Pasta Salad

* Cooking Time = 30 mins

Ingredients (Serves 4)

• 1/2 pound pasta, you can also use spaghetti
• 6 ounces Caesar salad dressing
• 1½ tsp dried oregano
• Salt to taste
• 1/2 tbsp ground black pepper
• 6 grape tomatoes, cut in half
• 1/2 cup sweet corn
• 1/2 cup frozen sweet peas, defrosted
• 2 tbsp parsley

Directions

1. Cook pasta according to package directions. 
2. Drain, rinse with cold water and drain well. Transfer to large bowl.
3. In medium bowl, whisk together the rest of the ingredients until well blended.
4. Pour mixture over pasta and toss lightly to coat evenly.

This dish has been adapted from the following link
http://allrecipes.com/recipe/spaghetti-salad-i/

Green Banana Curry

* Cooking Time = 35 mins

Ingredients (Serves 6)

• salt to taste
• 2 tsp oil
• ½ tsp turmeric
• 1 tsp red chilli powder
• 3 green bananas, deskinned,cubed and soaked in cold salty water
• 2 medium potatoes
• 1 tbsp lemon juice
• 1/2 cup crushed coconut
• 1/2 cup milk

For puree

• 1 large onion, finely sliced
• 2 cups tomato sauce/puree
• 1 tbsp ginger garlic paste

Directions

1. Heat oil in a non-stick skillet.  
2. Add salt, red chilli powder, turmeric powder, bananas and saute for about 2-3 minutes. 
3. Let the bananas go brown on the edges.
4. Add the puree ingredients and fresh lemon juice. 
5. Bring it to a boil. Let it simmer on medium heat for 10 minutes.
6. Add coconut and milk. cook for 5 more minutes. 
7. Serve with rice or indian bread (naan/roti).

This dish has been adapted from the following link
http://www.food.com/recipe/green-banana-curry-11576

Baked Eggplant Potato

* Cooking Time = 70 mins

Ingredients (Serves 8)

• 1 cup flour
• 2 tsp salt
• 1½ tsp dried oregano
• 1 tsp red chilli powder
• 2 medium eggplants, sliced
• 2 medium potatoes
• 1/2 onion, cut in long slices
• 8-10 grape tomatoes
• 4 eggs, beaten
• 1/3 cup olive oil
• 4 cups tomato sauce/puree
• 4 Tbsp parsley
• 2 chicken cubes (optional)

Directions

1. Preheat the oven to 400°F.
2. In shallow plate, combine flour, salt, oregano, and chilli powder. Dip eggplant in beaten egg, then in flour.
3. Working in batches, fry the eggplant slices in oil in a large skillet. Drain slices on paper towels.
4. Mix the chicken cubes in the tomato sauce/puree (optional).
5. Spread a thin layer of tomato sauce/puree in the bottom of a large baking dish. Layer on eggplant, potato, onion, grape tomatoes, then sauce, repeating twice. Bake for about 35 minutes, or until bubbling hot. Top with parsley.

This dish has been adapted from the following link
http://www.dashrecipes.com/recipes/dr/s/spicy-baked-eggplant.html

Honey Walnut Greek Cookies (Melomakarona)

* Cooking Time = 60 mins

Ingredients (50 cookies)

Cookies

• 1 cup olive oil
• 1 cup vegetable oil
• 3/4 cup sugar
• 1 cup juice (pick your favorite flavor)
• 3 tsp. baking powder
• Pinch of salt
• 7 1/2 cups all-purpose flour (maida)
• 3/4 cup walnuts, ground coarsely

Syrup

• 1 cup honey
• 1 cup sugar or sugar substitute
• 1 1/2 cups water
• 2 tsp. lemon juice

Directions

1. Preheat the oven to 350 degrees.
2. Beat the oil with the sugar until well mixed. In a separate bowl, sift the flour with the baking powder and salt.
3. Add the juice to sugar-oil bowl and mix well.
   
4. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.
5. To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.
6. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.
7. Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)
8. While the cookies are baking, prepare the syrup.
9. In a saucepan, combine the honey, sugar and water. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Stir in the lemon juice.
10. Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.
11. Using a fork remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere).
    
    Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.

This dish has been adapted from the following link
http://greekfood.about.com/od/cookiescakes/r/Melomakarona-Spiced-Honey-Cookies-With-Walnuts.htm

Baked Butternut Squash Omelette

* Cooking Time = 70 mins

Ingredients (Serves 6)

• 2 pounds butternut squash, peeled and cubed
• 3 eggs, beaten
• 1 medium onion, chopped
• 3/4 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed crackers
• 2 tablespoons butter or margarine

Directions

1. Place squash in a saucepan and cover with water; bring to a boil. 
2. Reduce heat; cover and simmer for 15-20 minutes or until very tender. 
3. Drain well and place in a large bowl; mash.
4. In another bowl, combine the eggs, onion, milk, salt and pepper; add to the mashed squash and mix well.
5. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. 
6. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
7. Serve hot.

This dish has been adapted from the following link
http://allrecipes.com/recipe/butternut-squash-supreme/detail.aspx

Vegetable Egg Pineapple Fried Rice

* Cooking Time = 45 mins

Ingredients (Serves 6)

• 1 small can pineapple chunks, drained
• 2-3 cups cooked rice
• 1/4 cup vegetable or chicken stock (mix in water if solid cubes)
• 225 grams vegetable medley (carrots/corn/green beans/peas)
• 1 small onion chopped
• 1 red or green chili, thinly sliced
• 1 tbsp ginger garlic paste
• 2 eggs
• 3 tbsp soy sauce / fish sauce / schezwan  sauce 
• 3 tbsp oil
• 2 tbsp curry powder

Directions

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce/schezwan sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add ginger garlic paste, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
4. Crack eggs into wok and stir quickly to cook (like making scrambled eggs).
5. Add the vegetables and cook for 1 min.
6. Now add the rice and pineapple chunks. Drizzle the fish/soy/schezwan sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved.
7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
8. Serve hot.

This dish has been adapted from the following link
http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

Avocado Paneer Vegetable Stew

* Cooking Time = 45 mins

Ingredients (Serves 6)

• 1 large onion, finely sliced
• 2 ripened avocados, cut in cubes
• 225 grams fried paneer
• 225 grams vegetable medley (carrots/corn/green beans/peas)
• 1.5 tbsp oil (olive oil tastes better)
  
• 1 potato, cut in cubes
• 1 tbsp ginger garlic paste
• 2-3 green chili
• 1/4 tbsp red chili powder 
• 2 cups thin coconut milk 
• 0.5 cup thick coconut milk 
• Salt to taste
• 4-5 bay leaves

Directions

1. Heat oil in a deep bottom pan. Add the onion, ginger garlic paste, bay leaves & green chili and saute for a few minutes till the onion becomes soft/transparent. Don't make the onions brown.
2. Add the vegetables and combine well.
3. Add thin coconut milk and salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx.
4. Add thick coconut milk and cook for 5 more minutes & remove from fire.
5. Serve with Indian chapati / Naan.

This dish has been adapted from the following link
http://www.mariasmenu.com/vegetarian/vegetable-stew