Rice and lentils stew … رز و عدس او مسلوعة

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I love to make this dish, because it brought back lots of childhood memories, especially when my grandma used to make it for us. I like to call it stew because it is thicker in consistency than a soup. So delicious and easy to do.

Ingredients :

  • 2 tbs olive oil
  • 1 medium onion diced
  • 1 cup red lentils washed and drained from water
  • 1/2 cup short grain rice
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt to taste
  • About 3 cups of water

For garnishing:

  • fried onion, chopped parsley and lemon wedges

Method:

  1. In a big pot, sauté onion and olive oil until translucent .
  1. Add in the lentils, rice, cumin,turmeric and salt, stir to combine.
  1. Add water, cover and let cook on a medium low heat until smooth and tender.
  1. Turn heat off and serve the stew garnished with parsley, pomegranate jewels and lemon wedges

enjoy!

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Spinach stew with minced meat … يخني السبانخ باللحمة المفرومة

Standard

Ingredients :

  • 2 tbs corn oil
  • 1 medium onion diced
  • 1 lb ground beef
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 4 lbs fresh spinach washed and chopped
  • Water
  • 3 garlic cloves minced
  • 1 tbs olive oil for sautéing the garlic
  • Cooked rice, lemon wedges, toasted pita chips and garlic yogurt for serving
  • Toasted pine nuts for garnish

Method:

  1. In a big pot, heat oil for a minute, add onion and sauté until translucent.
  2. Add ground beef and cook until brown. Add spices, salt and pepper and stir to combine.
  3. Add in spinach and sauté with meat mixture for a minute.
  4. Add water, just enough to cover the stew (not too much because spinach will release its water).
  5. Cover and let cook on a medium heat stove for about 25 minutes.
  6. In a sauté pan add so e olive oil and sauté garlic and coriander until golden in color.
  7. Add the garlic mixture to the stew and let cook for another 10 minutes.
    Garnish with toasted pine nuts if desired.
  1. Serve with a side of cooked rice, lemon wedges, Pita chips and garlic yogurt.
  2. Enjoy

Fattet il kofta … فتة الكفتة

Standard

Ingredients:

  • 2 lbs ground beef
  • 1 cup parsley finely chopped
  • 2 small onion finely diced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper
  • 3 cups cooked rice

For the sauce

  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbs dried mint crushed

For the yogurt sauce

  • 1 cup plain yogurt
  • 2 -4 garlic smashed
  • 2 tbs tahini
  • 2 tbs lemon juice
  • Salt to taste
  • 1 pita bread cut into small squares for the bottom

Method:

  1. In a big bowl add the ground beef, spices, parsley, onion, salt and pepper.

Roll the ground beef into fingers as shown in the picture

In a deep sauté pan, add oil and brown the ground beef fingers from all sides for couple of minutes .

2. Add the tomatoes sauce and water and let cook for about 20-30 minutes on a medium heat stove or until sauce thickens.

3. In a big oven tray spread the pita bread and drizzle the 2 tbs of oil on top

4. Preheat oven to 400F.

5. Bake the pita bread on the middle rack of the oven until golden brown. Keep watching the bread because it burns so fast.

6. In a bowl mix in yogurt, garlic, tahini, lemon juice and salt. Set aside

7. In the bottom of a big serving dish, spread the pita bread evenly and drizzle it with the tomato sauce ( you might not use all the tomato sauce, because you don’t want the bread to be very soggy).

8. Spread the rice on top of the pita bread

9. Spread the yogurt on top of the rice

10. Arrange the ground beef kofta on top and sprinkle with toasted pine nuts.

Enjoy!!

Stuffed artichokes … الخرشوف او الأرضي شوكة المحشية

Standard

Ingredients:

  • 8 fresh artichokes or 16 frozen
  • 4 cups water
  • 1 tbs sugar
  • Lemon juic of half a lemon

For filling:

  • 2 lbs ground beef
  • 3 tbs vegetable oil
  • 1 big onion or 2 small diced
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 big potatoes thinly sliced
  • 2 big potatoes grated for topping
  • Toasted pine nuts and parsley for garnishing (optional)

Method:

1. Clean the fresh artichokes, by Cutting off the top, cutting off the stem to make a flat bottom, removing the outer layer of small, tough leaves from the stem end. Snipping all remaining spiky tips from the outer leaves, pulling open the leaves at the center until you see the spiky, lighter leaves around the heart. Scooping out all these leaves and then with a knife trim of the sharp edges.

2. In a big pot, boil the water, sugar and lemon juice. Add the artichokes into the pot and boil for 5 minutes.Transfer to a colander to drain. Skip the first and second steps if you are using frozen artichokes, because the frozen ones are already cooked and cleaned.

3. In a sauté pan and on a medium high heat stove, add the vegetable oil and the onions, sauté until onions are translucent. Add the ground beef with all the spices. , sauté stirring occasionally, until the meat loses its pink color. Stir in the salt and pepper.

4. In an oven safe baking dish or Pyrex pan, arrange the sliced potatoes and arrange the artichokes on top of the potatoes, fill the artichokes to the rim with the meat mixture. Top each artichokes with a tbs of the grated potatoes.

5. Add the chicken broth to the pan. Cover the pan with aluminum foil and bake for 1 hour for fresh artichokes, 30 minutes for for frozen ones.

6. Remove the foil from the pan, and bake for an additional 10 minutes on the top rack of the oven to obtain a nice golden color.

7. Garnish with toasted pine nuts and chopped parsley and serve with cooked rice.

Tex mex chicken and rice skillet

Standard

Ingredients:

  • 2 tbs vegetable oil
  • 1 can Mexican  style corn
  • 1 lb boneless skinless chicken thighs
  • 1 tbs southwestern seasoning mix
  • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
  • 2 cups chicken broth
  • 1 1/2 cup salsa verde
  • 2 tbs chopped cilantro for decoration ( optional )
  • 1 cup shredded Mexican cheese blend

Method

  • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
  • In a colander drain corn and pat dry with a paper towel.
  • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
  • Cut chicken into 1 inch pieces
  • In a bowl mix chicken with seasoning
  • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
  • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
  • Add broth and salsa and bring to a simmer over medium heat
  • Cover skillet and reduce heat to low
  • Simmer until all liquid is absorbed
  • To serve, spoon rice on the serving plate and add chicken on top
  • Sprinkle with cheese and corn
  • Cover and let stand 5 minutes until cheese is melted
  • Sprinkle with cilantro
  • Enjoy!!

Linguine with clams in lemon garlic sauce

Standard

Ingredients:

• Coarse salt and water for cooking spaghetti

• 1 pound spaghetti

• 2 tbs olive oil

• 2 cloves garlic, smashed

• 1/2 tsp red pepper flakes

• 1 1/2 pounds littleneck clams, scrubbed

• 1 cup vegetable broth

• 2 tbs parsley chopped

• Juice of 1 lemon

• 3 tablespoons unsalted butter

Parsley and lemon slices to garnish

Method:

1. Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.

2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and broth, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.

3. Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley and lemon slices.

Italian meatballs in spaghetti sauce … كرات اللحمة مع صوص البندورة على الطريقة الطليانية

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Delicious and flavorful Italian comfort food that please everyone in the family

Ingredients:

• 1 lb ground beef

• 1/2 cup Parmesan cheese

• 1/3 cup breadcrumbs

• 3 cloves of garlic, pressed or minced

• 1 Tbsp dried basil

• 2 Tbsp dried parsley

• 1 tsp salt

• 1/2 tsp black pepper

• 1 egg

Method:

1. preheat oven to 400F. In a bowl, combine everything except the beef and mix well.

2. Add the beef and blend, trying not to work the meat too much (works best with your hands)

3. Form balls (any size you want) of the meat and place on a cookie sheet.

4. Bake them in the preheated oven for 20 minutes (this could be longer or shorter depending on the size of the meatballs).

5. Place meatballs in the sauce (recipe follows) and simmer for at least a half hour.

6. Serve the cooked meat balls over pasta and garnish with basil leaves.

Enjoy!!

To make the sauce:

Ingredients:

• 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)

• 1/2 onion, finely chopped

• 4 cloves of garlic and 4 tsp dried basil

• 2 tsp black pepper

• 1 tbs sugar (optional)

• 2 tbs olive oil

• 1/3 cup of grated Parmesan or Romano Cheese

Method:

1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

2. Saute until translucent, stirring often and being careful not to burn it.

3. Add the chopped or pressed garlic.

4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

5. Reduce heat to low and simmer for 2 1/2 hours stirring often.

6. For the first half of the simmer time, do so with the pot uncovered, then cover.

7. Add the cheese, stir in and simmer for an additional 5 minutes or so.