My Favorite Recipes

Lime Chili Tacos

2010-02-21T07:27:00.001-08:00

Place in crock pot. Cook on low for 5-6 hours or until tender.

3 chicken breasts
juice from 1 lime
1 T chili powder

Remove chicken and shred. Place back in crock pot and add:

1 c frozen corn (or a can of corn)
1 c salsa
1 can black beans

Cook for another 30 minutes (or until all hot).

Serve with avocados, sour cream, lettuce, cheese, and whatever else you like on tacos.

This turned out great. Although I should add that because it was such a wet mixture it turned my crunchy taco shell into a mushy one pretty quick. For that reason I think it would be great as a base for a taco salad.

Crockpot Yogurt

2010-02-21T07:26:00.001-08:00

Well, folks I did it! I successfully made my own yogurt. It tastes delicious and was so easy. This is something that I have thought would be fun to do for years, but was somehow convinced it was a really difficult process and I would need lots of special equipment that would end up costing lots more than what I would actually save by making it myself.

Not true!

Thanks to Tammy who made it seem possible and then this fabulous blog that made it seem so easy that there was no reason to not give it a try.

What you need:
A Crockpot (mine is a 3.5 quart)
A thick bath towel
1/2 gallon of milk (I used whole milk but I hear any kind of milk will work)
1/2 cup natural yogurt (you know, the kind of nasty - no flavor added kind you buy at the store. After you make your first batch, you can use 1/2 cup of your own yogurt next time instead of the store bought kind)
1/2 cup powdered milk (you don't really this - it just makes the yogurt thicker)

Now, here's what you do:

Pour the milk into the Crockpot, put the lid on, and turn to Low for 2 1/2 hours.

After 2 1/2 hours, turn the Crockpot off and let sit for 3 hours (DO NOT remove the lid - just unplug the machine and let it be).

When the 3 hours are up, scoop out 2 cups of the warm milk and put it in a bowl with the 1/2 cup store-bought yogurt and powered milk. Stir until mixed, then throw it all back into the Crockpot and mix it up. Put the lid back on and then wrap the entire Crockpot (remember, it's still unplugged) in a big bath towel. Then let it sit for about 8 hours.

When the 8 hours are up - unwrap your Crockpot, take the lid off, and just like that you have YOGURT!

(I started the process at 4:30pm. Cooked milk until 7pm, let it sit until 10pm, added the yogurt and powdered milk, then went to bed and left it until about 6:30 the next morning.)

As soon as I took the lid off, I could smell the tangy yogurt smell which meant success! You can enjoy a bowl right away, but after that be sure to put the remainder in the fridge. After about 8 hours or so in the fridge it will thicken up a bit more.

I chose to leave my yogurt plain and just add what I want to each individual serving I dish up. That way I can make it sweeter if I'm in the mood for sweet, or not as sweet if I'm not in the mood. You can store in fridge for at least 7-10 days (one site I read said up to three weeks, but as good as this stuff is, I don't think you'll have a problem eating it within the 7 days).

Here's a picture of the yogurt and dressed up with some maple syrup (or you could use honey) and frozen raspberries. It's a bit of heaven on earth (the bowl really doesn't do it justice, please excuse it - we are poor students, remember? My bowl options consist of the bowl you see or an oversized, very awkward squarish, ceramic thing with a few cracks through the center).

Crockpot Chicken Lentil Curry

2010-02-21T07:18:00.001-08:00

I adapted this recipe from this recipe from A Year of Slow Cooking.

1 1/2 cups dry lentils (I used green)
5 cups water
1 chicken bouillon cube (or you could replace some of the water with chicken broth)
3 tsp curry powder
1/2 tsp cumin
1/2 tsp parsley
1 finely chopped red chili
1 baking powder cut into 1" cubes
1 cup cooked chicken (I'm sure you could throw in some raw chicken if you don't have any already cooked)

Throw it all into the Crockpot. Give it a stir. Cover and cook on low for 6-7 hours. Serve over rice.

I'm really going to start taking pictures, I just keep forgetting until it is already eaten.

Quick Banana Bread

2009-10-20T12:47:00.000-07:00

Group 1 ingredients:
2 tablespoons melted butter
1 tablespoon milk
2 over-ripe bananas, mashed
1 egg
Handful of cropped walnuts (optional)

Group 2 ingredients
1½ cup plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon baking powder
½ cup sugar
¼ teaspoon salt

- Preheat the oven to 200C/400F/gas mark 6 and grease a medium sized bread tin.
- Mix group 1 ingredients together in a bowl
- Add group 2 ingredients to group 1 and mix well
- Pour the mixture into the bread tin – I told you it was easy!
- Cook for 25-30 minutes
- Remove the banana bread from the oven and put on a wire rack to cool
- Cut into slices and enjoy!!

Easy English Biscuits (Cookies)

2009-10-20T12:27:00.000-07:00

1/2 c soft butter
1 1/4 c sugar
1 1/2 c flour
1 egg
Pinch of salt

Beat butter and sugar together. Add egg and beat well. Add flour and salt and mix until it forms a ball of dough. Add more flour if needed. Roll out and cut into desired shapes. Bake on greased cookie sheet at 375 for 7-10 minutes (only just golden around the edges).

Cornbread

2009-10-20T07:19:00.000-07:00

1/2 c butter
2/3 c sugar
2 eggs
1 c buttermilk
1/2 t baking soda
1 c cornmeal
1 c flour
1/2 t salt

Melt butter, add sugar and stir well. Add eggs, beat until well blended. Combine buttermilk and soda, then add to sugar and egg mixture. Add dry ingredients and stir until just blended. Bake in greased 8x8" pan at 375 for 30 minutes.

Favorite Oatmeal Cookies

2009-06-28T19:45:00.000-07:00

These are our families favorite oatmeal cookies. The recipe comes from the Quaker oatmeal boxes. I like to use whole wheat flour instead of white flour.

1 c butter, softened
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 c oatmeal
1 c raisins

Cream together the butter and sugars. Add eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt. Mix well. Stir in oatmeal and raisins.

Bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.

(For bar cookies bake in ungreased 9x13 pan for 30-35 minutes).

My Favorite Brownie Recipe

2009-06-28T19:41:00.000-07:00

1/2 c butter
1 c sugar
2 eggs
1 t vanilla
1/3 c cocoa
1/2 c flour
1/4 t salt
1/4 t baking powder

In large saucepan, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Add remaining ingredients.

Pour into greased 8x8 inch pan and bake at 350 for 25-30 minutes.

Red Velvet Cake

2009-06-27T06:59:00.000-07:00

Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature (may substitute ricotta cheese)
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.

Vanilla Crepes

2009-06-27T06:57:00.000-07:00

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Combine all ingredients in blender and mix until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

Chicken Parmigiana

2008-10-06T21:08:00.001-07:00

To make the breaded chicken breasts:
1 c unseasoned bread crumbs
1/4 c grated parmesan cheese
1 T minced fresh parsley or basil
1 t salt
1/2 t pepper
4 boneless, skinless chicken breasts
1/4 c flour
1 egg, slightly beaten
1/3 c olive oil

Combine bread crumbs, cheese, and seasonings. Set aside. Coat the chicken with the flour. Shake off any excess. Dip chicken in beaten egg, then coat in the bread crumb mixture, patting with your fingers to make it stick. Heat oil in large skillet over medium heat. Brown chicken for several minutes on each side. Remove chicken from pan, and blot dry with a paper towel to remove excess oil.

To make the Italian Tomato Sauce:
2 T olive oil
1/3 c finely chopped parsley
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 c fresh basil leaves, chopped, or 1 sprig each of rosemary, sage, and thyme
1 large can diced tomatoes (28 oz)
1 small can diced tomatoes (15 oz)
1 T tomato paste
salt and pepper to taste

Heat oil in large skillet. Add parsley, onion, carrot, and celery. Cook, stirring for 5 minutes or until onions are golden brown. Add garlic and basil. Cook, stirring for about 30 seconds. Add tomatoes, tomato paste, and salt and pepper. Simmer uncovered until sauce is thickened, about 10 minutes (remove herb sprigs).

Now to put it all together:
Breaded chicken breasts
2 c Italian tomato sauce
3/4 c grated parmesan cheese
6 oz mozzarella cheese, thinly sliced

Heat oven to 350. Lightly oil a 9x13 baking pan. Spoon 1 c Italian tomato sauce into bottom of pan. Arrange chicken over the sauce. Sprinkle with 1/4 c parmesan cheese. Spoon the remainder (1 cup) of tomato sauce over chicken. Top with mozzarella cheese and remainder of parmesan cheese. Cover the pan with foil and bake 30 minutes. Remove foil, and place under broiler for 1-2 minutes more to brown top. Serve over pasta.

Chicken Broccoli Bake

2008-10-06T21:07:00.002-07:00

2 c cooked rice
4 chicken breasts, cut into bite sized pieces
1/4 c flour
2 T olive oil
broccoli spears (I usually buy 1 medium bunch of broccoli)
1 c milk
1 package cream chees (8 oz)
1/2 - 1 t garlic salt
1 t paprika
ground black pepper
1/2 c grated cheese (whatever you have - cheddar, mozzarella, parmesan)

Coat chicken in flour. Shake off excess. Heat oil in large skillet. Brown chicken pieces. Remove from heat. Steam broccoli until just tender. In saucepan combine milk, cream cheese, seasonings, and 1/2 of grated cheese. Cook over medium heat, stirring until thick (a few minutes).

Put rice in bottom of 9x13 pan. Cover with broccoli, then chicken. Pour sauce over and then top with remaining cheese. Bake at 350 for about 25 minutes.

Chicken Mango Curry

2008-10-06T21:07:00.001-07:00

2 - 3 chicken breasts cut into bite sized pieces
1/4 c flour
salt and pepper
2 T olive oil
1 mango, cut into bite sized pieces
1 can pineapple chunks, drained, but save the juice
1" fresh ginger, grated, or finely minced
1 small onion, diced
3 t curry powder
1 c chicken stock
1/2 c plain or vanilla yoghurt

Coat chicken pieces in flour with salt and pepper. Shake off excess flour. Heat oil in large skillet. Brown chicken for several minutes. Remove from pan and set aside. Brown onions in skillet along with fresh ginger for a several minutes. Add mango, pineapple, and curry powder and cook for 1 minute while stirring. Add juice from pineapple and chicken stock and bring to a boil. Turn down heat and simmer for 5 minutes. Return chicken to pan and stir in yoghurt. Cover and simmer for 5 minutes. Serve over rice.

Turkey Burgers

2008-05-13T09:43:00.000-07:00

1 lb ground turkey
1 small zucchini
1 red bell pepper
1 onion
blue cheese

Put vegetables in food processor until diced finely. Mix with ground turkey. Form into patties. Grill. When cooked, top with blue cheese.

Quick Chicken Cacciatori

2008-05-13T09:37:00.000-07:00

This recipe is so quick, easy, and tasty. It's my mother-in-law's recipe.

1-2 lbs chicken tenders
1 can diced tomatoes (or I have used crushed tomatoes)
2 carrots, sliced
1 medium onion, chopped
1 celery stalk, cut in half
1 garlic clove, crushed
salt and pepper to taste
oregano
basil
other seasonings to taste

Place chicken tenders in pot. Add all other ingredients. Cover and simmer on medium-low until chicken is done, and carrots are starting to soften. Remove celery stalk before serving. Serve over noodles or rice.

Sheryl's Sweet and Sour Chicken

2008-05-13T09:32:00.001-07:00

This is one of my favorite chicken recipes. It is so yummy! It is taken from the Lion House cookbook.

3 lbs chicken breasts

1 t garlic salt

1/2 t black pepper

1 beaten egg

4-6 T cornstarch or flour

Sprinkle chicken with salt and pepper. Let stand one hour or more. Preheat oven to 325. Dip chicken in egg, then coat in cornstarch or flour. Brown in hot oil. Place in baking dish. Cover with the following sauce. Bake uncovered for 1 hour, turning chicken once or twice.

3/4 c sugar
1/2 c vinegar
1/2 c chicken broth
3 1/2 T ketchup
1 T soy sauce

Combine in small saucepan and heat.

Crock Pot Chicken Tenders

2008-05-13T09:29:00.000-07:00

I got this recipe from my sister-in-law, Mary.

1 lb chicken tenders

1 3 oz pkg cream cheese

1/2 pkg Italian salad dressing mix

2 cans cream of chicken soup

Put chicken in crock pot, add cream cheese, Italian dressing, and soup. Cook on low for 3-4 hours. Serve over egg noodles or rice.

Lasagna

2008-04-17T20:51:00.001-07:00

This is Jason's mom's recipe for Lasagna. It is Jason's favorite.

Sauce:

1 1/2 lbs ground meat

3 garlic cloves, crushed

1 onion, chopped

3 ribs celery, chopped

1 bell pepper, chopped

1 t oregano

1 t basil

1 t parsley

salt and pepper

1 large can (28 oz) crushed tomatoes

1 15 oz can tomato sauce

Brown meat. Add garlic, onion, celery, bell pepper, and seasonings. Cook for several minutes, until onions begin to soften. Add tomatoes and sauce. Simmer for about 15 minutes. Remove from heat.

Filling:

1 c ricotta cheese

1 c cottage cheese

1 c mozzarella cheese

1 c cheddar cheese

1/2 of small package of frozen spinach, cooked and drained well

1 egg

Mix all ingredients together.

Pasta:

1 box lasagna

Cook pasta as directed on package until "al dente" (not hard, not soft). Lay each piece of pasta on towel after cooking while waiting to put meal together.

Now it is time to put it all together. Put half of the meat sauce in bottom of 9x13 pan. Cover with pasta, then cheese mixture, then more pasta, then remaining meat sauce. Top with grated cheese.

Bake at 350 for 30 minutes, until edges are bubbly. Remove from oven and let stand 20 minutes before serving.

Chicken Tikka Masala II

2008-04-17T20:44:00.001-07:00

4 chicken breasts cut into 1" pieces
2 garlic cloves, chopped
1" fresh ginger, chopped
14 oz can diced tomatoes
4 T plain yogurt
1 onion, diced
2 T oil
2 T masala curry
salt and pepper
1 T flour
1/4 c water
3 T chopped cilantro

Put garlic, ginger, tomatoes, and yogurt in blender until smooth. Set aside.

In large skillet heat oil. Add onions. Brown onions for 3-4 minutes. Add masala curry and fry for 1 more minute, stirring occasionally. Add the tomato mixture and chicken to onions. Season with salt and pepper.

Mix cornstarch with water and slowly add to tomato mixture. Bring to boil, stirring constantly. Cover and let simmer for 15 minutes.

Before serving add cilantro. Serve over rice.

Honey Chicken Over Snow Pea Rice

2008-04-14T09:48:00.001-07:00

Here's another great recipe that comes from a friend.

1 T butter

1 1/2 c long grain rice

salt and pepper

5 c chicken stock

zest and juice of 1 lemon

2 large handfulls of snowpeas

2 T olive oil

2 lbs chicken, cut into bite-size pieces

1/2 t crushed red pepper flakes (optional)

1 large onion, diced

3 garlic cloves, chopped

3 inch piece of fresh ginger - peeled and grated

3 T honey

1 T cornstarch

Melt butter in saucepan. Add rice and salt and pepper. Lightly brown rice for a few minutes. Add 3 1/2 c chicken stock and lemon zest. Bring to a boil, cover, reduce heat, and let simmer for about 20 minutes. When rice has only about 3 minutes more to cook, lift lid and add snowpeas. Don't stir them in, just throw them on top of the rice. When rice is done, fluff rice, mixing in the snowpeas.

While rice is cooking, heat large skillet over medium heat. Add oil. Brown chicken for several minutes. Add salt and pepper, pepper flakes, onion, garlic, ginger, and honey. Cook for a few more minutes, stirring frequently. Add remaining 1 1/2 c chicken stock and bring to a boil. Reduce heat to a simmer. Mix cornstarch with a little bit of water. Add to chicken mixture. Mix thoroughly and cook for 2 more minutes until sauce thickens. Add lemon juice.

Serve the chicken over the rice.

*Tip for using fresh ginger* Store fresh ginger in the freezer (inside a freezer safe bag). It keeps longer and is easier to grate. When grating frozen ginger there is also no need to peel it before you grate it.

Taco Casserole

2008-04-14T09:26:00.000-07:00

I just found this recipe that I had got from a friend years ago. I was hesitant to try it, because it didn't sound very good. My husband and I were both pleasantly surprised at the outcome. I will be making it again soon. It was so easy. I put it together in the morning and let it sit in the fridge until I was ready to put it in the oven.

1 lb ground beef or turkey

1 onion, chopped

1 bell pepper, chopped

1 clove of garlic, minced

1 pkg taco seasoning

8 oz taco sauce (1 cup)

1 c sour cream

1 c cottage cheese

1 c crushed tortilla chips

1 c cheddar cheese

Heat oven to 400. Grease bottom of 2 qt casserole dish.

In a skillet brown ground meat. Add onion, pepper, and garlic and cook until vegetables are tender. Add seasoning mix and taco sauce.

In a medium bowl, combine sour cream and cottage cheese.

Place half of the crushed chips in bottom of casserole dish. Add meat mixture, followed by cheese mixture. Top with cheese and remaining chips. Bake uncovered for 30 minutes or until cheese has melted.

Brownies w/Carrots and Spinach

2008-04-05T18:52:00.000-07:00

Ok - so I'm sure the title has turned you off, but you really should try them. I just got this recipe from a friend, and they actually are yummy. They might not be the most incredible brownie I've ever tasted, but I definitely enjoyed eating it. Here it goes.

3 oz semi sweet chocolate
1/2 c carrot puree
1/2 c spinach puree
1/2 c brown sugar
1/4 c cocoa
2 T butter
2 t vanilla
2 egg whites
3/4 c flour (or oat flour)
1/2 t baking powder
1/2 t salt

Melt chocolate, being careful not to burn it (use a double boiler, or very low heat). In large bowl combine melted chocolate, carrot and spinach purees, sugar, cocoa, butter, and vanilla. Mix until smooth. Add egg whites. Mix well. Add flour, baking powder, and salt and mix until blended. Bake at 350 in a greased 8"x8" pan. Cool completely before cutting and serving. DO NOT SERVE UNTIL COOLED COMPLETELY. The brownies loose the taste of spinach as they cool.

Carrot Cake with Cream Cheese Frosting

2008-03-24T11:58:00.000-07:00

1 1/2 cups oil
2 cups flour
1 cup sugar
1 cup brown sugar
4 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins

In large bowl, beat oil, flour, sugars, eggs and vanilla until smooth. Add cinnamon, nutmeg, soda and salt. Stir in the carrots, pecans, and raisins, and mix well. Pour batter into two greased and floured 9" cake pans. Bake at 350° for 50 minutes. Let cool for a few minutes, then remove from pan and cool completely on cooling rack. Frost with Cream Cheese frosting.

Cream Cheese Frosting

1 package cream cheese (8 oz)
1/4 c butter
splash of milk
about 4 c powdered sugar (I don't measure it)
1 t vanilla

Beat butter and cream cheese together until creamy. Add milk and gradually add powdered sugar until desired consistency. Add vanilla. Put layer of frosting in between both layers of cake. Frost top and sides of cake. For extra decoration, cover sides of cake with chopped pecans.

Baklava

2008-03-24T11:53:00.000-07:00

This is a Mediterranean pastry that is SOOOOO delicious. It takes a lot of work to make, but is worth it! Plan on about an hour to put together after all the prep work is done (syrup made, nuts ground and seasoned).

SYRUP
2 cups honey
1 cup water
1 cup sugar
2 cinnamon sticks(or 1/2 teaspoon ground cinnamon)
1 tablespoon lemon juice
lemon peel(without pith - 4 inch-long piece)
orange peel(without pith - 4 inch-long piece)

PASTRY
4 cups coarsley ground walnuts (the fresher the nuts you use, the
better it will taste)
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter
1 lb phyllo dough
1 lb unsalted butter, melted

DIRECTIONS (make first so that it can cool to room temperature)
In a small saucepan, combine honey, sugar and water. Bring to a slow
boil, stirring occasionally, until the sugar is dissolved. Add lemon
juice, cinnamon sticks and peels and cook over a medium heat for 10
minutes, until slightly thickened. Remove peels and cinnamon sticks
and allow to come to room temperature before using.

In a medium bowl combine walnuts, almonds, sugar, cinnamon, nutmeg,
ground cloves and 3 tablespoons melted butter and mix thoroughly.

Place filo between sheets of waxed paper and cover with a slightly
damp towel to prevent filo from drying out. Brush bottom and sides of
an 18"x12" (cookie sheet) pan generously with melted butter. Place 8
filo sheets into bottom of pan, brushing each sheet generously with
butter. Take an additional 4 sheets of filo and place in pan allowing
sheets to drape over each of the 4 sides of pan. Brush these with
melted butter. Spread 2 cups of nut mixture into pan, distrubuting
evenly over bottom. Fold over the overlapping filo sheets brushing
each with butter, to envelop the nut mixture. Repeat layering process
2 more times to form 3 nut layers. Top pastry with remaining filo
dough and generously brush top layer with melted butter. Tuck in the
buttered filo neatly around.

Score through top layers of pastry with a sharp knife making 6 strips
lengthwise then cut 10 strips diagonally to form diamond shaped
pieces. Stud each diamond-shaped piece (and any odd looking ones near
the ends of the pan) in the centre with a whole clove per piece. Pour
remaining melted butter over pastry and lightly sprinkle some water on
top too (wet your hand under the tap twice and shake this out over the
pastry). Bake pastry in a 325 degree oven for 1 hour, until nicely
golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup
over pastry. Allow to stand at least 3 hours or overnight. Cut through
the scored pieces and serve.

Rice Pudding

2008-03-24T11:48:00.001-07:00

This recipe is adapted from the Lion House Recipes book.

2 cups cooked rice (I use the short grain brown rice that Costco sells)
2 1/4 cups milk (I use vanilla soy milk) (If you want a richer flavor, substitute 1/4 c milk with 1/4 c evaporated milk)
1 T cornstarch
1/4 t salt
1/2 c plus 2 T sugar or other sweetener
2 eggs, slightly beaten
1/8 t nutmeg
1/8 t cinnamon
1 t vanilla
1/2 c raisins

Combine cornstarch, salt, sugar in small bowl and mix well. Scald milk in a saucepan. Slowly add the sugar mixture, stirring continuously until it begins to boil. Add cooked rice, and continue to stir until it begins to boil again. Pour a little of the hot mixture into the beaten eggs while stirring rapidly. Then add it into the mixture in the saucepan and stir until it is thickened (only a couple minutes). Remove from heat. Stir in spices, vanilla, and raisins (I steam my raisins for a few minutes to plump them up a little). Serve hot or cold. We like it so much that I always make a double batch.

Black Bean Soup

2008-03-04T12:54:00.001-08:00

My mom just gave me this recipe. It is so easy and delicious!

2 can black beans (drained)
1 can chicken broth (about 2 cups)
1 cup salsa
1/2 t cumin
1 t paprika

Simmer in pot about 15 minutes. Put half of the soup in the blender until smooth, then return to the remaining soup in pot. Stir and serve.

Top with: sour cream, cheese, avocado, limes, tortilla chips

White Fish in Tomato Sauce

2008-01-30T10:41:00.000-08:00

Combine the following: (this also works well if you replace the fish with chicken breasts)

2 T cornstarch
1 t salt
1 t garlic powder
1/2 t chili powder
1 t ginger powder
1 t ground fennel
1 t coriander

Coat 2 medium fish fillets (tilapia or cod work well) with above mixture.

Heat large skillet pan over medium heat. Add 1-2 T olive oil. Once oil is hot, add fish fillets. Cook several minutes on each side (until fish is done). Remove from pan and set aside.

To make sauce combine the following in a bowl:

2 T tomato paste
1 t garam masala
1 t fresh ginger (grated)
2 garlic cloves (minced)
1/2 t salt
3/4 c water
pinch of pepper
1 bay leaf
1/2 cinnamon stick

Heat skillet. Add sauce and simmer on low for 5 minutes, stirring occasionally. Add fish fillets and cook another 2 minutes or so. Garnish with chopped cilantro and mint. Serve with mashed potatoes.

Senegalese Lemon Chicken

2007-10-26T06:57:00.000-07:00

I got this recipe out of the 12 Best Foods Cookbook. Don't skimp on the onions, they are so delicious!

2 large white onions
1/4 c chopped parsley
1/2 t dried thyme
1 bay leaf
1 small clove garlic, smashed
1/2 t salt
6 grinds black pepper
juice of 2 lemons
2 T oil (canola or olive)
1 1/2 lbs skinnless chicken breasts

-Place the onions in a large, resealable plastic bag. Add the parsley, thyme, bay leaf, garlic, salt, and pepper. Pour in the lemon juice and oil. Seal the bag and shake to coat the onions with the marinade. Add the chicken, reseal, and shake the bag. Refrigerate for 2-3 hours.

-Remove the chicken from the marinade and pat dry. Coat a deep, meduim skillet, with a tight-fitting lid, with cooking spray. Over medium-high heat, brown the chicken on both sides, turning it once, 8 minutes. Remove the chicken to a plate.

-Lift the onions from the marinade and add them to the skillet. Cook, stirring occasionally, until they are limp and brown, but not soft, 10 minutes. Return the chicken to the pan. Pour in the reseved marinade, including the solids. Cover the pan and simmer for 20 minutes. Turn the chicken, cover, and continue cooking until the meat is white near the bone, 15 to 20 minutes. Remove bay leaf before serving. This dish goes great with brown rice.

Oatmeal Cake

2007-10-16T14:14:00.000-07:00

This is one of my most favorite cake recipes. It comes from the Lion House Recipe Book. I use whole wheat flour instead of white flour. I usually don't add the coconut and nuts to the topping, just the butter, sugar, milk, and vanilla.

1 1/2 c boiling water
1 c rolled oats
1/2 butter or shortening
1 c brown sugar
1 c sugar
2 egss, well beaten
1 1/2 c flour
1 t cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t salt

Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Adds oats and water mixture. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased and lightly floured 13x9x2 inch baking pan. Bake at 350 degrees for 35 - 45 minutes. Spread topping on baked cake as soon as it comes out of the oven.

Topping
1/2 c butter
1 c brown sugar
1/3 c evaporated milk
1 c coconut
1 c chopped nuts
1 t vanilla

Melt butter and add sugar. Blend. Add remaining ingredients and spread on baked hot cake. Place under broiler for a minute or two, if desired.

Lassi Meethi - Sweet Yogurt Shake

2007-10-03T12:43:00.001-07:00

I got this one also from "The Best Recipes in the World." Haven't tried it out, but I love ordering Lassi drinks in Indian restaurants. I can't wait to try it out my self.

2 c whole milk yoghurt
1/2 t ground cardamon
2 T sugar or to taste
pinch of salt
1 c ice cubes
1 c cold water

Combine all ingredients in blender. Blend until smooth.
You can also add 1 c pulp of mango, peach, or other fruit to make it a fruity lassi.

Indian Watermelon Cooler

2007-10-03T12:37:00.000-07:00

I got this recipe from "The Best Recipes in the World" by Mark Bittman. I haven't tried it yet, but have to return the book, so thought I better put it somewhere, so I can try it later. It sounds really good!

4 cups seedless watermelon, cut into chunks
1/2 c milk
1/4 sugar, or to taste
1 c ice cubes, preferably crushed
1 T lime juice
1/4 c chopped mint leaves

Combine watermelon, milk, sugar, and ice in blender. Blend unti pureed, but not entirely smooth.
Add lime juice and mint. Serve over ice.

Chicken Tikka Masala

2007-09-19T20:11:00.000-07:00

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it.
Marinade
1 c plain yogurt
2 T lemon juice
2 t cumin
1 t chili powder
1 t black pepper
1 t cinnamon
1 t salt
½ inch freshly grated/minced ginger
1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)
• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.

Sauce
1 T butter
2 cloves garlic
1 jalapeno chile (optional), minced
3 t ground coriander
2 t cumin
2 t paprika
2 t chicken masala powder
½ t salt
1 can tomato sauce (14.5 oz)
1 c whipping cream
¼ c fresh cilantro
• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).
• Simmer 5 minutes.
• Serve with basmati rice, naan or pita bread.

Arabic Salad

2007-09-19T20:08:00.000-07:00

3 medium tomatoes, diced
1 cucumber, diced
small bunch of green onions, diced
1 garlic clove (minced)
Juice from 1 lemon
Salt and pepper
2 T olive oil
1 T chopped mint leaves
1 T chopped parsley leaves
• Mix all ingredients together, and serve (although it is best after it sits for 20-30 minutes).

Mujadarah (Arabic Lentils and Rice)

2007-09-19T20:01:00.000-07:00

It doesn't get cheaper, healthier, easier than this recipe. I think it is best served with Arabic salad.

1 c brown rice
6-8 c water
1 ½ c dried lentils
2 chicken bouillion cubes
2 t cumin
½ t pepper
2-3 T olive oil or butter
1 large onion
salt to taste
• Place brown rice and water in saucepan. Cook over medium heat about 20 min.
• Add lentils, bouillion, pepper, cumin and cook another 25 minutes, or until rice and lentil are soft (add more water if it needs it).
• Meanwhile, saute onions in oil until brown and carmelized (allow a lot of time for them to carmelize).
• Add onions to the rice/lentil mixture a few minutes before the rice/lentil mixture is done.

Mint Limeade

2007-09-19T19:56:00.000-07:00

This is a great summertime drink. Especially good on really hot days!

6 c water, divided
1 c sugar (more or less to taste)
1/3 c fresh mint
1 c fresh lime juice (about 8-10 limes)
• Combine 2 c water, sugar, and mint in small saucepan. Bring to a boil.
• Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.
• Discard mint leaves
• Combine remaining 4 c water, sugar syrup, and lime juice in a large pitcher. Stir. Refrigerate. Serve.