Mexican Chopped Salad with Cumin Vinaigrette

Ingredients:

 

Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Carrot-Ginger Rice

Ingredients:

• 1 cup of basmati rice
• 2 cups of chicken broth
• 2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, peeled & grated
• 1 tsp fresh ginger, peeled & minced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of cayenne pepper (or more if desired)
• 1/4 cup fresh cilantro, chopped

Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately.
Enjoy

Note: Take from fortheloveofcooking

    

Banana Oatmeal Bread

Ingredients:

• 1 cup of flour
• 1/2 cup of whole wheat flour
• 1/3 cup of white sugar
• 1/3 cup of brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 cups quick cooking oats
• 2 small, very ripe bananas, mashed
• 1/3 cup of low fat buttermilk
• 1/4 cup of canola oil
• 1 1/4 tsp vanilla
• 2 eggs, beaten 

Preparation:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes.Slice and slather with butter if desired. Enjoy.

Note: Taken From fortheloveofcooking

Mediterranean Pizza

Ingredients:

• Cooking spray
• Corn meal
• Pizza dough (store bought or homemade)
• Pizza sauce
• Mozzarella cheese
• Baby spinach
• Kalamata olives, sliced
• Black olives, sliced
• Sun dried tomato
• Feta cheese
• Red onion, sliced thinly
• 1 clove of garlic minced

Preparation:

Preheat the oven to 425 degrees.

Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Sprinkle the mozzarella cheese all over followed by the spinach, kalamata olives, black olives, sun dried tomato, feta cheese, red onion, and minced garlic.

Place pizza into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown.Remove from the oven then let cool for a few minutes. Slice and serve. Enjoy.

Note: Taken from Fortheloveofcooking

Spicy Chicken Tandoori Recipe

Ingredients:

1.5 kg chicken pieces (breasts & legs) skinned
3 tbsp lemon juice
1 tsp salt

Marinade:

1/2 Liter yogurt
2 tsp garam masala
1 onion chopped into big pieces
1 chopped garlic clove
1-2 roughly sliced green chillies
2.5cm piece of chopped root ginger
lemon wedges for serving

Preparation:

1.   Cut the leg pieces of chicken into two parts and also each breast pieces into four parts.Make two deep cuts crossways on the meaty part of each breast & leg piece.The cut should be deep enough to reach the bone. 

2.   Put and spread chicken pieces on two large platters.Sprinkle one side with half of the lemon juice and half of the salt and rub them in.Same treatment is to be given to other side.Set aside for 20 minutes. 

3.   On the same time for marination: combine the yogurt,garam masala,onion,garlic,chillies and ginger in a blender and blend until smooth.Strain the paste through a coarse sieve into a large bowl,pushing through as much liquid as you can.

4.   In a bowl put the chicken and its juices along with the marinade.Fill the cuts in the meat with marinade,cover them and refrigerate for 10-24 hours.

5.   Preheat the oven to its maximum temperature and set a shelf in the top 3rd of the oven where it is hottest.Remove the chicken piece.from the marinade and spread them out in a single layer on a large, shallow, baking tray.

6.   Bake for 25 minutes, until cooked through.Lift the chicken pieces out of their juices. 

7.   Serve it with lime wedges. ( For 4 persons )

Potato Cutlus Recipe

Ingredients:

2 Large potatoes,
2 slices of bread,
3/4 teaspoons of salt,
1/2 teaspoons of mango powder (optional )،
red chili powder to taste, or green chilies finely chopped,
2-3 teaspoons fresh coriander, finely chopped.
Oil for frying.

Preparation:
 
Boil the potatoes (use the pressure cooker for efficiency), and wearing oven gloves, peel the potatoes and put them onto the plate.
Put the bread on a small bowl. and pour just bout enough water to cover.
Lift out one slice of bread at a time from the water, squeeze it hard to remove as much as water possible, and drop in to hot potatoes. Ad also the rest of the ingredients except the oil. Mix, and mash well. Check salt and other seasonings, and add whatever is needed at this this point.
Divide the mixture into 6 equal bits, and roll each one into smooth balls. (rub a little oil on your palms, so that they don't stick). As soon as you make a smooth balls with almost no cracks, press slightly, so as to flatten it. Neaten the edges, and keep them covered in napkin papers, until you are ready to eat.
When you are ready to serve or to eat, you will just need to fry the. Take a flat fry pan, and put in oil of about an inch deep. Put in as many potato cutlets will fit in comfortably. Fry golden brown on each site, and a slotted spoon will come real handy while frying. As soon as frying is complete, put the cutlets on brown or napkin papers, to dry out the extra oil.
Serve hot, with sauce.