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Ingredients:
1 can chickpeas
1-2 ripe avocados, diced
2 cups shredded cabbage
1/2 cup sun-dried tomatoes, chopped
1-2 spring onion, chopped
1-2 tablespoon fresh parsley, chopped
1/2 cup cold extra virgin olive oil
1/2 teaspoon herb-seasoned salt
Instructions:
Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large
bowl.
For Dressing, blend spring onions, parsley, salt and olive oil. Pour over salad.
Serves 4
16 -ounce bag frozen French cut green beans.
16 -ounce can black eyed peas.
2 large ripe tomato(s), chopped.
1/2 cup(s) chopped parsley.
4 scallions, chopped.
Juice of 2 lemon(s) 1 Tablespoon vegetable oil.
salt and pepper to taste.
Steam and drain the green beans and allow them to cool completely. Drain and
rinse the black eyed peas. Combine all ingredients and mix well. May be served
chilled.
Total Calories Per Serving:233
6 servings
Ingredient:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup zucchini, chopped
1/2 cup red peppers, chopped
1 cup split peas, rinsed and soaked for at least 2 hours (green or yellow)
2 teaspoons fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons brown sugar
5 cups water or vegetable stock I add boullion powder to water
2 slices lemons, you can leave rind on or remove,your choice (1/4 inch thick
or so)
1 cup tomato sauce or pureed fresh tomatoes
1/4 teaspoon cayenne, to taste
salt and pepper
4 tablespoons finely chopped fresh cilantro
sour cream (to garnish)
Instructions: 1. Heat 1 tbls. oil in heavy pot on medium high heat.
2. Saute zucchini and red pepper for about 5 mins. till slightly softened.
3. Set aside.
4. Saute onion and garlic until softened in remaining 1 tbls. of oil
5. Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and
brown sugar and coat with onion/garlic mixture.
6. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add
salt and pepper later, but I like to put it in now).
7. Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours
or until peas are tender.
8. If you like your soup thin, add more stock.
9. Take the pot off the burner, discard lemon slices (if rind was left on),
and puree soup in blender or food processor.
10. Season if you have not already added the salt and pepper.
11. Sprinkle with coriander (cilantro leaves).
12. Alternatively, you can add the cilantro before you put the soup in the food
processor.
13. Serve with a dollop of sour cream.
This recipe may be doubled.
Enjoy!
For a variation, substitute lentils for split peas.
3 cloves of garlic finely chopped.
3 Table spoons of flour.
3 medium onions chopped for frying.
1 litres chicken stock
450 grams??? thick set yogurt.
1 1/2 oz butter or Samna.
2 tablespoons of veg. oil for frying the onions.
Method
fry the onions until brown, but not burnt and keep separate
gently cook the garlic in the butter on a slow heat for a minute or so without
browning it.
add the flour and blend to a past
add the yogurt one or two spoons at a time and blend gently (you may have to
increase the heat a little) until all the yogurt is mixed. at this stage I had
to use an egg whisk to beat the lumps out).
add a little of the chicken stock and all of the onions (you can keep some for
garnish if you want)
keep stirring and add the rest of the stock
simmer for about 5 mins. and stir occasionally
add salt and pepper and simmer for 5 or so more mins. (if it gets too thick
add more stock or a little water).
turn heat off an let it rest for 5 mins. or so (if you can wait that long)
Add a little bit of amar-el-deen in the boiling water. (Amar-el-deen should
be liquidy).
Add hazel nuts, almonds and pine seeds (nuts should be slightly browned, either
with a few drops of oil, or without).