Rukhsar's Tasty Taco Salad

Prepare ground beef:

1. Heat a pan and add fresh lean ground beef with a little bit of water 
2. Add some garlic, ginger, salt, and Chilli powder
3. Keep cooking beef until brown and drain excess water/ oil 
4. Add some taco seasoning to your taste 

Make pita chips:

1. Cut yo whole wheat pita into bite sized pieces 
2. Drizzle olive oil, add salt, pepper, oregano, rhyme, and rosemary and bake for 10 minutes or until crispy 

Assemble taco salad:

1. Use any leaves/ salad of your choice ( I use spring mix with some romaine)
2. Add veggies of your choice (tomatoes, black beans, avocado)
3. Add in some ground beef mixture 
4. Add any taco chips or make chips or Doritos 
5. Top with sour cream, salsa, or avocado 

Abrar's Yummy and Filling Quinoa Salad

Yummy and Filling Quinoa Salad

1.5 Cups of cooked Quinoa

1/2 cup of mung beans

½ Tomato diced

10-15 stems of Parsley, finely chopped

½ Green pepper, finely chopped

1 small cucumbers, finely chopped

¼ red onion finely chopped

Dressing: Lemon juice, olive oil, salt and pepper to taste

Start by making the quinoa. Remember quinoa amount triples when cooked so measure accordingly. The typical ratio of quinoa to liquid is 1 part quinoa to 2 parts liquid. But I prefer 1 part quinoa to 1.5 parts liquid, that gives the quinoa more of a bite which is my preferred texture. You can experiment with the two and choose your favorite. Before cooking the quinoa rinse it thoroughly, this ensures that your cooked quinoa won’t have a bitter taste. Then add your rinsed quinoa (in this case ¾ cup) into a pot and add your liquid (e.g. 1-1.5 cups, depending on your preference) the liquid in this case can be water, veggie stock or chicken stock. Finally add the salt/seasoning, I add about 1/2 teaspoon but it really varies according to your taste. Put the lid (preferably tight fitting) on the pot and bring to a boil. If you don’t have a tight fitting lid you can use aluminum foil. Once it is boiling, lower the temperature and leave it simmer for 20 minutes. After 20 minutes take off the lid and fluff it with a fork.

I soak split mung beans for about 20 mins then boil for about 7. But if its whole mung beans I soak for about 1 hour then boil for about 15mins. Cool and then add to the quinoa and add the rest of the ingredients, mix well.

Enjoy!!

Nazia's Super Delicious Peri Peri Chicken!

Nazia’s Peri-Peri Chicken Recipe:

                       

Ingredients:

1.     Red bell pepper -1

2.     Lemon juice -1

3.     Chillies- according to taste (1-5)

4.     Salt- 2tsp

5.     Paprika- 2 tsp

6.     Dark Vinegar- 1/4^th cup

7.     Black Pepper- 1 tsp

8.     Oregano- 1 tsp

9.     Olive oil- 1/2 Cup

10.  Garlic- 5- 6 cloves

11.  Chicken legs 5-6 pieces

Process:

·       Put all the ingredients in a mixer except for lemon juice

·       Grind them till the mixture has a smooth texture

·       Heat the mixture in a saucepan for 10-15 minutes at medium heat

·       Mix lemon juice after heating the mixture

·       The sauce is ready!!!

·       You can preserve the sauce in the refrigerator for up to 15 days.

·       Marinate chicken with the sauce and refrigerate overnight

·       Bake chicken in the oven at 400֯ F for 35-40 minutes. Turn over the pieces halfway. You can cover the chicken during the 1^st half of the baking process to preserve the moisture.

Abrar's Creamy Potato Mushroom Soup Recipe

Creamy Potato Mushroom Soup

Ingredients:

1 medium onion finely diced

2 table spoons of butter or oil of choice

3 stalks of celery, finely diced

1 lbs of Yukon gold potatoes (red potatoes work too, I leave the skin on and scrub with a brush under water, cut into 1 inch cubes)

1 lbs of mushrooms of choice, I prefer cremni, but sky is the limit!

2 sprigs of thyme leaves

Salt and pepper to taste

Chicken stock, veggie stock or water to cover

½ cup heavy cream

1) Sautee a medium onion in butter or oil until clear then add celery. After about 2 minutes add cubed potatoes (gold or red) and mushrooms. Keep mixing for a bit then add liquid of choice until you cover the veggies. Bring to a boil and then simmer until potatoes are done.

2) When potatoes are done, remove the thyme leave stems, puree HALF of the soup in blender/immersion blender, add ½ cup of heavy cream (optional) adjust salt and garnish with parsley

Enjoy!!