Archive for September, 2009
Moroccan Chicken with Wild Rice
Posted by JasonQ in Chicken/Poultry, Main Dishes on September 29th, 2009
- 4 skinless, boneless chicken breast halves
- cooking spray (olive oil preferred)
- 1 tsp dried oregano
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/2 tsp ground cloves
- 3 cloves garlic, minced
- 1 box Near East wild rice
Spray chicken breasts with cooking spray. Combine oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the herb mixture. Cook on a preheated grill over medium heat for about 30 min.
Prepare rice according to package directions. When ready, divide rice among 4 plates, and place one chicken breast on each plate.
Couscous with Dates, Cinnamon, and Toasted Almonds
Posted by JasonQ in Breakfast, Cakes/Desserts on September 26th, 2009
- 2 Cups Water
- 1 Cup Milk
- 1/4 tsp Salt, to taste
- 1 Cup Couscous
- 1/4 tsp Cinnamon
- 8 Dates, pitted and chopped
- 1/4 Cup Toasted Almonds
- Butter, Milk, Yogurt, and/or Honey to garnish
Combine the water and milk in a saucepan with the salt and bring to a boil.
Stir in the couscous, cinnamon, and dates. Stir for 30 seconds, and remove from heat. Cover and let stand until liquid is absorbed, about 5 minutes.
Mix in nuts, and any other garnishes you wish. Serve.
Rice Pudding with Dates
Posted by JasonQ in Breakfast, Cakes/Desserts on September 24th, 2009
- 2 cups cooked white rice
- 2 cups 2% milk
- 3 tablespoons white sugar
- 15 dates, pitted and chopped
Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.
Quick Tahini Salad
Posted by JasonQ in Appetizers, Side Dishes, Soups on September 22nd, 2009
- 1 (8 ounce) can chickpeas (garbanzo beans)
- 3 medium tomatoes
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- salt
Strain the chick peas and rinse in cold water.
Chop the tomatoes.
Mix together the chick peas, tomatoes, tahini and lemon juice.
Add salt to taste and adjust the lemon and tahini to your liking.
Aloo Ki Tikiyan
Posted by JasonQ in Appetizers on September 17th, 2009
Filling:
- 4 big potatoes
- 1 onion, finely chopped
- 5-6 green chilies, chopped
- 1/2 cup cilantro leaf, chopped
- 4 teaspoons masala or 2 teaspoons red chili powder
- 1 teaspoon onion seeds (kalongi)
- 1 teaspoon jeera powder (Cumin powder)
- 1 teaspoon fresh grated ginger (optional)
- 1 tablespoon lemon juice (optional)
Batter:
- 1 cup white flour
- 1 teaspoon sea salt
- 2 tablespoons oil
- 1 pinch baking soda
- water, for making the batter
Peel and boil the potatoes until soft.
Mash the potatoes and add the masala or spices, onions, cilantro, chilis and add ginger and lemon juice if desired.
Form the mixture into small patties.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip patties into the batter and fry at least 5 minutes on each side, until golden brown.
Baked Pears with Cranberries and Walnuts
Posted by JasonQ in Cakes/Desserts on September 14th, 2009
- 3 ripe but firm pears, peeled, cored and quartered
- 1/3 cup pomegranate juice
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees.
Place quartered pears in a baking dish. Drizzle pomegranate juice over pears. Sprinkle cranberries and walnuts over the top. Bake for 20 minutes, or until pears are tender. Serve with juices and fat-free or low fat frozen vanilla yogurt.
Serves 4
Cranberry and Toasted Almond Couscous
Posted by JasonQ in Side Dishes on September 12th, 2009
- 2 cups instant couscous
- 1 cup dried cranberries
- 1/2 cup toasted halved almonds
- 2 teaspoons green onion, finely chopped
- 1 32 oz. can chicken broth
In a medium bowl, combine couscous, dried cranberries, and onions.
Bring chicken broth to a boil. Pour broth into couscous. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.
Once broth has been absorbed, sprinkle toasted almonds over couscous and serve immediately.
Fig and Lemon Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on September 10th, 2009
- 1 lemon, juiced
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup water
- 1 1/2 pounds dried figs
- 1 lemon, sliced
- 12 chicken thighs
- salt to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried parsley
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Serves 12
Moroccan Fig Pastries
Posted by JasonQ in Cakes/Desserts on September 7th, 2009
Another delicious looking recipe from www.recipezaar.com.
Filling:
- 1 (8 ounce) package dried figs (such as Sunmaid)
- 5 tablespoons apricot jam
- 3 ounces slivered almonds
- 2 dashes ground cinnamon
Pastry:
- 14 sheets phyllo dough
- 6 tablespoons sweet unsalted butter, melted
- 1 egg yolk, slightly beaten
- 1/2 cup sugar
- 1/3 cup water
- 4 tablespoons honey
- 1 tablespoon orange blossom water
- 1 teaspoon cinnamon
- 1 tablespoon icing sugar
- Preheat the oven to 350 degrees F.
- Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
- Unroll the phylllo dough then keep it under a damp towel as not to dry out.
- Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
- Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
- Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
- Bake the pastries for 30 minutes or until puffed and golden – turning once.
- Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
- Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.
Koftit Roz (Rice Meatballs)
Posted by JasonQ in Beef, Main Dishes on September 5th, 2009
Another great looking recipe from here.
Meatballs:
- 1 lb ground beef (you can use lamb, lean ground beef.. just what ever you have on hand)
- 1/2 cup short-grain rice (Egyptian rice if you can get your hands on it… but Italian rice will do fine)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or za’taar)
- 1 teaspoon dried coriander
- 1 teaspoon dry cumin
Sauce:
- 1 onion
- 1 (28 ounce) can tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat oven to 350°F.
Puree the sauce ingredients in blender/food processor.
Combine together together all the kofta ingredients in a large bowl.Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
Pour sauce over kofta and cook in oven for 45-60 minutes turning once.