Arabic Salad

3 medium tomatoes, diced1 cucumber, dicedsmall bunch of green onions, diced1 garlic clove (minced)Juice from 1 lemonSalt and pepper2 T olive oil1 T chopped mint leaves1 T chopped parsley leaves• Mix all ingredients together, and serve (although it is best after it sits for 20-30 minutes).

Mujadarah (Arabic Lentils and Rice)

It doesn't get cheaper, healthier, easier than this recipe. I think it is best served with Arabic salad.1 c brown rice6-8 c water1 ½ c dried lentils2 chicken bouillion cubes2 t cumin½ t pepper2-3 T olive oil or butter1 large onionsalt to taste• Place brown rice and water in saucepan. Cook over medium heat about 20 min. • Add lentils, bouillion, pepper, cumin and cook another 25 minutes, or until rice and lentil are soft (add more water if it needs it).• Meanwhile, saute onions in oil until brown and carmelized (allow a lot of time for them to carmelize).• Add onions to the rice/lentil mixture a few minutes before the rice/lentil mixture is done.

Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it. Marinade1 c plain yogurt2 T lemon juice2 t cumin1 t chili powder1 t black pepper1 t cinnamon1 t salt½ inch freshly grated/minced ginger1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.Sauce1 T butter2 cloves garlic1 jalapeno chile (optional), minced3 t ground coriander2 t cumin2 t paprika2 t chicken masala powder½ t salt1 can tomato sauce (14.5 oz)1 c whipping cream¼ c fresh cilantro• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.• Stir in coriander, cumin, paprika, garam masala and salt.• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).• Simmer 5 minutes.• Serve with basmati rice, naan or pita bread.