Biscotti

Ingredients

1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Caramel Sauce

Caramel Sauce

4 tbsp butter
1 cup brown sugar
1/2 cup half and half
1/3 tsp salt
1 tbsp vanilla
1/2 tsp course grained sea salt (optional)

Combine butter, brown sugar, half and half and salt in a saucepan over medium heat. Whisk gently, but pretty constantly, for 5-7 minutes. Add vanilla and cook for another minute or so, allowing the sauce to thicken before removing it from the heat. Pour the sauce into a container (glass jars rock) and refrigerate until cold and thick. If you like salted caramel, add in the 1/2 tsp of course sea salt once the caramel is completely chilled, just before serving.

Gobi Aloo (Indian Cauliflower and Potatoes)

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro
Directions

Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Edamame Salad

INGREDIENTS
2 cups of Edamame
2 Tbsp of olive oil
Lemon zest (whole lemon)
Lemon juice (half lemon)

Salt
Pepper
Pecorino cheese
Mint

DIRECTIONS
Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.

Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint

Corn Cake

Ingredients

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Cauliflower Gratin

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Indian Spiced Cauliflower and Potatoes

INGREDIENTS:
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

DIRECTIONS:
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Jacques Torres Chocolate Chip Cookies

Total Prep and Baking Time: 1 hour 30 minutes, plus 24 hours to chill the dough
Yield: 18-20 large cookies (I used a #40 ice cream scoop, which is a bit more than 2 tablespoons, and got about 40 cookies)

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (now, I did not have these, so I used Guittard 60% cocoa bittersweet chocolate chips, as well as about 1/2 pound of semi-sweet Guittard chocolate pieces, which I chopped – I loved the look and texture of this combination)
sea salt or fleur de sel, for sprinkling

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.

2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours).

3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down – let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.

4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.

Kashk-e-Bademjoon

INGREDIENTS

3 medium eggplants
2 egg whites, beaten
1/4 cup oil
3 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
1 tsp turmeric
2 tbsp dried mint flakes
1/2 cup water
2 1/2 tsp salt
1/4 tsp freshly ground black pepper

garnish:
5 cloves garlic, peeled and crushed
1 tbsp oil
1 tbsp dried mint, crumbled
1/2 cup liquid whey (kashk), diluted in 1/4 cup water
1/4 cup chopped walnuts (optional)
1/4 tsp ground saffron dissolved in 1 tbsp hot water

DIRECTIONS
1. Peel eggplants and cut into four lengthwise slices. Place in a colander and soak in water and 2 tbsp salt to remove bitterness. Let stand for 20 minutes. Rinse with cold water and pat dry.
2. Brush the eggplant with egg white on all sides to use less oil in the frying process.
3. Heat 2 tbsp oil in a skillet and brown eggplant slices on all sides over medium heat. Drain over a paper towel.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Brown the onions and garlic in 2 tbsp oil, add turmeric and mint flakes and set aside.
6. Alternate layers of eggplant with layers of onion and garlic mixture in a long ovenproof dish. Pour 1.2 cup water over the layers, sprinkle with salt and pepper, cover, and bake in the oven for about 20 minutes or until tender.
7. For the garnish, just before serving, lightly brown the garlic in oil. Remove skillet from heat and add mint, whey, walnuts, and saffron water. Pour over the eggplant, cover, and bake for another 15 minutes in a 300 degree Fahrenheit oven.
8. When the eggplant is done, adjust seasoning with salt and pepper and keep it warm until serving. Serve from the baking dish with bread, onions, chopped herbs, and (my personal favorite) grapes. Delicious!

Rose-Petal Preserves (Moraba-ye gol-e-Mohammadi)

INGREDIENTS
1 pound fresh or 2 cups dried rose petals
1/4 cup lime juice
2 1/2 cups sugar
2 cups water
1 cup slivered pistachios
2 tbsp rose water (if using dried rose petals)

DIRECTIONS
1. Select fresh pink rose petals. Cut off the white ends and of the petals and wash carefully, especially if they have been sprayed with pesticides. Place rose petals in a container and cover with cool water. Let stand for 15 minutes, then drain. If using dried rose petals, place in a pot, cover with water and bring to a boil. Drain in a colander. Sprinkle with 1 tbsp lime juice and let sit.
2. Place sugar and water in a laminated pot. Bring to a boil, reduce the heat, and let simmer over medium heat for 35 minutes, or until the syrup has thickened.
3. Add the rest of the lime juice, rose petals, slivered pistachios, and rose water, mix well, cover and simmer over medium heat for 20 minutes longer, or until the syrup sticks to the back of a spoon. Remove from heat and let cool.
4. Sterilize jelly jars in boiling water; drain and let dry. Fill the jars with the hot jelly and seal. Store in a cool, dark place.

Doogh

This drink is called "doogh" in Farsi and "ayran" in Turkish.

INGREDIENTS
1 cup whole-milk yogurt
1 tsp chopped fresh mint or a dash of dried mint flakes, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups club soda or spring water, chilled

DIRECTIONS
1. Pour yogurt, mint, salt, and pepper into a pitcher. Stir well.
2. Add club soda or spring water gradually, stirring constantly. Add 3 or 4 ice cubes and mix again.
3. Serve chilled.

Sharbat-e-Albaloo

This drink is amazing in the summertime.

INGREDIENTS
3 pounds fresh or frozen pitted sour cherries (about 3 cups of sour-cherry juice)
8 cups sugar
4 tablespoons lime juice
5 cups water

DIRECTIONS
1. Squeeze the cherries or process them in a juicer.
2. Bring the sugar, lime juice, and water to a boil in a laminated pan. Add the cherry juice and boil for 10 - 15 minutes over medium heat, stirring occasionally, until the syrup thickens.
3. Remove the pan from the heat and allow to cool.
4. Pour syrup into a clean, dry bottle, and cork tightly.
5. In a pitcher, mix 1 part syrup, 3 parts water, and lots of ice cubes. Stir and serve.

VARIATION
Another way to make this syrup is to bring the sugar and water to a boil, tie the sour cherries with the pits in cheesecloth, and add the cloth to the sugar and water. Boil for 25 minutes. Squeeze and remove the cheesecloth and add 1/4 tsp vanilla extract to the syrup. Allow to cool, pour the syrup into a clean, dry bottle, and cork tightly. Server as in Step5 above.

Lavendar Cocoa Cupcakes with Blueberry Frosting

Lavender Cocoa Cupcakes with Blueberry Frosting
an original Shazam recipe
makes 18

Cupcakes:
1 1/4 cup all purpose flour
3/4 cup Askinosie cocoa powder
1/2 tsp espresso powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
2 large eggs
1 cup milk
2 tsp dried lavender flowers

In a small bowl, combine the flour, cocoa, espresso powder, baking soda, and salt. Whisk to break up lumps and set aside.

In a small saucepan, bring the milk and lavender flowers to a simmer. Turn off the heat and let steep for 5 minutes. Carefully, using an immersion blender, blend in pulses until most of the flowers have been chopped and milk is frothy. Let sit for another 5 minutes, then strain out the lavender solids and let cool to room temperature (about 20 minutes)

In a mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 4 minutes. Beat in vanilla extract. Add eggs one at a time, making sure they're incorporated. Add the flour mixture in 4 parts alternating with the now room temperature milk. Beat briefly for 30 seconds to make sure the batter is completely homogeneous.

Split batter between 18 prepared cupcake tins. Bake for 22 minutes, or until tops are springy and a toothpick inserted into cupcakes comes out fairly clean.

Cool cupcakes completely.

Frosting:
1/2 cup unsalted butter at room temperature
3 cups powdered sugar
1/2 tsp vanilla
1 cup blueberries*

Simmer blueberries on stove until most of the berries burst and release their liquids. Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold.

Cream butter and powdered sugar until smooth. Add vanilla extract and chilled blueberries.

* I used frozen berries, but I'm sure fresh would also work. Depending on the amount of liquid derived from the berries, you may want to adjust the powdered sugar level to ensure that the frosting is of a spreadable consistency.

Assembly:
cocoa nibs
lavender flowers

Pipe Blueberry Frosting onto Lavender Cocoa cupcakes in decorative swirl. Sprinkle each cupcake with cocoa nibs and lavender flowers. Being careful not to overwhelm the cupcake with either nibs or flowers.

*UPDATE!- The brand of lavender I used was The Spice Hunter. If you check the website there's a handy way of searching by state to see where you can get it near you!*

Grilled Veggie Kabobs

Serves 4

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.
Ingredients

3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing
Method

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.

Chocolate Pudding

Ingredients

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

Directions

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Grilled Portobello Mushroom Burger

Ingredients

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Directions

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Lemongrass Tea

INGREDIENTS:
4 - 5 stalks of lemongrass
1 gallon water
1 cup sugar
2 limes, juiced

DIRECTIONS:
Crush the stalks of lemongrass to release the essence.
Boil them in 1 gallon of water. The water should turn brown.
Remove the stalks. Add sugar to the water.
Let the drink cool to room temperature.
Strain the water.
Add the juice of two fresh limes.
Leave in the refrigerator overnight.

Saffron & Pistachio Ice Cream (Bastani Irani)

INGREDIENTS:
2 Tbsp powdered sahlab or cornstarch
4 cups milk
1 cup sugar
1/2 tsp ground mastic (Arabic gum)
1/4 tsp ground saffron dissolved in 3 Tbsp rose water
1/2 cup whipping cream
2 Tbsp slivered pistachios for decoration

DIRECTIONS:
1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very well until the mixture is quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan. Simmer over medium heat, stirring constantly, until the mixture thickens. At this stage, the mixture should be slightly elastic. Remove the pan from the heat.
4. Add saffron-rose water. Mix well. Allow to cool for 2 hours. Pour the entire mixture into an ice-cream machine.
5. Follow your ice-cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in the freezer until a 1/4 inch frozen creamy crust forms. Remove the crust from the freezer, let it stand for 2 minutes, then break off 1/2 inch pieces of the crust and mix them with the finished ice cream.
7. Serve ice cream in bowls; spring the top with ground pistachios.

Variation: You may simply use 1 pint vanilla ice cream. Simply add frozen cream pieces, saffron-rose water, and slivered pistachios. Mix well.

French Green Lentil Salad

Either brown or green lentils can be used in tis salad, but we're partial to green - they have a firmer texture and are a little more handsome. But whichever you use, don't overcook them. Since cooking times can vary, you'll have to taste them often during cooking time.

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic

Lentils:
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed

1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.

Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.

Makes 6 servings.

Pesto Sauce

Ingredients

1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese


Directions

Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

Yellow Cake Mix

1 7/8 cup cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup vegetable shortening

Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in a sealed plastic bag at room temperature.

Makes 1 package mix.
Each package makes two 8 or 9 inch layers or one 9x13x2 inch rectangle.

To Use:
Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1 1/4 tsp vanilla extract. Beat. Add 2 eggs. Beat.

Grease and dust with flour. Bake round cake pans at 375 for 25 minutes. Bake 9x13x2 inch pan for 30 - 35 minutes.

Cool cake for 10 minutes in an before turning out on racks.

WHITE CAKE:
Follow the same directions. Replace 2 eggs with 3 unbeaten egg whites.

Mushroom Cream Sauce

Ingredients
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Directions
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately.

Heavy Cream Substitute

Ingredients:
3/4 cup milk
1/3 cup butter
Preparation:
1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Indian Naan

Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Directions

Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Lemon Cake

Preheat oven to 350, grease and flour bundt or tube pan (you may want to use Bakers Joy instead if your bundt pan has extensive design work. I wish I’d had some when I baked this)

Cake:

1 box yellow cake mix
2/3 c Mazola corn oil
2/3 c Apricot Nectar (can be found with juices, I got mine at Safeway in a can, Kern’s I think the brand was)
1 Tbs lemon extract
4 egg yolks (reserve whites)

Mix the above ingredients at medium speed for 4 minutes

Beat the 4 egg whites until stiff (it should start to peek similar to a meringue, I use an immersion blender tool with whisk accessory)

Fold egg whites into mix.

Pour batter into prepped pan. Bake for 50-60 minutes. Don’t over bake. The thinner the walls of your pan, the shorter the cook time, cake tester or toothpick should come out clean.

Let cake sit for 5 full minutes. Do not remove cake from pan yet.

Glaze:

Juice from 2 lemons (don’t pick the tiny ones)

2 cups confectioner’s (10x) sugar

The original recipe said to use a toothpick and make 25 holes in cake to allow the glaze to soak in, but I found making shallow (maybe ¼ inch) radial slices (like bicycle spokes) every inch or so around the cake with a sharp knife worked better at allowing glaze to soak into cake.

Plug the hole in the center of your bundt/tube pan with a piece of folded/rolled paper towel (I learned from experience and a very sticky stove top, this is a very good idea).

Slowly pour the glaze evenly over the cake while still in the pan, try not to leave any dry spots.

Allow glaze to soak into cake while remaining in pan for one (1) hour.

Invert cake onto serving plate and your ready to devour all that yummy goodness.

Vegetarian Chili

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Cinnamon Raisin Bread

Ingredients:

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Directions
1 Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2 Remove from heat.
3 Let cool until lukewarm, about 120-125 degrees.
4 Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5 Knead the dough on a lightly floured surface for a few minutes until smooth.
6 Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7 Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8 Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9 Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10 Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11 Roll up tightly (the long way).
12 The roll should be about 3 inches in diameter.
13 Cut into thirds, and tuck under ends and pinch bottom together.
14 Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15 Let rise in warm place, uncovered, again for about an hour.
16 Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17 Remove from oven and let cool on rack.
18 Take melted butter and spread over tops of loaves.
19 After about 20 minutes, lay loaves on their sides and remove from pans.
20 Allow to cool before slicing.

Southern Biscuits

Ingredients

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening (they make healthy kinds)
1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Corn on the Cob

We found this AMAZING recipe for corn on the cob. The best corn I've had. Reminds me of the ones they sell on the street in the middle east.

INGREDIENTS:
corn on the cob
large bowl of water

DIRECTIONS:
1. Carefully peel back husks of corn. Make sure they stay intact and connected to the corn itself.
2. Remove the silk underneath the husk.
3. Put the corn and the husks back together again.
4. Soak the corn in a bowl of cool water for 1 hour.
5. Barbeque for 8 minutes on each side.

Enjoy this at your next summer barbeque.

Bruschetta

INGREDIENTS:

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

DIRECTIONS:

1. Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
2. Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
3. Top toasted focaccia with tomato mixture and serve.

Stuffed Green Peppers

INGREDIENTS:

2 green bell peppers
5 oz. ground beef
1 Tbsp chopped onion
salt and pepper (to taste)
1 peeled chopped tomato
1/4 tsp Worcestershire sauce
2 Tbsp uncooked rice
2 Tbsp water
1/3 cup shredded cheddar cheese
2/3 can condensed tomato soup
water as needed

DIRECTIONS:
1.  Bring a large pot of salted water to a boil.  Cut the tops off the peppers, and remove the seeds.  Cook peppers in boiling water for 5 minutes; drain.  Sprinkle salt inside each pepper, and set aside.
2.  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  Stir in tomatoes, rice, 1/2 cup water, and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in cheese.
3.  Preheat oven to 350 degrees F.  Stuff each pepper with the beef and rice mixture.  Place peppers open side up in a baking dish.  In a medium owl, combine tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.
4.  Bake covered for 25 - 30 minutes, until heated through and cheese is melted and bubbly.

Brownies

1/2 cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
3 Tbsp butter
3 Tbsp unsweetened cocoa powder
1 tsp honey
1 tsp vanilla extract
1 cup confectioner's sugar

DIRECTIONS:
1.  Preheat oven to 350 degrees F.
2.  Melt 1/2 cup butter.  Remove from heat and stir in sugar, eggs, and 1 tsp vanilla.  Mix well.
3.  Add in 1/3 cup cocoa. 1/2 cup flour, salt and baking powder.  Mix well.  Spread batter into one 8x8 square baking pan.
4.  Bake for 25 - 33 minutes.  Do NOT overcook.  These are better the next day.
5.  To make frosting:  Combine 3 Tbsp butter, 3 Tbsp cocoa, 1 Tbsp honey, 1 tsp vanilla nd 1 cup confectioner's sugar.  Frost brownies while they are still warm.

Banana Pudding

INGREDIENTS:
2/3 cup sugar
1/3 cup flour
1/4 tsp salt
3 eggs, beaten
2 cups milk
1/2 tsp vanilla extract
2 Tbsp butter, softened
2 bananas, peeled and sliced
6 oz vanilla wafer cookies

DIRECTIONS:
1.  In a medium saucepan combine sugar, flour, and salt.  Add eggs and stir well.  Stir in milk, and cook over low heat, stirring constantly.  When mixture begins to thicken, remove from heat and continue to stir, cooling slightly.  Stir in vanilla and butter until smooth.
2.  In 9x13 inch dish, layer pudding with bananas and vanilla wafers.  Chill at least one hour in refrigerator before serving.

Mantoo (Afghan Beef Ravioli)

INGREDIENTS:
2 lb minced lamb or ground beef
1 large onion, finely chopped
2 cloves garlic, grated or minced
2 red chillies, finely chopped
1 tsp black pepper, freshly ground
1 Tbsp ground coriander
salt (to taste)
ready made wonton wrappers (available at Asian food stores)

plain yogurt
4 cloves garlic, grated or minced
a bunch of fresh mint
2 Tbsp ghee

1.  Melt ghee in a frying pan.  Add onions and fry until transparent.
2.  Add garlic and meat and mix thoroughly to break into finely minced texture.  Cook until the meat is brown.
3.  Add seasonings, coriander, and chili, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
4.  Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a tsp of meat mixture into the center.
5.  Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers.  Then repeat with the other corners, creating a neat parcel.
6.  Place the mantu in a steam.  Cook for 30 minutes.  Create a sauce by mixing the plain yogurt and the garlic together.
7.  Assemble the dish by covering the base of a large platter with the yogurt sauce.  Cover with the meat parcels, piling them on top of each other to create a mound.
8.  A little sauce can be spooned over the lot, then some minced lamb or ground beef, topped with mint leaves.

Channa Masala

INGREDIENTS:
2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee

DIRECTIONS:
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds)
Add onions.  Fry until lightly browned.
Add garlic, ginger, and chili.  Stir fry on medium heat.
Add tomatoes.  Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric.  Stir thoroughly.
Add potato.  Stir until well coated in spices.
Add the water from one chickpea can.
Put the lid on the pot.  Bring the pot to a boil.
Let everything simmer on avery low flame for 20 minutes with the lid on.
Make sure the potato chunks are soft.  Add chickpeas to pot.  Stir.  Add a little more chickpea juice to the pot.
Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes - with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes.  Turn off the heat.  Put the lid on.  Let stand for 15 minutes.

Serve with rice or pita bread/naan.

Horseradish Sauce

INGREDIENTS:
1 cup sour cream
1 Tblsp apple cider vinegar
3 Tblsp prepared horseradish root
1 large garlic clove (chopped or juiced)
steak seasoning (to taste)

DIRECTIONS:
Combine all ingredients in a bowl and whisk with a fork.  Best when chilled.

Shakshouky (Lebanese Eggplant Salad)

INGREDIENTS:
1 eggplant
a bunch of scallions or 1 leek
2 garlic cloves
1/2 lemon
salt and pepper
5 tomatoes
1/4 cup olive oil
1 tblsp. pomegranate paste/juice
a pack of tortillas

DIRECTIONS:
1.  Preheat oven to 400 degrees F.
2.  Cut slits in the eggplant.  Cover it with aluminum foil and place it in the oven at 400 degrees F for an hour.
3.  Boil enough water to cover your tomatoes.  Toss the tomatoes in the boiled water until the skin begins to crack (approx. 1 min).  Remove tomatoes and continue peeling their skin.
4.  Chop tomatoes.  Slice scallions or leek (white and green portions).  Chop or juice garlic cloves.  Juice lemon.  Place in a salad bowl.
5.  Pour pomegranate juice and a little bit of olive oil into the bowl.
6.  When the eggplant is ready, remove from the oven.  Skin the eggplant.  Remove the stem and some of the seeds.
7.  Chop the eggplant and place it in the salad bowl.  Add salt and pepper to taste.  Mix all ingredients.
8.  Let the salad chill in the refrigerator for at least 4 hours.
9.  When ready to serve, add remaining olive oil and mix again.
10.  Tastes very good with toasted tortilla.  Just dip the tortilla in the salad and enjoy!