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Ingredients
* 3  lbs chicken pieces

* 2  tablespoons oil

* 1  medium onion, chopped

* 16  ounces canned tomato, cut up

* 1 1⁄4 cups chicken broth

* 1   bay leaf and 1 maggi cube

* 1⁄2 teaspoon grounded ginger

* 1⁄2 teaspoon nutmeg

* 1⁄2 teaspoon thyme, crushed

* 1⁄2 teaspoon salt

* 1⁄4 teaspoon ground red pepper

* 1  cup long grain rice

* 1  tablespoon parsley, chopped

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* Cut the fish from the side and remove the gills and other organs

* Wash with cut out lemons

* Season to your preference

* Add 1 cube of maggi, a small Italian seasoning, a little salt, thyme

* Leave it to sit for a minute for the seasoning to seep into the fish

* Grill for about 15-20mins (or longer depending on the type of fish)

* Cut out fresh basal leaves and sprinkle on it, spraying a little lemon juice on it
For the plantain:

* Cut out a ripe plantain and bake on the oven for 10-15mins

* And serve the fish with the plantains and other vegetables like seasoned carrots, green peppers etc. (or your preferences)

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Ingredients

1 1/2 teaspoons olive oil

1 pound ground turkey

1 onion, chopped

2 cups water

1 (28 ounce) can canned crushed tomatoes

1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

1 tablespoon garlic, minced

2 tablespoons chili powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

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12 Ingredients

1 chicken (3 to 3 1/2 pounds), cleaned

1 1/2 onions, 1 coarsely chopped and 1/2 diced

5 celery stalks, 2 coarsely chopped and 3 sliced 1/4-inch thick

5 carrots, 2 coarsely chopped and 3 sliced 1/4-inch thick

3 cloves garlic, smashed

1 teaspoon peppercorn

2 bay leaves

1 cup frozen peas

Egg noodles (or rice)

Salt

Freshly ground pepper

Directions

1. In a large stock pot, combine chicken, chopped onion, chopped celery, chopped carrot, garlic, peppercorn,and bay leaves,  and cover with water so chicken is fully submerged. Bring to a simmer, and cook over low heat for 30 minutes.

2. Remove chicken and transfer to a plate. Remove and discard skin. Using forks, pull all meat off bones. Transfer to a plate and refrigerate while you finish preparing soup.

3. Return all chicken bones to pot and simmer for 1 hour.

4. Strain stock through a fine mesh strainer. Rinse out stock pot. Discard solids and return stock to pot.

5. Bring stock to a boil, and cook for about 20 minutes. Season to taste with salt and pepper.

6. In the final 10 minutes of the stock cooking, add remaining onion, celery, and carrots.

7. In a separate pot, cook egg noodles until done. Add chicken and egg noodles to soup. Adjust seasoning, if necessary.

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Ingredients:

1 tablespoon oil, peanut or sesame

2 cloves garlic, thinly sliced

1 pound fresh green beans, trimmed

1 tablespoon white sugar

2 tablespoons oyster sauce

2 teaspoons soy sauce

Directions

1. Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

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Ingredients:

1 1/2 cups water

3/4 cup uncooked brown rice

1 1/2 cups low-fat milk

1/3 cup white sugar

1/4 teaspoon salt
1/2 teaspoon vanilla extract

2/3 cup raisins

1 tablespoon butter

1/2 cup low-fat milk

1 egg, beaten

Cooking Instructions

1.Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.

2.Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

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What You'll Need:

1/2 pound imitation crabmeat, flaked

1/2 cup Italian breadcrumbs

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 teaspoon chopped fresh parsley

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

6 (6-ounce) salmon fillets

Cooking Instructions:

1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

2. In a medium bowl, combine all ingredients except salmon; mix well and set aside.

3. Cut a slit lengthwise 3/4 of way through each salmon fillet. Evenly divide stuffing into each slit and place on prepared baking sheet.

4. Bake 15 to 20 minutes, or until fish flakes easily.

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Filling:

Let apricots, pitted prunes and raisins soften several hours or even overnight in water. Water will be absorbed. Add any favorite jam to taste. Grind together in blender. Put in container and keep refrigerated until ready to use.

Dough:

¾ cup butter

1 ½ cups sugar

1 small teaspoon baking powder

4 scant cups flour

2 eggs

¼ cup sour cream

lemon/almond flavor

Soften butter. Then, mix as for a cake, adding sugar, then eggs, and adding remaining dry ingredients alternatively with sour cream. You can keep mixture refrigerated until the next day.

When ready to assemble and bake, roll out batter, cut with circle form, fill, fold and spread with a beaten egg. Bake at 350 degrees for 20 to 25 minutes.

http://www.interfaithfamily.com/holidays/shabbat_and_other_holidays/Hamantaschen_Recipes.shtml

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Rice Noodle Bowls with Vegetables and Chicken

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Rice Noodle Bowls with Vegetables and Chicken

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1 Rotisserie chicken or 2 skin-on boneless chicken breasts

1/2 pint of mushrooms of your choice (I used Beech Mushrooms)

1/4 cup of vegetable oil (canola or grapeseed oil is best)
You will have leftover shallot oil that can be used in other recipes

1 shallot

6 heads of baby bok choy

1 bouillon cube with water or chicken stock (for 1 cup of stock)

1 egg

3 scallions

1/2 package of rice noodles (two nests)

1 carrot

Directions:

1.  If you are using a rotisserie chicken, you will just slice 4 slices of the chicken breast and set it aside on a plate. If you are roasting a chicken breast, use this method from Ina Garten; it is simple and tasty.

2.  Pour vegetable oil into a small saucepan and heat it over low. While the oil heats, slice the shallots as thinly as possible. Have a fork or slotted spoon on hand and put a layer of paper towels on a small plate.Turn the oil up to medium heat. Once the oil ripples, you should be able to toss in a piece of shallot and see if it sizzles instantly. Then it is hot enough. If it burns, take the oil off the heat to cool and remove the burnt shallot. Cook the shallots in the hot oil for 10-20 minutes until crispy. Remove the shallots with a fork or slotted spoon onto a plate lined with paper towels. Set the oil aside to cool.

3.  Wash and slice the scallions using both the white and green parts of the scallion about halfway up the greens. Peel the carrot and slice it into thin matchsticks.

4.  Prepare the rice noodles as directed by the package. Typically, the noodles soak in boiling water for about 10 minutes and then rinse in cold water.

5.  Pour the shallot oil into a jar. The leftover oil is great for salad dressings and seasoning. You will not use the entire 1/4 cup.

6.  If you are just using a few mushrooms you can sauté them in the oil left behind in the pan. If you are using a lot of mushrooms, use a larger sauté pan and pour in a teaspoon of the shallot oil. You do not want to crowd the mushrooms or they will steam instead of sauté. Clean and slice the mushrooms if they are not pre-sliced. Smaller mushrooms can be left whole.

7.  In a small saucepan, cover the egg with cold water. Bring the water to a boil. Once boiling, lower the heat to a simmer for 3 minutes. While the egg is simmering prepare a bowl with ice water. After 3 minutes, dunk the egg in the ice water and let it cool. Once cool, carefully peel the egg.

8.  Empty the water out of the egg saucepan and add in your stock or water and bouillon cube. Bring to a boil and then let simmer. Wash and slice the baby bok choy into halves or quarters depending on how big they are.

9.  Now you can assemble your rice noodle bowls. On a plate or individual bowls you will put your slices of scallion, crispy shallots, carrots and sautéed mushrooms. Toss the rinsed rice noodles in the leftover oil from the pan that you used to sautée the mushrooms. Just before serving, cook the bok choy in the chicken stock for a few minutes and then heat up the slices of chicken in the chicken stock as well. This will only take a few minutes each.

9.  Divide the noodles into two bowls. Slice the egg and put half in each bowl. Allow people to add the toppings they like to the dish and then drizzle with a little additional shallot oil. Stir it all together and enjoy.

http://www.interfaithfamily.com/blog/food/tag/interfaith-cooking/