Spicy Coconut Lentil Soup
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is a thick lentil soup with a hint of coconut to cool the spiciness.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is a thick lentil soup with a hint of coconut to cool the spiciness.
Posted in /Cooking/Soups on Saturday, July 15, 2017
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano
1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs
Yield: 4 servings as a main, 8 servings as a side dish.
Posted in /Cooking/Side_Dishes on Friday, July 14, 2017
I make these with my students during the international cuisine unit and in the appetizer unit. This is great for introducing tofu in a way that has a lot of flavor and makes students think of salads as more than lettuce.
Posted in /Cooking/Snacks on Friday, July 14, 2017
Everyone I knew was raving about these Aussie bites that you can buy at Costco. They're not cheap so I decided to put my students to work testing out a recipe that would match or improve upon the Costco version.