Ethnic Dinners!: Discover Delicious World-Wide Cooking for Weeknights with Authentic Ethnic Recipes [2 ed.] 9798372537545

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Ethnic Dinners! Discover Delicious World-Wide Cooking for Dinner with Authentic Ethnic Recipes

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Table of Contents Spicy Pink Shrimp 9 Potato Salad Brazilian II 12 Ambrosia Pudding 13 Brasileiro Skirts 14 Habanero Rice 15 Brasileiro Flank 16 Lime Glazed Sirloin 17 Goya Recaito and Seafood Stew 18 Spanish Rice Fritters 19 Caramelized Bananas 22 Mushroom Strogonoff South American 23 Bananas do Amor 24 Latin Tip Roast 25 Camarão de Coco 26 Carrot Cake with Cocoa Glaze 27 How to Grill a Steak Brazilian Street Style 28 Caribbean Tilapia Stew 29 Rice Apple Shrimp Salad 32 Garlicky Chicken with Mango Salsa 33 Brazilian Shrimp Skillet 35 Brazilian Long Grain II 36

Latin Flavored Butter 37 Catalina's Comfort Cake 38 Summer Night Banana Coffee Smoothie 39 Cabbage Africano 42 Brie Stuffed Steak with Rosemary Sauce 43 Chili Apricots, Eggplant Curry 45 Basmati and Lentils 46 Hummus Africana 47 Alexandria Rice Casserole 48 Moroccan Lentil and Za'atar Tagine 49 South African White Fish Curry 52 Cinnamon Yam Cookies from Mali 53 Garbanzo Bean Pie 54 Nkemjika’s Yam Dump Dinner 55 African Dolmas with Lemon Aioli 56 Adaku’s Yam Fries 58 Coconut Chickpeas 59 Luxor Lentils Soup 62 Casablanca Couscous 63 Minty Feta Tabbouleh 64 Classic Lebanese Dumplings with Lemon Syrup 65 Roasted Walnuts Dip 66

Crunchy Pistachios Kenade 67 Tahini Peanut Hummus 68 Saucy Vegan Cabbage Rolls 69 Ricy Meatballs Soup 72 Saucy Meat Stew 73 Kefta Casserole 74 BBQ Burgers 75 Lavash Almond Tortillas 76 Sunny Pita Pizza 77 Nutty Semolina Cake 78 Dessert Skillet 79 Chicken Pilaf 82 Buttered Cod with Lemon Sauce 83 Dressed Salad 84 Curried Beef Fillets with Eggplant and Lime 85 Pineapple Curry Soup 86 Sweet Oven Roasted Chicken 87 Chicken Curry Cambodian Style 88 Cambodian Lunch Box Custard 89 Ms. Kim’s Buttery Hazelnut Banana’s 92 Cambodian Spring Roll Bowls 93 Koh Kong Glazed Banana Skillet 94

Cambodian Tapioca Alternative 95 Chicken Curry with Mango Pepper Salsa 96 30-Minute Cambodian Dinner 98 Khmer Shrimp Wok 99 Tofu Salad with Spicy Jalapeno Garlic Vinaigrette 102 Hot and Spicy Veggie Combination Platter 103 Cambodian Gazpacho Soup 104 Cambodian Beef Kabobs 105 Authentic Chicken and Jasmine Soup 106 South Indian Curried Shrimp 107 Kebabs Bazaar 108 Chicken Curry 101 109 Curried Chicken Pizza 112 Crepes Chapra 114 Sweet Masala Chicken Tenders 115 Curried Almonds Pilaf 116 Samosa Pot Pies 117 Punjabi Grilled Chicken 119 Lentils Masala 122 Mumbai Pilaf 123 Couscous Curried 124 Eggplant Gujarati 125

Curried Cauliflower Skillet 126 Chapati 127 Kerala Tofu Curry 128 Kerala Seafood Curry 129

Spicy

Pink Shrimp

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 352.1 Fat 18.2g Cholesterol 143.2mg Sodium 1007.2mg Carbohydrates 31.1g Protein 16.6g

Ingredients 1 1/2 lbs raw shrimp, peeled & deveined 1/4 C. olive oil 1/4 C. onion, diced 1 garlic clove, minced 1/4 C. roasted red pepper, diced 1/4 C. fresh cilantro, chopped 14 oz. diced tomatoes

1 C. coconut milk 2 tbsps sriracha sauce 2 tbsps fresh lime juice salt and pepper

Directions 1. 2. 3. 4.

Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onion for 3 min. Stir in the garlic with peppers for another 3 min. Stir in the tomatoes, shrimp and cilantro. Cook them for 4 min. Stir in the coconut milk and Sriracha sauce. Cook them for 3 min. Stir in the lime juice with a pinch of salt and pepper. Serve your stew warm. 5. Enjoy.

Spicy Pink Shrimp

9

POTATO SALAD

Brazilian II

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 211.8 Fat 8.1g Cholesterol 6.1mg Sodium 197.9mg Carbohydrates 32.8g Protein 3.7g

Ingredients 5 -6 medium white rose potatoes 1 medium apple, peeled cored and finely diced 1 C. carrot, cooked till tender but not mushy, diced into small cubes 1 C. frozen peas, lightly blanched and cooled

1 C. frozen corn kernels, defrosted 1 C. mayonnaise, to taste 1/2 C. sliced pimento-stuffed green olives salt and pepper, to taste

Directions 1. Get a large mixing bowl: Mix in it all the ingredients. 2. Adjust the seasoning of the salad and serve it right away. 3. Enjoy.

12

Potato Salad Brazilian II

Ambrosia

Prep Time: 10 mins

Pudding

Total Time: 30 mins Servings per Recipe: 4 Calories 343.5 Fat 7.2g Cholesterol 279.0mg Sodium 107.4mg Carbohydrates 61.2g Protein 9.6g

Ingredients 6 eggs 1/2 C. orange juice 2 tbsps orange zest, grated

1/2 lb sugar

Directions 1. Before you do anything, preheat the oven to 300 F. 2. Get a mixing bowl: Whisk in it all the ingredients. Pour the mix through a fine mesh sieve to strain it. 3. Pour the batter in a greased 8/6 inches ceramic dish. Cook the pudding in the oven for 22 min. serve it with your favorite toppings after it cools down. 4. Enjoy.

Ambrosia Pudding

13

BRASILEIRO

Skirts

Prep Time: 8 mins Total Time: 48 mins Servings per Recipe: 2 Calories 371.9 Fat 18.6g Cholesterol 147.4mg Sodium 151.9mg Carbohydrates 0.0g Protein 47.8g

Ingredients 1 whole skirt steak sea salt (enough to coat steak)

Directions 1. Season the steak with some salt on both sides. 2. Place a pan over medium high heat. Grease it and cook in it the steak for 2 to 4 mi on each. 3. You can grill it also or bake it for 26 min on 350 F. Serve it warm. 4. Enjoy.

14

Brasileiro Skirts

Habanero Rice

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 211.4 Fat 3.7g Cholesterol 0.0mg Sodium 298.3mg Carbohydrates 39.8g Protein 3.7g

Ingredients 1 tbsp vegetable oil 1 small onion, finely diced 1 garlic clove, minced 1 C. long-grain rice

1 habanero pepper 2 -2 1/4 C. hot water 1/2 tsp salt

Directions 1. Place a pot over medium heat. Heat the oil in it. Cook in it the rice with garlic and onion for 5 min. 2. Stir in the chili pepper, hot water, and salt. Cook them until they start boiling. 3. Let the rice cook for 18 to 22 min or until the rice is done. Let it sit for 5 min the fluff it with a fork. 4. Discard the hot pepper and serve your rice warm. 5. Enjoy.

Habanero Rice

15

BRASILEIRO

Flank

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 464.2 Fat 21.9g Cholesterol 154.2mg Sodium 772.7mg Carbohydrates 13.6g Protein 52.4g

Ingredients 2 lbs flank steaks 6 garlic cloves, minced 1/2 small hot pepper 2 tsp extra virgin olive oil 1/4 tsp kosher salt 1 (14 oz) cans hearts of palm, drained, halved lengthwise and thinly sliced

4 medium tomatoes, chopped 1/2 C. red onion, chopped 1/2 small hot chili peppers 1/4 C. fresh cilantro, chopped 2 tbsp red wine vinegar 1/4 tsp kosher salt

Directions 1. Before you do anything preheat the grill. 2. Get a small mixing bowl: Mix in it the garlic, hot pepper, oil and salt. Coat the whole steak with the mix. 3. Grease the grill and cook in it the steak for 5 to 7 min on each side. 4. Get a small mixing bowl: Toss in it the hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt to make the salsa. 5. Cover the steak with a piece of foil and let it sit for 6 min. Serve it with the tomato salsa. 6. Enjoy.

16

Brasileiro Flank

Lime

Glazed Sirloin

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1311.3 Fat 77.6g Cholesterol 456.0mg Sodium 1488.8mg Carbohydrates 18.9g Protein 125.9g

Ingredients 4 sirloin steaks, 1 1/2-inches thick 1/2 C. lime juice, freshly squeezed 1/3 C. dry red wine 1 small onion, finely chopped 4 garlic cloves, finely chopped 2 tsp dried oregano 1 bay leaf 1 tsp coarse salt 1 tsp black pepper

Sauce 5 malgueta bell peppers 1 tsp salt 1 small white onion, finely diced 4 large garlic cloves, chopped 3 limes, juice of 1/2 bunch Italian parsley, chopped

Directions 1. Get a food processor: Combine in it the sauce ingredients and process them until they become smooth to make the sauce. Place it aside. Lay the steaks on a roasting pan and place it aside. 2. Get a small mixing bowl: Mix in it the lime juice with red wine, onion, garlic, oregano, bay leaf, salt and pepper to make the marinade. Coat the steaks completely with the marinade and place them in the fridge for at least 4 h. 3. Before you do anything preheat the grill and grease it. 4. Drain the steaks and cook them for 7 to 9 min on each side. Serve your steaks warm with lime sauce. 5. Enjoy.

Lime Glazed Sirloin

17

GOYA RECAITO

and Seafood Stew

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 496.8 Fat 30.5g Cholesterol 121.8mg Sodium 705.1mg Carbohydrates 24.8g Protein 32.2g

Ingredients 2 tbsp olive oil 1 onion, chopped fine 4 C. chicken stock 4 tbsp goya recaito 2 tbsp tomato paste 14 oz coconut milk 12 littleneck clams 12 mussels Garnishes 1/2 lb large shrimp

2 lobster tails, snipped in half lengthwise before serving red pepper, stripped green pepper, stripped fresh cilantro lemon wedge lime wedge chili oil

Directions 1. Place a large saucepan over medium heat. Heat some oil in it. Cook in it the onion for 6 min. 2. Stir in the stock, cilantro cooking base, tomato paste and coconut milk. Bring them to a boil. Lower the heat and put on the lid. Let them cook for 22 min. 3. Stir in the seafood put on the lid. Let them cook for 6 min. Serve your seafood warm. 4. Enjoy.

18

Goya Recaito and Seafood Stew

Spanish

Rice Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 1 Calories 37.1 Fat 0.5g Cholesterol 17.8mg Sodium 103.9mg Carbohydrates 6.7g Protein 1.2g

Ingredients 1 egg, lightly beaten 1 small onion, finely chopped 1 green scallion, finely chopped 1 tbsp fresh parsley, chopped 3 -4 tbsp flour

1/2 tsp salt 1 tbsp milk 1 C. leftover cooked rice vegetable oil

Directions 1. Get a mixing bowl: Whisk in it the egg, onion, scallion, parsley, flour, milk and salt. Add the rice and mix them well. 2. Place a large pan over medium heat. Heat about 1/4 inch of oil in the pan. 3. Use a tsp to drop the mix in round shape and cook them until they become golden brown. 4. Serve your fritters with your favorite dipping sauce. 5. Enjoy.

Spanish Rice Fritters

19

CARAMELIZED

Bananas

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 251.3 Fat 0.3g Cholesterol 0.0mg Sodium 3.5mg Carbohydrates 64.7g Protein 1.2g

Ingredients 4 bananas 12 tbsp sugar

2 C. water

Directions 1. Place a heavy saucepan over medium heat. Stir in it the sugar until it completely melts. 2. Stir in the water until the sugar dissolves. Stir in the bananas and cook them until they start boiling. Lower the heat and let them cook for 2 h. 3. Serve your caramelized bananas with some ice cream. 4. Enjoy.

22

Caramelized Bananas

Mushroom

Strogonoff South American

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 5 Calories 792.5 Fat 62.9g Cholesterol 200.7mg Sodium 1456.8mg Carbohydrates 15.7g Protein 41.5g

Ingredients 1 tbsp butter 2 tbsp butter 2 lbs filet mignon 1 onion, medium-sized and chopped 1/2 lb mushroom, slivered 5 tbsp soy sauce 1 fluid oz cognac 12 oz table cream 5 tbsp ketchup

2 tbsp mustard 1 tbsp flour 12 oz milk

Directions 1. Sprinkle some salt and pepper over the mignon fillet. 2. Place a large skillet over medium heat. Melt 1 tbsp of butter in it. Brown in it the mignon fillet for 2 to 3 min on each side. Place it aside. 3. Melt the remaining butter in the same skillet. Sauté in it the onion for 4 min. Stir in the mushroom with the filet mignon and cook them for 6 min. 4. Get a large mixing bowl: Whisk in it the table cream, ketchup, mustard, salt and pepper. Add the milk with flour and whisk them until no lumps are found. 5. Pour the mix all over the mushroom and filets then let them cook for 7 to 9 min. Once the time is up, serve your creamy stroganoff skillet warm. 6. Enjoy.

Mushroom Strogonoff South American

23

BANANAS

do Amor

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 135.9 Fat 4.1g Cholesterol 5.0mg Sodium 54.3mg Carbohydrates 25.9g Protein 0.9g

Ingredients 6 medium bananas, halved lengthwise 1/2 C. fresh orange juice 1 tbsp fresh lemon juice 1/2 C. white sugar 1/8 tsp salt

2 tbsp butter 1 C. flaked coconut

Directions 1. Before you do anything preheat the oven to 400 F. Grease casserole dish with some butter. 2. Lay the banana slices in the greased dish and place it aside. 3. Get a mixing bowl: Whisk in it the orange juice, lemon juice, sugar and salt. Drizzle the mix all over the banana slices. 4. Place the dish in the oven and cook it for 16 min. Garnish your banana pan with coconut flakes then serve it with some ice cream. 5. Enjoy.

24

Bananas do Amor

Latin

Prep Time: 10 mins

Tip Roast

Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 32.5 Fat 0.7g Cholesterol 0.0mg Sodium 471.4mg Carbohydrates 5.6g Protein 0.9g

Ingredients 1 1/2-2 lbs sirloin tip roast 1/2 tsp garlic powder 2 onions, sliced 1/2 C. beef broth 1/2 C. strong black coffee 1 tsp salt 1/4 tsp oregano

1/4 tsp rosemary 1/4 tsp pepper 2 tbsp flour 1 tsp margarine

Directions 1. Before you do anything preheat the oven to 350 F. 2. Slice the sirloin into small pieces. Toss them in a casserole dish with the garlic powder, onions, liquids and seasonings. 3. Cook it in the oven for 60 min. Once the time is up, serve your sirloin gravy with some noodles. 4. Enjoy.

Latin Tip Roast

25

CAMARÃO

de Coco

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 751.0 Fat 36.3g Cholesterol 286.4mg Sodium 1323.5mg Carbohydrates 66.8g Protein 43.7g

Ingredients 1 lb large shrimp, peeled & deveined 1/2 C. chopped onion 2 tbsp palm oil 1/4 C. chopped garlic 1/2 C. chopped fresh cilantro 1/2 C. walnuts 1/2 C. chopped tomato 1 C. chopped broccoli 1/4 coconut milk

2 tsp paprika 1 tsp coriander 1/4 C. chopped fresh parsley 1 tsp thyme 1/2 tsp lemon juice 3 dried red chilies, chopped finely 1/2 C. rice

Directions 1. Place a large saucepan over medium heat. Heat the oil in it. Sauté in it the paprika and the onion for 3 min. 2. Stir in the garlic, coriander, thyme, parsley, cilantro, chilies, and walnuts. Let them cook for 4 min. 3. Stir in the tomato and let them cook for an extra 6 min. 4. Once the time is up, stir in the coconut milk, with broccoli and shrimp. Cook them for 6 min. Serve your shrimp pan warm. 5. Enjoy.

26

Camarão de Coco

Carrot Cake

with Cocoa Glaze

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 16 Calories 247.3 Fat 9.9g Cholesterol 50.8mg Sodium 121.1mg Carbohydrates 36.1g Protein 4.0g

Ingredients 4 -5 medium sized carrots, peeled and chopped 1 C. sugar 4 eggs 1/2 C. vegetable oil 2 1/2 C. flour 1 pinch salt

1 tbsp baking powder Glaze 3 tbsp cocoa 2 tbsp butter 1/4 C. milk 1/2 C. sugar

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking dish with some butter. 2. Get a food processor: Place in it the eggs, sugar, oil, and carrots. Process them until they become smooth. 3. Get a large mixing bowl: Combine in it the eggs mix with flour and whisk them until no lumps are found. Add the baking powder and mix them again. 4. Pour the batter in the baking pan and cook it in the oven for 32 min. 5. Place a heavy saucepan over medium heat. Stir in it the cocoa with butter, milk and sugar. Cook the mix until it starts boiling while stirring all the time. 6. Pour the mix all over the cake after it cools down completely. Place the cake in the fridge for at least 30 min then serve it. 7. Enjoy.

Carrot Cake with Cocoa Glaze

27

HOW TO GRILL

a Steak Brazilian Street Style

Prep Time: 4 hrs Total Time: 4 hrs 25 mins Servings per Recipe: 6 Calories 252.6 Fat 18.7g Cholesterol 52.2mg Sodium 38.2mg Carbohydrates 2.4g Protein 18.1g

Ingredients 1 untreated cedar plank 1/2 C. balsamic vinaigrette dressing 1/2 C. finely chopped onion 1/2 C. chopped fresh parsley 1/4 C. chopped cilantro

2 garlic cloves, minced 1 dash crushed red pepper flakes 1 beef flank steak 1 tbsp oil

Directions 1. Place the cedar plank in a large dish and top it with a heavy object. Cover the plank with water completely and let it sit for an overnight. 2. Get a mixing bowl: Whisk in it the dressing, onions, parsley, cilantro, garlic and red pepper. 3. Get a large zip lock bag: Pour in it 1/2 C. of the dressing with the steak. Close the bag and shake the coat the steak with it. Place it in the fridge for 2 h. 4. Before you do anything, preheat the grill. 5. Drain the steak and cook it for 4 min on each side. 6. Drain the cedar plank from the water and grease it with some oil. Place it on the grill and put the steak on it. Put on the lid and cook them for 18 over medium heat. 7. Once the time is up, wrap the steak completely with a piece of foil and place it aside to rest for 6 min. 8. Serve your grilled steak with the remaining dressing. 9. Enjoy.

28

How to Grill a Steak Brazilian Street Style

Caribbean

Tilapia Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 955.2 Fat 45.0g Cholesterol 364.8mg Sodium 1577.6mg Carbohydrates 93.4g Protein 51.1g

Ingredients 1 lime, juice of 1 tbsp ground cumin 1 tbsp paprika 4 garlic cloves 1/2 tsp salt 1 tsp ground black pepper 1 serrano chili, diced 1 1/2 lbs tilapia fillets, cut into three by three inch pieces 2 tbsp olive oil

2 onions, chopped 4 large bell peppers, diced 1 (16 oz) cans diced tomatoes, drained 1 (6 oz) cans tomato paste 1 (16 oz) cans whole coconut milk 2 tbsp palm oil 2 tbsp fish sauce 1 bunch fresh cilantro, chopped (optional) 6 hard-boiled eggs

Directions 1. Get a large mixing bowl: Whisk in it the lime juice, cumin, paprika, garlic, salt and pepper. Add the tilapia pieces and mix them to coat. 2. Cover the bowl with a plastic wrap and place it in the fridge for 14 min. 3. Place a pot over medium heat. Heat the oil in it. Sauté in it the onion with chilies and cook them for 3 min. Lower the heat and add the tomato paste. 4. Stir it the diced tomato with bell peppers and coconut milk. Put on the lid and let it cook for 28 min. 5. Once the time is up, stir the tilapia mix into the pot with the 2/3 of the chopped and stemmed cilantro. Let them cook for 7 min. 6. Serve your stew warm and garnish it with the hard boiled eggs. 7. Enjoy.

Caribbean Tilapia Stew

29

RICE

Apple Shrimp Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 381.8 Fat 15.0g Cholesterol 210.9mg Sodium 1016.0mg Carbohydrates 43.8g Protein 18.1g

Ingredients 2 C. cooked rice 1 granny smith apple, cut into strips 1/2 avocado, sliced 1 tbsp chopped pimiento 1 C. cooked peas 1 tbsp lemon juice 1 tbsp white vinegar 2 tbsp olive oil 1 tsp mustard

1 tsp salt 1/4 tsp black pepper 1/2 head lettuce, shredded 3 eggs, hard-boiled 1/2 lb shrimp, cooked

Directions 1. Get a large mixing bowl. Mix in it the rice with apple, avocado, pimiento and peas. 2. Get a small mixing bowl: Whisk in it the lemon juice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mix and toss them to coat. 3. Place the salad in the fridge for 2 h. Serve it with some lettuce, shrimp and hard boiled eggs. 4. Enjoy.

32

Rice Apple Shrimp Salad

Garlicky Chicken

with Mango Salsa

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 509.5 Fat 14.8g Cholesterol 181.3mg Sodium 392.4mg Carbohydrates 52.8g Protein 40.9g

Ingredients 8 -10 garlic cloves, finely chopped salt fresh ground black pepper 1 lemon, juice and zest of, divided 1/2 C. fresh parsley, chopped 2 -3 dashes hot sauce 4 boneless skinless chicken breasts 1 large ripe mango, pitted and chopped 4 plum tomatoes, seeded and chopped 1/2 medium red onion, chopped

1/4 C. cilantro, chopped 1 lime, juice of 1 C. all-purpose flour 2 eggs 1/2 C. dried breadcrumbs 1/2 C. grated Parmigiano-Reggiano cheese 2 -3 dashes nutmeg 2 tbsp extra virgin olive oil

Directions 1. Before you do anything, preheat the oven to 250 F. 2. Get a food processor: Combine in it the garlic with lemon juice, parsley, hot sauce, a pinch of salt and pepper. Process them several times until they become finely chopped. 3. Place the chicken breasts on a working surface and use a kitchen hammer to flatten them until they become 1/4 inch thick. 4. Coat the chicken breasts with the garlic mix and place them in the fridge for 12 min. 5. Get a small mixing bowl: Toss in it the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper. 6. Get a shallow bowl: Whisk in it the eggs with 1 tsp of water. 7. Get another mixing bowl: Mix in it the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest. 8. Place a large pan over medium heat. Heat 2 tbsp of oil in it. 9. Dust the chicken breasts with some flour and dip them in the beaten eggs then coat them with the cheese and breadcrumbs mix. Garlicky Chicken with Mango Salsa

33

10. Cook the chicken breasts in the hot oil for 5 to 6 min on each side. Serve your chicken breasts warm. 11. Enjoy.

34

Brazilian

Prep Time: 20 mins

Shrimp Skillet

Total Time: 30 mins Servings per Recipe: 4 Calories 512.5 Fat 49.0g Cholesterol 45.6mg Sodium 70.9mg Carbohydrates 13.9g Protein 10.4g

Ingredients 20 -30 tiger shrimp 2 onions, diced 1 green pepper, diced 2 tomatoes, diced 1 C. chopped fresh cilantro 20 oz unsweetened coconut milk

5 tbsp palm oil salt and pepper steamed white rice

Directions 1. Place a large skillet over medium heat. Heat the palm oil in it. Sauté in it the prawns for 4 min. 2. Stir in the coconut milk, salt, pepper and half the cilantro. Let them cook for 4 min. 3. Once the time is up, serve your shrimp skillet warm with some white rice or noodles. 4. Enjoy.

Brazilian Shrimp Skillet

35

BRAZILIAN

Long Grain II

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 262.1 Fat 4.1g Cholesterol 10.1mg Sodium 38.1mg Carbohydrates 50.3g Protein 4.2g

Ingredients 1 tbsp butter 1 C. white rice salt

Directions 1. Place a large saucepan over medium heat. Heat 1 tbsp of butter in it. 2. Stir in the rice and cook it for 3 min. Stir in 2 C. of water with a pinch of salt. Bring it to a boil. 3. Put on the cover and let it cook for 16 min over medium heat. Turn off the heat and let it sit for 6 min. Serve it warm. 4. Enjoy.

36

Brazilian Long Grain II

Latin

Flavored Butter

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 10 Calories 87.3 Fat 9.2g Cholesterol 24.4mg Sodium 1.3mg Carbohydrates 1.4g Protein 0.1g

Ingredients 1/2 C. unsalted butter, softened 2 tsp sugar 2 oz orange juice 1 orange, zest of

1 lemon, zest of 2 tbsp Grand Marnier, orange liquor, optional

Directions 1. Bring a large saucepan of water to a boil. Cook in it the orange and lemon zest for 2 min. Drain them and finely chop them. 2. Get a large mixing bowl: Combine in it all the ingredients. Beat them until they become smooth and creamy. Place the butter in the fridge until ready to serve. 3. Enjoy.

Latin Flavored Butter

37

CATALINA'S

Comfort Cake

Prep Time: 30 mins Total Time: 12 hrs 30 mins Servings per Recipe: 8 Calories 685.8 Fat 37.0g Cholesterol 282.6mg Sodium 216.8mg Carbohydrates 66.0g Protein 9.4g

Ingredients 4 large egg yolks 1 C. sugar, divided 12 oz cream cheese, at room temp 1 1/2 C. heavy cream, well-chilled 1 C. rum, optional 10 1/2 oz ladyfingers 2 C. ripe mangoes, diced 2 C. fresh ripe pineapple, diced 2 C. ripe papayas, diced

extra mango extra pineapple extra papaya

Directions 1. Get a large mixing bowl: Mix in it the egg yolks and 2/3 C. sugar until they become pale and creamy. Place the bowl on a double boiler and keep mixing it for 5 min until the mix becomes thick. Place the batter aside and let it cool down completely. 2. Get a blender: Pour in it the egg batter with the cream cheese. Blend them smooth until they become light and creamy. 3. Get a large mixing bowl: Beat in it the heavy cream until it soft peaks. Fold it into the eggs batter. Place it in the fridge until ready to use. Place a small saucepan over medium heat. Stir in it the liquor with the remaining 1/3 C. sugar. Let them cook for 6 min. Place it aside to cool down completely to make the syrup. 4. Place the ladyfingers in the syrup then drain them and place 1/3 of them in a serving glass dish. Top it with the mango and 1/3 of the cream mix. Lay on them 1/3 of the ladyfingers followed by pineapple and 1/3 of the cream mix. Repeat the process using papaya this time. Place the cream bowl in the fridge for at least 3 h. Serve it with your favorite toppings. Enjoy.

38

Catalina's Comfort Cake

Summer Night

Banana Coffee Smoothie

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 158.6 Fat 0.7g Cholesterol 2.4mg Sodium 73.8mg Carbohydrates 34.8g Protein 6.2g

Ingredients 1 C. skim milk 1 tsp cinnamon 2 medium bananas 2 C. coffee ice cubes

Splenda sugar substitute, to taste (optional)

Directions 1. Get a food processor: combine in it all the ingredients and blend them smooth. 2. Serve your coffee shake. 3. Enjoy

Summer Night Banana Coffee Smoothie

39

CABBAGE

Africano

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 6 Calories 94.0 Fat 4.9g Cholesterol 0.0mg Sodium 104.3mg Carbohydrates 12.3g Protein 2.4g

Ingredients 2 -3 tbsp sunflower oil 1 onion, sliced 1 green bell pepper, seeded and sliced 1 small head white cabbage, sliced 12 ounces canned tomatoes, undrained

1 tbsp mild curry powder salt pepper water

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion and pepper for 4 min. 2. Stir in the cabbage, tomatoes, curry powder, tomatoes with juice, salt and pepper. Let them cook for 32 min. 3. Stir in a splash of water. Cook them for 3 to 4 min. Serve your curry warm with some rice. 4. Enjoy.

42

Cabbage Africano

Brie Stuffed

Steak with Rosemary Sauce

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 1194.3 Fat 87.5g Cholesterol 329.0mg Sodium 1478.6mg Carbohydrates 18.1g Protein 82.3g

Ingredients 4 thick-cut New York strip steaks 3 heads garlic, halved 1/4 C. olive oil 1 tsp sea salt 3 C. fresh spinach 1/4 C. sun-dried tomato packed in oil, diced 1 lb. fresh brie cheese

1/4 C. fresh rosemary, minced 6 cloves of garlic, chopped 1/4 C. of sour cream 4 tbsp of balsamic vinegar 4 tbsp. of butter

Directions 1. 2. 3. 4. 5.

To make the steaks: Coat the steaks with olive oil. Season them with some salt and pepper. Place them in a roasting pan and let them sit in the fridge for an overnight. Before you do anything, preheat the oven to 350 F. Slice the garlic in half and place it in a piece of foil. Drizzle over it some olive oil with a pinch of salt and pepper. 6. Place it in the oven and let it cook for 16 min. 7. Place a pan over medium heat. Heat in it the oil. Cook in it the spinach with chopped tomato and minced rosemary for 3 to 5 min. 8. Turn off the heat and let the mixture cool down. 9. Squeeze the garlic from the peel then add it to the pan with the brie cheese, a pinch of salt and pepper. Mix them well. 10. Use a sharp knife to cut a slit and form a pocket on the side of each steak. 11. Place the filling in each one of them the steak pockets. Use a toothpick to seal them. 12. Before you do anything else, preheat the grill and grease it. Cook on it the stuffed steaks for 4 to 5 min on each side. Brie Stuffed Steak with Rosemary Sauce

43

13. To make the sauce: 14. Place a small saucepan over medium heat. Heat in it 4 tbsp of butter. 15. Stir in the garlic, 1/4 C. of cream and 4 tbsp of balsamic vinegar. Cook them until the mixture reduces by 1/3. 16. Stir in the rosemary sprigs and cook them for few more minutes. 17. Serve your steaks warm with the rosemary sauce. 18. Enjoy.

44

Chili Apricots,

Eggplant Curry

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 740.4 Fat 35.9g Cholesterol 127.9mg Sodium 929.7mg Carbohydrates 69.6g Protein 40.5g

Ingredients 3 tbsp cooking oil 2 medium onions, sliced 1 garlic clove, minced 1 small piece fresh gingerroot, peeled and crushed 1 tsp turmeric 1 tsp coriander 1 tsp cumin 1/2 tsp cinnamon 1 1/2 tsp curry powder 1/2 tsp clove 2 lbs. lamb

1/2 lb. eggplant, cubed 1 sweet green pepper, cleaned and chopped 1 -2 hot green chili pepper 1 C. dried apricot, soaked in warm water and drained 6 ounces tomato paste 1 tsp vinegar 2 C. beef broth 1/2 C. apricot jam 1 C. plain yogurt

Directions 1. Place a pan over medium high heat. Heat in it the oil. Cook in it the garlic with onion and spices for 3 min. 2. Add the spices and cook them for an extra minute. Stir in the lamb and cook them for 8 min over low medium heat. 3. Stir in the rest of ingredients aside from the jam and yogurt. 4. Put on the lid and let them cook for 60 min over low heat. Add the yogurt and jam. 5. Let the stew cook for 3 to 4 min. Serve it warm with some rice. 6. Enjoy.

Chili Apricots, Eggplant Curry

45

BASMATI

and Lentils

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 562.2 Fat 25.5g Cholesterol 0.0mg Sodium 1758.7mg Carbohydrates 67.6g Protein 16.4g

Ingredients 1 C. green lentil 1 C. basmati rice 1/2 tsp cinnamon 1/2 tsp allspice 1/4-1/2 tsp black pepper 3 tsp salt

3 3/4 C. water 1 onion, chopped 7 -8 tbsp olive oil

Directions 1. 2. 3. 4. 5. 6.

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Place a pan over medium heat. Heat in it 3 tbsp of oil. Cook in it the onion for 4 min. Stir in the spices with lentils and water. Cook them until they start boiling. Lower the heat and put on the lid. Let it cook for 22 min. Stir in the rice with a pinch of salt and pepper. Cook them for an extra 22 min. Once the time is up, serve your lentils stew warm with some ketchup or tomato sauce. Enjoy.

Basmati and Lentils

Hummus

Africana

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 808.5 Fat 51.4g Cholesterol 0.0mg Sodium 1112.6mg Carbohydrates 78.0g Protein 18.8g

Ingredients 1 (1 1/2 lb.) eggplants, trimmed and cut into pieces 1/3 C. olive oil 1/2 tsp kosher salt 1/4 tsp black pepper, ground 1 (15 ounce) cans chickpeas, drained and rinsed

1/3 C. loosely packed fresh flat-leaf parsley 1 large lemon, juice 2 garlic cloves, minced 1/4 tsp cumin 3 tbsp tahini paste

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Line up a baking tray with parchment paper or foil. lay on it the eggplants. 3. Pour over them some olive oil, a pinch of salt and pepper. Cook them in the oven for 22 to 26 min. 4. Place them aside to cool down completely. 5. Get a food blender: Place in it the eggplant with the remaining ingredients aside from the olive oil. 6. Blend them smooth. Add the olive oil in a steady stream while blending them. 7. Season the hummus with some salt and pepper. Serve your dip with some bread, chips or veggies. 8. Enjoy.

Hummus Africana

47

ALEXANDRIA

Rice Casserole

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 522.0 Fat 19.3g Cholesterol 31.4mg Sodium 226.2mg Carbohydrates 77.2g Protein 12.0g

Ingredients 1 small onion, sliced 4 garlic cloves, crushed 2 small oranges, grated and juiced 1.5 oz. unsalted butter 1 cinnamon stick 8 oz. long-grain white rice 2 bay leaves 2.6 oz. sultanas

1/2 tsp turmeric 2 1/2 C. chicken stock 1 tsp sunflower oil 1.5 oz. pistachios, shelled 3 sprigs fresh coriander

Directions 1. Place a deep skillet over medium heat. Heat in it the butter. Cook in it the garlic with onion for 3 min. 2. Stir in the rice with cinnamon stick then cook them for 3 min. 3. Stir in the bay leaves with orange zest, orange juice, sultanas, a pinch of salt and pepper. 4. Combine the turmeric with stock. Stir it into the rice pan. Cook them until they start boiling. 5. Lower the heat and put on the lid. Let them cook for 16 min. 6. Stir in the pistachios and cook them for an extra 2 min. Serve your rice casserole warm 7. Enjoy.

48

Alexandria Rice Casserole

Moroccan

Lentil and Za'atar Tagine

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 414.9 Fat 8.1g Cholesterol 15.2mg Sodium 299.7mg Carbohydrates 68.9g Protein 21.2g

Ingredients 2 tbsp butter 2 medium onions, diced 2 small fresh chili peppers, sliced 1 tbsp paprika 1/2 tsp cayenne pepper 1 tsp ground cumin 1 C. dried lentils 4 tomatoes, peeled, seeded and chopped 1/4 C. tomato puree 1 C. chickpeas, cooked

1 C. carrot, diced 1 1/2 C. green beans, cut into pieces 1 zucchini, diced 3/4 C. frozen green pea 1/2 C. flat leaf parsley, chopped 1 tbsp za'atar spice mix, see appendix salt and pepper

Directions 1. Place a large saucepan over medium heat. Heat in it the oil. 2. Cook in it the onion with chilies for 11 min. Stir in the paprika, cayenne and cumin. Cook them for 1 min. 3. Stir in the lentils with tomatoes, tomato puree and enough water to cover them. Let them cook for 22 min over low heat. 4. Stir in the chickpeas, carrots, green beans, zucchini, and green peas. Cook them for 12 to 16 min. 5. Serve your lentil stew warm with some rice. 6. Enjoy.

Moroccan Lentil and Za'atar Tagine

49

SOUTH AFRICAN

White Fish Curry

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 138.9 Fat 7.3g Cholesterol 0.0mg Sodium 1177.3mg Carbohydrates 17.9g Protein 2.7g

Ingredients 1 tbsp vegetable oil 2 onions, sliced 3 garlic cloves, crushed 1 tsp curry powder 2 tomatoes, sliced 1 tsp tomato puree 1 tbsp fresh coriander, chopped 1 lb. fish, filleted

1 tbsp lemon juice 1 tsp salt 1/2 C. water

Directions 1. 2. 3. 4.

Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 5 min. Stir in the curry powder with garlic. Cook them for 40 sec. Stir in the tomatoes, tomato puree, and fresh coriander. Let them cook for 1 min. Stir in the fish, lemon juice, salt, and water. Put on the lid and cook them for 17 to 21 min over low heat. 5. Serve your fish curry warm with some rice. 6. Enjoy.

52

South African White Fish Curry

Cinnamon

Yam Cookies from Mali

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 1 Calories 48.7 Fat 1.3g Cholesterol 7.9mg Sodium 81.7mg Carbohydrates 8.5g Protein 0.7g

Ingredients 1 C. mashed sweet potato 1/4 C. milk 1 egg, slightly beaten 4 tbsp melted butter 1 1/4 C. sifted flour 2 tsp baking powder

1/2 C. sugar 1/2 tsp salt 1 tsp cinnamon 1/2 C. raisins

Directions 1. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with parchment paper. 2. Get a mixing bowl: Beat in it the sweet potatoes, milk, and melted butter with a hand mixer until they become smooth. 3. Add the rest of the ingredients and combine them well. 4. Use a tbsp to drop mounds the batter on baking sheet. Place the sheet in the oven and let them cook for 16 min. 5. Enjoy.

Cinnamon Yam Cookies from Mali

53

GARBANZO

Bean Pie

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 174.8 Fat 12.6g Cholesterol 18.6mg Sodium 719.3mg Carbohydrates 10.7g Protein 4.7g

Ingredients 2 C. chickpea flour 4 C. water 1/2 C. oil 1 tbsp salt 1/4 tsp black pepper

1 egg, beaten ground cumin harissa, see appendix

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 375 F. Grease a baking sheet and place it aside. Get a mixing bowl: Use a hand mixer to blend in it the flour, water, oil, salt and pepper. Pour the mixture into the green pan. Top it with the beaten egg. Place the pan in the oven and let it cook for 65 min. Serve your chickpea tart warm or cold with some ketchup or tomato sauce. Enjoy.

54

Garbanzo Bean Pie

Nkemjika’s

Yam Dump Dinner

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 259.4 Fat 8.1g Cholesterol 0.0mg Sodium 255.4mg Carbohydrates 42.6g Protein 7.1g

Ingredients 1/2 C. small dried red beans 1 large onion, chopped 2 large red bell peppers, chopped 3 garlic cloves, minced 2 tbsp fresh ginger, minced 2 lbs. yams, peeled and cubed 3 C. vegetable stock 2 large tomatoes, diced 1 -3 jalapeno pepper, minced

1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground black pepper 1/4 C. creamy peanut butter 1/4 C. dry roasted peanuts 1 lime, wedges

Directions 1. Mix all the ingredients in a crock pot except of the peanut butter and roasted peanuts. 2. Put on the lid and let them cook for 9 h on low. 3. Ladle some of the stew stock into a mixing bowl. Add to it the peanut butter and mix them well. 4. Stir it back into the stew pot. Spoon the stew into serving bowl. 5. Garnish it with the roasted peanuts then serve it some lime wedges. 6. Enjoy.

Nkemjika’s Yam Dump Dinner

55

AFRICAN DOLMAS

with Lemon Aioli

Prep Time: 1 hr Total Time: 2 hrs 15 mins Servings per Recipe: 1 Calories 72.2 Fat 5.4g Cholesterol 23.4mg Sodium 377.6mg Carbohydrates 3.5g Protein 2.5g

Ingredients Dolmas: 1/3 C. olive oil 1/2 C. onion, chopped 1/2 C. green onion, chopped 1 lb. lean ground lamb 1/2 C. raw rice 2 tbsp pine nuts 1 tsp dried dill weed 1/2 tsp salt 1/8 tsp pepper water 1 (16 ounce) jars grape leaves, rinsed and drained 3 tbsp lemon juice 2 tbsp olive oil

Lemon Aioli 2 tbsp butter 3 tbsp flour 1 1/4 tsp salt 1 (10 3/4 ounce) cans chicken broth 3 tbsp lemon juice 4 egg yolks

Directions 1. Place a large pan over medium heat. Heat in it 1/3 C. of oil. Cook in it the green onion with onion for 6 min. 2. Stir in the lamb and cook them for 11 min. Stir in the rice, nuts, dill salt, pepper and 3/4 C. water. 3. Put on the lid and let them cook for 6 min. Turn off the heat and let it cool down completely. 4. Stir in the rice, nuts, dill salt, pepper and 3/4 C. water. Cook them for an extra 11 min. 5. Turn off the heat and let the filling cool down completely. 6. Lay a grape leaf on a shopping board. Place in it 1 tbsp of the lamb filling. Pull the leaf sides into the middle then roll it over the filling. 56

African Dolmas with Lemon Aioli

7. Repeat the process with the remaining filling and grape leaves. Place them in a deep pan. 8. Pour over them the lemon juice, 2 tbsp olive oil and 1 C. cold water. 9. Cook the grape rolls cook until they start boiling. Place a heavy pan on top of it to cover it. 10. Lower the heat and let them cook for 32 min. 11. Place a small heavy saucepan over medium heat. Heat in it 2 tbsp of butter. 12. Mix in 3 tbsp of flour with 1/2 tsp of salt. Add 1 can of chicken broth with 3 tbsp of lemon juice. Mix them well. 13. Bring them to a boil over low heat while stirring them all the time. 14. Get a small mixing bowl: Whisk in it the 4 egg yolks. Add to them a splash of the hot broth mix. Mix them well. 15. Add the egg yolk mixture to the saucepan. Cook them over low heat until they become thick. 16. Serve your stuffed grape leaves with the egg lemon sauce. 17. Enjoy.

57

ADAKU’S

Yam Fries

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 223.8 Fat 9.8g Cholesterol 7.6mg Sodium 337.4mg Carbohydrates 32.6g Protein 2.0g

Ingredients 2 lbs. sweet potatoes, cut into skinny fries 1 C. good quality mayonnaise, divided

1/4 C. barbecue sauce

Directions 1. Before you do anything, preheat the oven to 425 F. Grease a baking sheet and place it aside. 2. Get a mixing bowl: Combine in it the potatoes with 1/2 C. mayonnaise, a pinch of salt and pepper. 3. Pour the mixture into the baking sheet. Spread it in an even layer. Place them pan in the oven and cook them for 22 min. 4. Stir the potato mix and cook them for an extra 16 min. 5. Get a small mixing bowl: Whisk in it 1/2 C. mayonnaise with 1/4 C. barbeque sauce to make the dip. 6. Serve your sweet potato fries with the BBQ dip. 7. Enjoy.

58

Adaku’s Yam Fries

Coconut

Chickpeas

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 371.0 Fat 13.3g Cholesterol 0.0mg Sodium 464.4mg Carbohydrates 59.8g Protein 5.2g

Ingredients 2 C. cooked chickpeas, drained 1 tomatoes, chopped 4 whole cloves 2 -3 garlic cloves, mined 1 1/2 C. coconut milk

1 1/2 tsp ground turmeric 1/2 tsp salt

Directions 1. 2. 3. 4.

Place a large saucepan over medium heat. Stir in it all the ingredients. Cook them until they start boiling. Lower the heat and let them cook for 22 min. Serve your chickpea stew warm with some rice. Enjoy.

Coconut Chickpeas

59

LUXOR

Lentils Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 234.9 Fat 1.5g Cholesterol 0.0mg Sodium 781.7mg Carbohydrates 41.0g Protein 16.3g

Ingredients 1 small onion, chopped 1 C. red lentil 3 3/4 C. vegetable stock 1 tsp salt 1 dash pepper 3/4 tsp cumin 1/2 tsp turmeric

2 tbsp chopped cilantro 1 dash cayenne 2 tsp lemon juice olive oil

Directions 1. Place a large saucepan over medium heat. Combine in it the onion, lentils, veggie stock, the salt and pepper. 2. Cook them for 32 min. Add the cumin, turmeric, cilantro, cayenne, and lemon juice. 3. Cook them for 1 to 2 min. Serve your soup warm with a swirl of olive oil and some lime wedges. 4. Enjoy.

62

Luxor Lentils Soup

Casablanca

Couscous

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 6 Calories 296.0 Fat 5.1g Cholesterol 0.0mg Sodium 205.8mg Carbohydrates 56.7g Protein 7.2g

Ingredients 2 C. water 1 1/2 C. uncooked couscous 1/2 C. golden raisin 1/2 C. thawed orange juice concentrate 1/3 C. lemon juice 2 tbsp water 2 tbsp olive oil 2 tsp ground cumin 1/2 tsp salt

1/4 tsp black pepper 3 C. chopped roasted boneless skinless chicken breasts 2 C. chopped peeled cucumbers 1 C. chopped red bell pepper 1/4 C. sliced green onion 1/2 C. chopped fresh cilantro sliced green onion

Directions 1. Place a large saucepan over medium heat. Heat in it the water until it starts boiling. 2. Add the couscous with raisins. Turn off the heat and put on the lid. Let them sit for 6 min. 3. Get a mixing bowl: Whisk in it the orange juice with lemon juice, water, olive oil, cumin, salt and pepper. 4. Add the couscous and raisins mix with the remaining ingredients. Stir them well. 5. Serve your couscous salad with some green onion on top. 6. Enjoy.

Casablanca Couscous

63

MINTY

Feta Tabbouleh

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 241.0 Fat 13.8g Cholesterol 17.8mg Sodium 242.2mg Carbohydrates 25.1g Protein 7.1g

Ingredients 1 C. medium bulgur 2 C. boiling water 2 C. sorrel, coarsely chopped 3/4 C. mint, coarsely chopped 2 tomatoes, chopped 1/2 C. radish, sliced 1 cucumber, peeled, seeded and chopped

1 C. scallion, chopped 1 lemon, juice 4 tbsp olive oil salt & ground black pepper 4 oz. feta cheese, crumbled

Directions 1. Get a large mixing bowl: Stir in it the bulgur with boiling water. Put on the lid and let it sit for 40 to 44 min. 2. Once the time is up, discard the drain the bulgur. 3. Get a serving shallow bowl: Toss in it the bulgur with the sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice, olive oil, a pinch of salt and pepper. 4. Garnish it with feta cheese then serve it. 5. Enjoy.

64

Minty Feta Tabbouleh

Classic

Prep Time: 4 hrs

Lebanese Dumplings with Lemon Syrup

Total Time: 4 hrs 45 mins Servings per Recipe: 4 Calories 797.3 Fat 1.1g Cholesterol 0.0mg Sodium 7.3mg Carbohydrates 186.1g Protein 12.0g

Ingredients 3 1/2 C. plain flour 1/4 oz. plain dried yeast 2 1/2 C. lukewarm water 1 tsp sugar corn oil

2 C. sugar 1 C. water 1 lemon, juice

Directions 1. To make the dumpling: 2. Get a large mixing bowl: Stir in it the yeast with 1/4 C. of water and sugar. Let them sit for 10 min. Add the flour with a pinch of salt then mix them well until you get a sticky mixture. 3. Place the dough in a greased bowl and cover it with a plastic wrap. 4. Place it aside to 80 min to rise while mixing it every 16 min. 5. Place a large deep pan over medium heat. Heat in it 2 inches of oil. 6. Drop several tsp of the dough in the hot oil. Cook them until they float on top. Lower the heat and cook them until they become golden brown. 7. Drain them and place them aside to drain. 8. To make the syrup: 9. Place a heavy saucepan over medium heat. Stir it the water with sugar. Cook them with stirring all the time until the sugar melts. 10. Mix in the lemon juice and cook them until they start boiling. 11. Use a spatula to lower the golden dumplings in the hot syrup and drain them right away. Serve your golden dumplings with some ice cream. Enjoy.

Classic Lebanese Dumplings with Lemon Syrup

65

ROASTED

Walnuts Dip

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 586.7 Fat 63.8g Cholesterol 0.0mg Sodium 1.6mg Carbohydrates 4.7g Protein 2.4g

Ingredients 1/2 C. walnuts 1 medium onion, quartered 1/4 C. pomegranate molasses 3 roasted red peppers

1/2 C. olive oil 1/2 C. vegetable oil crushed dried pita bread

Directions 1. Get a blender: Place in it the walnuts with onions. Process them until they become smooth. 2. Add the pomegranate molasses gradually while blending them at the same time. 3. Add the peppers and process them smooth again. Pour in the broth with olive and vegetable oil. 4. Blend them smooth. Serve your dip with some bread, veggies or dumplings. 5. Enjoy.

66

Roasted Walnuts Dip

Crunchy

Pistachios Kenade

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 10 Calories 388.4 Fat 16.3g Cholesterol 47.0mg Sodium 148.9mg Carbohydrates 55.1g Protein 6.6g

Ingredients 15 oz. ricotta cheese 0.5 (16 oz.) packages shredded phyllo dough 8 tbsp sweet butter 1 1/2 tbsp sugar

diced pistachios 2 C. sugar 2 C. water 1/2 tsp kenade food coloring

Directions 1. Place a large pan over medium heat. Stir in the sugar with water and food coloring. Cook them while stirring them all the time until the mixture starts boiling to make the syrup. 2. Turn off the heat and place the syrup aside to cool down. 3. Before you do anything, preheat the oven to 425 F. Grease a baking dish. Cut or shred the phyllo dough into small pieces. toss it with the melted butter and spread it in the cookie sheet. 4. Place it in the oven and cook it for 8 min while stirring them every 2 to 3 min. 5. Split the shredded dough in half. Place one half aside and spread the remaining one in the cookie sheet. 6. Get a mixing bowl: Mix in it the ricotta cheese with sugar. Spread them over the dough layer. 7. Cover it with other half of shredded dough. Place it in the oven and cook it in the oven for 35 to 42 min. 8. Drizzle the syrup all over the kenade and garnish it with some pistachios. Allow it to cool down completely then serve it. 9. Enjoy.

Crunchy Pistachios Kenade

67

TAHINI

Peanut Hummus

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 552.8 Fat 41.7g Cholesterol 0.0mg Sodium 447.7mg Carbohydrates 38.4g Protein 9.6g

Ingredients 2 (10 1/2 oz.) cans garbanzo beans 2 -3 tbsp smooth peanut butter 1/2 C. lemon juice 2 -3 large garlic cloves

2/3 C. dark green extra virgin olive oil salt

Directions 1. 2. 3. 4. 5.

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Get a blender: Place in it the garlic. Pulse them several times until they are finely chopped. Pour in 3 tbsp of olive oil and blend them smooth. Mix in it the peanut butter. Add to them the drained beans with lemon juice a pinch of salt then blend them smooth. Place the hummus in the fridge until ready to serve. Enjoy.

Tahini Peanut Hummus

Saucy

Vegan Cabbage Rolls

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 442.1 Fat 27.9g Cholesterol 0.0mg Sodium 534.8mg Carbohydrates 43.7g Protein 6.3g

Ingredients 1 1/2 C. spring onions 1/4 C. olive oil 1 C. long grain rice 1 C. canned chick-peas, drained 1/2 C. chopped parsley 1 C. tomato, chopped & peeled 1/2 tsp allspice salt pepper

24 cabbage leaves 3 garlic cloves, crushed 1 tsp salt 1 tsp dried mint 1/4 C. lemon juice 1/2 C. olive oil

Directions 1. Place a large pan over medium heat. Heat in it 1/4 C. of olive oil. 2. Cook in it the spring onion for 3 to 4 min. Transfer it to a mixing bowl. 3. Add to it the rice with chickpeas, parsley, tomato, allspice, a pinch of salt and pepper to make the filling. 4. Lay 1 tbsp of the filling on a cabbage leaf. Roll it over the filling and place in a large pot. 5. Get a mixing bowl: Mix in it the garlic with salt, mint, olive oil and lemon juice. Pour the mixture all over the cabbage rolls. 6. Cover them with water. Cook them over low heat until it starts boiling. Lower the heat and put on the lid. 7. Let the cabbage rolls cook for an extra 46 min. 8. Once the time is up, turn off the heat and let it sit for 35 min. Serve it with some extra tomato sauce. 9. Enjoy.

Saucy Vegan Cabbage Rolls

69

RICY

Meatballs Soup

Prep Time: 5 mins Total Time: 37 mins Servings per Recipe: 7 Calories 487.6 Fat 39.6g Cholesterol 172.4mg Sodium 143.9mg Carbohydrates 7.4g Protein 23.9g

Ingredients 2 lbs. ground lamb 1/4 C. rice 1 small onion, chopped 3 tsp parsley, chopped 2 tsp dill, chopped 2 tsp olive oil

5 C. stock 1/4-1/2 C. butter salt and pepper 2 eggs 1/4 C. lemon juice

Directions 1. Get a large mixing bowl: Combine in it the meat, rice, onion, parsley, dill, oil and salt and pepper. 2. Shape the mixture into bite size meatballs. 3. Place a pot over medium heat. Stir in it the butter with stock. Cook them until they start boiling. 4. Stir in the meatballs and let them cook for 35 min over low heat. 5. Get a small mixing bowl: Whisk in it the lemon juice with eggs until they become creamy. 6. Pour into it 2 ladles of hot broth then mix them well. Add the mixture to the soup and stir it well. 7. Adjust the seasoning of the soup then serve hot. 8. Enjoy.

72

Ricy Meatballs Soup

Saucy

Prep Time: 5 mins

Meat Stew

Total Time: 10 mins Servings per Recipe: 6 Calories 784.3 Fat 74.7g Cholesterol 102.9mg Sodium 36.0mg Carbohydrates 17.8g Protein 10.8g

Ingredients 22 oz. beef, rinsed and drained 36 oz. small onions 1 tsp olive oil 1 tsp vinegar 2 -3 ripe tomatoes rosemary

1 bay leaf 2 cloves garlic salt peppercorn

Directions 1. Place a large pot over medium heat. Heat in it the oil. 2. Cook in it the meat for 6 min while stirring it all the time. Stir in the onion and cook them for an extra 6 min. 3. Stir in the tomato with vinegar, garlic, rosemary, bay leaf, a pinch of salt and pepper. Cover them with water. 4. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 120 min until the water evaporates. 5. Serve your meat stew warm. 6. Enjoy.

Saucy Meat Stew

73

KEFTA

Casserole

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 335.1 Fat 20.8g Cholesterol 51.4mg Sodium 746.7mg Carbohydrates 20.6g Protein 17.2g

Ingredients 1 lb. ground beef 1 medium onion, grated 1 tsp salt 1/4 tsp pepper 1/4 C. parsley, chopped 1/4 C. vegetable oil 2 zucchini, sliced 2 medium potatoes, sliced

2 medium carrots, sliced 1/2 tsp salt 1/4 tsp pepper 1/2 tsp cinnamon 1/4 C. tomato paste 3 C. water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Before you do anything, preheat the oven to 375 F. Grease a casserole dish. Get a large mixing bowl: Mix in it the meat, onion, 1 tsp. salt, pepper and parsley. Shape the mixture into bite size meatballs then flatten them a bit with your palms. Place a large pan over medium heat. Heat in it the oil. Cook in it the meatballs for 2 to 3 min on each side. Drain the meatballs and place them in the greased casserole. Get a mixing bowl: Mix in it the zucchini with potato, carrots, cinnamon, water, tomato paste, a pinch of salt and pepper. Pour the mixture all over the kefta layer. Place the casserole in the oven and cook it for 50 to 60 min. Serve your kefta casserole warm with some rice or pasta. Enjoy.

Kefta Casserole

BBQ

Burgers

Prep Time: 5 mins Total Time: 16 mins Servings per Recipe: 7 Calories 915.5 Fat 92.9g Cholesterol 154.9mg Sodium 81.7mg Carbohydrates 6.6g Protein 12.4g

Ingredients 2 slices bread, soaked in water 2 lbs. minced beef 1 large grated onion 1 egg 1 tbsp oregano 2 tbsp thyme

1 tbsp chopped of fresh mint chopped parsley salt black pepper 1 lemon

Directions 1. Drain the bread and squeeze it dry. Discard the crust. 2. Get a large mixing bowl: Mix in it the dry bread with the remaining ingredients. Place it aside and let sit for 35 min. 3. Before you do anything, preheat the grill and grease it. 4. Shape the beef mixture into 7 burger patties. Place them on the grill and cook for 3 to 4 min on each side. 5. Serve your burgers with a salad or bread. 6. Enjoy.

BBQ Burgers

75

LAVASH

Almond Tortillas

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 1 Calories 843.5 Fat 68.8g Cholesterol 92.8mg Sodium 487.7mg Carbohydrates 21.0g Protein 40.1g

Ingredients 6 chicken breasts 1 (8 oz.) packages slivered almonds, toasted 4 large onions 1 C. olive oil 1/4 C. curry powder 1/8 C. coriander powder 1/8 C. ground sumac

1 tbsp ground pepper 1 tsp salt lavash bread

Directions 1. Place a large pot over medium heat. Stir in it the chicken with some carrots, bay leaf, coriander, ground pepper, and sumac. 2. Cover them with water and bring them to a boil. Lower the heat and simmer them for until the chicken is done. 3. Drain the chicken breasts and place them aside. Reserve 5 C. of the chicken broth. 4. Place a large pan over medium heat. Heat in it the oil. Cook in it the chicken for 3 min. 5. Shred the chicken and add it to the pan. Cook them for another 3 min. 6. Stir in some coriander, sumac, curry powder, ground pepper, and salt. Mix in 2 C. of broth. 7. Cook the chicken until it is done and yellow in color and some of the broth evaporates. 8. Stir in the toasted almonds to make the filling. Place 1 C. of the filling in a tortilla and wrap it. 9. Repeat the process with the remaining chicken and tortillas or bread. Serve them warm. 10. Enjoy.

76

Lavash Almond Tortillas

Sunny

Prep Time: 10 mins

Pita Pizza

Total Time: 20 mins Servings per Recipe: 1 Calories 266.5 Fat 5.6g Cholesterol 0.0mg Sodium 867.5mg Carbohydrates 46.0g Protein 9.7g

Ingredients 1 pita bread, halved 2 tbsp hummus dried oregano paprika 1/4 C. sun-dried tomato

3/4 C. boiling water 4 black olives, pitted pepper

Directions 1. Before you do anything, preheat the oven to 250 F. 2. Lay 1 tbsp of hummus on every pitta bread half. Top it with paprika and oregano. 3. Place a small saucepan of water over medium heat. Stir in the dry tomato and cook them for 6 min. 4. Drain them and thinly slice them. Slice the black olives. 5. Lay the sundried tomatoes and olives slices over the pita bread halves. 6. Place them in a baking sheet and bake them for 8 min. Serve them right away. 7. Enjoy.

Sunny Pita Pizza

77

NUTTY

Semolina Cake

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 679.9 Fat 27.4g Cholesterol 0.0mg Sodium 3.4mg Carbohydrates 105.7g Protein 5.3g

Ingredients 1 C. olive oil 2 C. semolina flour 3 C. sugar 4 C. water

2 lemon wedges cinnamon stick chopped almonds

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Place a large pan over medium heat. Heat in it the oil. Cook in it the semolina with almonds while stirring them often until they become brown. Place a saucepan over medium heat. Heat in it the water without boiling it. Add to it the sugar and stir it until it dissolves to make the syrup. Stir in the cinnamon and lemon. Pour the mixture all over the semolina and mix them well. Cook them while stirring them all the time until they become thick. Discard the cinnamon stick and lemon wedges. Pour the semolina mixture into a pie dish. Garnish it with some almonds and let it cool down complete then serve it. Enjoy.

Nutty Semolina Cake

Dessert Skillet

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 10 Calories 447.4 Fat 23.7g Cholesterol 58.4mg Sodium 169.8mg Carbohydrates 45.9g Protein 15.3g

Ingredients 1 package Ahmed brand vermicelli 1 gallon fresh whole milk 1 C. sugar 20 cloves whole cardamom pods 1/2 tsp cardamom powder 1 C. slivered almonds, cashews and pistachios

1/2 C. fresh cream 1/2 tsp saffron strand 3 tbsp charoli nuts 1/2 C. light brown raisins 1/2 tsp rose water 1 tbsp butter

Directions 1. Place a large pan over medium heat. Melt in it the butter. Add the vermicelli and cook it until it becomes golden over low heat. 2. Mix 1/4 C. of sugar and cook them for 2 min while stirring them often. 3. Stir in the milk then cook them until they start boiling. 4. Stir in the raisins, whole cardamom, and 1/2 C. slivered almonds, cashews and pistachios, and the remaining sugar next. 5. Lower the heat and let them cook until the mixture becomes slightly thick. 6. Stir in the rose water, charoli and fresh cream. Put on the lid and let them cook for 11 min over low heat. 7. Garnish your Dessert skillet with some chopped nuts then serve it right away. 8. Enjoy.

Dessert Skillet

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CHICKEN

Pilaf

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 634.4 Fat 17.9g Cholesterol 44.2mg Sodium 558.7mg Carbohydrates 89.6g Protein 26.1g

Ingredients 1 garlic clove, mashed with pinch salt 1/2 tsp salt 1 tbsp lemon juice, fresh 1/4 C. olive oil 1/2 small onion, chopped 1/2 lb. ground chicken salt pepper

1/2 tsp allspice 2 C. long grain rice 1/2 C. zucchini, diced 1 C. fresh fava beans, blanched and peeled 2 1/2 C. chicken stock, hot 1/2 C. cilantro leaf

Directions 1. Get a large mixing bowl: Mix in the crushed garlic with lemon juice. 2. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. 3. Stir in the chicken and cook them for 5 min. Mix in the rice, squash, beans, and hot stock. Season them with some salt and pepper. 4. Put on the lid and cook them for 16 min over low heat. 5. Turn off the heat and mix in the garlic mix. Let the pilaf sit for 6 min then serve it warm. 6. Enjoy.

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Chicken Pilaf

Buttered

Cod with Lemon Sauce

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 437.3 Fat 22.8g Cholesterol 107.5mg Sodium 311.8mg Carbohydrates 13.2g Protein 47.7g

Ingredients 3/4 C. toasted pine nuts 2 slices whole wheat bread 1 garlic clove 1 tbsp lemon juice 1 C. fish stock 1 tbsp parsley, chopped 1 tbsp butter

1 lemon, rind, shredded 4 cod fish fillets

Directions 1. To make the sauce: 2. Get a blender: Combine in it the pine nuts, bread, garlic, lemon juice and stock. Blend them smooth. 3. Place a small saucepan over medium heat. Stir in it the mixture with parsley. Heat it for few minutes. 4. To make the cod fillets: 5. Place a large pan over medium heat. Melt in it 1/2 of the butter and 1/2 of the lemon rind. 6. Add to it two cod fillets. Season them with a pinch of salt and pepper. Cook them for 2 to 3 min on each side. 7. Repeat the process with the remaining cod fillets, lemon rind and butter. 8. Serve them with warm with lemon and pine nut sauce. 9. Enjoy.

Buttered Cod with Lemon Sauce

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DRESSED

Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 139.4 Fat 9.5g Cholesterol 0.0mg Sodium 14.3mg Carbohydrates 13.7g Protein 2.8g

Ingredients 1 1/2 lbs. firm tomatoes, seeded and chopped 3 small pickling cucumbers, chopped 5 scallions, white and light green parts only, chopped 1 green bell pepper, seeded and chopped 2 C. of chopped romaine lettuce hearts, packed

1/4 C. lemon juice 1/4 C. extra virgin olive oil 1/3 C. sesame paste, 2 tbsp white vinegar salt and black pepper

Directions 1. Get a large mixing bowl: Mix in it the tomatoes, cucumbers, scallions, bell peppers, and lettuce. 2. Get a another mixing bowl: Mix in it the lemon juice, olive oil, tahini, vinegar, salt, and pepper to make the dressing. 3. Drizzle the dressing all over the veggies salad. Toss them then serve it right away. 4. Enjoy.

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Dressed Salad

Curried

Beef Fillets with Eggplant and Lime

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 173.8 Fat 9.4g Cholesterol 0.0mg Sodium 718.9mg Carbohydrates 22.9g Protein 2.1g

Ingredients 1 oz. concentrated tamarind pulp 1/2 C. boiling water 1 lb. beef fillet, sliced 2 chilies, chopped 1 tbsp cilantro 1 tsp ground galangal 2 tsp ground lemongrass 2 tbsp vegetable oil 1 onion, chopped

2 garlic cloves, crushed 2 tbsp fish sauce 1 tsp sugar 2 oz. coconut milk 5 oz. eggplants, cubed 1 lime, rind grated and juiced

Directions 1. In a bowl, add the boiling water and tamarind pulp and stir to combine. Keep aside for about 22 minutes. 2. In a blender, add the galangal, cilantro, chili and lemon grass and pulse until smooth. In a skillet, add the oil and cook until heated. 3. Add onions and garlic and cook for about 3 minutes, stirring continuously. Stir in the pureed mixture and cook for about 4 minutes, stirring continuously. Add the beef and sear for about 4 minutes. 4. Add the sugar, coconut milk and fish sauce and stir to combine. Through a strainer, strain the tamarind liquid into the skillet and stir to combine. Cook for about 14 minutes. 5. Add the eggplant, lime peel and lime juice and cook for about 4 minutes. Enjoy hot.

Curried Beef Fillets with Eggplant and Lime

85

PINEAPPLE

Curry Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 615.7 Fat 22.0g Cholesterol 23.2mg Sodium 423.3mg Carbohydrates 92.8g Protein 12.7g

Ingredients 1 tbsp vegetable oil 1 tsp chopped ginger root 1 garlic clove, minced 2 tsp minced Serrano chili peppers, including seeds 2 chicken breasts, chunks 2 tsp red curry paste, see appendix 1 tbsp curry powder 1 tbsp vinegar

1 tbsp fish sauce 2 tsp white sugar 2 C. chicken broth 2 (13 1/2 oz.) cans coconut milk 1 (20 oz.) cans pineapple chunks, drained 4 C. cooked rice

Directions 1. 2. 3. 4. 5.

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In a pan, add the oil over medium-high heat and cook until heated. Add the chicken, garlic, ginger and Serrano pepper and stir fry for about 6 minutes. Add the remaining ingredients and stir to combine. Set the heat to low and cook for about 15 minutes. Enjoy hot.

Pineapple Curry Soup

Sweet

Oven Roasted Chicken

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 753.0 Fat 48.6g Cholesterol 225.0mg Sodium 2631.5mg Carbohydrates 17.9g Protein 59.4g

Ingredients 6 pieces chicken 1/2 tbsp olive oil 2 tbsp dark soy sauce 2 tbsp fish sauce 1 lime, juice 1 1/2-2 tbsp palm sugar

2 inches galangal, grated 3 -4 garlic cloves, grated 1 long shallots, diced 5 -6 black peppercorns, crushed

Directions 1. Set your oven to 325 degrees F before doing anything else and line a casserole dish with the parchment paper. 2. In the prepared casserole dish, add the sugar, oil, fish sauce and soy sauce and mix slightly. 3. Add the chicken, shallot, galangal, garlic, lime juice and black pepper and mix well. 4. Cover the casserole dish and cook in the oven for about 45 minutes. 5. Uncover and cook in the oven until nicely top becomes golden brown. 6. Enjoy hot.

Sweet Oven Roasted Chicken

87

CHICKEN CURRY

Cambodian Style

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 439.2 Fat 12.6g Cholesterol 273.1mg Sodium 591.7mg Carbohydrates 7.7g Protein 69.5g

Ingredients 1/2 C. ginger, sliced peeled 1/4 C. lemongrass, chopped peeled 1 1/2 tbsp shrimp sauce 1 tbsp rice wine vinegar 1 tsp grated lime rind 1/2 tsp salt 1/2 tsp crushed red pepper flakes 1/2 tsp ground turmeric 5 garlic cloves, halved 2 large shallots, peeled and quartered cooking spray

6 (4 oz.) skinless chicken drumsticks, skinned 6 (4 oz.) skinless chicken thighs, skinned 1 C. reduced-sodium fat-free chicken broth 3/4 C. light coconut milk 1 tsp sugar 1 tbsp lime juice lime wedge

Directions 1. In a blender, add the shallot, ginger, garlic, lemon grass, lime rind, shrimp sauce, vinegar, turmeric, red pepper flakes and salt and pulse until minced. Grease a nonstick skillet with the cooking spray and heat over medium-high heat. 2. Add the shallot mixture and stir fry for about 2 minutes. 3. Add the chicken and cook for about 2 minutes per side. 4. Stir in the sugar, coconut milk and broth and cook until boiling. 5. Set the heat to low and cook, covered for about 44 minutes. 6. Remove from the heat and with a slotted spoon transfer the chicken into a bowl. Remove the meat from bones and chop it, discarding the bones. Place the pan over medium heat. 7. Stir in the lime juice and chicken pieces and cook for about 3 minutes. Enjoy alongside the lime wedges.

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Chicken Curry Cambodian Style

Cambodian

Lunch Box Custard

Prep Time: 3 mins Total Time: 33 mins Servings per Recipe: 3 Calories 611.2 Fat 17.6g Cholesterol 186.0mg Sodium 487.6mg Carbohydrates 109.0g Protein 7.2g

Ingredients 8 oz. thick coconut milk 1 tsp rose water 1 C. sugar

1/2 tsp salt 3 eggs, lightly beaten

Directions 1. 2. 3. 4.

In a heatproof bowl, add all the ingredients and mix until well combined. Place the bowl in steamer and steam for about 30 minutes. Remove the bowl from the steamer and place in the fridge to chill completely. Enjoy chilled.

Cambodian Lunch Box Custard

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MS. KIM’S

Buttery Hazelnut Banana’s

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 650.6 Fat 30.7g Cholesterol 11.4mg Sodium 163.0mg Carbohydrates 95.4g Protein 7.1g

Ingredients 4 bananas, peeled 1/2 C. hazelnuts, toasted and chopped 1/2 C. breadcrumb vegetable oil Sauce 1 1/2 tbsp butter

1 C. brown sugar 4 tbsp water 1 1/4 C. coconut milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Cut each banana in half lengthwise and then cut each piece in half again. In a bowl, add the breadcrumbs and hazelnuts and mix well. Coat the banana pieces the hazelnut mixture evenly. For the sauce in a heavy-bottomed pot, add all the ingredients and cook until heated through, mixing continuously. In a deep skillet, add the oil and cook until its temperature teaches to 350 degrees F. Add the bananas slices in batches and fry for about 2 minutes. With a slotted spoon, transfer the banana slices onto a paper towel-lined plate to drain. Enjoy with a topping of the caramel sauce.

Ms. Kim’s Buttery Hazelnut Banana’s

Cambodian

Spring Roll Bowls

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 21.0 Fat 0.0g Cholesterol 0.0mg Sodium 1060.3mg Carbohydrates 4.8g Protein 0.8g

Ingredients chopped green onion grated carrot lettuce leaves, shredded shrimp grape tomatoes diced cucumber 3 tbsp lime juice

3 tbsp nam pla ( fish sauce) 1 tbsp sugar 1 tsp minced garlic 1/4 tsp minced hot green chili peppers 1 tbsp minced Thai basil

Directions 1. In a serving bowl, add the shrimp and vegetables and toss well. 2. For the dressing: in another bowl, add the garlic, basil, fish sauce, lime juice, sugar and pepper and mix until sugar dissolves completely. 3. Place the dressing over the salad and toss to coat well.

Cambodian Spring Roll Bowls

93

KOH KONG

Glazed Banana Skillet

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 140.6 Fat 2.3g Cholesterol 0.0mg Sodium 2.2mg Carbohydrates 31.4g Protein 2.0g

Ingredients 3 tbsp shredded coconut 2 oz. unsalted butter 1 tbsp grated ginger root 1 orange, grated zest of 6 bananas, peeled and sliced lengthwise 2 oz. caster sugar

4 tbsp lime juice 6 tbsp orange liqueur, optional 3 tsp toasted sesame seeds lime slice ice cream

Directions 1. Place a non-stick skillet over until heated through. 2. Add the coconut and cook for about 1 minute, stirring continuously. 3. Remove from the pan and keep aside to cool completely. 4. In a skillet, add the butter and cook until melted. 5. Add the orange zest and ginger and stir to combine. 6. Add the banana slices, cut-side down and cook for about 2 minutes. 7. Carefully, flip the banana slices to coat with the sauce. 8. Transfer the banana slices onto a heated serving plate. 9. With a piece of foil, cover the banana slices to keep warm. 10. In the same skillet, add the orange liqueur over heat and cook until well combined. 11. With a taper, ignite to allow the flames to die down. 12. Pace the sauce over the bananas evenly. 13. Top with the sesame seeds and coconut. 14. Enjoy with a garnishing of the lime slices.

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Koh Kong Glazed Banana Skillet

Cambodian

Tapioca Alternative (Sago)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 392.3 Fat 11.3g Cholesterol 0.0mg Sodium 65.4mg Carbohydrates 70.2g Protein 2.5g

Ingredients 14 oz. pumpkin, peeled and cubed 14 oz. sweet potatoes, peeled and cubed 2 tbsp sugar 1 tbsp vanilla extract 1/4 tsp cinnamon 1 (14 oz.) cans coconut milk 2 1/2 C. water

1/2 C. sago 1/3 C. sugar 1 tbsp vanilla extract chopped peanuts

Directions 1. In a large pan of the water, add the sweet potato and pumpkin and cook until boiling. Cook, covered for about 35-38 minutes. 2. In another pan, add the sugar, coconut milk and water and cook until boiling. Add the sago and set the heat to very low. 3. Cook, covered partially for about 28-30 minutes, mixing frequently. 4. Remove from the heat and stir in the vanilla extract. 5. Keep aside to cool completely. Drain the sweet potato and pumpkin well, reserving the cooking liquid. In the pan, add the sweet potato, pumpkin and 1-2 tbsp of the reserved cooking liquid and with a potato masher, mash until pureed. Through a sieve, strain the puree into a bowl. Stir in the cinnamon and vanilla extract and keep aside to cool thoroughly. In the bottom of 6 parfait glasses, divide about half of the pureed mixture evenly, followed by a layer of the sago. 6. Repeat the layers once. Enjoy with a garnishing of the chopped peanuts.

Cambodian Tapioca Alternative

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CHICKEN CURRY

with Mango Pepper Salsa

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 4 Calories 246.3 Fat 14.0g Cholesterol 46.4mg Sodium 650.1mg Carbohydrates 14.6g Protein 16.9g

Ingredients Fruit Salsa 3/4 C. mango, diced 1/2 C. papaya, diced 1/2 C. red bell pepper, diced 1/2 C. seedless cucumber, diced 1/2 C. red onion, diced 1 tbsp mint, minced 1 tsp jalapeño, seeded and chopped Meat 2 tbsp lime juice, 1/2 tsp kosher salt

2 stalks lemongrass 1 inch ginger, peeled and sliced 1 tbsp hot chili sauce 1 tbsp curry powder 2 tbsp peanut oil 1 tbsp soy sauce 1 lime, juice 4 chicken breast halves, boneless and skin on

Directions 1. 2. 3. 4. 5.

For the salsa: in a bowl, add all the ingredients and mix well. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours. For the chicken: cut the hard parts of each lemon grass stalk. Then, cut each lemon grass stalk into 1/8-inch thick slices crosswise. In a blender, add the ginger, lemon grass, chile sauce, 2 tbsp of the peanut oil and curry powder and pulse until smooth. 6. In a pot, add the pureed mixture over medium heat and cook for about 4 minutes, stirring frequently. 7. Stir in the lime juice, soy sauce and 1/4 C. of the water and remove from the heat. 8. Keep aside to cool completely. 9. In a bowl, add the chicken and cooled puree mixture and toss to coat well. 10. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours. 11. Set your grill for medium heat and lightly, grease the grill grate. 96

Chicken Curry with Mango Pepper Salsa

12. Arrange the chicken breasts over indirect heat, skin side down and cook for about 10-12 minutes, flipping once half way through. 13. Enjoy the chicken breasts warm alongside the salsa.

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30-MINUTE

Cambodian Dinner(Chicken & Saucy Noodles)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 437.4 Fat 14.7g Cholesterol 84.2mg Sodium 971.8mg Carbohydrates 53.9g Protein 23.1g

Ingredients 6 C. water 1/2 lb. egg noodles 1/2 C. water 1/2 tbsp cornstarch 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sugar 2 tbsp vegetable oil 2 garlic cloves, minced

1/2 lb. boneless chicken breast, sliced 1/2 tsp salt 1/4 tsp ground black pepper 1 carrot, julienned 1 onion, sliced 1/2 lb. bean sprouts, washed and drained 3 green onions, chopped

Directions 1. 2. 3. 4. 5.

6. 7. 8.

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In a pan, add 6 C. of the water and cook until boiling. Add the noodles and cook until al dente, stirring occasionally. Drain the noodles well and keep aside. In a bowl, add the cornstarch, sugar, soy sauce, fish sauce, and 1/2 C. of the water and mix until well combined. In a skillet, add the oil over high heat and cook until heated completely. Add the chicken and garlic and cook until desired doneness of chicken. Add the carrots, onion, salt and pepper and stir to combine. Stir in the noodles and cook until heated completely. Stir in the bean sprouts and cornstarch mixture and cook until desired thickness of sauce. Remove from the heat and mix in the green onions. Enjoy hot.

30-Minute Cambodian Dinner

Khmer

Shrimp Wok

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 305.8 Fat 15.1g Cholesterol 142.8mg Sodium 1411.5mg Carbohydrates 25.0g Protein 18.8g

Ingredients 1/2 C. water 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp sugar 1 tbsp cornstarch 2 tbsp vegetable oil 2 garlic cloves, minced

1 onion, sliced 1/2 lb. shrimp, peeled and de-veined 2 large green tomatoes, sliced 1/4 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the sugar, cornstarch, soy sauce, oyster sauce and water and mix well. Keep aside. In a large wok, add the oil over high heat and cook until heated. Add the shrimp, onion, green tomato and garlic and stir to combine. Add the cornstarch mixture and stir to combine well. Cook until desired doneness of shrimp, mixing frequently. Stir in the pepper and enjoy hot.

Khmer Shrimp Wok

99

TOFU SALAD

with Spicy Jalapeno Garlic Vinaigrette

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 173.2 Fat 6.3g Cholesterol 0.0mg Sodium 744.5mg Carbohydrates 23.3g Protein 11.1g

Ingredients 1 lb. firm tofu, pressed and cubed Sauce 2 inches piece ginger, peeled and chopped 4 -5 large garlic cloves, chopped 1 -2 jalapeño pepper, diced 2 tbsp sugar 4 tsp Asian fish sauce 3/4-1 C. squeezed lime juice 4 tbsp rice wine vinegar Salad 1 tsp salt

1 lb. green beans, trimmed 3 medium carrots, peeled and cut into matchsticks 7 scallions, cut into slivers 3 red Italian frying bell peppers, seeded and sliced 1 head Boston lettuce, shredded 1/4-1/3 C. of mint, chopped 1/4 C. roasted unsalted peanuts, chopped

Directions 1. In a pot, add the garlic, ginger, jalapeño, sugar, vinegar, lime juice and fish sauce over medium-high heat and cook until boiling, stirring frequently. Remove from the heat and keep aside. 2. In another pot of the salted boiling water, cook the beans for about 4-5 minutes. Drain the beans well and immediately, place into an ice bath. Drain the beans well and with paper towels, pat dry them. 3. Place a large nonstick skillet over medium heat until heated through. Add the tofu and cook for about 4 minutes per side. 4. Stir in the ginger mixture and cook for about 1 minute. 5. In 6 serving plates, divide the beans, carrots, scallions, red peppers, lettuce, and mint evenly. Top with the tofu and sauce and enjoy with a garnishing of the peanuts.

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Tofu Salad with Spicy Jalapeno Garlic Vinaigrette

Hot and Spicy

Veggie Combination Platter

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 188.2 Fat 0.4g Cholesterol 0.0mg Sodium 466.3mg Carbohydrates 45.1g Protein 4.0g

Ingredients 1 (20 oz.) cans pineapple chunks in juice 1 C. sliced carrot 4 C. chopped broccoli 1 onion, wedges 1 C. water 1 bunch scallion, chopped Sauce

1 C. unsweetened pineapple juice 1/4 C. cider vinegar 2 1/2 tbsp soy sauce 1/3 C. brown sugar 2 tbsp cornstarch

Directions 1. Drain the pineapple chunks, reserving the juice in a bowl. 2. In a pan, add all the vegetables except broccoli, ginger, garlic and 1/2 C. of the water and stir fry for about 6 minutes. 3. Add the broccoli and remaining water and stir to combine. 4. Set the heat to low and cook, covered for about 6 minutes. 5. For the sauce: in a bowl, add all the ingredients and mix well. 6. In the pan of the vegetables, add the pineapple chunks and sauce and cook until desired thickness of sauce. 7. Enjoy hot.

Hot and Spicy Veggie Combination Platter

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CAMBODIAN

Gazpacho Soup

Prep Time: 40 mins Total Time: 40 mins Servings per Recipe: 4 Calories 467.3 Fat 29.6g Cholesterol 0.0mg Sodium 2927.3mg Carbohydrates 52.8g Protein 6.4g

Ingredients 1 small onion, chopped 1 tbsp salt 1 quart orange juice, squeezed 1 C. lime juice, squeezed 1 tbsp sugar 2 tsp salt 1/2 tsp black pepper 1 tsp garlic, chopped

2 tbsp extra virgin olive oil 3 avocados, cubed 2/3 C. button mushroom, sliced 2 C. plum tomatoes, diced without pulp 1 tbsp cilantro, chopped

Directions 1. 2. 3. 4. 5.

In a colander, add the chopped onion and sprinkle with the salt generously. Keep aside for about 25-30 minutes. Now, rinse the onion under the cold running water to remove the salt completely. Drain the onion well and then, squeeze the excess moisture. In a bowl, add the garlic, oil, lime juice, orange juice, sugar, salt and black pepper and mix until well combined. 6. Add the mushroom, avocado, onion and tomatoes and mix until well combined. 7. Refrigerate for about 1 1/2 hours. 8. Stir in 1 tbsp of the chopped cilantro and enjoy.

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Cambodian Gazpacho Soup

Cambodian

Beef Kabobs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 308.9 Fat 20.4g Cholesterol 0.4mg Sodium 2080.4mg Carbohydrates 25.2g Protein 10.4g

Ingredients 24 oz. dry-aged boneless beef tenderloin, cut into strips 2 garlic cloves, minced 2 stalks lemongrass 1 tbsp coriander seed 2 tbsp brown sugar 1/4 C. fish sauce 1/4 C. dry roasted peanuts, crushed Peanut Sauce 1/4 C. roasted peanuts, ground

1 tbsp peanut oil 2 garlic cloves, minced 2 tsp chili paste 2 tbsp tomato paste 1/2 C. chicken broth 1/2 tsp sugar 1 tbsp peanut butter 1/4 C. hoisin sauce 1 red chili, seeded and sliced

Directions 1. In a food processor, add the lemon grass, garlic, sugar, coriander and fish sauce and pulse until a smooth paste is formed. 2. In a bowl, add the meat and marinade and mix well. 3. Refrigerate for about 16-24 hours. For the peanut sauce: in a pot, add the oil and cook until heated through. 4. Add the garlic, tomato paste and chili paste and sauté for about 1-2 minutes. Add the peanut butter, sugar, hoisin sauce and broth and cook for about 4 minutes. 5. Remove from the heat and keep aside to cool. 6. Stir in the peanuts and chilies and keep aside. 7. Set your grill for high heat and lightly, grease the grill grate. 8. Thread the beef onto skewers. 9. Place the skewers onto the grill over direct heat and cook until desired doneness. 10. Enjoy with a garnishing of the roasted peanuts alongside the sauce. Cambodian Beef Kabobs

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AUTHENTIC

Chicken and Jasmine Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 188.6 Fat 6.5g Cholesterol 22.3mg Sodium 1477.3mg Carbohydrates 22.3g Protein 9.7g

Ingredients one 3-lb. rotisserie chicken 1 tbsp vegetable oil 2 tbsp minced ginger 2 garlic cloves, minced 4 C. chicken stock 1 C. water 3 tbsp Asian fish sauce 1 tsp honey 1 C. cooked jasmine rice

8 shelled and deveined medium shrimp, halved lengthwise 2 tbsp lime juice 1/4 C. chopped cilantro 2 tbsp chopped basil 1 Thai chile, sliced lime wedge

Directions 1. Divide the chicken into breasts, thigh, legs and wings. 2. Then, cut each breast into 3 portions, through the bones crosswise. 3. Carefully, remove the thigh bones and cut each in half. 4. In a pot, add the oil over medium heat and cook until heated through. 5. Add the garlic and ginger and cook for about 2 minutes. 6. Add the rice, honey, fish sauce, stock and water and cook until boiling. 7. Stir in the chicken pieces and cook for about 6 minutes. 8. Stir in the shrimp and cook for about 1-2 minute. 9. Stir in the chile, basil, cilantro and lime juice and remove from the heat. 10. Enjoy hot alongside the lime wedges.

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Authentic Chicken and Jasmine Soup

South Indian

Curried Shrimp

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 416 Fat 32.1 Carbohydrates 146 Protein 930 Cholesterol 10.9 Sodium 23

Ingredients 2 tbsp peanut oil 1/2 sweet onion, minced 2 cloves garlic, chopped 1 tsp ground ginger 1 tsp ground cumin 1 1/2 tsp ground turmeric 1 tsp paprika 1/2 tsp red chili powder

1 (14.5 oz.) can chopped tomatoes 1 can coconut milk 1 tsp salt 1 lb. cooked and peeled shrimp 2 tbsp chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a pan, add the oil over medium heat and cook until heated completely. Stir in the onion and sauté for about 4-5 minutes. Remove from the heat and let the onion cool for about 2-3 minutes. In the pan of the onion, stir in the ground spices, ginger and garlic and place over low heat. Stir in the coconut milk, can of tomatoes and salt and simmer for about 10 minutes, stirring as required. Now, add the shrimp and gently, stir to combine. Simmer for about 1 minute. Stir in the cilantro and serve hot.

South Indian Curried Shrimp

107

KEBABS

Bazaar

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 304 Fat 22.6 Carbohydrates 76 Protein 665 Cholesterol 4.7 Sodium 20.1

Ingredients 2 lb. lean ground lamb 2 onions, finely chopped 1/2 C. fresh mint leaves, finely chopped 1/2 C. cilantro, finely chopped 1 tbsp ginger paste 1 tbsp green chile paste 2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika

1 tsp cayenne pepper 2 tsp salt 1/4 C. vegetable oil skewers

Directions 1. Add all the ingredients except the oil into a bowl and mix until well combined. 2. With a plastic wrap, cover the bowl and place in the fridge for at least 3 hours. 3. Take 1 C. of the meat mixture and mold around a metal skewer in the shape of a sausage, pressing slightly. 4. Repeat with the remaining meat mixture. 5. Arrange the skewers in a large baking sheet and place in the fridge before cooking. 6. Set your grill for high heat and generously, grease the grill grate. 7. Cook the kababs onto the grill for about 10 minutes, flipping occasionally. 8. Remove from the grill and serve hot.

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Kebabs Bazaar

Chicken

Curry 101

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 313 Fat 21.7 Carbohydrates 38 Protein 268 Cholesterol 14 Sodium 19.1

Ingredients 3 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar salt to taste

2 skinless, boneless chicken breast halves-cut into bite-size pieces 1 tbsp tomato paste 1 C. plain yogurt 3/4 C. coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. In a pan, add the oil over medium heat and cook until heated through. 2. Stir in the onion and stir fry for about 4-5 minutes. 3. Add the ginger, garlic, bay leaf, sugar, curry powder, paprika, cinnamon and salt and stir fruy for about 1-2 minutes. 4. Now, stir in the chicken, coconut milk, yogurt and tomato paste and mix well. 5. Let the mixture cook until boiling. 6. Now, set the heat to low and cook the curry for about 20-25 minutes. 7. Add the cayenne pepper and lemon juice stir to combine well. 8. Cook for about 4-5 minutes. 9. Remove from the heat and discard the bay leaf before serving.

Chicken Curry 101

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CURRIED

Chicken Pizza

Prep Time: 20 mins Total Time: 9 hrs Servings per Recipe: 4 Calories 1058 Fat 65.8 Carbohydrates 159 Protein 2444 Cholesterol 64 Sodium 53.7

Ingredients 1/2 C. tandoori paste 6 tbsp plain yogurt 2 skinless, boneless chicken breast halves 6 tbsp olive oil, divided 4 pieces tandoori naan bread 3 tsp spicy curry powder

1 tsp ground turmeric 1 yellow bell pepper, thinly sliced 1 large red onion, thinly sliced 4 (4 oz.) spreadable goat cheese 1 tomato, thinly sliced 4 oz. feta cheese

Directions 1. In a large glass baking dish, add the yogurt and tandoori paste and beat until well combined. 2. In the baking dish, place the chicken breast haves and mix with the yogurt mixture generously. 3. Refrigerate, covered for at least 8 hours. 4. Set your oven to 400 degrees F. 5. In a pan, add about 1 tbsp of the oil over medium-high heat and cook until heated completely. 6. Remove the baking dish from the refrigerator and transfer the chicken breast halves into the pan, shaking off the excess marinade. 7. Cook for about 9-10 minutes flipping the chicken breast halves often. 8. With a slotted spoon, transfer the chicken breast halves onto a plate. 9. With 2 forks, shred the chicken breast halves. 10. Spread 1 tsp of the oil over each naan bread evenly, followed by the curry powder. 11. In the bottom of a baking sheet, place the both naan breads and cook in the oven for 5 minutes. 112

Curried Chicken Pizza

12. Meanwhile, in a frying pan, add the remaining oil over medium-high heat and cook until heated completely. 13. Ad 2 tsp of the curry powder, turmeric, onion and bell pepper and cook for about 6-7 minutes, stirring frequently. 14. Remove the vegetable mixture from the heat and keep aside. 15. Remove the baking sheet from the oven. 16. Top each naan bread with layer of the cheese, followed by some curry powder, chicken, onion mixture, tomato, remaining feta cheese and a pinch of curry powder. 17. Cook in the oven for about 20 minutes.

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CREPES

Chapra

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 125 Fat 5 Carbohydrates 41 Protein 41 Cholesterol 16.5 Sodium 3.5

Ingredients 1 C. all-purpose flour 1 C. water 1 egg 2 tbsp butter, melted

1 pinch salt 1 tbsp caraway seeds

Directions 1. 2. 3. 4.

In a bowl, add the water and flour and beat until well combined. In the bowl of the flour mixture, crack the egg and mix until well combined. Add the butter, caraway seeds and salt and beat until well combined. Add 1/4 C. of the flour mixture into a heated non-stick skillet into an even circle and cook for about 2-4 minutes. 5. Carefully, change the side of crepe and cook for 30 seconds more. 6. Cook the remaining crepes in the same way.

114

Crepes Chapra

Sweet Masala

Chicken Tenders

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 426 Fat 13 Carbohydrates 73 Protein 377 Cholesterol 55.8 Sodium 24.9

Ingredients 1 lb. chicken tenders, cut into bite-size pieces 2 tsp garam masala 1 tsp garlic powder salt and black pepper to taste 2 tbsp olive oil 1/2 yellow onion, finely diced

1 1/2 C. chicken stock 1 C. apricot preserves 1/4 C. white vinegar 1 tsp hot pepper sauce 1 tsp lime zest 1 tbsp butter

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, mix together the garlic powder, garam masala, salt and black pepper. Add the chicken pieces and toss to coat well. In a pan, place the oil over medium heat and cook until heated completely. Add the onion and stir fry for about 4-5 minutes. Stir in the chicken pieces and stir fry for about 5-6 minutes. With a slotted spoon, transfer the chicken mixture into a bowl an keep aside. In the same pan, add 1 C. of the stock and cook until boiling, stirring to scrape the bottom with a wooden spoon. 8. Add the vinegar, apricot preserves, hot sauce and enough broth and stir until sauce becomes smooth. 9. Stir in the cooked chicken and cook for about 10-12 minutes. 10. Add the butter and stir until melted completely. 11. Remove from the heat and serve with a garnishing of the lemon zest.

Sweet Masala Chicken Tenders

115

CURRIED

Almonds Pilaf

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 6 Calories 404 Fat 11.1 Carbohydrates 20 Protein 257 Cholesterol 72.5 Sodium 6.6

Ingredients 1/4 C. butter 1 onion, diced 1 1/2 C. pearl barley 1/2 tsp ground allspice 1/2 tsp ground turmeric 1/4 tsp curry powder

1/2 tsp salt 1/8 tsp ground black pepper 3 1/2 C. chicken broth 1/4 C. slivered almonds 1/4 C. raisins

Directions 1. In a pan, place the butter over medium-high heat and cook until melted completely. 2. Stir in the barley and onion and stir fry for about 4-5 minutes. 3. Add the broth, curry powder, turmeric, allspice, salt and black pepper and stir to combine well. 4. Cook until just boiling. 5. Now, set the heat to low and cook, covered for about 35-40 minutes. 6. Remove from the heat and with a fork, mix in the raisins and almonds. 7. Serve hot.

116

Curried Almonds Pilaf

Samosa

Pot Pies

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 248 Fat 6.9 Carbohydrates