 1 1. dry roast 1 tsp of cumin in a pan and grind it properly and leave it aside
• 2 2. boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger and turmeric and
• 3 leave it until dals is half cooked'
• 4 3. add all vegetables viz. potato, banana, squash, egg plant and cook until daal is cooked properly
• 5 4. fry the chari-phutana until it fluters and then add it to the dal
• 6 5. mix the cumin powder from step 1 and serve with rice.

Chicken Sesame Noodle Stir Fry

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

Ingredients

• Servings: 2
• 1 teaspoon red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon low-sugar low-sodium ketchup
• 2 tablespoons orange juice
• 1 teaspoon clear honey
• 1 teaspoon cornflour
• 1 tablespoon canola oil
• 3 1/2 ounces boneless skinless chicken breasts (cut into strips)
• 2 spring onions (finely sliced)
• 2 ounces baby corn (halved lengthways)
• 1 carrot (cut into thin strips)
• 1/2 red pepper (deseeded and chopped)
• 1 christophene (deseeded and diced. you can substitute 1/2 courgette)
• 1 3/4 ounces chow mein noodles
• 2 teaspoons sesame seeds

Recipe

• 1 mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. add the cornflour and stir until well combined.
• 2 heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (if you don't use a non stick pan the chicken will stick to the pan).
• 3 add the vegetables and stir fry for 4-5 minutes.
• 4 add the cornflour mixture and bring to a boil.(another tip-don't use an overly large pan like i did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
• 5 meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. mix well.

Cheesy Green Chile Hominy

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 (15 ounce) cans hominy, drained
• 16 ounces cottage cheese, small curd
• 8 ounces canned diced green chiles
• 16 ounces cheese, cheddar, shredded
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

Recipe

• 1 mix all ingredients in a large bowl.
• 2 pour into a 9x9 greased baking dish.
• 3 bake for 45 minutes at 375 degrees.

Dal Nirvana & Naan

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

Ingredients

• Servings: 6
• 1 cup dried brown lentils
• 1 (425 g) can crushed tomatoes
• 2 garlic cloves
• 1 inch fresh ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 2 tablespoons butter
• 1/2 cup evaporated milk
• 1/4 bunch cilantro
• 2 teaspoons dry active yeast
• 1 teaspoon sugar
• 1/2 cup water
• 2 1/2-3 cups flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/3 cup plain greek yogurt
• 1 egg

Recipe

• 1 dal:.
• 2 place the lentils in a pot and cover with a couple inches of water. bring to a boil over high heat and boil until tender (about ten minutes). drain the lentils in a colander.
• 3 while the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, salt and pepper.
• 4 add the can of tomatoes and one cup of water. stir it all together, bring it to a simmer then reduce the heat to low. put a lid on the pot and let it simmer for half an hour. the mixture should be soft and thick after a half hour. if it is not, continue to simmer, adding more water if it dries out. you want the end product to be thick, not watery.
• 5 stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. serve over rice or with naan bread for dipping!
• 6 naan:.
• 7 in a small bowl, combine the yeast, sugar and water. stir to dissolve then let sit for a few minutes or until it is frothy on top. at that point, stir in the oil, yogurt and egg until evenly combined.
• 8 in a medium sized bowl, combine 1 cup of the flour with the salt. next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
• 9 at that point, turn the ball of dough out onto a well floured counter top. knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. i ended up using about 3 cups of flour total. the dough should be smooth and very soft but not sticky.
• 10 loosely cover the dough and let it rise until double in size (about 45 minutes). after it rises, gently flatten the dough and cut it into 8 equal pieces. shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
• 11 heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). flip the dough and cook the other side until golden brown as well. serve plain or brushed with melted butter and sprinkled with herbs!
• 12 tips: for the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. i experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Country Captain Chicken

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

Ingredients

• Servings: 4
• 2 -3 lbs frying chickens
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 2 tablespoons vegetable oil
• 1/3 cup finely diced onion
• 1/3 cup finely diced green pepper
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon dried thyme
• 1 (16 ounce) can stewed tomatoes, with liquid
• 3 tablespoons currants
• toasted almond

Recipe

• 1 cut chicken into 8 pieces.
• 2 wash pieces and pat dry.
• 3 coat the chicken pieces with a mixture of the flour, salt and pepper.
• 4 heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• 5 remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• 6 stir over low heat to loosen the browned particles.
• 7 add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• 8 cover and cook slowly until tender, 20 to 30 minutes.
• 9 stir the currants into the sauce and serve accompanied by almonds.

Banana Bread

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

Ingredients

• Servings: 8
• 3/4 cup sugar
• 1 1/2 cups bananas, mashed (3 large)
• 3/4 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1/2 cup nuts, chopped
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 heat oven to 325°f.
• 2 grease loaf pan with shortening, using a pastry brush.
• 3 mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. stir in remaining ingredients. pour into pan.
• 4 bake until a wooden pick inserted in center comes out clean, 60-70 minutes.
• 5 let cool 10 minutes, then loosen sides of loaf from pan and remove. let cool completely before slicing.

Christine's Rosemary-scented Vegetable Phyllo Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
• 1/4 cup fresh rosemary (or 2 tbs dried)
• 1 medium onion
• 3 garlic cloves (pressed or minced)
• 1/2-1 cup feta cheese, crumbled
• 1/2 cup skim milk
• 1 teaspoon salt, more to taste
• 1 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 cup wine
• 4 medium zucchini, sliced on the diagonal
• 2 medium onions, peeled, sliced and separated into rings
• 1 lb mushroom, sliced
• olive oil flavored cooking spray or olive oil
• 1 (1 lb) box phyllo dough
• 8 roasted red peppers, patted dry and cut into long, thick strips
• 1 (14 ounce) jar marinated artichoke hearts, drained and chopped
• 6 ounces sun-dried tomatoes, reconstituted and cut into slivers
• 1/4 cup packed fresh basil leaf, slivered
• 1/2 cup toasted pine nuts

Recipe

• 1 preheat oven to 375°f.
• 2 in a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
• 3 if mixture is too dry to puree, add a bit more milk for correct consistency.
• 4 set aside.
• 5 in a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
• 6 add wine and heat to a simmer.
• 7 sauté zucchini for 5 minutes, remove and drain on paper towels.
• 8 add onions to skillet and sauté for 5 minutes, remove and drain on paper towels.
• 9 add mushrooms to skillet and sauté for 5 minutes.
• 10 remove and drain on paper towels.
• 11 line a jelly roll pan or large deep dish pizza pan with foil, leaving ends of foil sticking up beyond edge of pan.
• 12 spray foil with olive oil spray or brush with oil.
• 13 to form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
• 14 crinkle down edges of phyllo that extend beyond pan.
• 15 lay down sheets of phyllo, spraying each with oil and crinkling down edges, until pan is covered and you've used all the phyllo.
• 16 smooth spinach puree mixture over phyllo crust.
• 17 arrange sautéed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
• 18 bake 15 minutes.
• 19 if edges of crusts are browning too quickly, reduce oven temp to 325°f and bake 5 minutes longer.
• 20 if crust is just beginning to turn golden, leave oven temperature at 375°f and bake 5 minutes more or until phyllo is golden and crisp and vegetables are warmed.
• 21 sprinkle tart with fresh basil and toasted pine nuts.
• 22 serve immediately.

Dal

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

Ingredients

• Servings: 3
• 1 cup rinsed masoor dal (red split lentils)
• 1 tablespoon pearl barley (optional)
• 1 teaspoon vegetable oil
• 4 cups water
• 1/2 teaspoon turmeric
• 1/2 knorr chicken bouillon cube
• 1 fresh bay leaf
• 2 curry leaves (optional)
• salt
• 1 clove garlic
• 1/2 onion
• 4 red chilies
• 1 thai green chili
• 5 cherry tomatoes
• 1 cup fresh cilantro (coriander leaves)

Recipe

• 1 rinse and drain lentils, then mix in one tsp oil to prevent sticking.
• 2 put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
• 3 thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
• 4 cook lentils on medium heat until soft--if water starts to dry up, add more.
• 5 stir occasionally.
• 6 if foam collects on top, skim off and discard foam.
• 7 in a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)--drain oil and press on paper napkin.
• 8 quarter the cherry tomatoes and remove stems from cilantro.
• 9 when lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.

Creamed Turnips

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

Ingredients

• Servings: 6
• 3 lbs turnips
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups light cream
• 1 cup velveeta cheese
• 1 tablespoon chives

Recipe

• 1 cook turnips until just barely tender-not soft but a little firm.
• 2 drain.
• 3 melt butter and mix in flour.
• 4 add 1/2 and 1/2 cream add shredded cheese.
• 5 mix into turnips.
• 6 top with chives.

Coucou - Persian Herb Omelette

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 cup chopped spring onion
• 1 cup chopped chives
• 1 cup chopped coriander
• 1/2 cup chopped dill
• 2 cups parsley
• 1 teaspoon turmeric
• 1 pinch salt
• 1 teaspoon black pepper
• 4 eggs
• 2 tablespoons olive oil
• 1/2 tablespoon butter

Recipe

• 1 wash and finely chop all herbs before measuring.
• 2 put chopped herbs into mixing bowl.
• 3 add eggs, salt and pepper, 1 tbspn of oil and turmeric.
• 4 mix well.
• 5 heat the remainder of oil and half the butter in a fry pan.
• 6 pour in mixture and cook on low for about 8 mins with the lid on.
• 7 peek underneath; if it's brown move on to next step.
• 8 put plate over open fry pan top.
• 9 upturn and carefully place coucou on plate.
• 10 put remainder of butter in pan then slide coucou back in to cook the other side.
• 11 cut into wedges when done and serve with sour cream and sweet chilli sauce.

Creamed Spinach With Feta Cheese

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

Ingredients

• Servings: 8
• 1/4 cup whole wheat flour
• 1/3 cup half & half light cream
• 3/4 cup 1% low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon pepper
• 4 ounces fat free cream cheese, softened
• 8 ounces reduced-fat feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1/4 cup onion, chopped
• 1 tablespoon garlic, chopped
• 3 (10 ounce) boxes frozen chopped spinach, thawed
• 2 tablespoons water
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 1)in a sauce pan, whisk half and half, milk, flour, salt, pepper, and nutmeg until smooth.
• 2 2)stirring constantly, heat over medium heat until it simmers, then reduce heat.
• 3 3)add cream cheese and continue stirring (whisking) until thick and smooth, about 4 to 5 minutes.
• 4 4)remove from heat and stir in feta cheese. set aside.
• 5 5)heat oil over medium high heat in a large pan and sauté onions for 5 minutes then add garlic and continue cooking for 1 minute.
• 6 6)add spinach and water to pan, bring to a simmer, then reduce heat and cover pan.
• 7 7)cook, stirring occasionally, for 8 to 10 minutes.
• 8 8)drain well.
• 9 9)stir prepared sauce into pan, stir until completely blended.
• 10 10)pour into greased casserole dish, top with parmesan cheese, and bake at 375 degrees for 4 to 6 minutes.

Asparagus With Hollandaise Sauce

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 800 g asparagus
• 6 tablespoons mayonnaise
• 200 g fromage frais
• 1 lemon
• 75 ml water
• salt
• pepper

Recipe

• 1 trim the base of the asparagus spears and, using a vegetable peeler, lightly peel away the skin from the bottom half of each spear. place the asparagus in a large pan of lightly salted boiling water and cook for 8-10 minutes, or until just tender. drain thoroughly.
• 2 while the asparagus is cooking, place all the sauce ingredients in a blender and process until smooth. season well.
• 3 to serve, divide the asparagus between warmed plates and spoon the sauce over the top.

Couche Couche

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup oil
• 2 cups cornmeal
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 3/4 cup milk
• 3/4 cup water
• 1 tablespoon sugar

Recipe

• 1 using heavy iron pot,heat oil.
• 2 mix dry ingredients;add milk and water. (batter will be soft.).
• 3 pour batter in hot oil; let crust form on bottom before stiring. put on low heat and stir occasionally, until couche couche is cooked , about 15 minutes.
• 4 serve in bowl with milk and sugar, as a cereal.

Chicken Skillet With Red Wine, Mushrooms, And Artichokes

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless and skinless chicken breasts, cut into chunks
• 1 medium onion, sliced
• 2 tablespoons roughly chopped garlic
• 2 cups mushrooms, sliced
• 1 can- 14 ounce diced tomato
• 1 cup tomato sauce
• 1 pinch sugar
• 1/3 cup merlot wine
• 1/4 cup balsamic vinegar
• 1 (14 ounce) can artichoke hearts, quartered
• 3/4 cup green olives, stuffed with pimientos, sliced
• 1 teaspoon dried basil
• 1 tablespoon dried oregano
• 1 lb spaghetti or 1 lb fettuccine

Recipe

• 1 season the chicken with salt and pepper. heat a large saute pan to medium high and add about 1 tablespoon of olive oil. when the oil begins to shimmer, add the chicken and quickly saute until just browned. remove to a plate.
• 2 in the same pan, add another tablespoon of olive oil and saute the onion until they just are soft and translucent.
• 3 add the garlic and saute for 3 - 4 minutes.
• 4 add the mushrooms and saute until the are soft.
• 5 add the tomatoes, tomato sauce, sugar, wine, balsamic vinegar, basil and oregano and simmer the sauce for about 10 for flavors to marry.
• 6 stir in the artichokes, olives, and the chicken and continue cooking until the chicken is cooked through. season to taste with salt and pepper.
• 7 serve with hot spaghetti and a sprinkle of parmesan cheese.

Creamed Spinach Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen spinach
• 1 (8 ounce) cream cheese, softened
• 12 ounces shredded parmesan cheese
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup unsalted butter, melted

Recipe

• 1 thaw spinach.
• 2 combine to thawed spinach softened cream cheese; 10 oz. shredded parmeasan cheese; 1/2 t. nutmeg; 1/4 t. salt; 1/8 t. pepper; 1 stick of unsalted butter (melted); stir until combined.
• 3 put all the ingredients in a greased casserole dish.
• 4 sprinkle remaining 2 oz of parmeasan cheese on top.
• 5 bake at 350 degrees for 30 minutes.

Chicken Simmered In Bbq Sauce

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

Ingredients

• Servings: 6
• 6 cups basic tomato sauce
• 1 cup ketchup
• 2 -3 tablespoons whole grain mustard
• 1/4 cup worcestershire sauce
• 1/2 cup packed dark brown sugar
• 1 (12 ounce) bottle dark beer
• 1 tablespoon hot sauce, about 8 dashes
• 2 lbs chicken pieces, bone-in and skin-on
• kosher salt
• fresh ground black pepper
• 3 tablespoons vegetable oil

Recipe

• 1 preheat over to 400 degrees f.
• 2 in a large heavy bottomed saucepot over medium-high heat, combine the basic tomato sauce, ketchup, mustard, worcestershire, sugar, ale, and hot sauce and bring to a simmer. simmer until reduced by half and thickened, about 20 minutes.
• 3 meanwhile, season the chicken pieces with salt and black pepper. heat a large oven proof skillet over high heat and add the vegetable oil. sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
• 4 add the prepared bbq sauce making sure to cover all the chicken pieces.
• 5 add 1 cup of water if more liquid is needed to cover.
• 6 place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes.
• 7 serve hot or serve cold as leftovers.

Baked Cheese Grits

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

Ingredients

• Servings: 6
• 5 cups chicken broth
• 1 1/4 cups quick-cooking grits (uncooked)
• 0.5 (8 ounce) package extra-sharp cheddar cheese, shredded (about 1 cup)
• 0.5 (8 ounce) package monterey jack cheese, shredded (about 1 cup)
• 1/4 cup whipping cream
• 1 teaspoon hot sauce
• 1/4 teaspoon ground black pepper
• 1/8-1/4 teaspoon ground red pepper
• 1 teaspoon worcestershire sauce (optional)
• 3 large eggs, lightly beaten

Recipe

• 1 bring chicken broth to a boil in a medium saucepan over medium-high heat.
• 2 gradually whisk in grits; bring to a boil.
• 3 reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
• 4 stir in cheddar cheese, next 5 ingredients, and, if desired, worcestershire sauce, stirring until cheese melts.
• 5 remove from heat, and stir in eggs.
• 6 pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
• 7 bake, uncovered, at 350º for 40 to 45 minutes or until golden and set.

Creamed Spinach Gratin

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

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter (plus more for the dish)
• 1 garlic clove, halved
• 5 shallots, thinly sliced crosswise
• 5 (10 ounce) boxes frozen spinach, thawed
• 8 ounces cream cheese, at room temperature
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated gruyere or 1 cup grated swiss cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground nutmeg

Recipe

• 1 heat oven to 375 degrees.
• 2 rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
• 3 in a skillet, over medium heat, melt the butter. add the shallots and cook until softened, 5 to 7 minutes.
• 4 squeeze the spinach to remove any excess liquid. in a large bowl, combine spinach, cream cheese, heavy cream, milk, gruyere or swiss cheese, salt, pepper, nutmeg and shallots. transfer to dish.
• 5 bake, uncovered, until bubbling and lightly golden, about 25 minutes.

Chicken Smothered With Black-eyed Peas

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 1 (4 lb) roasting chickens, cut in 8 to 10 pieces
• 1 cup all-purpose flour
• vegetable oil (for frying)
• 1/4 cup shortening
• 9 slices bacon, cut into 1/2-inch pieces
• 2 1/2 cups onions, finely chopped
• 1 1/2 cups celery, finely chopped
• 3 bay leaves
• 1 tablespoon tabasco sauce
• 1 lb dried black-eyed peas
• 1 teaspoon rubbed sage
• 11 cups chicken stock
• 3 cups cooked rice

Recipe

• 1 sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. combine 1 tablespoon plus 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. set aside.
• 2 in a large skillet heat ½-inch oil to 350º over high heat. just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (adjust heat as needed to maintain the oil's temperature at about 350º.) drain on paper towels and set aside.
• 3 in a 5½ quart saucepan or large dutch oven, melt the fat over high heat. add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. stir in the onions, celery, bay leaves and 1 teaspoon of tabasco. cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. add the peas, 2 tablespoons plus ½ teaspoon seasoning mix and the sage, stirring well. cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. add the stock, chicken pieces and remaining 1 tablespoon tabasco. bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1½ to 2 hours, stirring occasionally. (note: cooking time will vary according to toughness of chicken.) if desired, adjust seasoning toward the end of cooking time with additional seasoning mix. to serve, place 1 to 2 pieces of chicken on each plate. mound about ½ cup rice to the side, then top the rice with about ½ cup peas. spoon extra sauce over the peas and chicken.

Chicken Shawarma

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

Ingredients

• Servings: 8
• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 boneless skinless chicken thighs
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper
• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Recipe

• 1 in a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. place the chicken thighs into the mixture and turn to coat. cover and marinate in the refrigerator for at least 4 hours or overnight.
• 2 preheat the oven to 350°f (175°c). in a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. season with salt and pepper, taste, and adjust flavors if desired. cover and refrigerate.
• 3 cover the chicken and bake in the marinade for 30 minutes, turning once. uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. remove from the dish, and cut into slices.
• 4 place sliced chicken, tomato, onion, and lettuce onto pita breads. roll up, and top with the tahini sauce.

Country Chicken And Vegetables

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

Ingredients

• Servings: 6
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 (16 ounce) bag frozen mixed vegetables
• 1 (24 ounce) bag shredded frozen hash browns
• 3 cups cooked chopped chicken
• 1/2 cup french-fried onions

Recipe

• 1 combine soups and chicken broth. stir in veggies, hash browns, chicken and onions. place in gallon freezer bag. label and freeze.
• 2 to serve: thaw. place in greased baking dish. bake covered for 1 hour at 350. uncover and top with more french friend onions. return to oven and bake 10 additional minutes.

Chocolate Banana Nut Muffins

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

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1/3 cup unsweetened baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, slightly beaten
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup mashed ripe banana (about 2 very large)
• 1 teaspoon vanilla
• 1 cup chopped nuts

Recipe

• 1 set oven to 400 degrees.
• 2 line 12 muffin tins with paper liners.
• 3 in a large bowl, sift together flour, sugar, cocoa, baking powder and salt.
• 4 in a medium bowl, whisk together egg, milk, oil, bananas and vanilla; mix well to combine.
• 5 add the dry ingredients to the wet ingredients, stir just until moistened (don't worry about any small lumps remaining).
• 6 gently stir in the nuts.
• 7 divide batter evenly between the lined muffin tins (filling to the top!).
• 8 bake for 20-25 minutes, or until muffins test done).

Carol's Dal Curry (curried Lentils)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 cups lentils, stones picked out and boiled till soft
• 1 large yellow onion, chopped
• 1 bunch cilantro, washed well and chopped
• 1 large tomato
• 1 can coconut milk
• 1 can tomato sauce (medium size)
• curry powder
• turmeric
• ginger (fresh or ground)
• ground cloves
• cumin
• cayenne
• salt

Recipe

• 1 cover bottom of saucepan with vegetable oil.
• 2 fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
• 3 add tomato and let get a little soft.
• 4 add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

Chicken Sekuwa (classic Nepali Chicken Skewers)

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

Ingredients

• Servings: 3
• 2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
• bamboo skewer, soaked for at least 30 minutes
• melted butter, for basting
• 1 teaspoon curry powder
• 1 tablespoon oil
• 3 fresh red chilies, minced
• 1 tablespoon finely minced fresh cilantro
• 1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
• 1/2 tablespoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon szechwan pepper (timur)
• 1/2 cup yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• salt and pepper

Recipe

• 1 in a blender, process all marinating ingredients into a smooth paste.
• 2 marinate chicken cubes in marinade for overnight in the refrigerator.
• 3 pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
• 4 grill to the desired doneness, frequently turning and basting with the melted butter.
• 5 serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

Dal - Lentils With Curry

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

Ingredients

• Servings: 6
• 1 1/2 cups red lentils, picked over and rinsed
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 large onion, diced
• 1 tablespoon curry powder
• 4 cups vegetable stock or 4 cups chicken stock
• salt
• pepper
• 1/4 cup cilantro, chopped (optional)

Recipe

• 1 heat oil in a large saucepan over medium-low heat. add onion and saute until almost tender, then add garlic and ginger, stirring until fragrant.
• 2 add curry powder and stir for one minute.
• 3 add lentils and stir, then add stock and bring to a boil.
• 4 reduce heat to lowest setting and simmer for 20 to 45 minutes, until lentils are very soft, adding more stock if necessary. watch carefully and stir, so it doesn't burn on the bottom. lentils should be mushy.
• 5 add salt and pepper and cilantro,if using, and enjoy.
• 6 to serve as a soup add additional stock and other cooked vegetables such as peas and carrots. cooked chicken may also be added.

Creamed Swiss Chard With Mushroom And Feta

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

Ingredients

• 1 bunch swiss chard, a generous bunch of around 18 to 24 leaves
• 2 tablespoons olive oil
• 1 teaspoon garam masala
• 1 onion, medium to large, diced
• 1 tablespoon butter
• 125 g mushrooms, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons hot water
• 125 ml cream
• 100 g feta, cubed

Recipe

• 1 rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. chop the stalks into pieces of about 1cm to 2cm. roughly chop the leaves.
• 2 in a saucepan heat the oil, masala and onion to medium. stir and cook for a few minutes.
• 3 add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and pepper. continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
• 4 add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
• 5 pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. this is where your skill and personal preference come in! i prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
• 6 finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.

Aarsi’s Ultimate Mattar Mushroom Curry

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

Ingredients

• 4 cups creamini mushrooms
• 2 cups green peas (called ムmatarムin india)
• 2 tablespoons garam masala
• 1 large red onion
• 14 1/2 ounces diced tomatoes
• 2 green chilies
• 2 tablespoons coriander powder
• 1/3 cup tomato ketchup
• 1 pinch asafetida powder
• 4 bay leaves
• 1 tablespoon red chili powder
• 2 cups water
• 2 teaspoons salt
• 4 tablespoons vegetable oil

Recipe

• 1 1) heat oil in pressure cooker.
• 2 2) add green chilies, bay leaves and asafetida to this.
• 3 3) add onions along with 1 tsp of salt to the above.
• 4 4) stir all the above ingredients together, and let them cook until the onions turn translucent and oil starts separating from them.
• 5 5) now add the diced tomatoes along with garam masala powder, coriander powder and red chili powder. mix all the ingredients together and let them cook on medium low heat until the mixture starts to separate from oil.
• 6 6) add green peas and mushroom to this mixture and sauté for couple of minutes.
• 7 7) add water and place pressure cook lid and cook on medium heat until one whistle goes off.
• 8 8) switch off the heat and set aside the pressure cooker to cool.
• 9 9) once the pressure cooker is cool, open the lid and add tomato ketchup to the curry and cook for couple of minutes on medium heat.
• 10 10) mattar mushroom curry is ready to be served. garnish with fresh cilantro leaves and enjoy with your loved ones!

Country Beef Loaf

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

Ingredients

• Servings: 8
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 lb mushroom, trimmed & sliced
• 1 onion, diced
• 1 cup celery, thinly sliced
• 1 cup carrot, pared, shredded
• 2 tablespoons water
• 2 lbs beef, ground
• 1/2 cup all-purpose flour, sifted
• 2 teaspoons salt
• 1 teaspoon seasoning salt
• 1 teaspoon fines herbes (optional)
• 2 tablespoons soy sauce or 1/2 cup ketchup

Recipe

• 1 combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan.
• 2 heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender.
• 3 combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl.
• 4 mix lightly, until well-blended.
• 5 shape into a rectangular loaf, 8 x 6, in a greased jelly-roll pan.
• 6 bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
• 7 sprinkle with chopped parsley before serving, if you wish.

Cheesy Crepe Batter

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• 2 eggs
• 1 1/2 cups milk
• 1 cup plain flour
• 4 tablespoons hard cheese, grated
• 1/2 teaspoon salt
• 1 1/4 tablespoons vegetable oil

Recipe

• 1 beat the eggs, then add milk and mix either by hand or in the electric blender. we use a blender because it mixes well and is easy to pour from.
• 2 gradually add the flour, cheese and salt and blend thoroughly.
• 3 add the oil and blend thoroughly.
• 4 set aside and allow mixture to stand for at least an hour before using. if the batter is too thick, add a little milk and mix.
• 5 pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. tilt to spread the batter to the edges of the pan. cook until the top is dry. turn over and cook the other side for about 15 seconds. don't worry if the first couple aren't perfect - those are the trial ones for me!
• 6 be adventuresome and stuff these with whatever sounds good with cheese! try shrimp or chicken or other vegetables.

Carolyn's Stir-fry Rice

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

Ingredients

• Servings: 8
• 1 roll of lamb sausage (we use jimmy dean-sage) or 1 lb leftover chopped ham or 1 lb roast or 1 lb chicken or 1 lb beef, etc
• 1 cup chopped onion
• 1/2 shredded carrot
• 1 cup chopped broccoli, frozen
• 1/2 cup red bell peppers or 1/2 cup yellow bell peppers or 1/2 cup green bell pepper
• 2 cups stir fry vegetables, frozen
• 1 cup cooked rice
• 4 tablespoons light soy sauce, divided
• 3 eggs, scrambled

Recipe

• 1 cook sausage in skillet. when no longer pink dump out on a plate with two or three paper napkins to absorb grease. put meat in large pot.
• 2 leaving fat drippings in skillet (or add 2 tablespoons oil if using already cooked meat), the defrosted veggies, onions and soy sauce.
• 3 stir-fry for 4 minutes then add to pot with meat, mixing.
• 4 cook rice on stove from package directions then let rice stand five minutes.
• 5 make scrambled eggs, however your family likes them.
• 6 add cooked rice and crumbled scrambled eggs to veggies and meat mixture then sprinkle with more lite soy sauce, mix together and heat throughly.
• 7 if there's a vegetable you don't like add something you do, very versatile dish!

Chicken Curry With Mango

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut in 1 1/2 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 onion, sliced vertically
• 3 garlic cloves, minced
• 1 tablespoon mild curry paste
• 1/4 teaspoon cayenne pepper (optional)
• 13 1/2 ounces coconut milk (1 can, 398 ml)
• 1 tomato, diced
• 1 mango, diced
• 1/4 cup raisins (optional)
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 season chicken with salt and pepper
• 2 heat oil in a deep pan or pot and brown chicken pieces, remove.
• 3 add onion and garlic to pan and cook over medium heat for approx 3 minute
• 4 stir in curry paste and cayenne pepper, stir 1 minute.
• 5 add coconut milk and return chicken to pan. reduce heat to medium-low and let simmer for 25 min, stir often.
• 6 add tomatoes, mango and raisins and stir for 5 min.
• 7 sprinkle with cilantro before serving.

Cheesy Corn Muffins

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

Ingredients

• 1 (8 1/2 ounce) package corn muffin mix (i like jiffy)
• 1 egg
• 1/3 cup milk
• 0.5 (15 ounce) can mexican-style corn (i like del monte)
• 1/2 cup finely shredded cheddar cheese
• 2 tablespoons sugar
• oil, for greasing muffin pans
• 1 tablespoon ground flax seeds (optional)

Recipe

• 1 preheat oven to 400.
• 2 grease muffin pans.
• 3 blend corn, egg, milk, sugar, and cheese well.
• 4 add muffin mix blend again.
• 5 let batter rest for 4 minutes.
• 6 fill muffin pans 1/2 full.
• 7 sprinkle on flax seed if used.
• 8 bake for 15-20 minutes or until brown.

Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large eggplant, sliced 1cm thick
• 1 1/2 large sweet potatoes, 1cm thick
• 2 medium zucchini, sliced
• 1/2 cup quinoa (raw weight)
• 1/2 cup green lentil (raw weight)
• 1 bunch english spinach, washed
• sea salt & pepper
• 500 g ripe tomatoes, chopped
• 1 medium onion, chopped
• 1 -2 garlic clove, crushed
• sea salt, pepper, oregano, basil
• 1 -2 bay leaf, sprig rosemary
• 1/2 cup filtered water

Recipe

• 1 sprinkle eggplant with sea salt, and leave for 20-30 minutes. rinse and dry. pre-bake all sliced vegetables on a tray. cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
• 2 soak lentils for 2-3 hours, rinse and boil in fresh water.
• 3 mix quinoa and lentils with some of the tomato sauce.
• 4 stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. bake at 160ºc for approximately 30-40 minutes, covering half way through cooking time.
• 5 if necessary, rest before cutting into squares. serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
• 6 for the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. add spices, herbs and water. simmer for 15-20 minutes and blend in food processor. adjust seasoning to taste.

Country Chicken Casserole

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

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups half-and-half
• 2 teaspoons chicken bouillon granules
• 2 cups cubed cooked chicken
• 1 (1 lb) package frozen mixed vegetables, thawed
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/3 cup butter, softened
• 1/4 cup grated parmesan cheese
• 1 egg

Recipe

• 1 heat oven to 400º.
• 2 melt 1/4 cup butter in large saucepan over medium heat.
• 3 stir in 1/3 cup flour, salt and pepper until smooth.
• 4 stir in half and half and bouillon granules.
• 5 cook until thickened and mixture comes to a boil, stirring constantly.
• 6 stir in chicken and vegetables; cook until thoroughly heated.
• 7 pour filling into an ungreased 2-quart casserole dish.
• 8 in a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
• 9 crumble topping over chicken mixture.
• 10 bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.

Chicken Curry With Peas And Coriander

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

Ingredients

• Servings: 4
• 2 teaspoons pure canola oil
• 2 onions, thinly sliced
• 1 lb extra lean ground chicken
• 4 garlic cloves, minced
• 1 tablespoon minced gingerroot
• 2 teaspoons no name curry powder
• 2 teaspoons no name ground cumin
• 1 (14 ounce) can peas, drained
• 1/4 cup chopped fresh coriander

Recipe

• 1 in a large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally, reduce to medium-low; cook another 10-12 minutes or until deep golden and very soft.
• 2 increase heat to medium. stir in chicken.
• 3 cook, stirring to break up meat, for 5-7 minutes or until no longer pink. stir in garlic, ginger, curry powder, and cumin; cook for 3 minutes. stir in peas and vegetable cocktail; cook for 3 minutes.
• 4 stir in coriander.
• 5 serve with lime wedges and pc louisiana hot sauce or with basmati rice, if desired.

Country Chicken & Biscuits

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 slices bacon (cooked and broken into bite size pieces)
• 4 chicken breasts (cut into bite size pieces)
• 10 ounces frozen mixed vegetables (defrosted)
• 1 cup tomato (chopped)
• 1 1/2 cups cheddar cheese (shredded)
• 10 1/2 ounces cream of chicken soup
• 3/4 cup milk, plus
• 2/3 cup milk
• 1 1/2 cups biscuit mix
• 3 ounces french-fried onions

Recipe

• 1 pre-heat oven to 400 degrees.
• 2 in greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
• 3 blend the soup and 3/4 cup milk with 1/2 of the french fried onions. pour over the casserole, cover with foil and bake for 15 minutes.
• 4 while the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
• 5 drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. sprinkle with remaining cheese.
• 6 return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.

Country Captain Chicken

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

Ingredients

• 1 whole chicken, cut in 1/8ths
• 2 -4 tablespoons vegetable oil, for browning chicken
• 2 -3 garlic cloves
• 1 yellow onion, diced
• 1 (8 ounce) container fresh mushrooms, sliced
• 1 (20 ounce) can diced tomatoes
• 1 cup hot water
• 1 teaspoon salt
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon curry, blend
• black pepper

Recipe

• 1 flour and brown chicken in pot. (remove skins before hand if you prefer.).
• 2 remove chicken and set aside on a platter.
• 3 sautee garlic, onion and mushrooms in same pot until onion is translucent. no need to add more oil.
• 4 add spices, then wet ingredients, then browned chicken.
• 5 simmer 45 minutes, or until chicken is completely cooked through.
• 6 per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
• 7 cooking with the bones in adds a lot of flavor.

Chicken Curry (weight Watchers Style)

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 dash ground red pepper
• 1 1/2 lbs chicken parts, skinned
• 2 teaspoons vegetable oil
• 1/2 cup chopped tomato
• 1 bay leaf

Recipe

• 1 in bowl, combine yogurt and seasonings; add chicken parts, turning to coat. let stand at room temperature for 30 minutes.
• 2 in 12 inch skillet heat oil; add onion and saute until lightly browned.
• 3 add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine.
• 4 bring mixture to a boil.
• 5 reduce heat, cover and let simmer, turning once to twice, until chicken is tender, about 30 minutes; remove bay leaf before serving.

Banana Berry Purses

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

Ingredients

• 3 phyllo pastry sheets
• vegetable oil cooking spray
• 1 ripe banana, cut into (8 3/4-inch pcs)
• 1/2 cup raspberries
• 4 teaspoons hershey's semi-sweet chocolate chips

Recipe

• 1 preheat oven to 375ºf.
• 2 place 1 sheet of phyllo dough on clean work surface.
• 3 spray with cooking spreay fro 1 second.
• 4 place second sheet directly on first sheet of phyllo and repeat spray.
• 5 repeat this step with third phyllo sheet.
• 6 remember - you must work quickly!
• 7 with sharp knife, slice dough in half horizontally.
• 8 cut phyllo vertically into 3 equal sections so that you now have 6 even squares.
• 9 set aside 2 squares for another use.(you can fill them with some kind of jam and bake them.).
• 10 place 2 banana slices in the center of each phyllo square.
• 11 top each with 3 raspberries and 1 teaspoon chocolate chips.
• 12 bring all corners of square phyllo piece together, wrapping the ingredients inside and twistin the corners together to adhere.
• 13 place "purses" on ungreased baking sheet.
• 14 bake 10-15 minutes or until pyllo is golden brown.
• 15 serve warm.

Chicken Curry

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

Ingredients

• Servings: 4
• 1 1/2 teaspoons vegetable oil
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 2 teaspoons curry powder
• 1 (12 -14 ounce) can coconut milk, unsweetened
• 1 cup canned diced tomato
• 2 tablespoons tomato paste
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 3 cups fresh baby spinach, packed

Recipe

• 1 in a large skillet, heat oil over medium heat. add the onion and the salt. cook until softened, about 7 minutes, stirring often. add the curry powder and cook, stirring constantly for 1 minute.
• 2 stir in the coconut milk, tomatoes, and tomato paste and cook for 5 minutes or until slightly thickened, stirring occasionally.
• 3 add the chicken, stir well and cook 5-6 minutes or until the chicken is cooked through. stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally.
• 4 season to taste with salt and serve over steamed rice.

Creamed Corn (like I Used To Make At The Pub)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups corn (defrost if frozen)
• 1 cup cream
• 1 teaspoon chicken stock
• 1 tablespoon brown sugar
• ground black pepper

Recipe

• 1 melt the butter.
• 2 add the flour and cook, stirring over medioum heat for a minute.
• 3 add the corn and cook stirring another minute or two.
• 4 add the cream and cook over a medium heat until thickened and almost at a gentle boil.
• 5 add the sugar, stock powder and pepper and cook over a low heat for 5 mintes more.

Asparagus Pilaf Rice

Total Time: 38 mins Preparation Time: 10 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 teaspoon dry tarragon or 1/2 teaspoon basil or 1/2 teaspoon oregano
• 1 cup long grain rice
• 1 cup vegetable stock
• 1 cup water
• 1/4 teaspoon salt
• 6 asparagus, cut in pieces
• 1 tablespoon lemon juice
• 1/4 teaspoon fresh black pepper

Recipe

• 1 in a casserole, heat oil at medium heat. add onion and tarragon, and cook, stirring from time to time, for about 3 minutes or until onion has soften. add rice and stir.
• 2 add vegetable stock, water and salt. reduce to low heat, cover and let simmer for 15 minutes. add asparagus, cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed. add lemon juice and pepper and stir with a fork.

Banana Bran Muffins

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

Ingredients

• 1 cup boiling water
• 1 cup natural bran
• 1/2 cup mashed ripe banana (1 small)
• 1/3 cup packed brown sugar
• 1 egg, beaten
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 lemon rind, grated
• 1 cup all-purpose flour
• 1/3 cup skim milk powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Recipe

• 1 in large bowl, pour boiling water over bran; let stand for one hour.
• 2 mix in banana, sugar, egg, oil, vanilla, and lemon rind.
• 3 mix together flour, skim milk powder, baking powder, baking soda and salt; add to bran mixture, stirring just until combined but not over mixing.
• 4 spoon into lightly greased or paper-lined muffins cps, filling to top.
• 5 bake in 400 f(200 c) over for 15-18 minutes or until golden and tops are firm to the touch.

Dairy Free Potato Leek Soup

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

Ingredients

• Servings: 6
• 6 cups diced potatoes (yukon gold, sweet , or red new potatoes work best)
• 2 large leeks (or 3 medium)
• 6 cups vegetable broth
• 1 cup soy cream
• 1 (12 ounce) package bacon
• 1 tablespoon garlic powder
• salt, and
• pepper (to taste)

Recipe

• 1 please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
• 2 bring vegetable broth to a boil in a 4 quart pot.
• 3 add diced potatoes and cover the pot.
• 4 allow to simmer until tender.
• 5 chop the bacon into 1/2 inch chunks and cook in a large pan.
• 6 slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
• 7 once the bacon is crispy, remove the bacon pieces, leaving the grease. set bacon aside.
• 8 sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
• 9 cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
• 10 add the cooked leeks to your potatoes.
• 11 using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
• 12 gently fold in bacon pieces.
• 13 serve hot, or chill for a great summer cool down.

Chicken Curry Comfort

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

Ingredients

• Servings: 4
• jasmine rice
• 2 cups cooked chicken (rotisserie chicken from grocery store)
• 1 cup fresh snow pea (can use green beans as substitute)
• 1/2 yellow onion, sliced thin
• 1/2 red bell pepper, sliced in thin strips
• 1 (12 ounce) can coconut milk
• 1 cup chicken broth (i use low sodium)
• 1 1/2 tablespoons brown sugar
• 1 dash salt, to taste (can be less (or more)
• 1 -4 tablespoon red curry paste (if you like it spicy - 4 tablespoons, medium 2 1/2, mild 1)

Recipe

• 1 cook rice according to package.
• 2 heat coconut milk on medium, whisk in curry paste when milk is warm.
• 3 add chicken broth. cook for 2 minutes until bubbly.
• 4 add the brown sugar and salt to taste.
• 5 add the vegetable and cook on medium for 4 minutes.
• 6 add the chicken and reduce to low heat.
• 7 simmer for 20 minutes to absorb best flavor. (can be more or less, but the longer time you let it simmer, the more flavorfull it becomes.).
• 8 remove from heat and serve over rice.

Dairy Free Hash Browns Casserole

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup chopped onion (1/2 medium)
• 1 cup sliced mushrooms (about 6 mushrooms)
• 1 (12 1/3 ounce) box firm silken tofu (mori-nu)
• 1/2 cup soymilk (unflavored or plain)
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce (optional)
• 5 cups frozen shredded hash browns, thawed
• 4 slices soy mozzarella cheese (tofutti)
• 1/2 cup chopped fresh parsley (to garnish)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 spray a 11 x 7 pan with nonstick spray.
• 3 in a frying pan over medium heat saute the onions and mushrooms in the olive oil until lightly browned.
• 4 while vegetables are cooking, in the bowl of a food processor combine tofu, soy milk, nutritional yeast,cornstarch, baking powder,salt, pepper, worcestershire and tabasco, process until smooth.
• 5 remove the pan with the sauteed vegeatbles from the heat, stir in the hash browns and then the tofu mixture. pour into the prpared pan.
• 6 bake for 1 hour or until browned. add the soy cheese slices to the top and return to oven until soy cheese is melted.
• 7 cut into 4 rectangles and serve sprinkled with the fresh parsley.

Asparagus Quiche

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

Ingredients

• Servings: 6
• 455 g fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg , lightly beaten
• 4 eggs
• 355 ml half-and-half cream
• 7/8 g ground nutmeg
• salt and pepper
• 215 g shredded swiss cheese

Recipe

• 1 preheat oven to 400 degrees f (200 degrees c). place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and cool.
• 2 place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• 3 brush pie shells with beaten egg . sprinkle crumbled bacon and chopped asparagus into pie shells.
• 4 in a bowl, beat together eggs, cream, nutmeg, salt and pepper. sprinkle swiss cheese over bacon and asparagus. pour egg mixture on top of cheese.
• 5 bake uncovered in preheated oven until firm, about 35 to 40 minutes. let cool to room temperature before serving.

Dahl Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 onion, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder
• 1 teaspoon cumin
• 2 1/4 lbs canned chopped tomatoes, drained
• 1 cup red lentil
• 2 teaspoons lemon juice
• 2 1/2 cups vegetable stock
• 1 1/4 cups coconut milk
• salt and pepper
• cilantro, chopped, to garnish

Recipe

• 1 cook onion and garlic in butter for 2-3 minutes. add all spices and cook for 30 more seconds.
• 2 stir in tomatoes, red lentils, lemon juice, stock and coconut milk. bring to a boil.
• 3 reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
• 4 season to taste, garnish with cilantro.

Carolina Golden Lamb Chops And Baked Beans

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

Ingredients

• 1 tablespoon vegetable oil
• 4 boneless lamb chops, inch thick
• 2 (16 ounce) cans lamb and beans
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup cattlemen's southern gold barbecue sauce
• 2 tablespoons french's classic worcestershire sauce

Recipe

• 1 heat oven to 400°f heat oil in oven-proof skillet. cook lamb chops 5 minutes or until browned on both sides. stir in remaining ingredients. heat to boiling.
• 2 bake, uncovered, 30 minutes or until lamb is no longer pink in center. stir beans around chops once during baking.

Banana Blueberry Muffins

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

Ingredients

• Servings: 10
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons ground flax seeds
• 3/4 cup sugar
• 1 1/3 cups mashed ripe bananas
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries

Recipe

• 1 in large bowl, combine dry ingredients.
• 2 in blender, process flax seeds and 3 tablespoons water until thickened and frothy. add sugar, bananas, oil and vanilla; process for 2 minutes.
• 3 add flax seed mixture to flour mixture and stir until just blended. gently fold in blueberries.
• 4 divide batter among muffin cups. bake at 375 for 19-24 minutes.

Boston Baked Beans - Uk Style

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

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1 small red onion, chopped
• 2 celery ribs, chopped
• 1 garlic clove, crushed
• 200 g tomatoes
• 150 ml vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon dark brown sugar
• 2 teaspoons mustard
• 400 g mixed beans, drained and rinsed
• 2 slices bread
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat the oil and fry the onion over a low heat for 5 minutes. add celery and garlic and fry for another couple of minutes.
• 2 add tomatoes, stock and soy. turn up the heat until it boils. simmer for 15 minutes.
• 3 add sugar, mustard and beans and cook for a further 5 mins until the beans are hot.
• 4 toast the bread, add the parsley to the pan and stir well. serve a dollop of beans on each slice of toast.

Christmas Chestnut Brussels Sprouts

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

Ingredients

• Servings: 8
• 4 ounces unsalted butter
• 2 yellow onions, large, sliced 1/4 inch thick
• 2 lbs brussels sprouts, trimmed & steamed until just tender
• 8 ounces chestnuts, jarred & chopped into quarters
• 1/8 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• pepper, fresh ground

Recipe

• 1 melt butter in large heavy bottomed sauté pan & add onions. sauté over med-low heat until onions are caramelized.
• 2 add brussels sprouts, toss to coat with butter & sauté until sprouts heated through, around 4 minutes.
• 3 add chestnuts to pan with onions & sprouts, add nutmeg & salt. toss to coat evenly, gently as chestnuts break up. heat through 1 to 2 minutes, then pour into heated bowl.
• 4 top with fresh ground pepper & more butter if desired.