Best Food Recipes

Ingredients:

2 -3 pounds boneless chicken thighs or breasts, cut in strips

1 egg + 2 tbsp water whisked together to make an egg wash

Combine:

1 cup flour

½ tsp black pepper

¼ tsp cayenne pepper

3 tbsp ground ginger

2 tsp salt

Method:

Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.

While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.

In a small bowl, mix together

4 tbsp soya sauce

4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)

¼ cup water

2 tbsp toasted sesame seed oil

2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)

½ tsp salt

2 tsp corn starch

3 cloves minced garlic

3 tbsp freshly grated ginger

Set this mixture aside

In a medium saucepan boil together

1 cup sugar

¼ cup water

Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.

Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.

Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Ingredients:

2 eggs

1/2 cup canned pumpkin

2 tablespoons dry milk

1/4 teaspoon sea salt

2 1/2 cups brown rice flour 

1 teaspoon dried parsley (optional)

Method:

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2 – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Ingredients:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup gluten free breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup marinara pasta sauce (homemade here, minus the meat)

1/2 cup shredded Italian cheese blend

minced parsley for garnish

Method:

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Ingredients:

Brownie base:

4 oz unsweetened chocolate

1/2 cup honey/agave

1/2 cup applesauce

1/2 cup almond butter

1/4 teaspoon salt

1/4 teaspoon baking soda

Chocolate ice cream:

2 cups raw cashews, soaked overnight (4 hr minimum)

3/4 cup cocoa powder

2/3 cup honey/agave

1/2 cup coconut oil

1 cup water

Method:

Preheat oven to 325.

Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.

While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.

Drizzle with melted chocolate and serve with raspberries and cream.

Ingredients:

½ lb Raw, sushi-grade tuna of choice, diced (I used Yellowfin)

1 Tbsp Green onion, diced

¼ Cup Plain, non-fat Greek yogurt

1 – 1½ tsp Sriracha sauce, to taste.

¼ tsp Garlic powder

Salt, to taste

1 Small cucumber

1 Sliced nori (seaweed) sheet, for garnish

Directions:

Slice the cucumber into ¼ inch thick circles and lay out onto a plate.

Dice the tuna and green onions and throw them into a medium mixing bowl.

Into the bowl, add the Greek yogurt, sriracha, garlic powder and salt. Make sure to taste and adjust the salt to your preference.

Scoop about 1 Tbsp of tuna onto each cucumber and garnish with additional sriracha and sliced nori (if desired.) Alternatively, if you want it to taste even more like sushi, mix some extra minced nori into the tuna mixture.

Ingredients:

3 cups rice flour

2 eggs

1 cup canned pumpkin

1 tsp cinnamon

1 tsp baking soda

7 squirts salmon oil

Method:

Mix dry ingredients together

Stir in wet ingredients

Pour into waffle sprayed with canola oil and bake until set and Serve .

Ingredients: 

2 cups 

1/4 teaspoon garlic powder 

1/3 cup cold unsalted butter (or dairy-free buttery spread - Earth Balance), cut into pieces 

2/3 cup buttermilk (or 1 1/2 Tablespoons apple cider vinegar + enough rice milk to equal 2/3 cup) 

1 cup (2 oz.) shredded cheddar cheese, not packed at all (or Daiya or Follow Your Heart vegan cheese) 

2 extra-large eggs (or 2 large) 

For the Garlic-Butter Sauce: 

1/4 cup butter (or margarine or Earth Balance spread), melted ... 

Method:

Preheat oven to 425°F. 

Whisk together bisquick flour blend and 1/4 teaspoon garlic powder; using a pastry blender or 2 knives, cut in the butter until it resembles coarse crumbs. 

Add milk, cheese and eggs; stir gently until a soft dough forms. Drop heaping 1/3 cups of dough onto an ungreased baking sheet. 

Bake for 12 - 15 minutes. 

The tips and bottoms should be golden brown. If you desire the entire biscuit to be golden brown, baste with garlic butter sauce about the last 5 minutes of baking. 

In a small heat-proof cup, add butter and 1/4 teaspoon garlic powder; melt in microwave for about 20 - 30 seconds. 

Alternatively, you may heat it in a sauce pan on the stove top. Baste warm biscuits with garlic butter sauce and serve warm.

Ingredients:

6 cups chopped romaine lettuce

2 cups strawberries, chopped

8 strips gluten free bacon, cooked and crumbled

½ red onion, diced

1 cup crumbled feta cheese

Dressing:

1 teaspoon garlic, minced

1 teaspoon diced red onion

⅓ cup sugar

⅓ cup white vinegar

¼ cup strawberries, chopped

½ cup olive oil

¼ teaspoon salt

1 tablespoon poppy seeds

Directions:

In a large bowl toss together chopped lettuce, strawberries, bacon, and red onion. In a food processor or blender, add all dressing ingredients and pulse 1-2 minutes until smooth. 

Pour dressing over salad and top with crumbled feta cheese. 

Ingredients:

2 1/2 Carla's Gluten-Free All-Purpose Flour Blend Recipe, plus more for dusting

1 teaspoon fine sea salt (or salt)

1 teaspoon sugar (or sugar substitute)

1 cup (2 sticks) unsalted butter, frozen - preferably overnight, cut into 1/2-inch cubes (for dairy-free try 1/2 cup shortening and 3/4 cup Earth Balance spread)

8 - 9 Tablespoons iced water

1 egg white

2 Tablespoon butter, melted (for double crusted pie, less for single)

Directions:

Add flour, salt, and sugar to food processor fitted with standard chopping blade; pulse to mix well; add frozen butter.

Pulse several times, scraping sides and bottom with provided spatula, as needed, until mixture forms the size of peas and smaller.

Add 1 tablespoon of ice water at a time, pulsing between additions. Use the least amount of water as possible, as too much water will create a tough crust. You want to stop pulsing right before it forms a dough, but when pinched, sticks together.

Transfer dough to a flat surface very lightly dusted with flour; with the palm of your hand, flatten dough to form approximately a 1/2-inch high disk. (Flattening those butter pieces creates a flakier crust.)

Using a pastry scraper or thin, metal spatula, if needed, remove dough from surface and form into 2 disks (I use a kitchen scale for preciseness); and dust lightly dust with flour; wrap each disk, separately, in plastic wrap; refrigerate at 1 - 48 hours.

Remove one disk from the refrigerator, allowing the other to stay chilled. If the dough has been refrigerated for more than 1 hour, allow it to rest at room temperature for about 5 minutes. Roll out disk onto a lightly flour dusted surface to approximately 1/8-inch thick and 12-1/4-inches round.

Place a rolling pin on top of the left side of the rolled dough; using a pastry scraper or thin metal spatula, lift dough up towards rolling pin.

Roll dough around the rolling pin.

Carefully transfer to a 9-inch pie pan.

Press dough down and along sides, allowing 1/4-inch edge to overlap onto rim.

For a single pre-baked crust, freeze dough for 30 minutes before baking; line crust with parchment paper; fill with weights (dry beans, rice, pie weights, etc.); bake at 350°F for 20 minutes; poke holes in bottom crust with a fork; bake an additional 10 minutes. 

For a double crust, brush bottom with egg white. Both prevent a soggy bottom crust. If pre-baking a crust you will need to tent the edges of the crust with aluminum foil (or Martha Wrap) during the actual pie baking once it browns.

Add filling to the bottom pie crust.

Roll out second disk onto a slightly floured surface to 12 1/4-inches; transfer to top of filled pie; seal edges together; trim excess crust to allow a 1/2-inch overhang.

Tuck the extra 1/2-inch under the 1/4-inch overhang of the bottom crust; either using your left index finger and right thumb at the same time, or use the tongs of a fork to seal or crimp.

Cut several slits in the top crust, and open them up a bit or cut out a design (if you don't they may reseal during baking). This allows the steam to escape to prevent a soggy crust.

Baste top crust with egg white; bake as directed by your recipe (pot pies about 40 minutes); after 10 minutes baste with melted butter; baste with melted butter every 10 minutes or until it reaches a golden brown.

Ingredients:

1 lb. Chicken breast, sliced into strips

1 jar Classico Creamy Alfredo Sauce

2 Tbsp Olive oil

1/2 tsp Chopped or crushed garlic

1 tsp Pesto

1 pkg Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta 

Directions:

Bring water to boil in a large pot. Add salt if desired. Pour in pasta and allow to cook for 7-10 minutes.

Add cooking oil to pan and heat (I used olive oil). Cook chicken on one side for 7 minutes.

Sprinkle salt, pepper, Italian seasoning (i.e. basil, oregano, rosemary, thyme) on chicken. Turn over for another 7 minutes.

When done, drain pasta and set aside.

Pour alfredo sauce into pot and heat. Add olive oil, garlic, and pesto. Mix and allow to simmer.

Make sure chicken is cooked through (no pink) and put all ingredients on plate.

Top with parmesan cheese and some seasoning to garnish.

If you really want to speed up the cooking time, use precooked chicken strips. For Celiac sufferers, it’s always a good idea to check labels to make sure it’s gluten-free.

Ingredients:

Wrap:

1 package Gluten Free Flour Tortillas

Shredded Chicken:

1 pound skinless boneless chicken breasts

1/4 cup mayonnaise

1 tablespoon tomato paste

2 teaspoons smoked Spanish paprika

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 teaspoons sugar

Red Sauce:

1 recipe Saucy and Smoky Enchilada Sauce

Chiplote sauce:

1/4 cup mayonnaise

1/4 cup plus 2 tablespoons sour cream

1 chipotle chili in adobo, rinsed and seeds removed

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 tablespoons sugar

Latin rice:

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons sugar

2 teaspoons dried parsley

1 teaspoon dried cilantro

2 cups cooked long grain rice (I used brown rice, but Taco Bell uses white rice)

Beans:

1 1/2 cups black beans, drained and rinsed

8 ounces refried beans (I used Amy’s gluten free refried beans)

1 teaspoon sugar

1/2 teaspoon kosher salt

Serving:

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup milk

Sour cream

Directions

Prepare the flour tortillas according to the recipe directions. They can be prepared ahead of time and either wrapped tightly and frozen for up to 2 months, or kept wrapped and at room temperature for up to 8 hours. Set the tortillas aside.

Make the chicken. Preheat your oven to 350°F. Place the chicken breasts on a rimmed baking sheet lined with parchment paper or greased aluminum foil. In a small bowl, combine the mayonnaise, tomato paste, paprika, salt, garlic powder, and sugar, and whisk to combine well. Cover the chicken breasts generously and evenly with the sauce. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout (about 15 minutes). Once the chicken is cooked, remove it from the oven and allow it to cool for 5 minutes before shredded it with two forks.

Make the red sauce. While the chicken is baking, make the enchilada sauce according to the recipe directions. Set the sauce aside.

Make the chipotle sauce. Place all of the chipotle sauce ingredients in a blender, and blend until smooth. Set the sauce aside.

Make the Latin rice. In a medium-size bowl, place all of the ingredients except the rice, and whisk to combine well. Add the cooked rice, and mix gently but thoroughly to combine well. Set the rice aside.

Make the beans. Place the black bans, refried beans, sugar and salt in a medium-size bowl, and mix to combine.

Assemble the burritos. For each tortilla, place from one end to another across the center of the tortilla a layer of the beans, followed by a layer of the Latin rice, chipotle sauce, shredded chicken, and a layer of the red sauce. Roll the tortilla with both ends open and place, seam-side down, on a serving plate. Cover generously with the red sauce. In a small saucepan, melt the cheddar and Monterey Jack cheeses with the milk over medium-low heat, stirring frequently. Drizzle the top of the burrito with the cheese sauce. Drizzle with sour cream, and serve immediately.

Ingredients:

3 lbs spaghetti squash, cooked and cooled enough to handle

3 tbs flour

1 garlic clove, minced

1/2 tsp salt

15 ounces 0% plain Greek Yogurt 

10 ounces frozen spinach, thawed and squeezed

1/3 cup Parmesan cheese

1 cup salsa

6 ounces low fat cheese, shredded

Method:

Pre heat oven to 350. Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined. Blend Greek yogurt, spinach and parmesan in blender until smooth. To assemble spread 1/2 cup salsa on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with spinach mixture. Spread remaining salsa over spinach. Cover with shredded cheese. Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown.

Ingredients:

Filling:

1 cup blueberries, frozen

1 cup raspberries, frozen

1/4 cup water

1 TSP sugar substitute

Sponge:

1 egg

3 TBSP almond Flour

1 TSP sugar substitute

1/4 cup unsweetened almond milk

1 TBSP butter, softened 

Instructions:

Preheat oven to 350F. Place blueberry and raspberry in small sauce pan with water and simmer for 5-6 minutes until berries have softened. Place egg and milk in bowl and mix well to combine. 

Place sugar and butter in bowl, mix well to combine, add flour and milk mixture and stir lightly until well mixed. Place berries into 2 small ramekins and top with sponge mixture, place in oven and cook for 10 minutes or until sponge is just set and golden brown.

Ingredients:

2 pounds skin-on, boneless chicken thighs

1 cup red onion, thinly sliced

2 TBSP garlic, minced

2 TBSP ginger, peeled and minced

1/4 cup soy sauce

1/4 cup fresh orange juice

Freshly ground pepper

Vegetable oil, for the grill

Instructions:

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour. Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes.

Ingredients:

225g fresh or frozen raspberries

1/4 cup caster sugar

450g strawberries, hulled, quartered

150ml thick cream

150ml thick Greek yoghurt

4 (10g each) meringue nests, crumbled

Method:

Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.

Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.

Fold everything together until just combined, then spoon into four glasses and serve immediately.

Ingredients:

1 lb chicken breasts

2 oz pkgs cream cheese

1/2 cup shredded Swiss

1/2 cup shredded sharp cheddar

2 tbsp fresh chopped garlic

2 tsp chives

1/2 cup green onions

Method:

Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. 

Ingredients:

6 small russet potatoes

¼ cup olive oil

shredded mozzarella cheese

pizza sauce, your favorite

diced pepperoni

salt

parsley

Method:

Preheat oven to 400 F degrees.

Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are tender. Let potatoes cool a bit.

Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potato skins with olive oil and place in the oven again for about 5 to 10, turn them over and bake for another 5 to 10 minutes until nice and crisp.

To assemble your potato skins, fill each skin with pizza sauce, some shredded mozzarella, and diced pepperoni. Garnish with parsley and enjoy while they’re still warm.

Ingredients:

1 medium or large avocado

2 small eggs

2 sliced of bacon, cooked then crumbled

2 slices of toast

sea salt, to taste

fresh cracked black pepper, to taste

hot sauce, optional

fresh chopped tomatoes, optional

Method:

Preheat oven to 425 degrees.

Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.

Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.

In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. 

Look at the photo above to see how I did it.

You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it's full. Repeat for both avocado halves.

Add salt and fresh cracked black pepper on top of the eggs, to taste.

Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.

Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast.

Ingredients: 

250 - 300 gm boneless chicken, sliced very thinly, then roughly chopped

1 packet round pita bread, split into halves, keeping them as round wholes

4 tbsp olive oil

4 cloves garlic, chopped

1 onion, chopped

1 tomato, chopped

Large pinch of Saffron, crushed

1/2 tsp crushed black pepper

1/2 packet mixed Mozzarella/cheddar cheese, grated

Oil

1/2 tsp Salt, to taste 

Mayonnaise 

Directions:

Fry garlic and onion in olive oil. Add chicken and cook it. when colour changes add tomato, saffron, salt and black pepper. 

Cook until tender and soft, then add cheese. Grease pan with a little oil and fry pita bread on both sides. Turn to soft golden colour, spread mayonnaise on the pita bread and top up with the chicken filling. Place another pita slice on filling and press down. Cut into 4 pieces and serve.

Ingredients:

340g tin sweet corn 

1 medium carrot, peeled and cut into pieces 

1 medium cucumber, peeled, deseeded and cut into pieces 

1 medium green capsicum cut into ½ inch cubes

2 medium tomato, deseeded and cut into ½ inch cubes 

Grated cheese

Dressing: 

1 tbsp honey 

1 tbsp lemon juice 

½ tsp pepper powder 

1 tbsp olive oil 

Salt to taste 

Instructions:

In a large bowl, toss together the corn, carrot, capsicum, cucumber and tomato. For the dressing mix the honey, lemon juice, olive oil, pepper and salt in a small bowl. Pour the dressing over the corn mixture and toss it gently to mix. Garnish with cheese and serve cold.

Ingredients:
1 pizza base
1 cup of grated Mozzarella Cheese
2 tbsp. of grated Parmesan Cheese
1 bottle of Pizza Sauce (you can use plain Dolmio)
½ lb. Ground Beef / lamb (Keema)
½ onion
1 tsp ginger garlic paste
½ tin chopped tomatoes
½ tsp salt
½ tsp red chilli powder
1/4 tsp turmeric powder
½ tsp ground coriander powder
½ tsp cumin powder
1 Green Sweet Pepper (sliced into thin rings)
1 can of Pineapple Chunks (drained)

Directions:
First fry the onion until brown. Add ginger garlic paste, then the ground beef or lamb. Cook for a few minutes, then add the chopped tomato and all the spices. Cook until all the juices have dried up and the meat is cooked through. Grease a 13-inch pizza pan; set aside Spread pizza sauce over pizza base. Top with ground beef, green sweet pepper rings, and pineapple chunks. Sprinkle with mozzarella cheese and parmesan cheese. Bake about 12 minutes or until cheese melts and sauce is bubbly.

Ingredients:

2 Potatoes 

2 Carrots 

1 Apple 

50 gm Walnut

50 gm Raisin 

1/2 cup Mayonnaise

1/4 tsp Black pepper

Salt to taste

4 tbsp Cream

Directions:

Boil potatoes and carrots. Cut apple, potato and carrot into cubes. 

Combine boiled carrot, boiled potatoes, apple, walnut, raisin, black pepper, mayonnaise and cream in a bowl and mix well. 

Tips: Boiled green peas or boiled chicken can also be added to the salad.

Ingredients:

1/2 kg Boneless chicken, cut into 1/2 inch cubes 

1/2 kg rice

2 green capsicum, cubed

2 cups cabbage, cubed

1 cup bean sprouts

3 onions, cubed

1 egg

2 tbsp cornflour

2 tbsp plain flour

1 tsp salt 

1 tsp black pepper powder

1/2 tsp baking powder

1 cup oil

1 tbsp red chilli flakes

15 cloves garlic, peeled, sliced thinly and fried, and dried until crispy

8 green chillies, slit and fried

1 tbsp soya sauce

Ingredients for sauce:

4 tbsp mayonnaise

4 tbsp ketchup 

Directions:

Take rice, and soak for 20 minutes. Boil with 1 tbsp salt, when completed done set aside. In the chicken, add plain flour, cornflour, salt, black pepper, 1 tsp red chilli flakes, baking powder, egg, mix well with a little water. Marinate for about 1/2 an hour. Deep fry the chicken pieces individually (not in clumps). When golden brown and cooked take out on tissue paper to absorb excess oil. Take some oil in a frying pan, add cubed onion and stir-fry for 2-3 minutes, add cabbage, bean sprouts and capsicum. Mix everything well and add 1/2 tsp salt, 1/2 tsp crushed red chilli flakes and soya sauce. Stir fry on high heat for another 2-3 minutes and remove from heat. Add mayonnaise, ketchup and 1/2 tsp flaked red chillies in a small bowl and mix well. Take out your boiled rice in a serving platter, flatten down slightly, top with the fried vegetables in the middle, top with the mixed sauce, and then the chicken, top with some more sauce, and then chicken again and then sprinkle fried garlic and fried green chillies.

Ingredients:

4 cod fillets

2 tbsp Lemon juice

Salt to taste

1 tsp Garlic paste

1 tsp Ginger paste

1/2 tsp Turmeric powder

2 tsp Kashmiri red chilli powder

1 tsp Mustard seeds

1 tsp Fennel seeds (saunf)

1 tsp Onion seeds (kalonji)

1/2 tsp Fenugreek seeds (methi dana)

1/2 tsp Black salt

4 tbsps Mustard oil

1 cup Yogurt, whisked

4 tbsp Butter, melted

Instructions:

Cut the cod fillets into big pieces and trim the sides. Take fish pieces in a bowl, add lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix. Heat a pan and dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds. Crush them with black salt in a mortar with a pestle. Heat mustard oil in a pan to smoking point. Add yogurt to the fish along with the crushed spices and mix. Let it stand for thirty minutes. Preheat oven to 200° C to 220° C. When the mustard oil cools completely add it to the marinated fish and mix. Place the fish on a greased rack and place the rack in the preheated oven with a tray underneath it and cook. Baste once with more of the marinade and cook till done (15-20 minutes). Serve hot.

Ingredients:

4 tbsp oil

2 medium onions, sliced

650 gm mixed yellow & red capsicum peppers, seeded and sliced

3 large tomatoes, diced

1/2 tbsp sugar

1/2 tbsp salt

1 tbsp paprika

Directions:

Heat oil, add sliced onion and cook over very low heat for 5 mins. Add pepper slices and cook for an additional 15 mins. Add tomatoes, sugar, salt and paprika. Cook for 10-15 mins longer.

Adjust sugar and salt to taste. Serve over pasta accompanied with spicy chicken strips. Garnish with freshly ground black pepper.

INGREDIENTS
12 ounces fresh or frozen bay scallops
1 large orange
1 grapefruit
1/4 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 large mango or papaya, peeled, seeded, and cubed
2 tablespoons snipped fresh mint
DIRECTIONS
1. Thaw scallops, if frozen. Rinse scallops; pat dry. Place scallops in a medium bowl.
2. For marinade, finely shred 1 teaspoon peel from the orange; set aside. Peel, seed, and section the orange and grapefruit over a small bowl to catch juices. Stir the orange peel, onion, jalapeno pepper, and garlic into the orange and grapefruit juices. Pour over scallops, stirring to coat. Cover and marinate at room temperature for 15 minutes. Drain scallop mixture, discarding marinade.
3. In a large skillet heat oil over medium-high heat. Add scallop mixture. Cook and stir for 1 to 2 minutes or until scallops are opaque. Transfer scallop mixture to another medium bowl; cool slightly. Drain and discard any liquid that has accumulated. Add the orange and grapefruit sections, mango, and mint to scallop mixture; toss gently to coat. Spoon into small bowls. If desired, garnish with additional mango.

Ingredients:

1 8oz bag of pretzels (I used oat bran pretzels – you can use whatever kind you prefer)

2 cups dark chocolate chips (I used Sunspire grain-sweetened chocolate chips)

1/2 cup maple syrup

A handful of pistachios

Coarse sea salt (big chunks!)

Cinnamon

Method:

Put pretzels in a bowl.

Heat water in a double boiler just until it simmers. Turn off the heat and add the chocolate and maple syrup to the top level of the double boiler, and let them melt together (let sit for 5-10 minutes, stirring frequently, until chocolate is fully melted). If you don’t have a double boiler, a glass or stainless steel bowl that fits snugly over a pot of water is fine.

Pour melted chocolate over bowl of pretzels and mix gently until pretzels are covered.

Lay pretzels out on a piece of parchment paper and sprinkle with the different toppings. I did 1/3 pistachios, 1/3 sea salt and 1/3 cinnamon.

If you’re using sea salt, go easy on it if your pretzels are pre-salted.

Refrigerate until chocolate is solid (or freeze if you want them to solidify faster). Keep refrigerated until it’s time to serve them.

Put in a bowl and serve as a fun dessert.

Ingredients:

1 flank steak (1-1/2 to 2 pounds)

1 packagefrozen chopped spinach, thawed

1/2 cupcrumbled blue cheese

1 jar (7 ounces)roasted red peppers, drained and chopped

2 tablespoons seasoned dry bread crumbs

1 egg yolk

3/4 teaspoon garlic salt

3/4 teaspoonground black pepper

1 tablespoonolive oil

Instructions:

Heat oven to 425 degree F.

Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

Roast at 425 degree F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twin, slice and serve

Ingredients:
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Method:
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Ingredients:

1 (17.5 ounce) package frozen puff pastry, thawed

1 cup fresh spinach, cleaned and stemmed

4 tablespoons water

1/4 teaspoon ground nutmeg

1 onion, chopped

2 tablespoons butter

5 eggs

1 cup cottage cheese

1 cup shredded Cheddar cheese

salt and pepper to taste

2 tomatoes, thinly sliced

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold.

Ingredients:

2 tablespoons olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

1/2 cup black olives, pitted and sliced

1 tablespoon chopped fresh parsley

1/2 cup dry white wine

1 pound cod fillets

Method:

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.

Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.

Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Ingredients:

1 (12 ounce) package frozen shelled edamame (green soybeans)

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste

Method:

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.