Breakfast Lasagna

Greek Lasagna - Pastitsio

Enjoy & Happy Holidays from BawCraftWorx <3 div="">

Middle Eastern Lentil Soup

Ingredients:

1 tbsp oil

1 onion, chopped

2 cloves of garlic, finely chopped

1 1/2 cups of red/yellow lentils

8 cups of chicken/vegetable stock

1 tsp turmeric

1 1/2 tsp ground cumin

Handful of chopped flat-leaf parsley

Juice of half a lemon

Directions:

Heat oil in a pan and gently fry the chopped onions for 5 minutes.

Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.

Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.

Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.

No blending is necessary unless you want it really smooth.

Serve with chunks of crusty bread and lemon slices.

INGREDIENTS FOR THE MARINADE

1 cup plain yogurt (either whole or skim-milk)

1 tablespoon lemon juice

1 teaspoon allspice

1 teaspoon fresh coarse ground black pepper

1 teaspoon ground cayenne pepper

1 teaspoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground ginger

2 teaspoons salt

1 teaspoon smoked paprika

1 tablespoon finely minced garlic

1 tablespoon thai chili paste with garlic (optional, but recommended!)

12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)

3 slices of raw onions, separated into rings, for a garnish

1⁄2 lemon, cut into slices, for garnish

DIRECTIONS

In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.

Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.

Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.

NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).

Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy! See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

Source: http://www.geniuskitchen.com/recipe/restaurant-style-tandoori-chicken-in-the-oven-327824

Ingredients

1 bunch fresh cilantro

1 1/2 cups fresh mint leaves

1 green chile pepper

1/2 teaspoon salt

1 medium onion, cut into chunks

1 tablespoon tamarind juice or lemon juice

1/4 cup water, or as needed

Directions

In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. 

Process to a fine paste, adding enough water to achieve a thick sauce.

Sources: 

Recipe By Rosalin

Found here: http://allrecipes.com/recipe/83221/mint-chutney/

Disclaimer

I've Created this blog to share all recipes in My Possession. Some found online including free recipe downloads, some of my own & of course, the timeless recipes from my own family vault. :)

Starting with Desserts and Junk-Food first! I'm personally NOT a junk food eater, but I do LOVE making it for my friends and family, so it helps that I don't eat it, aside from sampling whatever I make.

Lately I've been obsessed with SUSTENANCE! Healthy foods that nourish my body and provide me with energy:) I'm sure it's just a motherhood phase that will piss off as soon as I become a grandma.:) HURRY UP!!! lol

That said, I truly hope you enjoy making and eating everything shared here as much as I have. Feel free to shanghai whatever you like for personal use... I can't give permissions for commercial use because a majority of these recipes are NOT my own:) Whenever I copy a recipe I provide a source link at the bottom of the post to give due credit to the people who originally posted them.

That said, Enjoy browsing my cookbook!

-Tanahmera

 Scroll Down for 2 MEAD RECIPES, ENJOY!

Mead Recipes, but first, for those who don't know....

What Is Mead?
Mead is an alcoholic beverage made by fermenting honey with yeast. Mead is not a beer, wine, or spirit in the normal sense; it is its own class of alcohol, and many people believe it is the oldest of the alcoholic beverages. Mead has held a pivotal place in many cultures throughout its nearly 8,000 year history, and it is still enjoyed throughout the world.

The first meads were most likely made simply by taking honey and water and letting them ferment with the naturally occurring yeasts found in the honey. Evidence of early meads has been found in Egypt and on the island of Crete, and it was drunk in Greece throughout the Golden Age. In many early cultures, bee goddesses held central roles in the pantheon, and many have postulated that this was because of the intoxicating effects of mead harvested from local bee hives.

There are three main classes of mead, with many variations on each. Traditional meads are made using only honey, water, and yeast. Metheglin mead is made in the same way as traditional mead, but has various spices – such as cinnamon or vanilla – added. Melomel mead is similar, but has fruit added as well. Various types of melomel include mead with mulberries, known as morat; mead with pears, known as perry; mead with apple juice, known as cyser; and mead with grapes, known as pyment.

Mead retained its place of honor as a highly valued drink in many cultures until the introduction of wine. As wine became a mark of wealth and prestige, many lords began turning from the consumption of mead to wine. The peasantry continued to enjoy mead, as it could be easily made from ingredients they could get their hands on and didn’t require special storage. Over time, however, beer replaced mead in the lives of the commoners, and mead became a drink set aside for special occasions.

Many people trace the English word honeymoon to a practice of fathers to supply their daughters with enough mead to last a month as a dowry. Drinking this mead throughout the first month of marriage was meant to ensure that the firstborn child would be a male. Other holidays, such as the Yule festivals, also included drinking mead as part of the festivities.

Mead is still a regular part of the Ethiopian tradition, where it is known as tej. Ethiopian mead has the bark of a plant called gesho added to it, giving it a somewhat hoppy taste and making it similar to the beer-like mead known as braggot. Ethiopian mead varies in alcohol content and sweetness, with some being quite potent, and others, such as the variety known as berz, having a low alcohol content.

-WiseGEEK
-from: http://www.wisegeek.com/what-is-mead.htm

Mead Recipes from kitchenBOS.com

Meade Recipe
Ingredients:
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Heat all Ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When it is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version.
http://www.kitchenbos.com/

Soft Mead Recipe
Ingredients:
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all Ingredients in a non-metallic pot. While boiling, scrape off the rising 'scum' with a wooden spoon. When no more rises add the following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the simple feast.

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http://www.kitchenbos.com/
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