Monthly Archives: October 2007

Chicken Masala


4 skinless, boneless chicken breast cubed
3 tablespoons masala mix (recipe below)
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, diced
1/2 cup of water

1. In a large pan or wok add oil and onions, cook until golden on medium. Add chicken, garlic, garam mix, and water. Mix well. After five minutes reduce heat to low and cook for fifth teen minutes covered.
Serve with white basmati rice

Garam Masala spice mix:
1 tbs of each: chili powder, coriander, turmeric, cumin, dried ginger, fenugreek, clove, cinnamon, nutmeg, salt, pepper, and curry leaves.
Mix well and store.

Yields: 4 servings

Moroccan Chicken Soup




This beautiful bright colored souped is perfect for those chilly days to not only warm your but to warm the soul with its exotic flavors. This is my go to soup when anyone is feeling under the weather. The mix of chicken and spices will soon clear up any sickness. Be careful with the harissa using it to your taste as it is very hot.

5 cups chicken stock
2 tablespoons olive oil
3-4 boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
2 teaspoons harissa or paprika
Salt and pepper to taste
2 medium zucchinis, peeled and sliced
1/2 cup couscous
1 (16 ounce) can of chickpeas

1. In an 8-inch skillet on medium heat sauté onions with olive oil until golden. Next, in a stock pan add chicken stock, chicken, onions, cumin, ginger, harissa, or paprika, salt and pepper, zucchinis, couscous and chickpeas. Bring to boil then cover pot and reduce to low for forty-five minutes.

Shrimp Curry


Shrimp curry is a just one of those mouth watering dishes that will leave you saying ‘wow, did I really make this”? A blend of beautiful spices makes this curry linger on in your mind for days to come.
1/4 cup vegetable oil
1 large onion, chopped
2 tablespoon of curry powder
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 large tomato, finely chopped
1 teaspoon ground red chili pepper
2(32 ounces)pounds medium peeled shrimp
1/4 cup water
1 teaspoon garam masala
cilantro, fresh (garnish)

1. In a 4 quart saucepan over medium heat add vegetable oil and onion; saute until golden. Add curry powder, ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

2. Add salt, turmeric, tomato, chili powder ,garam masala, shrimp and water, cook for 7 to 8 minutes. Garnish with fresh cilantro and serve rice.

Yields: 6 servings

Zucchini lasagna

This lasagna is my all time favorite. I have always loved lasagna anyway (well ok only my Mother’s) but when I came across this recipe when I was searching for new recipes to try in Ramadan. I was not even sure how this would turn out but upon my husband and myself tasting this all I can say is we were blown away by the many flavors. This is lasagna is even better then the one my Mother always made. The fun thing about this dish is that you can add any of your favorite vegetables in it not only zucchinis. I have made it with portabellas and eggplants. I have even added all three. Also, when making this I always make two and just freeze the other one for those days when I do not have the time to cook. However, when I am in the process of baking the frozen one I do cook for an hour but half way in between I make a mixture of butter, garlic, and Italian seasoning. I then pour this all over the top of the lasagna. This gives it a nice refreshing taste and I promise no one will ever even know you were not slaving in the kitchen all day.

1 lb (16 oz) package of non cook lasagna noodles
1 pound (16 oz) ground beef, turkey, or lamb
1 onion, chopped
salt and pepper to taste
2 tablespoons of Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
1 (16 oz) jar of pasta sauce (your choice)
1 1/2 cups mozzarella cheese, shredded
2 medium zucchinis, sliced

1.In a 9 inch skillet, brown the ground meat over medium heat. Add onion, salt, pepper, and Italian seasoning. Cook, drain, and set aside.
2.In a large bowl, mix together ricotta cheese, Romano cheese, sauce and the seasoned ground meat. Mix until well blended.
3.Meanwhile, preheat oven to 375 degrees F.
4.Add a thin layer of sauce in the bottom of a 9×13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining sauce, add the remaining 1/2 cup mozzarella cheese.
5.Bake in a preheated oven for one hour. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Yields: 8 servings