Thursday, December 31, 2009
Wednesday, December 30, 2009
1 large onion, chopped finely
3 large garlic cloves, finely sliced
3 Tbsp. butter
2 tsp. salt
2 tsp. ground black pepper
2 tsp. turmeric
2 tsp. ground cumin
1 tsp. zhoug
6 lbs. chicken breast without skin, cut into bite-size pieces
1/2 c seedless raisins or black currants
- In a large pan, add the butter, onions, and garlic and saute on medium -high heat until they are slightly browned.Bring down the heat a little.Add the salt, pepper, turmeric, cumin, and zhoug and continue sauteing.
- Add the chicken pieces and saute until it is cooked (15-20 minutes).
- Remove from heat and add the raisins or black currants and mix to combine.
- Serve warm with basmati rice.
Sunday, December 27, 2009
1 lb. eggplant, split in half
1c tomatoes, chopped
1 Tbsp. garlic, minced
1 tsp. black pepper
1/2 tsp. salt
2 Tbsp. fresh lemon juice
1 Tbsp. zhoug
- Preheat oven to 400F .Brush eggplant slices with a little bit of olive oil and bake until soft, about 35 minutes.Remove from heat and let cool.
- Once cooled, remove purple skin from eggplant and dice into small pieces.
- In a mixing bowl, add the eggplants and tomatoes and the remaining ingredients and mix well until thoroughly combined.
- Transfer to a serving bowl and serve immediately.
Tuesday, December 22, 2009
1.Rinse the swiss chard under cold water and add them to salted water pot and cook until tender, maybe 20 minutes.
2.In the meantime, in a small bowl add the garlic, tahina, olive oil, and lemon juice and combine.It should have a salad dressing-like consistency.If not, add a little bit of water to thin it out.
3.Once swiss chard is cooked,remove from water and drain and put in a serving bow.Add the tahina dressing and mix thoroughly.Garnish with the fresh mint and serve immediately.
Tuesday, December 15, 2009
Here's a simple salad that is perfect for mezze or you can add additional vegetables and make a complete meal.
1.Place arugula , frisee(if using), radicchio (if using)and onions in a serving bowl and mix to combine.
2.Combine all the dressing ingredients together in a bowl or in a clean glass jar with a tight fitting lid and mix together and /or shake vigorously.
3.Drizzle dressing on salad just before serving.Serve immediately.
Tuesday, December 8, 2009
Photo courtesy of http://homemade-recipes.blogspot.com
Tahina aka tahini is an oily, nutty sesame-flavored paste. It's color ranges from a light, pale beige to a dark beige with a texture ranging from smooth to slightly course with light/smooth being the most superior.Tahina is an essential flavoring in Middle Eastern cuisine as well as those of Israel and the Meditteranean.Tahina is used in a wide range of Middle Eastern dishes from dips, sauces for fish, dressings to vegetables and desserts.One of the most well known dishes to use tahina is the mezze dish hummus bi tahina.Below is a simple Arab recipe using this Middle Eastern flavoring.
2 tsp. salt
3 tbsp. olive oil
1/2 tsp. black pepper
2 tbsp. ground cumin
1/2 c lemon juice
2 lbs. cod fillets or other firm, white fish
1 large onion, thinly sliced
1/2 tsp. red pepper flakes
2 c tahini
1/3 c pine nuts
2 Tbsp. fresh parsley
lemon wedges , for garnish
1.Preheat oven at 350F. Grease oven proof dish with olive oil.
2.In a bowl, combine salt, pepper,cumin, and lemon juice and mix to combine.Coat cod fillets with mixture and set in baking dish.
3.Sprinkle top of fish with onion,red pepper flakes, and pine nuts.Drizzle with tahini and garnish with parsley.
4.Bake for 45 minutes.Serve with basmati rice.
Monday, December 7, 2009
1.Put the hibiscus in a pan with the water and bring to a boil. Simmer for 5-7 minutes.
2.Strain infusion into a serving pither and chill in refrigerator.Discard hibiscus petals.
3.Serve chilled with sugar on the side.
Wednesday, December 2, 2009
- Rinse rose petals gently then drain.
- Fill a saucepan with water and add the rose petals and bring to a boil.Remove rose petals from pan and set aside.
- Add the sugar to the saucepan and bring to a boil all the while stirring it.
- After boiling , reduce heat and simmer for about 10 minutes.
- Stir in the lemon juice and the rose petals and simmer for an additional 10-15 minutes until it thickens.
- Remove from heat and let the preserve cool then spoon it into a glass jar.