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