Flax and Mango Cold Soup

Nutritious soup and easy to prepare.

Ingredients

2 mangoes
3 tablespoons ground flax seeds
½ teaspoon chili pepper (berbere)
2 cups water
1 tablespoon rum (or more)
4 ice cubes
2 tablespoons cream cheese (optional)

Preparation

1st Step: Lightly roast the flax seeds and grind it;

2nd Step: Peel and cut the mangoes into small pieces;

3rd Step: Combine the mango, flax, chili pepper, water and ice cubes in a blender or food processor;

4th Step: Add rum and blend it well.

5th Step: Place the soup in bowls with ½ tablespoon cream cheese in the middle of each bowl. Serve cold.

4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/410514. For vitamin content please click on "Print Recipe" on aforementioned site.

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Salad dressing

This is my daily salad dressing.

Ingredients:

½ cup lemon juice
½ cup olive oil
1 teaspoon garlic powder
1½ teaspoon dried Parsley
1¼ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Honey or
½ teaspoon Dijon mustard

Preparation:
1st step: Squeeze the lemons;

2nd Step: In a large container or dip bowl, mix together the lemon juice, olive oil, garlic powder, parsley. basil, black pepper, salt, and honey or Dijon mustard;

3rd Step: Mix vigorously until well blended, pour in a bottle and keep it tightly covered in fridge;

4th Step: Whenever needed, spread on salad at room temperature.

For nutritional facts of this recipe please visit http://www.recipezaar.com/389111. For vitamin content please click on "Print Recipe" on aforementioned site.

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Salmon-Pasta Salad

Simple and delicious fish salad.

Ingredients:

½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream
½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;

2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;

3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;

4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;

5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;

6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;

7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;

8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken-Pasta Soup

Ingredients:

½ lb (¼ kg) chicken breasts
½ cup pasta (pastina, rotini, etc.)
2 stalks celery (chopped)
2 carrots (peeled and chopped)
3 scallions/green onions (diced)
5 cups chicken broth or 5 cups water
1½ tablespoon olive oil or vegetable oil
¼ teaspoon white pepper
½ teaspoon fresh basil
¼ Italian seasoning
½ teaspoon Tabasco sauce (if desired)
½ teaspoon fresh parsley (diced)
¼ teaspoon garlic powder
Salt to taste

Preparation:

1st Step: Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice;

2nd Step: In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces;

3rd Step: Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes;

4th Step: To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer;

5th Step: Sprinkle the parsley, remove from heat and serve hot.

4 servings

P.S. If desired sprinkle Parmesan cheese.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320528. For vitamin content please click on "Print Recipe" on aforementioned site.

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Purée Vegetable Soup

Nutritious Soup for vegans, vegetarians and Lent observers.

Ingredients:

1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste

Preparation:

1st Step: Rinse well all vegetables before chopping;

2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;

3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);

4th Step: Purée (mash) the cooked vegetables in a blender or food processor;

5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;

6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;

7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.

5 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/320790. For vitamin content please click on "Print Recipe" on aforementioned site.

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Broccoli-Macaroni Salad

Simple pasta and vegetable salad for vegans and Lent observers.

Ingredients:

2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste

Preparation:

1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);

2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;

3rd Step: Place the broccoli in a serving dish;

4th Step: Sauté the garlic with one tablespoon oil in a medium heat;

5th Step: Add scallion and peppers; Stir-fry for 2 minutes;

5th Step: Mix the broccoli with the Sauté vegetables;

6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;

7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.

8th Step: At the time of serving, sprinkle the parsley.

4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/339629. For vitamin content please click on "Print Recipe" on aforementioned site.

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Tuna-Vegetable Salad

Easy, quick to prepare and juicy fish salad.

Ingredients:

6 ounces tuna canned in fresh water
1 tomato (seeded)
1 sweet red pepper (seeded)
2 green onions/scallions
2 tablespoon fresh lemon juice
2 teaspoon olive oil or vegetable oil
½ teaspoon red chili powder (berbere)
¼ teaspoon garlic powder
1 hot green pepper (seeded)
Salt and black pepper to taste

Preparation:

1st Step: Open the canned tuna; place it on tight strainer, rinse once with cold water; put it in serving dish and flake finely;

2nd Step: Chop thinly the tomato, scallions, sweet pepper and hot pepper;

3rd Step: Prepare the salad dressing - mix the lemon juice, oil, red chili pepper powder, garlic, black pepper and salt; Whisk it well;

4th Step: Combine the tuna and vegetable with the salad dressing; mix it well; keep it in fridge until serving time. Serve it with lettuce, injera, pitta bread or as a sandwich.

4 servings

P.S. If red chili pepper is unavailable, use minced parsley or basil to garnish the tuna salad.

For nutritional facts of this recipe please visit http://www.recipezaar.com/343385. For vitamin content please click on "Print Recipe" on aforementioned site.

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Lentils Vegetable Soup

Ingredients:

1 cup lentils
½ onion (finely chopped)
1 tomato (seeded and diced)
2 carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger juice or vinaigrette
4 cup vegetable broth
½ teaspoons white pepper
½ teaspoon chili powder (Berbere)
4 cups or more water
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onions, carrots, celery with olive oil for 10 minutes by gradually adding half cup of water;

2nd Step: Add to the sauté onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil;

3rd Step: Rinse the lentils with cold water;

4th Step: To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 35 to 40 minutes until the lentils are very soft;

5th Step: Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan;

6th Step: Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes. Add salt and black pepper. Remove from heat. Garnish it with fresh parsley, basil or cheese of your choice.

Serve it hot or cold. Keep it in the fridge.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/298261. For vitamin content please click on "Print Recipe" on aforementioned site.

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Vegetable-Rice Soup

This is one of my favorite soup recipes that I cook for my family during Lent.

Ingredients:

1 tomato (seeded, diced)
2 scallions or green onions
2 stalks celery (chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet pepper (seeded and diced)
4 tablespoons extra-virgin olive oil or vegetable oil
3 tablespoons white rice
1 teaspoon fresh basil (diced)
1 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon fresh garlic (minced)
6 cups water or 6 cups vegetable stock
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender;

2nd Step: Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes;

3rd Step: To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley;

4th Step: In a medium heat, cook the soup for 45 minutes; add black pepper and salt.

Serve it hot.

P.S. if you are not a vegan, you may add cream or plain yogurt. If you wish spicy soup, you may add chili powder (berbere) or Tabasco sauce.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356950. For vitamin content please click on "Print Recipe" on aforementioned site.

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Sardine-Vegetable Salad

Ingredients:

2 4oz Sardines (in oil or water)
2 green onions/scallions
1 hot green pepper (seeded)
½ medium tomato (seeded)
½ medium sweet red pepper (seeded)
½ tablespoon extra-virgin olive oil or vegetable oil *
1 tablespoon fresh lemon juice
¼ teaspoon basil
¼ teaspoon parsley
Black pepper to taste

Preparation:

1st Step: Chop thinly the scallions, tomato, sweet pepper and hot green pepper;

2nd Step: Prepare the salad dressing - mix the lemon juice, oil, basil, parsley, black pepper; Whisk it well;

3rd Step: Open the canned sardines; drain the water or oil;

4th Step: In a serving dish, combine the sardines and vegetables with the salad dressing; mix gently. Keep it in fridge until serving time.

Serve it with lettuce, Injera, pita bread or as a sandwich.

P.S. Sardines are already salty, so no salt added. If the sardines are canned in oil, add less oil to the dressing.

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Beets and Potatoes Salad

This root vegetable salad is tasty and simple to prepare.

Ingredients:

8 beets
4 red potatoes
2 tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon vinegar
½ teaspoon honey
¼ teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Wash the potatoes and cover with cold water; boil the potatoes for 15 minutes or until tender; drain, peel and cut as desired;

2nd Step: Wash the beets and cover with cold water; boil the beets for 10 minute with one tablespoon of vinegar or lemon; drain the beets, peel and cut as desired;

3rd Step: Mix the vegetables; keep it in the fridge;

4th Step: Prepare the salad dressing - mix the oil with orange and lemon juice, honey, mustard, salt and black pepper; Whisk it well until the mixture is smooth;

5th Step: Combine the vegetables; add the salad dressing and mix well. Keep in the fridge.

Serve it cold.

6 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356807. For vitamin content please click on "Print Recipe" on aforementioned site.

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Roasted Vegetable Salad

Ingredients:

2 medium eggplants (seeded)
4 medium carrots (peeled)
4 medium red potatoes
1 medium squash (scrubbed)
2 sweet red peppers (seeded)
1 medium shallot or red onion (peeled)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh parsley (diced)
½ teaspoon roasted garlic powder
5 tablespoon extra-virgin oil or vegetable oil
1 tablespoon lemon juice
1 teaspoon vinaigrette or dry sherry
Salt and black pepper to taste

Preparation:

1st Step: Wash the eggplants, carrots, potatoes, squash, peppers, shallot and tap dry; Chop as desired;

2nd Step: Mix four tablespoon of oil with rosemary, pinch of salt and marinate the vegetables as follows: (a) potatoes, carrots and shallot together (b) squash, eggplants and peppers together;

3rd Step: on a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes;

4th Step: To the roasting vegetables, add the marinated squash, eggplants and peppers; mix well and roast for 15 minutes; Remove from heat and keep it at room temperature;

5th Step: Prepare the salad dressing: Mix one tablespoon oil, lemon juice, roasted garlic, parsley, vinaigrette or dry sherry, black pepper and salt; Whisk it well until the mixture is smooth and thick;

6th Step: At the time of serving, add the salad dressing to the vegetables; serve it at room temperature or if cold salad is desired, mix the vegetables with the dressing and keep it in the fridge.

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Chicken-Macaroni Salad

This is one of my favorite salad dishes that I like to serve at home or take it to family and friends.

Ingredients:

I½ lb chicken breast
3 tablespoon lemons juice
½ lb pasta - Macaroni product (penne, twists, rigatoni, ziti, etc.)
2 medium Tomatoes (seeded)
1 red and 1 orange/yellow sweet/Italian peppers (seeded)
2 green onions/scallions (trimmed)
1 teaspoon fresh parsley or ½ dry parsley
3 tablespoon olive oil or vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon hot red chili powder
¼ teaspoon fresh basil (diced)
2 teaspoon dry white wine or dry sherry (if desired)
1 teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Soak and wash chicken with lemon or lime;

2nd Step: Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes;

3rd Step: Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less);

4th Step: Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken;

5th Step: Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes;

6th Step: Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;

7th Step: Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;

8th Step: Pour the dressing over the chicken-macaroni salad. Mix it well and keep in fridge.
Serve it cold.

6 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/357239. For vitamin content please click on "Print Recipe" on aforementioned site.

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Lettuce and Vegetable Salad

Ingredients

2 heads of Romaine/Iceberg lettuce
1 medium Cucumber (seeded)
2 medium Tomatoes
2 medium Carrots (peeled)
1 medium yellow squash (seeded)
½ medium shallots (if desired)
2 heads of green onions/scallions (trimmed)
1 each Red, orange or yellow sweet peppers (seeded)
4 tablespoon fresh lemon juice
4 tablespoon Olive oil
¼ teaspoon Garlic powder
1teaspoon fresh Parsley (diced)
2 teaspoon vinaigrette or 1 tablespoon dry white wine (if desired)
¼ teaspoon Italian seasoning
½ teaspoon fresh basil (diced)
Salt and black pepper to taste

Preparation

1st Step: With cold water rinse the romaine/Iceberg lettuce, chop in desired shape and spin dried; keep in fridge;

2nd Step: Wash, chop or slice the cucumber, tomatoes, squash, carrots, peppers, scallion, shallot, and keep in fridge;

3rd Step: Prepare the salad dressing: mix the oil with lemon juice, garlic, parsley, Italian seasoning, basil, vinaigrette, wine, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed; Keep in fridge;

4th Step: At the time of serving, combine the vegetables and lettuce; add the salad dressing as desired and toss it well.

P.S. Keep the rest of the dressing in fridge for future use.

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Tomato Soup

Ingredients

4 tomato (washed, seeded, chopped)
6 cups or more water
1 carrot (peeled, chopped)
½ Onion (peeled, chopped)
1 leek or 2 green onion/scallion (trimmed and chopped)
1 celery stalk (chopped)
1 teaspoon fresh basil (diced) or 1 teaspoon dry basil
½ teaspoon fresh garlic (diced) and ½ teaspoon garlic powder
½ teaspoon thyme
4 bay leaves
1 tablespoon butter or 3 tablespoon extra-virgin oil/vegetable oil
1 tablespoon white all purpose flour
Parmesan cheese (if needed)

Preparation

1st Step: Put the tomato, carrot, onion, celery, leek/green onion, basil, thyme, fresh garlic, one tablespoon oil in a big pot; Add the six cups of water or more; Cover and cook for 30 minutes in a lower heat;

2nd Step: Strain the water (vegetable stock) from the cooked vegetables and set aside;

3rd Step: purée (mash) the vegetables in a blender;

4th Step: Mix the flour with 1 cup of the vegetable stock which is set aside;

5th Step: In a medium pot, in a lower heat dilute the butter or heat the oil ; Slowly add the mixed flour & stock; Stir continuously; Cook for 5 minutes;

6th Step: Add the blended vegetables, garlic powder and bay leaves to the pot; Mix well with one cup of the vegetable stock; Cook for 5 - 7 minutes;

7th Step: Add black pepper and salt to taste.

Serve it hot or cold with fresh basil leaves or Parmesan cheese

P.S. You may use this recipe as marinara sauce for pasta.

You may keep the rest of vegetable stock in fridge for future use.

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Ethiopian Lentil Salad (Azifa)

My Ethiopian Cooking: Lentil Salad (Azifa)

Ingredients:

2 cups lentils
1 tomato (minced)
2 scallions or green onions (minced)
1 hot green pepper (seeded and minced)
2 tablespoon fresh lemon or lime juice
2 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon fresh parsley
½ teaspoon basil (fresh)
Salt and Black pepper to taste

Preparation:

1st Step: Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool;

2nd Step: Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well;

3rd Step: Mix the dressing with the tomato, scallion, and hot green pepper;

4th Step: Using spoon or fork, mash the lentil and mix it with the the vegetable dressing. Keep it in the fridge. Serve it chilled.

Serving 5 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/292173.



For vitamin content please click on "Print Recipe" on aforementioned site.

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