Tuna & Lentil Bake

(Serves 2)

1 c lentils
1 lg onion
2 tsp olive oil
2 eggs
2/3 c milk
1 1/3 c tuna
Salt/pepper
2 Tbls chopped nuts
Cook the lentils until soft. Meanwhile, sweat the onion in oil. Separate egg whites. Mix yolks with milk. Fluff the egg whites. Mix lentils, milk, yolks, tuna and seasonings. Fold in egg whites and spoon into a baking dish. Sprinkle with nuts and bake at 350 for 30 minutes.

Carrot and Tomato Soup

(Serves 2)

1/2 c almonds, chopped
3 med carrots
2 1/2 c stock
2 c tomato, chopped
3 Tbls tomato paste
1/2 tsp lemon rind
1 Tbls mustard
2 tsp coriander
pepper

Grate carrots into a pot. Add remaining ingredients and bring to a boil. Simmer for 10 minutes and serve.

Flax-Fried Rice

(Serves 2)

1 c uncooked rice
1 c water
Pinch of salt

1 Tbls flax seeds
1/4 c water

Rinse rice and cook in pressure cooker with 1 cup water for about 12min.

Meanwhile, in a med saucepan, simmer rinsed flax seeds with 1/4 cup water for 5-10min until thickness of egg-whites.

Fold cooked rice into flax seed mixture until evenly mixed, and serve!

Sweet Rice w/Banana-Coconut Milk

(Serves 2)

3 bananas sliced
2 Tbls butter
1 tsp ginger
1 Tbls cinnamon
Pinch of salt (if butter is unsalted)

1/2 can (200ml) coconut milk
1/2 tsp vanilla
Pinch of sugar to taste
1 c rice, prepared

Saute 2 of the 3 bananas in pan with butter and spices. When bananas begin to soften and brown, poor in coconut milk and vanilla. Simmer and stir for 5-10min and add a bit of sugar as needed.

Dish the rice into a shallow bowl. Layer remaining banana slices over rice, poor sauted mixture over rice and sprinkle with additional cinnamon.

Thai Coconut Curry

(Serves 2)

1 lg carrot (long thin sticks)
1 lg pepper diced
1/3 c green onion thinly chopped
3 cloves garlic
Oil
Soy sauce
1/2 med zucchini diced
1/2 med eggplant diced
1 tomato wedged
1/2 can (200ml) coconut milk
Generous potions:
Ginger
Cayenne
Cinnamon
Sugar (opt)
Basil, fresh chopped (opt)

Heat onion, garlic, half the spices, and oil in a saucepan. Before the garlic starts to burn, add all the vegetables except the tomato. Mix vegetables so they are well coated with oil/spice mixture and continue cooking for a few minutes while stirring. Now stir in coconut milk and continue to simmer. Add the rest of the spices, soy sauce, and a pinch of sugar to taste. When the rest of the vegetables are almost cooked to your liking, stir in the tomato wedges, cook another minute and remove from heat. Sprinkle with chopped basil.

Serve over rice.

Sweet Stuffing (Scrambled French Toast)

(Serves 2)

2 eggs
1 c milk
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1 Tbls Sugar

3 c bread (stale/crumbled)

Beat eggs together with milk, vanilla, sugar, and spices. Add bread to egg mixture, and fold until bread is soaked through.

Melt a little butter in a skillet over medium heat. Spoon mixture into skillet and continue to cook as if it was scrambled eggs.
Serve drizzled with warm syrup, honey, crushed nuts, and/or yogurt.

M3kuda (battered and fried potato patties)

(Moroccan Classic)

3 Potatoes
3 cloves garlic
1 tsp cumin
1 tsp paprika and/or cayenne
1/2 tsp coriander
salt to taste

Batter:
1 c flour
1 c water
1/2 c milk
3/4 tsp tumeric
1/2 tsp paprika
1/2 tsp salt

Peel and chop potatoes and boil until cooked. Meanwhile, whisk together batter ingredients until their are no chunks and put in the fridge until needed. Thoroughly drain potatoes, add minced garlic and spices, and mash until smooth. Mold mashed potatoes into 1" spheres and then squish then down into little hockey puck shapes. Heat up frying oil in a deep pan. Coat both sides of each puck with batter and fry one at a time for 1-2 minutes flipping half way.