Minestrone soup with less tomatto

• 1 medium onion, chopped
• 2 to 4 cloves garlic, minced or crushed
• Olive or vegetable oil for sauteing
• 3/4 cup dry cannellini beans
• 1/4 cup dry garbanzo beans
• 6 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh oregano
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups chopped tomatoes (or 1 can, with juice)
• 1 cup cut green beans, fresh or frozen
• 1 cup zucchini, sliced and quartered
• 2-inch piece Parmesan cheese rind
• 1 small Napa cabbage (about 10 oz)
• 1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
• 1/2 cup vegetable stock
• Shredded Parmesan for garnish
• 
  

1. Heat a heavy 4-quart (or larger) pot over medium-high heat. Add enough oil to coat the bottom of the pot. Add the onions and garlic; reduce the heat to medium. Saute until the onions are translucent.

2. Add the beans, water and bay leaf. Bring to a boil, then reduce the heat to low. Simmer 1 1/2 hours, or until the beans are just barely tender.
Add the herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to a boil briefly, then reduce the heat to low and simmer an additional 30 minutes.

3. In the meantime, thinly slice and chop the cabbage. Add to the soup along with the pasta and simmer for 15 to 20 minutes, or until the pasta is tender.

4. At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add the wine and taste for seasoning. Serve topped with grated cheese if desired, or pass the cheese at the table.

Note: The vegetables can be changed, added to or deleted. These amounts are only suggestions. Dried herbs can be used in place of fresh-cut amounts by 1/2.

Source from Yum

Hearty Vegetarian Corn Chowder Recipe

There's something very comforting about fresh corn chowder, on rainy nights, summer dinners, and just about anytime. This vegetarian and vegan recipe uses plenty of vegetables as well as cornmeal for a corn chowder soup that is both filling and healthy, as well as very low in fat.
Ingredients:

•     3 cups corn
•     5 cups water
•     1/4 cup margarine
•     3 cloves garlic, minced
•     1 onion, minced
•     2 red bell peppers, diced
•     1 leek, sliced thin (optional)
•     4 cups vegetable broth
•     1 carrot, grated or sliced thin
•     1 potato, diced
•     2 tbsp cream cheese or Tofutti vegan cream cheese
•     1/4 cup corn meal
•     1 tsp chopped fresh sage
•     1/2 tsp thyme
•     salt and pepper to taste

Preparation:
Place one cup of the water and one cup of corn in a blender and puree until smooth.

In a large pot, sautee the garlic, onion, peppers, leeks and celery until soft, about 5 minutes. Add the remaining water, vegetable broth, carrot and potato and bring to a simmer. Allow to cook for at least 20 miutes.

Stir in the cream cheese, corn meal, herbs, remaining corn and the pureed corn, gently whisking until well combined. Allow to cook for another ten minutes. Sprinkle with a dash of salt and pepper.
Recipe from this source.

Cod in White sauce

Ingredients

    1 medium shallot, finely chopped
    1 cup vegetable broth
    2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
    6 tablespoons unsalted butter, cut into small pieces
    1/4 cup capers, roughly chopped
    1 teaspoon salt
    Freshly ground black pepper
    1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
    4 (about 6 ounces each) codfish fillets

Directions

    Step 1

    Combine shallot, broth, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
    Step 2

    Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Recipe inspired from Martha Steward

Vegitable Minestrone Soup

Ingredients 

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basi

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Recipe taken from Food Network

Chicken Pasta with Lemon Cream Sauce

Ingredients

• 1 lb boneless skinless chicken breasts
• 8 ozs rotini (uncooked)
• 13/4 cups asparagus (slices, about 1/2 pound)
• 1 cup green peas (frozen, thawed)
• 1 tbsp butter
  ? Tasty tip
• 1 garlic clove (minced)
• 1 cup chicken broth
• 1 tsp cornstarch
• 1/3 cup heavy cream
• 3 tbsps fresh lemon juice (about 1 lemon)
• 1/2 tsp salt
• 1/4 tsp ground black pepper (freshly)
• 1 dash crushed red pepper flakes

Chicken Pasta with Lemon Cream Sauce

Yield: Serves 4

Ingredients:

1 lb. boneless, skinless chicken breasts
8 ounces uncooked rotini
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup chicken or vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper flakes

Directions:

Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.
Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes of cooking time.
Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.
Slice chicken and serve immediately with pasta.

Recepie from Yummly

Halal Chinese Fried Rich

Ingredients

• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot. 
 

Source :All recipe http://allrecipes.com/Recipe/Chinese-Chicken-Fried-Rice-I/Detail.aspx

 

Halal Sports Drink. Make it yourself.

Here is a very easy substitute and cheaper alternative to sports drink such as Gatorade , Powerade , Crayons

Sports drink recipe

• 3 tablespoon of honey (more or less to taste)
  
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 1/4 cup hot water
• 2 tablespoons lemon juice
• 3 1/2 cups cold water

In a quart pitcher, dissolve the sugar and salt in the hot water. Add the remaining ingredients and the cold water. The drink contains about 50 calories and 110 mg of sodium per 8 ounces, approximately the same as for most sports drinks.

Veggie Franks and Beans

Veggie Franks and Beans

Ingredients:

• 2 cans vegetarian chili beans (try Hormel or Amy's brand)
• 1/2 cup white onion, chopped
• 1/2 cup ketchup
• 1/8 cup molasses
• 1 Tbsp. spicy brown mustard
• 1/2 tsp. halal soy sauce
• 1 pkg. vegetarian hot dogs, sliced
• 1 Tbsp of Chilli flake (more or less to taste)
• 1/2 Tbsp of Salt (more or less to taste)
  
• 1 / 4 ~ 1 / 2 cup of water

Directions:

• Cut the franks into 1 inch pieces and fry them (w/out any oil) on a skillet until they have some brown in them (a little crisp Franks tastes better).
• In a Dutch oven, mix together all the ingredients until thoroughly combined.
• Cook for 1 hours over low heat.
• Store in the refrigerator overnight
  

Serving Suggestion:
Serve with Couscous


Makes 4 servings

Original Recipe : http://www.vegcooking.com/recipeshow.asp?RequestID=1074

Mediterranean Grilled Chicken

Mediterranean Grilled Chicken

Ingredients:

• 4 tablespoons natural yogurt
• 3 tbsp sun dried tomato paste
• 1 tablespoon olive oil
• 1/2 ounce fresh basil leaves, lightly crushed
• 2 garlic cloves, chopped roughly (or use paste)
• 4 chicken quarters
• 1 tablespoon of Vinegar
  

Direction:

Combine the yogurt, tomato paste, olive oil, basil leaves and garlic in a small bowl and stir well to mix.

Put the marinade into a bowl large enough to hold the chicken quarters in a single layer. Add the chicken quarters. Make sure that the chicken pieces are thoroughly coated in the marinade by turning them in it, and spooning it over them.

Leave to marinate in the refrigerator for 5 hours. Remove and leave, covered, at room temperature for 30 minutes.

Place the chicken over a low temperature barbecue (230F ~ 260F) and cook for 30 minutes covered one one side, then turning all the pieces. Repeat this again. Chicken will be cooked thoroughly in 120 min. It is very important to keep the BBQ lid closed all the time otherwise moisture will escape and chicken will come out very dry.

Test for readiness by piercing the flesh at the thickest part, usually at the top of the drumstick.

If the juices run clear, it is cooked through, but cook for 10 minutes longer if the juices have blood in them. Serve hot with a green salad.

Adapted from http://www.razzledazzlerecipes.com/grilling/mediterranean-grilled-chicken.htm

Experimental: Jamaican Sweet Brown Stew Fish

Taken from Jamaicatravelandculture.com

This is an experimental dish. Next week, we are planning to give it a try inshallah and adjust accordingly . Our goal is to add a sweet curry/stew dish for a change!

• 2lb fish fillets
• A splash of lime juice
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 onion
• 3 stalks of scallion
• 1 hot pepper
• 1 sweet pepper
• 3 cloves of garlic
• 1/2 inch of ginger
• 3 tomatoes
• Oil for frying
• 3 tablespoons of flour, stirred in to 1/4 cup of flour
• 3 sprigs of fresh thyme (or 3 teaspoons of dried thyme)
• 1 tablespoon of butter
• 1 tablespoon of browning
  
• 2 tablespoons of Halal soy sauce (La Choy)
  
• 2 cups of water

Cooking

1. Mix the lime juice in a bowl with hot water and wash the fish in the mixture
2. Remove the fish from the water, pat dry and rub with the salt and pepper.
3. Leave to marinate for 1 hour.
4. Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes in to small pieces, grate the ginger and mix the flour in 1/4 cup of water.
5. Gently fry both sides of each fish fillet until it has sealed
6. Remove the fish and drain off the oil.
7. Melt the butter in the saucepan and fry the onion, scallion, hot pepper, sweet pepper, garlic, tomatoes and thyme for three minutes
8. Add the water, soy sauce and browning and simmer for five minutes.
9. Stir the flour/water mixture in to the stew then add the fish.
10. Simmer for five minutes, occasionally stirring gently.
11. Serve with rice and peas

Simple Avocado Shake

Ingredients

• 1/2 avocado
• 1 1/2 cups milk
• 1/2 cup ice (optional)
  
• 3 tablespoons sugar (more or less to taste)
  

Direction

• Bland for 1 min or more and enjoy!

Simple curry fish with Lentil (Pangash and Chana Dal)

Pangash and Chana Dal

Ingredients:

• 1/4 LB of Chana Dal (Indian Yellow Split Peas/Chickpea)
• 1/2 onion sliced
• 600g of Pangash fish (only sold in Bangladeshi/Thailand store)
• 2 tsp of Turmeric
• 1 tsp coriander
• 4 table spoon of corn oil
• 1 1/2 cup water
• 1 tsp of garlic paste
• 2 tsp of salt (or to taste)
• 1/2 tsp of red Chile (or to taste)
• 2 green Chile quartered (or to taste).
• cilantro

Directions:Soak the Chana Dal over night in water. Drain the water. Clean the fish (Pangash) but DO NOT remove the fat. Set aside the cilantro and fish. Take a cup/bowl and create a paste by adding some water and all the spices /garlic together. In a stew pot heat the oil. Saute the onion for 5 min in low/medium heat. Add the paste and roast for more 2 min. Throw in the fish + Chana Dal and turn the fish so that all sides are soaked in oil/spice paste for 2 min. Add a lot of cilantro. Finally add the water and cook cover for 25 min.


*Don't try this recipe with other fish. Cooking fish curry requires a lot of diligent care due to strong smell and tasteless nature of most fish in the market. Pangash fish is used here because it has a lot of flavor due to its high fat content.

Thai Curry Tofu

Ingredients

• 1 tablespoon olive/canola oil
• 1 (12 ounce) package extra-firm tofu*, cubed and drained
  
• 1 tablespoon salt, or to taste
• 1 tablespoon olive/canola oil
  
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder or any combination of spices you like (I've even used Shaan desi spice mix and it's turned out great!)
  
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) can coconut milk
• 1/4 cup chopped fresh/frozen cilantro

Directions

1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with salt and fry until golden on all sides, about 15-20 minutes. Remove to paper towels, and set aside.
2. Heat the 2nd tablespoon of oil in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in curry powder/spices, salt and pepper and fry for a few minutes. Add coconut milk and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

*Tofu (or bean curd) is cheese made from soy milk, and can be called "vegan cheese." It is very healthy and contains iron, protein, omega-3 fatty acids and calcium, among other vitamins. Tofu by itself is very bland, but absorbs flavors from the other ingredients in the dish beautifully.

Tips:
For this recipe, make sure you use extra-firm tofu. Otherwise, you will end up with Thai Curry Mush! Also, I like to cut the tofu into cubes and drain in a colander over a bowl for at least half an hour to ensure that all the water is drained out. This will speed up the browning time. Use a non-stick skillet to brown the tofu to minimize sticking and avoid the urges to poke at or stir it constantly. Tofu, even the extra-firm kind, is fragile.

Adapted from allrecipes.com

Chicken and Bean Quesadilla

Ingredients:

• 1 teaspoon of oil
• 1 large flour Tortilla
• 1/4 cup of cheese** (cut up or grated)
• Filling* halal refried beans or 1/4 lb of boneless Chicken, cooked and cut up in long strips (leftover chicken works great)
• 1 tablespoon of Salsa (more or less to taste)
• Canned beans, mashed (kidney or black beans work best)
  
• Lettuce

Directions:
Put the oil in a large frypan over medium heat. Place the tortilla in the pan and twirl to make sure the whole side of the tortilla is oiled. Cook the tortilla on that side for a few minutes. Turn the tortilla over and turn the heat to low if the pan is smoking.

Now to add the filling ingredients on the cooked side: Spread the cheese on one half of the tortilla, along with the chicken, salsa, beans and lettuce. Take the plain half and fold over the filling, making sure to crimp the two edges together to make a good seal. The final result should look like a half circle. Place the Quesadilla in a plate and cut in half for easier eating.
-----------
* The filling ingredients are what I generally like. You can make this totally vegetarian or add other types of meats, beans and vegetables.

**Monterey Jack or Pepper Jack is the perfect cheese for Quesadillas. I buy Cabot brand Pepper Jack from Sam's Club, which contains no animal rennet and is certified halal (indicated on packaging). Rennet is the lining of the stomach of the animal, which is used to make the milk curdle and hence we get cheese. Many cheeses use some form of animal rennet or enzymes so check the ingredients carefully.

Hot and Spicy Chicken Soup

Hot and Spicy Chicken Soup

Ingredients:

750ml chicken stock
1/4–1/2 red chilli, de-seeded and very finely chopped
1 small lemongrass stalk, outer leaves removed and finely chopped
1 teaspoon tamarind paste
1/2 teaspoon grated fresh ginger
A handful of coriander, stalks left whole and tied in a little bundle and leaves roughly chopped
160–180g skinless free-range chicken breast
1 spring onion, finely sliced
2 tablespoons fish sauce
1 and a 1/2 to 2 tablespoons lime juice

Directions:

Bring the stock to the boil in a saucepan with the chilli, lemongrass, tamarind paste, ginger and stalks of the coriander.
Once boiling, gently lower the chicken breast into the stock and simmer for 20 minutes, covered.
Turn the chicken over halfway through the cooking time. Discard the coriander stalks and remove the chicken breast.
Thinly slice the chicken and add back into the soup with the spring onion, chopped coriander, fish sauce and lime juice.
Reheat the soup and when piping hot, serve.

source http://www.grouprecipes.com/15859/hot-and-spicy-chicken-soup.html

Chile Beef Soup

hile Beef Soup

Serve this hearty soup as a first course or main dish with a salad.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 pound lean ground beef
• 2 cloves garlic, minced
• 1 can (4 ounces) chopped green Chiles
• 1/2 sweet red bell pepper, sliced
• 4 tablespoons flour
• 1 can (14.5 ounces) diced tomatoes
• 2 1/2 cups beef broth or beef stock
• 1 to 2 cups cooked or canned kidney beans, drained and rinsed
• 2 tablespoons chopped fresh parsley
• salt and pepper
• cornbread or crusty bread

In a Dutch oven or large pot, heat oil over medium heat. Add onion and ground beef; cook, stirring, for about 5 minutes, until beef is browned. Add garlic, bell pepper, chopped green chile pepper, and flour; stir to blend. Cook, stirring, for 1 minute. Stir in tomatoes and broth. Bring to a boil. Stir in beans; season with salt and pepper to taste. Simmer for 15 to 20 minutes. Sprinkle with fresh chopped parsley and serve with cornbread or crusty French or Italian bread.

Original recipe from about.com

Chicken Biryani (Pakistani Style)

Chicken Biryani (Pakistani Style)

Ingredients:
Native names been given to make it easier to find these in any Indian store.

• 500 grams of Basmati Rice (washed & drained)
• 1 kilogram of Chicken (cut into medium pieces)
• 5 large Onions (peeled, finely sliced and fried until crisp)
• 4 sticks of Cinnamon (Dal Cheeni)
• 2 Big Black Cardamoms (Bari Kaali Ilaichi)
• 6 small Cardamoms (Choti Ilaichi)
• 1 Lemon (extract the juice or use white distilled vinegar)
• 6 Cloves (Loong)
• 2 Bay Leaves (Tezz Patta)
• 1 tsp. Whole Black Peppers (Kaali Mirch)
• 1 tsp. Cumin Seeds (Sufaid Zeera)
• 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) more or less to taste
• 1 tsp. of Turmeric Powder (Pisi Haldi)
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 1 1/2 cup Plain Yogurt (beaten)
• 2 pinches of Saffron (Zaffron) (dissolved in warm water or milk)
• 5 Golden Prunes with Pits (Alo Bokhara)
• Salt to taste (2~3 tbsp)
• 4 green Chillies (spice to taste)

For Rice:

• A handful of Mint Leaves (Podina) (chopped)
• 1 Big Black Cardamom (Kaali Baari Ilaichi)
• 2 Cinnamon Sticks (Dal Cheeni)
• 2 Small Cardamoms (Choti Ilaichi)
• 3 Cloves (Loung)
• A handful of Cilantro
• Salt (to taste)
• 6 tbsp. Clarified Butter (Ghee) or Refined Oil

Directions:

1. Fry/Brown all the onions.
2. To the chicken add the beaten curd, ginger-garlic paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the chicken to marinate for 3 hours (marinate in the refrigerator).
3. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
4. Cook the rice till ½ done and then drain in the colander. Read the rice bag label to find the exact time.
5. Remove the whole masala.
6. Melt the clarified butter and set aside. Don't mix this with rice yet.

Assemble

1. Take a heavy-bottomed pot and add the marinated chicken and ½ of the melted clarified butter.
2. Cover with chopped pudina and celentro, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Dig the prunes into the rice.
3. Put on the lid and place heavy object on the lid to create "pressure cooker". Another option is to seal the pot with flower (atta) paste.
4. Place over medium high heat for 8 min*.
5. Reduce it to medium heat for 9 min*
6. Lower heat to low heat and cook for another 25 min*.
7. Turn off the stove and keep it for another 10 min.

*These timing are based on my estimates. Your pot may require a little different timing. I would recommend any Non-stick/Enameled type heavy cast iron pot. Avoid burning at all cost.

Recipe based on famous Fuazia's Authentic Pakistani Biryani

Desi Sweet Yogurt (Misti Dodhi)

sweet yogurt

This is one of the most simple, easy and delicious desert you can make in less 10 min of preparation. This is a staple desert in India and Bangladesh.

Ingredients:

• 24 oz of Evaporated Milk
• 16 oz of Plain Yogurt (must have Live & Active Cultures)
• 8 oz of Sour Cream (careful most sour cream contains gelatin)
• 1/2 cup or 1 cup of Plain Sugar (add more or less to taste)

Directions:

Method:

1. Pre-heat oven to 200 F.
2. Mix evaporated milk, yogurt, sour cream in a oven safe bowl.
3. Mix sugar at last after mixing everything.
4. Place the bowl in the oven for 2 hours at 200 F.
5. Remove and bring the newly created yogurt to room temperature.
6. Refrigerate overnight.

Roasted veggie sandwiches

Roasted Veggie Sandwich

Yield 4~6 sandwiches

Ingredients

• 1 teaspoon dried thyme leaves
• 1 teaspoon of ground black pepper.
• Salt and pepper to taste
• 1 medium eggplant
• Mushroom
• 2 zucchini
• 3 red bell peppers
• olive oil
• Rye bread*
• condiments**

Directions

Slice the eggplant into ¾-inch lengths, the zucchini in ½-inch lengths, and the bell pepper into quarters.

Preheat oven to 450° F. Place Mushroom, zucchini, Eggplant, and Bell pepper slices in large, shallow (greased) pan in one layer or slightly overlapping as needed. Use a brush to rub oil in each slice. Sprinkle with the thyme, salt and black pepper. Roast until tender and lightly browned, about 40 ~ 50 minutes.

Toast the bread slices and spread Hummus and Light Mayo. Assemble the sandwiches and serve.

**Roasted veggie sandwiches are delicious with hummus or tapenade. You can also add grilled onions, lettuce, and/or cheese.

Shrimp in Tomato Sauce.

Shrimp in Tomato Sauce

Serves 4-6 as an appetizer
Preparation time 15-20 minutes
Cooking time 8-10 minutes

Ingredients:

• 10 oz. peeled shrimp, uncooked
• 1 teaspoon salt
• 1/2 egg white, beaten
• 2 tablespoons cornstarch paste
• 2-3 firm tomatoes
• 1 clove garlic, finely chopped
• 2 scallions
• About 10 oz. oil
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 tablespoon light soy sauce
• 2 teaspoons white Vinegar* + pinch of sugar
• About 1/2 cup (4 fl. oz.) good stock
• 1/2 teaspoon sesame oil
• Fresh cilantro leaves to garnish

*Usually rice wine is used but, I will substitute Rice Wine with White Vinegar + pinch of sugar.(Rice wine refers to a sweet, golden wine derived from fermenting freshly steamed glutinous rice. The most well-known Japanese rice wines are sake and mirin. Though most rice wines are low in alcohol, they are categorised alongside alcoholic beverages, hence unsuitable for Muslim consumption (non-Halal). Source link)Tomato ketchup and tomato sauce (or paste) are not interchangeable in Chinese cooking.

1. Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
2. Skin the tomatoes and cut each one into small wedges. Cut the scallions into short sections, separating the white and green parts.
3. Heat the oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
4. Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
5. Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.

Original Recipe taken from Recipe Link