Category Archives: International Dishes

Potato Lasagna

15 Wednesday Nov 2017

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Potato Lasangna

wrks4me_terry_tested-11Ingredients

  • 5 large russet potatoes
  • 1/4 cup grated Parmesan Romano
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup baby spinach (chopped)
  • 1 cup Italian Tomato Sauce
  • 4  cooked leftover hamburgers (or use cooked hamburger)
  • 1 cup grated mozzarella cheese

Directions

  1. Slice hamburgers and put aside
  2. Cut russet potatoes into slices (I use a mandoline’s thick slice setting) set aside
  3. In a bowl mix sour cream or ricotta cheese, grated Parmesan Cheese, an egg and chopped baby spinach all together, then set aside
  4. In a baking dish start layering potato slices Italian sauce, mozzarella cheese and hamburger slices, just as you would a regular lasagna.
  5. When you get to your middle layer, spread the sour cream mixture, then return to laying potatoes and Italian sauce and cheese.
  6. Bake covered at 375 degrees F for about 1 to 1 1/2 hours or until a knife inserted into the middle comes out hot.

Note: To speed things up you could parboil the sliced potatoes for about 5-8 minutes before layering. Make sure to drain them well and adjust the baking time, as the lasagna will cook faster.

Serve and enjoy

 

 

Cauliflower “Taco Style” Stuffed Peppers

24 Tuesday Oct 2017

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Stuffed Peppers - 2

Ingredients

  • 1 1/2 cups of cauliflower “rice”wrks4me_terry_tested-11
  • 1/2 cup of fresh mushrooms
  • 1/2 cup of walnuts
  • 2 tablespoons of soy sauce
  • 1-2 tablespoons of chili powder (I prefer 1 tablespoon depending on if it “hot” chili powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground pepper
  • 1/4 salt
  • 3 cups of cooked rice (I use parboiled)
  • Red, Yellow, Orange or Green Peppers (sliced in half and chored)
  • Italian Tomato Sauce
  • 1/2 cup of Mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F.Cauliflower Tacos
  2. Use a food processor to make “cauliflower rice” by pulsing cauliflower. Put into a bowl
  3. Pulse mushrooms to the same consistency as the “cauliflower rice”. Add to the cauliflower
  4. Pulse walnuts to the same consistency as
    the “cauliflower rice”. Add to the cauliflower
  5. Sir in soy sauce and add spices and mix together
  6. Spread onto a parchment lined baking sheet and bake for 20-30 minutes
  7. Remove and add to cooked rice
  8. Stir in 5-8 tablespoons of Italian tomato sauce
  9. Fill the peppers with cauliflower mixture and top with mozzarella cheese
  10. Spoon Italian tomato sauce over top
  11. Put stuffed pepper into a baking dish
  12. Add 1/2 to 3/4 cup of water to the bottom of the backing dish
  13. Bake for 375 degrees F for 20 minutes

Enjoy

Stuffed Peppers - 3

 

 

 

 

 

Terry’s Chicken Stir Fry

22 Sunday Oct 2017

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Chicken Stir Fry

Ingredients

Sauce

  • 1 cup Water
  • 3 Tbsp Condensed Chicken Broth (or substitute water and condensed chicken broth for 1 cup of actual chicken broth)
  • 3 Tbsp Soya Sauce (try to get low sodium)
  • 3 Cloves of crushed garlic or 1 Tablespoon of minced garlic
  • 1 Tbsp cornstarch (2 tsp of Xanthan Gum)
    wrks4me_terry_tested-11
  • 1/4 cup brown sugar
  • 1 tablespoon minced fresh ginger
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 1 tablespoon sesame oil

Stir-Fry

  • 3 skinless, boneless chicken breast halves, thinly sliced or diced
  • 3 Celery Stocks dices
  • 1 head broccoli, sliced into florets
  • 1 cup of sliced carrots
  • 1 thinly sliced red or green pepper
  • 3 spring (green) onions diced
  • 5 stocks of Boc Choy diced
  • 5 mushrooms quartered
  • 2 tablespoons of canola oil
  • 4 cups of prepare rice
  • Optional sesame seeds

Directions

  1. Mix all ingredients for the sauce in a container and put aside
  2. Add 1 tablespoon of canola oil to fry pan and add chicken
  3. Stir fry til cooked, then put aside
  4. Add 1 tablespoon of canola oil to fry pan and add vegetables except the spring onions
  5. Stir fry and cover til cooked but not overcooked, then remove from pan and put aside, but keep warm
  6. Return the chicken to the fry pan and add the sauce
  7. Continue to heat until sauce thickens and coats chicken
  8. Sprinkle spring onions over top and optional sesame seeds
  9. Serve vegetables and chicken over rice

Enjoy

Chicken Stir Fry 2

Basmati Rice with Garam Masala

31 Wednesday May 2017

Posted by in International Dishes, Side Dishes, wrks4me - Recipes

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Garam Masala Rice

Ingredientswrks4me_terry_tested-11

  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 1 clove garlic, minced
  • 1 to 1 1/2 teaspoon(s) garam masala
  • 1 salt & freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1 diced carrot (optional)

Preparation

  1. Preheat oven to 350°F.
  2. With a stove and oven safe pot, melt butter over medium heat on the stove
  3. Add the onions, garlic and garam masala and allow to cook 3 to 5 minutes, until onions are softened
  4. Add rice and stir until ingredients are well coats.
  5. Pour in vegetable stock and add salt and pepper to taste.
  6. Bring stock up to a boil.
  7. Cover and bake in the oven until the rice is tender about 20 to 25 minutes.
  8. Let stand, covered for 5 minutes before serving.

Enjoy

Original recipe

Greek Style Healthy Bean Stew

31 Wednesday May 2017

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Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow onion diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy

 

Greek Style Potato Salad

31 Wednesday May 2017

Posted by in International Dishes, Salads, wrks4me - Recipes

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Greek Potato Salad

Ingredientswrks4me_terry_tested-11

  • 3 pounds medium red potatoes, peeled and quartered
  • 1 teaspoon celery seeds
  • 1 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoon packed fresh oregano leaves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups leaf lettuce head chopped or fresh spring mix
  • 1/2 cup green onions, finely chopped
  • 1 stock of celery (diced)
  • 5 hard-cooked eggs, peeled and sliced lengthwise (optional)

Preparation

  1. Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
  2. Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
  3. While still hot add celery seeds and about half of dressing over potatoes
  4. Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
  5. Serve with cooked eggs

Enjoy

 

Garam Masala Garbanzo and Potatoes

25 Tuesday Apr 2017

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Ingredients

  • 1 can of Garbanzo Beans
  • 3 Peeled White Potatoes, cubed
  • 1/4 cup cooking oil
  • 2 medium Onions chopped or sliced
  • 1 Tablespoon Garam Masala Seasoning
  • Water or Vegetable Stock
  • 1 Tablespoon Fresh Cilantro or Parsley chopped (optional)
  • 1/4 cup Coconut Milk or Cream (optional)

Directions

  1. Heat oil in skillet, add onions and stir fry until slightly brown
  2. Add potatoes and Garam Masala Seasoning, stir for 3 minutes until potatoes are coated
  3. Add the Garbanzo Beans, water or vegetable stock to just cover the vegetables
  4. Add coconut milk or cream, stir to mix all ingredients
  5. Cover and simmer over low heat until potatoes are cooked but not too soft
  6. Season with salt and pepper to taste
  7. Garnish with cilantro or parsley and serve

Enjoy

Chicken Jalfrezi (Indian/Chinese Dish)

27 Monday Mar 2017

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Ingredients

  • wrks4me_terry_tested-112 tbsp canola oil
  • 1 medium onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger
  • 2 Chicken breasts
  • 2 tsp mild to medium curry powder or paste
  • 1/4 tsp salt
  • 1 tsp tomato purée
  • 120 ml water
  • 1 green pepper

Preparation

  1. Finely chop a medium onion
  2. Chop finely 2 gloves of garlic
  3. Cut 1 chili in half, remove seeds and chop finely
  4. Cut 1 Green pepper into slices
  5. Grate Ginger Root
  6. Dice Chicken
  7. Add canola oil to fry pan and heat (Add 2 Tables Spoons of butter instead of oil for a richer flavour)
  8. Add onions, garlic and chili. Fry for about 4 minutes or until translucent
  9. Add 2 teaspoons of curry and 1 tsp of tomato paste
  10. Add chicken and cook for about 3 minutes or until almost cooks
  11. Add water and cover with a lid and cook for about 5 minutes
  12. Add green pepper and ginger and cook for about 1-2 minutes
  13. Check that the chicken is cooked

Serve with rice

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by in International Dishes, Soups, wrks4me - Recipes

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italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

Imperial Chicken

20 Thursday Oct 2016

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imperial-chicken

wrks4me_terry_tested-11

Ingredients

  • 4 chicken breast fillets
  • 1 onion, finely chopped
  • 100 ml white wine
  • 240 g heavy cream
  • 200 ml hot water
  • 50 g capers, desalted
  • 50 g olives, pitted and sliced
  • 1 chicken or vegetable bouillon cube
  • 1 tablespoon Dijon mustard (or Sweet Russian Mustard)
  • 3 cloves of garlic, thinly sliced

For crust:

  1. 100 g bread, can be stale
  2. 40 g grated parmesan
  3. 60 g butter, softened
  4. some parsley, finely chopped
  5. salt
  6. pepper

Preparation

  1. Preheat oven to 180 C (350 F)
  2. Put chicken in a bowel and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place the fillets into a hot fry pan and slightly brown on both sides. (the rest of the cooking will take place in the oven).
  4. Take the browned chicken and place them into a roasting pan. (Do not wash the fry pan as it will be used again in the next step)
  5. Using the fry pan add the chopped onion and sauté. Do not add any extra oil.
  6. Put in the wine and let it evaporate.
  7. Add the heavy cream, water, capers, olives, bouillon cube, garlic and Dijon mustard (prefer Sweet Russian Mustard)
  8. Bring to a boil and pour over the chicken fillets in the baking pan.

For the crust:

  1. Using a food processor, add the bread, salt, pepper and grated parmesan.
  2. Pulse until the bread has broken down in to small pieces.
  3. Add the butter and pulse 1-2 times.
  4. Add the parsley and pulse to mix.
  5. Place onto of the chicken fillets.
  6. Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Ensure the chicken is completely cooked.When ready, remove from oven and serve with mashed pototes or sweet potatoes.

Options: Add some fried leeks to your potatoes to add a little kick.

Enjoy

Original Recipe