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Thursday, December 24, 2009

MERRY CHRISTMAS!!!






Linzer Thumbprint Cookies




These cookies that I am bringing for my Christmas Eve party today are from Prevention magazine. They are delicious and easy to make. Check the original recipe here. I am reproducing the full recipe here in case their web page changes place. I used ½ cup of almond meal instead of slivered almonds; butter instead of Smart Balance and triple berry spread (no sugar added) instead of the raspberry spread.

I am also bringing tandoori chicken with basmati rice.

Linzer Thumbprint Cookies
Work Time: 55 Minutes / Total Time: 1 Hour 5 Minutes / Yield: 4 1/2 Dozen

3/4 c slivered almonds

1 c all-purpose flour

1/4 c whole wheat flour

1 tsp ground cinnamon

1/4 tsp salt

1/2 c light brown sugar

1/4 c + 1 Tbsp butter

3 Tbsp  50/50 butter blend spread (we used smart Balance)

1/2 tsp almond extract

5 Tbsp raspberry 100% fruit spread

1 Tbsp confectioners' sugar (optional)

1. Heat oven to 350°F. on baking sheet, toast almonds 10 minutes or until light golden. Cool.
2. Whisk flours, cinnamon, and salt in bowl. grind almonds in nut grinder or pulse in mini food processor with 1/3 cup of the dry mixture until finely ground. Whisk almonds into remaining dry ingredients.
3. Beat brown sugar, butter, spread, and almond extract in medium bowl with electric mixer on medium speed until combined. add dry ingredients in thirds, beating to combine. 
4. Shape dough into disks using 1 1/2 teaspoons of dough for each. place cookies 1 1/2" apart on ungreased baking sheets. press middle of each cookie with thumb, reshape dough if edges split, and fill each indentation with rounded 1/4 teaspoon of the fruit spread.
5. Bake cookies until edges are golden, about 10 minutes. Cool to room temperature. sift confectioners' sugar over cookies, if desired. 

Nutritional Info Per Cookie 46 cal, 1 g pro, 5 g carb, 0.5 g fiber, 2.5 g fat, 1 g sat fat, 12 mg sodium

Pasta with Pine Nuts, Sun-Dried Tomatoes and Chicken




My friend Camilla sent this recipe to me, it’s from Prevention Magazine, see the original recipe here. It’s simple, yet delicious, full of different flavors: the pine nuts, the sun-dried tomatoes, red peppers and the basil are a wonderful combination!

Pasta with Pine Nuts, Sun-Dried Tomatoes, and Chicken
Servings: 4

Ingredients:
2 cups cooked whole wheat pasta
2 ounces dry-packed sun-dried tomatoes
1 1/2 tablespoons olive oil
8 ounces chicken breast tenderloins, cut into bite-size pieces
1/8 teaspoon sea salt
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes, or to taste
1/4 cup sliced fresh basil
1/2 cup pine nuts, toasted

Directions:
Soak tomatoes in hot water 10 minutes or until soft. Drain, reserving  1/2 cup of water, and chop.
Heat oil in large skillet over medium-high heat while farro cooks.
Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir  in tomatoes and reserved water and cook 2 to 3 minutes until chicken  is completely cooked.
Add farro to skillet, and toss. Add basil and toss. Divide equally among 4 bowls and sprinkle each with 2 tablespoons of pine  nuts. Top with more basil, if desired.

Monday, December 21, 2009

Moroccan Spiced Lamb-and-Rice Meatballs



I went through my Japanese and Indian food phase. I am still having some Indian food cravings. But Moroccan has been in my mind a lot lately. I found this recipe that sounded delicious and tried it. It took a long time to make, maybe because it was the first time I was making it, but it’s worth it. This dish fragrant and full of flavor!
I followed the recipe for the most part. The only changes I made were that I used 1 tablespoon of butter instead of 4and ½ tablespoon of salt instead of 1 ½. I opted for making the ras el hanout but it is optional, I bet the dish will taste wonderful even without it.

Moroccan Spiced Lamb-and-Rice Meatballs
(From http://www.foodandwine.com/recipes/moroccan-spiced-lamb-and-rice-meatballs)


Ingredients:
1/2 cup medium-grain rice, such as arborio
2 medium onions, 1 quartered and 1 thinly sliced
1 cup cilantro leaves, plus 1/4 cup finely chopped cilantro
1/4 cup mint leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
Scant 1/2 teaspoon ground allspice
(substitution = 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.)

Scant 1/2 teaspoon cayenne pepper
Scant 1/2 teaspoon ras el hanout (optional; see Notes)
Kosher salt
1 1/2 pounds lean ground lamb
4 1/2 cups water
4 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
1/4 teaspoon crushed red pepper
Pinch of saffron threads, crumbled
2 tablespoons fresh lemon juice


Directions:
In a small bowl, soak the rice in water for 15 minutes. Drain in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well. 
In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, ras el hanout and 1 1/2 tablespoons of salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb and rice. 
Line a large baking sheet with plastic wrap. Using lightly moistened hands, roll rounded tablespoons of the meat mixture into 1 1/2-inch balls and transfer them to the baking sheet. 
Pour the 4 1/2 cups of water into a large, deep skillet. Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil. Remove from the heat and add the meatballs; they will not fit in a single layer. Cover with a tight-fitting lid and cook over moderately low heat until the meatballs are cooked and the rice is tender, about 20 minutes. Stir gently once or twice halfway through. 
Using a slotted spoon, transfer the meatballs to a large platter. Strain the cooking liquid into a bowl and skim off as much fat as possible. Return the cooking liquid to the skillet and boil over high heat until thickened, about 10 minutes. 
Return the meatballs to the sauce and simmer over moderate heat until heated through, about 2 minutes. Stir in the chopped cilantro and the lemon juice, season with salt and serve with pita bread.

Notes:
Ras el hanout, a Moroccan blend of up to 30 spices, including ginger, anise, cinnamon, nutmeg, peppercorns and cloves, is available at Middle Eastern markets

Ras el Hanout
http://cookalmostanything.blogspot.com/2006/04/ras-el-hanout.html
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
1 teaspoon ground cinnamon
½ teaspoon cardamom seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
½ teaspoon ground cloves
½ teaspoon cayenne
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Heat up the seeds and peppercorns in a frying pan. Dry fry until aromatic, about a minutes. Place all the ingredients into a food processor/mill and process until smooth.

Sunday, December 20, 2009

Chicken Tikka Masala





It’s been a couple of years that Tanya, Camilla and I and our families get together before Christmas for a potluck dinner. We used to work at the same company but not anymore, so we catch up with personal things and see the kids growing up. We also go for walks and scrap booking (that has been a while!).
Every year we had a food “theme”. We had fondue, pasta and this year, Indian food. Camilla made keema and basmati rice. Tanya made egg curry and dahl. I made saffron rice and chicken tikka masala. Everything was to die for!

This is a simplified version of the chicken tikka masala. You can make your own garam masala, which I usually do. I prefer to use equal amounts of cream and and half and half instead of cream only. The final dish turns out lighter and a little thinner than the original. I also use cayenne pepper instead of chilies, that way it’s easier to control the spiciness. Today I am serving the dish with cashew nuts and saffron rice.


Chicken Tikka Masala
Serves 6 to 8

Ingredients:
Chicken Tikka
1/2 teaspoon  ground cumin  
1/2 teaspoon  ground coriander  
1/4 teaspoon  cayenne pepper  
1 teaspoon  sea salt  
2 pounds  boneless, skinless chicken breasts cut in 1” cubes 
1 cup  plain yogurt
2 tablespoons vegetable oil  
2 garlic cloves, minced
1 tablespoon  grated fresh ginger  

Masala Sauce
2 tablespoons  vegetable oil  
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger  
1 fresh Serrano chile , ribs and seeds removed, flesh minced or 1 teaspoon cayenne (for more heat, leave seeds on, for less heat add less pepper with no seeds or ¼ teaspoon cayenne)
1 tablespoon  tomato paste
1 tablespoon  garam masala
1 can diced tomatoes
1 ½ cup water 
½ teaspoon sea salt  
½ cup  heavy cream or half and half
1/4 cup  chopped fresh cilantro leaves  


Directions:
Combine cumin, coriander, cayenne and salt in small bowl. In large resalable plastic bag, whisk together yogurt, oil, garlic, and ginger and the spice mixture. Add to chicken to bag. Seal and shake well to cover the chicken thoroughly. Refrigerate overnight.

Heat oil in a large pan over medium heat, add onion and cook, about 10 minutes or until it starts browning. While the onion is cooking, mix garlic, ginger, pepper, tomato paste and garam masala in a small bowl. Remove onion from pan and add the chicken. Discard the marinade. Sautee chicken until all sides are sealed, about 5 minutes. Return onion and spice mix to pan, stir and cook about 3 minutes or until fragrant. Add canned tomatoes, water and salt. Bring to a boil, reduce heat to low and simmer for about 25 minutes. Stir in cream or half and half and cilantro just before serving. Adjust salt.

Saffron Rice


Saffron Rice
(From Curried Flavors, Maya Kaimal MacMillan)
Serves 6 to 8


Ingredients:
2 C basmati rice, well washed
1/2 t saffron threads
2 T warm milk
1 cinnamon stick
4 whole cloves
4 cardamom pods, slightly crushed
1 T oil
3 1/4 C water
1 1/2 t salt



½ cup broken raw cashew nuts or blanched slivered almonds
1/3 cup raisins
1 tablespoon Ghee or butter


Directions:
Soak the saffron in warm milk for 10 min.

Boil the water.
Add oil, cinnamon, cloves and cardamom to a pan, at medium heat.
When the spices start to release their fragrance, add the rice and fry for a couple of minutes, until the rice is shinny and coated with the oil.
Add the boiling water, saffron, lower the heat and cover.
Cook till all the water is absorbed.

In a small frying pan over medium heat, fry nuts and raisins in ghee or butter until nuts turn redish brown. Stir thoroughly into rice and serve.


Friday, December 18, 2009

Whole Wheat Walnut Bread




I decided to try the No-Knead bread recipe using whole wheat and walnuts. It turned out really good. The bread is heavy as is any 100% whole wheat bread but it’s moist and tender, if you would believe this! If you decide to try, use the same recipe as the Olive Bread and add walnuts in place of olives (I used 1 ½ cups but next time I think I will use only 1 cup) and add 1 to 2 teaspoons of sea salt. Enjoy!

Thursday, December 17, 2009

Steamed Fish with Tofu and Shiitake



This recipe is rich in protein and low in calories. Recommended for cold days.
Super easy to prepare! I am serving the fish with grated daikon (no chili) and ponzu.


Steamed Fish with Tofu and Shiitake
(Adapted from Japanese Cuisine for Everyone, Yukiko Moriyama)
Servings: 4

Ingredients:
4 white fish fillets (4 to 5 oz sea bass or cod)
12 to 16 oz tofu, cut into 2 to 3” cubes
4 dried shiitake mushrooms, softened in warm water, cut into half
2 cups of Chinese cabbage cut crosswise in 1” strips
1 green onion, finely chopped
4 pieces of kombu (kelp), 2 inches each
2 tablespoons of sake
Condiments:
Momiji-oroshi:
Grated daikon and chili
Ponzu sauce:
¼ cup lemon or lime juice
¼ cup soy sauce

Directions:
Place kombu on bottom of 4 heat proof individual serving bowls or a big heat proof glassware. Top each bowl with ¼ of each of the following: Chinese cabbage, tofu, fish and shiitake mushrooms. Season each bowl with ½ tablespoon of sake, ¼ cup of dashi stock. Steam uncovered for 20 minutes over high heat.
Sprinkle the green onions before serving. Serve immediately with steamed short grain rice, momiji-oroshi and ponzu sauce on the side or on the fish.

Grilled Lamb Chops with English Mint Sauce




These were our last loin chops… we already ordered another lamb but it will be here only by the end of January. This mint sauce is delicious and it lightens up the meat. Serve in individual small bowls. Just dip every bite into the sauce.
I decided to make a rice with Brussels sprouts in the last minute so there is no recipe for it. I cooked the halved sprouts in a bit of olive oil and salt for 5 minutes, covered. Then added the cooked brown rice, a dollop of butter and some lime rind. Ready.

Lamb Chops with English Mint Sauce
4 servings

Ingredients:
Mint Sauce:

Makes 1 cup
(adapted from Joy of Cooking)
2 tablespoons packed light brown sugar
4 tablespoons boiling water
4 tablespoons minced fresh mint leaves
16 to 20 tablespoons white wine vinegar

Lamb:
4 loin lamb chops 1.5" thick
1/2 tablespoon olive oil
sea salt
black pepper

Instructions:
To make the mint sauce stir in together brown sugar and boiling water in a small bowl until sugar is dissolved. Then stir in chopped mint leaves and vinegar. Cover and let stand for 2 to 3 hours before serving.

Preheat broiler. Mix oil, salt and pepper in a small bowl. Brush lamb chops with the oil mix. Broil in a sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare. Serve each lamb chop with 1/2 cup of mint sauce on the side.

Tuesday, December 15, 2009

Olive Bread




This bread is good, really, really good! And super easy to make. It takes a long time but it’s just waiting time! I found the recipe in the Ginger Beat blog (thank you, Ginger Beat!) which pointed to the original recipe at Splendid Table, reprinted from "My Bread: The Revolutionary No-Work, No-Knead Method". See the recipe here. Ginger Beat said she also made it with walnuts and it turned out really good too. I usually point to recipes that I find in other blogs but I decided to add it to my post as well as I don’t want to lose it! 

Olive Bread
Yield: One 10-inch round loaf; 1 1/2 pounds
Equipment: A 4 1/2 to 5 1/2-quart heavy pot


Ingredients:
3 cups bread flour (400 grams)
About 1 1/2 cups roughly chopped pitted olives (200 grams)
3/4 teaspoon instant or other active dry yeast (3 grams)
1 1/2 cups cool (55 to 65 degrees F) water (300 grams)
wheat bran, cornmeal, or additional flour for dusting

Directions:
1. In a medium bowl, stir together the flour, olives, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place a covered 4 1/2 - to 5 1/2 -quart heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very hot; see photos, page 55.) Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.

Moroccan Style Chicken and Garbanzo Stew


I came up with this recipe by changing my Harira soup recipe. See the Harira soup recipe here.

Moroccan Style Chicken and Garbanzo Stew
(6 servings)

Ingredients
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, minced
1 ½ pound chicken cut in big pieces
sea salt, ground black pepper
½ tablespoon grated fresh ginger
¼ teaspoon ground turmeric
1/8 to ¼ teaspoon cayenne pepper (optional)
1 ½ cup chopped tomato (or 1 can unsalted diced tomatoes)
½ cup warm water
1/4 teaspoon saffron soaked in warm water
1 15 oz can drained canned chickpeas (garbanzo beans)
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
Juice of ½ fresh lime

Directions
Season chicken pieces with salt and pepper. Soak saffron in warm water. Heat oil in a large stock pot oven over high heat. Add onion and cook 5 minutes until translucent. Add garlic and cook one more minute. Move onion and garlic mix to one side of the pan and add chicken. Cook 2 to 3 minutes each side or until slightly browned. Add ginger, turmeric, cayenne (if using) and cook 1 minute, stirring frequently. Stir in chopped tomato and saffron with water, cook 1 to 3 minutes, stirring frequently. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes. Stir in chickpeas, bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro, parsley and lime juice; cook 1 minute or until thoroughly heated.

Saturday, December 12, 2009

Salmon and Spinach Gorgonzola Pasta




This is just a combination of old recipes, it takes 30 minutes to put these two together: tea-smoked salmon and spinach gorgonzola whole wheat pasta. The tea-smoked salmon can be found here and the gorgonzola pasta, here. These recipes never fail!

Wednesday, December 9, 2009

Chicken Tagine




This is a recipe I found years ago in a magazine. I made it so many times and every time I made it I would change something. The flavors in this dish are wonderful, it’s fragrant and extremely aromatic. I am serving it with whole wheat couscous and broccoli.

Chicken Tagine
4 servings

Ingredients:
4 chicken breasts halves (about 2 lb), skinned
¼ teaspoon salt
¼ teaspoon chili powder
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
¾ cup water
¾ cup pitted whole kalamata olives
2 cinnamon sticks
2 cloves (optional)
½ teaspoons fresh ground ginger
1 ½ teaspoons grated lime rind
¼ cup lime juice
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh Italian parsley

Directions:
Sprinkle chicken with salt and pepper. Heat oil in a large non stick pan over high heat. Add chicken, cook 3 minutes each side or until browned. Remove chicken from pan. Add onion and garlic to pan, cook 30 seconds, stirring constantly. Add chicken, water, olives, cinnamon, clove and ginger. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over, cook, uncovered, 15 minutes.
Add lime rind, lime juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly.

Tuesday, December 8, 2009

Almond Walnut Coffee Ring




As part of the 12 Days of Sharing sponsored by Share our Strength and hosted by “In Jennie’s Kitchen” blog, I am making this Almond Walnut Coffee Ring recipe and sending it to their shared cookie jar. Although I am a novice baker I thought I should participate as I am a volunteer at the Operation Frontline Colorado.
By sharing our favorite cookie/baked goods recipes we can all help raise awareness about childhood hunger: $25 can feed a child three healthy meals a day for a month!
12DaysCookies_badge-1


Almond Walnut Coffee Ring
1 coffee ring

Ingredients:
Dough:
1 package active dry yeast (or 2 and 1/4 teaspoons)
1/4 cup warm water (105 F. to 115 F.)
½ cup warm milk (105 F. to 115 F.)
¼ cup sugar
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter, softened
1 egg yolk
1 egg
3 -3 1/2 cups flour

Filling:
1 cup chopped walnuts
1 cup almond meal
½ cup brown sugar
½ teaspoon ground cinnamon
¼ cup butter melted
½ cup coconut flakes (optional)

Icing:
¾ cup confectioners' sugar
1 teaspoon butter, softened
1 to 1 1/2 tablespoon water
1 teaspoon lime or lemon juice (optional)


Directions:
Put warm milk and water in a small bowl, add yeast and let stand until it starts bubbling (about 5 minutes). Meanwhile, in a large bowl, combine 2 cups of sifted flour with butter, sugar, salt, cinnamon. Gradually add the milk mixture into flour mix and beat at medium speed for about 2 to 3 minutes. Add vanilla extract. Add egg and egg yolk, one at a time and 1 cup of flour to make a dough. Turn dough out onto a work surface sprinkled with 1/2 cup flour. Knead 2 to 3 minutes, adding just enough flour to prevent dough from being sticky.

Put dough in a greased bowl, cover and let rise in a warm place until doubled in size, about 1 hour. Punch dough down. Cover and let stand for 10 minutes.

Combine filling ingredients in a bowl. On a floured surface, roll out dough to make a 16 X 10 inch rectangle. Spread with filling evenly, leaving a ½ inch margin on all edges. Starting at wide end, roll up jelly-roll fashion; pinch seam to seal.

Place seam side down in a well-greased baking sheet joining ends to form a circle. Cut outside edge at 1 inch intervals, two thirds of way through. Gently turn each slice on its side to overlap. Cover with plastic wrap and let rise until almost doubled (40 to 50 minutes).

Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Remove from baking sheet and transfer to cooling rack.

In a small bowl combine sugar, butter, and lime juice. Gradually blend in water until icing is smooth. Drizzle on the cake.

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