Curry Powder Mix

2 tsp Cumin
2 tsp Coriander
2 tsp Turmeric
1 tsp Ground Nutmeg
1 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
1/4 tsp Ground Black Pepper

Coffee Roast. Ft Chef Timmy

Clean a #6 for roasting.

Marinade:
1 1/2 Tbsp coffee grounds (We used folgers french vanilla, was excellent)
1/2 cup canola oil
1/2 cup brown sugar
2 tsp smoked paprika
2 tsp chili powder
2 Tbsp tomato paste
Dash sesame seed oil
Tbsp white wine vinegar
Salt&Pepper

marinade over night. cook at 180 for 40 minutes.

Dijon Mustard And Soy Sauce (Salmon)

3 Tbs demerara sugar
4 tsp dijon mustard
1 Tbs soy sauce

Mushroom Barley Casserole

1/2 pound sliced mushrooms
2 Tbs onion oil
1 cup med. pearl barley
1/2 tsp salt
dash of pepper
4 cups chicken broth

Saute mushrooms in oil until tender. Add barley and lightly brown. Stir in salt and pepper. Place mixture in a greased 3-quart casserole dish. Add broth and mix well. Cover and bake at 170 C for 1 1/2 hours, or until liquid is absorbed.

Indian Chicken With Chickpeas

1 chicken, cut into 8ths
2 Tbs oil
1 1/2 Tbs flour
1 Tbs curry powder
1/2 tsp ginger
1 tsp salt
4 Tbs demerara sugar
2 Tbs soy sauce
1 1/2 cups chicken broth
1 (20 oz) can of chickpeas

Brown the chicken in oil, then remove and set in a baking dish. In remaining oil stir in flour, ginger, salt and curry powder. Combine sugar, soy sauce and chicken broth and add to the mixture. Cook over a high heat until sauce thickens. Add drained chickpeas.
Pour the sauce over the chicken and then bake at 170 C for one hour or until the chicken is cooked.

Cranberry Crunch Kugel

3/4 cup thick rolled oats
1/2 cup regular oats
3/4 cups cane sugar
1 Cup flour
1/2 tsp cinnamon
3 Tbs oil
1 can whole-berry cranberries
1/2 can pineapple

Mix together the oats, sugar cinnamon and oil. Place half of the mixture into the bottom of a well oiled pan. Place the pineapples into a food processor of sorts and partially puree them. Add the cranberries into the pineapples and give them another whir or two. Pour the cranberry-pineapple mixture into the pan and then cover with the remaining oatmeal topping. Bake at 350 for 40 minutes or until lightly crisped on top.

Side note: Most people would probably call this a crumble and serve it for desert but if your Jewish you get to call it kugel and eat it for dinner! 

Blintzes

Crepes:
1/2 cup potato starch
1/2 cup water
3 eggs (beaten)
a sprinkle of salt
drizzle of oil

Filling:
Seasoned mashed potatoes
(or whatever else you feel like filling them with)

Dissolve the potato starch in the water. Whisk in eggs, salt and oil.
Heat up a nonstick pan and drop some batter into the center of the pan and then swirl the pan around until the bottom is coated in batter. When the sides curl away from the pan, flip the crepe. Leave for another 20-30 seconds and then remove from pan.

To fold for blintzes put a tablespoon or so of filling at the top of the crepe. Fold the top over then fold in the sides and roll. Fry them quickly in a pan to crisp up the outsides.

You can also caramelize onions to put over them and then bake them for 30 minutes in the oven (it makes them all puffy and delicious).