Moringa Garden Circle 

Recipes

Recipes
PRESS AND TV
                  APPEARANCES

 


  


Hadny's Fresh Herb Recipes
Hadny with herbs
Fresh Herb Salsa:
  • 1 bunch chopped cilantro, 3 medium chopped tomatoes, two scallions sliced, juice of a lime and salt and pepper to taste. Refrigerate 1 hour.
 Bruchetta:
  • 1 bunch chopped basil, 3 medium tomatoes chopped, 1 clove garlic chopped/pressed, drizzle with EVOO (extra virgin olive oil), salt & pepper to taste.
Tuna Dip:
  • 1 bunch cilantro, 2 cans albacore white tuna in water, 2 tablespoons sliced jalapeno peppers, 1 bunch green onions, 1/2 cup mayonnaise, salt & pepper to taste. In food processor chop onions,cilantro,jalapenos,and pulse a few times until everything is chopped, then add mayonnaise and pulse and mix, drain the tuna, and add last to the mix in the processor and process until a chunky and smooth dip forms. Refrigerate two hours before serving.
Tabbouleh:
  • 1 bunch chopped parsley, 3 sliced green onions, one bunch chopped mint, 1 chopped cucumber, 3 medium chopped tomatoes, 1 cup cracked bulgur wheat (available @ Whole Foods). Soak Bulgur wheat in 1 cup warm water for 1 hour, then, add all the ingredients and add salt & pepper, fresh lime juice & EVOO to taste. Again refrigerate for 1 hour or so.
 Greek Yogurt Dip:
  • Greek Yogurt dip is very easy: 1 Cup Greek Style plain Yogurt, 1 clove garlic crushed, and bunch of fresh chopped dill weed. Mix & refrigerate 1 hour or may be served right away.Serve with veggies, or crackers or chips...even pita bread. Variation: May omit the garlic, and also may use dried dill if fresh is not available. Also, you may add chopped or grated cucumbers to it.
Enjoy!....Hadny

herbs

pig
  Cuban Roast Pork
 
In a big roasting pan place Two- 10 lb. Pork Shoulder Roast , (Bone in),
 
Get the ingredients ready:
  • 1 Bottle of Publix Mojo,
  •  1 Bottle of Publix Sour Orange (for the Marinade)
  • 10 garlic cloves,
  • 8 sliced yellow Spanish onions,
  • salt and pepper to taste.
Poke the roast and insert the garlic cloves, pour the bottles of mojo and sour oranges, and season with the salt and pepper. Cover tightly with aluminum foil and put in a 275 degree oven for 6 hours.

Then carefully open the foil and check the roasts, they should feel as the meat is ready to come apart. put all the sliced onions on top of roasts and baste at 350 oven on broil setting to crisp the top skin (chicharron,) for 15 minutes continuously basting and watching that it doesn't burn. the onions will cook and caramelize.

Then turn off oven and leave warming until ready to serve. Voila! Bon Apetit.

 It makes great Roast Pork sandwiches on Publix Hoagie rolls.
......Oh, my main ingredient:love
loveloveLOVE .....Hadny


Moringa
                Pesto
Peppery Moringa Pesto
served here with pasta and shrimp.

1 bunch of basil, 1 bunch parsley, 1 bunch Moringa leaves, 6 cloves garlic, 1 cup EVOO
" EXTRA VIRGIN OLIVE OIL" for those of you who do not cook often, 1/2 cup Pine nuts, 1/2 cup almonds, 1/2 cup Parmesan cheese. Put all ingredients in food processor. Pulse until Pesto is ready. Refrigerate up to 10 days. Easy,nutritious, and delicious!

Enjoy!
Hadny Fayyaz

  the
                        moringa martini - the ruddy daggerwind
The Moringatini "Ruddy Daggerwing"
 
Mandarin Orange Infused Vodka (stored in freezer)
Chambord
- A French liqueur with an intense flavor of black-raspberries, fruits, herbs and honey
Tropicana Pure Premium Orange Juice Drink (or other brand of orange drink)
Coca and white sugar mix or brown sugar.
 
Coat glass rim with sugar coca mix. 
Into a martini glass, pour 1 oz. orange drink, 1/2 oz. Chambord and 1/2 oz. Vodka.  Stir gently.
 
Enjoy!

Sharon Bogard


DePalma's Lemon Bars
Lemon Bars

INGREDIENTS:

    * 2 sticks (8 ounces) butter
    * 2 cups flour
    * 3/4 cup confectioners' sugar

    * 1/4 teaspoon salt

    * 3 beaten eggs plus one yolk
    * 2 cups sugar (use 1 1/2c if Meyer lemons)
    * 4 tablespoons flour
    * 1/2 cup fresh squeezed lemon juice*
    * 1 tablespoon finely grated lemon zest*
    * sifted confectioners' sugar
 *Note: I use Meyer lemons (because we have a tree in our garden). Meyer lemons are less tart than the Eureka lemons found in the supermarket.
PREPARATION:
Heat oven to 325°. Blend butter, 2 cups flour and 3/4 cup confectioners' sugar and salt. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes.

For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon zest

Pour over first layer. Return to oven and bake at 325° for 20 minutes.

Loosen around edges,
and sift confectioners' sugar over the top while warm. Chill for at least 1 hour, then lightly dust them again with confectioners' sugar before slicing. 

Enjoy!
M.E. DePalma Ford


Key Lime Pie (served at the
2009 Christmas Party)
key lime pie
  • 3/4 C. Fresh Ripe Key Lime Juice
  • 1 can Eagle Brand Condensed Milk (DO NOT USE LITE)
  • 1 12 0z container of Cool Whip, Cool Whip Lite or house brand
  • Mix in a bowl and put into a graham cracker pie crust and freeze
  • Thaw 20 minutes prior to serving
From: "Skip" Mackey

Peggy Thurston's Prosciutto Grissini

Yield: 16 Breadsticks

Ingredients:

One Box of slender Grissini-type breadsticks (you'll get 3x the breadsticks needed)

Tub of whipped butter (left out to soften)

Grated Romano cheese - about 3 tablespoons

Package of arugula leaves (rinsed and spun dry)

One-half pound of prosciutto ham (cut in long strips, excess fat trimmed)

Spread butter over 2/3 of the length of each breadstick.
Sprinkle grated cheese over each buttered breadstick.
Lay out a prosciutto strip on a clean surface and lay 2 arugula leaves along the length of the strip.
Roll the prosciutto strip down the buttered part of the breadstick like a barber pole. (Prosciutto on the outside arugula next to the cheese

Put in a 2 gallon zip lock bag until ready to serve. (Serve within 2-3 hours to avoid soggy breadsticks).


Mary Sue Mc Lemore's Dixie Cavier Cups

Prep: 15 min., Chill: 24 hr. Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.

Yield: Makes 15 appetizer servings

Ingredients
1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size plum tomato, seeded and finely chopped
1/2 medium-size green bell pepper, finely chopped
1/2 small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tablespoons chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream

Preparation
1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
Note: For testing purposes only, we used Bush's Blackeye Peas.


After several requests for the Recipe - Kristine Blake responded,"LOL, it never occurred to me that Mom's (Cindy Rieger's) no-bake package mix chocolate-peanut butter bars would be such a hit.
 
Here's the recipe: