Mediterranean coffee

. 3 tbs coarse ground coffee
. 2 tbs sugar
. 1 tsp cinnamon
. 1 tsp cocoa
. pinch of dried orange peel

Combine ingredients, and brew by your favorite method. Using a french press is traditional for this coffee recipe.

Sweet Pepper "Purses"

6	PELOPONNESE® Roasted Sweet Peppers whole
4 ounces	cream cheese softened to room temperature
4 ounces	feta cheese
2 tablespoons	capers
2 teaspoons	oregano
2 cloves	garlic minced
1/2 cup	parsley chopped
	Extra Virgin Olive Oil
	Lemon for garnish
Directions Preheat oven to 400°F. Cut tops from peppers and discard seeds; set aside. In medium bowl, combine cheeses, capers, oregano, garlic, and parsley. Stuff each pepper with cheese mixture. Place peppers onto lightly oiled baking pan; brush with olive oil. Bake 10 minutes. Serve warm or at room temperature.
Servings: 6 Prep Time: 30 minutes Cook Time: 30 minutes

African sweet potato and Peanut Soup

"A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes."

Original recipe yield:
6 servings

PREP TIME	20 Min
COOK TIME	55 Min
READY IN	1 Hr 15 Min

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 3 medium tomatoes, chopped
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 4 1/2 cups water
• 1 teaspoon salt
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1 pinch cayenne pepper
• 2 tablespoons creamy peanut butter
• 1 bunch chopped fresh cilantro

DIRECTIONS

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Chilled Cucumber & Yogurt Soup with Prawns

35 min 30 min prep

Change to: servings US Metric

2 1/2	cucumbers
300	ml Plain yogurt
300	ml quality chicken stock (we use a canned Asian style)
40	ml sour cream
3	drops Tabasco sauce
2	tablespoons chopped fresh mint
12	large raw prawns, shells and heads removed
2	tablespoons olive oil
	sea salt

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• Very Low Carbs Appetizers
  
  
  
  
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1. Peel and deseed cucmbers-cut 2 into dice, and blend with the yogurt, stock, sour cream, Tabasco and mint.
2. Chill until very cold.
3. Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
4. Chill.
5. Before serving, saute prawns in the oil until they turn pink.
6. Sprinkle with the salt and serve them in the chilled soup immediately.
7. Serve the soup garnished with the strips of cucumber.

Roasted Rack of Lamb with Cumin Garlic Crust

By The Canadian Living Test Kitchen

Serving(s) 4 to 6 General Category : Main Course Food Group : Meat-Lamb Preparation Method : Roast Other Criteria : CL Cooks Ingredients • 2 racks of lamb, each about 1-1/2 lb (750g) • 1/4 cup (50 mL) cumin seeds • 1/4 cup (50 mL) olive oil • 2 tbsp (25 mL) minced garlic • 1/2 tsp (2 mL) salt • 1/4 tsp (1 mL) pepper Preparation If necessary, trim all but 1/8 inch (3 mm) fat from meaty portion of racks. Place each rack, meaty side up, on cutting board. Using sharp paring knife, cut line across rack where meaty portion begins, about 3 inches (8 cm) down from rib ends. Cut off meat and fat between bared ribs to expose bones. Holding each rack firmly, scrape exposed rib bones clean. In small dry skillet, toast cumin seeds over medium heat, shaking pan often, until fragrant and slightly darkened, about 5 minutes. Let cool. Transfer to spice grinder; grind coarsely. Transfer to bowl and mix in oil, garlic, salt and pepper. (Or, using mortar and pestle, pound seeds coarsely. Add garlic and pound to make thick smooth paste. Gradually blend in oil, then salt and pepper.) Evenly spread paste over meaty side of racks, pushing some between bones. Spread remaining paste on bone side. Place on greased rack in small roasting pan. (Make-ahead: Cover and refrigerate for up to 1 day. Let come to room temperature before roasting.) Roast in 400°F (200°C) oven until lamb is crusty and browned and meat thermometer registers 140°F (60°C) for rare, about 30 minutes, or to desired doneness. Transfer to carving board; tent with foil and let stand for 5 minutes. Cut between bones to serve.

Mexican Chicken & Lime Soup

2 tsp Oil
1 medium onion
2 garlic cloves, minced
1 large boneless, skinless chicken breast, cooked and diced
6 cups of chicken soup stock
1 medium tomato, seeded and diced
1/2 cup diced ripe avocado
2 Tbsp lime juice
1/8 tsp hot sauce or to taste
1/4 cup coarsely chopped cilantro
1/2 cup of wild rice

Heat oil over medium heat. Add onion and garlic, stirring for 3-5 minutes or until softened.
Add stock and bring to a boil. Stir in chicken, reduce heat to low and simmer gently, partially covered, for 10 minutes. just before serving, stir in tomato, avocado, lime juice hot sauce and cilantro. Serve immediately. Can also be done in a crock pot.
This soup is super good. Enjoy!

Makes 6 servings

Clam Chowder

The chowder can be made a day or two in advance and reheated prior to serving. Its flavour actually benefits from resting overnight.

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine( have have used apple juice instead and it taste the same)
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half of the fat. Add the onions and celery with a splash of water and sauté for a few minutes until soft.
Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so they don’t toughen). Add the bay leaf, thyme and grated potato; bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base.
Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!

Super good!

APPLESAUCE OATMEAL MUFFINS

1 1/2 c. quick oatmeal 1 1/4 c. flour 3/4 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 1 c. unsweetened applesauce 1/2 c. skim milk 1/2 c. brown sugar 3 tbsp. veg. oil 1 egg white Mix together in order given. Top with the following: 1/4 c. oatmeal 1 tbsp. brown sugar 1/8 tsp. cinnamon 1 tbsp. melted butter Bake in a preheated 375F oven for about 15 minutes, or until done (depends upon the size of the muffins).