Swordfish Kebabs

This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread.

Yield

4 servings (serving size: 2 kebabs)

Ingredients

• 1 cup chopped onion
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper
• 1 pound swordfish, cut into (1/2-inch) cubes
• 1 pint large cherry tomatoes
• 4 poblano chiles, seeded and cut into 1-inch pieces
• Cooking spray

Preparation

Prepare grill.

Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.

Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.

Nutritional Information

Calories:

245 (28% from fat)

Fat:

7.7g (sat 1.7g,mono 3.5g,poly 1.6g)

Protein:

25.4g

Carbohydrate:

20.3g

Fiber:

5.1g

Cholesterol:

44mg

Iron:

2.6mg

Sodium:

702mg

Calcium:

43mg

Marinated Green Beans and Tomatoes with Dill

Yield

Makes 10 servings

Ingredients

• 3 pounds fresh green beans, trimmed
• 1/4 cup coarsely chopped fresh dill or 1 teaspoon dried dill weed
• 1 large garlic clove, finely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds tomatoes (about 3 large), peeled, cored, seeded, and cut into 1/2-inch pieces
• 1/2 small red onion, thinly sliced
• 3 tablespoons fresh lemon juice

Preparation

1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender.

2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hours.

3. Remove beans from refrigerator, and let stand, covered, at room temperature 1 hour. Add 2 tablespoons lemon juice, and toss gently. Taste for seasoning, and add remaining lemon juice, if desired.

Lemon Couscous

Yield

4 servings (serving size: 1/2 cup)

Ingredients

• 1 1/4 cups water
• 3/4 cup uncooked couscous
• 1/4 cup sliced green onions
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons orange juice
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

Nutritional Information

Calories:

102 (3% from fat)

Fat:

0.3g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

3.7g

Carbohydrate:

21.8g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

151mg

Calcium:

9mg

Persian Poached Pears

Yield

4 servings

Ingredients

• 4 large Bosc pears
• 1 cup water
• 1 cup dry white wine
• 2 tablespoons sugar
• 2 tablespoons honey
• 4 dried apricots
• 2 (3 x 1/2-inch) lemon rind strips
• 1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 1 whole clove
• 4 reduced-calorie vanilla wafers, crushed
• 5 tablespoons coarsely chopped pistachios, toasted and divided

Preparation

Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.

Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.

Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

Note: Use a melon baller to core pears.

Nutritional Information

Calories:

251 (22% from fat)

Fat:

6g (sat 0.7g,mono 3.4g,poly 0.9g)

Protein:

3.4g

Carbohydrate:

51.5g

Fiber:

6g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

24mg

Calcium:

41mg

Grilled Chicken on Greens with Creamy Harissa Dressing

Yield

Makes 4 dinner salads

Ingredients

• 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
• 1 teaspoon finely shredded fresh lemon zest
• About 1 tbsp. olive oil
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon smoked paprika (pimentón; see Notes)
• 1/2 teaspoon ground cumin
• 1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
• 1 cup plain low-fat yogurt
• About 1 tsp. harissa sauce or paste (see Notes)
• 1 tablespoon chopped mint, plus more for garnish
• 2 teaspoons freshly squeezed lemon juice
• 8 cups loosely packed mixed baby greens
• 1 cup 2-in.-long carrot matchsticks (1 medium carrot)
• 1/2 red bell pepper, very thinly sliced lengthwise into strips
• 1/4 cup quartered, pitted kalamata olives

Preparation

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

3. Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

4. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

5. Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

274 (27% from fat)

Protein:

32g

Fat:

8.1g (sat 1.7)

Carbohydrate:

17g

Fiber:

3.9g

Sodium:

739mg

Cholesterol:

69mg

Persian Lamb Kebobs

Title: Persian Kebabs

     Yield: 6 servings

     2 lb Lamb, cut in 1-inch cubes         1/2 ts Pepper, fresh
   1/2 c  Salad oil                           6    Bay leaves
   1/4 c  Lemon juice                         4    Small tomatoes, halved
     2    Cloves garlic, crushed              2    Green Pepper, cubed
     1 ts Salt                                2    Small egplants, cubed

 Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
 leaves.  Marinate meat cubes for 4 to 5 hours in refrigerator.

 Thread meat, vegetables, and bay leaves on skewers.  Brush with marinade.
 Broil 3 minutes on each side, or barbecue 5 minutes on each side.  Serve
 immediately.

Persian Rice Pilaf

Yield

Makes 6 cups

Ingredients

• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 1/2 cup slivered almonds
• 1 1/2 cups uncooked basmati rice
• 1/2 cup golden raisins
• 1 1/2 teaspoons ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups chicken broth

Preparation

Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.

Prep: 10 min., Cook: 35 min.

Middle Eastern Carrot Salad

Yield

8 servings (serving size: 1/2 cup)

Ingredients

• 2 cups coarsely chopped carrot (about 4 medium)
• 1 cup uncooked Israeli couscous
• 2 1/4 cups water
• 1 (3-inch) cinnamon stick
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh parsley
• 2 1/2 tablespoons extravirgin olive oil
• 1/4 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced

Preparation

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.

Nutritional Information

Calories:

160 (27% from fat)

Fat:

4.8g (sat 0.7g,mono 3.1g,poly 0.5g)

Protein:

4.3g

Carbohydrate:

25.6g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

253mg

Calcium:

23mg

,TURKISHChick Pea Salad Recipe

250 gr. chick peas
1/3 cup sesame oil
2-3 lemons
3/5 cup olive oil
1 teaspoon red pepper
1 teaspoon salt

Soak chick peas in warm water overnight. Boil chick peas in a saucepan with a lot of water. Strain the chick peas and puree them. Blend the sesame oil with the puree of chick peas. Add lemon juice to the mixture until its taste becomes sour. Add the red pepper and salt. Mix the salad well so that it is liked mashed potatoes. Put the salad into a serving dish and add a dressing of olive oil and red pepper before serving.

Minestrone Soup

2 carrots (1 minced, 1 sliced)
2 celery stalks, sliced
1/4 head cauliflower, broken
1/4 bunch escarole
1/4 bunch spinach
1/4 bunch endive
3/4 onion (< minced, 1/2 slivered)
1/4 head cabbage
1 cup peas
2 zucchini, sliced and quartered
1 can peeled tomatoes
3 potatoes (2 chopped, 1 thinly sliced)
1/2 cup canned chick peas
1/2 cup canned kidney beans
1/4 teaspoon sage
2 Tablespoons olive oil
salt pork, minced
ditalini
salt 2 quarts. water

Fry minced carrot, minced onion, and salt pork in olive oil until onions are clear. Add sage and canned tomatoes. Let cook for a few minutes and then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery, and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for 15 minutes. Add beans and ditalini. Cook for another 10 minutes.

Avgolemono (Greek Lemon Soup)

Yield

6 servings (serving size: 2/3 cups)

Ingredients

• 2 cups low-salt chicken broth
• 1 cup water
• 3 tablespoons fresh lemon juice
• 2 large eggs, lightly beaten
• 1 cup hot cooked long-grain rice
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 6 lemon slices

Preparation

Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.

Nutritional Information

Calories:

74 (27% from fat)

Fat:

2.2g (sat 0.8g,mono 0.6g,poly 0.2g)

Protein:

3.8g

Carbohydrate:

9.6g

Fiber:

0.2g

Cholesterol:

72mg

Iron:

0.5mg

Sodium:

252mg

Calcium:

18mg

Avgolemono (Greek Lemon-Egg Soup)

Yield

4 servings

Ingredients

• 6 cups low-sodium chicken broth
• 3/4 cup long-grain rice
• 2 cooked chicken-breast halves, skin discarded and meat shredded
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice
• 1 lemon, thinly sliced

Preparation

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Nutritional Information

Calories:

314 (0% from fat)

Fat:

7g (sat 2g)

Protein:

28mg

Carbohydrate:

36g

Fiber:

1g

Cholesterol:

145mg

Iron:

3mg

Sodium:

178mg

Calcium:

47mg

Baked Penne with Veal

Yield

12 servings (serving size: 6 servings per baking dish)

Ingredients

• 1 pound ground veal
• Vegetable cooking spray
• 4 cups chopped onion
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 4 garlic cloves, minced
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 cups 1% low-fat milk
• 1 1/2 cups egg substitute
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups hot cooked penne (about 12 ounces uncooked pasta)
• 1/2 cup (2 ounces) grated fresh Romano cheese
• 1/4 teaspoon ground cinnamon

Preparation

Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.

Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; sauté 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.

Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.

Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.

Preheat oven to 350°. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.

Nutritional Information

Calories:

276 (36% from fat)

Fat:

10.9g (sat 2.9g,mono 3.3g,poly 1.1g)

Protein:

18.9g

Carbohydrate:

33.7g

Fiber:

2.7g

Cholesterol:

38mg

Iron:

2.7mg

Sodium:

615mg

Calcium:

196mg

Bainbridge Island Vineyards Greek Garlic Chicken

Yield

8 servings

Ingredients

• 8 chicken legs (thighs and drumsticks attached; about 5 lb. total)
• 2/3 cup minced garlic (about 3 heads)
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2 1/2 tablespoons dried oregano
• 2 tablespoons coarse-ground pepper
• 1 to 2 tablespoons salt
• 1/4 cup chopped parsley
• Parsley sprigs

Preparation

1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.

2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

3. Bake in a 375° oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.

5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Nutritional Information

Calories:

419 (56% from fat)

Protein:

38g

Fat:

26g (sat 6.1)

Carbohydrate:

7.5g

Fiber:

0.8g

Sodium:

420mg

Cholesterol:

129mg

Assyrian Barbecued Salmon

Yield

Makes 4 servings

Ingredients

• 2 cloves garlic, minced
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• About 1/2 teaspoon salt
• 1/4 cup sesame seed
• 2 tablespoons minced fresh dill
• 4 salmon steaks (each 3/4 to 1 in. thick, 2 to 2 1/3 lb. total)
• Lemon wedges

Preparation

1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.

2. On a plate, mix sesame seed and dill.

3. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.

4. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.

5. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.

6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Nutritional Information

Calories:

468 (60% from fat)

Protein:

42g

Fat:

31g (sat 5.7)

Carbohydrate:

3.5g

Fiber:

1.1g

Sodium:

411mg

Cholesterol:

118mg

Baba Gha-Hummus

Yield

2 cups (serving size: 1/4 cup)

Ingredients

• 1 large eggplant
• 3 tablespoons tahini (sesame-seed paste)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

Preheat oven to 375°.

Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.

Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.

Nutritional Information

Calories:

114 (30% from fat)

Fat:

3.8g (sat 0.5g,mono 1.3g,poly 1.6g)

Protein:

4.3g

Carbohydrate:

17.3g

Fiber:

5g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

368mg

Calcium:

51mg

Paella

3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered

In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring. Add the pork and chicken and saute for 5 minutes stirring. Then add garlic, tomatoes, herbs, salt, pepper and saffron. Cover and cook over medium heat about 25 minutes, stirring from time to time.

Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels, clams, and cooking liquor and discard the shells. Strain the liquor. Add the green peppers and green beans or artichokes to the casserole. Cook covered 5 to 10 minutes longer.

Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute. Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquor plus 7 cups water to the casserole. Bring to the boil.

Penne Alla Napolitana

12 oz. penne or other small tubular pasta
4 Tbsp. virgin olive oil, divided
2 Tbsp. minced garlic
1 cup pitted ripe olives, sliced
1/4 cup packed fresh basil leaves, chopped
1 tsp. bottled red pepper flakes
2 cups Tomato sauce 1/2 cup cubed mozzarella cheese
1/2 cup grated Parmesan cheese

Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 Tbsp. olive oil, return to pan and keep warm.

Sauté garlic slowly in 3 Tbsp. olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.

Pennetini in White Sauce

1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flatleaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Arabic Eggplant Stew

Yield

Makes 6 to 8 servings

Ingredients

• 2 pounds eggplant
• 3 onions (6 oz. each), chopped
• 1 tablespoon olive oil
• 1 can (14 oz.) garbanzos
• 2 cans (14 1/2 oz. each) diced tomatoes
• Salt and pepper

Preparation

1. Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

2. In a 9- by 13-inch pan, mix eggplant, onions, and oil.

3. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

4. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

5. Add garbanzos, tomatoes, and juice mixture to eggplant.

6. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

Nutritional Information

Calories:

123 (21% from fat)

Protein:

4.7g

Fat:

2.9g (sat 0.3)

Carbohydrate:

22g

Fiber:

4.9g

Sodium:

229mg

Cholesterol:

0.0mg

Avocado Salad-Hummus Pita

Yield

Makes 8 servings

Ingredients

• Hummus
• 4 pita bread rounds, halved
• Avocado Salad
• Romaine lettuce leaves
• Tomato slices
• Alfalfa sprouts (optional)

Preparation

Spread 1/4 cup of Hummus inside each pita half. Spoon Avocado Salad evenly into each half. Add lettuce, tomato, and, if desired, sprouts. Serve immediately.

ALOO DAHI WALE RECIPE

Ingredients of this recipe:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped

Method to make this recipe:

• Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
• Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
• Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
• Serve aloo dahi wale hot, garnished with coriander leaves.

Barcelona Hot Chocolate

Yield

4 servings

Ingredients

• 2/3 cup boiling water
• 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
• 1 1/3 cups 1% low-fat milk
• 1 cup brewed espresso or strong coffee
• 1/4 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1 2-inch piece orange rind strip
• 1/4 cup frozen fat-free whipped topping, thawed
• Cocoa powder (optional)

Preparation

Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Nutritional Information

Calories:

177 (27% from fat)

Fat:

5.4g (sat 3.1g,mono 1.7g,poly 0.1g)

Protein:

4.4g

Carbohydrate:

32g

Fiber:

1.9g

Cholesterol:

3mg

Iron:

1.4mg

Sodium:

62mg

Calcium:

126mg

Sangria

5 bottles (750 ml each) cheap red Spanish wine
1 bottle (750 ml each) of rosi wine (the fizzy one) (rose or burgundy wine)
1 liter lemon soda
8 oz Cognac
8 oz rum
1 pound sugar
Fruit in season like pears, apples, oranges (essential), peaches

Mix liquid in a big bowl or plastic pail (I have one exclusively
for sangria) and stir in the sugar. Wash the fruit and cut it in
pieces, but don't peel it. Mix fruit pieces with the sangria and
let it sit for a few hours. Serve it in pitchers with pieces of
fruit and lots of ice. This sangria is strong enough, but if you
want to make it even stronger, marinate the fruit in cognac for a
few hours.

Sausage and Polenta Casserole

1 tablespoon Fruity olive oil
1 onion; chopped
2 garlic cloves; minced
1 sweet red pepper; seeded and chopped
1/2 lb Mild Italian sausage; casing removed
1/2 lb Fresh mushrooms, sliced
2 1/2 Cups chicken broth
3/4 c Yellow cornmeal or polenta mix
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce (see below

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

Sausage and Polenta Casserole

1 tablespoon Fruity olive oil
1 onion; chopped
2 garlic cloves; minced
1 sweet red pepper; seeded and chopped
1/2 lb Mild Italian sausage; casing removed
1/2 lb Fresh mushrooms, sliced
2 1/2 Cups chicken broth
3/4 c Yellow cornmeal or polenta mix
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce (see below

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

Sheet Cake

2-1/2-cups flour
1/2-cup sugar
1-egg
1/2-cup honey
1/2-cup ground almonds
1/2-teaspoon cinnamon
1/2-teaspoon cloves, ground
1-teaspoon baking powder
1/2-teaspoon salt

Icing:
Beat 2-egg whites with juice of 1 lemon and 1-cup powdered sugar

Beat an egg with sugar, honey. Add spices, flour, baking powder, salt and make a dough. Roll out to 1 inch thick, and place on a sheet pan (1 inch thick). Sprinkle with almonds. Bake in 325 degree (Fahr) oven for 15 minutes. Cool down and cover with icing.

Spanish Potatoes

2 old potatoes (large)
4 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper

Preheat the oven medium. Alternatively the cooking can be
done on top of the cooker, either in a heavy frying pan or in a
casserole which will resist direct heat. Peel the potatoes and cut them into thick wedges. Pour half the oil into 4 individual
shallow earthenware casseroles or a small gratin dish. Put the
casseroles or the dish into the oven and leave until the oil is
smoking.

Arrange the potatoes in the hot oil in single layer. Trickle on
the rest of the oil, sprinkle with salt and return to the oven.
Cook the potatoes until soft inside and crisp on the outside - this will take 25-35 minutes. Mix together the paprika and cayenne and sprinkle over the potatoes. Serve them hot in their cooking dish.

Chorizo and Potato Spanish Tortilla Bites Recipe

Ingredients:
Chorizo and Potato:
Olive oil spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 bunch scallions, white parts only, finely chopped
1 teaspoon kosher salt
1/8 teaspoon black pepper
3 ounces Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
3/4 pound yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1/4-inch dice

Spanish Tortilla:
6 large eggs
1/4 cup sour cream
1 cup Manchego or white Cheddar, coarsely grated
1 teaspoon thyme leaves
1 teaspoon kosher salt
1/8 teaspoon pepper
Toothpicks

Methods/Steps:
Preheat oven to 400°F. Thoroughly spray a 24-muffin mini muffin pan.

Cook Chorizo and Potato: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook onions, garlic and scallions with 1 teaspoon salt, and 1/8 teaspoon pepper until onions are golden, about 6 minutes. Add chorizo and cook until it just begins to brown and release oil, about 2 minutes. Reduce heat to low, stir in potatoes and cover skillet. Cook until potatoes are tender, stirring occasionally, about 10 minutes. Transfer mixture to a large bowl and cool slightly.

Prepare Spanish Tortilla: Whisk together eggs, sour cream, cheese, thyme, 1 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add potato/chorizo mixture and mix well. Spoon the mixture into mini muffin tins, filling them half way. Bake until custard is set, about 8-10 minutes. Cool slightly.

Serve: Loosen with a paring knife around the edges and serve.

Tiramisu

1 Package of Lady Fingers
4 egg yolks
½ cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
½ cup freshly made espresso coffe
¼ cup cocoa powder

In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese until thoroughly mixed. In a medium-size bowl whip the cream until stiff peaks form and fold into the cheese mixture. Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them. 5. Pour in half the cheese mixture and smooth. Add another layer of the Savoiardi dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving.

Turkish Delight

rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

Turkish Salad Recipe

2 medium onions
4 medium green peppers
1 large red pepper
3 medium tomatoes
100 grams/3-1/2 oz. tomato paste
1 Tablespoon vegetable oil
50 grams/almost 2 oz. pitted green olives
1 bay leaf
salt, pepper, turmeric to taste

Dice all of the vegetables, separately.

Heat the oil in a large frying pan. Add the onions and saute'
until limp. Add the green and red peppers; saute' until soft.
Add the tomatoes, olives, bay leaf and seasoning. Saute' until the
tomatoes are soft. Add the tomato paste and smooth out by adding water. Cook until all is heated through. Discard the bay leaf. Adjust seasonings. Cool, then refrigerate. Serve chilled.

In any event, this should give you a good frame of reference for
experimenting to achieve the flavor you want.

For those not familiar with the dish, it is usually served as a
first course with other Mediterranean salads, hummus, tahina, and the like; as a topping in pita sandwiches; or as a side/condiment with the meat course.

Vegetable Spread

Vegetable Spread

1 medium sized eggplant
1 large carrot
1 large yellow onion
1 celery stick
1 lb. fresh tomatoes or 16 oz. can peeled whole tomatoes or tomato sauce
2 cloves finely chopped garlic
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon soy-sauce
2 bay leaves
Olive oil

Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a sauce. In order to peel fresh tomatoes pour hot (boiling temperature) water over them. Pour boiling hot water over eggplant (it eliminates a possibly bitter taste of the eggplant skin). Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add oil if pan gets too dry. Avoid burning the peel. When the eggplant gets soft and decreases in size add finely chopped (best to grind) carrot, finelly chopped celery, onion, garlic, tomato sauce, black pepper, bay leaves. Mix cook for 20 minutes. Add dill, cilantro, parsley. Cook for another 10-15 minutes. Stir frequently. Serves 6-8.

Algerian Stuffed Dates

Yield

24 dates (serving size: 1 stuffed date)

Ingredients

• 24 Medjool dates (about 1 pound)
• 2 drops green food coloring (optional)
• 2/3 cup marzipan (almond paste)
• 2 teaspoons powdered sugar

Preparation

Cut a lengthwise slit down the center, but not through, each date; remove seeds.

Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan. Divide marzipan mixture evenly among dates; stuff into slits. Sprinkle with powdered sugar.

Nutritional Information

Calories:

50 (17% from fat)

Fat:

0.9g (sat 0.1g,mono 0.6g,poly 0.2g)

Protein:

0.6g

Carbohydrate:

10.8g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

0.0mg

Calcium:

7mg

Ajlouk Qura'a (Mashed-Zucchini Salad

In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)

Yield

8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)

Ingredients

• 1 1/4 pounds zucchini, cut into 1-inch-thick slices
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon harissa
• 1 garlic clove, crushed
• 1/4 cup (2 ounces) crumbled feta cheese

Preparation

Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.

Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.

Nutritional Information

Calories:

39 (65% from fat)

Fat:

2.8g (sat 1g,mono 1.5g,poly 0.2g)

Protein:

1.6g

Carbohydrate:

2.7g

Fiber:

1g

Cholesterol:

4mg

Iron:

0.4mg

Sodium:

201mg

Calcium:

37mg

Baked Gigantes in Tomato Sauce

Yield

8 servings (serving size: about 1 cup)

Ingredients

• 1 pound dried gigantes beans or large dried lima beans (about 2 1/2 cups)
• 1/4 cup extravirgin olive oil
• 3 cups chopped onion
• 1 cup chopped celery
• 1 cup finely chopped carrot
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 (28-ounce) can crushed tomatoes, undrained
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried dill
• 2 teaspoons honey
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.

Preheat oven to 325°.

While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole coated with cooking spray. Bake at 325° for 1 hour.

Nutritional Information

Calories:

325 (20% from fat)

Fat:

7.3g (sat 1g,mono 5g,poly 0.8g)

Protein:

15g

Carbohydrate:

52.1g

Fiber:

14.5g

Cholesterol:

0.0mg

Iron:

5.5mg

Sodium:

643mg

Calcium:

112mg

Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras)

Yield

6 servings

Ingredients

• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon chopped shallots
• 1/2 teaspoon kosher salt
• 1 garlic clove, minced
• 2 tablespoons chopped roasted piquillo peppers
• 2 tablespoons chopped seeded peeled plum tomato
• 1 tablespoon white wine vinegar
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 1 pound asparagus spears, steamed and cooled
• 1 hard-cooked large egg
• 1 1/2 teaspoons capers

Preparation

Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter.

Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.

Nutritional Information

Calories:

51 (42% from fat)

Fat:

2.4g (sat 0.3g,mono 1.8g,poly 0.2g)

Protein:

2.4g

Carbohydrate:

4.7g

Fiber:

1.9g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

212mg

Calcium:

23mg

Almejas con Tomates (Clams with Cherry Tomatoes)

Yield

4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)

Ingredients

• 2 tablespoons olive oil
• 1 pint cherry tomatoes
• 1/4 cup dry white wine
• 2 pounds littleneck clams, scrubbed
• 2 garlic cloves, minced
• 1 large lemon, sliced into 12 wedges
• 1/2 cup chopped fresh parsley
• 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.

Nutritional Information

Calories:

303 (28% from fat)

Fat:

9.5g (sat 1.4g,mono 5.8g,poly 1.3g)

Protein:

15g

Carbohydrate:

39g

Fiber:

4.1g

Cholesterol:

23mg

Iron:

11.9mg

Sodium:

395mg

Calcium:

104mg

Arroz Con Pollo (Chicken With Rice)

Yield

7 servings (serving size: 1 cup)

Ingredients

• 3 cups water
• 1/2 teaspoon black peppercorns
• 3 bay leaves
• 2 pounds chicken thighs, skinned
• 1 tablespoon vegetable oil
• 2 cups coarsely chopped yellow onion
• 1 1/2 cups coarsely chopped green bell pepper
• 3 garlic cloves, finely chopped
• 1 1/2 cups uncooked Arborio rice
• 1 tablespoon Hungarian sweet paprika
• Dash of crushed saffron threads
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Preparation

Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.

Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.

Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.

Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.

Nutritional Information

Calories:

303 (16% from fat)

Fat:

5.5g (sat 1.2g,mono 1.6g,poly 1.9g)

Protein:

18.7g

Carbohydrate:

41g

Fiber:

2.3g

Cholesterol:

62mg

Iron:

3.5mg

Sodium:

404mg

Calcium:

30mg

Aceite de Achiote (Annatto Oil)

Yield

2 cups (serving size: 1 tablespoon)

Ingredients

• 2 cups olive oil
• 1/2 cup annatto (achiote seed)

Preparation

Combine the oil and seeds in a small saucepan, and bring to a simmer over medium heat. Reduce heat to low; cook 5 minutes. Cool. Strain through a sieve into a bowl; discard seeds.

Nutritional Information

Calories:

119 (100% from fat)

Fat:

13.5g (sat 1.8g,mono 10g,poly 1.1g)

Protein:

0.0g

Carbohydrate:

0.0g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

0.0mg

Calcium:

0.0mg

Anthos Lentil Soup

Yield

6 cups (serving size: 1 cup)

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups cubed peeled baking potato (about 8 ounces)
• 1 cup finely chopped carrot (about 2 medium)
• 1 cup finely chopped celery
• 3/4 cup finely chopped parsnip
• 1/3 cup finely chopped shallots
• 3 tablespoons sherry vinegar
• 6 cups fat-free, less-sodium chicken broth
• 3/4 cup brown lentils
• 2 bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.

Nutritional Information

Calories:

203 (23% from fat)

Fat:

5.2g (sat 0.8g,mono 3.5g,poly 0.7g)

Protein:

10g

Carbohydrate:

29.6g

Fiber:

10.7g

Cholesterol:

0.0mg

Iron:

2.8mg

Sodium:

501mg

Calcium:

55mg

Balsamic Marinated Olives

Yield

Makes 6 cups

Ingredients

• 2 (8-ounce) jars ripe olives, drained
• 2 (7-ounce) jars kalamata olives, drained
• 2 (7-ounce) jars pimiento-stuffed olives, drained
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tablespoon Italian seasoning

Preparation

Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve with a slotted spoon

Albóndigas Soup

Yield

4 servings (serving size: 1 3/4 cups soup, about 12 tortilla strips, 1 tablespoon avocado, and 1 tablespoon cilantro)

Ingredients

• Meatballs:
• 3/4 pound ground round
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup minced fresh onion
• 1/4 cup bottled salsa
• 1/2 teaspoon ground cumin
• Cooking spray
• 
  Soup:
• 2 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
• 4 garlic cloves, minced
• 1/2 cup bottled salsa
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup diced peeled avocado
• 1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 450°.

To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.

To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.

Nutritional Information

Calories:

297 (28% from fat)

Fat:

9.3g (sat 2.6g,mono 4.1g,poly 1.5g)

Protein:

24.9g

Carbohydrate:

29.8g

Fiber:

4.5g

Cholesterol:

52mg

Iron:

4.5mg

Sodium:

733mg

Calcium:

118mg

Artichoke-and-Pasta Salad

Yield

6 servings (serving size: 1 cup)

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and divided
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
• 2 cups thinly sliced spinach
• 1 cup chopped seeded tomato
• 1/4 cup (1 ounce) crumbled feta cheese

Preparation

Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

Nutritional Information

Calories:

153 (23% from fat)

Fat:

3.9g (sat 1.1g,mono 1.9g,poly 0.5g)

Protein:

5.9g

Carbohydrate:

24.9g

Fiber:

1.8g

Cholesterol:

4mg

Iron:

2.2mg

Sodium:

137mg

Calcium:

70mg

Baked Rice (Arroz al Horno)

Yield

6 servings (serving size: 2/3 cup)

Ingredients

• 1 1/2 tablespoons olive oil
• 1/3 cup finely chopped shiitake mushroom caps
• 2 tablespoons minced onion
• 1 1/4 cups uncooked Arborio or other short-grain rice
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon crushed saffron threads
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons minced fresh thyme

Preparation

Preheat oven to 400°.

Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.

Nutritional Information

Calories:

107 (29% from fat)

Fat:

3.5g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

2.5g

Carbohydrate:

16g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

261mg

Calcium:

11mg

Baked Bread Rolls

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks
before baking.

Simple Potato Cake

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5″ diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp

Coconut Baigan Masala

• 1/2 kg brinjal (small size)
• 3-4 onions (cut in big pieces)
• 2 tbsp of grated coconut (dried)
• 1 whole garlic
• ginger 2 tbsp chilli powder
• 1 tsp turmeric powder
• salt to taste
• small lump of tamrind
• 1 tbsp garam masala powder
• 1 tsp jeera

Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes. Coconut brinjal masala is ready

Cabbage Kofta Curry

For Koftas

• 1/2 medium size Cabbage Shredded
• 2 tbsp Besan or all Purpose flour
• Oil for frying
• For Gravy
• 1 medium sized onion
• a Piece of ginger
• 1 Cardamon
• 1 cinanamon stick small
• 1 clove
• 1 spoon jeera
• 1 spoon dania
• 2 medium sizes Tomatoes

Take the shredded Cabbage in a bowl, add flour & make small round balls with the same. Deep fry the balls in the hot oil & keep aside .In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. Let the paste cook till the oil seperates. Can add little water if the paste is too thick. Switch off the flame add the koftas & Cover till Serving. Before serving garnish with fresh coriander leaves.

Navratana Kurma(Korma)

• 1 small sweet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10-15 cashewnuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. coriander chopped
• 1 tbsp. ghee
• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup curd
• 1/4 cup malai(cream)
• 3 tbsp. butter
• salt to taste

Dry Masala:1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies

Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

Aloo Palak

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1" piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chilli powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste
  

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixer, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

Mix Veg Curry

Ingredients

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1″ piece cinnamon
2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

Kabab Hosseini

4 Servings

1 kg fillet of lamb or beef
250 grams small onions
250 grams large onions
250 grams green peppers
100 grams butter
1 kg medium tomatos
salt & black pepper


Directions:

Thin wooden (or metal) skewers should be used for Kabab Hosseini. Skewers should be 10-15 cm long.

Wash green peppers and cut into 4 cm long and 3 cm wide pieces. Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push each skewer through one cut of meat, one small onion, and one piece of green pepper, and repeat until full. Add salt and black pepper to the meat.

Peel and slice large onions. Also slice the tomatoes. Choose a pot large enough for the skewers. Cover the bottom with a layer of sliced onions and tomatoes. Place a layer of skewers on top. Add a few thin slices of butter. Follow with more slices of onions and tomatoes on the skewers, and repeat this process until no more skewers are left. Cover and cook over low heat until there is no juice left. If meat is not sufficiently cooked, add a bit of hot water and continue cooking.

Indian Lentils and Rice

8	medium green onions, chopped (1/2 cup)
1	tablespoon finely chopped gingerroot
1/8	teaspoon crushed red pepper
2	garlic cloves, finely chopped
5 1/4	cups vegetable broth
1 1/2	cups (12 ounces) dried lentils, sorted and rinsed
1	teaspoon ground turmeric
1/2	teaspoon salt
1	large tomato, chopped (1 cup)
1/4	cup shredded coconut
2	tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3	cups hot cooked rice
1 1/2	cups plain fat-free yogurt

1.	Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2.	Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
3.	Stir in tomato, coconut and mint. Serve over rice and with yogurt.

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CHICKEN BIRYANI RECIPE

Ingredients of this recipe:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Method to make this recipe:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

CURD RICE RECIPE

Ingredients of this recipe:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

Method to make this recipe : curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

LEMON RICE RECIPE

Ingredients of this recipe:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method to make this recipe : lemon rice:

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

HYDERABADI BIRYANI RECIPE

Ingredients of this recipe:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

Method to make this recipe : hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

KASHMIRI PULAO RECIPE

Ingredients of this recipe:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method to make this recipe : kashmiri pulao:

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.