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.

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*

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)

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.

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)

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*

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)

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)

Broccoli with Sauce

Ingredients:

1 tablespoon all-purpose flour

1 cup fat-free milk

1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese

3 tablespoons grated fresh Parmesan cheese

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon chopped fresh thyme

1 1/2 pounds broccoli florets (about 9 cups)

Instructions:

1) Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

2) Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.

*Makes 8 servings* (Serving size: about 1 cup broccoli and 2 tablespoons sauce)

Greens & Potatoes in Tomato Sauce

Ingredients:
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 cup pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

Instructions:
1) Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saute 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook for 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.

*Makes 8 servings* (Serving size: about 3/4 cup)

Samosa's with Mint Raita

Ingredient for Samosas:
2 1/4 cups chopped peeled baking potatoes
1 1/2 cups chopped peeled carrots
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18+14-inch) sheets frozen phyllo dough, thawed
Cooking Spray

Ingredients for Raita:
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint

Instructions:
1) To prepare samosa's, cook potatoes and carrots in boiling water for 8 minutes or until tender; drain.
2) Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.
3) Preheat oven to 350 degrees.
4) Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray.
(A) Fold phyllo sheet in half lengthwise to form an 18x-inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving about a 1-inch border.
(B) Fold left bottom corner over mixture, forming a triangle;
(C & D) Keep folding back and forth into a triangle to end of Phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosa's.
5) Bake at 350 degrees for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosa's are lightly browned.
6) To prepare raita, combine yogurt and mint. Serve with samosa's. *Makes 8 servings* (Serving size: 2 samosa's and about 2 tablespoons raita)