ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: 2011

Monday, September 5, 2011

Chargrilled chicken fillets on red rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chargrilled chicken fillets on red rice recipe. Enjoy quick & easy rice recipes and learn how to make Chargrilled chicken fillets on red rice. 

Ingredients (serves 2)

2 chicken breast fillets
olive oil spray
250g packet Tilda Rizazz Pure Basmati Rice
425g can chopped Roma tomatoes
1 red chilli, deseeded, finely chopped
2 tablespoons basil pesto, to serve
parmesan cheese, to serve

Method

Heat a chargrill over medium-high heat. Spray chicken with olive oil. Cook for 3 to 4 minutes each side or until cooked through. Remove and keep warm.

Tear a 2cm opening in rice packet. Place packet, standing up, into microwave oven. Cook on HIGH (100%) power for 2 minutes.

Meanwhile, place tomatoes into a small saucepan over medium heat. Bring to the boil. Reduce heat. Simmer for 1 minute.

Remove rice from microwave. Pour into a bowl. Add tomatoes and chilli. Stir to combine. Slice chicken and serve with red rice, basil pesto and parmesan.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - September 2003, Page 48
 

More Rice Recipes: 

Spicy red rice and pork enchiladas
Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe

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Sunday, August 28, 2011

Raspberry Cake

This is the layer cake version of the popular/most-requested-for-birthday raspberry cupcakes.







I doubled the recipe and baked the cake in two nine inch round cake pans for about 45 minutes.







After the cakes cooked, I frosted it with the same raspberry cream cheese frosting and dotted the top with fresh raspberries.







The cake looks beautiful. It was moist and balancedly sweet and tart. I just got two requests for this cake for future birthdays.

Saturday, August 27, 2011

Carolina Gold Rice Pudding Recipe - How to Make Carolina Gold Rice Pudding


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Carolina Gold Rice Pudding recipe. Enjoy quick & easy rice recipes and learn how to make Carolina Gold Rice Pudding. 

Total Time: 55 min
Prep 5 min
Cook 50 min

Yield: 8 servings

Level: Easy

Ingredients

    1 cup short-grain white rice (recommended Carolina gold rice)
    1/2 teaspoon salt
    1 (14-ounce) can sweetened condensed milk
    4 tablespoons butter
    1/2 cup raisins
    1 1/2 tablespoons vanilla extract
    Pinch freshly grated nutmeg
    Fruit Sauce, recipe follows

Directions

Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.

Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.

Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.

Fruit Sauce:

1 cup orange juice

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

2 tablespoons butter

1/4 to 1/2 teaspoon rum extract

1 cup stewed fruit, optional

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.

Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired

Yield: about 1 1/2 cups

Prep Time: 5 minutes

Cook Time: about 10 minutes

Ease of preparation: easy

Recipe courtesy Paul Deen
Show: Paula's Home Cooking Episode: Cooking for a crowd


More Rice Recipes:          

Baked Rice Pudding with Apricots 
Sticky coconut rice, mango & passion fruit 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
 

Save and share Carolina Gold Rice Pudding recipe

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Baked Rice Pudding with Apricots Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Baked Rice Pudding with Apricots recipe. Enjoy quick & easy rice recipes and learn how to make Baked Rice Pudding with Apricots.   
 
Total Time: 2 hr 0 min
Prep 15 min
Inactive 1 hr 0 min
Cook 45 min

Yield: 6 to 8 servings

Level: Easy

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Ingredients

    3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
    4 cups milk
    1/4 cup diced dried apricots
    1/4 vanilla bean, split lengthwise and scraped
    1/2 teaspoon freshly grated lemon zest
    1/2 cup sugar
    4 egg yolks

Directions

Preheat the oven to 300 degrees F.

In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.

Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

Recipe courtesy Gale Gand
Show: Sweet Dreams Episode: Breakfast for Dessert


More Rice Recipes:          

Sticky coconut rice, mango & passion fruit 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 


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Friday, August 26, 2011

Mamool, Mamoul, Maamoul, Mamool Cookies

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipes. Enjoy the Middle Eastern Cuisine and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies.

Simple Eid Cookies (ka’ak) Recipe



Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe


Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe


Ingredients

  • For the dough:

  • 9 cups semolina or 1500 g

  • 1½ cups butter or 300 g, melted

  • 1½ cups ghee or 300 g, melted

  • 1 cup caster sugar or 200 g

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground mahlab

  • 1 teaspoon yeast

  • ¾ cup rose water or 190 ml

  • ¼ cup blossom water or 60 ml

For the filling:
  • 3½ cups pistachio nuts or 500 g

  • 1 tablespoon blossom water

  • 2 tablespoons rose water

  • 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

  • ½ cup caster sugar or 100 g

Preparation
  • In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.

  • Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.

  • Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.

  • Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.

  • Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.

  • Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.

  • Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.


Kahk with Dates Recipe

 
Ingredients:
  • 2 cups samn balady

  • 1 cup milk

  • 4 1/2 cups flour, all purpose

  • 2 tablespoons baking powder

  • 1 teaspoon instant yeas

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 tea spoon ground ginger

  • sesame seeds

Preparation:
  1. Heat the samn balady (Gee) until almost boiling.

  2. Add the baking powder and the spices to the flour.

  3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.

  4. Keep stirring and stirring and stirring.

  5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.

  6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).

  7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.

  8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.

  9. Put them in a cookie tray and let them rest for a little.

  10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.

  11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe


Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:
  • Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.

  • In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:
  • Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.

  • There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates


Ingredients:
  • 1 1/2 # semolina

  • 1 cup sugar

  • 1 1/4 # pound butter

  • boiling water

  • 2 # fresh dates, pitted and pureed

Preparation:
  1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.

  2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.

  3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.

  4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts


Ingredients:
  • 2 cups smeed (semolina)

  • 1 cup boiling water

  • 1 1/2 cups samneh (or other shortening)

  • 1 tsp. ma'ez zahr (orange blossom essence)

  • 1 tsp. rose water

  • 3/4 cup fine sugar

  • 1 1/4 cup crushed walnuts

Preparation:
  1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.

  2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.

  3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Source Lebanese Recipes

More Middle Eastern Dessert Recipes:

Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul
Kahk Recipe
Halawet El-Riz Recipe 

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Lemon Banana Bread

Lemon makes everything better. Well, almost everything and the right amount of it anyway. I was skeptical about adding lemon to banana bread. But it made these muffins feel so light and taste so good that I have to give it a try.







It was good. To quote the boyfriend, this is the best thing to happen to over ripe old bananas.



Adapted from Cooking Light's Basic Banana Bread. I skipped the glaze, upped the bananas, reduced the sugar and replaced all the spice with juice and zest from a large lemon. I also made this dairy free by using oil instead of melted butter and used lemon juice + soy milk instead of yogurt and milk.



Here's what I got:

Ingredients
  • 5 medium very ripe bananas - mashed


  • 1/3 cup soy milk mix with juice from 1 lemon (It will thicken and curdle.)


  • 1/4 cup light tasting olive oil


  • 2 eggs


  • 3/4 cup sugar


  • Juice and zest from one lemon
  • 1 1/2 cup flour


  • 1/4 cup ground flax seed


  • 1 teaspoon baking soda


  • 1/2 tea salt




Directions
  1. Preheat the oven to 350 degrees. Grease and flour a loaf pan or line it with parchment paper.


  2. In a large bowl, whisk bananas, curdled soy milk, oil, eggs, sugar and lemon together.


  3. Combine flour, flax, baking soda and salt in a clean bowl. Pour into the egg mixture and stir until just combined.


  4. Pour into the prepared loaf pan and bake for about 1 hour. Let cool in the pan for a few minutes before turning into a cooling rack.


Coconut Cupcakes

I kick myself for waiting too long to make this Marshmallow aka 7-Minute Frosting. I chose a recipe without corn syrup and the one where I don't have to cook the eggs. I don't mind eating raw eggs. I think my eggs are fresh enough and they came from a reliable farmer that they wouldn't get anybody sick.







This is the fluffiest, the most meltinyourmouth frosting ever. And it made a LOT of frosting. I used 2 egg whites and a cup of sugar. I got more than enough frosting for 2 dozens cupcakes!







I followed my favorite cupcake recipe for the cupcake. After they cooled, I frosted them with the frosting and dipped them in unsweetened coconut flakes. So simple, elegant and yummy.







Marshmallow Frosting
  • 1 cup sugar


  • 1/4 cup water


  • 2 egg whites


  • 1/8 teaspoon cream of tartar


Directions
  1. In a small sauce pan over medium low heat, melt sugar with water. Turn of the heat when all the granular melted. Careful not to boil.


  2. Beat egg whites and cream of tartar with a really clean (no grease) mixer until soft peak forms. Slowly pour hot syrup into the eggs while the mixer is running. Keep mixing until a stiff peak forms and the frosting is shiny.

Tomato Frittata

I searched high and low for some recipes that use a ton of tomatoes. The first thought was tomato sauce. But pasta is out of the question. The boyfriend and I had a big argument about pasta a while back that I decided not to make pasta at home any more. And whenever we have a big argument about insignificant issues, we agreed that one of us should yell "PASTA!" to remind ourselves about the incident.



To my delight, I found the New York Times' Tomato Frittata. It's one of the few frittata recipes I found that do not use any cheese. Follow the link and look at the picture. And now look at mine below. It's pretty close right?.... And delicious!







I skipped the milk, added some fish sauce (I can't cook without it. When I ran out of fish sauce, I even dreamed that I was in an adventure hunt for it.) and used thyme and oregano as herbs.







It was enough as dinner for two with a side salad and breakfast for two. Eggs are just awesome.

(Cafe Rio-y) Creamy Tomatillo Cilantro Dressing

I've had a couple of requests for this recipe, so I figured it would be easier to just post it here.

Oh, how I love Cafe Rio, especially their salads. After trying, combining and tweaking, this is the closest thing to Cafe Rio dressing that I have found. It is delicious, and more than 20 girls and leaders at Girls' Camp agree.  If you're looking for some uber healthy dressing that will extend your life and make you able to complete a triathlon, keep looking.  But, if you are looking for absolute yumminess that spruces up even the dullest of salads, this is for you.  At camp we also discovered that it is a yummy dip for veggies and tortilla chips. 

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro with just the long stems removed
1/2 – 1 small jalapeno (remove seeds and membranes)
1 cup mayo
1 generous tsp. lime juice
2  tomatillos (remove outer papery skin)-the key ingredient in my opinion
1 garlic clove-minced

Blend all ingredients in blender. It tastes best if you make it ahead and let the flavors mix together, but if you're not a planner-like me sometimes-it also tastes great right out of the blender. This makes about 3 cups of dressing.

Thursday, August 25, 2011

Grilled chilli & coriander salmon with ginger rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Grilled chilli & coriander salmon with ginger ricerecipe. Enjoy quick & easy rice recipes and learn how to make Grilled chilli & coriander salmon with ginger rice. 

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Easy
Serves 2
Prep 5 mins
Cook 15 mins

Ingredients

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving

FOR THE RICE

2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

Method

Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.

Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition per serving

546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.17 g

Recipe from Good Food magazine, August 2008.


More Rice Recipes:      

Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto


Save and share Grilled chilli & coriander salmon with ginger rice recipe

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Rice & peas with mango chicken - How to make Rice & peas with mango chicken


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice & peas with mango chicken recipe. Enjoy quick & easy rice recipes and learn how to make Rice & peas with mango chicken.
 

Affordable, tasty and filling, this Lesley Waters dish will become a family favourite

Easy
Serves 4
Prep 10 mins
Cook 30 mins
Plus marinating

Ingredients

6 tbsp mango chutney
zest and juice 2 limes
4 skinless chicken breasts

FOR THE RICE AND PEAS

4 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
200g long grain rice
400g can kidney beans , drained and rinsed
400g can black-eyed beans , drained and rinsed
500ml vegetable stock
1 thyme sprig, leaves stripped
175g frozen petits pois
200ml reduced-fat coconut milk

Method

Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.

Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.

Try

Healthy benefits

Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot - there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.

Lesley says...

I love pulses - they are real flavour absorbers and work well in a whole variety of dishes. They're also cheap, satisfying and a delicious way to add protein and fibre to your diet. Most pulses are available in cans, so there's no need to soak them - and some lentils can be cooked very quickly. If you've never used pulses before you'll be amazed at how they can become so much a part of your everyday meals

Nurition per serving

702 kcalories, protein 50g, carbohydrate 86g, fat 20 g, saturated fat 7g, fibre 11g, sugar 19g, salt 2.55 g

Recipe from Good Food magazine, July 2008.


More Rice Recipes:

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice

Save and share Rice & peas with mango chicken recipe

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Wednesday, August 24, 2011

Harissa lamb & houmous flatbreads Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Harissa lamb & houmous flatbreads Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Harissa lamb & houmous flatbreads.

Make lamb steaks go further with this simple light supper idea

Easy
Serves 4
Prep 15 mins
Cook 12 - 16 mins

Ingredients

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbreads
4 tbsp ready-made houmous
2 carrots , grated
handful of parsley leaves, chopped

Method

Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Nutrition per serving

390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g

Recipe from Good Food magazine, February 2011.

Source Arabic Food recipes

More Middle Eastern Recipes:     
 

Save and share Harissa lamb & houmous flatbreads recipe

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Monday, August 22, 2011

Sticky coconut rice, mango & passion fruit recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sticky coconut rice, mango & passion fruit  recipe. Enjoy quick & easy rice recipes and learn how to make Sticky coconut rice, mango & passion fruit .   

With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

Ingredients

FOR THE RICE

250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime

FOR THE SAUCE

1 ripe mango , peeled, stoned and chopped
juice 1 orange (to give 60ml)
1 tbsp lime juice
50g golden caster sugar

FOR THE DECORATION

1-2 ripe mangoes , peeled, halved and very thinly sliced
3 passion fruits , halved
small mint leaves
zest 1 lime , cut into julienne strips

Method

A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.

Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.

Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.

For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.

Try

Make ahead

The mango sauce can be made 1-2 days ahead, then chilled. Several hours ahead, slice the mango ready for serving, scoop out the passion fruit and chill both, and julienne the lime zest and wrap in cling film.

Nutrition per serving

266 kcalories, protein 3g, carbohydrate 52g, fat 7 g, saturated fat 5g, fibre 3g, sugar 39g, salt 0.31 g

Recipe from Good Food magazine, January 2010.
 

More Rice Recipes:         

Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
 

Save and share Sticky coconut rice, mango & passion fruit recipe

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Thursday, August 18, 2011

Arabian Biryani - How to Make Arabian Biryani


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Arabian Biryani Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Arabian Biryani.

Ingredients

2 tablespoons clarified butter
4 tablespoons onion, chopped
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
pinch saffron or turmeric
pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless halal lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric

Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley

Method

Preheat the oven to 325 degrees .

Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.

Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside.

Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.

Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving.

Chef Osama

Source Lebanese Recipes

More Middle Eastern Recipes:    
 
Fish Tagine 

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Cracked Wheat Croquette - How to Make Cracked Wheat Croquette


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cracked Wheat Croquette Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cracked Wheat Croquette.

Ingredients

2 cups cracked wheat soaked in hot water
½ cup shredded carrots
½ cup chopped celery
½ cup parsley
1 egg white
¼ cup rice flour
Salt and pepper
1 tsp spices
Oil for deep frying

For the filling

2 Tbsp oil
1 cup colored bell peppers (chopped)
¼ cup chopped onion
Salt and pepper

For the salsa

1 Tbsp sesame paste
1 Tbsp dried tomatoes, chopped
1 cup yoghurt
1 Tbsp lemon juice
1 Tbsp olive oil
Salt and pepper

Method

For the filling
• Heat the oil in a skillet over a medium heat
• Add peppers and onion
• Season with salt and pepper, cook for 5 minutes stirring frequently.

For the salsa
• In a large bowl mix the sesame paste, yogurt, tomatoes, olive oil and lemon juice
• Season with salt and pepper, stir until well combined.

For the croquettes
• Press the cracked wheat to drain, put it in a bowl
• Add the carrots, celery, parsley, egg whites, rice flour.
• Season with salt, pepper and spices.
• Blend this mixture in an electric blender to have an easy to shape batter.
• Shape the batter into medium sized balls, and then fill with the previous stuffing and seal.
• Chill fro 30 minutes to hold.
• Deep fry the croquettes, stir until golden brown.
• Drain on a paper towel. To be served hot with the yogurt salsa. 

Source Lebanese Recipes

More Middle Eastern Recipes:

Middle Eastern Chicken Shawarma
Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini

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Rice Pilaf Garden Style - How to make Rice Pilaf Garden Style


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pilaf Garden Style recipe. Enjoy quick & easy rice recipes and learn how to make Rice Pilaf Garden Style. 

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 8 to 10 servings
Level: Easy

Ingredients

1 1/2 cups basmati rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup minced shallots
1 1/2 cups shredded zucchini
1 1/2 cups sliced cremini mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
2 tablespoons chopped Italian parsley leaves
1 teaspoon grated lemon zest
1/2 cup grated Parmesan
1 teaspoon freshly crackled black pepper
Salt

Directions

In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chicken N Rice, Everything's Nice
 

More Rice Recipes:

Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice

Save and share Rice Pilaf Garden Style recipe 

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Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe. Enjoy quick & easy rice recipes and learn how to make Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples. 

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons butter, divided
1 1/2 cups rice
3 cups chicken stock
4 ounces Camembert cheese, cut into small pieces
4 tablespoons extra-virgin olive oil, divided
4 pieces boneless, skinless chicken breast
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup calvados or applejack brandy
6 large white mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
3 endive
2 Golden Delicious apples
2 tablespoons white wine vinegar
1 teaspoon sugar
3 tablespoons chopped chives

Directions

In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.

While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.

Serve the chicken along side rice and endive and apples.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Chicken Goes Uptown

 

More Rice Recipes:

Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans

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Beer Braised Shrimp with Louisiana Salsa and Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beer Braised Shrimp with Louisiana Salsa and Rice recipe. Enjoy quick & easy rice recipes and learn how to make Beer Braised Shrimp with Louisiana Salsa and Rice. 

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 6 servings
Level: Intermediate

Ingredients

4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle

Directions

In a medium bowl combine the garlic, celery, peppers, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Bayou Sizzle 


More Rice Recipes:

Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice 

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Wild Rice and Oyster Casserole - How to Make Wild Rice and Oyster Casserole


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Wild Rice and Oyster Casserole recipe. Enjoy quick & easy rice recipes and learn how to make Wild Rice and Oyster Casserole. 

Total Time: 1 hr 25 min
Prep 10 min
Cook 1 hr 15 min

Yield: 10 to 12 servings
Level: Easy

Ingredients

1 (10 3/4-ounce) can beef broth
2 1/2 cups water
1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning)
3/4 cup (1 1/2 sticks) butter, divided
4 dashes hot sauce, plus more, to taste (recommended: Texas Pete)
2 quarts oysters, very well drained
Salt and freshly ground black pepper
1 (10 3/4-ounce) can cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
1/2 cup finely minced fresh parsley leaves
Red pepper flakes, for garnishing

Directions

Preheat the oven to 350 degrees F.

In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.

Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.

In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes

Recipe courtesy Paula Deen, 2007
Show: Paula's Home Cooking Episode: Under the Sea


More Rice Recipes:          

Rice a Munee 
Thai red curry and chicken rice 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 


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Rice a Munee Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice a Munee recipe. Enjoy quick & easy rice recipes and learn how to make Rice a Munee.     

Total Time: 32 min
Prep 7 min
Cook 25 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup broken vermicelli
2 cups basmati rice
3 ounces prosciutto, chopped
1 cup diced yellow onions
1 red bell pepper, diced
2 tablespoons minced garlic
3/4 cup frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
Salt and freshly cracked black pepper

Directions

In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Air Fieri
 

More Rice Recipes:          

Thai red curry and chicken rice 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 


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Monday, August 15, 2011

Breakfast Pizzas (for dinner)



As meal planning and cooking have gone right out the window this summer, this quickie meal is one we've had a lot. It's a great one for 6pm when I still haven't nailed down a dinner plan, and I haven't been to the store in weeks, as it uses ingredients I keep in the freezer (ham or bacon, English muffins) or have on hand (cheese, eggs). It is pretty kid friendly also, one of Isaac's favorite meals.

I am just giving my short version of the instructions, as this is a pretty adaptable recipe. If you want the full details the link is here at Our Best Bites.

English muffins of your choice (Costco sells them cheap; we freeze the extras for quick pizzas or breakfast sandwiches)
Eggs (for 6 whole muffins you'll want about 4 eggs)
Milk (2 teaspoons per egg)
salt
Tabasco to taste (be fairly generous, it makes a big difference)
Shredded cheddar or Monterey jack cheese
Toppings (we use bacon or ham and whatever vegetables need to be eaten in our fridge: bell peppers, mushrooms, green or red onions, tomato slices, diced green chiles, even zucchini)

Preheat oven to 400 degrees. Grease baking sheet generously or use a silicon baking mat or parchment. In shallow bowl whisk together eggs, milk, salt, and tabasco. Slice each muffin in half horizontally if they are not pre-sliced. Soak each half in the egg mixture (like french toast) and place on baking sheet, cut side up.

Top generously with meat or veggies of your choice and then with shredded cheese. Bake for 15 minutes and serve immediately.




Sunday, August 14, 2011

Middle Eastern Chicken Shawarma - How to make Middle Eastern Chicken Shawarma


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Shawarma Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Shawarma.

Ingredients - Serves 4

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning
Juice of 1 lemon, divided
1 large cloves garlic, grated or finely chopped
5 tablespoons extra-virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pitas

Preparation

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Source Arabic Food Recipes

More Middle Eastern Recipes:

Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus

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Hummus Dip...Two Ways (Regular and Sundried Tomato) - How to Make Hummus Dip


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato).

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

Source Arabic Food Recipes

More Middle Eastern Recipes:  
 
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread 

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Herbs and Grains Soup Recipe - How to Make Herbs and Grains Soup


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Herbs and Grains Soup.

Ingredients

½ Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
½ cup soaked yellow lentil
½ cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
½ cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
• Put meatballs in the oven pan. Leave in the oven until totally cooked.
• Heat oil in a pan then add onion and garlic then lentil and rice and stir.
• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
• Add the meatballs and the herbs. Leave until simmering.
• Mix yogurt with flour, stir.
• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
• Serve hot with lemon juice.

From Arabic Food Recipes

More Middle Eastern Recipes:

Chicken & Vegetables Soup
Yemeni Chicken with Potato in Oven
Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad

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Wednesday, August 10, 2011

Thai red curry and chicken rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai red curry and chicken rice recipe recipe. Enjoy quick & easy rice recipes and learn how to make Thai red curry and chicken rice recipe.    

Ingredients (serves 2)

2 teaspoons peanut oil
1/2 red capsicum, thinly sliced
1/2 small zucchini, thinly sliced
2 tablespoons Thai red curry paste
1 (150g) chicken breast fillet, thinly sliced
1/2 cup jasmine rice
1 cup chicken stock
1/3 cup coconut milk
50g green beans, trimmed, sliced
1 tablespoon chopped fresh coriander leaves
2 teaspoons lime juice
1 teaspoon fish sauce

Method

Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.

Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.

Notes

At work: Microwave on medium-high (75%) for 3 minutes or until heated through.

Tip: Double the recipe to make a delicious dinner for 4.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - June 2008, Page 38
Recipe by Nadia French
 

More Rice Recipes:         

Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
 

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