ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: February 2010

Saturday, February 27, 2010

Kushari Recipe - How to Make Kushari


Easy and delicious Egyptian Kushari recipe. Learn how to make authentic kushari.

Kushari
, often transliterated as koshary, kosheri or koshari, (Egyptian Arabic: كشرى; translit: kusharī) is a popular traditional Egyptian national dish. Kushari is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent and other fasts and/or the expensive cost of meat for the lower classes. It is becoming common to add fried liver or shawarma meat as an additional topping.

Kushari is one of the most popular, inexpensive, and common dishes in Egypt, and many restaurants specialize in this one dish.

Prep. Time: 10 Minutes
Cooking time :60 minutes
Serving : 6-8

Ingredients
2 Cups Country Basmati Rice
¼ Cup Oil
2 Large Onion, sliced
1 Cup Lentil
1 Clove Garlic, crushed
1 Teaspoon Cumin, ground
½ Teaspoon Cinnamon, ground
4 ½ Cups Water
2 Teaspoons Salt
2 Cups Macaroni, cooked

Preparation
  1. Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
  2. In a large saucepan, heat oil and cook onions until dark brown, take about half the amount of onions, keep aside for garnishing.
  3. Add water to the onion in the saucepan, bring to boil over high heat, add lentil, garlic, cumin, and cinnamon. Cover and simmer on low heat for 20 –25 minutes, until lentil is tender.
  4. Add rice and salt. Stir well. Add more water as needed. Cover and simmer for 25 – 30 minutes until rice is cooked.
  5. Arrange Kushari in a round platter, arrange cooked macaroni around, sprinkle with fried onions, and serve it with tomato sauce.
Eggplant Baba Ganoush - Stuffed Baby Zucchini with Tomato Sauce - Lebanese Hummus

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Maqluba Recipe - How to Make Maqluba


Easy and delicious recipe for Middle Eastern Maqluba. Learn how to make the best Maqluba.

Maqluba, Maklouba or Makloubeh, often pronounced as Maalouba or Maglouba (Arabic: مقلوبة) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of eggplant and usually includes meat -- often braised lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.

Maqluba is originally Palestinian and then adopted by many Arabic countries especially of Levantine, but it is popular throughout the Arab world.

Prep. Time: 15 Minutes
Cooking time :90 minutes
Serving : 6-8

Ingredients
3 Cups Country Basmati Rice
3 Medium Eggplants
1 ½ Kg Lamb or veal chunks
1 Large Onion, quartered
1 Tablespoon Salt
1 Teaspoon Mixed spices
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Black Pepper
¾ Teaspoon Turmeric
3 Tablespoons Ghee
1 Large Onion, sliced
½ Cup Fried Pine nuts
Corn oil to fry the eggplants

Preparation
  1. Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
  2. Peel eggplants. Cut into 1 cm slices. Sprinkle some salt over eggplants and leave aside for 30 minutes. Fry eggplants in oil, remove and drain on absorbent paper.
  3. Place the meat, quartered onion, salt, and spices in a large saucepan. Add 6 - 7 cups water. Cover and cook until meat is tender 50 – 60 minutes. Keep the meat aside. Add water to meat stock to equal 5 cups.
  4. In a large casserole, cook sliced onions with ghee until golden. Arrange meat over onions in single layer; arrange the eggplants over meat, then spread over the rice.
  5. Add stock gradually. Heat to boiling on high heat. Cover and simmer on very low heat for 30 - 35 minutes.
  6. Turn the Maklouba over into a large plate. Sprinkle with nuts.
Lamb Stuffed Vine Leaves - Kousa Bil-Laban - Iraqi Dolma

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Wednesday, February 24, 2010

Chinese chicken with vegie rice recipe - How to make Chinese chicken with vegie rice


The rice recipes blog invites you to try Chinese chicken with vegie rice. Cook chinese and learn how to make tasty dish of Chinese chicken with vegie rice.

Ingredients (serves 4)

1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups long-grain white rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method

1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.

2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.

3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source
Super Food Ideas - February 2009, Page 47 - Recipe by Donna Boyle

Chinese Mushroom Rice - Chicken and Rice Casserole - Stir-fried vegetable rice

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Warm chicken salad with coconut rice recipe - How to make Warm chicken salad with coconut rice


Enjoy delicious rice cooking recipes and laern how to make delicious dish of Warm chicken salad with coconut rice.

Ingredients (serves 4)

2 teaspoons olive oil
8 (500g) chicken tenderloins
150g snow peas, trimmed
1 medium carrot, peeled, cut into matchsticks
2 x 250g packets coconut, chilli and lemongrass steamed basmati rice
4 green onions, thinly sliced diagonally
1 tablespoon crushed peanuts
lime wedges, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Thinly slice.

2. Meanwhile, place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Thinly slice lengthways. Combine snow peas, carrot and chicken in a bowl. Cover to keep warm.

3. Cook rice following packet directions. Divide between plates. Top with chicken mixture. Sprinkle with onion and peanuts. Serve with lime wedges.

Notes

Cook 1 1/2 cups plain basmati rice following absorption method on packet to save around $6.20 in total.

Source
Super Food Ideas - December 2008, Page 35 - Recipe by Tracy Rutherford

How to make picnic rice salad - Chicken fried rice - Coconut rice recipe

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Picnic rice salad recipe - How to make picnic rice salad


Enjoy rice cooking recipes and learn how to make delicious dish of rice salad for picnics. You will need to start this recipe 1 day ahead.

Ingredients (serves 6)

1 3/4 cups jasmine rice
4 corn cobs, kernels removed
1 green capsicum, quartered, finely diced
6 green onions, thinly sliced
1/2 cup roasted salad seeds (see note)
2 large lemons, juiced
1 tablespoon sesame oil
2cm piece ginger, peeled, grated

Method

1. Cook rice following absorption method on packet. Rinse and place in an airtight container. Refrigerate overnight.

2. Rinse corn kernels and place in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 2 to 3 minutes or until just tender. Drain. Transfer to a large bowl. Add rice, capsicum, onion and salad seeds. Refrigerate until ready to serve.

3. Combine 1/2 cup lemon juice, oil, ginger and salt and pepper in a screw-top jar. Secure lid. Shake well. Pour dressing over salad. Toss gently to combine. Serve.

Notes

Roasted seeds add a lovely crunch to salads. You can find them in your supermarket's fruit and vegetables section.

Transport tip: Take salad and dressing separately to the picnic. Shake and pour dressing over salad just before serving.

Source
Super Food Ideas - February 2006, Page 38 - Recipe by Michelle Noerianto

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Tuesday, February 16, 2010

Brown Sugar Apple Cupcakes

Can you guess what my favorite fruit of the moment is? That's right. Apples. After, vanilla custard apple cake and vanilla yogurt apple crisp, I still want more apples in my baked goods.

So I came up with:

Brown sugar apple cupcakes


At first, I was going to make caramel apple cupcakes but I couldn't find any caramel sauce or dulce de leche at the supermarket. I wasn't going to make it from scratch again. So I had to change my plan which, by the way, turned out brilliantly (for a change.)


Diced apples


I started with my favorite cupcake recipe (you know 2 3/4 cups flour, 4 eggs, 2 sticks butter, 2 cups sugar, etc.) Replaced all the liquid with diced 3 apples (about 3 cups), reduced sugar to 1 cup of white sugar and 2/3 cup of brown sugar.



For the frosting, I made brown sugar cream cheese frosting using all brown sugar (not the usual confectioner sugar) plus a tablespoon of corn starch as a guarantee that the frosting won't melt and fall apart during transportation.

Brown Sugar Cream Cheese Frosting
  • 1 package of cream cheese

  • 1 cup packed light brown sugar

  • 1/4 cup heavy cream

  • 1 tablespoon corn starch

I just beat all the ingredients together with an electric mixer until smooth and fluffy. You might want to sift brown sugar. I didn't. And I had a few tiny clumps of it in the frosting which I painstakingly forked out one by one as I frosted my cupcakes.


Cupcakes fresh out of the oven

Vanilla Yogurt Apple Crisp

My last experiment baking apple with yogurt and vanilla bean worked out so deliciously that I had to re-bake. But with an (failing) attempt to limit my calories intake, I decided to skip the bottom crust, omit eggs in the middle and make the top crust healthier with oatmeal and brown rice flour.



The result, though not as satisfying as the original, was awesomely delicious and caused significantly less guilt. The crisp top was buttery and crunchy which complimented soft custard fillings. I used Golden Delicious this time. The smaller chunks totally disintegrated but the bigger ones are still intact - giving nice meaty texture.



Ingredients
  • 6 Golden Delicious apples - peeled, cored and cut into small chunks

  • 1 cup low-fat plain yogurt

  • 2 tablespoons instant tapioca

  • 1/2 vanilla bean

  • 1 cup old fashioned oatmeal

  • 1/2 cup brown rice flour

  • 1/3 cup light brown sugar

  • 1/4 teaspoon salt

  • 4 tablespoons chilled butter

Directions
  1. Preheat the oven to 350 degrees.

  2. In a large bowl, whisk yogurt, tapioca and scraped seeds from the vanilla bean together. Toss with apples. Pour into 8 inch square baking dish.

  3. In a clean bowl, combine oatmeal, rice flour, sugar and salt. Cut butter into cubes and rub into the mixture with finger tips until you get coarse crumbs. Sprinkle over the pan.

  4. Bake for 60 to 75 minutes or until the top is light brown. Let cool for at least 1 hour before serving.

Sunday, February 14, 2010

Prawn and chorizo skewers with spinach rice pilaf recipe


For an easy crowd pleaser, try prawn and chorizo skewers with spinach rice pilaf.

Preparation Time 20 minutes
Cooking Time 30 minutes

Equipment
You will need to soak 8 bamboo skewers in cold water for 10 minutes for this recipe.

Ingredients (serves 4)

2 (about 250g) chorizo sausages
1/3 cup (80ml) olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 ripe tomatoes, chopped
2 tsp sweet paprika
1 1/2 cups (330g) medium-grain rice
2 1/4 cups (310ml) chicken stock
80g baby spinach leaves
24 (about 600g) medium green prawns, peeled, cleaned leaving tails intact
Mixed salad greens, to serve

Method

1. Preheat grill on high. Cook chorizo in a small saucepan of boiling water for 3 minutes. Drain well. Use a sharp knife to slice each sausage into 12 slices.

2. Heat 2 tbs of oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add garlic, tomato and paprika, and cook, stirring, for 3 minutes or until tomatoes are pulpy and liquid almost evaporates. Stir in rice and stock. Bring to the boil. Cover with a tight-fitting lid and reduce heat to low. Cook for 18 minutes. Remove from heat and set aside, covered, for 5 minutes. Add the spinach, replace lid and set aside for 5 minutes. Use a fork to fluff rice and stir through spinach.

3. Meanwhile, alternately thread chorizo and prawns among the skewers. Place skewers on an oiled oven tray. Brush with oil and season to taste with salt and pepper. Cook under preheated grill, turning occasionally, for 7 minutes or until prawns change colour. Serve prawn and chorizo skewers with spinach rice pilaf and mixed salad greens, if desired.

Source
Notebook: - September 2007, Page 140 - Recipe by Cynthia Black

Prawn fried rice recipe - Egg fried rice with prawns & peas - spinach and lemon rice

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Teriyaki lamb with sesame rice recipe


Enjoy cooking the best rice recipe and learn how to make delicious Teriyaki lamb with sesame rice.

Ingredients (serves 4)

1/2 cup teriyaki marinade
500g lamb leg steak
1 tablespoon peanut oil
1 1/3 cups long-grain rice
2 tablespoons sesame seeds
1/4 cup finely chopped chives
3 carrots, peeled

Method

1. Pour marinade into a shallow ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.

2. Preheat oven to 200°C. Heat oil in a large non-stick frying pan over high heat until hot. Add lamb. Cook for 2 minutes each side or until browned. Transfer to a roasting dish. Roast for 15 minutes for medium or until cooked to your liking. Cover. Stand for 10 minutes. Slice.

3. Meanwhile, cook rice, following absorption method on packet.

4. Wipe frying pan clean. Heat over medium heat. Add sesame seeds. Cook, shaking pan, for 2 to 3 minutes or until golden. Stir sesame seeds and chives through rice. Cover to keep warm.

5. Run a vegetable peeler down length of carrots to form ribbons. Wash carrot ribbons. Place into a freezer bag. Twist top to secure. Microwave for 1 to 2 minutes on HIGH (100%) power or until just tender. Drain.

6. Spoon rice onto plates. Top with lamb and carrots. Season with pepper. Serve.

Notes
Teriyaki marinade is thicker than teriyaki sauce. Look for it with the other sauces in your supermarket.

Source
Super Food Ideas - March 2005, Page 63 - Recipe by Dixie Elliott

Lamb steak with fig & carrot rice salad - Lamb stir-fry with coconut rice recipe - Middle Eastern Rice & lamb salad

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Rustic sushi rolls recipe


You are invited by the Rice recipes blog to try a delicious recipe for Rustic sushi rolls. learn how to make the best Rustic sushi rolls dish.

Preparation Time 50 minutes
Makes 12

Ingredients

1 tbs Japanese rice vinegar
4 cups cooked medium grain brown rice
6 nori sheets
1 Lebanese cucumber
1 large avocado, halved, stone removed, peeled
3/4-1 tsp wasabi
250g bean shoots
180g seafood flakes, each flake halved diagonally
Tamari, to serve

Method

1. Stir the vinegar through the rice. If hot, allow to cool completely. Cut the nori sheets in half crossways along the short side to make twelve 10cm x 18cm rectangles. Trim the ends of the cucumber and cut into twelve 1cm x 11cm sticks. Cut each avocado half in half again lengthways. Cut each quarter lengthways into three slices.

2. Place a nori rectangle, shiny side down, on a clean flat surface. Working from the short end, spread a 1/3 cup of rice over the nori, leaving 2cm free at the top end of the nori. Spread wasabi crossways in the middle of the rice.

3. Spread some bean shoots over the rice. Place a piece of avocado crossways in the middle of the sheet (in the same position as the wasabi). Place a piece of cucumber and 2 seafood flake halves on top.

4. Brush the top 2cm of nori with water. Working from the opposite end, roll up the nori to enclose the filling. Repeat with the remaining ingredients to make 12 rolls. Serve with tamari for dipping.

Source
Fresh Living - 13 June 2005, Page 52 - Recipe by Gemma Purcell

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Wednesday, February 10, 2010

Turkish bread crostini recipe


The hummus blog invites you to try Turkish bread crostini recipe. Enjoy our best collection of middle eatsern recipes.

Makes 32

Ingredients

1 loaf Turkish bread, cut into 1cm-thick slices
1/2 cup olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom

Method
  1. Preheat oven to 200°C. Place bread, in a single layer, on 2 large baking trays.
  2. Combine oil, coriander, cumin, cardamom and salt and pepper in a bowl. Brush both cut sides of bread with oil mixture.
  3. Bake bread for 10 minutes. Turn and bake for 10 minutes or until golden and crisp. Set aside to cool. Serve.
Source
Super Food Ideas - December 2005, Page 87 - Recipe by Claire Brookman

Turkish Vegetarian Pizza Recipe - Moroccan spiced pie - Middle Eastern Eggplant Salad

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Turkish Vegetarian Pizza Recipe


Easy recipe for Turkish Vegetarian Pizza. Enjoy Turkish cooking and learn how to make tasty Vegetarian Pizza.

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method
  1. Preheat the oven to 190°C.
  2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.
  3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.
Source
delicious. - November 2003, Page 80 - Recipe by Valli Little

Moroccan spiced pie - Stuffed Baby Zucchini with Tomato Sauce - Falafel burgers

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Prawn fried rice recipe


Easy and delicious recipe for Prawn fried rice. It's the end of a long week, so get yourself a good DVD and curl up on the couch with this lounge-friendly fried rice.

Preparation Time 10 minutes

Ingredients (serves 6)
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce

Method

1. Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
2. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
3. Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
4. Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.

Note: you can prepare this recipe to the end of step 1 up to 1 day ahead. Continue from step 2 up to 30 minutes before serving.

Source
Good Taste - October 2006, Page 66
Recipe by Michelle Southan

Salmon & omelette fried rice - How to Make Vegetable Fried Rice - Stir-fried rice with chilli tuna

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Salmon & omelette fried rice recipe


The Rice recipes blog invites to to try a delicious dish of Salmon & omelette fried rice. Regular fried rice takes lots of prep time, but this weeknight winner is a quick and easy alternative.

Cooking Time 15 minutes

Ingredients (serves 4)
1 tbs peanut oil
3 eggs, lightly whisked
1 brown onion, finely chopped
1 x 450g pkt Sun Rice Brown Rice in 90 Seconds
150g (1 cup) frozen peas
1 x 425g can baby corn, drained
2 tbs soy sauce
1 tsp sesame oil
100g smoked salmon, chopped

Method
Heat a wok over medium heat. Add half the peanut oil and heat until smoking. Pour in egg and swirl to cover base. Cook for 2 minutes or until just set. Transfer the omelette to a plate and set aside to cool slightly. Roll up. Thinly slice crossways.

Heat wok over medium-high heat. Add remaining peanut oil. Heat until smoking. Add the onion and cook, stirring occasionally, for 3 minutes or until soft.

Meanwhile, heat the rice following packet directions.

Add the rice, peas, corn and soy sauce to the wok. Stir-fry for 2 minutes or until the peas are heated through. Stir in the omelette, sesame oil and salmon. Divide the fried rice among serving dishes to serve.

Notes
Budget tip: Replace smoked salmon with 1 x 210g can pink salmon, drained, flaked.

Chicken fried rice - Vegetable Fried Rice - Egg fried rice with prawns & peas

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Monday, February 8, 2010

Shuffle Off to Buffalo


Problem: Buffalo Wings - a staple at Super Bowl parties, but what a sticky mess.
Solution: Buffalo Chicken Dip!

All the great flavors, none of the mess. This recipe is courtesy of our friend Corey's dad, who made it for Montana's baby shower a couple of years ago. I've made it with both Blue Cheese and Ranch dressing, and both are good. This is the kind of dish that you find yourself going back to again and again.

Buffalo Chicken Dip

4-Boneless skinless chicken breast halves, poached and shredded

1-12oz bottle hot sauce (I prefer Franks)

2-8 oz. packages cream cheese, softened

1-16oz bottle Ranch dressing (Blue Cheese works too)

1-Cup chopped celery

1-8oz package of grated Monterey Jack cheese

· Preheat oven to 350F

· Combine shredded chicken with hot sauce in a mixing bowl and then layer into the bottom of a 9X13 baking dish

· In a saucepan combine the cream cheese and dressing. Over medium heat stir until cheese has melted and mixture is smooth

· Pour mixture evenly over chicken, top with chopped celery and grated cheese

· Bake uncovered for 30-40 minutes or until bubbly. Watch to make sure top does not brown

· Serve hot, or warm, with Doritos Scoops or celery sticks


Earl Grey Cupcakes

It was fun having people guess what kind of cupcakes these were. The closest first try was "the spice that you get after Indian food." Because I used the actual tea leaves in the cakes, some people were scared of how they looked. I had to assured them that I didn't use any bugs.



These cupcakes came out not as fluffy as my usual cupcakes. I guess it's because I used tea (water and tea) instead of milk. But I was happy with how they tasted. The tea flavor was noticeable but subtle. I used cream cheese frosting (with added 2 tablespoons of strong tea) because that's what I had but I think they might go better with whipped cream.



Ingredients
  • 1 stick of butter at room temperature

  • 3/4 cup sugar

  • 2 eggs

  • 1 1/2 cups all purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 cup strong earl grey tea (I seeped 3 bags of tea in 1 cup of hot water.)

  • 1 bag of earl grey tea leaves

  • Earl Grey Cream Cheese Frosting
  • 1 stick of butter at room temperature

  • 1/2 cup confectioner sugar

  • 1 package of cream cheese

  • 2 tablespoons of strong earl grey tea

Directions
  1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.

  2. With an electric mixer, beat butter with sugar until light and fluffy. Add eggs one at a time. Beat well between each addition. Add tea leaves.

  3. In a cleam bowl, combine flour, salt and baking powder.

  4. Alternately stir dry ingredients and 1/2 cup of tea into the butter mixture in 2 batches. Scrape the bowl when needed. When there's no streak left, spoon into the muffin pan. Fill up to half full.

  5. Bake for 22 minutes. Rotate the pan half way through. Let cool completely on a cooling rack before frosting.

  6. To make frosting, beat butter and confectioner sugar with an electric mixer until fluffy. Add cream cheese and tea. Beat until combined.

Blueberry Bread Pudding

I went to a barbecue place for dinner on Friday. They gave these really nice and soft potato rolls with their meat. I could hardly finish what I ordered so I didn't touch the rolls. I took them home and made blueberry bread pudding for breakfast the next day.

I am so proud of my frugality.


From leftover rolls



To yummy blueberry bread pudding


Ingredients
  • 4 potato rolls

  • 1 egg

  • 1/4 cup cream

  • 1/3 cup milk

  • 3 tablespoons sugar

  • 1/2 cup blueberries (I used frozen wild blueberries from Trader Joe's.)




Directions
  1. Preheat the oven to 350 degrees. Cube the rolls.

  2. Whisk egg, cream, milk and sugar together. Add blueberries.

  3. Soak the cubed rolls. Spoon into two remekins. Bake for 25 minutes. Serve warm or cold.

Homemade Cottage Cheese and Whole Wheat Whey Water Bread

Alton Brown did it again. It's not often that I watched a TV cooking show and actually tried the recipe from the show. This one is just irresistible. In an episode about milk, he showed how to very easily separate curd from liquid in milk and make cottage cheese. It was worth trying just to see this happen in action and to realize I have the power to make cheese right in my kitchen.



The cheese came out dry until I added a bunch of cream/milk/and whey water back. And then it was great. I can't believe how simple it was. You basically just have to heat up a gallon of milk to 120 degree, add 3/4 cup of vinegar and watch magic happens right before your eyes.



Then just drain, wash out vinegar under cold water, and season with salt, cream and milk. I halved the recipe and got enough cheese for 2 meals.

I couldn't make myself throw away all the leftover liquid that had been perfectly good milk 5 minutes earlier. So I used a couple of cups to make no-knead bread. The result was very flavorful loaf with soft chewy texture. I will have to make more cheese just for its whey for more bread....



Ingredients
  • 100 grams all-purpose flour

  • 300 grams whole wheat flour

  • 5 grams salt

  • 2 grams instant yeast

  • 350 grams whey water


Directions
  1. Mix all the dry ingredients together in a large bowl. Add the whey water. Stir with a wooden spoon until everything is wet and well combined. Cover and let stand for 18 hours. The dough will be a little smelly and sour but no worries. The final product will be awesome.

  2. After 18 hours of dough resting, dust a counter top generously with flour (whole wheat or white.) Dump the dough onto the counter top. Fold over itself a few times until the dough holds its shape. Form into ball.

  3. Line a medium bowl with a clean kitchen towel. Sprinkle generously with bran. Plop the dough ball in there. Sprinkle with more bran. Cover and let rise for about an hour and a half.

  4. 45 minutes before baking time preheat the oven to 450 degrees with a dutch oven and its cover inside.

  5. When it's time, carefully uncover the dutch oven and plop the dough (bran and all) into it. Cover and bake for 30 minutes. Uncover and bake for 20 to 30 minutes more or until the top is nice and brown. Let cool on a cooling rack for at least an hour before cutting.

Saturday, February 6, 2010

Put Your Mouth Where Your Money Is


Well, a childhood dream is finally being realized - I am going to be on television. At the prompting of some friends, most notably my friend Spring, I filled out an application to be on the local public television show "Check, Please! Bay Area". I've been watching it for years - the premise is that 3 people pick their favorite restaurant, which the other two have to visit, and they meet in a round-table format to discuss their experiences. The discussion is moderated by a host, Leslie Sbrocco, who knows a little bit about each restaurant and asks specific questions about dishes, ambiance, and wine.

I filled out an application a few weeks ago, and was delighted when I got a phone call from the associate producer at KQED. We did a short phone interview, and the next day I went in for an in-person interview at the station (exciting!). I thought I would help them out by putting together a packet of information about the restaurant, my take on it (Yelp review and a blog post from a couple of years ago), and some information about me (resume). Well, the combination of things seemed to do the trick, because they called last week and said that I'd been chosen as a guest!

Now I have 2 weeks to go to the other 2 restaurants, as well as the one that I chose, and write reviews which I will submit to the program so that they can get ready for taping. We tape on Feb 23rd, which will be about a 3 hour process. All of the restaurants are visited anonymously, and then they will go back and interview the owner, film the restaurant in action, and highlight a few dishes that we discussed. When it is all finished, they will air the program and also publish it on the blog.

I am very very excited to have a chance to do something that I love - talking about food with others. I realized as I was gushing on and on during the interview that it really is my passion. I just hope that my enthusiasm translates to the small screen!


Friday, February 5, 2010

Moroccan spiced pie recipe - How to make Moroccan spiced pie


Enjoy Moroccan cooking recipes and learn how to make delicious Moroccan spiced pie. The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Serves 6
Preparation time 1 hr 30 mins
Cook time 35 mins
Vegetarian

Ingredients

2 tsp each coriander and cumin seeds
1 tsp paprika , plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash , peeled and cut into small chunks (about 2cm)
12 shallots , quartered
4cm/1½ in piece root ginger , finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas , drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve

FOR THE HARISSA YOGURT SAUCE

200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint , leaves chopped
2-3 tbsp harissa paste

Method
  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.
Nutrition Per serving

987 kcalories, protein 21g, carbohydrate 82g, fat 66 g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

Moroccan meatballs with herb couscous - Moroccan Lamb Stew - Moroccan Vegetable Recipe

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Moroccan meatballs with herb couscous recipe


Easy and delicious recipe for Moroccan meatballs with herb couscous. Enjoy Moroccan cuisine and learn how to make the best meatballs with herb couscous.

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method
  1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
  2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
  3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.
Nutrition Per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009.

Moroccan Lamb Stew - Moroccan Lamb Shanks - Oregano & paprika lamb kebabs with Greek salad

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Thursday, February 4, 2010

Rice cakes recipe - How to make rice cakes


Rice recipes site invites you to try Rice Cakes. Learn how to make delicious rice cakes.

Makes 8
Ingredients

2/3 cup basmati rice
250g skinless smoked chicken breast supreme, diced
2/3 cup semi-dried tomatoes, roughly chopped
1 1/3 cups grated mozzarella cheese
3 green onions, thinly sliced
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten

Method

1. Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper.

2. Cook rice, following absorption method on packet. Rinse. Set aside to cool.

3. Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine.

4. Spoon mixture into prepared pan. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.

Notes
* Hint: You can also make these rice cakes in a 6 x 3/4-cup capacity Texas muffin pan.
* Smoked chickens are available shrink-wrapped in the meat section of your supermarket. They have a delicate smoked flavour and are moist and tender. Don't be concerned if the flesh near the bone has a pink colour, this is usual with smoked meats.

Source
Super Food Ideas - February 2005, Page 24 - Recipe by Dixie Elliott & Janelle Bloom

Italian rice pie - Salmon and rice loaf - Microwave rice loaf recipe

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Lamb stir-fry with coconut rice recipe - How to make lamb stir-fry with coconut rice


Great rice food cooking recipe. Enjoy rice meals and learn how to make delicious dish of lamb stir-fry with coconut rice (gluten-free).

Ingredients (serves 4)

2 tbs tamari*
1/4 tsp bicarbonate of soda
2 tsp arrowroot*
2 tbs sunflower oil
350g lamb backstrap, thinly sliced
3cm piece ginger, cut into thin strips
1 long red chilli, seeds removed, thinly sliced
1 carrot, peeled, cut into matchsticks
175g snow peas, ends trimmed, halved diagonally
Thinly sliced spring onions, to garnish

Coconut rice
200ml coconut cream
225g basmati rice

Method

1. To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.

2. Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned. Remove and set aside.

3. Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions.

Notes
* Tamari is wheat-free soy sauce from selected supermarkets and health food shops.
* Arrowroot is a wheat-free thickening agent from supermarkets.

Source
delicious. - July 2004, Page 79 - Recipe by Valli Little

Lamb steak with fig & carrot rice salad - Middle Eastern Rice & lamb salad - Coconut rice with pears & coconut-caramel sauce

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Creamed coconut rice pudding Recipe - How to make creamed coconut rice pudding


Great rice food recipes. Enjoy cooking and learn how to make delicious creamed coconut rice pudding.

Ingredients (serves 4)

100g short/medium-grain rice
1 stalk lemon grass, bruised
1/2 cup caster sugar
1 tsp vanilla extract
500ml coconut milk
200ml full-fat milk
1 mango, peeled, cut into shavings with a vegetable peeler

Method

1. Rinse the rice under cold running water. Place in a saucepan with the lemon grass, sugar, vanilla and coconut and full-fat milk. Bring to the boil, stirring. Reduce heat to very low and simmer for 1 hour, stirring occasionally to prevent it from sticking. Remove and discard the lemon grass and set aside to cool.

2. Serve the coconut rice at room temperature topped with mango shavings.

Source
delicious. - January 2002, Page 71 - Recipe by Valli Little

Milk rice pudding - Yoghurt rice pudding - Chocolate rice pudding

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Microwave rice loaf recipe - How to make microwave rice loaf


Enjoy wonderful rice cooking recipes and learn how to make the best Microwave rice loaf dish.

Ingredients (serves 4)

1 cup long-grain white rice, rinsed
2 cups cold water
1 1/2 cups grated tasty cheese
3 green onions, thinly sliced
310g can corn kernels, drained
2 eggs, lightly beaten
100g shaved leg ham
watercress and mayonnaise, to serve

Method

1. Grease and line a microwave-safe 7.5cm deep, 10cm x 19cm (base) loaf pan with baking paper, allowing a 5cm overhang at long ends.

2. Place rice and water into a microwave-safe bowl. Cover. Cook for 5 minutes on HIGH (100%) power, followed by 7 minutes on MEDIUM (50%) power. Stand 3 minutes.

3. Combine 1 cup of cheese, onions, corn, eggs, and salt and pepper in a bowl. Add rice. Stir well. Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining cheese. Top with ham. Sprinkle with remaining 1/4 cup of cheese. Press remaining rice mixture over cheese.

4. Place onto a microwave-safe rack. Cook for 20 minutes on MEDIUM (50%) power or until firm to touch. Stand for 10 minutes. Serve with watercress and mayonnaise.

Source
Super Food Ideas - June 2004, Page 67 - Recipe by Dixie Elliott

Salmon and rice loaf - Black Rice Curried Meatloaf - Rice & tuna snack

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Orange & cinnamon creamed rice recipe - How to make orange & cinnamon creamed rice


Enjoy creamed rice recipes and learn how t make tasty Orange & cinnamon creamed rice.


Ingredients (serves 2)

1/2 cup (110g) medium grain (Calrose) rice
3 cups (750ml) vanilla soy milk
1/3 cup (75g) raw sugar
1 cinnamon stick
1 tsp grated orange rind
Sliced strawberries, to serve

Method

1. Place the rice in a sieve and rinse under cold running water. Combine the soy milk and sugar in a large saucepan. Stir over low heat until the sugar has dissolved. Bring milk to the boil, then stir in the rice.

2. Return to the boil, then reduce the heat to low. Add the cinnamon stick and orange rind. Simmer, stirring often, for about 40-50 minutes or until the liquid has been absorbed and rice is tender.

3. Remove cinnamon stick. Serve with strawberries.

Notes
* Stir some chopped, dried fruit through the cream rice to serve.
* This recipe is vegan friendly.

Source
Fresh Living - 9 August 2004, Page 50

Creamed rice with cherries and meringue crumble - Creamy rice pudding with plum compote - Orange & cherry rice custard

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Chicken fried rice recipe - How to make chicken fried rice


Enjoy rice cooking recipes and learn how to make delicious chicken fried rice. This tasty variation on fried rice is guaranteed to keep the hungry hordes happy.

Ingredients (serves 4)

2 tablespoons light soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons oyster sauce
2 tablespoons peanut oil
600g chicken breast fillets, trimmed, thinly sliced
1 brown onion, cut into thin wedges
2 garlic cloves, crushed
2 eggs, lightly beaten
3 cups cold cooked rice (see note)
1 cup Thai basil leaves
4 green onions, sliced diagonally
1/4 cup fried shallots

Method

1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.

2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice.

3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.

Notes
- We used 1 cup jasmine rice. Cook rice following absorption method on packet. Spread on a tray. Refrigerate overnight, if time permits.

- Fried shallots are available from large supermarkets and Asian grocery stores.

Source
Super Food Ideas - March 2007, Page 62 - Recipe by Alison Adams

Mushroom-stuffed chicken with lemon thyme risotto - Chicken and Rice Casserole - Tomato & chicken rice

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Wednesday, February 3, 2010

Jack's Salsa Soup

So this soup doesn't really have a name my sister had it at a baby shower and asked for the recipe it is really easy and good.

1 container of Jack's Salsa from Costco.
(It is by the fresh Mango salsa, you can probably buy it other places but I get it there.)
4 cans white beans with the juice
2 cups cheese
3 breast of cooked diced chicken (I cooked it in a little garlic powder, or whatever you like)
and about 2 Tablespoons of cumin
put it altogether in a crock pot and leave it for about 4 to 5 hours.

I like to eat the salsa too because it is really good so I use about 3/4 of the salsa 3 cans of beans about 1 1/2 cups of cheese and a little less cumin.

Teriyaki salmon with pickled vegetables Recipe


Enjoy rice cooking recipes and learn how to make delicious Teriyaki salmon with pickled vegetables dish.

Ingredients (serves 4)

1/4 cup (60ml) gluten-free tamari (see note) (naturally brewed soy sauce)
1 tbs caster sugar
2 tbs mirin (see note) (sweet Japanese rice wine)
1 tbs sake or shaohsing (Chinese rice wine) (see note)
4 skinless salmon fillets
Steamed rice, to serve
1 tsp black (see note) or white sesame seeds

Pickled vegetables
1 Lebanese cucumber, halved, seeds removed, very thinly sliced
100ml rice vinegar
1 tsp caster sugar
1 small carrot, cut into thin matchsticks
1/2 daikon radish, cut into matchsticks
2 tbs Japanese pickled ginger (see note), shredded

Method

1. Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.

2. Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.

3. Preheat the oven to 180°C. Line a tray with baking paper. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked. Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.

Notes

Gluten-free tamari, mirin, sake or shaohsing, black sesame seeds and pickled ginger are available from selected supermarkets and Asian food shops.

Source
delicious. - November 2008, Page 123
Recipe by Valli Little

Grilled salmon teriyaki with cucumber salad - Salmon and rice loaf Recipe - Yellow pepper rice

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Lamb steak with fig & carrot rice salad Recipe


Enjoy rice cooking recipes and learn how to make delicious dish of Lamb steak with fig & carrot rice salad.

Cooking Time 30 minutes

Ingredients (serves 4)

300g (1 1/2 cups) Sun Rice Vita-Rice (see note)
1 large carrot, peeled, cut into 1.5cm pieces
Olive oil spray
2 tsp ground cumin
4 (about 420g) lamb leg steaks
2 tsp finely grated orange rind
2 tbs fresh orange juice
1 tsp grated fresh ginger
6 dried figs, coarsely chopped
1/2 cup chopped fresh continental parsley
Baby spinach leaves, to serve

Method

1. Preheat oven to 220°C. Cook rice in a large saucepan of boiling water for 20 minutes or until tender. Rinse under hot water. Drain. Place in a large bowl.

2. Meanwhile, line a baking tray with non-stick baking paper. Place the carrot on the lined tray. Spray lightly with olive oil spray. Sprinkle with half the cumin. Toss to coat. Bake in oven for 20 minutes or until tender. While the carrot is cooking, rub the lamb with the remaining cumin. Season with pepper and spray lightly with olive oil spray. Heat a large non-stick frying pan over medium-high heat. Add half the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Repeat with remaining lamb.

3. Add the carrot, orange rind, orange juice, ginger, fig and parsley to the rice. Gently toss until just combined. Divide the lamb, rice mixture and spinach among serving plates. Serve.

Notes

* Variation Chicken & spinach rice salad: Replace the lamb with 2 single chicken breast fillets, halved horizontally, thinly sliced. Replace the parsley with coriander. In step 3, add the chicken and baby spinach to the rice mixture and toss until well combined.

* Vita-Rice tastes similar to brown rice but takes less time to cook.

Source
Good Taste - September 2008, Page 35
Recipe by Cynthia Black

Grilled salmon teriyaki with cucumber salad - Mint Rice Salad - Shrimp Rice Salad

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Basic sushi rice Recipe - How to Make Basic sushi rice


Easy recipe for Basic sushi rice. Ejoy rice cooking and learn how to make Basic sushi rice.

Makes 3 cups

Ingredients

1 cup Kokuho Rose sushi rice
1/4 cup Mizkan sushi seasoning (see note)

Method

1. Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer. Drain for 10 minutes.

2. Place rice and 1 cup cold water in a saucepan over medium heat. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add seasoning while lifting and turning rice until rice is almost cold.

Notes
You can find sushi seasoning, sushi mats, nori sheets and wasabi paste in the Asian section of larger supermarkets.

Source
Super Food Ideas - September 2008, Page 55 - Recipe by Cathie Lonnie

Sushi rice & prawn salad - Vegetarian Brown Rice Sushi Rolls - Japanese rice and egg

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Oregano & paprika lamb kebabs with Greek salad Recipe

Easy recipe for Oregano & paprika lamb kebabs with Greek salad. Enjoy middle eastern cooking and learn how to make delicious dish of Oregano & paprika lamb kebabs with Greek salad.

Ingredients (serves 4)
400g lamb fillets, cut into 2cm pieces
2 garlic cloves, crushed
2 tbs olive oil
1 tbs dried oregano
1 tbs sweet paprika
1 tbs lemon juice
Afghan or Lebanese bread, to serve
Greek yoghurt, to serve
Lemon wedges, to serve

Greek salad
2 green bullhorn capsicums, thinly sliced crossways
2 Lebanese cucumbers, coarsely chopped
200g cherry tomatoes, quartered
1 small red onion, thinly sliced into rings
1/2 cup (95g) small black olives
100g feta, coarsely crumbled
Extra virgin olive oil, to serve

Method
  1. Combine lamb, garlic, oil, oregano, paprika and lemon juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
  2. Thread the lamb evenly among 12 bamboo skewers. Preheat a barbecue or chargrill pan on high. Add the skewers and cook, turning occasionally, for 6-8 minutes for medium or until cooked to your liking. Remove from heat and set aside to rest.
  3. Meanwhile, for the Greek salad: combine capsicum, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.
  4. Divide lamb among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges, if desired.
Notes
Tip: Soak bamboo skewers in cold water for 15 minutes before adding the lamb. This will prevent them burning during cooking.

Source
Notebook: - February 2007, Page 120 - Recipe by Sarah Hobbs

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Egyptian-style fish with roasted vegetables Recipe


Easy recipe for Egyptian-style fish with roasted vegetables. Enjoy Egyptian cooking and learn how to make delicious dish of Egyptian-style fish with roasted vegetables .

Ingredients (serves 4)
2 medium desiree potatoes, peeled, chopped
1 medium carrot, peeled, halved, thickly sliced
1 medium red capsicum, thickly sliced
1 medium red onion, cut into thin wedges
1 medium zucchini, thickly sliced
olive oil cooking spray
4 (150g each) skinless blue-eye fish fillets
1 tablespoon finely chopped fresh flat-leaf parsley leaves

Dukkah
1 1/2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
1/2 cup (60g) dry-roasted hazelnuts

Method
  1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
  2. Arrange potato, carrot, capsicum, onion and zucchini, in a single layer, on 1 prepared tray. Spray with oil. Season with salt and pepper. Place tray on top shelf in oven. Bake for 20 minutes.
  3. Make Dukkah: Place sesame seeds, cumin seeds and coriander seeds in a frying pan over low heat. Cook, stirring occasionally, for 6 to 8 minutes or until fragrant and sesame seeds lightly toasted. Place sesame seed mixture, cracked black pepper, sea salt and hazelnuts in a processor. Process until finely chopped. Transfer to a bowl.
  4. Place fish on remaining tray. Stir parsley through dukkah. Sprinkle dukkah mixture over fish. Using fingertips, press dukkah mixture onto fish. Place in oven under vegetables. Bake for 15 to 20 minutes or until fish is cooked through and vegetables are tender. Serve fish with roasted vegetables.
Source
Super Food Ideas - October 2008, Page 7 - Recipe by Claire Brookman

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Tuesday, February 2, 2010

Chicken Stew Recipe - How to make Chicken Stew


Easy recipe for Chicken Stew. Enjoy middle eastern cooking recipes and learn how to make delicious Chicken Stew dish.

Ingredients

500 g boneless and skinned chicken breasts, cut into cubes
7 cups water or 1750 ml
1 cinnamon stick
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium onions or 300 g, cut into cubes
1 tablespoon tomato paste
3 tablespoons egyptian rice, washed and drained
1 medium carrot or 100 g, cut into thick slices
100 g green beans, sliced
1 cup canned chickpeas or 150 g
1 medium zucchini or 75 g, cut into cubes
½ cup frozen green peas or 75 g
1 tablespoon fresh parsley, chopped

Preparation
  1. Place chicken pieces and water in a large saucepan. Bring to boil and skim froth as it appears.
  2. Add cinnamon stick, MAGGI® Chicken Less Salt Bouillon cubes, onions and tomato paste. Cover and simmer over low heat for 20 minutes.
  3. Add rice, carrots, green beans, canned chickpeas and simmer for another 15 minutes or until rice is cooked.
  4. Add zucchini and green peas then simmer for 5 minutes.
  5. Stir in parsley and serve.
Note: Like many vegetables, green beans are rich in Potassium known to be beneficial for healthy circulation.

Stuffed Chicken - Chicken Shawarma - Moroccan Lamb Stew Recipe

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Kousa Bil-Laban Recipe - How to Make Kousa Bil-Laban


Enjoy Lebanese cooking recipes and learn how to make delicious Lebanese dish of Kousa Bil-Laban (Stuffed baby Zucchinis with Yogurt).

Preparation time : 25 minutes
Cooking time : 35 minutes

Ingredients

2 tablespoons olive oil
1 large onion or 200 g, finely chopped
300 g lean minced lamb
2 cloves garlic, crushed
¾ teaspoon ground black pepper
1 teaspoon ground cinnamon
1 tablespoon pine seeds or 10 g, toasted
¼ cup egyptian rice or 50 g
2 cubes MAGGI® Chicken Less Salt Bouillon
1 kg zucchini, small size
2 cups water or 500 ml
4 cups low fat yoghurt or 1 kg
1½ tablespoons corn flour
1 teaspoon dried mint
1 clove garlic, crushed (extra)

Preparation
  1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
  2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI® Chicken Less Salt Bouillon cube for 1 minute.
  3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
  4. Add water and a MAGGI® Chicken Less Salt Bouillon cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
  5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
  6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.
Note: Zucchinis are low in fat and calories. ½ cup cooked Zucchinis provide only 18 calories. - Zucchinis provide useful amounts of the vitamin folic acid and potassium, known to be important for circulation.

Stuffed Baby Zucchini with Tomato Sauce - Kousa Mahshi - How to make Malfouf

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