Cooker’s Pot

You’ll Need:

1 1/2 lb Lean Ground Beef
1/4 cup Bread Crumbs, Dry
2 tbl Barbecue Sauce
1 x Egg, Lg
1/2 tsp Salt

FILLING
1 cup Cheddar, Sharp, Shredded
1/4 cup Bread Crumbs, Dry
1/4 cup Green Pepper, Chopped
2 tbl Water

Procedure:

Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot.

You’ll Need:

450 g Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil

- For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil.

Procedure:

Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
Cut soaked red chilies into two or three small pieces and discard seeds.
Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
Garnish with green spring onion and a few drops of sesame oil.

You’ll Need:

1 kg zucchetti
200gr onions diced
3 garlic gloves cut in slices
200gr tomatoes diced
30 gr butter
salt, pepper
50 gr brad crumbs
100 gr grated mozarella cheese
5 dl tomato sauce

Procedure:

Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted.

You’ll Need:

5 cup torn mixed salad greens
1 med carrot
1 cup sliced fresh mushrooms
1/2 cup crumbled feta cheese (2 oz.)
1/2 cup coarsely chopped pitted
kalamata olives
1 med cucumber, halved,
seeded, and sliced 1/4 inch thick
(1 3/4 cups)
1/4 cup sliced green onions
1/2 cup mayonnaise or salad dressing
1/4 cup plain low-fat yogurt
1 tsp finely shredded orange peel
1/2 x to 3/4 tsp. crushed red pepper
1/8 x to 1/4 tsp. ground black pepper
1 med orange, peeled and sliced
1/4 cup coarsely chopped walnuts
Orange peel strips (optional)

Procedure:

Place salad greens in a 2 1/2- to 3-quart clear straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler carefully cut carrots into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions.
For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese.
Cover salad tightly with plastic wrap. Chill for 2 to 24 hours. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. 6-8 SVG.

Make Ahead: Assemble this salad up to 24 hours before serving. Garnish and toss just before serving.

You’ll Need:

1 tbl canola oil
1 lrg yellow onion, diced
1 x green bell pepper, seeded and diced
1 x red bell pepper, seeded and diced
1 cup sliced celery
2 x cloves garlic, minced
28 oz canned crushed tomatoes
16 oz canned red kidney beans
15 oz canned stewed tomatoes, diced
3 tsp chili powder, up to 4
1 tbl dried oregano
2 1/2 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp bottled hot sauce, up to 2
1/2 tsp ground black pepper

Procedure:

MAKES 4 TO 6 SERVINGS. VEGAN

This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying.
Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving.
Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.

You’ll Need:

450 g Okra, chopped
115 g Yellow lentils
1 Unripe mango, peeled and stoned
2 pieces Medium-sized onions, sliced
2 pieces Fresh red chilies, seeded and sliced
1 piece Tomato, sliced
3 tbsp Vegetable oil
2 tbsp Fresh coriander, chopped
1 1/2 tsp Chili powder
1 tsp Ginger, crushed
1 tsp Garlic, crushed
1 tsp Ground coriander
1/2 tsp Onion seeds
1/2 tsp Ground fenugreek
1/4 tsp Ground turmeric

Procedure:

Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside.
Heat oil in a wok and add the onion seeds and fry until they begin to pop, then add the onions and fry till golden brown.
Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander.
Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked.
Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes.
Serve immediately.

You’ll Need:

1/3 cup butter
2 tbs grated orange rind
1/4 cup orange juice
1 1/2 lbs fresh asparagus
Peeled orange slices

Procedure:

Combine butter, orange rind, and juice in saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced by half and slightly thickened, stirring occasionally. Set aside and keep warm. Snap off tough ends of asparagus and remove scales from stalks with a knife or vegetable peeler. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain. Arrange asparagus in a serving dish. Pour orange sauce over asparagus. Garnish with orange slices.

You’ll Need:

2 aubergines ( eggplants )
2 red peppers
2 tomatoes
2 zucchini
2 spoons olive oil
salt & pepper

Procedure:

Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesamo slices, optional) sprinkle with lime juice.

You’ll Need:

red/yellow peppers, whole
courgettes, sliced in half lengthways
aubergine, thickly sliced
sweet potatoes, thickly sliced
onions, cut in half

MARINADE
75 ml olive oil
1 lrg clov garlic, crushed
30 ml mixed summer herbs, finely chopped
salt and freshly ground black pepper

Procedure:

1. In a screw top jar combine the marinade ingredients together, shaking well.
2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop.
3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning.
4. Barbecue over a grill, turning frequently.
5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft.

You’ll Need:

1 med Pepper, any colour
1 lrg Carrot
2 1/2 x Florets cauliflower
1 x Chunky onion or shallots
1 tsp Garlic powder
1/4 tsp Turmeric powder
1 1/2 tsp Salt
1 tsp Sugar
2 tbl Oil

PEANUT SAUCE
146 gm Peanuts, roasted and blended
1/4 tsp Cumin powder
1/4 tsp Coriander powder
1/2 tsp Chilli powder
1 1/2 tbl Water
3 tbl Sugar
1/2 tsp Salt

Procedure:

Peanut sauce: Add all the spices and peanuts, water, salt and sugar.
Keep stirring into a thick and tasty sauce.
Clean and rinse the vegetables and cut into bite sized pieces. Mix vegetables with garlic, turmeric, salt, sugar and oil. Skewer the vegetables and barbecue, dip into sauce and serve.