Ribs and Coleslaw

Baby Back Ribs (1 or 2 racks)

Barbeque sauce (1 1/2 cups)

Salt and Pepper 

 

Apply salt and pepper to the meat. Add sauce liberally on both sides. Use a little oil in open pan or large dish and cook for about two  minutes on each side to get a brown color. Take the ribs out and place in a baking pan.  Bake in 375 degree oven for about 45 minutes to an hour. Serve with coleslaw.

Coleslaw recipe

Cabbage (2 cups)

Carrot (1 cup)

Mayonaise (1 cup)

Sour cream (1/2 cup)

Salt and Pepper (1/2 tsp each)

Sugar or honey(1 tsp)

Grate or shred cabbage and carrot. Mix in a big bowl. Add salt, pepper. Mix mayonnaise sour cream and sugar in a different bowl with a egg whisk or fork. Add to shredded cabbage and mix again. Taste – add more sugar or salt if necessary.

 

 

 

 

 

 

 

 

Zuchini Roll

4 zuchini

 

Sprinkle with salt and pepper and oven roast in 350 degree oven. Once cooled, put Brie or other cheese cube on one end and roll. Use toothpick to hold together. Re-heat in a pan for 2 – 3 minutes. Great appetizer. Can use with shrimp and bacon or use eggplant instead of zuchini.

Lamb Cuts

Lamb (3lbs.)

Dry Rub (tsp. 1-Corriander, 1/2-Cumin, 1/4-Pepper, 1/4Turmeric, 1/2Salt)

5 – 6 black cloves

1/4 inch piece ginger

Lime (half) 

Potatoes (3 small)

 

Rub lamb with dry spices/salt/ginger mixture on both sides and inside (slit). Squeeze lime on meat. In a roasting pan, heat oil and add lamb. Fry on each side for about 3 – 4 minutes or until its crispy or brown. Add potatoes (peeled/whole). Close tightly with the lid or cover. Reduce heat and let cook for about 45 minutes to an hour. Slice meat and use with bread.

For Biryani

1 Onion (diced)

1 green chilly

1 medium tomato (Diced)

Fry onion on high – medium heat in a frying pan or open dish. Fry for about 1 or 2 minutes. Add minced chilly and tomato and stir fry for another two minutes. Add the lamb cuts or sliced meat to this and garam masala (optional). Garnish with cilantro leaves and little lime juice. Seperate dish cook rice (1 cup of rice to 2 cups stock or water). Turn off heat when its almost done. Add rice to baking pan then top off with lamb. Do not over mix the rice (breaks easily). Place in 250 degree oven for 10 minutes. Use fork to fluff up rice. Serve with yogurt on side.

 

Cookie Bars

2 cups flour (sifted)

Salt (1/2 or 1 tsp)

Baking soda (1tsp)

Put all the above in a bowl and mix.

Use another bowl for following items

2 eggs 

Vanilla extract(1 tsp)

Beat eggs first. Add vanilla and mix.

Use a different bowl for

Brown sugar (1.5 cups)

melted butter (1 cup)

Add semi-sweet chocolate chips (1.5 cups) to butter mixture and then add all this to the egg bowl.  Can add few marshmallows, oats or nuts for added flavor and chewiness.

On slow to medium speed, add in flour mixture to eggs/butter/chocolate.

Drop all the dough into a disposable foil pan or cookie sheet. Spread out evenly and bake in 350 degrees oven for about 8 to 9 minutes. Prick in center to see if done. Cool on cooling rack and cut into square shapes. Dust with powdered sugar.

 

 

Divine Fruits – Persimmon

Tree species – Diospyros (divine fruit)

Fall and Pumpkins

Plenty Picture Perfect Pumpkins

Chicken with Zuchini

Chicken (breast)

Onion (half)

Green bell Peppers (half)

Zuchini (1)

Pepper (ground)

Cumin (1 tsp)

Corriander (1.4 tsP)

Red Pepper Flakes (1 tbsp)

Salt (1/4 tsp)

 

Add about 1 tablespoon of oil to pan. DIce or cut vegetables and chicken pieces to bite size. Add the spices and salt to the meat and vegetables. Place altogether in the pan, on medium high heat and lower after about two minutes. Stir chicken and vegetables around the pan for at least five to ten minutes until cooked fully.  Serve with pasta or rice.

 

Ox Tail Soup

Ox Tails (4 – 5 pcs)

Tomato puree (or 1 can sauce)

Pepper/Salt

Onion (small)

Carrots (1)

Potato (1)

Spinach (optional)

Chicken stock 

Fry or roast ox tail on medium low heat in pressure cooker using very little oil. Add 4 cups of chicken stock or until meat is covered and tomato sauce. Cover the pressure cooker and start with medium high heat. Lower to medium low after a few whistles. Vegetables can be cooked separately to avoid overcooking. Cook meat for at least 45 min to hour. After cooling, do not cover. Add in pasta shells and vegetables and bring to another boil. 

Thai Rice Flakes with Chicken

 

 

Spicy Shrimp Squid Stew

Ssss!

Shrimp (medium 10 – 12)

Squid (pre-cleaned/cut)

Red Thai Chili Peppers (2 – 3)

Garlic (2-3)

Ginger (1/2 inch)

Spice Mix (Cumin, Corriander, Turmeric)

Tomato Paste (1 tbsp. or 1/2 cup marinara sauce)

Onion (1 small)

Lime (1 tsp)

Salt (1/4 tsp)

 

Heat oil in a saucepan on medium to high heat. Add minced onion, ginger, garlic, spices and salt to the shrimp/squids. Add the ingredients altogether to pan. Stir around for few seconds and add 1/2 cup of water to create stew consistency. Turn off heat in 5 – 10 minutes or when sauce is thick. Garnish with cilantro leaves and lime juice. Serve on rice or asian noodles.