| Vegetable Korma |
| Recipies! Easy Basics! |
| Pakoras |
| Basic Asian Stir Fry chicken, pork or beef, at least one lb. veggies. I recommend the frozen stir-fry mixes, or just frozen bocolli, if you're keeping it simple. 1. Heat about 1 TBS oil in fry pan & stir-fry stips of raw meat. set meat aside on plate, hide the plate in the microwave to hold in the warmth & moisture. DO NOT NUKE. 1.b. (an optional step) while the pan is still hot, add about 3 TBS of wine, and stir around to de-glaze the pan. YUM! 2. stir fry the veggies in remaining oil & meat flavors. YUM. 3. add SAUCE ingredients in order: ginger-garlic paste (comes in a jar) or just make your own with crushed garlic & grated ginger. Soy Sauce 3 or 4 TBS sugar or honey - just a little: 1 TBS. Also, 2 tsp of cornstarch disolved into 1/4 cup water. stir well and dump in last. Return meat to pan & serve over rice! Also good if you add hot pepper paste, available in asian grocery stores, or the asian food aisle in big Krogers. if you add hot pepper, more honey or corn syrup and some ketchup, you will have General Tsao's sauce. General Tsao's is served over breaded, deep fried chunks of chicken, Not over stir-fried chicken. |
| Brocolli Soup |
| HomeMade Spaghetti Sauce |
| Future recipies |
| Basic Fresh Salad Dressing Honey, about 3 TBS, or one good sized Blob. Olive oil, in equal amounts to the honey. Balsamic Vinegar to taste. You will just have to practice. whisk all ingredients together till blended. add fresh black pepper and serve over salad. YUM. experiment with other spices, such as Mrs. Dash, or oregano. pamesean cheese, or fresh crushed garlic are good, too. |
| Tabouli (Tabouleh) |
| Beschamel Sauce ( basic foundation of many many other sauces) WHITE Sauce or CREAM Sauce 3TBS of butter or margarine, NOT whipped. Melted and sizzling hot! 6 TBS of flour, added slowly to the hot, melted butter. you should end up with a sizzling paste. 1/4 cup of milk, added even more slowly, while the butter-flour mix is sizzling. You should get a thick paste. lower the heat down to almost nothing. 1/4 cup of milk, added slowly, while stirring. Your paste should get slightly less thick. 1/4 cup of milk, added slowly, while stirring. Your paste should be getting less thick. smash all lumps. 1/4 cup of milk, added to the sludge. you should mash all lumps, and keep stiring. 1/4 cup milk, only if it seems to need it. You should now have a white sauce. Do not let it boil. Stir stir stir stir stir stir. Do Not stop stiring. Now, add cheese for cheese sauce, or mustard powder and egg yolks for hollandaise sauce, or bacon bits and bullion for carbona sauce, or or or or!!!.... this is the base of many sauces!!!! |
| Garlic Spread |
| Roasted Garlic Sauce |
| Tandoori Chicken |
| Cabbage en Croute |
| Basic "Oh God, Why did you have to tell me it's tofu? I liked it until you told me that" Sauce one package of SILKEN or SOFT tofu.. should be 10 to 14 oz. fresh herbs - basil is great, but oregano, chervil, borage, cillantro, or a variety of others are good. olive oil - about 1/2 cup, but you'll mix to taste. shredded cheese, about 8 oz. or a little less. up to you. salt & pepper or bullion 2 bullion cubes. it's up to you. it NEEDS salt of some kind. don't leave it out. puree everything together with a blender or blender on a stick. serve warm over veggies & pasta, or smother skinless chicken in it & bake it. you like it until someone tells you it's tofu. |
| Impressive French Chicken with Tarragon |
| Spicy asian noodle apetizer |
| Ma Po Shrimp |
| Babba Ganouche |
| Lowfat Chili |
| Tasty Chick Pea Spread |
| Persian roast chicken with lemons. |
| Sabrina's Favourite cranberry sauce |
| Impressive Italian Pesto |
| Lowfat Stroganoff |
| When you really want to impress - Soufle! |
| Persis's Breakfast Bake |
| Things to to do Chicken |
| Turkish layered Fritters |
| Marinated Salmon |
| Coastal Mexican stew (low fat!!) |