Grilled Beefy Burgers

Ingredients:

1 clove garlic, minced
2 Tablespoons catsup
1 Tablespoon steak sauce
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper

4 hamburger buns

Toppings:

American cheese slices
Lettuce leaves
Tomato slices
Red onion slices
Pickle slices
1 teaspoon vinegar

Directions:

1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce.

2. Bring to boiling; reduce heat. Simmer,uncovered, for 5 minutes. Remove from heat; set aside.

3. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

4. Grill hamburgers on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Meatball Appetizers

Little meatballs make the perfect appetizers to tide guests over until dinner. Using a mix of seasonings and textures, this meatball recipe is sure to please a crowd.

Ingredients:

1/2 cup rice
1 pound ground beef
1 Tablespoon onions, minced
2 Tablespoons green bell peppers, finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt
1 clove garlic, finely chopped
2 cups tomato juice
4 cloves
1/2 teaspoon oregano
2 Tablespoons Worcestershire sauce


Directions:

1. Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter.

2. Heat tomato juice, cloves, oregano and Worcestershire sauce in skillet. Add meatballs.

3. Cover tightly and simmer for 45 minutes. Remove cloves before serving.

Aaloo Wale Samose

Ingredients:

for pastry:

2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for potato stuffing:

5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for deep frying

Preparation:

Dough for Samosa Pastry:

Mix flour and salt in a bowl.
Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato stuffing for Samosa
Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
Heat 4 tablespoons oil in karahi or wok in medium flame.
Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Making Samosa:

Knead the dough again. Divide it into about 10 balls.
Roll it into flat round shape with about 5 inch diameter.
Cut it into half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2.5 tablespoons of the potato mixture.
Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
Repeat this again.

Cooking Samosa:

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
Drain excess oil and serve hot.

Aaloo Bukhara Chutney

Ingredients:

1 cup Sugar
1/2 lbs aaloo bukharay (Prunes)
1 drop Red Food Color (Optional)

Method:

Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. Add the food color if you want the sauce to take on a reddish tinge. When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. Serve as a condiment

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Banana & rolled oat muffins

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Banana & rolled oat muffins

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Photography by Louise Lister

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

12

Ingredients

• 2 cups (260g) self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 1 cup (100g) rolled oats
• 1/2 cup (100g) brown sugar
• 2 eggs
• 3/4 cup (185g) plain low-fat yoghurt
• 1/4 cup (60ml) canola oil
• 2 bananas, mashed (250g)

Method

1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.

2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.

3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.

4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

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• Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Asian greens, chicken and snow pea salad

Ingredients (serves 4)

• 150g snow peas, halved diagonally lengthways
• 1 barbecued chicken
• 1 large Lebanese cucumber, halved lengthways, thinly sliced
• 1 small red onion, halved, thinly sliced
• 1 cup coriander leaves
• 100g baby Asian salad greens

• Lime dressing

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons caster sugar

Method

1. Blanch snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold water. Drain. Pat dry with paper towels. Place into a large bowl.

2. Remove skin and flesh from chicken. Discard skin and bones. Shred flesh. Add to snow peas with cucumber, onion, coriander and salad greens.

3. Make dressing: Combine all ingredients, and salt and pepper in a screw-top jar. Shake until well combined. Pour over salad. Gently toss to combine. Serve.

Notes

• Shortcut: Place washed snow peas into a microwave-safe bag. Twist top to secure. Microwave for 1 minute on HIGH (100%) power or until bright green.

• Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Candy Ice Cream

Ingredients

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (14 ounce) can sweetened condensed milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups candy-coated chocolate pieces
• 1 pinch salt
• 2 cups milk

Directions

1. Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

Nutritional Information

Amount Per Serving Calories: 1223 | Total Fat: 48.7g | Cholesterol: 54mg

Cocoa Fried Chicken

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups all-purpose flour for coating
• 1 teaspoon cocoa powder
• 1 egg, beaten
• 2 cups seasoned dry bread crumbs
• 3 tablespoons olive oil

Directions

1. Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. In a large skillet heat oil over medium high heat. Shallow fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Enjoy!

Nutritional Information

Amount Per Serving Calories: 653 | Total Fat: 14.5g | Cholesterol: 148mg

Baked BBQ Fried Chicken

Ingredients

• 3 pounds skinless, boneless chicken breast halves - cut into strips
• 3 eggs
• 1 cup water
• 1/2 cup milk
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 cups all-purpose flour
• 1/4 cup salt
• 5 teaspoons black pepper
• 2 tablespoons minced garlic
• 2 tablespoons dry mesquite flavored seasoning mix
• 4 cups oil for frying, or as needed
• 1 teaspoon butter
• 1 (12 ounce) bottle barbecue sauce

Directions

1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
3. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Nutritional Information

Amount Per Serving Calories: 568 | Total Fat: 20g | Cholesterol: 119mg

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Meatloaf with Fried Onions and Ranch Seasoning

Ingredients

• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 1/4 cup ketchup
• 3/4 cup herb-seasoned dry bread stuffing mix
• 1/2 (1 ounce) package dry Ranch-style dressing mix
• 1 (6 ounce) can French-fried onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
3. Shape into loaf and fit into 9 x 5 inch loaf pan.
4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

Nutritional Information

Amount Per Serving Calories: 669 | Total Fat: 46.7g | Cholesterol: 168mg

Meatloaf With A Bite

Ingredients

• 1 pound ground beef
• 1 1/2 cups medium salsa
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 egg
• 1 cup crushed saltine crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
3. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 25.1g | Cholesterol: 107mg

Honey and Nut Ice Cream

Ingredients

• 2 ounces hazelnuts
• 4 1/2 ounces bittersweet chocolate, chopped
• 4 eggs, separated
• 1/2 cup honey
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
3. Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
4. Line a 8x8 inch dish with foil.
5. In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
6. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Rocky Road Ice Cream

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 2 cups heavy cream
• 1 cup light cream
• 1 tablespoon vanilla extract
• 1/2 cup chopped pecans
• 1 cup miniature marshmallows

Directions

1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Very Chocolate Ice Cream

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 26.7g | Cholesterol: 161mg

Cake Batter Ice Cream

Ingredients

• 1 cup milk
• 1/2 cup white sugar
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 3/4 cup white cake mix, sifted

Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 378 | Total Fat: 31.6g | Cholesterol: 180mg

Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Apple Crisp

Ingredients

• 2 medium tart apples, peeled and sliced
• 2 tablespoons water
• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

Directions

1. Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.

Green Tomasto Cake Recipe

Ingredients

• 4 cups chopped green tomatoes
• 1 tablespoon salt
• 1/2 cup butter
• 2 cups white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions

1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutritional Information

Amount Per Serving Calories: 176 | Total Fat: 6.1g | Cholesterol: 28mg

Green Chillie Cheese Ball

Ingredients

• 4 large Anaheim chile peppers
• 1 1/2 pounds shredded pepper jack cheese
• 2 (8 ounce) packages cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups finely chopped pecans

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
2. Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
3. Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

Nutritional Information

Amount Per Serving Calories: 293 | Total Fat: 26.7g | Cholesterol: 61mg

Double cherry semi freddo

INGREDIENTS:
* 1kg cherries , stones removed
* 400ml double cream
* 100g icing sugar
* 4 eggs , separated
* wafers , to serve (optional)

METHOD:
1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
3. Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
4. Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

Vegetarian Chilli

Prep time: 60 minutes

Ingredients:

• ¾ c. onion, chopped
• 3 cloves garlic, minced
• 1 tsp. olive oil
• 2 tbsp. chili powder
• ½ tsp. basil
• ½ tsp. oregano
• ½ tsp. cumin
• 1½ c. zucchini, chopped finely
• ½ c. yellow squash, chopped finely
• 1 c. carrots, finely chopped
• 42 oz. canned tomatoes, diced
• 1 can (16 oz.) light red kidney beans, undrained
• 2 cans (16 oz. cans) dark red kidney beans, drained
• 8 oz. soy cheddar cheese

Utensils:

• oven (you'll need help from your adult assistant)
• knife (you'll need help from your adult assistant)
• large stockpot
• measuring spoons

Directions:

1. In a large stockpot, sauté onion and garlic in olive oil. Cook until soft (several minutes).
2. Add chili powder, basil, oregano, and cumin to the stockpot and mix.
3. Stir in zucchini, squash, and carrots and blend well. Cook for 1 to 2 minutes over low heat, stirring occasionally.
4. Add tomatoes and kidney beans.
5. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick.
6. Before serving, add 1 oz. of soy cheddar cheese to each serving of chili.

Serves: 8

Serving size: 1 c. of chili and 1 oz. of cheese

Nutritional analysis (per serving):
270 calories
19 g protein
4 g fat
0 g sat. fat
43 g carbohydrate
13 g fiber
0 mg cholesterol
1,111 mg sodium
482 mg calcium
3.2 mg iron

Incredible Edible Veggie Bowls

Prep time: about 10 minutes

Ingredients:

• 1 green, yellow, or red pepper, washed
• 1 bunch of celery, washed
• 1 carrot, washed and peeled
• your favorite salad dressing

Utensils:

• knife (you'll need help from your adult assistant)
• cutting board

Directions:

1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl.
2. Cut the other half of the pepper into skinny slices.
3. Cut the carrot into skinny sticks about 4" long.
4. Cut celery into skinny sticks so each one is about 4" long.
5. Put a little salad dressing in the bottom of your pepper bowl.
6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
7. Now you've got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you're finished with the veggies, it's time to eat the bowl!

Serves: 1

Serving size: 1 veggie bowl

Nutritional analysis (per serving):
93 calories
3 g protein
1 g fat
22 g carbohydrate
4 g fiber
0 mg cholesterol
98 mg sodium
71 mg calcium
0.7 mg iron

Lean Green Pita Dippers

Prep time: 10 minutes

What you need:

• 4 whole-wheat pitas
• 1 cup fat-free plain Greek yogurt
• ½ cup fresh or frozen spinach
• ¼ of cucumber, sliced
• pinch of salt
• ½ teaspoon black pepper

Equipment needed:

• Food processor or blender
• Knife
• Baking sheet

What to do:

1. Preheat oven to 400° F.
2. Have an adult help you with this step: Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.
3. Place dip into a bowl and refrigerate until chips are done.
4. Cut pitas into 8 wedges.
5. Arrange pita wedges on a baking sheet in a single layer.
6. Spray with cooking spray and sprinkle lightly with garlic powder.
7. Bake for 5 minutes or until light golden brown and crispy.
8. Use the pita wedges to scoop up the yogurt dip!

How much does this recipe make?

• 4 servings

Spinach Salad

Prep time: 20 minutes

Ingredients:

• 6 c. fresh spinach, torn in bite-size pieces
• ½ c. mandarin oranges
• 1 c. strawberries, sliced
• 4 oz. soy blue cheese crumbles
• ¼ c. cashews

Dressing:

• 3 tbsp. red wine vinegar
• 3 tbsp. orange juice
• 1½ tbsp. canola oil
• ¼ tsp. dry mustard
• 1/3 tsp. poppy seeds

Utensils:

• knife (you'll need help from your adult assistant)

Directions:

1. Mix dressing ingredients and refrigerate.
2. Mix the fruit and spinach together.
3. Pour dressing over salad and mix well to coat evenly.
4. Divide salad among 4 plates (about 2 cups each plate).
5. Sprinkle cashews and soy blue cheese over the top of each salad plate.

Serves: 4

Serving size: about 2 cups

Nutritional analysis (per serving):
220 calories
11 g protein
12 g fat
3 g sat. fat
24 g carbohydrate
2 g fiber
66 mg cholesterol
507 mg sodium
276 mg calcium
3.9 mg iron

Chicken Satay

Although not originating in Thailand, chicken with satay sauce has become identified with the Thai cuisine.

• 4 skinless and boneless chicken fillets
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 red onion, finely chopped
• 1 stalk lemon grass, thinly sliced
• ½" root ginger, grated
• 1 garlic clove, finely chopped
• ½ teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons dark soy sauce
• Oil

Rinse and pat dry chicken fillets. Slice chicken into pieces about ¼" thick.

Dry roast the coriander seeds in a thick-based pan for a minute or 2, shaking all the time. Don't let them burn! Grind to a powder with a mortar and pestle.

Place in a bowl with the cumin, turmeric, onion, lemon grass, ginger, garlic, salt and sugar. Mix in the chicken pieces, making sure they're all coated and then cover and set aside for 8 hours or overnight.

When ready to cook, soak bamboo skewers in water for about 20 minutes to stop them burning under the grill.

Thread the chicken on the skewers, brush with oil and cook until done - for 10-20 minutes depending on thickness of chicken pieces. Serve with peanut sauce.

Pad Thai

• 8 oz vermicelli noodles
• 1 tablespoon oil
• 3 garlic cloves, finely chopped
• 2 cups green cabbage, very finely chopped
• 1 carrot, cut in thin julienne strips
• 2 eggs, beaten
• 3 cups bean sprouts
• 2 onions, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 tablespoons peanuts, roughly chopped

Sauce

• 3 tablespoons fish sauce
• 3 tablespoons tomato ketchup
• 2 tablespoons water
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Put noodles to soak in hot water for 20 minutes. Meanwhile, make the sauce. Combine all the ingredients and stir well. Set aside. If you don't have molasses or treacle, use dark brown sugar.

Heat the oil in a wok and stir fry the garlic, carrot and cabbage for 5 minutes. Push the vegetables to the side of the pan while you stir in and scramble the eggs.

Drain the noodles and add to the wok with the sauce. Stir fry for about 3 minutes or until the noodles are soft. Add the spring onions and most of the bean sprouts. Stir to heat through.

Serve garnished with the remaining bean sprouts, coriander and peanuts.

Japanese Noodles With Vegetables and Grilled Chicken

Japanese favourite main dish is Japanese noodles with vegetables and grilled chicken. To make this for 2 you will need

• 2 chicken breasts that has been skinned and halved
• 1/2 a cup of finely shredded carrot
• 1/2 a cup of snow peas that have been blanched in boiling water for approximately 1 1/2 minutes
• 7 ounces of dried thin wheat noodles
• 1/2 a cup of cucumber that has been thinly sliced

Sauce

To make the sauce you will need

• 1/4 cup of chicken broth
• 1/4 teaspoon of sugar
• 1/4 cup of soy sauce
• A tablespoon of sake
• A tablespoon of sliced scallion greens
• 1/4 cup of mirin(sweet wine)

First, using a ridged grill pan heated to a fairly high heat and that has been lightly oiled, take the chicken meat and cook, having first added a pinch of salt and pepper, for approximately 10 minutes on each side, or until they are cooked through. Once cooked take the chicken breasts and place on a cutting board, allowing them to cool down.

Next take the wheat noodles and boil for approximately 5 minutes, before draining all excess liquid and rinsing them under cold water. Next divide the noodles between the 2 plates and place the carrot, sow peas and cucumber around them. Once the chicken has cooled cut it into thin slices and add to the plates. The sauce can either be used for drizzling over the plates or as a dip.

Mushroom Biryani

• 1½ cups basmati rice
• ¾lb button mushrooms
• 1" root ginger, peeled and grated
• 5 garlic cloves, finely chopped
• 2 tomatoes
• ½ cup yogurt
• ¼ cup milk, skimmed preferably
• Pinch saffron
• 1 bay leaf
• 4 cloves
• 2 green and 2 black cardamons
• 1" piece cinnamon stick
• 1 blade of mace
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 teaspoons chilli powder
• 1 teaspoon ground coriander
• ½ teaspoon black peppercorns, crushed
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• Handful coriander leaves, finely chopped
• Handful mint leaves, finely chopped

After washing it, put the rice to soak in cold water for at least half an hour.

Quarter the mushrooms. Make a paste of the ginger and garlic using a pestle and mortar. Whiz the tomatoes in a liquidiser. Whisk the yogurt until very smooth. Warm the milk and put the saffron to soak in it.

Put about 4 cups of water in a large saucepan and bring to the boil. Add the bay leaf, cloves, cardamom, cinnamon, mace and salt. Drain the rice and add it to the pan of boiling water. Cook for about 8 minutes until the rice is almost done. Drain.

Heat some oil in a frying pan and add the onions. Stir fry until translucent. Add the garlic and ginger paste and stir-fry for 1 minute. Add the chilli, coriander, peppercorns, cumin and turmeric and stir. Add the pureed tomatoes and continue cooking for 2-3 minutes.

Add the yogurt, garam masala and half of the coriander and mint leaves. Stir and cook for 2 minutes. Add the mushrooms and more salt to taste. Stir and cook for 2-3 minutes.

Alternate rice and mushrooms layers along with the remaining coriander and mint leaves and the saffron milk in a dish with a tight-fitting lid. Finish with a layer of rice.

Place the dish in a pre-heated oven, 170oC, gas mark 3, for 10-15 minutes. When hot, serve with raita and chutney.

• For a meat biryani, replace the mushrooms with cubed chicken or lamb. Saute the meat with the garlic and ginger paste for 5-10 minutes, depending on the meat used. It should be about half-cooked before you start adding the other ingredients.

Jeera Pilau

• 1 cup basmati rice
• 2 cups water
• 1½ teaspoons cumin seed
• 1 tablespoon oil
• Pinch salt
• 2 bay leaves
• 2 cloves
• 5 black peppercorns
• 1 cardamon pod

Wash the rice in several changes of cold water then leave it to soak in fresh water for 30 minutes.

Heat the oil in a saucepan and add the cumin, bay leaves, cloves, peppercorns and cardamom. Stir fry gently until they start spluttering. Add the drained rice and salt to taste and mix well. Add the water. Bring to the boil, cover and leave to simmer until the water is absorbed and the rice is cooked (about 10 minutes).

Serve as an accompaniment.

Mango Pickle

Ingredients :

1 large mango
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Method :

Slice mango into small dices, removing the pitt, put salt and haldi.
Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and let it cool.
When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Tindora Pickle

Ingredients :

¼ lb tindora
1½ tsp chilli powder
1 tsp mustard ground into powder
½ tsp methi grounded into powder
Salt to taste
6 flakes garlic
Sesame oil as needed

Method :

First clean the tindora and wipe them with a clean cloth thoroughly.
Cut them into 4 pieces length wise and then cut them into half.
Now add the chillipowder, mustard powder, methi powder, salt, garlic and oil to the cut pieces.
Oil should be in such a manner that all the pieces must be submerged in it.
Mix it well with a spatula and leave it undisturbed for three days.
After three days you can open it and adjust the salt if it is less and can start using it.

Lemon Pickle

Ingredients :

6 lemon
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Method :

Slice lemon into small dices, put salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and allow it to cool.
When the above oil becomes room temperature, mix it with the lemon, and put the roasted methi powder.

Amla Pickle

Ingredients :

5 amla
4 nos green chillies
2 tsp turmeric
1 tsp mustard
3 tsp oil
1 tsp hing

Method :

Cook the amla in cooker with little water.
Grind the cooked amla with green chillies.
In a kadai heat oil, add mustard seeds, hing, turmeric powder after mustard splutter add the paste of amla & chillies cook it for 5 minutes.

Super strawberry bars

Prep time: 45 minutes

Ingredients:

• 1 c. flour
• 1 c. rolled oats
• ½ c. butter or margarine, softened
• 1/3 c. light brown sugar
• ¼ tsp. baking powder
• 1/8 tsp. salt
• ¾ c. strawberry jam

Utensils:

• oven (you'll need help from your adult assistant)
• large bowl
• square (8" x 8") pan coated with nonstick spray
• large spoon
• knife (you'll need help from your adult assistant)
• measuring cups and spoons

Directions:

1. Preheat oven to 350° Fahrenheit (180° Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars into 12 squares to eat and share!

Serves: 12

Serving size: 1 square

Nutritional analysis (per serving):
211 calories
2 g protein
9 g fat
32 g carbohydrate
1 g fiber
22 mg cholesterol
126 mg sodium
16 mg calcium
0.9 mg iron

Confetti Quinoa

Prep Time: 20 minutes

What you need:

• 1½ cups low-sodium chicken stock or water
• 1 cup quinoa, thoroughly rinsed and drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn

Equipment and supplies:

• Medium saucepan with a tight-fitting lid
• Measuring cups
• Measuring spoons
• Fork

What to do:

1. Add chicken stock or water to medium saucepan.
2. With an adult's help, bring chicken stock or water to a boil over medium-high heat.
3. Stir in quinoa, salt, and pepper.
4. Switch heat to low and cover pot with lid.
5. Cook until water is evaporated and quinoa is tender, about 15 minutes.
6. Remove lid and stir in veggies with a fork.
7. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
8. Serve immediately or place into an airtight container and refrigerate for up to 5 days.

How much does this recipe make?

• 4 servings (consider making a double batch to serve for dinner and lunches)

Perfect peachy freeze

Prep time: 1 to 2 hours

Ingredients:

• ½ c. milk
• 1 c. sliced peaches (they can be either fresh or canned)
• 1 tsp. sugar

Utensils:

• ice cube tray
• blender (you'll need help from your adult assistant)
• serving dishes

Directions:

1. Pour the milk into an ice cube tray and freeze until solid.
2. Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
3. Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
4. Pour your Perfect Peachy Freeze into serving dishes and serve right away.

Serves: 3

Serving size: 4 oz. (½ cup)

Nutritional analysis (per serving):
65 calories
2 g protein
0 g fat
15 g carbohydrate
0 g fiber
1 mg cholesterol
25 mg sodium
53 mg calcium
0.3 mg iron

Pizzadillas with red sauce

Prep Time: 10-15 minutes

What you need:

• 4 whole-wheat tortillas (8 inches)
• 2/3 cup fresh or frozen spinach, finely chopped
• 2/3 cup part-skim mozzarella cheese, shredded
• 1 cup marinara sauce (store-bought or homemade)
• Cooking spray

Equipment and supplies:

• A 10- to 12-inch skillet
• Thin spatula (metal preferred)

What to do:

1. Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
2. Top with remaining 2 tortillas.
3. Place skillet over medium heat. Lightly coat pan with cooking spray.
4. Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1-2 minutes).
5. Using a thin spatula, gently flip over the pizzadilla and cook for 30-60 seconds more or until cheese is fully melted.
6. Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
7. Serve with marinara sauce for dipping.
8. You can wrap and refrigerate leftovers to take to school for lunch.

How much does this make?

• 4 servings

Canary cake recipe

You’ll probably prefer crème fraîche to the tinned evaporated milk we poured on to it in Lanzarote

125g (4½oz) unskinned almonds

4 large free-range eggs, separated

75g (2¾oz) golden caster sugar

finely grated rind of 2 large oranges

2 tbsp warm water

pinch of salt

butter for greasing

For the syrup and topping

juice of 2 large oranges

juice of ½ lemon

75g (2¾oz) demerara sugar

1 level tsp ground cinnamon

3 small firm bananas

Heat the oven to 180°C/350°F/gas mark 4. Butter a 20cm (8in) round cake tin and line the bottom with a disc of buttered baking parchment.

Put the almonds in a food processor and grind finely. Whisk the egg yolks with the caster sugar and orange rind until pale. Gradually whisk in the almonds, followed by the water.

In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, gently fold into the yolk mixture. Turn the mixture into the tin and bake in the centre of the oven for 45 to 55 minutes until resistant to a light touch in the centre.

Strain the orange and lemon juices into a pan and add the demerara sugar and cinnamon. Stir over a low heat to dissolve the sugar, then turn up the heat and boil for five minutes. Remove from the heat and leave to cool.

When the cake is cooked, remove from the oven but leave it in the tin for 10 minutes. Loosen the sides with a knife and turn out on to a plate. Peel the bananas, slice and arrange in a jumble on top. Spoon over the syrup, allowing it to trickle down the sides.

Coffee Crumb Cake

Ingredients:

1 cup sugar
½ cup butter at room temperature
2 eggs, beaten
2 cups sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (I use pecans)
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup whole cranberry sauce (see photo)
1 Angel food cake pan (see photo)

Cream together the butter and sugar then add the eggs, sour cream and vanilla.

Add the flour, baking powder and baking soda and combine. This mixture will get a little

heavy, so break out a mixer or a strong spoon to stir with. Combine well.

Next, pour only about 1/3 of the batter into the very well greased angel food cake pan.

Sprinkle ½ of the nuts, cinnamon and brown sugar into the pan on top of the batter you just
poured. Then add about ½ of the cranberry sauce too, in very small amounts, but be careful. If
you put in too much cranberry sauce at this point the cake will be too mushy. This will make a
nice delicious center of the cake. After all this then pour in all the rest of the batter then top it all
off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.

Bake at 350 degrees for about 45 minutes and enjoy!

Buttermilk Mango-Berry Crumb Cake

Ingredients

• Crumb Topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon
• Cake:
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 1 cup buttermilk
• 1 mango - peeled, seeded and diced
• 1 cup raspberries

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
4. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Cheesy Tortellini

1 pound tortellini ( store bought)

FOR SAUCE

1/2 stick butter
2 tbs all purpose flour
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1-1/2 cup milk
pinch of black pepper powder and salt
Ingredients

1/4 cup mix of both cheeses for topping ( mozzarella + parmesan)
1 pound tortellini ( store bought)

Method:

.

Cook tortellini according to package directions , and keep aside

.

Boil milk in a sauce pan and keep aside

.

Melt butter on low heat , add flour , mix well and cook until raw smell of flour gone may be a min or 2

( make sure not to brown the flour )

.

Wisk hot milk in to flour and butter mixture with out any lumps

.

Now add both the cheeses and melt on low flame until sauce is thick ( u can add more milk if the sauce is too thick)

.

Add a pinch of pepper powder and salt , mix well

.

Preheat oven to 350

.

Place cooked tortellini in a baking tray , pour cheese sauce over pasta , sprinkle

remaining cheeses and bake for 20 min or until golden on top

.

Beef Tikka Recipe

Ingredients

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons