Grilled Chicken on Skewers with Moorish Spices

Ingredients

Chicken:

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cup olive oil
40 seedless red grapes

Yogurt Sauce:

1/3 cup plain yogurt
1 lemon, zested
1 tablespoons lemon juice
1/2 teaspoon groud cumin
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat broiler.
Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
Serve with dollop of minted yogurt sauce.

Cherry Stuffed Grilled Chicken

Ingredients

1 1/2 cups pitted and coarsely chopped Northwest fresh sweet cherries
1/4 cup chopped onion
1 teaspoon chopped fresh sage
1/2 teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves 4 to 6 ounces each
3 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper

Method

Combine cherries, onion, sage, salt and thyme; mix well.
Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks.
Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
Grill or broil chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.es.

BBQ Chicken Fingers & Beans

Ingredients

1 1/2 pounds boneless, skinless chicken breast cut in 1/2-inch slices
1/2 cup favorite barbecue sauce
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon chili powder
4 cups zucchini or yellow squash, sliced 1/4-inch thick
1/2 cup thinly sliced red onion, 1/4-inch thick, rings separated
1 (16-ounce) can BUSH'S® Dark Red Kidney Beans with liquid drained
Salt and pepper, to taste

 Method

16 each 12x16-inch pieces of foil, folded in 1/2
8 each 12x16-inch pieces of parchment paper, folded in 1/2
Preheat oven to 400°F (205°C) or heat grill to medium high.
Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce.
Combine garlic, olive oil and chili powder. Toss with sliced zucchini, onions and kidney beans.
Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again.
Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken.
Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking.
Place packages on a baking sheet, do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat, cover and let cook until packets puff up and the chicken is completely cooked, approximately 15 minut

Barbecue Plank Roasted Pesto-Stuffed Chicken Breasts

Ingredients

2 packaged cedar planks (Western Red Cedar)
2 (gallon-sized) zipper lock bags
8 cups water - divided use
1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
6 chicken breast halves, bone-in and skin on
Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice
Salt and freshly ground black pepper to taste

Method

Cedar Plank Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water.
In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
Prepare gas or charcoal grill.
Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 to 35 minutes until chicken reaches an internal temperature of 145°F to 150°F (approximately 65°C).

Grilled Chicken with Basil Butter

Ingredients

Basil Butter:

1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Chicken:

4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt

Method

For Basil Butter: In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
Preheat gas or charcoal grill, or broiler.
For Chicken: Press black pepper into one side of each chicken breast half.
In small bowl, combine melted butter, basil and salt.
Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.

Grilled Chicken with Chile Strips in Cream

Ingredients

6 boneless, skinless chicken breast halves, grilled and kept warm
2 tablespoons vegetable oil
1 cup chopped white onion
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (3-ounce) package cream cheese, cut into pieces
1/2 teaspoon garlic salt
2 (7-ounce) cans whole green chiles, rinsed, drained and cut into strips
2 tablespoons chopped fresh flat-leaf parsley

Method

Heat vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle flour over onion; cook, stirring constantly for 1 to 2 minutes or until flour is golden brown.
Add milk slowly to skillet; bring o a boil. Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and well combined. Stir in chiles; heat through. Top chicken breasts with chiles in cream. Sprinkle with parsley.

Manhattan Chicken

Ingredients

4 bone-in, skin-on chicken thighs and legs (or chicken breasts or combination)
2 tablespoons olive oil
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 cup maraschino cherries, roughly chopped
1 cup pomegranate juice
2 tablespoons whiskey (optional)
3 tablespoons cold butter

Method

Preheat oven to 350°F (175°C). Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze the lemon juice on the chicken and season with the salt and pepper. Rub the oil all over the chicken piece and then bake for 50 to 60 minutes or until the skin is golden brown and the juice from the chicken runs clear when you pierce with a knife.
While the chicken bakes, make the sauce. In a small saucepan, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil and then simmer, uncovered until the liquid reduces by half and the mixture thickens, about 8 minutes. Stir the cold butter into the sauce to give it gloss and body. Taste the sauce and add some salt and pepper if needed. Reserve until the chicken is done.
To serve, spoon the sauce on top of the chicken or serve on the side.

Roasted Chicken Thighs with Fall Fruit Salsa

Ingredients

8 chicken thighs, bone-in and skin-on
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Fall Fruit Salsa:

3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup red pepper, diced
1 jalapeno pepper, seeded and minced
3 tablespoons basil, minced
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Method

Preheat oven to 375°F (175°C).
In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes. Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180°F (85°C).
While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
To serve, place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.
If you drink wine, try this with a Zinfandel.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 cup (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 cup roasted red bell peppers, cut in 1/2-inch strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
2 cups (8 ounces) shredded fontina cheese
1 cup diced smoked baked ham
Salt and pepper, to taste
4 (6-inch) pretzel rolls

Method

Preheat the oven to 375°F (190°C).
In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes.
In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper.
To hollow the pretzel rolls, cut off one end and set aside.
Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8-inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.
Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top.
Place the stuffed breads on a baking sheet. Bake 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.

Kung Pao Chicken

Ingredients

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoon sherry
1 teaspoon granulated sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)

Method

Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

Irish Colcannon with Spring Onions and Leeks

Ingredients

1 quart water
1 teaspoon salt or to taste
3 medium Idaho® potatoes, peeled and cubed (about 6 ounces each)
2 tablespoons milk
1/2 teaspoon black pepper
2 cups chopped cabbage
1/4 cup margarine or butter
1/4 cup chopped green onions
2 tablespoons chopped leeks
2 tablespoons chopped fresh parsley

Method

Bring water and 1/2 teaspoon of the salt to boil in a large saucepan, add potatoes, return to a boil, reduce heat, simmer uncovered 20 minutes or until fork tender. Drain, reserving hot water and set water aside.
Place potatoes in a medium bowl. Using an electric mixer,beat on low speed 1 minute, add milk and remaining 1/2 teaspoon salt and black pepper. Beat on medium until fluffy.
Add the reserved water to saucepan, bring to a boil over high heat, add cabbage, return to a boil and continue boiling 5 minutes or until tender, drain.
Melt margarine in a large skillet over medium heat, add onions and leeks, cook 6 minutes or until browned, stirring frequently. Stir in the mashed potatoes and cabbage, heat thoroughly and serve topped with parsley.

Chicken Cacciatora with Fusilli

Ingredients

1/4 cup vegetable oil
3 1/2 pound chicken, cut into serving pieces
1 onion, chopped fine
1/2 pound mushrooms, sliced thin
1 garlic clove, minced
1 (28-ounce) can plum tomatoes including the juice
1/2 cup dry red wine
2 flat anchovy fillets, rinsed, patted dry, and mashed to a paste
1 teaspoon dried orégano, crumbled
1 pound fusilli (corkscrew-shaped pasta)
1/2 cup minced fresh parsley leaves if desired (flat leaf)

Method

In a kettle heat the oil over medium high heat until it is hot and brown the chicken in batches, transferring it as it is browned to a bowl.
Pour off and discard all but about 3 tablespoons of the oil and cook the onion and the mushrooms over medium-low heat, stirring occasionally, until the onion is golden.
Add the garlic and cook the mixture, stirring, for 1 minute.
Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the orégano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender.
In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. Sprinkle the chicken cacciatora with the parsley.

Pudding and Berry Tart with Graham Cracker Crust

INGREDIENTS

FOR THE CRUST:

12 whole graham crackers
3/4 stick (6 tablespoons) butter
3 tablespoons dark brown sugar

FOR THE PUDDING:

2 (3.4-ounce) packages "cook and serve" vanilla pudding
Milk (according to pudding package instructions)

FOR THE TOPPING:

1 pint fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries or raspberries
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DIRECTIONS

Preheat the oven to 350 degrees F.

For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.

Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.

Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

Mille Feuille of Benne Wafers and Pineapple Pastry Cream with Macerated Berries

INGREDIENTS

1 3/4 cups sugar
2 cups milk
4 egg yolks
1/4 cup cornstarch
1 cup finely chopped fresh pineapple
1 teaspoon vanilla extract
1 tablespoon butter
1 pint fresh strawberries, washed, stemmed and sliced
1 pint fresh blueberries, washed and stemmed
1 pint fresh raspberries
Splash of Grand Marnier
2 cups flour
Pinch of salt
6 tablespoons butter
1/2 cup toasted sesame seeds
2 egg yolks
1/4 cup ice water
1/2 cup sweetened whipped cream
4 sprigs of fresh mint
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DIRECTIONS

In a non-stick one quart saucepan, combine 3/4 cup of sugar and milk together. Bring the liquid to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream. Cool completely and then chill completely. In a mixing bowl, combine all of the berries, 1/2 cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining 1/2 cup of sugar and salt in a mixing bowl. Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture. Add the sesame seeds and egg yolks. Mix well. Add enough water to make a dough. Lightly flour a flat surface. Roll out the dough, about 1/8-inch thick. Cut the dough into 4-inch rounds, yielding 20 rounds. Place the rounds on a ungreased baking sheet and bake for 15 minutes, or until lightly golden. Remove and cool on a wire rack. To assemble, spread * cup of the filling evenly over 16 wafers. Stack four wafers on top of each other and top each with the remaining 4 wafers. Spoon the macerated berries in the center of each plate. Place the mille feuilles in the center of the berries. Garnish with the whipped cream and mint.

Chuck's Berry Crumble

INGREDIENTS

21 ounces blueberries, raspberries and strawberries, frozen or fresh
2 tablespoons white (all-purpose) flour
2 tablespoons white (granulated) sugar
1/2 cup dried (rolled) oats
1/2 cup granola
1 cup corn flakes
1/2 cup brown sugar
1/2 cup melted semi-salted butter*
Vanilla ice cream
*available online
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DIRECTIONS

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the berries together. Add the flour, and sugar give it a good toss. Transfer the berries into a lightly greased 8-inch square baking dish.

Crush the dried oats, granola and corn flakes into another mixing bowl. Add the brown sugar, and melted butter. Toss well, so that all the dried ingredients get nice and buttery.

Cover the berries with the buttery crumble. Bake for approximately 40 minutes until the crumble is golden brown and the fruit starts to bubble on the sides.

Serve with a ball of vanilla ice cream.

Blueberry Grumble

INGREDIENTS

GRUMBLE TOPPING:

3/4 cup/170 g butter, plus more for pan
1 cup/225 g brown sugar
1 1/2 cups/200 g ground almonds
1 cup/110 g rolled oats, toasted

BLUEBERRY FILLING:

4 cups blueberries
1/4 cup/55 g granulated sugar
2 tablespoons flour
Slightly sweetened vanilla-flavored whipped cream, for serving, optional
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DIRECTIONS

For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish.

Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside.

For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish.

Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream

Chevre and Walnut Tartlets

INGREDIENTS

1 cup ruby port
1 cup sugar
12 small figs
1 sheet puff pastry or frozen puff pastry, thawed
1 (4-ounce) log fresh chevre (goat cheese)
1/4 cup heavy cream
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
4 tablespoons chopped toasted walnuts, optional
Rocket greens (arugula), optional
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DIRECTIONS

Preheat the oven to 400 degrees F.

In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside.

Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes.

In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper.

When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side.

Pad Thai

Ingredients

5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled, deveined (optional)
2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
1 cup bean sprouts
5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
1 1/2 tablespoons simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1" pieces
1/2 teaspoon ground dried Thai chiles, divided
2 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges
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preparation

Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using

Long Bean, Cucumber, and Tomato Salad

Ingredients

2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 tablespoon palm sugar or granulated sugar
1 tablespoon dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
6 cherry tomatoes, halved
2 tablespoons crushed roasted, unsalted peanuts
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preparation

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

Curried Beef Stew

 

Ingredients 

Curry paste:

6 dried puya or 3 dried guajillo chiles, stemmed, seeded
1/2 teaspoon kosher salt
1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
2 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
1/2 cup chopped shallots
1/4 cup halved garlic cloves
1 tablespoon Thai shrimp paste

Stew:

2 pounds trimmed beef chuck, cut into 1 1/2"–2" cubes
3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 tablespoons ground dried Thai chiles
9 cups beef broth, preferably low-salt
1 cup halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
6 fresh or frozen kaffir lime leaves
Chopped fresh cilantro
Thinly sliced Thai basil
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preparation

For curry paste:

In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

For stew: 

Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
Garnish with cilantro and basil.

Coconut Rice

Ingredients

2 cups jasmine rice
1 cup coconut cream
1 1/2 tablespoons sugar
1 teaspoon kosher salt

Method

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

Borscht

Ingredients

For the beet stock:

6 cups water
1 large onion, chopped
1 pound beets (about 2 medium beets), peeled and grated
1 medium carrot, peeled and grated
4 stalks of celery, trimmed and chopped
2 Beefsteak or Jersey tomatoes, chopped
3 whole allspice berries
2 teaspoons dill seeds
1 fresh bay leaf
2 or 3 sprigs of parsley
2 or 3 sprigs of dill
1 sprig of thyme

For the Soup:

1 tablespoon canola oil
1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons
1 carrot, grated
1/4 head of green cabbage, trimmed and thinly sliced
Diamond Crystal kosher salt and freshly ground black pepper
Lemon juice, for serving
Crème fraîche, for serving

Method

Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

Peanut Butter Pancakes

Ingredients

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup

Instructions

In a large bowl, mix together the flour, baking powder, and salt, and set aside.
In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.
Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.

Upside-down Pizza in a Pan

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 (15-ounce) cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 (13.8-ounce) package prepared pizza dough

Instructions

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Knafeh Dough Recipe:

Ingredients:

3 cups semolina(smeed)
1 cup semne
1 cup sugar
1/4 cup of water

Preparation:

Mix all the ingredients together.
Put them all in a tray.
Put the tray in the oven for a few minutes until it dries.
Rub it until it becomes soft and smooth.
When you want to make any recipie,mix the dough first with some butter and put it at the bottom of a tray(30cm) until it cover it very well,press little bit until it sticks,and then continue what you want to do.

Almond and chocolate pie recipe

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

Lebanese kibbeh burgers recipe

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Moroccan filo mince rolls

Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.

Moroccan meatballs

Ingredients (serves 4)

1 1/2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 x 410g cans crushed tomatoes
1/4 cup flat-leaf parsley leaves, chopped
1 1/3 cups couscous
1 1/3 cups boiling water

Moroccan meatballs

500g lamb mince
1 small brown onion, grated
1 1/2 teaspoons Moroccan spice mix
2 tablespoons pine nuts
1 1/2 tablespoons currants
1/4 cup flat-leaf parsley leaves, chopped

Method

1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce. Serve.

Moroccan musrooms recipe

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Preparation:

Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves.
Serve with grilled fish or beef skewers.

Moroccan beef triangles recipe

Ingredients (serves 6)

1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.
3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Moroccan patties recipe

Ingredients (serves 4)

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.
Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.
Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.
Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.
Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.