Raspberry Cupcakes

These are everybody's new favorite cupcakes (surpassing the green tea which was so last year.) I think it's the color because all I did differently from any other cupcakes was just adding a bunch of frozen raspberries into the cake batter and frosting. I guess the berries also contributed to how moist the cupcakes remained even after days in the refrigerator.



Ingredients - for 18 cupcakes

• 1 stick butter at room temperature


• 1 cup sugar (8 oz.)


• 2 large eggs


• 1 1/2 cups all purpose flour (6 3/8 oz/.)


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup buttermilk (I substituted with 1/2 cup of soymilk mixed with lemon juice from a lemon.)


• 1/2 cup frozen raspberries

Directions

1. Preheat the oven to 350 degrees.


2. With an electric mixer, beat butter and sugar together for a few minutes until light and fluffy. Add eggs one at a time. Beat well between each addition.


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


4. Stir flour into the butter mixture alternately with buttermilk in 3 batches until just combined.


5. Slightly break the frozen raspberries so they don't clump together and fold into the batter with a spatula. They don't need to get thoroughly mixed. I think the pink streaks in the batter are pretty.


6. Drop by tablespoon into lined muffin pan up to half full and bake for 18 to 20 minutes. Let cool completely on a cooling rack before frosting.

Raspberry cream cheese frosting

• 1/2 stick butter at room temperature


• 1 package of 8 oz. cream cheese at room temperature


• 1 cup confectioner sugar


• 1/4 cup frozen raspberries

To make the frosting, beat all the ingredients together with an electric mixer attached with wire attachment - start with a low speed so that the sugar doesn't blow up all over the place. Once everything is nicely mixed and fluffy, frost.

Parsley Hummus

The next time you want to spice up your plain hummus without the heat of chilies, try this: add a bunch of parsley. Not only that it's pretty, it tasted fresh and awesome (if you like parsley.)



I blended about 2 cups of chickpeas (soaked overnight and cooked in water for about an hour) with about 1/4 cup of Tahini, 2 cloves of garlic and some salt in a food processor. Then added about 1/2 a bunch of fresh parsley.

Basil Lime Cupcakes

These cupcakes were meant to be green - for a friend's birthday which falls on St. Patrick's day although he has nothing to do with being Irish whatsoever. Oh well. I tried my best. They didn't look as green as I had hoped for but they had interesting flavor combination. Interesting. I didn't love it. I used a quarter cup of basil but I felt like I still didn't get enough of basil scent. Maybe I need to seep it in vodka or some kind of fat first? Anyhow, these are good lime cupcakes with something weird mixed in. Here's the recipe:



Ingredients

• 1 stick butter at room temperature


• 1 cup sugar


• 2 eggs


• 1/4 cup fresh basil - finely chopped


• Juice 2 limes


• 1 1/2 cups all purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup yogurt or buttermilk

Frosting

• 1/2 package cream cheese - at room temperature


• 1/2 stick butter - at room temperature


• 1 cup confectioner sugar


• Zest from 2 limes

Directions

1. Preheat the oven to 350 degrees.


2. With an electric mixer, beat butter and sugar together until fluffy - about 2 to 3 minutes. Add eggs one at a time. Beat well between each addition. Add lime zest and chopped basil.


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


4. Alternately stir in flour mixture and buttermilk to the butter in 3 batches. Stir until just combined.


5. Spoon into lined muffin pan and bake for 18 to 20 minutes. Let cool completely before frosting. Make 18 cupcakes.


6. To make the frosting, beat everything together with a clean mixer and wire attachment until fluffy.

Pita Bread Salad Recipe

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

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Salads

Ingredients

2 (6-inch) whole-wheat pitas, each cut into 10 wedges
Cooking spray
1 1/2 teaspoons za'atar
1/2 teaspoon salt, divided
3/4 teaspoon chopped garlic
2 tablespoons fresh lemon juice
1/2 teaspoon ground sumac
3 tablespoons extra-virgin olive oil
2 cups chopped cucumber
2 cups chopped tomato
1/2 cup loosely packed fresh flat-leaf parsley, chopped
1/4 cup thinly diagonally sliced green onions
1/4 cup loosely packed fresh mint, chopped
1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°.

2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

Ivy Manning, Cooking Light
SEPTEMBER 2009

 More Middle Eastern Recipes:

Lamb kofta with fattoush - How to make lamb kofta with fattoush
Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes

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Chickpea, Bread, and Leek Soup with Harissa and Yogurt Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chickpea, Bread, and Leek Soup with Harissa and Yogurt Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Bread, and Leek Soup with Harissa and Yogurt.

This hearty Middle Eastern-inspired soup is based on a favorite at Garden State Cart. Look for harissa—a fiery North African condiment incorporating chile peppers, tomatoes, and paprika—in tubes and cans at ethnic grocery stores and specialty shops.

YIELD: 6 servings
COURSE: Soups/Stews

Ingredients

4 large leeks (about 2 1/2 pounds)
2 tablespoons olive oil
4 teaspoons ground cumin
4 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
4 1/2 cups cubed day-old bread (about 6 ounces)
3/4 cup plain low-fat yogurt
6 teaspoons harissa

Preparation

1. Remove roots, outer leaves, and tops from leeks, leaving white and light green parts of each leek. Cut each leek in half lengthwise. Cut each half crosswise into thin slices. Rinse with cold water; drain.

2. Heat olive oil in a large Dutch oven over medium heat. Add leeks to pan; cook 10 minutes or until tender, stirring frequently. Add cumin and garlic; cook for 1 minute.

3. Add chicken broth and chickpeas; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in parsley. Place about 2/3 cup bread in each of 6 bowls; ladle about 1 1/3 cups soup over each serving. Combine 3/4 cup plain low-fat yogurt and 6 teaspoons harissa in a small bowl. Top each serving with 2 tablespoons yogurt mixture.

Ivy Manning, Cooking Light
APRIL 2010

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 Spicy Southwestern Tabbouleh Recipe

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Wild mushroom risotto recipe

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


Cook: 15 mins | Prep: 5 mins | Serves: 2  | Difficulty: Easy

Ingredients

20g unsalted butter
½ onion, finely chopped
1 garlic clove, crushed
500ml chicken stock
100g risotto rice, preferably Carnaroli
50ml white wine
2 tbsps olive oil
100g mixed wild mushrooms, cleaned, washed
1 tbsp mascarpone cheese
1 heaped tbsp freshly grated Parmesan cheese
1 tbsp chopped fresh flat leaf parsley
½ lemon, juiced
Salt
Freshly ground black pepper

Method

1) Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.

2) Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.

3) Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.

4) When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.

Check the seasoning and serve.
Foodnetwork.co.uk | Recipe by: Jun Tanaka

More Rice Recipes:

Gourmet Mushroom Risotto
Jollof rice with chicken
Curried Chicken and Rice Burritos
Hunter's Wild Rice Chicken Salad
Wild Rice and Cucumber Salad
Cream of Turkey & Wild Rice Soup 

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Chili Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chili Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chili Rice.   
 
Prep: 10 mins | Cook: 30 mins | Serves: 4 | Difficulty: Easy

Ingredients

3 tbsp. canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green pepper, minced
1 red pepper, minced
2 tbsp. garlic, minced
150g Roma tomatoes, diced
340g beef mince or turkey
380g long-grain rice
230g kidney beans
475ml chicken stock
360ml cups water
1 tsp. paprika
1 tbsp. chilli powder
1 tbsp. salt
1 tsp. freshly ground black pepper
3 tbsp. spring onion, sliced, for garnish

Method

1) In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.

2) Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

3) Fluff with fork and garnish with spring onions.

Foodnetwork.co.uk | Recipe by: Guy Fieri

More Rice Recipes:

Rice noodles with beef & garlic chives
Mexican meatball skewers with rice salad
Porcupine Meatballs
Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad 

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Chipotle Cashew Chicken with Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chipotle Cashew Chicken with Brown Rice recipe. Enjoy quick & easy recipes and learn how to make Chipotle Cashew Chicken with Brown Rice. 

Cook Time: 25 min | Level: Easy | Yield: 4 to 6 servings

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Directions

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.

Top rice with cashew chicken and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Hot Topic

More Rice Recipes:

Fried brown rice
Tuna brown rice salad
Brown rice and tuna salad
Oven Brown Rice
Apricot Chicken
Spiced chicken with saffron  

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Rum-Raisin Rice Pudding Recipe

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

8 Servings | Prep 5 min (plus cooling) | Cook 30 min

Ingredients:

2 cups golden raisins
1 cup rum
1 cup plus 2 tablespoons sugar
1 cup short-grain rice
3-1/2 cups milk
2 cups heavy cream
2 vanilla beans, split lengthwise
4 large egg yolks

Directions:

1. In a small saucepan, cook the raisins, rum and 2 tablespoons sugar over low heat until the raisins are plump, about 10 minutes.
  
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the rice, lower the heat and simmer until tender, about 15 minutes. Drain and return the rice to the saucepan. Add the milk and cream. Scrape in the vanilla seeds and add the vanilla beans. Simmer over low heat.
  
3. In a medium bowl, whisk the remaining 1 cup sugar and the egg yolks until smooth. Remove 2/3 cup hot milk mixture from the rice and pour slowly into the yolk mixture, whisking to prevent scrambling.
  
4. Remove the vanilla beans from the rice mixture. Add the yolk mixture to the rice and cook over medium heat, whisking until slightly thickened, 6 to 8 minutes.
  
5. Stir the rum raisins into the rice pudding. Spoon the pudding into bowls; let cool before serving.

More Rice Recipes:

Old Fashioned Rice Pudding
Creamiest Rice Pudding
Creamy Rice Pudding
Raspberry Rice Pudding
Strawberry rice brûleé
Sweet coconut rice with mangoes

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Pancetta and Saffron Rice Recipe

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

Cook Time: 39 min | Level: Easy | Yield:4 to 6 servings

Ingredients

1 tablespoon olive oil
1 (8-ounce) piece pancetta, cut into 1/4-inch pieces
2 tablespoons unsalted butter, at room temperature
1 medium onion, finely chopped
2 1/4 cups white basmati rice
4 cups low-sodium chicken stock
2 teaspoons kosher salt
3/4 teaspoon saffron threads

Directions

In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Todd's Midwestern Favorites

More Rice Recipes:

Rice noodles with beef & garlic chives
Mexican meatball skewers with rice salad
Porcupine Meatballs
Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad

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Chocolate Baklava Recipe

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

Layered phyllo dough and Nutella—the creamy chocolate-hazelnut spread—form the base of this nutty pastry dish that's sure to be a crowd-pleaser.

YIELD: 24 servings (serving size: 1 piece)

Ingredients

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

Preparation

1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature. 

Nutritional Information (Amount per serving)

Calories: 238
Fat: 13.4g
Saturated fat: 4.3g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2g
Protein: 4g
Carbohydrate: 27.8g
Fiber: 1.6g
Cholesterol: 10mg
Iron: 1.3mg
Sodium: 148mg
Calcium: 29mg

Cooking Light December 2009

More Dessert Recipes:

Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)

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Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Preserved Lemon and Sun-Dried Tomatoes.

 You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

YIELD: 12 servings (serving size: 1/4 cup)

Ingredients

1 cup dried chickpeas (garbanzo beans)
6 cups water
1/2 cup sun-dried tomatoes, chopped
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons diced preserved lemon, divided
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil

Preparation

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.

Nutritional Information (Amount per serving)

Calories: 105
Calories from fat: 41%
Fat: 5g
Saturated fat: 0.6g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 1.8g
Protein: 4.3g
Carbohydrate: 12.5g
Fiber: 3.2g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 229mg
Calcium: 29mg

Joan Nathan, Cooking Light December 2008

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

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Muhammara with Crudites Recipe

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

Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

YIELD: 6 servings (serving size: about 1/2 cup dip, 6 radish halves, 3 carrots, and 3 lettuce leaves)

Ingredients

3 red bell peppers
1/4 cup walnut halves, toasted and divided
1/4 cup plain dry breadcrumbs
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1 garlic clove
2 tablespoons fresh lime juice
18 radishes, halved
18 baby carrots with tops, trimmed
18 baby lettuce leaves (such as baby romaine)

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.

3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.

David Bonom, Cooking Light
JUNE 2010

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

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Rice noodles with beef & garlic chives recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with beef & garlic chives recipe. Enjoy quick & easy rice cooking recipes and learn how to make Rice noodles with beef & garlic chives.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

2 x 450g pkts fresh thick flat rice noodles (Bamboo Pot brand)
60ml (1/4 cup) vegetable oil
400g beef porterhouse steak, thinly sliced across the grain
1 red capsicum, halved, deseeded, thinly sliced
100g shiitake mushrooms
3 garlic cloves, thinly sliced lengthways
1 bunch garlic chives, trimmed, cut into 5cm lengths
80ml (1/3 cup) oyster sauce
2 tbs soy sauce
1 tbs sesame oil

Method

1. Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well. Set aside.
  
2. Heat 2 tbs of the vegetable oil in a wok over high heat until just smoking. Add half the beef and stir-fry for 1 minute or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef, reheating wok between batches.
  
3. Heat remaining vegetable oil in wok over high heat until just smoking. Add capsicum, mushrooms and garlic and stir-fry for 2-3 minutes or until tender. Add the chives, beef, oyster sauce, soy sauce and sesame oil, and stir-fry for 1 minute or until heated through.
  
4. Divide noodles among bowls. Top with beef mixture and serve immediately.

Source
Good Taste - May 2005, Page 65
Recipe by Michelle Noerianto

More Rice Recipes:

Mexican meatball skewers with rice salad
Porcupine Meatballs
Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice  

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Chermoula fish with pistachio saffron rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chermoula fish with pistachio saffron rice recipe. Enjoy quick & easy rice cooking and learn how to make Chermoula fish with pistachio saffron rice. 

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

8 small (about 80g each) firm white fish fillets (such as dory)
125ml (1/2 cup) chermoula paste
2 tbs olive oil
1 brown onion, halved, finely chopped
12 fresh curry leaves
300g (1 1/2 cups) basmati rice
1/2 tsp saffron threads
875ml (3 1/2 cups) water
140g (1 cup) pistachio kernels,coarsely chopped
Salt & freshly ground black pepper
Fresh coriander leaves, to garnish

Method

1. Combine fish and chermoula paste in a large glass or ceramic dish and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
  
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the onion and curry leaves and cook, stirring, for 5 minutes or until onion is soft. Add rice and saffron and stir to coat. Add water and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir through pistachios. Season with salt and pepper.
  
3. Heat the remaining oil in a frying pan over medium heat. Add fish and cook for 2 minutes each side or until just cooked.
  
4. Spoon rice among plates. Top with fish and sprinkle with coriander to serve.

Source
Good Taste - March 2005, Page 92
Recipe by Sarah Hobbs

More Rice Recipes:

Salmon and avocado rice balls
20-minute rice supper
Spiced rice with kippers & poached eggs
Tuna, tomato and rice triangles
Fish with rice noodle cakes
Brown rice and tuna salad

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Mexican meatball skewers with rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican meatball skewers with rice salad recipe. Enjoy quick & easy rice cooking and learn how to make Mexican meatball skewers with rice salad.

Whip up this pack 'n' go snack for the kids. It has two serves of vegies and is low in saturated fat!

Ingredients (serves 4)

550g lean beef mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 teaspoons Mexican chilli powder
1 garlic clove, crushed
1 teaspoon ground coriander
3 green onions, thinly sliced
250g cherry tomatoes
1 medium yellow capsicum, cut into 2.5cm pieces
Alfa One rice bran oil cooking spray

Rice salad
3/4 cup long-grain rice, rinsed
1 cup frozen corn kernels
125g can kidney beans, drained, rinsed
3 green onions, thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 tablespoon olive oil

Method

1. Combine mince, egg, breadcrumbs, chilli powder, garlic, coriander and onion in a large bowl. Roll 3 teaspoons mixture at a time into balls. Thread meatballs, tomatoes and capsicum alternately onto skewers.
  
2. Heat a greased barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning occasionally, for 8 to 10 minutes or until cooked through.
  
3. Meanwhile, make salad: Cook rice in a saucepan of boiling water following packet directions until tender, adding corn for the last 3 minutes. Drain. Refresh under cold water. Drain. Transfer to a bowl. Add beans, onion and coriander. Place lemon juice and oil in a jar. Season with pepper. Secure lid. Shake well. Drizzle over rice mixture. Toss to combine. Serve skewers with rice salad.

Notes
You'll need 12 pre-soaked bamboo skewers.

Source
Super Food Ideas - December 2010, Page 67
Recipe by Jenny Fanshaw

More Rice Recipes:

Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice

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Sweet 'n' Spicy Chicken Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sweet 'n' Spicy Chicken recipe. Enjoy a collection of quick & easy recipes and learn how to make Sweet 'n' Spicy Chicken.  

4 Servings | Prep/Total Time: 20 min.

Ingredients

3 tablespoons taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 to 2 tablespoons canola oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves
Hot cooked rice

Directions

Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.

In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (prepared with 1 tablespoon oil; calculated without rice) equals 301 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 985 mg sodium, 37 g carbohydrate, 0 fiber, 23 g protein.

From Quick Cooking September/October 1998, p28

More Rice Recipes:

Apricot Chicken
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Chicken & leek rice
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice

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Porcupine Meatballs Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Porcupine Meatballs recipe. Enjoy tasty rice recipes and learn how to make  Porcupine Meatballs. 

4-6 Servings | Prep: 20 min. Cook: 1 hour

Ingredients

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions

In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

From Taste of Home October/November 1995, p35

More Rice Recipes:

Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
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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Apricot Chicken Recipe

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

4 Servings | Prep/Total Time: 15 min.

Ingredients

1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

Directions

In a large resealable, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 cup) equals 391 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 34 g carbohydrate, 2 g fiber, 28 g protein.

From Simple & Delicious March/April 2006, p33

More Rice Recipes:

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Chicken & leek rice
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice 

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Pepper Steak and Rice Pilaf with Mushrooms

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Pepper Steak and Rice Pilaf with Mushrooms recipe. Enjoy a collection of quick & easy recipes and learn how to make Pepper Steak and Rice Pilaf with Mushrooms. 

Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

Mushroom Rice Pilaf:

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves

Pepper Steak:

2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry – eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Directions

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Steak Amplified

More Rice Recipes:

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

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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks recipe. Enjoy a collection of quick & easy recipes and learn how to make Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Surf N Turf Mexican Style 

More Rice Recipes:

Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice
Sizzling Korean-style beef
Teriyaki beef skewers with snow pea salad

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White Bean Hummus - How to Make White Bean Hummus

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

Prep Time: 10 min | Level: Easy | Yield: 6 servings

Ingredients

1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil
 
Directions

*To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

Recipe courtesy George Duran
Show: Ham on the Street - Episode: Food in a Can

More Middle Eastern Recipes:

White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus

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White Bean and Roasted Eggplant Hummus

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

Cook Time: 25 min |  Level: Easy | Yield: 4 to 6 servings

Ingredients

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Directions

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home - Episode: Bridal Shower

More Middle Eastern Recipes:

Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini

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Spicy Hummus: Quick Chickpea Spread

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min | Level: Easy | Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Curry in a Hurry

More Middle Eastern Recipes:

Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus

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Eggplant with Yogurt and Dill

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

Cook Time: 38 min | Level: Easy | Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos

More Middle Eastern Recipes:

Turkish dumplings
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers

Recipe courtesy Food Network Magazine

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Babaganoush Recipe - How to Make Babaganoush

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

Cook Time: 20 min | Level: Easy | Yield: 4 (1/3 cup) servings

Ingredients

1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt
mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.


2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger - Episode: Thrill of the Grill

More Middle Eastern Recipes:

Lemon-Garlic Chick Pea Dip with Veggies and Chips
Potato Kibbeh in Oven
Meat Kibbeh Akras
Hummus with tahini
Baba Ghanoush Eggplant Dip
Garlic flatbread

Save and share Babaganoush recipe

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Falafel in Pita with Yogurt Sauce

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel in Pita with Yogurt Sauce.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite - Episode: Middle East Feast

More Middle Eastern Recipes:

Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers
Hummus & falafel on Pita Bread

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Lemon Rice and Eggplant-Chick Pea Curry

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Lemon Rice and Eggplant-Chick Pea Curry recipe. Enjoy a collection of quick & easy recipes and learn how to make Lemon Rice and Eggplant-Chick Pea Curry.  

Cook Time: 18 min
Level: Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 1/2 cups basmati rice
4 cups chicken stock, divided
1 bay leaf, fresh or dried
1 lemon, zested
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cardamom, optional
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 medium eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can fire roasted diced tomatoes, drained
1 (15-ounce) can chick peas, drained
Salt and pepper
2 rounded tablespoons mild or hot curry paste
2 scallions, chopped
1/4 cup chopped roasted cashews

Directions

Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.

While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.

Recipe courtes Rachael Ray
Show: 30 Minute Meals Episode: Get Curry'd Away

More Rice Recipes:

Mexican chilli beans
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper

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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe. Enjoy quick & easy recipes and learn how to make Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice.


Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 large onion, chopped, divided
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided
4 (6-ounce) boneless, skinless chicken breasts
1/2 tablespoon smoked paprika, 1/2 a palm full
1 teaspoon dry thyme, 1/3 of a palm full
3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
2 large cloves garlic, chopped
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.

While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.

Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.

To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Full House 

More Rice Recipes:

Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice

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