Ingredients
- Servings: 4
- 1 (14 ounce) package firm tofu
- cooking spray
- 3 teaspoons sesame oil, divided
- 1 (8 ounce) can water chestnuts, drained
- 3 ounces fresh shiitake mushrooms, stems removed
- 1 1/2 cups snow peas, trimmed
- 1/2 teaspoon oyster flavored sauce
- 1 cup water
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- slice tofu block into 3 long slabs lengthwise. wrap each slab in paper towels, and press to squeeze out excess water.
- coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. once the oil is hot, add the tofu slabs to the skillet. fry for about 5 minutes on each side, or until delicately browned.
- remove tofu from skillet, and slice into cubes. add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. mix together water and oyster sauce, and add to the skillet along with the tofu. cover, and cook over low heat for about 10 minutes.
Ingredients
- Servings: 40
- 3 cups warm water
- 1 (.25 ounce) package yeast
- 1 teaspoon salt
- 1 teaspoon white sugar
- 8 cups all-purpose flour
- 2 cups whole wheat flour, or more if needed
- 2 cups olive oil
- 1 cup corn oil
- 2 cups fresh za'atar
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- mix water, yeast, salt, and sugar together in a large bowl. add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. mix za'atar into dough until evenly incorporated (see notes).
- shape dough, about 1/4 cup per piece, into rounds on a floured work surface. arrange rounds on baking sheets.
- bake in the preheated oven until lightly browned, about 25 minutes.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. in a small bowl, combine the honey, mustard, basil, paprika, and parsley. mix well. pour 1/2 of this mixture over the chicken, and brush to cover.
- bake in the preheated oven for 30 minutes. turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. let cool 10 minutes before serving.
Ingredients
- Servings: 6
- 1/4 cup vinegar
- 3 tablespoons prepared coarse-ground mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- ground black pepper to taste
- 6 tablespoons olive oil
- 6 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 9 hrs
- in a large glass bowl, mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. whisk in the olive oil. place chicken in the mixture. cover, and marinate 8 hours, or overnight.
- preheat an outdoor grill for high heat.
- lightly oil the grill grate. place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. discard marinade.
Ingredients
- Servings: 2
- 1 frozen bananas, peeled and chopped
- 1/2 cup orange juice
- 1 gala apple, peeled, cored and chopped
- 1/4 cup milk
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- in a blender combine frozen banana, orange juice, apple and milk. blend until smooth. pour into glasses and serve.
Ingredients
- Servings: 5
- 2 oranges, sliced into rounds
- 1 onion, thinly sliced
- 1 1/2 tablespoons olive oil
- 5 (6 ounce) salmon fillets
- 1 tablespoon lemon pepper
- 1 1/2 teaspoons garlic powder
- 1 tablespoon dried parsley
- 1/2 cup orange juice
- 1 1/2 tablespoons lemon juice
- 1 tablespoon honey
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat the oven to 400 degrees f (200 degrees c).
- in a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. place a layer of onion slices over the orange. drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
- place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. remove the dish from the oven, and increase the temperature to 450 degrees f (220 degrees c).
- push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. season with the remaining half of the herb mixture. whisk together the orange juice, lemon juice and honey in a small bowl. pour evenly over the salmon.
- bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. remove fillets to a serving dish, and discard the roasted orange. garnish fillets with roasted onions and fresh orange slices.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. in a small bowl, combine the honey, mustard, basil, paprika, and parsley. mix well. pour 1/2 of this mixture over the chicken, and brush to cover.
- bake in the preheated oven for 30 minutes. turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. let cool 10 minutes before serving.
