tag:blogger.com,1999:blog-25688774497482112072024-03-12T19:01:06.023-06:00UMAMI - What's for dinner?Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-2568877449748211207.post-33947102115065413482011-03-18T08:54:00.001-06:002011-03-18T10:22:36.828-06:00Green Curry with Bok Choy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3_bmkggxu3O50jngJf7Gw-Cw_U6LCwPr5EVSo7dljVVIPsMdtG9D4CRwgpVOb0sQ8WoZ8dAoXUsnVONoimcWLKeo5BlffGdtQoErni6E3omlF65qSxOdPFR3sxoPSlDjAOaH4boW-lfb/s1600/Green+Curry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3_bmkggxu3O50jngJf7Gw-Cw_U6LCwPr5EVSo7dljVVIPsMdtG9D4CRwgpVOb0sQ8WoZ8dAoXUsnVONoimcWLKeo5BlffGdtQoErni6E3omlF65qSxOdPFR3sxoPSlDjAOaH4boW-lfb/s400/Green+Curry+1.jpg" width="298" /></a></div><div class="MsoNormal">I wanted to cook something green but healthy for St Patrick’s Day. Again, I found another curry recipe in the Cooking Light magazine. This time the curry is inspired in a Thai version. The dish is beautiful and tasty, check the recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109635">here</a>. Check their picture of the dish, it's super beautiful!<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWzgUzaCETuEM6zgDd6aoC9iKdanbUV-wKvKR_3t4zyvJuiji3C7zyvoLRUSvoy5vGgDeAMahZeJqIBA6h-KEbxPDgBNZ8nIDLDmb25C-Vq1mrAAIyMBdkpXbuirJOh5M27-TyHXWY9Mw/s1600/Green+Curry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWzgUzaCETuEM6zgDd6aoC9iKdanbUV-wKvKR_3t4zyvJuiji3C7zyvoLRUSvoy5vGgDeAMahZeJqIBA6h-KEbxPDgBNZ8nIDLDmb25C-Vq1mrAAIyMBdkpXbuirJOh5M27-TyHXWY9Mw/s200/Green+Curry.jpg" width="149" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ34PbZOx-eLl_v_edsaqFRn43WtHu96TelsNkF6JGq3c4hDPhKFi4WaxiJQ9zZPSvMOXIWOLNxGRRUzyJv3sYwdlFf8KIy6nQxjdOPe_SEwKJ7QDnxc86EXXQl8xkqessmURYq66XnjEI/s1600/Spices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ34PbZOx-eLl_v_edsaqFRn43WtHu96TelsNkF6JGq3c4hDPhKFi4WaxiJQ9zZPSvMOXIWOLNxGRRUzyJv3sYwdlFf8KIy6nQxjdOPe_SEwKJ7QDnxc86EXXQl8xkqessmURYq66XnjEI/s200/Spices.jpg" width="149" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;">I used ½ onion instead of shallots, coconut oil in place of the sesame oil, and 2 teaspoons of sugar instead of 4. The broccoli and bok choy came from Door to Door Organics and they were as fresh they could possible be! I served with brown rice but because the flavors of this dish are so delicate, I would serve it with steamed white rice next time. I also think that the recipe yields to more than 4 servings.<o:p></o:p></div><br />
<div class="MsoNormal"><o:p></o:p></div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com2tag:blogger.com,1999:blog-2568877449748211207.post-18153315936111894532011-03-16T12:20:00.000-06:002011-03-16T12:20:50.631-06:00Vegetable Korma<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuGT3zOXt8XdMv0Wa6SimCFX_I1pcrSiEV4KUjc1iX6mFT8hvc5SB1JVhN028a9D2JeJetElSOA6iC0zFqD-m6GWu2U1z4VXPPtJO2ePfZbaYtl4Z8aWp9R80puxQXj12Ru6GiB-2uYe2/s1600/Vegetable+Korma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuGT3zOXt8XdMv0Wa6SimCFX_I1pcrSiEV4KUjc1iX6mFT8hvc5SB1JVhN028a9D2JeJetElSOA6iC0zFqD-m6GWu2U1z4VXPPtJO2ePfZbaYtl4Z8aWp9R80puxQXj12Ru6GiB-2uYe2/s400/Vegetable+Korma.jpg" width="298" /></a></div><div class="MsoNormal"><span style="color: #434343;"><span class="Apple-style-span" style="font-family: inherit;">This original, super easy and delicious recipe is from Cooking Light magazine: they had a bad time as a magazine for a while (about 2 years ago) but I think they have improved a lot and now they are a high quality magazine with wonderful recipes: I look forward to receiving my new issue in the mail because they always have a number of recipes that I want to try! Check the recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110455">here</a>.</span><o:p></o:p></span></div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-47723503291348859352011-03-16T12:02:00.001-06:002011-03-16T12:14:27.024-06:00Heart of Palm Pie (Empadinha)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBYN6pP2CdPcrVoBWHZ0kSodCzbuMxjg0Sdoa3Ia1Sdaf5Q5ZexGPTTE7ZHi44xW5WQxQMnP1a6lCF3eeQZNeWoU2Zhyphenhyphen4wcDd4VoQjGNKkqiGJSZiQvZOQfCjZxiEZhKA__FYN4aSMwHI/s1600/Empada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBYN6pP2CdPcrVoBWHZ0kSodCzbuMxjg0Sdoa3Ia1Sdaf5Q5ZexGPTTE7ZHi44xW5WQxQMnP1a6lCF3eeQZNeWoU2Zhyphenhyphen4wcDd4VoQjGNKkqiGJSZiQvZOQfCjZxiEZhKA__FYN4aSMwHI/s400/Empada.JPG" width="400" /></a></div><div class="MsoNormal">I combined multiple recipes that I found online and made this very popular Brazilian dish. I can’t find my resulting recipe so I am recommending this recipe from a NY Times blog, which looks pretty close and I will probably try in the near future. See the recipe <a href="http://dinersjournal.blogs.nytimes.com/2010/06/07/the-temporary-vegetarian-empadinhas-de-palmito/">here</a>.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNFS2UR666sEwVKf0Rk8bRBC3txlE_nEjcURXkL-jyGJp2JMiMD_SkFuQBlyddtzn3b_AhM8YHUtVaudbUEqIloheaM3u1rYhrBSFCy09eeHdvrxDuBGdD8wcMlic3Y4c6QgjaJjRAOnR/s1600/Recheio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNFS2UR666sEwVKf0Rk8bRBC3txlE_nEjcURXkL-jyGJp2JMiMD_SkFuQBlyddtzn3b_AhM8YHUtVaudbUEqIloheaM3u1rYhrBSFCy09eeHdvrxDuBGdD8wcMlic3Y4c6QgjaJjRAOnR/s200/Recheio.jpg" width="149" /></a></div><div class="MsoNormal">I made a large pie version and added corn and peas to lower the price, as heart of palm is very expensive. You can make it with shrimp as well. In Brazil, you find these delicious, flaky pies the size of a small cupcake that melt in your mouth in every bakery, which means everywhere! <o:p></o:p></div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-33571269371047410292011-02-28T08:44:00.000-07:002011-02-28T08:44:26.463-07:00Braised Chuck Roast with Winter Vegetables<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLy91Qk7cr1oBXgZ2VLFlSuBB2B5jJm05iLdKNrwKaHIk8SmxaezZmrHcVTJ_0UV4MF34g5kDja_fHrfN64fUBq8Ay_g6Yye_0b9Hlyxtc7T_14N_ZbesJOnn3u7mGV6KYJevtxBRHsp3o/s1600/Braised+Yak+Chuck+Roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLy91Qk7cr1oBXgZ2VLFlSuBB2B5jJm05iLdKNrwKaHIk8SmxaezZmrHcVTJ_0UV4MF34g5kDja_fHrfN64fUBq8Ay_g6Yye_0b9Hlyxtc7T_14N_ZbesJOnn3u7mGV6KYJevtxBRHsp3o/s400/Braised+Yak+Chuck+Roast.JPG" width="298" /></a></div><div class="MsoNormal">We’ve got some yak meat from a friend, Eddy Sanders, who has a yak farm in Colorado, check his web site <u><a href="http://www.theyakranch.com/">here</a></u>. We have already tried the New York Steak and it was delicious: if you imagine a yak, you wouldn’t think its meat is mild tasting and tender. Not to mention that it is wild and very high in omega-3 fatty acids! I decided to make a Braised Yak Chuck Roast with Winter Vegetables, huummm comfort food, since there is snow coming our way.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtmQh24Wc-6-HRUQ0eTWRJf6NyuChI0ald13a-Ka7o4kw5FyS-dttuAhcyCFEbY2rb9vYzLBh8tFZpkkYSBYyWP48S1JDJj_3CilLaPGbaUDLpxBlYid6Uibro4XXpYzZhyLBiP9NPg5k/s1600/Veggies+02+25+11.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtmQh24Wc-6-HRUQ0eTWRJf6NyuChI0ald13a-Ka7o4kw5FyS-dttuAhcyCFEbY2rb9vYzLBh8tFZpkkYSBYyWP48S1JDJj_3CilLaPGbaUDLpxBlYid6Uibro4XXpYzZhyLBiP9NPg5k/s200/Veggies+02+25+11.JPG" width="149" /></a></div><div class="MsoNormal">This dish is based on a recipe from <span style="color: #2e2e2e; mso-bidi-font-family: Arial;">Jamie Bunnell, owner of Jamie's Bar & Grill in Sacramento, CA, refer to original recipe <u><a href="http://www.foodnetwork.com/recipes/braised-chuck-roast-recipe/index.html">here</a></u>. I followed most of his recipe but you may want to use beef stock instead of veal stock (I’ve used some of my own that I made some time ago and it’s a lot of work). I used vegetable oil instead of duck fat and yellow onions, which are similar to Spanish onions (larger and sweeter than yellow onions). I roasted super fresh yams, purple potatoes, carrots and mushrooms from Door to Door Organics to serve as a side dish. <o:p></o:p></span></div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com1tag:blogger.com,1999:blog-2568877449748211207.post-6787275488610027482011-02-25T14:51:00.004-07:002011-02-25T15:37:54.660-07:00Spinach, Feta and Marjoram Pizza<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjELJ3JDU5zWSUVeIrWGdTPUW7GBXK9cV9tqwK7KMTG10sDFpNPyj7-AH2zfQ-mfmnMKdaPwO8VY7_Kqd5vFSF-rEXuZTnUznprT2Sg7pKGRXjJaplJrU3-Th6g9hJPrjp5aSWnL50U3E/s1600/IMG_0089.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjELJ3JDU5zWSUVeIrWGdTPUW7GBXK9cV9tqwK7KMTG10sDFpNPyj7-AH2zfQ-mfmnMKdaPwO8VY7_Kqd5vFSF-rEXuZTnUznprT2Sg7pKGRXjJaplJrU3-Th6g9hJPrjp5aSWnL50U3E/s400/IMG_0089.jpg" width="298" /></a></div><div style="text-align: justify;">Hi all, I am back! At least for one post… I have been working hard as a cook and I don’t have much time to spare. However, because I am addicted to cooking, I can’t not cook on my days off!</div><br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0WjqFquUuSTCHSdUJxhv01djLXsft6DQkXvamrCDgihyCc7fYKg4fCXM_POV2N8ar_1d4RM2BgCSZOoXQMjUmyeHRKQ6Ssuo8Z8VfA4Y6JoQonalhECi9v8BBgnMgsBtJTy7bSapWWmT/s1600/Pea+Shoots.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0WjqFquUuSTCHSdUJxhv01djLXsft6DQkXvamrCDgihyCc7fYKg4fCXM_POV2N8ar_1d4RM2BgCSZOoXQMjUmyeHRKQ6Ssuo8Z8VfA4Y6JoQonalhECi9v8BBgnMgsBtJTy7bSapWWmT/s200/Pea+Shoots.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFmTwUyLYHP2NFbjNJTDENyuUGGLnzNeX4x0u_BU_4xMqKiimMpXu1wns3Ej5RfVg0NpdcGbYAIKPdzJWncYPzsbJ09v_l98LMchKk53WzGN9hsBiMzYLsK_0seLFuja1koKQxCW8faqh/s1600/IMG_0073.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFmTwUyLYHP2NFbjNJTDENyuUGGLnzNeX4x0u_BU_4xMqKiimMpXu1wns3Ej5RfVg0NpdcGbYAIKPdzJWncYPzsbJ09v_l98LMchKk53WzGN9hsBiMzYLsK_0seLFuja1koKQxCW8faqh/s200/IMG_0073.jpg" width="148" /></a>I’d like to take a moment to talk about Door to Door Organics. They offer local products whenever possible and their produce are always very fresh. They send you a periodical email with your produce list where you can swap a number of items, and you end up with a nice custom basket. You can also cancel the service anytime or put it on hold anytime, which is very handy if you are going on vacation or you have too much from the last delivery. This week we’ve got purple potatoes, baby carrots (the ones with the leaves, so pretty), white mushrooms, spinach, broccoli, yams, onions, pea sprouts, watercress, limes, baby bok choy. Check their web site <a href="http://colorado.doortodoororganics.com/">here</a>. The fun part is to plan a menu with these items.<o:p></o:p></div><div class="MsoNormal"></div><div class="MsoNormal">Today I decided to make some pizza dough and have it topped with spinach from Door to Door Organics. I blanched the spinach so it keeps the bright green color. I also added tomatoes, crumbled feta and marjoram. Drizzle the pizza with some quality olive oil right after baking and presto! We also had some watercress, pea sprouts and celery salad.<o:p></o:p></div><div class="MsoNormal"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-77499740310924285392010-07-17T10:45:00.001-06:002010-07-17T11:08:30.338-06:00Scallion Goat Cheese Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5YPz0OXRQSPsJg4i3lPZWW8Ra5kV0uk3Q1mst9EVjclkMLkTGjrImdndmJz00WVmU8N7arq_fxAZ4ygeRD9fnOQImiifhzaldnB8n4T7ccB1fL3yGHU0BDOopUv-U07wdzRWpUjWFnrw/s1600/Scallion+Goat+Cheese+Cupcake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5YPz0OXRQSPsJg4i3lPZWW8Ra5kV0uk3Q1mst9EVjclkMLkTGjrImdndmJz00WVmU8N7arq_fxAZ4ygeRD9fnOQImiifhzaldnB8n4T7ccB1fL3yGHU0BDOopUv-U07wdzRWpUjWFnrw/s400/Scallion+Goat+Cheese+Cupcake+3.JPG" width="400" /></a></div>I think I am back. I am done with cooking school and doing an internship at a restaurant. I still don't know what I am going to do, but I know what I want to keep doing: I want to keep cooking and I want to keep finding nice ways to use CSA ingredients.<br />
This is the 5th week of CSA, unbelievable, how fast summer is passing by. We are getting lots of scallions and they look so beautiful, fresh, they smell awesome, how can you let this go unused? I found this wonderful recipe from Gourmet Magazine and I want to share it with you. It calls for 1 cup of chopped scallions, I would use an additional 1/2 cup next time.<br />
Serve it with sauteed spinach, kale or beet greens and you will have a wonderful complete meal! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEpDfSyS7GtT9PQrC0rgr27MCfr4oYz1vpneJem80xnEFpykWOxMnF83Yk1sECPqUGftc-yWrHXTZY3VvFDrwVdwaWzU8E7WiT3KdVMFJ14hcgMW1lbOoH1CuyPTHQ3Udz2wZ3oAXLbOs/s1600/Scallion+Goat+Cheese+Cupcake+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEpDfSyS7GtT9PQrC0rgr27MCfr4oYz1vpneJem80xnEFpykWOxMnF83Yk1sECPqUGftc-yWrHXTZY3VvFDrwVdwaWzU8E7WiT3KdVMFJ14hcgMW1lbOoH1CuyPTHQ3Udz2wZ3oAXLbOs/s200/Scallion+Goat+Cheese+Cupcake+2.JPG" width="200" /></a></div><div class="MsoNormal"><b>Scallion Goat Cheese Muffins</b></div><br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">Makes 12 muffins. Gourmet</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Ingredients: </i></div><div class="MsoNormal"></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">1 cup whole milk</div><div class="MsoNormal">4 ounces soft mild goat cheese</div><div class="MsoNormal">1 1/2 cups all-purpose flour</div><div class="MsoNormal">1 tablespoon baking powder</div><div class="MsoNormal">1 1/2 teaspoons sugar</div><div class="MsoNormal">1/2 teaspoon salt</div><div class="MsoNormal">3/4 stick (6 tablespoons) unsalted butter</div><div class="MsoNormal">1 large egg</div><div class="MsoNormal">1 bunch scallions</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUHifROJejMtWtcJG8PQf2HcU-3Ckui5ThdQTzDkfzOxd9A1L01nbwKmEnTaWSo1dL1s6FVXxcgKG4WChC-mBADLGvhZi9NpX1mBpOrYCZVRrE6MphLsmXRG4uvpEB2DWo0hlfBevRoIE/s1600/CSA+Scallions.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUHifROJejMtWtcJG8PQf2HcU-3Ckui5ThdQTzDkfzOxd9A1L01nbwKmEnTaWSo1dL1s6FVXxcgKG4WChC-mBADLGvhZi9NpX1mBpOrYCZVRrE6MphLsmXRG4uvpEB2DWo0hlfBevRoIE/s200/CSA+Scallions.JPG" width="150" /></a></div><div class="MsoNormal"><i>Method:</i><o:p></o:p></div><div class="MsoNormal">Preheat oven to 400 F. and butter twelve muffin cups.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Prep Goat Cheese:</div><div class="MsoNormal">In a small bowl stir together 2 tablespoons milk and goat cheese until combined. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix Wet, Dry and Scallions:</div><div class="MsoNormal">Into a bowl sift together flour, baking powder, sugar, and salt. </div><div class="MsoNormal">Melt butter and in another small bowl whisk together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. </div><div class="MsoNormal">Stir butter mixture and scallions into flour mixture until just combined. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVqsAvwJ1IoGzPcDxjwQulgAetKBYxrMKrI4m7hkg65H92SYLqw2DHH0DE-bj3BR7bFDMObpujQmamfdQi_SUjCsihh-YFFwGW39yvvF_RNRnMxGWzx_AZk10VIdOEr3vKIpWWG7uhbQF/s1600/Scallion+Goat+Cheese+Cupcake+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVqsAvwJ1IoGzPcDxjwQulgAetKBYxrMKrI4m7hkg65H92SYLqw2DHH0DE-bj3BR7bFDMObpujQmamfdQi_SUjCsihh-YFFwGW39yvvF_RNRnMxGWzx_AZk10VIdOEr3vKIpWWG7uhbQF/s200/Scallion+Goat+Cheese+Cupcake+1.JPG" width="200" /></a></div><div class="MsoNormal">Bake:</div><div class="MsoNormal">Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. </div><div class="MsoNormal">Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.</div><div class="MsoNormal">Source: http://www.epicurious.com/recipes/food/reviews/Scallion-Goat-Cheese-Muffins-100599 </div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com2tag:blogger.com,1999:blog-2568877449748211207.post-54055977797196498342010-02-28T09:31:00.001-07:002010-03-19T17:06:13.943-06:00Cooking School<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl51Ocd4dTWX-hRjfn6U89yaUaAb-3EKnXCJLh1htL7IHNpYN9iv50FM81pCpLESSAVQF73otnpsj8hmUe-3TfkVb-fD109k5IqFLIWcpREFiWNORa0Af2WU5yaj5yx3Gcs1dxtHOUY4E_/s1600-h/chef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl51Ocd4dTWX-hRjfn6U89yaUaAb-3EKnXCJLh1htL7IHNpYN9iv50FM81pCpLESSAVQF73otnpsj8hmUe-3TfkVb-fD109k5IqFLIWcpREFiWNORa0Af2WU5yaj5yx3Gcs1dxtHOUY4E_/s320/chef.jpg" /></a></div>I am starting Cooking School on 03/01/10. It’s a 16 week intense full time program so I probably won’t have the time to work on the blog. I will update the blog if I create another one, I promise. <br />
<br />
Happy cooking! (That's what my dear friend Patricia would say!)Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com2tag:blogger.com,1999:blog-2568877449748211207.post-66695464476723462952010-02-20T10:00:00.001-07:002010-02-20T10:01:17.998-07:00Fettuccine with Tomatoes, Shrimp and Hearts of Palm<o:p></o:p><span style="font-family: Papyrus;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpXLksqUOVaWmyGetv5vgTaQ62K5taaZBkWvgXZHv3NlxZFgILazOEYYGWaKkISfgjaKMZBdvkmVaLxFacyM_IKYjF8UZJRSz03w18aK4ilHKp6n6Q24bHFUNySWivQKWD8nxv5O9mri-/s1600-h/Fettuccine+with+Tomatoes+Shrimp+Heart+of+Palm1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpXLksqUOVaWmyGetv5vgTaQ62K5taaZBkWvgXZHv3NlxZFgILazOEYYGWaKkISfgjaKMZBdvkmVaLxFacyM_IKYjF8UZJRSz03w18aK4ilHKp6n6Q24bHFUNySWivQKWD8nxv5O9mri-/s320/Fettuccine+with+Tomatoes+Shrimp+Heart+of+Palm1.JPG" /></a></div><div class="MsoNormal"><span style="font-family: Papyrus;">It's been a while I have posted any recipes in this blog. I had decided to stop posting but I guess, well, I still have some contributions to it! </span></div><div class="MsoNormal"><span style="font-family: Papyrus;">So here is a recipe I came up with yesterday and it turned out really delicious! <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">The heart of palm blends in with the fettuccine in such a way that you can’t see it but the taste is intriguing and delicious! I used brown rice pasta with is a little lighter an smoother than wheat.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">The only problem was the shrimp: I can't seem to find good tasting shrimp anymore. We've got wild American shrimp and it tasted like dirt! If you have any tips on where/how to get great tasting shrimp, please share.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Papyrus; font-size: 14pt;"><b>Fettuccine with Tomatoes, Shrimp and Hearts of Palm<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVJr3J_Myw90PTDTsENaUn4I3c3QZB1O8xxDMZx3_G4Pkxy4ELbO8EdrIJhP3iqeXL0_AIiIUu7GY7e8RuJw34h7sJAVpmyMX5JqgRbfRe52p0PmH1q3pWERLVpuEDG9HM07-KfTsSOz6/s1600-h/Hearts+of+Palm+Shredded.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVJr3J_Myw90PTDTsENaUn4I3c3QZB1O8xxDMZx3_G4Pkxy4ELbO8EdrIJhP3iqeXL0_AIiIUu7GY7e8RuJw34h7sJAVpmyMX5JqgRbfRe52p0PmH1q3pWERLVpuEDG9HM07-KfTsSOz6/s200/Hearts+of+Palm+Shredded.JPG" width="200" /></a></div><div class="MsoNormal"><span style="font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 tablespoon olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 lb fresh or frozen and thawed medium shrimp, peeled and deveined<o:p></o:p></span></div><div class="MsoNormal">½<span style="font-family: Papyrus;"> teaspoon lemon zest<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 small onion, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">4 garlic cloves, minced, divided<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 tablespoon tomato paste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 can (28 ounces) crushed tomatoes or fresh tomatoes (summer)<o:p></o:p></span></div><div class="MsoNormal">½<span style="font-family: Papyrus;"> cup dry white wine or nonalcoholic white wine<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">1 teaspoon balsamic vinegar<o:p></o:p></span></div><div class="MsoNormal">½<span style="font-family: Papyrus;"> can hearts of palm<o:p></o:p></span></div><div class="MsoNormal">¾<span style="font-family: Papyrus;"> cup chopped flat-leaf parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">8 ounces dry pasta<o:p></o:p></span></div><div class="MsoNormal">¼<span style="font-family: Papyrus;"> cup grated Parmesan cheese (optional)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">Shred hearts of palm lengthwise in strips: they don’t need to be too thin as they will kind of melt later. Heat oil in a saucepan over medium heat. Add </span>½<span style="font-family: Papyrus;"> the garlic, shrimp and </span>½<span style="font-family: Papyrus;"> teaspoon lemon zest and cook until pink, about 2 to 3 minutes. Remove shrimp from pan and reserve. Add onions and remaining garlic. Cook 5 minutes until onions are transparent. Add tomatoes, tomato paste, wine and vinegar. Bring to a boil, reduce heat to low, cover, and simmer 20 to 25 minutes. Add shrimp, heart of palm, remaining lemon zest and parsley, reserving 1 teaspoon of parsley for decoration, toss well and remove from heat.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Papyrus;">Cook pasta according to package directions. Divide pasta into 4 individual bowls. Top with sauce, parsley and Parmesan if using. Some people think that cheese should not be served in a seafood dish. It’s up to you, if you like you, just have it!<o:p></o:p></span></div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-2032169574766434752009-12-24T16:34:00.000-07:002009-12-24T16:34:41.863-07:00MERRY CHRISTMAS!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYosDllri4mWaG9j4DSCOuwgOZBtCAPNkvWsVYTN1q2d9ZrWQrvQGGlVMYT8Wjne1RSGHvZSRy3YX0G4dunJ9fMzyaZnfQdWn_8zEnmw77GXVmdpUN6DK2URvTs2Y2pU-SlaWauKeeFyI/s1600-h/Christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYosDllri4mWaG9j4DSCOuwgOZBtCAPNkvWsVYTN1q2d9ZrWQrvQGGlVMYT8Wjne1RSGHvZSRy3YX0G4dunJ9fMzyaZnfQdWn_8zEnmw77GXVmdpUN6DK2URvTs2Y2pU-SlaWauKeeFyI/s400/Christmas.jpg" /></a><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDtq2lHcy7eAZmeVbQkIzfu5YbM8IJTVPKyGi11obpBBcj6CAxqnfyWH7SaALRYYapPYKY-bvPx1fu1l2b4vToEcDYHRbfRPmhyphenhyphen2hIjHEq-UdhaZ7SedjecLE9IikVFjAw8KH_SeqZ2HU/s1600-h/Sushi+Christmas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDtq2lHcy7eAZmeVbQkIzfu5YbM8IJTVPKyGi11obpBBcj6CAxqnfyWH7SaALRYYapPYKY-bvPx1fu1l2b4vToEcDYHRbfRPmhyphenhyphen2hIjHEq-UdhaZ7SedjecLE9IikVFjAw8KH_SeqZ2HU/s200/Sushi+Christmas.jpg" /></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQMioR4-HM6Sjdi7FgB4dqicEUP-25lqFjESDexnTys8a9zbwMGalsLVA6ETdOkWAlAeBEGoG8aRiGvdclzbVmvzbmqNMFfROaqEqsLVYmyR3yDSaWfR_VSxBFpxKqCadtbmRDwdXIx07/s1600-h/Sasha+Christmas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQMioR4-HM6Sjdi7FgB4dqicEUP-25lqFjESDexnTys8a9zbwMGalsLVA6ETdOkWAlAeBEGoG8aRiGvdclzbVmvzbmqNMFfROaqEqsLVYmyR3yDSaWfR_VSxBFpxKqCadtbmRDwdXIx07/s200/Sasha+Christmas.jpg" /></a>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com2tag:blogger.com,1999:blog-2568877449748211207.post-67594325941500112222009-12-24T16:26:00.000-07:002009-12-24T16:26:11.059-07:00Linzer Thumbprint Cookies<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v0mj8xZOGpqazSxPK5nRwfhgTvsvWGjL8dWCyV1DViImtpCd3gun3-g0KHy6bSZPmFR99NvVmbevtf0ZD_p15LuvCggCHjCPmVzrHvpZSFowXeYdbg_WUwPs37ssGzN1xQfecG_R20HW/s1600-h/Linzer+Thumbprint+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v0mj8xZOGpqazSxPK5nRwfhgTvsvWGjL8dWCyV1DViImtpCd3gun3-g0KHy6bSZPmFR99NvVmbevtf0ZD_p15LuvCggCHjCPmVzrHvpZSFowXeYdbg_WUwPs37ssGzN1xQfecG_R20HW/s400/Linzer+Thumbprint+Cookies.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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 <a href="http://www.prevention.com/health/cook/holidays-entertaining/healthy-recipes-holiday-cookies/article/b51f0a2d2d5a4210VgnVCM10000030281eac____/4">here</a>. I am reproducing the full recipe here in case their web page changes place. I used </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> 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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">I am also bringing <a href="http://uma-mi.blogspot.com/2009/11/tandoori-chicken.html">tandoori chicken</a> with basmati rice.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="mso-line-height-alt: 12.0pt;"><span style="color: #333333; font-family: Papyrus; font-size: 14.0pt;"><b>Linzer Thumbprint Cookies<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Work Time: 55 Minutes / Total Time: 1 Hour 5 Minutes / Yield: 4 1/2 Dozen<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3/4 c slivered almonds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1 c all-purpose flour<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1/4 c whole wheat flour<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1 tsp ground cinnamon
<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 tsp salt
<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 c light brown sugar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1/4 c + 1 Tbsp butter
<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3 Tbsp<span style="mso-spacerun: yes;"> </span>50/50 butter blend spread (we used smart Balance)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1/2 tsp almond extract
<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">5 Tbsp raspberry 100% fruit spread<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">
1 Tbsp confectioners' sugar (optional)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1. Heat oven to 350°F. on baking sheet, toast almonds 10 minutes or until light golden. Cool.</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. </span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">5. Bake cookies until edges are golden, about 10 minutes. Cool to room temperature. sift confectioners' sugar over cookies, if desired. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-16086357380876942842009-12-24T16:24:00.000-07:002009-12-24T16:24:04.027-07:00Pasta with Pine Nuts, Sun-Dried Tomatoes and Chicken<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaF5pNF88I65LbUKMnT5eS4CiBFHU9fzTN1jOrsWyqyML3WqSsVtjvqzm0qHzQZrIRgZ9kaTZPnx1eqAFaicqx56VfPNd_-xDrfGpLDgyePmKw9mcPnlQjleRSspVRfJ_rRiMVG51sns7/s1600-h/Pasta+with+Pine+Nutes+Sun+Dried+Tomatoes+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaF5pNF88I65LbUKMnT5eS4CiBFHU9fzTN1jOrsWyqyML3WqSsVtjvqzm0qHzQZrIRgZ9kaTZPnx1eqAFaicqx56VfPNd_-xDrfGpLDgyePmKw9mcPnlQjleRSspVRfJ_rRiMVG51sns7/s400/Pasta+with+Pine+Nutes+Sun+Dried+Tomatoes+Chicken.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="font-family: Papyrus;">My friend Camilla sent this recipe to me, it’s from Prevention Magazine, see the original recipe <a href="file:///Adapted%20from%20http/::recipes.prevention.com:Recipe:capellini-with-pine-nuts-sun-dried-tomatoes-and-chicken.aspx">here</a>. 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!<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="mso-line-height-alt: 12.0pt;"><span style="color: black; font-family: Papyrus; font-size: 14.0pt;"><b>Pasta with Pine Nuts, Sun-Dried Tomatoes, and Chicken<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">Servings: 4<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">2 cups cooked whole wheat pasta <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">2 ounces dry-packed sun-dried tomatoes <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">1 1/2 tablespoons olive oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">8 ounces chicken breast tenderloins, cut into bite-size pieces<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">1/8 teaspoon sea salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">3 cloves garlic, minced<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">1/4 teaspoon red-pepper flakes, or to taste<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">1/4 cup sliced fresh basil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">1/2 cup pine nuts, toasted <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">Soak tomatoes in hot water 10 minutes or until soft. Drain, reserving<span style="mso-spacerun: yes;"> </span>1/2 cup of water, and chop.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">Heat oil in large skillet over medium-high heat while farro cooks. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir<span style="mso-spacerun: yes;"> </span>in tomatoes and reserved water and cook 2 to 3 minutes until chicken<span style="mso-spacerun: yes;"> </span>is completely cooked.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: black; font-family: Papyrus;">Add farro to skillet, and toss. Add basil and toss. Divide equally among 4 bowls and sprinkle each with 2 tablespoons of pine<span style="mso-spacerun: yes;"> </span>nuts. Top with more basil, if desired.</span><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-82702699666863391602009-12-21T08:55:00.000-07:002009-12-21T08:58:01.521-07:00Moroccan Spiced Lamb-and-Rice Meatballs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUm8mjFkUUm_hT7FbVZvWWcvILhh1DQRUAWTvx3nq9RnItdYPrGg7WDz-8sELbIuO1oy96hdDLLL815SyPoGLxHkWU-nG-w5mCzEq_YisXPXBcByhNtDIU6n4SD0CZ_2sPDa61hyphenhyphenIqJmw/s1600-h/Moroccan+Spiced+Lamb-and-Rice+Meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUm8mjFkUUm_hT7FbVZvWWcvILhh1DQRUAWTvx3nq9RnItdYPrGg7WDz-8sELbIuO1oy96hdDLLL815SyPoGLxHkWU-nG-w5mCzEq_YisXPXBcByhNtDIU6n4SD0CZ_2sPDa61hyphenhyphenIqJmw/s400/Moroccan+Spiced+Lamb-and-Rice+Meatballs.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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!<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">I followed the recipe for the most part. The only changes I made were that I used 1 tablespoon of butter instead of 4and </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> tablespoon of salt instead of 1 </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;">. I opted for making the ras el hanout but it is optional, I bet the dish will taste wonderful even without it.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Moroccan Spiced Lamb-and-Rice Meatballs<span style="letter-spacing: 1pt;"><o:p></o:p></span></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; letter-spacing: 1pt;">(From http://www.foodandwine.com/recipes/moroccan-spiced-lamb-and-rice-meatballs)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CXEV8-_d2YlmE5_i1t1iAZQEIwP5-A39AG9dkKmWNzvDHU7dMD5GdtK1MdNcFAzki2GjG1DOREyikdvs9WxsgC0111q7mLkdRMWkInpo_LPKhAf7w2IYIOnIrfICjyhKn9OhMnWo5wKt/s1600-h/Moroccan+Meatballs+Prep.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CXEV8-_d2YlmE5_i1t1iAZQEIwP5-A39AG9dkKmWNzvDHU7dMD5GdtK1MdNcFAzki2GjG1DOREyikdvs9WxsgC0111q7mLkdRMWkInpo_LPKhAf7w2IYIOnIrfICjyhKn9OhMnWo5wKt/s200/Moroccan+Meatballs+Prep.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; letter-spacing: 1pt;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 cup medium-grain rice, such as arborio<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 medium onions, 1 quartered and 1 thinly sliced<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 cup cilantro leaves, plus 1/4 cup finely chopped cilantro<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 cup mint leaves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon ground cumin<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon sweet paprika<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Scant 1/2 teaspoon ground allspice<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">(substitution = 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Scant 1/2 teaspoon cayenne pepper<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Scant 1/2 teaspoon <i>ras el hanout</i></span><span style="color: #333333; font-family: Papyrus;"> (optional; see Notes)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Kosher salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 1/2 pounds lean ground lamb<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 1/2 cups water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 tablespoons unsalted butter<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 cup chopped flat-leaf parsley<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 teaspoon crushed red pepper<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Pinch of saffron threads, crumbled<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons fresh lemon juice<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6MkwheHDfgRmY2JVeNYKVwzlgDkH-a-g3xWeHxAUZ6x_25TNq86zD9v8T1M418C_SsTbQJXkZPwCJ9IvTUuiTK34FrhoE38qS1pPfzdbDFjofj-mr4e_Vuzan_w_k3nN64AjoGdeCiew/s1600-h/Moroccan+Meatballs+Prep+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6MkwheHDfgRmY2JVeNYKVwzlgDkH-a-g3xWeHxAUZ6x_25TNq86zD9v8T1M418C_SsTbQJXkZPwCJ9IvTUuiTK34FrhoE38qS1pPfzdbDFjofj-mr4e_Vuzan_w_k3nN64AjoGdeCiew/s200/Moroccan+Meatballs+Prep+1.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; letter-spacing: 1pt;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, <i>ras el hanout</i></span><span style="color: #333333; font-family: Papyrus;"> and 1 1/2 tablespoons of salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb and rice. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: 5.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; letter-spacing: 1pt;"><b>Notes:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><i>Ras el hanout,</i></span><span style="color: #333333; font-family: Papyrus;"> a Moroccan blend of up to 30 spices, including ginger, anise, cinnamon, nutmeg, peppercorns and cloves, is available at Middle Eastern markets<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="mso-line-height-alt: 12.0pt;"><span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Ras el Hanout<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">http://cookalmostanything.blogspot.com/2006/04/ras-el-hanout.html<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 teaspoons coriander seeds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 teaspoons cumin seeds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon turmeric<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon ground cinnamon<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon cardamom seeds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon fennel seeds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon black peppercorns<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground cloves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon cayenne<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground nutmeg<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground ginger<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Times-Roman;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-57677848815167284992009-12-20T09:05:00.000-07:002009-12-20T09:05:45.530-07:00Chicken Tikka Masala<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QxcS4UvbYo1lcuPegXNoMQWetQLi2sH5Xo-ltOuQrkZqDIwRXGJ9ITkBA00Z7QbH2Q62JJS4MHXEmQNJXYqK7fML55Iq4ZWksyw57yeHVZ2G5LR-rSQ_C2f9l7DeYqrEiiDfEg4vlnY6/s1600-h/Chicken+Tikka+Masala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QxcS4UvbYo1lcuPegXNoMQWetQLi2sH5Xo-ltOuQrkZqDIwRXGJ9ITkBA00Z7QbH2Q62JJS4MHXEmQNJXYqK7fML55Iq4ZWksyw57yeHVZ2G5LR-rSQ_C2f9l7DeYqrEiiDfEg4vlnY6/s400/Chicken+Tikka+Masala.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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!).<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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!<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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 <a href="http://uma-mi.blogspot.com/2009/12/saffron-rice.html">saffron rice</a>.<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9ss53PGOMole75RWn0c0F5IkWLyEUxy4cfZn52YvZsjAiYfTCbn14nDM4n2hIt4kyIV7qKpmmDuXuRjOxibHpMjDHK8hhIuBdwR0w7YHC5OcU7_HnZopn7Ps13FiXCcpJEZjxOUZ4Dw7/s1600-h/Chicken+Tikka+Masala+Prep.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9ss53PGOMole75RWn0c0F5IkWLyEUxy4cfZn52YvZsjAiYfTCbn14nDM4n2hIt4kyIV7qKpmmDuXuRjOxibHpMjDHK8hhIuBdwR0w7YHC5OcU7_HnZopn7Ps13FiXCcpJEZjxOUZ4Dw7/s200/Chicken+Tikka+Masala+Prep.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><b>Chicken Tikka Masala<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">Serves 6 to 8<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">Chicken Tikka<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1/2 teaspoon<span style="mso-spacerun: yes;"> </span>ground cumin<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1/2 teaspoon<span style="mso-spacerun: yes;"> </span>ground coriander<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1/4 teaspoon<span style="mso-spacerun: yes;"> </span>cayenne pepper<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon<span style="mso-spacerun: yes;"> </span>sea salt<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 pounds<span style="mso-spacerun: yes;"> </span>boneless, skinless chicken breasts cut in 1” cubes<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 cup<span style="mso-spacerun: yes;"> </span>plain yogurt <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons vegetable oil<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 garlic cloves, minced <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon<span style="mso-spacerun: yes;"> </span>grated fresh ginger<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">Masala Sauce<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons<span style="mso-spacerun: yes;"> </span>vegetable oil<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 medium onion, chopped <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 garlic cloves, minced<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon grated fresh ginger<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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 </span><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon cayenne)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon<span style="mso-spacerun: yes;"> </span>tomato paste <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon<span style="mso-spacerun: yes;"> </span>garam masala<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 can diced tomatoes <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup water<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon sea salt<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup<span style="mso-spacerun: yes;"> </span>heavy cream or half and half <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1/4 cup<span style="mso-spacerun: yes;"> </span>chopped fresh cilantro leaves<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAbzKrdVYQHScQpUsZFQ-xpzxybTZj8Kf0e2iEi6ZrVHql6-rqiFap8KZ-P8G_AtH2L3OlFYvRol2mfrxW9jOVz3PTlizznvWOoGRTRNveSmlZusOFleUJ8gpUypQMsSFy-lInN6eqZKb/s1600-h/Cilantro.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAbzKrdVYQHScQpUsZFQ-xpzxybTZj8Kf0e2iEi6ZrVHql6-rqiFap8KZ-P8G_AtH2L3OlFYvRol2mfrxW9jOVz3PTlizznvWOoGRTRNveSmlZusOFleUJ8gpUypQMsSFy-lInN6eqZKb/s200/Cilantro.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-22710514421785520382009-12-20T09:01:00.001-07:002009-12-29T15:27:21.412-07:00Saffron Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBXO93iw0HRNWObrhZLRqimpJT_HFfKezq45tr_CfC9j5upZM8VIohuRgwD8MoCnPG677RFzidiCQlHYIAgus8ifjTjSGAuKEqjQ9ieHvuNTB0eORegwJDrnMLmZ6K7aeaZUZ5-Wq89OY/s1600-h/Saffron+Rice+Prep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBXO93iw0HRNWObrhZLRqimpJT_HFfKezq45tr_CfC9j5upZM8VIohuRgwD8MoCnPG677RFzidiCQlHYIAgus8ifjTjSGAuKEqjQ9ieHvuNTB0eORegwJDrnMLmZ6K7aeaZUZ5-Wq89OY/s400/Saffron+Rice+Prep.JPG" /></a><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Saffron Rice<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">(From Curried Flavors, Maya Kaimal MacMillan)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Serves 6 to 8<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8wJ516goLUgabOTNXfV6nJmZqr4lWyZw9OuoLU6z8-Jhq6YDLvDq4hw1muqk7oc8QrIsv4Pd_ONvaS_GMBpJo9__OR13NvOvOvq5cXqh6swHoffrx9hGX83roaRrJ1rtQbxiK-mLy4pv/s1600-h/Saffron+Rice2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8wJ516goLUgabOTNXfV6nJmZqr4lWyZw9OuoLU6z8-Jhq6YDLvDq4hw1muqk7oc8QrIsv4Pd_ONvaS_GMBpJo9__OR13NvOvOvq5cXqh6swHoffrx9hGX83roaRrJ1rtQbxiK-mLy4pv/s200/Saffron+Rice2.jpg" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 C basmati rice, well washed<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 t saffron threads<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 T warm milk<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 cinnamon stick<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 whole cloves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 cardamom pods, slightly crushed<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 T oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3 1/4 C water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 1/2 t salt<o:p></o:p></span><br />
<span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
<span style="color: #333333; font-family: Papyrus;"> <!--StartFragment--> </span><br />
<span style="color: #333333; font-family: Papyrus;"><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup broken raw cashew nuts or blanched slivered almonds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/3 cup raisins<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon Ghee or butter<o:p></o:p></span><br />
</div><!--EndFragment--> </span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Soak the saffron in warm milk for 10 min.<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGew3i299MIpzyRsBsXtBi_u6I8jlujhCe23BiFlfEpfMZdjNR5_tVkhDiaQ9v7Ot_PVIudGKhdc3ST31Wjm98N1uo5AFve-h7SnPN-woyExI6f9B9Qh4hyphenhyphenAW93tB81fJc2qTxnV2v7jj-/s1600-h/Spices+Saffron+Rice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGew3i299MIpzyRsBsXtBi_u6I8jlujhCe23BiFlfEpfMZdjNR5_tVkhDiaQ9v7Ot_PVIudGKhdc3ST31Wjm98N1uo5AFve-h7SnPN-woyExI6f9B9Qh4hyphenhyphenAW93tB81fJc2qTxnV2v7jj-/s200/Spices+Saffron+Rice.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Boil the water.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Add oil, cinnamon, cloves and cardamom to a pan, at medium heat.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Add the boiling water, saffron, lower the heat and cover. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Cook till all the water is absorbed.<o:p></o:p></span><br />
<span style="color: #333333; font-family: Papyrus;"> <!--StartFragment--> </span><br />
<span style="color: #333333; font-family: Papyrus;"><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><!--EndFragment--> </span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-48306245664196777802009-12-18T09:30:00.000-07:002009-12-18T09:30:17.799-07:00Whole Wheat Walnut Bread<span style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> <!--StartFragment--> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0nYGPUmvO8VmOdoQSBI5xfp_WIUKpPOvChSTGPPiSoU3GvCSwERbCVPYlwsUzu3C9S9DbbGcobL0oo52L7MjmrmZS94nOpHYvDX0TXFzjvYINhB1pEi0DW9dXHVi1l90R_DdHbL4gz2z/s1600-h/Whole+Wheat+Walnut+Bread1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0nYGPUmvO8VmOdoQSBI5xfp_WIUKpPOvChSTGPPiSoU3GvCSwERbCVPYlwsUzu3C9S9DbbGcobL0oo52L7MjmrmZS94nOpHYvDX0TXFzjvYINhB1pEi0DW9dXHVi1l90R_DdHbL4gz2z/s400/Whole+Wheat+Walnut+Bread1.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfWjIceL_WcuAyjsLdE3CQBMlA1n4Ykl1aGqcldn3JDgqbyFzMGhz7uoLwL2KdfS7MGry4RN3Kg5oNP2fmHNHBsdpe4gncKSEVGvq6hL95ousvCTyyaJy78RuSuxvGtJIP6aoEHS-wndt/s1600-h/Whole+Wheat+Walnut+Bread.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfWjIceL_WcuAyjsLdE3CQBMlA1n4Ykl1aGqcldn3JDgqbyFzMGhz7uoLwL2KdfS7MGry4RN3Kg5oNP2fmHNHBsdpe4gncKSEVGvq6hL95ousvCTyyaJy78RuSuxvGtJIP6aoEHS-wndt/s200/Whole+Wheat+Walnut+Bread.JPG" /></a><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;"><span class="Apple-style-span" style="font-size: medium;">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 <a href="http://uma-mi.blogspot.com/2009/12/olive-bread.html"><span style="color: #e69138;">Olive Bread</span></a> and add walnuts in place of olives (I used 1 </span></span><span style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">½</span></span><span style="color: #333333; font-family: Papyrus;"><span class="Apple-style-span" style="font-size: medium;"> cups but next time I think I will use only 1 cup) and add 1 to 2 teaspoons of sea salt. Enjoy!</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment--> </span></span>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-86194242780973146032009-12-17T20:40:00.002-07:002010-01-23T15:45:38.969-07:00Steamed Fish with Tofu and Shiitake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnolZ3WSTBPPJ_EIVwulTuqS3hPZjMDYc6UsSi7cg2Gd2stFkAdBtpzTYUQr2m7TU7siEuKiULVDIevot5O2VfkX-SDbjDz3gfeKvQFI29vdw3-1HgtFeX4KVnUutF19QFIGw74tE40DV/s1600-h/Steamed+Fish+with+Tofu+and+Shiitake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnolZ3WSTBPPJ_EIVwulTuqS3hPZjMDYc6UsSi7cg2Gd2stFkAdBtpzTYUQr2m7TU7siEuKiULVDIevot5O2VfkX-SDbjDz3gfeKvQFI29vdw3-1HgtFeX4KVnUutF19QFIGw74tE40DV/s400/Steamed+Fish+with+Tofu+and+Shiitake.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus; font-size: 16px;">This recipe is rich in protein and low in calories. Recommended for cold days.</span><br />
<span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b><span style="font-size: medium; font-weight: normal;">Super easy to prepare! I am serving the fish with grated daikon (no chili) and ponzu.</span></b></span><br />
<span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
<span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Steamed Fish with Tofu and Shiitake<o:p></o:p></b></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">(Adapted from Japanese Cuisine for Everyone, Yukiko Moriyama)<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Servings: 4<o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">4 white fish fillets (4 to 5 oz sea bass or cod)<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">12 to 16 oz tofu, cut into 2 to 3” cubes<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">4 dried shiitake mushrooms, softened in warm water, cut into half<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">2 cups of Chinese cabbage cut crosswise in 1” strips<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">1 green onion, finely chopped<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">4 pieces of kombu (kelp), 2 inches each<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">2 tablespoons of sake<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">1 cup <a href="http://uma-mi.blogspot.com/2009/10/tofu-miso-soup.html"><span style="color: #e69138;">dashi stock</span></a><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Condiments:<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Momiji-oroshi:<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Grated daikon and chili<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Ponzu sauce:<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup lemon or lime juice<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup soy sauce<o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;"><b>Directions</b></span><span style="color: #333333; font-family: Papyrus;">:<u><o:p></o:p></u></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">Place kombu on bottom of 4 heat proof individual serving bowls or a big heat proof glassware. Top each bowl with </span><span style="color: #333333; font-family: Arial;">¼</span><span style="color: #333333; font-family: Papyrus;"> of each of the following: Chinese cabbage, tofu, fish and shiitake mushrooms. Season each bowl with </span><span style="color: #333333; font-family: Arial;">½</span><span style="color: #333333; font-family: Papyrus;"> tablespoon of sake, </span><span style="color: #333333; font-family: Arial;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup of dashi stock. Steam uncovered for 20 minutes over high heat.<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-55491991595096752592009-12-17T08:20:00.000-07:002009-12-17T08:20:52.222-07:00Grilled Lamb Chops with English Mint Sauce<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnhRL2NdSYwu4Sbrt3q0Bm5duDVrTf-UWt0aD6P0YB3xeGxmpPb06S98u8U7gcezn0X3qSgCusYAHchUJxsQgr60_Kaixd5k5NeMszap-K7ePFbBARBFPJJ5XRnW5RPV2V55urjiNlX-e/s1600-h/Grilled+Lamb+Chop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnhRL2NdSYwu4Sbrt3q0Bm5duDVrTf-UWt0aD6P0YB3xeGxmpPb06S98u8U7gcezn0X3qSgCusYAHchUJxsQgr60_Kaixd5k5NeMszap-K7ePFbBARBFPJJ5XRnW5RPV2V55urjiNlX-e/s400/Grilled+Lamb+Chop.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; font-size: 14.0pt;"><b>Lamb Chops with English Mint Sauce<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 servings<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Mint Sauce:<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAEhlwl4EjVSGYaC4cXZTntALbxmTYqMUDjo_FobUXrrm_-cXPVTA7iaELc6ehyphenhyphenj83bQHAfJ6qUFM06zl-DyjbA9y5bPj8Es34G5wFKMNxW2X5OUpX_K950RG1ITM4c9mRFW_106khYtW/s1600-h/English+Mint+Sauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAEhlwl4EjVSGYaC4cXZTntALbxmTYqMUDjo_FobUXrrm_-cXPVTA7iaELc6ehyphenhyphenj83bQHAfJ6qUFM06zl-DyjbA9y5bPj8Es34G5wFKMNxW2X5OUpX_K950RG1ITM4c9mRFW_106khYtW/s200/English+Mint+Sauce.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Makes 1 cup<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">(adapted from Joy of Cooking)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons packed light brown sugar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 tablespoons boiling water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 tablespoons minced fresh mint leaves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">16 to 20 tablespoons white wine vinegar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Lamb:<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 loin lamb chops 1.5" thick<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 tablespoon olive oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">sea salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">black pepper<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Instructions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-24996508941293777912009-12-15T09:39:00.002-07:002009-12-17T09:10:57.481-07:00Olive Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6NVfux7u5QKcCTHzjlVO37DFLHX6U4DUciEaoypm-vBCD2LcQ6VMYhIj_Zv_8FqsbyBEaeIkHa4XXHyWmCySDxjxtmwaeMvCLDU7wgKYScZLwQm-loCGCC56Frp7GZWOcWleXdhFzwfj/s1600-h/Olive+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6NVfux7u5QKcCTHzjlVO37DFLHX6U4DUciEaoypm-vBCD2LcQ6VMYhIj_Zv_8FqsbyBEaeIkHa4XXHyWmCySDxjxtmwaeMvCLDU7wgKYScZLwQm-loCGCC56Frp7GZWOcWleXdhFzwfj/s400/Olive+Bread.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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 </span><span style="font-family: Verdana;"><a href="http://www.ginger-beat.blogspot.com/"><span style="font-family: Papyrus;"><span style="color: #e69138;">Ginger Beat blog</span></span></a></span><span style="color: #333333; font-family: Papyrus;"> (thank you, Ginger Beat!) which pointed to the original recipe at Splendid Table, reprinted from "<a href="http://splendidtable.publicradio.org/store/?0393066304"><span style="color: #e69138;">My Bread: The Revolutionary No-Work, No-Knead Method</span></a>". <span class="Apple-style-span" style="color: black; font-family: Times;"><span style="color: #333333; font-family: Papyrus;">See the recipe </span><span style="font-family: Verdana;"><a href="http://splendidtable.publicradio.org/recipes/bread_olive.shtml"><span style="font-family: Papyrus;"><span style="color: #e69138;">here</span></span></a></span><span style="color: #333333; font-family: Papyrus;">. 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! </span></span></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Olive Bread<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Yield: One 10-inch round loaf; 1 1/2 pounds<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Equipment: A 4 1/2 to 5 1/2-quart heavy pot</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF4qBpK75BWs9GrLQTtB4JB54TdtOdVyaer3czNCPGBkbPuOYkdmx3rCntWCVS3fWvgS12KKOcI76i89lBn5P7yhMbB1zvCGcmc3Rj1scDJ7H77yhSmnBEWQCE-vRSzUQPexPR2szqtFk/s1600-h/Olive+Bread+Main.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF4qBpK75BWs9GrLQTtB4JB54TdtOdVyaer3czNCPGBkbPuOYkdmx3rCntWCVS3fWvgS12KKOcI76i89lBn5P7yhMbB1zvCGcmc3Rj1scDJ7H77yhSmnBEWQCE-vRSzUQPexPR2szqtFk/s1600-h/Olive+Bread+Main.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF4qBpK75BWs9GrLQTtB4JB54TdtOdVyaer3czNCPGBkbPuOYkdmx3rCntWCVS3fWvgS12KKOcI76i89lBn5P7yhMbB1zvCGcmc3Rj1scDJ7H77yhSmnBEWQCE-vRSzUQPexPR2szqtFk/s200/Olive+Bread+Main.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3 cups bread flour (400 grams)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">About 1 1/2 cups roughly chopped pitted olives (200 grams)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3/4 teaspoon instant or other active dry yeast (3 grams)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 1/2 cups cool (55 to 65 degrees F) water (300 grams)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">wheat bran, cornmeal, or additional flour for dusting<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHnnmCGp9g8fKFbKZrcVUMyzcyX7mPVBQ65mY0m62EAadNtcy7rG6gwVMCefnnWDcZ235eR7W9cyjtCNykTOHovIWytpCSg9dkMV-NEMLRCK_zcMSR81zuFj-bvK-5GMmr9-Syg7UlWIz/s1600-h/Olive+Bread+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHnnmCGp9g8fKFbKZrcVUMyzcyX7mPVBQ65mY0m62EAadNtcy7rG6gwVMCefnnWDcZ235eR7W9cyjtCNykTOHovIWytpCSg9dkMV-NEMLRCK_zcMSR81zuFj-bvK-5GMmr9-Syg7UlWIz/s200/Olive+Bread+1.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com1tag:blogger.com,1999:blog-2568877449748211207.post-31482394131074092502009-12-15T09:31:00.001-07:002010-02-01T10:32:01.732-07:00Moroccan Style Chicken and Garbanzo Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK3QOU_DNbTDob4zj86_Q1x_o2YrB_mNO47CJt2iIC54qG-0lxJyMJndaYd2LmAWpgSz1_ViBUc-lZDTWRd37fcMPo5TsjDYzxle95g7WEJ6a9sludN6Q3Y9gSPAk-jus_lOyAiRtVpVl/s1600-h/Morrocan+Style+Chicken+and+Garbanzos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK3QOU_DNbTDob4zj86_Q1x_o2YrB_mNO47CJt2iIC54qG-0lxJyMJndaYd2LmAWpgSz1_ViBUc-lZDTWRd37fcMPo5TsjDYzxle95g7WEJ6a9sludN6Q3Y9gSPAk-jus_lOyAiRtVpVl/s400/Morrocan+Style+Chicken+and+Garbanzos.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">I came up with this recipe by changing my Harira soup recipe. See the Harira soup recipe <a href="http://uma-mi.blogspot.com/2009/10/mis-harira-soup.html"><span style="color: #e69138;">here</span></a><span style="color: #e69138;">.</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Moroccan Style Chicken and Garbanzo Stew<o:p></o:p></b></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">(6 servings)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwho-hGtmH1wyxBp_a9DxHoua6cb7eE4ChD0aUHVomSYQqtO_KCkztumFWL_Av1ZffcVLB4wBGLjOShoFJTPeObDqfR9j-GzquUe1EN5OqlRpvX9E2dNRWY5hec59BCkRAjRnOhaC9J0nr/s1600-h/Morrocan+Style+Chicken+and+Garbanzos+Prep.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwho-hGtmH1wyxBp_a9DxHoua6cb7eE4ChD0aUHVomSYQqtO_KCkztumFWL_Av1ZffcVLB4wBGLjOShoFJTPeObDqfR9j-GzquUe1EN5OqlRpvX9E2dNRWY5hec59BCkRAjRnOhaC9J0nr/s200/Morrocan+Style+Chicken+and+Garbanzos+Prep.JPG" /></a></div><div class="MsoNormal" style="line-height: 12pt;"><br />
</div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients<o:p></o:p></b></span></div><div class="MsoNormal" style="line-height: 12pt;"><span class="yshortcuts"><span style="color: #333333; font-family: Papyrus;">1 tablespoon olive oil<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 large onion, chopped<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 garlic clove, minced<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> pound chicken cut in big pieces<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">sea salt, ground black pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Garamond;">½</span><span style="color: #333333; font-family: Papyrus;"> tablespoon grated fresh ginger<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Garamond;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground turmeric<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1/8 to </span><span style="color: #333333; font-family: Garamond;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon cayenne pepper (optional)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup chopped tomato (or 1 can unsalted diced tomatoes)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup warm water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1/4 teaspoon saffron soaked in warm water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 15 oz can drained canned chickpeas (<span class="yshortcuts">garbanzo beans</span>)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon minced fresh cilantro<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon minced fresh parsley<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;">Juice of </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> fresh lime<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JskwtensZ800bgNr-hKPJJB6NVubzUSA0_pMTpn8P-19sDop1DcHW1sWaafE35yMMgcmHcgvI2rOdL83GbbjZZijFbK2jJVCr2PZd3gvQfwdy8Q1slOXqj9oxk3m6ZXcrMo4H_Rodp_U/s1600-h/Morrocan+Style+Chicken+and+Garbanzos+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JskwtensZ800bgNr-hKPJJB6NVubzUSA0_pMTpn8P-19sDop1DcHW1sWaafE35yMMgcmHcgvI2rOdL83GbbjZZijFbK2jJVCr2PZd3gvQfwdy8Q1slOXqj9oxk3m6ZXcrMo4H_Rodp_U/s200/Morrocan+Style+Chicken+and+Garbanzos+2.JPG" /></a></div><div class="MsoNormal" style="line-height: 12pt;"><span style="color: #333333; font-family: Papyrus;"><b>Directions<o:p></o:p></b></span></div><div class="MsoNormal" style="line-height: 12pt;"><span class="yshortcuts"><span style="color: #333333; font-family: Papyrus;">Season chicken pieces with salt and pepper. Soak saffron in warm water. Heat oil</span></span><span style="color: #333333; font-family: Papyrus;"> in a large <span class="yshortcuts">stock pot oven</span> 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.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12pt;"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com3tag:blogger.com,1999:blog-2568877449748211207.post-24043029713389302182009-12-12T09:28:00.001-07:002009-12-12T09:29:33.746-07:00Salmon and Spinach Gorgonzola Pasta<span style="font-family: 'Lucida Grande'; font-size: small;"><span style="font-size: 11px;"> </span></span><br />
<span style="font-family: 'Lucida Grande'; font-size: small;"><span style="font-size: 11px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE2ej4ftebHvb97998ZGT32s_EwPw1iy7TqUl3wJFzQ4jpivJ98PauB6OWe4oUjlWH72QdzsX_uSwP_phxlZOdfj0SmcJG1mkKX9jn1hcw7cM3LPNrVtPNIgAJby5TVyGmPHoaizUESm1/s1600-h/Salmon+and+Spinach+Gorgonzola+Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE2ej4ftebHvb97998ZGT32s_EwPw1iy7TqUl3wJFzQ4jpivJ98PauB6OWe4oUjlWH72QdzsX_uSwP_phxlZOdfj0SmcJG1mkKX9jn1hcw7cM3LPNrVtPNIgAJby5TVyGmPHoaizUESm1/s320/Salmon+and+Spinach+Gorgonzola+Pasta.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;"><span style="font-size: medium;">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 </span></span><span style="font-family: Times-Roman;"><a href="http://invitadoinviernoeng.blogspot.com/2009/10/tea-smoked-salmon.html"><span style="font-family: Papyrus;"><span style="font-size: medium;"><span class="Apple-style-span" style="background-color: white;"><span style="color: #b45f06;">here</span></span></span></span></a></span><span style="color: #333333; font-family: Papyrus;"><span style="font-size: medium;"> and the gorgonzola pasta, </span><a href="http://uma-mi.blogspot.com/2009/10/spinach-pasta-with-gorgonzola-and-chard.html"><span style="font-size: medium;"><span style="color: #b45f06;">here</span></span></a><span style="font-size: medium;">. These recipes never fail!</span><o:p></o:p></span><br />
</div></span></span>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-17182678228682229252009-12-09T21:47:00.000-07:002009-12-15T09:27:01.901-07:00Chicken Tagine<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKH-GFXj0JWNWvV-Vs-0zM_Yml1Ca8EEtupuQc1xMT3mv2g69fjKZTlbCKHeVU-P8wcIfH-ckpLYHdMp17zBV3dKw7Q9WdZh5xACRZN4LUisNl4m4SRwAbztQ66JRoxlWluPygnv2sNZx/s1600-h/Chicken+Tagine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKH-GFXj0JWNWvV-Vs-0zM_Yml1Ca8EEtupuQc1xMT3mv2g69fjKZTlbCKHeVU-P8wcIfH-ckpLYHdMp17zBV3dKw7Q9WdZh5xACRZN4LUisNl4m4SRwAbztQ66JRoxlWluPygnv2sNZx/s400/Chicken+Tagine.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="mso-line-height-alt: 12.0pt;"><span style="color: #333333; font-family: Papyrus; font-size: 14.0pt;"><b>Chicken Tagine<o:p></o:p></b></span><br />
</div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: Papyrus;">4 servings<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">4 chicken breasts halves (about 2 lb), skinned<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon chili powder<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon olive oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 cup chopped onion<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">4 garlic cloves, minced<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">¾</span><span style="color: #333333; font-family: Papyrus;"> cup water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">¾</span><span style="color: #333333; font-family: Papyrus;"> cup pitted whole kalamata olives <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 cinnamon sticks<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 cloves (optional)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoons fresh ground ginger<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">1 </span><span style="color: #333333; font-family: Garamond;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoons grated lime rind<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Garamond;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup lime juice<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons minced fresh cilantro<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">2 tablespoons minced fresh Italian parsley<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">Add lime rind, lime juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly.</span><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-32316505942266924832009-12-08T11:55:00.001-07:002009-12-09T08:04:06.548-07:00Almond Walnut Coffee Ring<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: auto;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2j5R4cNN6TQ89XOEl-nEGNKCUyY4rweoX0vfDT53RalrEQ8fzrtkrjfyhyphenhyphen8_AcpbYvwE_HUXGjVKYJLCDsrQwQqLfJU0KxbvOUxRO7TnXRdM9EZoMhLo_4L4ap1EUSQhV97_CvKyF853/s1600-h/Coffee+Cake+Prep+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2j5R4cNN6TQ89XOEl-nEGNKCUyY4rweoX0vfDT53RalrEQ8fzrtkrjfyhyphenhyphen8_AcpbYvwE_HUXGjVKYJLCDsrQwQqLfJU0KxbvOUxRO7TnXRdM9EZoMhLo_4L4ap1EUSQhV97_CvKyF853/s400/Coffee+Cake+Prep+2.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">As part of the 12 Days of Sharing sponsored by <a href="http://www.strength.org/">Share our Strength</a> and hosted by “<a href="http://mamachronicles.typepad.com/in_jennies_kitchen/">In Jennie’s Kitchen</a>” blog, I am making this Almond Walnut Coffee Ring recipe and sending it to their shared <a href="http://mamachronicles.typepad.com/in_jennies_kitchen/virtual-cookie-jar.html">cookie jar</a>. Although I am a novice baker I thought I should participate as I am a volunteer at the <a href="http://strength.org/operation_frontline/colorado/">Operation Frontline Colorado</a>.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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!<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><a href="http://share.strength.org/12days"><img alt="12DaysCookies_badge-1" class="asset asset-image at-xid-6a010536c5c2f4970c012875f5a9ed970c " src="http://mamachronicles.typepad.com/.a/6a010536c5c2f4970c0128760da2f7970c-pi" style="width: 200px;" title="12DaysCookies_badge-1" /></a><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; text-autospace: none;"><span style="font-family: ArialMT; font-size: 13pt;"><a href="http://share.strength.org/12days"><img alt="12DaysCookies_badge-1" class="asset asset-image
at-xid-6a010536c5c2f4970c012875f5a9ed970c " src="http://mamachronicles.typepad.com/.a/6a010536c5c2f4970c0128760da2f7970c-pi" style="width: 200px;" title="12DaysCookies_badge-1"></img ></a></span><span style="color: #333333; font-family: Papyrus;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-line-height-alt: 12.0pt; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus; font-size: 14pt;"><b>Almond Walnut Coffee Ring<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 coffee ring <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Dough:<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 package active dry yeast (or 2 and 1/4 teaspoons)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 cup warm water (105 F. to 115 F.)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: TrebuchetMS;">½</span><span style="color: #333333; font-family: Papyrus;"> cup warm milk (105 F. to 115 F.)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup sugar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/8 teaspoon salt<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: TrebuchetMS-Bold;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground cinnamon<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon vanilla extract<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 cup butter, softened<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 egg yolk<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 egg<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3 -3 1/2 cups flour<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Filling:<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 cup chopped walnuts<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 cup almond meal<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup brown sugar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon ground cinnamon<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> cup butter melted<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> cup coconut flakes (optional)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Icing:<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333;">¾</span><span style="color: #333333; font-family: Papyrus;"> cup confectioners' sugar<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon butter, softened<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 to 1 1/2 tablespoon water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon lime or lemon juice (optional)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoyUXuJt4ss-74W0lAKOJZ5cYV48SLm0Wtd80lWbliACgRmABSyzrG6BYlAIG4PVHEn600rCfhyPwPFa53Wf-5idqCyyk8zHVI4CtcBDQAeeQkdl0tlj3gp2fdHocP7-6PixTcjPxPR3f/s1600-h/Coffee+Cake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoyUXuJt4ss-74W0lAKOJZ5cYV48SLm0Wtd80lWbliACgRmABSyzrG6BYlAIG4PVHEn600rCfhyPwPFa53Wf-5idqCyyk8zHVI4CtcBDQAeeQkdl0tlj3gp2fdHocP7-6PixTcjPxPR3f/s200/Coffee+Cake.JPG" /></a><br />
</div><span style="color: #333333; font-family: Papyrus;"><b>Directions:<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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 </span><span style="color: #333333; font-family: TrebuchetMS;">½</span><span style="color: #333333; font-family: Papyrus;"> inch margin on all edges. Starting at wide end, roll up jelly-roll fashion; pinch seam to seal. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">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). <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Remove from baking sheet and transfer to cooling rack. <o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">In a small bowl combine sugar, butter, and lime juice. Gradually blend in water until icing is smooth. Drizzle on the cake.<o:p></o:p></span><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-68509417495812091502009-12-05T17:08:00.001-07:002009-12-10T08:35:33.394-07:00"Second Try" Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPqLssc27t_MWi6ZEKXpWYLVSoZvkFSJI32SjA3V1qBgoEzTAgGO58fNPqDcuC87JgrTu2DahhwWbcfhs0pkOIA4J9LRXmvxWms5bjU8BVyjJeaI47041NeL7AgdysLpoeHquSAelT33j/s1600-h/Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPqLssc27t_MWi6ZEKXpWYLVSoZvkFSJI32SjA3V1qBgoEzTAgGO58fNPqDcuC87JgrTu2DahhwWbcfhs0pkOIA4J9LRXmvxWms5bjU8BVyjJeaI47041NeL7AgdysLpoeHquSAelT33j/s400/Cookies.JPG" /></a>Se<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCogkhYYNE79Sh3U15Tu1LWgi8O6hT2HAFC3juAD4IvO2r2lpU1LXkDbVWrgD9PAgoiGFP_UZ3cid7ZJKtvJOIOLBEGR6mfFk23WBaPUVNHtmiiyemePD4Qk7idreIjg-5c4xZhk9gHpyD/s1600-h/Crisp+Sugar+Cookies+Prep.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCogkhYYNE79Sh3U15Tu1LWgi8O6hT2HAFC3juAD4IvO2r2lpU1LXkDbVWrgD9PAgoiGFP_UZ3cid7ZJKtvJOIOLBEGR6mfFk23WBaPUVNHtmiiyemePD4Qk7idreIjg-5c4xZhk9gHpyD/s200/Crisp+Sugar+Cookies+Prep.jpg" /></a><br />
</div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">I am going to miss a cookie baking session at my friend Brenda’s this weekend. Since I have already bought the ingredients, I decided to try to make them. The first time I baked cookies was at Brenda’s house last year. I made Bailey’s cookies. They turned out uh, ok…<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSRSTAWERq6NrZVj-gYmxcg-ZNh9JJPxD0lw5BiOKHzIfx13whlZuTjuhLpBLGAo8tUMATjxpPRWZ5Nb-fVVyYefynqj52LZJyV9RX3lBYyWBDb94bcaXv7xhcIy9I56hKJwmkhDEZeZl/s1600-h/Viennese+Almond+Cookies.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSRSTAWERq6NrZVj-gYmxcg-ZNh9JJPxD0lw5BiOKHzIfx13whlZuTjuhLpBLGAo8tUMATjxpPRWZ5Nb-fVVyYefynqj52LZJyV9RX3lBYyWBDb94bcaXv7xhcIy9I56hKJwmkhDEZeZl/s200/Viennese+Almond+Cookies.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Today I am making the Cooking Light's “Viennese Almond Crescents”, see the recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1941022"><span style="color: #333333;">here</span></a> and “Crisp Sugar Cookies”, see the recipe <a href="http://www.cookies-in-motion.com/Sugar-Cookie-Recipes.html#crisp"><span style="color: #333333;">here</span></a>. I got really "adventurous" and made some icing for the Crisp Sugar Cookies: 2 cups powdered sugar, 1.5 tablespoon softened butter, </span><span style="color: #333333;">½</span><span style="color: #333333; font-family: Papyrus;"> teaspoon vanilla extract, </span><span style="color: #333333;">¼</span><span style="color: #333333; font-family: Papyrus;"> teaspoon salt, 3 to 4 tablespoons water.</span><br />
</div><div class="MsoNormal" style="line-height: 16.0pt; margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNJdp6Jn1snICg1XI2YYyocOKLvMRfgQyKBZ9mE48YkFfXMevaN2O0QVRQOsX6Byr6uxMZf91okXxRuEl2mvy8_zaozoyyX20oh9r1dDUv1Eh_NWxloFK4qOKwYL7On_2iwumpyg6fGFz/s1600-h/Cookies+Wrapped.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNJdp6Jn1snICg1XI2YYyocOKLvMRfgQyKBZ9mE48YkFfXMevaN2O0QVRQOsX6Byr6uxMZf91okXxRuEl2mvy8_zaozoyyX20oh9r1dDUv1Eh_NWxloFK4qOKwYL7On_2iwumpyg6fGFz/s200/Cookies+Wrapped.JPG" /></a><span style="color: #333333; font-family: Papyrus;"><span style="color: black; font-family: Times; line-height: normal;"></span></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">I think they turned out ok given that this is the second time I am baking cookies in my life. I like the experience, it’s fun. I packed them to give as a Christmas gift. <o:p></o:p></span><br />
<span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
<span style="color: #333333; font-family: Papyrus;"> </span><br />
<span style="color: #333333; font-family: Papyrus;"></span><br />
<span style="color: #333333; font-family: Papyrus;"><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">I am re-editing this post to be part of the 12 Days of Sharing sponsored by <a href="http://www.strength.org/">Share our Strength</a> hosted by “<a href="http://mamachronicles.typepad.com/in_jennies_kitchen/">In Jennie’s Kitchen</a>” blog. </span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">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!<br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
<a href="http://share.strength.org/12days"><img alt="12DaysCookies_badge-1" class="asset asset-image at-xid-6a010536c5c2f4970c012875f5a9ed970c " src="http://mamachronicles.typepad.com/.a/6a010536c5c2f4970c0128760da2f7970c-pi" style="width: 200px;" title="12DaysCookies_badge-1" /></a><br />
<br />
</div></span><br />
</div><div class="MsoNormal"><br />
</div>Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0tag:blogger.com,1999:blog-2568877449748211207.post-38663222217416981472009-12-03T09:38:00.000-07:002009-12-03T09:38:25.095-07:00Empanadas (Argentina) and Paches (Guatemala)<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFdXklltQ1rS-ReyaKAKrk_1dQ-ItedZSe3CqJu2PY9hZ5Y4PhcAS_bq7jpljUYJjXRBlGG6CnlfF_aLh8lhnKEw_eRQO8efzHzv-_xTpoDCH85xbD1fbmKRyLw-7sI58Wa_Mz-yuAGI0/s1600-h/Emapanadas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFdXklltQ1rS-ReyaKAKrk_1dQ-ItedZSe3CqJu2PY9hZ5Y4PhcAS_bq7jpljUYJjXRBlGG6CnlfF_aLh8lhnKEw_eRQO8efzHzv-_xTpoDCH85xbD1fbmKRyLw-7sI58Wa_Mz-yuAGI0/s400/Emapanadas.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVp0RiOlikWvyCvZGnYQkm9TRtTfcL_rmPrUiIspG8-7Jbd9WtepVYJgBpA2zZl3tQ562QzxyetXggRe5ZCxYrX0-_WIubR2qhEuoC7IYNz36UTRF7lRIlCr0k7WuX5SKBfvOjM3ApAqrB/s1600-h/Paches+Guatemala.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVp0RiOlikWvyCvZGnYQkm9TRtTfcL_rmPrUiIspG8-7Jbd9WtepVYJgBpA2zZl3tQ562QzxyetXggRe5ZCxYrX0-_WIubR2qhEuoC7IYNz36UTRF7lRIlCr0k7WuX5SKBfvOjM3ApAqrB/s200/Paches+Guatemala.JPG" /></a><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">I also made a very simple version of <a href="http://en.wikipedia.org/wiki/Empanada">empanadas</a> using the left over ground beef from last night. I bought the dough at the Mexican store: fill, wrap and bake them! Read more about Argentine food <a href="http://en.wikipedia.org/wiki/Argentine_cuisine">here</a>.</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0bKsuWng6s5oJu0fu_W-ZzIhUXQIq09y4aq20uROR2GrY-NJrRESc6O72Euf-w5FY8_FBmzbEC9GqzmQ0MJq_EX3JGu0FEf7lU3OyXwfS37W3U3tdz1I1SeFA5C6uwRGYU3Zzk5vItvS/s1600-h/Paches+Guatemala+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0bKsuWng6s5oJu0fu_W-ZzIhUXQIq09y4aq20uROR2GrY-NJrRESc6O72Euf-w5FY8_FBmzbEC9GqzmQ0MJq_EX3JGu0FEf7lU3OyXwfS37W3U3tdz1I1SeFA5C6uwRGYU3Zzk5vItvS/s200/Paches+Guatemala+1.JPG" /></a><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;">A friend from Guatemala brought us some “paches” that they made for Thanksgiving. Paches are a kind of Guatemalan tamale, made with potatoes instead of corn. They are wrapped in platano leaves and they are spicy, well seasoned and delicious! The chicken leg that she wrapped on it is absolutely wonderful, its flavors are so good they cannot be described. See more about Guatemalan cuisine <a href="http://en.wikipedia.org/wiki/Guatemalan_cuisine">here</a>.<o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #333333; font-family: Papyrus;"><br />
</span><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com1tag:blogger.com,1999:blog-2568877449748211207.post-36336967545655738452009-12-02T08:24:00.000-07:002010-03-20T08:17:28.550-06:00Keema-Pulao<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIPONHMQLVznvmbBVlYZsuEdSOP0RsCuhr3xkmAS0jt0b_ziHpW28RSdoXdz7d2nq53FVFrMCm1ygxw7eHMbK5q3p6g1ZYC7yqboXbnm1u5Nw3gIdn1YGSHgz5mJARbZAjftZaabW0M3c/s1600-h/Keema.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIPONHMQLVznvmbBVlYZsuEdSOP0RsCuhr3xkmAS0jt0b_ziHpW28RSdoXdz7d2nq53FVFrMCm1ygxw7eHMbK5q3p6g1ZYC7yqboXbnm1u5Nw3gIdn1YGSHgz5mJARbZAjftZaabW0M3c/s400/Keema.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">My friend Camilla always talks about Keema, she says it’s one of her favorite dishes. I have this grass fed ground beef and I am in an Indian cooking mode, so why not make Keema? Camilla, I hope this is like the Keema you make. Of course Tanya (our common Indian friend) needs to give her blessing, but she is in India right now. </span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">I served it with a good shredded carrot and cabbage salad.</span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Keema-Pulao<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>(Adapted from http://allrecipes.com/Recipe/Kheema-Pulao/Detail.aspx)<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">8 servings<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8v9Hn1ElayOAu7LY9NDbbv9r046_RH2GXTX8NpRTjrDx7F1eIvTkuRhIDK1n28VKOB7sutuEk5_LYLygcHbnY5qLFF321IfjX2kS2PomY-BWTcP3MZhocHlQfNjfwZ6FJ5kq_TGuNc71/s1600-h/Keema+Prep.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8v9Hn1ElayOAu7LY9NDbbv9r046_RH2GXTX8NpRTjrDx7F1eIvTkuRhIDK1n28VKOB7sutuEk5_LYLygcHbnY5qLFF321IfjX2kS2PomY-BWTcP3MZhocHlQfNjfwZ6FJ5kq_TGuNc71/s200/Keema+Prep.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Ingredients<o:p></o:p></b></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">3 cups basmati rice<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 tablespoon vegetable oil<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 large onions, minced<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon garlic paste<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon ginger paste<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon ground turmeric<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon garam masala<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 teaspoon ground cumin<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 tomatoes, chopped<o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6Vyt-HcxCotaIeYd5OpngSNBHvcWlL-CSAfSZ8I-1GEE0QhSVp80iU1nwAelkrTVt7sBIaR0XZw3goLtlALLfwGbn11-C-z2CuQJZ6_mGjKQnvtYGTN321lHUcFtJl1ULaGWMINpB1L_/s1600-h/Keema+Prep+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6Vyt-HcxCotaIeYd5OpngSNBHvcWlL-CSAfSZ8I-1GEE0QhSVp80iU1nwAelkrTVt7sBIaR0XZw3goLtlALLfwGbn11-C-z2CuQJZ6_mGjKQnvtYGTN321lHUcFtJl1ULaGWMINpB1L_/s200/Keema+Prep+2.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 pound ground beef<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">salt to taste<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/2 cup frozen green peas (optional)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 green chile peppers, halved lengthwise<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 tablespoon ghee (clarified butter)<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 cinnamon stick<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1 black cardamom pod<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">2 bay leaves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">4 whole cloves<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">5 cups boiling water<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">1/4 cup chopped fresh cilantro<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;"><b>Directions<o:p></o:p></b></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqy_ithmUtpvn-lVw8On-IMtg2Rm2oMPpWngsMbWi5kuHKGu1AgEQWiWEkXzgZpMzS-XHcJOP94RV2hu7Cp4vVmW929JkQtI4dCxWl3DXZUaA00x2W-UM9qYIvOMGsyeyDKdO_Lx7KgrK/s1600-h/Carrot+Cabbage+Salad+for+Keema.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqy_ithmUtpvn-lVw8On-IMtg2Rm2oMPpWngsMbWi5kuHKGu1AgEQWiWEkXzgZpMzS-XHcJOP94RV2hu7Cp4vVmW929JkQtI4dCxWl3DXZUaA00x2W-UM9qYIvOMGsyeyDKdO_Lx7KgrK/s200/Carrot+Cabbage+Salad+for+Keema.JPG" /></a><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="color: #333333; font-family: Papyrus;">Heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. Stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. Add the tomatoes and cook until the oil separates, about 10 minutes. Crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. Mix the frozen peas and the green chile peppers into the beef.<o:p></o:p></span><br />
</div><div class="MsoNormal" style="line-height: 12.0pt;"><span style="color: #333333; font-family: Papyrus;">Heat the ghee in a large skillet over medium heat. Cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. Add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. Spread the rice with the spices over the beef mixture, but do not stir. Gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. Cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. Remove from heat completely and allow to sit covered another 20 minutes. Garnish with cilantro to serve.<o:p></o:p></span><br />
</div><!--EndFragment-->Miriam http://www.blogger.com/profile/13458068191078172799noreply@blogger.com0