Recipe thread
 

Chicken Cordon Blue

4 chicken breasts, boneless, skinless, about 2 pounds
4 slices black forrest ham, about 4oz
4 slices baby swiss cheese, from deli about 4 oz
1 package /roll of ritz crackers coarsely crushed
1 egg beaten with some milk
2 T dijon mustard
2/3 oz fresh basil in package container about a cup
4 pats of butter, salted, about 2 T

Butterfly chicken and flatten between plastic wrap and use side of hammer,
position the slick side of chicken inside (THE RUFF SIDE HOLDS ONTO THE CRACKERS BETTER SO IT SHOULD WIND UP ON THE OUTSIDE..SORRY IF THAT SEEMS TOO PICKY!) then coat with some dijon then a slice of ham and a slice of cheese. cover the cheese with basil and roll into an individual serving. Gently roll the chicken into the egg then cracker crumbs.
Do this with each chicken breast
Place each chicken seam side down on a pam coated glass dish. Sprinkle remaining crackers over top insuring that all of the chicken is covered with crumbs.
Put one pat of butter on top of each chicken.

Bake 350 degrees in a preheated oven for 30 minutes
serves 4 large servings!

I served this with zuchinni and yellow squash sauted in butter and basil and tomatoes and garlic and some onions, peppers and celery( the trinity here in the south).
Husband raved about it!
bizi

Crockpot roast
 

1 roast (large for the 9-10 I cook for)

2 family sized cans of cream of mushroom soup

1 packet of dry onion soup mix

Rice

I put the roast and soup mixes, no water or milk of any kind, into the crockpot first thing in the morning. I start the rice about an hour before eating. If I can find it, I use Thai rice I call sticky rice that is steamed and we make into balls to dip into the gravy. Otherwise I use jasmine scented rice and just put the gravy over it.

The easiest way I've found to make the rice is to put Two cups of rice into a pan, with the jasime it takes less water so instead of 4 cups of water I use 3 (1 1/2 cup to 1 cup instead of 2 to one), bring to a boil. Cover and turn the burner off. Usually it is done in 20-30 minutes.

An easy meal that my family really likes. A friend of mine sometimes uses one can of the mushroom and one can of cream of broccoli to change it up.

For a smaller amount I've used a small roast and the regular sized cans of soup. It works but with the army I feed have had to go up in the size of can. We mostly like the gravy over the rice, I'm not one for roast at all and don't do the meat. I have tried to use both packets of the onion soup mix but have found that one is what we preferr, the original recipe was two regular sized cans of soup and one packet. Upping the size can was enough to get the amount of gravy we need.

easy do
 

Chicken and sausage Gumbo
(this takes at least 2 hours to prepare,
makes alot to freeze for later and
can half the receipe of course!)

3 pounds chicken cut in small pieces..I use skinless boneless breasts but I think thighs would be better.
2 pounds smoked sausage cut .5 inch thick (some folks brown these first)
16 ounce jar of roux mix..I use richards in oil, (which is browned flour)
2 quarts of fresh trinity (I use guidry's)
or (3 cups chopped onions, 2/3 c green onion tops, small bell pepper,
1/2 c. celery, garlic and 1/3 c. chopped parsley...you can use the frozen Seasonings for stews use 3 packages then and add some garlic)
64 ounces of chicken broth
64 ounces of water
2 ounces of kitchen bouquet browning sauce (Optional)

season chicken with salt cayenne pepper, black pepper and garlic powder overnight...I did this the day that I made the gumbo.
In a very large pot bring 1/2 gallon of water to boil and
add the jar of roux, boil for at least 20 minutes to ensure the roux is completely dissolved, I used an emulsifier, hand beater in the pan to ensure it was all broken up.
Add 1/2 gallon of chicken broth and boil another 15 minutes
add the chicken and veggies and boil over med. heat 30 minutes uncovered.
add sausage and boil another 15 minutes.

serve over rice, some have potato salad to eat with it as well.
(I use a rice cooker and it takes about 30 minutes to cook)


There are many variations of this, seafood has oysters and crab claws
okra, I have even heard of whole eggs!

enjoy!
bizi

flax muffin (from Yo Yo girl)
 

the BEST muffin recipe EVER...

you need:
1 egg
1/4 C flax meal
1/4 tsp baking powder
sweeten to taste... I use splenda.. maybe 1/4 C??
2 tbsp butter already melted

mix up the first four ingredients then add in the butter. Microwave for 1 minute and VIOLA!! a perfect flax muffin.

you'll figure the sugar/sweetener out pretty quick once you make one. And the best part is that it has a just 1g net carb. Flax is awesome for you. Pleases every corner of the nutrition world i think.

What is flax meal and where in the grocery store would I find it near?

befuddled2

flax meal
 

Even the most health conscious consumers have taste buds to please. Flax meal’s crunchy texture and nutty flavor team up with it’s tremendous health benefits to make flax meal almost “too good to be true”.
Stir a serving of flaxmeal into a glass of water or your favorite juice, or add to a recipe. When you add flax meal to your cooking you add a very pleasant taste.
Because of it’s high fat content flax meal can stand in for all of the oil or shortening called for in a recipe. If a recipe calls for 1 tbsp. of oil, use 3 tbsp. of flaxmeal to replace the oil. A 3:1 substitution ratio. When flax meal is used instead of oil, baked goods brown more rapidly.
Vegetarians can substitute a flax meal mixture for eggs in selected recipes. The formula is 1 tbsp flax meal plus 3 tbsp water. Let sit for 1 – 2 minutes and add to recipe as you would an egg.
A delicious hot cereal can be easily made by mixing 2 tbsps of flaxmeal with a half cup boiling water and a little honey. Or flax meal can be added to any hot or cold cereal to make it that much more healthy.

Increasingly consumers are seeking “functional foods” like flax meal to promote health benefits as part of their regular diets. Flax meal’s “function” is to add essential omega-3 fatty acids, fiber, lignans, as well as vitamins and minerals.

Flax seeds can be used whole but to utilize the full value of flax it’s much better to process,by milling or grinding the seeds into a meal. Also there are two different varieties of flax, brown and golden. They both add a tremendous health benefit to your diet but the golden variety tastes much better. Plains Products flax meal is a premium ground, golden flax variety.

Got this off a forum:
k, heres a bunch of flax info for you (i have long been a flaxfan):
dont bother with the flax oil at all becuase, like someone above mentioned, you don't get any fiber out of it and flax seeds are chock full of fiber.
i dont think you need buy whole flax seeds either tho - just buy pre-ground flax seeds from someone like bob's red mill (google them) or arrowhead mills or something. any whole foods or health store (or trader joes) will def carry them. you can sprinkle this 'flour' over yogurt or into soups, etc. on salads sometimes it brings an almost-parmesan like quality, too. on anything.
in baking, its awesome. i just exchange about 1/4 of the flour (hopefully whole wheat, right?) with the ground flax with no problems. i do not, however, know what the heat of baking's effect on the nutritional benefits of flax is. be wary. better off going on yogurt, etc. for the health benefits i'd say.
also, if you are really trying to get more omega 3's, you really are better of eating a nice, cold water fish like salmon. the type of omega 3 in cold water fish is, for lack of a more lengthy, boring science conversation, much more readily bioavailable. in short, our bodies have to work the omega 3 from flax a whole lot more and, in the end, gets less actually from it, than from a fish.

Low Carb pizza
 

Low Carb Pizza

From Laura Dolson,

INGREDIENTS:

• 1 and 1/2 C flax seed meal, I used golden
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon oregano or (basil worked well)
• Sweetener to equal about 1 T. of sugar (1 and 1/2 packet of splenda)
• 3 Tablespoons of oil
• 3 eggs
• `1/2 C water

PREPARATION:

Preheat oven to 425 F.

1. Mix dry ingredients together.
2. Add wet ingredients, and mix very well.
3. Let sit for about 5 minutes to thicken.
4. Spread on pan (I put it on a silicon mat or greased parchment paper). I used a deep dish stone with pam
5. Bake for 15-18 minutes until cooked through, Browned on top then
6. Cover with pizza sauce, more seasonings to taste
7. 2 cups finely shredded italian cheese, (used 5 kind)
8. add pepperoni or other precooked meat toppings and veggies(I used onions, peppers, sun dried tomatoes)
9. cook at least 10 more minutes until they are done.

Nutritional Analysis: Whole crust has 7 grams of effective carbohydrate, plus 52 grams fiber, 47 grams protein, and 130 grams fat.

Alffe's french silk pie
 

French Silk Pie
Crust: 25 vanilla wafers, crushed
1/2 cup chopped pecans
1/4 cup butter, melted

Mix together and press into butered pie pan & bake 350 for 15 mins. Cool

Filling: 3/4 cup butter
1 cup sugar
1 tsp vanilla
2 squares Bakers semi-sweet choc, melted
3 eggs.

Cream together butter & sugar. Add vanilla & choc. Add eggs, one
at a time and beat well. Pour into cooled crust and refridgerate until
served.

Serves 6

bump for bobi
thanks!
WE could add low cost meals here?????
bizi

Tofu Mushroom Sandwich Spread

1 1/2lb Soft Tofu
20 mushrooms
3 bunches of green onions, chopped finely
1 tsp. sea salt
(dont have too, but I like to put a little dill and minced garlic in at the same time as the green onions.)

Blend tofu in a food processor (or use a mixer if you dont have one). Saute the mushrooms in either a little butter or olive oil. Mix the mushrooms (as well as the liquid they produce while being sauted) into the tofu and continue to blend them. Add the green onions. Refrigerate for at least half an hour to let the flavors blend together. We like to use it on bagels, or on bread as a sandwich.

This is a recipe I got at Albertsons on one of their recipe cards a long time ago. I've made a few modifications, but its really easy and one of the few tofu dishes my hubby will eat and not complain about. (He is a typical meat and potatoes guy...it took him quite awhile to get him to branch out a little.) Its one of my favorite vegetarian meals.

2 bunches green onions

1 can light coconut milk (i prefer the regular coconut milk, not light.)

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced ginger (sometimes I use the ginger, sometimes not.)

2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes

4 roma (plum) tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces chopped mushrooms

1/4 cup chopped fresh basil

4 cups chopped bok choy (I use romaine lettuce because hubby hates bok choy but good either way)

salt to taste

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion. I like to serve over rice.

White Chili
 

1 lb. dry White Northern Beans
5 1/2 cups chicken broth
2 cloves minced garlic
1 large white onion, chopped
1 tbls ground white pepper
1 tsp. salt
1 tbles dried oregano
1 tbles ground cumin
1/2 tps. ground cloves
1 7 oz can diced green chiles
5 cups diced cooked chicken breast
1 tbles diced jalapeno pepper (optional)

Soak beans in water to cover for 24 hours; drain

In crock pot or large kettle, combine beans, broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours, stirring occasionally. Stir in green chiles, diced chicken. For a hotter taste, add jalapeno. Cover and simmer for 1 hr. If it thickens too much, may add 1 cup more of chicken broth.

You may line each bowl with a flour tortilla..(I don't) You may add any of the following condiments:

shredded Monterey Jack Cheese
sliced black olives
chunky salsa
sour cream

I don't add anything. Flavors are enhanced when this chili is made 1 day ahead.

sounds like it makes a lot, does it keep well?
The tofu that I have had from hot and sour soup always goes bad the next day...is this normal for tofu?
thanks bizi

No, its never gone bad for us. I'll make a batch on Sunday and eat it for my lunch for the week. (unless the kids swipe it for their breakfast bagels lol)

I make a LOT of soups and one pot meals. This is one of the cheapest, fastest, and yummiest recipes! A bag of potatoes is less than $3.00, and you can find ways to feed a family on that bag of potatoes for a week. (been there, done that)

Easy Potato Soup
Onion, chopped 3/4 cup
Potatoes, peeled, diced 4 cups
Margarine 1 tblspoon
Flour 3 tblspoons
Whole milk 1 quart

Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain. Melt margarine in saucepan. Add flour and stir until smooth. Heat to thicken. Add onions and potatoes to milk mixture, and heat to serving temperature. (I will have some bacon bits, sour cream, and chives on the table to add if anyone wants to. Its really good that way too.)

This recipe feeds all 6 of us; so if you don't want leftovers for the next day you can cut back on the amounts.

Steel Cut Oatmeal in the crock pot
 

Hi,
I like Steel Cut Oatmeal but have a hard time spending 35 minutes with it on the stove -- and I often don't get it to come out right.

Last night I cooked it in the crock pot (1 cup of oats and 4 cups of water) and it was perfect when I woke up. I added some salt and some olive oil and it is wonderful. :)


But next time I think I will try adding a can of PUMPKIN.

Here is a Weight Watcher recipe for
Steel Cut Creamy Pumpkin Oatmeal for the Crock Pot:

2 cups steel cut oats
1 12 oz. Can evaporated milk
1 15 oz. Can pumpkin
5 1/2 cups water
2 teaspoons pumpkin pie spice
1/4 cup maple syrup
1 tsp vanilla

Put it all in the crock pot. Mix until no chunks of pumpkin left. Cook on low for 8 hours (while you sleep).


I'm going to leave out the sweetener and add dried fruit instead. Also, I will use more water instead of milk. I'll let you know how it comes out.

M.

Dear Mari:
I made this this morning for breakfast.
Just though you should know that the kids think you are the breakfast goddess now! They loved it!

Hi,
You and your kids made my day.
I posted a goofy oatmeal recipe and someone actually tried it AND liked it.
Mari

We did the pumpkin version, and anything with pumpkin is a huge hit here. All 4 of the kiddo's love it. (which is rare) My youngest (who is the pickiest of the picky) ate 3 bowls and asked if we could have it again tomorrow. It really is a good recipe! I'd never even thought of this! It made my morning easier as well, because we did it in the crock pot and it was ready to be dished up when we got up! :)

I have not been able to find canned pumpkin in the grocery store. :(
I should probably ask someone for help -- but I would rather avoid people and suffer the consequences of not having pumpkin oatmeal

Mari

Look on the isles that have the pie fillings and crusts. :) Or call ahead and ask them to set a few cans for you up front so you can just run in and grab them.

Halloween Cake
 

This recipe is honestly one of the best tasting, moist, and yummiest cakes I have ever eaten. That said; it is not for the faint of heart lol.

My aunt made this one year for thanksgiving. She brought it in wrapped in a garbage bag in the box and dropped it in the center of my thanksgiving table that I spent hours getting ready. Everyone's jaw dropped and we were speechless. At that point she reached over and grabbed one of the "tootsie rolls" and popped it in her mouth. My bipolar son threw up right there on the floor LOL! (After we found out what it really was everyone laughed hysterically and ate a piece - minus my son; although he was laughing like crazy for a couple hours. He didnt try it until the next year when she made it again lol. Its become our "thanksgiving cake" :rolleyes: )

Ive found a link online that has a picture and the recipe. I'll just post that instead of typing it all out and you can take a look!

http://www.fabulousfoods.com/index.p...&article=17836

Your kids are soooo lucky that you push their creativity
 

Dear Bobi,
This looks sufficiently disgusting to be a favorite for kids.
A friend of mine told me that someone brought this to her house for party last year.

I guess that the puddings would make it nice and creamy.

Mari

I hadn't though of cat poop cake as creative, but its sure a lot of fun! LOL! :D
THe cake is extremely creamy. I make this recipe minus the "visual factors" sometimes just as dessert and its always a hit.

Tonight is my son's night to help in the kitchen. He just gave me a list and told me to buy whats on it. I "think" were having stew; however it could very well be as creative as the cake is! Wish me luck lol. ;)

I found this while looking for traditional recipes from diferent countries for Thanksgiving. I made it last night and it is now on my list of favorites. (its extremely filling too. Would be good reheated for lunch the next day.)

Bobotie
(Traditional dish from S. Africa)

1 onion
1 clove garlic
2oz apricots
2 slices white bread
2 1/2 cups milk
2 tablespoons butter
1 lb. groundbeef
1 teaspoon mild curry powder
half a teaspoon chili powder
2 tablespoons lemon juice, salt, and black pepper
2oz raisins
4 tablespoons flaked almonds
2 eggs

large, greased, oven friendly dish
Oven Temp 350*

Peel and chop onion. Peel and crush the clove of garlic. Chop the dried apricots finely. Tear the bread into pieces, place in shallow dish and pour half the milk over it. Leave it to soak. Melt butter and cook the onion and garlic over low heat for 5 min. Add groundbeef to onion/garlic and brown. Mix curry powder, chili powder, lemon joice, and a pinch of salt and pepper in a bowl. Add the meat. Add raisins, almonds, apricots, and soaked bread with the milk that it was soaking in. Spoon the mixture into the greased dish. Whisk the eggs and the rest of the milk and pour over the top. Bake for 45 minutes until the topping has set and turned golden.

thanks for bumping up this thread bobi! your dish sounds great!
 

Bizi"s Spinach mashed potatoes

2+1/2 pounds of red small potatoes, unpeeled, cubed, boiled and drained
16 oz of frozen chopped spinach, microwaved 3-4 minutes, drained
8 oz of creamed cheese softened
8 oz sour cream
4oz (1 stick) of very soft salted butter
1 teaspoon salt or more to taste
2 teaspoons dried dill weed or more to taste
1/4 teaspoon pepper
2 tablespoons of minced garlic, (I use the kind from a jar, it is alot! and optional of course)

In a large container, I used a gumbo pot, Except for the potatoes,
Beat all ingrediants until smooth. Then add potatoes and beat quickly again just until still lumpy. Spoon into a large, greased, casserole dish.
Bake 375 uncoved for 20 minutes.
This is a pretty dish, green and red and white for the holidays!
bizi

aha!
 

bumpity bump bump for Bizi's Spinach Mashed Potatoes! :D

it's the post above this one, or
http://neurotalk.psychcentral.com/post417062-27.html

aww heck - missing ingredient
 

Bizi, regarding the spinach mashed potatoes...
just realized i can't get sour cream here. :( i'm wondering... do you figure i can substitute it with:

4 oz whole milk yogurt
+
4 oz cream cheese extra? :o

ever had to sub sour cream in this or other recipes before? what do you suggest?

hmmmmm.... :Scratch-Head:

~ waves ~

plain yogurt???
thanks for the bump!:D
bizi

jeffs company's coming chicken!
This is not a heart healthy dish!!!!


chicken 1 1/2 pounds of boneless breasts(usually comes 4 to a pack) or tenders
1 can cream of chicken soup,
8 oz swiss cheese, slices 10-12
1 stick of butter
stove top stuffing mix chicken



spray pam on glass 13inch dish
lay out your chicken in the dish
cover chicken with 1/2 can of soup
then cover with 8 oz of swiss cheese, (10-12 slices)
spread ontop of the cheese half of the remaining soup(1/4 can)
( disgard 1/4 can of soup or save for later)
seperate pan, melt one stick of butter and mix in a package of stove top stuffing chicken flavored
Finally put this on top of the chicken.
350 preheated oven for 45 minutes.
it will come out very browned.
yummy!

bizi and jeff

New Orleans BBQ shrimp
(more like shrimp scampi)

1 t garlic powder
1 t onion powder
1 t dried basil ( fresh would be better!)
1/2 t dried thyme
1/4 t cayenne pepper
1/3 t paprika- hungarian
1 t black pepper fresh ground
1/2 c butter, salted
4 large cloves of garlic minced
3 T worcestershire sauce
1 pound raw shrimp peeled
1/4 c dark beer (I used guiness, think I would use a cream stout next time)

Mix all dry ingredients to gether and set aside.
melt butter in large skillet over low med heat and add garlic and
cook until fragrant about 1 minute.
Add shrimp and cook 2 minutes stiring to evenly cook the shrimp
mix in the spice mixture and cook another 2 minutes pour in the worcestershire sauce and beer and simmer another minute.

Immediately serve over 1/2 cup of rice....which is optional of course!
we used french bread to sop up the extra sauce!
serves 2-3 people

Dear Bizi,
I was amazed by this recipe and could not respond.
I've had my mother on my mind recently because of the visit in a few days. My mother has huge food anxieties.

For one thing, she steers away from all fat and would alter this recipe by deleting ingredients until all we had left was dried chicken breasts.

I think that it is wonderful that you and Jeff enjoy food -- both the cooking and the eating.

M.

Garlicky Papricky Zucchini & Carrots
 

Garlicky Papricky Zucchini & Carrots

* vegan, dairy free and gluten free, provided the broth/bouillon you use respects these criteria.

Ingredients:

• 2 carrots
• 5 zucchini
• 1 1/2 tsp hot paprika, OR
• 1 tsp mild paprika and 1/2 tsp cayenne pepper
• 1 1/2 tsp garlic powder
• 1 tbsp vegetable broth in granules, or 2 crushed bouillon cubes *
• 1 tbsp olive oil

Tools:

• cutting board
• sharp knife
• large bowl
• 10 inch nonstick pan with cover
• spatula or non-abrasive spoon

Instructions:

1. Cut the carrots and zucchini into matchsticks
2. Place oil, paprika and garlic powder in non-stick pan, warm and blend well.
3. Add zucchini and carrot sticks, tossing until evenly coated with flavoring.
4. Cover completely and cook on minimum heat (sugg. use a small burner) for 10 mins, stirring occasionally. The vegs should not sizzle - they should cook in their own steam.
5. Sprinkle broth/bouillon over the veggies and blend.
6. Cover and cook an additional 10 mins or to desired tenderness, stirring and correcting moisture as needed.
   
   
   If the mix becomes too dry or starts to brown, correct with 1 tbsp water as often as needed. (You will need to do this only if the heat cannot be adjusted low enough).

serves 3-4. :) good with steamed rice or and as a side to poultry or pork.

this sounds good waves.:)
I have all of the ingrediants and left over rice from last nite too. This would be perfect as a side dish for fish as well.
bizi

"Steam-roasted" bell peppers
 

Ingredients:

• bell peppers[i], 1-4 any color you like or multicolor ;)
• optional - olive oil
• optional - garlic, minced raw

Instructions:

1. Cut the bell peppers into triangular strips, about 1" at the widest point.
2. Soak the strips in a bowl of water with 1 tsp salt dissolved in it - this makes them more digestible. (optional)
3. Drain and place the peppers in a non-stick pan, cover, and set heat to the lowest setting possible.
4. Heat covered until they start to peel - about 1 hour - stirring from time to time, and replacing the moisture with a drizzle of water. It is ok if the skin browns a little. Once you know the heat settings well enough, aim to leave them undisturbed for at least 10-15 mins at a time. If you open the pan too often, they will not cook evenly because the steam won't build up. If you leave them too long, they can stick.
5. Peel them, if you wish, as you transfer them into a bowl or jar

Serve warm or cool, plain or with garlic and/or olive oil.

Leftovers can be kept for use on sandwiches or up to 5 days, if coated with olive oil and packed into a jar, with a 2mm layer of olive oil on top.

if you choose not to add the oil, or if you want to add minced garlic to the oil, you should not store them for longer than 3 days. the reason for this is that peppers without oil can mould more quickly, while garlic, even with oil, can develop botulinum.

My Chili

1 lb. ground pork, turkey, or beef
1 medium bell pepper
1 medium onion (I use red)
1 poblano pepper (de-seeded)
2 garlic cloves (minced)
1 can dark red kidney beans (drained)
1 large can of crushed tomatoes
1 small can plain tomato paste
2 Tbsp. dark brown sugar
1 Tbsp. olive oil

Seasonings: Salt and pepper to taste, 1 tsp. ground cumin, 1 tbsp. chili powder, 1 tsp. crushed red pepper flakes, 1 tsp. oregano

In a large pot, over medium heat, sautee diced veggies in olive oil until soft. Add ground meat (season with salt and pepper) until browned, then add garlic. You can drain off the fat at this point, but I don't.

Remove pot from heat, lower burner temp to low, and add crushed tomatoes, tomato paste, beans, seasonings, and brown sugar. Stir to combine, cover, and return to burner.

Stir occasionally, and taste for desirable seasoning. Let simmer as long as you'd like- at least an hour. Remove the pot from the burner and let set for at least 15 minutes prior to serving.

1. Barberry Chicken and Saffron Rice
2. Cucumber-cilantro-garlic-yogurt

My hubby cooked a simplified version of this last night.
He also made dish with yogurt, cilantro, garlic, and cucumber.
http://i419.photobucket.com/albums/p...zuresk56_1.jpg


Zereshk Polow (Iranian Chicken and Rice with Barberries) Recipe


* 2 cups basmati rice
* 8 boneless, skinless chicken thighs
* 2 onions, thinly sliced
* 6 tablespoons butter
* 1 teaspoon turmeric
* 1/2 teaspoon saffron
* Milk for soaking the saffron
* 1/2 cup plain yogurt
* 1 egg
* 2 ounces barberries
* 1 tablespoon sugar

Hubby likes to put sliced potatoes at the bottom of the rice pot.


Cucumber-cilantro-garlic-yogurt

http://i419.photobucket.com/albums/p...8/DSC06867.jpg
(This is not an exact picture.)

sound and look very good!
how did your parents like it?
bizi

Dear Bizi,
Yes. They like his cooking.
Hubby also keeps around goodies to have with tea and coffee too.

Today I took my father to a New York Jewish style lunch place.
Last year we went to an Kosher Israeli lunch place. He likes food he can't get in his small town in Texas.

M.