Recipes 
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Welcome to Rina's Garden Creations KITCHEN
We're happy to have you visit!
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Ingredients:
1 cup water
1 cup red rose petals & buds
1/2 cup granulated sugar
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In small stainless steel pan, add water and sugar. Heat on medium-high and mix to dissolve sugar. When dissolved, add roses. Mix until roses are well combined with other ingredients. Bring to light boil. Reduce flame to low and simmer 10 minutes.
Let cool and then strain syrup into a container or jar. Lightly press roses in sieve to obtain all liquid. Liquid will naturally be bright red. Syrup has a deliciously sweet, rose flavor.
Keep in refrigerator and use as needed. Can be added to hot or cold tea. Use as an ice cream topping or over pancakes. Add over fresh fruit. Mix with yogurt.
Best when used within 2-3 days.
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Ingredients:
1/2 - 3/4 cup non-fat cottage cheese
1 large or 2 small ripe tomatoes
1/2 - 3/4 tsp ground cumin
2 TBSP extra-virgin olive oil
salt and pepper to taste
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In medium sized serving bowl, disgard stem part of tomatoes. Keeping skin and juice, cut tomatoes into small pieces (approx. 1/2"). Add cottage cheese and the remaining ingredients. Mix to combine well.
Eat right away or let marinade for a few minutes. Serves one or two. Delicious for breakfast or lunch. Eat alone, with dry melba toast or any bread or cracker as desired.
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Ingredients:
1 medium to large fresh cucumber
1 1/2 cups plain yogurt (any fat)
1/2 - 3/4 tsp ground cumin
1/2 tsp ground coriander
1 TBSP (or more) dried spearmint or
a handful of fresh spearmint
salt and pepper to taste
| ![yogurt and cucumber salad]() |
Lightly peel skin off cucumber. Keeping seeds, cut into small even pieces or grate as desired (decide whether you want more texture by cutting or less texture and a bit more runny when grated). Place cucumber in medium sized mixing bowl, add the yogurt and mix. Add cumin, coriander, salt and pepper. If using fresh spearmint, cut into tiny pieces (leaves and stem). Add fresh or dry spearmint to bowl and mix all together.
To finish, place in nice dish and if available add a sprig of fresh spearmint in the center. If desired, over the salad drizzle a thin line of extra virgin olive oil in a circular pattern. If time permits, cover and let salad marinate in the refrigerator for at least 2 hours before serving.
Serve cold alongside rice dishes or any meal. Can be eaten any time, but best for lunch or dinner.
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Ingredients:
1 cut-up whole chicken or chicken
pieces
1/2 cup white or whole wheat flour
1/2 cup white sesame seeds
garlic powder to taste
salt and pepper to taste
cooking oil
| ![Easy Baked Sesame Chicken]() |
Preheat oven to 375 degrees. Rinse chicken and pat dry with paper towel. Skin can be left on or removed as desired. Lightly oil large oven pan (any oil but extra virgin olive oil is best). Place chicken in pan, skin side up, each piece laying flat next to each other.
Using a small sieve or just by hand, sprinkle flour enough to lightly coat most of the chicken surface. Next, as desired add garlic powder, salt, and pepper (can also add cayene pepper if you like it hot!) over the flour. With a shaker or by hand sprinkle white sesame seeds over the entire chicken to cover most of the chicken surface.
Place plan in lower or medium height rack in oven. Bake for about 45 minutes to 1 hour until chicken is well cooked and sesame seeds have turned a golden brown color. If you see some white clumps of flour, just add some of the juices from the bottom of the pan over the clumps and continue baking for a few minutes.
Delicious hot out of the oven. Left overs can be eaten cold. Can be served with yogurt and cucumber salad and a potato or rice dish.
This dish is a great way to have the taste of fried chicken without the added fat.
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Recipe:
1 cup pearl barley, uncooked
Cook according to package directions
Mix these with the cooked barley and set aside:
1/4 cup parsley
1/4 cup mint
Dressing Ingredients:
3 tbsp olive oil
3 tbsp fresh lemon juice
2-3 cloves garlic, crushed
salt to taste
dash cayenne pepper, if desired
Mix Dressing Ingredients together (add olive oil last) to make dressing. Pour over barley and stir.
I usually add diced fresh tomato and crumbled feta just before eating. If the barley mixture has been in the fridge, I warm it up just a little in the microwave so it's not stone cold.
Generously donated by E.M.
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MORE RECIPES TO FOLLOW - CHECK BACK OFTEN
Do you have a recipe, for food, potpourri, or craft using our products? Email it to us and we'll place it here to share with everyone.
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