Eggplant Chickpeas Couscous

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Vegetable Couscous with Herbs

Ingredients:

• 1 1/3 cups couscous
• l/4 cup cooking oil
• 1 large sliced onion
• 4 Sliced carrots
• 1 fennel bulb, cut into 1 in pieces
• 1large eggplant cut into 1/2 in cubes
• 4 cloves minced garlic
• 1 Chopped jalapeno pepper
• l/4 cup tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons caraway seeds
• 5 1/2 cups water
• 1 1/2 cups drained cooked chickpeas
• Salt and pepper to taste

Method:

1. Heat the oil in a large saucepan. Add onion fennel, eggplant, carrot, garlic and jalapeño, cook uncovered on high heat 2 - 3 min, cover and reduce the heat simmering about 8 min.

2. Add tomato paste coriander, caraway seeds salt and pepper and cook stirring for extra 2 min

3. Add the 3 cups of water and bring to boil, reduce the heat and simmer uncovered about 10 - 12 min until the vegetable is tender, then add the chickpeas stirring in for extra 1 min.

4 In medium saucepan, boil the remaining water, add the couscous and season with extra salt and pepper. reduce the heat and simmer for 5 - 6 min until the couscous is fluffy.. remove and spread the on large flat dish and the vegetable and it's broth on top. enjoy

Lebanese Green Olive Sauce with Mint

Green Olive Suace

Ingredients:

• 1/2 cup pitted Lebanese green olives
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon origano
• 1/4 cup chopped fresh mint leaves
• 5 tablespoons grated Parmesan
• 2 teaspoons olive oil
• 1/2 cup water
• salt and pepper to tast

Method:

1. Place the olives, parmesan, garlic, oregano, mint in food processor and add the water. puree the mixture for few seconds keeping some texture not very smooth

2. In a large bowl, toss with pasta, and serve immediately. Garnish with additional olives and mint leaves....Enjoy

Fresh Tomato Pasta Sauce

Tomato Ginger Sauce

Ingredients:

• 3 cups diced peeled fresh ripe tomatoes
• 3/4 cup minced onion
• 2 teaspoons minced fresh ginger
• 2 minced garlic
• 1/4 stick extra virgin olive oil
• 1/4 cup minced parsley
• salt and pepper to taste

Method:

1. In medium skellet over moderate heat, add olive oil and cooke the onion, ginger and garlic for about 3 min

2. Stir in the tomatoes, and gen­tly simmer, for 12 min, stirring occasionally

3. Season to taste with salt and pepper. Put the sauce in a food processor or blender until smooth, and add the parsley.

4. Toss with hot pasta. Serve immediately.

Pasta Original Italian Sauce

Marinara Sauce

Ingredients:

• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 3 cups plum fresh plum tomato peeled and chopped
• 1/4 cup chopped fresh basil
• 1 teaspoon dried marjoram
• salt and freshly pepper to taste

Method:

1.Heat the olive oil on a heavy saucepan, add the onion and and sauté until soft about 6 min

2. Add the tomato with their liquid, stir in with and transfer to processor or through a food mill to get the right consistency.

3. Return the mixture to heat and simmer for 20 min, 5 min before finish add the basil, marjoram , salt and pepper.

4. Toss with hot pasta. garnish with the additional fresh herbs....Enjoy

Original Pasta Sauce

Tomato Basil Sauce

Ingredients:

• 3 large ripe peeled and chopped tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 cloves minced garlic
• 5 sprigs of fresh basil
• Freshly ground pepper and salt to taste

Method:

1. In large saucepan, heat the olive oil on moderate heat, add the garlic and stir for one min.
2. Add the tomatoes, basil, salt and pepper and stirl the mixture well, reduce the heat and simmer for 10 min.
3. Discard the basil springs and place the mixture in food processor for the right consistency
4. Toss with hot pasta, and serve immediately

Vegetarian Chili

Black Been Eggplant

Ingredients:

• 11/2 pounds eggplant, stemmed
• 4 onces dried Mexican red chilies
• 3 cups vegetable stock
• 1/4 cup olive oil
• 2 small chopped onions
• 4 cloves minced garlic
• 3 cups chopped tomato
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 cups cooked black beans
• salt and pepper to taste
• White grated chedder and cilantro for garnishing

Method:

1. Cut eggplant into 1in cubes and season with salt let it set for one hour.

2. The way cook 2/3 cup of dried beans will make 2 cups: soak in water overnight or about 6 hours, and boil on moderate heat for 2 hours.

3. Drain the cooked bean, and place in heavy saucepan, then simmer the cooked beans with the vegetable stuck for 20 min.

4. Puree the chilies and liquid in blender until smooth

5. Heat olive oil in a large Dutch oven, add eggplant, onion, coriander garlic cumin stirring about 3 min.

6. Add the tomato and continue stirring for another 2 min

7. Add the chili puree and simmer for 10 min..Sprinkle cheddar and cilintro on top.. Enjoy

Muffins

Corn Muffins

Ingredients:

• 2 eggs, beaten
• 1 1/2 cups milk
• 3 cup vegetable oil
• 2 tablespoons chopped onion
• 2 tablespoons chopped jalopeno
• 3/4 cup grated Cheddar cheese
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 2 tablespoons cormeal

Method:

1. Mix eggs, milk and oil.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix.

4. Pour into greased muffin cups and bake in preheated 400° F. oven 25 to 30 min

Fried Tomatoes

Ingredients and method:

• Cut 5 large firm ripe tomatoes into slices.
• Dredge in bread crumbs.
• Fry in hot oilve oil browning well on both sides.
• Remove to hot platter.
• Sprinkle top with oregano, salt and pepper to taste

Corn Pudding

Ingredients and method:

• 2 cups grated fresg corn
• 2 well beaten-eggs youlks,
• 1/4 cup milk stir in with the eggs youlks.
• salt and pepper to taste
• Beat egg whites until fluffy. Fold in. Turn into greased 1 qt. baking dish. Set baking dish in pan of boiling water, and bake 30 minutes at 350°.

Vegan Refreshing Lima Beans Salad

Lima Beans Salad

Ingredients:

Serves 2 - 4

• 2 cups cooked lima beans, or can (15 ounces) drained
• 2 teaspoons minced onion
• 1/4 teaspoon black pepper
• 1 teaspoon minced parsley
• 1 teaspoon lemon juice
• 2 tomatoes, cut into eighths
• salt and freshly ground pepper to taste
• 3 tablespoon Oil and Vinegar Dressing
• serve by itself or on salad greens

Method:

1. Rinse the lima beans with cold water and drain thoroughly.

2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

3. To serve, mix lightly, then add tomato wedges.

4. Spoon Oil and Vinegar Dressing over all and mix lightly; add salt to taste.

5. Serve on salad greens.

House Salad Cabbage and Scallion

Cabbage Salad

Ingredients:

2 cups chopped romain lettuce

1 cup shredded white cabbage

3 carrots, shredded

2 ribs celery, diced

1 cup diced doced red pepper

1/2 cup minced radish

2 tomatoes, cut in quarters

Scallion Vinaigrette

Method:

1. Put all ingredients except tomatoes, radishes and dressing in salad bowl.

2. Add about 4 tablespoons dressing over salad; toss (add more dressing to taste).

3. Garnish with tomatoes

Another Remoulade Crudltes Sauce

• 1/2cup Creole or brown mustard
• 1/2 cup salad oil
• 1/4 cup catchup
• 1/4 cup cider vinegar
• 1/4 teaspoon Tabasco sauce
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 3 tablespoons chopped mushroom
• 1/2 cup sherry tomato
• 1 small carrot

Method:

1. Combine mustard, oil, catchup, vinegar, Tabasco and chopped vegetables; cover and chill.

2. Blend the mixture in blender for short time with some texture, don't over process it.. enjoy!

Another White Creamy Salad Dressing

Creamy Salad Dressing II

Ingredients:

• 1 small tin evaporated milk
• 2 tablespoon lemon juice
• 1 teaspoon French mustard
• 1 tablespoon salad oil
• pinch of sugar
• 1 /4 cup chopped parsley

Method:

1 Blend all the ingredients to a smooth cream.

 

Tomatoes Eggs Syrian Style Chuz Muz

Chuz Muz

Ingredients:

• 3 eggs
• 3 tomatoes
• 3 tablespoon olive oil
• 4 chopped scallions
• 4 cloves chopped garlic
• 1 teaspoon tomato past
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• Pinch of salt to taste

Method:

1 in large saucepan, heat the olive oil, add the garlic turmeric, cumin and scallions and sauté for 2 min.

2 Add the diced tomatoes and tomato past, stir and cover about 4 min

3 Crack the eggs on top of the mixture, and don't stir before 3 min, keep simmering on medium heat until the eggs are done.... enjoy

Tartar with herbs Seafood Sauce

Tartar Sauce

Ingredients:

• 5 tablespoons vegetable oil
• 1 raw egg
• 2 boiled egg yolks
• 1 tablespoon French mustard
• 1/2 onion
• 1/2 Gherkin "Pickled cucumber"
• 3 tablespoons chopped chives
• 2 table spoons shopped parsley
• salt and freshly ground pepper

Method:

1 Place all ingredients into the blender in the order indicated and work to a smooth cream.

Steak Should Never Miss White Creamy Horse Radish

Creamy Horse Radish Sauce 2

Ingredients:

• 5 tbsps. evaporated milk
• 3 oz. of horse radish
• 2 cups table cream
• 1 teaspoon mustard
• 2 Table spoon shopped Chives
• 1 pinch of sugar
• salt and freshly ground pepper

Method:

1 Blend the cleaned and cut-up horse radish with the evaporated milk, mustard and seasoning to a smooth cream.

2 Add the cream and chives through and continue blending for another 30 seconds.

Horse Radish Apple a Steak Sauce and More

Horse Radish Sauce

Ingredients:

• 2 tablespoons evaporated milk
• 1 tablespoon lemon juice
• 2 small green apples
• 3 oz. of horse radish
• 1 pinch of sugar
• salt and freshly ground pepper

Method:

1 Clean horse radish and cut into pieces.

2 Peel apples and slice.

3 Place all the ingredients in the indicated order into the blender and blend to a fine puree. ... enjoy

White Silky Salad Dressing

White Creamy Salad Dressing

Ingredients:

• 6 tablespoons sour cream
• 2 table spoons olive oil
• 1 table spoon vinegar
• 1 table spoon lemon juice
• 1 pinch of sugar
• 1/2 small onion
• 2 tablespoons parsley
• salt and freshly ground pepper

Method:

Put all ingredients into the blender and work into a thick cream.

Low Fat Light Easy Soup

Vegetable Soup

Ingredients:

Serve: 2

• 2 carrots
• 1 onion (small)
• 1 sprig parsley
• 1stick celery
• 1 potato
• 2 tomatoes
• salt and freshly ground pepper

Method:

2 place the boiling and fresh ingredients all together in blender with enough water to cover

3 Blend for 1 minute. Place in a saucepan with a little butter or olive oil if desired, and bring to boil

4 Simmer for 10 -15 minutes.

Vinaigrette Dressing for Almost any Greens

Vinaigrette Salad Dressing

Ingredients:

6 tablespoons olive oil

1 tablespoon. vinegar

2 tablespoons lemon juice

1 pinch of sugar

1/2 small chipped onion

1/2 cup chopped parsley

salt, pepper

Method:

Put all ingredients into the blender and work into a thick cream.