April 6th, 2008 by alice
Tags: Basil, Hummus, Tomato
INGREDIENTS
- 1 (15 ounce)canwhole canned tomatoes
- 1 (15 ounce)canchickpeas, drained(thanks to Chef Dudo’s review for the suggestion to drain)
- 1/2smallsweet onion(about 1/4 cup, adding more to taste)
- 1-2garlic clove
- 1/2teaspoonsalt
- 1-2tablespoonfresh basil, finely chopped
- 1pinchcayenne
- 1tablespoontahini
- 2teaspoonsolive oil
DIRECTIONS
- Bung it all in the food processor and whizz it around until smooth.
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April 6th, 2008 by alice
Tags: Chicken, Crab, Lasagne
INGREDIENTS
- 2boneless skinless chicken breasts
- 1 (10 ounce)packageimitation crabmeat
- 1 (10 ounce)package italian stylefrozen mixed vegetables(red peppers, broccoli, onions and mushrooms)
- 1 (16 ounce)packagelasagna noodles
- 1 (8 ounce)jaralfredo sauce
- 1/2cup gratedparmesan cheese
DIRECTIONS
- Cook chicken and tear into bite-size pieces.
- Cook lasagna noodles in salted water; drain andtoss with frozen vegetables (This allows the vegetables to thaw with little effort).
- Arrange chicken pieces, surimi, vegetables and noodles in layers in greased glass casserole dish, adding alfredo sauce under every layer of noodles.
- Spread Parmesan cheese over top.
- Cover and bake at350 degrees for around 30 minutes.
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April 6th, 2008 by alice
Tags: Mushroom, Saute, Tomatoion
INGREDIENTS
- 2-4tablespoonsolive oil
- 2onions, chopped
- 8ouncesmushrooms, quartered
- 4-5mediumtomatoes, coarsely chopped
- salt and pepper, to taste
DIRECTIONS
- Preheat the pan over medium low heat then add 2 tablespoons olive oil.
- Add the onions and brown slowly until tender and golden, about 10 minutes.
- Add more oil if necessary and add mushrooms.Do not raise heat.Cook an additional 10 minutes.
- Add tomatoes and continue to cook until soft, 10-15 minutes.
- Season with salt and pepper and serve.
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April 6th, 2008 by alice
Tags: Mexican, Salad, Shrimp
INGREDIENTS
- 1/2lbbaby shrimp, cooked
- 1headlettuce
- 1 (8 ounce)canstewed tomatoes with peppers and celery
- 1/2cupchili sauce
- 1smallonion
- 1/2cupvegetarian refried beans
- 1/4cupwater
- 1teaspooncumin
DIRECTIONS
- Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
- In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
- Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.
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April 6th, 2008 by alice
Tags: Chicken, Coriander
INGREDIENTS
- 3lbsskinless chicken pieces
- 3garlic cloves, chopped
- 5ouncesplain yogurt
- 5tablespoonsoil
- 1onion, sliced
- 2tablespoonsground coriander
- 1/2teaspoonblack pepper
- 1teaspoonground mixed spice
- 1/2teaspoonturmeric
- 1/2teaspoonchili powder
- 4fluid ounceswarm water
- 1chicken stock cube
- 1ounceground almonds
- 2hard-boiled eggs, and sliced
- 1/4teaspoonpaprika
DIRECTIONS
- Cut the chicken joints into two.
- Mix the garlic into the yogurt and pour over the chicken, leave to marinate over night.
- Heat the oil in a pot and fry the onions till golden. Remove the onion from the pot, keep aside.
- Fry the coriander, black pepper; mixed spice and turmeric for 30 seconds. Add the chicken and the yogurt marinade. Turn heat to medium and fry the chicken for 5 minutes.
- Add the chili powder, water, stock cube and the onions. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Stir in the almonds.
- Serve garnished with the sliced eggs and sprinkled with the paprika.
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