Tag: Cookbook

Ingredients

• 24 OZ of Cherry tomatoes
• 1 LB your favorite bite-size pasta (I use rigatoni)
• 8 OZ block of feta cheese
• 0.75 OZ of Fresh leaf basil
• 4-7 fresh garlic cloves (personal preference)
• 1/2 cup olive oil
• 1 tbsp red pepper flakes (more if you like some good heat!)
• Freshly ground black pepper
• (Optional but recommended: shredded parmesan cheese)

Instructions

1. Preheat oven to 400F
2. In a large glass pan (I use a 9×13) combine the cherry tomatoes, olive oil (reserve a small amount for topping the feta), a few generous grinds of black pepper, red pepper flakes, and garlic cloves sliced in half. Once combined, clear a space in the center of your pan and add your whole block of feta. Add a few more grinds of black pepper and the reserved olive oil to the top of the feta.
3. Bake for 20-25 minutes.
4. While the tomatoes and feta are baking start making your pasta following the instructions on your box.
5. Once the pasta is cooking you can roughly chop your fresh basil.
6. After the 20ish minutes are up turn your oven up to 450 for another 10 minutes or until your tomatoes are burst and wrinkled, you can leave them to cook slightly longer or use your broiler to get some char on the feta and tomatoes if desired.
7. Remove the pan from the oven and carefully mash the feta and tomatoes together to form a chunky sauce, add, your chopped basil and optional parmesan.
8. When draining your pasta you may want to reserve some of the water if you want to make your sauce less thick
9. Drain pasta and add it to the sauce.
10. Stir thoroughly until combined, top with more basil and parmesan as desired. Serve hot. Enjoy!

Ingredients

• 1 cup cracked wheat or 1 cup of quinoa
• 1 bunch green onions
• 2 large bunches parsley
• 3/4 cup fresh finely chopped mint
• 4 large tomatoes
• 1/2 cup olive or vegetable oil
• Salt and pepper
• Juice of 4 lemons

Instructions

1. Soak sheet in cold water for at least one-half hour.
2. Squeeze dry by pressing between palms of hands.
3. Chop onions, parsley, mint leaves, and tomatoes very fine.
4. Add wheat, lemon juice, oil, salt and pepper and mix well.
5. Serve with fresh lettuce leaves, grape leaves or steamed cabbage leave.
6. Serves 6.

Ingredients

• Barbeque Sauce of your choice
• Chicken thighs of your choice
• Chili powder
• poultry seasoning

Instructions

1. Wash the chicken, then put the chicken in a cake pan or a pan you can put in the oven.
2. Sprinkle over each piece of chicken some chili powder and some poultry seasoning and then bake at 350 degrees for an hour.
3. After an hour take the chicken out and put on barbeque sauce on the chicken as much barbeque sauce that you prefer.
4. Put the chicken back into the oven and bake another 30 minutes.

Ingredients

• Green onions (2-3)
• Cooking oil
• Water
• Oregano
• Cumin
• Salt
• Chicken flavor bouillon
• Milk (optional)
• Cheese (optional)
• Lime (optional)

Instructions

1. Cut up 1-3 of your green onions (white and green together) into thin pieces
2. Toast the in the bottom of your pot with enough oils to coat the bottom of the pan and the green onions. To much oil is ok, but not enough and you might burn the green onions. The green onions should only get slightly darker if at all and barely reduce, they should be on medium heat for about a minute.
3. Add the amount of water you want soup and bring to a boil on high heat.
4. Once your water is boiling add your noodles of choices, think chicken noodle soup when adding noodles: a lot. Traditionally it is made with spaghetti noodles, but I prefer macaroni noodles.
5. Season to taste with oregano, cumin, salt, and chicken flavor bouillon. Add the least amount of cumin or it will be over powering. Also if it doesn’t smell like oregano, add more
6. Taste as you add to make adjustments, this isn’t optional as I still mess up the seasoning and need to make adjustments
7. Once the noodles are almost done add the milk, it should turn a soft/creamy white. This is optional, you can also add the milk after the soup is done cooking to taste
8. Once the noodles are done add 2 eggs and stir right away or you will end up with two scrabbled eggs in your soup instead of it being spread out like desired. Stir as violently as you safely can to mix them in. I like to use quick and firm zig-zag movements across the pot. You will still end up with clumps if egg white and that’s ok.
9. If you end up with a whole egg yolk like I did this time that’s ok just take it out at the end cute it up small and through it back in
10. Alternatively you can beat the eggs before adding them to the soup like my mom does and it turned out less clumpy, but I’m ok with it being clumpy and too lazy to put in the extra work. Still stir in the same way
11. Once the soup is done cooking and off the fire add cheese to taste. This is also optional.
12. Once served add lime to taste. Technically also optional but HIGHLY recommended even if it sounds weird.

Ingredients

• Three Tomatoes
• Four or five eggs
• Two tbsp Oyster Sauce
• Two tsp salt
• Two tsp sugar
• One Clove Garlic
• Ketchup
• Vegetable oil

Instructions

1. Whisk egg white and egg yolk until they mix together
2. Wash and cut the tomatoes
3. Fried Pan: turn to high heat until it is hot, put 4 Tbsp vegetable oil in
4. Spread the egg to the fired pan to cook it until it becomes solid
5. Use Spatula to move egg to a container
6. Fried Pan: turn to medium heat, put two tbsp oil in
7. Grind the garlic and put it in the pan
8. Put the tomato into the pan and cook with garlic until well done
9. Remove tomato to the plate
10. Boil pasta until it is done
11. Mix pasta and ketchup, salt, sugar, oyster sauce, tomatoes and egg together.

Ingredients

• ‘- Small Potatoes (however many you are wanting to eat)
• Salt
• Pepper
• Olive Oil
• Garlic powder
• Onion powder
• Do-Any other spices you like on Potatoes!

Instructions

1. Prepare the potatoes, Clean them and boil them in water with some salt. Cook until they are easily pierced by a fork (roughly 20/25 minutes)
2. Preheat the oven to 425 degrees and spray a pan with some cooking spray of lay-down parchment paper.
3. After the potatoes are done cooking drain them and let them cool for 5-10 minutes
4. Drizzle oil over the potatoes and sprinkle all your spices over them, Put them on the pan and SMASH them with the button of a cup. I like to sprinkle more of my seasonings on them once they are SMASHED so they are extra seasoned.
5. Bakes until potatoes are golden or crispy (it’s your preference) takes around 25-30 minutes. I flip halfway through to make mine crispy (1st Pic is when I was flipping them)
6. SERVE HOT (video of them cooked in all their glory)

Ingredients

• 2 Chicken Breasts
• 1 can of black beans (drained/rinsed)
• 1 can corn (undrained)
• 1 10oz diced tomatoes (undrained)
• 1 package of ranch dressing mix
• 1 8oz package of cream cheese
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 Tbsp chili garlic sauce (optional if you want a kick!)
• 1/2 cup water (if your chili seems too thick for your liking)

Instructions

1. Simple!
2. Throw chicken, beans, corn, tomatoes, ranch dressing mix, cumin, chili powder, onion powder, garlic powder (and chili garlic sauce if chosen) in a crockpot and mix.
3. Put package of cream cheese on top (no need to stir it in, it will be too hard)
4. Cook on low for 6-8 hours until chicken is cooked
5. Shred your chicken and stir cream cheese/chicken into the mix.
6. Enjoy!

Ingredients

• 3 cups all purpose flour
• 1 tbsp sugar
• 1/2 tbsp salt
• 1.5 cups lukewarm milk
• 1 tbsp yeast
• 3 tbsp yogurt
• 1 tbsp melted butter

Instructions

1. Mix all the ingredients and knead into a smooth dough ball.
2. Apply oil all over the dough ball and leave it to rise overnight in a covered bowl (preferably in a warm place)
3. Dust your working surface with some flour and then divide the dough into 10 equal parts.
4. Take one part of dough, roll between palms to make a ball.
5. Roll the dough ball out with rolling pin.
6. Heat a cast iron pan for 2-3 mins, until fairly hot, but not smoking hot.
7. Placed the rolled out naan on the pan(can add sesame or nigella seeds or finely chopped garlic on the top at this stage), cook on one side for 1-2 mins, flip and cook the other side until you see golden spots form on the naan.
8. Once removed from pan, generously brush with butter and serve.
9. Repeat the steps with the remaining dough balls.
10. Naan is best served fresh and hot, with lots of butter!

Ingredients

• 2 cups basmati rice
• 1 pound lamb, cut into small cubes
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 cinnamon stick
• 5 whole cloves
• 4 whole cardamom pods
• 1 teaspoon cumin seeds
• 4 tablespoons unsalted butter
• 2 1/2 cups water
• 3 teaspoons salt

Instructions

1. Wash the rice
2. Fry the lamb for a few minutes until browned. Remove from the pot and set aside.
3. Fry the lamb and add tomato paste
4. Fry the onions until lightly caramelized, about 15 minutes.
5. Fry the onions
6. Meanwhile, grind the dry spices add to the onions, along with the garlic. Cook for a minute, until fragrant.
7. Add the diced tomatoes and cook until they break down into a thick sauce.
8. Add spices w/a dash of vinegar
9. Add the lamb back to the pot.
10. Drain the rice and add to the pot with the 2 1/2 cups water. Bring the rice to a simmer, then cover the pan with aluminum foil. Ensure the pan is well sealed.
11. Drain rice
    Simmer for about 15 minutes or until all the liquid has been absorbed.
12. Mix well and serve w/side of banana if you’d like!

Ingredients

• 1 Broccoli Cheddar Soup Mix
• 1 Bag Frozen Broccoli
• 1 Minced Onion
• 1 Tablespoon Garlic Powder
• 2 Tablespoon Oil
• Shredded Cheese (optional)

Instructions

1. Bring 8 cups of water to a boil in a pot
2. Whisk in soup mix and simmer on medium for 10 minutes
3. In a separate pan, sauté broccoli in oil and garlic powder
4. Add sautéed broccoli to soup and mix
5. Top soup with cheese to your liking. Serve and enjoy!