Over the years, I jotted-down ingredients when I had to, but I mainly just create meals and cook from experience. Lately though, I've finally started to write-down some of my "recipes", and I'm going to share them with you here. I've learned how to cook from my family and friends and I really can't make anything extravagent — I always try to keep it simple. Unfortunately, I rarely measure anything or do things exactly the same way every time, and I'm usually missing at least one ingredient. I also like quantity as well as quality because I like to have plenty of food for everyone and I don't mind eating leftovers. These recipes are really only meant to be used as a guide or to get ideas when you don't know what to make for dinner.

I learned a lot from my Mom, and grandparents just from being around them, and watching their methods. I've learned a lot from my in-laws as well. To me, cooking is based on process and technique and my brother-in-law taught me a lot about the "how and why" of the art of cooking. Fayyaz could literally sit and eat a meal and tell you all of the ingredients and exactly how they made it. I also pick-up tricks and ideas from friends who also like to cook, and I surf the web for interesting recipes as well. And just like everyone else, I learn from watching cooking shows on television! Most of the recipes here are things that are really easy, simple, and quick to make and most of the ingredients are inexpensive and easy to find.

Sirloin Tips (From Heaven)

This marinade recipe is purely from memory, so use it mainly as a general guide. It is definitely my favorite thing to grill. My brother-in-law, Fayyaz, taught me most of what I know about proper grilling techniques, and this was one of his recipes. He never seemed to write anything down as far as I could tell... He was a (completely self taught) Master Chef, and he was a magician with a grill.

I like to make a lot when I grill, and you should plan on making at least three pounds of tips (to serve four) at a minimum, because everyone will want seconds! You'll definitely need a food processor to get the marinade's consistency right. If it's done right, it should look like a "thick greenish-brown muddy wet paste." You should use a charcoal grill with a mix of Cowboy Charcoal and regular charcoal, and you may want to consider using applewood, mesquite or other similar flavorful woods. You might even want to use a smoker if you have one. All of these things can really add to the already amazing flavor of this marinade. I guess one reason why it's my favorite grill-up is the slight variation in flavor you'll get each time you make it. One thing is consistent — it's always delicious...

Ingredients

• 3-4 Lbs. Sirloin Tips
• 2 Cups soy sauce, shoyu, or tamari
• 2-3 Cups chopped fresh cilantro
• 1 Cup Chopped fresh ginger
• 8-10 Cloves of fresh garlic
• 1/4 Cup Olive Oil
• 1 Tbsp. Brown Sugar
• 1 Pinch of cinnamon

Directions

1. Mix all ingredients in a food processor.
2. You'll want it to look like a "thick greenish-brown muddy wet paste." — the thicker the better, as long as it's liquid enough to allow the meat to soak in it.
3. Marinade for as long as you can, at least 2-6 hours, but never more than 24 hours.
4. Grill to your liking!

Basil Chicken Pasta Fiori

This sauce (including the pasta) takes about 1/2 hour to 45 minutes from planning to plate if everything is ready to go. It's a very easy sauce to prepare and it's great for picky kids — even the finicky ones seem to really like it!

Ingredients

1 Lb. Ground chicken (or fork-shredded chicken works as well)
2 One yellow and one white onion, chopped or finely diced
3 Tblsp. Olive oil
3-6 Cloves of garlic, chopped or ground
32 Oz. Tomato sauce
8 Tblsp. Fresh (or frozen) basil

Directions

1. Chop onions and fry in olive oil in a large pan on low to medium heat until onions are 'clear' or almost caramelized. Add garlic and continue cooking for a few more minutes. Salt and pepper as needed.
2. Add ground chicken or shredded chicken, and cook throughly.
3. Add basil, salt, pepper and spices to taste and fold them in while continuing to cook...
4. Add tomato sauce, stir. Increase heat if necessary until sauce begins to bubble and then return to a simmer to cook tomato sauce.
5. Boil 4-6 quarts of water and when it's at a rolling boil, add pasta to cook (usually 8-10 minutes, depending on the type of pasta and shape, Fiori cooks fairly quickly). Cook until pasta is "al dente" (too the tooth) and drain pasta thoroughly when fully cooked.
6. Plate the pasta and add sauce, and top with grated cheese if you like. Serve with a vegetable or other side dish.
   Enjoy!

Peasant Bean Soup

This soup is really easy to make, and usually takes about 45 minutes to an hour depending on how quickly you can do the prep work. It's great to make on a chilly day or cold winter night, and "sticks to your bones" so it'll keep you warm for a long while. Please keep in mind that all quantities are estimated, and I figured this out based on my memory. I'll write the story behind this soup when I have more time... Enjoy!

Ingredients

1 Lb. Chopped or shredded bacon
2 Medium yellow or white onions chopped
1-2 Cups Olive oil
1 Qt. Chicken broth - or 3-4 cans
6-12 Cloves of garlic, chopped
12 Oz. Shredded spinach - about 1 pkg. frozen
3 Cans Cannelloni beans (substitue or use a mix of other light beans if desired)
1 Lb. Small pasta like 'stars', or whatever you have
1 Loaf Italian bread, sliced into 1-inch slices and toasted

Directions

1. Combine bacon, a tablespoon or two of the olive oil and chopped onions in a large pot and fry on low to medium heat until bacon is cooked and onions are 'clear'.
2. Add garlic, and spinach and cook for a few minutes. Salt and pepper as needed (generally at each step) but not too much of either.
3. Add broth and olive oil and heat to a low simmer (don't need to boil), then add pasta and continue to cook for another five to ten minutes or so.
4. Add beans, and cook for a few more minutes. Add water to thin the soup if it's too thick or too "rich" to the taste. This is not a typical broth, and should be rather "thick" with very little liquid.
5. Serve in soup bowls. You can either pour the soup over a slice or two of the toasted bread, or use the bread to dip.
6. Top with grated cheese, and balsamic vinegar as you like...
7. Salt, pepper, spices to taste. Top the bowl with Parmesan, Romano, or other grated cheese if you like. Also add a sprinkle or two of Balsamic Vinegar to taste...

Ice Cubes

This is one of my pet peeves, and I had to include it here. The ice maker in my fridge has a leak somewhere in the water-line, and we never got around to fixing it. It's one of those things that winds-up way down on the bottom of the "list of things to do."

My guess is that I'll probably wind-up buying a new fridge instead of spending the money to have it repaired. That said, it often seems like I'm the only one who makes ice cubes in our house. I know it isn't a big deal, but it gets on my nerves when I need some cubes in my mixed or when I need a good cold glass of water...

Ingredients

Fresh water *

Materials

• Ice tray(s)
• Freezer

Directions

1. Fill ice tray(s).
   * Food coloring or fruit-juice can be added for some extra excitement!
2. Carefully place filled ice trays in the freezer.
3. Wait (or find something to do) until ice is frozen...