Showing posts with label Saffron. Show all posts
Showing posts with label Saffron. Show all posts
Ingredients:

2 tablespoon extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth, or water
1 14-ounce c diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads, (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation:

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

Chorba (Moroccan Vegetable Soup)

Added on 4:51 PM

Ingredients:
(for 4 servings)

 
2 cups long grain rice
2 tbsp olive oil
1 litre of hot water
2 bay leaves
salt & pepper to taste
1 vegetable stock cube
1 tsp paprika powder
1/2 tsp turmeric (hardar) powder
1 pinch of saffron (kesar)
2 onions diced
1 leek sliced
1 small aubergine cut into cubes
1 courgette (zucchini) cut into semi circles
1 of each red & yellow capsicum (bell peppers) cubed
5 to 6 button mushroom quartered

Preparation:

1) Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.
2) Pre heat a large sauce pan or wok on medium temperature. Drain the rice, add the oil to the pan and all  the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated. You are ready to serve with some lemon wedges.

Vegetarian Paella

Added on 6:47 PM

Ingredients:

For picada

  • 2 dried ñora peppers, wiped clean
  • 2 tablespoons hazelnuts, toasted and most of skins rubbed off in a kitchen towel while warm
  • 2 tablespoons blanched almonds, toasted
  • 2 garlic cloves
  • 1/4 teaspoon saffron threads, crumbled

For stew

  • 2 lb medium tomatoes
  • 1 1/2 lb Yukon Gold potatoes
  • 3/4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/2 cup dry white wine
  • 4 cups fish stock
  • 2 teaspoons paprika (not hot; preferably Spanish)
  • 12 small hard-shelled clams (about 2 inches across), scrubbed
  • 1 lb cultivated mussels
  • 3/4 lb hake or Pacific cod fillet with skin, cut into 2-inch pieces
  • 3/4 lb large shrimp, peeled
     
Preparation:

For picada:

  • Soak peppers in boiling-hot water (weight with a plate if they float) until softened, about 45 minutes. Discard stems and tear open peppers, then dip in soaking water to remove seeds. Scrape flesh from skin with a small sharp knife (discard skin).
  • Pound nuts with garlic to a smooth paste using mortar and pestle. Add saffron, then add peppers and grind to a paste.

for stew:

  • Cut an X in bottom of each tomato and blanch in a large pot of boiling water 30 seconds, then peel, seed, and chop.
  • Peel potatoes and cut into 1/3-inch-thick slices. Break slices into 1-inch pieces.
  • Heat 1/2 cup oil in a 12-inch nonstick skillet over medium-high heat until hot, then cook potatoes, stirring occasionally, until pale golden, 8 to 10 minutes.
  • Cook garlic with parsley in remaining 1/4 cup oil in a wide 6- to 8-quart heavy pot over medium heat, stirring, until fragrant.
  • Stir in tomatoes and wine and briskly simmer 1 minute. Add potatoes with a slotted spoon, then add stock and simmer, covered, 10 minutes. Increase heat to high.
  • Thin picada with some liquid from pot, then add to pot with paprika and 1 teaspoon salt. Cook until broth is slightly thickened, 3 to 5 minutes. Add clams and cook, covered, until they start to open, 3 to 7 minutes.
  • Add mussels. Toss hake and shrimp with 1/4 teaspoon salt and add to stew. Cook, covered, until shells open wide and hake and shrimp are cooked, 4 to 8 minutes; discard unopened shellfish.

Catalan Seafood Stew

Added on 1:52 PM

Ingredients:
(for 6-8 servings) 


1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube

    Preparation:

    Saute rice, onion and green pepper in oil until vegetables are
    tender. Add remaining ingredients. Bring to a boil. Reduce heat
    and simmer 20 minutes or until liquid is absorbed and rice is
    tender.

    Spanish Rice

    Added on 6:48 PM

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