Classic Tomatoe Spaghetti

Ingredients

2 cloves of garlic

1 fresh Chile

a small bunch of basil

sea salt and ground black pepper

1 pound of dried spaghetti

olive oil

1 X 14 ounce can of diced tomatoes

4 ounces of Parmesan cheese

Step 1: Bring a large pan of salt water to a boil and add spaghetti

Step 2: In a sauce pan heat oil, garlic, Chile and basil

Step 3: When garlic browns add tomatoes

Step 4: Turn the heat up high for a minute

Step 5: I added ground chicken to my sauce

Step 6: Plate Spaghetti topped with sauce and Parmesan cheese

Step 7: I served with garlic bread

Review

This was a great take on spaghetti. The sauce tasted great and was much different than your everyday sauce. Also, this was a very inexpensive dish to cook!

Salmon Tikka with Cucumber Sauce

Ingredients:

2 naan breads and flatbreads
1 frsh red chile
1/2 cucumber
1 lemon
1/4 cup natural yogurt
sea salt and freshley ground black pepper
a few sprigs of fresh cilantro
1 X 7 ounce samon filet with skin, scaled and bones removed
1 heaped tablespoon tandoori
olive oil

Total Preparation Time: 30 minutes

Step 1: Preheat oven to 225 and place Naan Breads inside
Step 2: Peel and halve yoru cucumber lenthways and remove seeds with a spoon
Step 3: Roughly chop the cucumberput in a bowl and add lemon, salt, pepper, chile and yogurt
Step 4: Slice each salmon into 1/2 inch wide-slices
Step 5: Heat a large frying pan and add a log of olive oil
Step 6: Use a spoon and rub tandoori on salmon
Step 7: Add salmon to to frying pan and cook each side for 1 1/2 minutes
Step 8: Place a warm naan on each plate add salmon and top with cucumber yogurt




Review: This dish was a great alternative to chicken tikka. The tandoori sauce was a little salty.
Next time I would use less tandoori. However, with the yogurt sauce the saltiness of the tandoori sauce is masked.

Moroccan Lamb With CousCous

Ingredients:

1 Med Red Onion
3 Ripe Tomoatoes
small bunch Italian FreshParsley
1 Fresh Red Chile
8 Dried Apricots
Oilve Oil
small pat of Butter
Ground cumin
Sea Salt & Black Pepper
PineNuts
1 X 15 ounce Garbanzo beans
1 1/3 Cups of Quick-Cook Couscous
1 Lemon
1 tablespoon Balsalmic Vinegar
1/2 pound Lamb Leg
2/3 cup Natural Yogurt

Total Preparation Time: 45 Minutes

Calories Per Serving: 680 (1 cup of Couscous)

Step 1: Finely Chop Onion, Chop Tomatoe into chunks
Step 2: Roughley Chop Parsley and Stalks
Step 3: Finely Chop Apricots
Step 4: Put Frying pan on high heat, drizzle olive oil in pan
Step 5: Add apricots, onions, butter, cumin, salt, pepper, pine nuts
Steps 6: Add tomatoe, parsley, beans w/juice, 1/4 cup of water
Steps 7: While sauce is simmering, put Couscous into boiling water, just enough to cover the Couscous
Step8: Add lemon juice, salt & pepper, oil
Step 9: Mash up sauce with a spoon and add basalmic vinegar
Step 10: Get another frying pan really hot. Cut lambs into cubes and rub with cumin, salt & pepper
Step 11: Cook for 2 minutes on each side until brown

Serve Lamb over Couscous and sauce. Top with a dollop of yogurt.

Yogurt has not yet been added in the photo above.

Review: Delicious dish. Very filling and the garbanzo beans and dried apricot add additional flavor to every bite.