Kushari

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Ingredients: 

2 cups brown lentils (16 oz. bag)
1 1/4 cup basmati rice
2 cups elbow macaroni (12 oz. bag - I used shell noodles)
4 tbsp. chopped garlic
2 onions, sliced and quartered
2-28oz. cans of chopped tomatoes
1 15oz can tomato sauce
5 tbsp. chili powder
3 tbsp. olive oil

Directions: 

Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

-You can make this spicier by adding more chili powder.
-This is a traditional National dish in Egypt and can be served over spaghetti noodles as well.

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Beef Tacos

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Ingredients: 

tortillas
ground beef mixture
1/2 cup olives, sliced
1/2 onion, finely chopped
shredded lettuce
2 tomatoes, chopped
sour cream
salsa
shredded cheese

Directions: 

Make your Beef Taco Mix. Then mix up and make your Homemade Tortillas. Of course you can just substitute store bought tortillas, but these hand-made ones are really easy and yummy.

Chop up all the ingredients listed. These tacos can be anything you want so if there's something listed you don't like leave it off. Also add things you like for example jalapenos and such.

Take your tortilla, place meat on it, then all of the lovely ingredients to taste.

-Enjoy!

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Homemade Tortillas

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Ingredients: 

2 cups all purpose flour
1/2 tsp. salt
1 cup water
3 tbsp. olive oli

Directions: 

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

-This would work really well to make wheat tortillas too. Just add 1/2 what flour and 1/2 white.

These were really yummy!

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Stuffed Mushroom Muffulettas

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Ingredients: 

1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tbsp. Dijon mustard
black pepper to taste
4 ciabatta or focaccia buns, halved (I used regular hamburger buns)
4 large portobellos
5 oz. hard salami, chopped (can substitute bacon chunks)
4 oz. pimiento-stuffed olives, chopped
4 oz. provolone cheese, shredded or chopped

Directions: 

Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

-If you think provolone cheese is too strong, a swiss would work really well too.
Enjoy!

Baking Frenzy

I think I got the baking bug yesterday. I found out my sister was coming over for her birthday so I took it upon myself to bake her a cake. We'll I also decided to take her for a visit to the Hutterite Colony, so I decided to bake a couple cakes, since my friends birthday is on the 21st, and she'll be gone. So I baked 2 Pina Colada Cakes, Orange Chocolate Truffle Tarts and a brand new cake called "Double Chocolate Mousse Cake".

Cock-a-Leekie Soup

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Ingredients: 

1/4 cup margarine
3 chicken breasts
4-5 large leeks
8 cups chicken stock
Bouquet Garni- 1 Bay leaf, 1 tsp. Basil and 1 tsp. Rosemary (Rosemary needs to be ground in a pesel)
8 prunes, chopped

Directions: 

Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.

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Deviled Eggs

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Ingredients: 

12 eggs
1/2 cup mayonaise
1/4 cup white vinegar
1/8 cup mustard
1/2 tsp. salt
1/4 tsp. pepper
dusting paprika

Directions: 

Put eggs in a large pot, once water starts a roiling boil set timer for 8 minutes. After eggs are cooked take and put pan in sink, run cold water in pan until it runs cold. Let sit for 1/2 hour to cool. Peel the eggs and slice in half.

Take all the yokes and put in a medium bowl. This is the part where you add all the rest of ingredients to taste. You want the mix to not be too runny. Start by adding the mayo, then mustard. Mix well then add the vinegar. Same with the salt and pepper. Taste and add a bit more of what you think it needs.

Put the sauce in each egg and top with dusting of paprika.

-Enjoy!

Parmesan Polenta

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Ingredients: 

2 cups chicken broth
1/2 cup instant polenta
1/2 cup parmesan, grated cheese.

Directions: 

Bring broth to a boil. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan, remove from heat.

-This is wonderful as a side dish or with the Chicken Polenta Soup

Chicken Polenta Soup

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Ingredients: 

3 tbsp. olive oil
2 oz. pancetta or bacon, diced
Saute:
1 cup yellow onion, diced
8 oz. button mushrooms, quartered
2 tbsp. chopped fresh basil
2 tsp. garlic, minced
1/2 tsp. red pepper flakes (1 tsp. if you want it spicier)
Deglaze with:
1/2 cup dry red wine
1 tbsp. balsamic vinegar
Stir In:
3 cups chicken broth
1 can (14.5 oz.) chopped tomatoes
1/2 cup roasted red peppers, drained, diced (optional)
Add: cooked chicken
Combine:
1/2 cup kalamata olives, coarsely chopped
1/4 cup chopped basil

Directions: 

Saute:
pancetta in oil in a stock pot over medium heat until crisp.

Add:
chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

Saute:
onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

Add:
reserved chicken and simmer 5 minutes to heat through.

Combine:
olives and basil for the garnish while soup simmers.

Serve:
over Parmesan Polenta and top with basil or parsley garnish.

No Bake Coconut Cookies

Ingredients: 

3 cups quick cooking oats
5 tbsp. unsweetened coco powder
1 cup shredded coconut
2 cups sugar
1/2 cup milk
1/2 cup margarine

Directions: 

In a bowl combine the oats, coco, and coconut. In a pan put sugar, milk and margarine; bring to a boil, stirring to combine. Cook for 1 1/2 minutes, no longer. Pour in the oats mixture, mix until blended.

Drop from a teaspoon onto waxed paper or tin foil. Let stand until firm.

From: Glorious Grub Cookbook By. Joan Stewart

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