Dinner & Dessert: Recipes for the Main Meal and What Comes After

Table of contents :
Table of Contents
Cannellini Sausage Pie
Zesty Chicken Roast
Traditional Italian Mussels
Parmesan Beef Cakes
Calzone Toscana
Basil Chicken and Onion Calzones
Marinara Calzoness
5-Ingredient Calzones
Summer Garden Calzones
Classical Chicken Korma
Jamaican Coconut Curry
Apple Quinoa Curry
Moroccan Curry
Summer Mint Curry
Jamaican Curry Chicken I
Authentic Fried Rice
Kung Pao Chicken
Herbed Grilled Chicken Breasts
Saucy Moroccan Meatballs Tagine
Casablanca Chicken
Moroccan Baked Lamb
Traditional Chicken and Raisins Stew from Morocco
Sweet Potato Stew
How to Make Fish Sauce
Chicken Curry 101
Kerala Tofu Curry
Chicken Tikka Masala
Tandoori I
Kerala Lunch Box
Veera’s Fried Bread
Punjabi Greens Curry
South Indian Veggie Salad
Chuck Roast Stew
Tenderloin Fillets with Brown Sauce and Mushroom
Drunk Mushroom Roast
Rosy Garlic Roast
Bacon Beef Roast
Greek Roast
Classic Cracked Potato and Beef Roast
Roasted Bacon Tenderloin
Herbed Tenderloin Roast
Russet Roast Stew
3-Ingredient Roasted Beef
Minty Roast With Butter Gravy
Brown Sugar Sorbet
Nutty Nutty Ice Cream
Polish Cream Cookies
Sweet Mint
Caramel Squares
Tropical Ice Cream
Raz-Ma-Tazz Ice Cream
Laura’s Potluck Lemon Pie
Gift Cake
Chocolate Coffee Cake
Hawaiian Pie
Tropical Fruit Punch
Fiesta Mango Salad
Mango Squares
Fathia’s Potluck Cake
Rice Cereal Lunch Box Circles
Valentine’s Day Pudding
Riviera Ice Cream
Caramel and Oat Ice Cream
Guava Ice Cream
Cake Mix Flavor Ice Cream
Nana Ice Cream
Cream Cheese Ice Cream
Brazilian Fruit Soufflé
How to Make a Soufflé
Quiche a la Martinique
Mint Cocoa Soufflé
Quiche Ontario
Pecan Chicken Quiche
Sweet Ricotta Soufflé
Winnipeg Quiche
Dry Mustard Soufflé
Whipped Ginger
Corn Flake Cookies
Kale Party Sampler
How to Make Chickpeas
A Comforting Cake
Spicy Bell Mushroom Soufflé

Citation preview

Dinner & Dessert Recipes for the Main Meal and What Comes After

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Cannellini Sausage Pie 7 Zesty Chicken Roast 8 Traditional Italian Mussels 9 Parmesan Beef Cakes 10 Calzone Toscana 11 Basil Chicken and Onion Calzones 13 Marinara Calzoness 14 5-Ingredient Calzones 15 Summer Garden Calzones 16 Classical Chicken Korma 18 Jamaican Coconut Curry 19 Apple Quinoa Curry 20 Moroccan Curry 21 Summer Mint Curry 23 Jamaican Curry Chicken I 25 Authentic Fried Rice 26 Kung Pao Chicken 27 Herbed Grilled Chicken Breasts 28

Saucy Moroccan Meatballs Tagine 29 Casablanca Chicken 30 Moroccan Baked Lamb 31 Traditional Chicken and Raisins Stew from Morocco 32 Sweet Potato Stew 33 How to Make Fish Sauce 34 Chicken Curry 101 35 Kerala Tofu Curry 36 Chicken Tikka Masala 37 Tandoori I 39 Kerala Lunch Box 40 Veera’s Fried Bread 41 Punjabi Greens Curry 42 South Indian Veggie Salad 43 Chuck Roast Stew 44 Tenderloin Fillets with Brown Sauce & Mushroom 45 Drunk Mushroom Roast 46 Rosy Garlic Roast 47 Bacon Beef Roast 48 Greek Roast 49

Classic Cracked Potato and Beef Roast 50 Roasted Bacon Tenderloin 51 Herbed Tenderloin Roast 52 Russet Roast Stew 53 3-Ingredient Roasted Beef 54 Minty Roast With Butter Gravy 55 Brown Sugar Sorbet 56 Nutty Nutty Ice Cream 57 Polish Cream Cookies 58 Sweet Mint 59 Caramel Squares 60 Tropical Ice Cream 61 Raz-Ma-Tazz Ice Cream 62 Laura’s Potluck Lemon Pie 63 Gift Cake 64 Chocolate Coffee Cake 65 Hawaiian Pie 66 Tropical Fruit Punch 67 Fiesta Mango Salad 68 Mango Squares 69

Fathia’s Potluck Cake 70 Rice Cereal Lunch Box Circles 71 Valentine’s Day Pudding 72 Riviera Ice Cream 74 Caramel and Oat Ice Cream 75 Guava Ice Cream 76 Cake Mix Flavor Ice Cream 77 Nana Ice Cream 78 Cream Cheese Ice Cream 79 Brazilian Fruit Soufflé 80 How to Make a Soufflé 81 Quiche a la Martinique 82 Mint Cocoa Soufflé 83 Quiche Ontario 85 Pecan Chicken Quiche 86 Sweet Ricotta Soufflé 87 Winnipeg Quiche 88 Dry Mustard Soufflé 89 Whipped Ginger 90 Corn Flake Cookies 91

Kale Party Sampler 92 How to Make Chickpeas 93 A Comforting Cake 94 Spicy Bell Mushroom Soufflé 95

Cannellini

Sausage Pie

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 5 Calories 624.5 Fat 29.4 g Cholesterol 88 mg Sodium 1286.4 mg Carbohydrates 54.4 g Protein 35.3 g

Ingredients 3⁄4 lb Italian chicken sausage, optional 1 (28 oz) jar spaghetti sauce with mushrooms (we use Prego) 1 (19 oz) can cannellini beans, rinsed and drained 1⁄2 tsp dried thyme

1 1⁄2 C. shredded mozzarella cheese 1 (8 oz) package refrigerated crescent dinner rolls

Directions 1. Before you do anything set the oven to 425 F. Grease a large oven proof skillet with oil. 2. Place a large skillet on medium heat. Add the sausages and cook them for 6 min. Drain and discard the grease. 3. Stir in the spaghetti sauce, beans and thyme then cook them for 5 min. Turn off the heat and stir in fold in the mozzarella cheese. 4. Spoon the sausage mix into the skillet then top it with the crescent rolls dough. Cook the pie in the oven for 14 min. Serve your pie warm. 5. Enjoy.

Cannellini Sausage Pie

7

ZESTY

Chicken Roast

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 2 Calories 172.3 Fat 6.5 g Cholesterol 75.5 mg Sodium 137.8 mg Carbohydrates 1.9 g Protein 25.4 g

Ingredients 1⁄2 tbsp olive oil 2 garlic cloves, finely minced 1⁄2lemon, zest of 1⁄2 tbsp lemon juice 2 boneless skinless chicken breasts fresh ground black pepper

salt 2 tbsps fresh oregano (rosemary, thyme or sage would probably work as well)

Directions 1. Before you do anything set the oven to 375 F. Cover a baking sheet with a piece of parchment paper. 2. Get a small mixing bowl: Mix the oil with garlic, lemon zest and juice. Season the chicken with some salt and pepper then massage the lemon mix into it. Place it in the fridge until ready to cook. 3. Place the chicken on the baking sheet and cook it in the oven for 22 min. Sprinkle the herbs all over the chicken the cook it in the oven for 27 min. 4. Place the chicken aside to rest for 5 min then serve it. 5. Enjoy.

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Zesty Chicken Roast

Traditional

Italian Mussels

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 2 Calories 383.8 Fat 17.9g Cholesterol 110.1mg Sodium 918.5mg Carbohydrates 14.2g Protein 34.5g

Ingredients 1 1/4 lbs mussels, cleaned and debearded 2 tbsp butter 1 1/2 tbsp onions, minced 1 garlic clove, minced 1 small tomatoes, chopped 1/4 tsp oregano

salt & freshly ground black pepper ( to taste) 1/4 C. chicken broth

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

In a large bowl of salted water, soak the mussels with flour for about 30 minutes. With a brush, clean the mussels and place in another bowl of clean water. With a paper towel, pat dry the mussels. In a large pan, melt the butter and sauté the onion till tender. Stir in the garlic and sauté for about 1 minute. Stir in the tomato, salt, black pepper and oregano and cook till the tomatoes become tender. 7. Stir in the broth and bring to a boil. 8. Add the mussels and simmer, covered for about 4 minutes. 9. Uncover and stir the mussels and simmer, covered for about 2-4 minutes. 10. Discard any unopened mussels. 11. Serve immediately.

Traditional Italian Mussels

9

PARMESAN

Beef Cakes

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 6 Calories 357.4 Fat 26 g Cholesterol 96.9 mg Sodium 541.2 mg Carbohydrates 1.6 g Protein 27.8 g

Ingredients 1 1⁄2 lbs ground beef round 3 garlic cloves, crushed 1⁄2 tsp salt 1⁄4 tsp fresh coarse ground black pepper 1 C. grated parmesan cheese 1⁄3 C. chopped parsley

Other Ingredients: 1 tbsp olive oil 1 tbsp butter 1⁄3 C. chopped parsley lemon wedge

Directions 1. Get a large mixing bowl: Add the beef with salt, pepper, cheese, garlic and 1/3 of parsley then mix them well. 2. Shape the beef mix into 1 1/4 inch thick cakes. Place them on a large baking sheet and let them rest for 15 min. 3. Place a large skillet on medium heat. Add the oil with butter to the skillet and cook them until they melts. Cook the beef cakes for 5 min per side. 4. Serve the beef cakes with the remaining parsley. 5. Enjoy.

10

Parmesan Beef Cakes

Calzone

Toscana

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 400 kcal Fat 24 g Carbohydrates 28.3g Protein 18.1 g Cholesterol 55 mg Sodium 896 mg

Ingredients 1 (11.3 oz.) can refrigerated dinner rolls, at room temperature Cornmeal for rolling 1 lb. spicy Italian chicken sausage, removed from its casing, optional Olive oil, for sautéing 1 medium onion, finely chopped 1/2 large yellow bell pepper, cored and seeded, cut into small dice 1/2 large red bell pepper, cored and

seeded, cut into small dice 2 large garlic cloves, minced 1 C. grated mozzarella cheese 1/4 C. grated Parmesan cheese 2 tbsp minced fresh parsley Olive oil, for brushing marinara-style pasta sauce

Directions 1. Separate the rolls onto a cornmeal dusted smooth surface. 2. With a plastic wrap, cover the rolls and keep aside while preparing filling. 3. Heat a 12-inch skillet and cook the sausage for about 5 minutes, breaking it up into small bits with a spoon. 4. Drain the excess grease from the skillet. 5. In the same skillet, add about 2 tbsp of the oil and sauté the onion and peppers for about 5 minutes. 6. Stir in the garlic and transfer the mixture into a bowl and keep aside to cool. 7. Stir in the cheeses and parsley. 8. Set your oven to 450 degrees F and arrange an oven rack in the center position. 9. Line a large baking sheet with a parchment paper. 10. Place the dough rolls onto a cornmeal dusted smooth surface and roll each into a 7-inch circle. 11. Place about 1/2 C. of the filling just below the center line of each circle, leaving 1-inch Calzone Toscana

11

border along the bottom half. 12. With wet fingertips, moisten the bottom border. 13. Fold the dough over filling and with the tines of a fork, press the edges together to seal. 14. Arrange the calzones onto the prepared baking sheet and coat the tops with the oil. 15. Cook in the oven for about 16 minutes. 16. Remove from the oven and keep onto a wire rack to cool slightly. 17. Serve alongside the marinara sauce.

12

Basil

Chicken and Onion Calzones

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 940.4 Fat 40.5 g Cholesterol 225.3 mg Sodium 1816.1 mg Carbohydrates 109.8 g Protein 33.3 g

Ingredients Dough 2 1⁄2 C. flour 4 tsp baking powder 3 tsp basil 1 tbsp sugar 1⁄2 C. butter, melted 2⁄3 C. warm water 6 tsp instant powdered milk 2 eggs

Filling 2 tsp butter 1 onion, diced 2 boneless skinless chicken breasts, cooked and diced 2 portabella mushrooms, chopped 1 C. grated cheddar cheese 1 3⁄4 C. barbecue sauce

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else and grease a baking sheet. In a bowl, mix together the flour, baking powder, sugar and basil. In a small bowl, dissolve the milk powder in the water. Add the eggs, melted butter and milk powder mixture into the flour mixture and mix well. 5. In a skillet, melt the butter on medium heat and sauté the onions till tender. 6. Add the chicken and mushroom pieces and cook for about 2 minutes. 7. Remove from the heat and stir in the barbecue sauce and cheese. 8. Divide the dough into 4 pieces and roll each piece into 8-inch circle. 9. Place about 3/4-1 C. of the filling in each circle. 10. Fold the dough in half and seal the edges tightly. 11. Arrange the calzones onto the prepared baking sheet. 12. Cook in the oven for about 15-20 minutes.

Basil Chicken and Onion Calzones

13

MARINARA

Calzones

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 187.3 Fat 11.6 g Cholesterol 34.1 mg Sodium 515.9 mg Carbohydrates 6.8 g Protein 15.1 g

Ingredients 1 (10 oz.) package frozen chopped spinach 1 C. part-skim ricotta cheese 1⁄2 C. Parmesan cheese, grated 3 slices turkey bacon, cooked and chopped 1⁄2 tsp garlic, minced

1⁄4 tsp salt 1 lb whole wheat pizza dough 1 C. marinara sauce, warmed

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

Set your oven to 425 degrees F before doing anything else and grease a baking sheet. In a microwave safe bowl, add the spinach and microwave on High for about 3-4 minutes. Stir well and then squeeze out the moisture. Return the spinach in bowl. Add the ricotta, Parmesan cheese, bacon, garlic and salt and mix till well combined. Divide the dough into 4 equal sized portions. Place the dough onto a well-floured surface and roll each portion into a 6-inch circle. Place 1/4 of the filling in center of each circle. With water, moisten one half of edge and fold dough over filling, pressing edges together to seal. 10. Cut several small slits in top of each calzone to allow the steam to vent. 11. Arrange the calzones onto the prepared baking sheet. 12. Cook in the oven for about 12-15 minutes. 13. Remove from the oven and keep onto a wire rack to cool slightly. 14. Serve alongside the marinara sauce.

14

Marinara Calzoness

5-Ingredient Calzones

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 420.6 Fat 23.4 g Cholesterol 12.1 mg Sodium 451.6 mg Carbohydrates 43.1 g Protein 9.8 g

Ingredients 1 (14 1/2 oz.) can diced tomatoes, in sauce undrained 8 oz. frozen cooked meatballs, thawed, and quartered 1⁄4 tsp dried basil leaves

1 (15 oz.) package refrigerated pie crusts 4 oz. shredded part-skim mozzarella cheese

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

Set your oven to 425 degrees F before doing anything and grease a baking sheet. In a bowl, mix together the tomatoes with their sauce, meatballs and basil. Place 1 pie crust onto the prepared baking sheet. Place 1/2 of the meatball mixture over half of the crust, leaving a 1-inch border around edge of crust and sprinkle with half of the cheese. Fold crust in half to secure the filling and pinch the edges together to seal. Cut the slits in top of crust to vent. Repeat with remaining crust, meatball mixture and remaining cheese. Cook in the oven for about 20-25 minutes.

5-Ingredient Calzones

15

SUMMER

Garden Calzones

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 1 Calories 484.8 Fat 22.5 g Cholesterol 73.2 mg Sodium 874.2 mg Carbohydrates 55.2 g Protein 17.1 g

Ingredients 225 g all-purpose flour 1⁄2 tsp salt 7 g fast-rising active dry yeast 150 ml water 25 ml olive oil For the filling 1 red onion, finely chopped 4 -6 mushrooms, sliced 2 cloves garlic, minced 2 tbsp olive oil 10 black olives, pitted and chopped 15 cherry tomatoes

1 tsp dried oregano 2 tsp dried basil 3/4 C. feta cheese, crumbled 4 tbsp Parmesan cheese fresh ground black pepper 1 large egg, beaten with a splash of milk 6 tbsp tomato sauce

Directions 1. Sift the flour into a large bowl. 2. Add the salt, yeast, warm water and olive oil and mix till a slightly sticky dough ball is formed. 3. Place the dough onto a floured surface and knead the dough till smooth and springy. 4. Cover the dough and keep in a warm place for about 30 minutes. 5. Set your oven to 450 degrees F and grease a baking sheet. 6. In a frying pan, heat the oil and sauté the onions, garlic and mushrooms till tender. 7. Add the whole tomatoes, oregano, dried basil and chopped olives and cook for about 5 minutes, stirring occasionally. 8. Remove from the heat. 9. Divide the dough into 4 equal sized pieces. 10. Place each dough piece onto a floured surface and roll into 7 1/2-8- inch circle. 16

Summer Garden Calzones

11. Arrange each circle onto the prepared baking sheet and coat a 3/4-inch border with egg. 12. Spread the tomato sauce over the remaining dough. 13. Place 1/4 of the filling over one half, followed by a little of both cheeses, fresh basil and a grinding of pepper. 14. Fold over the unfilled half, press the edges and seal with a fork. 15. Coat the egg mixture over the top. 16. Cook in the oven for about 15 minutes.

17

CLASSICAL

Chicken Korma

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

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

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

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

In a small bowl, soak the cashews in the boiling water for about 15-20 minutes. In a food processor, add the garlic and ginger and pulse till smooth. In a wok, heat the oil on medium heat and sauté the bay leaves for about 30 seconds. Stir in the onion and cook for about 3-5 minutes. Stir in the garlic paste, coriander, garam masala, cumin, turmeric and chili powder. Stir in the chicken and cook for about 5 minutes. Stir in the tomato sauce and chicken broth. Reduce the heat and simmer, covered for about 15 minutes, stirring occasionally. Meanwhile in a food processor, add the cashews with the soaking water, cream and yogurt and pulse till smooth. 10. Stir the cashew mixture in the curry and simmer for about 15 minutes, stirring occasionally. 11. Stir in the cornstarch mixture and cook for about 1-2 minutes. 18

Classical Chicken Korma

Jamaican

Coconut Curry

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 398 kcal Fat 20.4 g Carbohydrates 31.1g Protein 26.5 g Cholesterol 58 mg Sodium 179 mg

Ingredients 2 medium mangoes, peeled and sliced, divided 1 (10 oz.) can coconut milk 4 tsp vegetable oil 4 tsp spicy curry paste, see appendix 14 oz. skinless, boneless chicken breast halves - cut into cubes

4 medium shallots, sliced 1 large English cucumber, seeded and sliced

Directions 1. In a blender, add half of the mango slices and coconut milk and pulse till smooth. 2. In a large pan, heat the oil on medium-high heat and sauté the curry paste for about 1 minute. 3. Add the chicken and shallot and cook for about 5 minutes. 4. Stir in the mango puree and cook till heated completely. 5. Stir in the remaining mango slices and cucumber and serve immediately.

Jamaican Coconut Curry

19

APPLE

Quinoa Curry

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 6 Calories 185 kcal Fat 3.1 g Carbohydrates 14.4g Protein 24.4 g Cholesterol 59 mg Sodium 75 mg

Ingredients 1 1/2 lb. diced chicken breast meat 3/4 C. chopped onion 1 1/4 C. chopped celery 1 3/4 C. chopped Granny Smith apples 1 C. chicken broth

1/4 C. nonfat milk 1 tbsp curry powder 1/4 tsp paprika 1/3 C. quinoa

Directions 1. In a slow cooker, add the chicken, onion, celery, apple, chicken broth, milk, curry powder and paprika and stir till well combined. 2. Set the slow cooker on Low and cook, covered for about 4-5 hours. 3. In the 35 minutes of the cooking, stir in the quinoa. 4. Serve hot.

20

Apple Quinoa Curry

Moroccan Curry

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 5 Calories 760 kcal Fat 34.5 g Carbohydrates 69.7g Protein 42.3 g Cholesterol 109 mg Sodium 741 mg

Ingredients 2 tbsp smoked paprika 1 tbsp chili powder 7 1/2 tsp curry powder 4 1/2 tsp onion powder 1 1/4 tsp salt 1 tsp garlic powder 1/4 tsp ground black pepper 1/4 tsp rubbed sage 1 pinch ground ginger (optional) 2 tbsp fresh lemon juice 1/2 C. chicken broth 1/4 C. vegetable oil 1 (2 1/2 lb.) whole chicken, rinsed and patted dry

1 C. chicken broth 3 C. water 2 tbsp fresh lemon juice 2 tbsp butter 2 1/4 C. dry couscous 1 tbsp curry powder 2 tsp onion powder 2 tsp smoked paprika 1/2 tsp rubbed sage 1/4 tsp garlic powder 1 bay leaf

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add 2 tbsp of the smoked paprika, chili powder, 7 1/2 tsp of the curry powder, 4 1/2 tsp of the onion powder, salt, 1 tsp of the garlic powder, black pepper, 1/4 tsp of the sage, ginger, 2 tbsp of the lemon juice, 1/2 C. of the chicken broth and vegetable oil and mix till a paste forms. 3. Rub a little of the paste on the in the cavity of the chicken evenly. 4. Rub the remaining paste over the chicken evenly, placing it under the skin where you can. 5. Arrange the chicken into a roasting pan. 6. Cook in the oven for about 90 minutes. Moroccan Curry

21

7. In a large pan, add 1 C. of the chicken broth, water, 2 tbsp of the lemon juice and butter and bring to a boil. 8. In a large bowl, mix together the couscous 1 tbsp of the curry powder, 2 tsp of the onion powder, 2 tsp of the paprika, 1/2 tsp of the sage, 1/4 tsp of the garlic powder and bay leaf. 9. Stir the couscous mixture in the broth mixture and cook for about 3 minutes. 10. Remove from the heat and keep aside covered till serving. 11. Serve the chicken with the couscous.

22

Summer

Mint Curry

Prep Time: 1 hr Total Time: 3 hrs 45 mins Servings per Recipe: 8 Calories 552 kcal Fat 38.4 g Carbohydrates 28.9g Protein 28.9 g Cholesterol 59 mg Sodium 612 mg

Ingredients 1/2 C. dried red chili peppers, stems and seeds removed 1/2 C. boiling water 2 C. grated fresh coconut 2 tbsps ground coriander 2 tbsps ground cumin 2 tbsps fennel seeds 1/4 C. peanut oil, divided 1/3 C. sliced almonds 5 stalks lemon grass, trimmed and thinly sliced 1 whole head garlic, cloves peeled and crushed 5 shallots, peeled and roughly diced 1/2 C. peeled and diced fresh ginger root 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly diced

water, or as needed 3 tbsps whole star anise pods 2 (2 inch) sticks cinnamon 2 tbsps whole cloves 2 tbsps whole cardamom pods 1/2 C. diced fresh mint, stems reserved 1/2 C. water 2 lbs boneless, skinless chicken breast halves, cubed 2 tsps kosher salt 1 (14 oz.) can coconut milk 1 lime, juiced 1 pinch kosher salt to taste

Directions 1. Let your chilies sit in boiling water (1/2 C.) for 40 mins. Then remove the liquids. 2. Begin to toast your coconut for 6 mins while stirring then place the coconut in a bowl. 3. Toast your fennel seeds, cumin, and coriander for 2 mins then place the toasted spices to the side. 4. Get your food processor and puree the following: fennel seeds, 2 tbsp peanut oil, cumin, toasted coconut, and coriander. 5. Once the mix is smooth add: turmeric, chili, ginger, almonds, shallots, garlic, and lemon grass. Summer Mint Curry

23

6. Continue to puree everything to form a paste. Then add a tbsp of water or 2 if you would like to make the mix smoother. 7. Now add the rest of the peanut oil (2 tbsp) to a frying pan and being to get it hot. Add the mint stems, star anise, cardamom pods, cinnamon sticks and cloves to the oil. 8. Let the spice fry for 3 mins. 9. Now remove all the spices and throw them away. 10. Add the puree to the seasoned oil and cook the mix for 4 mins then add: 2 tsps kosher salt, 1/2 C. water, and the chicken. 11. Cook the chicken for about 12 mins until it is fully done then add in the coconut milk. 12. Get everything boiling and once the mix is boiling, set the heat to low, and let the mix gently cook for 75 mins. 13. Now add the lime juice, mint leaves, and some more salt. 14. Cook everything for 3 more mins. 15. Enjoy.

24

Jamaican

Curry Chicken I

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 348 kcal Carbohydrates 13.8 g Cholesterol 103 mg Fat 20.3 g Protein 27.8 g Sodium 1353 mg

Ingredients 1/4 C. curry powder, divided 2 tbsps garlic powder 1 tbsp seasoned salt 1 tbsp onion powder 2 tsps salt 1 sprig fresh thyme, leaves stripped 1 pinch ground allspice, or more to taste salt and ground black pepper to taste 2 1/4 lbs whole chicken, cut into pieces 3 tbsps vegetable oil

3 C. water 1 potato, diced 1/2 C. chopped carrots 2 scallions (green onions), chopped 1 (1 inch) piece fresh ginger root, minced 1 Scotch bonnet chili pepper, chopped, or to taste

Directions 1. Get a bowl and combine the following: pepper, 2 tbsps curry, salt, garlic powder, allspice, seasoned salt, thyme, onion powder. 2. Cover your chicken with the dry seasoning evenly. 3. Get a frying pan. Get 2 tbsps of curry and oil hot. Heat for 2 mins. 4. Mix in in chicken. Set heat to medium and combine carrot, water, potato, chili pepper, ginger, and scallions. 5. Place a lid on pan and let chicken simmer for 40 mins. Temp should be 165 degrees. Set chicken aside. Let the gravy get thicker if you like, by continuing to heat, otherwise serve. 6. Enjoy.

Jamaican Curry Chicken I

25

AUTHENTIC

Fried Rice

Prep Time: 25 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 415 kcal Carbohydrates 12.6 g Cholesterol 64.8g Fat 12.9 g Protein 562 mg Sodium 415 kcal

Ingredients 2 C. uncooked white rice 4 C. water 4 dried shiitake mushrooms, cleaned 1 C. hot water 1/2 lb ground chicken 1 tbsp soy sauce 1 tsp sesame oil 1 pinch white pepper 2 tbsps vegetable oil

3 cloves garlic, sliced 2 links beef sausage), thinly sliced 1 tbsp dark soy sauce 4 green onions, diced 2 eggs, lightly beaten

Directions 1. Get your rice boiling in 4 C. of water. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms and keep the liquid. 4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce 5. Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and chicken. 6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green onions, and soy sauce. 7. Continue stir frying until everything is coated with sauce. 8. Then add the eggs on top of everything and keep stir frying until the eggs are firm. 9. Enjoy.

26

Authentic Fried Rice

Kung

Pao Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 437 kcal Fat 23.3 g Carbohydrates 25.3g Protein 34.4 g Cholesterol 66 mg Sodium 596 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into chunks 2 tbsps chicken broth 2 tbsps soy sauce 2 tbsps sesame oil, divided 2 tbsps cornstarch, dissolved in 2 tbsps water 1 oz. hot chile paste 1 tsp distilled white vinegar 2 tsps brown sugar

4 green onions, diced 1 tbsp diced garlic 1 (8 oz.) can water chestnuts 4 oz. diced peanuts

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

Get a bowl, combine: 1 tbsp cornstarch mix, 1 tbsp broth, 1 tbsp oil, and 1 tbsp soy sauce. Add in your chicken to this mix and evenly coat the pieces. Place a covering of plastic around the bowl and put everything in the fridge for 40 mins. Get a 2nd bowl, mix: sugar, 1 tbsp broth, vinegar, 1 tbsp soy sauce, chili paste, 1 tbsp oil, 1 and a tbsp cornstarch mix. S Stir the mix until it is smooth then add in: peanuts, green onion, water chestnuts, and garlic. Stir the mix again then add everything to a frying pan and heat it gradually until fragrant. At the same time begin to stir fry your chicken in a separate pan until it is fully done. Once the peanut mix is fragrant and the chicken is fully done combine the chicken with the sauce and let everything thicken. Enjoy.

Kung Pao Chicken

27

HERBED

Grilled Chicken Breasts

Prep Time: 35 mins Total Time: 42 mins Servings per Recipe: 4 Calories 387.9 Fat 30.5g Cholesterol 75.5mg Sodium 725.3mg Carbohydrates 2.6g Protein 25.8g

Ingredients 1/2 C. extra virgin olive oil 1/4 C. chopped scallion (white part only) 1/4 C. chopped parsley 1/4 C. chopped fresh cilantro 1 tbsp minced garlic 2 tsp paprika 2 tsp ground cumin 1 tsp salt

1/4 tsp turmeric 1/4 tsp cayenne pepper 4 boneless skinless chicken breasts

Directions 1. Get a blender: mix in it the oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper. Blend them until they become smooth. 2. Place the chicken breast in a large shallow bowl. Coat them with the herbs marinade. 3. Before you do anything preheat the grill and grease its grates. 4. Drain the chicken breasts and cook them on the grill for 8 min on each side. Serve them warm. 5. Enjoy.

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Herbed Grilled Chicken Breasts

Saucy

Moroccan Meatballs Tagine

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 780.1 Fat 59.6g Cholesterol 136.0mg Sodium 166.0mg Carbohydrates 22.1g Protein 42.5g

Ingredients FOR THE SAUCE 6 -8 medium tomatoes, cored and roughly chopped 1 tbsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 3 -4 tbsp chopped fresh flat-leaf parsley 2 garlic cloves, minced Salt & freshly ground black pepper, to taste 1/4 C. vegetable oil

FOR THE MEATBALLS 400 g ground beef 1 tbsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 3 -4 tbsp chopped fresh flat-leaf parsley 2 garlic cloves, minced Salt & freshly ground black pepper, to taste

Directions 1. Stir the tomato with paprika, cumin, cayenne pepper, parsley, garlic, a pinch of salt and pepper in a tagine or large skillet. 2. Cook them over medium heat for 16 min. 3. Combine the meatballs ingredients in a large mixing bowl. Shape the mix into bite size meatballs. Add the meatballs to the sauce then put on the lid and cook them for 12 min over low heat. 4. Serve your meatballs tagine warm with some bread. 5. Enjoy.

Saucy Moroccan Meatballs Tagine

29

CASABLANCA

Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 161.1 Fat 5.5g Cholesterol 75.5mg Sodium 574.2mg Carbohydrates 1.3g Protein 25.3g

Ingredients 1 tsp cumin 1 tsp ground coriander 3/4 tsp salt 1/2 tsp ground ginger 1/2 tsp cinnamon 1/2 tsp black pepper

4 boneless skinless chicken breasts 2 tsp olive oil 1 garlic clove, minced

Directions 1. Get a small mixing bowl: mix in it the spices with olive oil and garlic. 2. Rub the mix into the chicken breasts place it in the fridge to marinate for 3 h or freeze it until ready to use. 3. Before you do anything preheat the oven to 375 f. 4. Place the chicken breasts on a lined up baking sheet. Cook them until they are done. Serve it warm. 5. Enjoy.

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Casablanca Chicken

Moroccan

Baked Lamb

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 71.9 Fat 7.2g Cholesterol 0.0mg Sodium 196.6mg Carbohydrates 2.3g Protein 0.5g

Ingredients 3 racks of lamb 3 tbsp olive oil 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp paprika 1 tsp cinnamon

1 tsp fresh coarse ground black pepper 1/2 tsp salt 1/2 tsp cayenne pepper 3 minced garlic cloves

Directions 1. Get rid of the excess fat from the lamb racks and place them aside. 2. Get a small mixing bowl: whisk in it the spices with garlic and oil. Coat the lamb racks with the mix then place them on a shallow greased baking pans. 3. Place them aside to sit for 1 h. 4. Before you do anything preheat the oven to 400 F. 5. Place the lamb racks in the oven and cook each one of them for 30 to 35 min. serve them warm. 6. Enjoy.

Moroccan Baked Lamb

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TRADITIONAL

Chicken and Raisins Stew from Morocco

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1331.2 Fat 82.3g Cholesterol 382.0mg Sodium 1183.3mg Carbohydrates 57.2g Protein 88.7g

Ingredients 3 -5 tbsp oil 4 lbs chicken thighs Salt and pepper 1 large onion, chopped 2 tbsp fresh minced garlic 1 tbsp cumin 1 tbsp turmeric 1 tsp paprika 1/2 tsp cinnamon

2 tsp grated lemon zest 1 tbsp flour 3 C. chicken broth 3 tbsp honey 1 1/2 C. chickpeas, rinsed and drained 1/2 C. dark raisin Cooked rice

Directions 1. Place a stew pot over medium heat. Heat the oil in it. 2. Place the chicken thighs in the pot and sprinkle a pinch of salt and pepper over them. Cook them until they become brown on all sides. 3. Drain the chicken thighs and place them aside. Stir in the garlic with onion into the same pot. Cook them for 6 min. 4. Combine in the cumin, turmeric, paprika and cinnamon. Let them cook for 40 sec while stirring all the time. 5. Add the broth, honey, lemon zest and flour then combine them well. Place the chicken thighs back in the pot then put on the lid and let them cook for 16 min. 6. Once the time is up, add the raisins and cook them stew for 18 min without covering it. 7. Combine in the chickpeas and cook the stew for an extra 6 min. serve it warm. 8. Enjoy.

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Traditional Chicken and Raisins Stew from Morocco

Sweet Potato Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 311.3 Fat 4.6g Cholesterol 0.0mg Sodium 692.7mg Carbohydrates 60.0g Protein 9.5g

Ingredients 1 large onion, thinly sliced 3 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tbsp apple cider 1 tsp cumin 1 tsp cinnamon 1 tsp paprika 1/2 tsp crushed red pepper flakes, to taste 1 C. water

1/2 tsp salt 2 medium sweet potatoes, peeled and cut into bite-size pieces 1/4 C. diced dried apricot 2 C. cooked chickpeas 1/4 C. raisins 2 tbsp lemon juice 1/4 C. sliced almonds, toasted in a dry skillet

Directions 1. Place a large saucepan over medium heat. Sauté in it the onion, garlic, ginger, and apple cider for 6 min with the lid on. 2. Combine in the cumin, cinnamon, paprika, and red pepper flakes then let them cook for 2 min. 3. Stir in the water with potato, apricots, a pinch of salt and pepper. Cook them until the start boiling. 4. Put on the lid and coo the stew for 18 over low heat. Combine in the lemon juice with garbanzo beans and raisins. 5. Let the stew simmer for an extra 6 min then serve it warm. 6. Enjoy.

Sweet Potato Stew

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HOW TO MAKE

Fish Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 322.3 Fat 0.5g Cholesterol 0.0mg Sodium 5670.8mg Carbohydrates 78.1g Protein 7.5g

Ingredients 1/4 C. boiling water 1/4 C. sugar 1/4 C. lime juice 1/4 C. fish sauce

1/3 C. ginger root, peeled and grated 2 garlic cloves, minced 3 hot chili peppers, seeded and chopped

Directions 1. 2. 3. 4.

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In a bowl, add the sugar and water and stir until sugar dissolves completely. Add remaining ingredients and stir to combine well. Keep aside to completely. Enjoy this dipping sauce with your food of your choice.

How to Make Fish Sauce

Chicken Curry 101

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

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

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

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

Chicken Curry 101

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KERALA

Tofu Curry

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 323 Fat 21.6 Carbohydrates 0 Protein 175 Cholesterol 19.1 Sodium 17.7

Ingredients 1 tbsp sesame oil 5 cloves garlic, minced 1 tbsp minced ginger 1 firm mango, peeled and sliced 3 tbsp yellow curry powder 2 tbsp chopped cilantro

1 can light coconut milk 1 package extra firm tofu, cubed 1/4 tsp salt and pepper

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

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In a skillet, add the oil over medium-high heat and cook until heated through. Add the ginger and garlic and stir fry for about 1 minute. Stir in the mango and and stir fry for about 1 minute. Add the cilantro and curry powder and stir fry for about 1 minute. Add the coconut milk and cook until just boiling, stirring occasionally. Add the tofu, salt and black pepper and cook for about 5 minutes, mixing as required.

Kerala Tofu Curry

Chicken Tikka Masala

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

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

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

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

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

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Tandoori I

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

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

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

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

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KERALA

Lunch Box (Raisin Salad)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 451 Fat 13.7 Carbohydrates 41 Protein 218 Cholesterol 76.9 Sodium 8.3

Ingredients 1 1/2 C. brown rice 4 C. water 1 can asparagus tips, drained 1 red bell pepper, seeded and diced 2 red apples, cored and diced 1/4 C. golden raisins

1/2 C. heavy cream 1 tsp curry powder 1 tsp lemon juice salt and pepper to taste

Directions 1. In a pot, add the water and rice and cook until boiling. 2. Set the heat to low and cook, covered for 25-30 minutes. 3. Drain any liquid from the rice and keep aside to cool completely. 4. Meanwhile, soak the raisins in water for about 20 minutes. 5. Drain the raisins completely. 6. In a bowl, add the cream and beat until soft peaks are formed. 7. Add the lemon juice, curry powder, salt and black pepper and gently, stir to combine. 8. In another bowl, add the raisins, apples, cooked rice, bell pepper and asparagus and mix. 9. Add the cream mixture and gently, stir to combine. 10. Refrigerate to chill completely before serving.

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Kerala Lunch Box

Veera’s

Prep Time: 15 mins

Fried Bread

Total Time: 25 mins Servings per Recipe: 4 Calories 176 Fat 6.2 Carbohydrates