QUICK PASTA (feeds six):




















Mash 4-5 cloves of garlic.  Fry in olive oil on a medium flame until it begins to blister.  Add dried
or fresh parsley and fry.  (Optional: also add dried chives).

Add any vegetables that you may have, such as 1-2 green or red bell peppers, hot banana
peppers, jalapeno peppers, etc.  Fry quickly.   

















Add one 14 oz can of Hunt's tomato sauce (puree NOT ketchup) and a few spoons of water.  












Bring to a boil, then lower the flame and put a lid on.  Let simmer for about 10-15 minutes until
the top of the sauce has a nice rich glaze on it (shown below).   

Meanwhile, cook pasta noodles in a separate bowl and some toast.  If you like some peppers
crunchy, add a few towards the end when the sauce is nearly done.  Add cooked noodles to the
sauce pan and mix well.  Herbs are optional.  One can add combinations of Italian seasoning
and/or oregano and/or basil.  Optional: serve with Parmesan cheese, toast and olives.

ofthisandthat

Recipes



Do you hate BROCCOLI?  Then try this recipe!

  • Fry a chopped onion in some olive oil until well done
  • Add a couple cloves of (mashed) garlic to oil and fry quickly.  
  • Add chopped broccoli (in pieces smaller than an inch long).  Approximately a quarter of a
    flower of broccoli.
  • Add about a half cup of chopped celery at the end.  Fry a little but leave crunchy.  

It is the secret cure for that broccoli taste we dislike.  This recipe is delicious!

___________________________________________________________________________________




HAZELNUT SHORTBREAD STICKS

from Bon Apetit

Ingredients

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract

4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Preparation

Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment
paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat
butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla.
Beat in flour mixture until just combined.

Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing
1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on
baking sheet 5 minutes. Transfer to rack; cool cookies completely.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth.
Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of
cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with
remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days
ahead. Store in airtight container at room temperature.)



CANDIED ORANGE PEEL

Yield: 1 servings

Ingredients:

1    Quart (1/4-inch wide) orange strips (about 15 oranges)
1/2 ts Salt
2 c  Sugar
1 c  Water
Sugar

Place orange peel in water to cover in a
Dutch oven; add salt. Bring to a boil, and boil 20
minutes. Drain.

Repeat boiling procedure twice without

salt, and set orange peel aside.


Combine 2 cups sugar
and 1 cup water in a small saucepan; bring to a boil
and cook, stirring often, until syrup spins a thread,
about 7 minutes (234 degrees).


Add orange peel; simmer

30 minutes, stirring often.

Drain orange peel well.
Discard syrup.

Roll peel, a few pieces at a time, in
sugar. Arrange in a single layer on wire racks; let

dry 4 to 5 hours. Store in an airtight container.

Yield: about 1 pound.

I have found that the peel from clementines is also good and easy to make into candied peel.
Also, I use some nice lemons.  When you have nice navel orange skins or skins from good
oranges, then it is the time to make the candied peel.



PAN FORTE

Preheat oven to 375-degrees Fahrenheit.

Prepare and 8" round cake pan.  Grease the pan with butter.  Then, place baking paper cut to
size over the pan and grease again with butter.  Set aside until ready to use.

INGREDIENTS:
Mix together:

1 1/4 cup of roasted, blanched almonds
1/2 cup of walnuts or hazelnuts
1/2 cup of finely chopped figs
1/2 cup of finely chopped dates
1/8 cup + 1/2 Tbsp. of finely diced sugared orange peel

Set aside dry ingredients:

1 1/8 cup of unbleached flour
pinch of ground nutmeg
pinch of salt
1/2 Tsp ground cinnamon

Now, take a sauce pan and place in it:
1/2 cup of a more liquid and nice flavored honey
1/2 cup of granulated white sugar
1/3 cup of water

Heat the above honey-sugar-water mixture on gentle heat until the sugar is dissolved.  Remove
from heat and add the dry ingredients (flour-nutmeg-salt-cinnamon).  Stir in quickly and blend
until smooth.  Then add the dried fruit-and-nuts mixture.  Stir together until well mixed.  Then
spread into buttered, papered cake pan.

Bake 15 minutes at 375 degrees F., then turn the oven down to 300 degrees and bake twenty
minutes more or until it is golden brown and done.  When finished, dust with powdered sugar .

I then keep it in a ziploc in the fridge to eat whenever.  It mellows and keeps very well - just like
a fruit cake.




DATE CAKE:

Ingredients:

  1 cup pitted, chopped dates
  1 cup warm water
  3/4 tsp. baking soda

I use a little saucepan and heat the dates and water together until they soften and blend a little
together, then I add the baking soda.

In another bowl, combine:                   1/4 cup light olive oil or melted butter/ghee
     1/2 cup of white, granulated sugar
      2 egg whites

Gradually add date mixture (if not too hot) to the above.

Then blend in the dry ingredients:         1/4 tsp salt
         1 1/2 cups white flour
         1 1/2 tsp. baking soda

Place in a buttered/floured pan and bake at about 300-325 (individual ovens can vary!) degrees
Fahrenheit for about 20 to 30 minutes .... or however, long one's individual oven takes to bake (
can test with a wooden toothpick which should come out clean when done).

TOPPING:   (Butter/caramel/walnut)     In a saucepan combine:
       5 Tbsp. of butter
       3 Tbsp. of cream or milk (I use milk, myself)
      1/2 cup of brown sugar
      1/2 -3/4 cup of chopped walnuts

Boil above for about 3 minutes, then beat it with a spoon to a creamy texture and spread on  the
cake.
_____________________________________________________________________


BANANA BREAD:

Mix the following Ingredients:  1/4 cup and 1 tbsp of light olive oil or melted butter/ghee
1/3 - 1/2 cup of white granulated sugar (depends on how sweet you like it)
1 beaten egg

Now add 2 or 3 bananas:     about 1 1/4 cup mashed (I add the bananas to above mixture and
mash with a fork gently to as not to turn them brown.
Then add & blend 1 Tbsp.of fresh lemon or lime juice so that the bananas will not turn brown
1 Tbsp. vanilla essence
1/4 cup of buttermilk (or half and half yogurt/milk mixture)

Combine the following dry ingredients together and then gradually add to the above mixture

1 1/2 cups white flour
1/2 tsp. baking soda
2 tsp.  baking powder

Mix thoroughly all the above and finally add about 1/2 cup of chopped walnuts (optional).

Bake in a buttered / floured loaf pan for about half and hour or more until done at 325-degrees
Fahrenheit.

_____________________________________________________________________

CARROT CAKE:

Prepare ahead:  2 cups of grated carrots

Then in a mixing bowl:  put 1 cup of light olive oil or 1 cup of melted butter or ghee
1 cup of white granulated sugar (can use more sugar if you have a sweet tooth)
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. grated nutmeg
3 cloves ground
2 whole eggs
1 cup of buttermilk or regular milk or half and half yogurt/milk

Then add gradually to above the following dry ingredients:
2 cups of white flour
2 tsp. baking powder
1 tsp. baking soda

After mixing all of the above, then add your grated carrots
3/4 cup of broken walnuts if desired

Then, bake in a buttered/floured pan (can also make cupcakes).  Bake in a moderate oven of 300
degrees Fahrenheit until done, about have an hour.  Test with a toothpick which should come
out clean.

You can serve it as is, or with a little vanilla ice cream if desired.
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All rights reserved.
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GREEN SPLIT-PEA SOUP:

Ingredients:   1 1/2 cups green split-peas
1 medium onion
2 tsp powdered paprika

Put peas in pan.  Cover with water until level of water is a couple of inches above the peas. Bring to boil
taking care that it doesn't boil over and removing the white starch from the top (this prevents boiling over).  
Lower flame to as low as possible.  Cover pan and simmer for 45 minutes.  

Add the onion finely diced, the paprika powder and salt to taste.  Bring to boil again and simmer for 30-45
minutes until the soup is a well-blended mixture.

Notes:
1)
Remember to stir the pot ever 10-15 minutes to make sure the peas don't stick.  
1) For a spicier flavor, one can add 3 dried red hot chilli peppers right at the beginning.
3) For super hot, squeeze out the inside of the chilli peppers and stir in soup before serving.
Questions and Comments
backfire@ofthisandthat.org
KALE:

Ingredients:   1 pack (bunch) of kale (approx. 1 lb)
7-8 oz tomato puree (ex. Hunt's tomato sauce in US – not Ketchup!)

Fry three dried red chilli peppers (each about 3 inches in length) in 3 Tbsp of oil until they begin to
blacken.  Add 1 tsp of whole cumin seeds.  Let the seeds pop and start to turn brown. Then quench with  a
handful of kale.  Fry until the kale turns bright green.  Push to side of pan and add another handful of kale.  
Repeat the process until all the kale has been fried a bright green.  Add the tomato sauce.  Stir well.  Lower
the flame to simmer and cover the pan.  Allow about 20 minutes, checking the pan every 5-7 minutes and
stirring to prevent sticking.  Serve with bread or crackers.
BRAISED PORK CHOPS:

Ingredients:
4-5 oz pork chops
1 medium onion
1 stick of celery
1/3 c white wine
1/3 c chicken or vegetable stock, or water if not available
2 Tbsp oil
½ tsp ground sage
¼ tsp oregano or basil

Sear the chops two minutes on each side with 1 Tbsp oil.  Add onion and another Tbsp oil. Fry on a
moderate flame for 2-3 minutes until beginning to turn color.  Add finely chopped celery.  Fry a minute
more.  Add wine and stock.  Add salt and pepper to taste.  Lower flame to simmer and cover.  When nearly
done add ground sage and oregano (or basil if oregano unavailable).

Preferably served with buttered toast and French beans or asparagus.  
CRISPY FRENCH TOAST

Ingredients:

3 eggs
1 cup of milk
Crushed Kellogg's corn flakes
6 Slices of bread (preferably white or sour dough bread)
Light olive oil for frying

Directions:  

Slightly toast bread to firm up but not brown.  Mix eggs and milk in bowl. Beat together.  Add  toast to egg
milk mixture.  Then dip in corn flake crumbs on both sides.  Heat several pieces of toast together on oiled
skillet (or grill if available) on low heat.  Cook until golden brown and egg is cooked (approx. 15-20
minutes).   

Serve with maple syrup, cream, and/or jams.
NORWEGIAN WAFFLES

Ingredients:
½ cup oil (light olive preferred)
2 Tbsp granulated sugar
2 whole eggs
2 egg whites
2 cups buttermilk
1 Tbsp vanilla extract

Dry ingredients:
2 cups unbleached flour
½ tsp baking soda
½ tsp salt
2 tsp Rumford's baking powder
½ tsp ground cardamom  (Cardamom is Gorilla Chef's secret ingredient!)

Directions:

Beat oil, sugar and eggs together.  Beat in buttermilk.  Add vanilla.  In separate bowl mix dry ingredients.  
Sift dry ingredients into egg sugar mixture.  Beat until creamy.  Heat waffle iron.  Brugh light olive oil on
sides of griddle.  Spread waffle mixture onto waffle iron with rubber spatula.

When waffles are done, keep crisp in toaster warmer on a rack.

Serve with maple syrup or fruity jams.
CARROT HALVA

Ingredients:

1 lb. carrots (approx. 10 grated)
6 cardamoms (3 ground, 3 whole bruised)
6 walnuts finely chopped
12 pistachios finely chopped (can be cut with kitchen scissors)
12 almonds - slivered
1/2 cup light olive oil
pinch of salt (1/8 tsp.)
1 standard can sweetened condensed milk (14 oz)
6 drops of kewra flavoring (optional) --- available in South Asian food stores.

DIRECTIONS:

1.  Fry whole cardamoms and almonds in oil for a few seconds until cardamom aroma released.
Note:  For toastier flavor can fry almonds separately until golden brown.

2.  Add grated carrots to oil-nut mixture and keep stirring until they turn golden.

3.  Now add the condensed milk , salt and the rest of  the nuts.  Bring to boil on moderate heat.  Then use
low heat and stir until milk has a "khoya" aroma.  (The milky color disappears and the halva has a glazed
appearance and a thick pudding consistency.  If it begins to darken, it is overcooked.)

4.  When finished, add powdered cardamom and mix well.  (6 drops of Kewra flavoring is optional.)

5.  Spread on a flat dish to cool.  (Can be covered with silver paper if so desired.)
BOREK - TURKISH MEAT PIE

Dough:  3 cups unbleached flour
1/2 cup yogurt
2/3 cup of light olive oil

Mix, roll flat, spread meat filling (see below), fold over, pinch edges, glaze with light olive oil or butter, and
bake in 325 F oven until dough is nicely browned - about 30 minutes.

Meat:

1 lb ground meat
1 large onion chopped
1 whole chopped finely chopped green bell pepper
3 chopped peeled tomatoes (fresh or canned)
fresh ground pepper and salt to taste

Fry onions well until blistered.  Then add beef and fry well with black pepper.  Add tomato and green
pepper

Mix and put in at the end.
dash of ground cinnamon (less than 1/4 tsp.,  or about 3/16ths of a teaspoon)
1/3 of  a whole clove mashed
1/2 teaspoon of sweet paprika (not hot)
dash of korma masala ( 1/2 tsp.) (omitting whole cloves, cardamom and peppercorns)
LEBKUCHEN

INGREDIENTS:

*  1/2 cup honey
* 1/2 cup molasses
* 3/4 cup packed brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 2 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 1/3 cup diced candied citron
* 1/3 cup chopped hazelnuts
*  
* 1 cup white sugar
* 1/2 cup water
* 1/4 cup confectioners' sugar

DIRECTIONS:

1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from
heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour,
baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and
mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough
at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place
them 1 inch apart onto the prepared cookie sheet.
3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush
the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in
airtight container with a cup of orange or apple for a few days to mellow.
4. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240
degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft
ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in
the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little
water until crystals dissolve.
LEMON BLUEBERRY BREAD  

Ingredients:
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x
13 x 8 cm).
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute).
Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after
each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in
three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until
combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden
brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon
juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a
wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in
the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is
best served on the day it is made.
Makes 1 loaf.
Lemon Bars

Shortbread Crust:
1/2 cup (1 stick) (113 grams) unsalted butter
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
½ tsp baking powder to make crust fluffy

Lemon Filling:
3/4 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest
2 tablespoons (25 grams) all purpose flour

Garnish:
Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to
remove the seeds and pulp from the juice.


Directions: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the
center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm)
pan.
Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and
sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly
browned. Remove from oven and place on a wire rack to cool while you make the filling.
Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and
smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over
the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven
and place on a wire rack to cool.
To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are
made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) bars
GYROS
Ingredients:

1 lb ground lamb (or thinly cross-sliced chicken breast)
1/4 cup onion (finely minced)
2 cloves garlic
1 tsp black pepper
1 1/2 tsp cumin
1/4 tsp nutmeg
1 tsp dried oregano
2 tsp fresh lime or lemon juice

Mix and marinate the meat for an hour (countertop) or three hours in the refrigerator.  Fry in oil, fairly
quickly on a moderate flame.  In the case of ground meat make thin round patties.  Serve with with
cucumber and garlic yogurt sauce (see recipe below) on pita bread adding sliced tomato and lettuce.


Yogurt sauce:
1/2 cup grated cucumber
1 cup yogurt
2 cloves garlic mashed
Optional: 2 tbsp chopped mint leaves
Salt to taste
1 tsp lime or lemon juice
RISOTTO VERDE (GREEN RICE)

Ingredients:
1 ½ medium onions
2 cloves garlic
1 cup rice
2/3 cup white wine or light sherry or Madeira
2 ½ – 3 cups of chicken stock
1 c peas
2 c firmly pressed down fresh spinach

Fry the onions in 3 Tbsp olive oil until golden brown and translucent.  Remove 1/3 of the onions into
a second pan.  Into this pan put 1 cup peas.  Saute for a few minutes.  Then pour enough stock to
cover the peas.  Bring to a boil and let simmer for a few more minutes before adding fresh spinach
leaves (enough to fill the medium sauce pan).  Wilt the spinach.  Do not overcook.  Let cool, then
blend into a puree.  Hand blender works fine.

Add 2 cloves of mashed garlic to the other pan with the onions.  Fry just a few seconds in a small
pool of oil, then add the cup of rice and continue frying the rice for a few minutes.  Add the wine and
2 ¼ cups of stock.  Season with salt and pepper to taste.  Bring to a boil.  Then simmer covered for
12 minutes until rice is tender.  

Mix the puree into the cooked rice.  Serve with a topping of freshly grated parmesan cheese
(optional).    Also can be served with any kind of grilled meat or fried chicken.  
JANE'S LIGHT NORWEGIAN WAFFLES  (No butter or cream)

Serves:  2, 3 or 4 people, depending on how much everyone eats.
(If I am making it for 4 people, I will use the 2 cups of buttermilk and 2 cups of flour.  If I want to feed 2
people, I will use the 1 1/2 cup buttermilk and 1 1/2 cups flour amount)

Materials:

A good electric waffle iron, good mixing bowl, hand beater

Ingredients:

* 1/2 cup light olive oil
* 2 Tbsp. granulated sugar
* 2 whole eggs plus 2 egg whites
* 1 1/2 cups buttermilk (can be increased to 2 cups buttermilk)
* 1 1/2 cups unbleached flour (must be increased to 2 cups -- if buttermilk quantity is increased)
* 2 tsp. pure vanilla extract
* 1/2 tsp. sea salt
* 1 tsp. ground cardamom
* 1/2 tsp. baking soda
* 2 tsp. baking powder (Rumford's aluminum-free preferred)


Beat olive oil, eggs, sugar, buttermilk and vanilla altogether.  Then blend in all the other dry
ingredients.  Pour some of it into a 32 oz. pyrex cup, from which it is easier to pour onto the waffle
iron.  Brush iron with light olive oil to keep from sticking.  When iron hot and ready, pour batter into
center spreading outwards with a spatula.  When waffles are cooked, let them air on a grate or pop
them into a toaster oven set at a low baking temperature to keep them crisp while you put the next
ones on the griddle.

Serve with your favorite jam, maple syrup, blueberry sauce .... or whipped cream and fresh
strawberries or any other berries.
FISH WITH FRIED RICE


Ingredients

1 lb cod fillet, or other white fish
1 medium onion, finely chopped
1 clove garlic, mashed
1 cup peas
1 cup rice
1 tbsp. dried parsley (or 2 Tbsp fresh)
3 tbsp. olive oil
2 1/4 cup chicken stock

Optional:
1/4 tsp ground aniseed
1/2 cup pine nuts



Directions:

Fry onions until golden.  Move onions to side.  Add garlic.  Fry for a minute or so.  Do not let the
garlic change color.  Lower the flame.  Fry individual pieces of cod in the same pan, pushing
aside the onion, just for a few seconds on each side.  Remove the pieces of cod.

Add parsley and fry for a few seconds.  Add rice and fry without letting onion stick to the pan.  
Add chicken stock, salt, and pepper to taste, peas, and (optional) aniseed and pine nuts.  Bring
to a boil.  Gently lay the fish on top of the rice.  Lower flame and cook for 12 minutes or until rice
is tender.  To serve, spoon fish out first.  Arrange rice around it.
QUICK PULAO - Indian Rice Dish (A hearty meal for 4 in 25 minutes)

Use a 3 quart heavy-bottom (preferably steel) sauce pan

Ingredients:

  1 medium onion, chopped
  1 large clove of garlic, diced
  1 cup rice (basmati is best for this dish)
  4 cardamoms, bruised
  12 peppercorns
  2 sticks cinnamon
  1 clove
  3/4 tsp. of cumin
  1 tsp. salt
  1/8 tsp freshly ground black pepper
  1/4 tsp. grated nutmeg
  1/4 tsp. allspice
  1/4 tsp. ground cinnamon
  1 1/2 cups chicken stock
  1 1/2 cups water
  3/4 pounds of cooked chicken, turkey or duck meat - separated or cut into large pieces
  3 tbsp olive oil (enough to glaze hot pan and then cover the onions in the pan.)

Fry onions in the oil until they are golden and blistered.  Then, make a pool of oil by tilting pan and
drop in the diced garlic.  Fry until blistered, then mix with onions.  Do not let the garlic turn brown.  
Pool the oil again by tilting pan and fry the sticks of cinnamon, clove and cardamoms until the aroma
is released.  Mix with the onions and garlic.  Pool oil again and fry the cumin for a few seconds until
the aroma is released.  Mix into the onions and spices, and fry for about 5 seconds more.

Add rice and fry until well-coated in oil.

Add diced chicken and sprinkle over with fresh ground black pepper.  Fry meat in with the rice and
spices for about 1 minute.

Add salt, ground allspice, ground cinnamon, ground nutmeg, chicken stock and water.  Bring to a
boil, then simmer covered for 12 minutes.

Optional:  Layer cauliflower, carrots and cabbage leaves over the rice.  They cook along with the rice
and pick up its delicious flavor.

Serve with lettuce, cucumber salad and a vinaigrette dressing.
"Chargha" -- Indian Roast Chicken

Ingredients:

   4 to 5 lb. chicken (extra fat removed and skin loosened for the marinade)  Make cuts an inch apart
in the chicken breast, leg and thigh.

For marinade mix together the following:

   1 teaspoon fresh ginger (or 1/4 tsp. dry, powdered ginger) crushed or mashed
   3 cloves of garlic crushed or mashed
   1 1/4 teaspoon ground, roasted coriander
   1 1/4 teaspoon ground, roasted cumin
   1/2 teaspoon black pepper, freshly ground
   1/4 teaspoon red pepper
   1/8 teaspoon ground cloves (about 2 cloves)
   1/4 teaspoon ground cinnamon
   1 teaspoon of salt
   1 medium onion, diced small and fried in 2 - 3 Tablespoon's of oil until it blisters and starts to brown.
   3 Tablespoons of oil + 2 to 3 Tbsp. for frying onion
   3 Tbsp. of yogurt

Mix marinade and rub well on chicken -- going under the skin and inside cavity and finishing with
rubbing skin on the surface.  Marinate for four hours on counter-top or over night in the refrigerator.

Roast at 400-degrees Fahrenheit  for 15 minutes on each side, then reduce heat to 325-degrees F.
and continue roasting and basting frequently for another hour, turning it for even cooking.