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PERSISTENCEMIMI Posts: 11,792
6/20/15 4:23 P

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RUSSIAN BISCUITS (another recipe. Use this one)

Note! Make the dough in the food processor. Use for the filling blueberry, raspberry, apricot,or strawberries thick jam or perverse.

Ingredients for Russian DOUGH (DRY INGREDIENTS

4 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder

DOUGH (WET INGREDIENTS)
1/4 cup melted butter
1/4 cup orange juice
1/2 c vegetable oil
3 whole eggs
1 egg yolk
1 1/4 tsp. vanilla
1 teaspoon orange rind

FILLING (JAM OR PRESERVES)
blackberry preserves or jam
blueberry preserves or jam
1 1/2 to 2 cups chopped walnuts or pecans
1 1/2 to 2 cups raisins

DIRECTIONS STEP-BY STEP

1. Sift all your dry ingredients into a large bowl.

2. Now in the center of the dry ingredients make a hole and the remaining dough ingredients. Knead this all together until combined well.

3. Cover lightly with plastic wrap and refrigerate the dough for 2 to 3 hours.

4. Remove dough from frig and cut into four equal pieces.

5. To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread blueberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.

6. In jelly roll fashion roll the dough up nicely. Using a pastry brush brush the top and sides of the roll with egg white and then sprinkle with cinnamon and sugar

7. Cut the roll into 1 to 1 1/2 inch slices (about 10 to 12 slices per roll)and place on lightly greased cookie sheet about 2 inches apart. (Making sure the sugared side is up)
Note! Better to bake over parchment paper, greased lightly. Will not stick to the paper.

8. Bake in preheated 350 degree oven for about 20 to 25 minutes. Remove and allow to cool. (Optional . I'll not do) You can sprinkle while hot with additional sugar or drizzle them lightly with a glaze of powdered sugar, milk and vanilla)

****************************************
*******

Another option of fillings

To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread bluberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.





Edited by: PERSISTENCEMIMI at: 6/20/2015 (16:46)
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PERSISTENCEMIMI Posts: 11,792
6/16/15 8:51 P

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Zucchini patties
Delicious!

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PERSISTENCEMIMI Posts: 11,792
6/13/15 11:03 A

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ROASTED VEGETABLES
I got this recipe from a great cook

INGREDIENTS

3 large sweet potatoes, peeled and cut into slices (I use only the GARNET sweet potatoes. Amazing flavor and sweetness!)
12 Yukon potatoes. medium size. Rinse well but do NOT peel. Cut each one to quarters
5 Parsnips, peeled and cut to slices
4 large carrots, peeled and cut to slices
3-4 tablespoons olive oil

In a bowl mix together:
2-3 tablespoons olive oil
salt to taste ( about 1 teaspoon or less)
5 tablespoons chopped fresh dill
2 teaspoons of fresh Rosemarie or 4 tablespoons dried Rosemarie, chopped
1-2 tablespoons black peppers.
Mix all ingredients well


METHOD

Pre-heat oven 400 F degrees

1. Put the oil on the bottom of the pan.
2. Put all the vegetables in the pan. Mix well with the oil. Do NOT cover.
3. Bake for 30 minutes. Take out of oven and mix well all the vegetables.
4. Add 2 or more teaspoons of olive oil. Mix with the vegetables. COVER the pan and cook for 20 minutes more. The vegetables should almost be done at this stage.
5. Take out the pan and add all the ingredients you prepared in the bowl. Mix well with vegetables.
6. Change oven temperature to 375. Bake 8 minutes more UNCOVERED.
Turn oven off. Leave in oven for 20 minutes more.

When serving from the refrigerator:
Pre-heat oven to 325
Leave it out at room temperature for 2 hours.
Heat it UNCOVERED. Serve in the same pan.

Enjoy






Edited by: PERSISTENCEMIMI at: 6/15/2015 (18:13)
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PERSISTENCEMIMI Posts: 11,792
6/10/15 12:01 A

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Baked Kibbeh


www.sbs.com.au/food/recipes/baked-ki
bb
eh-kibbeh-bil-sayneeyeh



********************************

www.rehanadujour.com/2014/05/20/kibb
eh
-bil-sanieh-baked-kibbeh/



***********************************


www.justapinch.com/recipes/main-cour
se
/other-main-course/baked-kibbeh.html



***************************************


www.thespicekitrecipes.com/easy-leba
ne
se-kibbeh-kibbie/



****************************************
*****




Edited by: PERSISTENCEMIMI at: 6/10/2015 (00:12)
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PERSISTENCEMIMI Posts: 11,792
6/8/15 9:40 A

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The lemon bowl. Great recipes

thelemonbowl.com/recipe-index

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PERSISTENCEMIMI Posts: 11,792
6/8/15 9:38 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

STUFFED PEPPERS - Recipe # 1
As much as we love the second recipe, I made today a different stuffed peppers recipe and we like this one even more. Very different from recipe # 2

INGREDIENTS

The Filling

8-10 red peppers (depends on their size)
1/2 cup basmati or long grain rice
1 pound ground chuck
1 tablespoon sweet paprika

The spicy onions

2-3 large sweet onions, chopped fine in the food processor
1/4 cup olive oil (I used less)1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon cumin
I added Ras El Hanut

The sauce

28 oz. can tomato sauce
1 cup boiling water
1 teaspoon salt ( or less)
1 tablespoon hawaij for soup (see on the bottom how to make this spice mixture)
1/4 teaspoon black pepper
1 tablespoon sweet paprika
3 cloves garlic, minced
1 teaspoon sugar (optional)
I added Ras El Hanut

METHOD

1. Prepare first the spicy onions:

Heat oil in a pan and sauté the onions until golden color. Add the spices and sauté extra 2 minutes.
Add the spicy onions to the rice and cool it.

2. Mix well all the ingredients for the filling.

3. In another container mix together all ingredients of the sauce.

4. Fill the peppers with the filling almost all the way to the top

5. Put the sauce in a large deep skillet that can contain all the peppers in one layer.
Put in all the already filled peppers and bring the sauce to a boil. When boiling well,
reduce the heat to low and cook it for about 1 1/2 hours.

OVEN METHOD

I will try this version.
Add to the filling mix some sauce, so the filling is very moist.
Cover the skillet with Saran wrap. Cover the Saran wrap with heavy aluminum foil, making sure that it is covering all areas of the Saran wrap. You should not see any Saran wrap at all! I was told this trick by a chef.
Do NOT add any sauce to the pan. The Saran wrap will act like a moist tent that will drip "rain drops" to the peppers. Bake at 350 for one hour. Check, and if needed, keep baking until rice is read and soft.
I hope this method will work!!!




*********************************

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

STUFFED PEPPERS - Recipe # 2
A great cook gave me this recipe for stuffed peppers
Please read the whole recipe before making it.

Notes!
1. They freeze well. I take them from the freezer to the refrigerator 2-3 days until thawed. I always heat them up in the toaster oven, for at least 15 minutes, so the extra juices dry out.
2. I use for this recipe three Pyrex pans, 11x17x3
3. When I take the pans out to flip the peppers to the other side, I also change the place to the pans in the (convection) oven

INGREDIENTS

12 red peppers (or all colors)
2 small sweet onions, diced
1-2 teaspoons olive oil ( can be without it too)
2 pounds ground chuck
1 pound ground turkey
2 tablespoons salt (I use much less)
3 garlic cloves, peeled and minced
1 teaspoon black pepper
1 tablespoon sweet paprika
2 large eggs
15 oz. tomato sauce
24 oz. can of Prego with mushrooms
2 extra garlic cloves, peeled and minced (for the end of the cooking)
3/4 cup of long grain rice

DIRECTIONS

Pre- heat the oven to 400 degrees

1. Cut each pepper in half to long axis
2. In a pot, using high heat, sauté the onions, stirring often, with a little salt, until they are almost soft.
3. In a separate bowl mix together the beef, turkey, salt, garlic, black pepper and sweet
paprika. Add the eggs and mix well.
4. Put the half peppers in the pan, in one layer and fill them with the meat and rice mix. You can fill all the way to the top.
5. Add to the pot that we sautéed the onions boiling water. Pour this water to the Pyrex container, about 1'' high. Do not cover the peppers with boiling water.
6. Cover the pans with aluminum foil ( I use heavy aluminum foil.
7. Cook the peppers, covered, for 20 minutes. Take out peppers, and flip them to the other side. Bring back pans to the oven, in different shelves.
8. Cook in the same temperature, covered, 25 more minutes. The peppers will "burn" just little
9. Take out the pans, and flip again the peppers to the other side. Now the meat is on the top of the pepper.
10. Pour the Prego sauce and the tomato sauce over the peppers. Cover the peppers with the sauces. Take OFF the cover (aluminum foil) and bake it , uncovered, 15 minutes more.
11. Add the 2 garlic cloves and spread in the pans.
12. Turn OFF the oven, bur keep the peppers in the oven for 20 more minutes.

DONE!
Tastes wonderful!



*************************************

Stuffed peppers recipes

Lebanese stuffed peppers

www.myrecipes.com/recipe/lebanese-pe
pp
ers


**************************************

www.food.com/recipe/lebanese-stuffed
-p
eppers-474359


***************************************

www.lebanese-cuisine.com/stuffed-bel
l-
peppers/


*************************************


www.lebanese-cuisine.com/


**********************************

Edited by: PERSISTENCEMIMI at: 6/22/2015 (21:43)
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PERSISTENCEMIMI Posts: 11,792
6/5/15 10:59 P

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Three versions of tater tots casseroles


www.crispyrice.com/recipes/tatertotc
as
s.html


**************************

Tater tots casseroles - Spark People


recipes.sparkpeople.com/great-recipe
s.
asp?food=tater+tot+casserole



**********************************

Weight Watchers tater tots casseroles


lovewwrecipes.blogspot.com/2007/10/t
at
er-tot-casserole.html














Edited by: PERSISTENCEMIMI at: 6/5/2015 (23:04)
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PERSISTENCEMIMI Posts: 11,792
6/5/15 9:14 P

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My sister's Italian ragu
Freezes well!

You may add a small amount of baked beans to the prepared ragu.

INGREDIENTS

1 pound ground beef
1 large carrot
1 large onion
3 stalks of celery
garlic cloves, minced
Oregano, black pepper and salt to taste

DIRECTIONS

Peel the onion, carrot and celery. Put all in the food processor until very mush.
In a pot, put a little butter and add the vegetables to the pot. Cook on medium heat for 10 minutes, with lid covered
Add the beef and use a fork to mix it with the vegetables, until it changes the color.
Now add spices and 8 oz. can of tomato sauce. Mix well and add some water. Not much.
Bring to a boil, lower the heat and simmer for 1 1/2 hours.
If it I too dry, add some water during cooking.

Add it over cooked vegetables or potatoes or rice , or spaghetti.

Enjoy



Edited by: PERSISTENCEMIMI at: 6/5/2015 (21:22)
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PERSISTENCEMIMI Posts: 11,792
6/2/15 9:30 P

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Skinny Single Serving Microwave Brownie

This brownie looks tastier than the 3-2-1 cake I posted sometime ago. The technique is also different
Enjoy
.

amyshealthybaking.com/blog/2014/02/1
2/
skinny-single-serving-microwave-browR>nie/


***************************

Amy's Healthy Baking


amyshealthybaking.com/recipe-index/







Edited by: PERSISTENCEMIMI at: 6/2/2015 (21:32)
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PERSISTENCEMIMI Posts: 11,792
5/19/15 4:30 P

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Frappe- Mocha simple and quick
Starbucks copy cat

On my list to make this week


thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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PERSISTENCEMIMI Posts: 11,792
5/19/15 4:28 P

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Frappe- Mocha simple and quick
Starbucks copy cat


thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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PERSISTENCEMIMI Posts: 11,792
5/19/15 2:49 P

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An edible mosaic
Fantastic Web site

This spice blend Ras El Hanut is one of the best I've seen.


www.anediblemosaic.com/ras-el-hanout
-m
oroccan-spice-mix/


Edited by: PERSISTENCEMIMI at: 5/19/2015 (16:10)
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PERSISTENCEMIMI Posts: 11,792
5/19/15 10:27 A

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Parmesan Roasted Cauliflower
Spark People


rasamalaysia.com/parmesan-roasted-ca
ul
iflower/?utm_source=zergnet.com&utm_R>medium=referral&utm_campaign=zergnet
_532288


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PERSISTENCEMIMI Posts: 11,792
5/19/15 9:44 A

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Honey Ginger Grilled Salmon
Spark People Recipe

I made this recipe. Delicious!


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=261275


Edited by: PERSISTENCEMIMI at: 5/19/2015 (09:45)
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PERSISTENCEMIMI Posts: 11,792
5/15/15 8:06 P

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Bzar(aka besar) spice blend

1 tablespoon fennel seed
2 tablespoons cinnamon (or teaspoons?)
2 tablespoons coriander seeds
2 teaspoons black peppercorns
1/2 teaspoon quajilo chili flakes
2 teaspoons ground turmeric

Roast all spices, (except the ground turmerik) in a dry pan until you can smell the aroma of the spices.
Cool the spices, grind them, mix with the turmerik and store in an air tight container.







Edited by: PERSISTENCEMIMI at: 5/15/2015 (20:08)
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PERSISTENCEMIMI Posts: 11,792
5/5/15 7:16 P

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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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PERSISTENCEMIMI Posts: 11,792
5/4/15 6:03 P

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Spicy three bean chili
The food network
Farmhouse rules


www.foodnetwork.com/recipes/nancy-fu
ll
er/spicy-three-meat-chili.html


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PERSISTENCEMIMI Posts: 11,792
5/1/15 11:10 P

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Egg custard recipe

www.food.com/recipe/baked-custard-99
81
3


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PERSISTENCEMIMI Posts: 11,792
4/30/15 7:03 P

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MEDITERRANEAN LAYERED CASSEROLE

A friend gave me this recipe. We like it a lot.

*** I Use any spices you like. I use Mediterranean and middle-eastern spice blends.
Here is a link to our Spice Mixes and Herb Seasoning blends food category.

www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=0x10495x736R>7277


INGREDIENTS

The spices I used:
Sweet Paprika
Grilled chicken spice
Baharat Kebsa
Osem Consome





Edited by: PERSISTENCEMIMI at: 4/30/2015 (19:06)
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4/30/15 4:56 P

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2 PP (Weight Watchers Points Plus) per serving

3-2-1 Cake in a Cup - Done in 1 Minute

INGREDIENTS

1 box of DRY Angel food cake
1 box of any box DRY cake you like (it does not have to be low fat)
Mix the two box together. Mix it well. (DRY mix)
Store in an air tight container

METHOD

In a safe Microwave cup (try first in a large cup) put:

3 tablespoons cake mix
2 tablespoons water
Mix well in the cup

Microwave for 1 minute

Done!

I've found that it came too dry. I'll either add more water, or reduce the time it is in the Microwave.

emoticon Please do not expect to have a large portion. Not for 2 Points Plus.........





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4/21/15 8:36 P

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Today I made a chicken recipe that I think is the best chicken I've ever made. (besides the chicken BBQ recipe)
From Amish cooking cookbook

BUTTERMILK OVEN - "FRIED" CHICKEN (also easy to make)

Important Notes:

1. I think the best results are if I bake it just before dinner or just before guests are coming.
2. Experiment with the type of pan material you use. Metal cookie sheet will react different from clay dish, for instance.
3. There is a reason why they say to line two baking sheets with foil. It makes the chicken more crispy on the outside and juicy in the inside.
4. Do NOT over bake the chicken. I used a meat thermometer and took the chicken out when it was safe and ready. 165 degrees Farenheit
5. You will get better results if you marinade the chicken for the whole night, or for the whole day (more than the minimum 6 hours.
6. The dish that I didn't used foil, was more soft and less crispy, but not dry at all (I ran out of aluminum foil)
7. I used skinless, boneless chicken thighs. Yummy. I'll try it also with a breast of chicken, and hope it will not dry out because of the marinade.
8. I definitely will double the recipe
9. I'll freeze one piece, and see if it keeps the same quality as a fresh baked one.

INGREDIENTS

1 1/2 cups buttermilk
4 teaspoons garlic powder, divided
2teaspoons salt
2 teaspoons dried thyme, divided
1 teaspoon dried sage
1 teaspoon paprika
1/2 teaspoon black pepper
2 1/2 pounds chicken pieces, skin removed
nonstick cooking spray
1 1/2 cups dry bread crumbs, Italian Style (NOT plain)
1/4 cup all- purpose flour

METHOD

1. Whisk buttermilk, 3 teaspoons garlic powder, salt, 1 teaspoon thyme, sage, paprika and pepper in large bowl until well blended.
Add chicken, turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to400F. Line two baking sheets with foil: spray with cooking spray.

3. Combine bread crumbs, flour, remaining 1 teaspoon garlic powder and 1 teaspoon thyme in large shallow bowl.
Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces, one at a time, with crumbs mixture. Shake off excess crumbs. Place on prepared baking sheets: let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, TURNING ONCE.
Makes about 8 servings

Enjoy



****************************************
****************

MY BEST EVER BAKED BBQ CHICKEN ! (new update)
5 minutes preparation!
Freezes very well. Good for entertaining
Costco BBQ sauce made this dish the best I've ever done:
Squeezable sweet baby ray's gourmet sauces, award winning BBQ sauce. One bottle is 40 oz (2 LB. 8 oz) 1134g
I recommend making it in a large aluminum foil container that you can discard when chicken is done. No cleaning....

INGREDIENTS

One large package of boneless, skinless chicken thighs (Costco) - 8 1/2 to 9 pounds
2 bottles of Costco sweet baby ray's BBQ sauce (40 0z. each) You'll use about 1 1/2 bottles


METHOD

1. Pre heat oven to 350 degrees
2. In a large bowl put in all chicken thighs and BBQ sauce. Mix well.
3. In a LARGE pan (that contain all chicken pieces in SINGLE LAYER) put heavy duty aluminum foil on the bottom (to avoid a lot of cleaning later)
4. Put chicken pieces on bottom in SINGLE layer with all BBQ sauce
5 . Cover well with aluminum foil and bake 1 hour and 45 minutes
6, Take off aluminum foil, INCREASE oven temperature to 425 degrees and continue
baking until chicken is browned well (and have some black spots)l.
WATCH the oven OFTEN (every 4-5 minutes) so you don't burn the chicken.
7. Turn the chicken to the other side. Put back in the oven and again, watch carefully and bake it until it browns well and have some black spots
8. Let it cool and then you can freeze it

9. 3 days before you need to serve the chicken, take it out of the freezer and thaw it in the refrigerator.
Take out of refrigerator. Bring to room temperature and with a cover on (of aluminum foil)
Pre-heat the oven 350 degrees. Hear it for about 30-45 minutes with the cover on,
OR
heat it in the microwave , and serve in chafer (spelling....) dish as I did.

Bon Appetite










Edited by: PERSISTENCEMIMI at: 4/30/2015 (18:58)
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Mediterranean and Middle East recipes


shenanchie.tripod.com/FoodFare/arabi
c.
htm


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27 Kale salads


bembu.com/kale-salad-recipes

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SPICY WHOLE ROASTED CAULIFLOWER

I'm making this recipe today. I'll check back how it turned out.

www.purewow.com/entry_detail/recipe/
88
21/Forget-florets--roast-the-whole-dR>amn-cauliflower.htm


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This is the cake that we liked the most this year: I can make it all year long.
Flourless Chocolate Torte

Notes:
1. Make sure that the eggs are in room temperature before whisking the egg whites
2. I did not have cocoa powder, so I added extra chocolate chips.
I'll use the cocoa powder next time.
3. The cake was very moist.
4. One portion is a really nice size.
5. I used two apples instead of just one. Next time I'll use three apples, and see what happens.


www.eatingwell.com/recipes/flourless
_c
hocolate_torte.html





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Chicken Quesadillas
This I'll definitely make. Looks delicious.
I'll not use so much cheese.


www.foodnetwork.com/recipes/ree-drum
mo
nd/chicken-quesadillas-recipe.html


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Halal Kichen


myhalalkitchen.com/category/recipes/
by
-category/


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Mexican Chicken Soup
Ima Garten
Food Network

This soup looked good. I'll use rotisserie chicken instead of cooking the chicken in the oven.
Worth while to try it.


www.foodnetwork.com/recipes/ina-gart
en
/mexican-chicken-soup-recipe.html







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The best roasted cauliflower
Low carb

the-lowcarb-diet.com/best-roasted-ca
ul
iflower/


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THE BEST ROASTED CAULIFLOWER

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.







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emoticon CHAROSET - Passover

Before I forget this recipe for Charoset, I better type it in right now. It was delicious.
The spices were wonderful!
I should make it one day before the Seder.


On the stove, on low heat, cook ONLY Madjoul dates (divene!) with a little water, keep adding water as necessary, until the dates are soft and mushy. Cool.

In a large bowl add:

The cool cooked dates
Honey
Sweet concord wine
Brown sugar
Ground walnuts
2 TBS. Matza meal
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cloves

**********************************

emoticon BBQ CHICKEN

For 15 people for the "Seder" I need 40 pieces of chicken: Either all thighs or half chicken legs and half thighs (20 whole legs cut in half makes it 40 pieces). It depends on the price of chicken thighs OR chicken whole legs.
Buy it ONLY at the Market (with the flavored coffee, and 5 minutes away)
Ask them to skin it off and if needed, cut whole legs to two pieces.
22-25 pieces go for the "Seder" and the rest is for us.
Freeze everything!!!
Use ONLY "Sweet Baby Ray" BBQ sauce!!!

emoticon Don't forget to line all oven Pans with 3 (three!) heavy aluminum foil, OR buy 2-3 very large aluminum foil pans and discard them after use.






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Salads for Passover (and all yearlong)


www.chabad.org/library/article_cdo/a
id
/856348/jewish/Salads.htm



www.chabad.org/library/article_cdo/a
id
/2132758/jewish/Salad.htm








Edited by: PERSISTENCEMIMI at: 3/22/2015 (18:38)
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Modern cholent emoticon

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786



Cholent (stew) guide and recipe emoticon

http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/



Claudia Roden Cholent emoticon
www.myjewishlearning.com/culture/2/F
oo
d/Ashkenazic_Cuisine/Germany/CholentR>/Cholent_Recipe.shtml



Chicken Cholent emoticon

1 pkg chicken leg quarters
2 potatos cut in small pieces
1 onion whole
1 parsnip in chunks
1 cup barley
1 leaf of leek
onion powder
garlic powder
paprika
salt generously
2 soup spoons of chicken soup mix
a few shakes of soy sauce
2 or three small drops of honey
4 1/2 cups of water

Dump it all in your crockpot. Turn it on. Watch it cook. Enjoy 25 hours later.


8 Cholents emoticon

www.myjewishlearning.com/recipes/?ai
d=
t&v=86



Moroccan Dafina emoticon

www.tastebook.com/recipes/2885793-Mo
ro
ccan-Dafina-Sephardic-Cholent



Cholent - epicurious emoticon

www.epicurious.com/recipes/food/view
s/
chief-of-staff-cholent-hebronite-hamR>im-231758



Cholent - Wikipedia emoticon

en.wikipedia.org/wiki/Cholent


Safta Rachel Chamin emoticon


jewishfoodexperience.com/recipes/saf
ta
-rachels-hamin/



Tori Avey Cholent emoticon

toriavey.com/toris-kitchen/2011/01/c
ho
lent/



Many recipes of Chplent emoticon


www.cyber-kitchen.com/rfcj/category.
cg
i?category=CHOLENT



Cholent from Morocco emoticon

www.grouprecipes.com/105827/cholent-
fr
om-morocco.html



The stew that cooked for 12 hours emoticon

articles.latimes.com/2002/sep/25/foo
d/
fo-watch25



Vegetarian Chamin emoticon

www.israelnationalnews.com/News/News
.a
spx/172972#.VQySh47F_VU



More cholent recipes emoticon

www.aish.com/f/r/80407277.html


Levana's whole foods emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



Moroccan chamin emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



4 cholent recipes emoticon


jewishexponent.com/cholent-a-taste-o
f-
the-world-to-come



Root vegetable chamin emoticon

www.baronesstapuzina.com/2010/01/12/
ha
min-slow-cooking-for-the-soul/



Tebbet cholent emoticon

www.bigoven.com/recipe/tebeet-a-seph
ar
dic-chicken-cholent/29726



Ari cooks chamin emoticon

https://aricooks.wordpress.com/tag/s
ep
hardi-cholent/



Spanish cholent emoticon

jewishstudies.washington.edu/convers
o-
cookbook/adafina-sephardic-sabbath-sR>tew/



You tube Moroccan chamin emoticon

https://www.youtube.com/watch?v=-M65
pG
a2knw



Moroccan chamin emoticon

www.oorahspirit.org/moroccan-chamin-
se
phardic-cholent/



Dafina cholent emoticon

www.globalgourmet.com/food/cookbook/
20
09/jewish-slow-cooker/dafina.html#axR>zz3Uxw0NUPl



Yummy vegetarian cholent recipes emoticon

www.jewishveg.com/recipes.html


Vegetarian cholent emoticon

www.haaretz.com/culture/modern-manna
-r
ecipe-vegetarian-cholent-1.409323


Modern cholent

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786







Edited by: PERSISTENCEMIMI at: 3/20/2015 (18:26)
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TOFU CHOCOLATE CAKE


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=12588


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CHICKEN TAGINE WITH FIGS AND WALNUTS
I made this chicken 2 days ago and we both loved it. really special.

Notes!
1. To make it easier, I'll brown (sauté) the chicken pieces the day before.
2. I double the recipe

INGREDIENTS

1.2 cup coarsely chopped walnuts
4 chicken drumsticks
4 boneless chicken thigh
2 teaspoons cumin seeds (I used ground cumin)
2 teaspoons each ground ginger and cinnamon
1 tablespoon olive oil
1 large red onion, thickly sliced
Pinch saffron threads
1 1/2 cups low sodium chicken broth
1 tablespoon honey
6 medium fresh figs, halved
1 teaspoon sugar
2 cups baby spinach
1/4 cup finely chopped fresh flat-leaf parsley

DIERCTIONS

1. Toast nuts in dry skillet until fragrant.
2. Combine chicken and cumin seeds with half the ginger and half the cinnamon in large bowl.
3. Heat oil in tagine or large flameproof casserole dish: cook chicken, in batches, until browned. Remove from tagine. Reserve 1 tablespoon pan juices: discard remainder.
4. Heat reserved pan juices in same tagine: cook onion, stirring, until soft. Add saffron and remaining ginger and cinnamon: cook, stirring, about 2 minutes or until fragrant.
Return chicken to tagine with stock; bring to a boil. Reduce heat: simmer, covered, about 30 minutes or until chicken is cooked.
5. Remove chicken from tagine: cover to keep warm. Add honey to tagine: simmer uncovered, about 10 minutes or until sauce is browned and slightly thickened.
6. Meanwhile, preheat broiler. Place figs, cut-side up, on a baking sheet lined with parchment paper: sprinkle with sugar. Broil about 5 minutes of until lightly browned.
7. Return chicken to tagine with spinach: simmer, covered, until heated through. Season to taste.
8. Serve tagine topped with figs: sprinkle with nuts and parsley.

Enjoy






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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


**************************


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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Vegetable lasagna
Food network


www.foodnetwork.com/recipes/ree-drum
mo
nd/veggie-lasagna-rollups.html


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Paelo Diet Recipes


elanaspantry.com/paleo-diet-recipes/








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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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CHICKEN TORTILLA SOUP IN THE SLOW COOKER

This no-fuss Mexican recipe is easy to make, flavorful and filling. Let your slow-cooker do the work. Plus, it’s a great source of lean protein and fiber – and a hit with the kids!

Ingredients

4 boneless, skinless chicken breasts (about 1 pound total)
2 15-oz cans diced salt-free tomatoes with basil, garlic and oregano, undrained
1 can chopped mild green chilies, drained
1 15-oz can no-salt added black beans, drained
1 ½ cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into ¼ inch strips
2 tablespoons chopped fresh cilantro
½ cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges

Preparation

1. Place chicken in slow-cooker. Combine tomatoes, chilies, black beans, corn, onion, garlic, cumin and chicken broth in a bowl.
2. Pour mixture over chicken. Cover and cook on high for 3 hours until chicken is tender.
3. Remove chicken from slow-cooker and shred with 2 forks. Return to slow-cooker. Adjust seasonings, adding more broth if necessary.
4. Just before serving, add tortillas and cilantro to slow-cooker. Stir to blend.
5. Serve in soup bowls, topping each serving with cheese and a squeeze of lime juice

Nutritional information

Makes 6 servings – Serving size is 1.5 cups
Calories: 336
Fat: 6 g
Saturated fat: 2 g
Protein: 34 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 55 mg
Sodium: 238 mg
Potassium: 256 mg








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TERIYAKI SALMON - Gordon Ramsay


mimibakeryhouse.blogspot.sg/2014/03/
te
riyaki-salmon-gordon-ramsay.html


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Tomorrow I'll make this recipe, but instead of still cut oats I'll use wheat berries.
I like wheat berries even more than still cut oats. I'll use vanilla soy milk.

Carrot cake and zucchini bread oatmeal


86lemons.com/carrot-cake-zucchini-br
ea
d-oatmeal/





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99 Healthy Crock Pot Recipes
Enjoy cooking


draxe.com/healthy-crock-pot-recipes/

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Rise and shine juice



www.foodnetwork.com/recipes/giada-de
-l
aurentiis/rise-and-shine-juice-recipR>e.html


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White bean and chicken chili


www.foodnetwork.com/recipes/giada-de
-l
aurentiis/white-bean-and-chicken-chiR>li-recipe.html


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Cauliflower cheese pie with crusted potato
I'll use low fat cheddar cheese


whatscookingamerica.net/Vegetables/C
au
liflowerPie.htm


Edited by: PERSISTENCEMIMI at: 2/1/2015 (00:11)
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emoticon

We went to lunch today and I had a wonderful salad:

Mixed greens, Sugar glazed walnuts, sliced strawberries, grapes, gorgonzola cheese, grilled chicken strips and amazing dressing, I bought the dressing from them: $5.00 for a pint (16 oz.) A great deal
I'll make this salad at home tomorrow. I just have to Google how to make the sugar glazed walnuts.

The way it was arranged on the plate:

Mixed greens on the bottom
Strawberries and grapes on 4 sides of the plate
Strips of grilled chicken over the greens, in the middle
Sugar glazed walnuts all over
Amazing dressing on the side.

Very elegant and fresh. Delicious salad
Great for us and company


Recipe for sugar glazed walnuts


allrecipes.com/recipe/sugar-glazed-w
al
nuts/







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1/18/15 8:43 P

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VEGETABLES "DIET" SOUP

This is the soup that our friends raved about. We all liked it a lot

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Hawaij for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!

Home made Hawaij spice mix from Yemen

www.food.com/recipe/hawaij-tradition
al
-spice-mix-from-yemen-290246








Edited by: PERSISTENCEMIMI at: 1/19/2015 (15:10)
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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Ten-Minute Blackberry Cream Pie

Such a hit with company. We finished the pie very quickly (6 adults)
Everyone loved this pie
WOW!
Be creative: Change the berries and the yogurt flavors.....


Serves: 8 servings

Ingredients

1 (9-inch) store-bought LOW-FAT graham cracker pie crust (do not bake the crust. No need for it)

Pie filling:
1 (10-ounce) package fresh or frozen blackberries (I used frozen mixed berries from Trader's Joe)
3 tablespoons blackberry jam (I used whatever jam I had in the house)

1 (8-ounce) tub whipped topping (Cool Whip)
3 Yoplait yogurts: one vanilla and two strawberries flavors

Directions

1. Put the thawed blackberries in a bowl and mash them with a fork until broken up. Drain all the liquids out. Add the jam and mix until combined.
2. Spread the berries over the crust
3. Mix well the 3 yogurts together with the Cool Whip.
4. Top with the mixed whipped topping over the mixed berries . Refrigerate








Edited by: PERSISTENCEMIMI at: 1/17/2015 (23:56)
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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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Mashed Cauliflower

1. Steam cauliflower for 7 minutes
2. Warm olive oil (1-2 teaspoons) and sauté chopped shallots and garlic until soft.
3. Use potato masher to mash the cauliflower.
4. combine all and stir in chopped scallions and parsley.
5. Add cheese (experiment with different cheeses)
Even just a little bit of cheese will add a lot of flavor



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emoticon m emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Healthy Fresh Start
Food Network
Program: The Kitchen

I just watched this program while working in the kitchen. They look great. I'll try some of them.
Enjoy
Once in a while, it is good to try NEW recipes



www.foodnetwork.com/shows/the-kitche
n/
400-series/healthy-fresh-start.html








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12/31/14 3:26 P

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Cholent (stew) guide and recipe


http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/


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Eggs Columbian ( Ina Garten) Food Network

Scarmbled eggs with a twist (wrapped in Tortilla wraps)
Simple to make
Sound great!
Enjoy


www.foodnetwork.com/recipes/ina-gart
en
/eggs-columbian-recipe.html






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Crispy Zucchini and potatoes pancakes


foodnetwork.com/recipes/giada-de-laurent
iis


www.foodnetwork.com/recipes/giada-de
-l
aurentiis/crispy-zucchini-and-potatoR>-pancakes-recipe.html




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Flounder Fish with Plum Chutney, Island Soyaki, and Orange Ginger Wok Sauce

The nutrition information is for I tablespoon = 3 teaspoons
I use only 1 teaspoon of each.

The Island Soyaki is from Trader's Joe
1 TBS: 25 calories, 0.5 fat, 5g Carbs, 4 g sugar, 320 mg. sodium

The Plum Chutney is from the Indian store
1 TBS. 55 calories, 0.06 fat,300mg sodium, 13 g Carbs, 13 g sugar

The Orange Ginger W2ok sauce is from the Chinese store
1 TBS. 20 calories, Fat 0mg , Sodium 110mg, Carbs 5g , sugar 4g

I buy frozen flounder and thaw it.

Put dry fish spices on the fish, on one side.
Heat olive oil and sauté the fish about 5 minutes on medium heat, covered.
Turn to the other side and now add the three sauces. With the lid on, cook for about 5-7 minutes more, until the fish is ready, but still very moist.
The sauces will caramelized and will add a wonderful aroma and great taste.
The plum Chutney is sweet.

Enjoy




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12/11/14 11:27 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

If you do not like Kale, or any other dark leaves greens, I hope you will like this recipe.

I'm one who hate kale, but liked this salad very much. The other ingredients disguise the taste of the kale.

******************************

CONFETTI KALE SLAW (From the wonderful book of Moosewood restaurant favorites)
Yield 8 cups

Note!
Anything I can shred in the food processor I go for it

INGREDIENTS FOR THE DRESSING (make the dressing first)

1/2 cup orange juice
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup olive oil (or less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INGREDIENTS FOR SLAW

1 large apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
1/4 cup minced scallions
3 cups shredded kale, packed (I use the knife and not the food processor)

METHOD

In a large bowl, mix all dressing ingredients
Shred all slaw ingredients ( I shredded the apple last)

Mix slaw and dressing and refrigerate: The sweetness intensifies as it seats. Will keep 2-3 days in the refrigerator. (I kept it for 4 days and it was fine)

Enjoy




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12/6/14 4:22 P

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WINTER BEEF SOUP WITH MARROW BONES
Absolutely delicious
Although it is a great winter soup, I eat it all year long.
My husband and I LOVE this soup.

Notes:

1. To make it easier, instead of using dry beans ( which I know are healthier...) I use 2 cans of BABY BUTTER beans.
2. *** I rinse it very well, and add the canned beans to the soup after 1 1/2 hours of cooking.
3. Instead of using 4 ounces of tomato sauce I use 8 ounces of tomato sauce.
4. Instead of adding all water, I used beef broth for half of the liquids.

INGREDIENTS

2 cups dry white beans (see note # 1)
1/3 cup olive oil (I use less)
2 large onions, chopped fine in the food processor
4 ounces canned tomato sauce
4 ripe tomatoes, chopped in the food processor
2 teaspoons sweet paprika
Hot paprika (cayenne...) to your taste
1 1/2 pounds beef stew (or other beef part) ( I use about one pound)
4 marrow bones
2 carrots, peeled and grated in the food processor ( I use at least 8 carrots)
Salt and pepper, to taste

METHOD

1. If you use dry beans, soak them overnight.
2. In a large pot heat the olive oil and sauté the onions until golden color.
Add the tomato sauce, fresh tomatoes and paprika and sauté for 3 minutes,
Add the beef and the bones and sauté for 3 minutes.
3. Rinse the dry beans and add to the pot.(see notes # 1 and # 2)
Add the carrots and cover it all with water (or water and low sodium beef broth)
Bring to a boil and skim the froth.
4. Cover the pot, reduce the heat and simmer (on low heat) the soup for 3-4 hours, until the beans and the beef are very soft. (see note # 2)
Only now add salt and pepper, if necessary.
Enjoy






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11/19/14 4:40 P

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CHEESY ROASTED CAULIFLOWER RECIPE WITH LEMON


www.inspiredtaste.net/22094/cheesy-r
oa
sted-cauliflower-recipe-with-lemon/


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11/18/14 1:53 P

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Delicious Magazine UK


www.deliciousmagazine.co.uk/storecup
bo
ard-suppers


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11/17/14 2:42 P

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TURKEY ENCHILADA SOUP


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2271979


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11/16/14 12:30 A

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Crustless pumpkin pie -WW recipe with Points Plus

This is the recipe that my girlfriend bakes for me every year for thanksgiving dinner at our home.
It does not taste like the traditional pumpkin pie......, but I like it.

What I liked the most about this pie, (BEFORE Points Plus were introduced), is that each slice (of 8 total) was only 1 point. emoticon


On the Points Plus plan, each slice is 2 Points Plus emoticon


In my mind, each slice is still ONE point per slice.


www.weightwatchers.com/food/rcp/Reci
pe
Page.aspx?recipeid=281753480







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NOT YOUR USUALL CHICKEN SALAD

I made it today and I like it very much, mostly because of the fine mix of spices. It is not the usual chicken salad. I'll definitely make it often.
This recipe is from an excellent cookbook called No reservation required by superb chef Bev Shaffer.

*** NOTES!
1. Instead of cooking 2 split breasts, skinned, boned and cubes, I used the chicken meat from a rotisserie grilled chicken, store bought. I only sautéed the onions, as marked.
2. Instead of using fresh pineapple, I used canned crushed pineapple in its own juice. I'm sure that the chicken salad will be even better , using FRESH pineapple
3. This recipe works well also as a filling for a sandwich. I tried it and it was great.

INGREDIENTS

2 teaspoons sugar'1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
*** 2 split chicken breasts, skinned, boned and cubed ( see note above)
1 tablespoon peanut oil
1/4 cup finely chopped onion ( I used more)
1 ounce fully cooked ham, chopped (optional)
1/2 cup chopped fresh pineapple
1 cup seeded and finely chopped tomato ( I used the food processor for that)
1/4 cup sour cream (use the REAL thing. When the amount is so small, I do not use low fat sour cream, and definitely not fat free sour cream.

DIRECTIONS

Stir together sugar, thyme, cinnamon, white pepper, salt, cayenne, nutmeg, and cloves in a small/medium bowl. Add chicken to spice mixture: toss to coat well.
*** see note # 1
Heat oil in a 10" skillet. Add chicken and onion: cook over medium high heat until chicken is no longer pink. Remove from skillet. Chill mixture until cool.
To the cooled chicken mixture, add ham, pineapple, tomato and sour cream. Toss to mix well.

Enjoy





Edited by: PERSISTENCEMIMI at: 11/12/2014 (19:16)
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10/22/14 10:01 P

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Delicious Yogurt Dessert (1 cup = 4 Points+)

Our WW leader gave us this recipe. I made it and it is wonderful.

* Be creative and change the pudding flavors. One girl from WW tried it with banana pudding and said it was great.

INGREDIENTS

20 oz. plain, fat free yogurt ( I use Greek Fage yogurt)
20 oz. can crushed pineapple, in unsweetened juice, DRAINED
1 small can of mandarin oranges, DRAINED
8 oz. Cool Whip (Fat free?)
1 small, cream cheese instant pudding, fat free, sugar free, DRY

DIRECTIONS

Mix all and refrigerate

Enjoy



Edited by: PERSISTENCEMIMI at: 10/22/2014 (22:08)
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10/19/14 8:35 P

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These veggie burgers looks good. I'll try them.
Enjoy


www.runningonrealfood.com/chickpea-v
eg
gie-burgers/


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I went to lunch today and this wonderful apple cake was served. I just got the recipe
It is good to make for company and for us too. I'll just be careful and eat a smaller piece than usual.



Knobly Apple Cake

Ingredients

¼ cup shortening

1 cup sugar

1 egg

3 cups peeled and sliced apples (I had 4 cups chopped)

¼ cup walnuts (did not use)

1 cup flour

½ teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon nutmeg



Cream shortening, sugar and egg together. Add all other ingredients. Place in 8 inch greased pan.

Bake 45 minutes at 350. Degrees

Makes one 8-inch layer cake.



Optional: add ¼ cup coconut (I did add this)

¼ cup chopped raisins
*** Note: I doubled the recipe and used a 9x13 pan. Baked 50-55 minutes.





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10/17/14 3:33 P

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Delicious Salad with Goat Cheese and Grapes

I just came back from a lunch and this salad was wonderful!

* The goat cheese and grapes make this salad so delicious


Lettuce
Dried cranberries
Red Grapes, cut in half
Crumbled goat cheese (yummy!) The goat cheese and grapes make this salad so delicious
Cucumbers
Tomatoes

Balsamic vinegar on the side, or any dressing you like.

So good!!!




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10/10/14 3:49 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


**********************

Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/









Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:20)
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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use less as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.





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10/8/14 5:51 P

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Skinny Scalloped Sweet Potato Casserole emoticon
12 servings (each serving 1 slice)
4 Points Plus per serving

This recipe is from skinnkKitchen.com An excellent Website that provide also recipes with Points Plus (WW)
A friend who also is a member of WW invited us to dinner and she served it. It was WONDERFUL.

Enjoy


www.skinnykitchen.com/recipes/skinny
-s
calloped-sweet-potato-casserole/








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9/24/14 2:50 P

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DELICIOUS POTATOES

I have a friend who is a fabulous cook. She gave me her recipe for cooked potatoes.
They are superb!
Why? because of the spices she is using and the onion she sauté.


INGREDIENTS

30 small red new potatoes - or as many as you can fit in your large pan. My pan is 12" and about 3" deep. Leave the skin ON.
1 huge sweet onion, chopped coarse
2-3 tablespoons olive oil ( or less if you wish)
1 teaspoon ground cumin ( or a little more)
1/2 teaspoon ground garam masala
Salt to taste
4 cloves of garlic, peeled and minced
1 tablespoon Mango chutney jar, 14.1 oz (400 g) brand name: Shan (or according to your taste)
1 tablespoons Thai Sweet Chili sauce (from a 12 fl. oz. bottle) (or according to your taster


DIRECTIONS

1. Wash well the potatoes and put them in ONE layer inside the pan.
2. Add to the pan cold water, covering the potatoes and bring the water to a boil on large heat.
3. Cover the pan with a lid and continue to cook the potatoes on HIGH HEAT only (the fast method)
It takes about 20 minutes to get the potatoes soft.
4. Move the potatoes to another container and cool them for 25 - 30 minutes
5. Take out the "eyes" of the potatoes and slice them 1/2" slices. If some peels fall, throw those peels away.
6. Heat the olive oil and sauté the onion on high heat. To get the onion softer faster, cover few time the pan with a lid.
When the onion looks yellowish and a little caramelized, turn off the heat. Leave the cover on.
I have an electric stove, so it actually keeps cooking a little more.
7. Turn stove on, on high heat. Add the sliced potatoes, garam masala, cumin and when it gets warm a little, add the sweet chili sauce and mango chutney.

8 Keep mixing the potatoes high heat 4-5 more minutes until everything mixed together.
9. Turn off the stove. Add the minced garlic and mix well.
10. Keep the lid over the pan for 30 minutes after you turn off the heat (on electric stove)

Done! Enjoy





Edited by: PERSISTENCEMIMI at: 9/24/2014 (17:56)
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TORTILLA CASSEROLE
Sandra Lee
Food Network


Reading the reviews will give you many ideas to change the recipe a little.


www.foodnetwork.com/recipes/sandra-l
ee
/tortilla-casserole-recipe.html#sni-R>reviews







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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking class, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but it divides into 8 servings -
1/2 a cup is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 bell pepper cut into medium dice
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:12)
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Fantastic Spice Mixture to use with chicken, rice, vegetables and more.... I use it in many of the dishes I cook. The aroma is wonderful.
See below home made recipes for Baharat. You can buy Baharat at middle Eastern /Mediterranean stores.
I usually double the recipe
I like to use lots of spice-blends in my cooking. This one is now my most favorite one, until I'll find something even better.......


FANTASTIC SPICE MIXTURE

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon


1 Tablespoon salt ( I use 1 teaspoon)
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 Tablespoon ground Baharat ( see home made recipes below)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon sweet paprika
Hot paprika to taste ( I use Hungarian paprika)








Edited by: PERSISTENCEMIMI at: 8/18/2014 (16:34)
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8/16/14 3:58 P

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I made the stuffed peppers yesterday, and we think they are the best ever.

STUFFED PEPPERS

Important Notes:
1. I used lean ground beef instead of the ground lamb
2. I use my biggest pan and lay on the bottom aluminum foil, so I don't have to wash it later.
I sprayed the aluminum foil with Pam
3. I doubled the recipe and I used very large peppers
4. I baked it 60 minutes instead of 30-40 minutes
5. The first 15 minutes I covered the pan with aluminum foil. After that, I baked it uncovered
6. I added a little spice blend, the one I liked the most.
See below recipe the FANTASTIC spice mix recipe
7. I used more chopped onion
8. I used Jasmine rice
9. I could fill the peppers with rice, all the way to the top, because the rice was cooked already


INGREDIENTS

4 large bell peppers
1 pound ground lamb
1 cup finely chopped onion
1 1/2 cups COOKED white or brown rice
1/2 cup catsup
1/2 cup raisins
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon coarsely cracked blacl pepper
1/8 teaspoon cayenne pepper
1 large egg
Salt (about 1 teaspoon)
Optional garnish: toasted pine nuts (I did not use)

DIRECTIONS

1. Preheat oven to 375 degrees F
2. Stem peppers. Cut tops from bell peppers. Reserve. Remove ribs and seeds. Finely chop reserved tops. Set aside
3. Brown lamb (or beef) in large frying pan set over medium heat.
Add the onion and reserved bell peepers. Cook until onion is limp and becomes translucent. Remove from heat.
DISCARD all but 1 tablespoon drippings. COOL a little.
Stir in COOKED rice, catsup, raisins, allspice, cumin, cinnamon, black pepper, cayenne pepper, and egg. Add salt to taste.
4. Fill peppers with rice mixture. bake until peppers are soft when pierced with tip of a knife, about 30 to 40 minutes.
Garnish with pine nuts if desired.

Yield: 4 servings ( because I use very large peppers, one serving for me is half of one pepper)

Yummy!

*************************

Fantastic Spice Mixture to use with chicken, rice, vegetables and more.... I use it in many of the dishes I cook. The aroma is wonderful.
See below home made recipes for Baharat. You can buy Baharat at middle Eastern /Mediterranean stores.
I usually double the recipe
I like to use lots of spice-blends in my cooking. This one is now my most favorite one, until I'll find something even better.......


FANTASTIC SPICE MIXTURE

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon


1 Tablespoon salt ( I use 1 teaspoon)
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 Tablespoon ground Baharat ( see home made recipes below)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon sweet paprika
Hot paprika to taste ( I use Hungarian paprika)






Edited by: PERSISTENCEMIMI at: 8/16/2014 (16:28)
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8/9/14 9:18 P

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I made these two spice mixtures

BAHARAT

1/4 cup black peppercorns
1/4 cup allspice berries
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg

Grind the peppercorns and allspice all together and blend with the cinnamon and nutmeg.
Sore the spice mix in a jar, in your spice rack, away from sunlight..

**********************

TABIL - Tunisian Spice mix - for beef and veal and more....

2 teaspoons garlic powder
1/4 cup coriander seeds
1 tablespoon caraway seeds
2 teaspoons cayenne pepper

Store in refrigerator or freeze





Edited by: PERSISTENCEMIMI at: 8/9/2014 (21:18)
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CREAM CHEESE - LABNE made at home from FAT FREE YOGURT
or 1 -2 % fat yogurt.

I got this recipe from a friend. I made it today and it will be ready tomorrow afternoon
Great as a snack or for breakfast
Every couple of hours (NOT at night...smile...) I drain the whey away.
I'm making mine with low fat plain yogurt, but I know it will be successful also with fat free yogurt.


INGREDIENTS

32 oz. fat free Greek plain yogurt
1 teaspoon or more, to taste 1/2 or 1 teaspoon salt per 600 ml (1 pint)
Juice of one lemon
Cheesecloth or damp muslin or fine cotton cloth
Colander
Large glass container or a large bowl

METHOD

In a small bowl, mix together the yogurt, salt and lemon juice. Taste and adjust.

The yogurt should be poured into a sieve or colander lined with cheesecloth.
Allow it to drain overnight, (NOT in the refrigerator, but outside on the kitchen counter or over the sink), or tie the corners of the cheesecloth and suspend the bundle over a bowl or the sink.
The whey will drain away, leaving very light, soft, creamy white curd cheese.
Eat it as is, or add a little olive oil, pepper, or paprika, if you wish.

By tomorrow afternoon , and cheese will be ready. I know it will be delicious, because I have tasted this home made cheese once before.
This is the first time I'm making it.

Enjoy




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Two Delicious Dressings You Can Make Yourself

I'll make them soon.
From a great cookbook called: Fresh food nation by Martha Holmberg

Dressing # 1

Asian Dressing

2 TBS. Olive oil
2 TBS. soy sauce, reduced sodium
2 teaspoons honey or brown sugar
1/2 teaspoon grated fresh ginger
Dash of hot sauce (optional)
1/3 cup chopped peanuts, or 2 TBS. sesame seeds, toasted

Mix all and refrigerate

********************************

Dressing # 2

Honey Mustard Dressing

2 TBS. Olive oil
2 TBS. apple cider vinegar
2 TBS. honey
1/2 teaspoon Dijon mustard
1/3 cup sunflower seeds, toasted

Mix all and refrigerate



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8/8/14 6:42 P

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I made at home this spice mixture and it is really wonderful. I used it in ground chicken patties,


Fantastic Spice Mixture to use with chicken, rice, vegetables and more.... I use it in many of the dishes I cook. The aroma is wonderful.
See below home made recipes for Baharat. You can buy Baharat at middle Eastern /Mediterranean stores.


FANTASTIC SPICE MIXTURE emoticon

1 Tablespoon salt ( I use 1 teaspoon)
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 Tablespoon ground Baharat ( see home made recipes below)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon sweet paprika
Hot paprika to taste ( I use Hungarian paprika)

**************************************


BEST BAHARAT SPICE BLEND RECIPE
Mix together all spices and keep in a tight jar:

3 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon persian dry lemon, ground (optional)
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon turmerik
1 teaspoon cardemon
1 teaspoon ground fresh pepper
1 teaspoon ground saffron (optional)

**************************

Baharat spice blend for kibbeh # 2

2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
2 tablespoons ground cumin
1/2 tablespoon ground cardamom
2 tablespoons grated nutmeg
1/4 tablespoon ground cinnamon


Great link to different types of Baharat

www.theepicentre.com/Spices/baharat.
ht
ml


Nother great link
www.ellenskitchen.com/recipebox/arab
ic
/spicemix.html


********************************

Baharat spice blend # 3
Makes about 2 cups

1/2 cup black pepper (or black peppercorns)
1/4 cup grounc coriander (or coriander seeds)
1/4 cup ground cinnamon or cassia bark)
1/4 cup ground cloves (or whole cloves)
1/3 cup ground cumin (or cumin seeds)
2 teaspoons ground cardamon (or cardamon seeds)
1/4 cup ground nutmeg (or 4 whole nutmegs)
1/2 cup gound paprika

Store in airtight jar

*********************************

Baharat Spice Blend # 4

4 tablespoons ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika

Directions:

Combine all the ingredients together till well mixed.
Store in an airtight jar and keep away from direct sunlight.

****************************
Bahrat/baharat Spice Blend # 5 - From Ellen's Kitchen
1/4 cup black peppercorns
1/8 cup coriander seeds
1/8 cup cinnamon bark
1/8 cup cloves
1/4 cup cumin seeds
1 Tablespoon cardamom seeds
1/8 cup ground nutmeg
1/4 cup ground paprika

Grind together the spices except the nutmeg and paprika. Mix the nutmeg and paprika. Stir the two mixes together. Store in airtight container up to six months or in freezer.


Baharat Recipes

www.adventuressheart.com/2011/07/ara
bi
c-seven-spice-baharaat.html









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I plan to make it tomorrow.

DESSERT POLENTA

I tasted a sample of this dessert and it was very tasty.
I never ate Mascarpone cheese.
If this dessert is rich, I'll eat a small portion for one serving.
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS

2 1/2 cups water
3/4 cup cornmeal
1/4 cup sugar
Salt
1/4 teaspoon cadamon1
1/4 teaspoon allspice
1 orange juice and zest
3 tablespoons butter
4 ounces mascarpone

DIRECTIONS

1. In a medium size pan bring the water to a boil. Slowly add in the cornmeal while mixing constantly to avoid lumps.
Add the sugar, salt, cardamom, allspice, orange juice and zest and simmer 15 minutes while stirring occasionally, being sure not to let it stick on the bottom.

2. Turn off heat and allow butter to melt and fold in the mascarpone.
Pour polenta onto a sheet tray and place into the refrigerator to cool.

3. Once cooled, cut polenta into desired shape and top with fresh fruit.

Enjoy






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7/3/14 6:49 P

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CHOPPED SALAD

I went to a restaurant and had a delicious chopped salad.
I asked them what greens they have used. A very easy salad to make at home.

Here are the ingredients:

Iceberg lettuce, chopped
Romaine lettuce, chopped
Mixed greens
Diced tomatoes
Kalamata olives (or other olives)
Sliced cucumbers
Sliced avocado, about 4-5 slices
Green onions, chopped
Dressing on the side -Any dressing you like

Mix all

Enjoy




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6/29/14 2:50 P

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Six Lebanese soups - Vegetarian


www.tarladalal.com/recipes-for-leban
es
e-soups-119


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6/29/14 2:33 P

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Here are different variations of lentil soup with Swiss chard and potatoes, Lebanese style.
I'll try them out.


allrecipes.com/recipe/chard-lentil-s
ou
p-lebanese-style/detail.aspx?prop24=R>RD_RelatedRecipes



Video -Lebanese style lentil soup with spinach.
Freezes beautifully.


allrecipes.com/video/3371/adas-bil-h
am
od-lebanese-lentil-lemon-soup/detailR>.aspx?prop24=RR_RelatedVideo







Edited by: PERSISTENCEMIMI at: 6/29/2014 (14:45)
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CRUSTLESS VEGETABLE (and CHICKEN ROTISSERIE) QUICHE


So delicious!
Preparation time is about 10 minute. Baking time about 70 minutes.
When I add the potatoes and chicken, preparation time is longer.
All ingredients are POWER foods. The olive oil has to be measured
See below new additions to this recipe

Notes

1. You can prepare a lot the day before you bake it: Cook potato and dice them. Rinse and chop the baby dill. Sauté, the chopped onions until caramelized. Dice the cooked Rotisserie chicken. Cook the frozen veggies.
Keep all in the refrigerator, and just assemble it the next day.
2. The original recipe asks for close to 2 pounds of frozen peas (thawed ) It is delicious.
I change the frozen vegetables each time I make it. Be creative with your veggies.
3. The original recipe asks for 1/2 cup olive oil. I use 4 tablespoons, divided 2 + 2 (or less)
4. The best ingredient here is the FRESH chopped baby dill.
5. I always DOUBLE the recipe. Freeze half of it. It freezes well.


INGREDIENTS

1/2 cup olive oil (I use 3-4 tablespoons)
2 pounds FROZEN peas (or any other frozen vegetables. Costco has frozen mixed vegetables, also with green beans and adamame = soy beans. I like this mix )
2 teaspoons salt ( instead of salt, I use Osem- , chicken style CONSOME, instant soup & seasoning mix . It has great flavor. There is also seasoning mix , chicken style, in your health store, together with the bulk spices)
1 very large sweet onion, chopped fine (I use 2 large sweet onions)
2 garlic cloves, minced ( I use at least 6)
4 eggs (and 2-3 egg whites because I double the recipe)

1 cup FRESH baby dill
1 teaspoon salt ( I do not use salt)
1/4 teaspoon black pepper ( I use more. Sometimes I add other spices too)
4 slices low calorie bread, whole wheat, made into bread crumbs in the food processor.
1/2 teaspoon baking powder (added to the bread crumbs)
meat, diced, from rotisserie chicken
8-10 small potatoes, cooked and cubed with the skin

DIRECTIONS

1. Pre-heat oven to 350 F degrees
2. Spray pan (9x13) with olive oil or Pam (be generous)
3. Cook the peas (or any veggies) in water for about 10 minutes, until done. Drain and cool.
4. Heat a little olive oil in a pan and sauté the onions and garlic until golden color. ( I use 2
tablespoons of olive oil)
5. In a large bowl mix the eggs. Add the bread crumbs that were mixed with the baking powder, dill, chicken, potatoes salt and pepper and more spices- (see note below)
Mix well.
Add to the large bowl also the onions, garlic and peas (vegetables)
Put in the greased pan and bake, UNVOVERED for 30 minutes.

6. Important to follow this step! I use 2 tablespoon of oliveoils.
Sprinkle the olive oil all over the hot quiche.
Return to the oven and continue baking 40 minutes more, or until the color is golden.
Serve warm (hot)

NEW ADDITIONS to this recipe

1. I add to the mix chicken rotisserie meat, diced.
2. I add four slices of low calorie whole wheat bread, made into crumbs in the food processor
3. Ten small potatoes, cooked and cubed
4. SPICES (I love spices): Use your favorite spices for this recipe
Chicken spice (mawassem)
Powder of chicken bouillon - 1 tablespoons
Montreal chicken spice ( McCormick)
Ras El Hanut spice blend - See recipe below
Freshly ground black pepper
Kick'n chicken seasoning (Weber)

****************
Lebanese seven spices seasoning (Curtesy of Paidon publisher - Excellent cookbook = Tje Lebanese Kitchen by Salma Hage)
Excellent!

Makes 7 oz - 175 g

5 tablespoons ground allspice

3 1/2 tablespoons pepper

3 1/2 tablespoons ground cinnamon

5 tablespoons ground cloves

4 tablespoons ground nutmeg

4 tablespoons ground fenugreek

4 tablespoons ground ginger


Mix well all the spices together and store in an airtight container in a dark place.










Edited by: PERSISTENCEMIMI at: 6/29/2014 (14:31)
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6/19/14 3:47 P

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These recipes sounds great. I would like to try most of them. We love vegetarian meals.


Giada at home TV cooking show shares a whole vegetarian meal.
The food network


www.foodnetwork.com/shows/giada-at-h
om
e/300-series/viewers-choice-vegetariR>an.html







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Bobby Fley on the cooking channel,

Brunch in Moroccan style
I would love to try these recipes


www.cookingchanneltv.com/shows/brunc
h-
at-bobbys.html


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I met a very nice lady in the Asian/Indian store, and she shared with me the following recipe.
I just made it and it is a hit! I'll make it often.

EGGPLANT DISH

INGREDIENTS

8-10 MINI eggplants ( do not peel) diced large
1 large sweet onion, chopped coarse
6 garlic cloves, minced
4 mild (or hot) green peppers, taking the seeds out
Coriander power to taste ( I didn't have it, so I substitute it with Madras Curry powder (by golden chick)
It was a great spice in this dish
turmeric to taste
Salt and pepper to taste
NO water
Oil, canola (I used olive oil, about 2 tablespoons

DIRECTIONS

Sauté the onions in oil, add garlic and peppers, until onions are golden color.
Add the eggplant, and sauté them with the onions, always covered with a lid
Cook for about 20 minutes.
I stirred it from time to time and cooked it on low heat.

Delicious!




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Kebab /Koufta Bel Senia

I got this recipe from a friend. I'll make it.


www.recipelion.com/Indian-Recipes/Ka
ba
b-Koufta-Bel-Senia




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BULGAR AND LAMB (or beef) PATTIES

Very economical because or the bulgur addition.
Very tasty. Great flavors
Best with Tahini served over the hot patties

INGREDIENTS

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CHICKEN THIGHS WITH SWEET POTATOES, DRY APRICOTS & WINE

I made this recipe again. We rally like it. Amazing flavors

Everything is baked in an Reinhold oven bag.
Delicious Recipe
Easy to make
Great for your family and for company

Notes!
1, I only use GARNET sweet potatoes. They are so sweet. Better than candy.....
2. If you use the recipe as is, you only need an oven bag size up to 8 pounds.
For large group, I double the recipe and I use an oven bag size up to 24 pounds.
3. My favorite mustard is Rothschild's Farms, raspberry, honey mustard. Yummy!
4. Put the oven bag in a deep oven pan, just in case that some liquid drip out of the bag...exactly what happened to me......
5. I now coat the chicken with the fantastic spice mix, see below the recipe

INGREDIENTS

8 pieces of boneless, skinless, chicken thigh
2 tablespoons honey mustard (see note # 3)
4 tablespoons olive oil (I use 2-3 tablespoons)
2 tablespoons honey
6 cloves of garlic, minced (I use more)
3 sweet potatoes, peeled and cut to quarters (see note # 1)
2 tablespoons thyme leaves (leaves only)
1 purple onion, sliced
5-6 oz. (150 grams) of dry apricots
1/2 cup dry white wine
Salt and pepper to taste

DIRECTIONS

1. Pre- heat oven to 350 F degrees. Put ALL the ingredients in a large bowl and mix well
1. Move everything from the bowl to an Reinhold oven bag, tie it well and make some slits with a knife on the top of the bag, close to the tie.
2. Bake for and h 1 1/2 hours, or until the chicken is nicely brown.

**********************************

Fantastic Spice Mixture to use with chicken, rice, vegetables and more.... I use it in many of the dishes I cook. The aroma is wonderful.
I like to use lots of spice-blends in my cooking. This one is now my most favorite one, until I'll find something even better.......


FANTASTIC SPICE MIXTURE

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon


1 Tablespoon salt ( I use 1 teaspoon)
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 Tablespoon ground Baharat ( see home made recipes below)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon sweet paprika
Hot paprika to taste ( I use Hungarian paprika)

Enjoy




Edited by: PERSISTENCEMIMI at: 8/18/2014 (16:35)
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VEGETABLE SOUP FROM LEFTOVERS

1. I always have in the freezer chopped baby dill.
2. I always have in the freezer frozen mixed vegetables: carrots, peas, green beans and corn.
I had onions, celery, a piece of fresh ginger, 3 sweet potatoes and chicken broth.

Notes
1. I only buy GARNET sweet potatoes. They are so sweet . Better then candy.
2. I like to add the baby fresh dill at the last 5 minutes of cooking.

VEGETABLE SOUP

INGREDIENTS

2 large onions, chopped (in the food processor
1-2 tablespoons olive oil
Fresh chopped dill (from the freezer)
3 GARNET sweet potatoes, peeled and diced small
8-9 cups of chicken broth (or chicken bouillon with water)
Celery, about 8 stalks, washed well, peeled, if needed and diced small (in the food processor)
2 pounds of frozen mixed vegetables
2 tablespoons of mango chutney (I always have in the refrigerator)
Fresh ginger, peeled, a small piece, minced
Salt and pepper to taste
2 tablespoons flour, mixed with cold water to use at the end to make the soup a little thicker.

DIRECTIONS

1. Heat the olive oil, and sauté the onions, until golden color and caramelized a little.
Add the celery and continue to sauté for 5 more minutes.
2. Add the chicken broth, sweet potatoes, mango chutney, frozen vegetables, ginger
Bring to a boil, lower heat and simmer for about 25 minute.
Add the flour mixed with the cold water. Mix into the soup.
Add now also the baby dill and continue to simmer 5 more minutes

Yummy!
Enjoy



.

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PERSISTENCEMIMI Posts: 11,792
4/20/14 8:41 P

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I bought today Faro and I wanted to see how it will work in the slow cooker, instead of using Quinoa or Steel cut Oats.
Absolutely WONDERFUL results!!! The Faro was soft, melts in the mouth.
I eat it for breakfast with soy milk, or it is a dessert, or a snack.
You can find it in the bulk section of a whole food store, or in a package in the organic section in the grocery store.

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

1 cup Faro
4 cups of water
2 fresh apples, washed and diced with the peel
3 long cinnamon sticks
A little Splenda brown sugar blend
Few dry cherries
Some cranberries
Few dates, diced
A little Stevia

METHOD

Put all the ingredients in the slow cooker on HIGH setting for about 3-4 hours.
Watch it carefully. Make sure you don't BURN it (remember! It is on HIGH setting) . It is done when the Faro is soft and smooth, with a little liquid in.

Really a great discovery. I love it!





I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,792
4/20/14 2:10 P

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BEAN SOUP WITH BEEF BONE MARROW

I made today a fantastic bean soup. My husband ate 2 cups and then additional 2 cups.
This is a sign that this soup is wonderful, when you can eat 4 cups in one seating....smile....

INGREDIENTS

2 cups white dry beans (I used small Lima beans. One package - 16 oz.)
The evening before you make it, put the dry beans in a large bowl and cover them with cold water. Use a lot of water because the beans absorb water and they swell.
1/3 cup olive oil. I used about 3 tablespoons
2 large onions, chopped fine. I used 3 onions. I love onions
4 oz. can of tomato sauce. I used the whole small can of 8 oz.
4 ripe tomatoes. I washed them and used the food processor to chop them, with the peel.
2 teaspoons sweet paprika. I used Hungarian sweet paprika
Hot paprika to taste. I used hot Hungarian Paprika, about 1 teaspoon. We like it spicy.
If you use cayenne, use very little, to taste.
1 1/2 pounds beef stew, or any cheaper meat. I used only 1 pound of beef stew.
4 small marrow bones
2 carrots, peeled, grate coarsely. I used 6 carrots
Salt and freshly ground black pepper to taste. add only near the end
Water to cover all in pot. Instead of only WATER, I used a total of 9 cups liquid.
4 of them were low sodium chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon.

METHOD

1. Submerge the dry beans in lots of cold water in a large bowl for the night before you cook the soup
2. Heat the oil in a large pan. Add the onions and sauté until golden color. Make sure you do not BURN the onions.
Add the tomatoes, tomato sauce, sweet an hot paprika, and keep sautéing 3 more minutes.
Add the beef stew n bone marrow and sauté for 3 more minutes
3. Drain the Lima beans and add to the pot.
Add the carts add water o cover it all. ( I use a total of 9 cups. 4 of them were chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon).
Bring it to a boil
4. Cover and lower heat. Simmer the soup on low heat for 3-4hours, (it took me 3 1/2 hours) , until the Lima beans are very soft.
Now add salt and freshly ground black pepper to taste.


Enjoy





Edited by: PERSISTENCEMIMI at: 4/20/2014 (20:13)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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