Quinoa with Middle Eastern Spices

Quinoa and Middel Eastern spices

Quinoa with Herbs


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 teaspoon caraway seeds
  • 1/3 cup minced onion
  • 1/3 cup fine shopped carrot
  • 1 teaspoon minced green chili
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped cilantro


1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, carrot and stir for another min, and finally the chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!

Farro Salad

Farro with Shiitake Mushroom and Cheese Salad

Farro with Shiitake Mushroom


  • 2 cups imported Italian farro
  • 1 quart of water
  • 1 cup of mushrooms chopped Julienne (preferably shiitake)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1cup dry white wine salt and pepper to taste
  • 1/4 cup grated Asiago or Gruy√®re cheese


1. Boil the farro in partially covered saucepan with salted water "1 teaspoon salt " for about 50 min, and drain out the water using strainer.

2. In heavy skillet melt the butter and olive oil, add the onion and cook until translucent, stir in the mushrooms, add the wine and simmer for 10 min

4. Toss the mushroom mixture on the saucepan on the farro and mix well. Top the serving with grated Gruyere or Asiago.... enjoy

Vegetarian Chili

Vegetarian Chili with Eggplant

Black Been Eggplant


  • 11/2 pounds eggplant, stemmed
  • 4 onces dried Mexican red chilies
  • 3 cups vegetable stock
  • 1/4 cup olive oil
  • 2 small chopped onions
  • 4 cloves minced garlic
  • 3 cups chopped tomato
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 cups cooked black beans
  • salt and pepper to taste
  • White grated chedder and cilantro for garnishing


1. Cut eggplant into 1in cubes and season with salt let it set for one hour.

2. The way cook 2/3 cup of dried beans will make 2 cups: soak in water overnight or about 6 hours, and boil on moderate heat for 2 hours.

3. Drain the cooked bean, and place in heavy saucepan, then simmer the cooked beans with the vegetable stuck for 20 min.

4. Puree the chilies and liquid in blender until smooth

5. Heat olive oil in a large Dutch oven, add eggplant, onion, coriander garlic cumin stirring about 3 min.

6. Add the tomato and continue stirring for another 2 min

7. Add the chili puree and simmer for 10 min..Sprinkle cheddar and cilintro on top.. Enjoy

Wild Rice With Bacon and Herbs

wild rice and herbs and bacon

Wild Rice


  • 6 slices of bacon
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 cups wild rice
  • 2 1/2 cups water
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon freshly ground black pepper


1. In heave saucepan cook the bacon until brown and crisp. remove the bacon to paper towel leaving about 2 tablespoon of the the fat.

2. Add onion and garlic at the same saucepan stirring on moderate heat till became golden translucent

3; Add rice, broth and sault with seasoning, and bring it to boil, then reduce the heat and keep it boiling gently for 45 to 50 min

4. Add the bacon and mix gently, let it set for 5 min and serve... enjoy

Shrimp and Rice Salad

Seafood Shrimp and Rice Salad

Shrimp Salad with vegetable and Rice


  • 4 cups water
  • 1 cup slices peeled fresh ginger
  • 1/4 cup rice Vinegar
  • 1/4 teaspoon salt
  • 16 large shrimp salt to taste
  • 6 tablespoons vegetable oil
  • 1/2 teaspoons Japanese soy sauce
  • 1/2 teaspoon sesame oil
  • 6 tablespoons short-grain rice
  • 1 teaspoon maple syrop
  • 2 teaspoons white sesame seeds
  • 1teaspoon soy sauce
  • 6 cups chopped romain lettuce
  • 1 cup watercress leaves
  • 1 sliced avocado
  • 1 sheets nori


1. In a medium saucepan boil the water and add ginger, half rice vinegar, and salt, simmer for 20 minutes. .

3. Meanwhile place other half of the rice vinegar in a small bowl with the vegetable oil, soy sauce, and sesame oil. Mix until smooth dressing .

4. Wile the ginger water has simmered for 17 minutes. Divine and peel the shrimp leaving the tail on, and add the shrimp to the ginger water, and let them cooke about 2 minutes.

4. Remove the shrimp and toss them in the dressing sauce

5. Remove the ginger slices from the water still in the pan and discard. Add the rice to the water, bring to a boil, and boil, uncovered, until the rice is just cooked, about 15 minutes (you may need to add a little additional water toward the end). Remove the rice, and toss with the remaining teaspoon of rice vinegar and the sugar. 6. Toast the sesame seeds in a 500° oven until golden brown, about 5 minutes, and tos with the rice. Reserve.

6. discard the ginger slices, turn the heat until boiled, add the rice and some water if needed, turn heat low cook the rice about 12 min or until done.

7. Toss all together the soft greens, shrimp and rice... Enjoy

Fish Milanese

Italian Fish Milanese

Flounder Telapia Hilanese


  • 4 fish fillets Flounder or Telabia
  • 1 chopped onion
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4 teaspoons buttermilk
  • 1 cup bread crumbs
  • 1/2 stick butter
  • 2 gloves minced garlic
  • 3 tablespoon chopped mint
  • 1 clove garlic, minced 2 teaspoons chopped fresh parsley


1. Combine onion, lemon juice and half of the oil in large container mix well, then add the fish coating all sides, refrigerate for two hours mixing occasionally.

3. Remove fish from marinade and dip in flour, then baste in buttermilk and eggs then into bread crumbs.

3. In large skillet, heat the oil with one spoon of butter, add fish and and cook until lightly brown both sides.

4. In separate skillet milt butter , garlic and mint and stir in for one minute, then pour over fish

Bienville Sauce

Great with fish and shrimp

Great with shrimp and fish


  • 1 1/2 pound cooked shrimp
  • 2 tablespoons butter
  • 1/3 cup chopped scallion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces Asiago or Gruyere cheese
  • 1/4 cup sherry
  • 1 can sliced mushrooms. drained
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt


1. In medium skillet, add butter and flour, cook over low heat till light brown.

2. Add milk gradually, making a smooth paste; cook over low heat until thickened andbubbly.

3. Add cheese; continue cooking over low heat until cheese melts, then salt and pepper to taste.

4. Stir in remaining ingredients. Use over pasta, fish fillet or other seafood


Crabmeat with Cheese french style

Crab Meat au Gratin


  • 2 pounds lump crabmeat
  • 1 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup all-purpose flour
  • 3 cup milk heated
  • 1 cup whipping cream
  • 1/2 cup dry white wine
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon cayenne pepper
  • Salt to taste


  1. Melt butter in Dutch oven; add onions, celery, bell pepper and pimiento and saute until soft, about 5 minutes.
  2. Stir in flour and blend well.
  3. Add milk and whipping cream, stirring until sauce thickens
  4. Add wine, salt and cayenne. Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with cheese.
  5. Bake in preheated 350° F. oven 15 to 20 minutes, or until bubbly.



Grilled Lamb Mediterranean Spice

Corn Muffins


  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped jalopeno
  • 3/4 cup grated Cheddar cheese
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 tablespoons cormeal


1. Mix eggs, milk and oil.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix.

4. Pour into greased muffin cups and bake in preheated 400° F. oven 25 to 30 min

Cordon Bleu

veal Cordon Bleu with Mushroom

Cordon Bleu with Mushroom


  • 8 thin slices ham
  • 8 veal cutlets, pounded thin
  • 2 tablespoons grated cheese
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoon seasoned flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped scallions
  • 2 cloves garlic, pressed
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup milk
  • 1 use mushroom soup recipe or condensed cream of mushroom soup
  • 2 tablespoons Marsala
  • 2 tablespoon chopped fresh parsley


1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together tightly to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add scallions and garlic to skillet; saute until tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.