Author: admin

Ingredients:

• 1 large eggplant
• 1/2 cup cooked rice
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4-inch thick shells. Chop the eggplant flesh and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped eggplant, onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the cooked rice, chopped tomatoes, parsley, feta cheese, salt, and black pepper.
5. Fill the eggplant shells with the rice mixture and place them in a baking dish. Sprinkle the tops with Parmesan cheese.
6. Bake the stuffed eggplants for 20 minutes, or until they are heated through and the cheese is melted and golden. Serve immediately.

Ingredients:

• 1 pie crust
• 4 eggs
• 1 cup milk
• 1 cup heavy cream
• 1 cup shredded cheese
• 1/2 cup cooked and chopped shrimp
• 1/2 cup cooked and chopped crab meat
• 1 cup fresh spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the eggs, milk, heavy cream, cheese, shrimp, crab meat, spinach, salt, and pepper until well combined.
3. Place the pie crust in a 9-inch pie dish and pour the egg mixture into the crust.
4. Bake in the preheated oven for 45-50 minutes, or until the quiche is set and the crust is golden brown.
5. Let the quiche cool for 10 minutes before serving. Enjoy!

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, finely diced
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup unsweetened coconut milk
• 1 cup water
• 2 tablespoons tomato paste
• Salt, to taste
• 4 eggs, hard-boiled and peeled
• 1/4 cup chopped fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, ginger, and garlic and cook until the onion is soft and translucent, about 5 minutes.
2. Add the ground coriander, cumin, turmeric, cinnamon, cardamom, and cayenne pepper (if using) and cook for another minute, until fragrant.
3. Stir in the coconut milk, water, and tomato paste and bring the mixture to a simmer. Season with salt, to taste.
4. Carefully add the hard-boiled eggs to the saucepan and gently stir to coat them with the sauce.
5. Simmer the curry for about 10 minutes, until the sauce has thickened and the eggs are heated through.
6. Serve the coconut egg curry hot, garnished with chopped fresh cilantro leaves. Enjoy!

Ingredients:

• 1 cup red lentils
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 4 cups water
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• Salt, to taste

Instructions:

1. Rinse the lentils in a fine-mesh strainer and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cumin seeds and cook until the onion is softened and lightly browned, about 5 minutes.
3. Add the ground coriander, turmeric, ground cumin, ginger, cinnamon, and chili powder and cook for 1 minute, stirring constantly.
4. Add the water, lentils, tomatoes, and peas to the saucepan and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 20 minutes.
5. Season with salt to taste and serve.

Ingredients:

• 1 lb crab meat
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium-sized pot, heat the vegetable oil over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, turmeric, cumin, and cayenne pepper and cook for an additional minute, stirring constantly.
4. Add the crab meat and cook for a few minutes, until it is heated through.
5. Add the coconut milk, chicken broth, sugar, fish sauce, and lime juice to the pot and bring the mixture to a simmer.
6. Simmer for 10 minutes, or until the sauce has thickened and the crab is cooked through.
7. Season with salt and pepper to taste.
8. Serve the crab curry with steamed rice and garnish with fresh cilantro, if desired. Enjoy!

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup chopped shallots
• 1 tbsp chopped fresh thyme
• 1 tsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper
• 1 pound mixed shellfish (such as river kai, small clams, oysters)

Instructions:

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour until smooth and bubbly. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the seafood stock, heavy cream, and white wine. Stir in the shallots, thyme, parsley, salt, white pepper, and cayenne pepper.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded and the soup is slightly thickened.
5. Add the shellfish to the soup and cook for an additional 5-6 minutes, or until the shellfish are cooked through.
6. Serve the soup hot, garnished with additional chopped parsley if desired. Enjoy!

Eggplant Dip

Ingredients:

• 1 eggplant
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Olive oil
• Chopped fresh parsley or mint for garnish (optional)

Instructions:

1. Preheat the oven to 400 degrees F.
2. Slice the eggplant in half lengthwise and place cut-side-down on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is soft and the skin is wrinkled.
3. Allow the eggplant to cool slightly, then scoop the flesh into a food processor or blender.
4. Add the tahini, garlic, lemon juice, cumin, salt, and pepper to the food processor or blender with the eggplant.
5. Process until the dip is smooth and creamy.
6. Transfer the dip to a serving dish and drizzle with olive oil.
7. Garnish with chopped parsley or mint, if desired.
8. Serve the dip with pita chips, vegetables, or crackers. Enjoy!

To make “Marry Me Chicken”, you will need the following ingredients:

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for about 5 minutes on each side, or until they are cooked through and lightly browned.
3. Remove the chicken from the skillet and set it aside on a plate.
4. Add the chicken broth, white wine, heavy cream, Dijon mustard, parsley, and thyme to the skillet. Bring the mixture to a simmer, and cook for about 5 minutes, or until it has reduced slightly and thickened.
5. Return the chicken to the skillet and toss it in the sauce to coat. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened.
6. Serve the chicken immediately, garnished with additional parsley and thyme, if desired. Enjoy!

Kokoda is a traditional Fijian dish made from diced raw fish marinated in lemon or lime juice. It is often served as an appetizer or side dish. Here is a simple recipe for kokoda:

Ingredients:

• 1 pound fresh raw fish (such as tuna or mahi mahi), diced
• 1/2 cup lemon or lime juice
• 1/4 cup coconut milk
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the diced fish, lemon or lime juice, coconut milk, onion, tomato, cucumber, and cilantro. Mix well to combine.
2. Season the mixture with salt and pepper to taste.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to develop.
4. Serve the kokoda chilled, garnished with additional chopped fresh cilantro if desired.

Note: Before consuming raw fish, it is important to freeze it for at least 24 hours to kill any parasites or bacteria. This step is especially important if you are using fish caught from a local source.