Peel and trim the vegetables.Fry the chicken pieces in half the olive oil until lightly browned.Add the sliced onion and the chopped garlic, the tomato puree and enough water just to cover the chick ...
In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.Add sausage and lightly brown, 3-4 minutes.Remove sausage and set aside.Add remailing oil to same ...
Combine all ingredients, including canned tomato liquid, in stockpot.Bring to boil.Redcue heat to medium and cover.Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring oc ...
Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.Warm the three milks with the cinnamon stick, ...
Rinse basmati rice.Melt butter over a medium heat.Saute shallots, until they start to soften.Add the golden raisins, chopped cashews, and frozen peas.Saute until raisins start to plump.Add the basma ...
Heat the oil over medium heat in a large saute pan. Test the oil by adding one cumin seed. If it pops right away, the oil is ready. Add the cumin seeds to the oil. Once they start to sizzle or pop, ...
Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.Add onions, garlic, carrots, bay leaf and season with spices, salt and pepp ...
In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes.Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, an ...
Bring stock to boil in a saucepan over high heat.Stir in rice and return to a boil.Immediately reduce heat to low.Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absor ...
Bring salted water to a boil.Combine cornmeal and flour together in a bowl.Add milk slowly to make a smooth paste.Stir cornmeal paste into boiling salted water.Cover and cook on slow heat for 15 min ...