Mexi Morn’ Tofu

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled sprinkle with chives and serve.

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Italian Baked Potatoes

4 large baking potatoes
Dash of olive oil
1 cup ricotta cheese
1 cup Italian Shredded Cheese blend
2-3 garlic cloves, minced
2 T. chives, chopped
2 T. parsley, chopped
Salt and Pepper

Preheat the oven to 425° Fahrenheit.

Put the potatoes on a large baking sheet, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked through.

Cut the tops off potatoes lengthwise, scoop out potato, while leaving about a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.

Meanwhile, mix together the ricotta cheese, the potato you scooped out, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell, top each with 1/4 of Italian cheese blend and put them back into the oven for another 10-15 minutes.

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El Choco Biscuits

1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

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Easy Peasy Sweet Tostadas

4 small flour tortillas
Olive oil
4 tbsp mango chutney
1 cup cooked, shredded turkey
1 cup cheddar, grated
1 T. white onion, finely chopped

Preheat your oven to 400°F.

Brush each tortilla with olive oil.  Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey, cheese and onions.

Put them in the preheated oven until crispy (about 8 minutes).

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Chicken Fried Rice

4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
1tsp.  of olive oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

In a large wok or frying pan, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute.

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Cajun Blackened Chicken Recipe

Ingredients and Equipment:

Chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet

Cajun Spice mix:

5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)

Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix.

Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until
done (juice should run clear, not pink, if a thick piece is pierced deeply with a knife tip), or finish in a 350 degree oven.

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Chicken Kiev Recipe

4 large chicken breasts
4 Tbsp butter
4 cloves garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same thickness through out the breast. Then place the butter, the garlic and the parsley in the center. Roll the chicken up tight and seal it with tooth picks. Then mix the eggs and the milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder together. Dip the chicken on the milk/egg mixture, and roll it in the bread crumbs. Then bake for about 15-20 minutes or until they are golden brown and firm to the touch.

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Easy Tabbouleh Recipe

1 cup water
1/2 cup uncooked bulgar
1/2 cup cucumber, peeled, seeded and chopped
2 tablespoons thinly sliced green onion
2 large plum tomatoes, seeded and finely chopped
1 T. fresh basil, finely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 cup (2 ounces) crumbled feta cheese (optional)
Fresh mint sprigs (optional)

Bring water to a boil in small saucepan. Stir in bulgar; reduce heat to low. Cover; cook for 15 minutes or until bulgar is tender and water is absorbed. Spoon into medium bowl; cool. Add cucumber, parsley, basil and green onion to bulgar; stir. Gently stir in tomatoes. Add remaining ingredients. Gently toss with fork to combine. Cover; refrigerate until ready to serve. Sprinkle with cheese; garnish with mint (optional).

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Mediterranean Style Chickpeas Recipe

2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 (10-ounce) package of chopped frozen spinach, defrosted
1 (28-ounce) can of crushed tomatoes
1 cup chopped tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Juice of 2 lemons
Salt and pepper to taste

In a large saucepan, over a medium heat, saute the onions and garlic in the olive oil until the onions are tender. Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt, and pepper.

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Mexican Corn Bread

3 cups cornmeal
1/2 cups flour
2 tsp baking soda
2 tsp salt
2 T. sugar
3 eggs, beaten
2 1/2 cups buttermilk
1/2 cup oil
1 large onion
1/2 tsp garlic powder
1/2 cup jalapeno pepper
1 oz chopped pimiento
1/4 lb crisp bacon
15 oz cream corn
1 1/2 cup grated cheese

Have all ingredients at room temperature. Chop the onion and the jalapenos finely. Crumble the bacon. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of the mixing spoon. Don’t beat the dough — just stir enough to moisten all particles. Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.

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