Recipes by FeastForAll (Page 28)

United States Chef

	Healthy CousCous Dish by FeastForAll Healthy CousCous DishAugust 29, 2010 — Chelvi SIngredientsMethodIn a covered saucepan add water, olive oil and salt and bring to a rolling boilTurn off the flame and add couscous and cover and leave for about 15 – 20 minutesMeanwhile chop mushrooms into thick slices and chop bell pepper into thin stripsSpray some oil in a cookie sheet…	1 vote 299 views
	Black-Eyed Peas with Mushroom by FeastForAll Black-Eyed Peas with MushroomAugust 27, 2010 — Chelvi SIngredientsMethodAdd enough water to black-eyed peas and cook with a little bit salt until ¾ doneSet asideIn a covered saucepan add oil and add mustard seeds.When they start splattering, add fennel, fenugreek seed and fry for a few seconds (about 25-30 seconds)Add cumin,…	1 vote 294 views
	Quick & Easy Pasta Dish by FeastForAll IngredientsMethodCook pasta and drain and keep asideSlice portabella mushrooms lengthwise into ½ inch and then chop them into about 1 inch cubesSlit button mushrooms and slice them into thick piecesslice bell pepper into thin stripesSpray a little bit of oil on a cookie sheet and spread the mushrooms and bell pepper on the cookie…	1 vote 336 views
	Broccoli Fry by FeastForAll Broccoli FryAugust 3, 2010 — Chelvi SIngredientsMethodCut broccoli florets into small piecesIn a skillet add broccoli florets, water, chili powder and salt and cover and cook on medium-low flame until all the water is absorbed (broccoli is cooked but crisp)In another skillet add oil and add red onion and fry until golden brown.Add…	1 vote 236 views
	Whole Wheat Crepes with Apple – Blueberry Topping by FeastForAll Whole Wheat Crepes with Apple – Blueberry ToppingJuly 31, 2010 — Chelvi SIngredientsYields: 3 servings	1 vote 612 views
	Yard-Long Beans Curry (Payathanga Curry) by FeastForAll This is a very common side dish consumed with rice in Sri Lanka. This tastes very good with “Pittu” alsoHere in the US, string beans take a while to cook. I remember in Sri Lanka these beans are very tender and light green. They cook quite quickly compared to the ones found in US. Also where I buy these beans, they are normally…	1 vote 444 views
	kale Fry (Kale Varai) by FeastForAll This is a very quick and easy side dish. The only time consuming thing is washing and chopping the kale. To make this quick, chopped bagged kale can be used. If using frozen chopped kale, reduce the water to ½ cup.IngredientsMethodWash kale and chop them into very small pieces (looks like shredded)In a covered saucepan add kale,…	1 vote 327 views
	Sautéed Escarole by FeastForAll Sautéed EscaroleJuly 24, 2010 — Chelvi SIngredientsMethodWash escarole and separate them into individual leavesCut the leaves into 2 pieces separating the bottom thick stems from the top leavesAdd canola oil to a skillet and add garlic and fry until garlic turns light golden brownAdd escarole bottoms and sauté for about 3 minutesNow…	1 vote 220 views
	Banana-Orange Crepes by FeastForAll Banana-Orange CrepesJuly 20, 2010 — Chelvi SIngredientsMethodTo make the toppingCut bananas diagonally into thick slicesIn a non stick pan add butter and let it meltAdd brown sugar, orange peel, orange juice and boil until sauce thickensAdd bananas and mix well and cook for another 2 – 3 minutes in low flameSet asideTo make the…	1 vote 341 views
	Spicy Pasta with Escarole by FeastForAll Spicy Pasta with EscaroleJuly 18, 2010 — Chelvi SIngredientsMethodCook pasta and drainIn a skillet add oil and once its heated add garlic and sauté until light brownDiscard the thick stem of escarole leaves and tear them into small piecesAdd escarole to skillet and sauté until lightly wiltedNow add sliced mushrooms and sauté until…	1 vote 231 views