Senegalese Lemon Chicken

I got this recipe out of the 12 Best Foods Cookbook. Don't skimp on the onions, they are so delicious!

2 large white onions
1/4 c chopped parsley
1/2 t dried thyme
1 bay leaf
1 small clove garlic, smashed
1/2 t salt
6 grinds black pepper
juice of 2 lemons
2 T oil (canola or olive)
1 1/2 lbs skinnless chicken breasts

-Place the onions in a large, resealable plastic bag. Add the parsley, thyme, bay leaf, garlic, salt, and pepper. Pour in the lemon juice and oil. Seal the bag and shake to coat the onions with the marinade. Add the chicken, reseal, and shake the bag. Refrigerate for 2-3 hours.

-Remove the chicken from the marinade and pat dry. Coat a deep, meduim skillet, with a tight-fitting lid, with cooking spray. Over medium-high heat, brown the chicken on both sides, turning it once, 8 minutes. Remove the chicken to a plate.

-Lift the onions from the marinade and add them to the skillet. Cook, stirring occasionally, until they are limp and brown, but not soft, 10 minutes. Return the chicken to the pan. Pour in the reseved marinade, including the solids. Cover the pan and simmer for 20 minutes. Turn the chicken, cover, and continue cooking until the meat is white near the bone, 15 to 20 minutes. Remove bay leaf before serving. This dish goes great with brown rice.

Oatmeal Cake

This is one of my most favorite cake recipes. It comes from the Lion House Recipe Book. I use whole wheat flour instead of white flour. I usually don't add the coconut and nuts to the topping, just the butter, sugar, milk, and vanilla.

1 1/2 c boiling water
1 c rolled oats
1/2 butter or shortening
1 c brown sugar
1 c sugar
2 egss, well beaten
1 1/2 c flour
1 t cinnamon
1/2 t nutmeg
1 t baking soda
1/2 t salt

Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Adds oats and water mixture. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased and lightly floured 13x9x2 inch baking pan. Bake at 350 degrees for 35 - 45 minutes. Spread topping on baked cake as soon as it comes out of the oven.

Topping
1/2 c butter
1 c brown sugar
1/3 c evaporated milk
1 c coconut
1 c chopped nuts
1 t vanilla

Melt butter and add sugar. Blend. Add remaining ingredients and spread on baked hot cake. Place under broiler for a minute or two, if desired.

Lassi Meethi - Sweet Yogurt Shake

I got this one also from "The Best Recipes in the World." Haven't tried it out, but I love ordering Lassi drinks in Indian restaurants. I can't wait to try it out my self.

2 c whole milk yoghurt
1/2 t ground cardamon
2 T sugar or to taste
pinch of salt
1 c ice cubes
1 c cold water

Combine all ingredients in blender. Blend until smooth.
You can also add 1 c pulp of mango, peach, or other fruit to make it a fruity lassi.

Indian Watermelon Cooler

I got this recipe from "The Best Recipes in the World" by Mark Bittman. I haven't tried it yet, but have to return the book, so thought I better put it somewhere, so I can try it later. It sounds really good!

4 cups seedless watermelon, cut into chunks
1/2 c milk
1/4 sugar, or to taste
1 c ice cubes, preferably crushed
1 T lime juice
1/4 c chopped mint leaves

Combine watermelon, milk, sugar, and ice in blender. Blend unti pureed, but not entirely smooth.
Add lime juice and mint. Serve over ice.

Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it.
Marinade
1 c plain yogurt
2 T lemon juice
2 t cumin
1 t chili powder
1 t black pepper
1 t cinnamon
1 t salt
½ inch freshly grated/minced ginger
1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)
• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.

Sauce
1 T butter
2 cloves garlic
1 jalapeno chile (optional), minced
3 t ground coriander
2 t cumin
2 t paprika
2 t chicken masala powder
½ t salt
1 can tomato sauce (14.5 oz)
1 c whipping cream
¼ c fresh cilantro
• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).
• Simmer 5 minutes.
• Serve with basmati rice, naan or pita bread.

Arabic Salad

3 medium tomatoes, diced
1 cucumber, diced
small bunch of green onions, diced
1 garlic clove (minced)
Juice from 1 lemon
Salt and pepper
2 T olive oil
1 T chopped mint leaves
1 T chopped parsley leaves
• Mix all ingredients together, and serve (although it is best after it sits for 20-30 minutes).

Mujadarah (Arabic Lentils and Rice)

It doesn't get cheaper, healthier, easier than this recipe. I think it is best served with Arabic salad.

1 c brown rice
6-8 c water
1 ½ c dried lentils
2 chicken bouillion cubes
2 t cumin
½ t pepper
2-3 T olive oil or butter
1 large onion
salt to taste
• Place brown rice and water in saucepan. Cook over medium heat about 20 min.
• Add lentils, bouillion, pepper, cumin and cook another 25 minutes, or until rice and lentil are soft (add more water if it needs it).
• Meanwhile, saute onions in oil until brown and carmelized (allow a lot of time for them to carmelize).
• Add onions to the rice/lentil mixture a few minutes before the rice/lentil mixture is done.

Mint Limeade

This is a great summertime drink. Especially good on really hot days!

6 c water, divided
1 c sugar (more or less to taste)
1/3 c fresh mint
1 c fresh lime juice (about 8-10 limes)
• Combine 2 c water, sugar, and mint in small saucepan. Bring to a boil.
• Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.
• Discard mint leaves
• Combine remaining 4 c water, sugar syrup, and lime juice in a large pitcher. Stir. Refrigerate. Serve.