Quinoa Tabbouleh

A la Stierman

Ready in 30 mins.

Servers 4-6

 

Ingredients:

2 cups water

1 cup quinoa

1 pinch salt

¼ cup olive oil

½ teaspoon sea salt

¼ cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onion, diced

2 carrots, grated

1 cup fresh parsley, chopped

DIRECTIONS:

1.  In a saucepan bring water to a boil. Add quinoa and a pinch of salt.

Reduce heat to low, cover and simmer for 15 minutes.

Allow to cool to room temperature, fluff with a fork.

2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon  juice, tomatoes, cucumber, green

onions, carrots and parsley. Stir in cooled quinoa.  

(sliced olives and artichoke hearts may be added if desired)

Chicken Tikka Masala

A la Diep

Ingredients:

2 or 3 pieces of chicken breast- cut into cubes

2 or 3 carrots- diced

2 or 3 potatoes- diced

1 cup of frozen edamame (shelled)

1 or 2 cloves of chopped garlic

Use half of a white onion (dice or chop big)

1 jar of Tikka Masala sauce- purchased at Fresh and Easy

½ cup of chicken stock

Directions:

1.  Salt and pepper the cubed chicken breast.  Brown the chicken with chopped garlic in the pan with oil. 

     Cook it until done-remove from pan. 

2.  With the same pan- cook onions and poatotes until it is almost tender.  Or you can boil the potatoes until tender and toss it during step 4.

3.  Toss in carrots.  Cook until they are almost tender.

4.  Pour Tikka Massala Sauce, 1/2 cup chicken stock, the frozen edamame, and the cooked chicken in the pan. 

Let it simmer until tender.  Serve over jasmine rice or naan bread (can find at Fresh and Easy or Trader Joe’s).

Happy cooking!

Humus Recipe a la Faith

To make a quick and tasty hummus for your events or dinners you'll need only a few things.

Ingredients:

2 cans of garbanzo beans
1/2 cup lemon (to taste)
2 large garlic cloves
1/2 table spoon salt
2 large serving spoons of Tahini (sauce)
Olive oil (optional)
Parsely (optional)

Preparation:

Put everything in the food processor for about 7 minutes until creamy.

Place in a dish and put Olive Oil on top & garnish with parsley (optional)

Thu Le's World Famous Edamame Salad

Edamame Salad

Shared by Thu Le Diep

Serving 4-8 people

Ingredients:

1 medium size English cucumber or 4/5 Persian cucumber; dice

2 bags frozen shelled edamame, thawed

Small basket of grape tomatoes or tri-color tomatoes, cut in half

1 jar marinated mushroom with garlic
1 jar marinated artichokes heart
1 jar of roasted red peppers (or roasted red and yellow peppers); cut to bite size pieces
½ jar of Kalamata olives, pitted or any of your favorite olives
1 container of marinated mozzarella balls (or feta cheese)
2 teaspoons chopped fresh basil leaves (or as much as you like)
2 lemons-squeezed to get the juice

All ingredients can be purchased at Trader Joes.

Directions:

1. Heat water to a boil in a pot or saucepan. Add Edamame; simmer 3 to 5 minutes or until it is crisp-tender. Drain well and put it in a big bowl and let it cool.
   

2. Then add tomatoes, cucumbers, salt and pepper and extra virgin olive oil and lemon juice into the big bowl. Mix it

3. Tossed in the rest of the ingredients (mushroom, artichoke hearts, peppers and mozzarella balls) and the basil.

Mixed well. Enjoy!

Orzo Pasta Salad

Orzo Pasta Salad a la Diep

Ingredients:
1 English cucumbers (not Peeled)
1 carton Little red tomatoes (cherry or grape tomatoes)
Sun Dried Tomatoes (as much as you like)
1 small jar of Kalamata Olives (Purple)
1 bag of Orzo Pasta (melon seed)
1 Yellow Squash
1 Zucchini Squash
1 stalk of Celery
1 container of Feta Cheese (Mediterranean)
Broccoli Trees (blanch with salt water until tender- shock it with ice water to stop the cooking)
Fresh Basil handful (thinly sliced)

Extra Virgin Olive Oil
2 small or 1 1/2 large lemons (squeeze juice of lemon)

Instructions:

Chop all vegetables into edible pieces 1/2 inch approx.
Roast yellow squash, zucchini, and tomatoes in oven at 350 degree for 30 minutes. Let it cool before mixing to salad bowl.
Mix fresh veggies in large salad bowl, add olive oil, salt, and pepper
Cook Pasta (follow directions from bag)- drain, drizzle olive oil on pasta, and let it cool completely before mixing together into salad bowl.
Enjoy!

Shrimp Ceviche

Shrimp Ceviche

Ingredients:

Shrimp
tomato
onion
cilantro
carrots
jalapenos
lemons or limes

Procedure:
Boil water then turn off boiling water, drop in peeled shrimp, leave in water until pink then drain.
In a food processor/chopper chop up onions, jalapenos, and carrots. Finely chopped. Pour into container.
By hand chop up tomatoes and and cilantro. Pour in with other vegetables.
Finally in food processor/chopper pour shrimp and chop finely.
Pour shrimp in with vegetables mix add lemons or limes to taste. Add salt to taste.

LAUSD Coffee Cake Recipe

Available compliments of:

http://cafe-la.lausd.net/Chef%27s_Corner/Old_Fashioned_Coffee_Cake

Old Fashioned Coffee Cake

PORTIONS: 18 SIZE: Cut 9 / Pan PANS: 2 - 9"x9"	TEMPERATURE: Conventional Oven: 375 F Convection Oven: 325 F COOKING TIME: Conventional Oven: 45-55 Min. Convection: 35-40 Min.
INGREDIENTS	AMOUNT	DIRECTIONS
BATTER: All purpose flour Non-fat dry milk Salt Nutmeg Cinnamon Baking powder Baking soda Vinegar Water Salad oil Brown sugar, packed Granulated sugar Eggs	3 3/4 cups 1/2 cup + 2 Tbsp. 1 1/4 tsp. 1 tsp. 1 1/2 tsp. 3 1/2 tsp. 3/4 tsp. 2 Tbsp. 1 1/2 cups 1 cup + 2 Tbsp. 1 1/4 cups 1 cup 2 ea.	BATTER: In a bowl, combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set Aside. Combine vinegar and water in a measuring cup. Set Aside. In mixer bowl, blend together the oil, brown sugar and granulated sugar on low speed for 1 minute. Add eggs and continue to blend on low speed for 1 minute. While mixer is on low speed, add the dry ingredients alternately with the water and vinegar to oil-sugar mixture. Scrape down bowl, then blend on medium speed for 1 additional minute.
TOPPING: All purpose flour Brown sugar, packed Granulated sugar Salt Cinnamon Nutmeg Salad oil	3/4 cup + 3 Tbsp. 1/4 cup + 1 Tbsp. 1/4 cup Dash 1/4 + 1/8 tsp. 1/4 + 1/8 tsp. 1/4 cup	Evenly divide batter between 2 greased 9"x 9" pans. Sprinkle 3/4 cup topping evenly over batter in each pan. Bake until tooth pick comes out clean when inserted in the center of cake. TOPPING: In mixer bowl, combine all ingredients except oil. Blend on low Speed for 1 minute. Add oil gradually and continue to blend until topping is crumbly.