Cooking Recipe | Cooking Tips | Asian Recipes | Arab Recipes

Ingredients:

2 Chicken breast
1 Lemon
2 tbsp  Olive oil
1 Clove garlic, minced
4 tbsp tandoori powder
1 Green Pepper, Sliced
5 Button Mushrooms
1 Red onion, sliced
1 Bottle of your favourite BBQ sauce

Directions:

In a bowl, squeeze the lemon juices and add 2 tbsp of olive oil. Add the minced garlic and tandoori powder. Mix until becomes a paste. Take a ziploc bag and add chicken and marinate to the bag and mix. Let marinate for an hour.
Now in a bowl, combine all veggies mentioned in above ingredients,Add some olive oil, just so that veggies are coated, and grill on the BBQ until you start to see grill marks.

Take off the BBQ and let rest. (You can do both the veggies and chicken at the same time)

Now place the Chicken on the BBQ and let it cook until charred marks appears on the chicken.
Put some olive oil on the top and bottom of the pizza dough. use BBQ sauce instead of tomato sauce. Add the grilled veggies, cheese(fresh mozzarella) and chicken on top of dough. Put it in a 350 degree oven for 20-30 mins or until golden brown.

And let me know your comments after eating this .

Ingredients:

Toppings
1 can of tomato sauce
4-10 ts sugar
4-10 ts Penzy’s Chipotle powder
2 Jalapenos
1 1/2 packages of shredded cheese (any kind)

Directions:

Heat the tomato sauce on medium heat and add the sugar and Chipotle powder. You can also add other spices if you want.

Make slices of jalapenos, cut out the white and remove away seeds. Place a pizza dough on a well seasoned baking stone (Stones are absolutely the best choice for a thorough, even heat, dont worry about burning).
Build up a little wall of crust to hold the toppings. When the sauce is warm, add a layer of sauce to the dough. Add a thin layer of cheese, jalapenos, other toppings, and top off with a final layer of cheese. Bake at 425 degrees for about 15-20 minutes or until the crust is darkened.
Enjoy Eating !

Ingredients:

1/2 clove garlic—minced (crushed)
3 tablespoons chopped canned tomatoes
1 tablespoon tomato paste
1 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pizza dough (about 12-inches in diameter and preferably thin crust).
5 large fresh basil leaves, roughly torn
1/2 capsicum, finely sliced
6 oz canned light meat tuna in olive oil—drained and broken into small chunks
2 1/2 oz mozzarella, small cubes

Directions:

Preheat oven to 230°C/450°F.
MIX garlic, tomatoes, tomato paste, olive oil, salt and pepper. SPREAD a thin layer evenly over the pizza crust. ARRANGE the basil, green pepper and tuna evenly over the pizza crust. Place the cubed cheese evenly on top. PLACE the pizza directly on the oven rack and cook for 10 minutes.
Serve hot !

Ingredients:

1 large baking potato per person
pizza sauce, recipe given below
your choice of toppings (You can use onion, bell pepper, zucchini, calamata olives, green olives, and mushrooms)
fresh basil
soy parmesan
Mozarella cheese (optional)

Pizza Sauce:

1/2 onion, chopped
2 cloves garlic, minced or pressed
1 can diced tomatoes (I used Italian style)
1/8 tsp. fennel seed
1/2 tsp. oregano
1/2 tsp. basil
salt to taste
black pepper to taste

Directions:

Scrub each potato well. Cut into three slices, making the outer two a little wider than the middle one. Take the two outer slices and trim a little bit off the bottom (rounded side) in order to make them lie flat.

Place them on an oiled baking sheet and bake at 350 F for about 40 minutes, until cooked throughout. (baking in toaster oven also gives excellent results.)

For pizza sauce:

Sauté the onion in a non-stick saucepan until it becomes translucent. Add the garlic and sauté one minute more. Pour about 1/3 of the can of tomatoes into the saucepan. Using a blender or hand blender, puree the remaining tomatoes and add them to the pan. Add the remaining sauce ingredients, and simmer on low until the potatoes are ready.

When the potatoes are done, take them out of the oven, spread each one with sauce, and top with your choice of toppings like cheese and etc. (I made one with zucchini-calamata olives-red bell pepper, another with mushrooms-green olives-onions, and another with everything.) Put them back into the oven and bake for 15-20 more minutes, until the toppings are done to your taste.

Remove from the oven and sprinkle with lots of fresh basil and soy parmesan and serve !

Ingredients:

190g green
lentils
120 g white or brown rice
2 lts water
1 tsp salt
1/2 tsp ajinomoto
black pepper (optional)

Directions:

Wash the
lentils and rice well, place in a large pot and cover with water. Soak from 3-5 hours or overnight.

Bring a pot of water with rice and lentils to a rolling boil, add the salt, lower the heat and skim off any foam and lentil skins that float to the surface. cover partially to allow steam to escape and simmer for 2-3 hours or until rice and
lentils are soft and tender. Stir occasionally to prevent sticking and add a little water as required to maintain fluid porridge consistency.

When cooked , turn off the heat and leave the pot covered on the stove until ready to serve. The cooked congee may be eaten as a staple with meals, just like ordinary rice.