Kale in Oyster Sauce

* 400 grams chinese kale, cleaned and cut into well pieces * 2 tablespoons garlic, coarsely chopped * 1 teaspoon ground pepper * 5 tablespoons oyster sauce * 2 tablespoons soy sauce * cooking oil

Mix all ingredients except for soy sauce. Add 2 tbsp oil to wok and heat till very hot. Now add the mixture and stir fry for a couple of ins. Add soy sauce and remove from heat. Serve with steamed rice.

Tom Kha Gai

This is a soup that has been enjoyed by our family ever since my youngest was 8 months old. We have tried it at every Thai restaurant we have ever been too. I finally got this recipe from my friend Anne in Phuket. On a vacation to Phuket, I had the chance to learn some authentic thai dishes and this was one of them. I learnt that every family has their own version. Anne did not use fish sauce in her soup, but 2 tsp of fish sauce can add the special thai flavor if you choose to add it. Thais usually obtain their coconut milk fresh from the local market the day they make the soup, but this can be made using canned coconut milk as well.

Coconut milk-1 can

water-2 cans

1-2 stalkslemon grass

2 inch galanga

4-5 shallots

salt

sugar

3-4 thai chillies

chicken breast cut in bite sizes

lime juice-2 tbsp

kafir lime leaves

mushroom

tomatoes

cilantro

Boil i can of coconut milk with two cups of water. Once it comes to a boil add the sliced lemon grass, kafir lime and galanga pieces. Now add salt, sugar , chicken and allow to simmer till the chicken is cooked. Add lime juice to taste, thai chillies, cilantro, more kafir lime leaves and lemon grass to garnish. Serve hot with steamed rice and add hot chilli flakes if more heat is desired.

White fish with Onions & Peppers

Baked white fish with Onions, Peppers, Olives, and Feta
(Makes 2-3 servings, recipe created by Kalyn.)

2 or 3 medium-sized Tilapia filets
(for best results, use fish that is uniformly thick)
1/2 T olive oil (or less, depending on your pan)
1/2 cup very finely diced red pepper
1/4 cup very finely diced red onion (or sweet white onion)
1/4 cup very finaly diced green olives
1/3 cup crumbled feta (or less if you're not wild about feta)
1-2 T mayo or lite mayo (do not use fat free)

Preheat oven to 425. Spray small glass or ceramic casserole dish with nonstick spray.

Heat olive oil in nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.

Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayo evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of fish. (Pile it on so all the mixture is used. It doesn't matter if some falls off while it's cooking.)

Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. The mayo and the topping will keep the fish moist. Serve hot.

Recipe from:
http://kalynskitchen.blogspot.com/2007/04/recipe-update-baked-tilapia-with-onions.html

Scallops and Cauliflower puree

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus
(serves 2)
1 lb jumbo sea scallops (about 10)
1 small head cauliflower
2 cloves garlic
1 bunch asparagus
2-4 tbs snipped fresh chives
1/2 c Greek yogurt
1/2 tbs butter
Olive oil spray (or you can brush/drizzle)
Salt and pepper to taste
Seasoning salt

Directions:
Bring a large stockpot of water to boil. Add chopped cauliflower and whole cloves garlic. Simmer until cauliflower is fork-tender. Drain and remove from heat, mash with a fork until cauliflower and garlic are completely pureed. Add chives and Greek yogurt, stir to incorporate.

Meanwhile, heat a grill pan over medium heat. Spray or drizzle asparagus with olive oil, salt and pepper. Grill until just done and still crisp.

Meanwhile, in a saute pan, heat butter until foam subsides. Season scallops on both sides with seasoning salt. Place scallops in pan and do not move until they can be moved freely (not sticking at all). Turn over and remove from heat. The heat of the pan will continue to cook until perfect.

To serve, mound approx 1 c cauliflower puree in the center of the plate. Top with asparagus spears, then scallops. Garnish with chives and serve immediately.

Original recipe from : http://homecookkirsten.blogspot.com/2008/03/seared-jumbo-scallops-with-cauliflower.html

Strawberry icecream

A SB diet recipe

1. Mix 2 tablespoons of sugar substitue with 240ml water.
   
2. Cut up 400gr strawberries and put them in a food processor.
3. Add them to the water,then add 240ml buttermilk (reduced fat) and freeze over night.
   
4. If you dont want it to go rock hard, add some vodka.

Kacchi Biryani

I still remember the first time I had this dish. It was made by my Bangladeshi friend, Bijli's mom who had made it in Bangladesh and carried it to the US. When I had asked her for the recipe , she nonchalantly suggested mixing the meat with all the spices and cooking it for 4-6 hours in an oven. Since then my quest for this biryani started and after several failed attempts( not because it was inedible, but because it did not taste like mashi's) I finally came up with this recipe.

Ingredients

1. Mutton-2 kgs
2. Jayatri--1/2 tsp
3. Kali jeera-1 kg
4. Jeera pwd-1 tbsp
5. ghee- 1.5 cup
6. pepper-1-2 tsp
   
7. aloo-1/2 kg
   
8. curd-1.25 cup
9. Onion-1/2 kg
10. halud-color
11. ginger- 2 tbsp
12. rosewater- 2 tbsp
13. garlic-2 tsp
14. kewra-2 tbsp
15. dalchini-1/2 tsp
16. Aloo bokhara 8-10
17. Elaichi - 6 pieces
18. Atta-1 cup to make dough
19. Clove- 4 ground
20. Tej patta- 2
    
21. Nutmeg-1 tsp
22. Salt- 2 tsp
    

Preparation

1. Wash meat , add salt , keep for 30 mins. Wash again and drain water.
2. Fry onions in ghee till brown and keep apart . When cold make into paste.
3. Add halud to potato and fry till brown.
4. In the hari( container you will cook) add meat, ginger, garlic, onion,all dry spices and mix.
5. Add yogurt, kewra, rose water and mix well.
6. Place potatoes on meat.
7. Add a little ghee and aloo bokharas.
8. Wash rice well and drain, Boil 12 cups of salt water and add rice. As soon as water boils drain rice. Set aside the water.
   
9. Remove 1 cup of rice water and add 3/4 cup ghee and add to meat mixture. Place the half cooked rice on the meat.
10. Sprinkle little color/ Saffron on rice. Mix remaining ghee in 1 cup of rice water and add to the pot.Add enough water so rice is submerged but not floating in water.
    
11. Roll atta into dough and use it to seal pot.
12. Heat oven to 350F, keep for 3 hours and break seal to enjoy!!
    

Angel Hair Fresca with Tilapia in Lemon butter Sauce

For the Tilapia
Ingredients
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5–6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

Steps

1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.
3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.

CALORIES (per 1/4 recipe) 249kcal; FAT 10g; CHOL 108mg; SODIUM 509mg; CARB 3g; FIBER <1g;>

Ingredients for Angel Hair Fresca
8 ounces angel hair pasta (1/2 box)
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.
3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

CALORIES (per 1/4 recipe) 303kcal; FAT 6g; CHOL 8mg; SODIUM 384mg; CARB 48g; FIBER 2g; PROTEIN 9g; VIT A 15%; VIT C 56%; CALC 2%; IRON 15%

Source: http://theultimatetailgateparty.com/aprons/meals/SensibleRecipes/SimpleMeal.do?mealId=559&mealGroupId=13