COUSCOUS VEGETABLES SALAD

Ingredients
2 teaspoons olive oil
1/2 tsp pepper
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 cup chopped capsicum
1 cup of corn
1 cup chopped green bean
1 cup of green pea
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots,green bean,capsicum,corn,green pea and zucchini - cover and let steam for 5-6 minutes. Add celery and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil. Add the couscous and cover with tin foil for 5 minutes.

Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish or boil eggs.

Makes about 6 cups.

Shrimp Cocktail

Ingredients:
1 1/2 lbs medium shrimp, peeled and deveined
2 cups fat-free chicken broth
1 sprig fresh oregano
5 tablespoons fresh lime juice, divided
1 cup ice
2 teaspoons hot sauce
1 cup tomato juice
1 cup tomato, seeded and chopped
1 cup onion, diced
1 cup English cucumber, peeled and chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup avocado, peeled and diced
1 tablespoon fresh cilantro, chopped
6 lime wedges, for garnish


Preparation:
1. In a large saucepan, combine the broth, oregano and 1 tablespoon lime juice; bring to a simmer.
2. Cook for about 5 minutes and discard the oregano.
3. Add the shrimp to the pan; cook for about 3 minutes (or until done).
4. Transfer the shrimp mixture to a large bowl.
5. Stir in the tomato juice, ice and hot sauce. Let stand for 1 minute or until the ice melts.
6. Stir in the remaining 1/4 cup lime juice, tomato, onion, cucumber, salt and pepper.
7. Let cool, cover and chill.
8. When ready to serve, stir in the cilantro.
9. Divide the shrimp mixture evenly among 6 bowls; top with diced avocado.
10. Garnish with lime wedges

Minestrone Soup with Tofu recipe

Ingredients:
1 lb firm tofu, frozen and thawed
3 ounces pasta
1 large or 2 small zucchini, peeled and sliced
2 carrots, sliced
1 onion, chopped
2 cups low-sodium kidney beans or 1 can kidney beans
1/2 teaspoon garlic powder
2 -3 tablespoons tamari
2 cups low-sodium tomato juice
4 cups water
1/2 teaspoon garlic powder
1 1/2 teaspoons dried oregano
2 -3 teaspoons dried basil
1/4 tablespoon black pepper
salt, to taste


Preparation:
1. Gently squeeze the excess water from the tofu.
2. Dice the tofu into small cubes and transfer to a large bowl.
3. Pour in the tamari (1 tablespoon at a time), stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.
4. Sprinkle on the garlic powder and stir again.
5. Place the tofu cubes on a cookie sheet in a single layer and bake at 325 degrees F for about 10 minutes.
6. Turn the cubes and bake for about 5 more minutes, until they are golden brown on all sides. Set aside.
7. Meanwhile, soften the onion, carrots and zucchini in a large pot, using a little water.
8. When the onions are softened, add all the other ingredients EXCEPT the pasta, and the beans (if they are canned).
9. Bring to a boil and add the pasta. Reduce the heat to a simmer for about 15 minutes.
10. Add the canned beans about 5 minutes before serving.
11. Sprinkle each bowl of soup with a handful of tofu cubes.

Servings: 8

Tomato and Avocado Salad recipe

Ingredients:
2 medium tomatoes, chopped
1 avocado, chopped
1 tablespoon olive oil
1/4 cup diced red onion
1 teaspoon lemon juice
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a small bowl and toss together.
2. Let stand for about 5-10 minutes before serving.

Avocado Mandarin Salad recipe

Ingredients:
1 rip avocado, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/2 cup coarsely chopped toasted pecans
1/2 cup sliced green onions
4 cups salad greens
1/4-1/2 cup Italian salad dressing
1/8 teaspoon pepper
salt, to taste

Preparation:
1. In a bowl, combine the mandarin oranges, pecans, green onions, salt and pepper.
2. Refrigerate for at least 30 minutes.
3. When ready to serve, place the greens in a salad bowl; top with the avocado slices and orange mixture.
4. Drizzle with the Italian dressing; toss and serve.

ORANGE CAKE

Ingredients:
4 eggs
1 cups sugar
1 cup vegetable oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla

Preparation:
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

Crepes Salé

Ingredients for 7-8 big crêpes
200 gr. of flour
2 eggs
450 gr. of water
20 gr. of oil
1 pinch of salt
Green chilli
Spring Onion

Preparation
Mix the eggs with the flour. Add a pinch of salt,oil,green chilli,spring onion. Add water and mix well. Leave the mixture to stand for half an hour.
Put a knob of oil in a pan (better the crepiêre) and pour a small ladle of compound into it. Cook over a lively flame until the compound thickens, then turn the crêpe and cook also on the other side. Don't worry if the batter seems to cling to the pan when you pour it. When it is comes off it detaches easily.
After you have cooked one crêpe, put a little knob of oil in the pan and cook another one.
Serve immediately filled as you please.

Notes
To make sweet crêpes, add a spoon of sugar,milk instead of water and the grated zest of one lemon Remove chilli and spring onion.