Tag Archives: Parsley

How to Make Baked Chicken and Vegetables

Baked chicken and vegetables
Ingredients
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

Preparations
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 Stuffed Sardine

Stuffed Sardine
Ingredients
800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
2 eggs
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
preparations
In a medium saucepan boil the rice in salted water for 10-13 minutes until get   little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
Stuffing
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.

How to make chicken Noodle Soup

Chicken Noodle Soup
Ingredients:
9 pieces medium mushrooms cut into slices
4 cups chicken stock
2 tablespoons chopped parsley
½ cup shredded chicken which (already boiled)
½ cup Vermicelli or less as you like broken to pieces
Salt and pepper to taste
Preparations:
In a medium size saucepan put the chicken stock to boil at a medium low-heat, when it start to boil remove the fat from the surface then add the shredded chicken and the mushroom slices after it start to boil again add the vermicelli and continue cooking for 5 to 7 minutes, then add the salt and pepper.
Transfer the soup to a serving bowl garnish with parsley on tops.

How to make Tomato and Potato Soup

Tomato and Potato Soup
Ingredients:
½ cup leeks only the white portion is used peel and cut into thin slices
½ cup chopped celery
½ cup chopped spinach
¾ cup potatoes cut into cubes
½ cup tomatoes cut into cubes
½ cup whip cream
4  cups boiling water more or less
2  tablespoons chopped parsley
2  tablespoon butter
1  medium chopped onion
Salt and white pepper to taste
Preparations:
Wash the leeks, celery and spinach very carefully to free from soil and grit. Stir and sauté them for 4 minutes with the chopped onion in: 2 tablespoons butter. In another saucepan put the boiling water and add potatoes cubes, salt, pepper and parsley leave it to cook for 45 minutes or until tender. Put the chopped tomato and all the vegetables in the blender then return it to the pan add the cream stir it few seconds, cook for 5-8 minutes more. Serve it Hot

How to Make Vegetables with Lemon

Vegetables with Lemon

Ingredients:

½ kg        potatoes cut them quarters

¼ kg        cauliflower florets

¼ kg         zucchini cut them to thick slices

1                 cup green beans

1                 cup fava beans

1                 large onion cut slices

2                tablespoons chopped parsley

2                 cloves chopped garlic

2                 teaspoons cumin powder

2                 teaspoons chopped coriander or powder

¼              teaspoon black pepper

3                 tablespoons olive oil

1                 juice of lemon

½             lemon rind (peel)

1 ½         cups of water  

Salt and pepper to taste.

Preparations:

Put onion in saucepan with olive oil and cook until the onion become tender and transparent, add the garlic, cumin, coriander, black pepper cook for one or two minutes.

 Add the potatoes, cauliflower; zucchini stir all the ingredients together well. Then add the lemon juice, rind and the water to cover the vegetables Cook them on a low heat for 20 minutes. Then add green fava beans and green beans continue to cook for 15 minute more or until the vegetables are done.  Then transfer the vegetables to a large platter top with chopped parsley.

Serve with cooked white rice and salad.

How to Make Shrimp with Garlic

Shrimp with Garlic

Ingredients:
500 g  shrimp without shells
6     cloves of minced garlic
¼   teaspoon red chili powder
6     teaspoons olive oil
2     tablespoons chopped parsley
Zest of one lemon or  one lemon rind or one lemon peel
Lemon slices as needed
Salt to taste
Preparations:
In small saucepan add oil, minced garlic and red chili, fry them for 2-3 minutes or until the garlic golden brown then add the shrimps, salt with continue stirring on high heat for two minutes. Remove from the heat and transfer the shrimp to a platter top with parsley and lemon slices.

How To Make Stuffed Plantain Leaves

Stuffed Plantain

INGREDIENTS:

50 large plantain leaves or more
¼  cup small grain rice washes and soaked for 30 minutes
1  cup chopped parsley
½  cup chopped white onions
¼  cup chopped green onions
1  cup chopped tomato
½  cup or less lemon juice
½  cup more or less olive oil
Salt and pepper to taste
PREPARATIONS:
Drain the water from rice
In large bowl put the rice tomato, parsley, onion, lemon juice, oil, salt and pepper.
Mix all ingredients well and set aside.
Wash the plantain leaves very good.
Heat 10 to 12 cups of water in the saucepan to boiling point,  Add the plantain leaves to the boiling water about 3 to 5 minutes, then drain under running cold water.
Stuffing:
Take one leaf of plantain and lay it down on the kitchen table add on the top  1 or 1 1/2 tablespoon of stuffing  then fold each side on the top of the stuffing  and roll it. Do all the leaves in the same way until all the leaves are finished.
In another saucepan lay down all the stuffed leaves at the pottom of the pan
Mix 1/4 cup of lemon juice salt and water enough to cover the leaves.
For butter result put a plate on the top of the pan and on the top of the plate put another bowl filled half of it with water and let it set there on high heat for 20 minutes. Then remove the bowl from the top and the plate, cover the pan and cook on a very low heat for 20 minutes or until done.