Spice of the Day - Oregano

Oregano

Oregano is an important culinary herb. It is particularly widely used in Turkish, Palestinian, Syrian, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.


Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.

It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a pleasant, spicy flavor.

Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs,[citation needed] oregano works with spicy foods, which are popular in southern Italy.

Oregano is a widely used ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.

The dish most commonly associated with oregano is pizza. Its variations have probably been eaten in Southern Italy for centuries. Oregano became popular in the US when returning WW2 soldiers brought back with them a taste for the “pizza herb”.

Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids.Additionally, oregano has demonstrated antimicrobial activity against food-borne pathogens such as Listeria monocytogenes. Both of these characteristics may be useful in both health and food preservation.

The leaves and flowering stems are strongly antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, emmenagogue, expectorant, stimulant, stomachic and mildly tonic. Aqueous extracts, capsules, or oil extracts of oregano are taken by mouth for the treatment of colds, influenza, mild fevers, fungal infections, indigestion, stomach upsets, enteric parasites, and painful menstruation.

It is a strong sedative and should not be taken in large doses, though mild teas have a soothing effect and ensure restful sleep. Used topically, Oregano is one of the best antiseptics because of its high Thymol content.

Oil of oregano has been found helpful against ear infections.

Practitioners of alternative medicine often recommend oregano as an herb essential to aid in the recovery of a variety of ailments.

Recipes:
mersaydees vinaigrette

Cajun seasoning

Greek marinated olives

Deb's Marinated Tomatoes

Sholezard - Iranian Saffron Rice Pudding

I've tried this for the first time while in Tehran,I think it was during the Ramadan time and it was a new experience for me seeing all these little stalls set up just for this period and cook for the people that were fasting.

Ingredients:
1 cup long grain rice
8-10 cups water, divided
1 cup white sugar or less,according to your taste
1/3 cup rose water
1/4 teaspoon saffron if using Iranian,for another one I'm not sure about the amount
2 tablespoons blanched slivered almonds
2 tablespoons ground pistachios (garnish, it looks beautiful and tastes good with it)
1 tablespoon ground cinnamon (garnish)

Wash ricewater to remove all of the starch. Bring rice and water boil in a large pot.
 Reduce heat to medium-low and cook until soft but notmushy, about 30 minutes. Add sugar, rose water and saffron.
Cook, stirring often to prevent sticking on bottom, until rice breaks up and isconsistency of polenta, 15 to 20 minutes.
Turn into serving bowls and garnish with almonds,pistachios and cinnamon.

Homemade Peanut Butter

This recipe also belongs to Rita and I've used it many times since I came accross. The best PB cookies I made using homemade peanut butter.

Ingredients:
1 1/2 cups unsalted dry roasted peanuts
1 tablespoon peanut oil, more if needed - canola oil works as well
1/4 teaspoon salt

For smooth peanut butter:
Mix the peanuts with the peanut oil & salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:.
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
 Mix the rest of the peanuts with the oil and salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.
Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Spice of the Day - Saffron

I'm starting a new thread on spices,since they benefit us in so many ways that we don't know about.
And I'm starting with Saffron,which is the most expensive spice.
Once I have enough recipes in here,I'll add them to each spice that is used in it.

Saffron

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish, and Cornish cuisines.  

A pound (454 grams) of dry saffron requires 50,000–75,000 flowers, the equivalent of a football field's area of cultivation (110,000-170,000 flowers or two football fields for a kilogram). Some forty hours of labour are needed to pick 150,000 flowers. Stigmas are dried quickly upon extraction and (preferably) sealed in airtight containers. Saffron prices at wholesale and retail rates range from US$500 to US$5,000 per pound (US$1,100–11,000/kg). Vivid crimson colouring, slight moistness, elasticity, and lack of broken-off thread debris are all traits of fresh saffron.

In late Hellenistic Egypt, Cleopatra used saffron in her baths so that lovemaking would be more pleasurable. Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments. Saffron was also used as a fabric dye in such Levant cities as Sidon and Tyre. Aulus Cornelius Celsus prescribes saffron in medicines for wounds, cough, colic, and scabies, and in the mithridatium.

Phoenicians then marketed Kashmiri saffron as a dye and a treatment for melancholy.Buddhist monks in India adopted saffron-coloured robes after the Gautama Buddha's death. However, the robes were not dyed with costly saffron but turmeric, a less expensive dye, or jackfruit. In Tamil it  is used to cure head ache, for painless labor etc.

Several saffron cultivars are grown worldwide. Spain's varieties, including the tradenames 'Spanish Superior' and 'Creme', are generally mellower in colour, flavour, and aroma; they are graded by government-imposed standards. Italian varieties are slightly more potent than Spanish, while the most intense varieties tend to be Iranian in origin. Westerners may face significant obstacles in obtaining saffron from India. For example, India has banned the export of high-grade saffron abroad.

Recipes:
Sholezard - Iranian Rice Pudding

Fried Scallion Rice

Simple and tasty!Sesame oil and soy sauce are good additions to it.

Ingredients:
1 cup cooked rice
1/4 cup scallion
1 egg
salt and pepper
1 teaspoon oil

Heat up oil and fry the scallions.
 Add the beaten egg and fry,breaking up the egg.
 Add the rice and fry for another minute.
Season and serve.

littlemafia: Banana Nuggets

littlemafia: Banana Nuggets: "My kids would like the banana and peanut butter of a banana and PB sandwich,but mommy always has a solutions.I just wish I had more imaginat..."

Banana Nuggets

My kids would like the banana and peanut butter of a banana and PB sandwich,but mommy always has a solutions.I just wish I had more imagination and make those really cool kid dishes.Maybe that's something I should look into one of these days.
You could do lots of variations on this recipe, try mini M&M's, coconut, raisins, dried cranberries, ect.Found this on thatsmyhome.com

Ingredients:
1 banana, sliced
1/2 cup Rice Krispies or 1/2 cup corn flakes
1 -2 tablespoon peanut butter

Microwave peanut butter till semi-liquidy.
Dip banana slices in the peanut butter and coat with cereal.
 Refrigerate until peanut butter has thickened.

Pasta Seasoning Mix

I just love making my own spice mixes,at first because where I live there aren't a lot of choices to come by and I also like to know what goes in my food..

Ingredients:
2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme leaves
1 teaspoon garlic powder

Combine all ingredients and store in an airtight container for up to six months.

Honey for Burns

Rita taught me how to "cure" my burns. Somehow I always manage to get burned when baking. Oh,it totally works.

Ingredients:
raw honey
water

 Rinse burn with cool water dry and apply honey directly to the burn and covered with sterile dressings. It has the ability to keep the area around a wound moist and protected which will promote fast healing and prevents scarring

French Tart's Cheese, Cucumber and Chive Sandwich Spread

We totally love this! That includes my daughters.My review says:"OMG!Loved it,loved it,loved it!!!"

Ingredients:
8 ounces cream cheese
1/2 medium cucumber, finely diced
2 tablespoons chopped fresh chives
1 spring onion, finely diced
1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
salt and black pepper

Allow the cream cheese to come to room temperature for about 10 to 15 minutes, to soften it slightly.
Add all the ingredients, EXCEPT the cucumber, and mix thoroughly. Season to taste with salt and pepper, then add the diced cucumber and gently fold through the mixture.Check the seasoning once more.
Serve as a sandwich spread or as a dip for crudites; also wonderful with crackers and scones. This spread is deleicious when served with smoked salmon and blinis.
Store in an airtight container in the fridge for up to 2 days.

One more cajun seasoning

by Pets'R Us

Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons ground black pepper
1 1/2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1/2 teaspoon dried oregano
salt

 Mix all ingredients together and store in a small jar.

Kindness recipe

I found it on the Internet a while ago,but I don't know where exactly.
The following is something the majority of us must learn and adapt to. I, like many, am not "perfect." As we grow older, we realize that there are many flaws within this world of ours and it is sometimes difficult dealing and accepting those flaws. The words in this verse certainly give us food for thought!... I found this on grouprecipes.This would make a great gift (just write it on a piece of paper and insert it in a jar).

 RECIPE FOR KINDNESS.
 Fold two hands together,.
And express a dash of sorrow,.
Marinate it overnight,.
And work on it tomorrow.
Chop one grudge in tiny pieces,.
Add several cups of love,.
 Dredge with a large sized smile,.
And mix the ingredients above.
 Dissolve the hate within you,.
By doing a very good deed,.
Dash in some help for any friend,.
If they should be in need.
Stir in laughter, love and kindness,.
From the heart it has to come,.
Mix with genuine forgiveness,.
And give your neighbour some.
The amount of people you can serve,.
From the recipe above,.
Is in the quality of its ingredients,.
And unlimited amounts of love.
This recipe's for the whole wide world,.
 For everyone to make,.
Just get it all together,.
And cook for God's own sake!

Happy Home Recipe

Please add more ingredients.

Ingredients:
4 cups , love
2 cups , loyalty
5 tablespoons , hope
2 tablespoons , tenderness
4 quarts , faith
1 barrel,hugs
infinite kisses
all you can get,friendship

Take love and loyalty, mix them throughly with Faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.
Notes: Serves more than enough to go around --
Prep and cook times are 24 hours a day, 365 days a year -- .

Simple Fried Rice

by Sarah in New York

Ingredients:
2 tablespoons oil (Sesame works best)
1 tablespoon butter
1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)

In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
Serve right away or keep warm until serving.

Maryland Jim's Pickled Cucumbers

Ingredients:
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons white vinegar
2 tablespoons vegetable oil
3 medium cucumbers, peeled and thinly sliced
1 medium onion, peeled and thinly sliced

Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving.

Marinated Feta with Olives

I made this during the ZWT6 and CaliforniaJan is the one the recipe belongs to.

Ingredients:
1 tablespoon whole cumin seed
2 teaspoons whole coriander seeds
1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 teaspoons orange zest
1 1/4 cups extra virgin olive oil
10 ounces brine-cured black olives, pitted and halved lengthwise
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
8 ounces feta cheese, diced
1 French baguette, sliced

Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Andi's Gurkensalat - Cucumber Salad

If you don't know already,Andi of the Longmeadow Farm has many great recipes.The fact that they really suit my sometimes-picky daughter's taste is a big bonus to try more of her recipes. This is a cucumber salad taken up a notch and with this I discovered that I actually like dill.

Ingredients:
1 whole cucumber
4 tablespoons tbsps sour cream
1 tablespoon white vinegar
1 teaspoon salt, divided into half
1/4 teaspoon pepper, ground
1/2 teaspoon dill
1 teaspoon fresh chives, minced

Peel and thinly slice the cucumber using a sharp knife or a mandolin. Place the cucumber in a colander and season with half the salt and 1/2 the pepper. Leave to rest for 20 minutes.
Meanwhile, mix together sour cream, vinegar, rest of salt and pepper, dill, and half of chives.
Mix together cucumbers, dressing, and top with rest of chives.
Please check for seasonings, sometimes you may want to add more salt/and or pepper.
Let sit in icebox for 2-3 hours to really chill!

Cajun Spiced Peanuts

Ingredients:
2 teaspoons vegetable oil
1 1/2 teaspoons cajun seasoning or 1 1/2 teaspoons creole seasoning or 1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper, ground
2 cups lightly dry roasted salted peanuts

Heat oil in a skillet over medium heat.
Stir in seasoning and cayenne.
Add peanuts to skillet; cook for 2 minutes stirring constantly.
Serve warm or at room temperature.
Store for up to 3 weeks in a tightly covered container.

Apple and Cinnamon Clafouti

I love this dessert that I came accross through Kate(w),my zaar friend from the land down under.I make it very often.

Ingredients:
1/4 cup caster sugar
1/4 cup plain flour
2 eggs
1 cup skim milk
400 g pie apples
2 teaspoons cinnamon, to dust
2 teaspoons icing sugar, to dust

Heat oven to 180 degrees celsius.
Combine sugar and flour in bowl.
Whisk together eggs and milk.
Combine egg mixture with flour mixture.
Add apples into your baking pan.
Spoon custard over.
Sprinkle with cinnamon.
Bake 25 minutes or until custard is set.
Stand 5 minutes.
Dust with icing sugar and serve.

"Garbage" vegetable stock

Bluemoondownunder is responsible for introducing me to this. Once you remember not to throw away the ends of your veggies is easy. It's a very flavorful stock. Best to make in summer and best eaten in winter.

Ingredients:
vegetable peels, well-washed, enough to fill a large stockpot (10-litre) 2 liters water, enough to cover the vegetables
1 bay leaf
peppercorn

Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
Strain and freeze in small portions (about 1 cup/8 fluid ounces).

.

Upside Down Plum Cake

Another winner from Pink Diamond.Plum can be replaced with other fruit and the cook as well. My four-year-old made most of this cake herself.

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter
1/2 cup brown sugar, packed
Plums to fill up the bottom of the baking pan.

Preheat oven to 350 degrees Fahrenheit.
Melt butter in 8 inch square baking pan and sprinkle with brown sugar. Cover with pitted plums.Set aside.
Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
Beat well after each addition. Pour batter over fruit variation of choice.
Bake for 40 to 50 minutes.
Invert at once on a serving plate being careful not to burn yourself.
Best served warm.

Mersaydee's Vinaigrette

Oh, I never know how to spell vinaigrette. But this one I loved it!

Ingredients:
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
3 garlic cloves, minced or 1/2 teaspoon garlic powder
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
dried chili

 Assemble ingredients in any kind of jar.
Shake before use.

Lentils with Rice - Mujadarah

This was a really nice surprise and I think the fried onions are what make this dish. Pali's favorites introduced me to it and I tried it during the Ramadan.

Ingredients:
1 cup lentils
2 cups rice
2 large onions
3 cups water
1 teaspoon cumin
1/4 cup oil
salt and pepper
1 cube chicken stock

 Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
Add rice,chicken cube and cumin. Cook until water is absorbed and rice is tender.  Quarter and slive peeled onions. Fry in oil until dark brown.
Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
Garnish with the onions.

Chicken Paprikas - Csirke Paprikas

I'm posting this for Imi,a friend  far from home who I'm sure he's missing this a lot. The taste of home. I never use flour to coat the chicken or to thicken the sauce.My cooking motto is quality not quantity. Enjoy! Jo etvagyat Imi!

Ingredients:
1 chicken,washed and cut in pieces
2 large onions
2 garlic cloves
2 T hungarian paprika
1 cup chicken broth (add more if you want a thinner paprikas,but you might get gulyas)
Salt,pepper
Sour cream(optional) to serve

Fry the pieces of chicken until brown.
Remove chicken and set aside.
Fry the onions until golden brown and soft.
Add the garlic and fry for another minute.
Add the paprika.
Add the chicken with the juices from it.
Add the water and boil about one hour.(not so sure about the time since I mostly use a pressure cooker)
At the end season with salt and pepper.
Enjoy

Teriyaki Chicken

I made this during the ZWT6 from my fellow vagabond,Lavender Lynn. She calls it Teriyaki Delight.try it and you'll see why.

Ingredients:
1/4 cup ketchup
1/4 cup hoisin sauce 
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons dark sesame oil
Chicken:
8 boneless skinless chicken thighs
sesame seed, toasted in a skillet
 cooked rice
green onion top, cut into 2-inch strips

Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
Remove chicken from bag and discard marinade.
This can be cooked on grill or in broiler.
Either way chicken should be cooked about 5 minutes on each side.
Transfer to cutting board and let thighs rest for 5 minutes.
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
Serve over rice, and garnished with green onions.

Egg Drop Soup

Nice little soup and it's also so easy to make. It completes a Chinese meal.Mama's Kitchen(hope) is the one I've got the recipe from.

Ingredients:
1 can chicken broth (14 oz)
2 eggs
1 teaspoon cornstarch
salt
1 green onion, chopped

Heat broth in saucepan to boiling. Whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
Taste. Add salt if desired.Garnish with chopped green onion.

Basic Muffin Recipe

This recipe is exactly like our regular muffin recipe except that it has less sugar and the family didn't really notice the difference. The recipe belongs to Pink Diamond at the zaar.

Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

Sift together dry ingredients.
Make a well in the centre.
Combine the wet ingredients then mix with dry ingredients.
Stir only until combined.
If using fruit, add to batter.
Fill paper-lined muffin cups 2/3 full.
Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.

Tabouleh

This is the most refreshing dish that I enjoy in the summer.A real tabouleh only has these ingredients.I sometimes skip the rule just to get more veggies into my daughters.See the recipe for how to make couscous.

Ingredients:
1 cup couscous
1 1/2 cup boiling water
2-4 large tomatoes, peeled
1 cups parsley, very finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup fresh lemon juice
3 tablespoons olive oil
Optional:scallions,diced cucumbers,onion


Place the couscous in a deep bowl.
Add the boiling water and let stand for five minutes.Fluff with a fork.
Add the rest of the ingredients and serve.

How to make couscous- Rita's method

Rita from the zaar has many great recipes,but if you're here via zaar you already know that. And I think she likes cardamon. This way of making couscous is the same way I've seen at the Cookshop's cook school in Vancouver.

Ingredients:
1 1/2 cups couscous
2 3/4 cups water
1 tablespoon olive oil or 1 tablespoon butter
1/4 teaspoon salt

In a saucepan, bring water to a boil.
Add butter, salt and stir.
Add couscous and remove from heat and allow to sit for about 5 minutes.
 Fluff with a fork.

Loula's Greek Pasta Salad

Our family totally loves this salad. The first time I made it,I barely got to try it since my daughters attacked it. My meat loving husband also loves it. I've made it twice a week too. This recipe belongs to Laloula from the zaar,one of the nicest person you can think of. No wonder her salad is so great! She's a great baker,makes tons of muffins and scones and loves dips.That's not it.It's not enough that she's great she's got a twin sister too.What you get:double greatness!

Ingredients:
80 g pasta (maccaroni or penne)- I use fusili
125 g frozen spinach -sometimes I omit it
150 g kefir -yogurt works fine
2 garlic cloves, minced
1 red onion, diced finely
2 tomatoes, sliced
40 g green olives, halved (stones removed)
1/2 lemon, juice of
1/2 bunch dill, chopped finely
1 tablespoon walnut oil or 1 tablespoon other flavourful oil
salt and pepper

Cook pasta according to package instructions until al dente (firm to the bite). In the last five minutes of cooking add spinach.
For the sauce combine kefir, oil, garlic, dill and lemon juice in a bowl. Season with salt and pepper to taste.
In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion.
Season again to taste. Let cool and serve or eat warm. Enjoy!
Since loula is vegetarian this is meatless,but chicken breast works fine in it.(sorry loula for adding this)

Fried Eggs with Dill

This is my husband's recipe and one of his favorites. I like it too,mostly because he can make it himself. He's always adding a lot of dill,that's why I stated one to three tablespoons. Whoever tried this liked it and made my husband so happy that he's recipe is successful.

Ingredients:
3 eggs
1 -3 tablespoon dried dill
salt,pepper

Fry your eggs sunny-side-uo or scrambled.
Season with salt and pepper.
Sprinkle generously with dried dill, according to your taste.

Sesame Soy Dressing

I made this during the ZWT6 and the recipe belongs to susie cooks.

Ingredients:

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1/4 cup canola oil
2 tablespoons toasted sesame seed oil
1/2 cup sugar
2 tablespoons water

Place all ingredients in a glass jar and seal the lid tightly.
Shake the jar until the sugar has dissolved.
The dressing can be refrigerated, covered, for up to 1 month.
Bring to room temperature before using
 

Kazakh Chai

This is different from any chai you might have tried . The fennel's flavor really comes true and this tea has a very unique flavor.This makes nine cups,so please,feel free to reduce the quantities if you wish to do so.

Ingredients:
6 cups water
6 teaspoons loose black tea
6 cardamom pods
1 1/2 teaspoons fennel seeds
3 cups milk
sugar or honey

Combine the water, tea, cardamon, and fennel seeds in a large saucepan and simmer over low heat for 3 minute.
Add the milk and 2 min later strain the tea into cups.
Add sugar/honey.

Cajun Seasoning

From all the cajun seasonings that I've tried this one was my fav.Recipe belongs to elmotto at the zaar.

Ingredients:
2 1/2 tablespoons paprika
4 teaspoons dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne

Combine all ingredients in a small jar & shake well.
It's our favorite seasoning for French Fries.

Orange Cinnamon Tea Blend

Ingredients:
1/4 lb ceylon tea

4 tablespoons diced dried orange peel
1 tablespoon ground cinnamon

Mix all ingredients together.
Put in your tin or jar and label with instructions if giving as a gift.
Use 1 teaspoon per cup of boiling water and steep 4 to 5 minutes.
Garnish with orange peel.

Greek Marinated Olives

Not bothering to buy the stuff anymore.Make them myself.

Ingredients:
1/2 lemon
600 g kalamata olives
500 ml olive oil
1/2 teaspoon dried greek oregano
1/4 teaspoon fresh ground black pepper
1 dried bay leaf

Use a zester to remove the rind from lemon.
Place the olives in a large glass or ceramic bowl.
Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
Cover with plastic wrap and place in the fridge overnight to develop the flavours.  Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.

Romanian Fudge - Ciocolata de Casa

It's a little bit different from the fudge you might now,but this is what we grew up with. It's the taste of my childhood.

Ingredients:
200 ml water
375 g sugar
500 g powdered milk
50 g cocoa
125 -250 g margarine
1 tablespoon vanilla sugar

Mix water and sugar together.
Cook for about 10 minutes,till becomes a syrup.
Remove from heat add margarine.
Then add cocoa and stir slightly.
Add powder milk and mix well.
Pour into 13"x9" pan and let cool.
We usually add nuts, raisins and whatever we find in our kitchen.

Romanian Sour Soup - Ciorba

1 onion
1 carrots
1 potatoes
2 stalks celery
1 green peppers
1/2 cup green beans
vegetable stock or chicken bouillon
1 tablespoon tomato paste
2 tomatoes
salt pepper
1/2 lemons, juice of
4 cups water
lovage
parsley
vermicelli (optional)
 
Cut all the vegetables in cubes.
Sautee the onion, add the rest of veggies.
Add the water and the stock.
When it's almost done add the tomato paste, chopped parsley. Add vermicelli.
Season with salt, pepper and lemon juice according to your taste.
Add little by little so it's not too sour.
 

Banana and coconut

It's one of my favorite desserts,mainly because it tastes good and is low in calories. Very refreshing.

Ingredients:
2 large bananas
fresh lemon juice
1 cup unsweetened desiccated coconut

Peel and cut the bananas into 2 cm pieces.
Dip banana in freshly squeezed lemon juice.
Roll them in dessicated coconut.

Deb's Greek Marinated Tomatoes

If you know me from the Zaar,I'm sure you know Deb(debbwl) one of the host of the Holiday tag game.She suggests dipping French bread in the marinade.Enjoy!

Ingredients:
4 large tomatoes, ripe, sliced
1/2 small red onions, thin sliced
1/4 cup olive oil, good quality
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 garlic cloves, minced
1/4 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon pepper

Arrange tomato and onion slices in shallow bowl (I use a pie plate).
Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper.
Pour over tomatoe and onion slices.
Chill thoroughly at least 2 hours, gently stirring once or twice.

Oven Baked Carrot Fries

Trust me,you'll love these!

Ingredients:
1 1/2 lbs carrots
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely chopped fresh rosemary
1 pinch pepper

Heat oven to 425 degrees F. Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
In a mixing bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Stir until all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature.

Hello

Many of you might know me from the Zaar as littlemafia. I'm not little anymore and by no means not mafia either,but these days it's so hard to find a nickname.