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)

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.

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. :)

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*

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*

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*

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)

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.

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)

Asian Pineapple

Ingredients:

1 1/2 teaspoons canola oil

1 1/2 tablespoons minced red onion

1 large garlic clove, minced

2 cups diced fresh pineapple

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons fresh lime juice

1 teaspoon chopped peeled fresh ginger

1 1/2 teaspoons chopped fresh cilantro

Instructions:

1) Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro.

*Makes 4 servings* (serving size: about 1/2 cup)

Steamed Shrimp and Mushroom

Ingredients:

Cooking Spray

3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces)

1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces)

1 cup thinly sliced green onions

2 tablespoon low-sodium soy sauce

1 tablespoon dry sherry

2 1/2 teaspoons minced peeled ginger

2 teaspoons dark sesame oil

4 ounces peeled and deveined medium shrimp

24 gyoza skins (round wonton wrappers)

6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces

4 Large Napa (Chinese) Cabbage Leaves

1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

Instructions:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces of shrimp); process 10 seconds or until finely chopped.

2) Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin, moisten edges of skin with water. (A) Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.

3) Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.

4) Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.

*Makes 8 servings* (Serving size: 3 dumplings)