Sweet and Sour Shrimp

Ingredients:

8 ounces firm light tofu (optional)

2 tablespoons cornstarch, divided

8 ounces peeled large shrimp

1/4 cup fat-free, less-sodium chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons canola oil

1 cup prechopped onion

1/2 cup prechopped green bell pepper

1 tablespoon ground fresh ginger

1 (8-ounce) can pineapple chunks in juice, drained

Instructions:

1) Place tofu (if using) between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu (if using) , 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

2) Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; saute 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; saute 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute.

*makes 4 servings* (Serving size: 1 cup shrimp)

Hot Fudge Sauce

Ingredients:

1 cup sugar

2/3 cup 1% low-fat milk

2 tablespoons unsweetened cocoa

2 tablespoons light-colored corn syrup

2 teaspoons butter

Dash of salt

3 ounces bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

Instructions:

1) Combine the first 6 ingredients in a medium heavy-duty saucepan over medium-heat; bring to a simmer, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Grilled Lamb Chops

Ingredients:

3 pounds Lamb Chops

3 tablespoons Papaya paste

1 teaspoon Salt

1 tablespoon crushed red chillies

1/2 teaspoon Turmeric powder

1/2 teaspoon Cumin powder

1 tablespoon Red chilli powder

1 tablespoon Whole coriander seeds

1 tablespoon Cumin seeds

Aluminum foil (as required)

Instructions:

1) Wash chops well with warm water, take off any excess fat (if present).

2) Spread papaya paste over washed chops and set aside for 1 1/2 hours to tenderize the meat. Put chops, salt, crushed and powdered red chillies, turmeric powder and cumin powder in a bowl and mix well. Crush whole coriander and cumin seeds. Add to bowl and rub the spiced mix over chops, with hands.

3) Cut aluminum foil into 4-5 inch long pieces. Wrap the aluminum foil pieces around the meat portion of chops. One by one, place the chops on the grill.

4) When the chops are done from one side, turn them over.

5) When chops are golden from both sides, remove from grill.

6) Remove foil from chops and serve hot with salad and sauce or chutney.

Sweet-Sour Potatoes (Indian Style)

Ingredients:

4 potatoes (boiled)

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

2 fresh chillies, sliced

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon salt or to taste

1/2 teaspoon red chilli powder

1 tablespoon dried tamarind pulp

2 teaspoons brown sugar

Instructions:

1) Peel and dice the potatoes. In a heavy saucepan heat the oil and fry mustard seeds until they pop. Add in chillies and ground spices and stir for about 30 seconds or until aroma is present. Add potatoes, sprinkle with salt and about 1/4 cup water, cover pan tightly and cook on very low heat for 15 minutes.

2) Meanwhile, soak tamarind pulp in 1/2 cup hot water and squeeze to dissolve pulp. Strain out seeds and fibers, dissolve sugar in tamarind liquid. Add to potatoes, stir gently, cover and cook for a further 10 minutes or until potatoes are tender.

Hyderabadi Biryani

Ingredients:

3 pounds Chicken (cut into medium-sized pieces)

1 cup plain yogurt

6 cups basmati rice

1 teaspoon Red Chilli Powder

1/2 teaspoon Ginger Paste

1/2 teaspoon Garlic Paste

Fresh lemon juice (from 4 lemons)

Fresh mint leaves (small bunch)

4 green chillies (finely chopped)

6 whole black peppercorns

6 cardamom pods

2 medium onions (thinly sliced)

2 cups vegetable oil

1/4 teaspoon yellow food color

1/4 teaspoon orange food color

1 teaspoon salt

Instructions:

1) Wash chicken with cold water and drain well.

2) In a separate bowl, mix ginger paste, garlic paste, red chilli powder, and plain yogurt together into a smooth paste. Marinate chicken in the mixture and set aside for 30 minutes.

3) In a separate pan, heat the vegetable oil, add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

4) Boil rice in a large pot with water until rice is parboiled and drain.

5) Cook the chicken mixture for about 15 minutes until tender.

6) Grease the same pot, add half of the rice to it and then layer the chicken mixture on top, and then finally add the remaining rice on top of the chicken mixture.

7) Add both food color mixtures on rice.

8) Place pot on a hot griddle and let cook on a low flame for about 15 minutes. Finally remove from heat; fluff rice and serve.

Raspberry Sauce

Ingredients:

4 cups fresh raspberries

1/4 cup water

1/3 cup sugar

1/2 teaspoon fresh lemon juice

Instructions:

1) Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Honey Ricotta Ice cream with Lavender

Ingredients:

1 cup sugar

1 cup water

1 teaspoon dried lavender blossoms

3 cups fresh ricotta cheese (about 2 pounds)

2 tablespoons honey

1/4 teaspoon salt

Instructions:

1) Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

2) Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer, freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

*Makes 1 1/2 quarts* (Serving size: about 1/2 cup ice cream)

Chocolate Ice Cream

Ingredients:

3 cups 1% low-fat milk, divided

1/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

4 ounces semisweet chocolate, finely chopped

Instructions:

1) Place 2 1/4 cups milk in a heavy-saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cool 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.

2) Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.

3) Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

*Makes 1 1/2 quarts* (Serving size: 1/2 cup)

Rhubarb Phyllo Stacks with Maple

Ingredients for Phyllo stacks:

2 tablespoons butter

10 (14x9-inch) sheets frozen phyllo dough, thawed

5 tablespoons maple sugar

Ingredients for Filling:

4 cups chopped rhubarb (about 1 1/4 pounds)

1/2 cup maple sugar

1/2 cup maple syrup

2 teaspoons grated orange rind

1/3 cup fresh orange juice

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Dash of ground cloves

Dash of salt

1/3 cup whipping cream, chilled

2 teaspoons maple sugar

1/2 teaspoon vanilla extract

1/2 cup fat-free sour crema

Instructions:

1) Preheat oven to 350 degrees.

2) To prepare stacks, melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally. Remove from heat.

3) Lightly dab 5 phyllo sheets with half of browned butter; sprinkle each sheet with 1 1/2 teaspoons sugar. Stack layers together; gently press. Cut phyllo stack into 9(4 2/3x3-inch) rectangles. Repeat procedure with remaining phyllo, browned butter, and 2 1/2 tablespoons sugar. Place rectangles on baking sheets. Bake at 350 degrees for 5 minutes until crisp. Remove from pans; cool completely on a wire rack.

4) To prepare filling; combine rhubarb and next 8 ingredients (through salt) in a large saucepan; bring to boil. Reduce heat, and simmer until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Place half of rhubarb mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in blender lid (to avoid splatters). Blend until smooth. Pour into a medium bowl. Repeat procedure with remaining rhubarb mixture. Cover and chill completely.

5) Place whipping cream, 2 teaspoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Gently fold in sour cream. Fold whipped cream mixture into chilled rhubarb mixture.

6) Place 1 phyllo stack on a dessert plate. Layer stack with 1/4 cup rhubarb mixture, 1 phyllo stack, 1/4 cup rhubarb mixture, and 1 phyllo stack. Repeat procedure with remaining phyllo stacks and rhubarb mixture. Serve immediately.

*Makes 6 servings* (Serving size: 1 stack)

**My apologies for not taking a picture with the stacks, there is a reason behind that of course. :)

Rice Pudding (Kheer)

Ingredients:

4 cups whole milk, diluted with 2 cups of water

1 cup rice

1 cup condensed milk

1/2 cup sugar

1 tablespoon raisins

1 tablespoon of dry roasted cashew nut pieces

1 teaspoon finely powdered cardamom seeds

Instructions:

1) Boil the rice in the milk on a medium flame until the rice is cooked.

2) Make sure you stir frequently; otherwise the milk may burn at the bottom of the vessel.

3) Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

4) Add the cardamom, and serve piping hot or refrigerate and serve slightly cold.

Chicken Karahi Stew

Ingredients:

1 pound chicken

4 tomatoes, chopped

1 onion, chopped

4 green chilies

1/4 teaspoon crushed black pepper

1/2 teaspoon salt

3 tablespoons oil

1 teaspoon garlic paste

1/2 teaspoon ginger paste

Instructions:

1) Remove skin from tomatoes.

2) In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat until the water from the chicken has dried and chicken is half cooked.

3) Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add black pepper, stir and remove from heat.

*Makes 4 servings*

Meatball Curry (Kofta Curry)

Ingredients:

2 pounds ground beef

5 onions, chopped finely

2 tablespoons garlic paste

1 tablespoon ginger paste

2 tablespoons Garam Masala (can be purchased at any Indian store)

3 tablespoons Tomato Ketchup

1/2 cup cilantro leaves, finely chopped

1/2 teaspoon Salt

3 tablespoons Cooking Oil

1 tablespoon ginger paste

2 tablespoon garlic paste

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1 teaspoon chili powder

1 teaspoon Garam Masala (for gravy)

4 large tomatoes, cubed

Instructions:

1) Put the ground beef, 2 of the chopped onions, 2 tablespoons garlic paste, 1 tablespoon ginger paste, 2 tablespoons garam masala, tomato ketchup and cilantro leaves in a large bowl and mix well.

2) Form the mixture into equal sized balls and place on a plate.

3) Heat oil in a pan and add the remaining onions. Fry till light brown then add the remaining ginger and garlic pastes. Fry for a minute.

4) Add all the powdered spices- coriander, cumin, red chili powder, garam masala, turmeric- and fry for 3 minutes.

5) Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.

6) Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for the first 5 minutes.

7) Stir gently to make sure the meatballs don't break.

8) Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required, I prefer it slightly thick.

Beef Stew (Nihari)

Ingredients:

2 pounds Beef (with bone)

3 medium Onions, thinly sliced

2 tablespoons all-purpose flour

1 small piece Dry Ginger

2 Small White Cardamoms

2 Bay Leaves

1 Cinnamon stick

2 teaspoons Garam Masala Powder

2 tablespoons Aniseeds

1 teaspoon Red Chili Powder

2 pinches of Nutmeg

1/2 teaspoon Turmeric Powder

1/2 teaspoon Salt

1 tablespoon Garlic paste

1 tablespoon Ginger paste

1/2 cup plain yogurt

1/2 cup Cooking Oil

Ingredients for garnishing:

1 medium onion (sliced, fried to golden and dried) or 1 cup of ready-friend onions

3 green chillies (chopped)

1 (2 inch piece) Ginger Root, cut into strips

A handful of fresh Cilantro leaves (chopped)

Instructions:

1) In a pot, heat the cooking oil. Once the oil gets heated add in the 3 sliced onions, turn the stove down to medium. Fry the onions to a golden brown, remove from oil and place on a paper towl to absorb any excess oil. Crush the onions by hand.

2) Add the meat and garam masala powder, yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3) Add in the nutmeg, cardamoms, and aniseeds. Stir, add in enough water to cover the meat and cook on a low heat covered for 2 to 3 hours.

4) Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5) Garnish with cilantro leaves, fried onions, green chillies and ginger strips.

Beef Seekh Kebabs

Ingredients:

2 pounds Ground Beef

1 medium Onion (grounded)

Another medium Onion (chopped)

4 Green chilies

1 teaspoon Red Chili Powder

1 bunch of Fresh Cilantro leaves (chopped)

8 Cardamom Pods

1 teaspoon black pepper (freshly ground)

1 teaspoon Garam Masala Powder

4 tablespoon chick pea flour (freshly ground)

1/2 teaspoon Salt

2 tablespoons cooking oil

Instructions:

1) In a bowl combine ground beef with all ingredients excluding oil, and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the ingredients must be mixed well in order to make the kebabs soft). Set aside for 2 hours.

2) Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kebabs can also be roasted directly on a flame for a minute and later fried with a little oil in a frying pan.

*Makes 4 servings*

Tikka Boti (Skewered Chicken)

Ingredients:

3 pounds boneless chicken, cut into small cubes

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon salt

1 teaspoon Red Chili Powder

1 tablespoon chopped green chilies

1 Shan Tikka Seekh Kabab BBQ MIX (for marinade)

Instructions:

1) Mix together all the spices, put chicken into bowl and coat with spices.

2) Leave to marinate overnight.

3) Heat oven to 400 degrees, put chicken cubes onto skewers, leaving little or no space in between, but 1 inch spaces towards the end, put into oven and leave for 5 minutes.

4) Take out skewers 5 minutes later, take a butter stick and slightly rub onto chicken cubes (to keep moisture), you can also use margarine instead of butter, if preferred.

5) Place skewers back into oven, remove from heat 10 minutes later, or else they will dry out from direct heat.

6) Serve warm with skewers or without skewers.

Vegetable Pilaf

Ingredients:

2 tablespoons vegetable oil

4 whole cloves

3 black cardamom pods

6 whole black peppercorns

2 (3 inch) cinnamon sticks

2 teaspoons garlic powder

2 tablespoons water

1 cup frozen vegetables, thawed

2 cups uncooked basmati rice, rinsed and drained

4 cups water

1 teaspoon salt

Instructions:

1) Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.

2) Add the vegetables to the pan, cover and cook for about 5 minutes.

3) Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

*Makes 6 servings*

Cherry Ice Cubes

Ingredients:

1 (16 ounce) jar Maraschino cherries, you can also use fresh cherries.

Any drink or water

Instructions:

1) Rinse cherries well, if using fresh cherries. (You can also use blueberries, raspberries, blackberries, just not strawberries because they don't work well with being too big when whole and when sliced, their red color bleeds into the cubes).

2) Place 1 cherry, in each ice cube tray and fill with water. Freeze and use with lemonade, as an adornment for summer punches or fruity cocktails.

I actually chopped my cherries and then filled the cubes, but you may do so as you prefer.

Rainbow Punch

Ingredients:

2 (46 ounce) cans Fruit Punch

1/4 cup grenadine syrup

1 (2 liter) bottle Sprite or Mountain Dew

1/2 cup French Vanilla ice cream

Instructions:

1) Pour fruit punch into a large punch bowl. Stir in grenadine and soda. Add the ice cream, a scoop each-it will resemble a big fluffy cloud.

*Makes 36 servings*

Potato Tater Tots

Ingredients:

8 medium potatoes, cooked, peeled and hot

1 tablespoon flour

1 dash of pepper

1 teaspoon salt

2 tablespoons finely minced onions

Canola oil or vegetable oil for frying

Instructions:

1) Finely shred or use a potato ricer while potatoes are still hot.

2) Stir in flour, salt, pepper and onion.

3) Heat 1/4-inch oil in heavy pan.

4) Form into small balls and drop in oil; fry until slightly golden.

5) Drain on paper towels, then freeze.

6) When ready to serve, remove from freezer.

7) Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

*Makes about 40 tots*

Lentil Dumplings in Yogurt (Dahi Phulki)

Ingredients:

1/2 cup White Gram Lentils

2 tablespoons All Purpose Flour

1/2 teaspoon Salt

1/2 teaspoon Red Chili Powder

1 1/2 tablespoons Sugar

2 tablespoons Chaat Masala (can be purchased at any Indian or Arabic Store)

3 tablespoons Green chutney (mint and green chilies blended together)

1 cup Plain Yogurt

3 cups Cooking Oil

Instructions:

1) Drain water from lentils and grind lentils in a blender or grinder. Add salt and red chili powder to the lentils and mix well. Add all-purpose flour, mix well.

2) Heat a wok with oil on low to medium heat until oil is well heated (do not over heat the oil otherwise the dumplings will burn from outside and remain uncooked from the middle).

3) While the oil is heating, separately, in a medium bowl take plain yogurt and add 1 1/2 tablepoon sugar and mix well (preferable with a whisk or blender). Blend well to make the yogurt creamy. Set aside.

4) Make little ball sized dumplings out of lentil mixture and add to the oil to fry. As the dumplings fry, they will start to come to the top of the wok as they cook. Fry the entire lentil mixture until dumplings turn a golden red color.

5) Separately in a large bowl, take some cold water and add the dumplings to cold water immediately after removing from oil. Dip the dumplings into water as to make sure they are wet from all sides, let them soak for 2 minutes.

6) Remove a few dumplings at a time with a bare hand and lightly squeeze to drain any excess water (don't squeeze too hard or they will break). Place soaked dumplings in a serving dish. Add the yogurt on top of the dumplings by coating each one.

7) Finally add chaat masala or green chutney seasoning on top of dumplings.

*Makes 8 to 10 servings*

Fruit Salad Mix

Ingredients:

1 Red Apple, skinned and cubed into 1/2 inch cubes

1 Pear, skinned and cubed into 1/2 inch cubes

2 Oranges, remove skin from the segments and half each segment

3/4 cup fresh Pomegranate seeds

1 cup Green seedless grapes

1 cup Red seedless grapes

1 ripe Mango, skinned and cubed into 1/2 inch cubes

2 Bananas, cut into round slices, approximate 1 cm thick

1 teaspoon salt

3 tablespoons Sugar

2 teaspoons Chaat Masala (can be purchased at any Indian or Arabic store)

Juice of 2 lemons and 2 oranges

Instructions:

1) Mix the 2 juices, salt, sugar, and chaat masala well in a large serving bowl. Add all the fruits one by one into the bowl. Mix well. Garnish with mint leaves and chill well before serving.

Garbanzo Beans Masala Mix (Chana Chaat)

Ingredients:

2 cups boiled garbanzo beans

2 large boiled potatoes, peeled and chopped

1-3 green chilies, finely chopped

2 teaspoons ginger, finely chopped

1-2 medium onions, chopped

3 tablespoons lemon juice

1 teaspoon brown sugar

2 tablespoons cilantro leaves, chopped

2 medium tomatoes, chopped

1/2 teaspoon salt

1 teaspoon Chat Masala (Can be purchased at Indian or Mediterranean stores)

Instructions:

1) Mix all ingredients in a medium/large bowl, and refrigerate for 2 to 3 hours. Serve cold.

*Makes 5 servings*

Vegetable Pakora's

Ingredients:

1 cup chickpea flour

1/2 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 teaspoon garam masala

2 cloves garlic, crushed

3/4 cup water

1 quart oil for deep frying

1/2 head cauliflower florets

2 onions, sliced into rings

Instructions:

1) Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2) Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.

3) Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees.

4) Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

*Makes 6 servings*

Beef Samosa's

Ingredients:

2 large potatoes, peeled

1 cup frozen peas, thawed

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 bay leaf, crushed

2 large onions, finely chopped

1 pound ground beef

4 cloves garlic, crushed

1 tablespoon minced fresh ginger root

1/2 teaspoon ground black pepper

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green chili peppers

1 quart oil for deep frying

1 (16 ounce) package phyllo dough

Instructions:

1) Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm (about 15 minutes). Drain, mash together and set aside.

2) In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic and fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for about 1 hour, or until cooled.

3) Heat oil in a large, heavy saucepan over high heat.

4) Mix cilantro and green chili peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

5) In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

*Makes 18 servings*

Stuffed Medjool Dates

Ingredients:

1 pound Medjool Dates (Sun ripened (soft) not Dry and wrinkly)

1- 8 ounce container Mascarpone cheese, at room temperature

1 teaspoon grated lemon zest

2 tablespoons honey

1/2 pound toasted pecan halves (325 degrees on a cookie sheet, about 15 minutes, pay close attention, they tend to burn really quickly!)

Instructions:

1) Make a cut the length of the date and remove pit. Place pitted dates on a plate and set aside.

2) In a small bowl combine cheese, honey and lemon zest with a spatula until mixed well.

3) Fit a small pastry bag with a 1/2 inch tip, fluted or plain. Place cheese filling in the bag. Carefully fill each date with about 2 teaspoons of the cheese mixture for large dates and 1 teaspoon for smaller dates. Place a pecan on top of each filled date. Cover with plastic wrap and refrigerate until ready to serve.

Rooh-Afza Drink

Ingredients:

1 cup cashews, pistachios and almonds (finely crushed)

1 teaspoon cardamom seeds

1 gallon Milk

7 cups granulated sugar, to taste (for extra sweetness, add additional cup)

1 1/2 tablespoons Vanilla extract

1 1/2 cup Rooh Afza (can be purchased at any Indian store)

Instructions:

1) In a grinder, grind the cardamom seeds. Crush all the seeds and gather about 1 teaspoon.

2) Add the sugar into milk and stir well, then add Rooh Afza Syrup and stir for about 2 minutes, taste. If you would prefer the drink a little sweeter add the additional cup of sugar mentioned above.

3) Mix the nuts, cardamom powder and vanilla extract into the milk.

4) Refrigerate overnight.

*Makes 12 servings* (Also depending on glass/cup size)

Sincerest Apologies

I'm really sorry for not being able to post any recipe's for the last 3/4 days, I was occupied preparing for a dinner party that took place last night.

And so to apologize and make up for it, I will post all the recipes for items that were made for the dinner party today.

The theme for the party was all Indian, so recipes are mainly Asian/South-East Indian. V

I know a lot of the guests wanted the recipe's posted as well, so here you go, the order of recipes is below:

Part I:

1) Rooh-Afza (Indian Milk Drink)

2) Stuffed Medjool Dates (Starter, Appetizer)

3) Beef Samosas (Appetizer)

4) Vegetable Pakora's (Appetizer)

5) Chickpea Masala Mix (Apperizer, Side-Dish)

6) Fruit Salad Mix (Appetizer, Side-Dish)

7) Lentil Dumplings in Yogurt (Appetizer)

8) Potato Taters (Kids Meal, Side-Dish)

Part II:

1) Rainbow Punch (Drink)

2) Cherry Ice Cubes

3) Vegetable Pilaf (Rice)

4) Tikka Boti Skewers (Side-Dish)

5) Beef Kebobs (Side-Dish)

6) Beef Stew [Nihari] (Main-Dish)

7) Chicken Karahi Stew (Chicken, Main-Dish)

8) Indian Flatbread [Chapati] (Breads)

9) Rice Pudding-Kheer (Dessert)

Enjoy the recipes.

Almond-Oatmeal Cookies

Ingredients:

1 cup regular oats, toasted

1/2 cup light-colored corn syrup

1 tablespoon canola oil

2 tablespoons butter

1/3 cup sugar

1 large egg

1/4 teaspoon vanilla extract

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chopped blanched almonds, toasted

Instructions:

1) Preheat oven to 400 degrees.

2) Combine the first 3 ingredients in a medium bowl. Melt butter in a small saucepan over low heat. Cook 2 minutes or until butter begins to brown (do not burn). Pour into oat mixture; stir well.

3) Place sugar and egg in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla.

4) Combine flour, baking powder, and salt, stirring with a whisk. Stir flour mixture into egg mixture. Stir egg mixture into at mixture. Add almonds; stir well to combine.

5) Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400 degrees for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.

*Makes 3 dozen* (Serving size: 1 cookie)

Rhubarb Soup

Ingredients:

1 1/2 cups boiling water

3/4 cup dried petite green lentils

Cooking Spray

2 cups finely chopped carrot

1 3/4 cups finely chopped celery

1 1/2 cups finely chopped red onion

1/4 cup chopped fresh parsley

2 cups chopped rhubarb (about 12 ounces)

4 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh dill

6 tablespoons creme fraiche

Dill sprigs (optional)

Instructions:

1) Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

2) Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; saute for 4 minutes. Add rhubarb, and saute for 3 minutes. Drain lentils, and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

3) Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.

4) Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs, if desired.

*Makes 6 servings* (Serving size: about 1 1/2 cups soup and 1 tablespoon creme fraiche mixture)

Strawberry Rhubarb Crisp

Ingredients for Filling:

6 cups (1/2-inch slices rhubarb (about 2 pounds)

2 1/2 cups halved strawberries

3/4 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon

Cooking Spray

Ingredients for Topping:

2/3 cup all-purpose flour (about 3 ounces)

1/2 cup packed brown sugar

1/2 cup regular oats

1/4 teaspoon ground cinnamon

Dash of salt

6 tablespoons chilled butter, cut into small pieces

Instructions:

1) Preheat oven to 375 degrees.

2) To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray.

3) To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375 degrees for 30 minutes or until bubbly. Let stand 10 minutes.

*Makes 8 servings*

Cornmeal-Lemon Cookies

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup plus 2 tablespoons sugar

6 tablespoons butter, softened

1 large egg

1 tablespoon grated lemon rind

Instructions:

1) Preheat oven to 350 degrees.

2) Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg, beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at a medium-low speed just until blended.

3) Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350 degrees for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

*Makes 3 dozen* (Serving size: 1 cookie)

Shortbread

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/4 cup sugar

Dash of salt

5 tablespoons butter, softened

2 tablespoons fat-free milk

1 teaspoon vanilla extract

Cooking spray

Instructions:

1) Lightly spoon the flour into a measuring cup, and level with a knife. Combine flour, sugar, and salt in a bowl, stirring with a whisk.

2) Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended. Pat the dough into a 4-inch circle; wrap in plastic wrap, and chill 30 minutes.

3) Preheat oven to 350 degrees.

4) Unwrap and place dough on plastic wrap. Cover dough with an additional sheet of plastic wrap. Roll dough, still covered, into an 8-inch circle. Place dough on a baking sheet coated with cooking spray. Cut dough into 16 wedges, cutting into, but not through, dough. Pierce dough several times with a fork. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on pan 5 minutes. Cut into wedges. Cool complete on a wire rack.

*Makes 16 servings* (Serving size: 1 wedge)

Key Lime Ice Cream

Ingredients:

1 1/2 cups 1% low-fat milk

2/3 cup bottled Lime Juice

1/2 cup half-and-half

1/8 teaspoon salt

1 (14-ounce) can fat-free sweetened condensed milk

Lime wedges (optional)

Instructions:

1) Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.

*Makes 1 quart* (Serving size: about 1/3 cup)

Rhubarb Chutney

Ingredients:

1 cup packed brown sugar

3 cups finely chopped rhubarb (about 1 pound)

1 cup finely chopped onion

1/2 cup cider vinegar

1/4 cup dried currants

1 tablespoon minced peeled fresh ginger

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon ground cardamom (optional)

1/2 jalapeno pepper, minced

Instructions:

1) Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.

Toast with Raspberry and Rhubarb Jam

Ingredients:

2 cups fresh raspberries

3 1/2 cups chopped rhubarb (about 1 pound)

1/2 cup sugar

1/2 teaspoon vanilla extract

10 (1 1/2-ounce) slices sturdy rustic bread, toasted

1 1/4 cups fresh whole milk ricotta cheese

Instructions:

1) Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

*Makes 10 servings* (Serving size: 1/4 cup jam, 1 toast piece, and 2 tablespoons cheese)

Rhubark Snack Cake with Walnut Streusel

Ingredients for Cake:

3 1/2 cups finely chopped rhubarb (about 1 pound)

2 tablespoons all-purpose flour

1 1/2 cups packed brown sugar

5 tablespoons butter, softened

2 large eggs

1 cup fat-free sour cream

1 teaspoon grated orange rind

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 cup whole wheat flour (about 4 3/4 ounces)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Cooking Spray

Ingredients for Streusel:

1/4 cup turbinado sugar

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces

1/4 cup chopped walnuts

Instructions:

1) Preheat oven to 375 degrees.

2) To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.

3) Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.

4) Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.

5) To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375 degrees for 50 minutes or until wooden pick inserted in the center comes out clean.

*Makes 12 servings* (Serving size: 1 piece)

Rhubarb Sorbet

Ingredients:

4 cups chopped rhubarb (about 1 1/4 pounds)

1 cup water

2/3 cup sugar

1/2 cup fresh orange juice (about 2 large oranges)

Mint sprigs (optional)

Orange rind strips (optional)

Instructions:

1) Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

*Makes 5 servings* (Serving size: about 2/3 cup)

Grilled Tomato with Herbs

Ingredients:

4 medium tomatoes

1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking Spray

2 tablespoons chopped fresh parsley

1 teaspoon fresh thyme leaves

Instructions:

1) Cut each of 4 medium tomatoes into 2 halves or 4 wedges.

2) Brush tomato wedges with 1 tablespoon extra-virgin olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3) Place tomato wedges on a grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning once.

4) Place tomato wedges on a plate; sprinkle with 2 tablespoons chopped fresh parsley, 1 teaspoon fresh thyme leaves, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Raspberries with Mascarpone

Ingredients:

2 tablespoons sugar

2 tablespoons water

1/2 teaspoon grated lemon rind

2 cups fresh raspberries

Instructions:

1) Combine 2 tablespoons sugar, 2 tablespoons water, and 1/2 teaspoon grated lemon rind in a small microwave-safe bowl; microwave at HIGH for 30 seconds or until sugar dissolves.

2) Place 2 cups fresh raspberries in a medium bowl. Drizzle sugar mixture over raspberries; toss gently to combine. Let raspberry mixture stand at room temperature for 15 minutes. Top each serving with 1 teaspoon mascarpone cheese or whipped cream.

You can also swap strawberries or blackberries for the raspberries, or try a combination of berries like I did. Alot of people also like the sugar syrup with a combination of peaches and raspberries, definitely a mouth-waterer.

Grilled Portobello Sandwiches with Bell Pepper and Goat Cheese

Ingredients:

1/4 cup balsamic vinegar

1 tablespoon olive oil

1 garlic clove, minced

1 red bell pepper, cut in half and seeded

1 yellow bell pepper, cut in half and seeded

4 (4-inch) portobello mushroom caps

Cooking spray

1/3 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (2-ounce) Kaiser rolls

1/2 cup (4 ounces) soft goat cheese

Instructions:

1) Prepare grill to mediumT-high heat.

2) Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3) Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4) Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5) Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Makes 4 servings (Serving size: 1 sandwich)

Patty Melt with Grilled Onion

Ingredients:

8 (1/8-inch-thick) slices Vidalia or other sweet onion (for sharper onion taste, use white or red onions)

1 tablespoon balsamic vinegar

Cooking Spray

1 pound extralean ground beef

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons creamy mustard blend (such as Dijonnaise)

8 (1-ounce) slices rye bread

1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

Instructions:

1) Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

2) Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3) Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

4) Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

*Makes 4 servings* (Serving size: 1 sandwich)

Lime-Infused Fruit

Ingredients:

4 cups mixed chopped fruit

1 tablespoon brown sugar

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

Instructions:

1) Combine 4 cups mixed fruit, 1 tablespoon brown sugar, 1/2 teaspoon grated lime rind, and 2 tablespoons fresh lime juice; toss gently to coat. Cover and chill.

**Tip: Precut fruit from the produce section can also be used.

Classic Panini Sandwich with Cheeses

Ingredients:

1 (12-ounce) loaf French bread, cut in half horizontally

1/4 cup reduced-fat mayonnaise

2 tablespoons chopped fresh basil

1 cup (4 ounces) shredded fresh mozzarella cheese, divided

2 ounces very thin slices prosciutto

2 plum tomatoes, thinly sliced

Cooking spray

Instructions:

1) Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

2) Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

*Makes 4 servings* (Serving size: 1 sandwich)

Mixed Vegetables (Cooked)

Ingredients:

2 tablespoons extravirgin olive oil

3 cups coarsely chopped onion

5 cups (1-inch) cubed peeled eggplant (about 1 pound)

2 cups (1/2-inch) cubed zucchini (about 1/2 pound)

1 cup chopped red bell pepper

1 1/2 tablespoons minced garlic (about 7 cloves)

2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon salt

1 teaspoon sweet smoked paprika

1/2 teaspoon freshly ground black pepper

Instructions:

1) Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.

*Makes 10 servings* (Serving size: 1/2 cup)

Grilled Vegetables with Pepper & Nut Sauce

Ingredients:

16 large green onions (about 4 ounces)

1 pound asparagus, trimmed

1 1/2 teaspoons extravirgin olive oil, divided

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons Pepper and Nut Sauce

Instructions:

1) Trim root ends of onion, keeping the bulb heads intact; discard roots. Trim tops so that about 4 inches of upper green portion remain.

2) Cook onions in boiling water 2 minutes or until tender. Drain and rinse with cold water; drain well, and pat dry. Place in a medium bowl.

3) Cook asparagus in boiling water for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well, and pat dry. Place in another bowl.

4) Heat a grill pan over medium-high heat. Drizzle 1/2 teaspoon oil over onions, tossing to coat. Arrange onions in an even layer in pan, and grill for 30 seconds on each side or until grill marks show. Transfer onions to platter.

5) Drizzle remaining 1 teaspoon oil over asparagus; toss to coat. Arrange asparagus in an even layer in pan, and cook for 1 minute on each side or until grill marks show. Transfer asparagus to platter. Sprinkle vegetables evenly with salt and pepper. Divide evenly among each of 4 plates; top each serving with about 1 1/2 teaspoons sauce.

*Makes 4 servings*

Pepper and Nut Sauce

Ingredients:

2 dried ancho chiles

2 small red bell peppers

1/2 cup hazelnuts

1/2 cup blanched almonds, toasted

4 garlic cloves, chopped

1 (1-ounce) slice bread, toasted

1/4 cup red wine vinegar

2 tablespoons tomato paste

4 teaspoons sweet smoked paprika

1/4 teaspoon ground red pepper

2/3 cup extravirgin olive oil

1/4 cup hot water

1/2 teaspoon salt

Instructions:

1) Place ancho chiles in a small saucepan. Cover with water; bring to a boil. Remove from heat; cover and let stand 20 minutes. Drain well. Remove stems, seeds, and membranes from chiles; discard. Place chiles in a medium bowl.

2) Preheat broiler.

3) Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and cut into 2-inch pieces. Add bell peppers to chiles.

4) Reduce oven temperature to 350 degrees.

5) Arrange hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 8 minutes or until toasted. Turn nuts out onto a towel. Roll up towel; rub off skins. Place hazelnuts in a food processor. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground. Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended. Add 1/4 cup hot water and salt; process 10 seconds or until combined.

*Makes 2 1/2 cups* (Serving size: 1 tablespoon)

**Tip: Can be stored for up to 2 weeks in refrigerator in an airtight container.

Tomato & Garlic Toast

Ingredients:

6 (1-ounce) slices rustic bread

1 tablespoon extravirgin olive oil

2 large garlic cloves, halved

1 ripe, soft tomato, halved

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions:

1) Preheat broiler.

2) Arrange bread slices on a baking sheet; brush with extravirgin olive oil. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic over each bread slice; discard garlic. Rub cut sides of tomato over bread (Tomato pulp will rub off onto bread); discard tomato. Sprinkle evenly with salt and black pepper.

*Makes 6 servings* (Serving size: 1 slice)

Green Salad with Pepper and Nut Sauce

Ingredients:

1/4 cup Pepper and Nut Sauce

2 tablespoons hot water

1 tablespoon red wine vinegar

6 cups torn curly endive

1 (5-ounce) package gourmet salad greens

9 oil-cured ripe olives, pitted and chopped

2 hard-cooked large eggs, chopped

Instructions:

1) Combine Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

2) Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.

*Makes 10 servings*

Vegetable Pizza

Ingredients:

1/2 Pizza Dough

1 1/2 teaspoons cornmeal

3 cups mixed onion, garlic, eggplant, peppers, tomatoes and zucchini.

1/2 cup (2 ounces) part-skim ricotta cheese

1/2 teaspoon kosher salt

Instructions:

1) Preheat oven to 500 degrees.

2) Place a baking stone in oven; preheat 30 minutes.

3) Gently stretch the crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread mixed vegetables evenly over the dough, leaving a 1/2 inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500 for 16 minutes or until crust is golden.

*Makes 6 servings* (Serving size: 1 slice of pizza)

Pizza Crust/Dough

The next recipe is a Vegetable Pizza, so this time around I thought why not try making my own pizza crust...this recipe makes enough dough for two 12-inch pizzas. And if you have extra dough left over, you can shape it into a ball and freeze it by placing in a zip-lock plastic bag that is coated with cooking spray; can be frozen for upto 1 month.

Ingredients:

1/4 cup warm water (100 degrees to 110 degrees)

1 package dry yeast (about 2 1/4 teaspoons)

4 cups all-purpose flour, divided (about 18 ounces)

3/4 cup water

3 tablespoons olive oil

1/2 teaspoon salt

Cooking spray

Instructions:

1) Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.

2) Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.

*Makes 2 (12-inch) crusts, 12 servings*

Garlic Soup

Ingredients:

2 teaspoons olive oil

5 tablespoons minced garlic

1 teaspoon sweet smoked paprika

3 cups organic vegetable broth (such as Emeril's)

1 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (1-ounce) slices rustic bread, cut into 1-inch cubes

8 large eggs

2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1) Preheat broiler.

2) Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.

3) Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350 degrees.

4) Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350 degrees for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.

*Makes 8 servings*

Simple Rice Pilaf

Ingredients:

1 1/2 teaspoons olive oil

1/3 cup chopped onion

2 garlic cloves, minced

3/4 cup uncooked basmati rice

2 tablespoons slivered almonds

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium chicken broth

Instructions:

1) Heat olive oil in a medium saucepan over medium-high heat. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute. Add rice and almonds; saute 2 minutes. Add salt, freshly ground black pepper, and broth to the pan; bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until liquid is absorbed and rice is tender.

*Makes 4 servings* (Serving size: about 2/3 cup)