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

Tuesday, March 29, 2011

Out of the Deep Freeze


Sick again. Blargh. Too many times this year.

Haven't been to the grocery store this week, so the foraging was in full force this morning. Breakfast was good - a couple of slices of bacon, some aged cheddar, and half an Asian pear. Thinking that if I had had any eggs, that would have made a decent omelet.

When I am sick, I do not feel like cooking, and I am usually more clumsy than usual, so I should stay away from things like knives in general. I really really really wanted soup for lunch, but the only things in the pantry were some Cream of Mushroom (probably bought for a recipe), and some boxed chicken broth. Yawn.

And then, in the way back of the freezer, I spotted a container of Curry Squash Soup I had made a few months ago, bright yellow and beckoning to me like a playful ray of sunshine.

Defrosted in the microwave, finished on the stove, and it almost felt like I had made a fresh pot of homemade soup. It's wonderfully spicy, and I only wish I'd taken time to remember what I put in it.

But beggars can't be choosers, and this beggar is patting her full belly and preparing for a long nap. Must remember to make more soups in future to be frozen for these kinds of days.

Thursday, March 24, 2011

Squash with rice, sage & goat's cheese recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Squash with rice, sage & goat's cheese recipe. Enjoy quick & easy recipes and learn how to make Squash with rice, sage & goat's cheese.

Slow-roasted for maximum flavour this vegetarian main will thrill family and friends

Easy
Prep 25 mins
Cook 55 - 1 hr
Vegetarian

Ingredients

2 large butternut squash
2 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
100g basmati rice
600ml vegetable stock
25g sundried tomatoes in oil, drained and chopped
100g firm goat's cheese , roughly chopped
handful fresh sage leaves, chopped

Method

1. Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

2. Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

3. Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

4. Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

5. Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

Nutrition per serving:
318 kcalories, protein 8g, carbohydrate 36g, fat 17 g, saturated fat 5g, fibre 3g, salt 0.84 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

More Rice Recipes:

Strawberry rice brûleé
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice

Save and share Squash with rice, sage & goat's cheese recipe

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Wednesday, March 23, 2011

Strawberry rice brûleé recipe


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

This is is a classy version of traditional rice pudding, which can be made up to 2 hours ahead

Easy
Serves 6
Ready in around 20 minutes

Ingredients

225g punnet strawberries , sliced
2 tbsp Cointreau
500g pack fresh rice pudding from the chiller cabinet
85ml golden granulated sugar

Method

1. Preheat the grill on its highest setting. Divide the strawberries between 6 ramekins, douse with cointreau and top with the fresh rice pudding. Coat the tops with a good sprinkling of sugar and brown under the grill for 7-8 minutes until lightly golden. Leave to settle for at least 5 minutes before serving (can be made up to an hour or two ahead).

Nutrition per serving:

189 kcalories, protein 4g, carbohydrate 35g, fat 4 g, saturated fat 2g, fibre 1g, sugar 21g, salt 0.13 g

Recipe from Good Food magazine, September 2003.
 
More Rice Recipes:

Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice

Save and share Strawberry rice brûleé recipe

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Sticky chilli roast chicken with rice salad recipe


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

These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining

Easy
Serves 6
Prep 10 mins
Cook 1 hr 10 mins
Raw chicken in marinade can be frozen

Ingredients

6 large whole chicken leg pieces, skin on, cut into legs and thighs
3 tbsp chipotle paste (I used Discovery)
3 tsp ground coriander
2 tbsp olive oil
juice 1 lime
2 onions , each cut into 8 wedges
6 garlic cloves , bashed flat
1 mild red chilli , deseeded, finely chopped
1 tbsp muscovado sugar
1 tsp tomato purée
200ml chicken stock

FOR THE TANGY RICE & BEAN SALAD

400g basmati and wild rice mix (we used Tilda)
400g can black beans (or use pinto or black-eye beans), rinsed and drained
285g can sweetcorn , drained (Niblets have the crispest texture)
bunch spring onions , finely chopped
2 tbsp clear honey
3 tsp ground cumin
3 tbsp cider or rice wine vinegar
6 tbsp olive oil
handful coriander

Method

1. Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.

2. Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).

3. For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

Try
 
Pomegranate & avocado salsa
Finely chop 1 red onion, 1 peeled, deseeded cucumber, 2 avocados and 1 deseeded red chilli. Mix in a bowl with seeds 1 pomegranate, then loosen with juice 1 lime and 2 tbsp extra virgin olive oil. Can be made up to a day ahead and chilled. Before serving, season and toss with a handful shredded mint leaves.

Chunky squash wedges
Heat oven to 200C/180C fan/gas 6. Cut 2 butternut squash into large wedges, leaving the skins on but removing the seeds. Toss with 3 tbsp oil, then roast for 1 hr until golden and soft, sprinkling with a little smoked paprika or chilli powder, sea salt and pepper with 15 mins to go.

Nutrition per serving:
437 kcalories, protein 34g, carbohydrate 8g, fat 30 g, saturated fat 9g, fibre 1g, sugar 6g, salt 0.63 g

Recipe from Good Food magazine, November 2009.

More Rice Recipes:

Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice 

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Grilled beef, carrot & rice noodle salad recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Grilled beef, carrot & rice noodle salad recipe. Enjoy quick & easy recipes and learn how to make Grilled beef, carrot & rice noodle salad. 

Steak packs a nutritional punch, but can still make a light, low-calorie supper

Easy
Serves 2
Prep 10 mins
Cook 10 mins

Ingredients

2 fillet steaks , trimmed of all fat
1 large carrot , cut into thin matchsticks
75g fine rice noodles
2 limes , juiced
1 tbsp finely chopped ginger
1 tsp caster sugar
3 tbsp coriander and mint, finely chopped
1 red chilli , finely sliced
½ tbsp unsalted peanuts , chopped

Method

1. Season the steaks and pan-fry for 3-4 minutes each side and set aside.

2. Pour boiling water from a kettle over the noodles and let sit for 5 minutes. Drain and rinse in cold water.

3. Mix the lime juice with the ginger, sugar, chilli and fresh herbs. Add some seasoning.

4. Divide the noodles between two plates and top with carrots and the meat. Pour the dressing over and finish with a small sprinkling of peanuts.

Nutrition per serving:
389 kcalories, protein 35.3g, carbohydrate 39.8g, fat 10.9 g, saturated fat 4.1g, fibre 1.8g, salt 0.23 g

Recipe from olive magazine, June 2010.

More Rice Recipes:

20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers

Save and share Grilled beef, carrot & rice noodle salad recipe

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20-minute rice supper


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  20-minute rice supper recipe. Enjoy quick & easy recipes and learn how to make 20-minute rice supper.

Ingredients

300g long grain rice
600ml hot vegetable or fish stock (from a cube is fine)
1 tbsp korma curry paste
100ml frozen peas
150g pack smoked mackerel , skinned
3 tbsp low-fat crème fraîche
2 hard-boiled eggs , quartered
handful coriander , to serve

Method

1. Tip the rice into a large microwavable container. Mix together the stock and curry paste, then pour over the rice. cover with cling film and pierce a few times with a fork. Microwave for 6 mins on High.

2. Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, then microwave for 6-8 mins more on medium until the rice is tender. Top with the eggs and serve sprinkled with the coriander.

Nutrition per serving

495 kcalories, protein 18g, carbohydrate 68g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.48 g

Recipe from Good Food magazine, June 2006.

More Rice Recipes:

Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers
Honey soy chicken with vegie rice

Save and share 20-minute rice supper recipe

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Garlic chilli chicken with cardamom rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Garlic chilli chicken with cardamom rice recipe. Enjoy tasty rice recipes and learn how to make  Garlic chilli chicken with cardamom rice.

A light chicken curry makes a great midweek meal at any time of year.

Easy
Serves 2
Prep 10 mins
Cook 45 mins

Ingredients

1 onion , peeled and grated or very finely chopped
3 green chillies , finely chopped
4 garlic cloves , crushed
4cm piece ginger , finely grated
flavourless oil such as groundnut or sunflower
1 tsp ground cumin
¼ tsp turmeric
½ tsp chilli powder
4 chicken thighs , cut into chunks
4 tomatoes , cut into chunks
80g bag spinach , roughly chopped
butter or oil
4 cardamom pods , squashed
1 teacup basmati rice

Method

1. Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.

2. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 teacups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry.

Nutrition per serving
782 kcalories, protein 51.8g, carbohydrate 95.4g, fat 24.1 g, saturated fat 5.1g, fibre 5.1g, salt 0.66 g

Recipe from olive magazine, August 2010.

More Rice Recipes:

Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers
Honey soy chicken with vegie rice
Pork and rice meatball bake

Save and share Garlic chilli chicken with cardamom rice recipe

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Spiced chicken with saffron rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spiced chicken with saffron rice recipe. Enjoy tasty rice recipes and learn how to make  Spiced chicken with saffron rice.

Cooking Time 15 minutes

Ingredients (serves 4)

2 teaspoons mild curry powder
2 teaspoons brown sugar
2 garlic cloves, crushed
1/2 teaspoon sea salt
550g chicken tenderloins, trimmed, tendons removed
1 cup chicken stock
1 cup basmati rice, rinsed
1/4 teaspoon saffron threads (see note)
1/2 cup mango chutney
olive oil cooking spray
1/3 cup coriander leaves, to serve

Method

1. Combine curry powder, sugar, garlic and salt in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Preheat a barbecue plate on high heat.
  
2. Pour stock and 1 cup water into a saucepan. Bring to the boil over high heat. Stir in rice and saffron. Cover. Reduce heat to medium-low. Simmer gently for 10 minutes or until rice has absorbed all the liquid. Remove from heat. Stand, covered, for 5 minutes.
  
3. Place chutney in a small saucepan. Add 1/4 cup water. Bring to the boil over medium heat. Reduce heat to low and simmer for 5 minutes or until thickened.
  
4. Lightly spray chicken with oil. Reduce barbecue plate heat to medium. Cook chicken for 2 to 3 minutes each side or until just cooked through. Spoon rice onto plates. Top with chicken. Drizzle with chutney sauce. Top with coriander. Serve.

Notes
Note: Saffron is a Mediterranean spice that adds a golden colour and a mild, bitter flavour to dishes. Available in threads and powder, you can find saffron in the spices section of your supermarket.

Source
Super Food Ideas - October 2005, Page 35
Recipe by Kim Meredith

More Rice Recipes:

Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers
Honey soy chicken with vegie rice
Pork and rice meatball bake
Tuna, tomato and rice triangles

Save and share Spiced chicken with saffron rice recipe 

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Lemon chicken with saffron rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Lemon chicken with saffron rice recipe. Enjoy tasty rice recipes and learn how to make  Lemon chicken with saffron rice.

Ingredients (serves 4)

8 chicken drumsticks
2 teaspoons olive oil
1 onion, finely chopped
1 cup basmati rice
1 1/2 cups chicken stock
1 lemon, rind grated, juiced
Pinch saffron threads
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons rosemary leaves

Method

1. Place drumsticks into a large shallow glass or ceramic dish.
  
2. Make marinade Drizzle chicken with lemon juice, oil, rosemary and pepper. Turn to coat. Cover. Refrigerate for at least 1 hour, or up to 8 hours, turning.
  
3. Preheat oven to 180°C. Transfer chicken and marinade to a roasting pan. Cook for 45 minutes, turning occasionally, or until cooked through.
  
4. Heat oil in a saucepan over medium heat. Cook onion for 5 minutes. Add rice. Cook, stirring, for 1 minute. Add stock, lemon rind, juice and saffron.
  
5. Cover. Bring to the boil. Reduce heat to low. Cook for 12 minutes. Remove from heat. Stand for 5 minutes. Stir rice with a fork. Serve with chicken.

Source
Super Food Ideas - May 2004, Page 59
Recipe by Tracy Rutherford

More Rice Recipes:

Best Spanish Rice
Saffron rice with chicken & peppers
Honey soy chicken with vegie rice
Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice

Save and share Lemon chicken with saffron rice recipe

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Tuesday, March 22, 2011

Summer couscous salad recipe


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

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

A Middle Eastern treat, ready in minutes

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition Per Serving
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

More Couscous Recipes:

Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous 

Save and share Summer couscous salad recipe

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Herby salmon & couscous parcels recipe


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

Easy
Easily doubled
Prep 10 mins
Cook 15 mins

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Ingredients

110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
4 spring onions , thinly sliced
4 Sun-blush or sundried tomatoes , chopped
2 salmon fillets , approx 140g/5oz each

Method

1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.

2. Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

Try

Making in the microwave
Cook each parcel separately for 3 mins on High, then leave to stand for 2 mins.

Making it with chicken
Use 2 sliced skinless chicken breasts instead of salmon. Bake for 15-20 mins until cooked or microwave on High for 4 mins, then stand for 2 mins.

Nutrition Per Serving
504 kcalories, protein 36g, carbohydrate 39g, fat 24 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.71 g

Recipe from Good Food magazine, February 2006.

More Couscous Recipes:

Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous   

Save and share Herby salmon & couscous parcels recipe

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Saturday, March 19, 2011

Best Spanish Rice Recipe


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

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Ingredients

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Nutritional Information

Amount Per Serving  Calories: 287 | Total Fat: 6.2g | Cholesterol: 2mg

More Rice Recipes:

Saffron rice with chicken & peppers
Honey soy chicken with vegie rice
Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls

Save and share Best Spanish Rice Recipe

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Wednesday, March 16, 2011

Baked falafel with roasted eggplant salad recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked falafel with roasted eggplant salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baked falafel with roasted eggplant salad.

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.
This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Moroccan rissoles with minted cucumber salad
Spiced almond fish with fattoush
Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls

Save and share Baked falafel with roasted eggplant salad recipe

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Moroccan rissoles with minted cucumber salad recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan rissoles with minted cucumber salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan rissoles with minted cucumber salad.

Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time 30 minutes

Ingredients (serves 4)

500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method

1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.

2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.

3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.
Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.

Source
Good Taste - March 2009, Page 29
Recipe by Heidi Flett

More Middle Eastern Recipes:

Spiced almond fish with fattoush
Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita

Save and share Moroccan rissoles with minted cucumber salad recipe

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spiced almond fish with fattoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spiced almond fish with fattoush.

Ingredients (serves 4)

1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.

2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.

3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Middle Eastern Recipes:

Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries

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Monday, March 14, 2011

Pioneer Woman's Spicy Roasted Chicken Legs


Another day of foraging for low-carb food options in the fridge and freezer yielded this delicious and easy meal. And all it required was a package of 5 frozen drumsticks (defrosted in the microwave), a lemon, some butter, garlic, and dried spices.

I found the recipe on the Pioneer Woman's blog. If you are not familiar with Ree Drummond and her fantastic recipes, you need to subscribe, connect on Facebook, etc. immediately. Not only will your mouth water from her beautiful photography, you will fall in love with her unapologetic good humor and irreverence for strict cooking rules. I first saw her on Food Network's Throwdown with Bobby Flay, and I have been a fan ever since.

I didn't have the spicy salt that she uses in the post, so I used 1 Meyer Lemon, 1/2 stick of butter, minced garlic, cayenne, garlic salt, and Lawry's Seasoned Salt. It was an easy and tasty combination.

Great, satisfying lunch and an excellent combo with yesterday's roasted tomatoes. I am not going to tell you how many of the 5 drumsticks I ate, but I will tell you that eating low-carb makes me consume far more meat protein than I ever dreamt possible. Run, little animals, run!!

Raisin Shortbread Cookies

What to do with the rest of raisins when you're done with soda bread? Definitely make these.

Raisin Shortbreads from JoyOfBaking.com



There is something wonderful about simply baking flour, butter and sugar which makes shortbread cookies. Think about soft buttery flaky thing in your mouth. That plus warm chewy and sweet raisins. (We couldn't wait for it to cool down before cutting and finishing the whole thing. I only got one low light picture of it before it disappeared. Even people who disliked raisins loved them.)

Soda Bread With Raisins

I didn't understand what the fuss was about with Irish Soda Bread. The only time I tasted it before this was in the dry stale tasteless quick bread somebody brought to the office for St. Patrick's day. Every year around this time, I see recipes for it popping up all over the internet. So I went out and bought a box of raisins and baked this Irish Soda Bread with Raisins.



Wow. This is basically a giant scone with crunchy delicious top. The bread was flavorful and just sweet enough from a few tablespoons of sugar and a bunch of raisins.



Lesson from this story: never trust any leftover food in the office's kitchen.

Saffron rice with chicken & peppers recipe


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

Easy
Serves 4
Ready in about 40-50 minutes

Ingredients

saffron , generous pinch
6 tbsp warm water
2 tbsp olive oil
4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
2 sprigs thyme
2 medium onions , sliced
3 large garlic cloves , finely chopped
juice of 1 lime
1 red pepper , seeded and cut into strips
100ml dry white wine
125ml light chicken stock
250g basmati rice
100g frozen peas (or fresh, cooked)

Method

1. Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.

2. Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.

3. Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.

4. Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

Nutrition per serving
493 kcalories, protein 44g, carbohydrate 61g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.6 g

Recipe from Good Food magazine, March 2004.

More Rice Recipes:

Honey soy chicken with vegie rice
Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice

Save and share Saffron rice with chicken & peppers recipe

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Spiced rice with kippers & poached eggs recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spiced rice with kippers & poached eggs recipe. Enjoy quick & easy rice recipes and learn how to make  Spiced rice with kippers & poached eggs.

Easy
Serves 4
Total time Takes 35-45 minutes
 
Ingredients

2 plump kippers , about 650g/1lb 7oz total weight
2 tsp whole coriander seeds
2 tsp whole cumin seeds
½ tsp black peppercorns
seeds from 2-3 cardamom pods
a good pinch of saffron threads or ¼ tsp turmeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp olive oil
50g butter
1 medium onion , chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
4 eggs

Method

1. Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.

2. Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

4. Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

654 kcalories, protein 29g, carbohydrate 50g, fat 39 g, saturated fat 11g, fibre 1g, salt 2.84 g

Recipe from Good Food magazine, January 2003.

More Rice Recipes:

Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice

Save and share  Spiced rice with kippers & poached eggs recipe 

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Sunday, March 13, 2011

Bringing out the Natural Sweetness


It's funny how often I discover new recipes because I have to use up something that is at its expiration date. I had a big container of sugar plum tomatoes that were just starting to show wrinkles, but tasted fine. I decided to slow roast them and make something that I could have with eggs for a simple, healthy and comforting Sunday supper. It has been raining most of the day, and somehow I crave acidic foods with loads of Vitamin C during this kind of weather, like oranges and tomatoes.

Slow roasting brings out the natural sugars in the tomatoes, which are wonderfully sweet to begin with. The minced garlic becomes chewy and so fragrant, but does not burn. At the end, I threw in a little bit of Parmesan cheese for texture, as the original recipe was meant to be used on bruschetta. Great with soft scrambled eggs and a mixed green salad with balsamic vinaigrette.

Oven Roasted Sugar Plum Tomatoes
  • 2-3 pints sugar plum tomatoes or grape tomatoes
  • 1 T. olive oil
  • 3 cloves garlic, minced
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 t. red wine vinegar
  • 1/2 t. dried basil, or fresh basil, chopped
  • 1 - 2 t. grated Parmesan cheese
Pre-heat oven to 325 degrees
Combine tomatoes, olive oil, salt and pepper
Spread on a baking sheet lined with foil
Roast in the oven for 45-55 min
Allow to cool
Toss with vinegar, basil, and cheese

Friday, March 11, 2011

Honey soy chicken with vegie rice recipe

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

Ingredients (serves 4)

8 small chicken drumsticks
1/3 cup honey
1 1/2 tablespoons salt-reduced soy sauce
1 teaspoon sesame seeds
500g frozen stir-fry vegetables
250g packet steamed basmati rice (we used Tilda brand Coconut, chilli and lemongrass)
1/4 cup cashew nuts, toasted, chopped
2/3 cup fresh coriander leaves, chopped
3 green onions, thinly sliced

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a baking dish with baking paper.

2. Cut 3 deep slits in each drumstick (see note). Place drumsticks, honey, soy sauce and sesame seeds in a large bowl. Toss to combine. Place in prepared dish. Bake, turning and basting occasionally, for 35 to 40 minutes or until chicken is cooked through.

3. Bring a saucepan of water to the boil over high heat. Add vegetables. Cook for 5 minutes or until just tender. Drain.

4. Cook rice according to packet directions. Place vegetables, rice, nuts, coriander and onion in a large bowl. Toss to combine. Divide vegetable rice and drumsticks between plates. Serve.

Notes
Cutting slits into each drumstick allows the marinade to penetrate the meat and reduces cooking time. Cut 2cm-deep slits into each drumstick. Avoid cutting all the way to the bone. Always supervise kids using knives.
Healthy tip: Chicken skin is high in fat and should not be eaten regularly.

Source
Super Food Ideas - April 2008, Page 63
Recipe by Liz Macri

More Rice Recipes:

Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb

Save and share Honey soy chicken with vegie rice recipe

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Everything But the Bun


I believe that when you eliminate something from your diet (like bread), it's really important to make sure that the foods that you are eating are the very best that they can be. That way you feel like you are treating yourself, not depriving yourself.

Last night I was driving home from an event where I managed not to snack, and was ravenously hungry. I stopped by Joe's Cable Car, a local institution known for their delicious, quality burgers. They grind their own rib eye/chuck every day and the quality of the meat is obviously a cut above the rest. You can get your patty in 4, 6 or 8 oz sizes and cooked to order right in front of you.

That said, it is seriously expensive. I ordered a 6 oz. Diet Fresh Ground Beef Steak, which is basically a burger without the bun, and it was $16 without tip. You'll end up spending about $20 on a burger, more if you order sides. The place basically looks like Johnny Rockets, so people get sticker shock more often than not.

And that said, it was seriously tasty. Completely satisfying, intensely flavorful, and worth every penny. I didn't miss the bun or the fries, and felt happy and full afterwards.

Nasi kuning (yellow rice) recipe


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

Serve this Balinese accompaniment with flavoursome spicy dishes.

Preparation Time 10 - 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

2 tsp peanut oil
1 brown onion, finely chopped
440g (2 cups) medium-grain rice, rinsed
1/2 tsp turmeric
400ml can coconut milk
500ml (2 cups) water or chicken stock (see note)
1/2 cinnamon stick
10 cardamom pods, bruised
6 whole cloves
2 dried bay leaves
1 lemon grass stem, tied in a knot

Method

1. Heat oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until golden. Stir in rice and turmeric.

2 . Stir in coconut milk, stock, cinnamon, cardamom, cloves, bay leaves and lemon grass. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes to steam.

Notes
If you want this to be gluten free, use gluten-free stock.
Serves 8 as part of a banquet.

Source
Good Taste - March 2010, Page 87
Recipe by Alison Adams

More Rice Recipes:

Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb

Save and share Nasi kuning (yellow rice) recipe

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Wednesday, March 9, 2011

Chicken Tagine with Couscous Recipe


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

Cooking Time 25 minutes

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken thigh fillets, trimmed, halved
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan spice mix
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 zucchini, halved, cut into
1cm pieces
1 1/2 cups couscous
coriander leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.

2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.

3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.

4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.

5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.

Source
Super Food Ideas - September 2007, Page 74
Recipe by Annette Forrest and Jenny Fanshaw

More Middle Eastern Recipes: 

Beef and Pear Tagine
Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style

Save and share Chicken Tagine with Couscous Recipe

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Beef and Pear Tagine Recipe - How to Make Beef and Pear Tagine


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

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Middle Eastern Recipes: 

Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine

Save and share Beef and Pear Tagine recipe 

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Lamb Tagine Recipe - How to Make Lamb Tagine


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

Ingredients (serves 4)

2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
2 teaspoons salt
2 tablespoons olive oil
grated rind and juice of 2 lemons
1.2kg diced lamb
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
1 cup thick, Greek-style yoghurt
1/2 cup pistachio kernels, roughly chopped
couscous, to serve

Method

1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.

2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.

3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

Source
Super Food Ideas - July 2003, Page 52
Recipe by Dixie Elliott

More Middle Eastern Recipes: 

Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine
Chicken and vegetable tagine with lemon couscous

Save and share Lamb Tagine Recipe 

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Vegetable tagine recipe - How to make vegetable tagine


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

Ingredients

2 tbs olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbs grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 cinnamon quill
1kg pumpkin, peeled, cut into 2.5cm cubes
400g can chopped tomatoes
2 cups (500ml) vegetable stock
175g thin green beans, topped
2 tbs chopped mint
2 tbs chopped coriander
2 tbs honey
Couscous, tossed with drained canned chickpeas and chopped red onion, to serve

Method

1. Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant. Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender. Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.

Source
delicious. - April 2007, Page 79
Recipe by Valli Little

More Middle Eastern Recipes: 

Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous

Save and share vegetable tagine recipe 

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These Are a Few of My Favorite Things

Bread. Pasta. Cake. Cookies. Potatoes. Rice. Ice Cream.

And I am not eating them right now.

Cutting back on complex carbs is really tough, especially for someone like me, who really really loves them. But what I don't love is that zombie feeling that they give me, the addict-like trance they put me in, like when I am eating toast for breakfast and thinking about what cookies I am going to bake later that same day.

So what have I been eating? A lot of protein and vegetables. Oh, but don't think I am suffering. "Dieting" is not really in my vocabulary. Here are a few examples of how I am eating well, but staying within my guidelines:


This is Oven "Fried" Chicken. Chicken legs dredged in beaten egg, then coated in a mixture of Parmesan cheese, salt, pepper, onion powder, and garlic powder (I shake up the egg coated legs with the dry ingredients in a Ziploc, like Shake n Bake). Baked in the oven at 400 degrees for about 40 minutes. The result is a juicy leg with a crispy crust, and none of the carbs. Very tasty, easy, and economical, too.


This is an afternoon snack. When I am craving a between meals bite, I need some crunch. Sometimes I have celery sticks with sunflower nut butter, but my favorite is celery sticks with cream cheese and cured meats.


Lunch is salad, salad and more salad. I usually make them myself, but this is from a deli. It's a simple mix of lettuce, grilled chicken, pears, and blue cheese, with a light vinaigrette.


I get really sick of meat really quickly, so last night I made a delicious salmon steak with baby broccoli. The salmon roasts at 500 degrees for about 10-15 minutes, and is then finished with a Meyer Lemon vinaigrette and some spring onions. Delicious - and the 2nd piece that I didn't eat became a delicious cold salmon salad the next day.


Uncured beef bacon. I love bacon, but sometimes with pig bacon, all that fat makes my insides feel like they are coated with glue. I recently discovered beef bacon, which has a taste similar to brisket or pastrami, and not nearly as much fat. In fact, you have to use a little bit of oil in the pan to cook it. I usually have it with eggs. I am eating a lot of eggs right now.


Cottage cheese and fruit. This is essential in keeping me on track. I sometimes eat it in the morning instead of sugar-laden yogurt and cereal (ah Dorset, *sniff*) or as a dessert instead of ice cream.

I'm not being rigid by any means. But I am trying to make smarter choices, like having a whole wheat tortilla instead of bread. And maybe once a week, I'll go out and have whatever I want. I have to keep it interesting or inviting, otherwise I start daydreaming about salted caramels. So expect a few more ideas and recipes along this vein in the next several months.

And don't worry, there will always be cupcakes. I'm not insane.

Tuesday, March 8, 2011

Pork and rice meatball bake recipe


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

Ingredients (serves 4)

750g pork mince
1 small brown onion, finely chopped
1/2 cup long-grain rice, well rinsed
3/4 cup flat-leaf parsley leaves, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
2 x 400g cans diced tomatoes
1 cup chicken stock
80g feta cheese, crumbled
dressed rocket leaves, to serve

Method

1. Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish.

2. Combine mince, onion, rice, parsley, cumin and oregano in a bowl. Season with salt and pepper. Roll tablespoonfuls of mixture into balls and place in ovenproof dish.

3. Combine tomatoes and stock in a jug. Pour over meatballs. Bake, uncovered, for 50 to 60 minutes or until meatballs are cooked through.

4. Sprinkle feta over meatballs. Bake, uncovered, for 10 minutes or until cheese is slightly melted. Serve with rocket leaves.

Note: You could replace the tomatoes with two jars of chilli pasta sauce, if you prefer.

Source
Super Food Ideas - August 2005, Page 78
Recipe by Dixie Elliott

More Rice Recipes:

Tuna, tomato and rice triangles
Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice

Save and share Pork and rice meatball bake recipe

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Tuna, tomato and rice triangles recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna, tomato and rice triangles recipe. Enjoy quick & easy rice cooking recipes and learn how to make Tuna, tomato and rice triangles. 

Makes 18

Ingredients

1/2 cup basmati rice, rinsed
1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
185g can tuna in oil, drained, flaked
1/4 cup semi-dried tomatoes, finely chopped
1/4 cup pouring cream
1 egg, lightly beaten
1 1/2 tablespoons dill, chopped
18 sheets filo pastry
125g butter, melted

Method

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

2. Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Remove to a bowl. Add rice, tuna, semi-dried tomato, cream, egg and dill. Season with salt and pepper.

3. Place 1 pastry sheet on workbench. Brush with butter. Top with another pastry sheet and brush with butter. Repeat to form 3 layers. Cut pastry lengthways into thirds.

4. Spoon 1 heaped tablespoon tuna mixture onto short end of each pastry strip. Fold pastry over filling to form a triangle. Continue to fold triangle over itself, down length of pastry strip. Brush with butter. Place on a greased baking tray. Repeat with remaining pastry, butter and filling.

5. Bake triangles for 15 to 20 minutes or until pastry is golden. Set aside to cool.

Notes

To freeze: Wrap each triangle in plastic wrap. Place triangles in an airtight container. Freeze for up to 3 months. To thaw, remove from freezer the night before and unwrap. Place on a plate lined with paper towel and refrigerate. Transfer to lunch box in the morning.

Source
Super Food Ideas - February 2006, Page 22
Recipe by Kim Meredith

More Rice Recipes:

Spiced pork with sesame rice
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake

Save and share Tuna, tomato and rice triangles recipe

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