VJ RECIPES

[KarenCee 3]

For those looking for healthy recipes, this is a good site as well. I posted this link in the VJ Losers thread and decided to put it here as well just in case someone misses it.

http://www.wholefoodsmarket.com/

It also has recipes that cater to specific diets (gluten free, dairy free, vegetarian, and vegan).

[Marilyn. 340]

this is what I am making for dinner tonight... I will post a review later...

Caribbean Taco Salad

TACO SHELL

4 (8 to 10-inch) flour tortillas

3 tablespoons melted butter

SALAD

1 package JENNIE-O TURKEY STORE® Lean Ground Turkey (20 oz.)

1 package taco seasoning mix (1.25oz)

2 tablespoons water

SALSA

2 mangos, chopped (about 2 cups)

3/4 cup chopped red bell pepper

3 tablespoons finely chopped green onion

3 tablespoons finely chopped fresh cilantro

1 tablespoon brown sugar

1 teaspoon grated lime peel

2 cups firmly packed fresh spinach leaves

1. Heat oven to 425 F. Invert four 10 oz custard cups onto 15x10x1-inch baking pan. Brush outside of cups and one side of each tortilla with butter.

2. Place tortillas, butter side up, over cups. Bake for 4 to 6 minutes or until lightly browned.

3. In medium skillet brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.

4. In medium bowl stir together mango, red pepper, green onion, cilantro, brown sugar and lime peel.

5. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

Servings: 4

Edited August 13, 2007 by MarilynP

[Marilyn. 340]

this is what I am making for dinner tonight... I will post a review later...

Caribbean Taco Salad

TACO SHELL

4 (8 to 10-inch) flour tortillas

3 tablespoons melted butter

SALAD

1 package JENNIE-O TURKEY STORE® Lean Ground Turkey (20 oz.)

1 package taco seasoning mix (1.25oz)

2 tablespoons water

SALSA

2 mangos, chopped (about 2 cups)

3/4 cup chopped red bell pepper

3 tablespoons finely chopped green onion

3 tablespoons finely chopped fresh cilantro

1 tablespoon brown sugar

1 teaspoon grated lime peel

2 cups firmly packed fresh spinach leaves

1. Heat oven to 425 F. Invert four 10 oz custard cups onto 15x10x1-inch baking pan. Brush outside of cups and one side of each tortilla with butter.

2. Place tortillas, butter side up, over cups. Bake for 4 to 6 minutes or until lightly browned.

3. In medium skillet brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.

4. In medium bowl stir together mango, red pepper, green onion, cilantro, brown sugar and lime peel.

5. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

Servings: 4

they were sooooo yummy..:) and will definitely be included in my regular line-up of recipes

like I mentioned in the other thread.. we just made them into turkey tacos....

Edited August 14, 2007 by MarilynP

[Toshtishtash 1]

There is some beautiful sounding recipes in here! I have a folder full of different recipes on my computer ready for my domesticated-ness... I will post some a bit later

Did the old thread ever get turned into an Ebook?

[Toshtishtash 1]

This is my favourite thing to cook

Thai Red Chicken with Cherry Tomatoes:

1 tbsp of sunflower oil

Chicken breasts

2 cloves of garlic crushed

2 tbsp thai red curry paste

2 tbsp of fresh grated root ginger

1 tbsp Tamarind paste

8 oz sweet potato

1 pint of coconut milk

8 oz cherry tomatoes halved

3 tbsp of fresh chopped coriander

Cooked jasmine or Thai fragrant rice.

4 lime leaves (or zest of 1 lime)

1. heat sunflower oil in wok

2. Thinly slice chicken, stir fry for 5 mins

3. Add garlic, thai paste, root ginger, tamarind paste and lime leaves and stir fry for 1 minute

4. Peel and dice sweet potato

5. Add coconut milk and sweet potato to the mixture in wok and bring to boil. Allow to bubble over medium heat for 20 mins or until juices start to thicken and reduce

6. Add cherry tomatoes and coriander and cook for 5 more minutes

Edited October 10, 2007 by toshtishtash

[Toshtishtash 1]

Moroccan Lamb with Cous Cous I am still waiting to make this and as soon as I have a kitchen again I will! The chef at work gave me the recipe after he made it, it is really good!

2 tbsp olive oil

2oz lean lamb fillet (tenderloin)

2 onions, sliced

2 crushed garlic cloves

1 cinnamon stick

1 tsp ground ginger

1 tsp paprika

1/2 tsp chilli powder

2 1/2 cups of hot chicken stock

3 carrots, sliced thinly

2 turnips, halved and sliced

14 oz can of chopped tomatoes

2 tbsp raisins

15oz can of chickpeas, drained and rinsed

3 courgettes, sliced

4 1/2 oz dried apricots

1 3/4 cups couscous

2 1/2 cups boiling water

Sour cream

Heat the oil in a frying pan and fry the lamb briskly for 3 mins until browned. Remove the meat with perforated spoon and set aside.

Add the onions to the pan and cook, stirring until sift. Add the garlic and spices and cook for 1 minute.

Add the stock, carrots, turnips, tomatoes, raisins, chickpeas and lamb. Cover and bring to the boil and simmer for 12 minutes.

Add the courgettes and apricots and season with salt. Cover again and cook for 8 minutes.

Meanwhile, put the couscous in a bowl with 1 teaspoon of salt and pour over the boiling water. Leave to soak for 5 minutes then fluff with a fork.

Pile couscous on plate and make a hollow centre. Put the meat and vegetables in first and then pour over some sauce.

Sour cream to serve

[Toshtishtash 1]

Chicken Kashmir - I'm making myself hungry now

2 TBLSP Ghee (Or Butter, if no ghee)

2 Onions (Chopped Finely)

2 Cloves of Garlic

2 Dessert Spoons Mild Curry Powder

1 Dessert Spoon Coriander

1 Dessert Spoon Cumin

1/2 Pack Coconut Cream or 1 can of Coconut Milk

2 TBLSP Ground Almonds

Chicken Stock

Chicken Breasts

Carton Single Cream (You guys don't have single cream? So i'm guessing heavy cream would be the alternative?)

Can of Lychees

Chopped Banana

Rice

Add 2 TBLSP Ghee or butter to saucepan and sweat off the onions and garlic over a low heat. After a few minutes take onions and garlic out of pan and put to one side.

Turn up the heat and add 2 dessert spoons of curry powder, 1 dessert spoon of coriander and 1 dessert spoon of cumin to the pan and cook for 2-3 minutes.

Add the coconut cream or milk, 2 TBLSP of ground almonds and some chicken stock and simmer for about 5 minutes.

In a seperate pan brown the chicken breasts and then add to the sauce along with the onions and garlic. Simmer for about 15 minutes, or until chicken is completely cooked.

Add a carton of single cream, the lychees and chopped banana.

[Toshtishtash 1]

Smoked cod and shrimp chowder

1 Bay Leaf

500g naturally smoked cod

25g butter

1 chopped onion

1 crushed garlic clove

225g potatoes, peeled and chopped into small pieces

1 tbsp plain flour

150ml white wine

300ml full cream milk

120ml cream

220g peeled shrimp

280 g sweetcorn

handful of chopped fresh parsley

Half fill pan with water and bring to the boil. Add the bay leaf and the cod. Boil for 5 minutes until the fish begins to flake. Drain the cod reserving 200ml of the stock.

In another large pan melt the butter and add the onion. Fry for 5 minutes until soft and then add the garlic and potatoes. Continue to cook for a few minutes. Add the flour and then stir in the white wine and simmer for 2 minutes. Stir in the reserved fish stock and the milk.

Place a lid on the pan and simmer gently for 15 minutes or until the small chunks of potato are cooked.

Stir through the cream, poached fish, shrimp, sweet corn and parsley, then continue to simmer for 1 minute.

Serve with warm crusty bread

[Marilyn. 340]

There is some beautiful sounding recipes in here! I have a folder full of different recipes on my computer ready for my domesticated-ness... I will post some a bit later

Did the old thread ever get turned into an Ebook?

I haven't worked on it in awhile... maybe when I start feeling a little better I will get on it

[Toshtishtash 1]

If you need any help with it, gimme a shout... I have more than enough time on my hands at the moment!

[Marilyn. 340]

I am thinking of making this for dinner.... I was going ot make shepherd's pie with rice topping but I can't find a recipe that doesn't use sour cream ....

Beef Taco Bake

1 pound ground beef

1 can (10 3/4 ounce) Campbell's Tomato Soup

1 cup Pace Chunky Salsa or Picante Sauce

1/2 cup water or milk

6 Mission Flour Tortillas (8 inch) or 8 corn tortillas (6 inch) cut into 1 inch pieces

1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat.

Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.

Bake at 400 F for 30 minutes or until hot. Sprinkle with remaining cheese.

Makes 4 servings

[Marilyn. 340]

found this and wanted to share... I love Mac & Cheese...

Mac 'n' Cheese 4 Ways

The best mac 'n' cheese I ever tasted was made by Norma Jean Darden, the owner of Miss Maude's and Miss Mamie's soul food restaurants and Spoonbread Catering in New York City--check out the recipe below. But you can also easily create international versions of mac 'n' cheese by adding locally popular cheeses and proteins such as salami, ham, or shrimp and local flavors such as dill or chili peppers. Read on for four gourmet versions that shed a whole new light on what mac n' cheese can be! Just add a salad and you've got dinner. Enjoy!

Norma Jean Darden's Mac 'n' Cheese

(makes approximately 6 servings)

2 cups dry macaroni

2 teaspoons salt

1 can (12 oz.) evaporated milk

2 large eggs, beaten

3 cups cheddar cheese, shredded

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon salt

1. Preheat oven to 350 degrees.

2. Grease a 9" X 13" baking dish.

3. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.

4. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.

5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.

6. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.

Italian Mac 'n' Cheese

Proceed as above, but add:

4 ounces dry salami (hot or regular), thinly sliced and cut into 1/4" pieces. This should make approximately 3/4 cup, firmly packed.

1 cup sun-dried tomatoes, cut in 1/4" pieces or shredded. If you use the kind that's packed in oil, drain the oil.

Substitute 3 cups of shredded Italian Blend cheese (Quattro Formaggio with Parmesan, Asiago, Fontina, and Mild Provolone) instead of the Cheddar. If you can't find the Italian Blend, use any of these cheeses, or ideally some combination.

Mexican Mac 'n' Cheese

Proceed as above, but add:

1 4-oz. can chopped chilis (mild or hot)

1/2 teaspoon salt

Substitute 3 cups of shredded Mexican Blend cheese (sharp cheddar, monterey jack, asadero, queso blanco) instead of all cheddar. If you can't find the Mexican blend, use any of these cheeses, or ideally some combination.

Swiss Mac 'n' Cheese

Proceed as above, but add:

6 ounces sliced, cooked ham, cut in 1/4" pieces (approximately 1 cup, firmly packed)

Substitute 3 cups of Swiss cheese, shredded or sliced and cut in 1/4" pieces.

Danish Mac 'n' Cheese

Proceed as above, but add:

2 cups cooked shrimp (baby shrimp or any size, cut in 1/4" pieces

1/2 cup fresh dill, finely chopped (or more if you love dill)

1/2 teaspoon salt

Substitute 3 cups of Havarti cheese (plain or with dill), shredded, or sliced and cut in 1/4" pieces.

http://food.yahoo.com/blog/themagicalmelti...n-cheese-4-ways

[Nessa 23]

Norma Jean Darden's Mac 'n' Cheese

(makes approximately 6 servings)

2 cups dry macaroni

2 teaspoons salt

1 can (12 oz.) evaporated milk

2 large eggs, beaten

3 cups cheddar cheese, shredded

1/4 cup (1/2 stick) butter, melted

1/2 teaspoon salt

1. Preheat oven to 350 degrees.

2. Grease a 9" X 13" baking dish.

3. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.

4. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of the the cheese, the 1/2 teaspoon salt, melted butter. and cooked pasta.

5. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.

6. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.

Nessa's Mac 'n' Cheese

Proceed as above, but:

- substitute 3 cups cheddar cheese, shredded for:

- 1 cup cheddar, shredded

- 1/2 cup blue cheese

- 1 cup old parmesan cheese

- 1/2 cup provolone cheese

- crushed red pepper

[Nessa 23]

bump!

does anyone know a recipe for Sfiha?

[Amby 490]

hmmm never heard of those before but my best friend is from Syria I will ask him when I see him tonight if he has a recipe!