Posts Tagged ‘Recipes’
Friday, August 9th, 2013
Hummus
Photo by Creative Commons
Ingredients:
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (we used Krinos)
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Preparation:
- In a bowl or a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl, then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl, then process another 30 seconds.
- Open can of chickpeas, drain liquid, then rinse well with water. Add half of the chickpeas to the food processor, then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes, or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- Scrape the hummus into a bowl and drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.
Thanks for stopping by, have a great weekend!
Lisa
Tags: Hummus, Recipes
Posted in Site Updates | 2 Comments »
Friday, March 1st, 2013
DRUNKEN PORK
MflEKPH MEZE
Bekri meze
Ingredients:
- 1 Ib 2 oz boneless pork loin, cut into bite-size pieces
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 cup dry red wine
- 1 cup tomato juice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- Salt and pepper
- Sour or Sweet trahana
Preparation:
- Place pork in a bowl with mustard until coated on all sides.
- Heat the oil in a heavy skillet or frying pan. Add garlic and pork, cook over medium heat, stirring frequently, for approximately 10 minutes, and the meat is lightly browned.
- Stir in the wine, a little at a time, cook over high heat until it has evaporated.
- Add the tomato juice, cayenne pepper, oregano, allspice and season with salt and pepper.
- Simmer for about 10 minutes, until meat is tender and the sauce has thickened.
- Serve with red wine and Sweet or Sour trahana. (See directions below for Trahana)
SWEET TRAHANA
Ingredients:
- 3/4 cups milk
- 1 tablespoon salt
- 8 1/4 cups of semolina, or 1/2 semolina and 1/2 bulgar wheat
Preparation:
- Bring the milk to a boil in a pan, stirring constantly.
- Add the salt, reduce the heat, and gradually add the semolina and bulgur wheat mixture, stirring constantly with a wooden spoon for 10-15 minutes, until very thick.
- Remove from heat, cover with a thick cotton towel, and let cool.
- Break the dough into small, rough pieces and put them on a thick cotton cloth in a single layer.
- Let stand in a dark, well-ventilated place for about 2 hours, until dry and crumbly.
- Rub the pieces through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
- Store in a cotton bag hanging in a cool place or in the refrigerator.
SOUR TRAHANA
- 3 cups sheep’s milk
- 1/2 cup Plain yogurt
- 1 tablespoon salt
- 8 1/2 cups semolina, or 1/2 bulgur wheat and 1/2 semolina
Preparation:
- Pour milk in a large ceramic bowl, add the yogurt and salt, mix well with a wooden spoon.
- Place a thick dish towel on top, cover with a thick blanket, let stand in a warm place, stirring occasionally with a wooden spoon, for 18 hours.
- Gradually stir in the semolina or bulgur wheat mixture to form a thick dough.
- Break the dough into rough walnut-sized pieces and put them on a thick cotton cloth in a single layer.
- Let stand in a dark, well-ventilated place for 2-6 hours, or until dry and crumbly.
- Rub through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
- Store in a cotton bag hanging in a cool place or in the refrigerator.
Thanks for stopping by!
Lisa
Tags: Bekri meze, Drunken Pork, MflEKPH MEZE, Recipes
Posted in Site Updates | Comments Off
Friday, November 30th, 2012
Gratin Dauphinois
Gratin Dauphinois should be crispy on both the top and bottom. It should have a rich, cheesy taste. Look closely once you take it out of the oven, you will notice the cream has turned into a curdled, cheese-like substance. Don’t be alarmed, this is what makes gratin most desirable. As the potatoes absorb water, you get a concentration of fat and protein, exactly like fresh cheese curds.
Ingredients:
- 2 pounds starchy potatoes
- 1/2 clove unpeeled garlic
- 4 tablespoons butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 ounces) grated Swiss cheese
- 1 cup boiling milk or cream
- 2 cups 1/4 inch sliced fully cooked ham (optional)
Preparation:
- Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
- If you choose to use ham: Dice and heat in a skillet for 2-3 minutes, season with salt, pepper and garlic. Set aside until ready to use.
- Rub baking dish with cut garlic, then with 1 tablespoon of butter.
- Drain the potatoes and dry in a towel. Spread half of them in the bottom of the dish. Top with half the salt, pepper, cheese, and butter. (ham, if desired)
- Place the remaining potatoes over the first layer and season. Spread on the rest of the cheese (ham) and divide the butter over it. Pour on the boiling milk.
- Set the baking dish on upper rack of preheated oven. Bake for 20-30 minutes, or until the potatoes are tender, the milk is absorbed, and the top is a golden brown.
Thanks for stopping by!
Lisa
Tags: Gratin Dauphinois, Recipes
Posted in Site Updates | Comments Off
Friday, September 14th, 2012
Apple Harvest Bread
Ingredients:
- 2 cups Flour
- 1/2 cup Packed light brown sugar
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground nutmeg
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1 1/2 cups Sugar
- 3/4 cup Butter softened
- 2 Eggs
- 1 pound Pumpkin, cooked and mashed or 15 oz can
- 1 tsp Vanilla extract
- 3-4 apples, peeled and diced
- 1/2 cup Raisins
- 1/2 cup Walnuts
Preparation:
- Preheat oven to 350, grease 1 small loaf pan.
- Combine flour, brown sugar, salt, baking soda, baking powder and spices in a bowl.
- In another bowl, sugar and butter. Beat in eggs, pumpkin and vanilla. Add the flour mixture, stirring until just moistened. Stir in apples, raisins and walnuts. Spoon the batter into pans.
- Bake the loaves for 45-50 minutes, or until a toothpick comes out clean.
- Place all the topping ingredients in a small bowl and stir to blend.
- When the bread comes out of the oven, sprinkle with the topping.
- Let sit for 15 minutes, remove from the pans and let cool on a wire rack.
Can also do in muffin tins. Bake for 20-25 minutes.
Thanks for stopping by!
Lisa
Tags: Apple Harvest Bread, Recipes
Posted in Site Updates | Comments Off
Friday, September 7th, 2012
Strawberry Shortcake
Ingredients:
- Non-stick vegetable spray
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 1 1/4 cups sugar
- 2 pints fresh strawberries
- 1 recipe whipped cream frosting
- Whipped Cream Frosting:
- 1 teaspoon gelatin
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 350, place rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
- In a large bowl, sift the flour, baking powder and salt together, 3 times. Bring the milk and butter to a boil (in a small saucepan. Remove from the heat and add vanilla and lemon extracts.
- In separate mixing bowl, beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture.
- Fold in the flour mixture. Spread the batter in the pans and bake for 15 minutes, or until golden, make sure cake tester comes out clean.
- Set the pans out to cool. Run the tip of a knife around the edges of the cakes to loosen them, then turn out of the pans.
Whipped Cream Frosting:
- In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let stand for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.
- Remove the bowl from the heat and let cool to lukewarm.
- In a mixing bowl, whip the cream until slightly thickened. Add the confectioners’ sugar and vanilla and whip to the consistency of shaving cream.
- Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
Strawberries:
- Wash and dry the strawberries, pick out 12.
- Stem and slice the rest. Mix with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Spoon some of the strawberries with their juice onto each shortcake bottom.
- Spread a 1/2-inch layer of whipped cream on top.
- Place the second cake over the first. Frost the entire cake with the remaining whipped cream.
- Top with the 12 whole berries.
Thanks for stopping by!
Lisa
Tags: Recipes, Strawberry Shortcake
Posted in Site Updates | Comments Off
Friday, August 10th, 2012
Macaroni & Cheese Casserole
Ingredients:
- 1 pkg. or 1 box of shells
- 8 tbsp. butter
- 8 tbsp. flour
- 5 c. milk
- 4 cups (16 ounces) shredded cheddar cheese
- 1/2 tsp. garlic salt
- 2 tsp. prepared mustard
- 2 tsp. salt
- 1/2 tsp. pepper
- Bread crumbs for topping
Directions:
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the garlic salt, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
- Pour the mixture into a 9×13-inch baking dish.
- Bake for 25 minutes, then Sprinkle with bread crumbs. Cook an additional 20 minutes or until golden and bubbly. Let stand 10 minutes and serve.
Enjoy! Have a great weekend!
Lisa
Tags: Macaroni & Cheese Casserole, Recipes
Posted in Site Updates | Comments Off
Friday, May 11th, 2012
Mediterranean Potatoes
Photo by I Believe I Can Fry
Ingredients:
- 2 medium red potatoes
- 2/3 cup fresh pearl onions
- 2 teaspoons olive oil
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 small tomato, seeded, chopped
- 2 ounces feta cheese, crumbled
- 2 tablespoons chopped black olives
Preparation:
- Cut potatoes in half lengthwise and then crosswise into pieces. Toss potato pieces and onions with oil in small bowl until thoroughly coated. Place potato pieces and onions in 11/2-quart soufflé dish. Add Italian seasoning and pepper. Mix well. Cover dish tightly with aluminum foil.
- Tear off three 18 × 3-inch strips of heavy-duty aluminum foil. Lay the strips on a flat surface, cross the strips so that they resemble wheel spokes.
- Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish into slow cooker, using foil strips as handles.
- Pour hot water to about 11/2 inches below top of soufflé dish. Cover and cook on LOW 7 to 8 hours.
- Use foil handles to lift out dish from slow cooker. Stir tomato, feta and olives into potato mixture.
Enjoy! Have a great weekend!
Lisa
Tags: Mediterranean Potatoes, Recipes
Posted in Site Updates | Comments Off
Friday, March 30th, 2012
Moroccan Chicken
Ingredients:
- 1 pound skinless, boneless chicken breast meat – cubed
- 2 teaspoons salt
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon cinnamon
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon minced fresh ginger root
- 1 zucchini, cut into 1/2-inch pieces
- salt to taste
- 1/2 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 1/2 cups chicken broth
- 1 cup crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice
- 1 (16 ounce) can garbanzo beans
- bay leaves 2
- butternut squash
Preparation:
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion, (until tender)
- Mix in onion, bay leaves, cumin, paprika, cloves, garlic, cinnamon, turmeric, lemon juice and cayenne pepper. Simmer about 10 minutes.
- Place chicken in the pot, and cook until well browned.
- Pour garbanzo beans, chickpeas, celery, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender.
- Serve stew over cooked couscous.
Enjoy! Have a great weekend!
Lisa
Tags: Moroccan Chicken, Recipes
Posted in Site Updates | 1 Comment »
Friday, March 23rd, 2012
Thai Chicken with Basil Stir Fry
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Ingredients:
- 2 cups uncooked jasmine rice
- 1 quart water
- 3/4 cup coconut milk
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons fish sauce
- 3/4 teaspoon red pepper flakes
- 4-5 chili peppers
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 tablespoons fresh ginger root, minced (I use Galangal, If you can find it)
- 3 cloves garlic, minced
- 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 3 shiitake mushrooms, sliced
- 5 green onions, chopped
- 1 1/2 cups chopped fresh basil leaves
Preparation:
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. (This rice tends to cook very fast)
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
- In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, (galangal), chili peppers and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Enjoy! Have a great weekend!
Lisa
Tags: Recipes, Thai chicken with Basil stir fry
Posted in Site Updates | Comments Off
Friday, January 27th, 2012
Lasagna
8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Stand Time: 10 minutes
Ingredients:
- 1 1/2 lb ground beef
- 2 eggs
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1/2 cup water
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dried basil leaves
- 2 jars Tomato & Basil Sauce
- 2 (6 ounce) cans tomato paste
- 12 lasagna noodles, cooked and drained
- 2 containers (15 oz. ea.) ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 8 ounces fresh mozzarella cheese, thinly sliced
Preparation:
- Preheat oven to 375°.
- In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup meat sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Tip: Without meat; Do not preheat sauce beforehand, simply pour directly into bottom of baking pan.
Enjoy! Have a great weekend!
Lisa
Tags: Lasagna, Recipes
Posted in Uncategorized | Comments Off
