main dishes

Paneer Thinga


2 tablespoons oil
2 tablespoons ginger-garlic paste
3 tablespoons tomato paste
4 fresh green chili’s, slit down the middle
2 cups (10 oz) cooked large shrimp
1 teaspoon turmeric powder
salt to taste
1/2 cup paneer, cubed
1/3 cup heavy cream

1. Heat the oil in a saucepan and fry the ginger-garlic paste for 1 minute. Add the tomato paste and 2 of the chili’s and cook until the oil separates, adding water to
hasten the process. Add Shrimp, turmeric, and salt. Mix well and cook for a few minutes until everything is well blended.

2. Fold in paneer very gently so it does not break then pour in the cream. Heat but do not allow to boil. Serve with remaining chili’s on the top.

Yields: 6 servings

Adapted from: Indian in 6

Italian Chicken with Vegetables

When the chicken cooks the broth drops down and cooks the vegetables and gives them a magnificent flavor.

1 whole chicken, butterflied
2 large potatoes, peeled and sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons olive oil
2 tablespoons rosemary
salt and pepper to taste
1 tablespoon Italian seasoning
1 cup chicken broth

1. Take a broiler pan and line the bottom with foil. Place potatoes, carrots and onions onto the broiler. Then gently add chicken broth.

2. In a large mixing bowl add oil and spices, rub all over chicken.Lay chicken on the top grill pan.
Cook in the over on 350 F for one hour.

Lemon Pepper Salmon

As you all know I am a avid salmon lover who is always on the look out for the next best recipe. Lemon compliments any seafood dish perfectly so this is a winning recipe for sure. This is great for those busy days when you do not have a lot of time as well. Pair it with rice for a nice meal.

4 salmon fillets
juice of 1 lemon
olive oil
salt and pepper to taste
3 tablespoons garlic, diced
1 tbs lemon/pepper seasoning

1. Pre-heat oven to 350F. In a small bowl add lemon juice, olive oil, salt, pepper, garlic and lemon pepper seasoning. Marinate fish in this mix for at least 30 minutes. Take enough aluminum foil (4 pieces) to be able to cover all of the fillets individually. Divide mixture into all the 4 foil packs, close and seal. Place wrapped fish in glass baking pan for about 15 minutes. Check to make sure fish is done.

Yields: 4 servings

Arabic Shrimp


1-1/2 pound large shrimp in shells
3 cups water
1 tablespoon parsley
4 garlic cloves, chopped
1/2 cup celery, diced
1 tablespoon olive oil
1 onion, chopped
1 tablespoon cumin
1 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons cilantro
2 tablespoons lemon juice

1. Peel shrimp and place shells in 2-quart saucepan with water covering the top. Bring to a full boil then simmer for 1 hour. When finished pour through a strainer and reserve the broth.

2. Heat oil in a large skillet on medium heat add parsley, garlic, pepper, celery, onion, cumin, cayenne pepper, salt and pepper, cilantro and lemon juice. Mix well then add 1 cup shrimp broth. Bring to a fill boil then simmer for 15 minutes. Serve with white rice.

Yields: 4 servings