Turn on the oven to medium heat. Oil the baking dish with the olive oil. Chop the parsley and the onion and mix it with the crushed tomatoes. Drain the wheat and mix it with the tomatoes also. Season with a little salt and pepper. Spread the wheat in the oiled backing dish and top it with the marinaded chicken wings. Add half of the marinade. Cover with thin foil and put in the oven for an hour.
After an hour uncover the dish, shake it a bit and put it back in the oven for another hour. In the middle of the second hour, turn the wings over so they’ll get colour from both sides. Garnish with fresh chopped parsley. Serve hot.

Tahini eggplant:

* 0.5 cups Tahini (sesame paste)
* juice from half a lemon
* 2 garlic cloves
* 1 eggplant
* 1 cups fresh parsley or coriander
* salt and pepper
* olive oil

Turn the oven to a high heat. When hot enough, put in the eggplant and let them toast for an hour or until soft. Meanwhile make the tahini. Finely chop in a food processor herbs with garlic. Mix in a bowl en equal amount of tahini and water. Add the lemon juice, chopped parsley and garlic and salt with pepper. Taste the tahini and add seasoning if needed. You can serve the tahini as it is, garnishing with olive oil, chili and parsley.
When the eggplants are cool, empty it with a spoon and finely chop it. Mix it with the tahini. To serve it as a spread or a salad, garnish with olive oil, parsley and chili.The other way to serve this dish, requires a few eggplants. while hot, cut the eggplants lengthwise and open it a bit with your fingers. Drizzle the tahini into the opening, add some olive oil and sesame seeds. Serve hot!

chicken breast roll with red pesto:
* 2 chicken breast with skin on
* 0.5 cups sun dried tomatoes
* 0.5 cups walnuts
* 6 garlic cloves
* 0.25 cups olive oil
* salt and pepper
* chili flakes to taste
In a food processor, process the sun dried tomatoes, garlic cloves and walnuts. While processing drizzle the olive oil, and keep processing until you get a relatively smooth paste. If you don’t own a food processor, you can chop everything with a knife or with a pestle and mortar.
With a sharp knife, open up the chicken breast, to get a thinner and bigger surface. Make sure the meat stays in one piece. When finished flattening the breast, make some diagonal cuts on the side with no skin. Season the meat with salt, pepper and chilli.
When finished, rub some of the paste inside the cuts, also make sure you rub some of it under the skin. Roll the breast into a tight roll and tie it with thread, or secure it with tooth picks. Repeat the whole thing with the other breast. Put the breasts in a bowl, cover it and leave in the fridge over night.
Heat the oven to medium high heat. Put the chicken breasts in a cooking bag or wrap them in an aluminium foil. Bake them in the oven for 40 minutes. Those are great in a sandwich.

This recipe tastes the best when everything is fresh from the garden.

Ingredients:
1 lb Mini Penne pasta (or your favorite)
6 Roma tomatoes diced
1 1/2 cups of fresh arugula
Half a white onion diced
Salt and pepper to taste
6 basil leaves sliced thinly
2 melrose or cubanella peppers seeded and sliced
1/3 cup extra virgin olive oil

Directions:
In a large pot of boiling water, cook penne until al dente. Drain pasta and put into a large glass or ceramic serving dish. Mix together all ingredients with pasta and serve. Yield: serves 6

Tastes great warm or cold.

1 cup each of water and almond milk
2 packets of stevia
2-3 handfuls of spinach
1 scoop of choc. superfood powder
1 frozen banana
some frozen blueberries
and some ice

Blend away and enjoy!

1 turkey carcass, broken in pieces (optional)
11 1/2 cups cold water
2 1/2 cups leftover turkey stuffing
2 cups turkey gravy
3 carrots, peeled and thickly sliced
3 ribs celery with leaves, sliced
1 onion, chopped
1/2 cup chopped fresh parsley
1 bay leaf
2 tsp. dried thyme, crumbled
salt to taste.

Put all the ingredients with 10 cups of water into a large soup pot over medium head, bring to boil, and then reduce heat to simmer. Stir to break up all the clumps of stuffing and mix well. Let the soup simmer for about 1 1/2 hours. Add the remaining 1 1/2 cups of cold water and let simmer for 10 more minutes. Taste for salt and adjust the flavor if necessary. Serve hot.

http://allrecipes.com/Recipe/Grilled-Chicken-Salad-with-Seasonal-Fruit/Detail.aspx

Truffles – Dairy Free
3 oz chocolate
1 1/4 C powdered sugar
1/3 C margarine
3 egg yolks
1 tsp vanilla OR 2 tbsp alcohol (usually brandy, although I’ve used whiskey before and enjoyed the result)

melt chocolate (a double boiler is best, microwave in a pinch)
cream together sugar and margarine
add egg yolks, vanilla/alcohol and chocolate, mix until smooth & consistent.
chill – allow 2-3 hours or be prepared for a gooey mess.
roll into balls, then you can either melt more chocolate and dip them, or roll them in cocoa powder. I like to roll them in a cocoa powder/cinnamon mixture. It can be helpful to chill the freshly rolled balls again, but not entirely necessary.

I’d love either of the dairy free dessert cookbooks, or the Authentic Chinese Cuisine.