Tag Archives: Carrots

How to Make Baked Chicken and Vegetables

Baked chicken and vegetables
4 chicken legs or 8 drumsticks
2 medium tomatoes
2 chopped green peppers
3 carrots cut into slices
4 small onions
½ cup peas
6 black olive or green
2 tablespoon chopped parsley
2 cups water
2 tablespoon vinegar
2 tablespoons butter
1 teaspoon vegetable oil
1 teaspoon sugar
Salt and pepper to taste

For marinating the chicken

1 teaspoon ginger paste
1 teaspoon garlic minced or garlic paste
1 tablespoon yogurt
1 tablespoon sweet red pepper flakes or paprika
1 teaspoon Montreal stake Seasoning

The chicken
In a shallow bowl add all marinate ingredients and mix then add the chicken and  mix it again cover the bowl with plastic wrap let it set in the fridge for 25 minutes.
Put the chicken in large baking tray bake in a moderate heat at 350°F until golden brown. In a medium saucepan add butter, vegetable oil, onions, salt
and pepper fry for 6 minutes then add water, vinegar and sugar cook for  8 minutes more.
Add tomatoes, green peppers, carrots, peas, parsley, and olive. Leave it over low-heat until done.
Remove it from pan, transfer to serving and bowl, serve with hot chicken.


How to Make Lentil Soup

Lentil Soup

4 cups water
2 cups cracked lentil
2 tablespoons rice
2 petal saffron
2 inch carrot cut into slices
1 large chopped onion
1 tablespoon butter
Salt and white pepper
You can cook this soup in a regular pan or a pressure pan. Wash the lentil few times to get rid of the starch, and wash the rice too in a small bowl. In a large pot put lentil, rice, water, onion, carrot, saffron and bring them to boil for 15 minutes reduce the heat to a very low check it every few minutes until tender, remove from heat. Put the soup in the blender for few seconds. Return the soup to the pan and cook for 5 minutes correct the seasoning. Transfer to serving bowl, serve hot with toasted bread.

How to Make Stuffed Tomatoes and Zucchini

Stuffed Tomatoes and Zucchini

Preheat oven to 375°F
4 large tomatoes cases
4 large zucchini
1 finely shredded onion
1 finely shredded carrots
2 tablespoons white bread or dry bread crumbs
200 g ricotta cheese or cottage cheese
200 g minced mushroom or very finely chopped
1 teaspoon tomato juice or half teaspoon tomato paste
1 teaspoon minced or very fine chopped parsley
½ lemon juice
¼ teaspoon red chili powder (optional)
3 tablespoons corn oil
Salt and pepper to taste
Cut the tops of the tomatoes and scoop out the pulp and reserve the tomatoes cases and the pulp. Then cut the zucchini lengthwise and scoop out the pulp and discarded.
In a saucepan add oil, onion, tomato pulps and fry them for 3-4 minutes add carrots, mushrooms, parsley, red chili, recotta cheese, lemon juice, salt and pepper mix together and cook for 5 minutes or more.
Fill the tomatoes cases and zucchini with the stuffing cover the tomatoes with the tops. Arrange the tomatoes and zucchini in a shallowpan or baking dish and bake for 20-30 minutes.