Another announcement

Today April 22, 2013 is the first post in a while, as you can see this blog has undergone a mini face-lift and were sure there will be many more coming, we hope to start fresh, again , recipes are coming soon and were excited about them, we’ll try to be more organised with them, please bear in mind , we do more of the recipes done by the eyeing method in our family and I guess that translates to the blog, which is why it’s been tough keeping up with all the exciting food we’ve produced and coming up with measurements, but as far as baked goods may go, they’re more of a science, so you’ll probably see the actual measurements It took to achieve those results, maybe, can’t promise :)

Again , welcome back, and thanks for the glimmer of hope In our blog that brought you hear today . Till our next post (hoping soon)- Azshab

The 4”S”Shabbi curry shrimp (Quick)

 
 
 
 
 

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This is the not so scratch {very shabbi} version of shrimp curry that anyone low on time but high on dinner inspiration ! too delish to dismiss !

Time: 30 mins   serves: 5 beautifully

Shrimp

1 med. bag of large  peeled,deveined shrimp (20-30 count)

no salt (there’s enough sodium in the sauce alone)

1 pinch black pepper

1 tspn garlic powdered

1 tblspn butter

1 diced sweet onion

Sauce (all used were pataks) {the scratch sauces comin soon}

2 cup tikka masala curry sauce

1/2 cup korma sauce

2 tblspn tikka masala paste(cilantro & lemon-based)

1/2 cup jalfrezi curry sauce

1/2 cup greek yogurt (add later in sauce @ end)

 Spinach

1 bag frozen chopped spinach

Side

1 1/2 cup basmati rice (in 2 cups water)

Small flour tortilla

vegetable oil

Directions:

1.take out shrimp and season with black pepper,garlic powder

2.start rice.bring water to boil.add rice

3.lightly butter pan.add shrimp.add onions.

4. after 2 mins .add sauces in list order half cup @ a time.

5. let it heat then mix around w/wooden spoon so bottom won’t stick.

6.rice should be done Add spinach w/yogurt to shrimp.bring to a bubbling.

7. cover shrimp.turn off fire.

8. in another pan very lightly coat pan.when hot, lightlybrown the tortilla.

9. add bread to plate.place rice then curry.in that order.

Enjoy we know you will – From The three shabbi Berbers !)

Announcement (and a random pic)

 
Melawich

This is what happens when you cross a student & good food !

 
Dear readers we know your all enjoying the recipes that we’ve placed on here and are wondering when’s the sideshows recipes gonna appear,well the golden apple nuggets are right below us and the other recipes are in development , we have alot to cover in them and we want to get it right the first time we don’t wanna give y’all the wrong recipes so hang tight.but if you would like to  know immediately ; subscribe to us by e-mail and you’ll be first to know!coming up; Berber braised rib,chocolate bars,caramel apples,Salisbury steak alternative w/mashed potatoes,melawach,shrimp alfredo,shrimp pizza (scratch),cinnabuns,even look out for sushi rolls,shrimp curry and whatever else we concoct in our kitchen! we hope that we can actually fufil all those recipes with all the exciting stuff we whip out our kit !  but – we will…. Er.. count on it ! 

Gold rush (golden apple nuggets) Great lunch snack

THese golden apple nuggets will have you believing gold tastes like apples !

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Time: 15mins seves 5+ generously

  • 3 sweet red apples .peeled .sliced

  • 1 cup +  partially crushed grahm cracker cereal (mines organic) not completely crushed,textured

  • 1 cup peanut butter

  1. take .peeled ,sliced sweet red apples set aside

  2. place partially crushed grahm crackers in large ziploc

  3. add pb to bowl

  4. dip apples in pb then trow in ziploc

  5. When apples are coated take out and enjoy !

Tip you may want to do a few at a time as it can stick and become clumpy if too much and not evenly coat.

Dinner tonight ( THai peanut Chicken) – Lunch tomorrow

THough this isn’t fully pad thai ( its rice noodles and shrimp -less) its the greatest variant of  their widespread national dish there is,and here it is;

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(non 100% scratch version)

Shabbi pad thai ;

Time ; 30mins  stir fry

I am not paid to endorse any food brands 0n these recipes unless otherwise noted -If their mentioned,then their stuff is good !)

  • 1 tblspn oil
  • Annie chuns peanut sauce
  • Annie chuns Pad thai sauce
  • Spaghetti noodles
  • 1 pound chicken breast (boneless)
  • pinch salt
  • double pinch black of black pepper
  •  broccoli
  • 1 stick butter
  • 2 cube garlic (optional)
  • 1 cube basil (optional)
  • kaiser rolls (optional)
  • Seaweed (optional)
  1. cut up chicken into strips . turn on pot water for noodles.

  2. flavor chicken strips w/salt & black pepper.add noodles to pot.

  3. add spat of oil then chicken to pan on low – medium.

  4. let chicken brown while still pink inside.turn off noodles if done.drain noodles.set aside.

  5. add half pad thai sauce and peanut sauce in pan – give it a swirl.

  6. take out chicken . leave sauce in pan add the rest of the sauce to pan – lave on medium

  7. half the strips width-wise. take noodles out of drainer and place in pan with sauce .fold in sauce.turn on water .ring to boil add broccoli.

  8. add chicken .fold in chicken. add more noodles if desired until coated evenly.leave in pan .cover.turn off heat.drain broccoli.it should look like the color it was raw.just more tender.

  9. add broccoli in bowl.then top with noodles.add seaweed to garnish.

OPtional side: toast buns.mix garlic,basil cubes in butter and spread on finished toast (DELISH) YOUR NOW GOOd TO GO !

Mandarin orange Chicken

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RECIPE For Mandarin Chicken  ( short cut ) {short cut indicates half scratch )

Serves 4 comfortably

APPROX: 30 MINs

3lbs boneless chicken breast

 Oil
  • 1 tspn – salt
  • 1/2 cup -orange juice
  • cup asian barb-q sauce ( got ours form local wholefoods){our recipe later}
  • {generous flaking } crushed Red pepper flakes
  • dash black pepper
  • orange zest
  • 1 tbspn butter
  • dash corriander
  1. Evenly dice chicken breast,season with salt,pepper,and coriander ; cover let sit
  2. Turn frying /sauteing/pan (or wok) on low .add oil ,just enough to coat bottom of pan
  3. In a saucepan : add butter ,when butter melts (not brown): add chinese barbecue sauce ,followed by o.j. & red pepper flakes.
  4. Meanwhile chicken pan should have already  been pre heated ,now ts time to start [placing the chicken pieces] into the pan while raising the pan to medium heat.the chicken should start sizziling - once half-cooked (chicken), turn saucepan off then transfer sauce to chicken pan {everything should be bubbling by now (and sauce should be thicker -not burnt)} fold sauce into chicken cover no more than approx;2 mins and take off hot eye and uncover _any longer time and it may dry .
  5. Serve with asian sticky rice ,light brown rice,or jazmine
  6. place pre-cooked broccoli into sauce pan with rest of  sauce add extra liquid (i.e. chicken broth,or sauce combination as made above Not water that will cause it to be too bland not too much just enough liquid to coat bottom of  pan – cover up pan with top shake it around ,holding top so it doesnt pop or anything take top off after a few seconds.
  7. Or skip broccoli coating step and pair w/the rest of the food
  8. Serve hot on plate with sides -Enjoy ! you will we Just  know it!

Our approx: hour-long scratch recipe comin @ ya soon!

Preview Part I

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These are just the beginning of the recipes we have to offer More pics and the actual recipes in the next posts. Which ones are you looking most forward too!