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

Thursday, September 30, 2010

Apple Raisin Cobbler

I was going to make an apple pie to bring to a dinner party. I underestimated the time it takes to travel between Chinatown (for Kungfu training), NYC midtown (for work) and Brooklyn Heights. I ended up having only an hour to bake. With the crust making, the chilling, rolling out and the prettifying, there's no way I would be able to finish it in an hour. Cobbler came to the rescue.



It's equally satisfying but way easier to make. Although it doesn't look as pretty as a pie, everybody appreciates a homemade dessert - made with a dose of love.



I used Honeycrisp apples which are quite sweet and hold their shape well after baking. With about half a cup of golden raisins, I didn't need to add much sugar to have the cobbler qualify as dessert. The topping came from Jamie Oliver's Happy Days with the Naked Chef. It produced crisp, tender and buttery not too sweet biscuit like topping - perfect for any juicy fruit cobbler.

Ingredients
  • 3 pounds Honeycrisp apples - peeled, cored and cut into small cubes

  • 1/2 cup golden raisins

  • 1/4 cup brown sugar

  • 2 teaspoons ground cinnamon

  • A pinch of ground nutmeg

  • 1 1/2 cups all purpose flour

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup sugar

  • 6 tablespoons butter - chilled and cut into small chunks

  • 1/2 cup buttermilk


Directions
  1. Preheat the oven to 375 degrees. Toss apples, raisins, spices and 1/4 cup of brown sugar together. Pour into a 9 inch square baking dish.

  2. In a large bowl, combine flour, baking powder, baking soda and salt. With a pastry blender or two table knifes, cut the butter into the flour mixture until you get coarse crumbs

  3. Add buttermilk. With a spatula, turn the dough over itself 8 to 10 times to get a wet dough. Spoon over the fruit.

  4. Bake for 35 to 40 minutes or until the fruit bubbles and the top is lightly brown.

Breakfast of Champions



By far and away, my favorite new cupcake that I made this month were the Donuts & Coffee cupcakes that I made for Jen's birthday.

I had sent away for the mini donut pan after seeing this post from Just Jenn.

As soon as it arrived, I knew I was going to like it. It makes mini baked donuts (so really, cakes shaped like donuts), in about 8 minutes, and they are so easy and fun to decorate. I had a blast getting out all of my gel dyes and toppings.


The first time I made the icing, it looked great but after a day kind of melted into the donuts. This is probably as a result of being baked and not fried as well, and it was only powdered sugar and water (as per the instructions that came with the baking pan) so there was not much substance to it. The day that I made a new batch to put on the cupcakes, I used this recipe from Alton Brown and the consistency was much better, although I had to add about twice as much powdered sugar as it called for.


For the cake, I just used a basic chocolate cake recipe with some espresso added, and I also added some brewed instant espresso to a classic buttercream frosting recipe.

It was fun to make something that was 2 desserts in one, and watch people have fun eating them and choosing their favorite design - definitely a keeper.

The Earl of Tea


I've always wanted to add an Earl Grey cupcake to my arsenal, and when we did TEA as the featured ingredient in this month's Iron Cupcake Challenge, it was the perfect opportunity to try one out.

I found this one online and it was pretty good. The only thing is, I am not a fan of self-rising flour. It has a weird, salty taste to me and I could definitely taste it in the cake.

I used double the amount of tea leaves called for, and that was definitely the right choice.

For the lemon frosting, I added both limoncello and lemon juice, as well as lemon zest. And the result was, well, lemony. So much so that it tasted good, but the subtle tea taste in the cupcake was lost.

I think I might brew some tea next time and experiment with that, and also try to find a bergamot to zest instead of lemon.

Oh and on top I added a candied violet, from a package that a friend brought me from France - love the color and taste.

So all in all, a good start, but needs tweaking. Tea-king? Never mind.

Swiss Miss



This month's book for Book Club was The Girl with the Dragon Tattoo, by Steig Larsson.

In honor of the Swedish author and setting, I decided to make Swedish Pancake Cupcakes. Basically, I made a Sour Cream Vanilla cupcake, filled it with Lingonberry Jam, and topped it with Buttercream Frosting with a bit of the Lingonberry mixed in.

The difficult thing was finding the Lingonberry Jam, which I finally found in an odd little German store called Lehr's in Noe Valley. It wasn't even jam, it was sauce, but it worked fine and provided that wonderful sweet-tart flavor.



The cupcakes themselves turned out well. The particular recipe that I used had a lot of butter in it, which made for a nice, slightly caramelized top to the cupcakes. I added a piece of German berry candy to each one, found at the same store as the Lingonberry Sauce.


They tasted great after a couple of healthy servings of Swedish Meatballs, made by my friend and the hostess, Nysa.


Duck Duck Goose


OK, so we don't have Hot Doug's, but we do have Rosamunde Sausage Grill, now with a new location in the Mission.

Pictured here is the Duck & Fig sausage that I enjoyed recently for lunch. The man behind the counter recommended grilled onions and mango chutney on the bread, with a little squirt of Dijon to finish. If there is anything that I have learned in all of my years of eating out, you always listen to the man behind the counter. Mmmm mmm.

An Apple a Day


It's not your eyes. It's a blurry picture of an apple.

Apologies for having been gone so long - busy summer, lots of custom cupcake orders (yay), and life stuff in general all muscled themselves to the top of the priority list, and writing went down to the bottom (boo).

Now here we are, right in the air-turning coolness of fall, and I am eating my 2nd Honeycrisp apple of the day. Used to be I could only find them in the Midwest, and now there are giant bins of them at Trader Joe's. Just like most things at TJ's, I kind of turn a blind eye to how they got there (not exactly a locavore's paradise), and enjoy every crunchy, juicy, sweet bite.

If I were really old, intead of kind of old, I would say something like "this is how apples used to taste when I was a girl". You can have your Pink Ladies, McIntoshes, Fujis and even your Gravensteins (although those are my next favorite), it's Honeycrisp for me!

Wednesday, September 29, 2010

Home-style doner kebab - Recipe for Home-style doner kebab


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Home-style doner kebab recipe. Enjoy cooking tasty and easy Middle Eastern food barbecue and learn how to make Home-style doner kebab.

Ingredients (serves 4)

500g lean lamb mince
3 garlic cloves, crushed
1 tbs plain flour
2 tbs each olive oil and chopped parsley
2 tsp each ground cumin and cinnamon
3 tsp ground coriander
1 egg, beaten
Lemon, warmed pita, salad, natural yoghurt and mint, to serve

Method

1. Preheat grill to medium-high. Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl. Press into an even layer in the pan.

2. Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through. Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.

Source
delicious. - March 2007, Page 78
Recipe by Valli Little

Iskender kebab recipe - Lamb kebabs recipe - Sticky sausage kebabs with lemon potatoes

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Iskender kebab recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Iskender kebab recipe. Enjoy cooking tasty and easy Middle Eastern food barbecue and learn how to make Iskender kebab.

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favourite.

Preparation Time 30 - 150 minutes
Cooking Time 40 minutes
Ingredients (serves 4)

2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 tsp sweet paprika
1/4 tsp chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve

Method

1. Combine the onion, lemon juice and 2 tablespoons of oil in a bowl. Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

2. Combine the yoghurt and half the garlic in a small bowl. Cover and place in the fridge.

3. Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.

4. Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 metal skewers.

5. Preheat a barbecue or large chargrill on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

6. Cut the bread crossways into 5 pieces then cut each piece in half horizontally. Add the bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or until charred. Cut the bread into 2cm pieces.

7. Divide the bread, tomato, chillies, lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle over the passata mixture. Serve with the yoghurt sauce.

Notes
You will need 4 long metal skewers for this recipe.

Source
Good Taste - June 2008, Page 98
Recipe by Alison Adams

Lamb kebabs with Dijonnaise potatoes - Lamb cutlets with fattoush - Oregano & paprika lamb kebabs with Greek salad

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Lamb kebabs recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Lamb kebabs.

Equipment

You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.

2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.

3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.

4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.

5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Note: You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

Source
Super Food Ideas - September 2005, Page 67
Recipe by Kerrie Mullins

Sticky sausage kebabs with lemon potatoes recipe - Lamb kebabs with Dijonnaise potatoes - Za'atar-crusted lamb cutlets recipe

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Tuesday, September 28, 2010

Sticky sausage kebabs with lemon potatoes recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Sticky sausage kebabs with lemon potatoes recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Sticky sausage kebabs with lemon potatoes.

If feeding a family of four, simply double the recipe – kids love these sausage kebabs. This is an ideal dish for the barbecue.

Ingredients

300g new potatoes
6 pork sausages, cut in half
1 small red onion, cut into 12 pieces
1 red pepper, cut into 12 pieces
6 streaky bacon rashers, cut in half
6 rosemary sprigs (with all but the top leaves removed)
Smoky barbecue marinade
1 tbsp olive oil
A knob of butter
The pared zest and juice of ½ lemon
A handful of fresh parsley leaves, chopped

Method

1. Bring a pan of salted water to the boil and cook the new potatoes for 15 minutes until tender.

2. Meanwhile, thread the halves of the sausages, onion, pepper and bacon onto rosemary sprigs and brush with smoky barbecue marinade.

3. Heat 1 tbsp olive oil in a frying pan (or light/preheat the barbecue) and cook or barbecue for 10 minutes, turning occasionally, until the sausages are cooked through and the veg is chargrilled.

4. When the potatoes are cooked, drain and crush with a fork. Stir in butter, seasoning, the lemon zest and juice, and a handful of fresh parsley. Serve the kebabs with the lemon potatoes.

Lamb kebabs with Dijonnaise potatoes recipe - Oregano & paprika lamb kebabs with Greek salad - Za'atar-crusted lamb cutlets recipe

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Lamb kebabs with Dijonnaise potatoes recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs with Dijonnaise potatoes recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Lamb kebabs with Dijonnaise potatoes.

These lamb kebabs make a wonderful meal with the Dijonnaise potoatoes with spring onions and rocket.

Ingredients

300g baby new potatoes
350g lamb mince
1/2 bunch of spring onions, finely chopped.
3 tablespoons Dijonnaise
a handful wild rocket. Season and toss together. Serve the lamb

Method

1. Boil 300g baby new potatoes, scrubbed and halved, in a pan of lightly salted water for 12 minutes or until tender. Drain, tip into a large bowl and cool slightly.

2. Meanwhile, preheat the grill to medium-high. Put 350g lamb mince in a large bowl with 1/2 bunch of spring onions, finely chopped. Season well, mix with your hands and shape into 16 small balls.

3. Thread onto 4 skewers (soak wooden skewers in water for 30 minutes beforehand to prevent burning) and place on a grill pan lined with foil. Pop under the grill and cook for 5 minutes each side or until lightly charred and just cooked through. Set aside to rest for a few minutes.

4. Add the remaining spring onions, finely sliced, to the warm potatoes, along with 3 tablespoons Dijonnaise and a handful wild rocket. Season and toss together. Serve the lamb skewers with the potatoes and extra Dijonnaise on the side.

Oregano & paprika lamb kebabs with Greek salad Recipe - Eggplant Baba Ganoush Recipe - Hummus and Grilled Vegetable Wrap

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Sunday, September 26, 2010

Brown rice, roast pumpkin & seed salad rcipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice, roast pumpkin & seed salad Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Brown rice, roast pumpkin & seed salad.


Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

Olive oil spray, to grease
1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
60g (1/3 cup) pepitas (pumpkin seed kernels)
55g (1/3 cup) sunflower seed kernels
80ml (1/3 cup) fresh lime juice
1 tbs soy sauce
1/2 tsp sesame oil
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch rocket, washed, trimmed, leaves torn

Method

Preheat oven to 200°C. Spray a large baking tray with olive oil to lightly grease. Arrange the pumpkin, in a single layer, on the prepared tray and spray lightly with olive oil. Bake in preheated oven, turning halfway through cooking, for 30 minutes or until light brown and tender. Remove from oven and set aside for 15 minutes to cool to room temperature.

Meanwhile: cook the rice in a large saucepan of boiling water for 30 minutes or until tender (do not overcook). Drain in a large colander and set aside for 30 minutes to cool to room temperature.

Reduce oven temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large baking tray. Bake in oven, stirring halfway through cooking, for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly.

Combine the lime juice, soy sauce, sesame oil, garlic and sugar in a small jug. Place the rice in a large bowl. Drizzle with lime-juice mixture and use a large metal spoon to gently stir until well combined. Add the rocket, pumpkin, pepitas and sunflower seed kernels to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately.

Source
Good Taste - August 2005, Page 104
Recipe by Tracy Rutherford



Soy and ginger fish with brown rice recipe - Wild rice, cranberry and walnut salad recipe - How to make picnic rice salad
 
Save and share Brown rice, roast pumpkin & seed salad rcipe

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Tandoori fish & cumin rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori fish & cumin rice Recipe. Enjoy cooking easy & rice dishes and learn how to make tasty Tandoori fish & cumin rice.

Aromatic cumin is the key to this Indian meal - it's used both in the rice and to coat the fish.

Preparation Time 15 - 140 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt
2 garlic cloves, crushed
1 tbs grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
4 (about 150g each) firm white fish fillets (such as ling or perch)
350ml salt-reduced vegetable stock
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
200g (1 cup) long-grain rice
Fresh coriander leaves, to serve
Lime wedges, to serve

Method

Combine yoghurt, garlic, ginger, ground coriander, cumin and turmeric in a shallow glass dish. Add fish and turn to coat. Cover. Place in the fridge for 2 hours to marinate.

Preheat oven to 220°C. Remove fish and drain excess marinade. Place the fish on a rack in a baking tray. Bake for 15 minutes or until fish flakes when tested with a fork.

Meanwhile, place the stock in a saucepan and bring to a simmer over medium heat.

Heat a saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cumin seeds. Cook, stirring, for 1 minute. Stir in the rice. Add the stock and bring to the boil. Cover. Simmer for 12 minutes. Set aside, covered, for 5 minutes.

Divide rice and fish among serving plates. Top with coriander. Serve with lime wedges.

Source
Good Taste - June 2008, Page 46
Recipe by Chrissy Freer


Soy and ginger fish with brown rice recipe - Rice with Fish Recipe - Madras fish with turmeric & vegetable rice

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The Absolute Best Pancake Syrup

Well, the title just about sums up how I feel about this pancake syrup. I promise I am not exaggerating. Over the past little while I have been on a quest to rid my pantry of all HFCS. It really has not been too hard to do but I have just had to be really good about reading labels. Did you know that some brands of applesauce have HFCS in them? I thought that was really crazy. I figured that the biggest one I needed to get rid of was the pancake syrup. I found this recipe on allrecipes.com. It is super easy and much better tasting then the fake maple syrup junk. A little goes a long way and since there is butter in the syrup I don't butter the waffles or pancakes. This batch will make enough for two breakfasts.


1/2 c. butter
1 c. sugar
1 c. buttermilk (I used 1 c. milk + 1 Tbsp. lemon juice)
1 Tbsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. baking soda

Bring butter, sugar, buttermilk, vanilla, cinnamon to a simmer in a large saucepan over medium high heat. Once simmering whisk in baking soda (make sure you cook this in a big pot because the baking soda really foams up) and cook for 10 seconds before removing from heat.

I like to make the syrup earlier in the afternoon so it has a chance to cool and thicken. Store leftover syrup in refrigerator.

Falafel wraps with tzatziki recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Falafel wraps with tzatziki recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Falafel wraps with tzatziki.

A falafel is a Middle Eastern deep fried snack made from chickpeas. This a quick and easy dinner.

Ingredients

150g Al’Fez Falafel Mix (from Tesco and Waitrose)
½ cucumber
200g Greek-style natural yogurt
Small handful fresh mint, chopped
¼ tsp ground cumin
½ small garlic clove, crushed
2 round Lebanese flatbreads
1 little gem lettuce, leaves separated

Method

1. Half-fill a saucepan or deep-fat fryer with vegetable oil and heat until a small cube of bread turns golden in 30 seconds.

2. Make the falafels according to the packet instructions. Roll into balls and shallow-fry for 30 seconds until golden. Remove with a slotted spoon and drain on kitchen paper.

3. For the tzatziki, peel half the cucumber portion, remove the seeds and chop into small cubes. Place the finely chopped cucumber in a bowl with the yogurt, mint, cumin and garlic, season well, mix and set aside. Roughly chop the rest of the cucumber and set aside.

4. Warm the flatbreads for 20 seconds in the microwave, then lay flat on a work surface, line with lettuce leaves, top with hot falafels, drizzle with tzatziki and scatter with the chopped cucumber. Roll up to serve.

Delicious Magazine

Falafel burgers - Baked Falafel Sandwiches with Yogurt-Tahini Sauce - Hummus & falafel on Pita Bread

Save and share Falafel wraps with tzatziki recipe

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Saturday, September 25, 2010

French Toast Sticks

Okay, ladies.

I have a ton of recipes I want to post, but I don't have pictures of all of them yet. Here is a recipe with accompanying pictures that I do have, and I took pictures because we got these little trays at Target {for only 2.50 each. My kids have never eaten better, I swear, than off these things. Best money ever spent} and they told their grandparents about them, so they wanted to see them {run-on sentence}.

You can pretty much just use your favorite french toast recipe, but this one is a healthy version from 24 Hour Fitness' website.

see that little hand? that is a hand antsy with excitement.



French Toast Sticks

8 slices whole grain
5 oz. liquid or frozen egg substitute, thawed
2 1/2 T. skim milk
dash nutmeg
1/3 t. cinnamon
1 t. granulated sugar

Slice each piece of bread into 4 slices {I don't do this, I wait until after each slice is dipped and cooked to cut them, but whatevs}. Mix egg substitute with milk. Blend spices with sugar and add to egg mixture. Dip bread pieces into egg mixture and cook on a heated non-stick skillet until golden brown. Serve with powdered sugar and/or sugar-free syrup {or... regular syrup. Or whatever your kids will eat}.


I cut them up with a pizza cutter into even smaller pieces for my kids, and they had a lot of fun dipping them. And they really did eat these so well. David was so excited he had a hard time just letting me take a picture before he dug in.


Give these a shot for an easy Saturday morning breakfast or something!

Friday, September 24, 2010

Broccoli and bacon salad

I had a request to post this recipe, so here it is. A big pile of broccoli may not sound all that exciting, but trust me, once you add the rest of the not-so-healthy ingredients, it's down right yummy.

Broccoli and bacon salad

2 bunches of broccoli, cut up
1/4 c. chopped green onion (or red onion, if that's what you prefer.. personally, I prefer green)
1 lb. bacon, cooked and chopped
1 c. sunflower seeds
1 c. dried cranberries

Dressing:
1 1/2 c. mayo
1/2 c. sugar
4 Tbl vinegar

Mix up dressing, add to the rest of ingredients and coat thoroughly.

Soy steamed chicken with oriental rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty Soy steamed chicken with oriental rice Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty Soy steamed chicken with oriental rice.

A veg-packed meal for all the family you'll make again and again

Easy
Serves 2
Easily doubled
Prep 10 mins
Cook 15 mins
Counts as 1 of 5-a-day

Ingredients
2 boneless skinless chicken breasts (about 140g/5oz each)
1 tbsp reduced-salt soy sauce
1 tbsp sunflower oil
small knob of fresh root ginger , grated
3 spring onions , sliced
175g basmati rice
250g pack prepared veg, broccoli , carrotts and green beans
425ml vegetable stock

Method
1. Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.

2. Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Nutrition per serving

553 kcalories, protein 44g, carbohydrate 80g, fat 8 g, saturated fat 17g, fibre 3g, sugar 8g, salt 1.33 g

Recipe from Good Food magazine, June 2007.

Jerk-spiced chicken with coconut rice recipe - chicken biryani recipe - Mexican Rice with Chicken Recipe 

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Fragrant pork & rice one-pot recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty Fragrant pork & rice one-pot Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty Fragrant pork & rice one-pot. 

Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up.

Easy
Serves 4
Preparation time 15 mins
Cook time 30 mins
Freezable

Ingredients
4-6 good-quality sausages
1 tbsp olive oil
½ onion , finely chopped
2 garlic cloves , crushed
2 tsp each ground cumin and coriander
140g long grain rice
850ml vegetable stock
400g can chopped tomatoes
½ small bunch coriander , leaves picked

Method
1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.

2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Try

Make it with pasta

Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.

Tip
The easiest way to roll a meatball is with slightly wet hands - it will stop the mix sticking to your fingers.

Nutrition per serving
408 kcalories, protein 17g, carbohydrate 43g, fat 20 g, saturated fat 5g, fibre 2g, sugar 6g, salt 1.56 g

Recipe from Good Food magazine, March 2009. 

Special fried rice recipeCajun Rice Dressing Recipe - Barney's Monday night rice

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Wednesday, September 22, 2010

Flax Seed Bread Made with Whipping Cream

I bought a pint of whipping cream to make some frosting but never got to it. For weeks I used a few drops of it here and there. Sometimes in my coffee, sometimes in steel cut oats or my breakfast quinoa pudding. I needed to come up with new ways to use the pint and figured I would replace butter in this bread recipe with whipping cream and see what happens.



These pictures were taken in my kitchen with hardly enough light to see anything so they don't really do the bread justice. It came out very wonderfully soft with light texture and a nice crunch from flax seeds. It also rose very beautifully. Good thing I wrote down what I used. This is definitely a recipe to make over and over again (when there's cream in a house and you don't want to drink it all.)



Ingredients
  • 5 oz. hot water

  • 2 oz. flax seeds

  • 7 oz whole wheat flour

  • 3 oz. bread flour

  • 1 1/2 teaspoons salt

  • 2 1/2 teaspoons instant yeast

  • 2 oz Agave nectar

  • 5 oz whipping cream


Directions
  1. Soak flax seeds in hot water for about 10 minutes.

  2. Mix whole wheat flour, bread flour, salt and yeast in a mixer bowl. Add Agave nectar, whipping cream and soaked flax seed.

  3. With a hook attachment, run the mixer at low speed for 7 to 8 minutes until the dough pulls away from the bowl.

  4. Ball up the dough, cover with plastic wrap and let rise for about an hour until it doubles.

  5. Grease a loaf pan. Grease the same plastic wrap. Gently turn out the dough and stretch the surface while forming a loaf. Place in the pan, cover loosely with the greased plastic wrap and let rise for about 1 more hour or until the dough rise just above the pan.

  6. About 15 minutes before the dough is ready, preheat the oven to 350 degrees. Bake for 45 minutes. After the first 30 minutes, check if the bread is brown enough. If it is, cover with foil to prevent over browning. When it's done baking, turn out from the pan onto a cooling rack and let cool for at least an hour before cutting.

Apple Muffins



These muffins are pretty awesome. They were fluffy, soft and flavorful. I chopped up two HUGE honeycrisp apples - about one and a half pounds - for these. They made the muffins super moist and wonderful. The only change I made to the recipe (from KingArthurFlour.com) was using only 1/2 cup of raw sugar. They came out plenty sweet for me and my friends. I made them for a 3-hour long road trip and they were our lifesavers!

Lamb shanks with chickpeas & Moroccan spices recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Lamb shanks with chickpeas & Moroccan spices recipe. Enjoy cooking tasty and easy Middle Eastern Eastern food and learn how to make Lamb shanks with chickpeas & Moroccan spices.

Couscous goes well with the North African flavours of this dish.

Serves 4
Preparation time 1 hr 15 mins - 1 hr 30 mins
Cook time 2 hrs
Ready in 4 hrs, plus soaking time for chickpeas
Freezable

Ingredients

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chopped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey

TO SERVE

50g blanched almonds , fried in butter until browned
chopped fresh coriander

Method

1. Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.

2. Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.

3. Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)

4. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

Try

Make it different
Canned chickpeas are cooked, so adjust the cooking time. Start at step 2 and omit the chickpeas in step 3, adding just 425ml/0.25 pint water. Add a drained and rinsed 410g can of chickpeas at the beginning of step 4.

Nutrition per serving

653 kcalories, protein 50g, carbohydrate 55g, fat 27 g, saturated fat 10g, fibre 11g, sugar 1g, salt 0.47 g

Recipe from Good Food magazine, March 2002.

Middle Eastern-style lamb shanks with saffron rice recipe - Moroccan Lamb Shanks Recipe - Moroccan Lamb Stew Recipe

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Speedy Moroccan meatballs recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Speedy Moroccan meatballs recipe. Enjoy cooking tasty and easy Middle Eastern Eastern food and learn how to make Speedy Moroccan meatballs.

A great twist on meatballs for a quick and tasty supper

Easy
Serves 4
Preparation time 5 mins
Cook time 15 mins

Ingredients

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricots , halved
1 small cinnamon stick
400g tin chopped tomatoes with garlic
25g toasted flaked almonds
handful coriander , roughly chopped

Method

1. Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.

2. Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Try

Making a Chicken tagine
Heat 1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken breasts, for 3-4 mins until cooked through. Remove, then continue with the above recipe from stage 2. Return chicken to the pan, then simmer for 10 mins before serving as above.

Using ground cinnamon
If you don't have any cinnamon sticks, use a good pinch of ground cinnamon instead.

Nutrition per Serving
388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

Recipe from Good Food magazine, December 2006.

Moroccan lamb meatballs with harissa & couscous recipe - Moroccan meatballs with herb couscous recipe

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Chicken biryani Recipe - Tasty chicken biryani recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty chicken biryani Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty chicken biryani. 

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Easy
Serves 4
Preparation time 10 mins
Cook time 30 mins

Ingredients

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste (we used Patak's balti paste))
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Try

Left over rice
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Nutrition per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, sugar 19g, salt 2.01 g

Recipe from Good Food magazine, September 2007.

Vegetable Biryani Recipe - Fragrant vegetable & cashew biryani  - Spicy Indian rice recipe
 
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Jerk-spiced chicken with coconut rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Jerk-spiced chicken with coconut rice Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make Jerk-spiced chicken with coconut rice. 

A quick marinade turns these chicken skewers into a great-tasting chicken supper

Easy
Serves 2
Ready in 25 minutes

Ingredients

6 skinless chicken thigh fillets, cut into chunks
1 red pepper , cut into chunks
1 tbsp Jamaican jerk sauce
100g basmati rice
180ml tin half-fat coconut milk
a handful frozen peas , defrosted
a small bunch coriander
2 spring onions , finely chopped

Method

1. Toss the chicken and peppers in the jerk paste and leave to marinate for 10 minutes.

2. Put the rice, coconut milk and 75ml water in a pan and season. Bring to a simmer then put on a lid and cook gently until all the liquid has been absorbed and the rice is cooked, adding the peas for the last 3 minutes of cooking. Stir through half the coriander and the spring onions.

3. Thread the chicken and peppers onto 4 skewers. Grill for 8-10 minutes, turning until cooked through. Serve with the coconut rice, then sprinkle over a little coriander.

Nutrition per serving

507 kcalories, protein 43.8g, carbohydrate 51.7g, fat 15.7 g, saturated fat 10g, fibre 2g, salt 0.83 g

Recipe from olive magazine, November 2008.

Cajun-style chicken with Mexican rice - Coconut chicken with lemon rice recipe - Italian rice with chicken recipe

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Broad bean, yogurt & mint soup recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Broad bean, yogurt & mint soup Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make Broad bean, yogurt & mint soup.  

Delectable smooth soup, high in fibre and folic acid.

Easy
Serves 4
Cook time 45 - 1 hr
Freezable
Super healthy

Ingredients

1 onion , chopped
1 stick of celery , thinly sliced
25g butter
2 tbsp risotto or pudding rice
1 generous sprig of summer savory or thyme
350g shelled broad beans (about 1.3kg/3lb before podding)
1l chicken or vegetable stock , plus about 100ml/3½oz more of needed
100g shelled peas (about 350g/12oz before podding)

TO SERVE

7 tbsp Greek yogurt yogurt , plus extra
7 tbsp fresh chopped mint leaves

Method

1. Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.

2. Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you've got a hand blender, use it in the pan.)

3. Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it's all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

Nutrition per serving

194 kcalories, protein 11g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 7g, salt 1.01 g

Recipe from Good Food magazine, June 2003. 

Pea, asparagus and rice soup with Romano sticks - Chicken and Rice Casserole

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Tuesday, September 21, 2010

Rice pudding with raisin & cinnamon syrup recipe



The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice pudding with raisin & cinnamon syrup Recipe. Enjoy cooking tasty & easy  rice dishes and learn how to make Rice pudding with raisin & cinnamon syrup. 
 

Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Moderately easy
Serves 8
Preparation time 10 mins
Cook time 40 mins
Low-fat

Ingredients

200g pudding rice
zest 1 lemon
zest 1 orange
1l whole milk
100g caster sugar
85g raisins or sultanas
1 cinnamon stick
100g light brown muscovado sugar
3 tbsp double cream

Method

1. Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.

2. Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.

3. Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

Nutrition per serving
317 kcalories, protein 7g, carbohydrate 58g, fat 8 g, saturated fat 5g, fibre 0g, sugar 39g, salt 0.17 g

Recipe from Good Food magazine, July 2009. 

Coconut rice pudding with lime fuyu recipe - Caramelized Rice Pudding with Pears and Raisins Recipe - Baked rice pudding

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A nice rice pudding recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try A nice rice pudding Recipe. Enjoy cooking tasty & healthy  rice dishes and learn how to make A nice rice pudding. 

Try this recipe for a low-fat rice pudding, which doesn't skimp on creaminess

Easy

Serves 4
Easily doubled
Preparation time 5 mins
Cook time 2 hrs
Low-fat

Ingredients

100g pudding rice
50g sugar
700ml semi-skimmed milk
pinch grated nutmeg
1 bay leaf , or strip lemon zest

Method

1. Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Nutrition per serving (using semi-skimmed milk)
214 kcalories, protein 8g, carbohydrate 40g, fat 3 g, saturated fat 2g, fibre 0g, sugar 21g, salt 0.19 g

Recipe from Good Food magazine, March 2006.

Chocolate Rice Pudding Recipe - Baked Rice Pudding Recipe - Sweet black rice pudding recipe

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Monday, September 20, 2010

Epic Waffles

I am a big fan of breakfast for dinner, which is what we did tonight.  We hadn't had waffles in a very long time, and I was really craving some.  So, I was happy when one of my new favorite food blogs (Real Mom Kitchen), posted this waffle recipe today.  With a name like "Waffles of Insane Greatness" how could I go wrong?  They are super light and the cornstarch gives a light crispiness to the outside.  They almost melt in your mouth. We had them with fresh peaches.  Lizzie felt the name didn't do these waffles justice, so she re-named them "Epic Waffles."


Turns out this recipe gets around, but I got it from Real Mom Kitchen.  I tripled her measurements as she recommended.  I also added whole wheat flour for part of the flour.  I thought about substituting applesauce for the oil, but ended up throwing caution to the wind.  Next time I might try half applesauce-half oil since I wonder if eliminating the oil all together might make them hard to get off the waffle iron.


Make Ahead Note: You let the batter rest for 30 minutes before making these.

3/4 cup cornstarch
1 1/2 cup whole wheat flour
3/4 cup unbleached flour
1 ½ tsp. baking powder
3/4 tsp. baking soda
1 ½ tsp. salt
1 Tbsp. sugar
1 ½ cup whole milk (I used plain soy milk)
1 ½ cup buttermilk
1 cup vegetable oil
3 large eggs, lightly beaten
2 1/4 tsp. vanilla

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately. Yield: depends on the size/shape of your waffle iron.  We got about 12 Belgian waffles.
Note: To make your own buttermilk, just add 1 Tbsp vinegar or lemon juice to 1 cup milk and let stand for 5 minutes.

Saturday, September 18, 2010

Roast rack of lamb with Moroccan spices recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Roast rack of lamb with Moroccan spices recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Roast rack of lamb with Moroccan spices.

This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

Moderately easy
Serves 2
Ready in 40-45 mins

Ingredients
5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almonds , toasted
Greek yogurt , to serve

Method
1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.

2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.

3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.

4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Try

Good Food know-how

You can buy a ready-trimmed rack of lamb from the chilled section of some large supermarkets. The rack will have about 7-8 rib bones, giving you 3-4 cutlets each. Otherwise, order it from your local butcher or supermarket meat counter. Explain how you want to cook it, and ask them to trim the ribs right down to the fillet and remove the outer layer of fat.

Nutrition per serving
888 kcalories, protein 34g, carbohydrate 40g, fat 67 g, saturated fat 18g, fibre 5g, salt 1.22 g

Recipe from Good Food magazine, January 2004.

Lamb cutlets with fattoush recipe - Lamb Pitas with Minted Pea Hummus Recipe - Za'atar-crusted lamb cutlets recipe

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Moroccan-spiced tuna recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Moroccan-spiced tuna recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Moroccan-spiced tuna.

Jazz up tuna with Moroccan spices for a super fast meal

Easy
Serves 4
Ready in 10 minutes

Ingredients
20g pack coriander (leaves and stalks)
3 garlic cloves
½ tsp each paprika , ground cumin and chilli powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Method
1. Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.

2. Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).

3. Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Nutrition per serving
623 kcalories, protein 54g, carbohydrate 1g, fat 45 g, saturated fat 8g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, May 2006.

Moroccan lamb meatballs with harissa & couscous recipe - Moroccan spiced pie recipe - Moroccan Lamb Shanks Recipe

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Moroccan lamb meatballs with harissa & couscous recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Moroccan lamb meatballs with harissa & couscous recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Moroccan lamb meatballs with harissa & couscous.

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Easy
Serves 4
Preparation time 35 mins
Cook time 20 mins plus chilling
Freezable
Only the meatballs can be frozen

Ingredients
2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method
1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Try

Homemade harissa

Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition Per Serving
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

Save and share Moroccan lamb meatballs with harissa & couscous recipe
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Moroccan-style chicken with lentils recipe


The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Moroccan-style chicken with lentils recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Moroccan-style chicken with lentils.

Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Easy
Serves 2 adults and 2-3 children
Preparation time 20 mins
Cook time 1 hr 40 mins
Freezable
Super healthy

Ingredients
2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricots
handful mint leaves, to serve (optional)

Method
1. Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.

2. Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.

3. Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition per serving
461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, sugar 1g, salt 1.45 g

Recipe from Good Food magazine, January 2006.

Tandoori Chicken with Tomato-Cucumber Raita Recipe - Chicken with yogurt & pomegranate recipe - Chicken Stew Recipe

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Mom's Cheeseball

This is my mom's recipe {um. obviously.} and the holidays just aren't the same without it for me. It's easy, and always a hit at the parties.

Before I had two toddlers, I was able to make it all fun and turn it into a snowman with olive halves and a carrot nose {ha! ha ha. haaaa......}. See?



My oldest daughter helped with that part, so it can be fun for the kids to get them involved and do something creative. {I know it's something you'd never see in Martha Stewart Living, but still. Fun. And one year, I was crazy enough to turn it into a pine cone and I shaped it up all perfect and took like 4 hours to place sliced almonds in that thing. Yeah. Never again.}

At any rate, if you're looking for a new cheeseball recipe, I recommend you give this one a try!


Mom's Cheeseball

2 1/2 pkg. cream cheese, softened
2 t. Bon Appetit seasoning
1/2 t. ground mustard
4 green onions, chopped finely
chopped nuts, optional {walnuts, pecans, almonds, whatever you fancy}

Combine everything but the nuts in a bowl - mix and soften 'til smooth. Chill 'til firm. Roll in chopped nuts. {It's good without nuts, but it holds together better with them.} Serve with a variety of crackers or veggies.

Apricot & orange rice pudding recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Apricot & orange rice pudding Recipe. Enjoy cooking tasty rice dishes and learn how to make Apricot & orange rice pudding.    
 
Rice pudding with a fruity zing - made in the microwave

Serves 4
Preparation time 5 mins
Cook time 12 mins
Low-fat, Super healthy

Ingredients
200g pudding rice
600ml skimmed milk
big pinch ground nutmeg
1 tbsp clear honey , plus extra to serve
140g ready-to-eat dried apricots , roughly chopped
zest and juice 1 orange
4 tbsp reduced-fat fromage frais
handful toasted sliced almonds

Method
1. Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.

2. Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

Try

Making it extra crunchy
Stir through 1 tbsp each toasted sesame seeds, pine nuts and pumpkin seeds at the end of cooking to make it extra crunchy.

Making it full of fibre
Add an extra 50g chopped prunes, dates, dried figs or cranberries along with the dried apricots.

Nutrition Per serving
325 kcalories, protein 13g, carbohydrate 62g, fat 4 g, saturated fat 0.4g, fibre 3g, sugar 24g, salt 0.2 g

Recipe from Good Food magazine, February 2006. 

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Flank Steak with Spanish Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Flank Steak with Spanish Recipe. Enjoy cooking tasty rice dishes and learn how to make Flank Steak with Spanish.    

This homemade Spanish rice recipe is made easy with Mexican-style stewed tomatoes and a little hot sauce. It's served with broiled flank steak that has been seasoned with a chili powder, cumin, and cinnamon rub. This recipe takes little time to prepare and is full of flavor.

Ingredients
1 14-1/2-ounce can Mexican-style stewed tomatoes
1-3/4 cups water
Several dashes bottled hot pepper sauce
1-1/4 cups long grain rice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash ground cinnamon
1 to 1-1/4 pounds beef flank steak
Snipped fresh cilantro or parsley (optional)

Directions
1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.

2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.

3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Recipe source BHG.com

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