Chicken and Rice Patties

So, I had some left over chicken and rice in the fridge the other day, and I thought I'd try something different instead of having plain old leftovers. It was quick and simple, taking only 15 minutes to prepare.

You will need:

1 Cup of cooked chicken (cooked anyway you like-mine was left over roasted chicken)

2 Cups of cooked rice

1 Onion chopped finely

2 Cloves of chopped garlic

1 Bell pepper chopped in cubes

1 Chopped tomato

4 Eggs beaten

3 Tbsp of grated parmasen cheese

2 Tbsp of fresh chopped parsley

2 Tbsp of cornmeal

1 Tbsp Olive oil for frying

Salt and pepper to taste

Add all the vegetables, rice, chicken and spices in a bowl and toss well. Then, add the beaten eggs, cheese, cornmeal and parsley. Mix ingredients together well. Once everything is coated with the eggs, cheese and cornmeal, form balls and gently flaten to make patties. I suggest you form patties no larger than the palm of your hand to prevent them from breaking apart. Then, in an oiled and heated pan, add the patties and cook one side for approximately 5 minutes or until browned and then flip over and brown the other side.

These patties taste great on their own, or with your favourite condiment!!

Buon Appetito! :-)

Apple Avocado Salsa

This is a simple and delicious recipe which can add a ton of flavour to your favourite grilled meat or fish or you can use it as an appetizer with some tortilla chips. The key is to chop all the ingredients finely.

You will need:

2 Medium sized tomatoes

1/2 of small onion

1 ripe avocado

1/2 of red delicious apple

2 Tbsp of fresh chopped cilantro

1 Bell pepper

Juice of a whole lime

1/2 of jalepeno (for heat, optional)

1/4 Tsp of ground cumin

1 Tbsp of olive oil

Salt and Pepper to taste

Chop all the ingredients finely, and add it all in a bowl with the spices, olive oil and lime juice. Mix all together and serve as a side or use as a dip with your favourite tortilla chips. Enjoy!!!

Roasted Garlic Hummous

Hummus is one of my favourite dips. I make it often and always try to throw in
different ingredients to make a variety of flavours. This recipe is pretty classic.
I like to roast the garlic rather than throw it in raw. It gives it a nice mild flavour.
Also, I usually use tahini but it is difficult to find here. I discovered if you lightly toast sesame seeds, it has the same effect. Be careful not to use too much though, because it can be overpowering.

You will need:

2 Cans of chick peas
3 cloves of garlic, roasted and crushed
1 Tbsp of fresh chopped parsley
1/2 Tsp of cumin
1 Tsp of paprika
1/4 Tsp of toasted sesame seeds
1 Tbsp of olive oil
Juice of 1 whole lemon
Salt to taste
　
To roast the garlic, place the whole, unpeeled cloves in a pan and turn on the heat. (No oil is required) Allow to cook for about 2-3 minutes on one side and then turn over. Once the peel is browned in colour, remove from the heat. Then, peel and crush the garlic.

If you have a toaster oven, you can just place the unpeeled garlic cloves in and toast for
approximately 5 minutes instead if usuing a pan.

Drain the chick peas and put them in a food processor and add the lemon juice, garlic, parsley and sesame seeds. Blend until smooth.

Then, put the mixture in a bowl and add the cumin, salt, paprika and olive oil.

Serve as a dip with some tortilla chips or use as a condiment. It's a healthy alternative to mayonaise or sour cream.

(Tip: Hummus tastes great on a nice barbequed burger!!)

Makes enough for about 4-6 people.

Buon Appetito!!

Pan-roasted Mini Potatoes

These potatoes are so delicious and they are easy to make. The secret is to boil the potatoes before they are roasted so that the inside is nice and soft and the outside is crispy. You can bake them in the oven, but in this recipe I used a non-stick, ungreased frying pan and the results are just as good.


You will need:


Mini potatoes, unpeeled (enough to feed 2)


1 Tsp dried oregano


1 Tsp of Thyme


1 Tsp of rosemary


1 Tsp of paprika


1 Tsp of basil


1 Tsp of onion powder


1 Tsp of garlic powder


Salt and pepper to taste


Approx. 2 Tbsp of Olive oil


Place whole, unpeeled potatoes in a pot with water and cook until it boils. Once it starts boiling, let it do so for approximately 5-7 minutes or until you can stick a fork through the potatoes. Then, remove it from the heat and drain the water.


Let it cool down for a few minutes. Then, cut the potatoes in half and put them in a bowl. Add all the spices and dress with olive oil. Mix it well until the oil covers the potatoes.  When it is all mixed, put the potatoes in an ungreased, non-stick frying pan. Place the potatoes with the flat side down. Once it has crisped and browned on one side, flip them over and do the same to the other side. It usually takes about 5 minutes to nicely brown.


Cook until you get the desired crispiness.


Serve with your favourite cut of meat or enjoy it just on its own!


Buon Appetito!

Asian Inspired Ragout with Rice Noodles

Refreshing Eggplant Salad

Eggplant is a great vegetable. There are so many ways to prepare it. It is used a lot in middle eastern and southern Italian cuisine. This recipe is my version of the Lebanese-style eggplant salad called Bethanjane. It is a great appetizer and really easy to put together. Usually, the eggplant is roasted and peeled, but in this recipe, I use a non-stick pan and I fry the eggplants with water. I know it sounds crazy, but it actually works. It is a very healthy way to substitute frying with oil.

You will need:

1/2 An eggplant chopped into square pieces (Unpeeled)
1 Small onion finely chopped
2 Medium-sized tomatoes
3 Tbsp extra virgin olive oil
1 Tbsp fresh chopped basil
1 Tbsp fresh chopped parsley
Salt and Pepper to taste
Water (for frying)

In a frying pan, add the chopped eggplant and turn on the heat. Once the pan starts to heat, add a little bit of water, just enough for it to cover the bottom of the pan and sizzle. You will need to watch as the water evaporates every minute or so. When the water evaporates, add a bit more. You should see the eggplant caramelize a bit. Once the eggplant is cooked, set aside and let it cool down.
(Usually takes about 10 minutes)

Then, add the tomatoes, onions, parsley and basil in a bowl. Once the eggplant is cooled (you may want to refrigerate them for a bit), add it in the bowl. Then put the olive oil, salt and pepper in the bowl and mix well.
That's it!

Simple, healthy and delicious!!
Enjoy :-) 

Middle Eastern Lentil Stew

Lentils can be cooked in many different ways. Not only are they delicious, but they are extremly healthy for you. They are an excellent source of protein, fiber and folic acid. In this recipe, I combine middle eastern inspired spices which infuses this dish with so much flavour.

You will need:

1 Cup of dried green lentils

3 Onions, thinly sliced

4 Cloves of chopped garlic

2 Medium-sized tomatoes, cubed

2 Tablespoons of fresh shredded ginger

1/2 Teaspoon of ground clove

1 Teaspoon of ground cardamom

1 Teaspoon of ground tumeric

1 Teaspoon of ground coriander

1 Teaspoon of extra virgin olive oil or butter.

Salt to taste
　
In a medium-sized pot, heat the olive oil or butter and add the onions and garlic. Cook on low heat until the onions are nicely browned, or carmelized. (This is an important step because it gives the dish an amazing flavour)
Then, add the tomatoes and shredded ginger. Cook for about 5 minutes.
Once the tomatoes are simmering, add the dried lentils and stir until it is saturated in the juices. Then, add 5 cups of water and all the spices. Bring it to a boil. Then, cover and cook on low for about 40 minutes or until the lentils are tender. Depending on the consistency you prefer, you may want to add an extra cup of water if you feel you want a softer texture. (I personally feel 5 cups of water is plenty.)
When this is done, I like to serve the lentils in a bowl and add just a splash of raw extra virgin olive oil. It tastes great!!

Enjoy!!