Ethnic Recipes: An Easy Cultural Cookbook with Delicious Ethnic Recipes [2 ed.] 9798374975383

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Ethnic Recipes An Easy Ethnic Cookbook with Delicious Ethnic Recipes

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Table of Contents Homemade Piri Piri 9 Manioc Parmesan Bites 12 Porto Alegre Salsa 13 How to Make Dulce de Leche 14 Rabanada 15 Brazilian Street Plantain 16 Brazilian Fruit Shots 17 Collard Green Skillet 18 South American Avocado Smoothie 19 Brigadeiro 22 Maria's Parmesan Chili Croquettes 23 Chicken Taquitos and Homemade Guacamole 24 Bolo de Biscoito de Limão 25 Spicy Coconut Glazed Chicken 26 Brasileiro Rice 27 Easy Homemade Churrasco 28 Onion Salad South American 29 Chipotle Beans Stew with Rice 32 Salvador Chicken Stew 33

Spicy Salmon Fillets 34 Simple Brazilian Long Grain III 35 Estofado de Pescado 36 Zesty Veggies and Potato Salad 37 Egyptian Macaroni Casserole with Béchamel Sauce 38 Tunisian Hot Pot 42 Herbed Congo Carrots 43 Traditional Moroccan Chicken Tagine with Olives 44 Vegetarian Tanzanian Skillet 45 Ugandan Potato Curry with Piri Piri Sauce 46 Coconut and Corn Curry 47 Beef Soup Himba 48 West African Samosas 49 Yoruba Grilled Vegetable Salad 51 How to Make Lamb Chops 54 Jungle Potato Mash 55 African Meatless Biryani 56 Spicy Moroccan Cilantro Marinade 57 Garbanzo Stew Marrakesh 58 5-Ingredient West African Okra 59 Cinnamon Stuffed Cookies 60

Classic Shakshuka Skillet 61 Onion Salad with Lemon Dressing 64 Leb-Mex Soup 65 Tahini Potato Mash 66 Bell Eggplant Spread 67 Homemade Labneh 68 Saucy Beans and Tomato Stew 69 Lentils and Vermicelli Soup 70 Pomegranate Lamb Pizza 71 Homemade Chile Sauce 73 Traditional Mashed Beans 76 Chickpea Chicken Stew with Couscous 77 Vegan Stuffed Chard 78 White Pickles 79 Tripoli Chickpea Nachos 80 Lebanese Turkey Kabobs 81 Pink and Green Stir Fry 82 Cambodian Inspired Chicken Wings 83 Catfish Skillet 86 Wat Koh Sauce 87 Asian Backyard Chicken Thighs 88

Cambodian Banana Bite 89 Cambodian Noodle Soup 90 Cambodian Chicken Pesto 91 How to Grill Tofu Asian Street Style 92 Tuesday’s Asian Sirloin 93 Sautéed Beef with Cucumbers and Onions 96 How to Make a Cambodian Curry Sauce 97 Southeast Asian Coffee Cakes 98 White Fish with Lime Ginger Spice Mix 99 Min Song’s Custard 100 Palm Papaya Curry 101 Chicken Tikka Masala 102 Aloo Phujia 106 Korma 107 Masoor Daal 109 Spinach Dahl 110 Tandoori I 111 Grilled Tandoori II 112 Chicken Biryani 116 Makhani 118 Korma Vegetarian Edition 120

Chennai Relish 121 Chicken with Tomatoes South Indian Style 122 Mumbai Yellow Rice 123 How to Make Basmati Rice 124

Homemade

Prep Time: 5 mins

Piri Piri

Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 692.0 Fat 70.6g Cholesterol 0.0mg Sodium 2468.4mg Carbohydrates 17.6g Protein 3.4g

Ingredients 4 tbsps lemon juice 5 tbsps olive oil 1/4 C. vinegar 1 tbsp cayenne pepper 1 tbsp garlic, minced

1 tbsp paprika 1 tsp salt 1 tbsp chili flakes

Directions 1. Get a medium mixing bowl. Combine in it all the ingredients. 2. Use this sauce to coat you chicken with it before grilling or roasting it in the oven. Serve it warm. 3. Enjoy.

Homemade Piri Piri

9

MANIOC

Parmesan Bites (Pao de Queijo)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 1 Calories 87.8 Fat 7.6g Cholesterol 26.9mg Sodium 297.2mg Carbohydrates 0.9g Protein 3.9g

Ingredients 2 C. sweet manioc starch 1 C. milk 1/2 C. margarine 1 tsp salt

1 1/2 C. grated parmesan cheese 2 eggs

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place a medium saucepan over medium heat. Stir in it the milk, salt, and margarine. Cook them until they start boiling. 3. Turn off the heat. Stir in the starch into the milk mix until no lumps are found. 4. Combine the eggs with cheese into the mix then mix them well with your hands until you get a soft dough. 5. Shape the dough into 1 to 2 inches balls and place them on a lined up baking sheet. 6. Cook the cheese bites in the oven for 8 to 14 min or until they become golden brown. Serve them hot with your favorite dip. 7. Enjoy.

12

Manioc Parmesan Bites

Porto

Prep Time: 10 mins

Alegre Salsa

Total Time: 10 mins Servings per Recipe: 2 Calories 112.4 Fat 7.0g Cholesterol 0.0mg Sodium 8.1mg Carbohydrates 12.2g Protein 1.7g

Ingredients 1 large onion, diced 1 large tomatoes, peeled, seeded and diced 2 tbsps red wine vinegar 2 garlic cloves, minced 1 -2 tbsp olive oil

1 tsp dried parsley 3 drops chili sauce salt, as needed pepper, as needed

Directions 1. Get a large mixing bowl: Combine in it all the ingredients and stir them to coat. 2. Place the sauce in the fridge for sit for at least 1 h. Serve it right away. 3. Enjoy.

Porto Alegre Salsa

13

HOW TO MAKE

Dulce de Leche

Prep Time: 2 mins Total Time: 4 hrs 2 mins Servings per Recipe: 1 Calories 171.6 Fat 4.6g Cholesterol 18.1mg Sodium 67.9mg Carbohydrates 29.0g Protein 4.2g

Ingredients 1 can sweetened condensed milk

Directions 1. Use a sharp knife of a bottle opener to pierce the top of the milk can. 2. Remove the paper from the can and discard it. 3. Place a large saucepan over medium heat. Place in it the milk can and pour it in the saucepan enough water to cover 1 inch of the can. 4. Wrap a small piece of oil on top of the can and let it cook for 4 h over low medium heat. 5. Once the time is up, discard the foil and open the milk can. Serve your dulce de leche with some cut up fruits, crackers... 6. Enjoy.

14

How to Make Dulce de Leche

Rabanada

(Alternative French Toast)

Prep Time: 7 hrs Total Time: 7 hrs 15 mins Servings per Recipe: 4 Calories 1844.8 Fat 173.2g Cholesterol 161.2mg Sodium 436.4mg Carbohydrates 67.5g Protein 12.1g

Ingredients 1 medium sweet baguette 3 large eggs 3/4 C. sweetened condensed milk 6 tbsps whole milk 1/2 tsp vanilla extract 1/2 tsp kosher salt

1/2 C. granulated sugar 1 tbsp unsweetened cocoa powder 1/4 tsp ground cinnamon 3 -4 C. vegetable oil

Directions 1. Slice the bread into 1 inch slices. 2. Get a large mixing bowl: Mix in it the eggs, condensed milk, whole milk, vanilla extract, and salt. Whisk them well. 3. Dip the bread slices completely in the eggs mix and cover the bowl with a piece of plastic wrap. 4. Place a large pan over medium heat and heat 4 C. of vegetable oil in it. 5. Drain the toast slices and cook them in the hot oil for 2 to 4 min on each side or until they become golden brown. 6. Get a shallow dish: granulated sugar, cocoa powder and cinnamon. Coat the toast slices with the sugar mix then serve them warm. 7. Enjoy.

Rabanada

15

BRAZILIAN

Street Plantain

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 218.3 Fat 0.6g Cholesterol 0.0mg Sodium 7.1mg Carbohydrates 57.0g Protein 2.3g

Ingredients 4 very ripe plantains (black skin) cooking spray

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Grease a baking sheet with a cooking spray. Discard the plantain peel and slice it into 1/2 diagonal pieces. 3. Lay the plantain pieces on the baking sheet. Cook it for 14 to 16 while flipping it halfway through. 4. Once the time is up, allow the plantains slices to cool down completely then serve them. 5. Enjoy.

16

Brazilian Street Plantain

Brazilian

Prep Time: 10 mins

Fruit Shots

Total Time: 10 mins Servings per Recipe: 1 Calories 213.1 Fat 0.1g Cholesterol 0.0mg Sodium 2.1mg Carbohydrates 15.4g Protein 0.4g

Ingredients 2 tsps granulated sugar 1 lime 2 1/2 oz. cachaças 8 berries

1 -2 tbsp mango 1 -2 tbsp pineapple

Directions 1. Place the lime wedges in a small mixing bowl. Sprinkle the sugar over the limes wedges and crush them with the back of a spoon. 2. Spoon the mix to a cocktail shaker and to it the cachaça. Shake them well then pour the mix in a glassed filled with ice cubes. 3. Serve your cocktail with your favorite toppings. 4. Enjoy.

Brazilian Fruit Shots

17

COLLARD GREEN

Skillet

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 78.4 Fat 5.2g Cholesterol 3.8mg Sodium 31.8mg Carbohydrates 7.0g Protein 2.6g

Ingredients 2 lbs collard greens 2 tbsps olive oil 1 tbsp butter 1/3 C. minced shallot

1 tbsp minced garlic kosher salt and pepper

Directions 1. Remove the stems of the collard greens and slice them into thin strips. 2. Place a large skillet over medium heat. Melt the butter in it. Sauté in it the garlic with shallot for 2 min. 3. Stir in the collard greens and cook them for 12 to 14 min or until they are done. Adjust the seasoning of your stir fry then serve it warm. 4. Enjoy.

18

Collard Green Skillet

South American

Avocado Smoothie

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 1 Calories 541.3 Fat 28.1g Cholesterol 51.2mg Sodium 190.3mg Carbohydrates 63.3g Protein 14.0g

Ingredients 1/2 avocado 1 1/2 C. milk 1/2 C. ice

3 tbsps sugar

Directions 1. Get a food processor: Combine in it all the ingredients and blend them smooth. 2. Serve your smoothie right away. 3. Enjoy.

South American Avocado Smoothie

19

BRIGADEIRO

(Mini Chocolate Truffles)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 40 Calories 35.9 Fat 1.1g Cholesterol 4.1mg Sodium 15.1mg Carbohydrates 5.6g Protein 0.8g

Ingredients 1 (14 oz.) cans sweetened condensed milk 1 tbsp butter 3 tbsps cocoa

chocolate sprinkles

Directions 1. Place a heavy saucepan over medium heat. Combine in it the condensed milk with cocoa powder and butter. Mix them well. 2. Let them cook for 16 to 20 min until the mix becomes thick. 3. Coat your palms with some butter and scoop some of the mix in your hands then shape it into a 1 1/2 inches balls. Place it on a lined up baking sheet. 4. Repeat the process with the remaining mix to make more balls. Place them in the fridge to rest for at least 10 then serve them. 5. Enjoy.

22

Brigadeiro

Maria's

Parmesan Chili Croquettes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 249.4 Fat 15.0g Cholesterol 88.8mg Sodium 244.6mg Carbohydrates 21.1g Protein 7.1g

Ingredients 2 oz. butter, cubed 2/3 C. flour 1 egg, separated 1/4 C. breadcrumbs 1/4 C. parmesan cheese

salt and pepper, as needed 1 tbsp water salsa for serving

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a large mixing bowl: Combine in it the butter with flour and mix them well with your hands until it becomes coarse. 3. Combine the egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water into the flour mix until you get a smooth dough. 4. Shape the mix into bite size pieces balls and coat them with the egg white. Place them on a greased cookie sheet. 5. Cook the beach bites in the oven for 26 min. Flip the balls and cook them for an extra 5 min. Serve them warm with your favorite dip. 6. Enjoy.

Maria's Parmesan Chili Croquettes

23

CHICKEN TAQUITOS

and Homemade Guacamole

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 1 Calories 228.0 Fat 11.0g Cholesterol 30.4mg Sodium 245.7mg Carbohydrates 19.3g Protein 13.2g

Ingredients

Directions

3 C. shredded cooked chicken 2 tsps lemon juice 1 tsp cumin 1 jalapeno, diced 2 tbsps chopped cilantro 2 garlic cloves, minced 1/2 C. Monterey jack cheese, shredded salt and pepper 12 small flour tortillas oil 2 avocados, diced 1/2 small red onion, diced 1 jalapeno, diced 4 tbsps cilantro, chopped 2 tsps lemon juice 1/2 C. cherry tomatoes, halved salt and pepper

1. To make the taquitos: Get a large mixing bowl: Mix in it the chicken with lemon juice, cumin, jalapeno, cilantro, cheese, garlic, a pinch of salt and pepper. Place it aside to sit for 20 min. 2. Lay a tortilla on a cookie sheet and place it in on the side of it in a long line 2 tbsps of the filling. Roll the tortilla over the filling in the shape of a cigar and place it in a lined up baking sheet. Repeat the process with remaining ingredients. Place a heavy pan over medium heat. Heat 1/4 inch of oil in it. Lay in it the taquitos gently and cook them for 2 to 4 min or until they become golden brown. 3. Remove the taquitos from the hot oil and place them aside. 4. To make the guacamole: Get a mixing bowl: Combine in it all the ingredients and mix them well. Serve your taquitos warm with the guacamole. 5. Enjoy.

24

Chicken Taquitos and Homemade Guacamole

Bolo

de Biscoito de Limão (Lime Biscuit Cake)

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 336.0 Fat 17.9g Cholesterol 42.1mg Sodium 297.3mg Carbohydrates 38.5g Protein 6.4g

Ingredients 395 g sweetened condensed milk 300 ml cream 3 limes, juice and zest of

500 -750 g biscuits 1/2-1 C. milk

Directions 1. Get a large mixing bowl: Combine in it the condensed milk with lime juice an cream. Use a hand mixer to beat them for 7 min until they become slightly thick. 2. Get a shallow dish. Pour the milk in it. Lay the biscuits in the milk to coat them completely with it. 3. Drain them and place 1/4 of them in the bottom of a serving glass dish. Pour over it 1/4 of the condensed mix. 4. Repeat the process to make 3 more layers. Top your dessert with the lime zest and place it in the fridge for at least 2 h. serve it with your favorite toppings. 5. Enjoy.

Bolo de Biscoito de Limão

25

SPICY

Coconut Glazed Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 242.9 Fat 10.5g Cholesterol 75.5mg Sodium 158.7mg Carbohydrates 10.0g Protein 27.3g

Ingredients 1 tsp ground cumin 1 tsp ground cayenne pepper 1 tsp ground turmeric 1 tsp ground coriander 4 boneless skinless chicken breast halves salt, to taste pepper, to taste 2 tbsps olive oil

1 onion, chopped 1 tbsp minced fresh ginger 2 jalapeno peppers, seeded and chopped 2 garlic cloves, minced 3 tomatoes, seeded and chopped 1 (14 oz.) cans light coconut milk 1 bunch chopped fresh parsley

Directions 1. Get a small mixing bowl: Stir in it the cumin, cayenne pepper, turmeric, and coriander. 2. Get a large mixing bowl: Sprinkle some salt and pepper over the chicken breasts then coat them with the spices mix. 3. Place a large pan over medium heat and heat 1 tbsp of olive oil in it. Cook in it the chicken breasts for 14 to 16 min on each side or until they are done. 4. Drain the breasts and place them aside. Add the onion, ginger, jalapeno peppers, and garlic to the same pan. Let them cook for 6 min. 5. Stir in the tomato and cook them for an extra 7 min. Add the coconut milk with a pinch of salt and pepper. Cook them for 2 min. 6. Serve your chicken breasts with your coconut sauce and enjoy.

26

Spicy Coconut Glazed Chicken

Brasileiro Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 297.7 Fat 10.1g Cholesterol 0.0mg Sodium 377.8mg Carbohydrates 44.4g Protein 6.5g

Ingredients 1/4 C. olive oil 2 onions, finely chopped 1 1/2 C. rice 3 C. hot chicken broth 10 oz. Italian plum tomatoes, canned drained and chopped

salt, to taste cilantro, to garnish tomatoes, wedges to garnish

Directions 1. Place a heavy saucepan over medium heat. Heat the oil in it. Cook in it the onion for 3 min. 2. Stir in the rice and cook them for an extra 2 min. Stir in the broth, tomatoes, and salt. Cook them until they start boiling. 3. Lower the heat and put on the lid. Cook the risotto for 22 min. Serve it warm. 4. Enjoy.

Brasileiro Rice

27

EASY

Homemade Churrasco

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 583.8 Fat 41.3g Cholesterol 192.7mg Sodium 1860.5mg Carbohydrates 5.8g Protein 45.1g

Ingredients 2 lbs beef tenderloin 3 tsps salt 2 lemons, juice of 2 garlic cloves, mashed 1/4 tsp pepper

1/2 tsp crushed red pepper flakes 1 large onion, chopped 1/2 C. cilantro leaf

Directions 1. Get a small mixing bowl: Mix in it the juice of 1 lemon, garlic, salt and pepper. 2. Coat the tenderloin with the mix and wrap it with a piece of a plastic wrap. Place it in the fridge for an overnight. 3. Preheat the grill and grease it. 4. Drain the tenderloin with and grill until it is done to your liking. 5. Get a small mixing bowl: Mix in it the rest of the lemon juice, onion, cilantro and pepper flakes to make the salsa. 6. Serve your tenderloin warm with the onion salsa. 7. Enjoy.

28

Easy Homemade Churrasco

Onion Salad

South American

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 114.7 Fat 6.8g Cholesterol 0.0mg Sodium 3.5mg Carbohydrates 13.3g Protein 0.8g

Ingredients 2 large onions 2 tbsps sugar 1 tbsp red wine vinegar 2 tbsps olive oil

salt pepper

Directions 1. Discard the onion skin and thinly slice it. 2. Get a large mixing bowl: Fill it with some ice and water. Place in it the onion rings and let it sit in the fridge for 2 h. 3. Drain the onion rings and run them under some cool water. Place them in a serving bowl. 4. Top them with the extra-virgin olive oil and red wine vinegar, and a pinch of salt and freshly ground pepper. Serve it right away. 5. Enjoy.

Onion Salad South American

29

CHIPOTLE

Beans Stew with Rice

Prep Time: 1 hr Total Time: 6 hrs Servings per Recipe: 6 Calories 858.1 Fat 5.3g Cholesterol 0.0mg Sodium 426.1mg Carbohydrates 162.0g Protein 43.1g

Ingredients 5 1/2 C. dried black beans, rinsed and drained 1 tbsp canola oil 1 large yellow onion, diced 2 medium red bell peppers 1 large tomatoes, diced 4 garlic cloves, minced 1 canned chipotle pepper, chopped 2 C. sweet potatoes, peeled and diced

2 tsps dried thyme leaves 2 tsps dried parsley 1 tsp salt 4 C. cooked rice

Directions 1. Place a large pot over medium heat. Put in it the beans and cover it with water. Put on the lid and let it cook for 60 min. 2. Once the time is up, drain the beans and reserve 2 C. of the beans cooking liquid. 3. Place a pot over medium heat. Heat the oil in it. Sauté in it the 4. 15 mins 5. 2 hrs 15 mins onion, bell peppers, tomato, garlic, and chipotle peppers for 9 to 11 min. 6. Stir in the beans, cooking liquid, sweet potatoes, and thyme. Let them cook for 28 to 32 min. 7. Once the time is up, add the parsley with a pinch of salt to the stew. Let it cook for 8 min. serve it hot with some rice. 8. Enjoy.

32

Chipotle Beans Stew with Rice

Salvador

Chicken Stew

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 112.4 Fat 1.4g Cholesterol 0.0mg Sodium 79.2mg Carbohydrates 22.2g Protein 3.8g

Ingredients 1 tsp olive oil 4 C. boneless skinless chicken breasts 1 large onion, sliced 1 1/2 green bell pepper, diced 1 red bell pepper, diced 3 garlic cloves, chopped 1/2 bay leaf 1 tsp garlic powder

1/4 tsp cumin 1/4 tsp dried oregano 5 (8 oz.) cans no-salt-added tomato sauce 2 1/2 C. water 1 tbsp fresh lemon juice 4 C. celery, chopped

Directions 1. Place a large pot over medium heat. Heat 1 tsp of oil in it. Sauté in it the chicken pieces for 3 min. 2. Stir in the onions, peppers and garlic. Cook them for 4 min. 3. Stir in the tomato sauce, water, bay leaf, garlic powder, cumin and oregano. Cook them until they start boiling. Lower the heat and cook them stew for 1 h 45 min. 4. Discard the bay leaf. Serve your stew hot. 5. Enjoy.

Salvador Chicken Stew

33

SPICY

Salmon Fillets

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 493.9 Fat 20.0g Cholesterol 161.5mg Sodium 324.2mg Carbohydrates 9.5g Protein 65.6g

Ingredients 4 salmon fillets 1/2 large lemon, juice of 1/2 large orange, juice of salt and pepper 1 whole orange, zest of 2 tbsp brown sugar

1 tbsp chili powder 1 clove garlic, minced 2 tbsp butter, melted

Directions 1. 2. 3. 4. 5.

Mix the fruit juices with a pinch of salt and pepper in a large baking pan. Place in it the salmon fillets and place them aside to sit for 20 min. Before you do anything, preheat the oven to 425 F. Cover the bottom of a baking dish with a piece of foil and coat it with some butter. Get a small mixing bowl: Mix in it the orange zest, brown sugar, chili powder and minced garlic. 6. Drain the salmon fillets from the marinade and coat them with the sugar mix. Place them in the foiled cover pan. 7. Melt the remaining butter and pour it all over the salmon fillets. Cook them in the oven for 10 to 14 min. Serve them warm. 8. Enjoy.

34

Spicy Salmon Fillets

Simple

Brazilian Long Grain III

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 297.0 Fat 7.4g Cholesterol 0.0mg Sodium 519.2mg Carbohydrates 50.6g Protein 5.4g

Ingredients 2 C. long-grain white rice 3 tbsp oil 1/4 C. finely chopped onion 3 large garlic cloves, finely chopped 3 C. hot water

1 C. hot chicken stock 1 tsp salt fresh ground black pepper

Directions 1. Rub the rice under some water to rinse it. 2. Place a pot over medium heat. Heat the oil in it. Sauté in it the onion for 2 min. 3. Stir in the garlic and cook them for 30 sec. Stir in the rice with a pinch of salt and cooked for 2 min. 4. Add the hot with broth and cook them until they start simmering. 5. Lower the heat and put on the lid. Cook the rice for 24 to 26 min. Fluff it with a fork and serve it hot. 6. Enjoy.

Simple Brazilian Long Grain III

35

ESTOFADO

de Pescado (Coconut Sea Stew)

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 325.1 Fat 8.4g Cholesterol 189.7mg Sodium 1198.5mg Carbohydrates 22.7g Protein 38.9g

Ingredients

Directions

1/3 C. fresh lime juice 1/2 tsp salt 1/2 tsp fresh ground black pepper 2 garlic cloves, minced 1 (1 1/2 lb) sea bass cut into 1/2-inch wide strips 1 1/2 lbs large shrimp, peeled and deveined 2 tbsp olive oil 2 C. finely chopped onions 1 C. finely chopped green bell pepper 1 C. finely chopped red bell pepper 3/4 C. minced green onion ( about 1 bunch) 5 garlic cloves, minced 1 bay leaf 2 C. chopped tomatoes ( about 2 large) 1/2 C. minced fresh cilantro, divided 2 (8 oz) bottles clam juice 1 (14 1/2 oz) cans reduced-sodium fat-free chicken broth 1 C. light coconut milk 1/4 tsp ground red pepper

1. Get a large mixing bowl: Stir in it the lime juice with salt pepper, garlic, sea bass, shrimp and olive oil. Place it in the fridge for 35 min. 2. Place a large pot over medium heat. Heat the oil in it. Sauté in it the onion, bell peppers, green onions, garlic, and bay leaf for 7 min. 3. Stir in the tomato and cook them for 3 min on high heat. 4. Stir in 1/4 C. cilantro, clam juice, and broth. Cook them until they start boiling. Lower the heat and cook them for 12 min. 5. Drain the bay leaf and discard it. 6. Get a food processor: pour it 1/3 of the mixture and process them until they become smooth. Stir it back into the pot with coconut milk. 7. Cook them until they start boiling over high heat. Stir in the shrimp and sea bass mix then cook for 4 min. 8. Serve your stew hot with some rice and cilantro. 9. Enjoy.

36

Estofado de Pescado

Zesty

Veggies and Potato Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 87.8 Fat 2.5g Cholesterol 1.9mg Sodium 66.1mg Carbohydrates 14.9g Protein 1.6g

Ingredients 1 lb red potatoes 1 green onion, chopped 1/4 limes or 1/4 lemon 3 tbsp mayonnaise 1 stalk celery, chopped

1/2 carrot, grated salt and pepper

Directions 1. Bring a salted pot of water to a boil. Cut the potatoes into wedges and cook them until they become tender. Drain them. 2. Get a large mixing bowl: Toss in it the hot potato with lemon juice and toss them to coat. 3. Add the onion with mayonnaise, celery, carrot, a pinch of salt and pepper. Toss them to coat. Place the salad in the fridge for at least 45 min then serve it. 4. Enjoy.

Zesty Veggies and Potato Salad

37

CLASSIC EGYPTIAN

Macaroni Casserole with Béchamel Sauce

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 1485.9 Fat 75.3g Cholesterol 407.8mg Sodium 899.7mg Carbohydrates 129.2g Protein 74.0g

Ingredients 1 (16 oz.) boxes penne pasta 2 lbs. ground beef 1 medium onion, chopped 2 garlic cloves, minced 2 tbsp chopped fresh parsley 1 tbsp fresh thyme 1 tsp cinnamon 1 (8 oz.) cans tomato sauce 1 beaten egg 1 dash parmesan cheese

8 C. cold milk 6 tbsp butter 6 tbsp flour 1 tsp fresh thyme 1/2 tsp nutmeg 2 beaten eggs salt white pepper black pepper

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 400 F. To make the paste: Cook the pasta by following the instructions on the package. To make the meat sauce: Place a small pan over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3 min. 6. Stir in the beef and cook them for 7 min. Discard the excess fat. Mix in the parsley, thyme, and cinnamon. 7. Add the tomato sauce then let them cook for 11 min over low heat. Turn off the heat and let the sauce cool down for a while. 8. To make the béchamel sauce: 9. Place a large saucepan over medium heat. Heat in it the butter until it melts. Add the flour and mix them well. 10. Cook it for 2 to 3 min until it becomes golden while mixing it all the time. 38

Classic Egyptian Macaroni Casserole with Béchamel Sauce

11. Add to them the boiling milk gradually while mixing them all the time with a whisk. 12. Stir in the nutmeg and thyme. 13. Get a large mixing bowl: Stir in it the half of the béchamel sauce with the pasta, a pinch of salt and pepper. 14. Pour half of the pasta in a casserole dish. Cover it by half of the meat sauce. 15. Pour the remaining pasta on top followed by the remaining tomato sauce. 16. Cover them with the remaining béchamel sauce and some cheese of your choice. 17. Place the pasta casserole in the oven and let it cook for 46 to 61 min. 18. Allow the pasta casserole to sit for few minutes then serve it warm. 19. Enjoy.

39

TUNISIAN

Hot Pot

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 235.0 Fat 2.0g Cholesterol 0.0mg Sodium 401.0mg Carbohydrates 49.1g Protein 9.1g

Ingredients 1 sliced onion 1/4 C. vegetable stock 3 C. sliced cabbage 1 dash salt 1 large green pepper, diced 1 (28 oz.) cans diced tomatoes, undrained 1 (16 oz.) cans chickpeas

1/4 C. raisins 2 tsp ground coriander 1/2 tsp turmeric 1/4 tsp cinnamon 1 tbsp lemon juice salt

Directions 1. 2. 3. 4.

Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 6 min. Stir in the cabbage with a pinch of salt. Cook them for 6 min. Stir in the pepper with spices then cook them for 1 min Add the tomatoes with raisins stock, and chickpeas. Put on the lid and let them cook for 16 min over low heat. 5. Once the time is up, stir in the lemon juice. Adjust the seasoning of your stew then serve it warm and enjoy. 6. Enjoy.

42

Tunisian Hot Pot

Herbed

Congo Carrots

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 175.8 Fat 11.8g Cholesterol 30.5mg Sodium 179.7mg Carbohydrates 17.8g Protein 1.4g

Ingredients 1 lb. carrot, cut into sticks 1/4 C. butter 1 tbsp sugar 1/2 inch piece ginger, shredded 1 orange, grated rind

salt and pepper 2 -4 sprigs dill, chopped

Directions 1. Place a heavy saucepan over medium heat. Stir in it the carrots with butter, ginger, sugar, a pinch of salt and pepper. 2. Cook them until they start boiling. Lower the heat and let them cook for 13 min until the carrots soften. 3. Serve your carrots warm or cold with some bread or as a topping. 4. Garnish them with some fresh dill sprigs. 5. Enjoy.

Herbed Congo Carrots

43

TRADITIONAL

Moroccan Chicken Tagine with Olives

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 221.0 Fat 13.8g Cholesterol 68.0mg Sodium 1124.3mg Carbohydrates 8.3g Protein 17.7g

Ingredients 8 skinless chicken thighs 3/4 C. onion, chopped 1/2 C. fresh cilantro, chopped 1/2 C. Italian parsley, chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp ground ginger 1 tsp sweet paprika

1/2 tsp black pepper 1/4 tsp saffron, crushed 2 C. green olives, pitted 1/2 preserved lemon, chopped 1 lemon, juice salt black pepper

Directions 1. Place a tagine or a stew pot over medium heat. 2. Heat in it a splash of oil. Brown in it the chicken thighs for 2 to 3 min on each side. 3. Add the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ tsp of the pepper, and saffron. 4. Cook them for 2 min while stirring them often. Pour 2 C. of water over them. 5. Put on the lid and let them over low high heat until they start boiling. 6. Once the time is up, stir in the olives with lemon juice, preserved lemon, and a pinch of salt. 7. Put on the lid and let the stew cook for 22 min. 8. Serve your stew warm with some bread. 9. Enjoy.

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Traditional Moroccan Chicken Tagine with Olives

Vegetarian

Tanzanian Skillet

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 361.2 Fat 29.1g Cholesterol 24.5mg Sodium 849.7mg Carbohydrates 21.0g Protein 11.8g

Ingredients 2 lbs. spinach, chopped 1 1/2 oz. peanut butter 1 tomatoes, peeled and chopped 1 onion, chopped 2 tsp curry powder

1 C. coconut milk 3 tbsp ghee 1 tsp salt

Directions 1. Get a mixing bowl: Whisk in it the peanut butter with coconut milk. 2. Place a large skillet over medium heat. Heat in it the ghee. Cook in it the tomato with onion, curry powder and a pinch of salt for 6 min. 3. Stir in the spinach and cook them for 16 to 21 min over low heat. 4. Once the time is up, stir in the peanut butter and milk mix. Let them cook for an extra 6 min. 5. Serve your peanut butter and spinach stew warm with some rice. 6. Enjoy.

Vegetarian Tanzanian Skillet

45

UGANDAN

Potato Curry with Piri Piri Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 271.3 Fat 7.1g Cholesterol 0.0mg Sodium 26.7mg Carbohydrates 48.1g Protein 5.5g

Ingredients 2 1/4 lb. potato, peeled & parboiled, cooked 1 medium onion, peeled & chopped 2 garlic cloves, minced 1/2 tsp turmeric 1/2 tsp piri piri chili sauce 1/2 tsp ground cinnamon 1/2 tsp ground coriander

1 tsp tomato puree 1 tbsp lemon juice 1 tbsp fresh parsley, chopped salt 2 tbsp cooking oil

Directions 1. Place a stew pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min. 2. Stir in the garlic and cook them for 1 min. Stir in the chili sauce with turmeric, cinnamon, coriander, and a pinch of salt. 3. Cook them for an extra minute. Stir in the tomato puree, lemon juice, and parsley. 4. Add the diced potato with 3/4 C. of water. Let the potato stew cook for 10 to 12 min or until the potato soften. 5. Serve your potato curry warm with some bread or white rice. 6. Enjoy.

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Ugandan Potato Curry with Piri Piri Sauce

Coconut

and Corn Curry

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 276.5 Fat 12.5g Cholesterol 5.0mg Sodium 64.3mg Carbohydrates 42.3g Protein 6.4g

Ingredients 1 tbsp butter 1 medium onion, chopped 1 garlic clove, minced 1/2 tsp curry powder 5 C. corn, cut from cob 1/2 tsp cornstarch 1 C. coconut milk

2 medium tomatoes, peeled, seeded, and chopped salt pepper, ground

Directions 1. Place a large saucepan over medium heat. Melt in it the butter. 2. Cook in it the garlic with onion for 3 min. Stir in the curry powder and cook them for 30 sec. 3. Get a mixing bowl: Mix in it the cornstarch with coconut milk. 4. Stir into the onion with corn, tomato, a pinch of salt and pepper. Let them cook for 8 min. 5. Serve your corn curry warm with some rice and leftover roasted meat. 6. Enjoy.

Coconut and Corn Curry

47

BEEF

Soup Himba

Prep Time: 10 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 586.8 Fat 36.2g Cholesterol 134.0mg Sodium 1859.0mg Carbohydrates 29.0g Protein 35.6g

Ingredients 1 lb. beef stew meat, cubed 2 tbsp flour 2 onions, chopped 2 tbsp butter 4 C. beef broth 2 tbsp curry powder

2 bay leaves 2 potatoes, sliced 2 tbsp distilled white vinegar 2 tsp salt

Directions 1. Get a mixing bowl: Mix in it the beef with onion, flour and a pinch of salt. 2. Place a large stew pot over medium heat. Melt in it the butter. Add to it the beef and onion mix. 3. Cook them for 2 to 3 min while stirring them often. Stir in the broth, curry powder, and bay leaves. 4. Put on the lid and let them cook for 32 min over low heat. 5. Stir in the potatoes, vinegar, and salt. Put on the lid and let the stew cook for an extra 62 min over low heat. 6. Serve your beef curry warm with some bread or rice. 7. Enjoy.

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Beef Soup Himba

West African Samosas

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 327.9 Fat 19.2g Cholesterol 23.2mg Sodium 252.5mg Carbohydrates 34.9g Protein 5.3g

Ingredients 2 Idaho potatoes, peeled and diced salt 1 tbsp extra virgin olive oil 1 small onion, chopped 1/2 jalapeno pepper, seeds and stem removed, chopped 1/2 inch fresh gingerroot, peeled, grated 1 garlic clove, chopped 1 tsp ground coriander 2 tsp curry powder 1 tsp ground cumin 1/2 tsp ground allspice 1/8 tsp cinnamon black pepper 1 roma tomato, seeded, chopped 1/4 C. frozen peas

1/4-1/2 C. vegetable stock flour, for rolling dough 2 nine inch rounds refrigerated ready-made pie dough 1 egg, beaten with a splash of water Cilantro Aioli 1 bunch fresh mint leaves 1 bunch fresh cilantro leaves 1 jalapeno pepper, seeds and stem removed 1 tsp sugar 2 limes, juice 1 tbsp extra virgin olive oil 1 garlic clove, grated 1 inch fresh gingerroot, grated

Directions 1. To make the samosas: 2. Before you do anything, preheat the oven to 400 F. Line up a baking sheet with parchment paper. 3. Place a large saucepan of water over medium heat. Bring it to a boil. Cook in it the potato for 6 min. 4. Drain the potato and place it aside. 5. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion for 6 min. 6. Stir in the jalapeno, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, and salt and pepper. West African Samosas

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7. Cook them for 4 min while stirring them often. Add the potatoes, tomato, and peas. 8. Let them cook for an extra 2 min. Stir in the stock then turn off the heat. 9. Place the filling aside to cool down for a while. 10. Spread the pie dough on a floured surface. Slice into 8 wedges. Brush their edges with some egg wash. 11. Place 1 tbsp of the filling in the middle of each wedge. Pull the 3 dough edges on top of the filling and pinch them to seal them. 12. Place the pierogis on the lined up baking sheet. Brush them again with egg wash then cook them in the oven for 16 to 21 min. 13. To make the mint sauce: 14. Get a blender: Place in it the mint, cilantro, jalapeno, sugar, salt, lime juice, 1 tbsp of water, oil, ginger, garlic and a pinch of salt. 15. Blend them smooth. Pour the sauce into a serving bowl. 16. Serve your pierogis cold or warm with the mint sauce. 17. Enjoy.

50

Yoruba

Grilled Vegetable Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 113.4 Fat 10.5g Cholesterol 0.0mg Sodium 11.0mg Carbohydrates 4.5g Protein 1.5g

Ingredients 1 lb. zucchini, scrubbed and trimmed 3 tbsp extra-virgin olive oil salt & freshly ground black pepper 12 large fresh mint leaves, slivered 2 tbsp fresh Italian parsley, chopped 1 tbsp fresh lemon juice 1 garlic clove, minced

1/2 tsp paprika 1/4 tsp ground cumin 1/4 tsp white pepper

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

Before you do anything, preheat the grill and grease it. Slice the zucchini into 1/4 inch thick pieces. Coat the zucchini slices with olive oil. Sprinkle over them a pinch of salt and pepper. Lay them on the grill and cook them for 4 to 5 min on each side. Allow the zucchini slices to cool down for few minutes. Slice them into strips. Get a small mixing bowl: Whisk in it the remaining oil with mint, parsley, 1 tbsp lemon juice, garlic, paprika, cumin, 1/4 tsp white pepper and a pinch of salt. 7. Drizzle the dressing over the zucchini strips. Serve your salad warm or cold with some lemon wedges. 8. Enjoy.

Yoruba Grilled Vegetable Salad

51

HOW TO MAKE

Lamb Chops

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 69.9 Fat 6.9g Cholesterol 0.0mg Sodium 146.5mg Carbohydrates 2.3g Protein 0.3g

Ingredients 1/4 tsp grated nutmeg 1 pinch clove 1 tsp ground black pepper 1 tsp white pepper 1 1/2 tsp cinnamon 2 tsp ground cardamom 1 pinch cayenne

1 pinch cumin 1 pinch turmeric 1 pinch sea salt 8 lamb rib chops 2 tbsp olive oil

Directions 1. Get a mixing bowl: Combine in it the cinnamon with white pepper, cardamom, black pepper, cayenne, clove, cumin, turmeric, and salt. 2. Rum the lamb chops with the spice mixture. 3. Place a pan over medium heat. Heat in it the oil. Cook in it the lamb chops for 6 to 12 min on each side. 4. Serve your lamb chops warm with a salad of your choice. 5. Enjoy.

54

How to Make Lamb Chops

Jungle

Prep Time: 15 mins

Potato Mash

Total Time: 40 mins Servings per Recipe: 4 Calories 85.3 Fat 0.3g Cholesterol 0.0mg Sodium 300.9mg Carbohydrates 19.4g Protein 3.2g

Ingredients 14 oz. green beans, trimmed 1 potato, medium, peeled and sliced 1 onion, medium, peeled and sliced 1/2 tsp sugar 1/3 tsp white pepper

1/2 tsp salt 1/3 tsp nutmeg butter

Directions 1. Place a stew pot over medium heat. Lay in it the beans followed by the sliced potato and onion. 2. Pour over them 1/3 C. of water followed by the sugar, pepper and salt. 3. Put on the lid and let them cook until they start boil without stirring them. 4. Once the time is up, lower the heat and let the stew cook for few minutes until the veggies become soft. 5. Drain the veggies then mash them slightly. 6. Get a mixing bowl: Mix in it the mashed veggies with some butter. Serve them warm or cold. 7. Enjoy.

Jungle Potato Mash

55

AFRICAN

Meatless Biryani

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 288.7 Fat 3.3g Cholesterol 7.6mg Sodium 325.2mg Carbohydrates 61.5g Protein 3.9g

Ingredients 1 C. long grain white rice 1/2 tsp salt 1 1/2 tsp ground turmeric 3 tbsp white sugar 1/2 tsp ground cinnamon

1/2 C. dark seedless raisins 1 tbsp butter 2 1/2 C. water

Directions 1. Place a large saucepan over medium heat. Stir in it the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. 2. Let them cook until they start boiling. Lower the heat and put on the lid. Let them cook for 22 to 32 min or until the rice is done. 3. Once the time is up, stir the rice with a fork. 4. Serve your biryani warm or cold with some chopped nuts. 5. Enjoy.

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African Meatless Biryani

Spicy

Moroccan Cilantro Marinade (Chermoula)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 540.6 Fat 55.2g Cholesterol 0.0mg Sodium 1188.9mg Carbohydrates 13.5g Protein 2.9g

Ingredients 1 bunch fresh cilantro 3 garlic cloves, peeled and bruised 1 tsp cumin, ground 1 tsp coriander, ground 1 tsp paprika, ground

1 small red chili pepper, seeded 1/2 tsp sea salt 1 lemon, juice 1/4 C. olive oil

Directions 1. 2. 3. 4.

Get a food processor: Combine in it all the ingredients. Blend them smooth. Pour the marinade in an airtight container. Place it in the fridge until ready to use. You can use this marinade for meat, chicken, veggies or fish. Enjoy.

Spicy Moroccan Cilantro Marinade

57

GARBANZO

Stew Marrakesh

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 623.6 Fat 4.9g Cholesterol 0.0mg Sodium 371.5mg Carbohydrates 130.5g Protein 18.6g

Ingredients 4 C. hot cooked pearl barley 1 tbsp olive oil 1 C. sliced onion 1/2 C. sliced celery 2 cloves garlic, minced 2 carrots, sliced 1 medium zucchini, sliced 1 medium green pepper, seeded and cut into squares 1 C. broccoli floret 1 (15 1/2 oz.) cans garbanzo beans, drained

2 C. vegetable broth 2 tsp soy sauce 2 tsp lemon juice 1/2 tsp ground coriander 1/4 tsp ground ginger 1/8 tsp cayenne pepper 2 tbsp cornstarch, dissolved in 3 tbsp water chopped cilantro

Directions 1. Get a small mixing bowl: Whisk in it the cornstarch with 3 tbsp of water. Place it aside. Place a pot over medium heat. Heat in it 4 C. of water with barely and 1 tsp of salt. 2. Heat in it until it starts boiling. Lower the heat and let it cook for 46 min until it is done. 3. To make the veggies stew: 4. Place a large saucepan over medium heat. Heat in it the oil. 5. Cook in it the garlic with celery and onion for 4 to 5 min. Stir in the veggies with spices. Put on the lid and let the stew cook for 12 to 16 min or until the veggies become soft. 6. Divide the barley while it is warm between serving plates. 7. Spoon over it the veggies stew while it is hot then serve them warm. 8. Enjoy.

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Garbanzo Stew Marrakesh

5-Ingredient

West African Okra

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 39.9 Fat 0.2g Cholesterol 0.0mg Sodium 8.0mg Carbohydrates 9.0g Protein 1.8g

Ingredients 1 1/2 C. sweet onions, chopped 2 1/2 C. okra, sliced 3 medium tomatoes, chopped

salt & freshly ground black pepper hot sauce

Directions 1. Place a stew pot over medium heat. Stir in it all the ingredients. Let them cook over low heat until the okra becomes soft. 2. Serve your okra stew warm with some bread. 3. Enjoy.

5-Ingredient West African Okra

59

CINNAMON STUFFED

Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 131.0 Fat 9.0g Cholesterol 19.5mg Sodium 52.6mg Carbohydrates 11.6g Protein 1.4g

Ingredients 1/2 lb. butter 1/2 C. powdered sugar 2 tbsp orange blossom water 2 C. flour 1/2 C. of chopped walnuts

1/4 C. powdered sugar 1 tsp cinnamon

Directions 1. To make the dough: 2. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with a parchment paper. Get a mixing bowl: Beat in it the sugar with butter until they become light and fluffy. 3. Mix in the flour with orange water and a pinch of salt until you get a thick dough. Place it aside. 4. To make the filling: 5. Get a mixing bowl: Mix in it the nuts, sugar and cinnamon. 6. Shape the cookie dough into 1 inch balls. 7. Flatten a dough ball slightly in the palm of your hand. Place in it 1 tsp of the filling. Pull the dough over the filling and place it on the lined up cookie sheet. Repeat the process with the remaining filling and dough. Place the cookie sheet in the oven and cook them for 16 to 21 min until they become golden brown. 8. Allow the cookies to cool down completely then serve them with some tea. Enjoy.

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Cinnamon Stuffed Cookies

Classic

Shakshuka Skillet

Prep Time: 3 mins Total Time: 33 mins Servings per Recipe: 2 Calories 239.4 Fat 10.3g Cholesterol 372.0mg Sodium 163.4mg Carbohydrates 22.0g Protein 16.6g

Ingredients 1 large onion, chopped 4 eggs cooking oil

6 medium tomatoes, grated salt and pepper

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

Place a pan over medium heat. Heat in it a splash of oil. Sauté in it the onion for 4 min. Stir in the tomato with a pinch of salt and pepper. Put on the lid and cook it for 26 min over low heat. Crack the eggs over the shakshuka. Put on the lid and cook them for an extra 4 min. Serve your shakshuka warm with some bread. Enjoy.

Classic Shakshuka Skillet

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ONION SALAD

with Lemon Dressing

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 18.1 Fat 0.1g Cholesterol 0.0mg Sodium 205.7mg Carbohydrates 3.9g Protein 0.8g

Ingredients 1 large red onion, sliced 1 bunch flat leaf parsley 1/2 tsp salt 1 tbsp sumac

1/4 lemon, juice extra virgin olive oil, drizzle

Directions 1. Get a small mixing bowl: Toss in it the onion with parsley, lemon juice, sumac, salt, and a drizzle of olive oil. 2. Serve your salad as topping with a sandwich, grill meat or chicken. 3. Enjoy.

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Onion Salad with Lemon Dressing

Leb-Mex Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 335.3 Fat 14.3g Cholesterol 0.0mg Sodium 227.9mg Carbohydrates 39.2g Protein 15.0g

Ingredients 9 C. water 1 C. green lentil 1 bunch Swiss chard, stemmed and chopped 10 garlic cloves, peeled and crushed to a paste salt

2 lemons, juice 1/2 bunch cilantro, stemmed and chopped 1 medium onion, chopped 1/4 C. extra virgin olive oil 1 -2 C. of diced potato

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

Place a large saucepan over medium heat. Stir in it the lentils with 9 C. of water. Cook it until it starts boiling. Lower the heat and stir in it the Swiss chard. Put on the lid and bring it to a soft boil. Cook it for an extra 16 min. Place a small pan over medium heat. Heat in it the oil. Sauté in it the onion for 3 min. Add the garlic and cook them for 4 min. Stir the mixture into the lentils saucepan. Put on the lid and let the soup cook for 46 min. Stir in the lemon juice, season with salt and pepper. Cook the soup for an extra 6 min. Adjust the seasoning of the soup then serve it warm. Enjoy.

Leb-Mex Soup

65

TAHINI

Potato Mash

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 323.7 Fat 10.4g Cholesterol 7.6mg Sodium 630.2mg Carbohydrates 52.3g Protein 8.3g

Ingredients 5 medium potatoes peeled and diced. 1 tbsp butter 1 lemon, juice 1/4 C. tahini 2 garlic cloves, minced 1 tsp salt

1/2 tsp black pepper 1 tsp cumin 1 tsp sumac extra virgin olive oil

Directions 1. To make the mashed potato: 2. Bring a large saucepan of water to a boil. Cook in it the potato until it becomes soft. 3. Get a food blender: Place in it the potato with the remaining ingredients. Blend them smooth. 4. Pour the mashed potato in a serving bowl. 5. Top it with the cumin, sumac, and a swirl of olive oil then serve it. 6. Enjoy.

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Tahini Potato Mash

Bell

Eggplant Spread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 125.6 Fat 5.0g Cholesterol 0.0mg Sodium 8.5mg Carbohydrates 19.6g Protein 3.4g

Ingredients 2 large heavy eggplants 2 heads garlic 2/3 C. Vidalia onion, chopped 2/3 C. red bell pepper, chopped 2 tbsp extra virgin olive oil

kosher salt ground black pepper parsley

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

Before you do anything, preheat the oven to 350 F. Pierce the eggplants several times with a fork. Place them on a baking sheet with garlic Drizzle over them some olive oil. Roast them in the oven until they become soft. Allow the eggplant and garlic to cool down completely. Discard their peel. Finely chopped the eggplants and squeeze out the roasted garlic. Get a large mixing bowl: Toss in it the garlic with eggplant, bell pepper, onion, oil, salt and pepper. 7. Serve your eggplant spread with some bread or a salad. 8. Enjoy.

Bell Eggplant Spread

67

HOMEMADE

Labneh

Prep Time: 24 hrs Total Time: 24 hrs Servings per Recipe: 1 Calories 591.5 Fat 31.5g Cholesterol 126.0mg Sodium 446.1mg Carbohydrates 45.1g Protein 33.6g

Ingredients 2 quarts yogurt 1/2 tsp salt extra virgin olive oil

Directions 1. Stir the yogurt with salt. 2. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 3. Get a bowl. Place over it a fine mesh sieve and cover. Cover the sieve completely with some paper towels. 4. Let sit to drain for at least 9 h to 25 h until it becomes thick. 5. Serve your yogurt labneh or cheese with some bread, as a topping with a sandwich. 6. Enjoy.

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Homemade Labneh

Saucy Beans

and Tomato Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 275.1 Fat 4.7g Cholesterol 0.0mg Sodium 332.7mg Carbohydrates 47.6g Protein 13.9g

Ingredients 1 C. dried navy beans, soaked and drained 6 C. water 1 tbsp extra virgin olive oil 2 onions, diced 4 garlic cloves

14 1/2 oz. diced tomatoes 3 tbsp tomato paste 3 tsp cumin salt & ground black pepper

Directions 1. Place a saucepan over medium heat. Place in it the navy beans and cover it with water. 2. Lower the heat and place over it half a cover. Cook it for 60 to 90 min until the beans become tender. 3. Once the time is up, drain the beans and place it aside. Reserve the cooking water. 4. Place a pot over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 12 min. 5. Stir in the cumin, tomatoes, tomato paste and beans. Cover them with the beans cooking broth. 6. Season it with a pinch of salt and pepper. Let the stew cook for 22 min. 7. Serve it warm with some rice. 8. Enjoy.

Saucy Beans and Tomato Stew

69

LENTILS

and Vermicelli Soup

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 272.3 Fat 4.1g Cholesterol 7.2mg Sodium 413.0mg Carbohydrates 43.6g Protein 17.0g

Ingredients canola oil 1 large onion, chopped 4 garlic cloves, minced 3 C. water 4 C. chicken stock 1 C. lentils 2 tsp ground cumin 1/2 tsp ground cinnamon

10 oz. frozen spinach, thawed 3 oz. vermicelli, broken 1/2-1 lemon salt pepper 1/4 C. cilantro, chopped

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

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Place a soup pot over medium heat. Heat in it the oil. Sauté in it the onion for 5 to 6 min. Stir in the garlic and cook them for 2 min. Stir in the water, stock, lentils, and spices. Cook them until they start simmering. Put on the lid and let the lentils cook for 35 to 42 min. Place a large pan over medium heat. Heat in it a splash of olive oil. Cook in it the drained spinach with a pinch of salt until it becomes crispy. Drain the spinach and place it aside. Stir the vermicelli into the lentils soup. Cook it for 5 min. Stir in the lemon juice with spinach, a pinch of salt and pepper. Serve your soup hot. Enjoy.

Lentils and Vermicelli Soup

Pomegranate

Lamb Pizza

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 4 Calories 1003.6 Fat 58.3g Cholesterol 99.2mg Sodium 713.8mg Carbohydrates 81.9g Protein 36.9g

Ingredients 1 tsp dry active yeast 1 C. warm water 2 tsp sugar 3 C. all-purpose bread flour 1 tsp salt 1/3 C. extra virgin olive oil 1 tsp dried mint 2 egg whites 1 -2 onion, chopped and drained of juices 1 chili pepper, chopped

18 oz. ground lamb 3/4 C. yogurt 3 tbsp pomegranate concentrate 1 tsp cumin 1 tsp paprika salt and pepper 1/3 C. pine nuts 2 tbsp tomato paste

Directions 1. To make the lamb: 2. Get a mixing bowl: Stir in it the yeast with the sugar in 1/2 C. of the water. Let it sit for 11 min. Get a mixing bowl: Mix in it the flour, olive oil and a pinch of salt. Mix in the yeast and water mix. 3. Mix them well until you get a smooth dough. 4. Transfer the dough to a floured surface. Knead it for 11 min until it becomes soft. Place the dough in a greased bowl and cover it with a plastic wrap. Let it rest for 1 h 45 min. 5. Before you do anything, preheat the oven to 450 F. 6. Place the dough on a floured surface. Divide the dough into 9 balls. Flatten each of them into a 7 inches circle. 7. Lay the dough circles on lined up baking sheets. Coat them with egg white. Place the dough crusts in the oven and cook them for 11 min. 8. Flip the pizza crust and coat them with egg white. Cook them for extra 9 min on the other side. Pomegranate Lamb Pizza

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9. Place them aside to cool down for a while. 10. Get a mixing bowl: Combine in it the filling ingredients. Spread the mixture over the pizza crusts. 11. Cook the pizzas in the oven for 16 min. Serve them warm with your favorite toppings. 12. Enjoy.

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Homemade

Chile Sauce

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 1 Calories 313.2 Fat 15.2g Cholesterol 0.0mg Sodium 351.5mg Carbohydrates 43.1g Protein 7.6g

Ingredients 5 dried hot new Mexico chilies, seeded and rinsed 1 C. hot water 1 tbsp flour 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp ground red pepper 1/8 tsp sugar 1/8 tsp caraway seed, crushed 1/2 C. onion, chopped

1 garlic clove, minced 1 tbsp vegetable oil 2 tbsp no-added-salt tomato paste 1/8 tsp salt 2 tsp lime juice

Directions 1. Slice the chilies into small strips. 2. Get a small bowl: Place in it the chili strips and cover them with hot water. Let it sit for 22 min. Get a food processor: Place in it the chili water mixture. Blend them smooth. 3. Get a mixing bowl: Mix in it the four with spices. Place it aside. 4. Place a small pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 6 min. 5. Mix in the flour and spices mix. Cook them for 2 min while mixing them. Stir in the chili paste and cook them until they start bubbling. Add the tomato paste with salt. 6. Mix them well. Place the harissa aside and let it cool down completely. 7. Drizzle over it the lemon juice. Serve it right away or place it in the fridge until ready to serve. 8. Enjoy.

Homemade Chile Sauce

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TRADITIONAL

Mashed Beans

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 8 Calories 153.1 Fat 4.2g Cholesterol 0.0mg Sodium 161.8mg Carbohydrates 22.8g Protein 6.7g

Ingredients 1 (15 oz.) cans fava beans 1 (15 oz.) cans garbanzo beans 1 -2 tbsp lemon juice

2 tbsp extra virgin olive oil 2 garlic cloves, minced

Directions 1. 2. 3. 4. 5.

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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 25 to 31 min. Use a fork or potato masher to mash the beans slightly. Serve your mashed beans warm with some bread. Enjoy.

Traditional Mashed Beans

Chickpea

Chicken Stew with Couscous

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 779.2 Fat 31.9g Cholesterol 85.0mg Sodium 209.4mg Carbohydrates 86.1g Protein 35.9g

Ingredients 1 chicken, cut into portions 4 oz. cooked chickpeas 2 cloves garlic, chopped 1 medium onion, sliced 2 carrots, cut into sticks 4 large ripe tomatoes, peeled and quartered

1 tbsp tomato puree 1 oz. chopped parsley 12 oz. couscous 4 tbsp olive oil salt and pepper

Directions 1. Place a deep pan over medium heat. Heat in it half of the oil. Cook in it the chicken pieces for 3 to 4 min on each side. 2. Stir in the garlic with onion, tomato purée, a pinch of salt and pepper. Cook them for 2 min. 3. Cover the chicken with water. Let it cook for 11 min. 4. Stir in the chickpeas, the carrots, and the tomatoes. Cook them for 15 min over low heat 5. Get a mixing bowl: Stir in it the couscous, 1 1/2 C. of water, the rest of the olive oil and a pinch of salt. 6. Bring a pot of water to a boil. Place over it a fine mesh sieve. Place in it the couscous and let it cook for 24 to 26 min. 7. Place the couscous in a serving plate. Top it with the chicken chickpeas stew. Serve it hot. 8. Enjoy.

Chickpea Chicken Stew with Couscous

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VEGAN

Stuffed Chard

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 10 Calories 218.7 Fat 11.5g Cholesterol 0.0mg Sodium 696.1mg Carbohydrates 26.3g Protein 4.9g

Ingredients 40 -50 leaves Swiss chard leaves 1 C. rice, washed & drained 1/2 C. chickpeas, drained 1/2 C. vegetable oil 1 1/2 tsp salt 1/4 tsp pepper 6 green onions, chopped 1 C. lemon juice

2 tbsp dry mint 3/4 C. parsley, chopped water

Directions 1. Place a large pot of water over high heat. Bring it to a boil. 2. Cook in it the Swiss chard leaves for 11 min. Drain them and place them aside. Discard the veins. 3. Get a large mixing bowl: Mix in it the chickpeas with 1/2 C. of lemon juice, rice, oil, green onions, parsley, mint, salt and pepper. 4. Lay a Swiss chard leaf on a cutting board. Place on one side of it 1 tbsp of the chickpea filling. 5. Roll the Swiss chard leaf over the filling. Place it in a large saucepan with the seam facing down. 6. Repeat the process with the remaining filling and Swiss chard leaves. 7. Pour 1/2 C. of lemon juice all over the rolls. Cover them with water. Cook them until they start boiling. 8. Put on the lid and let them cook for 50 to 65 min until all the water evaporates. 9. Serve your rolls warm with some yogurt. 10. Enjoy. 78

Vegan Stuffed Chard

White

Prep Time: 20 mins

Pickles

Total Time: 35 mins Servings per Recipe: 1 Calories 199.7 Fat 0.5g Cholesterol 0.0mg Sodium 14510.8mg Carbohydrates 47.2g Protein 4.9g

Ingredients 2 1/4 lb. small turnip, trimmed and sliced 1 small beetroot, peeled and sliced 2 tbsp sugar

1/4 C. coarse salt 4 C. of water

Directions 1. 2. 3. 4.

Place a saucepan over medium heat. Stir in it the water with sugar and salt. Cook them until they start boiling. Turn off the heat and let it cool down. Place the turnip and beetroots slices in mason jars while alternating between them. Pour over them the water mixture. Seal the jars and place them in a warm and dark place for at least 20 days. 5. Serve your pickles with some sandwiches or pizza. 6. Enjoy.

White Pickles

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TRIPOLI

Chickpea Nachos

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 1 Calories 418.3 Fat 20.3g Cholesterol 26.1mg Sodium 952.7mg Carbohydrates 46.7g Protein 14.9g

Ingredients 3 1/2 C. boiled chickpeas, drained 4 garlic cloves 1 tsp salt 2 tsp fresh lemon juice 3 C. plain yogurt 2 1/2 tbsp tahini 2 small pita breads 1/2 C. vegetable oil

2 -3 tsp cumin 2 tbsp butter 1/2 C. pine nuts 1 pinch paprika

Directions 1. 2. 3. 4.

Get a mortar and a pestle: Mash in it the garlic with 1 tsp of salt. Mix in the lemon juice. Get a small mixing bowl: Whisk in it the garlic mixture with yogurt and tahini. Cut the pita bread into bite size pieces. Place a large pan over medium heat. Heat in it the oil. Fry in it the pita bread pieces until they become golden brown 5. Place them aside to drain on some paper towels. 6. Get a mixing bowl: Toss in it the chickpeas with cumin and salt. 7. Place a small skillet over medium heat. Melt in it the butter. Toast in it the pine nuts for few minutes. 8. Lay some of the crunchy bread nachos on a serving plate. Top them with some of the chickpeas. 9. Repeat the process to make more layers. Drizzle the yogurt dressing on top. 10. Garnish your nacho plate with the toasted pine nuts then serve it right away. 11. Enjoy.

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Tripoli Chickpea Nachos

Lebanese

Turkey Kabobs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 185.7 Fat 9.4g Cholesterol 101.5mg Sodium 387.0mg Carbohydrates 1.9g Protein 23.4g

Ingredients 2 lbs. lean ground turkey 1 medium onion, grated and drained 1 egg 1 tbsp dried dill 1 tbsp dried coriander 1 tsp cumin 1 tsp sea salt

1/2 tsp pepper 1/4 tsp cayenne pepper 1/4 tsp turmeric 1/4 tsp saffron thread 1 pinch salt

Directions 1. Get a mixing bowl: Combine in it the turkey, grated onion, egg, dill, coriander, cumin, sea salt, pepper, cayenne pepper, turmeric and a pinch of salt. 2. Place a pan over medium heat. Cook in tit he saffron thread for 10 sec with a pinch of salt. 3. Get a mortar and a pestle: Crush in it the saffron threads until it becomes like a powder. 4. Add it to the meat mixture and combine them well. Place the mixture in the fridge for at least an overnight. 5. Before you do anything, preheat the grill. 6. Shape the meat mixture into 10 medium sized logs. Press each one of them into a skewer. 7. Place the turkey kabobs on the grill and cook them for 4 to 5 min on each side. 8. Serve your kabobs warm with some pita bread and yogurt. 9. Enjoy.

Lebanese Turkey Kabobs

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PINK

and Green Stir Fry

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 202.5 Fat 8.2g Cholesterol 142.8mg Sodium 1073.8mg Carbohydrates 14.5g Protein 18.7g

Ingredients 1 lb. shrimp, peeled and de-veined 1/2 tsp salt 1/4 tsp ground black pepper 2 tbsp water 1 tbsp sugar 1 tbsp oyster sauce 1 tbsp cornstarch 2 tbsp vegetable oil

2 garlic cloves, minced 1 onion, sliced 1 lb. asparagus, chopped 1 green onion, chopped

Directions 1. In a bowl, add the shrimp, salt and black pepper and mix well and keep aside. 2. In another bowl, add the sugar, cornstarch, oyster sauce and water and mix until well combined. 3. In a wok, add the oil over high heat and cook until heated through. 4. Add the shrimp, onion and garlic and cook for about 3-4 minutes. 5. Add the asparagus and stir to combine. 6. Add the cornstarch mixture and mix well. 7. Cook until desired thickness of the sauce. 8. Stir in the green onion and remove from the heat. 9. Enjoy hot.

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Pink and Green Stir Fry

Cambodian Inspired Chicken Wings

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 535.2 Fat 36.3g Cholesterol 174.7mg Sodium 1464.3mg Carbohydrates 5.8g Protein 43.9g

Ingredients 2 lb. chicken wings 1/4 C. soy sauce 1/2 tsp salt 2 tsp light brown sugar

3 tbsp ginger root, grated 6 garlic cloves, minced 1 tsp paprika

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

In a re-sealable bag, add all the ingredients. Seal the bag and shake well to combine. Place in the fridge for whole night. Set your grill for low heat and grease the grill grate. Cook the chicken wings onto grill for about 15 minutes, flipping occasionally. Remove from the grill and enjoy hot.

Cambodian Inspired Chicken Wings

83

CATFISH

Skillet

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 270.6 Fat 14.0g Cholesterol 62.3mg Sodium 1203.5mg Carbohydrates 16.2g Protein 20.0g

Ingredients 2 tbsp vegetable oil 1/2 lb. peeled matchstick cut ginger 4 (4 oz.) catfish fillets 2 tbsp fish sauce 1 tbsp soy sauce 1 tbsp oyster sauce

1 large yellow onion, sliced 1/4 red bell pepper, cut into matchsticks 1/2 bunch green onion, chopped

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

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In a wok, add the oil over medium heat and cook until heated through. Add the ginger and cook for about 6-7 minutes, stirring frequently. Add the catfish fillets and cook for about 6 minutes, flipping once half way through. With a slotted spoon, transfer the fillets onto a plate and keep aside. In the same wok, add the oyster sauce, fish sauce and soy sauce and stir to combine. Add the bell pepper and onion and cook for about 5 minutes. Add the cooked catfish fillets and place the sauce over the fillets evenly Cook for about 3 minutes Enjoy with a garnishing of the green onions.

Catfish Skillet

Wat Koh

Prep Time: 1 min

Sauce

Total Time: 11 mins Servings per Recipe: 4 Calories 952.4 Fat 41.8g Cholesterol 0.0mg Sodium 480.4mg Carbohydrates 145.5g Protein 3.0g

Ingredients 13 oz. coconut milk 1/2 tbsp sugar 1 tbsp cornstarch

1/4 tsp salt

Directions 1. In a pot, add all the ingredients over low heat and cook for about 6-8 minutes, stirring frequently.

Wat Koh Sauce

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ASIAN

Backyard Chicken Thighs

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 536.0 Fat 35.5g Cholesterol 157.9mg Sodium 2154.9mg Carbohydrates 16.5g Protein 36.6g

Ingredients 4 chicken thighs 1 tbsp vegetable oil 2 tbsp sugar 4 garlic cloves, crushed

4 tbsp soy sauce black pepper

Directions 1. In a bowl, add the garlic, oil, soy sauce, sugar, salt and black pepper and mix until well combined. 2. Add the chicken and coat with the garlic mixture generously. 3. With a plastic wrap, cover the bowl and refrigerate for about 2 hours. 4. Set your grill for medium heat and grease the grill grate. 5. Remove the chicken from marinade and cook for about 25 minutes, flipping as required. 6. Enjoy hot.

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Asian Backyard Chicken Thighs

Cambodian

Banana Bites

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 1111.1 Fat 109.5g Cholesterol 2.1mg Sodium 138.0mg Carbohydrates 33.5g Protein 3.0g

Ingredients 1 banana, peeled and halved lengthwise and each half cut pieces 1 tsp sugar 1/4 tsp vanilla

6 spring roll wrappers, halved 1 C. vegetable oil 1 tbsp powdered sugar

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

In a bowl, add the banana pieces, vanilla extract and sugar and mix well. Place 1 banana piece over each spring roll wrapper half. With wet fingers, moisten the edges and roll the wrapper around banana piece. In a deep skillet, add the oil and cook until heated through. Add the banana wraps in batches and fry until golden from both sides. With a slotted spoon, transfer the banana wraps onto a paper towel-lined plate to drain. Enjoy with a dusting of the powdered sugar.

Cambodian Banana Bite

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CAMBODIAN

Noodle Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 990.1 Fat 26.6g Cholesterol 2208.4mg Sodium 156.5g Carbohydrates 30.7g

Ingredients 8 C. water 1 (14 oz.) packages rice noodles 1/4 lb. bean sprouts, washed and drained 1 cucumber, peeled, seeded and julienned 1/4 C. of mint, chopped 2 tbsp oil 3 garlic cloves, minced 1 yellow onion, peeled and chopped 1 (14 oz.) cans coconut milk

2 C. water 2 tbsp curry powder 2 tbsp fish sauce 1/2 tsp salt 1 tbsp sugar 1/4 tsp black pepper 1 1/2 lb. shrimp, peeled and de-veined 1 C. water 2 tbsp cornstarch

Directions 1. In a pan, add 8 C. of the water and cook until boiling. 2. Add the noodles and cook for about 9-10 minutes, stirring occasionally. Through a colander, drain the noodles well and rinse under cold running water. Drain the noodles again and keep aside. 3. In a bowl, add the cucumber, bean sprouts and mint leaves and mix. In a large pan, add the oil over medium-high heat and cook until heated. Add the onion and garlic and cook for about 4-5 minutes, mixing occasionally. Add 2 C. of the water and coconut milk and mix well. 4. Add the fish sauce, sugar, curry powder, salt and black pepper and stir to combine. Stir in the shrimp and cook for about 3-4 minutes. Meanwhile, in a bowl, dissolve the cornstarch in 1 C. of the water. In the pan, add the cornstarch mixture, stirring continuously. Cook until desired thickness of the sauce. 5. In 4 serving bowls, place the bean sprout mixture, followed by the noodles and hot soup. Enjoy hot. 90

Cambodian Noodle Soup

Cambodian

Chicken Pesto

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 705.0 Fat 52.0g Cholesterol 209.9mg Sodium 1361.4mg Carbohydrates 12.4g Protein 46.3g

Ingredients 500 g chicken thighs, chopped 1 bunch basil leaves 4 hot chili peppers, chopped 1 handful peanuts 1 tbsp chopped garlic 1 tbsp fish sauce

1 tsp oyster sauce 1 tsp black sweet soy sauce 2 tbsp cooking oil 150 ml water

Directions 1. In a skillet, heat the oil and cook the chicken, chilies, garlic, fish sauce and water for about 10 minute. 2. Stir in the basil, peanuts, sweet soy sauce and oyster sauce and cook for about 2 minutes. 3. Enjoy hot.

Cambodian Chicken Pesto

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HOW TO GRILL

Tofu Asian Street Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 278.0 Fat 1.6g Cholesterol 0.0mg Sodium 5992.4mg Carbohydrates 65.2g Protein 7.8g

Ingredients 2 pieces firm tofu 1 large green mango, peeled and shredded 1 tsp soy sauce

1 dash black pepper 1/4 C. fish sauce

Directions 1. 2. 3. 4. 5.

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Set your grill for medium heat and lightly, grease the grill grate. Coat the tofu with the soy sauce evenly and then, season with the black pepper. Cook the tofu onto grill until golden brown from both sides. Place the mango onto a serving platter and top with the tofu. Enjoy.

How to Grill Tofu Asian Street Style

Tuesday’s

Asian Sirloin

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 322.2 Fat 14.1g Cholesterol 102.0mg Sodium 121.7mg Carbohydrates 8.6g Protein 39.2g

Ingredients 1 tbsp sugar 2 tbsp lime juice 1 1/2 tsp ground black pepper 1 tsp water 2 tbsp mushroom soy sauce 2 tbsp canola oil

7 garlic cloves, crushed 1 green leaf lettuce 1 1/2 lb. sirloin, cubed

Directions 1. In a bowl, add the garlic, soy sauce, sugar and 1 tsp of the black pepper and mix until well combined. 2. Add the beef and coat with the mixture generously. 3. Refrigerate for about 30-60 minutes. 4. In another bowl, add the lime juice, water and remaining pepper and mix well. 5. In a wok, heat the oil and sear the beef for about 4 minutes. 6. Place the beef over the bed of lettuce in a serving platter. 7. Enjoy alongside the lime sauce.

Tuesday’s Asian Sirloin

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SAUTÉED BEEF

with Cucumbers and Onions

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 2 Calories 281.9 Fat 14.1g Cholesterol 0.0mg Sodium 3744.3mg Carbohydrates 36.2g Protein 6.7g

Ingredients 300 g beef steaks, sliced 1/4 C. light soy sauce 1 tbsp oyster sauce 1 tbsp tomato sauce 3 tbsp sugar 1 tsp ground black pepper 1 tsp fish sauce 2 garlic cloves, sliced 2 tbsp vegetable oil Serve with: 2 small tomatoes, sliced

1 cucumber, peeled and sliced 1/2 small red onion, sliced lettuce, iceberg Sauce: juice of a lime 2 tsp ground black pepper 1 tsp salt 1 tbsp water

Directions 1. In a large bowl, add the beef, garlic, tomato sauce, oyster sauce, soy sauce, fish sauce, sugar and black pepper and mix until well combined. 2. Refrigerate for about 1-2 hours. 3. For the dipping sauce: in a bowl, add all the ingredients and mix well and keep aside until using. 4. In a skillet, add the oil over high heat and cook until heated through. 5. Add the beef and sear until done completely. 6. Arrange lettuce, cucumber, tomatoes and onion onto serving plates. 7. Top with cooked beef and enjoy.

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Sautéed Beef with Cucumbers and Onions

How to Make a

Cambodian Curry Sauce

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 3796.8 Fat 169.4g Cholesterol 0.0mg Sodium 540.0mg Carbohydrates 574.1g Protein 15.1g

Ingredients 1/3 C. lemongrass 4 garlic cloves 1 tsp galangal 1 tsp ground turmeric 1 jalapeño chile 3 shallots

3 1/2 C. coconut milk 3 kaffir lime leaves 1 pinch salt

Directions 1. In a blender, add the shallots, garlic, galangal, lemon grass, jalapeño chile and turmeric and pulse until smooth. 2. In a pan, add the coconut milk and cook until boiling. 3. Add the pureed mixture, lime leaves and salt and cook until boiling, mixing continuously. 4. Cook for about 4 minutes. 5. Set the heat to low and cook for about 28-29 minutes, mixing occasionally. 6. Remove from the heat and discard the lime leaves.

How to Make a Cambodian Curry Sauce

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SOUTHEAST ASIAN

Coffee Cakes

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 374.0 Fat 66.8mg Cholesterol 195.5mg Sodium 47.8g Carbohydrates 6.1g

Ingredients 1 tsp vegetable oil 1 tbsp all-purpose flour 3 eggs 1 1/2 C. sugar 1/2 C. butter, melted 1/4 tsp salt 2 tsp baking powder 1/4 tsp cinnamon 1 tsp vanilla extract

2 C. all-purpose flour 1/4 C. water 4 persimmons, peeled, seeded and mashed 6 oz. walnuts 2 tbsp powdered sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease and flour a cake pan. 2. In a bowl, mix together the flour, baking powder, cinnamon and salt. In another bowl, add the butter, eggs and sugar and beat until creamy. 3. Add the vanilla extract and mix well. 4. Add the flour mixture and mix until just combined. 5. Add the persimmon and mix well. 6. Gently, fold in the walnuts. 7. Place the mixture into the prepared cake pan evenly. 8. Cook in the oven for about 25 minutes or until a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. 10. Carefully, invert the cake onto the wire rack to cool completely. 11. Dust with the powdered sugar and enjoy. 98

Southeast Asian Coffee Cakes

White Fish

with Lime Ginger Spice Mix

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 135.2 Fat 7.6g Cholesterol 46.5mg Sodium 682.6mg Carbohydrates 14.7g Protein 4.6g

Ingredients

Directions

Ginger Spice Mix 5 kaffir lime leaves, ribs removed, sliced 3 California dried red chilies, soaked in water, drained, seeded, chopped 3 slices galangal, peeled and chopped 3 garlic cloves, sliced 3 slices lesser ginger, peeled and chopped 3 shallots, sliced 2 stalks lemongrass, bottom parts only, sliced 2 small piece turmeric, peeled and sliced White Fish Base 1/2 C. coconut milk, 1 tbsp chili paste 1 tbsp fish sauce 1 tbsp sugar 1 tsp shrimp paste 1/2 tsp salt 1 egg, lightly beaten 1 lb. boneless skinless meaty white fish; sliced 8 banana leaves 4 handfuls baby spinach leaves 4 red chilies, cut lengthwise steamed white jasmine rice

1. For the spice mix: 2. In a blender, add the ginger. Shallots, galangal, garlic, red chilies, lime leaves, lemongrass and turmeric and pulse until smooth. 3. For the fish: 4. In a bowl, add the coconut milk, egg, kreung paste, shrimp paste, chili paste, fish sauce, sugar and salt and mix until well combined. 5. Add the fish and coat with the mixture generously. 6. Keep aside in room temperature for about 20 minutes. 7. Arrange 2 banana leaves over each other and then fold into little rectangular bowls shape. Secure with the bamboo toothpicks. 8. Make another 3 banana leaf bowls in the same way. 9. In the bottom of each bowl, arrange the spinach leaves and top with the marinated fish, followed by 2 tbsp of the coconut milk and 1 red chile. 10. In a steamer, arrange the bowls and steam for about 21 minutes. 11. Enjoy hot.

White Fish with Lime Ginger Spice Mix

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MIN SONG’S

Custard

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 134.8 Fat 9.0g Cholesterol 0.0mg Sodium 44.4mg Carbohydrates 13.8g Protein 0.8g

Ingredients 1 small pumpkin, kabocha, acorn, butternut 3/4 C. unsweetened coconut milk 1/4 C. palm sugar

1 pinch salt 1 tsp vanilla extract

Directions 1. With a sharp knife, remove the top of the pumpkin, reserving it. 2. Now, remove the seeds from the center. 3. In a pot add half of the coconut milk over medium-low heat and cook until heated. 4. Remove from the heat and transfer into bowl. 5. Add the remaining coconut milk and beat until well combined. 6. Add the vanilla extract, sugar, green tea powder and salt and stir until well combined. 7. Add the eggs and beat until just combined. 8. Carefully, place the mixture into the pumpkin, leaving some space from the top. 9. Cover the pumpkin with reserved top and arrange into a steamer over medium low heat. 10. Steam for about 30-45 minutes 11. Remove from the steamer and keep aside to cool completely. 12. Place in the fridge to chill. 13. Cut into slice and enjoy.

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Min Song’s Custard

Palm

Papaya Curry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 187.9 Fat 3.8g Cholesterol 44.8mg Sodium 1357.9mg Carbohydrates 19.9g Protein 19.6g

Ingredients 8 oz. steak 1/2 unripe papaya, peeled and shredded 1 red bell pepper 1 yellow bell pepper 2 shallots 1 tbsp soy sauce black pepper cilantro basil

2 tbsp salted crab 1 tsp palm sugar 3 tbsp fish sauce 3 tbsp lime juice 5 garlic cloves, chopped 1 lemongrass stalk, chopped 2 bird eye chili

Directions 1. In a bowl, add the steak, 1 tbsp of the soy sauce and black pepper and mix well. Keep aside in room temperature for about 20-30 minutes. Set your gas grill for high heat and grease the grill grate. 2. Now, set the grill to medium-low heat and cook the beef for about 10-12 minutes, flipping once half way through. 3. Remove the beef from the grill and place into a bowl. 4. Keep aside for at least 12 minutes. Meanwhile, for the sauce: in a bowl, add the lemon grass, bird eye chilies, garlic, lime, salted crab juice, fish sauce and palm sugar and mix until well combined. 5. In a food processor, add the papaya and half of the sauce and pulse until just combined. In a bowl, add the papaya mixture and keep. 6. Cut the steak into slices across the grain. 7. In the bowl of the papaya mixture, add the beef slices with any accumulated juices, bell peppers, shallot and remaining sauce and toss to coat well. Enjoy.

Palm Papaya Curry

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CHICKEN TIKKA

Masala

Prep Time: 30 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 404 kcal Carbohydrates 13.3 g Cholesterol 143 mg Fat 28.9 g Protein 24.6 g Sodium 4499 mg

Ingredients 1 cup yogurt 1 tbsp lemon juice 2 tsps ground cumin 1 tsp ground cinnamon 2 tsps cayenne pepper 2 tsps freshly ground black pepper 1 tbsp minced fresh ginger 4 tsps salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers

1tbsp butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 tsps ground cumin 2 tsps paprika 3 tsps salt, or to taste 1(8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro

Directions 1. Take lemon juice, yogurt, two tsps cumin, cayenne, cinnamon, ginger, black pepper, 4 tsps of salt and add into one mixing dish (possibly a big bowl). 2. Add the chicken to the marinade, cover it, and place it in a refrigerator for one hour. 3. Preheat a grill or frying pan to its highest heat. 4. Add chicken to skewers and throw away the marinade. 5. Add some butter or nonstick spray to your grilling grate. 6. Place the chicken on the grill and allow it to cook until its juices are clear. The approx. time is equal to about 5 minutes on each side. 7. Take your butter and place it into a big skillet or wok. The skillet or wok should be placed over medium heat. 8. For about one minute stir fry (sauté) some garlic and jalapeno. 9. Take some paprika and cumin (approx. 2 tbsps each), and also three tsps of salt and add these ingredients to the garlic and jalapeno. 102

Chicken Tikka Masala

10. Grab some cream and tomato sauce and place the two ingredients on low heat and continually stir the contents until they become thick. This process should take about 20 minutes. 11. Combine everything with your grilled chicken and let everything cook for an additional ten minutes. 12. Plate your contents and add some cilantro as a garnish. 13. Enjoy.

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ALOO

Phujia

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 235 kcal Carbohydrates 25.7 g Cholesterol 0 mg Fat 14.1 g Protein 3.3 g Sodium 593 mg

Ingredients 1 onion, chopped 1/4 cup vegetable oil 1 pound potatoes, peeled and cubed 1 tsp salt 1/2 tsp cayenne pepper

1/2 tsp ground turmeric 1/4 tsp ground cumin 2 tomatoes, chopped

Directions 1. Grab a frying pan or skillet to begin. Add some oil to your skillet and begin to brown some onions. 2. Once onions are nicely brown season them with the following: cumin, salt, turmeric, and cayenne. 3. Combine with the seasoning your potatoes, and cook everything for at least ten mins. Make sure that you are stirring consistently as you do not want your seasonings to burn. 4. After ten mins has elapsed, mix in tomatoes and allow everything to cook until the potatoes are soft. 5. The pan should be covered and the cooking time for this step is about ten mins. 6. Allow everything to cool. 7. Serve.

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Aloo Phujia

Korma

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 398 kcal Carbohydrates 13.4 g Cholesterol 95 mg Fat 27.5 g Protein 25.3 g Sodium 477 mg

Ingredients 1/4 cup cashew halves 1/4 cup boiling water 3 cloves garlic, peeled 1(1/2 inch) piece fresh ginger root, peeled and chopped 3 tbsps vegetable oil 2 bay leaves, crumbled 1 large onion, minced 1 tsp ground coriander 1 tsp garam masala 1 tsp ground cumin

1 tsp ground turmeric 1 tsp chili powder 3 skinless, boneless chicken breast halves diced 1/4 cup tomato sauce 1 cup chicken broth 1/2 cup heavy cream 1/2 cup plain yogurt 1 tsp cornstarch, mixed with equal parts water

Directions 1. Grab a small container and combine the boiling water with cashews. Allow this mixture to sit for about 20 mins. 2. Get your food processor ready for work. Add garlic and ginger inside the processor and work the contents until they become a paste. Once the contents are a paste set it to the side. 3. Grab a skillet or wok and add some oil and get it nice and hot with some medium heat. 4. Add your bay leaves to the oil and let it cook. Bay leaves should fry for about half of a minute. 5. Now you should add some onion to the oil and fry them down until translucent (three to five mins). 6. Get your food processor contents (ginger and garlic) and combine it with the onions and let everything fry for five minutes. 7. Combine with the mixture the following seasonings: chili powder, coriander, turmeric, masala, and cumin. Korma

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8. Combine your chicken with the seasoning and fry it for five minutes. Now combine your chicken broth as well as your tomato sauce. Make sure that you cover this pot, and lower the temperature. 9. Let everything slowly simmer for 15 mins. Make sure to stir the contents every once and a while. 10. Grab that food processor again and throw in some cashews and their accompanying water into the food processor with some yogurt and cream. Mix it all together until paste like. 11. Now take your food processor mixture and combine it with the chicken let everything cook for another 15 mins. 12. Finally combine the cornstarch and let everything go for an additional 2 mins. 13. Let food cool. 14. Plate it. Serve it. Enjoy it.

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Masoor Daal

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 185 kcal Carbohydrates 25 g Cholesterol 0 mg Fat 5.2 g Protein 11.1 g Sodium 868 mg

Ingredients 1 cup red lentils 1 slice ginger, 1 inch piece, peeled 1/4 tsp ground turmeric 1 tsp salt 1/2 tsp cayenne pepper, or to taste

4 tsps vegetable oil 4 tsps dried minced onion 1 tsp cumin seeds

Directions 1. First step when dealing with lentils is to clean them. So run the lentils through water until the water runs clear. 2. Grab a sauce pan and place your clean lentils in it with the following seasonings: cayenne pepper, ginger, salt, and turmeric. 3. Take all these ingredients and submerge them in water inside of your sauce pan. Get everything to nicely boil. Make sure that you remove any foam which manifests during the boiling process. 4. Lower the temperature and let the contents simmer. Make sure you stir everything every once and a while. 5. Let the food simmer until the lentils are nice and soft and everything looks like a soup. 6. Grab a container that can be put in the microwave. Inside of the container place the following things: cumin seeds, oil, and dried onion. 7. Set the container in the microwave on the highest setting for 45 secs. 8. Get the onions to a brown like color but make sure to not burn them. 9. Take out the microwave contents and combine it with the lentils. 10. Plate, serve, enjoy.

Masoor Daal

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SPINACH

Dahl

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 362 kcal Carbohydrates 44.9 g Cholesterol 15 mg Fat 13.4 g Protein 21 g Sodium 693 mg

Ingredients 1 1/2 cups red lentils 3 1/2 cups water 1/2 tsp salt 1/2 tsp ground turmeric 1/2 tsp chili powder 1 pound spinach, rinsed and chopped 2 tbsps butter

1 onion, chopped 1 tsp ground cumin 1 tsp mustard seed 1 tsp garam masala 1/2 cup coconut milk

Directions 1. First step is to take your lentils and put them in a container filled with water for about 20 minutes (soak everything). 2. Grab a large pan, add some water, and boil it. Once the water is boiling combine the following ingredients: chili powder, salt, turmeric, and lentils. Now you need to cover the pot and get it boiling again. Once you have the pot boiling immediately turn the temperature down to get a nice simmer going. 3. You want everything to simmer for approx. 15 mins. Now add your spinach to the simmering goodness and let it simmer and cook for another five mins. At this point you should notice your lentils are nice and soft (if not continue simmering). Remember to add more water if you think it is needed. Grab another pan. This time a smaller one. Place the new pan over medium heat and combine the following ingredients: mustard seeds, melted butter, cumin, and onion. Make sure that you are stirring this mixture constantly. 4. Cook everything down until the onions are transparent. Once you find that your onions are transparent combine the mixture with the lentils from earlier. Finally combine lentils with coconut milk, and garam masala. Heat everything for a few more mins (2 mins). 5. Let contents cool. 6. Plate and enjoy. 110

Spinach Dahl

Tandoori I

Prep Time: 25 mins Total Time: 1 d 45 mins Servings per Recipe: 4 Calories 356 kcal Carbohydrates 13.7 g Cholesterol 102 mg Fat 18.8 g Protein 35.6 g Sodium 734 mg

Ingredients 2 pounds chicken, cut into pieces 1 tsp salt 1 lemon, juiced 11/4 cups plain yogurt 1/2 onion, finely chopped 1 clove garlic, minced 1 tsp grated fresh ginger root

2 tsps garam masala 1 tsp cayenne pepper 1 tsp yellow food coloring 1 tsp red food coloring 2 tsps finely chopped cilantro 1 lemon, cut into wedges

Directions 1. Grab your pieces of chicken and begin to take off the skin. 2. For each piece of chicken you want to create a slit or cut from the top to the bottom. 3. Get a non-deep dish and add some salt and lemon juice to the chicken pieces. Making sure to cover everything. 4. Allow everything to marinate for at least 20 minutes. 5. Grab some yogurt, onion, garlic, cayenne pepper, ginger, and masala, and combine everything in one nice sized bowl. 6. Combine and stir the contents until smooth. Add some yellow and red food coloring (or skip if you do not care for non-natural ingredients) 7. Combine the yogurt based mixture with the chicken and allow it to marinate in a fridge for at 6 hrs. But an entire day is ideal (24 hr). 8. Get an indoor grill grate or an outdoor grill and set to a medium heat level and coat it with oil or nonstick cooking spray. 9. Place the chicken pieces on the grill and let them cook until the middle is no longer pink. 10. Remove from grill and garnish with lemon pieces and cilantro. 11. Plate and enjoy. Tandoori I

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GRILLED

Tandoori II

Prep Time: 10 mins Total Time: 8 hrs 55 mins Servings per Recipe: 8 Calories 349 kcal Carbohydrates 5.4 g Cholesterol 120 mg Fat 20.5 g Protein 34.2 g Sodium 618 mg

Ingredients 2 (6 ounce) containers plain yogurt 2 tsps kosher salt 1 tsp black pepper 1/2 tsp ground cloves 2 tbsps freshly grated ginger 3 cloves garlic, minced 4 tsps paprika

2 tsps ground cumin 2 tsps ground cinnamon 2 tsps ground coriander 16 chicken thighs olive oil spray

Directions 1. Get yourself a medium sized container for mixing the following ingredients: ginger, yoghurt, cloves, salt, pepper, and salt (a bowl would be ideal). 2. Also combine the following taking care to mix all the contents together evenly: coriander, garlic, cinnamon, paprika, and cumin. 3. Set this mixture to the side to settle and move on to the next step. 4. Grab your chicken and clean it under some water (ideally cold water). 5. After the chicken has been cleaned. Dry it with napkins or paper towels (apply a patting motion for best drying results). 6. Now you want to take your chicken and mix it with the yogurt mixture we made earlier. In a large plastic bag that is reseal-able. Make sure that after you have added the chicken and yogurt to the bag you remove all the air which will be trapped inside. 7. Work the bag by turning it upside down and shaking it lightly to evenly dispense mixture and cover all the chicken. 8. Put this bag of chicken in a container and place it in the fridge for at least 8 hours (ideally you would allow this to marinate overnight) reposition the bag occasionally (not necessary but recommended). 9. Get your grill ready. Set it to a medium level of heat and cover the grate with oil or a 112

Grilled Tandoori II

nonstick cooking spray. 10. Remove each piece of chicken from the bag and spray it with olive oil. Place it on the grill. 11. Allow each piece of chicken to receive direct heat for 2 minutes. 12. Then turn each piece of chicken and allow for direct heat for another 2 mins. 13. Move each piece of chicken to the side of the grill and let it receive indirect heat for at least 25 to 35 mins and make sure the internal temperature of the meat is at least 180 degrees Fahrenheit. 14. Remove from grill, plate, and serve. 15. Throw away the remaining seasoning left over in the bag.

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CHICKEN

Biryani

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 832 kcal Carbohydrates 78.9 g Cholesterol 134 mg Fat 35.1 g Protein 47.8 g Sodium 1522 mg

Ingredients 4 tbsps vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tbsp minced fresh ginger root 1/2 tsp chili powder 1/2 tsp ground black pepper 1/2 tsp ground turmeric 1 tsp ground cumin 1 tsp salt 2 medium tomatoes, peeled and chopped 2 tbsps plain yogurt 2 tbsps chopped fresh mint leaves 1/2 tsp ground cardamom 1(2 inch) piece cinnamon stick

3 pounds boneless, skinless chicken pieces cut into chunks 2 1/2 tbsps vegetable oil 1large onion, diced 1pinch powdered saffron 5 pods cardamom 3 whole cloves 1(1inch) piece cinnamon stick 1/2 tsp ground ginger 1pound basmati rice 4 cups chicken stock 11/2 tsps salt

Directions 1. Okay let’s begin this recipe by grabbing a frying pan or large skillet and mix in some veggie oil (two tbsps). Once our veggie oil is hot add potatoes and fry them until they are a brownish color. 2. Once the potatoes are brown remove any excess oil and place them to the side for work later. Keep the pan hot and add two more tbsps of oil and add some garlic, onion, and ginger. 3. Cook these contents until you find that your onions are nice and soft and slightly brown. Now we want to add the following ingredients to our onions for seasoning: tomatoes, chili, salt, pepper, cumin, and turmeric. 116

Chicken Biryani

4. Make sure that you vigorously stir the seasonings to protect them from burning while frying for about five mins. 5. Now we want to combine the following ingredients: a cinnamon stick, yogurt, cardamom, and mint. 6. Once these ingredients are added we want to place a lid over the pot and lower its heat to the lowest level. 7. Take care to stir the mixture every once and a while until you find that the tomatoes have been turned into a pulp. 8. You may notice that the mixture will become dry and sticky. If this is the case you will need to combine some hot water to the cooking pot occasionally. 9. Once the contents are thick. Grab your chicken pieces and combine them with the sauce. 10. You will want to make sure to mix the chicken well with the sauce so that every piece is evenly coated. 11. You now want to place a lid on the mixture and lower the temperature to its low level. 12. The chicken should be heated at this level while covered until you find that it is tender. Typically this will take about 35 to 45 mins. 13. Cook the chicken down until you notice a bit of gravy left. If you find that the gravy is too much remove the lid from the cooking dish for a while and let the contents continue to cook. 14. Now let's get to the rice. 15. Get your rice and wash it until you find the water running clear. Drain the water with a colander and let the rice sit aside for about thirty mins. 16. Now grab a large frying pan or skillet and add some veggie oil with some onions and fry it up until it is nice and golden. 17. Grab the following ingredients and add them to the onions: rice, saffron, ginger, cardamom, cinnamon stick, and some cloves. Make sure that you stir consistently until you find that your rice is completely covered with spice. 18. Now we need to get another pot of a medium size. 19. Grab some chicken stock as well as some salt. 20. When you find that the rice is nice and hot you want to add this chicken stock and salt to it. Make sure that you combine everything well. 21. Now let’s grab that chicken and potato pot from earlier. 22. We want to combine the chicken and potatoes nicely into the rice mixture. 23. Cover the rice pot with a lid and make sure it is completely sealed. We now want to take the temperature down to its lowest level and let this rice simmer for about 20 mins. 24. Make sure that you do not lift the lid while it is cooking. 25. After 20 mins has elapsed remove the lid and fluff the biryani. 26. It is now ready to be plated and served. 27. Enjoy. 117

MAKHANI

(Indian Butter Chicken I)

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 408 kcal Carbohydrates 15.6 g Cholesterol 107 mg Fat 27.8 g Protein 23.4 g Sodium 620 mg

Ingredients 1 tbsp peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tbsps butter 2 tsps lemon juice 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp chili powder 1 tsp ground cumin 1bay leaf 1/4 cup plain yogurt 1 cup half-and-half cream 1 cup tomato puree

1/4 tsp cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper 1 tbsp peanut oil 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1 tsp garam masala 1 pinch cayenne pepper 1 tbsp cornstarch 1/4 cup water

Directions 1. Grab a saucepan (as large as possible) and heat it over medium heat. 2. Take some onions and shallots and stir fry them until they are soft and see-through. Combine onions and shallots with the following ingredients: one bay leaf, some butter, chili powder, one tsp of garam masala, ginger-garlic paste, lemon juice, and cumin. 3. For approx. one minute the ingredients should be stir fried. 4. For approx two more minutes continue to stir contents consistently and add some tomato sauce, some yogurt, and finally some half and half cream. 5. It is important that you continue to stir the mixture for an additional 10 minutes over low heat, letting it simmer. 6. Add some salt and pepper and place the cooking pot to the side away from the heating source. 7. Take another skillet and add one tbsp of oil over a medium level heat. 118

Makhani

8. Add some chicken to your heated oil and cook it for about 10 minutes until it is lightly brown. 9. Grab some garam masala (1tsp) as well as some cayenne (same amount) and add it to the chicken, reduce the heat. 10. Combine 3 tbsps of sauce with the chicken and simmer the contents until your chicken is no longer pink. 11. Once the chicken is fully cooked (i.e. no longer pink) add it to the sauce. 12. Combine some water and cornstarch and mix it with the sauce. Allow everything to cook for an additional five to ten minutes, until it is thickened. 13. Plate, serve, enjoy.

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KORMA

Vegetarian Edition

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 462 kcal Carbohydrates 41.3 g Cholesterol 82 mg Fat 31 g Protein 8.6 g Sodium 1434 mg

Ingredients 11/2 tbsps vegetable oil 1small onion, diced 1tsp minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1fresh jalapeno pepper, seeded and sliced 3 tbsps ground unsalted cashews 1(4 ounce) can tomato sauce

2 tsps salt 11/2 tbsps curry powder 1cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1cup heavy cream 1bunch fresh cilantro for garnish

Directions 1. Grab your oil and add it to a skillet or frying pan. Skillet should be set over medium heat. 2. Combine with oil, some onions, and let it cook until completely translucent. Next you should combine: garlic and ginger. 3. Let the new mixture of cooked onions, garlic, and ginger, cook for approx. one minute. 4. Grab some carrots, cashews, potatoes, and tomato sauce, and combine them all with some curry powder and salt for seasoning. 5. Allow everything to cook for approx ten mins. taking care to stir consistently. Make sure that your potatoes are tender before moving to the next step. 6. Take the following ingredients and stir them into your current mixture: peas, green and red bell peppers, and cream. 7. Simmer everything for about 10 minutes on low heat. 8. Plate your dish for serving.

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Korma Vegetarian Edition

Chennai Relish

Prep Time: 5 mins Total Time: 4 hrs 35 mins Servings per Recipe: 24 Calories 38 Fat 0.1 Carbohydrates 0 Protein 2 Cholesterol 9.6 Sodium 0.2

Ingredients 2 red bell peppers, chopped 1 sweet onion, chopped 1 C. white wine vinegar

1 C. white sugar 1 tbsp crushed red pepper flakes

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

Add all the ingredients in a medium pot and stir to combine. Place the pan over medium heat and bring to a boil. Now, set the heat to low and simmer for about 30 minutes, stirring often. Remove from the heat and transfer the relish mixture into a bowl. Keep aside to cool slightly. Place the bowl in fridge for at least 4 hours or for the whole night. Serve with your favorite dishes.

Chennai Relish

121

CHICKEN

with Tomatoes South Indian Style

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 134 Fat 5.4 Carbohydrates 57 Protein 547 Cholesterol 6.9 Sodium 14.7

Ingredients 1 large onion, chopped 4 cloves garlic, chopped 1 slice fresh ginger root 1 tbsp olive oil 2 tsp ground cumin 1 tsp ground turmeric 1 tsp salt 1 tsp ground black pepper 1/2 tsp ground cardamom 1 (1 inch) piece cinnamon stick

1/4 tsp ground cloves 2 bay leaves 1/4 tsp ground nutmeg 6 skinless chicken thighs 1 (14.5 oz.) can whole peeled tomatoes, crushed with liquid

Directions 1. 2. 3. 4.

In a food processor, add the ginger, garlic and onion and pulse until smooth. Place a large frying pan over medium heat and heat oil in it. In the hot oil, add the onion puree and stir fry for about 12 minutes. Add the bay leaves, cinnamon, nutmeg, cardamom, cloves, cumin, turmeric, salt and black pepper and mix well. 5. Then, stir fry for about 3 minutes. 6. Add the chicken thighs and mix well. 7. Cook for about 5 minutes, stirring frequently. 8. Add the tomatoes and mix well. 9. Set the heat to low and simmer for about 2 hours, stirring as required. 10. Enjoy.

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Chicken with Tomatoes South Indian Style

Mumbai

Yellow Rice

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 154 Fat 4.1 Carbohydrates 10 Protein 418 Cholesterol 26.1 Sodium 2.5

Ingredients 1/8 tsp powdered saffron 2 C. boiling water, divided 2 tbsp butter

1 C. uncooked long-grain white rice 1 tsp salt

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

In a bowl, add 1/2 C. of the hot water and saffron and stir until well combined. Keep aside for about 15-20 minutes. Add the butter in a pan over medium-high heat and heat until melted completely. Add the rice with salt and stir fry until aromatic. Add the saffron water and remaining hot water and cover the pan. Now, set the heat to low and simmer for about 20-25 minutes.

Mumbai Yellow Rice

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HOW TO MAKE

Basmati Rice

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 216 Fat 5.4 Carbohydrates 0 Protein 394 Cholesterol 38.9 Sodium 3.9

Ingredients 1 1/2 C. basmati rice 2 tbsp vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tbsp cumin seed

1 tsp salt 2 1/2 C. water 1 small onion, thinly sliced

Directions 1. In a large bowl of water, soak the rice for at least 25-30 minutes. 2. In a pan, add the oil over medium heat and cook until heated completely. 3. Stir in the whole spices and sauté for about 1 minute. 4. In the pan, add the onion and cook for about 10 minutes, stirring frequently. 5. Strain the soaked rice completely. 6. In the pan, add the strained rice and stir fry for about 1-2 minutes. 7. Stir in the water alongside the salt and let the mixture cook until boiling. 8. Now, set the heat to low and cook, covered for about 15-20 minutes. 9. Remove from the heat and keep aide, covered for about 5 minutes. 10. Uncover the pan and with a fork, gently fluff the rice. 11. Serve immediately.

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How to Make Basmati Rice

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