Friday, June 26, 2015
2 cups Sunwhite Jasmine/aromatic rice, rinsed and strained
600 g lamb meat, cut into chunks
2 onions, cut into cubes
2 tomatoes, cut into cubes
10 whole cloves
2 cinnamon sticks
6 cardamom pods
3 bay leaves
2 teaspoons white pepper
3 teaspoons salt
1 teaspoon black pepper
2 tablespoons turmeric
2 tablespoons ghee, melted
50 g almonds and pine nuts, roasted
Heat one litre of water in a big pot over high heat.
When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.
Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.
Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.
Put the cooked rice in a serving platter and top it with the cooked meat.
Garnish with the roasted nuts and fried onion.
Serve hot with the reserved stock.
3 cups Sunwhite Jasmine/aromatic rice
5-10 pieces cooked chicken breasts/thighs
5 tablespoons vegetable oil
4 cups chicken stock (resulting from boiling the chicken)
2 medium onions, chopped finely
8 cloves garlic, sliced finely
8 carrots, diced
4-5 tomatoes, peeled and juiced
4 tablespoons tomato paste
2 tablespoons kabseh spices
Salt and pepper
¼ cup roasted almonds
¼ cup roasted pine nuts
Rinse the rice and soak it in water for 5 minutes. Strain it well and set it aside.
In 2 tablespoons of vegetable oil, cook the onions for 2 minutes then add the garlic and carrots mixing well with the oil until the carrots become tender.
Add the tomato juice and paste sprinkling with some salt, pepper, and 1 teaspoon of kabseh spices. Cook the mixture for 3-4 minutes stirring continuously.
When it starts boiling, stir in the rice mixing it well with the sauce. Pour in the chicken stock gradually until the rice is fully covered. Stir to combine. Cover the pot and cook the rice over low heat from 15 to 20 minutes.
Preheat the oven to 180 Celsius degrees.
Mix 2 tablespoons of tomato paste with 2 tablespoons of oil, 1 tablespoons of kabseh spices, salt and pepper. Brush the chicken pieces with this mixture from all sides. Grill the chicken in the preheated oven for 20 minutes until browned and cooked well.
Spoon the rice into a serving platter and top it with the chicken pieces.
Garnish with the toasted nuts and serve hot with salad and yogurt.
Thursday, June 25, 2015
Total Time 50 min
Enjoy you dinner with this Moroccan-style casserole that features chicken, vegetables and Pillsbury® dinner rolls.
1 tablespoon olive or vegetable oil
6 boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces
1/2 cup chopped onion
1/2 cup sliced carrot
1 can (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1 tablespoon tomato paste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
1 egg, beaten
1 tablespoon sliced almonds
1. Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center. Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated.
2. Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.
3. Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.
We offer two amounts of cinnamon. Ease into Moroccan flavor with 1/4 teaspoon, or use 1/2 teaspoon for authentic taste.
Add 1/4 cup chopped, toasted, blanched almonds or raisins to the chicken mixture for added flavor and texture.
Be quick putting the casserole in the oven so that the dough gets done on the bottom.
Wednesday, June 24, 2015
Total Time 45 min
Harissa chili paste is stirred into the marinara and used in roasting the veggies for layers of bold flavor. Use Make-Ahead Roasted Roma Tomato Sauce in place of store-bought marinara for richer tomato flavor!
2 tablespoons olive oil
3 tablespoons harissa chili paste
1/2 teaspoon salt
1 small eggplant, very thinly sliced
1 medium zucchini, chopped
1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
3/4 cup marinara sauce
1 clove garlic, finely chopped
2 cups shredded mozzarella cheese (8 oz)
1/4 cup kalamata olives, chopped
Fresh oregano leaves and chopped fresh mint leaves
1. Heat oven to 400°F.
2. In medium bowl, beat oil, 1 tablespoon of the harissa chili paste and the salt with whisk until well combined. Add eggplant and zucchini; toss to combine. Place eggplant and zucchini in roasting pan, setting bowl aside for step 4. Roast in oven 8 to 10 minutes or until eggplant and zucchini just start to become tender.
3. Grease dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. Cut rectangle into 4 equal pieces to make 4 small pizzas. Place 1/2 inch apart. Tuck corners of each rectangle under, and press to make even.
4. In bowl reserved from step 2, mix marinara sauce, the remaining 2 tablespoons harissa chili paste and the garlic. Blend until well combined. Spread sauce on dough pieces. Top with 1 1/2 cups of the mozzarella cheese, followed by roasted veggies and olives. Sprinkle with remaining 1/2 cup mozzarella cheese.
5. Bake 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Top with oregano and mint.
Total Time 20 min
Enjoy these wonderful garbanzo beans with raisins that can be served over rice – ready in just 20 minutes that’s perfect for a dinner.
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 can (15 to 16 oz) garbanzo beans, drained, rinsed
1. Cook rice in water as directed on package.
2. Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
3. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.
- Garbanzo, chickpea, ceci. This bean with many names shares culinary history with Mediterranean, Middle Eastern, Indian and Mexican cultures. Unlike most cooked legumes, this nutty-flavored bean has a firm texture.
Total Time 1 hr 15 min
Adventurous eaters will love the unique Moroccan flavor in this spicy twist on a classic gingersnap!
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
3 teaspoons ras el hanout Moroccan spice blend
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil
1/4 cup mild-flavor (light) molasses
1/4 cup granulated sugar
1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
2. In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
3. In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
4. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- For even baking, make sure balls of dough are the same shape and size.
- Ras el hanout Moroccan spice blend is a combination of many different spices such as cardamon, cloves, cinnamon, cumin and ground red chiles. It can be found in the spice section of your grocery store or specialty spice stores.
Tuesday, June 23, 2015
Total Time 50 min
We mashed sweet potatoes with fat-free Greek yogurt, butter, brown sugar and Moroccan spices for a vegetarian side dish that you'll want to make room for on the Thanksgiving table.
Recipe by Andrea Meyers
6 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 lb)
1 1/2 cups Greek Fat Free plain yogurt (from 3 containers, 6 oz each)
1/2 cup unsalted butter, softened
4 tablespoons packed brown sugar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
2 tablespoons finely chopped fresh chives
1. Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
2. Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
3. In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
4. Serve potatoes warm, topped with sweetened yogurt and chives.
"Sweet potatoes are always on our family table at Thanksgiving, and we like to add savory spices to balance the natural sweetness. This version with a Moroccan-style spice mix has lots of warm flavor. For a different taste, try an Indian-style spice mix with ginger, coriander and cumin." - Andrea Meyers