6 FREE COOKBOOK BOX SET WITH RECIPES FOR SUSHI, DUMP DINNERS, BEANS, SAMOSAS, MOROCCAN, AND BIRYANI BASH

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6 FREE COOKBOOK BOX SET WITH RECIPES FOR SUSHI, DUMP DINNERS,

BEANS, SAMOSAS, MOROCCAN, AND BIRYANI

EASY AND CULTURAL COOKBOOK BOX SETS A C OOKBOOK BOX S ET W ITH R ECIPES F OR S USHI , D UMP D INNERS , B EANS , S AMOSAS , M OROCCAN , AND B IRYANI

By BookSumo Press Copyright © 2015 by Saxonberg Associates All rights reserved

Published by BookSumo, a DBA of Saxonberg Associates http://www.booksumo.com/

1

ABOUT THE AUTHOR. BookSumo Press is a publisher of unique, easy, and healthy cookbooks. Our cookbooks span all topics and all subjects. If you want a deep dive into the possibilities of cooking with any type of ingredient. Then BookSumo Press is your go to place for robust yet simple and delicious cookbooks and recipes. Whether you are looking for great tasting pressure cooker recipes or authentic ethic and cultural food. BookSumo Press has a delicious and easy cookbook for you. With simple ingredients, and even simpler step-by-step instructions BookSumo cookbooks get everyone in the kitchen chefing delicious meals. BookSumo is an independent publisher of books operating in the beautiful Garden State (NJ) and our team of chefs and kitchen experts are here to teach, eat, and be merry! 2

INTRODUCTION Welcome to the Easy Cookbook Box Set ONLY for private readers. These are some of our favorite cookbooks. They will absolutely NEVER be released to the public. You will find three great specialty cookbooks: 1. Easy Beans Cookbook 2. Easy Dump Dinner Cookbook 3. Easy Sushi Cookbook This book has been organized into three chapters, where each chapter is a different cookbook. The table of contents has been fully indexed so please check it out and see what interests you the most. At the end of each recipes there is a link. Click this link to be taken back to the table of contents. — BookSumo Press

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TABLE OF CONTENTS

About the Author. Introduction Table of Contents Any Issues? Contact Me Legal Notes Common Abbreviations Chapter 1: Easy Beans Cookbook South of the Border Salad of Beans California Beans Parsley, Escarole, and Cannellini Ham and Navy Bean Soup Maggie’s Favorite Quinoa California Beans II Easy String Beans Baked Beans, White Beans, and Butter Beans Dijon Beans Bacon Navy Beans 4

Spanish Beans Pinto Beans Baked Beans, Kidney Beans, and Lima Beans Cannellini and Tomatoes Monica’s Beef and Bacon Beans Easy Country English Beans Parmesan, Escarole, and Cannellini Longhorn Beans Mexican Pinto Spicy Pinto Beans Louisiana Beans Classical Kidney Beans Portuguese Beans Couscous and Beans The Best Slow Cooker Black Beans Chapter 2: Easy Dump Dinner Cookbook Maine Seafood Stew Maggie's Favorite Casserole Thai Inspired Chicken 5

South of the Border Mix I Polish Stew Chicken Nacho Rustic Ribs Parmesan Filling Chicken and Potatoes Sweet and Sour Chicken Chicken and Raspberries Easy Jamaican Chicken Steak and Potatoes South of the Border Mix II Peanut Chicken Chicken from Japan Easy Fajitas Polish Cabbage Cheddar Chowder Chapter 3: Easy Sushi Cookbook Sushi Rice (Sushi-Meshi) Tuna Roll Salmon Roll Prosciutto and Mozzarella Sushi 6

Turkey and Cheddar Sushi Fun Salmon Hand Roll Vegetable Sushi Candy Sushi Salmon Sushi Bites Southern-Style Sushi Nigiri Sushi Apple Sushi Smoked Salmon and Caviar Sushi Osaka Style Sushi Redneck Sushi Japanese Vegetable and Rice Stuffed Tofu: Inari Sushi Seared Scallops Sushi Hand Rolled Sushi (Temaki) Smoked Pink Salmon Sushi Grilled Sushi Rice with Soy-Ginger Glaze Smoked Salmon and Jicama Maki Sushi Rolls

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Somen Noodle Sushi with Wasabi Oil and Soy Syrup Herb Crab Salad Maki-Sushi Grilled Portobello and Roasted Pepper Maki Sushi Master Sushi Rice Inside-Out Spicy Tuna Roll with Special Sauce Mitsuko's Perfect Sushi Rice Sushi Renovation Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette Crab, Avocado and Mango Roll Unagi Roll (Broiled fresh water Eel) Crispy Sushi with Steamed Clams, Wasabi and Fermented Black Beans Fermented black beans Tuna Tartar Wasabi Creme Fraiche Spam Musubi Asparagus Roll California Rolls 8

Crunchy Shrimp Roll with Ginger Sauce Tempura batter Spicy mayonnaise Spider Roll Soft-Shelled Crab Hand Roll Tempura Soft-shell Crabs Creole Seasoning Chapter 4: A Kitchen in Morocco Moroccan Tagine Moroccan Chicken Moroccan Inspired Yam Stew Moroccan Tagine II Moroccan Chickpea Stew Moroccan Potato Bean Soup Quick Moroccan Couscous Moroccan Meat Pie Moroccan Peach Roasted Chicken Spanish Moroccan Fish Sweet and Nutty Moroccan Couscous

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Tempeh Kabobs with Moroccan Couscous Moroccan Mashed Potatoes Moroccan Shabbat Fish Moroccan Ksra (Flatbread) Fava Bean Breakfast Spread Moroccan Peanut Stew Moroccan Yam Soup Moroccan Vegetable Curry Ras el Hanout Harissa Lahma Bil Basal (Beef in Rich Onion Sauce) Chocolate Fondue L'Afrique West African Cabbage Lentil Soup Pumpkin Casserole Peanut Soup Berbere (West African Spice)

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Moroccan Black-Eyed Peas (Cowpeas) Moroccan Spicy Carrot Salad Ginger Juice El Mestouk Spicy West African Sauce Shuku Shuku Moroccan Inspired Spinach Leaves Moroccan Okra Sauce Moroccan Semolina Soup with Milk, Anise Seeds, and Honey Moroccan Tagine with Olives and Artichoke Hearts Chapter 5: Easy Samosas & Pot Pie Recipes Samosa I (Lamb) Samosa II (Beef) Samosa III (Veggie)

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Samosa IV (Chicken Flavored and Beef) Samosa V (Lentils) Samosa VI (Sweet Potato) Samosa VII (Apple Juiced Garbanzos) Samosa VIII (Eggplant and Sweet Potato) Pot Pie I (Indian) Pot Pie II (Samosa Style) Pot Pie III (Creamy Veggie) Pot Pie IV (Mushroom, Cauliflower, and Beans) Pot Pie V (Creamy Potato and Veggie) Pot Pie VI 12

(Cheddar Chicken) Pot Pie VIII (Easy Cream of Chicken) Pot Pie IX (Roasted Chicken Edition) Pot Pie X (Turkey) The Best Pot Pie Crust Pot Pie XI (Cheddar Chili) Chapter 6: The Biryani Bash Biryani I (Chicken I) (Pressure Cooker Style) Biryani II (Vegetable) Biryani III (Lamb I) Biryani IV (Chicken II) (Easier) 13

Biryani V (Chicken III) (Mughlai Style) (Northern Indian) Biryani VI (Chicken IV) (Chettinad Style) (South Indian Style) Biryani VII (Vermicelli) Biryani VIII (Pulao) Biryani IX (Coconut) Biryani X (Brown Rice) Biryani XI (Black Eyed Peas) Biryani XII (Mushrooms and Mixed Veggies) Biryani XIII 14

(Spinach) Biryani XIV (Vegetable II) Biryani XV (Mixed Beans) Biryani XVI (Mint, Onions, and Peas) Biryani XVII (Chicken V) Biryani XVIII (Curry) Biryani XIX (Brown Rice II) (Easier) Come On… Let’s Be Friends : )

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ANY ISSUES? CONTACT ME If you find that something important to you is missing from this book please contact me at [email protected].

We will try our best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

— BookSumo Press

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LEGAL NOTES ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

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COMMON ABBREVIATIONS cup(s) tablespoon teaspoon ounce pound

C. tbsp tsp oz lb

*All units used are standard American measurements

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CHAPTER 1: EASY BEANS COOKBOOK

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SOUTH OF THE BORDER SALAD OF BEANS

Ingredients               

1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 oz.) package frozen corn kernels 1 red onion, chopped 1/2 C. olive oil 1/2 C. red wine vinegar 2 tbsps fresh lime juice 1 tbsp lemon juice 2 tbsps white sugar 1 tbsp salt 1 clove mashed garlic 1/4 C. chopped fresh cilantro 20

   

1/2 tbsp ground cumin 1/2 tbsp ground black pepper 1 dash hot pepper sauce 1/2 tsp chili powder

Directions 





Get bowl, evenly mix: red onions, beans, frozen corn, and bell peppers. Get a 2nd bowl, mix: black pepper, chili powder, olive oil, cumin, red wine vinegar, cumin, hot sauce, lime juice, cilantro, lemon juice, garlic, sugar, and salt. Coat veggies with the wet mix. Enjoy chilled.

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21

Amount per serving (8 total) Timing Information: Preparation

Cooking

15 m

Total Time 1 h 15 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

334 kcal 14.8 g 41.7g 11.2 g 0 mg 1159 mg

* Percent Daily Values are based on a 2,000 calorie diet.

22

CALIFORNIA BEANS

Ingredients            

1/2 C. bacon, chopped 1 lb lean ground beef 1 (15 oz.) can pork and beans 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can butter beans 1 (15 oz.) can lima beans, drained 1/2 C. ketchup 1 C. packed brown sugar 1 C. chopped onion 3 tbsps white wine vinegar 1 tsp mustard powder 1/2 C. chopped celery

Directions 

Set your oven to 350 degrees before doing anything else.

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



Fry your bacon. Then remove any oil excess and put it to the side. Get a baking dish and combine in it: celery, bacon, dry mustard, ground beef, ketchup, vinegar, pork and beans, onions, kidney beans, lima beans, and butter beans. Place some foil around the dish and cook in the oven for 1 hr.

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Amount per serving (8 total) Timing Information: Preparation

Cooking

10 m

1 h 15 m

Total Time 1 h 25 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

434 kcal 10 g 67g 22.3 g 38 mg 953 mg

* Percent Daily Values are based on a 2,000 calorie diet.

25

PARSLEY, ESCAROLE, AND CANNELLINI

Ingredients       

3 tbsps olive oil, divided 2 large heads escarole salt and pepper to taste 1/4 tsp mashed red pepper flakes 1 clove garlic, diced 2 (16 oz.) cans cannellini beans, undrained 3 sprigs fresh parsley, chopped

Directions 



Stir fry your escarole in 2 tbsps of olive oil for 12 mins. Add in some red pepper flakes, black pepper and salt as well. Get a 2nd pan and cook your garlic in 1 tbsp of olive oil, and add in the beans with juices for 12 mins let them simmer. 26

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

Combine both pans and mix some parsley and finally simmer for 11 mins. Enjoy.

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Amount per serving (4 total) Timing Information: Preparation

Cooking

10 m

30 m

Total Time 40 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

322 kcal 11.8 g 42.7g 13.1 g 0 mg 543 mg

* Percent Daily Values are based on a 2,000 calorie diet.

28

HAM AND NAVY BEAN SOUP

Ingredients          

1 (16 oz.) package dried navy beans 7 C. water 1 ham bone 2 C. diced ham 1/4 C. diced onion 1/2 tsp salt 1 pinch ground black pepper 1 bay leaf 1/2 C. sliced carrots 1/2 C. sliced celery

Directions 

Run your beans under water to clean them. Then enter them into a big pan with water and bring everything to a rolling boil for 3 mins. Then turn off the heat,

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

 



place a lid on the pan, and let the beans sit in the water for 1 hr. Mix in with the beans: bay leaves, ham bone, pepper, diced ham, salt, and onions. Get everything boiling again. Once boiling place a lid on the pan and lower the heat. Let the beans cook for 1 hr and 20 mins. Add in your celery and carrots and let it cook until they are soft. Before serving take out the bone and take off any meat then put the meat back into the pot. Enjoy.

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Amount per serving (8 total) Timing Information: Preparation

Cooking

30 m

30 m

Total Time 2h

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

246 kcal 3.8 g 36.7g 17.4 g 17 mg 537 mg

* Percent Daily Values are based on a 2,000 calorie diet.

31

MAGGIE’S FAVORITE QUINOA

Ingredients           

1 tsp vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 C. quinoa 1 1/2 C. vegetable broth 1 tsp ground cumin 1/4 tsp cayenne pepper salt and ground black pepper to taste 1 C. frozen corn kernels 2 (15 oz.) cans black beans, rinsed and drained 1/2 C. chopped fresh cilantro

Directions  

Fry your onions and garlic in hot oil for 12 mins. Add in your quinoa and also add in your veggie broth. Combine 32

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



into the broth: pepper, cumin, salt, and cayenne. Get the broth and quinoa to a rolling boil then place a lid on the pan, set the heat to low, and let everything cook for 22 mins. Add in your corn in the pan and let everything cook for another 6 mins. Finally add in your cilantro and black beans. Enjoy.

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Amount per serving (10 total) Timing Information: Preparation

Cooking

15 m

35 m

Total Time 50 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

153 kcal 1.7 g 27.8g 7.7 g 0 mg 517 mg

* Percent Daily Values are based on a 2,000 calorie diet.

34

CALIFORNIA BEANS II

Ingredients         

1/2 lb bacon 1 lb lean ground beef 1 onion, chopped 1 (15 oz.) can lima beans, drained 1 (15 oz.) can kidney beans, undrained 1 (15 oz.) can pork and beans 2 tbsps ground dry mustard 1/2 C. brown sugar salt and pepper to taste

Directions  

Set your oven to 350 degrees before doing anything else. Fry your bacon and then remove any excess oils. Break the bacon into pieces and place everything to the side. 35

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

  

Cook your ground beef for 4 mins in the same pan as the bacon then add in your onions and stir fry everything until the onions are golden and the beef is fully done. Remove oil excess. Get a baking dish and combine together evenly in the dish: pepper, bacon, salt, ground beef, brown sugar, onions, dry mustard, lima, kidney, and pork and beans. Place foil around the dish. Cook in the oven for 50 mins. Enjoy.

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Amount per serving (5 total) Timing Information: Preparation

Cooking

20 m

45 m

Total Time 1h5m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

788 kcal 20.5 g 99.2g 54.5 g 82 mg 1465 mg

* Percent Daily Values are based on a 2,000 calorie diet.

37

EASY STRING BEANS

Ingredients     

2 (14.5 oz.) cans green beans, drained 1/4 C. butter, melted 1/2 tsp garlic powder 1/2 C. brown sugar 1/2 lb bacon

Directions   



Set your oven to 375 degrees before doing anything else. Get a bowl, evenly mix: garlic powder, brown sugar, and butter. Get a casserole dish and enter into it your green beans. Then cover them with the bacon. Cook in the oven for 34 mins.

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38

Amount per serving (6 total) Timing Information: Preparation

Cooking

5m

30 m

Total Time 35 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

236 kcal 13 g 24.3g 6.3 g 34 mg 699 mg

* Percent Daily Values are based on a 2,000 calorie diet.

39

BAKED BEANS, WHITE BEANS, AND BUTTER BEANS

Ingredients        

1 lb sliced bacon 1 1/2 lbs ground round 1 (15 oz.) can baked beans with pork 1 (15.5 oz.) can white beans, drained 1 (15.5 oz.) can butter beans, drained 1 C. packed dark brown sugar 1 C. barbeque sauce 1 (1 oz.) envelope dry onion soup mix

Directions  

Set your oven to 350 degrees before doing anything else. Fry your bacon then remove any oil excess and then break the 40



 

bacon in pieces. Set it to the side. Cook your beef until fully done in the same pan and get rid of any extra oils. Get a Dutch oven and enter into it: butter beans, brown sugar, bacon, white beans, onions soup, beef, bbq sauce, and baked beans. Cook in the oven for 1 hr. Enjoy.

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41

Amount per serving (12 total) Timing Information: Preparation

Cooking

30 m

1h

Total Time 1 h 30 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

382 kcal 12.6 g 47g 20.5 g 51 mg 1016 mg

* Percent Daily Values are based on a 2,000 calorie diet.

42

DIJON BEANS

Ingredients        

1/4 C. butter 1/4 C. chopped onion 1/4 C. all-purpose flour 1/2 tsp salt 2 C. milk 1 tsp Dijon mustard 2 C. shredded Cheddar cheese 1 (15.5 oz.) can white beans, drained and rinsed

Directions 



Fry your onions in melted butter for 7 mins. Then add into the onions some salt and flour. Stir and cook the flour for 2 mins until it becomes paste-like. Combine in with the flour paste: Dijon, and milk. Evenly mix everything then get the contents 43

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

boiling. Once boiling set the heat to low and let everything simmer until it becomes thick for 8 mins. Add in your white beans and cheddar with the milk and cook for another 8 mins. Enjoy with toast.

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44

Amount per serving (6 total) Timing Information: Preparation

Cooking

10 m

15 m

Total Time 25 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

365 kcal 22 g 24.4g 18 g 66 mg 540 mg

* Percent Daily Values are based on a 2,000 calorie diet.

45

BACON NAVY BEANS

Ingredients            

1 (16 oz.) package dried navy beans 9 C. water 1 lb bacon 2 onions, chopped 2 stalks celery, chopped 4 tsps chicken bouillon 1 bay leaf 1/3 tsp salt 1/4 tsp ground black pepper 1/8 tsp ground cloves 1 (16 oz.) can diced tomatoes 4 C. water

Directions 

With 9 C. of boiling water cook your beans for 1 hr. Once the beans are tender remove all the liquid. 46

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





Fry your bacon and remove all the oils. But reserve 1/4 of a C. of it. Dice the bacon and mix in celery and onions and saved bacon oil. Stir fry these until everything becomes tender. Now add in cloves, chicken base, and pepper, 4 C. of water, salt, beans, and bay leaf. Let this mix simmer for 2 hrs. Add in your tomato and juice and then enjoy.

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47

Amount per serving (6 total) Timing Information: Preparation

Cooking

15 m

2 h 20 m

Total Time 2 h 35 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

631 kcal 35.3 g 52.2g 26.6 g 51 mg 987 mg

* Percent Daily Values are based on a 2,000 calorie diet.

48

SPANISH BEANS

Ingredients            

1 small onion, chopped 1 small green bell pepper, chopped 2 cloves garlic, chopped 1 tbsp fresh cilantro leaves 1 tsp annatto or achiote powder 1 tbsp olive oil 1/2 C. diced ham 1 (16.5 oz.) can red beans, drained 1 C. peeled and diced potatoes 1/2 C. peeled and diced pumpkin 1 C. water 1 tsp salt

Directions 

Blend the following in a blender: annatto powder, puree onion,

49

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



cilantro, bell pepper, and garlic. Set this to the side. In a big pan fry your ham for 10 mins in olive oil. Then add in: salt, beans, water, pumpkin and potatoes. Bring everything to a light simmer with low heat. Cook this simmering for 25 mins until everything becomes thick make sure to stir the contents every so often. Enjoy.

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50

Amount per serving (8 total) Timing Information: Preparation

Cooking

15 m

25 m

Total Time 40 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

118 kcal 2.7 g 18g 6g 5 mg 465 mg

* Percent Daily Values are based on a 2,000 calorie diet.

51

PINTO BEANS

Ingredients      

1 lb dried pinto beans 1/2 tsp salt 8 C. reduced-salt chicken broth 1 3/4 lbs ham hock 1/2 tsp black pepper salt to taste

Directions 

 

Clean your bean with some water then add them into a bowl. Put enough water into the bowl to submerge the beans and add in half a tsp of salt. Let these bean soak for 8 hrs or throughout the night. Now add them to a big pot with some: salt, chicken broth, black pepper, and ham hock.

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



Bring everything to a rolling boil, then set the heat to low, and let the beans simmer for 4 hrs. Take out the ham hock. Then enjoy.

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53

Amount per serving (8 total) Timing Information: Preparation

Cooking

10 m

4h

Total Time 1d4h 10 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

478 kcal 22 g 36.4g 32.3 g 71 mg 368 mg

* Percent Daily Values are based on a 2,000 calorie diet.

54

BAKED BEANS, KIDNEY BEANS, AND LIMA BEANS

Ingredients         

1 lb hamburger 1/2 lb bacon 1 (28 oz.) can baked beans with pork 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can lima beans, rinsed and drained 2 onions, chopped 1 C. ketchup 1 C. brown sugar 1 tsp prepared mustard

Directions  

Fry your hamburger and bacon until fully done for about 11 mins. Now add the following to your slow cooker: brown sugar, 55

 

hamburger and bacon, mustard, baked beans, ketchup, kidney beans, onions, and lima beans. For 3 hrs let these beans cook on low heat. Enjoy with jasmine rice.

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56

Amount per serving (8 total) Timing Information: Preparation

Cooking

10 m

3 h 10 m

Total Time 3 h 20 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

471 kcal 12.6 g 67.7g 24.8 g 53 mg 1217 mg

* Percent Daily Values are based on a 2,000 calorie diet.

57

CANNELLINI AND TOMATOES

Ingredients       

1/4 C. extra-virgin olive oil 4 cloves garlic, thinly sliced 2 (15 oz.) cans cannellini beans, drained and rinsed 1/2 tsp salt 1 1/2 C. cherry tomatoes, halved and seeded 1 C. chicken broth freshly ground black pepper to taste

Directions 



Fry your garlic in oil for 6 mins. Add into the garlic, your beans and some salt. Stir fry for 6 more mins. Now combine in tomatoes and let this cook for another 6 mins. Add in your broth and bring everything 58

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to a light boil. Let the contents simmer for 16 mins. The liquid should have reduced after this time. Finally add some pepper for taste. Enjoy.

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59

Amount per serving (4 total) Timing Information: Preparation

Cooking

5m

30 m

Total Time 35 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

308 kcal 15.1 g 33.1g 9g 1 mg 972 mg

* Percent Daily Values are based on a 2,000 calorie diet.

60

MONICA’S BEEF AND BACON BEANS

Ingredients            

1 lb ground beef 1/2 lb sliced bacon, diced 1 C. chopped onion 1 (16 oz.) can baked beans with pork, drained 1 (15.25 oz.) can kidney beans, drained 1 (15.5 oz.) can great Northern beans, drained 1/2 C. ketchup 3/4 C. brown sugar 1/2 tsp salt 1 tsp mustard powder 2 tsps white vinegar 2 tbsps molasses

Directions

61

 

 

Set your oven to 350 degrees before doing anything else. Get a Dutch oven and fry your onions, beef, and bacon. Then remove any excess oils. Add in your Great Northern Beans, mustard powder, baked beans, salt, ketchup, vinegar, brown sugar, kidney beans, and molasses. Cook this in the oven for 1 hr and 35 mins. Enjoy.

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62

Amount per serving (8 total) Timing Information: Preparation

Cooking

30 m

2h

Total Time 2 h 30 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

440 kcal 12 g 61.5g 23.5 g 49 mg 874 mg

* Percent Daily Values are based on a 2,000 calorie diet.

63

EASY COUNTRY ENGLISH BEANS

Ingredients      

2 lbs fresh green beans, trimmed water, or as needed 2 tbsps white sugar 6 strips bacon 1 onion, chopped salt and ground black pepper to taste

Directions 



Get a big pan and enter into it your beans then cover the beans with enough water to submerge 2/3 of them. Add in your sugar, onions, and bacon. Simmer this mix for 2 hrs. Then add in some pepper and salt. Enjoy.

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65

Amount per serving (6 total) Timing Information: Preparation

Cooking

10 m

2h

Total Time 2 h 10 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

125 kcal 4.2 g 18.5g 5.8 g 10 mg 273 mg

* Percent Daily Values are based on a 2,000 calorie diet.

66

PARMESAN, ESCAROLE, AND CANNELLINI

Ingredients         

1 tsp salt 2 heads escarole, cut into 2-inch pieces 1/4 C. olive oil 3 cloves garlic, pressed 1 tsp salt, or more to taste 1/2 tsp black pepper 1/4 tsp red pepper flakes 1 (15 oz.) can cannellini beans, drained and rinsed 1 tbsp Parmesan cheese, or to taste (optional)

Directions 

Put about 2 inches of water into a big pan. Get it boiling then add in 1 tsp of salt and escarole. Cook

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



for 7 mins then remove all liquid. Set aside. Add in some olive oil to the pan and fry the following for 6 mins: garlic, red pepper flakes, 1 tsp of salt, and black pepper. Add in your escarole and cannellini beans with the garlic and cook for 10 mins. Add in some parmesan. Enjoy.

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68

Amount per serving (8 total) Timing Information: Preparation

Cooking

15 m

15 m

Total Time 30 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

135 kcal 7.6 g 13.5g 4.5 g < 1 mg 738 mg

* Percent Daily Values are based on a 2,000 calorie diet.

69

LONGHORN BEANS

Ingredients            

1 lb dry pinto beans 4 slices bacon, cooked and crushed 1/2 tsp mashed red pepper flakes 1 clove garlic, chopped 2 tbsps butter 2 C. chopped onion 1 2/3 C. canned stewed tomatoes 1/4 C. chopped fresh parsley 1/2 tsp ground cumin 1/2 tsp dried marjoram 1 1/4 tbsps chili powder 1 tsp salt

Directions 

Put your beans in a bowl submerged in water. Let them sit for 8 hours. Then drain out the water and put them in a big pot 70

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 



with more fresh water. Get the water and beans boiling then lower the heat to low and let the beans simmer lightly for 3 hrs. Fry your onions in melted butter then combine in salt, tomatoes, marjoram, cumin, and parsley. For 45 mins let these tomatoes simmer lightly. Once the beans are cooked. Remove all the liquid and combine the tomatoes with the beans. Cook everything for another 20 mins. Enjoy.

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71

Amount per serving (7 total) Timing Information: Preparation

Cooking

12 h

Total Time 12 h

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

127 kcal 6.5 g 14.3g 6g 15 mg 705 mg

* Percent Daily Values are based on a 2,000 calorie diet.

72

MEXICAN PINTO

Ingredients  

      

1 lb dried pinto beans, rinsed 2 (10 oz.) cans diced tomatoes with green chili peppers (such as RO*TEL(R)) 1/2 lb bacon, cut into 1/2-inch pieces 1 yellow onion, chopped 1 tbsp chili powder, or to taste 1 tbsp ground cumin, or to taste 1 1/2 tsps garlic powder, or to taste 1/2 bunch fresh cilantro, chopped salt to taste

Directions 

Put your beans in a big pot and submerge them in water. Let these bean sit for 8 hours in the water. 73

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





After the beans have sat for the elapsed time remove the extra liquid and add in fresh water and the following: garlic powder, diced tomatoes, cumin, bacon, onion, and chili powder. Get everything to a rolling boil. Then set the heat to low and let everything cook for 3 hrs. Finally after the 3 hrs of cooking time add in some salt and cilantro and cook for another 1 hour. Enjoy.

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Amount per serving (8 total) Timing Information: Preparation

Cooking

15 m

4h

Total Time 12 h 15 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

267 kcal 5.2 g 40.9g 16.4 g 10 mg 558 mg

* Percent Daily Values are based on a 2,000 calorie diet.

75

SPICY PINTO BEANS

Ingredients     

1 lb dried pinto beans 1 onion, chopped 1 clove garlic, diced 2 jalapeno peppers, chopped salt and ground black pepper to taste

Directions 



 

Soak your beans overnight submerged in water. Then rinse them for cooking. Put the following into your slow cooker: jalapenos, pinto beans, garlic, onions. Submerge everything in water. For 6 hrs cook everything on low. Add in some salt and pepper before serving. Enjoy.

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Amount per serving (8 total) Timing Information: Preparation

Cooking

15 m

4h

Total Time 12 h 15 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

194 kcal 0.9 g 35.8g 12 g 0 mg 2 mg

* Percent Daily Values are based on a 2,000 calorie diet.

77

LOUISIANA BEANS

Ingredients               

1 tbsp olive oil 8 oz. bacon, cooked and cubed 1 1/2 C. chopped onion 1/4 C. chopped green bell pepper 1 tbsp diced garlic 4 bay leaves 6 oz. sliced andouille sausage 1 small smoked ham hock 2 C. dry kidney beans, soaked overnight 1 tsp Cajun seasoning 1 tsp Worcestershire sauce 8 C. chicken broth 1 tsp salt 1 1/2 C. cooked rice 6 tbsps thinly sliced green onion

Directions

78

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

Fry your bacon in oil hot oil for about 3 mins. Then combine in your onions, ham hock, bell pepper, sausage, garlic, and bay leaves. Stir fry for 3 mins. Combine in beans and continue cooking for another 3 mins. Then add in: stock, Cajun seasoning, and Worcestershire sauce. Get everything boiling, and then set the heat to low, simmer for 1 hr. After 1 hr add in some salt, and place a lid on the pot and simmer 17 more mins. Shut the heat. Let the contents sit for 25 mins. Throw away the hock. Enjoy with 1/4 C. cooked rice and 1 tbsp of green onions.

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79

Amount per serving (6 total) Timing Information: Preparation

Cooking

30 m

30 m

Total Time 2h

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

671 kcal 36 g 54.9g 31.9 g 67 mg 1240 mg

* Percent Daily Values are based on a 2,000 calorie diet.

80

CLASSICAL KIDNEY BEANS

Ingredients          

1/2 lb bacon, cut into small pieces 1 onion, cut into small pieces 2 (15 oz.) cans kidney beans, rinsed and drained 1/2 C. ketchup 1/2 tsp dry mustard 2 tbsps brown sugar 1 tbsp Worcestershire sauce 1 dash hot pepper sauce (such as Tabasco(R)) 1 pinch salt 1 pinch ground black pepper

Directions  

Set your oven to 350 degrees before doing anything else. Fry your onions and bacon for 11 mins. Then mix in: black pepper, 81

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 

ketchup, salt, dry mustard, Worcestershire sauce, hot pepper sauce, and brown sugar. Simmer your bean mix for 10 min with low heat. Then enter everything into a baking dish. Cook the beans in the oven for 17 mins. Enjoy.

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82

Amount per serving (6 total) Timing Information: Preparation

Cooking

10 m

30 m

Total Time 40 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

241 kcal 5.9 g 35.4g 13 g 14 mg 906 mg

* Percent Daily Values are based on a 2,000 calorie diet.

83

PORTUGUESE BEANS

Ingredients       

1 (14 oz.) package chorizo sausage, crushed 1 large green bell pepper, seeded and chopped 1 onion, chopped 2 (28 oz.) cans baked beans with pork 1 lb Cheddar cheese, shredded 1 (16 oz.) container sour cream 10 (12 inch) flour tortillas, warmed

Directions 

Fry your chorizo, onions, and pepper until the chorizo is golden and crumbly and the onions are soft. Remove any oils. Add in your bean and let them lightly boil with low heat for 32 mins. 84

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

Garnish with some sour cream and cheddar. Eat wrapped in warmed tortillas. Enjoy.

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85

Amount per serving (10 total) Timing Information: Preparation

Cooking

15 m

30 m

Total Time 45 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

1012 kcal 51.1 g 98.7g 40.7 g 114 mg 2072 mg

* Percent Daily Values are based on a 2,000 calorie diet.

86

COUSCOUS AND BEANS

Ingredients            

1 C. uncooked couscous 1 1/4 C. chicken broth 3 tbsps extra virgin olive oil 2 tbsps fresh lime juice 1 tsp red wine vinegar 1/2 tsp ground cumin 8 green onions, chopped 1 red bell pepper, seeded and chopped 1/4 C. chopped fresh cilantro 1 C. frozen corn kernels, thawed 2 (15 oz.) cans black beans, drained salt and pepper to taste

Directions 

Get a big pot and add in broth. Get the broth to a boiling state then add in your couscous. Put a 87

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



lid on the pan and shut off the heat. Let the contents sit for 7 mins. Get a bowl, mix: olive oil, cumin, vinegar, lime juice, corn and beans, green onions, cilantro, and red pepper. Now stir your couscous and combine it with vinegar and peppers in the bowl. Add in some pepper and salt. You can enjoy this warm immediately, or chill it in the fridge and enjoy as a salad.

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88

Amount per serving (8 total) Timing Information: Preparation

Cooking

30 m

Total Time 35 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

255 kcal 5.9 g 41.2g 10.4 g < 1 mg 565 mg

* Percent Daily Values are based on a 2,000 calorie diet.

89

THE BEST SLOW COOKER BLACK BEANS

Ingredients         

1 1/2 lbs pork tenderloin, cut into 2 inch strips 1 small onion, coarsely chopped 1 small red bell pepper, coarsely chopped 3 (15 oz.) cans black beans 1 (16 oz.) jar salsa 1/2 C. chicken broth 1 tsp dried oregano 1 tsp ground cumin 2 tsps chili powder

Directions 

Put the following in your slow cooker: chili powder, tenderloin, cumin, onion, oregano, red pepper, broth, salsa, and black beans. 90

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 

Evenly mix everything so the spices are distributed throughout the slow cooker. Cook on low for 10.5 hours. Once everything is done break the pork up. Enjoy.

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91

Amount per serving (8 total) Timing Information: Preparation

Cooking

10 m

10 h

Total Time 10 h 10 m

Nutritional Information: Calories Fat Carbohydrates Protein Cholesterol Sodium

245 kcal 2.8 g 31.9g 24 g 37 mg 1045 mg

* Percent Daily Values are based on a 2,000 calorie diet.

92

CHAPTER 2: EASY DUMP DINNER COOKBOOK

93

MAINE SEAFOOD STEW

Ingredients               

28-oz. can crushed tomatoes w/juice 8-oz. can tomato sauce 1 onion, minced 1 C. white wine 1/3 C. olive oil 3 cloves garlic, diced 3 tbsp parsley 1 green pepper, minced 1 hot pepper, minced salt and pepper to taste 1 tsp thyme 2 tsp basil 1 tsp oregano 1/2 tsp paprika 1/2 tsp cayenne pepper

Fish: 94

    

1 deboned whitefish fillet, cubed 1 oz. shrimp 1 oz. scallops 1 oz. mussels 1 oz. clams

Directions 



Combine everything except the seafood in the crock pot and cook for 8 hours on low before adding seafood and cooking for another 30 minutes. Serve it with sourdough bread.

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95

MAGGIE'S FAVORITE CASSEROLE

Ingredients           

1 C. uncooked wild rice, rinsed and drained 1 C. minced celery 1 C. minced carrots 2 (4 oz.) cans mushroom stems and pieces, drained 1 large onion, minced 1 garlic clove, diced 1/2 C. slivered almonds 3 beef bouillon cubes 2 1/2 tsps seasoned salt 2 lbs boneless round steak, cut into 1-inch cubes 3 C. water

Directions 

Put everything mentioned above in your slow cooker and cook on 96

low heat for 8 hours or until the rice is tender.

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97

THAI INSPIRED CHICKEN

Ingredients       

4 tbsp minced onion 1 1/2 tbsp honey 1 tbsp soy sauce 1 tbsp diced ginger 2 tbsp sherry 1/4 C. chives 1 1/2 lbs chicken pieces

Directions 



Coat the chicken with a mixture of all the ingredients in a baking dish before baking it in a preheated oven at 350 degrees F for 45 minutes. Serve.

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98

SOUTH OF THE BORDER MIX I

Ingredients         

1 bag white corn tortilla chips 1 lb lean ground beef 1 can ranch style beans (undrained) 3 C. Cheddar cheese, grated 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Ro-Tel tomatoes and chilis 2 tsps chili powder 1/2 C. onion, minced

Directions 



Cook ground beef in a pan until brown and stir in beans before pouring this mixture over crushed chips in your slow cooker. Now pour half of a mixture of chili powder, onion, Ro-Tel and all

99

 

soups over the beef before spreading half of the cheese. Then add the remaining ingredients. Cook this on high heat for three hours.

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100

POLISH STEW

Ingredients   

    

1-1/2 lb turkey kielbasa, cut into 1 in. pieces, low-fat 2 lb sauerkraut, rinsed and drained 3 Granny Smith apples, peeled, cored and cut crosswise into rings 1 onion, thinly sliced and separated into rings 2-1/2 lb red potatoes, quartered 2 C. chicken stock 1/2 tsp caraway seed 1/2 C. grated Swiss cheese

Directions 

Top half of the sausage with sauerkraut before adding the remaining sausage and topping it with apple, onion and potatoes. 101

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

Pour in stock and sprinkle some caraway seeds before cooking it for 4 hours in your slow cooker on high. Sprinkle some cheese and serve.

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102

CHICKEN NACHO

Ingredients      

1 small bag tortilla chips 4 to 6 chicken breasts 1 C. picante sauce 2 C. Monterey Jack cheese, grated 1/2 C. sour cream 1/2 C. guacamole

Directions 





Put chicken on tortilla chips before pouring in picante sauce and cooking everything for 8 hours on low heat. Add some cheese and cook until you see that the cheese has melted down. Top with some sour cream and guacamole before serving.

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RUSTIC RIBS

Ingredients          

1 1/2 lbs country style Pork ribs 1 tbsp maple syrup 1 tbsp soy sauce 2 tbsp dried diced onion 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground allspice 1/2 tsp garlic powder 1 dash ground black pepper

Directions 



Mix everything mentioned above in a slow cooker before cooking it for 9 hours on low heat. Serve.

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104

PARMESAN FILLING

Ingredients   

1 package Italian style meatballs 1 16 oz. jar of grape jelly 1 jar chili sauce

Directions 



Put everything in the crock pot and cook on low heat for 15 minutes. Serve.

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105

CHICKEN AND POTATOES

Ingredients      

Boneless, skinless chicken breasts Potatoes, quartered, with jackets 6 celery stalks 1/2 package baby carrots 1 can cream of chicken soup 1 package dry onion soup mix

Directions 





Brown chicken in hot oil before putting it over vegetables in a crock pot. Stir in cream of chicken soup and dry onion soup mix before cooking on high heat for 3 hours. Serve.

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106

SWEET AND SOUR CHICKEN

Ingredients       

1/2 tsp Lime Peel 2 Cloves diced Garlic 1/4 C. Lime Juice 1 tsp Pepper 1 tbsp Vegetable Oil 1 tsp Basil 1/4 tsp Salt

Directions 



Coat the chicken with a mixture of all the ingredients in casserole dish before baking it in a preheated oven at 350 degrees F for 30 minutes. Serve.

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107

CHICKEN AND RASPBERRIES

Ingredients     

1 tbsp Sugar 1 tsp Pepper 1/8 C. Water 1/8 C. Raspberry Vinegar 1/2 C. Currant Jelly

Directions 



Coat chicken with a mixture of all the ingredients in a casserole dish before baking it in a preheated oven at 350 degrees F for 30 minutes. Serve.

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108

EASY JAMAICAN CHICKEN

Ingredients      

8 oz. pineapple chunks in juice 1/4 C. brown sugar 1/2 tsp nutmeg 1/3 C. orange juice 1/2 C. golden raisins 1 1/2 lbs chicken pieces

Directions 



Coat chicken with a mixture of all the other ingredients in a baking dish before baking it in a preheated oven at 350 degrees F for 45 minutes. Serve.

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109

STEAK AND POTATOES

Ingredients         

1 lb round steak, 1/2-inch thick All-purpose flour Garlic salt Pepper 1 onion, sliced 1 (15 oz.) can French-style green beans 3 or 4 potatoes, peeled and quartered 1 (10 oz.) can tomato soup 1 (16 oz.) can tomatoes, cut

Directions 



Coat meat with a mixture of flour and seasoning before putting onion rings, potatoes, soup, beans and tomatoes. Cook everything over low heat for 8 hours in the slow cooker. 110

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Serve

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111

SOUTH OF THE BORDER MIX II

Ingredients     

2 (15 1/4 oz.) cans whole kernel corn, drained 1 (15 oz.) can black beans, rinsed and drained 1 (16 oz.) jar chunky salsa, divided 6 boneless skinless chicken breast halves 1 C. (4 oz.) grated Cheddar cheese

Directions 



Put chicken in a mixture of corn, black beans and salsa before topping all this with the remaining salsa and cooking on high heat for 4 hours. Sprinkle some cheese and cook until cheese has melted down. 112

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Serve.

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113

PEANUT CHICKEN

Ingredients     

2 tbsp vegetable or extra virgin olive oil 1 tbsp soy sauce 3 tbsp smooth peanut butter 3 tbsp ketchup 8 pieces chicken

Directions 



Coat chicken with a mixture of all the other ingredients in a casserole dish before baking it in a preheated oven at 350 degrees F for 45 minutes. Serve.

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114

CHICKEN FROM JAPAN

Ingredients       

1 clove garlic, crushed 1/3 C. soy sauce 2 tbsp rice wine (or sherry) 1 1/2 tbsp cider vinegar 1 1/2 tbsp brown sugar 1/2 tbsp diced ginger 1 1/2 lbs chicken pieces

Directions 



Coat chicken with a mixture of all the other ingredients in a casserole dish before baking it in a preheated oven at 350 degrees F for 45 minutes. Serve.

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115

EASY FAJITAS

Ingredients                 

1 1/2 lbs flank steak 1 onion, minced 1 bell pepper, cut into 1/2-inch pieces 1 or 2 jalapeño peppers, minced 1/2 tbsp parsley 1 tsp chili powder 1 tsp cumin 1 tsp coriander 1 garlic clove, diced 1/4 tsp salt 8-oz. can stewed tomatoes 12 7-inch flour tortillas 2 tsp lime juice (optional) grated colby and Monterey Jack cheese (optional) Guacamole (optional) Sour Cream (optional) Salsa (optional)

116

Directions 

 





Combine steak, jalapeño peppers, onion, bell pepper, undrained tomatoes, parsley, chili powder, cumin, coriander, garlic, and salt in a pan over medium heat, and cook all this for 5 hours over high heat. Set your oven at 350 degrees F before doing anything else. Bake tortillas in the preheated oven for about 15 minutes and shred the steak before putting it back into the crock pot. Stir in some lime juice and serve this mixture over tortillas before topping with cheese, salsa, and sour cream. Roll up tortillas before serving.

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117

POLISH CABBAGE

Ingredients      

1 medium head of cabbage sliced thin 1 medium onion minced 16 oz. chicken broth 2 Tbsp. brown mustard 16 oz. kielbasa cut in 3 inch pieces salt, pepper and caraway seeds to taste

Directions 



Cook cabbage, seasoning, broth and mustard in a slow cooker for 6 hours, while adding kielbasa in the last two hours. Serve this with bread.

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CHEDDAR CHOWDER

Ingredients           

3 potatoes, peeled and diced 1 C. sliced celery with tops 1 onion, minced 2 C. boiling water 1/4 tsp pepper 1 can evaporated milk 8 oz. Cheddar cheese, grated 4 1/2-oz. can tiny shrimp, undrained 4 tbsp dry sherry salt to taste parsley to taste

Directions  

Put potatoes, celery, onion, and boiling water in your crockpot. Cover and cook on low for 10 to 12 hours or until the potatoes are tender. 119

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 

Stir in pepper, evaporated milk, cheese and shrimps during last hour. When ready to serve, stir in sherry and salt. Sprinkle with parsley.

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120

CHAPTER 3: EASY SUSHI COOKBOOK

121

SUSHI RICE (SUSHI-MESHI)

Ingredients 1. Six oz of uncooked short-grained rice 2. Eight oz of cold water 3. One to Two in. strips of dried kelp 4. One and a half tablespoons of rice vinegar 5. One tablespoon caster sugar (superfine granulated sugar) 6. Half a teaspoon salt

Directions 1. Begin with rice, thoroughly rinsing with water, until it runs clear. 2. For 30 to 60 minutes let rice sit and drain. 3. In a cooking pot place: rice, water, and kelp. Make sure to use a tight lid.

122

4. Boil ingredients over medium heat; take out kelp as soon as water begins to boil. 5. Based on quality of rice let contents simmer for about 10 minutes while covered. Do not remove lid during this time. 6. Shut off heat, take off the pot’s lid, and use a tea towel as a new cover for the pot. 7. Let contents rest for 10 minutes. While resting, combine: caster sugar, salt, and rice vinegar in a pot. 8. Heat Apply heat until you notice the sugar dissolves. Turn off the heat and add sushi vinegar into a new container. 9. Place the new container in very cold water to end the vinegar’s distillation process. 10. With a rice paddle, transfer rice into a rice container. 11. Spread contents evenly, use your paddle to move the rice from left to right and then top to bottom.

123

12. Continue this motion with your rice, making sure to not mash it. Combine sushi vinegar bit by bit. 13. While spreading rice, get another person to fan the contents so it can cool. Combining of rice with vinegar will take about 5 minutes. Let rice sit until it is room temperature.

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124

TUNA ROLL

Ingredients 1. One sheet nori paper 2. Two to Three oz Sushi Rice 3. Two oz tuna pieces, diced into strips 4. Half an oz. of wakame (seaweed salad) 5. One fourth an oz. of carrot (julienned)

Directions 1. Place on a sushi mat, a piece of nori, with its shiny side down. 2. Spread evenly over the nori some Sushi Rice. Keep ½ an inch of space at the bottom side of nori sheet. 3. In the middle of the piece of nori create a small channel. 4. Place wakame, carrot, and tuna in this new channel. 125

5. To fold the nori use a sushi mat. With the sushi mat as your guide form everything into a cylindrical shape. 6. Take your rolled contents and cut it into pieces for serving. Back to Table of Contents

126

SALMON ROLL

Ingredients 1. One sheet nori paper 2. Two to three oz. Sushi Rice (first recipe) 3. Two oz salmon pieces, diced into strips 4. Half an ounce of cucumber (julienne) 5. One fourth an ounce of carrot (julienne)

Directions 1. With a sushi mat, place the shiny side of a piece of nori down. 2. Take some sushi rice and evenly cover the sheet of nori making sure to leave ½ of an inch of space. 3. In the middle of the piece of nori create a small channel.

127

4. In this new space, place your cucumber, carrot, and salmon. 5. To fold the nori use a sushi mat. With the sushi mat as your guide form everything into a cylindrical shape. 6. Take your rolled contents and cut it into pieces for serving.

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128

PROSCIUTTO AND MOZZARELLA SUSHI Ingredients 1. 3 1/2-inch pieces of whole wheat bread, three x five in. with crusts removed 2. Two tablespoons mascarpone cheese 3. Three prosciutto slices 4. 1 four ounce piece of mozzarella cheese sliced into 6 one and a half in. sticks. 5. Six baby pickles, with ends removed 6. 1 three inch carrot piece (peeled and cut into 1/4-in slices) Directions 1. On a counter top lay out your pieces of bread.

129

2. Flatten bread until it is ¼ in. in thickness. Consider using a rolling pin. 3. Take flattened bread and layer it with one teaspoon of mascarpone and one piece of prosciutto. 4. Make sure that the prosciutto is the same size as the bread. If not, use a pair of scissors to make shapes match. 5. Layer the prosciutto with another teaspoon of mascarpone. 6. Take two cheese pieces and place them along the outside edge of the piece of bread. 7. Take two pickles and place them before the cheese pieces. 8. In the middle of the pickle and your cheese insert a carrot piece. 9. Take all contents and form them into a cylindrical shape. For contents to stick together you should apply light pressure. 10. Take your contents and cut them into pieces for serving. Back to Table of Contents 130

TURKEY AND CHEDDAR SUSHI

Ingredients 1. 3 1/2-inch-thick slices wholegrain bread, about 3 by 5 inches, crusts removed 2. 2 tablespoons mascarpone cheese, at room temperature 3. 3 deli-style slices roast turkey 4. One 2-ounce piece white Cheddar, cut into 1 1/2-inch-long 1/2-inch-thick sticks 5. 3 cooked green beans, ends trimmed 6. One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks Directions 1. On a countertop place your pieces of bread. 2. Flatten bread until it is ¼ in. in thickness. Consider using a rolling pin. 131

3. Take flattened bread and layer it with one teaspoon of mascarpone and one piece of turkey. 4. Make sure that the turkey is the same size as the bread, If not use a pair of scissors. 5. On top of the turkey slice add an additional teaspoon of cheese. 6. Take two cheese pieces and place them along the outside edge of the piece of bread. 7. Add a string bean above the cheese. 8. Add a carrot piece against the string bean. 9. Take all contents and form them into a cylindrical shape. For contents to stick together you should apply light pressure. 10. Take your contents and cut them into pieces for serving.

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132

FUN SALMON HAND ROLL Ingredients 1. 1 (5 ounce) center cut salmon fillet, skin removed, finely chopped 2. 4 teaspoons sesame oil 3. 4 teaspoons soy sauce 4. 1/2 cup finely chopped fresh mint leaves 5. 4 toasted nori sheets, cut in 1/2 lengthwise* 6. 2 cups cooked Sushi Rice, recipe follows 7. 8 thin asparagus spears, trimmed to 5-inches long, lightly steamed Directions 1. Grab a container and begin combining: sesame oil, mint leaves, soy sauce, and chopped salmon.

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2. Lay nori with its shiny side down on a clear countertop for preparation. 3. On the left side of the sheet of nori layer one fourth of a cup of sushi rice. 4. Make sure that your hands are wet. Mold the rice into a three in. square and make sure that you leave a .5 in. border around it. 5. You now want to add two tablespoons of salmon mixture in a diagonal shape in a ½ in. strip on rice. The top of your salmon mix should face the top left corner. 6. On the top of your salmon add a piece of asparagus. 7. Begin to roll the contents from bottom left corner into a cone like shape. 8. Add some water or extra rice to seal the edges of the cone. 9. Repeat with the remaining ingredients. 10. Plate for serving. Back to Table of Contents 134

VEGETABLE SUSHI Ingredients For the rice: 1. 3 cups short-grain Japanese rice, rinsed 2. 1/3 cup rice vinegar 3. 3 tablespoons sugar 4. Salt For the rolls: 1. 10 nori sheets (dried seaweed), halved 2. Sesame seeds, for sprinkling 3. 1 cucumber 4. 1 avocado 5. 1 plum tomato, seeded 6. 1 small red onion 7. 20 asparagus spears, trimmed and blanched 8. Wasabi paste, for spreading and serving 9. 1 romaine lettuce heart 135

10. Pickled ginger, for serving

Directions

1. Make the rice. 2. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. 3. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. 4. Fold in the vinegar. 5. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. 6. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). 7. Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. 8. Fold the rice gently with the spoon to cool it and break up any 136

clumps; be careful not to smash the grains. 9. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. 10. Spread the rice. 11. Cover a bamboo sushi mat with plastic wrap. 12. Place a half nori sheet rough-side up on the mat. 13. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. 14. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. 15. Sprinkle with sesame seeds. 16. Prepare the vegetables. 17. Peel the cucumber and slice into matchsticks 18. Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. 19. Add the filling.

137

20. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. 21. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. 22. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. 23. It's OK if the vegetables hang over the edges of the nori. 24. Roll the sushi. 25. Roll the sushi away from you with your hands, tucking in the vegetables as you go. 26. Remove the mat from under the roll and place it on top. 27. Press the roll into a compact rectangular log, using the mat to help you. 28. Slice the roll. 29. Cut the sushi roll into 4 to 6 pieces. 30. Repeat with the remaining nori, rice and vegetables. 138

31. Serve with pickled ginger and more wasabi. Back to Table of Contents

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CANDY SUSHI Ingredients 1. 1 tablespoon butter, cut into pieces 2. 12 regular marshmallows 3. 2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal) 4. 4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor 5. 8 strips licorice candy (recommended: Twizzler's brand), any flavor pieces should be 6 to 7 inches long, trim to match width of roll-ups. Directions 1. Melt butter in a medium saucepan over low heat and add marshmallows. 2. Stir marshmallows until completely melted. 140

3. Remove mixture from heat and add cereal. 4. Stir to coat cereal evenly in melted marshmallows. 5. Roll out the fruit roll-ups. 6. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. 7. Place 2 licorice twists onto the center of the spread out cereal mix. 8. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls. 9. Place a sharp knife into a bowl of very warm water. 10. Cut candy sushi with warm knife and arrange on a plate then serve.

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SALMON SUSHI BITES

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

1 1/2 cups instant rice 1 1/2 teaspoons rice vinegar 1 tablespoon sugar 3/4 teaspoon salt-free all-purpose seasoning Pinch of salt 3 4 -ounce packages sliced smoked salmon Sesame seeds (optional) Soy sauce, for dipping

Directions 1. In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. 2. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. 3. Stir in the vinegar, sugar, allpurpose seasoning and salt. 142

4. On a cutting board, separate the salmon slices and cut into 1 1/2inch-wide strips. 5. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. 6. Sprinkle with sesame seeds, if desired. 7. Serve the sushi bites with the soy sauce for dipping. Back to Table of Contents

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SOUTHERN-STYLE SUSHI Ingredients 1. 1 1/4 cups cooked long-grain rice, at room temperature 2. 1/4 cup leftover gorgonzola cream sauce, plus more for dipping 3. 2 tablespoons crumbled gorgonzola 4. 2 tablespoons leftover barbecue butter, softened 5. 4 leftover stalks grilled asparagus, cut into thirds 6. 6 ounces leftover grilled flank steak, cut into 12 1/2-inch-wide slices 7. Kosher salt and freshly ground pepper Directions 1. Combine the rice, cream sauce and gorgonzola in a large bowl

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2.

3. 4.

5. 6.

7.

until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes. Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.

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NIGIRI SUSHI Ingredients 1. 3 1/3 cup short-grain sushi rice, rinsed 2. 4 cups water 3. 5 1/3 tablespoons sushi vinegar, or 5 1/3 tablespoons rice vinegar, 5 tablespoons sugar and 3 tablespoons 4. Salt 5. 1 (4 to 6 ounce) piece sushigrade tuna or salmon

Directions 1. Wash the rice until the water rinses clear. 2. Drain the rice in a colander and let it stand for 30 minutes. 3. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. 146

4. Bring the water to a boil. 5. Reduce the heat to a simmer and cover the pot. 6. Cook for 15 minutes. 7. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes. 8. You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. 9. If you like sweeter vinegar, add more sugar. 10. Pour sushi vinegar over cooked rice and mix it gently. 11. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. 12. The lid should remain open. 13. Buy fresh fish at a fish market or a Japanese grocery store, make 147

sure to ask the clerk if the fish is good for eating raw. 14. Only purchase sushi-grade fish. 15. With salmon, be sure to cover fish with salt and leave for 1 hour. 16. Then, rinse off salt and put it into the freezer. 17. Once frozen, defrost and use for sushi. 18. Slice the fish very thinly into bitesized pieces. 19. Hand-mold fingers of rice and place a thin slices of fish on the top.

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APPLE SUSHI Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9.

1/2 pound sushi rice 1/8 cup rice wine vinegar 2 teaspoons sugar Pinch salt 2 green apples (peeled and sliced paper thin) 4 tablespoons raspberry preserves 1/2 cup chopped strawberries Freshly chopped fresh mint leaves, for garnish 1/2 cup chopped green onions or chives

Directions 1. Place the rice into a mixing bowl and cover with cool water. 2. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

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3. Place the rice and 2 cups of water into a medium saucepan and place over high heat. 4. Bring to a boil, uncovered. 5. Once it begins to boil, reduce the heat to the lowest setting and cover. 6. Cook for 15 minutes. 7. Remove from the heat and let stand, covered, for 10 minutes. 8. Combine the rice vinegar, sugar and salt in a small microwave bowl and heat in the 9. Microwave on high for 30 to 45 seconds. 10. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. 11. Fold thoroughly to combine and coat each grain of rice with the mixture. 12. Allow to cool to room temperature before using to make sushi. 13. Roll the sushi rice into bite-size forms and place thinly sliced apple on top of each.

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14. Combine the strawberries and raspberry preserves in a small bowl and drop a small amount on top of the apple. 15. To serve, garnish with chopped mint and green onions or chives. Back to Table of Contents

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SMOKED SALMON AND CAVIAR SUSHI Ingredients 1. 8 ounces cream cheese 2. 3 tablespoons chopped chives 3. 16 slices of thinly sliced smoked salmon 4. Blanched leeks, sliced into strips 5 inches long by 1/2 inch wide 5. Wasabi Tobbiko Caviar or red caviar Directions 1. In a small bowl mix the cream cheese and chives. 2. Lay the slices of salmon out flat. 3. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. 4. Starting from a short end roll the salmon snugly over the filling.

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5. With a blanched leek tie the salmon to secure it. 6. Arrange the sushi cream cheese side up. 7. Garnish the top with a small dollop of caviar. Back to Table of Contents

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OSAKA STYLE SUSHI Ingredients 1. 1 pound sushi quality tuna, salmon, yellowtail, or snapper 2. 4 sheets nori (seaweed) approximately 5 by 7 inches 3. 4 ounces cooked snow crab claws, split from shell 4. 4 teaspoons tobiko (flying fish roe) 5. 4 teaspoons mayonnaise 6. 6 cups cooked vinegared sushi rice 7. Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape) Directions 1. Cut the fish into thin slices (1/8inch) against the grain. 2. Using the outside perimeter of the oshibako as a template, place 154

3.

4. 5.

6.

7.

8. 9.

it on top of the sliced fish and cut the edges of the fish to fit inside the box. First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi. Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.

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REDNECK SUSHI Ingredients 1. 2. 3. 4. 5. 6.

1 tablespoon vegetable oil 1 tablespoon apple cider vinegar 1/2 cup garlic powder 1/2 cup onion powder 1/2 cup paprika Salt and freshly ground black pepper 7. 1 small (2-pound) pork Boston butt 8. 1 cup mustard-based BBQ sauce 9. 1 cup Japanese sushi rice 10. 1 3/4 cups water 11. 1 teaspoon sugar 12. 1 tablespoon rice wine vinegar 13. 4 sheets seaweed (sushi paper) 14. 4 scallions 15. 1 egg yolk 16. 1 cup all-purpose flour 17. 1 cup soda water 18. Ice cubes, for batter 19. 1 cup cornstarch 20. 1 tablespoon pickled ginger 156

21. 3 pieces pickled okra (homemade preferred) 22. Chipotle aioli, recipe follows 23. Special equipment: 1 sushi rolling mat

Directions 1. Preheat oven to 250 degrees F, preheat grill to low heat (less than 250 degrees F), and preheat fryer to 350 degrees F. 2. In a small bowl, combine oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until a thick paste has formed. 3. Rub this paste onto the pork. 4. Using mesquite wood chips, smoke the pork for 45 minutes at a low temperature-less than 250 degrees F. 5. To set up a smoker, turn on grill and once the coals are covered in white ash, place in wood chips that have been soaking in water 157

for 30 minutes. Do not spread the fire out as you would normally do when grilling. 6. Leave the coals piled up on 1 side and put meat on the other side of fire, on top of grate. 7. Remove the pork and wrap it several times very tightly with plastic wrap, then wrap several times with aluminum foil, making sure that there is no plastic wrap showing. 8. Place the wrapped pork in the oven and cook for 5 hours. 9. Remove from the oven and let rest for 45 minutes. Unwrap the pork and pull it apart with your hands, being careful as the meat will be hot. 10. Place the shredded meat into a stainless steel bowl. 11. Add BBQ sauce, stir, and set aside. 12. In a medium saucepan, combine the rice and water and cook over low heat until all of the water is

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absorbed, but the rice is still a little moist. 13. Place rice into a stainless steel bowl and allow to cool for 15 minutes. 14. Once cooled, with a rubber spatula, fold in the sugar and rice wine vinegar. 15. Allow to sit for 10 more minutes. 16. Place a Bamboo sushi mat flat onto a cutting board. 17. Place 1 piece of seaweed paper on top of the mat. 18. Wet your hands with water so the rice will not stick. 19. Using 1/4 of the rice, spread an even layer of rice covering the bottom half of the sushi paper entirely. 20. On top of the rice, place 2 ounces of the pulled pork in a horizontal line, shaping the line into a tubelike cylindrical shape. 21. Cut 1 scallion to the same width of the sushi paper and place it next to the pork.

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22. To roll the sushi, take the bottom of the mat (side closest to you), and gently lift it and start to fold it towards the top of the mat (side furthest away from your body). The mat should serve as a guide to roll the sushi into a cigar-like shape. 23. As you fold the mat, the paper will fold over and start to form a tube about 1 to 1 1/2 inches in diameter. 24. Make sure that you apply enough pressure so that this tube keeps its shape as you continue to move the bottom of the mat towards the top of the mat. 25. The end result should be a nice cylindrical roll with the seaweed paper around the outside, and the rice, pork, and scallion in the center. Repeat 3 more times and set aside. 26. In a large mixing bowl, whisk together the egg yolk and flour. Add soda water until a pancake consistency batter forms. 160

27. Add 2 or 3 ice cubes and whisk again. Roll the entire sushi roll in the cornstarch, and then dip it into the batter, coating evenly. 28. Place the roll in 350 degree F oil and fry for 2 minutes or until golden brown. 29. Remove from the oil, drain, and cut into evenly-sized pieces. 30. Arrange neatly on a plate and garnish with pickled ginger, and pickled okra. Drizzle with Chipotle Aioli, and enjoy! Back to Table of Contents

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JAPANESE VEGETABLE AND RICE STUFFED TOFU: INARI SUSHI Ingredients 1. 2. 3. 4. 5. 6. 7.

1 tablespoon rice vinegar 1 tablespoon sugar 1 cup short-grained sushi rice 1 cup plus 1 tablespoon water 1 tablespoon kosher salt 1 medium-small carrot, diced 3 ounces shiitake mushrooms (about 9), stemmed and diced 8. 1/2 teaspoon dark sesame oil 9. 2 tablespoons sesame seeds, toasted 10. 1/2 kirby cucumber, peeled, seeded, and diced 11. 1 ounce Japanese yellow pickled daikon (about a 2-inch-long piece), diced 12. 1 teaspoon freshly squeezed lime juice

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13. 1/4 teaspoon finely grated lime zest 14. 12 prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened 15. Daikon radish sprouts, for garnish, optional 16. Ground sasho pepper, as needed 17. Serving suggestions: Pickled ginger, wasabi, and soy sauce

Directions 1. Whisk the vinegar and sugar together in a small bowl and set aside. 2. Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid. 3. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. 4. (Make sure the towel's edges are folded up well away from the heat.)

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5. Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes. 6. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. 7. Fluff the rice with a fork and transfer it to a large bowl. 8. Add the vinegar mixture and toss with the rice, using a wooden spoon. 9. Spread it out on a parchment paper-lined baking sheet. 10. Fan the rice continuously with a fan or magazine until cooled. 11. Cover the rice with a damp towel. 12. Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside. 13. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. 14. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt,

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sesame oil, and sesame seeds, and stir to combine. Let cool. 15. When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine. 16. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture. 17. Set a small bowl of water beside you. 18. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. 19. Stuff the rice into the tofu pockets and press the sides together. 20. Stuff a few tuffs of radish sprouts in the sides, if using. 21. Stand the tofu packages up on a serving platter and sprinkle with the sansho. 22. Serve with pickled ginger, wasabi, and soy sauce. Back to Table of Contents

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SEARED SCALLOPS SUSHI Ingredients 1. 2. 3. 4. 5.

5 sea scallops Vegetable oil 1 cup sushi rice, recipe follows Wasabi Daikon sprouts, for garnish

Directions 1. Heat a sauce pan over high heat. 2. Add enough oil to lightly coat the bottom of the pan. 3. Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side. 4. Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally. 5. With moist hands, pick up a golf ball-sized ball of rice. 6. Gently squeeze the rice in your right hand to form a rectangular 166

block with rounded edges and sides. 7. Apply some pressure to the rice while forming it into a sturdy base for the scallops. 8. Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop. 9. Garnish each piece with a few daikon sprouts and serve. Sushi Rice: Ingredients 1. 2. 3. 4. 5.

5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt

Directions 1. Rinse the rice in cold water while stirring briskly to remove any dirt. 2. Drain the rice completely.

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3. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. 4. Bring the water to a boil over medium heat. 5. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. 6. Remove the rice from the heat and remove the lid (the water should no longer be visible). 7. Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. 8. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. 9. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. Back to Table of Contents

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HAND ROLLED SUSHI (TEMAKI) Ingredients 1. Sushi rice 2. Nori Possible filling ingredients: 1. Avocado 2. Carrot 3. Eggplant (grilled Japanese) 4. Tofu (made crisp by frying) 5. Tomato 6. Cucumber (Chinese-without seeds, or regular is also ok) 7. Asparagus 8. Aburage (inari tofu skins) 9. Wilted spinach 10. Bell peppers, julienned 11. Scallions, julienned 12. Snow peas, julienned

Garnishes: 1. Black sesame seeds 2. White sesame seeds 169

3. Black sesame seeds/salt combination Sushi rice 1. 3 1/3 cups short grain rice 2. 4 cups water, plus 1/4 cup water 3. 6 tablespoons rice vinegar 4. 5 tablespoons sugar 5. 3 teaspoons salt Directions Garnishes: 1. Place a half sheet of nori horizontally in front of you on your mat. 2. Place rice on left third of nori, leaving border of nori all around. 3. Place filling vertically across middle of rice. 4. Fold near corner of nori over to begin folding into cone shape. 5. Continue to roll until cone is formed. 6. Serve with pickled ginger, wasabi and soy sauce as condiments 170

Sushi rice: 1. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. 2. Place the drained rice in a rice cooker or in a pot with a tightfitting lid and add 4 cups water. 3. Over medium heat, cover and bring the water to a boil. 4. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. 5. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. 6. Remove from the heat, remove lid, and place a towel over pot. 7. Replace lid and let stand for 10 to 15 minutes. 8. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. 9. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. 171

10. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). 11. Run the spatula through the rice in slicing motions to separate the grains. 12. While doing this, slowly add vinegar mixture. 13. Add only as much as is necessary; the rice should not be mushy. 14. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. 15. Do not refrigerate the rice. 16. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

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SMOKED PINK SALMON SUSHI Ingredients Sushi: 1. 1 frozen pink salmon fillet, with the skin on 2. Canning and pickling salt 3. Brown sugar 4. 1 lemon 5. Gari (Japanese-style pickled ginger) Rice: 1. 2. 3. 4.

1 1/4 cups water 1 cup white, short grain rice 2 tablespoons sweet rice vinegar 1 teaspoon salt

Directions Smoked (mild-kippered) pink salmon: 1. Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt.

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2. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. 3. Rinse thoroughly and lay skindown on rack of portable electric smoker to dry in cool, dry place, about 1 hour. 4. Rub fistful of brown sugar liberally over flesh. 5. Allow to air-dry 2 hours. 6. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. 7. Refrigerate overnight. Sushi Rice: 1. Cook rice and cool 10 to15 minutes. 2. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. 3. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture. 4. Use tweezers to remove small pin bones from kippered pink salmon fillet. 174

5. Place skin up on plastic wrap twice as wide as fillet. 6. Carefully lift off skin. 7. Peel and slice lemon paper-thin, removing seeds. 8. Lay single layer of lemon slices on fillet. 9. Take Gari or pickled ginger and squeeze out as much juice as possible. 10. Place layer 2 slices thick, over lemon. 11. Wet hands (so rice won't stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. 12. Lift plastic wrap up and over fillet. 13. Wrap securely by compacting contents with hands. 14. Refrigerate at least 1 hour to further firm rice.

Serving Suggestions: 1. Remove plastic wrap so rice is on bottom.

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2. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3. 3/4 to 1-inch wide. 4. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.

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GRILLED SUSHI RICE WITH SOYGINGER GLAZE Ingredients 1. 2 cups cooked flavored sushi rice 2. 1/4 cup soy-ginger glaze, recipe to follow 3. 1/4 cup gari julienned 4. 1 tablespoon sesame seeds Soy-Ginger Glaze 1. 2. 3. 4.

1 cup thin soy sauce Juice and zest of 2 oranges 3 tablespoons brown sugar 1 tablespoon minced ginger

Directions 1. Form sushi cakes either using a rice mold or your hands. 2. Make a small hole in the cake and fill with gari. 3. Re-seal hole and let rest for 5 minutes. 177

4. 5. 6. 7.

On a hot grill, mark the cake. Turn over and glaze marked side. Turn again and glaze. Garnish with sesame seeds and serve hot.

Soy-Ginger glaze 1. Combine all ingredients in a bowl.

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SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS Ingredients 1. 4 cups sushi rice (Calrose/short grain) 2. Water 3. 1 cup rice wine vinegar 4. 1/4 cup mirin 5. 1/2 cup sugar 6. 8 sheets of nori 7. 1 cup smoked salmon strips 8. 1 cup of jicama strips 9. 1 cup diakon sprouts 10. 1/4 cup gari (pickled ginger) julienned 11. Wasabi oil 12. Soy syrup

Directions 1. Wash rice at least 3 times or until water is clear.

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2. Fill rice cooker or casserole with water to about 1-inch over rice. 3. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. 4. Slowly heat vinegar, mirin and sugar until very hot but not boiling. 5. Fold in ‘su’ (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. 6. Rice should be shiny, not mushy. 7. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. 8. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. 9. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. 10. Roll, moisten end and let rest.

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SOMEN NOODLE SUSHI WITH WASABI OIL AND SOY SYRUP Ingredients 1. 1/2 pound somen noodles, blanched, refreshed 2. 1/4 cup chopped scallions, green part only (save a little for garnish) 3. 2 tablespoons thin soy sauce 4. 1 tablespoon rice wine vinegar 5. 2 tablespoons wasabi oil 6. 1/4 cup gari, julienne (pickled ginger, save a little for garnish) 7. 1/2 cucumber, seeded, julienne 8. 1 yellow or red bell pepper, julienne 9. 4 sheets nori 10. 1/4 cup toasted sesame seeds, for garnish

Wasabi Oil: 1. 1/2 cup wasabi powder 2. 1 tablespoon mirin 3. 1 teaspoon sugar 181

4. Water 5. 1/2 cup canola oil Soy Syrup: 1. 2 cups thin soy sauce 2. 1/2 cup brown sugar 3. 1 lime, juiced Directions 1. In a large mixing bowl combine first 6 ingredients. 2. Check for seasoning. 3. Using a sushi mat, place one sheet of nori, shiny side down. 4. Lay down a thin layer of noodle mix on the bottom third of the nori. 5. Arrange cucumber and peppers on the noodles and roll tightly. 6. Moisten the top edge of the nori to glue the roll. Plating: 1. Slice sushi with straight cuts and some on the bias.

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2. Drizzle soy syrup and wasabi oil on a large, white plate. 3. Garnish with gari, sliced scallions and sesame seeds. Wasabi Oil: 1. In a stainless steel bowl, whisk wasabi, mirin, and sugar. 2. Add water until a loose puree is achieved. 3. Whisk in oil. 4. For extra spicy, use less oil. Soy Syrup: 1. Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70 percent reduction. Let cool. Back to Table of Contents

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HERB CRAB SALAD MAKI-SUSHI Ingredients 2. 1/2 tablespoon honey 3. 1/2 tablespoon Dijon mustard 4. 1/2 lemon, juiced 5. 1/2 tablespoon canola oil 6. 1/2 pound fresh picked crab 7. 1/4 cup chopped cilantro 8. 1/4 cup chopped flat leaf parsley 9. 1/4 cup basil chiffonade 10. 1 shallot, minced 11. Salt and white pepper to taste 12. 4 sheets of yaki-nori

Directions 1. In a bowl, whisk together honey, mustard, lemon juice and oil. 2. Add crab, herbs and minced shallot. 3. Season with salt and pepper and check flavor.

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4. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. 5. Place crab filling 2/3 up on rice. 6. Roll, moisten end to seal and let rest. Back to Table of Contents

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GRILLED PORTOBELLO AND ROASTED PEPPER MAKI SUSHI Ingredients 1. 2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl 2. 2 red bell peppers, roasted, placed in same air tight bowl with portobellos 3. 4 sheets yaki nori 4. Sushi Rice, recipe follows 5. 8 scallions, grilled with olive oil, salt and pepper 6. 2 tablespoons balsamic vinegar 7. 1 tablespoon Dijon mustard 8. 1 minced shallot 9. 1/3 cup extra virgin olive oil Directions

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1. As soon as the portobellos and peppers are cool, slice them in long, thick strips. 2. Save the juices in the bowl. 3. Make sure they are well seasoned. 4. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 5. 1/4-inch thick. 6. Place mushrooms, peppers and scallions 2/3 up on rice. 7. Roll, moisten end and let rest. 8. In the bowl of juices, whisk in vinegar, mustard and shallots. 9. Lift with oil, season, and check for flavor. Plating: 1. Slice the roll, both straight and on the bias. 2. Drizzle with vinaigrette and serve immediately. Back to Table of Contents

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MASTER SUSHI RICE Ingredients 1. 4 cups sushi rice (Calrose/short grain) 2. Water, up to Mount Fuji 3. 1 cup rice wine vinegar 4. 1/4 cup mirin 5. 1/2 cup sugar Direction 1. Wash rice at least 3 times or until water is clear. 2. Fill rice cooker or casserole with water to about 1-inch over rice. 3. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. 4. Slowly heat vinegar, mirin and sugar until very hot but not boiling. 5. Fold in su (vinegar and sugar) with the hot rice, add enough so

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that the rice has a tart/sweet taste. 6. Rice should be shiny, not mushy. 7. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes. Back to Table of Contents

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INSIDE-OUT SPICY TUNA ROLL WITH SPECIAL SAUCE Ingredients 1. 2. 3. 4. 5.

1/3 cup mayonnaise 2 tablespoons hot chile paste 1 teaspoon hot chile oil 1/2 teaspoon toasted sesame oil 4 sheets toasted seaweed ( yakinori) 6. Prepared sushi rice (at least 3 cups cooked rice), recipe follows 7. 1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips 8. Wasabi paste 9. 2 tablespoons finely sliced scallions 10. 3 tablespoons toasted black sesame seeds Directions 1. In a small bowl combine mayonnaise, chile paste, hot

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2.

3.

4. 5.

6.

7.

chile oil, and sesame oil and stir to combine. Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet. Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. 191

8. Once the roll is completely rolled, reposition roll on sushi roller and press again. 9. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. 10. Allow roll to sit for a few seconds before slicing with a sharp, damp knife. 11. Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. 12. Repeat with remaining ingredients.

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MITSUKO'S PERFECT SUSHI RICE Ingredients 1. 3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups) 2. 3 3/4 cups water (or 5 rice maker cups) 3. 1/2 cup rice vinegar 4. 4 tablespoons sugar 5. 1 teaspoon salt Directions 1. In a large bowl, add rice and cover with lots of water. 2. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl.

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3. Rinse the rice several more times, until the water that drains off of the rice is almost clear. 4. Transfer the rice to a colander and let drain for 1 hour, undisturbed. 5. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions. 6. While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. 7. Add sugar and salt and stir until dissolved. 8. Allow to cool to room temperature. 9. When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. 10. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl.

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11. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. 12. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. 13. Gently turn rice over from time to time with paddle so that rice cools evenly. 14. You might want to consider using a fan if time is of the essence. 15. When rice has cooled to body temperature, it is ready to use for sushi rolls. 16. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

Yield: Enough rice for at least 7 large rolls. Back to Table of Contents 195

SUSHI RENOVATION Ingredients 1. 1 cup rice, brown, medium-grain, cooked 2. 1/2 -cup quinoa 3. 2/3 -cup sweet red peppers, raw 4. 4 oz. white tuna, canned in water, drained solids 5. 2 Tbs. seaweed or kelp, raw 6. 1/2 -cup shiitake mushrooms, cooked without salt 7. 1/2 -cup carrots, raw 8. 1/2 -cup cucumber with peel, raw 9. 1/2 oriental radish, 7 inches long, raw 10. 1 Tbs. sesame seed kernels, toasted without added salt

Directions 1. Cook the brown rice and quinoa in 3 cups of water (35-40 min.).

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2. Bring to a boil for 2 minutes and then reduce heat. 3. Do not stir. 4. Once cooked, remove the lid and drape a tea towel over grain for 10 minutes to cool. 5. Transfer the grain to a ceramic or wood bowl, using a wood paddle to fluff the grain. 6. Mix together the sushi vinegar by combining 2 tablespoons of rice vinegar and 1 tablespoon of honey. 7. Add sushi vinegar slowly to prevent sticking. 8. Place a sheet of nori on a sushi mat. 9. Cover the entire sheet with grain, leaving an inch on the bottom and top. 10. Add fillings across the center of the roll. 11. Make sure they're evenly distributed and do not over stuff. 12. Tap a wet finger across the top flap of the nori sheet to ensure a

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good seal and roll the mat with a firm squeeze. 13. Slice in 1/2-inch slices with an extra sharp knife. 14. Enjoy with wasabi, ginger and a dab of tamari.

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CRISPY POTATO SPRING ROLLS WITH TUNA SUSHI IN A LEMON THYME VINAIGRETTE Ingredients Vinaigrette: 1. 1 cup lemon juice 2. 1 teaspoon ground pink peppercorns 3. 1/2 teaspoon white pepper 4. 1 teaspoon sea salt 5. 1/2 cup honey 6. 1 1/2 cups olive oil 7. 1/2 bunch lemon thyme 8. 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice 9. Olive oil 10. Salt and pepper 11. 1 ounce julienne of sun dried tomatoes 12. 4 green onions, green parts only, cut into 5-inch long pieces 13. 4 12 -inch rice paper wrappers

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14. 3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars

Directions Make the vinaigrette: 1. In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. 2. Whisk in honey. 3. Drizzle in olive oil in a slow stream to emulsify. 4. This is a temporary emulsification and needs to be whisked just before serving. 5. In a heated pan with olive oil saute the potatoes. 6. Season with salt and pepper. 7. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. 8. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. 9. Check for seasoning. 200

10. Place the potatoes mixture into a pastry bag fitted with a round tip. 11. To hydrate the rice paper wrappers, fill a large bowl with warm water. 12. Place the wrappers in water for about 3 minutes until soft. 13. Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. 14. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. 15. Lay a tuna bar and a piece of scallion evenly next to the potato. 16. Roll into a spring roll. 17. In a very hot pan with oil saute the spring rolls quickly, browning all sides. 18. Cook on very high heat, making sure not to cook the tuna. 19. Cut each spring roll into 5 pieces. 20. Brush with olive oil. 21. Drizzle with the vinaigrette and serve immediately.

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CRAB, AVOCADO AND MANGO ROLL Ingredients 1. 1 pound lump crabmeat, drained and patted dry with paper towels 2. 1/4 cup mayonnaise 3. 4 teaspoons lemon juice 4. 4 teaspoons light brown sugar 5. 5 cups cooked Sushi Rice, recipe follows 6. 4 toasted nori sheets* 7. 1 avocado, seeded, peeled and cut into thin slices 8. 1 mango, peeled and cut into thin slices 9. 1/2 red bell pepper, cored, seeded and cut into thin slices 10. 1/4 cup black sesame seeds*

Directions

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1. In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar. 2. Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. 3. Lay a sheet of nori over the rice. 4. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. 5. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. 6. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. 7. Remove the plastic wrap. 8. Repeat with the remaining ingredients. 9. Sprinkle each roll with the black sesame seeds. 10. To serve, using a sharp, damp knife, slice each cylinder into 6 204

pieces (re-wet the knife after each slice). 11. Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.

Yield: 24 Crab Rolls Special Equipment: A bamboo sushi mat Note: * Can be found at specialty Asian markets Ingredients Sushi Rice: 1. 2 cups short-grain sushi rice (recommended: Kokuho Rose)* 2. 2 1/2 cups water 3. 1/4 cup seasoned rice vinegar

Directions

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1. Place the rice and water in a medium saucepan over high heat. 2. Bring the mixture to a boil. 3. Cover the pan and reduce the heat to low. 4. Simmer for 25 minutes. 5. Sprinkle the vinegar over the rice and mix with a fork. 6. Transfer the cooked rice to a parchment paper-lined baking sheet. 7. Allow the rice to cool completely before using.

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UNAGI ROLL (BROILED FRESH WATER EEL) Ingredients 1. 8 ounces sushi rice 2. Sushi Su seasoning, recipe follows 3. 1 full sheet nori (roasted seaweed) 4. 1 -ounce cucumber, julienned 5. 1/2 -ounce Kaiware ( daikon sprouts), juilienne 6. 4 ounces Unagi (broiled fresh water eel) 7. 1 pinch sesame seeds 8. 1 ounce Unagi Glaze, recipe follows 9. Gari (pickled ginger), to taste 10. Wasabi (Japanese horseradish), to taste 11. Soy Sauce, to taste 12. Special Equipment: Makisu (bamboo rolling mat)

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Directions 1. To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. 2. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. 3. Add 1-ounce of sushi su seasoning and mix well into rice. 4. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover. 5. Place a full sheet of nori (rough side up), on the bamboo rolling mat. 6. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer.

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7. Sprinkle sesame seeds on rice from left to right. 8. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. 9. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. 10. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. 11. Compress the roll with the bamboo mat. 12. You may shape your roll making it slightly oval or squared off. 13. To serve, slice into 12 even slices. 14. Place Unagi glaze on plate or serve as side dish. 15. Fan out sushi on plate, garnish with pickled ginger and wasabi. 16. Serve with soy sauce.

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CRISPY SUSHI WITH STEAMED CLAMS, WASABI AND FERMENTED BLACK BEANS Ingredients Crispy sushi: 1. 1 1/2 cups various vegetables, chopped into short (julienne) ribbons 2. Salt and pepper, to taste 3. Peanut oil, to saute the vegetables 4. 1/2 cup prepared ginger soy vinaigrette (recipe below) 5. 4 lumpia wrappers 6. 4 strips of raw tuna cut 5 inches long and 1/2-inch thick 7. Water, to seal the wrappers 8. Peanut or canola oil to fry the prepared lumpias

Directions

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1. Sauce the vegetables in a very hot wok or sauce pan. 2. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. 3. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper. 4. Now lay out one lumpia wrapper at a time. 5. Center the vegetables and a strip of the tuna on the lower third of each wrapper. 6. Roll them up until almost closed folding in the sides as you do. 7. Seal with the water by rubbing the lumpia's edges with your water moistened fingers. Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out. 1. For the dish: Wasabi, as desired 212

2. Heat four bowls until very warm. 3. Place enough oil in a fryer or large pan to fry the stuffed lumpia. 4. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). 5. Drain on paper toweling. 6. Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. 7. Now stand them up and place them in the center of the bowls. Clams: 1. 12 clams, scrubbed 2. 1 cup dry white wine Directions 1. Place 3 of the warm clams in each of the four bowls.

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2. Now spoon the fermented black bean mixture into the bowls. 3. Place the wasabi on the rims of the dish as desired. Serve. Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce).

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FERMENTED BLACK BEANS Ingredients 1. 2. 3. 4.

1/2 cup dry white wine 2 tablespoons mirin (rice wine) 1/4 cup rice wine vinegar 1 tablespoon ginger, peeled and finely chopped 5. 1 tablespoon garlic, peeled and finely mince 6. 1 jalapeno, stem and seeds discarded, finely minced 7. 1 cup chicken stock 8. 1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained 9. 2 scallions, green and white parts, cleaned and sliced into small rings 10. 2 tablespoons cold butter, cut into a small dice

Directions 215

1. Place the clams in a small saucepan with a lid. 2. Add the white wine and steam them open on medium high heat until the clams open. 3. Remove from the heat and set aside, keeping them warm Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes). 4. Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.) 5. Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. 6. Whisk in the butter and keep warm. Yield: about 3/4 cup Gingersoy vinaigrette to dress the Asian vegetables: 216

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

1 cup red wine vinegar 1/2 cup soy sauce 1/2 cup dark roasted sesame oil 1/2 cup olive oil 1/2 cup chopped cilantro leaves 3 tablespoons peeled, minced ginger 7. 3 tablespoons peeled, minced garlic 8. 1 1/2 tablespoons sugar 9. Cracked black pepper, to taste Directions 1. Combine all of the above together and keep at room temperature if preparing the dish directly. 2. Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so Back to Table of Contents . 217

TUNA TARTAR Ingredients 1. 2. 3. 4. 5.

1 pound sashimi-grade ahi Salt and white pepper 1/4 cup extra-virgin olive oil 2 tablespoons minced shallots 2 tablespoons finely chopped parsley 6. 1 tablespoon Dijon mustard 7. 2 lemons, juiced 8. 1 avocado, peeled, cored removed and brunoise 9. 1 cup Wasabi Creme Fraiche, recipe follows 10. 12 fried wonton wrappers 11. 1/4 cup brunoise red onions 12. 1 ounce Sevruga caviar 13. Long chives

Directions 1. Using a sharp knife, small dice the ahi. 218

2. Turn the diced tuna in a mixing bowl. 3. Season the tuna with salt and pepper. 4. In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice. 5. Season with salt and pepper. 6. Toss the diced tuna with the vinaigrette and mix thoroughly. 7. Season the avocados with salt and pepper. 8. To assemble, spoon the Wasabi Creme fraiche in the center of the plate. 9. Place 1 wonton in the center of the sauce. 10. Spread 2 ounces of the tartar over the wonton. 11. Sprinkle the avocados over the tartar. 12. Place another fried wonton on top of the avocados. 13. Spread 2 ounces of the tartar over the wonton. 14. Sprinkle the avocados over the tartar. 219

15. Top the sandwich with one fried wonton. 16. Garnish the wontons with the red onions, caviar and chives. 17. Repeat the process for the other three sandwiches.

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WASABI CREME FRAICHE Ingredients 1. 1 teaspoon wasabi powder 2. 1 cup creme fraiche Directions 1. In a small bowl, whisk the wasabi powder into the creme fraiche, smoothing all the lumps. 2. Let creme sit for at least 1 hour, covered and refrigerated, to let the flavor bloom. Back to Table of Contents

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SPAM MUSUBI Ingredients 1. 5 cups cooked sushi rice, room temperature 2. 5 sheets nori, cut in half lengthwise 3. 1 (12 oz.) can Spam 4. 6 tbsp soy sauce 5. 4 tbsp mirin 6. 4 tbsp sugar 7. Furikake, to taste Directions 1. Cut Spam into 10 slices. 2. Fry until slightly crispy. 3. Remove and drain on plate lined with paper towels. 4. In another pan, combine soy sauce, mirin and sugar. 5. Bring to a boil over medium-high heat, then reduce to low. 6. Add Spam slices, coating them in the mixture. 222

7. When mixture has thickened, remove Spam from pan. 8. Lay a sheet of nori lengthwise on a clean surface. 9. Moisten lower half of musubi maker, and place on lower third of nori. 10. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. 11. Sprinkle rice with furikake. 12. Top with slice of Spam. 13. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist. 14. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. 15. Slightly dampen the end of the nori to seal it. 16. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. 17. Note: You can also use an empty Spam can that has been opened 223

on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

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ASPARAGUS ROLL Ingredients 1. 2 sheets nori 2. 1 cup Sushi Rice, recipe follows 3. 2 small asparagus spears, blanched and shocked in an ice water bath 4. 1 to 2 ounces crumbled goat cheese 5. 4 slices thinly sliced prosciutto 6. Pickled ginger, for serving 7. Wasabi, for serving 8. Soy sauce, for serving Directions 1. Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. 2. Position the sheet about 1-inch from the side of the mat closest to you. 3. Wet your hands in cool water and take a handful of sushi rice. 225

4. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. 5. Next place the asparagus, goat cheese, and prosciutto horizontally across the roll. 6. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. 7. Slice into 1-inch thick rolls with a sharp knife. 8. Turn rolls onto their sides so the rice is facing upwards, and serve with pickled ginger, wasabi, and soy sauce. Sushi Rice: Ingredients 1. 2. 3. 4.

3 cups water 1 teaspoon salt 1 cup short-grain sushi rice 1/4 cup rice wine vinegar

Directions 226

1. Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. 2. Bring the water to a boil. 3. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. 4. Once the water has evaporated from the rice, remove the pan from the heat. 5. Stir in the rice vinegar and let cool before using.

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CALIFORNIA ROLLS Ingredients 1. 2. 3. 4. 5. 6.

3 1/3 cups rice 5 1/3 tablespoons vinegar 5 tablespoons sugar 3 tablespoons salt 10 sheets seaweed, halved 1/2 pound imitation crab, cut into long, thin pieces 7. 1/4 cup mayonnaise 8. 1 cucumber, peeled, seeded, and julienne 9. 1 avocado, peeled, seeded, and cut into long, thin pieces 10. Sesame seeds

Directions 1. Wash the rice until the water rinses clear. 2. Drain the rice in a colander and let it stand for 30 minutes.

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3. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. 4. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. 5. Cook for 15 minutes. 6. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes. 7. You can find sushi vinegar prepared at a grocery store or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. 8. If you like sweeter vinegar, just add more sugar. 9. Pour sushi vinegar over cooked rice and mix it gently. 10. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and

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leaving it until it cools down to room temperature. 11. The lid should remain open. 12. Cover a makisu (sushi rolling mat) with plastic wrap. 13. Place half of a sheet of the seaweed over the plastic on the mat. 14. Place a handful of rice across the seaweed and spread it evenly over the seaweed. 15. Toss the imitation crab with the mayonnaise in a small bowl. 16. Place some of the imitation crab meat meat along the center of the rice. 17. Add some cucumber and avocado along the center of the rice. 18. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. 19. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. 20. Cut the sushi roll into bite sized pieces. 230

21. Repeat with the remaining ingredients.

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CRUNCHY SHRIMP ROLL WITH GINGER SAUCE Ingredients 1. 2 cups Japanese rice 2. Sushi vinegar 3. 8 large shrimps, peeled, cleaned, tail-on and pressed by hand to make them straight. 4. Salt 5. Flour 6. 2 eggs, beaten 7. Panko (Japanese bread crumbs) 8. 4 large sheets of nori cut 2/3 size 9. Black sesame seeds 10. 1 avocado, cut in 8 strips 11. 1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori) 12. Wasabi paste 13. Ginger Sauce, recipe follows 14. Red pepper flakes, for garnish

Directions 232

1. Cook the rice – 1 part rice to 2 parts water. 2. This can be done in a rice cooker, steamer, or pot according to package directions. 3. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. 4. Mix well, but do not break the rice grains. Chill the rice to room temperature. 5. Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F. 6. Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko. 7. Fry the breaded shrimps to golden brown. 8. Remove to a paper towel lined plate. 9. Place the nori on a cutting board, spread sushi rice on the back side (non-glossy side), sprinkle black sesame seeds over rice.

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10. Place the rice side down on a bamboo mat that has been covered with plastic wrap. 11. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. 12. Roll. (good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!). 13. Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce. 14. Sprinkle the sauce with some crushed red pepper flakes.

Sesame Ginger sauce: Ingredients 1. 2 golf ball-size ginger pieces, peeled and sliced 2. 4 tablespoon roasted sesame seeds 3. 1 tablespoon soy sauce 4. 4 tablespoons mayonnaise 5. 4 tablespoons sushi vinegar 6. 2 to 4 tablespoons water 234

7. 1/2 lemon, juiced Directions 1. 2 golf ball-size ginger pieces, peeled and sliced 2. 4 tablespoon roasted sesame seeds 3. 1 tablespoon soy sauce 4. 4 tablespoons mayonnaise 5. 4 tablespoons sushi vinegar 6. 2 to 4 tablespoons water 7. 1/2 lemon, juiced 8. Add all the ingredients in a blender. Blend on high until all solids turn liquid.

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TEMPURA BATTER Ingredients 1. 2. 3. 4. 5.

1 cup all purpose flour 1/2 cup cornstarch 1 whole egg beaten 1 to 2 cups seltzer A few ice cubes

Directions 1. In a mixing bowl, blend the dry ingredients. 2. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. 3. Stir to completely combine ingredients. 4. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. 5. Stir in a few ice cubes to keep the batter very cold.

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SPICY MAYONNAISE Ingredients 1. 3 egg yolks* 2. 1 teaspoon shallot (chopped) 3. 1/2 clove garlic 4. 3 tablespoons lime juice 5. 2 teaspoons seasoned rice vinegar 6. 1 teaspoon miso paste 7. 2 teaspoons chile paste 8. 2 teaspoons cayenne pepper 9. 1 1/2 cups vegetable oil Directions 1. Place all ingredients except oil in blender. 2. On medium speed, slowly add the oil to emulsify into mayonnaise. Back to Table of Contents

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SPIDER ROLL Ingredients 1. 2. 3. 4. 5. 6.

1 Soft-shell Crab 2 cups tempura batter 1 nori 1/2 cup sushi rice 1/8 avocado 2 tablespoons spicy mayonnaise, recipe follows

Directions 1. Preheat oil to 350 degrees F. 2. Dip soft-shell crab into tempura batter. 3. Fry crab until it turns golden brown. 4. Remove and place on paper towels to drain. 5. Cut into thirds. 6. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy

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mayonnaise and roll in a jelly roll fashion.

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SOFT-SHELLED CRAB HAND ROLL Ingredients 1. 2. 3. 4. 5.

1/3 cup mayonnaise 2 tablespoons Creole mustard 2 teaspoons soy sauce 1 teaspoon lemon juice 2 teaspoons prepared horseradish 6. 4 sheets toasted seaweed (yakinori) 7. Tempura-fried soft-shell crab, cut into 8 pieces, recipe follows 8. 1/2 avocado, sliced lengthwise 9. 1/2 cucumber, peeled, seeded and sliced into thin batons 10. Prepared sushi rice (at least 3 cups prepared rice), recipe follows 11. 2 tablespoons finely sliced scallions 12. 1/2 cup baby cress

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Directions 1. In a small bowl combine the mayonnaise, mustard, soy sauce, lemon juice, and horseradish and stir to combine well. 2. Set aside. 3. Hold one sheet of seaweed in your hand and with the other hand (fingers should be damp) scoop a small handful of rice and press onto seaweed, leaving 2 of the diagonal corners free of rice (these will be the top and bottom of the handroll). 4. Lay 2 pieces of soft-shell crab, several slices of avocado, and some of the cucumber on top of the rice, and sprinkle with scallions and baby cress. 5. Carefully begin rolling the roll, ice cream cone-fashion. 6. If the roll does not stay closed on its own, you can either wet one edge or place a few stray pieces of rice to act as a "glue".

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7. Serve immediately, with some of the sauce spooned over the top. 8. Repeat with remaining ingredients.

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TEMPURA SOFT-SHELL CRABS Ingredients 1. 2. 3. 4. 5. 6. 7.

4 large soft-shell crabs Dash Essence, recipe follows 1 beaten egg 2/3 cup flour 1/2 cup cornstarch 1 cup cold soda water Salt and pepper

Directions 1. Preheat the deep-fat fryer. 2. To clean the crabs, remove the tail, gills, and eyes. 3. Season with salt and pepper. 4. Whisk together the essence, egg, flour, cornstarch, soda water, salt, and pepper into a smooth batter. 5. Dip the soft-shell into the tempura batter, shaking off any excess. 6. Remove the basket from the fryer. 244

7. First, carefully holding the top of the crab, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. 8. Then lay the soft-shell, top-sidedown, into the oil. 9. Fry for 2 to 3 minutes or until golden, flip the soft-shell over and continue frying for additional 2 to 3 minutes. 10. Remove from the fryer and allow to drain on a paper-lined plate.

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CREOLE SEASONING Ingredients 1. 2. 3. 4. 5. 6. 7. 8.

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

Directions 1. Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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CHAPTER 4: A KITCHEN IN MOROCCO

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MOROCCAN TAGINE

Ingredients              

1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into chunks 1/2 onion, chopped 3 cloves garlic, minced 1 small butternut squash, peeled and chopped 1 (15.5 ounce) can garbanzo beans, drained and rinsed 1 carrot, peeled and chopped 1 (14.5 ounce) can diced tomatoes with juice 1 (14 ounce) can vegetable broth 1 tbsp sugar 1 tbsp lemon juice 1 tsp salt 1 tsp ground coriander 1 dash cayenne pepper

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Directions 

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Cook onion, garlic and chicken over hot olive oil in a pan for about 15 minutes or until you see that it is brown. Now put squash, carrot, tomatoes, garbanzo beans, broth, sugar, and lemon into it before adding some salt, cayenne pepper and coriander for taste. Bring all this to boil before cooking it over low heat for about 30 minutes or until the vegetables are tender.

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Serving: 6 Timing Information: Preparation 2 hrs

Cooking 20 mins

Total Time 2 hrs 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

265 kcal 44.7 g 20 mg 4.3 g 8.1 g 14.1 g 878 mg

* Percent Daily Values are based on a 2,000 calorie diet.

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MOROCCAN CHICKEN

Ingredients                 

1 pound skinless, boneless chicken breast meat - cubed 2 tsps salt 1 onion, chopped 2 cloves garlic, chopped 2 carrots, sliced 2 stalks celery, sliced 1 tbsp minced fresh ginger root 1/2 tsp paprika 3/4 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp ground cayenne pepper 1/4 tsp ground turmeric 1 1/2 C. chicken broth 1 C. crushed tomatoes 1 C. canned chickpeas, drained 1 zucchini, sliced 1 tbsp lemon juice

Directions

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Cook chicken in a pan after adding salt and brown in it until you see that is cooked through. Using the same pan; cook celery, garlic, onion and carrot before adding ginger, turmeric, cayenne pepper, paprika, cumin and oregano into it. Add broth as well as tomatoes after cooking it for one minute. Now put the cooked chicken into this pan and cook it over low heat for 10 minutes. At last, put chickpeas and zucchini into the pan and cook it for about 15 minutes or until tender. Pour some lemon juice over everything before serving.

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Serving: 4 Timing Information: Preparation 10 mins

Cooking 30 mins

Total Time 45 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

286 kcal 27.9 g 67 mg 3.7 g 6.3 g 36 g 2128 mg

* Percent Daily Values are based on a 2,000 calorie diet.

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MOROCCAN INSPIRED YAM STEW Ingredients              

2 tbsps olive oil 3 C. chopped yams 2 large onions, chopped 2 C. chopped cabbage 2 tomatoes, chopped 6 tbsps flaked coconut 3 cloves garlic, minced 3 C. tomato juice 1 C. apple juice 1 tsp ground ginger 1/4 tsp cayenne pepper 1 pinch salt 1 large green bell pepper, chopped 1/2 C. peanut butter

Directions  

Cook garlic, tomatoes, onions, cabbage, yams and coconut in hot oil for about 10 minutes. Add some apple juice, ginger, salt, cayenne pepper and tomato 254

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juice into the vegetables and cook this for another 1 hour at medium heat. Now add some peanut butter and bell pepper into this mixture, and cook all this for another 30 minutes to melt down the peanut butter. Serve.

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Serving: 6 Timing Information: Preparation 15 mins

Cooking 20 mins

Total Time 35 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

379 kcal 46.8 g 0 mg 19.6 g 8.6 g 9.6 g 447 mg

* Percent Daily Values are based on a 2,000 calorie diet.

256

MOROCCAN TAGINE II

Ingredients            

1 tbsp olive oil 2 large onions, peeled and sliced into rings 2 pounds lamb meat, cut into 1 1/2 inch cubes 1 tsp ground cumin 1 tsp ground coriander seed 1 tsp ground ginger 1 tsp ground cinnamon salt to taste 1 tsp ground black pepper 4 pears - peeled, cored and cut into 1 1/2 inch chunks 1/2 C. golden raisins 1/2 C. blanched slivered almonds

Directions 

Cook onion in hot oil before adding lamb meat and cooking it until brown. 257

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 

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Add cinnamon, cumin, salt, coriander, pepper and ginger into it before pouring in enough water to cover the meat. Now cook it covered for two full hours. Now add almonds, pears and golden raisins into it before cooking it for another 5 minutes. Serve.

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258

Serving: 4 Timing Information: Preparation 15 mins

Cooking 2 hr

Total Time 2 hrs 15 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

394 kcal 42.7 g 71 mg 14.5 g 7.5 g 26.4 g 68 mg

* Percent Daily Values are based on a 2,000 calorie diet.

259

MOROCCAN CHICKPEA STEW

Ingredients                

1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 2 tsps ground cumin 2 tsps ground coriander 1/2 tsp cayenne pepper, or to taste 1 tsp garam masala 1/2 tsp curry powder 1 pinch salt 3 potatoes, cut into 1/2-inch cubes 1 (14.5 ounce) can diced tomatoes, undrained 1 C. tomato sauce 1 C. golden raisins water, or enough to cover 1 (14.5 ounce) can chickpeas, drained and rinsed 1 bunch kale, ribs removed, chopped 260

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1/2 C. chopped fresh cilantro

Directions 









Cook onions and garlic in hot oil for about 7 minutes before adding garam masala, salt, cayenne pepper and curry powder into it. Cook for another one minute before adding potatoes, raisins, tomato sauce and some finely sliced tomatoes into it. Pour water into everything before cooking it over medium heat for 15 more minutes. Now add chickpeas and kale into this mixture, and cook it over low heat for an additional three minutes. Sprinkle some cilantro over this prepared stew before serving.

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261

Serving: 4 Timing Information: Preparation 15 hrs

Cooking 25 mins

Total Time 40 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

476 kcal 96.1 g 0 mg 6.5 g 13.6 g 15.7 g 1263 mg

* Percent Daily Values are based on a 2,000 calorie diet.

262

MOROCCAN POTATO BEAN SOUP

Ingredients                

6 C. water 1 (15 ounce) can kidney beans 3 tbsps olive oil 2 onions, chopped 2 potatoes, peeled and cubed 3 tbsps chicken bouillon powder 1/2 tsp ground turmeric 1/2 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp cayenne pepper(optional) 2 tsps curry powder 2 tbsps soy sauce 1/2 C. whole milk 1/2 C. half-and-half 1/2 C. dry potato flakes 1/4 C. chopped green onions

Directions

263

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 

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

Bring the mixture of white beans and water to a boil before turning the heat down to low and cooking it for another 15 minutes. Now cook onions in hot olive oil until brown. Put potatoes, fried onions, turmeric, black pepper, chicken soup base, cayenne pepper, curry powder, white pepper, and soy sauce into the beans, and cook for another 15 minutes or until you see that the potatoes are tender. At last, put whole milk, half and half cream, and instant potato flakes into it before bringing all this back to boil. You can garnish this soup with green onions and some chopped chives. Serve.

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264

Serving: 8 Timing Information: Preparation 15 min

Cooking 45 mins

Total Time 1 hr

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

198 kcal 25.9 g 8 mg 8.1 g 5.5 g 6.7 g 1167 mg

* Percent Daily Values are based on a 2,000 calorie diet.

265

QUICK MOROCCAN COUSCOUS

Ingredients             

2 C. water 1 C. pearl (Israeli) couscous 1 tbsp olive oil 1/2 C. chopped yellow onion 1 shallot, chopped 6 cloves garlic, quartered 1/2 C. golden raisins 1/2 C. chopped oil-packed sundried tomatoes 1/2 C. slivered almonds 1/2 tsp kosher salt 1/4 tsp ground black pepper 3 tbsps lemon juice 1 tbsp butter, softened

Directions 

Add couscous into the boiling hot water and cook this for about 15 minutes or until all the water is absorbed the couscous that you have added. 266

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Cook onion, shallot and garlic in hot oil for about 20 minutes before adding tomatoes and almonds, and cooking it for five more minutes. Now add cooked couscous into it and cook it for five minutes before adding salt, lemon juice and pepper for taste. Combine some butter before serving.

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267

Serving: 8 Timing Information: Preparation 10 min

Cooking 35 mins

Total Time 45 min

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

265 kcal 38.6 g 5 mg 10.3 g 3.6 g 6.6 g 208 mg

* Percent Daily Values are based on a 2,000 calorie diet.

268

MOROCCAN MEAT PIE

Ingredients                 

1 sweet potato, diced 1 1/4 C. water 1/4 yellow onion, chopped 3 cloves garlic, minced 1 (.87 ounce) package dry brown gravy mix 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp curry powder 1/2 tsp ground ginger 1/2 tsp ground black pepper 1/2 tsp ground turmeric 1/2 tsp salt 1 C. shredded leftover pot roast 1/2 C. peas 1/2 C. frozen corn 1 frozen deep-dish pie crust 1/2 C. crumbled feta cheese

Directions

269

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Set your oven at 400 degrees F before doing anything else. Cook sweet potato in boiling water for about 15 minutes at medium heat. Now bring the mixture of onion, garlic and water to boil, and after turning the heat down to low, cook for five minutes or until the onion softens up. Now add gravy mix, cumin, peas, ginger, black pepper, turmeric, salt leftover pot, cinnamon, roast, sweet potatoes, curry powder and corn into the pan, and cook for five minutes before pouring this into the pie crust. Put some cheese over it before baking it for about 25 minutes or until the top start to turn golden brown in color.

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270

Serving: 4 Timing Information: Preparation 20 min

Cooking 50 mins

Total Time 1 hr 10 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

569 kcal 49.2 g 65 mg 31.6 g 6g 22.6 g 1159 mg

* Percent Daily Values are based on a 2,000 calorie diet.

271

MOROCCAN PEACH ROASTED CHICKEN

Ingredients         

1/4 C. margarine or butter 1/4 C. honey 1 tsp rose water 1 tsp salt ground black pepper to taste 4 pounds bone-in chicken pieces, with skin 1 pound fresh peaches, pitted and sliced 1 tbsp white sugar 1/2 C. toasted slivered almonds (optional)

Directions  

Set your oven at 425 degrees F before doing anything else. Heat the mixture of margarine, pepper, honey, salt and rose water in the microwave for about 272

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

 

30 seconds to melt down the margarine. Now pour this mixture over chicken in a baking dish and mix it well. Bake this in the preheated oven for about 15 minutes before turning the temperature down to 350 degrees F and baking it for another 20 minutes after adding peaches and sugar into it. Place chicken in a serving dish of your choice. Serve.

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273

Serving: 6 Timing Information: Preparation 20 min

Cooking 30 mins

Total Time 50 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

567 kcal 19.1 g 130 mg 34.9 g 0.9 g 42.9 g 603 mg

* Percent Daily Values are based on a 2,000 calorie diet.

274

SPANISH MOROCCAN FISH

Ingredients               

1 tbsp vegetable oil 1 medium onion, chopped 1 clove garlic, finely chopped 2 red bell pepper, seeded and sliced into strips 1 large carrot, thinly sliced 3 tomatoes, chopped 4 olives, chopped 1 (15 ounce) can garbanzo beans, drained and rinsed 1/4 C. fresh parsley, chopped 3 tbsps paprika 4 tbsps ground cumin 1 tsp cayenne pepper 2 tbsps chicken bouillon granules Salt to taste 5 pounds tilapia fillets

Directions

275

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Cook onion and garlic in hot oil for about five minutes before adding bell peppers, carrots, garbanzo beans, tomatoes and olives, and cook for five more minutes. Now add chicken bouillon, parsley, cayenne, paprika, salt and cumin before adding fish on top of all this and enough water to cover the vegetables. Turn the heat down to low and cook for another 40 minutes. Serve.

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276

Serving: 6 Timing Information: Preparation 30 min

Cooking 1 hr

Total Time 1 hr 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

529 kcal 23.4 g 139 mg 10.2 g 6.4 g 83.2 g 736 mg

* Percent Daily Values are based on a 2,000 calorie diet.

277

SWEET AND NUTTY MOROCCAN COUSCOUS

Ingredients        

2 C. vegetable broth 5 tbsps unsalted butter 1/3 C. chopped dates 1/3 C. chopped dried apricots 1/3 C. golden raisins 2 C. dry couscous 3 tsps ground cinnamon 1/2 C. slivered almonds, toasted

Directions 



Bring the vegetable broth to boil before adding butter, raisins, apricots and dates into it, and boiling it for three full minutes. Combine this with couscous after turning off the heat and then let it stand covered for about 5 minutes.

278

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Just before you serve, add cinnamon and toasted almonds. Enjoy.

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279

Serving: 6 Timing Information: Preparation 15 min

Cooking 5 mins

Total Time 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

442 kcal 68.2 g 25 mg 14.8 g 6.4 g 10.5 g 164 mg

* Percent Daily Values are based on a 2,000 calorie diet.

280

TEMPEH KABOBS WITH MOROCCAN COUSCOUS

Ingredients            

2 pounds ground lamb 1 C. raisins 5 ounces goat cheese 1/3 C. mayonnaise 1 red onion, finely chopped 2 cloves garlic, finely chopped 2 tbsps chopped fresh cilantro 3/4 tbsp ground cayenne pepper 1/2 tsp ground cumin 1/2 tsp ground coriander salt to taste coarsely ground black pepper to taste

Directions 

At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 281

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Combine ground lamb, ground coriander, raisins, mayonnaise, red onion, garlic, cilantro, goat cheese, cayenne pepper, cumin, salt and black pepper in a bowl of your choice. Divide this evenly into six even portions and pierce this into skewers. Put these on the preheated grill and cook it for about 4 minutes each side or until you see that the cheese has melted completely. Serve.

NOTE: If using a grilling plate instead of grill, then adjust the cooking time of the meat so that everything is fully cooked through.

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282

Serving: 6 Timing Information: Preparation 20 mins

Cooking 10 mins

Total Time 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

554 kcal 22.7 g 125 mg 37.6 g 1.5 g 32.2 g 280 mg

* Percent Daily Values are based on a 2,000 calorie diet.

283

MOROCCAN MASHED POTATOES

Ingredients       

10 large baking potatoes, peeled and cubed 3 tbsps olive oil, or as needed 1 onion, diced 1 tbsp ground turmeric 1 tbsp salt, or to taste 2 tsps ground black pepper 1/2 tsp ground cumin

Directions 

 

Place potatoes in boiling water and cook until tender, about twenty minutes. Cook onion in hot oil for about six minutes or until lightly browned. Add this to the potatoes after draining water and mash before adding turmeric, cumin, pepper and salt into. 284

 

Add two tbsps of olive oil to make these potatoes a little creamy. Serve.

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285

Serving: 32 Timing Information: Preparation 16 mins

Cooking 20 mins

Total Time 36 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

103 kcal 21.3 g 0 mg 1.4 g 2g 1.8 g 224 mg

* Percent Daily Values are based on a 2,000 calorie diet.

286

MOROCCAN SHABBAT FISH

Ingredients          

1 red bell pepper, cut into thin strips 3 tomatoes, sliced 6 (6 ounce) tilapia fillets 2 tbsps paprika 1 tbsp chicken bouillon granules 1 tsp cayenne pepper salt and pepper to taste 1/4 C. olive oil 1 C. water 1/4 C. chopped fresh parsley

Directions  



Set your oven at 200 degrees F before doing anything else. Put red peppers and sliced tomatoes in the baking dish and add tilapia fillets on top of it. Add mixture of paprika, cayenne, salt, pepper, chicken bouillon, 287



olive oil and water over fish in the baking dish. Bake this for one full hour in the preheated oven after covering the baking dish with aluminum foil.

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288

Serving: 6 Timing Information: Preparation 20 mins

Cooking 1 hr

Total Time 1 hr 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

278 kcal 5.9 g 62 mg 12 g 2.3 g 35.9 g 303 mg

* Percent Daily Values are based on a 2,000 calorie diet.

289

MOROCCAN KSRA (FLATBREAD)

Ingredients         

7/8 C. water 2 1/4 C. bread flour 3/4 C. semolina flour 1 tsp anise seed 1 1/2 tsps salt 1/2 tsp white sugar 2 tsps active dry yeast 1 tbsp olive oil 1 tbsp sesame seeds(optional)

Directions 

 

Put all the ingredients of the into a bread machine by following the order that has been recommended by its manufacture. Start the machine after selecting the dough cycle. When it is done, cut this into two parts before shaping some balls out of it. 290

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 

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Flatten these balls out and place them on a baking dish that is lightly floured. Now let it stand as it is for about 30 minutes while covered. Set the heat of your oven to 400 degrees F and brush each and every loaf with some olive oil and sesame seeds. Bake this for about 25 minutes in the oven or until you see that it is golden brown.

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291

Serving: 2 Timing Information: Preparation 2 hrs

Cooking 20 mins

Total Time 2 hrs 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

278 kcal 5.9 g 62 mg 12 g 2.3 g 35.9 g 303 mg

* Percent Daily Values are based on a 2,000 calorie diet.

292

FAVA BEAN BREAKFAST SPREAD Ingredients         

1 (15 ounce) can fava beans 1 1/2 tbsps olive oil 1 large onion, chopped 1 large tomato, diced 1 tsp ground cumin 1/4 C. chopped fresh parsley 1/4 C. fresh lemon juice salt and pepper to taste ground red pepper, to taste

Directions 

 

Bring beans to boil and then add onion, olive oil, parsley, salt, red pepper, cumin, tomato and pepper into it. Boil the mixture again and cook it for another 5 minutes at medium heat. Serve it with grilled pita

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Serving: 6 Prep Cook Ready In Timing Information: Preparation 10 mins

Cooking 10 mins

Total Time 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

101 kcal 13.6 g 0 mg 3.7 g 3.5 g 4.6 g 322 mg

* Percent Daily Values are based on a 2,000 calorie diet.

294

MOROCCAN PEANUT STEW Ingredients            

2 tbsps peanut oil 1 red onion, chopped 2 cloves garlic, minced 2 tbsps chopped fresh ginger 1 pound chicken, cut into chunks (optional) 1 tbsp crushed red pepper, or to taste salt and ground black pepper to taste 5 C. chicken stock 3 small sweet potatoes, cut into chunks 1 (16 ounce) can chopped tomatoes, with liquid 1/4 pound collard greens, roughly chopped 1 C. chunky peanut butter

Directions 

Cook ginger, onion and garlic in hot peanut oil at medium heat for 5 minutes and then add chicken and cook until brown. 295

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Add some red pepper, pepper and salt according to your taste and then add chicken stock and some sweet potatoes into it and cook it for another 15 minutes before serving.

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296

Serving: 4 Timing Information: Preparation 20 mins

Cooking 45 mins

Total Time 1 hr 5 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

731 kcal 44.9 g 70 mg 43.8 g 11.1 g 45.5 g 1470 mg

* Percent Daily Values are based on a 2,000 calorie diet.

297

MOROCCAN YAM SOUP Ingredients            

1 tsp vegetable oil 1 small onion, chopped 1 large sweet potato, peeled and diced 1 clove garlic, minced 4 C. chicken broth 1 tsp dried thyme 1/2 tsp ground cumin 1 C. chunky salsa 1 (15.5 ounce) can garbanzo beans, drained 1 C. diced zucchini 1/2 C. cooked rice 2 tbsps creamy peanut butter

Directions  

Cook sweet potato, garlic and onion in hot oil and then add chicken broth, cumin and thyme. Cook it for 15 minutes and then add garbanzo beans, salsa and zucchini into it and cook for another 15 minutes at low heat. 298

 

Now add cooked rice and peanut butter into it and mix it until peanut butter has dissolved. Serve with pita chips and salad.

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299

Serving: 4 Timing Information: Preparation 10 mins

Cooking 30 mins

Total Time 40 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

345 kcal 62.2 g 0 mg 6.9 g 10.7 g 11.5 g 822 mg

* Percent Daily Values are based on a 2,000 calorie diet.

300

MOROCCAN VEGETABLE CURRY Ingredients                   

1 sweet potato, peeled and cubed 1 medium eggplant, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 2 carrots, chopped 1 onion, chopped 6 tbsps olive oil 3 cloves garlic, minced 1 tsp ground turmeric 1 tbsp curry powder 1 tsp ground cinnamon 3/4 tbsp sea salt 3/4 tsp cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/4 C. blanched almonds 1 zucchini, sliced 2 tbsps raisins 1 C. orange juice 10 ounces spinach

Directions

301

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Sauté sweet potato, carrots, eggplant, onion and pepper in three tbsps of oil for about 5 minutes. In another pan sauté garlic, curry powder, cinnamon, turmeric salt and pepper in 3 tbsps olive oil for about 3 minutes. Now add garlic, some spice, garbanzo beans, zucchini, orange juice and almonds into the pan with all the vegetables and cook it for 20 minutes. In the end, add spinach and cook it for 5 minutes approximately. Serve.

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302

Serving: 4 Timing Information: Preparation 10 mins

Cooking 35 mins

Total Time 45 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

330 kcal 39 g 0 mg 18 g 10.5 g 8g 874 mg

* Percent Daily Values are based on a 2,000 calorie diet.

303

RAS EL HANOUT Ingredients            

1 tsp salt 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 3/4 tsp ground cinnamon 3/4 tsp freshly ground black pepper 1/2 tsp ground white pepper 1/2 tsp ground coriander seed 1/2 tsp ground cayenne pepper 1/2 tsp ground allspice 1/2 tsp ground nutmeg 1/4 tsp ground cloves

Directions 



Combine salt, turmeric, cinnamon, black pepper, ginger, white pepper, coriander, cayenne pepper, cumin, allspice, nutmeg, and cloves in a small sized bowl thoroughly. Store this in a container that is airtight up to 1 month. 304

NOTE: This is a Moroccan spice mix. Use it to season anything!

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305

Serving: 12 Timing Information: Preparation 5 mins

Cooking

Total Time 5 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

4 kcal 0.8 g 0 mg 0.2 g 0.3 g 0.1 g 195 mg

* Percent Daily Values are based on a 2,000 calorie diet.

306

HARISSA Ingredients        

6 ounces bird's eye chilies, seeded and stems removed 12 cloves garlic, peeled 1 tbsp coriander, ground 1 tbsp ground cumin 1 tbsp salt 1 tbsp dried mint 1/2 C. chopped fresh cilantro 1/2 C. olive oil

Directions 



Put the chilies, ground coriander, cumin, garlic, salt mint and cilantro in a blender and if the mixture is too try dry then add some olive for smoothness. Store this in a refrigerator by putting some oil over it and every time you use it, do remember to brush the its top surface with some oil.

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Serving: 40 Timing Information: Preparation 20 mins

Cooking

Total Time 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

28 kcal 0.9 g 0 mg 2.8 g 0.2 g 0.2 g 176 mg

* Percent Daily Values are based on a 2,000 calorie diet.

308

LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE) Ingredients        

1 pound cubed beef stew meat 2 tbsps butter 1 tbsp canola oil 4 onions, very thinly sliced 2 cubes chicken bouillon 1 bay leaf salt and ground black pepper to taste 1 1/2 C. water, or as needed

Directions 





Cook the mixture of beef, canola and butter over a medium heat for about 5 minutes while stirring continuously. Now add onion, bay leaf, pepper, chicken bouillon and some salt into the beef, and cook it for about 2 hours to make sure that the beef is tender and the onions have turned into a thick sauce. Enjoy. 309

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310

Serving: 4 Timing Information: Preparation 10 mins

Cooking 2 hrs 10 mins

Total Time 2 hrs 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

394 kcal 21.8 g 78 mg 24.9 g 3.9 g 21.3 g 770 mg

* Percent Daily Values are based on a 2,000 calorie diet.

311

CHOCOLATE FONDUE L'AFRIQUE Ingredients    

1/2 C. whipping cream 1/2 C. Amarula liqueur 2 C. semisweet chocolate chips 1 dash vanilla extract

Directions 





Cook a mixture of whipping cream and amarula liqueur over a medium heat until the mixture boils. Continue cooking it while adding chocolate chips at low heat and when the chocolate melts down completely, add vanilla. Serve.

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312

Serving: 4 Timing Information: Preparation 5 mins

Cooking 15 mins

Total Time 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

103 kcal 11 g 7 mg 6.1 g 0.8 g 0.7 g 4 mg

* Percent Daily Values are based on a 2,000 calorie diet.

313

WEST AFRICAN CABBAGE Ingredients         

1/2 C. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 1 tsp sea salt 1/2 tsp ground black pepper 1/2 tsp ground cumin 1/4 tsp ground turmeric 1/2 head cabbage, shredded 5 potatoes, peeled and cut into 1inch cubes

Directions 

 

Cook carrots and onions in some preheated oil for about minutes and add salt, cabbage, pepper, turmeric and cumin into before cooking it for another 15 minutes. Now add potatoes and cook it for another 30 minutes until the potatoes are soft and tender. Enjoy.

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Serving: 5 Timing Information: Preparation 25 mins

Cooking 40 mins

Total Time 1 h 5 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

428 kcal 54.1 g 0 mg 22.2 g 10.1 g 6.9 g 428 mg

* Percent Daily Values are based on a 2,000 calorie diet.

315

LENTIL SOUP Ingredients            

3 C. water 1 C. red lentils 1 roma tomato, quartered 1 carrot, quartered 1 small onion, quartered 4 cloves garlic, quartered 1/4 cube chicken bouillon (such as Maggi®) 1 C. water 2 tsps ground cumin 1/2 tsp sea salt 1/2 tsp cracked black pepper 1/4 tsp ground coriander

Directions 



Add 3 C. water, tomato, carrot, onion, lentils, garlic, and chicken bouillon in a skillet and put it to medium heat for about 25 minutes to get the vegetables tender. After allowing it to cool, blend this in a blender and then add 1 C. of water, coriander, sea salt, cumin 316



and pepper into this soup and heat it until it gets warm. Serve in a medium sized bowl.

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317

Serving: 4 Timing Information: Preparation 15 mins

Cooking 30 mins

Total Time 45 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

196 kcal 34.3 g < 1 mg 0.9 g 15.9 g 13.3 g 316 mg

* Percent Daily Values are based on a 2,000 calorie diet.

318

PUMPKIN CASSEROLE Ingredients        

1/2 C. white sugar 1/2 C. butter 3 large eggs 1 1/2 C. pumpkin puree 1 C. milk 1/2 C. cake flour 2 tsps baking powder 1 pinch ground cinnamon, or as desired

Directions 





Preheat your oven at 450 degrees F before doing anything else and also grease a baking dish. Beat sugar, eggs and butter together with the help of an electric mixer in a bowl and then add pumpkin into it. Now beat milk, baking powder and flour into this mixture and bake this in the preheated oven for about 1 hour after pouring it into the baking dish. 319

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Serve.

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320

Serving: 6 Timing Information: Preparation 15 mins

Cooking 45 mins

Total Time 1 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

321 kcal 33.6 g 137 mg 18.9 g 2.1 g 6.3 g 471 mg

* Percent Daily Values are based on a 2,000 calorie diet.

321

PEANUT SOUP Ingredients          

2 tbsps olive oil 2 medium onions, chopped 2 large red BELL peppers, chopped 4 cloves garlic, minced 1 (28 ounce) can crushed tomatoes, with liquid 8 C. vegetable broth or stock 1/4 tsp pepper 1/4 tsp chili powder (optional) 2/3 C. extra crunchy peanut butter 1/2 C. uncooked brown rice

Directions 



Cook onions and bell peppers in hot oil until tender, while adding garlic at the very end to prevent any burning. Now add vegetable stock, chili powder, tomatoes and pepper, and cook them at low heat for another 30 minutes. 322

 

Now add rice and heat it for another 15 minutes or until you find the rice tender. Do add some peanut butter at the very end and serve.

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323

Serving: 10 Timing Information: Preparation 10 mins

Cooking 55 mins

Total Time 1hrs 10 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

222 kcal 23.5 g 0 mg 12.2 g 5.2 g 7.4 g 558 mg

* Percent Daily Values are based on a 2,000 calorie diet.

324

BERBERE (WEST AFRICAN SPICE) Ingredients           

1 C. red chili powder 1/2 C. paprika 1 tbsp salt 1 tsp ground fenugreek 1 tsp ground ginger 1 tsp onion powder 1 tsp ground coriander 1 tsp ground cardamom 1/2 tsp garlic powder 1/4 tsp ground cloves 1/4 tsp ground cinnamon

Directions 



Combine chili powder, salt, fenugreek, ginger, onion powder, paprika, coriander, cardamom, garlic powder, cloves, ginger and cinnamon in a regular bowl very thoroughly. Serve.

325

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326

Serving: 24 Timing Information: Preparation 10 mins

Cooking 10 mins

Total Time 20 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

25 kcal 4.6 g 0 mg 1.2 g 2.8 g 1.1 g 345 mg

* Percent Daily Values are based on a 2,000 calorie diet.

327

MOROCCAN BLACK-EYED PEAS (COWPEAS) Ingredients            

1 1/2 C. dried black-eyed peas (cowpeas) 1 onion, chopped 1 (8 ounce) can tomato sauce 1/2 C. olive oil 1/4 C. chopped fresh cilantro 3 cloves garlic, finely chopped 1 1/2 tsps salt 1 1/2 tsps ground cumin 1 1/2 tsps sweet paprika 1 tsp ground ginger 1/4 tsp cayenne pepper 3 1/2 C. water, or more if needed

Directions 



Place some black-eyed peas in a container full of cold water and let it stand for about 8 hours before getting these peas out. Mix peas, tomato sauce, cilantro, garlic, onion, salt, cumin, paprika, ginger, olive oil and cayenne 328

pepper in a pan before adding water and bringing this mixture to boil to get the peas tender by cooking it for more than 1 hour at low heat. Back to Table of Contents

329

Serving: 8 Timing Information: Preparation 10 mins

Cooking 1 h 30 mins

Total Time 9 h 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

242 kcal 22.6 g 0 mg 14.1 g 4.3 g 8.1 g 593 mg

* Percent Daily Values are based on a 2,000 calorie diet.

330

MOROCCAN SPICY CARROT SALAD Ingredients          

1 pound carrots, peeled and sliced into thin rounds 2 C. water 2 cloves garlic, minced 2 tbsps olive oil 1/2 tsp sweet paprika 1 pinch cayenne pepper, or to taste Salt and ground black pepper to taste 1 tbsp wine vinegar 1/2 tsp ground cumin 1/4 C. cilantro leaves

Directions 

Mix carrots, garlic, cayenne pepper, black pepper, olive oil, water and some salt together in a pan and bring it boil at medium heat for about 20 minutes to get the carrots tender.

331

 

Now add some vinegar and cumin into it before cooling it down for later use. Garnish this with cilantro before serving.

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332

Serving: 6 Timing Information: Preparation 15 mins

Cooking 20 mins

Total Time 1 h 15 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

74 kcal 7.9 g 0 mg 4.8 g 2.3 g 0.9 g 56 mg

* Percent Daily Values are based on a 2,000 calorie diet.

333

GINGER JUICE Ingredients      

1/3 pound fresh unpeeled ginger root, cut into 1/2-inch chunks 1 1/2 C. water, or as needed to cover 4 large lemons, juiced 1 C. white sugar 7 C. water, or as needed 16 leaves fresh mint, crushed

Directions 

 

Blend ginger and water together, and then squeeze as much juice as you can from this mixture into a jar. Now mix some sugar and lemon juice into this juice. Pour 7 C. of water into it and serve it with mint leaves after stirring.

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334

Serving: 16 Timing Information: Preparation 15 mins

Cooking 15 mins

Total Time 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

59 kcal 15.2 g 0 mg 0.1 g 0.2 g 0.2 g 5 mg

* Percent Daily Values are based on a 2,000 calorie diet.

335

EL MESTOUK Ingredients           

1 tbsp vegetable oil 1 tbsp minced onion 2 tsps ground cinnamon salt and pepper to taste 1/2 C. golden raisins 1/4 C. dried apricots, cut in half (optional) 2 tsps lemon zest 2 tbsps lemon juice 4 C. water 2 apples - peeled, cored and sliced 1/2 roasted, shredded rotisserie chicken

Directions 



Cook onion in hot oil for about 4 minutes and then add raisins, lemon zest, water, apricot, and lemon juice. Bring this mixture to a boil at high heat and cook it again at medium heat for about 4 minutes. 336

  

Now add apples and cook for another 5 minutes to make sure that the apples are soft enough Sprinkle some salt, pepper and cinnamon according to your taste. Add the shredded chicken and serve.

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337

Serving: 4 Timing Information: Preparation 15 mins

Cooking 15 mins

Total Time 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

251 kcal 31 g 36 mg 9.9 g 3.8 g 12.4 g 142 mg

* Percent Daily Values are based on a 2,000 calorie diet.

338

SPICY WEST AFRICAN SAUCE Ingredients           

10 fresh hot chile peppers, stems removed 1 onion, coarsely chopped 1/4 C. pitted fresh dates, or more to taste 1/4 C. fresh basil leaves 1/4 C. fresh parsley leaves 1 roma (plum) tomato, roughly chopped (optional) 2 tbsps beef bouillon powder 4 garlic cloves 1/2 C. vegetable oil, or as needed salt to taste 1 squeeze lemon juice

Directions 



In a blender, put dates, parsley, onion, tomato, peppers, bouillon power and some garlic, and blend it together while adding some oil for the smoothness. Now bring this mixture to boil and then add some lemon juice, and 339



cook it for another 15 minutes at low heat Allow this mixture to cool down and then place it in a refrigerator after pouring it into a jar.

Back to Table of Contents

340

Serving: 100 Timing Information: Preparation 10 mins

Cooking 20 mins

Total Time 30 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

14 kcal < 1 mg 0.1 g 29 mg 1g 1.1 g 0.2 g

* Percent Daily Values are based on a 2,000 calorie diet.

341

SHUKU SHUKU Ingredients    

1 C. unsweetened flaked coconut 1/4 C. castor sugar or superfine sugar 3 egg yolks 1/2 C. self-rising flour

Directions  

Place all the balls made from the mixture of coconut, eggs yolks and sugar on baking sheet. Now bake this in a preheated oven at 350 degrees F for about 20 minutes or until the color is golden from the top.

Back to Table of Contents

342

Serving: 14 Timing Information: Preparation 15 mins

Cooking 20 mins

Total Time 35 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

85 kcal 8.6 g 44 mg 5.3 g 1.2 g 1.5 g 61 mg

* Percent Daily Values are based on a 2,000 calorie diet.

343

MOROCCAN INSPIRED SPINACH LEAVES Ingredients         

2 onions, chopped 1 green bell pepper, cut into chunks 1/4 habanero pepper, or more to taste 3 tbsps light virgin palm oil 1/2 C. water 1 tbsp peanut butter, or more to taste 2 cubes chicken bouillon 1 tsp salt 2 bunches fresh spinach, cut into thin strips

Directions 



Place pepper, habanero pepper, green bell pepper and oil in a blender, and blend all this until the required smoothness is achieved. Now add some water, bouillon cubes, onion mixture, peanut 344



butter and some salt into it before putting it to boil for about 30 minutes. Now add spinach into this mixture and cook it again for about 30 minutes to achieve the required thickness.

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345

Serving: 6 Timing Information: Preparation 15 mins

Cooking 1 hrs

Total Time 1 h 15 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

140 kcal 13 g < 1 mg 8.8 g 4.3 g 5.2 g 878 mg

* Percent Daily Values are based on a 2,000 calorie diet.

346

MOROCCAN OKRA SAUCE Ingredients     

1/2 pound frozen whole okra 1 serrano pepper, chopped 2 cloves garlic, roughly chopped 1 tbsp lemon juice 1/2 tsp salt

Directions   



Place the frozen okra in the boiling water and cook it for about 8 minutes. Now drain the water and remove the stems of okra. Now place this okra, chili pepper, lemon juice, garlic and salt in a blender, and blend all this for about 30 seconds. Serve.

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347

Serving: 8 Timing Information: Preparation 5 mins

Cooking 8 mins

Total Time 13 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

10 kcal 2.3 g 0 mg 0.1 g 0.7 g 0.5 g 146 mg

* Percent Daily Values are based on a 2,000 calorie diet.

348

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY Ingredients      

4 C. water 3/4 C. coarse semolina flour 1 1/4 tsps salt, or to taste 3 C. milk 2 tbsps butter 1 tsp anise seed, or more to taste

Directions    

Add semolina and salt in boiling water. Cook it for about 15 minutes or until the semolina is tender. Now add some milk, anise seed and butter, and cook it again for another 7-8 minutes. Serve.

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349

Serving: 4 Timing Information: Preparation 10 mins

Cooking 15 mins

Total Time 25 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

257 kcal 31.6 g 30 mg 9.8 g 1.3 g 10.2 g 850 mg

* Percent Daily Values are based on a 2,000 calorie diet.

350

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS Ingredients               

1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into chunks 1/2 onion, chopped 3 cloves garlic, minced 1 (15.5 ounce) can garbanzo beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes with juice 1 (14 ounce) can vegetable broth 1 (14 ounce) can quartered artichoke hearts, drained 1 carrot, peeled and chopped 1/2 C. sliced Mediterranean black olives 1 tbsp white sugar 1 tbsp lemon juice 1 tsp salt 1 tsp ground coriander 1 pinch cayenne pepper

Directions 351

 



Cook chicken, garlic and onion in hot oil for about 15 minutes or until the chicken is tender. Now add garbanzo beans, vegetable broth, artichoke hearts, diced tomatoes with juice, carrot, olives, sugar, salt, coriander, lemon juice and cayenne pepper in the mixture you just prepared and cook it again for another 30 minutes at low, so that the vegetables are tender. Serve.

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352

Serving: 4 Timing Information: Preparation 15 mins

Cooking 15 mins

Total Time 25 mins

Nutritional Information: Calories Carbohydrates Cholesterol Fat Fiber Protein Sodium

229 kcal 31.2 g 20 mg 5.4 g 6.7 g 14.1 g 1220 m

* Percent Daily Values are based on a 2,000 calorie diet.

353

CHAPTER 5: EASY SAMOSAS & POT PIE RECIPES

354

SAMOSA I (LAMB)

Ingredients                

2 C. all-purpose flour 1/2 tsp salt 2 tbsps butter 1/4 C. water 1 quart oil for deep frying 2 tbsps butter 1 small onion, diced 2 cloves garlic, diced 2 green chili peppers, diced 1 tbsp fresh ginger root, diced 1/2 tsp ground turmeric 1/2 tsp chili powder 3/4 lb ground lamb 1 tsp salt 2 tsps garam masala 1 1/2 tbsps fresh lemon juice

355

Directions 





 

Combine a mixture of flour, butter very thoroughly, and stir in water before turning it into a ball shaped dough and set it aside. Cook garlic, green chili, ginger and pepper in hot oil for 5 minutes and stir in turmeric, salt, lamb and chili powder before cooking it for 10 minutes and adding garam masala and lemon juice. Cook for 5 more minutes before filling up dough that is divided into 15 equal parts, rolled out and sliced into two semi circles. Fry in hot oil for 3 minutes. Serve.

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356

Serving: 30 Timing Information: Preparation

Cooking

20 m

30 m

Total Time 50 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

105 kcal 7.3g 12mg 135mg 7.2g 0.4g 2.9g

* Percent Daily Values are based on a 2,000 calorie diet.

357

SAMOSA II (BEEF)

Ingredients                  

2 large potatoes, peeled 1 C. frozen peas, thawed 2 tbsps vegetable oil 1/2 tsp cumin seeds 1 bay leaf, crushed 2 large onions, finely diced 1 lb ground beef 4 cloves garlic, crushed 1 tbsp diced fresh ginger root 1/2 tsp ground black pepper 1 1/2 tsps salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp chili powder 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 2 tbsps diced fresh cilantro 358

  

2 tbsps diced green chili peppers 1 quart oil for deep frying 1 (16 oz.) package phyllo dough

Directions 







Cook potatoes and peas in hot boiling water for 15 minutes and then mash them. Cook cumin and bay leaf for a few minutes and stir in ground beef and onion before cooking all this for 5 minutes and stirring in garlic, black pepper, salt, cumin, coriander, turmeric, chili powder, fresh ginger root, cinnamon, cardamom and mashed potato mixture. Refrigerate for an hour and fill phyllo sheets with this mixture after stirring in cilantro and green chili pepper. Form triangle shapes from the sheets and then fill them with mixture. 359

 

Fry in hot oil for three minutes or until golden brown. Serve.

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360

Serving: 18 Timing Information: Preparation

Cooking

20 m

20 m

Total Time 40 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

258 14.8g 21mg 346mg 23.8g 2.3g 7.6g

* Percent Daily Values are based on a 2,000 calorie diet.

361

SAMOSA III (VEGGIE)

Ingredients       

2 tbsps vegetable oil 4 medium potatoes, peeled and cut into 1/2-inch cubes 1/2 C. diced yellow onion 3/4 C. canned peas and carrots, drained 1 C. Kikkoman Thai Red Curry Sauce Flour for baking sheet 12 large wonton wrappers

Directions 

Cook potatoes and onion in hot oil for 15 minutes and add peas, carrots and curry sauce before cooking all this for 5 minutes and

362

  

filling up the wonton wrapper that is cut into half with this mixture. Fold up to form triangle shapes and put on a baking sheet. Fry in hot oil for 3 minutes or until golden brown. Serve.

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363

Serving: 12 Timing Information: Preparation

Cooking

20 m

20 m

Total Time 40 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

139 4.5g < 1mg 258mg 21.8g 2.2g 3g

* Percent Daily Values are based on a 2,000 calorie diet.

364

SAMOSA IV (CHICKEN FLAVORED AND BEEF)

Ingredients             

 

cooking spray 1 tbsp vegetable oil 1 C. petite-cut potato 1 small onion, diced 1/2 lb ground beef 2 1/2 tbsps curry powder 1 1/2 tbsps diced garlic 1 tbsp diced fresh ginger root 1/2 tsp salt 1/2 tsp ground black pepper 1/2 C. chicken stock 1 C. peas 1 (15 oz.) package prepared pie crusts, at room temperature and each cut into quarters 1 egg 1/4 tsp ground turmeric 365



1/4 tsp curry powder

Directions  





 

Set your oven at 375 degrees before doing anything else. Cook potatoes and onion in hot oil for 5 minutes and add small pieces of beef before cooking it for 7 minutes and stirring in pepper, ginger, garlic, salt, and curry powder. Stir in chicken stock and peas before cooking all this for 5 minutes and filling up the dough with this mixture. Fold everything up to form triangle shapes and put them on the baking sheet before brushing samosas with a mixture of eggs, curry powder and turmeric. Bake in the preheated oven for about 20 minutes. Serve.

Back to Table of Contents 366

Serving: 4 Timing Information: Preparation

Cooking

20 m

35 m

Total Time 55 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

731 44.8g 82mg 1046mg 62.3g 8g 20.8g

* Percent Daily Values are based on a 2,000 calorie diet.

367

SAMOSA V (LENTILS)

Ingredients              

3/4 C. dried brown lentils 3 tbsps olive oil, divided 1 onion, diced 2 tsps curry powder 1 tsp ground cardamom 1 tsp ground ginger 1 tsp ground cumin 1 pinch cayenne pepper (optional) 1 yam, peeled and sliced 1/2 C. water 1/4 C. coconut milk 6 dried apricots, diced 1/2 tsp sea salt 1 (16 oz.) package samosa pastry (egg roll wrappers)

368

Directions  



 

Set your oven at 400 degrees before doing anything else. Cook onion in hot oil for 10 minutes and stir in curry powder, cardamom, ginger, cumin, lentils, yam, water, coconut milk and cayenne pepper before cooking on low heat for 20 minutes and then fill up the center of each pastry. Fold the pastry to form triangle shapes and put everything on a baking sheet before brushing the samosas with olive oil. Bake this in the preheated oven for about 20 minutes. Serve.

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369

Serving: 8 Timing Information: Preparation

Cooking

15 m

40 m

Total Time 8 hr 55 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

378 7.9g 5mg 440mg 65.5g 10g 11.8g

* Percent Daily Values are based on a 2,000 calorie diet.

370

SAMOSA VI (SWEET POTATO)

Ingredients       

1 sweet potato, peeled and diced 1 tsp butter 1 tbsp milk 1 tbsp dry onion soup mix curry powder to taste 20 wonton wrappers sesame oil for brushing

Directions  



Set your oven at 375 degrees F before doing anything else. Cook potatoes in water until soft and mash them together with butter, milk, curry powder and onion soup mix. Fill wonton wraps with this mixture and fold up to form 371

 

triangle shapes before brushing it with sesame oil and putting them on the baking sheet. Bake in the preheated oven for about 15 minutes. Serve.

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372

Serving: 4 Timing Information: Preparation

Cooking

20 m

25 m

Total Time 45 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

27 3g 7mg 332mg 30.6g 1.8g 4.7g

* Percent Daily Values are based on a 2,000 calorie diet.

373

SAMOSA VII (APPLE JUICED GARBANZOS)

Ingredients       

1 tbsp vegetable oil 1/2 C. diced onion 3 (19 oz.) cans garbanzo beans, drained 2 tbsps curry paste 1/2 C. apple juice 3 sheets frozen puff pastry, thawed 1/4 C. all-purpose flour for dusting

Directions  

Set your oven at 350 degrees F before doing anything else. Cook onion in hot oil for 5 minutes and add garbanzo beans, curry paste and apple 374

  

juice before cooking all this for 10 minutes and filling up puff pastry that has been rolled out and sliced in half with this mixture. Fold up to form triangle shapes and put on the baking sheet. Bake this in the preheated oven for about 25 minutes. Serve.

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375

Serving: 9 Timing Information: Preparation

Cooking

20 m

25 m

Total Time 45 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

696 34.3g 0mg 803mg 82.5g 9.4g 15.3g

* Percent Daily Values are based on a 2,000 calorie diet.

376

SAMOSA VIII (EGGPLANT AND SWEET POTATO)

Ingredients          

3 tbsps vegetable oil 2 C. diced sweet potato 1 1/2 C. diced eggplant 1 small onion, diced small 2 tbsps curry powder 1 tbsp ground cumin 1 tbsp garam masala (optional) 3 C. vegetable broth, or more if needed 1/4 C. all-purpose flour, or as needed 2 sheets prepared pie crust

Directions 

Set your oven at 350 degrees F before doing anything else. 377





 

Cook onion, sweet potato and eggplant in hot oil for 10 minutes and add curry powder, cumin, and garam masala before stirring in stock and cooking all this on low heat 15 minutes or until the vegetables are tender. Fill puff pastry with this mixture before folding up to form triangle shapes and putting everything on a baking sheet. Bake this in the preheated oven for about 45 minutes. Serve.

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378

Serving: 8 Timing Information: Preparation

Cooking

20 m

1 hr 15 m

Total Time 1 hr 50 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

366 22.3g 0mg 451mg 37.4g 4.8g 5g

* Percent Daily Values are based on a 2,000 calorie diet.

379

POT PIE I (INDIAN)

Ingredients       

1/3 C. salt 5 Yukon Gold potatoes, cut in half 1 C. frozen peas 1/2 tsp ground black pepper 1/2 tsp ground coriander 1 (15 oz.) package pastry for double crust 9-inch pies, thawed 1 tbsp diced fresh mint, or to taste

Directions  

Set your oven at 400 degrees F before doing anything else. Cook potatoes in boiling salty water for 12 minutes and mash

380



 

them before stirring in peas, coriander and pepper. Fill pie crust with this mixture before wrapping it up with another pie crust to form triangle shapes and putting it on the baking sheet. Bake this in the preheated oven for about 15 minutes. Serve.

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381

Serving: 8 Timing Information: Preparation

Cooking

15 m

30 m

Total Time 45 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

322 16.3g 0mg 4930mg 38.7g 3.9g 5.6g

* Percent Daily Values are based on a 2,000 calorie diet.

382

POT PIE II (SAMOSA STYLE)

Ingredients                

3 tbsps salted butter 1 large sweet onion, diced 2 cloves garlic, diced 1 tsp salt, divided 1/2 tsp ground black pepper, divided 1 1/2 C. diced carrots 4 C. diced yellow potatoes 1 C. whole milk 1 C. half-and-half 1 tbsp ground coriander 1 tbsp ground cumin 2 tsps curry powder 2 tsps garam masala 1 tsp ground ginger 1 1/2 C. frozen peas 1 sheet frozen puff pastry

383

Directions  





 

Set your oven at 400 degrees F before doing anything else. Cook sweet onion, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in hot butter for 10 minutes and cook carrots in it for another 5 minutes before stirring in potatoes and pouring a mixture of milk, half-and-half, salt, pepper, coriander, cumin, curry powder, garam masala, and ginger over the potatoes. Bring all this to boil and stir in peas before cooking for 3 more minutes and pouring this mixture into a baking dish. Cover baking dish with puff pastry that is sliced into three pieces. Bake this in the preheated oven for about 40 minutes. Serve.

Back to Table of Contents 384

Serving: 8 Timing Information: Preparation

Cooking

20 m

55 m

Total Time 1 hr 15 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

374 21g 26mg 479mg 40.1g 4.8g 8.1g

* Percent Daily Values are based on a 2,000 calorie diet.

385

POT PIE III (CREAMY VEGGIE)

Ingredients      

1 recipe pastry for a 9 inch double crust pie 2 C. frozen mixed vegetables 2 boneless, skinless chicken breast halves, boiled 1 tsp dried thyme 1/2 (10.75 oz.) can condensed cream of celery soup 1 (10.75 oz.) can condensed cream of potato soup

Directions  

Set your oven at 400 degrees F before doing anything else. Combine all the ingredients very thoroughly before pouring it in pie

386





crust and covering it up with another pie crust. Cover up the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes before removing the foil and cooking for another 30 minutes. Serve.

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387

Serving: 8 Timing Information: Preparation

Cooking

20 m

30 m

Total Time 50 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

346 18.7g 24mg 657mg 32g 4.1g 12.5g

* Percent Daily Values are based on a 2,000 calorie diet.

388

POT PIE IV (MUSHROOM, CAULIFLOWER, AND BEANS)

Ingredients              

2 tbsps olive oil 1 onion, diced 8 oz. mushrooms 1 clove garlic, diced 2 large carrots, diced 2 potatoes, peeled and diced 2 stalks celery, sliced 1/4 inch wide 2 C. cauliflower florets 1 C. fresh green beans, trimmed and snapped into 1/2 inch pieces 3 C. vegetable broth 1 tsp kosher salt 1 tsp ground black pepper 2 tbsps cornstarch 2 tbsps soy sauce

389



1 recipe pastry for double-crust pie

Directions  



  

Set your oven at 425 degrees F before doing anything else. Cook sweet onion, garlic and mushrooms in hot oil for 5 minutes and stir in carrots, potatoes, celery, cauliflower, green beans, and vegetable broth before bringing all this to boil and cooking for 5 minutes. Now add a mixture of cornstarch, soy sauce, and a C. water into the pan and cook for 3 more minutes before filling the dough with this mixture and folding it up. Place on the baking sheet. Bake in the preheated oven for about 30 minutes. Serve.

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390

Serving: 6 Timing Information: Preparation

Cooking

30 m

1h

Total Time 1 h 30 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

469 25g 0mg 1198mg 54.4g 7g 8.4g

* Percent Daily Values are based on a 2,000 calorie diet.

391

POT PIE V (CREAMY POTATO AND VEGGIE)

Ingredients       

1 (10.75 oz.) can condensed cream of potato soup 1 (15 oz.) can mixed vegetables, drained 1/2 C. milk 1/2 tsp dried thyme 1/2 tsp ground black pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten

Directions  

Set your oven at 375 degrees F before doing anything else. Combine everything very thoroughly before filling the pie

392

  

with this mixture and covering it up another crust. Place everything on a baking sheet. Bake in the preheated oven for about 40 minutes. Serve.

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393

Serving: 6 Timing Information: Preparation

Cooking

5m

40 m

Total Time 45 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

380 21.1g 35mg 873mg 40.8g 4.1g 6.1g

* Percent Daily Values are based on a 2,000 calorie diet.

394

POT PIE VI (CHEDDAR CHICKEN)

Ingredients         

1 1/2 C. chicken stock 1 C. cooked, shredded chicken meat 3/4 C. green peas 1/3 C. diced celery 1/3 C. diced carrots 1 1/2 C. shredded Cheddar cheese 2 tbsps cornstarch 1/4 C. milk 1 recipe pastry for a 9 inch double crust pie

Directions 

Set your oven at 325 degrees F before doing anything else.

395





  

Bring a mixture of carrots, peas, stock and celery to boil and stir in cornstarch and milk before cooking it for 5 minutes and letting it stand as it is for 1 hour. Stir in some cheese and pour the mixture over a pie crust before covering it up with a second crust. Place on a baking sheet. Bake in the preheated oven for about 40 minutes. Serve.

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396

Serving: 8 Timing Information: Preparation

Cooking

15 m

40 m

Total Time 55 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

370 22.9g 39mg 579mg 25.8g 2.6g 14.7g

* Percent Daily Values are based on a 2,000 calorie diet.

397

POT PIE VIII (EASY CREAM OF CHICKEN)

Ingredients    

1 recipe pastry for a (10 inch) double crust pie 4 boneless chicken breast halves, cooked and diced 2 (10.75 oz.) cans condensed cream of chicken soup 3 (15 oz.) cans mixed vegetables, drained

Directions  

Set your oven at 365 degrees F before doing anything else. Combine all the ingredients thoroughly and pour over a pie crust before covering it up with a second crust.

398

  

Place everything on a baking sheet. Bake in the preheated oven for about 45 minutes. Serve.

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399

Serving: 8 Timing Information: Preparation

Cooking

10 m

45 m

Total Time 55 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

507 27.3g 47mg 1174mg 42g 8g 22.5g

* Percent Daily Values are based on a 2,000 calorie diet.

400

POT PIE IX (ROASTED CHICKEN EDITION)

Ingredients      

   

1/4 C. butter 1/4 C. diced onion 1/4 C. all-purpose flour 1/4 tsp salt (optional) 1/4 tsp black pepper 1 (10.75 oz.) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted 1 (10.75 oz.) can 2% low-fat milk 1 1/2 C. meat from rotisserie chicken, skinned and cubed 1 (29 oz.) can mixed vegetables, drained 1 (9 inch) refrigerated pie crust

Directions

401

 



 

Set your oven at 400 degrees F before doing anything else. Cook onion in hot butter for five minutes and stir in flour, pepper, chicken soup, milk and salt before cooking all this for 5 minutes and stirring in cooked chicken and mixed vegetables. Pour this mixture into a casserole dish and cover it up with rolled up pie crust. Bake in the preheated oven for about 40 minutes. Serve.

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402

Serving: 6 Timing Information: Preparation

Cooking

15 m

50 m

Total Time 1 h 15 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

364 19.3g 53mg 831mg 32.2g 6.1g 14.8g

* Percent Daily Values are based on a 2,000 calorie diet.

403

POT PIE X (TURKEY)

Ingredients      

2 C. leftover turkey, diced or shredded 2 C. turkey gravy 2 C. mixed vegetables 2 (9 inch) unbaked pie shells 2 tbsps cornstarch (optional) 1/4 C. water (optional)

Directions  

Set your oven at 350 degrees F before doing anything else. Bring stock to boil and stir in a mixture of cornstarch and milk before cooking it until the stock thickens and pouring it over a mixture of turkey and vegetables placed over pie crust. 404

   

Cover it up with a second crust. Place everything on a baking sheet. Bake in the preheated oven for about 60 minutes. Serve.

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405

Serving: 6 Timing Information: Preparation

Cooking

20 m

1 h 30 m

Total Time 1 h 50 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

506 27.8g 38mg 767mg 41.7g 4.4g 20.1g

* Percent Daily Values are based on a 2,000 calorie diet.

406

THE BEST POT PIE CRUST

Ingredients    

2 C. all-purpose flour 1 tsp salt 2/3 C. shortening 8 tbsps ice water

Directions  



 

Set your oven at 425 degrees F before doing anything else. Combine flour, salt and vegetable shortening thoroughly and stir in ice water before forming a ball out of it and cutting this into pieces. Place rolled out balls on the baking sheet and use anyone of the pot pie recipes. Bake in the preheated oven for about 40 minutes. Serve. 407

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408

Serving: 8 Timing Information: Preparation

Cooking

30 m

50 m

Total Time 1 h 20 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

265 17.4g 0mg 292mg 23.8g 0.8g 3.2g

* Percent Daily Values are based on a 2,000 calorie diet.

409

POT PIE XI (CHEDDAR CHILI)

Ingredients      

2 (15 oz.) cans turkey chili with beans, undrained 1 (8.5 oz.) package corn bread/muffin mix 1/3 C. milk 1 egg 2 tbsps shredded Cheddar cheese, or as desired (optional) 1 tbsp sour cream, or as desired (optional)

Directions  

Set your oven at 400 degrees F before doing anything else. Spread a mixture of corn bread mix, egg, and milk over turkey chili in a baking dish 410





Bake in the preheated oven for about 25 minutes and spread sour cream and cheddar cheese before serving. Serve.

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411

Serving: 6 Timing Information: Preparation

Cooking

10 m

20 m

Total Time 30 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

306 8g 57mg 1372mg 42.2g 4g 16.3g

* Percent Daily Values are based on a 2,000 calorie diet.

412

CHAPTER 6: THE BIRYANI BASH

413

BIRYANI I (CHICKEN I) (PRESSURE COOKER STYLE)

Ingredients              

1 lb/450 gm Chicken 2 C. (basmati) rice 1/2 C. or 1 big (thinly sliced) Onion 1/3 C. or 2 medium (finely chopped) Tomato 1/2 tbsp Ginger Garlic Paste 4 (slit open) Green chilies 1/4 C. (finely chopped) Mint 1/4 C. (finely chopped) Cilantro 1/2 tsp + 1/4 tsp Chili Powder 1/2 tsp Garam Masala Powder 1/4 tsp + 1/4 tsp Turmeric Powder Salt to taste 1 C. Coconut Milk 1-2 tbsp Oil 414

       

1/2 tbsp Ghee 1/4 tsp Mustard seeds 1/4 tsp Poppy seeds 1/4 tsp Fennel seeds 4-5 Clove 1" stick Cinnamon 3 Green Cardamom 1 or 2 Bay leaf

Method 





Coat cleaned up chicken with a mixture of turmeric powder, chili powder and little salt. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chili powder

415









Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding chicken pieces and chopped tomato, and cooking all this for 6 minutes. Now stir in coconut milk and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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416

BIRYANI II (VEGETABLE)

Ingredients  

            

1 and 1/2 C. Rava/Sooji/Semolina 1 C. chopped Mixed vegetables (carrot, beans, peas, potato & cauliflower) 1" crushed Ginger 2 fat cloves(crushed) Garlic 1 medium (sliced) Onion 1 small(chopped) Tomato 3-4 (slit open) Green chilies Few Curry leaves 2-3 sprig Mint Leaves 4-5 strings(chopped) Coriander leaves/ Cilantro A pinch turmeric powder 1/2 tsp Chili Powder 1/2 tsp Chicken Masala Powder Salt to taste 1-2 tbsp + 1 tsp Oil 417

    

1/2 tsp Fennel seeds 1-2 small Bay leaf 1" stick Cinnamon 2 Clove 2 Cardamom

Method 





Cook fennel seeds, cinnamon, clove, bay leaf, crushed ginger, curry leaves, garlic, mint leaves and in hot oil until they start to turn brown before adding tomatoes, coriander, turmeric powder, chicken masala powder, chili powder and chopped vegetables, and cook for 2 minutes. Stir in water and bring everything to boil before adding roasted rava and cooking everything over medium heat. Stir in cilantro.

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418

BIRYANI III (LAMB I)

Ingredients              

2 C. Basmati Rice 2 medium (sliced) Onion 2 medium ( chopped) Tomato 1 tbsp Ginger Garlic Paste 4 (slit open) Green chilies 2-3 tbsp (finely chopped) Mint leaves 1/4 C. (finely chopped) Cilantro/Coriander leaves 1/2 C. (fresh or frozen - optional) Green peas 1/2 tsp or 1 tsp Chili powder Salt to taste 1 lb or 1/2 kg(cut into small pieces) Mutton 1-2 tbsp Yogurt/curd 1-2 tsp Ginger Garlic paste 1/4 tsp Turmeric powder

419



     

1 tsp Biryani Masala powder (optional-can replace with Garam masala powder also) 2-3 tbsp Oil 1/4 tsp Fennel seeds 5 Clove 2" stick Cinnamon 4 Cardamom 1 big Bay leaf

Method 





Coat cleaned up mutton with margination ingredients thoroughly and set it aside. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes.

420









Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in peas and water, and cook until the mutton is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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421

BIRYANI IV (CHICKEN II) (EASIER)

Ingredients       

      

2 C. of Basmati Rice / Jeeraga samba 2 sliced Onion 1 chopped Tomato 4 Green chilies, split 1 tsp Ginger Garlic Paste ¼ C. Mint leaves ¼ C. chopped Coriander leaves/Cilantro ½ C. Fresh Yogurt/Curd Turmeric Powder ½ tsp Chili Powder Salt 1 lb Chicken 1/4 tsp Ginger Garlic Paste 1 tsp Yogurt/Curd 1 tsp Chilli powder 422

       

1 tsp Coriander powder 1/4 tsp Garam Masala Powder ½ tsp Salt 3 tsp Oil 4 Clove Cinnamon stick 1 Bay leaf 3 Cardamom

Method 





Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes.

423









Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in yoghurt, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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424

BIRYANI V (CHICKEN III) (MUGHLAI STYLE) (NORTHERN INDIAN)

Ingredients            

½ kg Chicken 2 C. Basmati Rice 2 C. 2 sliced Onion 2 no.(thinly sliced) 4 Green Chili 4 no. 2 tsp Ginger Garlic Paste 2 tbsp 6 tsp Yogurt 6 tbsp 3 tsp Butter 2-3 tbsp(i used 1 tbsp) ¼ C. Coriander Leaves 1/4 C.(finely chopped) 3 tsp Mint leaves 3 tbsp(chopped) Salt to taste 7 Dry Red Chilies 2 tsp Coriander seeds 425

              

½ tsp Cumin seeds 2 tsp Pepper corns Cinnamon 2 Cloves 2 Cardamom ½ tsp Turmeric Powder 15 soaked Almonds 8 soaked Cashew nuts 2 tsp Oil 2 piece of Cinnamon 4 Cloves 2 Cardamom 3 Bay leaves 1 Star Anise 1/4 tsp Cumin seeds

Method 



Coat cleaned up chicken with a mixture of turmeric powder, chili powder and little salt. Cook all the Mughlai masala ingredients in hot oil for a few minutes before setting it aside for later use. 426













Now cook all the tempering ingredients in hot oil for a few minutes before adding green chili, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chili powder Now add blended mixture of almonds and cashews, butter and remaining yoghurt and cook for a few minutes before adding marinated chicken pieces and cooking all this for 6 minutes. Now stir in mint leaves, cilantro and water, and cook until the chicken is tender before cooking drained basmati rice in another pot until done. Now layer a pot with rice and chicken mixture alternatively with some chopped mint and cilantro in between before heating up over low heat for 20 minutes with the lid closed. Serve. 427

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428

BIRYANI VI (CHICKEN IV) (CHETTINAD STYLE) (SOUTH INDIAN STYLE)

Ingredients               

½ kg Chicken with bones ½ C. Yogurt/Curd ½ tsp Chilli Powder ½ tsp Chicken Masala Powder 1/4 tsp Salt 1 big piece of Ginger 8 cloves of Garlic Cinnamon sticks 6 Clove ½ tsp Fennel Seeds 3Green Chilli ¼ C. of Mint 2 tsp Cilantro 5 whole Cashew Nuts 2 C. Seeraga Samba Rice 429

           

1 C. Coconut Milk 10 Pearl Onion / Sambar Onion 2 sliced Tomato ½ C. of Chilli Powder ½ tsp Coriander Powder 1/4 tsp Turmeric Powder Salt 2 tsp Oil & Ghee 2 Bay Leaf 1 Star anise 2 Maratti Mokku 4 Whole Cardamom

Method 



Coat cleaned up chicken with marination ingredients thoroughly and set it aside for at least 30 minutes. Now cook bay leaf, cardamom, maratti mokku and star anise in hot oil for a few minutes before adding sliced pearl onions and cooking everything for another three minutes. 430











Now stir in ground mixture of all the wet ingredients and cook for a few minutes. Now add chili powder, coriander powder and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in coconut milk, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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431

BIRYANI VII (VERMICELLI)

Ingredients                 

1 C. Vermicelli 1 C. chopped Mixed vegetables 2 tsp Ginger garlic paste 1 sliced Onion 1 chopped Tomato 4 Green chilies Curry leaves 3 sprig of Mint Leaves Coriander leaves/ Cilantro turmeric powder Salt 1 tsp Oil ½ tsp Fennel seeds 2 small Bay leaf Cinnamon stick 2 Clove 2 Cardamom

432

Method 



 







Cook vermicelli in hot oil for a few minutes before cooking it in boiling water for three minutes. Now cook fennel seeds, cinnamon, clove and bay leaf in hot oil for a few minutes before adding onions and curry leaves and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes. Now add chopped tomatoes, mint leaves and coriander leaves and cook for a few minutes before adding turmeric powder and half cooked vegetables. Fry for two minutes before adding vermicelli and cooking for a few more minutes. Stir in some chopped coriander leaves and cook on low heat for 4 minutes. Turn the heat off and wait for three minutes before opening the lid. 433



Serve.

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434

BIRYANI VIII (PULAO)

Ingredients                 

2 C. of Basmati Rice 2 sliced Onion 6 Green chili 1 tsp Ginger Garlic paste 1 sprig of Curry leaves 2 tsp Coriander Powder 1/4 tsp Turmeric powder Salt 2 tsp Mint & Cilantro/coriander leaves 3 tsp Oil ¼ tsp Shahi Jeera/Black Cumin seeds 1/4 tsp Cumin seeds 3 Cardamom Cinnamon stick 4 Clove 1 lb Chicken ¼ C. of Yogurt 435

        

1 sprig of Curry leaves ½ tsp Chili Powder Turmeric Powder 1/4 tsp Fennel seeds/sombu 1 tsp Mint & Cilantro 2 tsp Poppy Seeds Cinnamon stick 4 Clove ¼ C. of Coconut

Method 





Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and turmeric before cooking for a few more minutes.

436









Now add green chili, coriander powder, curry leaves and coconut paste, and cook for a few minutes before adding marinated chicken. Cook until the chicken is tender before stirring in drained rice, water, chopped cilantro and mint leaves, and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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437

BIRYANI IX (COCONUT)

Ingredients                  

2 C. Basmati Rice 2C. Coconut milk 2 sliced Onion 2 chopped Tomato 5 Green chilies, split ¼ C. Mint leaves 2 tsp Ginger Garlic paste 2 tsp Red chilli powder 1 tsp Corinader powder 1/4 tsp Turmeric powder Salt Cilantro few finely chopped 3 tsp Oil 1/4 tsp Shahi Jeera/Black cumin seeds 1/4 tsp Fennel seeds Cinnamon stick 5 Clove 4 Cardamom 438

       

2 Marathi mokku 2-3 small Bay leaf 1 C. Chickpeas 1 tsp Yogurt 1 tsp Ginger garlic paste ½ tsp Chili powder Turmeric powder Salt

Method 





Coat cooked chickpeas with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions and green chili, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chopped tomatoes

439









and mint leaves, and cooking until they are soft. Now add chili powder, coriander powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 3 minutes. Stir in drained rice and cook for 10 minutes before adding coconut milk, salt and water, and cooking all this for 5 more minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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440

BIRYANI X (BROWN RICE)

Ingredients                

½ C. cooked Brown Rice 1 medium sliced Onion 1 large chopped Tomato ¾ C. Mixed vegetable 2 tsp Mint leaves 2 tsp Cilantro leaves 1 tsp Kashmiri Red Chilli powder ½ tsp Garam masala powder 1 tsp Ginger Garlic paste Salt 1 tsp Oil ½ tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp Fennel seeds 2 Clove 1 Cinnamon stick

441

Method 









Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding tomatoes and cooking until tender. Now add sliced up mix vegetables, chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding cooked rice and cooking everything covered for a few minutes. Now stir in chopped cilantro and cook for a while

442





Turn the heat off and wait for three minutes before opening the lid. Serve.

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443

BIRYANI XI (BLACK EYED PEAS)

Ingredients                  

2 C. Basmati Rice 5 Brinjal ¼ C. cooked Black eye Peas 1 small chopped Potato 1 large sliced Onion 5 Green chilies 2 medium Tomatoes ¾ tsp Cumin powder 1/4 tsp Turmeric powder ½ tsp Garam Masala Powder Salt 2 tsp Cilantro 3 Ginger 10 cloves Garlic 10 Cashew nuts 2 Green chili ½ tsp Fennel seeds 12 stems of Cilantro 444

     

3 tsp Oil 1/4 tsp Fennel seeds 4 Clove Cinnamon 3 Cardamom 3 Bay leaf

Method 





Now cook all the tempering ingredients in hot oil for a few minutes before adding onions, turmeric powder, garam masala paste and green chili, and cooking everything for another three minutes. Now stir in tomatoes and cook for a few minutes before adding chopped binjal and potatoes, and cooking it for another two minutes. Now add black eye peas, cumin powder and garam masala powder, and cook for a few minutes before adding soaked up rice, water and chopped cilantro, 445





and cooking all this for 6 minutes or until done. Turn the heat off and wait for three minutes before opening the lid. Serve.

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446

BIRYANI XII (MUSHROOMS AND MIXED VEGGIES)

Ingredients                 

2 C. Basmati Rice 1 C. Mixed vegs 1-8 oz pack chopped Mushrooms 1 C. Soya chunks 1 large sliced Onion ¾ C. Tomato, sliced 6 Green chilies, split ¼ C. Mint leaves ¼ C. Cilantro 2 tsp Chili powder 1/4 tsp Turmeric powder 1/4 tsp Garam masala powder 2 tsp Curd/yogurt Salt Ginger 1 Garlic 2 tsp chopped Onion 447

         

½ tsp Fennel seeds 2 tsp Oil 2 tsp Ghee/Butter 5 Clove Cinnamon stick 3 Bay leaf 1/4 tsp Black Cumin seeds 2 Maratti mokku 4 Cardamom 1 Star anise

Method 

 

Cook soya chunks in three C. of water for 4 minutes and also grind all the wet Ingredients Now cook all the tempering ingredients in hot oil for a few minutes before adding add ground ginger-garlic paste and turmeric powder, and cooking everything for another three minutes.

448











Now stir in green chili, (3/4 of the 1/4 C.) mint leaves and onions and cook for a few minutes before adding tomatoes and cooking until soft. Now add mixed vegetables and cook for a few minutes before adding mushrooms and soya chunks, and cooking all this for 34 minutes. Now stir in chili, garam masala powder and thick curd and cook for a few minutes before stirring in drained rice, mint leaves, cilantro and salt and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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449

BIRYANI XIII (SPINACH)

Ingredients                  

1 C. Rice ½ C. Whole moong 1 Onion ½ bunch Spinach/Palak 1/4 tsp Turmeric powder 2 tsp Oil 1 tsp Butter ½ tsp Black Cumin seeds/Shahi Jeera 2 Green Cardamom 2 small Bay leaf ½ bunch Coriander leaves 1 handful of Mint leaves 5 Green chilies 2 tsp Coconut ½ tsp Fennel seeds ½ tsp Cumin seeds ½ chopped Onion Ginger 450

  

Tamarind 2 clove Cinnamon

Method  







Grind all the “to grind” ingredients very thoroughly. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions, and cooking everything for another three minutes. Now stir in grinded paste and cook for a few minutes before stirring turmeric powder and cooking for few more minutes. Now add chopped spinach and cook for a few minutes before adding soaked rice cooking all this for 2 minutes. Now stir in cooked whole moong and cook it for 10 minutes after adding some water.

451





Turn the heat off and wait for three minutes before opening the lid. Serve.

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452

BIRYANI XIV (VEGETABLE II)

Ingredients                  

2 Basmati rice 3 Mixed vegetable 2 tsp Ginger garlic paste 3 Green chilies, split 2 sliced Onion 2 sliced Tomato ½ tsp Turmeric powder Salt 2-3 tsp Oil/ghee 10 Almonds 10 Cashew nuts 1 tsp Coconut 1 tsp Fennel seeds 5 Dry red chilies Coriander leaves Mint leaves Curry leaves ½ tsp Black Jeera 453

    

5 Clove 4 Cardamom 1 Cinnamon stick 2 Bay leaf 2 Star anise

Method 







Grind all the wet grind ingredients along with soaked up almonds and cashew nuts Now cook all the tempering ingredients in hot oil for a few minutes before adding green chili and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chopped tomatoes and grounded paste, and cooking for another 3 minutes. Now add sliced vegetables and cook for a few minutes before adding water, salt and chopped 454

 



cilantro, and cooking all this for 34 minutes. Now stir in soaked up rice and cook it for 15 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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455

BIRYANI XV (MIXED BEANS)

Ingredients                  

1 C. Beans 2 C. Basmati Rice 1/4 tsp Shahi Jeera 2 sliced Onion 2 sliced Tomatoes 6 Green chilies, split ¾ bunch Coriander leaves 1 tsp chilli powder 1 tsp Garam masala 2 tsp Thick Yoghurt/curd Salt 2 tsp Oil ½ tsp Fennel seeds 2 Bay leaf 3 Cardamom 5 Cashew nut 5 Clove 2 Cinnamon sticks 456

 

2 Ginger 8 Garlic flakes

Method 







Cook shahi jeera, cumin seeds and soaked up rice in hot oil until it gets dry. Now cook all the tempering ingredients in hot oil for a few minutes before adding grounded masala, and cooking everything for another three minutes. Now stir in onions, green chili, salt and 1/2 of the chopped coriander leaves and cook for a few minutes before adding chopped tomatoes and cooking for another 3 minutes. Now add cooked legumes, turmeric powder, chili powder, garam masala and yoghurt, and cook for a few minutes before stirring in water, salt, remaining chopped coriander leaves, and cooking all this for 6 minutes. 457



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

Now stir in yoghurt, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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BIRYANI XVI (MINT, ONIONS, AND PEAS)

Ingredients                  

2 C. Rice 8 oz Mushroom ½ C. Peas 1 large sliced Onion 2 chopped Tomatoes 3 Green chilies, split 3 tsp ginger garlic paste ½ C. Mint leaves 1/4 tsp turmeric powder 3 tsp Oil 1 tsp Shahi jeera/black cumin seeds 4 Clove 2 Cinnamon sticks 2-3 Cardamom 1-2 Bay leaf 1 Star anise 1/4 C. shredded Coconut 7-8 Cashew nuts 459

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1 tsp Fennel seeds 3 tsp Red Chilli powder

Method 

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Cook all the tempering ingredients in hot oil for a few minutes before sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding tomatoes and cooking until soft. Now add mushroom and peas, turmeric powder and grounded paste, and cook for a few minutes before adding soaked up rice and cooking all this for 2-3 minutes. Now stir in some salt and water before cooking it for 10 minutes or until done. Turn the heat off and wait for three minutes before opening the lid. Serve. 460

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BIRYANI XVII (CHICKEN V)

Ingredients                  

½ kg Chicken 2 C. Basmati Rice 1 big sliced Onion 2 sliced Tomatoes 3 Green chilies, split ½ C. Frozen Peas ½ C. Mint Leaves ¼ C. sliced Coriander leaves 1 tsp Chilli Powder 1 tsp Curd Salt 3 tsp Oil 2 tsp Ghee 1/4 tsp Black cumin seeds 3 Cardamom 1 Bay leaf 2 Cinnamon -2"stick 6 Clove 462

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4 Dry Red chilies 2 large Ginger 10 Garlic cloves 4 Cashew nuts ½ C. Fennel seeds

Method  

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Coat cleaned up chicken with turmeric powder and set aside. Now cook shahi jeera, cardamom and bay leaf in hot oil for a few minutes before adding mint leaves, green chili, and sliced onions, and cooking everything for another three minutes. Now stir in ground masala paste and cook for a few minutes before adding tomatoes and cooking until soft. Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding chicken pieces and chopped tomato, and cooking all this for 6 minutes. 463

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Now stir in water and salt tender before stirring in drained rice and oil, and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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464

BIRYANI XVIII (CURRY)

Ingredients                

1 C. Vermicelli 1 C. sliced Mixed vegetables 2 tsp Ginger garlic paste ½ Onion sliced 1 small Tomato chopped 4 Green chilies, split curry leaves Mint 4-5 Coriander leaves ½ tsp Fennel seeds 1-2 small bay leaf ½ cinnamon stick 2 clove turmeric powder Salt 3 tsp Oil

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Method 

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Cook vermicelli in hot oil for a few minutes before cooking it in boiling water for three minutes. Now cook fennel seeds, cinnamon, clove and bay leaf in hot oil for a few minutes before adding onions and curry leaves and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes. Now add chopped tomatoes, mint leaves and coriander leaves and cook for a few minutes before adding turmeric powder and half cooked vegetables. Fry for two minutes before adding vermicelli and cooking for a few more minutes. Stir in some chopped coriander leaves and cook on low heat for 4 minutes. Turn the heat off and wait for three minutes before opening the lid. 466

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Serve.

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467

BIRYANI XIX (BROWN RICE II) (EASIER)

Ingredients                 

1 C. Brown Basmati Rice 1/3 C. Soya Chunks 1 medium Onion 1 small Tomato 2 Green chilli Fresh Yogurt ½ tsp Chilli Powder ½ tsp Coriander Powder 1/4 tsp Turmeric Powder Salt 3 tsp Cilantro 1 tsp Mint 2 tsp Oil 3 Clove 1 Cinnamon stick 3 Cardamom 1 Bay leaf 468

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1 piece Ginger 2 Garlic cloves ½ tsp Fennel seeds 10 Mint leaves 5-7 Cilantro stem

Method 

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Cook soya chunks in three C. of water for 4 minutes and also grind all the wet ingredients Now cook all the tempering ingredients in hot oil for a few minutes before adding add ground ginger-garlic paste and onions, and cooking everything for another three minutes. Now stir in dry powders-chili, coriander and turmeric powder and cook for a few minutes before adding tomatoes and cooking until soft. Now stir in yoghurt and soya chunks and cook for a few minutes before stirring in drained 469

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rice, mint leaves, cilantro and salt and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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