Tag Archive | Culinary

How to Exercise and Diet With No Pain, No Crazy Diet Plans

All if not Most of us know the pain and stress that comes with exercising, eating well, following a diet plan, getting quick results in no time, thinking about the pain that comes with exercise and much more. Well, do not worry, I have the solutions and tips to steady, healthy, painless results that will benefit you in the future, but first you will need to dispose all those diet pills, protein bars, energy drinks, and all those crazy smoothies that are loaded with oodles of chemicals, harmful toxins that do more harm than Good which is a recipe for diseases later. Do yourself a favour a get nutrition out of real food, and skip those energy diet stores. Safety is number one and getting healthy and fit will not happen overnight. Work at it. Even if it may take a year, just get yourself up and be patient.

Exercising:

We all know that exercising has a lot to do with weight loss with the balance of food, but visit your doctor first, ask what type of exercise is good for you, whether its elliptical, treadmill, weight lifting, exercise bike, sit ups, push ups and whatever. I am going into my 3rd week being on the treadmill. The first week I began walking at 2.5 speed at 10 minutes, then I increased my exercise the week after to 15 minutes a day, then as I began my 3rd week, I am doing 20 minutes on the treadmill each day at 2.5 speed until I get to an hour much later.

It is important to pace yourself and begin to exercise and just get your body moving, then when your body gets used to it, slowly increase your time on a treadmill and exercising with whatever you have. Never begin at the top. Work your way up to prevent yourself from hurting and then you won’t want to do it anymore. Trust me, I have been there and done that. I refused to ever go back on the treadmill because of it, and now with learning how to do it, I began a pain free exercise that I will see results in the long run and your body will thank you later. You don’t want to hurt your Body, you want to get healthy and do it safely.

Skipping Meals — Do not Do it!

Skipping meals will not only do harm to your body, you will lose nutrients that your body needs to fuel up, Never skip meals. Eat smaller portions through the day and never go hungry as you will end up eating more and then that will add up the calories. Eat fewer calories, but portion them out and follow healthy recipes, but never ever starve yourself. You maybe losing weight, but what are your insides telling you? Getting healthy doesn’t mean that you have to skip meals, it means to eat everything, but limit yourself.

Water – Drink plenty of it.

Never drink Ice Cold or Cold water. Always drink warm to hot water as it will absorb into your body more and you will be hydrated. Put lemon or a little cinnamon to add flavour to your water and drink. Drink 6-8 glasses of water daily. You will end up using the washroom more, but that is a good sign. It means your body is getting rid of fat, and toxins. Your organs will function better, and your bowel movements will improve from being so constipated, well if you get constipated.

Food Intake — Eat everything: Never cut out anything:

Eat equal amounts of carbs, breads, grains, fruits, veggies, meats, pastas, cheeses and other foods. Never ever cut anything out from your diet as everything has its nutrients, with iron, folic acid, niacin, vitamins and minerals needed for the body to function. Always be aware of what your purchase at the grocery store, and read the nutrition labels… Sodium and Sugar are in a lot of our foods, and it is not very good for you, but if you limit the quantity ingested, you will see results. Follow the labels, and go from there. The more you cut out sweets and carbs from your diet, you will want more, so limit yourself and never ever let these crazy diet plans get to you.

What really angers me is when people waste a whole egg, do not throw away the Egg yolk, eat the whole egg, you are entitled to eat it one everyday, and sometimes a couple of times per week, but do not cut it all out. It really makes my blood boil when people waste food like that. DO NOT. Eat EVERYTHING!

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Trust in me, I have been there when it comes to pain and trying to seek fast results. It put my body into pain for weeks and sometimes I could not even move. I was sore, I was crying in agony and in pain. I gave up very quickly because I did not want to feel that burn pain in my lower leg calve muscles. That killed me. I just couldn’t deal with it anymore. I began so many times with my exercise and stopped within the few weeks or 3 months. I just didn’t have the energy to do it anymore because of the pain I endured. It was so bad, That I cried.

Don’t let over excessive people give you advice on how to workout and eat right, don’t let these extreme diet plans, exercises get in the way. Do it as you feel, and listen to your body. Don’t allow over extremists to control your mind and your motivation. Get motivated by doing it at your own pace and never fall for gimmicks, and those diet stores with terrible chemicals that will hurt you in the long run. So save lots of money, get moving on your own time and never ever allow others to control you. Lose weight, have fun doing it and do not stress over how long it takes. Longer is better. trust me.

You will thank me later.In a year or less from now, you will find me and say, Talin you were right about all this. I am glad you opened up my eyes. Exercising and Eating everything should not be struggle, it should be fun and exciting.

All the best and enjoy!

The Start of My Health & Fitness Routine – Any Advice for me?

I am really excited to announce a new phase in my life beginning with the journey to getting more healthy and fit and to lose weight starting with:  – 15-20 minutes on the treadmill for the first 2 weeks everyday – After 2 weeks 25 minutes for another 2 weeks everyday
then the 2nd month 30 minutes, then up to 45 minutes the 3rd month, then 1 hour after the 4th month, then I will exercise 5 days per week after the 3rd month. Just the beginning, I will need to exercise everyday and keep at it. I was thinking about it during the weekend, I said what am I doing to myself? What am I doing to my body? I need to get moving.

Then I will do some Yoga as my Body gets skinnier. Eventually I will join a Gym, but I already have a treadmill at home.

I want to improve my nutrition and food intake, and eat healthier to keep the weight off. I will have a light breakfast in the morning with oatmeal, boiled egg, a glass of water or 2, then small portions throughout the day with portioned rice and pastas with a limited amount, drinking about 1-2 liter’s  of water a day, no sugar in coffee or tea, no chocolate, but dark chocolate, no refined sugars, candies, sweets, lots of veggies and fruit, more leafy greens, and foods with colour, more raw veggies… Hopefully by the summer time I will lose about 40-50 pounds.

How can I stop the cravings for eating a lot of Carbs and how do I prevent myself from eating sugary things? Its going to be a huge challenge, but I am up to changing my lifestyle, and the way I eat.

What websites should I visit that really help with Fitness and Eating well? There is a lot out there, but which ones are actually accurate and from the best sources?

What advice do you have for me? What do you think I should do in terms of portion control? what kind of things I should avoid, and all that other stuff? How can I maintain a healthy diet and lifestyle without overdoing it. I never want to over do it.  I would appreciate it so much. Thank you!

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

  • 1 tsp dry yeast
  • 120 ml lukewarm water
  • 200 gr all purpose flour
  • 2 tsp sugar
  • 1 tbsp olive oil

Filling:

  • 4 small tbsp tahini
  • 4 tbsp sugar
  • 4x tsp olive oil
  • 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

tahini scrolls production

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. :) Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

Talin’s Famous Lemon with Lemon Zest Cake

Recently I decided to try something new for myself when I was preparing cake one time to take to a relatives house. So I decided to come up with a whole new different type of cake that involves Lemons. I am a huge fan of Lemons and It is such a good source of Vitamins and it helps the immune system. The Lemon cakes major flavour is definitely the Lemon and it has to have the Sweet/Sour Lemony taste to it. Now here is my famous recipe.

Ingredients Required:

2 Juicy big or Large fresh Lemons – If you like the extra Lemon taste add one more if you life.

Sugar

Flour

Baking Powder

6 Eggs

Milk

1 teaspoon of Vanilla Extract or Vanilla

Preparing the Lemon:

Now before squeezing the lemon I suggest you wash the lemons really well because were going to be using the Yellow skin to zest it.

Before squeezing the Lemons, take a zester and put the lemon skin that is ZESTED in a separate bowl. Zest until you see the white core of the Lemons, but make sure its not so so delicate to squeeze.

Now in a Lemon squeezer, make sure all the liquid juices are out of the Lemon. becareful for the seeds that they dont go into the juice.

Now put the Zest with the Lemon juice for about 5-10 minutes until soaked together until you start with the Cake batter preparations..

Preparing the Cake Batter:

Crack open 6 large eggs into the cake making bowl – for best results use the machine.

Start the machine and make sure the eggs are fully beaten and make sure it starts to turn into a light creamy yellowing colour.

Add the LEMONS/LEMON ZEST

Then put the teaspoon of Vanilla

After put 1 to 2 cups of Sugar

1 cup of Milk

1 to 2 Tablespoons of Baking powder

2 cups of Flour — check consistency. If its way too watery put about half a cup more of flour if it’s a little denser just leave it be.

Dont stop the machine until everything is mixed well together -

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To prepare the Cake Baking Pan…

Make sure the Cake baking pan is deep.

Spray the pan with OLIVE OR CANOLA OIL with the cooking spray and make sure you have it all covered….

Add the Cake batter to the PAN Let the cake batter settle until your OVEN heats up

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Pre-heat your oven to 350

When your oven is pre-heated, put the Lemon Zest Cake in.

It should be done in an hour or so Depends on the strength of your oven. — Now to know its been done, just stick a tooth pick inside. If it comes out clear, its done, if it sticks to the toothpick it still needs to be done. Make sure its Gold Brown on top.

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Now before taking the cake out of the pan, let it cool off then put it onto a dessert plate. There you have it!

ENJOY!

Delicious Recipes to Come Soon! Stay Tuned…

Hello everyone, I am excited to introduce to you recipes that I have come up with on my own, experimenting with different flavours in Marinating chicken, pork, and all those things, and so much more. I am really excited to be sharing my recipes to come soon within the next couple of weeks and they are recipes that you could try for yourself too and for your family. I recently discovered chicken, beef, vegetable bouillon cubes and they are so delicious. I get the ones with the less sodium content inside and I add that to the food I am making to give it a kick in taste. I love to cook, and I love to come up with new things. not the same old stuff all the time. I enjoy spending time in the kitchen and whether its baking, cooking, cleaning the kitchen, efficient ways of cooking, baking, and always keeping the kitchen clean while I cook, washing the dishes and things after using while cooking, so that I do not spend more time cleaning and washing at the end. I like to keep things tidy and the counters cleaned off instantly. All those things will be discussed and written when I introduce to you my new food recipes and more efficient ways to lessen the dish washing and more with entertaining guests, with quantity of food to make and so much more….

Stay tuned!

 

 

Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

A Delicious Week Ahead For Everyone! Stay Tuned. Many Surprises Coming Your Way

It is with great joy and excitement, that I report to you all today, that starting tomorrow, It will be a very delicious week with so many Armenian and Middle Eastern Authentic Dishes and Recipes. I will show you tricks on how to prepare them, I will be outlining them with key flavours, and among so many other surprises that are headed your way. I have already prepared all the recipes that I will be featuring per day and I just cannot wait to have them posted up. I want to show to the world what we Armenians and Middle Eastern people eat on a regular basis and show to people different types of dishes that many are and have always been interested in. A lot of my readers/fans always wanted to know what we eat and how we prepare things, what we do to entertain our loved ones who come over, among many tasty recipes. Armenians and Middle Eastern dishes have unique types of foods and we carry a wide selection of all kinds of foods to eat from Appetizers, Vegetable Dishes, Meats, Breakfasts, Lunches, Dinners, Desserts, Pastries, and I will be giving you ideas on what to prepare during the upcoming Christmas holidays, and all year round.

In this world, there are so many different types of foods, styles, herbs, spices, and so many ways you can create your masterpiece with ingredients and it is an interesting world of culinary, cooking and baking. It is incredible what you can do with food, how it all comes together, the right texture, taste, and filling our tummies with goodness and a necessity in life that all of us need in life. I cannot wait until I show you all some interesting recipes, ingredients and products needed, the quantity, preparation, notes, and among so many different things. Stay tuned for a delicious and mouth watering week to come. :)

Stay Tuned For My Armenian/Middle Eastern Recipe Week Starting December 8 – 15, 2012

Hello everyone, due to popular demand and many people wanting to know about different types of food I eat, prepare and what my ethnic background eats, how it is prepared, what spices, herbs, among specific amounts to everything. I will be featuring an array and variety of Armenian and Middle Eastern foods that a lot of people are interested in. It is coming time to Christmas celebrations and gatherings with the family, and it is timely and it gets people to think about different recipes and create a new masterpiece in everything. So basically I will be writing and posting about different recipes that I have cooked myself, have learned from my family and friends, and basically what we love to eat with appetizers, deserts, dinner, breakfast, lunch, baking different cakes, pastries, salads, finger foods, meatballs, soups, among other delicious types of food. It will be quite exciting to me to share with the world my favourite Armenian and Middle Eastern Dishes. So stay tuned and get your taste buds ready for a new world in the culinary world and among everything else. Enjoy and have great Christmas and enjoy the holidays and every other day. :)

Carlos Bakery — Cake Boss — Buddy Velastro — So Much Respect

I have been watching Cake Boss for a while now, and I must say, I respect Buddy and his team so much. I mean it is just cakes and pastries, but they take the job so seriously, and they set really good examples. I love the show. So much creativity with cakes, pastries, cookies and everything. It is not easy to do those everyday. It can be strenuous, it can often be stressful especially when making huge cakes. I gotta hand it to them. The cakes are out of this world. It is incredible how big cakes can be and all that batter, icing, and everything. I got big respect for bakers, cookers, and people in the culinary industry. It takes a lot of time and effort..

I will visit Hoboken, New Jersey just to go Visit Carlos’ Bakery. I must say I love Buddy’s Mom, Mario, Frank, the whole crew do an awesome job together, they work so well together and it is just fabulous. It is not easy at all. I love you guys! You all inspire me…

Talin’s Hummus — Chick Pea Dip

Hummus (Chick Pea) Dip is one of the easiest things to make… Here is how to make it…

 

Ingredients:

Salt

Lemon Juice (Use the machine or the lemon squeezer to squeeze the lemon juice out of real lemons)

Olive Oil

Garlic

Tahini

Chick Peas

Water

 

1 — Open up the Chick Peas can 1 or 2 or how much desired — put them into a strainer – Wash and rinse the liquid thoroughly, then drain the water completely..

2 — 2-3 cloves of garlic. Put in the food processor or to your choice (have little garlic, if you love a lot of garlic in your hummus.. it is all about a persons preference)

3 — Put 4-5 tablespoons of Tahini

4 — 2 or 3 tablespoons of Olive Oil

5 — Put a teaspoon of salt

6 — Put the lemon juice in

7 — Then add water in gradually

8 — Make sure the hummus chick pea dip is not so watery. Make sure it is not too too thick either.. just in the middle but more toward the thick side.. Also make sure the hummus is not too too salty, just right. take a spoon and have a taste before serving…

 to top it you can put ground pepper, paprika, olives, cumin, and decorate it with either grape tomatos, and so on and so forth. It is a great appetizer and you can even make it for lunch… have it with pita bread, or have it with Eggplant kebabs, Pork Kebabs, or with other Appetizers…

 It is a healthy appetizer and you will love it. If you have not tried it out, try it out.. you will love it!

Talin’s Famous Sweet & Sour Cashew Chicken Stir Fry…

One of my passions in life is cooking and I love to spend time in the kitchen coming up with new types of dishes to feed my family. I really enjoy cooking and it gives me time to think about things and everything else on a personal level. My Famous Sweet & Sour Cashew Chicken Stir Fry is loved by my family and I will be making it for friends very soon. Here is how to make this scrumptious and delicious dish:

Ingredients Required:

Brown Sugar, All Purpose Seasoning, Garlic Cloves, Light Soya Sauce, Cashews, Green Peppers, Red Peppers, Red Onions, Celery Sticks, Boneless Chicken Thighs or Strips for Stir Fry, All Spice.

To Make the Sauce:

2-3 table spoons of Brown Sugar, 2 teaspoons of All Purpose Seasoning, 3 garlic cloves crushed or chopped, 3 tablespoons of Light Soya Sauce, 1 teaspoon of All Spice.

Mix the sauce ingredients together, then add about 2 table spoons of Olive Oil…. let the sauce ingredients incorporate with each other for abour 10-15 minutes while you chop up your vegetables.

Ingredient to put first in the WOK OR DEEP PAN — NON STICK PAN

 In a 3 teaspoon fulls of Olive Oil – Cook the Chicken Stirfry meat thoroughly until well done, but on Medium heat, not on high… After Put in the Chopped onions. Chop them into stir fry bits. put in about 2 or 3 onions. Let them cook together for about 5-10 minutes…. Then you put in all your chopped vegetables. After doing so, the sauce you prepared for your stirfry you put them in.

TO Prepare the Cashews (Remember the Cashews and the Sauce are the main sources of Flavour)

In a separate pan, use a small pan and put in about 1 cup full of Cashews, and put about 2 tablespoon fulls of Unsalted butter, or Olive Oil…. DO NOT OVERCOOK the Cashews… Get them to be slightly golden brown…. After you put the cashews into the cooked stirfry and you serve immediately. You do not want the crunchiness of the cashews to be mushy. Serves around 4-5 people….

With the Chicken Stir fry you have an option to cook it with noodles if you like, on the side of it you can cook brown or regular parboiled rice.

there you have it!

Nice and easy and healthy too!

BON APETIT!

Armenian Ravioli Dish – (Mante-Mantuh-Manti) however you like to spell it.

Hello
All,

Here is my recipe of my mante….

To simplify how to make the
dough and cut half the time of making mante, is you head to your grocery store
and some specialty stores have this thin/thick dough which they call it egg roll
dough. It can be bought in chinese/asian stores. You still have slice them into
squares and you still have to put the meat on them and squeeze
them.

Ingredients for meat

All Spice
Finely chopped or put in
food processor Onions. discard the water build up…
Ground beef thawed.

salt
pepper

now make sure all ingredients are incorporated
together really well…

before slicing the dough, baste or paint ONLY
WATER on it, so when you squeeze the meat with the dough, it will
stick….

to place on the little dough squares. make sure the squares and
meat are properly measured and put individually on each square. Now in order for
the meat to not get out of the dough shell, you must squeeze the meat and dough
tightly….

now on a baking sheet – place parchment paper or canola oil
cooking spray so it wont stick to the sheet… pre-heat oven to 350 only! cook
for 20-30 minutes or until you see it turn golden brown on top. do not over
bake… convection ovens would be
perfect…

———————–

ingredients for the soup
base.

Tomato paste
5 cloves of garlic finely chopped.
mint leaves
dried ground.
water
finely chopped onions
salt

Put the baked
mante bits the very last and serve instantly…
————
you can add
yogurt or sumac… your choice :)

BON APETIT!