Falafel

 

Ingredients

1 cup dried chickpeas
1 tablespoon lemon juice
3 cloves garlic, minced
1 small onion, coarsely chopped
1/4 cup fresh curly parsley, stems removed, tightly packed
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon baking soda dissolved in 1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne
Vegetable oil for frying

YOGURT DIPPING SAUCE:

6-ounce container of plain yogurt
3 tablespoons water
1 tablespoon finely chopped fresh curly parsley
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Instructions

Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnight in the refrigerator. (we've found the patties won't hold together as well if you use canned chickpeas.)
To make the sauce, whisk together the yogurt and water in a small bowl. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.
Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture should sizzle as soon as it's immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they're thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.

Easy Red Velvet Cupcakes or Cake

 

Ingredients

1 (18 1/4 ounce) package yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring (do not reduce amount!)
cream cheese frosting (see Kittencal's Best Cream Cheese Frosting (Extra Creamy Option))

Directions:

Set oven to 350 degrees.

Line 24 regular-size muffin tins with paper or foil liners.

In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.

Spoon the batter evenly between the muffin tins about two-thirds full.

Bake according to package directions for cupcakes or cake.

Remove from the pans immediately and cool on wire racks.

Spread tops with cream cheese frosting.

Sotanghon Noodle Soup Recipe

Ingredients:

- 2 lbs chicken, cleaned
- 4 ounces sotanghon (vermicelli noodles)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 3 tablespoons onion leeks, chopped
- 1/2 cup celery, chopped
- 5 cups water
- 2 to 3 tablespoons Patis (fish sauce)
- 3/4 cup cabbage, shredded
- 1 teaspoon ground black pepper
- 1 piece chicken bouillon
- 1 piece dried bay leaf
- sliced ginger (optional)

Instructions:

Boil 5 cups of water, add 1 piece of chicken bouillon, and 2 teaspoons of fish sauce.
Put Vermicelli noodles in separate pot of boiling water and let boil until noodles are tender.
Drain noodles in a strainer.
Saute garlic, onions.
Can use frozen chicken strips or cleaned chicken from package.
For the chicken, boil in pot of water until fully cooked. (usually 35- 45 min or until the meat is no longer pink)
After chicken is cooked, shred chicken into strips.
After the 5 cups boiling water simmers, let it simmer.
Add ginger for extra flavor (optional), grounded black pepper, bay leaf, celery, and cabbage.
Add all other ingredients to pot, and stir for 5 min. simmer for 10 min.
Serve it nice and hot!

Thai Peanut Noodles with Chicken Recipe

Ingredients:

12 oz. soba noodles
6 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp reduced-fat peanut butter
1 Tbsp Splenda Brown Sugar Blend (or 3 Tbsp of regular brown sugar)
1 Tbsp vegetable oil
1 cup cooked chicken, chopped
1 small red bell pepper, thinly sliced
1/4 cup scallions, sliced
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, as garnish

Directions:

Cook soba noodles according to packaged instructions.
Meanwhile, whisk together peanut butter and 3 tablespoons of lime juice.
Whisk in the rest of the ingredients, including your fresh herbs.
Toss in with the noodles and mix evenly.
Garnish with sesame seeds and cilantro.
Enjoy!

Lentils con Prosciutto

 

INGREDIENTS

1/3 cup extra-virgin olive oil
1 (9 ounce) piece prosciutto, cubed
2 white onions, thinly sliced
Sprig rosemary
2 chili peppers, diced
2 1/2 (15-ounce) cans lentils, drained and rinsed
Pinch salt

DIRECTIONS

Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.

Double Chocolate & Raspberry Cake

INGREDIENTS :

• 700g pkt Chocolate mud cake mix

• 610g pkt White Wings white Chocolate & raspberry swirl cake mix

• 6 eggs

• 2/3 cup vegetable Oil

• 3 tbs Margarine or soft Butter

• 1 1/2 tbs Milk

• 150g raspberries, to decorate

How To Cook Double Chocolate & Raspberry Cake :

1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.

2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.

3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.

4. Meanwhile, prepare the white chocolate frosting according to packet instructions.

5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

MICROWAVE CHICKEN PIZZA & PIZZA SAUCE

INGREDIENTS :

• 6 English Muffins

• 1 pound of Chicken (boneless, bOiled and chopped)

• 1 ¾ cups of Shredded Mozzarella Cheese

• Hot Pepper Flakes (to taste)

• ¾ cup of Pizza Sauce

INGREDIENTS OF PIZZA SAUCE: 

• 3 large Yellow Onions (minced)

• 3 Cloves of Garlic (Lasan) (minced)

• 2 quarts of (canned) or fresh Italian Tomatoes

• 1 (16 oz.) can of Tomato Puree

• 1 tsp. of Whole Oregano

• 1 tsp. of Whole Basil

• 1 tsp. of Salt

• 1/4 tsp. of Black Peppers

• 3 tbsp. of Butter

• 3 tbsp. of Olive Oil (Zetoon Ka Tail)

How To Cook MICROWAVE CHICKEN PIZZA & PIZZA SAUCE :

1. Split and lightly toast English muffins in toaster, when toasted, place on plate (microwave safe). Spoon spread pizza sauce onto each muffin, then adds chicken and shredded mozzarella cheese .

You can fit 4 split English muffins on plate at one time. Microwave on high until cheese bubbles (About 1 minute or so).

DIRECTIONS OF PIZZA SAUCES: 

1) In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion. Add the tomatoes, salt, black pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. (If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.)