Thu, Jul 2, 2009

Thu, Jul 2, 2009: Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

Prep Time: 15 minutes

Cook Time: 1 hours, 45 minutes


1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Oil for frying


1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
3. Allow to boil for 5 minutes, then let simmer on low for about an hour.
4. Drain and allow to cool for 15 minutes.
5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
6. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
7. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
8. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
9. Serve hot.

Thai Chicken Fried Rice

Thu, Jul 2, 2009
Thai Chicken Fried Rice

Thu, Jul 2, 2009: Thai Chicken Fried Rice is a tasty Thai dish. Both easy to cook and delicious, its always a popular choice both with kids and adults. For this fried rice recipe, you can either use fresh chicken, or leftover roasted chicken (or turkey). Make it as spicy or mild as you like, according to how much fresh chilli is added (see instructions). A super dish to eat on its own, this chicken fried rice recipe can also accompany other Thai food recipes. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes


3 cups cooked rice (preferably several days old)
1 cup cooked chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for hot
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas
1 egg
3 spring onions, finely sliced
1/2 cup fresh coriander or basil


1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes).
4. Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
6. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
7. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice -popping-. Cooking Tip: Its important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice -shine-, like restaurant quality fried rice.
8. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan. Enjoy!

Broccoli Chicken Fettuccini Alfredo

Thu, Jun 28, 2007
Broccoli Chicken Fettuccini Alfredo

Thu, Jun 28, 2007: Ingredients:

1 pack fettuccine pasta, 2 cup fresh chopped broccoli, 4 tablespoons butter, 2 skinless boneless chicken breasts cut into bite size peices, 2 cup cream, 2 cup milk, 1 cup grated Parmesan or cheddar cheese, 1/2 tsp salt, 1/2 tsp white paper, pinch of black pepper, pinch of oregano, pinch of basil, 1 clove garlic finely chopped

Boil fettuccini pasta for 8 to 10 minutes or until cooked, adding broccoli for the last 4 minutes of cooking. Drain and put aside.

In 1 large skillet melt butter or margarine over medium heat. Add chopped garlic and saute for a few seconds until golden. Add chicken peices and saute until golden brown then cover the skillet and cook on low heat for 10 minutes. Add cream, milk, salt, black pepper, white pepper, oregano, basil and cheese. stir all together untill well mixed. Add pasta/broccoli mixture and heat through. Serve hot.

Lemon and Black pepper Grouper Fish Fillets

Fri, Jun 22, 2007
Lemon and Black pepper Grouper Fish Fillets

Fri, Jun 22, 2007: Ingredients:

10-15 (Grouper fish) fillets

6-7 Lemons

1 tbsp Freshly ground Black Pepper

4-5 Red chilli crushed

1 tsp Salt

1 tbsp

Corriander crushed

Wash the Fish Fillets and rub some Lemon juice on them. Crush the Red chillis and corriander. Marinate the Fish Fillets in Lemon juice mixed with Freshly ground Black pepper, Corriander, Salt and Red chillis for about an hour. Heat oil in a pan. Fry Fish Fillets untill deep golden on both sides. Sprinkle Ground black pepper and lemon juice in the end. Serve with Fries and Diet Coke.

Meringue Biscuits and Strawberry Cream

Fri, Jun 22, 2007
Meringue Biscuits and Strawberry Cream

Fri, Jun 22, 2007: Ingredients:

1 pack of Meringue Biscuits

10-12 Fresh Red Strawberries

2 Pack of Light Cream

Wash Strawberries and cut them into halves. Put them in Light Cream. Break Meringue Biscuits and Add to Cream. Mix gently and Serve Cold.