Crockpot Pinto Beans

 9 Cups of water

3 cups Pinto Beans

3 tsp salt

3 Tbsp Fajita seasoning (in the green jar) - we get it from Gordons Food Service

Put all the ingredients in a crock pot with a lid and put it on low overnight. Still might not be done in the morning.

 If mushy but a lot of water still left, mash and then cook of the remaining water by   keeping the crockpot on only without the lid.

Garlic Sauce (Toum)

 Yumna Juwad's Garlic Sauce Recipe 

https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/

1 cup garlic cloves peeled

2 teaspoons Kosher salt 

3 cups neutral oil such as canola or safflower

½ cup lemon juice

INSTRUCTIONS

Peel and slice the garlic cloves. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.*

While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.

Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.

The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

*in every step slow is the key or it won't emulsify

Lemon Rice

Lemon Rice

Ingredients
1 Cup Basmati Rice
2 Cups water
1 Tablespoon Olive Oil
1 Teaspoon Brown Mustard Seeds dark variety
1 Tablespoon Ginger + Garlic *see Notes
1 Teaspoon Turmeric Powder aka Curcuma spice
to taste Salt
pinch Pepper
juice of one 1 Lemon

Instructions
Wash the rice and cook until done. Basmati rice usually takes around 12 minutes to cook, follow the package instructions. Strain so that no water is left
In a pan heat up the olive oil and add the mustard seeds. Temper the mustard seeds – careful mustard seeds jump up – until you get the nutty mustard seed aroma.
Add the ginger garlic paste, the turmeric powder, salt, and pepper and stir fry for another minute or two.
Take from the heat and let cool for a few minutes before adding and mixing in the lemon juice.
Pour the whole mixture over the cooked rice and mix well. Serve hot.
Notes
Use Ginger Garlic paste as it mixes into the dish. You can also buy the paste. OR chop 1/3 ginger and 2/3 garlic fine and use that instead.

David's Tuna Steaks

David’s Tuna Steaks

-Medeira-Style Portuguese Cuisine

Serves 4

Ingredients

4 cloves of Garlic, peeled
1 Tablspoon Salt
1 Tablespoon Dried Oregano Leaves
1 Tablespoon Basil Leaves
1 Teaspoon Pepper
1/2 Cup Extra-Virgin Olive Oil
8 Bay Leaves

1. Combine the garlic, salt, eregano, basil, and pepper and crush them with the back of a wooden spoon together in a bowl and gradually add 1-2 tbsps of oil to achieve a spreading consistency.

2. Rinse the steaks under cold water and blot dry with a paper towel.  Using your fingers or a spatula, spread the spice paste over both sides of the steaks, then place them in a baking dish.  Pour another 1/4 cup of oil over the steaks and turn once or twice to coat both sides. Place a bay leaf under each steak and one on top, then cover and let them marinate in the refrigerator 3-4 hours.  

3.  Preheat grill to high.  Be sure to clean the grate with a wire brush.  It is best to do this when the grill is hot so the chars come off easier.  

4. When ready to cook, take a paper towel soaked witha  little oil and oil the grate.  This keeps the fish from sticking and causes the meat to cross hatch easier.  Remove the steaks from the marinade, rinse and blot dry with a paper towel then brush another 1-2 tbsps of oil on steaks

5.  The recipe calls to cook for 4-6 minutes.  This should get them to about medium or me/well.  To achieve a nice crosshatch turn the steaks 60 degrees after 2 min of cooking.  

Sultan’s Lentil Soup

Sultan’s Lentil Soup (Mimicking Sultan's Restaurant soup)

Ingredients
• 3 Cups of Red Lentils
• 1 Cup of White Rice
• 3 Medium (to large) Onions
• 5 Teaspoons Cumin
• 5 Teaspoons Curry Powder
• 3 Tablespoons Minced Garlic

*Salt to Taste


Put the lentils and the rice in a large cooking pot, fill with water (6-7 quarts?).  Chop up the onion and add the the pot.  Next add the spices and garlic.  Stir everything together and then turn on the heat (if you turn on the heat without stirring the lentils and rice they will stick to the bottom).  Cook until the lentils are mushy (falling apart), the rice is done and the lentils are translucent.  Add salt until the desired flavor is reached, or salt it some and then allow people to add more if they so desire. Purée until smooth.

Serve with Lemon Juice 

chicken shawarma

chicken shawarma

Ingredients

• 1 lb boneless skinless chicken breasts (2 large breasts)

• 1 lb boneless skinless chicken thighs (4 large thighs)

• 6 tbsp extra virgin olive oil divided

• 2 tsp cumin

• 2 tsp paprika

• 1 tsp allspice

• 3/4 tsp turmeric

• 1/4 tsp garlic powder

• 1/4 tsp cinnamon

• 1 pinch cayenne

• Salt and black pepper

• Nonstick cooking oil spray

You will also need

• Grill or baking sheet, tongs, skillet, spatula, Ziplocs or plastic wrap.

Instructions

Prepare Marinade

1. Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.

2. In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

3. Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Oven Cooking Method

1. Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

2. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

3. Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

4. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

5. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Lambert Tip

Use Chicken tenders and don't cut them up while raw, let them marinate whole, bake them, cut them after they come out of the oven (cut them into big squarish chunks- it make them jucier), then fry.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients
For the chicken marinade:
2 Pounds Chicken strips, breasts or thighs.
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt
For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz (400g) tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Bake chicken in oven until cooked, then cut into chunks. Set aside.

Melt the butter in a large pot and Fry the onions in it until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the cream into the sauce. Add the chicken and its juices and cook for about five  minutes, until sauce is hot again. 

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.