Servings: 8
Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.
Serving Ideas : Serve with rice or cous-cous
Recipe Based on: Ethnic Cuisine
Servings: 4
soften butter and combine with spices. spread on sides of fish. Place fish on foil and cover with onion slices. wrap fish securely. Place in 400 degree oven for 30-40 minutes.
NOTES : Halibut, cod, swordfish, or sea bass.
Servings: 10 - Appetizers.
Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.
Recipe based on: Veggie Life Magazine Servings: 10
saute onion, celery, garlic and pepper until softened. add cinnamon, ginger and turmeric. Stirring thoroughly. add stock and lentils. bring to boil, reduce heat, cover simmer 45 minutes. add chickpeas and tomatoes. cook another 15 minutes. stir in lemon juice, cilantro and salt and pepper. serve immediately.
Servings: 4
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.