1/3 cup seasoned bread crumbs (can combine plain bread crumbs with garlic powder, onion powder, and Italian seasoning, all to taste.)
1/4 cup grated Parmesan cheese(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg
Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.
Combine bread crumbs and grated cheese in a shallow bowl.
Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.
Place on baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender.
(Serves 4)
Tuesday, March 3, 2009
Sweet and Sour Pork
Serves 2 as a main entree
1 pound pork loin, cut to 1-inch-long, 1/2-inch-thick pieces
1 tablespoon dark soy sauce, or 1 tablespoon light soy sauce and 1/2 teaspoon salt
2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon peanut oil
1/2 of a large red onion, chopped to large pieces
1 yellow bell pepper, chopped to large pieces
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon pineapple juice
1 tablespoon cider vinegar
1 teaspoon cornstarch, dissolved in 2 teaspoons water
Salt to taste
Peanut oil for frying
1 cup cornstarch for dredging
Cilantro spring for garnish (optional)
Chop the pork loin to 1-inch-wide, 1/2-inch-thick pices. Mix together the soy sauce, rice wine, sesame oil, and cornstarch. Add pork to the marinade and let sit for 30 minutes.
In a sauce pot, heat 1 tablespoon peanut oil. Stir-fry onions and peppers for a few minutes until slightly softened and edges of onion begin to brown. Add orange juice, pineapple juice, vinegar, and sugar; simmer liquid on low heat for about 5 minutes. Stir in cornstarch mixture to thicken the sauce, then salt to taste. Turn off heat and keep the mixture warm.
Heat a wok about 1/3 of the way with peanut oil until the temperature registers 375 degrees on a deep-fry thermometer. Shake excess marinde off pork pieces, then dredge them one at a time in cornstarch until well-coated. Shake off excess cornstarch. Working in batches, fry pork until cooked through and golden brown on all sides, about 4 to 5 minutes. Transfer pork with a slotted spoon to paper towels.
Reheat sauce in the sauce pot. Add pork and carefully stir to coat. Transfer to communal plate and serve with rice.
1 pound pork loin, cut to 1-inch-long, 1/2-inch-thick pieces
1 tablespoon dark soy sauce, or 1 tablespoon light soy sauce and 1/2 teaspoon salt
2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon peanut oil
1/2 of a large red onion, chopped to large pieces
1 yellow bell pepper, chopped to large pieces
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon pineapple juice
1 tablespoon cider vinegar
1 teaspoon cornstarch, dissolved in 2 teaspoons water
Salt to taste
Peanut oil for frying
1 cup cornstarch for dredging
Cilantro spring for garnish (optional)
Chop the pork loin to 1-inch-wide, 1/2-inch-thick pices. Mix together the soy sauce, rice wine, sesame oil, and cornstarch. Add pork to the marinade and let sit for 30 minutes.
In a sauce pot, heat 1 tablespoon peanut oil. Stir-fry onions and peppers for a few minutes until slightly softened and edges of onion begin to brown. Add orange juice, pineapple juice, vinegar, and sugar; simmer liquid on low heat for about 5 minutes. Stir in cornstarch mixture to thicken the sauce, then salt to taste. Turn off heat and keep the mixture warm.
Heat a wok about 1/3 of the way with peanut oil until the temperature registers 375 degrees on a deep-fry thermometer. Shake excess marinde off pork pieces, then dredge them one at a time in cornstarch until well-coated. Shake off excess cornstarch. Working in batches, fry pork until cooked through and golden brown on all sides, about 4 to 5 minutes. Transfer pork with a slotted spoon to paper towels.
Reheat sauce in the sauce pot. Add pork and carefully stir to coat. Transfer to communal plate and serve with rice.
Orzo Stuffed Peppers
Adapted from Giada's Kitchen
1 (28-oz.) can chopped tomatoes
2 medium zucchini, grated
1/4 cup chopped parsley
1/2 provolone cheese, grated
1/2 pecorino or parmesan cheese, grated
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black
cups chicken broth
1 1/2 cups orzo pasta
6 bell peppers
basil leaves for garnish
Pre-heat ovet to 400F
Sautée the minced garlic in olive oil, add the grated zucchini and cook few minutes until soft, add the tomatoes and cook for 5 minutes. Cook the orzo pasta in the broth for 4 minutes, undercooking it a little. Drain and reserve the broth, and stir the drained orzo into the tomato mixture. Add the salt, pepper, provolone cheese and parsley. Cut peppers in half lengthwise and remove the seeds and the ribs. Spoon the orzo mixture into the peppers and place them in a baking dish. Pour some of the reserved broth halfway into the dish, cover with foil and bake in the oven for 30 minutes. Remove the foil, add the pecorino or parmesan cheese and cook 15 more minutes. Transfer onto a serving dish, sprinkle with basil and serve immediately.
1 (28-oz.) can chopped tomatoes
2 medium zucchini, grated
1/4 cup chopped parsley
1/2 provolone cheese, grated
1/2 pecorino or parmesan cheese, grated
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black
cups chicken broth
1 1/2 cups orzo pasta
6 bell peppers
basil leaves for garnish
Pre-heat ovet to 400F
Sautée the minced garlic in olive oil, add the grated zucchini and cook few minutes until soft, add the tomatoes and cook for 5 minutes. Cook the orzo pasta in the broth for 4 minutes, undercooking it a little. Drain and reserve the broth, and stir the drained orzo into the tomato mixture. Add the salt, pepper, provolone cheese and parsley. Cut peppers in half lengthwise and remove the seeds and the ribs. Spoon the orzo mixture into the peppers and place them in a baking dish. Pour some of the reserved broth halfway into the dish, cover with foil and bake in the oven for 30 minutes. Remove the foil, add the pecorino or parmesan cheese and cook 15 more minutes. Transfer onto a serving dish, sprinkle with basil and serve immediately.
Pumpkin and Chickpea Stew
Makes 2-4 servings.
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons filtered or mineral water
½ large onion, halved and finely chopped
1 clove garlic, finely chopped
1 medium-sized pumpkin (butternut, buttercup or autumn cup), peeled and cut into chunks
1 handful fresh thyme (to garnish)
2 cups vegetable stock
400 g cooked chickpeas
1 pinch whole sea salt
1 pinch chili powder
Directions:
In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden. Add the pumpkin, chili pepper, salt and vegetable stock and bring to a boil. Reduce the heat and simmer until the pumpkin is very tender and the stock has been absorbed. Use more stock if needed. Add the chickpeas, stir and cook for 5 more minutes, making sure the pumpkin and the chickpeas are blended together. Remove from the heat, drizzle with some olive oil, top with the thyme and serve warm.
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons filtered or mineral water
½ large onion, halved and finely chopped
1 clove garlic, finely chopped
1 medium-sized pumpkin (butternut, buttercup or autumn cup), peeled and cut into chunks
1 handful fresh thyme (to garnish)
2 cups vegetable stock
400 g cooked chickpeas
1 pinch whole sea salt
1 pinch chili powder
Directions:
In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden. Add the pumpkin, chili pepper, salt and vegetable stock and bring to a boil. Reduce the heat and simmer until the pumpkin is very tender and the stock has been absorbed. Use more stock if needed. Add the chickpeas, stir and cook for 5 more minutes, making sure the pumpkin and the chickpeas are blended together. Remove from the heat, drizzle with some olive oil, top with the thyme and serve warm.
Chicken Tagine with Apricots and Almonds
Raissa and I made this at my house last weekend for a few friends and it was a huge hit! The chicken was delicious and so tender... yum!
From Gourmet May 2006
1teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus
1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter1 medium red onion, halved, then sliced
1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
From Gourmet May 2006
1teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus
1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter1 medium red onion, halved, then sliced
1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
Monday, March 2, 2009
Lemony Chickpea Stir-fry Recipe
From 101 Cookbooks
2 tablespoon extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil
In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
2 tablespoon extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil
In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
Sunday, March 1, 2009
Middle Eastern Bean Salad with Parsley and Lemon (Balela)
Ingredients
1 can (15 oz.) black beans, rinsed well and drained
1 can (15 oz.) garbanzo beans, rinsed well and drained
1 cup chopped green onion (or less)
1 1/2 cup chopped fresh tomato (about 6 small tomatoes)
1 cup finely chopped fresh parsley
Dressing:
3 T fresh-squeezed lemon juice
1/2 tsp. garlic puree (or use finely minced fresh garlic)
4 T extra-virgin olive oil
1/2 tsp. salt
fresh ground black pepper to taste
One at a time, empty canned beans into a colander placed in the sink, rinse well with cold water until no more foam appears, then let beans drain well. (I sometimes blot them dry with a paper towel if they still seem wet.) Put well-drained beans into a plastic bowl.
While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before servings, then season with more salt and fresh ground black pepper to taste. (If I had lots of time I would drain beans, mix dressing, and then stir in about half the dressing into beans and let them marinate for a few hours before I added the other ingredients.)
Despite the fact that tomatoes shouldn't be refrigerated, this was actually very tasty even after being in the fridge for a few days. If you know you won't eat it all right away, you could mix together everything but tomatoes and add them each time you eat some.
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