Recipes

Mode operatoire
Faites bouillir les lentilles et les oignons avec quatre fois leur
volume d'eau
a mi cuisson , etant encore dures (il faut que les lentilles soient
fermes a la fin de la recette)
sortir du feu.
Preparer la teklaya avec ail et coriandre finement haches. Ajouter a la
soupe. Saler, poivrer. Verifier l'eau.
Faire bouillir 10 ou 15 minutes.
Ajouter les epinards et les fettucini: cuire 5 ou 5 minutes al dente.
Servir et deguster.
saha wa hana

Eye of round with carrots, small onions
Ingredients: 4 small white onions whole peeled.
4 or 5 carrots cut in three (large)
3 Bay leaves
salt (1/4 teaspoonful)
pepper with the mill (turn three times)
one pinch allspice.
one glass of red wine (optional)
2 or 3 garlic cloves
A branch of thyme or a pinch of oreganum.

Peel carrots and onions. (and potatoes in squares) Stick the garlic clove in the roast by piercing it with a knife and hiding the
cloves inside closing the sides of the cut.
In a pan, place a teaspoonful of butter or a tablespoon of olive oil.... (olive oil is lighter)
Fry the onions and the carrots with the roast at medium to high. Turn the roast, brown it, add salt pepper, bay leaves, spices
and if you cook it in the oven, cook uncovered for 3/4 hour.
then remove the vegetables, add the wine and cover and continue cooking for another 3/4 of an hour.

If you cook in a crockpot, leave the vegetables with the roast and everything to simmer with half the wine. When you get home
add the rest of the wine for the last hour or half and hour

If you want to eat potatos,
I. just wash three and you will wrap them in foil and bake them for an hour.
2. Or place the three potatos on a plate in microwave for 10 minutes, then turn them around ten other minutes and serve.
3. Or cut in big squares or rondelles potatos in the morning place in salted water in the refrigerator. When you get home, you
will place in an oven tray with a teasponful of olive oil and some salt and bake for an hour at 350.

Stew Fassolia (loubia) green beans with diced meat for stew.
Ingredients:
Fresh green beans. (about half a kilo , 2 pounds or so) you clean them ahead of time, wash and dry them and place in
refrigerator in a towel.
two red tomatoes (medium) sliced in width in "rondelles"
two onions (medium) chopped
three garlic cloves
salt and pepper and allspice (see roast recipe)
one table spoon olive oil.
the juice of half a lemon. you add it when you're about to serve and reheat for 5 minutes.
Serve next to white rice.

How to prepare: In a pan, fry onions and meat cubes. Brown. Add beans and sautee the whole thing with all the spices and
ingredients. Cover and let simmer for an hour or more. add lemon serve next to rice.
In crock pot: just place it all after you have browned the meat and onions to gold color, with all ingredients and allow to
simmer slowly.

Fassolia beda: white beans
Soak them for an hour. Rinse well. Throw in boiling water for 10 minutes, discard water : this is full of gazes.
Prepare in a pan : one table spoon olive oil, a small onion chopped, one small carrot grated, two stalks of celery diced.
Stir fry the ingredients on medium fire, add four or six garlic cloves, stir at low heat, until all becomes transparent,
add salt, pepper to taste, add one teaspoon of tomato paste.
If you don't have tomato paste , use tomato sauce one cup or spaguetti sauce.
Add the beans and cover with water, mix well, cover and cook on low heat for an hour. It is delicious

Now for the cooking tips:
If you make tabboule for a party, prepare ahead: wash parsley day before and place in towel in
refrigerator. The day you want to eat, chop a medium onion
place quarter cup bourghoul in a bowl with the juice of one lemon : let it soak
20 minutes. You can buy the minute maid frozen fresh juice to make all easy.
defrost it and use it for all seasoning (foul, salad, marinate etc)

Tabbouleh
Chop the two or three bouquets of parsley holding it
like a bouquet fine motion beginning with limit of stem parts that you throw
away. dont cut yourself and go on very closely pressing with left hand parsley
bouquet. Be careful: if you have a sharp knife
You can do it easily in Food processor: place parsley without stem, and chop in
manual not automatic. press once or twice... look between times you dont
want it to be too fine.
dont place too much at a time. Dont put finger in machine use special
plastic spoon very dangerous.

You must chop onion by hand if not it will be bitter. I advise you to chop
three onions saturday and place in a tupperware. Sunday mix a cup or less for
tabboule and two cups will be used for the rice and meat.
You can dice the 3 or 4 tomatoes (by hand) the day before, place in
tupperware. Sunday, mix the onions, parsley tomatose and soaked bourghoul
(about two lemons juice) in bowl add freshly hand chopped mint ( a dozen
leaves) or a tablespoon of dried mint that you crumble in hands for freshness.
Add half a cup olive oil, a quarter teaspoon of salt some pepper and mix.
Taste and see if it needs more of the seasoning . cover with plastic wrap and
refrigerate. I would do this first thing Sunday or at noon because it is
messy.

Cabbage salad
cut cabb in two. Hold carefully and shave it . I think you saw me do that.
Hold cabb with left hand and slice wiht sharp knife as fine as possible.
dangerous: be careful. YOu can do that sunday morning and cover in refrige.
Prepare the dressing in a mug and you will mix at the very end around mid
afternoon in a bowl then serve in serving bowl:: here is the dressing: 1 or 2
garlic cloves crushed, quarter cup olive oil and one whole lemon juice salt and
pepper and a good teaspoon of dried mint frotte dans les mains. Mix well and
reserve for seaoning you will need to mix a lot with the cabbage then serve in
a nice bowl and decorate with thin slices of tomatoes and some black olives.

Chicken
Marinate in : 4 o 5 garlic cloves, a little over half cup olive oil, half cup
vinegar. half cup or little more lemon juice a tablespoon oreganum crushed adn
a teaspoon mustard. half teaspoon salt and half teaspoon pepper. Mix in a mug
very well then place on chicken (washed and dried) evenly place in a tuppe
refrigerate till next day.

When ready to cook, about 1hour and a half cooking time. Plce in a container.
preheat oven to 325 or 350. Leave unattended 25 to 30 minutes then return it
upside down for anothe fifteen mintes or 20 minutes then return it again. YOu
can open and baste every 10 minutes. when it starts cooking you may see it is
very dry and add only half a cup of water . About an hour after cover with
aluminum foil and lower heat or take out on top of stove for a while then
reheat before serving. Best eaten when you plan time so taht it is served when
ready from the oven. so calculate an hour and 15 minutes or an hour and a half
before serving dinner. You will watch it the last twenty minutes closely while
you serve drinks.
drinks must be in refrig day before .

Rice with fried ground beef and onions
In a casserole, place one tablespoon butter and on tablespoon mazola oil or
olive oil but maz is best. sautee onions (two cups ) then add beek medi high
heat and keep mixing with a hard big spoon as it will crumble and you will keep
smasching and pressing. Add half a teaspon salt and a quarter pepper or
equivalent. You can do this around noon and leave the addition of rice while
chicken is placed in oven.
When chicken enters oven. after 15 minutes or so, reheat meat and onion, add to
it two cups and a half uncle benz and mix. Prepare the double measure of
water, preferably heated (hot tap water unhealthy leaded). for two cups and a
half rice you need 5 cups water. Bring to a boil on medium high and leave it
on high form 15 minutes. Very important step follows if you dont want to ruin
plate. All this is with pan uncoverdd, very imp. When 15 or 20 minutes have
elapsed, you lower to medium heat and mix the rice. Dont keep mixing. wait
another 10 minutes. Place spoon in middle of rice that seems almost dry and
see that the spoon stands like in dry sand, it doesnt fall. then you lower on
very low and cover pan and count 20 minutes.

Pine Nuts
very difficult to do but very easy if you pay attention
for 5 to 10 minutes. do it in afternoon because it is tricky and leave on the
side. You place a half teaspoon of butter in a flat tefal pan on MEDIUM TO
LOW heat and add your pine nuts . after the butter melts you need patience to
keep stirring as they become slight ly toasted, remove from heat before they
are colored as THEY BURN AND CONTINUE COOOKING OFF HEAT. in other words lower
to low and taste it . it it seems croquant, remove from heat and place the pan
on the side.

Lentil soup
Pour une tasse (one cup) de lentilles rouges (ou oranges)
Un oignon, une tomate bien mure, ( si on veut, optional ajouter une pomme de terre une carotte et une petite courgette).
Laver les lentilles plusieurs fois, ajouter les legumes grossierement
coupes
Faire bouillir le tout avec a peu pres trois verres d'eau ou plus selon
l'observation car les lentilles vont boire l'eau.
Faire cuire durant a peu pres une heure sur feu modere. .
Faire passer au moulin (hand mill ) et remettre sur le feu en ajoutant
un verre d'eau,
une cuilleree a soupe de cumin et une
cuilleree a cafe de beurre. Faire bouillir, laiser cuire a petit feu quinze minutes et servez.

Curry Sauce
The curry sauce I make is a base that you can prepare ahead of time and
add to either a stir fry (vegetable or chicken or sliced lamb) then let
it simmer a very low heat for about 40 min to an hour
In the case of seafood or shrimps, these are to be added only 5 or ten
min before serving bec the more you cook it the more it get s harder
(and shrimps get smaller)

Here is the basic sauce:
In a saucepan or casserolle, saute with some olive oil or butter (not
too much, about two tablespoons or maybe less) a medium onion finely
chopped. Sautee it until it becomes transparent, add salt and pepper
and turn off the heat a minute.
Prepare (cold) in a glass or in a mug, half a cup of water, one third of
a cup of red wine vinegar, one or two tablespoons of flower and one or
two teaspoons of curry powder... (IF you want it very hot two, medium
or low one is enough) You can always rectify and add curry later on as
well as a bit of paprika very little to taste.
you mix this with a spoon or fork all cold unti smooth.... you can also
mix it in an empty jar that you convert into a shaker.

So, you reheat at medium heat the sauteed onions and add the mixture to
it mixing regulary and quickly. It will thicken right away, so keep
aside a bit of hot water (in the coffee maker) to add water as needed
little by little, but not more than a bout a cup or two... then you add
half a cup or a cup of tomato sauce (any kind ) and you will decide how
much when you see the color: you don't want it to be red, but you want a
pink color of your choice.

Let it simmer for at least thirty minutes at very low heat, even 40
minutes if you wish. Then you taste it and decide if it needs more
curry. Dont begin with much salt because teh curry has salt. ...
Optional: is adding half a teaspoon of chicken broth powder and then
taste it.

Once you have the curry sauce, it should have the consistency you
like... If you want it thicker, you can take another tablespoon or even
two of flower, mix it to half a cup or so of water and add it to the
sauce... let it then at very low heat simmer another 30 minutes.
For shrimps, you place the shrimps at the last minute.

OH: I forgot the vegetables: before you do anything, you prepare some
diced carrots, diced pickles, you open a bag of frozen peas and leave
the three in three small dishes for incorporation at the same time as
the shrimps, bring to boil 5 minutes and that's all.

Serve next to white rice.
Last but not least: the accompaniments are left to your choice. You
can have some roasted almonds (toasted over pan) some sliced bananas
chopped onions, a couple of boiled eggs that you dice white and yellow
separately but not necessarily (only for guests and colour) you can dice
half an apple, half a cucumber, onion, half a mango if you have it but
not necessarily.

In addition, you can serve in a big party almost anything, all presented
for color purposes.coconut chopped, and in INdian homes or restaurants
they serve a Mango jam called mango chutney but with one mango one can
make it easily. Some mango over heat and very little sugar but I prefer
to put some fresh mango aside